scholarly journals Analysis of several techno-functional and sensory attributes upon egg allergen ingredient substitution by blood plasma powder in sponge cake

2021 ◽  
Vol 17 (S1) ◽  
pp. 87-98
Author(s):  
Tamás Csurka ◽  
Fanni Szücs ◽  
Barbara Csehi ◽  
László Ferenc Friedrich ◽  
Klára Pásztor-Huszár
Keyword(s):  
Moisture Content ◽  
Blood Plasma ◽  
Compressive Stress ◽  
Water Activity ◽  
Egg White ◽  
Sensory Attributes ◽  
Animal Blood ◽  
A Value ◽  
Egg Powder ◽  
Instrumental Methods

AbstractAnimal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is an obvious possibility because many properties of blood plasma are similar to egg white. Techno-functional and sensory attributes (water activity, moisture content, colour and texture related properties) were measured by instrumental methods. The allergenic egg powder can be substituted by non-allergenic blood plasma powder in sponge cakes, but the change in the ingredient has an effect on hardness and tolerating compressive stress until the breaking. In the case of water activity and moisture content, sponge cakes with blood plasma were as desirable as sponge cakes with egg.

Water Activity and Moisture Content of Selected Foods of Commerce in Hawaii

1990 ◽  
Vol 53 (1) ◽  
pp. 72-74 ◽  
Author(s):  
REGINALD H. WALTER ◽  
SHIRLEY C. SEEGER
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Guar Gum ◽  
Potato Starch ◽  
Food Additives ◽  
A Value ◽  
Safe Food ◽  
Lower Temperature ◽  
Selection Of ◽  
Total Moisture Content

Refrigeration and the use of certain food additives were studied as optional means of influencing the water activity (aw) of a selection of ethnic foods in Hawaiian commerce. The aw was measured at 27.6 and 6.7°C. The former temperature did not result in any of the aw <0.97, a value conducive to spoilage and the growth of Clostridium botulinum, whereas the latter temperature did not result in aw >0.89, a value more in the vicinity of a biologically safe food environment. The foodstuff (Manapua) with the lowest gravimetric moisture content (35.9%) gave among the highest aw (0.88) at the lower temperature, thereby showing no relationship, necessarily, between total moisture content and aw. The lower temperature was recommended as the storage and holding temperature for the ethnic foods in the tropical environment. The additives (acetic, propionic and butyric acids, glycerol, propyleneglycol, potato starch, and Guar gum) did not have any appreciable impact on aw (at 26.7°C).

scholarly journals Stability evaluation of quail egg powder obtained by freeze-drying

2021 ◽  
Vol 10 (14) ◽  
pp. e184101420930
Author(s):  
Mariana Aparecida Nunes ◽  
Camila Alves Moreira ◽  
Lenilton Santos Soares ◽  
Marta Fernanda Zotarelli ◽  
Marieli de Lima
Keyword(s):  
Experimental Data ◽  
Relative Humidity ◽  
Moisture Content ◽  
Water Activity ◽  
Freeze Drying ◽  
High Relative Humidity ◽  
Initial Time ◽  
Freeze Dried ◽  
Egg Powder ◽  
Monolayer Moisture

This study aimed to produce quail egg powder by freeze-drying and to evaluate its stability in different types of flexible packages (low-density polyethylene, polypropylene and pigmented polypropylene) in high relative humidity (approximately 81%) at 25 °C during 59 days. The packages were evaluated for water vapor permeability and freeze-dried egg was characterized as to bulk density and hygroscopicity (initial time), and moisture, water activity, pH and color (until the end of storage). GAB, BET and Peleg sorption isotherm models were adjusted to the experimental data to predict monolayer moisture content in the powdered eggs. The freeze-dried quail eggs presented a little oscillation in color coordinates, reduction in pH, and increase in moisture content and water activity during storage for all packages used. No evaluated packaging was sufficiently effective as a moisture barrier. GAB and BET models fitted better to the experimental data for the freeze-dried quail egg, and the estimated monolayer moisture values were 0.0333 and 0.0227 g H2O/g solids, respectively. The powdered quail egg has industrial potential, however, it is susceptible to significant changes throughout storage when exposed to high relative humidity and conditioned in the tested packages. Commercially, as this product can be sold in regions with different temperatures and relative humidity, it is essential to consider the use of preservatives or anti-wetting agents.

scholarly journals Quality Assessment and Physicochemical Characteristics of Bran EnrichedChapattis

