Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato–soy snack using high-temperature short time air puffing

LWT ◽  
2008 ◽  
Vol 41 (4) ◽  
pp. 707-715 ◽  
Author(s):  
A. Nath ◽  
P.K. Chattopadhyay
Keyword(s):  
High Temperature ◽  
Process Parameters ◽  
Quality Attributes ◽  
Soy Flour ◽  
Microstructural Changes ◽  
High Temperature Short Time ◽  
Short Time

High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization

2013 ◽  
Vol 10 (1) ◽  
pp. 191-201
Author(s):  
Chandrakant Ramesh Yewale ◽  
Pallab Kumar Chattopadhyay
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Process Parameters ◽  
Initial Moisture Content ◽  
Quality Attributes ◽  
Expansion Ratio ◽  
Final Moisture Content ◽  
Roasted Peanut ◽  
High Temperature Short Time ◽  
Short Time

Abstract Tapioca contains very high starch content and therefore could be used to obtain a good quality puffed product. Tapioca powder added with roasted peanut to give nutty flavor and taste was used to develop ready-to-eat (RTE) snack utilizing high temperature short time (HTST) air puffing process with center composite rotatable design (CCRD). The effects of process parameters viz., puffing temperature (200–260 °C), puffing time (30–90 s), and raw material parameters viz., initial moisture content (30–40%) and roasted peanut proportion (10–20%) on quality attributes such as final moisture content, expansion ratio, color (L value, a value), and crispness of the products were investigated and optimized using response surface methodology (RSM). The optimum quality attributes of the product in terms of final moisture content (4.7%db), expansion ratio (1.67), L value (70.96), a value (1.83), and crispness (12.1) were obtained with 20% added peanut, 35% initial moisture content, 245 °C puffing temperature and 60 s puffing time. The sensory evaluation of the optimally processed snack added with spices to enhance taste, showed the product to be crisp and highly acceptable.

scholarly journals Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

2020 ◽  
Vol 328 ◽  
pp. 127126 ◽  
Author(s):  
Stefano Nebbia ◽  
Marzia Giribaldi ◽  
Laura Cavallarin ◽  
Enrico Bertino ◽  
Alessandra Coscia ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
In Vitro Digestion ◽  
Preterm Newborn ◽  
Differential Impact ◽  
High Temperature Short Time ◽  
Short Time

scholarly journals High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition

Life ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 114
Author(s):  
Diana Escuder-Vieco ◽  
Juan M. Rodríguez ◽  
Irene Espinosa-Martos ◽  
Nieves Corzo ◽  
Antonia Montilla ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
Milk Composition ◽  
Donor Human Milk ◽  
High Temperature Short Time ◽  
Lactose Concentration ◽  
C 30 ◽  
Milk Banks ◽  
Short Time

Holder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for human milk banks. The objective of this study was to evaluate the effect of this HTST system on different nutrients and the bile salt stimulated lipase (BSSL) activity of DHM. DHM was processed in the HTST system and by standard HoP. Macronutrients were measured with a mid-infrared analyzer. Lactose, glucose, myo-inositol, vitamins and lipids were assayed using chromatographic techniques. BSSL activity was determined using a kit. The duration of HTST treatment had a greater influence on the nutrient composition of DHM than did the tested temperature. The lactose concentration and the percentage of phospholipids and PUFAs were higher in HTST-treated than in raw DHM, while the fat concentration and the percentage of monoacylglycerides and SFAs were lower. Other nutrients did not change after HTST processing. The retained BSSL activity was higher after short HTST treatment than that following HoP. Overall, HTST treatment resulted in better preservation of the nutritional quality of DHM than HoP because relevant thermosensitive components (phospholipids, PUFAs, and BSSL) were less affected.

Influence of Guar Gum on the Thermal Stability of Listeria innocua, Listeria monocytogenes, and γ-Glutamyl Transpeptidase during High-Temperature Short-Time Pasteurization of Bovine Milk

1999 ◽  
Vol 62 (8) ◽  
pp. 861-866 ◽  
Author(s):  
PUNIDADAS PIYASENA ◽  
ROBIN C. McKELLAR
Keyword(s):  
High Temperature ◽  
Laminar Flow ◽  
Protective Effect ◽  
Guar Gum ◽  
Listeria Innocua ◽  
Water Mixture ◽  
High Temperature Short Time ◽  
Whole Milk ◽  
Short Time ◽  
Glutamyl Transpeptidase

Mathematical models describing the thermal inactivation of γ-glutamyl transpeptidase (TP) and Listeria innocua in milk during high-temperature short-time (HTST) pasteurization were validated with data from TP, L. innocua, and L. monocytogenes trials in guar gum–milk. Holding tube times were determined for turbulent flow using water, and for laminar flow using a guar gum (0.27% wt/wt)–sucrose (5.3% wt/wt)–water mixture. Inactivation of TP and L. innocua was lower in a solution of guar gum (0.25% wt/wt) in whole milk than was predicted by models derived from studies with whole milk alone. Use of laminar flow timings improved model fit but did not completely account for the observed protective effect. L. monocytogenes survival was close to that predicted by the L. innocua model, although some protection was afforded this pathogen under laminar flow. Considerable intertrial variability was noted for L. monocytogenes. Risk analysis simulations using @RISK, a Lotus 1-2–3W add-in, were used to account for intertrial variability. Simulated log10 %reductions consistently underpredicted experimental L. monocytogenes survival (fail-safe), thus the L. innocua model derived in milk is suitable for estimating L. monocytogenes survival in viscous products. Increased thermal tolerance during laminar flow may be attributed to the protective effect of stabilizer.

Sign in / Sign up

Export Citation Format

Share Document