scholarly journals Effect of Trehalose Addition on Volatiles Responsible for Strawberry Aroma

2013 ◽  
Vol 8 (12) ◽  
pp. 1934578X1300801 ◽  
Author(s):  
Mirela Kopjar ◽  
Janez Hribar ◽  
Marjan Simčič ◽  
Emil Zlatić ◽  
Tomaž Požrl ◽  
...  
Keyword(s):  
Great Influence ◽  
Food Products ◽  
Aroma Compounds ◽  
Quality Properties ◽  
Freeze Dried ◽  
Important Quality ◽  
Proportional Increase ◽  
Trehalose Content

Aroma is one of the most important quality properties of food products and has a great influence on quality and acceptability of foods. Since it is very difficult to control, in this study the effect of addition of trehalose (3, 5 and 10%) to freeze-dried strawberry cream fillings was investigated as a possible means for retention of some of the aroma compounds responsible for the strawberry aroma. In samples with added trehalose, higher amounts of fruity esters were determined. Increase of trehalose content did not cause a proportional increase in the amount of fruity esters. However, results of our research showed that trehalose addition did not have the same effect on both γ-decalactone and furaneol.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

scholarly journals Strawberry jams: influence of different pectins on colour and textural properties

2009 ◽  
Vol 27 (No. 1) ◽  
pp. 20-28 ◽  
Author(s):  
M. Kopjar ◽  
V. Piližota ◽  
N.N. Tiban ◽  
D. Šubarić ◽  
J. Babić ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Textural Properties ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Phenol Content ◽  
Quality Properties ◽  
Texture Parameters ◽  
Important Quality

Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams and low-calorie strawberry jams containing fructose and aspartame or fructose syrup and aspartame. The highest anthocyanin content and total phenol content were detected in strawberry jam samples prepared with low methoxy amidated pectin. During storage, after 4 and 6 weeks at both storage temperatures, room temperature and 4°C, anthocyanin content and total phenol content decreased. Also, free radical scavenging activity decreased during storage. As far as the texture parameters are concerned, namely firmness, consistency and cohesiveness, the highest values were found in strawberry jam samples prepared with high methoxyl pectin.

Flavour - a problem for the consumer or for the food producer?

1975 ◽  
Vol 191 (1102) ◽  
pp. 145-153 ◽  
Keyword(s):  
Large Scale ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Problem Area ◽  
Quality Properties ◽  
Important Principle ◽  
Food Producer ◽  
Food Product Development ◽  
Prepared Food

Optimization of flavour of industrially prepared food products is to a large extent a matter of preserving the flavour of the ingredient raw materials or of a freshly cooked item following the principle of the closer the resemblance, the better the flavour. This will be an increasingly important principle in the 1980s, particularly considering the continuously rising volume of industrial food preparation and of large-scale catering operations - developments which will make flavour preservation more difficult. In the 1980s, food product development and food production will to a larger extent be based on novel combinations of raw materials of a conventional or unconventional nature. The rationale behind these combinations is often the result of deliberations concerning primarily economy, nutrition, processing, and not always flavour. This may lead to quality properties which are not appreciated by the consumer. Recent applications of new protein sources in conventional food products have, in several cases, provided warning examples of what can happen. However, the technique of building up food products from conventional or new ingredients can be used for the benefit of quality such as flavour. This gives possibilities to steer flavour towards a desired goal by ingredient combination and processing at various stages of product preparation. Two types of important knowledge are needed before this can be done efficiently. One problem is that the role of various ingredients as flavour precursors is not yet known sufficiently, so the resulting flavour cannot be predicted. The other problem area lies within ‘consumer science’. We have little knowledge of what the consumer expects or wants of a food product, particularly if this is based on new ingredients or if the product is of an entirely new type. Therefore, these areas have to be studied and investigated for the benefit of both the consumer and the food producer in the 1980s.

scholarly journals Coloring of food by the use of natural color extracted by beetroot (Beta Vulgaris), betalain pigment

2020 ◽  
Author(s):  
Sonika Chaudhary
Keyword(s):  
Beta Vulgaris ◽  
Food Product ◽  
Food Products ◽  
Antioxidant Property ◽  
Natural Food ◽  
Natural Color ◽  
Important Quality ◽  
Vegetables And Fruits ◽  
Betalain Pigment