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
B. N. Dar ◽  
Savita Sharma ◽  
Baljit Singh ◽  
Gurkirat Kaur
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Quality Assessment ◽  
Water Activity ◽  
Rice Bran ◽  
Physicochemical Characteristics ◽  
Sensory Attributes ◽  
Cereal Brans ◽  
Cereal Bran

Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development ofChapattis. Cereal bran enrichedChapattiswere assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level forChapattiwas the best. Moisture content, water activity, and free fatty acids remained stable during the study period. Quality assessment and physicochemical characteristics of bran enrichedChapattiscarried out revealed that dough handling and puffing of bran enrichedChapattisprepared by 5 and 10% level of bran supplementation did not vary significantly. All types of bran enrichedChapattisexcept rice bran enrichedChapattisshowed nonsticky behavior during dough handling. Bran enrichedChapattisexhibited full puffing character during preparation. The sensory attributes showed that both 5 and 10% bran supplementedChapattiswere acceptable.

scholarly journals Substitution of milk allergen ingredient by blood plasma powder in custard with different sweeteners

2021 ◽  
Author(s):  
Tamás Csurka ◽  
Fanni Szücs ◽  
Barbara Csehi ◽  
László Ferenc Friedrich ◽  
Klára Pásztor-Huszár
Keyword(s):  
Blood Plasma ◽  
Protein Content ◽  
Energy Content ◽  
Glycaemic Index ◽  
Animal Blood ◽  
High Protein Content ◽  
A Value ◽  
Homogeneous Matrix ◽  
Food Colours ◽  
Good Possibility

Abstract Animal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is a good possibility especially for a substance that is difficult to substitute, such as milk. Blood plasma is a fluid with high protein content without blood (iron) taste and colour, so it is similar to milk in several ways. While investigating the substitution of milk, it is advisable to investigate the substitution of sugar as well because a lot of consumers who exclude milk from their diet find the glycaemic index and energy content of foods important. The investigated model food is a simple, homogeneous matrix: vanilla custard with milk and with and without sugar and vanilla custard with blood plasma and with and without sugar. Colour, pH and rheological attributes of custard sample groups were measured. According to the results the used protein source as well as sweetener significantly determine the colour, pH and texture of the final product. However, colour and pH are easy to change with other components (food colours, acidity regulators) and the effect of milk and sugar substitution on rheological attributes might not be possible to detect without instrumental analysis.

scholarly journals Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 5
Author(s):  
Paola Littardi ◽  
Massimiliano Rinaldi ◽  
Maria Grimaldi ◽  
Antonella Cavazza ◽  
Emma Chiavaro
Keyword(s):  
Moisture Content ◽  
Oxidative Stability ◽  
Water Activity ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Green Coffee ◽  
Gluten Free ◽  
Wet Processing ◽  
Total Antioxidant

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

Evaluation of Design Characteristics for Animal Mortality Composting Systems

2021 ◽  
Vol 65 (1) ◽  
pp. 23-30
Author(s):  
Tiago Costa ◽  
Neslihan Akdeniz
Keyword(s):  
Moisture Content ◽  
Linear Relationship ◽  
Compressive Stress ◽  
Flow Rate ◽  
Volumetric Flow Rate ◽  
Airflow Rate ◽  
List Type ◽  
Design Characteristics ◽  
The Impact ◽  
Composting Systems

HighlightsDesign characteristics for animal mortality compost cover materials were tested.Compressive stress was applied to simulate the effects of the mortalities on cover materials.The highest permeability was measured for sawdust at 25% moisture content.A linear relationship was found between the volumetric flow rate and the power required to aerate the piles.Abstract. Composting is an aerobic process that relies on natural aeration to maintain proper oxygen levels. Air-filled porosity, mechanical strength, and permeability are among the essential parameters used to optimize the process. This study’s objective was to measure the physical parameters and airflow characteristics of three commonly used cover materials at four moisture levels, which could be used in designing actively aerated swine mortality composting systems. A laboratory-scale experiment was conducted to measure pressure drops across the cover materials as a function of the airflow rate and the material’s moisture content. Compressive stress was applied for 48 h to simulate the impact of swine mortalities on the cover materials. The power required to aerate each material was determined as a function of volumetric flow rate and moisture content. As expected, air-filled porosity and permeability decreased with increasing bulk density and moisture content. The highest average permeability values were measured at 25% moisture content and ranged from 66 × 10-4 to 70 × 10-4 mm2, from 161 × 10-4 to 209 × 10-4 mm2, and from 481 × 10-4 to 586 × 10-4 mm2 for woodchips, ground cornstalks, and sawdust, respectively. For the range of airflow rates tested in this study (0.0025 to 0.0050 m3 s-1 m-2), a linear relationship (R2 = 0.975) was found between the volumetric flow rate (m3 s-1) and the power required to aerate the compost pile (W per 100 kg of swine mortality). Keywords: Airflow, Darcy’s law, Livestock, Modeling, Permeability, Pressure drop.

