scholarly journals Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips

2018 ◽  
Vol 6 (1) ◽  
pp. 222-226
Author(s):  
V.U. Dange ◽  
B.K. Sakhale ◽  
N.A. Giri
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Enzyme Concentration ◽  
Quality Characteristics ◽  
Potato Chips ◽  
Heat Processing ◽  
Acrylamide Formation ◽  
Starchy Food ◽  
Enzyme Application ◽  
Carcinogenic Compound

Acrylamide is a carcinogenic compound formed in starchy food during heat processing. The application of L-asparaginase was found effective method to prevent acrylamide formation in fried potato chips. This enzyme efficiently catalyzes the conversion of amino acid L-asparagine into L-aspartic acid, which is not an acrylamide precursor. The acrylamide formation is considerably limited by the application of this enzyme in fried food products. The potato chips were prepared and treated with different concentrations of L-asparginase enzyme viz. 0.2 IU, 1.0 IU, 1.5 IU and 2.0 IU respectively. The treated chips along with the control sample were subjected to various physicochemical and sensory analysis in general and acryalmide content in particular. It was observed that the acrylamide formation was drastically reduced to 0.019 ppm in the chips treated with 2.0 IU enzyme concentration with better sensory quality characteristics as compared to untreated control chips in which acrylamide formation was 15.65 ppm.

scholarly journals Yield and quality characteristics of paneer made from milk blend containing homogenized milk

2018 ◽  
Author(s):  
Janki Suthar ◽  
A.H. Jana ◽  
Hiral Modha ◽  
Smitha Balakrishnan
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Cost Savings ◽  
Textural Properties ◽  
Low Pressure ◽  
Quality Characteristics ◽  
Chemical Characteristics ◽  
Yield And Quality ◽  
Physico Chemical ◽  
Sensory Score

The research was carried out to ascertain the feasibility of preparing paneer from milk blend containing low pressure homogenized milk to avail the benefits rendered by homogenization. Standardized milk was subjected to two-stage homogenization (4.90 and 0.98 MPa respectively) and then blended with unhomogenized standardized milk in three proportions (i.e. 3:7, 4:6 and 1:1, w/w). It was necessary to add calcium chloride to the milk blend to improve the firmness of resultant paneer. The experimental paneer samples obtained from ‘milk blend’ containing homogenized milk, as well as control sample (only from unhomogenized milk) were studied for their proximate composition, physico-chemical characteristics, textural properties and sensory quality. Paneer obtained from milk blend (homogenized:unhomogenized; 4:6 w/w) resulted in greater fat recovery and moisture content culminating in significantly higher yield compared to control paneer (CP). The hardness of paneer obtained from blended milks was lower, but the springiness of BMP3:7 sample was greater than that of CP. The total sensory score of experimental paneer BMP4:6 was similar to the score associated with CP, but greater than the scores associated with paneer samples BMP3:7 and BMP1:1. Blending of homogenized (low pressure) milk with unhomogenized milk in 4:6 proportion helped in obtaining paneer with superior fat recovery and yield compared to use of unhomogenized milk, without any adverse effect on sensory properties and with concomitant cost savings.

scholarly journals Kinetic Modelling of Acrylamide Formation during the Frying of Potato Chips

2021 ◽  
pp. 129305
Author(s):  
Matthew Knight ◽  
Simon McWilliam ◽  
Sarah Peck ◽  
Georgios Koutsidis ◽  
Gemma Chope ◽  
...  
Keyword(s):  
Kinetic Modelling ◽  
Potato Chips ◽  
Acrylamide Formation

Instrumental and sensory quality characteristics of blueberry fruit from twelve cultivars

2008 ◽  
Vol 49 (1) ◽  
pp. 19-26 ◽  
Author(s):  
Robert Saftner ◽  
James Polashock ◽  
Mark Ehlenfeldt ◽  
Bryan Vinyard
Keyword(s):  
Sensory Quality ◽  
Quality Characteristics

scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 430-443
Author(s):  
Dhrubajyoti Singha ◽  
Md. Fahad Jubayer ◽  
Kumkum Devnath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Nutritional Profile ◽  
Nutrient Value ◽  
Freeze Dried

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips

2020 ◽  
Vol 64 ◽  
pp. 102397 ◽  
Author(s):  
Maria Alessia Schouten ◽  
Jessica Genovese ◽  
Silvia Tappi ◽  
Alessandra Di Francesco ◽  
Elena Baraldi ◽  
...  
Keyword(s):  
Potato Chips ◽  
Acrylamide Formation
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