scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
pp. 242-245
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

scholarly journals PERUBAHAN KADAR AIR DAN PATI UBI JALAR (Ipomea batatas L.) SEGAR PADA SISTEM PENYIMPANAN SEDERHANA

2018 ◽  
Vol 13 (3) ◽  
pp. 136
Author(s):  
Maftuh Kafiya ◽  
Nfn. Sutrisno ◽  
Rizal Syarief
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Starch Content ◽  
Low Cost ◽  
Storage Period ◽  
Black Rot ◽  
Underground Storage ◽  
Postharvest Diseases ◽  
Randomized Design ◽  
Ipomea Batatas

<p>Penyimpanan ubi jalar di daerah infrastruktur terbatas yang mengutamakan kesederhanaan teknologi dan kemurahan biaya diupayakan dengan menggunakan bahan-bahan lokal yang tersedia seperti pasir, jerami dan serbuk gergaji. Selama penyimpanan, kandungan nutrisi di dalam ubi jalar berpotensi mengalami perubahan, khususnya kandungan air dan pati sehingga memengaruhi mutu ubi jalar. Umur simpan ubi jalar ditandai dengan pembusukan, berupa penurunan mutu dan tanda-tanda penyakit yang disebabkan oleh mikroorganisme. Penelitian ini bertujuan melakukan identifikasi dan analisis teknologi terbaik dengan memperhatikan perubahan kadar air dan pati serta penyakit yang menjadi penentu perubahan mutu ubi jalar. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 taraf perlakuan penyimpanan yaitu di dalam tanah dengan alas tumpukan pasir-jerami (P1), di dalam tanah dengan alas tumpukan plastik-jerami (P2), di dalam kotak kayu dengan taburan serbuk gergaji (P3) dan di ruang gudang dengan alas terpal (P4). Hasil penelitian menunjukkan bahwa metode penyimpanan memberikan pengaruh terhadap suhu dan RH ruang penyimpanan dengan nilai masing-masing adalah 28,72 oC dan 78.55% (P1), 28,85 oC dan 78,51% (P2), 29,54 oC dan 73,15% (P3), serta 29,61 oC dan 68.07% (P4). Kadar air dan pati mengalami penurunan selama penyimpanan pada semua perlakuan hingga akhir penyimpanan dengan kadar terendah pada perlakuan P4 yang masing-masing sebesar 58,96 dan 11,35%. Sedangkan penyakit yang dapat diidentifikasi pada penelitian ini adalah busuk Fusarium pada penyimpanan P4 dan penyakit java black rot pada penyimpanan P2. Berdasarkan metode pendugaan umur simpan, maka penyimpanan di dalam tanah dengan alas tumpukan pasir-jerami (P1) merupakan metode terbaik dengan umur simpan diduga mencapai 35 hari.</p><p align="center"><strong>English Version Abstract</strong></p><p align="center"><strong><strong>Extra Quality Sweet Potato (<em>Ipomea batatas L</em>) Fresh on the System Rural Scale Storage</strong></strong></p><p>Sweet potato storage in areas with limited infrastructure which focuses on a simple and low-cost technology is conducted by using local materials, such as sand, straw, and sawdust. During the storage period, sweetpotato’s nutrition content will potentially deteriorate, particularly in moisture and starch content. This will eventually affect the quality of sweetpotato. The shelf life of sweetpotato is marked by the spoilage in the form of quality deterioration and some noticeable signs of diseases, most of which are induced by microorganism. This study aimed to study the best technology to evaluate quality change, diseases and shelf life of sweetpotato. The experimental design used was completely randomized design of 4 factors by using various storage ways, i.e. underground storage with sand-straw (P1), underground storage with plastic-straw (P2), inside a wooden box with sprinkling of sawdust (P3), and inside a warehouse with a tarpoulin mat (P4). The results showed that the storage treatments influenced the temperature and RH in a storage room with the values as follows: 8.72 ° C and 78.55% (P1), 28.85 C and 78.51% (P2), 29.54 and 73.15 ° C % (P3), and 29.61 ° C and 68.07% (P4). Moisture and starch contents in sweet potato significantly decreased until the end of storage in which the lowest levels were found in P4 treatment, 58.96 % water content and 11.35 % starch. Postharvest diseases found in sweet potato during research were Fusarium rot (P4) and java black rot (P2). In conclusion, underground storage with sand-straw (P1) was selected as the best method to minimize rate of decreasing moisture and starch contents in sweetpotato with the longest storage period estimated of 35 days.</p>

