scholarly journals Effect of monosaccharides and disaccharides on the retrogradation of tapioca starch gel

2016 ◽  
Vol 19 (4) ◽  
pp. 50-63
Author(s):  
Duyen Dang My Nguyen ◽  
Le Thi Pham
Keyword(s):  
Frozen Storage ◽  
Tapioca Starch ◽  
Freeze Thaw ◽  
Hydrolysis Degree ◽  
Starchy Food ◽  
Starch Gel ◽  
Starch Retrogradation ◽  
The Stability ◽  
Starch Gels

Gelatinization of tapioca starch is retrograded during the frozen – storage. This retrogradation affects the quality of the starchy food. This paper studied the influence of various types of sugars: glucose, fructose, sucrose and maltose in different concentrations: 0 %, 2 %, 4 %, 6 %, 8 % (w/w) on the stability of tapioca starch gels over 5 freeze – thaw cycles. The syneresis, turbidity (OD) and the hydrolysis degree by apha–amylase of starch gels were determined to analysis the effect of sugars on the stability of the tapioca starch gels. Our result showed that the freeze – thaw stability of tapioca starch gels could be improved by adding sugars. The improvement of the syneresis (%) was in the order: maltose > sucrose > glucose > fructose. The result also showed that disaccharides (sucrose, maltose) were more effective than monosaccharides (glucose and fructose) in reducing the syneresis and turbidity. Adding maltose at 8 % (w/w) was the most effective in the reduction of the starch retrogradation

Quality Enhancement of Tapioca Starch Gel using Sucrose and Xanthan Gum

2017 ◽  
Vol 13 (8) ◽  
Author(s):  
Duenchay Tunnarut ◽  
Rungnaphar Pongsawatmanit
Keyword(s):  
Xanthan Gum ◽  
Quality Enhancement ◽  
Sucrose Content ◽  
Water Separation ◽  
Tapioca Starch ◽  
Freeze Thaw ◽  
Thaw Cycle ◽  
Freeze Thaw Cycle ◽  
Starch Gel

AbstractThe quality of starch gel could be enhanced by sugar and hydrocolloid. Sucrose (0, 10 % and 20 %) and xanthan gum (Xan) (0.3125 %) were added in the tapioca starch (TS) gels (25 %w/w TS and TS/Xan gels) for quality investigation. Sucrose increased gelatinization temperatures of starch mixtures. Moisture content and water activity decreased with increasing sucrose content and Xan addition. Freeze–thaw stability of TS and TS/Xan gels with and without sucrose was evaluated. Sucrose and Xan decreased water separation from repeated freeze–thaw cycles. A regression model for predicting water separation from Xan, sucrose and selected freeze–thaw cycle was developed and showed a good predictability. After keeping the TS and TS/Xan gels at 5 °C for 7 and 14 days, the hardness of TS and TS/Xan gels increased with increasing sucrose content but was retarded by adding Xan (p<0.05), suggesting Xan impeded the structure formation contributed from amylose molecule association during cold storage.

Storage Life of Refrozen Silver Hake (Merluccius bilinearis) Processed as Fillets am Minced Flesh from Thawed, Stored, Round-Frozen Fish

1977 ◽  
Vol 34 (12) ◽  
pp. 2369-2373 ◽  
Author(s):  
Doris Fraser Hiltz ◽  
D. H. North ◽  
Barbara Smith Lall ◽  
R. A. Keith
Keyword(s):  
Key Words ◽  
Frozen Storage ◽  
Storage Life ◽  
Freeze Thaw ◽  
Acceptable Quality ◽  
Frozen Fish ◽  
Silver Hake ◽  
Merluccius Bilinearis ◽  
Protein Extractability

Refrozen silver hake (Merluccius bilinearis), processed as fillets and minced flesh after thawing of stored round fish that had been frozen within 14 h of capture, underwent rapid deterioration during storage at −18 °C compared with once-frozen control materials from the same lot of fish. The estimated maximum storage life of silver hake refrozen as fillets after 3 and 6 mo storage of the round fish at −25 °C was reduced to about 4.5 and 1 mo, respectively, from 10 mo for once-frozen control fillets. Quality of the refrozen materials immediately after thawing and refreezing was similar to that of the round-frozen fish, except after 6 mo, where some initial deterioration occurred, particularly in minced flesh. Minced flesh was more unstable in frozen storage than fillets. In all once- and twice-frozen materials, formation of dimethylamine occurred concomitantly with decrease in protein extractability. Round-frozen fish underwent no loss in protein extractability during 6 mo storage at −25 °C, but some lipid hydrolysis occurred. These results suggest that the freeze–thaw–refreeze process as applied to silver hake will yield a final product of acceptable quality provided that storage of the round fish does not exceed 3–4 mo and that the refrozen materials are marketed within a month after processing. Key words: silver hake, Merluccius bilinearis, refrozen storage, dimethylamine, minced flesh

scholarly journals EFFECT OF THE CHEMICAL COMPOSITION ON THE QUALITY OF FROZEN BREAD DOUGH