Color is one of the most important quality attribute in the food products. The purpose of adding color in the foods is to make them attractive, to influence the consumer to buy the product and also to improve the quality of the food product. At the present time the demand of natural color is increased in worldwide due to the awareness of people on therapeutic medicinal properties and their benefits in the place of synthetic colors. Synthetic colors are harmful for health and show toxicity in food products. Natural color are those pigments which is derived from naturally sources such as plants, insects, animals, vegetables and fruits etc. among all these natural dyes, plant based pigments have medicinal values so are mostly preferred. Today the food industry are mostly preferred the use of natural coloring pigment in their food products because the generation of this time is very possessive to their health and preferred the food product which is made from the use of natural color. The present study is based on the use of natural colors in food product in the place of synthetic color. The natural color was extracted from beetroot (Beta Vulgaris) named as betalain pigment. Betalain pigment is rich in antioxidant property, vitamin A and C and also a good source of iron, calcium etc. In this experiment the use of the natural color in the preparation of cookies.Keywords:  natural food color, dyes, extraction, pigment, beetroot, betalain, cookies.

scholarly journals Appreciation of ethrel on ripening dynamic and on the content of ingredients in processing tomato (Lycopersicon lycopersicum (L.) Karsten) varieties

2006 ◽  
Vol 12 (4) ◽  
Author(s):  
L. Helyes ◽  
J. Dimény ◽  
A. Lugasi ◽  
Gy. Schober ◽  
Z. Pék
Keyword(s):  
Quality Factor ◽  
Food Products ◽  
Fresh Weight ◽  
Processing Tomato ◽  
Lycopersicon Lycopersicum ◽  
Important Quality ◽  
Lycopene Content ◽  
Tomato Products ◽  
Ripening Rate

Tomato (Lycopersicon lycopersicum (L) Karsten) is an important crop cultivated in Hungary. Ethrel has been used to advance maturity and promote uniform ripening of processing tomato since 25-30 years in Hungary. The aims of the present study were 1) to evaluate the effects of two different ethrel concentrations on ripening rate, 2) to investigate lycopene content of different maturity stages, 3) to test the effect of ethrel on lycopene content. It is important to note that the experimental year (in July and August) was very rainy and cool. Ethrel was applied at two rates: 1500 and 3000 ppm. The results clearly indicate that Ethrel can be a useful and effective tool of maturity-enhancement, under present circumstances. Ripening concentration increased significantly by Ethrel. In spite of this, Ethrel treatments did not affect lycopene content of examined varieties significantly. The quality of tomato products are characterised by their lycopene content. Colour is highly important quality factor of food products. The range in lycopene contents from all samples evaluated was 48.7 to 113.0 mg kg-1 fresh weight. Also correlations between lycopene content and colour (a*/b*, and chroma) were investigated also.

scholarly journals POSSIBILITIES OF REGULATING STRESS-PROTECTIVE ACTIVITY OF FOOD PRODUCTS TO IMPROVE IMMUNITY UNDER THE CONDITIONS OF THE COVID-19 PANDEMIC

2020 ◽  
Vol 20 (S1) ◽  
pp. 116-127
Author(s):  
N Naumenko ◽  
I Potoroko ◽  
I Kalinina ◽  
A Nenasheva ◽  
V Botvinnikova
Keyword(s):  
Wheat Flour ◽  
Food Products ◽  
Blood Analysis ◽  
Stress Factors ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Freeze Dried ◽  
Resistance To Stress ◽  
Positive Effect ◽  
Biochemical Blood Analysis

