scholarly journals The Fortification Effects of Sea Grapes (Caulerpa racemosa) Powder on Color and Sensory of Hakau Dim Sum Wrappers

2021 ◽  
Vol 919 (1) ◽  
pp. 012048
Author(s):  
E Windrayani ◽  
N Ekantari
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Sensory Attributes ◽  
Product Diversification ◽  
Test Time ◽  
Antioxidant Compounds ◽  
Carotenoid Pigments ◽  
Sensory Testing ◽  
Caulerpa Racemosa ◽  
Dark Green

Abstract Sea grapes (Caulerpa racemosa) are green seaweeds that include containing dietary fiber, antioxidant compounds, and natural dyeing colours such as chlorophyll and carotenoid pigments. Sea grapes’ green tint, when ground into powder, has the potential to be used as a coloring agent. It can be used as an alternative dyeing agent and product diversification on hakau dim sum wrappers. The purpose of this study was to determine how adding sea grapes powder affected the physical properties (color and folding test) and sensory attributes (time-intensity) of hakau dim sum wrappers. The research was conducted by manufacturing sea grape powder and the wrappers by hand. Caulerpa racemosa was added in various concentration (0%; 1.5%; 3%; 4.5%; and 6%) (w/w). The dough was molded with a thickness of no.5 pasta maker with 8 cm diameter. The wrappers were physically tested and steamed for 15 minutes for sensory testing. As a result, wrappers fortified with sea grape powder show green colour and stand up the transparent characteristics. Lightness (L*) and redness (a*) decreased with increasing concentration of sea grape powder which indicated dark green wrappers color. Sea grape powder affected raw wrappers in the folding test. Time-intensity evaluation looked at the gelatinized flour flavor and sea grapes flavor. The result shows the gelatinized flour flavor reached the highest peak in the control wrappers, while the concentration of 6% had the highest intensity of sea grapes flavor and the lowest gelatinized flour flavor. In conclusion, the addition of sea grape powder resulted in a transparent green dim sum wrapper, decreased folding score for raw and the sea grapes flavor was more dominant than the gelatinized flour flavor.

An In Vitro Study on the Effects of Selected Natural Dietary Fiber from Salad Vegetables for Lowering Intestinal Glucose and Lipid Absorption

2021 ◽  
Vol 12 ◽  
Author(s):  
Pannapa Powthong ◽  
Bajaree Jantrapanukorn ◽  
Pattra Suntornthiticharoen ◽  
Chitradee Luprasong
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Lipid Absorption ◽  
Postprandial Blood Glucose ◽  
Dependent Manner ◽  
Total Dietary Fiber ◽  
Water Binding ◽  
Breakdown Rates ◽  
Salad Vegetables

Background: Salad vegetables are good sources of dietary fiber and are becoming increasingly popular among consumers. Therefore, these plants have the potential to be developed as functional foods. Objective: Using an in vitro model, this study investigated the physical properties and intestinal glucose and lipid absorption capacities of dry dietary fiber from vegetables typically consumed in salads (types of lettuce, including red oak, red coral, green oak, butterhead, and cos). Method: Fiber was prepared from each type of lettuce using an enzymatic method and then characterized. Physical properties, including solubility and water-binding, swelling, cation-exchange, and oil-binding capacities, and antihyperglycemic and antihypercholesterolemic effects of fiber were investigated. Results: The hydration capacity of total dietary fiber and insoluble fiber from the majority of sources was significantly different from that of cellulose. Adsorption and diffusion of glucose were directly proportional to incubation time, and the diffusion rate was significantly lower in the treatments containing fiber compared to the cellulose control. Fiber from these vegetables also inhibited amylase and alpha-glucosidase activities. Moreover, fiber from all sources exhibited significantly higher sodium cholate and cholesterol-binding capacity compared to cellulose, and also retarded pancreatic cholesterol esterase activity in a concentration-dependent manner. Conclusion: This study demonstrates that natural dietary fiber from salad vegetables can reduce glucose and lipid absorption and breakdown rates, thus preventing increases in postprandial blood glucose and cholesterol levels, which can be beneficial to human health.

scholarly journals Effects of dietary fiber on the physical properties of wheat flour dough.

1985 ◽  
Vol 32 (1) ◽  
pp. 16-21
Author(s):  
Keiko HATAE ◽  
Mayumi OGURI ◽  
Chizuko MATSUZAWA ◽  
Atsuko SHIMADA
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough

Tris(dithioacetylacetonato)chromium(III)

1972 ◽  
Vol 25 (12) ◽  
pp. 2547 ◽  
Author(s):  
GA Heath ◽  
RL Martin ◽  
AF Masters
Keyword(s):  
Transition Metal ◽  
Physical Properties ◽  
Group Vi ◽  
Dark Green

The synthesis of the first dithioaoetylacetonate of a Group VI transition metal has been achieved by reduction of the 3,5-dimethyl-1,2-dithiolium cation with divalent chromium. The physical properties of the dark green monomer [Cr(SacSac)3] are reported.

