scholarly journals Erratum to “Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing” [Food Hydrocolloids 116 (2021) 106572]

2022 ◽  
Vol 123 ◽  
pp. 107188
Author(s):  
Arland T. Hotchkiss ◽  
Hoa K. Chau ◽  
Gary D. Strahan ◽  
Alberto Nuñez ◽  
Stefanie Simon ◽  
...  
Keyword(s):  
Fruit Purée

scholarly journals Pembuatan Meringue Pavlova Mengunakan Air Rendaman Kacang Chickpeas Sebagai Pengganti Putih Telur

2018 ◽  
Vol 5 (1) ◽  
pp. 11-21
Author(s):  
Chairul Salim ◽  
Vienna Artina Sembiring ◽  
Yonathan Raditya
Keyword(s):  
Protein Content ◽  
Research Method ◽  
Egg White ◽  
Egg Allergy ◽  
Nutritional Content ◽  
Main Ingredient ◽  
Sponge Cake ◽  
Vegetable Products ◽  
Processed Products ◽  
Fruit Purée

Abstrak Meringue adalah campuran dasar putih telur yang dikocok bersama gula hingga mengembang. Teksturnya yang creamy membuatnya menjadi favorit bagi terciptanya beberapa produk pastry lainnya seperti pavlova, mousse, baked alaska, macaron, souffle, dacquoise dan bahkan sponge cake. Pavlova adalah makanan penutup yang terbuat dari meringue lalu diisi dengan pastry cream dan dihias dengan menggunakan stroberi dan atau kiwi dan markisa pure. Meski menggunakan putih telur, sebenarnya masih ada sekelompok orang yang belum bisa menikmati produk meringue dan olahan yang lezat. Beberapa dari orang-orang yang alergi terhadap telur atau yang mengadopsi gaya hidup vegan. Alergi telur biasanya disebabkan oleh kandungan protein telur yang terkandung dalam albumin. Chickpea memiliki kandungan gizi yang unik dibandingkan dengan kacang polong dan produk nabati lainnya, dalam buncis mengandung protein dengan proporsi lebih tinggi sekitar 17% -30%. Kandungan protein lain yang juga ditemukan pada buncis adalah albumin dan globulin. Dalam penelitian ini metode yang digunakan adalah metode penelitian eksperimental. Dalam penelitian eksperimental ini, perancangan eksperimental yang dilakukan adalah pemanfaatan kacang tanah kacang tanah sebagai pengganti putih telur dalam pembuatan meringue pavlova. Perlakuan yang diberikan hanya satu yaitu 100% pengganti putih telur dengan kacang kacang kacang 100% sebagai bahan utama pembuatan pavlova meringue. Meringue pavlova yang terbuat dari 100% buncis memiliki kualitas yang bersaing dengan meringue pavlova yang terbuat dari 100% putih telur dan bisa diterima dengan baik oleh konsumen. Keywords: Meringue, Chickpeas, Pavlova Abstract Meringue is a basic mixture of egg whites whipped together with sugar until fluffy. Creamy texture makes it a favorite for creation into several other pastry products like pavlova, mousse, baked alaska, macaron, souffle, dacquoise and even sponge cake. Pavlova is a dessert made from meringue then filled with pastry cream and decorated using strawberries and or kiwi and passion fruit purée. Although using egg whites, in fact there are still a group of people who have not been able to enjoy the delicious meringue and processed products. Some of these people who are allergic to eggs or who are adopting a vegan lifestyle. Egg allergy is commonly caused by the protein content of eggs contained in albumin. Chickpeas has a unique nutritional content compared with other legumes and vegetable products, in chickpeas contained protein with a higher proportion of about 17% -30%. Other protein content also found in chickpeas is albumin and globulin. In this research the method used is experimental research method. In this experimental study the experimental design carried out was the utilization of chickpeas peanut water in lieu of egg white in the manufacture of meringue pavlova. The treatment provided is only one that is 100% egg white replacement with 100% water chickpeas peanuts as the main ingredient of making meringue pavlova.Meringue pavlova which made from 100% chickpeas water have a quality that compete with meringue pavlova which made from 100% egg white and can be accepted well by consumer.

scholarly journals Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 926 ◽  
Author(s):  
Hanán Issa-Issa ◽  
Marina Cano-Lamadrid ◽  
Ángel Calín-Sánchez ◽  
Aneta Wojdyło ◽  
Ángel. A. Carbonell-Barrachina
Keyword(s):  
Young People ◽  
Volatile Compounds ◽  
Sensory Analysis ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Pomegranate Juice ◽  
Volatile Composition ◽  
Fruit Purée

To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree

2016 ◽  
Vol 59 ◽  
pp. 176-189 ◽  
Author(s):  
Raffaella Di Cagno ◽  
Pasquale Filannino ◽  
Olimpia Vincentini ◽  
Alessia Lanera ◽  
Ivana Cavoski ◽  
...  
Keyword(s):  
Shelf Life ◽  
Leuconostoc Mesenteroides ◽  
Prickly Pear ◽  
Opuntia Ficus Indica ◽  
Functional Features ◽  
Fruit Purée

