scholarly journals Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 70-76
Author(s):  
Nur Azura Z. ◽  
Radhiah Shukri ◽  
Wan Zunairah Wan Ibadullah ◽  
Nurul Shazini R. ◽  
Nur Hanani Z.A. ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Textural Properties ◽  
Sensory Attributes ◽  
Nutritional Properties ◽  
Texture Profile ◽  
Nutraceutical Compounds ◽  
Mango Peel ◽  
Different Levels ◽  
Yellow Alkaline Noodle

Mango peel comprises of 7-25% of mango fruit that contributes to the environmental pollution. Mango peel contains nutraceutical compounds that are useful as a functional ingredient to increase nutritional properties in Asian staple food, which in our case was yellow alkaline noodle. The objective of this research was to study the effect of mango peel powder at different levels (0%, 10%, 20%, and 30%) on the cooking, physicochemical and sensory properties of yellow alkaline noodles (YAN). Substitution of wheat flour with mango peel powder significantly increased 2 to 15 times fibre content in the YAN compared to control. Additionally, fat and carbohydrate were reduced by 8-45% and 6-25%, respectively. The lowest cooking quality was observed in YAN incorporated with 30% mango peel powder, which showed the highest cooking lost (20.45%) and the lowest cooking yield (163.7%). YAN with mango peel powder had decreased lightness (L*) and yellowness (b*). All of the texture profile was negatively affected by an increment of mango peel powder in YAN but showed no significant differences. Sensory attributes of YAN with the incorporation of mango peel powder up to 20% showed similar acceptance with the control. The YAN with 30% mango peel powder had significantly lower sensory acceptance of panelists than other YAN samples. The study suggests that mango peel powder substitution up to 20% is suitable to increase nutritional properties of YAN with minimal adverse effects on the cooking quality, textural properties and sensory attributes.

scholarly journals Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2750
Author(s):  
Habiba Khatun ◽  
Mik Van Der Borght ◽  
Mohammad Akhtaruzzaman ◽  
Johan Claes
Keyword(s):  
Wheat Flour ◽  
Uniaxial Extension ◽  
Textural Properties ◽  
Acheta Domesticus ◽  
Rheological Characterization ◽  
Freeze Dried ◽  
The Impact ◽  
Improve Food Security ◽  
Different Levels

Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties of flour, dough, and baked chapatti. Addition of freeze-dried cricket flour resulted in the highest water absorption. The storage modulus increased at higher level (10–15%) of supplementation to wheat flour indicating an increased dough consistency. Similarly, biaxial extension of the dough showed an increased resistance to extension and decreased extensibility at higher level of supplementation due to a reduced strength of the gluten network. Uniaxial extension of baked chapatti showed less extensible and harder chapatti with the addition of a higher amount of cricket flour or paste. At lower level (5%), incorporation of cricket flour resulted in chapatti with textural properties comparable to the reference. Oven dried cricket powder is suggested as the best option for incorporating in chapatti dough to improve food security in Asian Countries.

scholarly journals Texture Profile Analysis of Some Romanian Pasta Filata Cheese Varieties (Caciocavallo Cheese)

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Liliana TUDOREANU ◽  
Lavinia DUMITREAN
Keyword(s):  
Energy Input ◽  
Profile Analysis ◽  
Textural Properties ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Pasta Filata

This is the fist study of the texture profile of the 6 pasta filata cheese varieties of Romanian origin. The parameters which were analyzed are: hardness during the first and second compression, cohesiveness, energy input by the instrument and returned by the sample, springiness, chewiness and resilience. It was found that the differences between the hardness of Afumat vrancea Cheese and Afumat classic are not significant. There were no significant differences between Penteleu, Dalia and Dobrogea for the first cycle hardness. The Rucăr cheese first cycle hardness was significant compared to all the cheese analyzed. The texture profile analysis is recommended as an objective characterization of the textural properties of the pasta filata cheese of Romanian origin

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

scholarly journals Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1258
Author(s):  
Nermina Spaho ◽  
Fuad Gaši ◽  
Erich Leitner ◽  
Milenko Blesić ◽  
Asima Akagić ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Sensory Attributes ◽  
Apple Cultivar ◽  
Brand Development ◽  
Balkan Region ◽  
Apple Cultivars ◽  
Gas Chromatography Mass Spectroscopy ◽  
Fruit Spirits

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

scholarly journals Simultaneous determination of various platycosides in Four Platycodon grandiflorum cultivars by UPLC-QTOF/MS

2019 ◽  
Vol 62 (1) ◽  
Author(s):  
Dae Young Lee ◽  
Bo-Ram Choi ◽  
Jae Won Lee ◽  
Yurry Um ◽  
Dahye Yoon ◽  
...  
Keyword(s):  
Principal Component ◽  
Ultra Performance Liquid Chromatography ◽  
Platycodon Grandiflorum ◽  
Pentacyclic Triterpenoid ◽  
Flight Mass Spectrometry ◽  
Platycodi Radix ◽  
Isomeric Pairs ◽  
Different Levels

