Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root

PurposeCassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence, the purpose of this research is to investigate the chemical, functional, pasting and sensory properties of custard prepared from starch isolated from refrigerated cassava root.Design/methodology/approachFreshly harvest cassava root were cleaned and stored in a refrigerator operating at 4 °C for a period of one, two and three weeks. Starch was extracted from the fresh and stored roots using established method and custard prepared from each of the starch sample. The custard sample was analysed for amylose content, functional, pasting and sensory properties.FindingsAmylose content in the pastes varied significantly from 18.45 to 25.45%. Refrigeration showed a significant impact on the swelling power of the custard, which could be linked to variation in amylose content. Colour and textural properties of the custard were similar across the samples suggesting a minimal impact of refrigeration on the isolated starch. Refrigerated cassava roots can produce acceptable custard with minimal changes in sensory properties if the storage period is closely monitored.Originality/valueIn a previous study, the authors have shown that starch and cooked paste may be made from stored cassava roots without substantial changes in the quality of these products. This study further confirms the possibility of using starch from the stored roots in food applications such as in custard formulation. No report has documented the properties of custard from starch obtained from refrigerated cassava root.

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Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

Foods ◽

10.3390/foods9010061 ◽

2020 ◽

Vol 9 (1) ◽

pp. 61 ◽

Cited By ~ 3

Author(s):

Ali Saleh ◽

Abdellatif A. Mohamed ◽

Mohammed S. Alamri ◽

Shahzad Hussain ◽

Akram A. Qasem ◽

...

Keyword(s):

Sweet Potato ◽

Sensory Evaluation ◽

Storage Time ◽

Amylose Content ◽

Storage Period ◽

Textural Properties ◽

Granule Structure ◽

And Storage ◽

Period Duration

This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.

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Effect of addition of banana peel powder (Musa balbisiana) on physicochemical and sensory properties of fish patty

British Food Journal ◽

10.1108/bfj-02-2019-0130 ◽

2019 ◽

Vol 121 (9) ◽

pp. 2179-2189 ◽

Cited By ~ 1

Author(s):

Hana Bin Mohd Zaini ◽

Mohd Dona Bin Sintang ◽

Yi Ning Dan ◽

Noorakmar Ab Wahab ◽

Mansoor Bin Abdul Hamid ◽

...

Keyword(s):

Control Sample ◽

Textural Properties ◽

Sensory Properties ◽

Banana Peel ◽

Musa Balbisiana ◽

Content Type ◽

Overall Acceptability ◽

Banana Peel Powder ◽

Fish Patty

Purpose The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana. Design/methodology/approach Four different fish patty formulations were produced containing 0 per cent (BPP0) (Control), 2 per cent (BPP2), 4 per cent (BPP4) and 6 per cent (BPP6) of BPP (M. balbisiana). Findings The addition of BPP was shown to improve the hardness, cooking yield, water holding capacity (WHC) and redness (a* value) as well as the dietary fibre (DF) content (p<0.05). The BPP, however, also turned the fish patties darker (lower L*) (p<0.05). Sensory evaluation showed that fish patties with a concentration of 2 per cent BPP had the highest overall acceptability, whereas the concentration of 6 per cent BPP was found to be unacceptable compared to that of control sample (p<0.05). The declining sensory acceptability of fish patty with 6 per cent BPP is related to the harder texture and the darker color of the patties compared to the control sample (BPP0). Originality/value The addition of BPP can potentially improve the quality of fish patties in terms of textural properties (hardness) by increasing their WHC, reducing the cooking loss and enhancing the DF content.

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The Impact of Different Closures on the Flavor Composition of Wines during Bottle Aging

Foods ◽

10.3390/foods10092070 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2070

Author(s):

Isabel Furtado ◽

Paulo Lopes ◽

Ana Sofia Oliveira ◽

Filipa Amaro ◽

Maria de Lourdes Bastos ◽

...

Keyword(s):

Mass Transfer ◽

External Environment ◽

Storage Period ◽

Sensory Properties ◽

Bottle Aging ◽

Wine Flavor ◽

The Impact ◽

The Ideal

Wine flavor undergoes major changes during bottle aging and can be influenced by the type of closure. The interaction between wine, the type of closure and the external environment has the potential to significantly influence the overall quality of bottled wines, especially when the storage period is relatively long (more than five years). Therefore, the choice of closure (cork, synthetic or screw cap) deserves special attention in order to establish the ideal sealing conditions for optimizing wine flavor attributes. The contribution of different closures to the quality of bottled wine is through mass transfer phenomena, including permeation, sorption (scalping) or desorption of chemicals between closure materials and wines. Thus, this article aims to review the impact of different closures on the flavor composition of wines during post-bottling conditions. The implications of closures on wine sensory properties are also discussed.