Note. Physico-chemical characteristics of sucrose syrup used for the osmotic dehydration of apples (Golden delicious) / Nota. Características físico-químicas de jarabe de sacarosa empleado en la dehidratación osmótica de manzanas (Golden delicious)

1999 ◽  
Vol 5 (3) ◽  
pp. 255-261 ◽  
Author(s):  
A. Valdez-Fragoso ◽  
J. Welti-Chanes ◽  
F. Giroux
Keyword(s):  
Reducing Sugars ◽  
Color Change ◽  
Osmotic Dehydration ◽  
Chemical Characteristics ◽  
Water Release ◽  
Sucrose Hydrolysis ◽  
Physico Chemical ◽  
Golden Delicious ◽  
Compositional Changes ◽  
Fruit Purée

Compositional changes of 60 °Brix sucrose syrups employed in the osmotic dehydration of apple were evaluated. Fruit blanching favored water release from fruit and lixiviation of reducing sugars and organic acids. The fruit syrup system's equilibrium was reached at 90 min for blanched fruit and at 180 min for non-blanched fruit. The evaluation of the changes in reducing sugars concentration in the syrup-apple pureé mixtures and in the syrup used for the osmotic processes, demonstrated that there was no sucrose hydrolysis. Changes in syrup electrical conductivity were closely related to the increase of solids lixiviated from fruit to syrup, different from sugars. Blanching had beneficial ef fects on syrup-fruit purée mixtures, producing an important reduction in color change; however, this was not observed in the fruit piece system.

scholarly journals Pengaruh Konsentrasi Alginat dan CaCl2 terhadap Kadar Antosianin, Aktivitas Antioksidan, dan Karakteristik Sensoris Buah Duwet (Syzygium cumini Linn) Restrukturisasi (Effect of Alginate and CaCl2 Concentrations on Anthocyanin Content, Antioxidant Activity, and Sensory Characteristics of Restructured Java Plum Fruit (Syzygium cumini Linn))

2016 ◽  
Vol 36 (03) ◽  
pp. 261 ◽  
Author(s):  
Lydia Ninan Lestario ◽  
Driana Herawati ◽  
Silvia Andini
Keyword(s):  
Antioxidant Activity ◽  
Calcium Alginate ◽  
Nutritional Value ◽  
Anthocyanin Content ◽  
Syzygium Cumini ◽  
Tropical Fruits ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
High Antioxidant Activity ◽  
Fruit Purée

Restructuration is one of the ways for processing fresh fruit without heating, so the nutritional value of fruit can be maintained. This method has been applied to several types of tropical fruits but has never been applied to java plum fruit, while it has high antioxidant activity but has a short shelf life. The aim of this research was to produce the best formulation to make restructured java plum fruit. Fresh java plum fruit puree was mixed with several concentrations of calcium alginate (1 %, 2 %, 3 %, and 4 %) and CaCl2 (0.75 %; 1 %). Restructured fruit products were evaluated for total anthocyanin content, antioxidant activity, texture, pH, and sensory properties. The result of this research showed that 1 % alginate and 1 % CaCl2 gave restructured java plum fruit with the highest anthocyanin content 171.61 mg/100g (DW) and highest antioxidant activity 75.79 %. The overall organoleptic test with 20 panelists showed that restructured fruit with alginate 1 % and CaCl2 1 % or 0.75 % resulted the highest score 3.75. ABSTRAKRestrukturisasi merupakan salah satu cara pengolahan buah segar tanpa pemanasan sehingga nilai gizi buah dapat dipertahankan. Metode ini sudah diteliti pada beberapa jenis buah tropis tetapi belum pernah dilakukan terhadap buah duwet, padahal buah duwet memiliki aktivitas antioksidan tinggi tetapi memiliki daya simpan rendah. Penelitian ini bertujuan untuk menentukan formulasi terbaik pada pembuatan restrukturisasi buah duwet. Bubur buah duwet segar dicampur dengan berbagai konsentrasi alginat (1 %, 2 %, 3 %, dan 4 %) dan CaCl2 (0,75 %; 1 %). Produk buah hasil restrukturisasi diukur kandungan antosianin total, aktivitas antioksidan, tekstur, pH, dan sifat-sifat sensorisnya. Hasil penelitian menunjukkan bahwa alginat 1% dan CaCl2 1% memiliki kandungan antosianin tertinggi yaitu 171,61 mg/100g (BK) dan aktivitas antioksidan tertinggi yaitu 75,79 %. Uji organoleptik dengan 20 panelis menunjukkan bahwa produk restrukturisasi buah duwet yang paling disukai panelis diperoleh dari perlakuan alginat 1 % dan CaCl2 1 % atau 0,75 % dengan skor 3,75.Kata kunci: Antosianin; antioksidan; restrukturisasi; Syzygium cumini

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