Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

Improvement of consumer’s palatability of Heterotis niloticus was investigated by value addition with natural spices and salt to improve its palatability and shelf-life. The major problem of H. niloticus is its poor taste, hence low demand and poor consumer’s acceptability which affects the market value. The objective of this study was to improve the palatability and shelf-life of H. niloticus using selected natural spices. Heterotis niloticus, procured and treated with natural spices and salt were allowed to drain for one hour, subjected to charcoal fired smoking kiln for 12 hours, cooled and stored for 8 weeks at ambient temperature before microbial analysis. The result showed that treatment 1 had the best quality (37.7%), followed by control sample (34.7%), and treatment 2 (28.9%), while the least was treatment 3 (21.6%). Microbial analysis shows that no Salmonella, Coliforms and E. coli were detected from the samples after smoking. Staphylococcus aureus count ranged from 2 × 102 to 9 × 102 but it was not detected in treatment 1. Improvement of the consumers’ palatability of H. niloticus and improved storage stability by spicing methods improved the poor taste of H. niloticus which has been discriminated despites excellent muscle quality. Key words: Heterotis niloticus, organoleptic, spicing, microbial analysis

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Shelf Life Prediction and Storage Stability of Deglet Nour Dates (Phoenix dactylifera L.): Microbiological and Organoleptic Properties

Chemistry Africa ◽

10.1007/s42250-019-00108-4 ◽

2019 ◽

Vol 3 (1) ◽

pp. 189-197

Author(s):

Mohamed Nabily ◽

Abdelkader Nabili ◽

Ahmed Namsi ◽

Hatem Majdoub ◽

Atf Azzouna

Keyword(s):

Shelf Life ◽

Life Prediction ◽

Storage Stability ◽

Phoenix Dactylifera ◽

Organoleptic Properties ◽

Phoenix Dactylifera L ◽

Shelf Life Prediction ◽

And Storage

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Storage stability and shelf life prediction of multigrain pasta under different packaging material and storage conditions

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14585 ◽

2020 ◽

Vol 44 (8) ◽

Author(s):

Dinkar B. Kamble ◽

Rakhi Singh ◽

Barjinder Pal Kaur ◽

Savita Rani

Keyword(s):

Shelf Life ◽

Life Prediction ◽

Storage Stability ◽

Storage Conditions ◽

Packaging Material ◽

Shelf Life Prediction ◽

And Storage

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Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran

Journal of Food Quality ◽

10.1155/2021/4058645 ◽

2021 ◽

Vol 2021 ◽

pp. 1-9

Author(s):

Xue Bai ◽

Mei-Li Zhang ◽

Yuanyuan Zhang ◽

Jing Zhang ◽

Yakun Zhang ◽

...

Keyword(s):

Physicochemical Properties ◽

Storage Stability ◽

Heat Treatments ◽

Hot Air Drying ◽

Air Drying ◽

Hot Air ◽

Accelerated Storage ◽

Oat Bran ◽

Malondialdehyde Content ◽

And Storage

Oat bran is a nutrient-dense, resource-rich byproduct that is produced from oat milling. Oxidative deterioration is the main reason that limits the utilisation of oat bran. Thus, improving the storage stability of oat bran has become an urgent requirement. This study aimed to investigate the inhibition of oat bran deterioration via steaming, microwaving, and hot-air drying treatments and the effects of these methods on oat bran physicochemical properties and storage stability. Results indicated that, after the three heating treatments, the solubility of oat bran increased and the powder fluidity showed no significant change ( P < 0.05 ). Steam-treated oat bran demonstrated increased initial gelatinisation temperature, peak temperature, and enthalpy, significantly reduced peak viscosity, trough viscosity, breakdown value, final viscosity, and setback value, and significantly improved thermal stability ( P < 0.05 ). During accelerated storage, oat bran samples subjected to the three heat treatments showed increased sensory scores and L ∗ , a ∗ , and b ∗ values, whereas due to the decrease of lipase activity in oat bran, their fatty acid values and malondialdehyde content increased slowly and were always lower than those of unprocessed oat bran. All three heat treatments could improve the storage stability and the quality deterioration of oat bran during storage due to oil oxidation. Steaming had the most significant effect.

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Freeze-Drying of Sweet Peppers

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v54i1.11119 ◽

1969 ◽

Vol 54 (1) ◽

pp. 133-148

Author(s):

M. A. González ◽

E. Díaz Negrón ◽

H. Cancel ◽

A. C. Rivera

Keyword(s):

Shelf Life ◽

Freeze Drying ◽

Drying Rate ◽

Microbial Count ◽

Drying Time ◽

Hot Air ◽

Freeze Dried ◽

And Storage ◽

Index Of Quality ◽

Platen Temperature

Studies were conducted to dehydrate garden sweet peppers by means of hot-air and freeze-drying. Sweet peppers have tough, leathery skins which makes escape of moisture difficult and prolongs drying time. Our data indicates that dehydration of half-cut or slitted fruit is accomplished either by conventional hot-air or by freeze-drying in reasonably shorter periods of time than whole fruit. Change in color or shape was not observed in sweet peppers during freezedrying. Great deterioration in the green color was observed in the samples dehydrated with hot-air at 165° F. The shelf-life of the freeze-dried product is superior to that of the conventionally hot-air dried product. For freeze-drying the sweet peppers within a reasonable period of time, and to obtain a product with shape and color similar to the fresh fruit, a platen temperature of 180° F. should be used during 2 hours and then reduced to 150° F. during the rest of the drying period. Heat treatment to inactivate microbial activity of sweet peppers prior to freeze-drying greatly reduces the microbial count and does not affect the drying rate, quality and shelf-life of the end product. Deterioration of sweet peppers during drying and storage is characterized by development of off-flavor and color. Because the measurement of off-flavor is difficult in a mild pungent fruit such as sweet peppers, these studies indicate that measurement of changes in color can be used as an index of quality.

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Effect of milling speed on the quality and storage stability of maize flour

Journal of Applied and Natural Science ◽

10.31018/jans.v8i2.914 ◽

2016 ◽

Vol 8 (2) ◽

pp. 1015-1021

Author(s):

Gagandeep Kaur Sidhu ◽

A.K. Singh ◽

Manpreet Singh

Keyword(s):

Shelf Life ◽

Storage Time ◽

Storage Stability ◽

Quality Parameters ◽

Packaging Material ◽

Maize Flour ◽

Low Speed ◽

Light Yellow ◽

Flour Mill ◽

And Storage

This work was undertaken to evaluate the effect of milling speed on the quality and shelf life of maize flour. Maize flour was prepared using low speed mini flour mill at 75 and 115 rpm and the results were compared with the flour prepared by commercial flour mill on the basis of recovery of flour, rise in temperature of flour, time taken, particle size distribution and changes in different quality parameters during storage. It was observed from the analysis that the recovery of flour was highest (95.26%) at 75 rpm speed although the time taken was more i.e. 27.27 minutes, but the rise in temperature during milling was very less (12.240C) as compared to commercial mill the temperature rose up to 31.120C. It was noted that the maize flour prepared at low speed was light yellow in color as compared to higher rpm which was dark yellow. The maize flour prepared at 75 rpm can be stored in low density polyethylene LDPE packaging material of (200 gauge) for two months without change in quality parameters. It was observed that the moisture content, protein content, fat content, alcoholic acidity and carbohydrates was significantly affected by storage time, packaging material and milling speed at P<0.05. Therefore, at low speed the storage stability as well as nutritional properties of the flour can be enhanced. The improved shelf life of flour can result in better marketability.

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