Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips

2021 ◽  
pp. 108201322110037
Author(s):  
Suresh Kumar Paramasivam ◽  
Amelia Keran David ◽  
Saraswathi Marimuthu Somasundaram ◽  
Backiyarani Suthanthiram ◽  
Karur Nallappagounder Shiva ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oil Content ◽  
Fatty Acid Content ◽  
Microscopic Analysis ◽  
Chemical Characteristics ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Influence Of Food ◽  
Cellular Integrity

Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when fried at 180 °C for 3 min. The reduction in oil content was about 15%–35% and 19%–30% for hydrocolloid treated Popoulu and Nendran chips, respectively. The Free fatty acid content (FFA) of hydrocolloid treated banana chips was lower than that of untreated chips. The peroxide value (PV) values of all samples fell below 2 meq oxygen kg−1. CMC pre-treated banana chips were crispier than other formulations on both the varieties. Microscopic analysis showed the improved cellular integrity without large void spaces in hydrocolloid treated banana chips. PCA analyses elucidated that variables such as physical appearance, colour, crispiness, after taste, overall acceptability contributed positively, whereas hardness and sogginess contributed negatively to the correlation among the variables. From the chemical and sensory attributes, 0.5% CMC treated Popoulu chips and 1% CMC treated Nendran chips is recommended to produce chips with lower oil content.

Evaluation of Favourable Blending and Their Properties of Eucalyptus Biodiesel

2020 ◽  
Vol 12 (3) ◽  
Author(s):  
N.S. Senthur ◽  
S. Divakara ◽  
M. Maheshkumar
Keyword(s):  
Fatty Acid ◽  
Pour Point ◽  
Oil Content ◽  
Chemical Characteristics ◽  
Cold Filter Plugging Point ◽  
Eucalyptus Oil ◽  
The Core ◽  
Physico Chemical ◽  
Fuel Characteristics ◽  
Green Fuel

Oils are categorized as either edible or non-edible. One among the category that cannot be used for cooking is eucalyptus that is amply available within India. The eucalyptus oil is an excellent input for green fuel; the core of the eucalyptus tree has around 35 to 40 percentage of oil content in it. This paper describes the process involved in preparing green fuel from eucalyptus oil by using a trans-esterification method, before starting with the method varied characteristics of eucalyptus green fuel has been examined. It has been discovered that physico-chemical characteristics of the eucalyptus oil is within the range of the standards that have been set by different countries. Eucalyptus oil 40.4 saturated fatty acid 59.6% of unsaturated fatty acid. The sticky nature of the raw eucalyptus decreases posts trans-esterification, but still it is high when compared with mineral diesel. Other characteristics of cloud and pour point, cold filter plugging point (CFPP) are high than diesel. Eucalyptus green fuel mixed with diesel in various proportions. The characteristics of green fuel have been assessed alongside the related criterions. Resultant of the calculation shows that the constant value of the regression is high amongst green fuel characteristics and proportion of the blend. It has been concluded that the best proportion of blend can be up to the extent of 0.3 i.e., 30 percentages after taking into consideration the value of cold filter plugging point.

scholarly journals Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1615-1617
Author(s):  
Jyoti Prabha Bishnoi ◽  
Rakesh Gehlot ◽  
S. Siddiqui
Keyword(s):  
Chemical Constituents ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

Physico-Chemical Characteristics and Fatty Acid Composition of Milk Fat of Krankrej Cows, II. Effect of Dietary Conditions

Lipid / Fett ◽  
1989 ◽  
Vol 91 (4) ◽  
pp. 164-167
Author(s):  
G. K. Patel ◽  
M. J. Patel ◽  
R. M. Patel ◽  
K. C. Patel ◽  
R. D. Patel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Chemical Characteristics ◽  
Physico Chemical

scholarly journals Gamma Rays Induced Oil and Fatty Acid Alteration in Cumin (Cuminum cyminum L.) Seeds