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Trans-2-Hexenal-Based Antifungal Packaging to Extend the Shelf Life of Strawberries

Foods ◽

10.3390/foods10092166 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2166

Author(s):

Raquel Heras-Mozos ◽

Adrián García-Moreno ◽

María Monedero-Prieto ◽

Ana Maria Tone ◽

Laura Higueras ◽

...

Keyword(s):

Nutritional Value ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Textural Properties ◽

Modified Atmosphere ◽

Hexyl Acetate ◽

Packaging System ◽

Active Systems ◽

Active Package

Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. Fungal decay is the overriding factor that alters the overall quality of fresh strawberries. Because no hygienic treatments to reduce the initial microbial load are feasible, molds develop during postharvest when using conventional packaging. In this study, an antifungal packaging system for strawberries was developed to improve safety and quality. Trans-2-hexenal (HXAL), a natural compound in strawberries, was incorporated into the modified atmosphere packaging (MAP) systems. Zero, 100, and 250 µL of HXAL were included in cellulosic pads and were covered with a polyamide coating to control its release. The pads were placed on the bottom of plastic trays; an amount of250 g of strawberries was added, flow packed in micro-perforated PP bags, and stored at 4 °C for 14 days. Fungal infection was monitored during the storage period, and the optical and textural properties of the strawberries were measured at days 0 and 14. Analysis of the package headspace was conducted to check for the HXAL concentration. HXAL was partially retained in the fruits and was converted into hexyl acetate and 2-hexen-1-ol acetate, but this was only measurably present in the headspace of the active systems. Mold growth was fully inhibited in active packaging although the strawberries were softer and darker than those in the control packages. The active package was not as efficient if the fruits were stored under thermal-abuse conditions (15 and 22 °C).

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Evaluation of long term storage of apples by means of fractal analysis

Research in Agricultural Engineering ◽

10.17221/4964-rae ◽

2012 ◽

Vol 49 (No. 4) ◽

pp. 137-145

Author(s):

Ľ. Kubík ◽

A. Pavelková ◽

T. Hornyák ◽

P. Kováč ◽

V. Horčin ◽

...

Keyword(s):

Fractal Dimension ◽

Fractal Analysis ◽

Structure Determination ◽

Storage Period ◽

Textural Properties ◽

Long Term Storage ◽

Structure Degradation ◽

Term Storage

Realization of long-term apple storage requires the most detailed information about the flesh structure and texture, whose quality is contributing by responsible way to the whole quality of the evaluated fruits. The fractal analysis that the fractal dimension of the flesh structure determination is enabling was used. Structure degradation of four apples variants of the variety Idared was evaluated by fractal dimension during long-term storage in standard conditions. The influence of the storage on the fractal dimension was investigated by means of regression dependencies. The dependences express a decrease of the fractal dimension value in the relation to the increasing storage period. The influence of long term storage and influence of the variants of the fertilization on the fractal dimension was confirmed by means of analysis of variance. Connectivity between fractal dimension and descriptors of quality of the apple flesh structure was determined with utilization of the sensoric analysis. Fractal dimension expresses the structural and textural properties of the apple flesh.

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Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder

British Food Journal ◽

10.1108/bfj-11-2019-0846 ◽

2020 ◽

Vol 122 (11) ◽

pp. 3419-3432

Author(s):

Mpho Edward Mashau ◽

Afam Israel Obiefuna Jideani ◽

Lucy Lynn Maliwichi

Keyword(s):

Shelf Life ◽

Aloe Vera ◽

Storage Period ◽

Titratable Acidity ◽

Sensory Properties ◽

Soluble Solids ◽

Life Extension ◽

Small Scale ◽

Aloe Barbadensis ◽

Content Type

PurposeThe purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.Design/methodology/approachMahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.FindingsPhysicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.Practical implicationsThe study may help small-scale brewers to increase the shelf-life of mahewu.Originality/valueResults of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

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Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots

Agrosearch ◽

10.4314/agrosh.v20i1.11s ◽

2020 ◽

Vol 20 (1) ◽

pp. 118-132

Author(s):

S.A. Oyeyinka ◽

A.A. Adesoye ◽

J.O. Oladipo ◽

O.A. Akintayo ◽

O.J. Adediran ◽

...