1970 ◽  
Vol 62 ◽  
Author(s):  
Adriana Paula David
Keyword(s):  
Survival Rate ◽  
Chemical Composition ◽  
Beneficial Effect ◽  
Specific Volume ◽  
Frozen Storage ◽  
Type B ◽  
Bread Dough ◽  
Cell Survival Rate ◽  
The Stability

. The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 5% trehalose had a beneficial effect on the cell survival rate for both the yeasts.

Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making

2017 ◽  
Vol 13 (10) ◽  
Author(s):  
Iuliana Aprodu ◽  
Alina Beatrice Simion ◽  
Iuliana Banu
Keyword(s):  
Antioxidant Properties ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Bread Making ◽  
Sourdough Bread ◽  
Spent Grain ◽  
Starch Gel ◽  
Starch Retrogradation ◽  
The Stability ◽  
Dough Development Time

AbstractThe effect of brewers’ spent grain addition on the thermo-mechanical properties of white and wholemeal wheat flour was investigated. The possibility to improve bread quality and antioxidant properties by using the sourdough fermentation was also considered. Increasing the level of brewers’ spent grain caused the increase of water absorption from 58.1 to 65.2% and from 63.8 to 73.6% in case of white and wholemeal flour, respectively. Similarly, the dough development time increased from 1.27 to 6.18 min, and from 3.37 to 5.42 min. Starch gelatinization significantly increased (p<0.05), while the stability of starch gel, starch retrogradation, and cooking setback significantly decreased (p<0.05) with the level of brewers’ spent grain. The specific volume of the wheat bread significantly decreased (p<0.05) and crumb hardness increased (p<0.05) by incorporation of brewers’ spent grain. Sourdough addition improved bread characteristics and the total phenolic content and antioxidant activity of the bread with brewers’ spent grain.

scholarly journals Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage

2018 ◽  
Author(s):  
S. Bellaga ◽  
L. Ben Haj Said ◽  
K. Allaf
Keyword(s):  
Water Content ◽  
Frozen Storage ◽  
Color Difference ◽  
Total Polyphenol ◽  
Positive Effects ◽  
The Stability ◽  
Quality Assessments ◽  
Apple Fruits

Apple samples were submitted to partially drying prior to freezing. Then, quality assessments were achieved in order to evaluate the quality of these various frozen samples during frozen-storage. Significant positive effects of water content were observed on thaw exudate water and total color difference of dehydrofrozen/thawed apples. Total polyphenol content and total flavonoid content losses were important for samples without any dehydration pretreatment. They noticeably decreased when water content decreased during the whole period of storage. Thus, a partial removal of water prior to freezing is a relevant way to maintain the stability of fruit quality during long-term frozen-storage. Keywords: Apple fruits; dehydrofreezing; frozen storage; color; polyphenol

scholarly journals The Effect of Initial Purity on the Stability of Solutions in Storage

2013 ◽  
Vol 19 (2) ◽  
pp. 308-316 ◽  
Author(s):  
Ioana Popa-Burke ◽  
Steven Novick ◽  
Charles A. Lane ◽  
Robin Hogan ◽  
Pedro Torres-Saavedra ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Conditions ◽  
Stability Of Solutions ◽  
Initial Compound ◽  
High Quality ◽  
Freeze Thaw ◽  
Compound Screening ◽  
The Stability

Many modern compound-screening technologies are highly miniaturized, resulting in longer-lasting solution stocks in compound management laboratories. As the ages of some stocks stretch into years, it becomes increasingly important to ensure that the DMSO solutions remain of high quality. It can be a burden to check the quality of a large library of compound solutions continuously, and so a study was devised to link the effects of initial compound purity and physicochemical properties of the compounds with the current purity of DMSO solutions. Approximately 5000 compounds with initial purity of at least 80% were examined. Storage conditions were held or observed to be relatively constant and so were eliminated as potential predictors. This allowed the evaluation of the effects of other factors on the stability of solutions, such as initial purity, number of freeze-thaw cycles, age of the solution, and multiple calculated physicochemical parameters. Of all the factors investigated, initial purity was the only one that had a clear effect on stability. None of the other parameters investigated (physicochemical properties, number of freeze-thaw cycles, age of solutions) had a statistically significant effect on stability.

Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels

2008 ◽  
Vol 22 (7) ◽  
pp. 1268-1272 ◽  
Author(s):  
Janya Muadklay ◽  
Sanguansri Charoenrein
Keyword(s):  
Tapioca Starch ◽  
Freeze Thaw ◽  
Starch Gels

Effect of NaCl addition on the freeze-thaw stability of tapioca starch gels

2015 ◽  
Vol 67 (7-8) ◽  
pp. 604-611 ◽  
Author(s):  
Guanqing Wang ◽  
Yan Hong ◽  
Zhengbiao Gu
Keyword(s):  
Tapioca Starch ◽  
Freeze Thaw ◽  
Starch Gels

scholarly journals The Effect of Multiple Freeze–Thaw Cycles on the Microstructure and Quality of Trachurus murphyi

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1350
Author(s):  
Chunlin Hu ◽  
Jing Xie
Keyword(s):  
Frozen Storage ◽  
Random Coil ◽  
Food Storage ◽  
K Value ◽  
Fish Products ◽  
Frozen Food ◽  
Freeze Thaw ◽  
Frozen Fish ◽  
Trachurus Murphyi

Temperature fluctuation in frozen food storage and distribution is the perpetual and core issue faced by the frozen food industry. Ice recrystallisation induced by temperature fluctuations under cold storage causes microstructural changes in fish products and irreversible damages to cells and tissues, which lower the frozen fish quality in the food chain. This study is intended to explore how repeated freezing–thawing affected the microstructure and quality of Trachurus murphyi during its frozen storage. The results showed the consistency between the increase in ice crystal diameter, volume, and porosity in frozen fish and the increase in centrifugal loss (from 22.4% to 25.69%), cooking loss (from 22.32% to 25.19%), conductivity (from 15.28 Ms/cm to 15.70 Ms/cm), TVB-N (from 16.32 mg N/100 g to 19.94 mg N/100 g), K-value (from 3.73% to 7.07%), and amino acid composition. The muscle structure change observed by Fourier-Transform Infrared spectroscopy (FT-IR) showed that the content of α-helix reduced from 59.05% to 51.83%, while the β-sheet fraction grew from 15.44% to 17.11%, β-turns increased from 5.45% to 7.58%, and random coil from 20.06% to 23.49%. Moreover, muscular structure exhibited varying degrees of deterioration with increasing cycles of freezing and thawing as shown by scanning electron microscopy (SEM). We studied the muscular morphology, which included the measurement of porosities (%) of pore that increased (from 1.4% to 4.3%) and pore distribution, by X-ray computed tomography (uCT). The cycles of the freeze–thaw resulted in structural changes, which seemed to be closely associated with ultimate quality of frozen fish products.

scholarly journals Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

2016 ◽  
Vol 5 (5) ◽  
pp. 32
Author(s):  
Wendy L. Lizárraga-Mata ◽  
Celia Olivia García-Sifuentes ◽  
Susana M. Scheuren-Acevedo ◽  
María E. Lugo-Sánchez ◽  
Libertad Zamorano-García ◽  
...  
Keyword(s):  
Oreochromis Niloticus ◽  
Proximate Composition ◽  
Storage Time ◽  
Frozen Storage ◽  
Storage Period ◽  
Microbial Load ◽  
The Stability ◽  
Sensorial Analyses

Mince obtained from tilapia (Oreochromis niloticus) (backbone) was evaluated; the effect of washing and the addition of a commercial cryoprotectant on the quality of the mince obtained were also assessed. Physicochemical, microbiological and sensorial analyses were carried out at 0, 15, 30, 45, 60, 90, 120 and 180 days of frozen storage (-20 ºC). During washing treatment 91% of lipids was removed from the mince (p<0.05). The proximal composition was stable during the storage time (p>0.05). Parameters such as L* and “θ” increased while a*, b*, chroma and TBARS decreased due to the washing treatment (p<0.05). The cryoprotectant effect resulted in a decrease of L*, “θ” (Hue) and TBARS (p<0.05). The addition of the cryoprotectant caused a significant decrease of L*, “θ” and TBARS. During the storage period, the proximate composition was stable and the microbial load remained below the official limits. The panelists detected changes on the odor, color and texture in the mince evaluated. Results suggest that the washing treatment improved the stability of the mince compared to the addition of cryoprotectant.

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