scholarly journals Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)

2021 ◽  
Vol 10 (16) ◽  
pp. e207101623576
Author(s):  
Glaciela Cristina Rodrigues da Silva Scherer ◽  
Rosicler Colet ◽  
Darlene Cavalheiro ◽  
Clarice Steffens ◽  
Eunice Valduga ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Magnesium Chloride ◽  
Textural Properties ◽  
Water Soluble ◽  
Purchase Intent ◽  
Acid Yield ◽  
Quality Properties ◽  
Physical Chemical ◽  
Water Soluble Extract ◽  
Positive Effect

Tofu was elaborated using water-soluble extract of soybean grains from the cultivar BRS 267 with cardoon flower (C. Cardunculus L.), as coagulant as an alternative to the traditional coagulant magnesium chloride. The tofu were evaluated in relation to physical, chemical, microbiological and sensory properties during 14 days. Was obsersed for the tofu coagulated with cardoon flower that the moisture, pH, total mineral, protein, and syneresis decreased with the storage, while Kunitz Trypsin Inhibitor, ureatic activity and phytic acid did not change. It was also obtained a positive effect for color (L*, a*) parameters, phytic acid, yield, syneresis, and acceptance. The textural properties, showed a tendency to increase of hardness and stickiness, while springiness and cohesiveness decreased during storage. Structurally, presented irregular-shaped, small pores or cavities. The sensory analysis, showed has great acceptance and purchase intent. Then, the cardoon flower can be used as vegetal coagulant improving the quality properties of tofu, in relation to magnesium chloride.

scholarly journals Aceitabilidade e caracterização física e físico-química de doce tipo doce de leite produzido com extrato hidrossolúvel de soja

2018 ◽  
Vol 1 (42) ◽  
pp. 120
Author(s):  
Agdylannah Felix Vieira ◽  
Ana Paula Trindade Rocha ◽  
Dyego Da Costa Santos ◽  
Hanna Mayara Brito Rodrigues Morais ◽  
Renata Duarte Almeida ◽  
...  
Keyword(s):  
Bovine Milk ◽  
Water Soluble ◽  
Soluble Extract ◽  
Food Engineering ◽  
Physical Chemical ◽  
Whole Milk ◽  
Soybean Extract ◽  
Water Soluble Extract ◽  
Sensory Parameters ◽  
The City

<p>Considering the need for new products to meet the portion of the population with lactase enzyme deficiency, the study processed and characterized the physical, physical-chemical and sensory parameters of a dulce de leche made with soy-based extract. The research was developed at the Food Engineering Laboratory of the Federal University of Campina Grande. The soybean milk used in the preparation of the product was the UHT type and pasteurized cow’s milk, both purchased commercially from the city of Campina Grande, PB. Three sweet formulations were prepared: the first one containing 100% whole bovine milk; the second one with 100% water-soluble soy extract and the last one with 50% water-soluble soy extract and 50% whole milk. There were significant differences in all physicochemical analyses, except for the ash one. Regarding the addition of the soybean water-soluble extract in the dulce de leche, this procedure altered the traditional flavor, resulting in less acceptance of the product and 90% of the judges declared that they would not buy that. Through the instrumental analyses, it was verified that the addition of water-soluble soybean extract changed statistically (p &lt;0.05) the characteristics of color and texture</p>

scholarly journals Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1243
Author(s):  
Johannes Delgado-Ospina ◽  
Maria Martuscelli ◽  
Carlos David Grande-Tovar ◽  
Raquel Lucas-González ◽  
Junior Bernardo Molina-Hernandez ◽  
...  
Keyword(s):  
Adverse Effects ◽  
Water Content ◽  
Dietary Fiber ◽  
Meat Products ◽  
Textural Properties ◽  
Polyphenolic Compounds ◽  
Water Soluble ◽  
Technological Parameters ◽  
Quality Properties ◽  
Cocoa Pod Husk

The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulating frankfurters. Results showed that the addition of 1.5 and 3.0% pod husk proportionally increased the frankfurter’s fiber content by 0.49 ± 0.08 and 0.96 ± 0.19 g/100 g, which is acceptable for a product that does not contain fiber. Textural properties and sensory characteristics were affected when substituting the starch with CPHF, either totally or partially, although these samples had higher water content, hardness, and adhesiveness while springiness decreased. Non-adverse effects of nitrite on polyphenolic compounds content were evidenced in samples enriched with CPHF. The incorporation of CPHF did not significantly affect the color parameters (ΔE < 3). Finally, the panelists indicated a sensation of the unsalted sausage, suggesting that CPHF may have natural mucoadhesion properties. In conclusion, in formulated meat products such as sausages, plant co-products such as cacao pod husks could be a valid new ingredient to improve technological parameters, functional characteristics, and stability.

Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance

2021 ◽  
Vol 86 (2) ◽  
pp. 523-530
Author(s):  
Jiuliane Martins da Silva ◽  
Carlos Eduardo Barão ◽  
Erick Almeida Esmerino ◽  
Adriano Gomes Cruz ◽  
Tatiana Colombo Pimentel
Keyword(s):  
Water Soluble ◽  
Soluble Extract ◽  
Frozen Dessert ◽  
Water Soluble Extract

scholarly journals The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1242
Author(s):  
Katarzyna Świąder ◽  
Anna Florowska ◽  
Zuzanna Konisiewicz
Keyword(s):  
Sensory Quality ◽  
Bitter Taste ◽  
Profile Analysis ◽  
Textural Properties ◽  
Sweet Taste ◽  
Oolong Tea ◽  
Quantitative Descriptive ◽  
Semi Solid ◽  
Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

scholarly journals Silica Monolith for the Removal of Pollutants from Gas and Aqueous Phases