2020 ◽  
pp. 18-23
Author(s):  
Girjesh Kumar ◽  
Mohini Bhardwaj
Keyword(s):  
Fatty Acid ◽  
Gamma Rays ◽  
Acid Content ◽  
Oil Content ◽  
Fungal Infections ◽  
Petroselinic Acid ◽  
Fatty Acid Content ◽  
Gas Chromatography Mass Spectroscopy ◽  
Effects Of Radiation ◽  
Acid Alteration

Aim: To evaluate the effects of radiation on oil and fatty acid content of cumin by irradiating seeds with varied doses of gamma rays viz.,100 Gy, 125 Gy, 150 Gy, 175 Gy. Study Design: Oil and fatty acid content was estimated by gas chromatography mass spectroscopy. Results: The result reveals that oil and fatty acid quantity were significantly changed upon radiation. Oil amount was increased in irradiated seeds whereas fatty acid content was decreased except petroselinic acid and linoleic acid which was increased in comparison to control. In contrast to non irradiated seeds, the lowest dose of gamma found beneficial as oil content and majority of fatty acids were increased. Conclusion: Therefore, irradiation of cumin seeds for protection and preservation purpose could significantly affect the fatty acid content of cumin as seeds are prone to fungal infections.

scholarly journals Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions

2018 ◽  
Vol 43 (3) ◽  
pp. 230
Author(s):  
T. Setyawardani ◽  
K. Widayaka ◽  
J. Sumarmono ◽  
A. H. D. Rahardjo ◽  
S. S. Santoso ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Storage Time ◽  
Fatty Acid Content ◽  
Goat Milk ◽  
Overall Acceptability ◽  
Fatty Acids Profile ◽  
Goat Cheese ◽  
Two Factors ◽  
And Storage

The purpose of this research was to investigate texture, hedonic test and fatty acids profile of goat cheese stored at cold and frozen temperatures for 60 days. Cheese was manufactured from goat milk with addition of probiotics bacteria L.plantarum TW14 and L.rhamnosusTW2 with a ratio of (1:1/v/v). Treatments were arranged in a factorial design, employing two factors, i.e. temperature (cold; frozen) and storage time (0; 15,30,45 and 60 days). Each treatment was repeated three times. Results showed that goat cheese stored at cold temperature has an average hardness-texture of 374.46 ±77.69 gf while that of the cheese stored at frozen temperature has 221.66 ±38.46 gf, which were significantly different (P<0.05). In term of flavor, texture and overall acceptability, there were no significant effects (P>0.05) of storage temperatures and storage time. However, the taste of cheese stored under cold and frozen temperatures was highly significant different (P<0.01). Fatty acids composition of cheese stored for 60 days in a cold storage showed that the highest fatty acid content was SFA which was 64.34% and USFA was 16.76%. During the 60-day storage, the SFA percentage of was relatively stable while the percentage of oleic acid USFA increased. 

scholarly journals The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat

2020 ◽  
Vol 63 (2) ◽  
pp. 423-430
Author(s):  
Aurelia Radzik-Rant ◽  
Witold Rant ◽  
Gabriela Sosnowiec ◽  
Marcin Świątek ◽  
Roman Niżnikowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Gluteus Medius ◽  
Chemical Characteristics ◽  
Bioactive Components ◽  
Muscle Type ◽  
Lamb Meat ◽  
Physico Chemical ◽  
Longissimus Lumborum ◽  
Chemical Traits

