Effect of chitosan on physicochemical and rheological attributes of bread

2018 ◽  
Vol 25 (3) ◽  
pp. 198-211 ◽  
Author(s):  
Gargi Ghoshal ◽  
Sapna Mehta
Keyword(s):  
Storage Time ◽  
Elastic Moduli ◽  
Dynamic Rheology ◽  
Mathematical Tool ◽  
Scanning Calorimetry ◽  
Bread Crumb ◽  
Chitosan Concentration ◽  
Functional Bread ◽  
Dough Extensibility

The aim of this study was to develop fiber-enriched functional bread containing selected concentration of chitosan (0.1%, 0.5%, 1%, 1.5%, and 2% w/w). Dynamic rheology of bread dough established that viscous moduli were lower than elastic moduli. Until 1% chitosan concentration, dough extensibility increased. Avrami nonlinear regression equation was selected as a convenient mathematical tool to model bread crumb staling kinetics. Scanning electron microscopy, Fourier-transform infrared, differential scanning calorimetry, and extensibility tests were used to examine the changes of the structure of control dough and chitosan containing dough. Specific volume of bread was inversely proportional to firmness of bread. Firmness is directly proportional function of storage time and chitosan quantity. Sensory evaluation revealed that 1% chitosan can be used as potential functional ingredient to prevent chronic diseases like obesity, type 2 diabetes, constipation, and colon cancer.

scholarly journals Effects of seeding material age, storage time, and tuber tissue zone on glucomannan content of Amorphophallus muelleri Blume

2018 ◽  
Vol 9 (1) ◽  
Author(s):  
Nunung Harijati ◽  
Retno Mastuti ◽  
Nurul Chairiyah ◽  
Bunga Roosdiana ◽  
Siti Aminur Rohmawati
Keyword(s):  
Storage Time ◽  
Storage Period ◽  
External Factors ◽  
Tuber Tissue ◽  
Internal Factors ◽  
Seeding Material ◽  
Internal And External Factors ◽  
Storage Times ◽  
Tissue Zone

Among members of the genus Amorphophallus in Indonesia, Amorphophallus muelleri produces the highest amounts of glucomannan, which is a fiber carbohydrate that plays a significant role in controlling obesity and type 2 diabetes. Glucomannan in A. muelleri is stored in the tubers. Several internal and external factors affect the glucomannan content of the tubers. In this study, we only investigated the internal factors seeding material and tuber. The objectives were: i) to investigate the effect of the seeding material on tuber glucomannan levels; and ii) to assess the influence of the storage period and the tuber part on glucomannan contents. Glucomannan was extracted via centrifugation. The result showed that tubers, which yielded from the center bulbis, have slightly higher glucomannan content than tubers from side bulbis, even though insignificant. Our results indicate significant glucomannan losses at storage times of more than 3 months. Levels decreased by 90% after storage over 3.75 months since shoot collapse. Glucomannan levels of the central and the edge parts of the tubers did not differ significantly.

scholarly journals THE EFFECT OF CHITOSAN COATING ON COLOR AND BRIX OF RED GRAPES (Vitis vinivera) IN STORAGE

2020 ◽  
Vol 9 (4) ◽  
pp. 361
Author(s):  
Andra Tersiana Wati ◽  
Elok Pawening Maharani
Keyword(s):  
Storage Time ◽  
Chitosan Solution ◽  
Statistical Test ◽  
Edible Coating ◽  
Agricultural Product ◽  
Red Grapes ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Chitosan Concentration ◽  
And Storage

Fruits are a type of perishable agricultural product. One of the post-harvest handling efforts to maintain the freshness of the fruit is chitosan coating. Research has been carried out on various level concentration of chitosan as a coating for grapes (Vitis vinifera) and storage time. This study aims to determine the effect of chitosan concentration on water content,  color and brix of red grapes after storage. Chitosan coating was carried out by immersion methods at various levels of chitosan concentration, namely 0%, 0.5%, 1%, 1.5% and 2% (w/v) with immersion times of 30 seconds and 60 seconds. Based on the statistical test, it is shown that the chitosan concentration of 1.5% (w/v) with immersion time of 60 seconds and storage time on the 5th day is the most optimum for the brightness level of the grapes because the chitosan layer can close the pores of red grapes so that the respiration process aerobic and CO2 which affect color can be inhibited by chitosan solution. Keywords: Chitosan, edible coating, grape, post harvest, shelf life

scholarly journals Effects of chitosan concentration on the quality and storage time of poultry eggs

2020 ◽  
Vol 3 (4) ◽  
pp. 29-35
Author(s):  
Tri Nguyen Minh ◽  
Cam Ha Che Thi ◽  
Quy Vo Van ◽  
Hai Nguyen Bao ◽  
Hao Tran Thi ◽  
...  
Keyword(s):  
Storage Time ◽  
Total Coliforms ◽  
Chitosan Coating ◽  
Chitosan Concentration ◽  
Physicochemical Changes ◽  
Poultry Eggs ◽  
Chitosan Membranes ◽  
And Storage

This paper presents some results associated with physicochemical changes of fresh duck eggs after being preserved by chitosan membranes at different concentrations. Chitosan coating at the concentration of 1.5% worked best for preserving fresh duck eggs at normal temperature. The number of total Coliforms after 30 days was 30 Coliforms/100 g sample. There was no detection of the existence of Salmonella in eggs of experimental samples.

