Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yao Li ◽  
Yilin Zhang ◽  
Haibo Liu ◽  
Xuedong Jin ◽  
Xiong Liu
Keyword(s):  
Sugar Content ◽  
Amino Acid Content ◽  
Reducing Sugar ◽  
Potato Chips ◽  
Hot Water ◽  
Free Amino Acid Content ◽  
Potato Crisps ◽  
Heat Pump Drying ◽  
Potato Slices

Abstract Hot water blanching (WB) and steam blanching (SB) have been noted to improve the quality of potato chips. In this work, the possibility of steam blanching assisted with ultrasound treatment (SUB) to enhance the quality of dried potato chips and fried potato crisps was investigated. Compared to WB and SB groups, dried potato chips of SUB groups showed lower shrinkage ratio (78.46%), higher rehydration capability (3.93:1), and lower moisture content (0.08 g/g). Meanwhile, fried potato crisps of SUB groups displayed lower hardness (1965.70 g) and oil content (12.0%). The low reducing sugar content (0.42%) and free amino acid content (6.10 mg/g) in SUB dried potato slices could explain for the higher L * value, lower a * and ΔE values of SUB fried potato crisps. Additionally, sensory evaluation results confirmed above obtained consequences. Overall, SUB could improve the quality of fried potato crisps further in comparison with WB and SB.

scholarly journals Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

2016 ◽  
Vol 3 (2) ◽  
pp. 295-304
Author(s):  
Fatema Zahan ◽  
Md Masudul Karim ◽  
Tahmina Akter ◽  
Md Alamgir Hossain
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Potato Chips ◽  
French Fries ◽  
Potato Tubers ◽  
Botany Department ◽  
Factors Affecting ◽  
Acrylamide Formation ◽  
Significant Difference

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

scholarly journals GUAVA LEAVES, CORN COBS, AND MANGOSTEEN PEELS AS ANTIOXIDANTS AND NATIONAL STANDARDIZED NATURAL PRESERVATIVES FOR COCONUT BROWN SUGAR

2019 ◽  
pp. 79-82
Author(s):  
ADITYA PRATAMA PUTRA ◽  
KINTAN NUR ROMADHONA ◽  
ROSIANA SOFIA ANGGRAENI ◽  
AI RIAN JULYANTI ◽  
RETNO FITRI WIDIASTUTI ◽  
...  
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Sweet Taste ◽  
Reducing Sugar ◽  
National Standard ◽  
Brown Sugar ◽  
Corn Cobs ◽  
Guava Leaves ◽  
Natural Preservatives

Objective: Below standard brown sugar is a sugar that cannot be made or resembles dodol (a traditional and sticky confection) because the sap is damaged. Although the sap is made into brown sugar, the product will not last long and become soft-textured sugar. The aim of this research is to prevent below standard sap and produces coconut sugar in accordance with Indonesian National Standard (SNI) using natural preservatives were formulated from guava leaves, corn cobs, and mangosteen peels. Methods: The formulation of guava leaves, corn cobs, and mangosteen peels was designed through several stages by testing the composition of the materials. The first step was measuring the pH value of each material with concentration 4.5%, which were 4.5 g per material and it was compared to the composition of the formula after the concentration of each material was combined to get the basis pH. The second step was formulation to get the natural preservatives by applying the formulas on the tap process of sap until the manufacturing process to get the coconut sugar. Quality of coconut sugar was conducted SNI 01-3743-1995 which included oven method for testing water content and insoluble parts, Luff schoorl method for reducing sugar content and sucrose, and atomic absorption spectroscopy method for testing the contamination of Cu metal. Results: Guava leaves, corn cobs, and mangosteen peels with each material 4.5% were the optimal concentrations as natural preservatives to inhibit fermentation process of sap. Coconut sugars were obtained using these natural preservatives. Coconut sugar that obtained had the moisture content was 0.2402%, the ash content was 1.3%, reducing sugar content was 0.39%, the sucrose level was 69.99%, and the metal contamination was 0.201 mg/kg Cu. While the results of organoleptic tests indicated the brownish-yellow sugar, a typical sweet taste of sugar, and the normal smell of coconut sugar. All of the coconut sugar properties were meet with SNI. Conclusion: Guava leaves, corn cobs, and mangosteen peels were effective as natural preservatives and antioxidants to produce the best quality of coconut sugar according to the SNI.