Abstract. An experiment was conducted to determine the chosen bioactive components and physico-chemical characteristics of lamb meat of different animal genotypes and the muscle types. The 22 ram lambs of Polish Merino (PM) and 22 crossbreeds of Polish Merino × Berrichone du Cher (PMB) were fattened to achieve their slaughter weight of 40 kg. After slaughter, the carcasses were kept at 4 ∘C for 24 h. Then, the samples of longissimus lumborum (LL) and gluteus medius (GM) muscle were collected to analyse the physico-chemical traits; fatty acid profile; and concentrations of taurine, carnosine, L-carnitine. The GM muscle compared to LL had the higher value (P < 0.05) of L* and a lower value (P < 0.05) of b* and H* both in PM and PMB lambs. The value of expressed juice was lower (P < 0.05) in both LL and GM muscles of PM lambs. A higher amount (P < 0.05) of collagen was found in LL muscle compared to GM both in PM and PMB lambs. The GM muscle of PM lambs showed higher (P < 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs), PUFA n-6, and PUFA n-3 (P < 0.05). The GM muscle was characterized by a higher (P < 0.05) content of taurine, while in the LL muscle there was a higher amount (P < 0.05) of carnosine. A larger amount (P < 0.05) of L-carnitine was found in GM muscle but only within PMB lambs. The obtained results showed a greater impact of the lamb's genotype on the physical characteristics of meat than on its chemical composition and the content of bioactive components. The muscle type had an effect on meat colour; collagen content; fatty acid profile; and amount of taurine, carnosine, and L-carnitine present.

scholarly journals Antioxidant, Antimicrobial Activities and Fatty Acid Compositions of Wild Berberis spp. by Different Techniques Combined with Chemometrics (PCA and HCA)

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7448
Author(s):  
Betül Gıdık
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Oil Content ◽  
Fatty Acid Content ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Fatty Acid Compositions

Interest in medicinal plants and fruits has increased in recent years due to people beginning to consume natural foods. This study aims to investigate the total phenolic flavonoid content, antioxidant activity, condensed tannin content, oil content, and fatty acid compositions of five local breeds of Berberis spp. from Bayburt, Turkey, and their antioxidant and antimicrobial activities. The fatty acid composition of samples was performed with gas chromatography-mass spectrometry (GC-MS), and the total fatty acid content of samples was between 6.12% and 8.60%. The main fatty acids in Berberis spp. samples were α-linolenic acid (32.85–37.88%) and linoleic acid (30.98–34.28%) followed by oleic acid (12.85–19.56%). Two antioxidant assays produced similar results, demonstrating that extracts of wild B. vulgaris L. had the highest ferric reducing antioxidant power (FRAP) (621.02 μmol FeSO4.7H2O/g) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) (0.10 SC50 mg/mL) values. According to principal component analysis (PCA), four components were determined. In addition, two main groups were determined according to hierarchical cluster analysis (HCA), and wild and culture of B. vulgaris L. were in different subgroups. This is the first original report about the fatty acid composition and oil content of Berberis spp. grown in Bayburt, Turkey. The obtained results indicate that B. integerrima Bunge and B. vulgaris, which have especially remarkable fatty acid content, antioxidant, and antimicrobial activity, could be potential sources for these properties in different areas of use.

scholarly journals Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage

2017 ◽  
Vol 9 (4) ◽  
pp. 2235-2241 ◽  
Author(s):  
Hamid Hamid ◽  
N. S. Thakur
Keyword(s):  
Quality Evaluation ◽  
Storage Condition ◽  
Chemical Characteristics ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Pet Bottles ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Polyethylene Terephthalate Bottles

The present investigations were conducted to develop a commercial appetizer (spiced squash) from mul-berry and its quality evaluation during storage. Different combinations of juice (20, 25, 30, 35 and 40%) and TSS (40 and 45 oB) were tried to standardize proper combination for appetizer. Out of 10 different treatment combinations of juice and TSS tried, appetizer recipe (A5) prepared with 40% juice, 40 oB TSS and 1.30% acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The appetizer prepared by follow-ing the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 oC) and refrigerated temperature conditions (4-7 oC). Overall effect shows that various quality characteristics like TSS, apparent viscosity, reducing sugars, and total sugars of appetizer increased from 40.00 to 40.63, 185.08 to 193.75, 28.37 to 31.80, 37.12 to 38.53 and other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased from 1.30 to 1.21, 5.18 to 3.75, 8.60 to 5.75, 58.22 to 49.23, 8.15 to 7.52, 8.00 to 7.30, 8.20 to 7.26, 8.00 to 7.03, 8.10 to 7.15, respectively during storage. However, quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