scholarly journals DEFINITION OF QUALITY INDICATORS OF DAIRY-PROTEIN CONCENTRATES IN THE STORAGE PROCESS

2018 ◽  
Vol 1 ◽  
pp. 10-17 ◽  
Author(s):  
Victoriya Gnitsevych ◽  
Tatiana Yudina ◽  
Liudmyla Deinychenko ◽  
Radion Nykyforov ◽  
Iryna Nazarenko
Keyword(s):  
Phase Transitions ◽  
Storage Time ◽  
Temperature Phase ◽  
Significant Shift ◽  
Heat Absorption ◽  
Scanning Calorimetry ◽  
Temperature Function ◽  
Protein Concentrates ◽  
Microbiological Parameters ◽  
Definition Of

The aim of this article is to investigate changes in the structure, color and microbiological parameters of milk-protein concentrates (MPC) made of buttermilk with the use of cranberry or viburnum purees in the process of storage. Necessary results were obtained after analyzing phase transitions, changes in color-parametric and microbiological characteristics of the studied products. Low-temperature phase transitions and their influence on the structure of MPC were investigated using the method of differential scanning calorimetry. This method was used to obtain information on the change in the temperature function, depending on the change in heat absorption typical for melting, crystallization, or glass transition of components of MPC. The obtained dependences indicated an increase of heat absorption leaps of concentrates in relation to control, which indicates an increase in the amount of bound moisture and, accordingly, a decrease in significant changes in the structure of concentrates in the process of storage. In addition, it was found that rational was the rapid freezing of MPC at a temperature of –20...–30 ° C. The CIE XYZ and CIELab methods were used to evaluate the change in the color-parametric characteristics of MPC. According to the data obtained, red or yellow spectral tone dominates for the samples, but with an increase in the storage time, one can see a significant shift in the color of both concentrates towards the yellow color. It is also established that with increasing of storage time there is a gradual darkening of MPC. It was defined, that rational was the shelf life of up to 30 days from the time of studied products making. It was also determined that with the use of deep freezing of the MPC, the storage time has no significant effect on the development of the microflora.

scholarly journals Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1443
Author(s):  
Tae-Kyung Kim ◽  
Min Hyeock Lee ◽  
Hae In Yong ◽  
Samooel Jung ◽  
Hyun-Dong Paik ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Differential Scanning Calorimetry ◽  
Rheological Properties ◽  
Storage Time ◽  
Myofibrillar Protein ◽  
Scanning Calorimetry ◽  
Meat Emulsion ◽  
Edible Insect ◽  
Emulsion Systems ◽  
Thermal Stability Of

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

scholarly journals Impact of frozen storage time on the volatile profile of wheat bread crumb

2017 ◽  
Vol 232 ◽  
pp. 185-190 ◽  
Author(s):  
Joana Pico ◽  
Mario M. Martínez ◽  
José Bernal ◽  
Manuel Gómez
Keyword(s):  
Storage Time ◽  
Frozen Storage ◽  
Wheat Bread ◽  
Volatile Profile ◽  
Bread Crumb

Structure and elastic properties of immiscible LDPE-PP blends: dependence on composition

2002 ◽  
Vol 740 ◽  
Author(s):  
Julia S. Petronyuk ◽  
Olga V. Priadilova ◽  
Vadim M. Levin ◽  
Olga A. Ledneva ◽  
Anatolii A. Popov
Keyword(s):  
Elastic Properties ◽  
Elastic Moduli ◽  
Poisson Ratio ◽  
Acoustic Microscopy ◽  
Scanning Calorimetry ◽  
Crystallinity Degree ◽  
Wave Velocities ◽  
Microscopy Technique ◽  
Pp Blends ◽  
Dsc Curves

ABSTRACTLocal elastic properties and microstructural features of low-density polyethylene-polypropylene (LDPE-PP) blends have been studied by microacoustical technique, differential scanning calorimetry and infrared spectroscopy. Focused ultrasonic beam of acoustic microscope has been employed to measure elastic wave velocities, bulk and shear elastic moduli and Poisson ratio. The experiments show that the mechanical properties of immiscible LDPE-PP blends are non-additivily changeable in relation to ones of primary gomopolymers. Maximum of the moduli values is achieved with small addition of LDPE to PP. Additional drawing of bipolymer shows essential increasing of orientation ability for PP chains in 5/95 – 10/90 % LDPE-PP compositions. DSC curves show no significant deviations in melting temperature and crystallinity degree for different compositions of PP and LDPE phases. Internal microstructure has been imaged for the blends by acoustic microscopy technique. It allows revealing dispersivity of components over the blend body.

Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain

2016 ◽  
Vol 23 (3) ◽  
pp. 235-244 ◽  
Author(s):  
Bojana Filipčev ◽  
Marija Bodroža-Solarov ◽  
Mladenka Pestorić ◽  
Olivera Šimurina
Keyword(s):  
Stress Relaxation ◽  
Elastic Properties ◽  
Viscoelastic Properties ◽  
Storage Time ◽  
Bread Crumb ◽  
Spelt Wheat ◽  
Relaxation Parameters ◽  
Amaranth Grain ◽  
Amaranth Flour ◽  
Textural Changes

The objectives of the present study were to assess the baking properties of composite spelt wheat–amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains were added to spelt bread formulation: native amaranth flour and flour from popped amaranth, including their scalded and non-scalded variants. Native amaranth flour (both scalded and non-scalded) gave loaves with the highest volume and contributed to significantly softer crumb but not in comparison to the control bread. Crumb resilience did not show significant differences among the breads but there were differences in the crumb stress relaxation parameters which indicated certain influence on the crumb viscoelastic properties. During storage, all samples developed firmer and less elastic crumbs. Drying loss and staling degree significantly increased with increased storage time. The staling rate was the highest in the bread with non-scalded amaranth flours (native and flour from popped amaranth). The changes in the crumb textural and elastic properties caused by staling turned significant after six days of storage. In general, inclusion of different forms of amaranth flour did not alter the staling of breads and they exerted similar behaviour during storage.

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