scholarly journals Application of modified atmosphere packaging using silicone membrane system for shelf life extension of pomegranate (Punica granatum L.) and its effect on physico-chemical properties

2019 ◽  
Vol 3 (3) ◽  
pp. 145-155
Author(s):  
Shubhangi Srivastava ◽  
Prashant Said
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Chemical Properties ◽  
Membrane System ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Silicone Membrane ◽  
Physico Chemical

Abstract Objectives The study was conducted to prolong the shelf life of freshly harvested pomegranate fruits and to find out its physiochemical properties during storage. Materials and Methods Pomegranate fruits of variety ‘Bhagawa’ were stored in 200, 300 gauge high-density polyethylene (HDPE) package, and silicone membrane modified atmospheric storage system at ambient conditions and 10°C. Gas composition inside the package, texture, color, and overall quality parameters were evaluated at these two storage temperatures. The physico-chemical properties such as total soluble solids, titratable acidity, ascorbic acid content, total, reducing, and non-reducing sugars, and physiological loss in weight (PLW) were also determined. Results In ambient storage, the shelf life of pomegranate fruit was 10 days, whereas in modified atmosphere packaging (200 gauge HDPE, 300 gauge HDPE, and silicone membrane system), the shelf life of pomegranate fruits was extended up to 60, 60, 25 days at ambient and 96, 96, 65 days at 10°C temperature, respectively. Conclusions Among the 200, 300 gauge HDPE package, and silicone membrane system treatments T1, T5, and T8, respectively, were found better with respect to all the sensory and quality parameters studied.

scholarly journals Shelf-life enhancement of papaya with aloe vera gel coating at ambient temperature

2016 ◽  
Vol 13 (1) ◽  
pp. 131-136 ◽  
Author(s):  
MR Sharmin ◽  
MN Islam ◽  
MA Alim
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Storage Behavior ◽  
Physical Changes

In this experiment the effects of aloe vera gel coating on storage behavior of papaya at room temperature (290C-310C) was studied. Physico-chemical parameters such as color, physical changes, moisture, ash, acidity, vitamin C, protein, fat and total soluble solids (TSS) of papaya and aloe vera was determined at 3 days interval during the storage period. Among the physico-chemical parameters, color, physical changes, total weight loss and TSS contents increased significantly, whereas moisture content, vitamin C and titrable acidity decreased during storage. Control and 0.5% aloe vera treated papaya decayed from 6 days onward and completely decayed within 12 days of storage. On the other hand, 1% and 1.5% aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% aloe vera coated papaya decayed after 15 days. Papaya treated with 1.5% aloe vera solution, maintained their color & physical changes compared to other treatments up to 12 days of storage. The overall results showed the superiority of 1.5% aloe vera gel coating in extending the shelf-life of papaya upto 15 days compared to that of 0.5%, 1% aloe vera gel coating and control papaya. The present study describes the preparation and potential application of aloe vera gel coatings for enhancing the postharvest life and quality of papaya.J. Bangladesh Agril. Univ. 13(1): 131-136, June 2015

scholarly journals Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi

2018 ◽  
Vol 6 (2) ◽  
pp. 219
Author(s):  
İsmail Gök ◽  
Birol Kılıç ◽  
Cem Okan Özer
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Quality Parameters ◽  
Control Group ◽  
Meat Industry ◽  
Treatment Groups ◽  
Ph Values ◽  
Tbars Values ◽  
And Storage ◽  
All Treatment