scholarly journals Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity

2010 ◽  
Vol 55 (1) ◽  
pp. 55-64 ◽  
Author(s):  
Sladjana Zilic ◽  
Sladjana Sobajic ◽  
Snezana Mladenovic-Drinic ◽  
Branka Kresovic ◽  
Marko Vasic
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Oil Content ◽  
Fatty Acid Content ◽  
Heat Treatments ◽  
Soya Bean ◽  
Lipoxygenase Activity ◽  
Heat Processing ◽  
Activity Increase

Effects of increased temperatures on the lipoxygenase activity and changes of soya bean fatty acids were observed in the present study. The kernels of soya bean cultivars Bosa and ZPS 015 were subjected to the treatments of extrusion, autoclaving, micronisation and microwave roasting. Depending on the technological processing procedure, the kernels were exposed to temperatures ranging from 60 to 150?C for 25 to 30 seconds during extrusion and for 30 minutes during autoclaving. The temperature that developed in the course of the microwave radiation and autoclaving did not cause statistically significant differences between oil content in heat treated and fresh kernels of soya bean. However, the oil content was higher in soya bean flakes (micronized kernels) and lower in grits than in fresh kernels. The heat treatments resulted in the significant decrease of the linolenic fatty acid content. Depending on the temperature and applied heat treatments, the content of linoleic and oleic fatty acid oscillated. High temperatures caused changes in unsaturated fatty acids with 18 carbon atoms resulting in relative increase of the stearic acid content. The lipoxygenase activity decreased in correlation with increased temperatures and the time of heating. The maximum drop of the activity was observed after kernel exposure to the extrusion and micronisation processes at the temperature of 100oC. However, a significant lipoxygenase activity increase was recorded in both studied cultivars after one-minute microwave heating, i.e. at the temperature about 60?C. A further temperature increase led to a gradual denaturation of the enzyme and therefore to its decreased activity.

Physico Chemical Properties of Chocolates and its Variability with Process Conditions

2020 ◽  
Vol 57 (1) ◽  
pp. 73
Author(s):  
E. Shahanas ◽  
Seeja Thomachan Panjikkaran ◽  
C. L. Sharon ◽  
E. R. Aneena ◽  
B. Suma ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Sensory Evaluation ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Energy Content ◽  
Fatty Acid Content ◽  
Small Scale ◽  
Process Conditions ◽  
Physico Chemical

Cocoa (Theobroma cacao L) is the only source of fashionable delicacy “Chocolate”. However, reduction in quality of processed beans due to accumulation of free fatty acid is a major problem. It is expected that the free fatty acid content must be less than 1.75 % in dry cocoa beans and chocolates. The small scale processors can not reach to the standards of chocolates of multinational companies. The study standardised a protocol for time (7, 9 and 11 hours) and temperature (600C and 700C) of tempering and conching in chocolate making. The physico chemical analysis and sensory evaluation of the chocolates were carried out. Tempering and conching influenced the textural properties like hardness, cohesiveness, adhesiveness and gumminess of chocolates. The energy content of 579.04 and 579.82 kcal was recorded in chocolates prepared at 600C and 700C for 11 hours. The protein content of alkalised and non alkalised chocolates varied between 7.30 and 10.45 g/100 g. The polyphenol content was 21 mg/100 g and 23 mg/100 g in alkalised and non alkalised chocolates. The lowest free fatty acid content in alkalised and non alkalised chocolates was 1.67% and 1.68% prepared at 700C for 11 hours. There was highest total score for sensory evaluation also for the chocolate prepared at 700C for 11 hours.

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