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1316
Author(s):  
Vanessa Miglio ◽  
Chiara Zaccone ◽  
Chiara Vittoni ◽  
Ilaria Braschi ◽  
Enrico Buscaroli ◽  
...  
Keyword(s):  
Rhodamine B ◽  
Water Solution ◽  
Synthesis Method ◽  
Textural Properties ◽  
Adsorption Properties ◽  
Water Soluble ◽  
Silica Monoliths ◽  
Physico Chemical ◽  
Gaseous Toluene ◽  
Mcm 41

This study focused on the application of mesoporous silica monoliths for the removal of organic pollutants. The physico-chemical textural and surface properties of the monoliths were investigated. The homogeneity of the textural properties along the entire length of the monoliths was assessed, as well as the reproducibility of the synthesis method. The adsorption properties of the monoliths for gaseous toluene, as a model of Volatile Organic Compounds (VOCs), were evaluated and compared to those of a reference meso-structured silica powder (MCM-41) of commercial origin. Silica monoliths adsorbed comparable amounts of toluene with respect to MCM-41, with better performances at low pressure. Finally, considering their potential application in water phase, the adsorption properties of monoliths toward Rhodamine B, selected as a model molecule of water soluble pollutants, were studied together with their stability in water. After 24 h of contact, the silica monoliths were able to adsorb up to the 70% of 1.5 × 10−2 mM Rhodamine B in water solution.

Activation of Selective Transcription Factors and Cytokines by Water-Soluble Extract from Lentinus lepideus

2003 ◽  
Vol 228 (6) ◽  
pp. 749-758 ◽  
Author(s):  
Mirim Jin ◽  
Hyung Jin Jung ◽  
Jeong June Choi ◽  
Hyang Jeon ◽  
Jin Hwan Oh ◽  
...  
Keyword(s):  
Mononuclear Cells ◽  
Human Peripheral Blood ◽  
Post Treatment ◽  
Water Soluble ◽  
Dependent Manner ◽  
Soluble Extract ◽  
Transient Transfection Assay ◽  
Gm Csf ◽  
Tnf Α ◽  
Water Soluble Extract

We isolated a water-soluble extract, PG101, from cultured mycelia of Lentinus lepideus. Treatment of human peripheral blood mononuclear cells (PBMCs) with PG101 increased levels of TNF-α, IL-1β, IL-10, and IL-12 by 100- to 1000-fold, whereas GM-CSF and IL-18 were activated by an order of magnitude. On the contrary, IFN-γ and IL-4 were not affected. The response to PG101 occurred in a dose- and time-dependent manner. From the human PBMCs treated with PG101, TNF-α was a first cytokine to be activated, detectable at 2 hr post-treatment followed by IL-1β at 6 hr post-treatment. IL-12 and IL-10 were the next to follow. GM-CSF and IL-18 both showed significant increases 24 hr after treatment. When PBMCs were sorted into various cell types, monocyte/macrophages, but not T and B cells, were the major target cell type responsive to PG101. Consistent with this result, the profile of cytokine expression upon PG101 treatment was comparable between PBMCs and a human promonocytic cell line (U937), whereas cell lines of T cell and myeloid origins did not respond to PG101. Data from a transient transfection assay involving specific reporter plasmids indicated that cellular transcription factor such as NF-κB, but not AP-1, was highly activated by PG101. Results from a gel retardation assay and the experiment involving a specific NF-κB inhibitor confirmed the involvement of NF-κB. Despite its significant biological effect on various cytokines, PG101 remained nontoxic in both rats and PBMCs even at a biological concentration approximately 20 times greater. PG101 demonstrates great potential as a therapeutic immune modulator.

scholarly journals ENERGY PROPERTIES OF WOOD PARTICLES TORREFIED AT DIFFERENT TEMPERATURES

2017 ◽  
Vol 41 (4) ◽  
Author(s):  
Carlos Miguel Simões da Silva ◽  
Benedito Rocha Vital ◽  
Angélica de Cassia Oliveira Carneiro ◽  
Aylson Costa Oliveira ◽  
Solange Oliveira Araújo ◽  
...  
Keyword(s):  
Untreated Wood ◽  
Control Group ◽  
Fixed Carbon ◽  
Final Temperature ◽  
Heating Value ◽  
Physical Chemical ◽  
Wood Particles ◽  
Different Temperatures ◽  
Fixed Carbon Content ◽  
Positive Effect

ABSTRACT The objective of this study was to evaluate the effect of the final torrefaction temperature on the energy properties of wood. It was applied four treatments with three replicates, consisting of untreated wood particles and particles torrefied at temperatures of 170, 220 and 260ºC. Better physical, chemical and thermal properties of the particles were observed as a function of the torrefaction temperature. Comparing with the control group, the particles torrefied at the highest final temperature (260ºC) showed significant differences in bulk density - from 239 to 396kg/m3; the equilibrium moisture content changed from 12.3 to 5.7%; fixed carbon content - from 13.0 to 24.8%; heating value - from 4,465 to 4,945kcal/kg; and energy density - from 882 to 1,727Mcal/m3. It was concluded that torrefaction had a positive effect on the energy properties of the wood.

scholarly journals Polyacrylamide-Phytic Acid-Polydopamine Conducting Porous Hydrogel for Efficient Removal of Water-Soluble Dyes

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Zhen Zhao ◽  
Leijiao Li ◽  
Girma Selale Geleta ◽  
Lina Ma ◽  
Zhenxin Wang
Keyword(s):  
Phytic Acid ◽  
Water Soluble ◽  
Efficient Removal ◽  
Porous Hydrogel
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