scholarly journals Impact of different factors on the yield and properties of fractions enriched in dietary fiber isolated from peach (Prunus persica L.) residues

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Paula Sette ◽  
Jhon Edinson Nieto Calvache ◽  
Marcelo Soria ◽  
Marina de Escalada Pla ◽  
Lía N. Gerschenson
Keyword(s):  
Dietary Fiber ◽  
Prunus Persica ◽  
Orthogonal Design ◽  
Raw Material ◽  
Microwave Drying ◽  
Convective Drying ◽  
Plant Residues ◽  
Ethanol Treatment ◽  
Hydration Properties ◽  
Sample Ratio

AbstractThe industrialization of peaches gives origin to leftover remaining from fruit canning, juice or jam production. The transformation of leftover to dietary fiber (DF) concentrates represents a strategy that can be incorporated in productive processes tending to optimize raw material use. In the present research, DF was obtained from peach (Prunus persica L.) using an ethanol treatment followed by dehydration. The influence of four factors: time and temperature of ethanol treatment prior to drying step, ratio of ethanol to sample and drying temperature using microwave or convective drying on different properties (yield, hydration properties, oil holding capacity and apparent density) of the concentrate obtained, were studied through a two level orthogonal design. Yield ranged between 4.38-7.27 g/100g for all the conditions explored. Time and temperature of the ethanol extraction affected properties when a subsequent convective drying was employed. The effect of the ethanol/sample ratio and of the temperature of drying on oil holding capacity and hydration properties was mainly detected on samples dried by microwave technique. The results obtained provide insight into the effect of processing of plant residues on the properties of DF concentrates obtained and on their potential performance as ingredients or additives for the food industry. It could be concluded that the drying technique is a key factor in relation to the properties of dietary fiber enriched fractions isolated from peach. Microwave drying allowed to produce fractions with functional properties that can be modulated through the use of different relations of ethanol to sample ratio and drying temperatures.

The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Jan Piecko ◽  
Dorota Konopacka ◽  
Monika Mieszczakowska-Frąc ◽  
Dorota Kruczyńska
Keyword(s):  
Reference Method ◽  
Raw Material ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Microwave Method ◽  
Nutritional Values ◽  
Vacuum Microwave ◽  
Challenges And Opportunities ◽  
Dried Fruit

Abstract In Poland, Amelanchier berries are of considerable interest to both consumers and potential producers, which presents marketing challenges and opportunities. An attempt was made to preserve Amelanchier berries using a vacuum-microwave method of drying in order to determine its usefulness for producing microbiologically stable dried fruit with a high nutritional values. The berry variety “Prince William” (Amelanchier canadensis) was chosen as the experimental material. Vacuum-microwave drying was performed in two variants: (convective drying [CD] + vacuum microwave method [VMW]) after convective pre-drying of fruit and (VMW) without pre-drying. Unassisted CD was used as the reference method. Application of a vacuum-microwave drying method to Amelanchier berries makes it possible to obtain a stable preserved product of high-quality, yielding moderate shrinkage and good retention of bioactive compounds. An optimized method of vacuum-microwave drying, applied directly to frozen fruit, allows the retention of 70 % of cyanidin glycosides present in the raw material.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

scholarly journals Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Mohammad Kaveh ◽  
Roozbeh Abdi ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś
Keyword(s):  
Specific Energy Consumption ◽  
Effective Diffusivity ◽  
Moisture Ratio ◽  
Microwave Drying ◽  
Convective Drying ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Apple Slices ◽  
Artificial Neural ◽  
Drying Technology

AbstractTwo different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10−7–4.09 × 10−7 m2/s) was found to be lower than that observed in MD (2.94 × 10−7–8.21 × 10−7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28–125 kJ/mol and 14.01–15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

Research of drying kinetics of prepared wheat flour

2021 ◽  
Vol 9 (16) ◽  
pp. 212-220
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Svetlana Vysotska ◽  
Sergiy Tkachenko ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Raw Material ◽  
Convective Drying ◽  
Kinetic Dependence ◽  
Vital Functions ◽  
Kinetic Coefficients ◽  
Kinetics Of

Introduction. Processing of grain raw material with influence on starch or albumens by application of heat treatment creates the variety of functional properties of a product and is perspective in the modern terms vital functions of man. Research methods and methods. The flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients) were used in the study. Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the quality indicators is obtained in industrial conditions, extruded wheat flour produced by LLC "AS groups, LTD". Research results. The obtained kinetic dependence shows the gradual loss of moisture standards with different speed which accordingly influences on duration of drying. The moisture content of the drying agent most affects the intensity at the initial stage of the constant drying rate. With an increase in the moisture content of the coolant, the period of constant drying increases and the amount of evaporated moisture increases during this period. With the subsequent removal of moisture from raw materials, the degree of influence of this parameter on the intensity decreases. The nature of the drying curves is the same and the recommended process for obtaining modified flour is the process duration of 300 minutes or 5 hours. It was determined microscopically, that the samples of dried wheat flour have a purpose and are partially destroyed by starch granules and amorphization of biocomposite materials. Based on the data on the kinetics of drying flour samples, the kinetic coefficients and values of the critical moisture content for drying wheat flour were calculated, which is 1.18-1.30 %. It was determined that for the sensorial indicators the obtained samples have indicators characteristic of the varietal characteristics of wheat, from which the flour was taken. In terms of physical and chemical parameters, the modified wheat flour samples are not inferior to the well-known industrial sample of extruded flour. Conclusions. Use of flour, obtained from the wheat with different correlation of amilose and amylopectin, positively influences on a technological process and allows to extend the assortment of modified starch products, and accordingly, food products. Kinetics of the convective drying standards of the flour is investigated. Researches showed that a it is physically modified flour obtained from the different sorts of the soft wheat is not inferior in quality to the extruded wheat flour.

