Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake

2003 ◽  
Vol 9 (2) ◽  
pp. 89-93 ◽  
Author(s):  
Hardeep Singh Gujral ◽  
C. M. Rosell ◽  
S. Sharma ◽  
Sukhprit Singh
Keyword(s):  
Profile Analysis ◽  
Bubble Diameter ◽  
Testing Machine ◽  
Sodium Lauryl Sulphate ◽  
Cake Volume ◽  
Sponge Cake ◽  
Texture Profile ◽  
Air Bubble ◽  
Crumb Firmness ◽  
Egg Albumen

Sponge cake was prepared by adding sodium lauryl sulphate (SLS), an anionic surfactant, to egg albumen during the mixing stage at levels of 0, 0.05, 0.1 and 0.2% on flour weight basis. The rheology of the cake batter was studied and texture of sponge cake crumb was measured on an Instron universal testing machine. Increasing levels of SLS lowered the specific gravity, surface tension, consistency coefficient and air bubble diameter. The cake volume increased with increasing levels of SLS. Texture profile analysis of cake crumb revealed that increasing SLS levels lowered crumb firmness and cohesiveness. Storage of cake crumb for up to 10 days at room temperature revealed that crumb containing SLS remained softer and that SLS may be involved in preventing starch retrogradation.

scholarly journals Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

Gels ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 137
Author(s):  
Ewa Jakubczyk ◽  
Anna Kamińska-Dwórznicka
Keyword(s):  
Physical Properties ◽  
Profile Analysis ◽  
Bubble Diameter ◽  
Agar Gel ◽  
Foaming Agent ◽  
Egg Albumin ◽  
Texture Profile ◽  
Agar Gels ◽  
Juice Concentrate ◽  
Chokeberry Juice

This study aimed to determine the effect of the addition of chokeberry juice concentrate (CJC) and foaming agent (egg albumin) with different percentages on the selected physical properties of agar gel. The agar gels with the addition of 5, 10, and 20% concentrations of chokeberry juice concentrate and with fructose addition were prepared. In addition, the foamed gels with different concentrations of egg albumin (in the range 0.5–2.0%) and CJC were produced. The water content, colour, density, hold-up and some mechanical and TPA (Texture Profile Analysis) descriptors as well some structural and acoustic emission parameters of non-aerated and foamed gels were analysed. The addition of CJC changed the colour of agar gel with fructose, the attractive appearance of the aerated gel was also linked with the addition of concentrate. The addition of 20% of CJC and foaming agent created samples with very low hardness, cohesiveness, and gumminess, and the structure of the aerated samples was characterised by the larger bubble diameter and the wider distribution of their size. The more promising texture and structure properties were obtained for samples with aerated gels with 5 and 10% addition of chokeberry juice concentrate.

scholarly journals Foam stability of cloudy carrot juice: effects of protein sources and foaming conditions

2021 ◽  
Vol 45 (1) ◽  
pp. 38-51
Author(s):  
Hulya Cakmak ◽  
Vasfiye Hazal Ozyurt
Keyword(s):  
Foam Stability ◽  
Bubble Diameter ◽  
Evaluation Criteria ◽  
Protein Isolate ◽  
Diameter Distribution ◽  
Distribution Analysis ◽  
Carrot Juice ◽  
Air Bubble ◽  
Independent Variables ◽  
Egg Albumen

Carrot is an important crop by containing bioactive compounds such as carotenoids, vitamins and dietary fiber. But the shelf life of fresh carrot is limited due to its moisture content. The aim of this study was to evaluate the effects of using different amounts of egg albumen (EA) and whey protein isolate (WPI) and their interactions on carrot juice foam stability. For this purpose, the experimental design was built by response surface method and employing EA amount (5-10-15%), WPI amount (0-5-10%) and whipping time (4-6-8 min) as independent variables, while selecting the density and overrun as foam stability evaluation criteria. Among the tested levels of independent variables, the lowest density (0.2433 g/ml) and the highest overrun value (2.3466) was observed for 15% EA with 10% of WPI incorporation and the 8 min whipped foam. The levels of EA and/or WPI were found significantly effective on the selected responses (p<0.05), however only the interaction of whipping time with WPI amount had significant effect on density and overrun values. The foam stability improvement with WPI incorporation was confirmed by air bubble diameter distribution analysis, and the lowest average foam diameter with more homogeneous diameter distribution was obtained for 15% EA+10% WPI foam.