Abstract In Platycodi Radix (root of Platycodon grandiflorum), there are a number of platycosides that consist of a pentacyclic triterpenoid aglycone and two sugar moieties. Due to the pharmacological activities of platycosides, it is critical to assess their contents in PR, and develop an effective method to profile various platycosides is required. In this study, an analytical method based on ultra performance liquid chromatography coupled with quadrupole time-of-flight/mass spectrometry (UPLC-QTOF/MS) with an in-house library was developed and applied to profile various platycosides from four different Platycodi Radix cultivars. As a result, platycosides, including six isomeric pairs, were successfully analyzed in the PRs. In the principal component analysis, several platycosides were represented as main variables to differentiate the four Platycodi Radix cultivars. Their different levels of platycosides were also represented by relative quantification. Finally, this study indicated the proposed method based on the UPLC-QTOF/MS can be an effective tool for identifying the detail characterization of various platycosides in the Platycodi Radix.

scholarly journals Spectral Decomposition of the Flow and Characterization of the Sound Signals through Stenoses with Different Levels of Severity

2021 ◽  
Vol 8 (3) ◽  
pp. 41
Author(s):  
Fardin Khalili ◽  
Peshala T. Gamage ◽  
Amirtahà Taebi ◽  
Mark E. Johnson ◽  
Randal B. Roberts ◽  
...  
Keyword(s):  
Pressure Fluctuations ◽  
High Energy ◽  
Sound Sources ◽  
Severity Level ◽  
Non Invasive ◽  
Flow Through ◽  
Severity Of The Disease ◽  
Proper Orthogonal ◽  
Different Levels

Treatments of atherosclerosis depend on the severity of the disease at the diagnosis time. Non-invasive diagnosis techniques, capable of detecting stenosis at early stages, are essential to reduce associated costs and mortality rates. We used computational fluid dynamics and acoustics analysis to extensively investigate the sound sources arising from high-turbulent fluctuating flow through stenosis. The frequency spectral analysis and proper orthogonal decomposition unveiled the frequency contents of the fluctuations for different severities and decomposed the flow into several frequency bandwidths. Results showed that high-intensity turbulent pressure fluctuations appeared inside the stenosis for severities above 70%, concentrated at plaque surface, and immediately in the post-stenotic region. Analysis of these fluctuations with the progression of the stenosis indicated that (a) there was a distinct break frequency for each severity level, ranging from 40 to 230 Hz, (b) acoustic spatial-frequency maps demonstrated the variation of the frequency content with respect to the distance from the stenosis, and (c) high-energy, high-frequency fluctuations existed inside the stenosis only for severe cases. This information can be essential for predicting the severity level of progressive stenosis, comprehending the nature of the sound sources, and determining the location of the stenosis with respect to the point of measurements.

Johanna Seibt’s Process Ontology of Categorical Inference: On Nomological Axiomatics and Category Projection

Metaphysica ◽  
2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Ekin Erkan
Keyword(s):  
Limit Point ◽  
Formal Structure ◽  
Empirical Science ◽  
Semantic Structure ◽  
Structural Level ◽  
Process Ontology ◽  
Representational System ◽  
Cognitive Hierarchy ◽  
Different Levels

Abstract Drawing from a Sellarsian realist-naturalist epistemology, we trace different levels of cognitive hierarchy procedures through which a representational system learns to update its own states and improve its ‘map-making’ capabilities from pre-conscious operations which modulate base-localization functions, to patterns of epistemic revision and integration at the conceptual and theoretical levels, producing a nomological double of its world. We show how ontological theorization becomes diachronically coordinated with and constrained by empirical science, and how the formal-quantitative kernel of scientific theories corresponds to qualitative-conceptual determinations at the structural level. Following Johanna Seibt’s characterization of ontology as a theory of categorial inference, we trace the preservation of inferential semantic structure across ontological theories in relation to model languages and provide provisional indications to coordinate Seibt’s account with a convergent realist assessment of systematic modeling, defining the epistemological conditions for articulating the preservation of formal structure in theories toward a limit-point of enquiry.

Torsional characterization of ropes used offshore

2008 ◽  
Vol 43 (2) ◽  
pp. 121-139 ◽  
Author(s):  
I M L Ridge
Keyword(s):  
Experimental Data ◽  
Torsional Response ◽  
In Series ◽  
Different Levels

The first part of this paper presents a general discussion of the various problems which must be addressed when combining different ropes in series or, in some cases, in using a rope in conditions where it is rotationally unrestrained. The paper will pay particular attention to the various classes of rope used in the offshore environment and their main torsional characteristics. In the second part, equipment is shown which is suitable for the measurement of the torsional response of various rope constructions at different levels of twist. Experimental data are presented for a variety of rope constructions at sizes comparable with those used in offshore applications. Comparison is made with data obtained in similar previous studies but with smaller‐diameter ropes.

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