scholarly journals Influence of processing conditions on rheological properties of aqueous extract chia (Salvia hispanica L.) mucilage

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 227-236
Author(s):  
N. Hussain ◽  
I. Ishak ◽  
R. Sulaiman ◽  
N.M. Fauzi ◽  
R. Coorey
Keyword(s):  
Rheological Properties ◽  
Apparent Viscosity ◽  
Sucrose Concentration ◽  
Control Sample ◽  
Water Holding Capacity ◽  
Extraction Temperature ◽  
Processing Conditions ◽  
Salvia Hispanica ◽  
Salvia Hispanica L ◽  
Water Holding

The purpose of this study was to determine the effects of soaking temperature (25 and 80° C) and different processing conditions on the rheological properties of chia seeds (Salvia hispanica L.) mucilage. In this study, chia mucilage was first extracted using a ratio of seed to water at 1:10 for 4 hrs for control (25°C) and treated mucilage (80°C). Both extracted mucilage were evaluated in terms of yield, color, solubility, and water holding capacity. Then, the mucilage were subjected to different processing conditions including temperatures (5, 25, 45, and 65°C), pH (3, 5, 7, 9), sucrose concentrations (10, 20, 30, 40%), and salts (NaCl and KCl from 0 to 0.172 M; CaCl2 and MgCl2 from 0 to 0.049 M) to determine their rheological properties. Results show that high extraction temperature (80°C) significantly affected the mucilage yield higher than control. However, lightness (L*), solubility and water holding capacity of the treated sample were lower compared to control. Apparent viscosity of the 3% of mucilage for both extracts increases with temperatures and sucrose concentration. The high apparent viscosity of the treated mucilage at MgCl2 (0.049 M) and CaCl2 (0.049 M) concentration were found higher than 0.01 M. Meanwhile, NaCl (>0.069 M), KCl (>0.035 M), and CaCl2 (<0.03 M) had decreased the apparent viscosity value of the control sample. Thus, the treated mucilage could be suitable for application as a thickening agent in food.

scholarly journals Use of linseed and coconut flours in chicken patties as gluten free extenders

2021 ◽  
Vol 854 (1) ◽  
pp. 012086
Author(s):  
E Sharefiabadi ◽  
B Nacak ◽  
M Serdaroğlu
Keyword(s):  
Control Sample ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Gluten Free ◽  
Thickness Change ◽  
Color Differences ◽  
Tbars Values ◽  
Water Holding ◽  
Diameter Reduction ◽  
Chicken Patties

Abstract Patties were extended with gluten free flours (linseed flour: LF, coconut flour: CF and their combination: LC) at a level of 5%. Control sample (B) was formulated with the same level of breadcrumbs. Using gluten free extenders did not change the water holding capacity (WHC); however, improved cooking yield resulted (P<0.05). Similarly, LF, CF and LC patties had lower diameter reduction and thickness change compared to the control sample (P<0.05). Due to color differences between breadcrumbs and gluten-free flours, color values of patties were affected significantly by the extender type (P<0.05). LF patties had the lowest L* and b*, the highest a* values within all patty groups. Different trends were observed in TBARS values of patties during storage, but in any case, all patties had TBARS values lower than 2.0 mg MA/kg throughout the storage. No significant differences were observed in patties’ sensory properties.

Effects of Milk Composition Proportioning on the Texture Properties of Rennet Gels Produced by Reconstituted Milk Powder

2011 ◽  
Vol 396-398 ◽  
pp. 1652-1656
Author(s):  
Wei Jun Wang ◽  
Lan Wei Zhang ◽  
Yan Hua Li ◽  
Xue Han ◽  
Rong Bo Fan ◽  
...  
Keyword(s):  
Apparent Viscosity ◽  
Milk Fat ◽  
Milk Powder ◽  
Principal Component ◽  
Raw Milk ◽  
Milk Composition ◽  
Water Holding Capacity ◽  
Texture Properties ◽  
Reconstituted Milk ◽  
Water Holding

The texture properties of rennet gels made with different concentrations of milk fat and protein were investigated. The textural variables, water-holding capacity and apparent viscosity of rennet gels were closely correlated with the reduced fat ratio in the reconstituted milk powder. The demonstrable difference in textural variables was found using the principal component analysis. The apparent viscosity of these gels significantly decreased and the water-holding capacity showed less change compared to the rennet gel made with raw milk. Totally, the gel produced by reconstituted milk powder had less hardness and adhesive, low gumminess, chewiness and viscosity, and more cohesiveness.

scholarly journals Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread

DYNA ◽  
2021 ◽  
Vol 88 (216) ◽  
pp. 109-116
Author(s):  
Gilbert Nilo Rodríguez Paucar ◽  
Elza Bertha Aguirre Vargas ◽  
Eudes Villanueva Lopez ◽  
Alicia León Lopez ◽  
Karen Urbina Castillo
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Sensory Analysis ◽  
Staple Food ◽  
Salvia Hispanica ◽  
The World ◽  
Salvia Hispanica L ◽  
Quinoa Flour ◽  
Cereal Flour

Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).

scholarly journals Chicken skin gelatine as an alternative to pork and beef gelatines

10.5219/1022 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 224-233 ◽  
Author(s):  
Petr Mrázek ◽  
Pavel Mokrejš ◽  
Robert Gál ◽  
Jana Orsavová
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Foaming Properties ◽  
Extraction Temperature ◽  
Chicken Skin ◽  
Foaming Capacity ◽  
Water Holding ◽  
By Products

Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.

scholarly journals Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

2016 ◽  
pp. 11-18 ◽  
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
Dajana Vukic
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Skim Milk ◽  
Fermented Milk ◽  
Water Holding Capacity ◽  
Whey Protein Concentrate ◽  
Milk Product ◽  
Protein Concentrate ◽  
Water Holding

The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum (10%, v/v). The pH values were measured during the fermentation of milk (lasted until reached 4.5). Syneresis, water holding capacity and the product texture (firmness and consistency,) were assessed after production. Rheological properties of kombucha fermented milk samples were measured during ten days of storage. The sample containing TG had the lowest syneresis (21 ml), the highest water holding capacity (62%) and the highest textural characteristics (firmness - 23.99g, consistency - 626.54gs) after production. The addition of WPC to milk improved the rheological properties, while the addition of TG improved it even to a significantly greater extent after the production and during 10 days of the storage.

scholarly journals EXPLAINING THE WATER-HOLDING CAPACITY OF BIOCHAR BY SCANNING ELECTRON MICROSCOPE IMAGES

2018 ◽  
Vol 31 (4) ◽  
pp. 972-979 ◽  
Author(s):  
RUBENS SONSOL GONDIM ◽  
CELLI RODRIGUES MUNIZ ◽  
CARLOS EDUARDO PACHECO LIMA ◽  
CARLOS LEVI ANASTÁCIO DOS SANTOS
Keyword(s):  
Cell Walls ◽  
Laboratory Tests ◽  
Hydrophobic Effect ◽  
Solid Material ◽  
Water Holding Capacity ◽  
Processing Conditions ◽  
Decomposition Processes ◽  
Microscope Images ◽  
Caatinga Biome ◽  
Water Holding

ABSTRACT Biochar is a solid material formed during biomass thermochemical decomposition processes. This organic compound has particular properties that may cause effects on soils depending on its feedstock and processing conditions. Thus, the characteristics and purpose of use of this material must be recognized prior to its use. Two types of biochar, derived from different wood sources, were compared, one from caatinga biome species and another from cashew trees. Two species from caatinga biome were used, jurema-preta (Mimosa tenuiflora Willd. Poir.), and marmeleiro (Croton sonderianus Müll. Arg.). This study aimed to identify the best biochar material regionally available to increase water-holding capacity in the soil, based on laboratory tests and microstructural porosity evaluation. Biochar from Caatinga wood demonstrated an improved water-holding capacity if compared to cashew wood biochar. The particle diameters of 2 and 4 mm showed the highest levels, which were 2,268 g.g-1 for caatinga wood and 0.574 g.g-1 for cashew wood biochars, respectively. While the smaller quantities of macropores and a larger number of micropores (smaller radius) could explain the higher water-holding capacity for biochar from caatinga wood, the thick lignified cell walls of biochar from cashew wood support the idea of a hydrophobic effect contributing to water lower holding capacity.

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

2015 ◽  
Vol 149 ◽  
pp. 70-77 ◽  
Author(s):  
M.I. Capitani ◽  
L.J. Corzo-Rios ◽  
L.A. Chel-Guerrero ◽  
D.A. Betancur-Ancona ◽  
S.M. Nolasco ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Salvia Hispanica ◽  
Aqueous Dispersions ◽  
Salvia Hispanica L

scholarly journals Effect of Milk and Xanthan as Egg Replacement on the Physical Properties of Mayonnaise

2015 ◽  
Vol 49 ◽  
pp. 24-34 ◽  
Author(s):  
Mahdi Ghajari Shamooshaki ◽  
Alireza Sadeghi Mahounak ◽  
Mohammad Ghorbani ◽  
Yaya Maghsouldloo ◽  
Aman Mohammad Ziaeifar
Keyword(s):  
Phase Separation ◽  
Physical Properties ◽  
Rheological Properties ◽  
Power Law ◽  
Apparent Viscosity ◽  
Flow Behavior ◽  
Physical Stability ◽  
Control Sample ◽  
Heat Stability ◽  
Rheological Models

The milk along with xanthan at levels 0, 1.9, 3.9, 5.9, 7.9, 9.9 and 0.1 and 0.2 % (No 1 (control) to 11 respectively) as egg replacement were used for preparation of mayonnaise. Creaming index, heat stability, physical stability and rheological properties of samples over a were investigated. Also flow behavior of samples were fitted to Power law, Herschel-Bulkley and Casson models. It was found that addition milk along with xanthan to mayonnaise protected from phase separation in comparison to control sample. All the samples had stability higher than 99% except samples 1, 4, 5 and 6. The highest stability was recorded for sample No 11 (99.98%) and the lowest for 5 (74.95%) that compared with control sample had significant differences (p> 0.05). All the samples except No 1 and 5 showed heat stability higher than 99 % and the highest stability recorded for No 11 ( 99.72%) and the lowest for No 5 (67.42 %) and in comparison with control were significantly different (p> 0.05). Apparent viscosity decreased with increase the egg replacement from 40% to 80%, as the highest and lowest viscosity observed in samples contain 100% and 80% replacement respectively. All samples showed shear-thinning behavior and the high coefficients of determination for Power law and Herschel-Bulkley models (0.99) revealed the adequacy of these rheological models to describe flow behavior of mayonnaise.

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