The aim of this study, the effect of addition to salep at different concentrations (2.5, 5, 7.5 and 10%) into sucuk on physicochemical, textural and sensorial properties were investigated at d fermentation and storage periods (5., 10., 20. ve 30. days). The results indicated that TBARS values gradually increased during fermentation and storage periods in all treatment groups. However, addition of 10% salep decreased TBARS values compared to control group at the end of fermentation and storage period. pH values of sucuks were decreased with addition of salep. Higher L* values were observed in sucuk with 10% salep at the end of the fermentation and storage period. Increasing levels of salep in sucuk formulation caused an increase in hardness and ash values, a decrease in moisture values in sucuk. The results of this study indicated that salep may be used in sucuk manufacture by the meat industry to improve shelf-life and quality parameters of the product.

Effect of Supplementation on Physicochemical, Sensory and Nutritional Characteristics of Bread

2002 ◽  
Vol 16 (4) ◽  
pp. 313-329
Author(s):  
Shfali Dhingra ◽  
Sudesh Jood
Keyword(s):  
Shelf Life ◽  
G Protein ◽  
Wheat Flour ◽  
Soy Flour ◽  
Wheat Bread ◽  
Nutritional Evaluation ◽  
Defatted Soy Flour ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Nutritional Characteristics

Supplementation of wheat flour with soy flour (full fat and defatted) at 5, 10, 15 and 20% levels was carried out to test the effect on physico-chemical, sensory, nutritional evaluation and shelf life of breads. Adding 10% of soy flour (full fat and defatted) produced breads with good baking and organoleptic characteristics. However, at 15 and 20% levels they were less acceptable. The better breads were further investigated for various nutritional parameters and shelf life. Full fat and defatted soy flour (10%) supplemented bread exhibited 13.66 and 13.81% protein, and 3.02 and 3.05 g/100 g protein total lysine contents as compared to control (wheat) bread (11.47% protein and 2.36 g/100 g protein total lysine). Other nutrients are also increased in supplemented breads as compared to wheat bread. However, for storage, defatted soy supplemented bread exhibited better shelf life than the full fat version.

scholarly journals INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
N. Shmatchenko ◽  
M. Artamonova ◽  
O. Aksonova ◽  
S. Oliinyk
Keyword(s):  
Antioxidant Capacity ◽  
Shelf Life ◽  
New Technologies ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Storage Period ◽  
Storage Conditions ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Reducing Substances

This article presents the results of studies of the properties of marmalade with natural plant cryoadditives during storage for 3 months (90 days). To improve the organoleptic characteristics and antioxidant properties of marmalade, plant additives of cryogenic origin were used, namely cryopastes from quince, apple, carrot, pumpkin, grapes, and cryopowders from rose hips, sea buckthorn, and grapes. It is shown that the use of plant cryoadditives makes it possible to increase the biological value and antioxidant properties of new types of marmalade. For new types of marmalade with cryoadditives, during its shelf life, these properties have not been studied earlier. However, it should be noted that such studies are necessary and relevant for solving the problem of preserving the quality indicators and antioxidant capacity of marmalade with cryoadditives. New kinds of marmalade have high organoleptic characteristics during the whole storage period. It is shown that the storage conditions of marmalade, according to current regulatory documentation, are suitable for new marmalade products, since the physico-chemical and microbiological indicators vary, but remain within acceptable limits. Thus, the moisture content decreases to almost 31%, the acidity rises by 12–16%, compared to freshly prepared samples. The content of reducing substances increases by 30–64%. It is determined that the value of the antioxidant capacity of all the samples developed is much higher – almost 2.3–8 times than the same figure for the control sample. After the storage period, the antioxidant capacity is reduced by 15–35%, but this data also significantly exceeds the antioxidant capacity of the control sample. Storage of marmalade with cryopastes and cryopowders for 90 days is possible, since all the basic physico-chemical, microbiological, and organoleptic indicators at the end of shelf life meet the requirements. Indicators of antioxidant capacity for them also remain at a fairly high level. New technologies of jelly-fruit marmalade with plant cryoadditives have been introduced at 4 enterprises. 2 utility model patents have been received, and regulatory documents have been developed and approved for the manufacture of new jelly products.

