Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

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

Antibiotics ◽

10.3390/antibiotics8030116 ◽

2019 ◽

Vol 8 (3) ◽

pp. 116 ◽

Cited By ~ 5

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.

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

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2011.11.004 ◽

2012 ◽

Vol 13 ◽

pp. 184-199 ◽

Cited By ~ 11

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

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Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

Biological Sciences - PJSIR ◽

10.52763/pjsir.biol.sci.60.2.2017.92.101 ◽

2017 ◽

Vol 60 (2) ◽

pp. 92-101

Author(s):

Ishfaq Ahmed ◽

Shermat Ullah ◽

Arsalan Khan ◽

Muhammad Ayub ◽

Baber Shamrez ◽

...

Keyword(s):

Ascorbic Acid ◽

Physicochemical Properties ◽

Ambient Temperature ◽

Reducing Sugars ◽

Storage Period ◽

Sensory Attributes ◽

The Other ◽

Overall Acceptability ◽

And Storage ◽

Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

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Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam ◽

10.31895/hcptbn.15.1-2.3 ◽

2020 ◽

Vol 15 (1-2) ◽

pp. 54-64

Author(s):

Jonathan Oluwayemisi Foluke Awofadeju ◽

Abiodun Adekunle Olapade

Keyword(s):

Ascorbic Acid ◽

Seed Protein ◽

Protein Isolate ◽

Sensory Attributes ◽

Nutritional Composition ◽

Overall Acceptability ◽

Randomized Design ◽

Completely Randomized Design ◽

Acid Sample

The study examined the nutritional composition and sensory attributes of cookie. In this study, blends of commercial wheat (CWF), yellow maize flours (YMF) and African walnut protein isolate (AWPI) were optimized for cookie production. The cookies were studied in a completely randomized design and assessment of the proximate composition was conducted. The best cookie samples with high protein and fiber, low fat and highest rating in sensory attributes were selected for the determination of vitamins and mineral composition. The result revealed that the control cookie was highest in moisture, fat and carbohydrate but lower in protein, ash and fibre. Enriched cookie 36.69g CWF, 39.57g YMF, 23.74g AWPI and 42.86g CWF, 42.86g YMF, 14.29g AWPI were highest in protein and fibre, respectively while 55.56g CWF, 33.33g YMF, 11.11g AWPI was low in fat. Overall acceptability was highest in control cookie followed by enriched cookie 55.56g CWF, 33.33g YMF, 11.11g AWPI. The vitamin composition of the selected enriched samples show that sample 42.86g CWF, 42.86g YMF, 14.29g AWPI had the highest value of 2.53 mg/100 g in ascorbic acid; sample 55.56g CWF, 33.33g YMF, 11.11g AWPI scored the highest value of 0.14, 0.07 and 1.33 mg /100 g in thiamine, riboflavin and niacin respectively, while sample 36.69g CWF, 39.57g YMF, 23.74g AWPI scored highest in vitamin A (276.67 mg/100g). The cookie sample 36.69g CWF, 39.57g YMF, 23.74g AWPI shows the highest values of 130.00, 0.043, 9.77, 333.33 and 85.00 for calcium, manganese, iron, sodium and phosphorus, respectively. The study recommends the use of flour proportion in sample 55.56g CWF, 33.33g YMF, 11.11g AWPI as an improvement of the nutritional and sensory attributes of enriched cookie.

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

Czech Journal of Food Sciences ◽

10.17221/3490-cjfs ◽

2011 ◽

Vol 21 (No. 4) ◽

pp. 137-144 ◽

Cited By ~ 2

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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