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

scholarly journals Hybrid Acrylated Chitosan and Thiolated Pectin Cross-Linked Hydrogels with Tunable Properties

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 266
Author(s):  
Shaked Eliyahu ◽  
Alexandra Galitsky ◽  
Esther Ritov ◽  
Havazelet Bianco-Peled
Keyword(s):  
Electrostatic Interactions ◽  
Profile Analysis ◽  
Hybrid Hydrogel ◽  
Texture Profile ◽  
Ph Values ◽  
X Ray Scattering ◽  
Wide Range ◽  
Michael Type Addition ◽  
Physical And Chemical ◽  
Hydrogel System

We developed and characterized a new hydrogel system based on the physical and chemical interactions of pectin partially modified with thiol groups and chitosan modified with acrylate end groups. Gelation occurred at high pectin thiol ratios, indicating that a low acrylated chitosan concentration in the hydrogel had a profound effect on the cross-linking. Turbidity, Fourier transform infrared spectroscopy, and free thiol determination analyses were performed to determine the relationships of the different bonds inside the gel. At low pH values below the pKa of chitosan, more electrostatic interactions were formed between opposite charges, but at high pH values, the Michael-type addition reaction between acrylate and thiol took place, creating harder hydrogels. Swelling experiments and Young’s modulus measurements were performed to study the structure and properties of the resultant hydrogels. The nanostructure was examined using small-angle X-ray scattering. The texture profile analysis showed a unique property of hydrogel adhesiveness. By implementing changes in the preparation procedure, we controlled the hydrogel properties. This hybrid hydrogel system can be a good candidate for a wide range of biomedical applications, such as a mucosal biomimetic surface for mucoadhesive testing.

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

Oil/Water Separation by Induced-Air Flotation

1980 ◽  
Vol 20 (06) ◽  
pp. 579-590 ◽  
Author(s):  
Nicholas D. Sylvester ◽  
John J. Byeseda
Keyword(s):  
Rate Constants ◽  
Bubble Diameter ◽  
Gas Bubbles ◽  
Cationic Polyelectrolyte ◽  
Drop Diameter ◽  
Dissolved Gas ◽  
Air Bubble ◽  
First Order ◽  
Dispersed Oil ◽  
Air Flotation