scholarly journals Optimum Physico-Chemical and Processing Parameters for the Preservation of King Coconut Water

CORD ◽  
2012 ◽  
Vol 28 (1) ◽  
pp. 8
Author(s):  
K.D.P.P. Gunathilake
Keyword(s):  
Shelf Life ◽  
Cocos Nucifera ◽  
Storage Period ◽  
Titratable Acidity ◽  
Processing Parameters ◽  
Coconut Water ◽  
Value Addition ◽  
Physico Chemical ◽  
Significant Difference ◽  
Optimum Ph

King coconut (Cocos nucifera var. aurantiaca) water is a natural, nutritious and healthy beverage. However, it is underutilized in terms of value addition with extended shelf life.  Therefore, an attempt was made to develop the physico-chemical and processing parameters for the value addition of King coconut water with extended shelf life. King coconut water was analyzed for sugar, minerals and vitamin C content based on reviewed methods. Studies were conducted to identify the optimum pH, total soluble solid (TSS), type of acidulant and pasteurization conditions based on sensory properties of the product using semi trained panelists. Processed King coconut water was packed in three different packages and stored at refrigerated (4°C) condition for two months. Changes in pH, TSS and titratable acidity were evaluated in two weeks intervals throughout the storage period. The results showed that optimum pH, TSS, type of acidulant and pasteurization conditions were 4.4, 9, malic acid and 70˚C/15 sec., respectively. The product was microbiologically (less than 50 CFU/ml) safe for consumption even after 8 weeks of storage. These storage studies revealed that the changes in pH, TSS and titratble acidity of King coconut water packed in three packaging materials had no significant difference (p<0.05) during refrigerated storage.

scholarly journals Effect of Biopreservatives on Storage Life of Papaya (Carica papaya L.)

2013 ◽  
Vol 2 (1) ◽  
Author(s):  
Fatema H. Brishti ◽  
Jawadul Misir ◽  
Ayesha Sarker
Keyword(s):  
Shelf Life ◽  
Carica Papaya ◽  
Disease Incidence ◽  
Chemical Properties ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Physico Chemical ◽  
Aloe Gel ◽  
Disease Attack

In this experiment the effect on post-harvest preservation of papaya (Carica papaya L.) fruit coated with either Aloe gel (AG; 100%) or papaya leaf extract with Aloe gel (PLEAG; 1:1) was studied. To evaluate the role of coating on ripening behavior and quality of papaya the uncoated and coated fruits were stored and ripened at room temperature (25 °C-29 °C) and 82-84% relative humidity. Physico-chemical properties were analyzed at 4 day intervals during the storage period. The incidence of disease attack was also visually observed. The overall results showed the superiority of AG and PLEAG coating in lengthening the shelf-life of papaya fruit compared to controls which showed significant decay from 6th day onward and complete decay within 12 days of storage. The AG and PLEAG coated fruits maintained their shelf life for 12 days and decayed at 16th day. The coated fruits also maintained their color, flavor and firmness up to 12 days of storage. An increase in ascorbic acid content (120.2 mg/100 g) was also found in coated fruits in contrast to the control (59 mg/100 g). Only 27% disease incidence was observed in AG and 13% in PLEAG coated fruits as compared to control (100%) during the storage period. The results of this study show that both AG and PLEAG coatings have excellent potential to be used on fresh produce to maintain quality and extend shelf-life.

scholarly journals Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt

2017 ◽  
Vol 5 (3) ◽  
pp. 353-367 ◽  
Author(s):  
Herve Mwizerwa ◽  
George Ooko Abong ◽  
Michael Okoth ◽  
Martin Ongol ◽  
Calvin Onyango ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Corn Starch ◽  
Starch Content ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Quality Parameters ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Total Solids ◽  
Physico Chemical

Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starch significantly increased (p≤0.05) the total solids content of yoghurt but did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties.

Sign in / Sign up

Export Citation Format

Share Document