Keyword(s):

Physicochemical Properties ◽

Chemical Properties ◽

Storage Condition ◽

Eating Quality ◽

Future Studies ◽

Cassava Root ◽

Food Applications ◽

Physical And Chemical ◽

And Chemical Properties

Cassava is a tropical crop that can be processed into a variety of products including flakes popularly called gari. Gari is a product obtained from cassava root by fermentation, but the root from which the gari is obtained spoils rapidly. Efforts have been made to extend the shelf life of the root through the use of traditional and improved storage techniques, for example storage in boxes, freezing and refrigeration. However, the quality of the products from refrigerated roots, such as gari, has not been reported. In this study, cassava roots were refrigerated for a period of three weeks and the physicochemical properties of gari from the stored roots were determined. With the exception of the carbohydrate content which was very similar (approx. 88%), refrigeration of cassava roots significantly (p < 0.05) affected the physical and chemical properties of the resulting gari. The cyanide content decreased from 2.96 to 1.90 mg/ kg with increase in refrigeration period, while the functional properties including bulk densities and swelling power were only slightly affected. Cassava roots can be refrigerated for a period of two weeks without substantial changes in the eating quality of the resulting gari, if the storage condition is closely monitored. Future studies are required to investigate the physicochemical properties of other valuable products from refrigerated cassava roots to determine their potentials in food and non-food applications. Keyword: Cassava; Functional; Gari; Refrigeration; Pasting; Sensory

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Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut

Journal of Agricultural Sciences Belgrade ◽

10.2298/jas2102165b ◽

2021 ◽

Vol 66 (2) ◽

pp. 165-179

Author(s):

Mutiat Balogun ◽

Samson Oyeyinka ◽

Fausat Kolawole ◽

Adegbola Dauda ◽

Aisha Abdulmalik

Keyword(s):

Storage Period ◽

Absorption Capacity ◽

Bambara Groundnut ◽

Sensory Properties ◽

Microbial Quality ◽

Physical Chemical ◽

Swelling Capacity ◽

Sensory Qualities ◽

L Value

Masa is a traditionally fermented meal usually made from cereals. The aim of this research was to produce an enriched meal from rice and Bambara groundnut. The colour, functional properties and microbial quality of composite blend of rice and Bambara groundnut flour, in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory properties of freshly made masa and masa prepared from stored flours were also determined. The microbial load of the masa flour blend increased over the storage period. Water absorption capacity, swelling capacity and bulk densities increased, while the oil absorption capacity decreased with the storage period. The objective colour result showed a decrease in the lightness (L*) value. Sensory properties of masa were not substantially altered with Bambara groundnut inclusion, but the ratings reduced with storage. Instant masa may be prepared from flour stored for 4 weeks without considerable changes in quality.

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Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach

Nutrition & Food Science ◽

10.1108/nfs-11-2017-0255 ◽

2019 ◽

Vol 49 (1) ◽

pp. 158-169 ◽

Cited By ~ 1

Author(s):

Zahra Ghasempour ◽

Ehsan Moghaddas Kia ◽

Sahel Golbandi ◽

Ali Ehsani

Keyword(s):

Storage Time ◽

Starter Culture ◽

Statistical Design ◽

Textural Properties ◽

Food Product ◽

Quality Attributes ◽

Starter Cultures ◽

Content Type ◽

Probiotic Yogurt

Purpose The quality of probiotic yogurt which is remarked as a healthy, therapeutic and nutritious food product strongly depends on starter types and their compositions; however, the choice of starter culture affects the taste, aroma and quality of the final product. Through this study, to obtain favorable quality attributes of probiotic yogurt, a mixture of two thermophilic/mesophilic starter cultures (YC- 350/YC- X16) was applied for fermentation. Design/methodology/approach The effects of starter mixture, probiotic Lactobacillus paracasei and storage time on quality indices, such as apparent viscosity, water holding capacity, syneresis, post acidification rate and probiotic viability (L. paracasei), were assessed through using a combined (mixture-process) statistical design. Findings The results revealed that changes in viscosity and syneresis depend on the amount of YC- X16. Acidification rate was more pronounced at higher levels of YC- 350 (1.22 per cent) in comparison to that in YC-X16 (1.08 per cent) during storage time. With respect to probiotic viability, L. paracasei count was more than 107 cfu/mL during refrigerated storage time. Moreover, a promotive effect of YC- 350 on L. paracasei proliferation was observed in this study. Originality/value The favorable yogurt, from qualitative aspects, was manufactured at 75:25 per cent ratio of YC- X16:YC- 350 in probiotic type yogurts. Therefore, the use of mixed starter cultures developed textural properties of probiotic yogurt beside L. paracasei survival.

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The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

Nutrition & Food Science ◽

10.1108/nfs-03-2020-0077 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Rehab F. M. Ali ◽

Ayman M. El-Anany ◽

Hassan M. Mousa

Keyword(s):

Fatty Acids ◽

Milk Fat ◽

Control Sample ◽

Storage Period ◽

Sensory Properties ◽

Water Soluble ◽

Soluble Nitrogen ◽

Jojoba Oil ◽

Content Type ◽

Cheese Sample

Purpose The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days. Design/methodology/approach The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated. Findings No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese. Practical implications It is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese. Originality/value It is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

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