Aim. The paper aims to develop food products that contribute to the resistance of active people to stress factors, especially during the COVID-19 pandemic. Materials and methods. The cohort study was conducted in three parallel groups of volunteers aged from 20 to 40 years (n = 45) who were consistently involved in sports (low-intensity training at least 3 times a week). As food products with stress-protective activity, freeze-dried taxifolin nanoemulsion and whole-wheat flour from wheatgrass were used. As mental and informational stress, media coverage of global and Russian COVID-2019 dynamics was used. To assess the impact of the developed products on stress resistance, a study of health and psychoemotional status (the SF-36 questionnaire) and biochemical blood analysis (leukocyte formula and cortisol) were carried out. Results. The results demonstrated the possibility of using stress-protective food products such as freeze-dried taxifolin nanoemulsion and whole-wheat flour from wheatgrass for improving immunity. The assessment of the psychoemotional status revealed an equally positive effect from the inclusion of taxifolin nanoemulsion and whole-wheat flour from wheatgrass in the composition of food products. Biochemical blood analysis and leukocyte indices revealed a greater positive effect of taxifolin nanoemulsion on the human body, while regular consumption of whole-wheat flour-based products from wheatgrass reduces blood cortisol and increases the body's resistance to stress factors. Conclusion. People involved in low-intensity sports are recommended to consume foods enriched with taxifolin nanoemulsion and whole-wheat flour from wheatgrass to improve their psychoemotional status and resistance to stress factors such as the COVID-19 pandemic.

scholarly journals The most important quality criteria of some home-grown black-currant varieties III. Aroma number, organoleptic evaluation, and degree of ripeness

1966 ◽  
Vol 38 (3) ◽  
pp. 150-161
Author(s):  
Taina Kuusi
Keyword(s):  
Quality Criteria ◽  
Organoleptic Properties ◽  
Black Currant ◽  
Organoleptic Evaluation ◽  
Quality Properties ◽  
The North ◽  
Colour Strength ◽  
Important Quality ◽  
Reducing Substances

A study has been made of the quality properties of 12 home-grown varieties of black-currant. Samples were obtained from six localities over a period of three years. The properties studied consisted of the aroma number, the organoleptic evaluation, and the degree of ripeness. As regards aroma number, great variations were noted between the samples. The influence of variety was rather slight. In general, the aroma numbers were higher when the summer was cool and the growing locality more to the north, probably by reason of the losses of volatile reducing substances at higher temperatures. The utility of the aroma number in characterization of quality seems limited in scope. Smell and taste were taken as the main criteria in the organoleptic evaluation. The differences between the varieties were not very great, but in any event a relatively consistent sequence was discovered. Consideration is given to some factors which influence organoleptic properties. The degree of ripeness of the samples, and the effect of this factor on the quality properties, were studied. The degree of ripeness displays a correlation with the corresponding effective temperature totals. Here, the effect of the ripeness factor on the results was only slight, as unripe berries were removed from the samples before analysis. However, some effect may have remained, to some degree influencing the colour strength, but the organoleptic properties to a lesser degree.

scholarly journals Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

2017 ◽  
Vol 2017 ◽  
pp. 1-12 ◽  
Author(s):  
Vilbett Briones-Labarca ◽  
Mario Perez-Wom ◽  
George Habib ◽  
Claudia Giovagnoli-Vicuña ◽  
Raúl Cañas-Sarazua ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Physicochemical Parameters ◽  
White Wine ◽  
Quality Characteristics ◽  
Wine Industry ◽  
Quality Characteristic ◽  
Quality Properties ◽  
High Hydrostatic Pressure Processing ◽  
Important Quality

High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.

Freeze-dried fast food products based on homogenized fish and plant systems

Fisheries ◽  
2021 ◽  
Vol 2021 (2) ◽  
pp. 99-103
Author(s):  
Nikita zarubin ◽  
Natalya Strokova ◽  
Ol'ga Bredihina ◽  
Irina Krasnova ◽  
Elizaveta Lavruhina
Keyword(s):  
Physical Activity ◽  
Fast Food ◽  
Functional Food ◽  
Healthy Lifestyle ◽  
Food Product ◽  
Food Products ◽  
Research Data ◽  
Calorie Content ◽  
Freeze Dried ◽  
Wide Range

The article presents research data that substantiate the relevance of the development of a ready-to-eat food product in the form of freeze-dried snacks and soups based on a homogenized fish-growing system. The developed recipe compositions and the technology of freeze-dried snacks and soups make it possible to produce high-protein, full-fledged amino acid products that also contain mono - and polyunsaturated fatty acids (omega-3,6,9), minerals (K, Na, P, Co, Cr, Se, I), nutritional fiber - fiber and inulin. High nutritional and biological values allow us to recommend the obtained freeze-dried products as functional food products for a wide range of consumers, including snacks for use in the diets of people who follow a "protein diet", as well as with increased physical activity; soups – for people with increased body weight, who monitor the calorie content of food, leading a healthy lifestyle.

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