Abstract The separation of oil, stabilized with an oil-soluble petroleum sulfonate, from brine solutions by induced-air flotation was studied in a continuous-flow pilot unit. The effects of inlet oil concentration, vessel residence time, air flow rate, bubble diameter, oil drop diameter, temperature, NaCl concentration, and cationic polyelectrolyte concentration were investigated. Oil drop and air bubble diameters, liquid residence time, and concentration of cationic polyelectrolyte were the most significant variables affecting overall flotation performance. Only drops larger than 2 m showed significant removal, while smaller drops were generated by the air-inducing rotor. The cationic polyelectrolyte improved flotation performance by increasing the number of large oil drops.The removal rate for each oil drop size was first order with respect to oil drop concentration, and an experimental procedure permitting determination of the first-order rate constants for removal only due to bubble/drop interactions was developed. The oil drop and air bubble diameters were the only variables which affected these rate constants. Increasing oil drop diameter and decreasing bubble diameter increased the rate constants. Comparison of the experimental and theoretically predicted rate constants showed that the mechanism of oil-droplet removal by bubbles from 0.2- to 0.7-mm is one of hydrodynamic capture in the wake behind the rising bubbles. Introduction Oily wastewaters are generated during the production, processing, transportation, storage, and use of petroleum and its products. Removal of dispersed oil from water is usually accomplished by either dissolved- or dispersed-gas flotation. The processes are similar: gas bubbles are introduced into the oil-containing liquid and the oil drops are captured by the gas bubbles which quickly rise to the surface where the oil is removed. The significant differences between the two flotation processes are the bubble size and mixing conditions. In dissolved-gas flotation, the bubbles are about 50 to 60 m in diameter, whereas induced-gas bubbles are an order of magnitude larger. Dissolved-gas flotation units operate under fairly quiescent conditions and the liquid phase approximates plug flow. For induced-gas flotation, the submerged rotor imparts enough energy to the liquid that the tank contents are mixed nearly perfectly.This research focuses on the induced-air flotation process for the removal of dispersed oil droplets. The industrial use of induced-air flotation devices for oil wastewater separation began in 1969. Basset provides the process development history, equipment description, and operating experience for an induced-air unit similar to the design used in the experiments described here. Although induced-air flotation equipment is simple, the fluid mechanics of the process are not; and the arrangement of the turbine, sleeve, and perforations have been determined necessarily by trail-and-error experimentation with small-scale units.The interaction between gas bubbles and oil drops has been described as follows (1) absorption of an oil drop to a gas bubble due to precipitation of a bubble on the oil surface and collision between the drop and bubble; (2) entrapment of a gas bubble in a flocculated structure of oil drops as it rises; and (3) absorption of bubbles into a flocculated structure as it forms.For dissolved-gas flotation, all these mechanisms probably influence oil removal interdependently. SPEJ P. 579＾

scholarly journals Formulation of Topical Dosage Forms Containing Synthetic and Natural Anti-Inflammatory Agents for the Treatment of Rheumatoid Arthritis

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 24
Author(s):  
Tunde Jurca ◽  
Liza Józsa ◽  
Ramona Suciu ◽  
Annamaria Pallag ◽  
Eleonora Marian ◽  
...  
Keyword(s):  
Rheumatoid Arthritis ◽  
Methyl Salicylate ◽  
Profile Analysis ◽  
Diclofenac Sodium ◽  
Diffusion Method ◽  
Membrane Diffusion ◽  
Calendula Officinalis ◽  
Texture Profile ◽  
Major Interest ◽  
Anti Inflammatory

Topical anti-inflammatory and analgesic effect for the treatment of rheumatoid arthritis is of major interest because of their fewer side effects compared to oral therapy. The purpose of this study was to prepare different types of topical formulations (ointments and gels) containing synthetic and natural anti-inflammatory agents with different excipients (e.g.,: surfactants, gel-forming) for the treatment of rheumatoid arthritis. The combination of Non-Steroidal Anti-Inflammatory Drugs (NSAIDs), diclofenac sodium, a topical analgesic agent methyl salicylate, and a lyophilized extract of Calendula officinalis with antioxidant effect were used in our formulations. The aim was to select the appropriate excipients and dosage form for the formulation in order to enhance the diffusion of active substances and to certify the antioxidant, analgesic, and anti-inflammatory effects of these formulations. To characterize the physicochemical properties of the formulations, rheological studies, and texture profile analysis were carried out. Membrane diffusion and permeability studies were performed with Franz-diffusion method. The therapeutic properties of the formulations have been proven by an antioxidant assay and a randomized prospective study that was carried out on 115 patients with rheumatoid arthritis. The results showed that the treatment with the gel containing diclofenac sodium, methyl salicylate, and lyophilized Calendula officinalis as active ingredients, 2-propenoic acid homopolymer (Synthalen K) as gel-forming excipient, distilled water, triethanolamine, and glycerol had a beneficial analgesic and local anti-inflammatory effect.

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