Quality of milk and of Canestrato Pugliese cheese from ewes exposed to different ventilation regimens

2004 ◽  
Vol 71 (4) ◽  
pp. 434-443 ◽  
Author(s):  
Marzia Albenzio ◽  
Rosaria Marino ◽  
Mariangela Caroprese ◽  
Antonella Santillo ◽  
Giovanni Annicchiarico ◽  
...  
Keyword(s):  
Amino Acid Content ◽  
Free Amino Acid Content ◽  
Microbial Composition ◽  
Protein Nitrogen ◽  
Peptide Profile ◽  
Nitrogen Fractions ◽  
Bulk Milk ◽  
Quality Of Milk ◽  
Sudden Decrease

Effects of ventilation regimen on the quality of ewes' milk and on proteolysis in Canestrato Pugliese cheese during ripening were studied. Cheeses were manufactured from the bulk milk of Comisana ewes subjected to three different ventilation regimens, which were designated low (LOV, 23 m3/h per ewe), moderate (MOV, 47 m3/h per ewe) and programmed ventilation regimen (PROV, 73 m3/h per ewe; fan set to maintain 70% relative humidity). Bulk milk was analysed for chemical and microbial composition, renneting parameters and plasmin-plasminogen activities. At 1, 15, 30 and 45 d of ripening, the cheeses were analysed for gross chemical composition, nitrogen fractions, and plasmin and plasminogen activities. The pH 4·6-insoluble nitrogen fractions were analysed by urea-PAGE. Free amino acid content was determined at the end of ripening. Lower concentrations of bulk milk somatic cell count (BMSCC) and of mesophilic bacteria were found in the MOV group than in the LOV and the PROV groups. A lower plasminogen (PG) to plasmin (PL) ratio (PG/PL) was observed in the MOV and PROV than in the LOV cheeses. Irrespective of treatment, PL activity in cheeses was higher at 15 d of ripening, while a sudden decrease of PL and PG activities was observed at 30 d, which was associated with a marked increase in non-protein nitrogen. The peptide profile characterized in the urea-PAGE showed a greater intensity of α- and β-CN hydrolysis in the MOV than in the PROV and LOV cheeses. The results provide evidence that a proper ventilation regimen is critical for optimizing the hygienic quality of milk and the proteolysis of Canestrato Pugliese cheese during ripening.

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

2021 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Adekunbi Adetola Malomo ◽  
Babatunde Olawoye ◽  
Abiola Folakemi Olaniran ◽  
Omowumi Ibipeju Olaniyi ◽  
Adedoyin Adedayo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Principal Component ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Diabetic Patients ◽  
Fermentation Time

This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya

2015 ◽  
Vol 4 (1) ◽  
pp. 19-24
Author(s):  
Dorina Kelmaskosu ◽  
Rachel Breemer ◽  
Febby J Polnaya
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Vitamin C ◽  
Sugar Content ◽  
Rice Flour ◽  
Reducing Sugar ◽  
Randomized Experimental Design ◽  
Waxy Rice Flour ◽  
Waxy Rice

The objective of this research was to determine the best level of concentration of waxy rice flour on the quality of “dodol” papaya. A completely randomized experimental design having of five levels of treatment, namely: control, waxy rice concentration of 0, 10, 20, 30, and 40% were applied in this research. Variables measured on the product including the chemical composition (moisture, ash, vitamin C, and reducing sugar content) and the products were also subjected to organoleptic test for springiness, taste, color, odor, and preference level. The results showed that the different waxy rice flour concentrations had significant effects over variables measured. The waxy rice flour with the concentrations of 10% produce the “dodol” papaya with the best quality.

scholarly journals Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-roti

2014 ◽  
Vol 8 ◽  
pp. 12-17
Author(s):  
Santosh Dahal ◽  
Surendra Bahadur Katawal
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Cereal Product ◽  
Ageing Period ◽  
Fat Uptake

Sel-roti is a deep-fat fried, puffed, circular spongy doughnut like indigenous,non- alcoholic fermented cereal product of Nepal. A study was conducted to study the effect of batter ageing on physiochemical and microbial changes and its impact on sensory quality of Sel-roti.Ten samples of batters were aged for 9 h at 3 h interval at temperatures30°C, 40°C and 50°C.After ageing, acidity as lactic acid, reducing sugar and total sugar contents of the batter had increased significantly (P<0.05). The total sugar content of the batter started to decrease after 6 h of ageing. During the ageing period of 3 hour bulk density of products were decreased significantly (p<0.05) for all temperatures of ageing but after 3 hours of ageing it was increased slightly for 40°C. Fat uptake of sel-rotifound to decrease as ageing proceeds. Lactic acid bacteria, yeasts and mold co-existed in sel-rotibatter. LAB and yeast count at the end of 9 hour of aging was higher at 30°C than at 40°C. LAB and yeast count at 50°C was markedly decreased during 9 hour of ageing of batter. Mold count in the samples of batter during aging was decreased at all temperatures. Among study time and temperature of ageing quality of sel-roti prepared from batter aged at 30°C for 6 hour was found to be good in terms of sensory quality and cost effectiveness.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11721 J. Food Sci. Technol. Nepal, Vol. 8 (12-17), 2013

scholarly journals Effects of Doses and Splits of Fertilizer Application on Harvesting Time, Yield and Quality of Mango CV. Amrapali

2012 ◽  
Vol 37 (2) ◽  
pp. 279-293 ◽  
Author(s):  
Babul C Sarker ◽  
MA Rahim
Keyword(s):  
Zinc Sulphate ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Matter Content ◽  
Reducing Sugar ◽  
Dry Matter Content ◽  
Harvesting Time ◽  
Total Sugar Content ◽  
Yield And Quality