Microwave Nondestructive Sensing of Moisture Content and Water Activity of Almonds

2021 ◽  
Vol 64 (4) ◽  
pp. 1373-1379
Author(s):  
Samir Trabelsi
Keyword(s):  
Dielectric Constant ◽  
Dielectric Properties ◽  
Dielectric Loss ◽  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Free Space ◽  
Loss Factor ◽  
Dielectric Loss Factor ◽  
List Type

HighlightsMoisture and water activity were determined nondestructively and in real time from measurement of dielectric properties.Moisture and water activity calibration equations were established in terms of the dielectric properties.Situations in which bulk density was known or unknown were considered.SEC ranged from 0.41% to 0.68% for moisture and from 0.02 to 0.04 for water activity.Abstract. A method for rapid and nondestructive determination of moisture content and water activity of granular and particulate materials was developed. The method relies on measurement of the dielectric constant and dielectric loss factor at a single microwave frequency. For the purpose of illustration, the method was applied to predicting the moisture content and water activity of almond kernels. A free-space transmission technique was used for accurate measurement of the dielectric properties. Samples of Bute Padre almond kernels with moisture content ranging from 4.8% to 16.5%, wet basis (w.b.), and water activity ranging from 0.50 to 0.93 were loaded into a Styrofoam sample holder and placed between two horn-lens antennas connected to a vector network analyzer. The dielectric properties were calculated from measurement of the attenuation and phase shift at 8 GHz and 25°C. The dielectric properties increased linearly with moisture content, while they showed an exponential increase with water activity. Situations in which the bulk density was known and unknown were considered. Linear and exponential growth regressions provided equations correlating the dielectric properties with moisture content and water activity with coefficients of determination (r2) higher than 0.96. Analytical expressions of moisture content and water activity in terms of the dielectric properties measured at 8 GHz and 25°C are provided. The standard error of calibration (SEC) was calculated for each calibration equation. Results show that moisture content can be predicted with SECs ranging from 0.41% to 0.68% (w.b.) and water activity with SECs ranging from 0.02 to 0.04 for almond kernel samples with water activity ranging from 0.5 to 0.9 and moisture contents ranging from 4.8% to 16.5% (w.b.). Keywords: Bulk density, Dielectric constant, Dielectric loss factor, Free-space measurements, Loss tangent, Microwave frequencies, Moisture content, Water activity.

scholarly journals Elaboration of nitride thin films by reactive sputtering

2006 ◽  
Vol 59 (2) ◽  
pp. 225-232 ◽  
Author(s):  
Pierre Yves Jouan ◽  
Arnaud Tricoteaux ◽  
Nicolas Horny
Keyword(s):  
Thin Films ◽  
Compressive Stress ◽  
Bias Voltage ◽  
Substrate Surface ◽  
Lattice Parameter ◽  
X Ray Diffraction ◽  
X Ray ◽  
A Value ◽  
Dc Reactive Magnetron Sputtering ◽  
Nitrogen Contents

The aim of this paper is first a better understanding of DC reactive magnetron sputtering and its implications, such as the hysteresis effect and the process instability. In a second part, this article is devoted to an example of specific application: Aluminium Nitride. AlN thin films have been deposited by reactive triode sputtering. We have studied the effect of the nitrogen contents in the discharge and the RF bias voltage on the growth of AlN films on Si(100) deposited by triode sputtering. Stoichiometry and crystal orientation of AlN films have been characterized by means of Fourier-transform infrared spectroscopy, X-ray diffraction and secondary electron microscopy. Dense and transparent AlN layers were obtained at high deposition rates. These films have a (002) orientation whatever the nitrogen content in the discharge, but the best crystallised ones are obtained at low value (10%). A linear relationship was observed between the AlN lattice parameter "c" (perpendicular to the substrate surface) and the in-plane compressive stress. Applying an RF bias to the substrate leads to a (100) texture, and films become amorphous. Moreover, the film's compressive stress increases up to a value of 8GPa before decreasing slowly as the bias voltage increases.

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