Effect of potato starch on quality characteristics of shredded Mozzarella cheese during storage

Post-harvest losses of grapes during prolonged storage in refrigerated chambers are mainly associated with dehydration and darkening of stems, wilting of berries and the development of mold. As a result of the physiological processes in the berries, a sufficiently humid environment is created, which contributes to the development of microbiological spoilage. To combat this phenomenon, it is recommended to use natural biodegradable polymers, which prevent the deterioration of quality characteristics by creating a semi-permeable protective barrier. In this regard, the purpose of the study was to determine the optimal dosage of film-forming solutions for treatment of grapes. For this, samples of grapes of the Kishmish Luchistyi variety were prepared with an applied to the surface coating layer of two types: potato starch/gelatin/glycerin/ natamycin and chitosan/sodium alginate/glycerin/natamycin at a biopolymer ratio of 50/50%, with the addition of 1.3% glycerin and 0.3% natamycin. Based on the identified dependence of the weight loss and the value of the resistance of berries to the pressure force on the storage time and the amount of film-forming coating, the optimal amount of film-forming coating required to treat 1000 grams of berries is substantiated – 50 ml.

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High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese

International Journal of Dairy Technology ◽

10.1111/1471-0307.12843 ◽

2022 ◽

Author(s):

Lucas Lima Luiz ◽

Leticia de Fatima Bertachi Pinto ◽

Selma de Souza Correia ◽

Samera Rafaela Bruzaroski ◽

Rafael Fagnani ◽

...

Keyword(s):

Quality Characteristics ◽

Mozzarella Cheese

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Quality Characteristics of Noodles Produced from Soybean Protein Concentrate and Sweet Potato Starch: A Principal Component and Polynomial Cubic Regression Model Approach

Journal of Culinary Science & Technology ◽

10.1080/15428052.2020.1759168 ◽

2020 ◽

pp. 1-21

Author(s):

Saka O. Gbadamosi ◽

Oseni Kadiri ◽

Charles T. Akanbi

Keyword(s):

Regression Model ◽

Sweet Potato ◽

Soybean Protein ◽

Potato Starch ◽

Principal Component ◽

Quality Characteristics ◽

Protein Concentrate ◽

Sweet Potato Starch ◽

Soybean Protein Concentrate ◽

Model Approach

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Bread preservation with use of edible packaging

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7799 ◽

2018 ◽

Author(s):

Viviane De Souza Silva ◽

Farayde Matta Fakhouri ◽

Luna Valentina Angulo Arias ◽

Rosa Helena Aguiar ◽

Rafael Augustus Oliveira

Keyword(s):

Weight Loss ◽

Water Content ◽

Potato Starch ◽

Food Product ◽

Quality Characteristics ◽

Edible Film ◽

Packaging Materials ◽

Edible Coatings ◽

Plastic Bags ◽

Edible Packaging

We live in a world that usually use plastic bags either to go shopping or to pack the snack for a short trip. However, packaging makes life easier and serves as protection for products such as food. Bread is a common food product that needs packaging in order to be protected at storage and transportation. Therefore, with aim of reducing petroleum derived packagin g consumption it was developed an edible film from potato starch to packeg bread and some quality characteristics like water content, firmness and weight loss were evaluated, showing that edible film can be used as a packaging.Keywords: biopolymers; edible coatings; packaging materials; starch; storage.

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Quality characteristics of mozzarella cheese manufactured with recycled stretchwater

LWT ◽

10.1016/j.lwt.2021.111554 ◽

2021 ◽

Vol 147 ◽

pp. 111554

Author(s):

Michele Faccia ◽

Giuseppe Natrella ◽

Pio Pietro Loperfido ◽

Giuseppe Gambacorta ◽

Giuseppe Cicco

Keyword(s):

Quality Characteristics ◽

Mozzarella Cheese

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QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH POTATO STARCH, FINELY GROUND TOASTED BREAD AND RICE BRAN

Journal of Muscle Foods ◽

10.1111/j.1745-4573.1996.tb00590.x ◽

1996 ◽

Vol 7 (1) ◽

pp. 109-129 ◽

Cited By ~ 14

Author(s):

J.G. BLOUKAS ◽

E.D. PANERAS

Keyword(s):

Rice Bran ◽

Potato Starch ◽

Quality Characteristics ◽

Low Fat

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Improvement of Quality Characteristics of Gluten-Free Cookies with the Addition of Xanthan Gum

“Agriculture for Life Life for Agriculture” Conference Proceedings ◽

10.2478/alife-2018-0083 ◽

2018 ◽

Vol 1 (1) ◽

pp. 529-535 ◽

Cited By ~ 2

Author(s):

Hülya Gül ◽

Fatma Hayit ◽

Sultan Acun ◽

Semra Gül Tekeli

Keyword(s):

Xanthan Gum ◽

Corn Starch ◽

Potato Starch ◽

Quality Characteristics ◽

Rice Starch ◽

Gluten Free ◽

Cereal Products ◽

Quality Properties ◽

Spread Ratio ◽

Usage Level

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Unfortunately removal of gluten results in low quality for many cereal products. The aimof this study was to improve the technological and sensorial characteristics of gluten-free cookies (GFC) by using xanthan gum (XG). XG was added at 0-1-2-3 and 4% levels into gluten-free flour mixture prepared with corn starch, corn flour, rice starch and potato starch. Quality properties of GFC were compared with gluten-containing soft wheat flour cookies (SWFC). Incorporation of XG to GFC significantly affected various parameters such as; lightness, yellowness, hardness, fracturability and thickness of GFC were increased while redness, width and spread ratio were decreased. Moisture and water activity of GFC with no added XG were observed much lower than GFC with XG. Addition of XG to GFC also improved the sensorial scores significantly. The addition of xanthan gum was improved technological and sensorial quality characteristics of GFC and usage level of 3% XG resulted in these scores similar to that of a wheat SWFC.

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