scholarly journals Characterization of corn landraces planted grown in the campos gerais region (Paraná, Brazil) for industrial utilization

2009 ◽  
Vol 52 (spe) ◽  
pp. 17-28 ◽  
Author(s):  
Alessandra Teixeira Barbosa Pinto ◽  
Joyce Pereira ◽  
Tatiana Roselena de Oliveira ◽  
Rosilene Aparecida Prestes ◽  
Rodrigo Rodrigues Mattielo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Plant Breeding ◽  
Dietary Fiber ◽  
Industrial Applications ◽  
Ether Extract ◽  
Industrial Utilization ◽  
Protein Contamination ◽  
Real Density

This work has the objective of characterizing twenty corn landraces grown in the Campos Gerais region (Paraná State) in relation to its chemical composition (moisture, ash, protein, ether extract, dietary fiber and starch) and physical properties (weight of 1000 grains, real density, flotation index, granulometry and color). In addition, also the lab scale processing of the kernels from the varieties was carried out for producing starch; starch purity was evaluated by measuring its protein contamination. Amylose contents and viscoamylograph profile were also evaluated. The results showed that the evaluated landraces have differences in chemical composition as well as in pericarp/endosperm/germ proportions and consequently it should have different industrial applications and interest for plant breeding.

scholarly journals White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5908
Author(s):  
Ivana Lončarević ◽  
Biljana Pajin ◽  
Jovana Petrović ◽  
Ivana Nikolić ◽  
Nikola Maravić ◽  
...  
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Sensory Characteristics ◽  
Food Ingredient ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Confectionery Products

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

scholarly journals Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam

2016 ◽  
Author(s):  
Aftab Ahmed ◽  
Shinawar Waseem Ali ◽  
Khalil ur Rehman ◽  
Shakir Manzoor ◽  
Syed Rajab Ayub ◽  
...  
Keyword(s):  
Economic Value ◽  
Value Added ◽  
Sensory Attributes ◽  
Product Diversification ◽  
Soluble Solids ◽  
Sugar Concentration ◽  
Consumer Acceptability ◽  
Total Acidity ◽  
Physiochemical Properties ◽  
Significant Difference

Sapodilla has many uses from medicinal to dietary utilization. In recent years emphasis is focused on product diversification by development of value added sapodilla products to enhance its economic value. This study was carried out to investigate the effect of sugar concentration on the physiochemical properties like pH, moisture, ash, total acidity, viscosity, soluble solids, ascorbic acid and consumer acceptability of the product through sensory evaluation. Four samples S1, S2, S3 and S4 were formulated containing 550g, 600g, 650g and 700g sugar respectively. There was no significant difference observed in physiochemical properties of all sample due to sugar concentration. But among all samples S2 and S3 scored highest for color (7.7 and 7.9), flavor (7.6 and 7.7), taste (7.6 and 7.8), texture (7.2 and 7.9) and overall acceptance (7.5 and 7.7) which shows that jam with 550g and 600g sugar is best jam with good sensory attributes.

Potential bioactive ingredient from elderberry fruit: Process optimization for a maximum phenolic recovery, physicochemical characterization, and bioaccesibility

2020 ◽  
pp. 1-18
Author(s):  
Milagros Lucía Gomez Mattson ◽  
Rocío Corfield ◽  
Leonardo Bajda ◽  
Oscar Edgardo Pérez ◽  
Carolina Schebor ◽  
...  
Keyword(s):  
Physical Properties ◽  
Cell Monolayer ◽  
Physicochemical Characterization ◽  
In Vitro Digestion ◽  
Transepithelial Transport ◽  
Antioxidant Compounds ◽  
Assisted Extraction ◽  
Freeze Dried ◽  
Bioactive Content

BACKGROUND: Dark-skin berries constitute a polyphenol-rich source of interest for the development of functional ingredients. OBJECTIVE: To develop an elderberry powder, addressing technological aspects for maximum bioactive recovery, including physical quality and bioaccesibility of the antioxidant compounds. METHODS: An optimization of the combined process of enzyme-assisted extraction and freeze-drying was undertaken. Polyphenols and anthocyanins were quantified by spectrophotometric and HPLC-DAD analysis along processing stages and an in vitro digestion model was used to study the antioxidant compound activity through gastrointestinal tract and after transepithelial transport across a Caco-2 cell monolayer. Powder physical properties were also evaluated. RESULTS: The best extraction conditions were 45°C and 160 ppm enzyme. 10% maltodextrin was the minimum carrier concentration needed to get a freeze-dried powder with good physical properties and maximum bioactive content. The phenolic compounds identified in fruits (mainly cyanidin-based anthocyanins, quercetin-3-rutinoside, catechin and, in smaller amounts, gallic and chlorogenic acids) were also present in the optimum extract and the powder. High bioaccesibility of bioactive compounds and antioxidant activity were obtained after in vitro digestion and transepithelial transport. CONCLUSION: The designed elderberry powder showed great potential as functional ingredient to be used in berry juice-based beverages or other products formulated with fruit powders.

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