The experiment was carried out at the Germplasm Centre of Bangladesh   Agricultural University, Mymensingh during the fruiting season of 2005-06 to   investigate the effects of fertilizer and its installment of application on   harvesting time, yield and quality of fruits of 8 years old mango plant cv. Amrapali. Four fertilizer doses i.e. T1 : 50% of the fertilizer dose (cowdung 12.5 kg, urea 375 g, TSP200g, MoP125 g, gypsum 125 g and zinc sulphate 7.5 g per plant), T2 : 100% of the fertilizer dose (cowdung 25 kg, urea 750 g, TSP400 g, MoP 250 g, gypsum  250 g and zinc sulphate 15 g per plant), T3 : 150% of the fertilizer dose (cowdung  37.5 kg, urea 1125 g, TSP 600 g, MoP 375 g, gypsum 375 g and zinc sulphate 22.5 g per plant), and T4 : control (no fertilizer) and three splits of application i.e. A1 : One installment (whole fertilizer applied on 15 September), A2 : Two installments (15 September and 15 March) and A3 : Three installments (15 September, 15 March and 15 May) were included as treatments. Plants receiving 150% of the fertilizer dose in three installments caused delayed harvest by 11 days compared  to control than that of the control. Plants treated with 150% of fertilizer dose in combination with three installments produced the highest number of fruits (96/ plant) as well as the highest yield (19.55 kg/plant) as compared to control (23/   plant and 3.48 kg/plant). Applying fertilizer at 150% of the fertilizer dose in  three installments improved the fruit quality with regard to TSS, pH, titratable acidity, vitamin C, moisture content, dry matter content, reducing sugar, non reducing sugar and total sugar content over control. Thus, this treatment may be recommended for fertilizer management in mango cultivation. DOI: http://dx.doi.org/10.3329/bjar.v37i2.11231 Bangladesh J. Agril. Res. 37(2): 279-293, June 2012

scholarly journals Uji Kualitas Umbi Beberapa Klon Kentang untuk Keripik

2016 ◽  
Vol 21 (1) ◽  
pp. 51 ◽  
Author(s):  
Ali Asgar ◽  
Kusmana ◽  
S T Rahayu ◽  
Eri Sofiari
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Potato Chips ◽  
The Other ◽  
Quality Test ◽  
Randomized Block Design ◽  
Dark Color ◽  
Selection For

Penelitian bertujuan menguji komponen kualitas dari beberapa klon kentang hasil seleksi untuk keripik. Penelitian dilakukan mulai bulan Juli sampai dengan September 2010 menggunakan metode eksperimen di laboratorium. Rancangan yang digunakan ialah acak kelompok dengan tiga ulangan. Perlakuan yang diuji terdiri atas 10 klon kentang yaitu (1) 385524.9 x 392639.34, (2) 393077.54 x 391011.17, (3) 393077.54 x 391011.17, (4) 391011.17 x 391580.30, (5) 391011.17 x 385524.9, (6) 393077.54 x 391011.17, (7) 391011.17 x 385524.9, (8) 391011.17 x 385524.9, (9) 393033.54 x 391580.30, dan (10) Granola (kontrol). Hasil uji organoleptik menunjukkan bahwa keripik kentang yang memiliki skor antara 2,00-2,36 (kuning merata) untuk chips kentang ialah klon 7 (391011.17 x 385524.9) dan klon 8 (391011.17 x 385524.9). Kandungan gula reduksi dari kedua klon tersebut,  yaitu masing-masing 0,029 dan 0,023% lebih rendah daripada kandungan gula reduksi pada klon-klon lainnya yang keripiknya berwarna gelap. Klon-klon tersebut memenuhi persyaratan kualitas dan berpeluang untuk digunakan sebagai bahan baku industri pengolahan keripik kentang. <br /><br /><br />The objective of the research was to determine the quality of potato clones resulted from selection for potato chips. Quality test of 10 selective clones was determined. The research was conducted from July to September 2010, and was arranged in a completely randomized block design with three replications. Treatments consisted of (1) 385524.9 x 392639.34, (2) 393077.54 x 391011.17, (3) 393077.54 x 391011.17, (4) 391011.17 x 391580.30, (5) 391011.17 x 385524.9, (6) 393077.54 x 391011.17, (7) 391011.17 x 385524.9, (8) 391011.17 x 385524.9, (9) 393033.54 x 391580.30, and (10) Granola (control).  The results showed that chips which had a score value between 2.00 to 2.36 (yellow uniform) for potato chips were clone 7 (391011.17 x 385524.9) and clone 8 (391011.17 x 385524.9). The reducted sugar content of these clones was lower (0.029 and 0.023% respectively) than the reducted sugar content of the other potato clones which had dark color. The potato clones had good quality and fulfilled conditions for potato chips processing.

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