Production and anti-diabetic activity of soluble dietary fiber from apricot pulp by Trichoderma viride fermentation

2015 ◽  
Vol 6 (5) ◽  
pp. 1635-1642 ◽  
Author(s):  
Jie Cui ◽  
Xin Gu ◽  
Qiaohui Zhang ◽  
Yangjie Ou ◽  
Jianzhong Wang
Keyword(s):  
Dietary Fiber ◽  
Trichoderma Viride ◽  
Raw Material ◽  
Soluble Dietary Fiber

Soluble dietary fiber (SDF) was prepared by Trichoderma viride fermentation by using apricot pulp as the raw material.

scholarly journals Effect of ageing on technological properties of goose meat

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Tomasz Żmijewski ◽  
Janusz Fryderyk Pomianowski ◽  
Katarzyna Tkacz
Keyword(s):  
Water Absorption ◽  
Shear Force ◽  
Ageing Time ◽  
Free Water ◽  
Storage Period ◽  
Raw Material ◽  
Water Volume ◽  
Technological Properties ◽  
Hydration Properties ◽  
Mean Values

AbstractAmong the poultry species, goose meat is relatively hard and cohesive and characterised by the highest chewiness and gumminess. Therefore, it can be assumed that goose meat ageing can improve its quality(1,2).The aim of the study was to determine the effect of ageing time of goose breast muscle on selected technological properties.The study material consisted musclus pectoralis of Polish White Kołuda oat geese, slaughtered at 15–17 weeks of age, weighing 6–7 kg. After slaughter, carcasses were cooled and breast muscles were cut out, vacuum packed and stored at 4°C ± 1°C. Analyses were performed 1, 7, 14, 21 days post mortem on eight breast muscles on each of the days (n = 8).The following parameters were determined: pH, muscle surface and cross-section colour, natural drip, free water, water absorption, thermal drip and shear force. A one-factor variance analysis method with Duncan's test (P ≤ 0.05) was used to evaluate the variation of mean values.It was demonstrated that muscle pH increases with an increase in the cool storage period. This parameter considerably increased from day 14 of ageing. Muscle colour changes were observed only on its surface between day 1 and 21. The ageing period had an effect on the meat hydration properties. Natural drip volume increased with an increase in the storage period and corresponded with the free water volume. A significantly greater volume of natural drip (1.77%) and a lower volume of free water (8.98%) were observed on day 21. Water absorption significantly increased on day 7 of ageing and remained constant until the end of the ageing time. A similar relationship was found while evaluating the shear force. A rapid drop in shear force was observed, which reflected an increase in meat tenderness by almost 5N between day 1 and 7 of the experiment. Based on the results, it can be concluded that the analysed raw material featured the most favourable technological properties on day 7 of ageing and that an extension of the ageing process was unjustified.

scholarly journals Horticultural Plant Residues as New Source for Lignocellulose Nanofibers Isolation: Application on the Recycling Paperboard Process

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3275
Author(s):  
Isabel Bascón-Villegas ◽  
Eduardo Espinosa ◽  
Rafael Sánchez ◽  
Quim Tarrés ◽  
Fernando Pérez-Rodríguez ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Life Cycles ◽  
Raw Material ◽  
Plant Residues ◽  
Carboxyl Content ◽  
Reinforcing Agent ◽  
Horticultural Plant ◽  
Lignocellulose Nanofibers ◽  
Cellulosic Pulp ◽  
Mediated Oxidation

Horticultural plant residues (tomato, pepper, and eggplant) were identified as new sources for lignocellulose nanofibers (LCNF). Cellulosic pulp was obtained from the different plant residues using an environmentally friendly process, energy-sustainable, simple, and with low-chemical reagent consumption. The chemical composition of the obtained pulps was analyzed in order to study its influence in the nanofibrillation process. Cellulosic fibers were subjected to two different pretreatments, mechanical and TEMPO(2,2,6,6-Tetramethyl-piperidin-1-oxyl)-mediated oxidation, followed by high-pressure homogenization to produce different lignocellulose nanofibers. Then, LCNF were deeply characterized in terms of nanofibrillation yield, cationic demand, carboxyl content, morphology, crystallinity, and thermal stability. The suitability of each raw material to produce lignocellulose nanofibers was analyzed from the point of view of each pretreatment. TEMPO-mediated oxidation was identified as a more effective pretreatment to produce LCNF, however, it produces a decrease in the thermal stability of the LCNF. The different LCNF were added as reinforcing agent on recycled paperboard and compared with the improving produced by the industrial mechanical beating. The analysis of the papersheets’ mechanical properties shows that the addition of LCNF as a reinforcing agent in the paperboard recycling process is a viable alternative to mechanical beating, achieving greater reinforcing effect and increasing the products’ life cycles.

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