scholarly journals Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition

Poljoprivreda ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 52-58
Author(s):  
Valentina Obradović ◽  
◽  
Jurislav Babić ◽  
Antun Jozinović ◽  
Đurđica Ačkar ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Sensory Characteristics ◽  
Acid Addition ◽  
Extruded Snacks

Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

2020 ◽  
Vol 16 (4) ◽  
pp. 592-600
Author(s):  
Sajad A. Wani ◽  
Tariq A. Bhat ◽  
Nawaz A. Ganie ◽  
Pradyuman Kumar
Keyword(s):  
Bulk Density ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Extrusion Cooking ◽  
Lateral Expansion ◽  
Total Plate Count ◽  
Sensory Score ◽  
Extruded Snacks ◽  
Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

scholarly journals Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1367
Author(s):  
Valentina Obradović ◽  
Jurislav Babić ◽  
Verica Dragović-Uzelac ◽  
Antun Jozinović ◽  
Đurđica Ačkar ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Temperature Regime ◽  
External Source ◽  
Single Screw Extruder ◽  
Functional Value ◽  
Temperature Regimes ◽  
Starting Point ◽  
Extruded Snacks ◽  
New Type ◽  
Corn Snacks

The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks.

scholarly journals Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 607
Author(s):  
Susanna Buratti ◽  
Carola Cappa ◽  
Simona Benedetti ◽  
Gabriella Giovanelli
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Total Phenolics ◽  
Principal Component ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Nutritional Properties ◽  
Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

scholarly journals Vitamin C in the Presence of Sub-Inhibitory Concentration of Aminoglycosides and Fluoroquinolones Alters Proteus mirabilis Biofilm Inhibitory Rate

Antibiotics ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 116 ◽  
Author(s):  
Joanna Kwiecińska-Piróg ◽  
Krzysztof Skowron ◽  
Tomasz Bogiel ◽  
Agata Białucha ◽  
Jana Przekwas ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Urinary Tract ◽  
Vitamin C ◽  
Urinary Tract Infections ◽  
Proteus Mirabilis ◽  
Biofilm Formation ◽  
Common Species ◽  
Inhibitory Effect ◽  
Acid Addition ◽  
Tract Infections

Vitamin C has antimicrobial activity and is often used as an oral supplement accompanying antibiotic treatment in urinary tract infections (UTI). Proteus mirabilis is the third common species responsible for UTIs that are mostly treated with fluoroquinolones or aminoglycosides. Treatment of the UTI caused by P. mirabilis is problematic due to the ability to form biofilm on the urinary catheters. The aim of the study was to evaluate the influence of ascorbic acid in combination with antibiotics on P. mirabilis abilities to form biofilm. The susceptibility of P. mirabilis reference strain ATCC® 29906™ and four clinical strains isolated from the urine samples of patients with urinary catheter were evaluated according to EUCAST recommendations. The influence of ascorbic acid (0.4 mg × mL−1) in combination with antibiotics on biofilm formation was evaluated spectrophotometrically. Aminoglycosides at sub-inhibitory concentrations more successfully limited biofilm formation by P. mirabilis strains without ascorbic acid addition. Inhibition rate differences at the lowest concentrations of gentamicin and amikacin were statistically significant (p ≤ 0.05). Ascorbic acid addition to the culture medium limited the inhibitory effect of fluoroquinolones, facilitating biofilm formation by P. mirabilis strains. The addition of ascorbic acid during aminoglycosides therapy may disturb treatment of urinary tract infections related to the presence of P. mirabilis biofilm.

Effects of L-ascorbic acid addition on micro-filtered coconut water: Preliminary quality prediction study using 1H-NMR, FTIR and GC-MS

2012 ◽  
Vol 13 ◽  
pp. 184-199 ◽  
Author(s):  
M. Das Purkayastha ◽  
Dipankar Kalita ◽  
Vijay K. Das ◽  
Charu Lata Mahanta ◽  
Ashim J. Thakur ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
1H Nmr ◽  
Coconut Water ◽  
Quality Prediction ◽  
Acid Addition

Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish

2016 ◽  
Vol 12 (1) ◽  
pp. 49-61 ◽  
Author(s):  
Aydin Kilic ◽  
Aydin Oztan
Keyword(s):  
Fatty Acids ◽  
Ascorbic Acid ◽  
Fatty Acid ◽  
Sensory Characteristics ◽  
Smoked Fish ◽  
Lipid Stability ◽  
Negative Effect ◽  
Color Texture

Abstract The objective of this study is to investigate the preservative characteristics of ascorbic acid (A) on the color, texture and fatty acids (FA) of cold-smoked fish. The fish (~250 g) were treated with six different formulation of brine prepared with 10% salt, which is the control(C), treated with 0.4% NaNO2 (N4), 0.2% NaNO2(N2) and only 2.5% A and their combinations (N4A, N2A). The sample groups were cold smoked, then stored at ±4°C and analyzed for 15 days intervals. The results showed that ascorbic acid did not have any negative effect on color, texture or sensory characteristics while there were significant preservative effects on FA. The most stable groups were N and A combinations. The PUFA (Polyunsaturated FA), PUFAω-3, PUFAω-6 and UFA (Unsaturated FA) of N4A and N2A were higher than group C and A. Accordingly, it is expected that, in terms of PUFAω-3 and PUFAω-6, the combination of N and A can contribute to the lipid stability.

scholarly journals Effect of ascorbic acid on the rheological properties of wheat fermented dough

2011 ◽  
Vol 21 (No. 4) ◽  
pp. 137-144 ◽  
Author(s):  
M. Hrušková ◽  
D. Novotná
Keyword(s):  
Ascorbic Acid ◽  
Protein Content ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Ash Content ◽  
Falling Number ◽  
Acid Addition ◽  
Bread Volume ◽  
Important Correlation ◽  
Sedimentation Value

The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented  two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influence of the ascorbic acid addition on the fermented dough behaviour depends on the flour composition particularly in the proofing stage. Oven rise characteristics of dough and specific bread volume revealed smaller changes without significant differences between flours with lower (up to 0.6%) and higher (up to 0.7%) ash contents. An important correlation (r = 0.51–0.68) significant at 0.01 level has been found between specific bread volume and final rise of dough.  

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