scholarly journals The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage

2020 ◽  
Vol 10 (16) ◽  
pp. 5603
Author(s):  
Agnieszka Kita ◽  
Joanna Nowak ◽  
Anna Michalska-Ciechanowska
Keyword(s):  
Antioxidant Capacity ◽  
Storage Stability ◽  
Control Sample ◽  
Jerusalem Artichoke ◽  
Expansion Method ◽  
Sensory Attributes ◽  
Black Currant ◽  
Total Polyphenols ◽  
Fat Fraction

The aim of the study was to evaluate the physical, chemical and sensory properties of novel snacks gained from pellets composed of Jerusalem artichoke flour with the addition of cranberry, chokeberry and blackcurrant juice powders (after extrusion) fried or microwaved during 5-week storage. In ready-to-eat snacks stored in climatic chamber, the moisture content, texture, colour, total polyphenols content and antioxidant capacity, while in fat fraction of fried snacks—peroxide and acid values were examined. Overall sensory attributes were monitored as well. It was indicated that an addition of fruit powders increased the content of total polyphenols (on average by 40%) and improved the antioxidant capacity of snacks obtained. The products with fruit powders exhibited more attractive colour, while their texture was harder (when cranberry and chokeberry powders were added) in comparison with the control sample. Snacks with fruit powders addition showed better storage stability, what was especially important in the case of fried snacks where oxidative deterioration is most significant. The best effect was observed when chokeberry or black currant powders were used as additives. Replacing frying by microwaving as expansion method allowed to obtain snacks with acceptable sensory attributes and good quality during storage.

scholarly journals Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

2021 ◽  
Vol 6 (3(62)) ◽  
pp. 43-46
Author(s):  
Olga Samokhvalova ◽  
Kateryna Kasabova ◽  
Nataliа Shmatchenko
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Sugar Content ◽  
Control Sample ◽  
Microbiological Quality ◽  
The Body ◽  
Black Currant ◽  
Storage Duration ◽  
Reducing Substances

The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage. In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents. Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.

scholarly journals Effect of Jerusalem artichoke (Helianthus tuberosus) extract as an alternative to fat on the quality of low fat Yoghurt

2018 ◽  
Vol 11 (1) ◽  
pp. 26-34
Author(s):  
T Khudair
Keyword(s):  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Milk Powder ◽  
Control Sample ◽  
Jerusalem Artichoke ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Helianthus Tuberosus ◽  
Low Fat

The effect of adding different concentrations of Jerusalem artichoke (Helianthus tuberosus) extract on the quality of low-fat yoghurt was studied. 10, 15, 20 ml of the Jerusalem artichoke (Helianthus tuberosus) extract was added to the pasteurized liquid milk contain 0.1% milk fat to purpose of giving different levels of inulin/ µg (each milliliter from Jerusalem artichoke (Helianthus tuberosus) extract contains 21 µg of inulin). The yoghurt samples were compared with the control sample produced from whole fat milk. The content of total solids in milk was adjusted to 14% by adding skim milk powder. After storage periods 1, 7, and 15 days, the chemical-physical composition of the yoghurt samples, such as pH, titratable acidity, syneresis (whey separation), the amount of acetaldehyde, and volatile fatty acids. The sensory characteristics of the samples were also evaluated during the same storage periods. It was found that the addition of Jerusalem artichoke extract containing more than 210 µg caused in increased separation of whey and consistency. The values of acetaldehyde, PH and titratable acidity were not affected by adding the Jerusalem artichoke extract. volatile fatty acid levels were affected negative. In the case of sensory evaluation of yogurt. The addition of Jerusalem artichoke extract resulted in the retention of the sensory quality grades, where the treatment control was highest, and the lowest grade was obtained in the yoghurt samples containing 420 μg of inulin. Overall, the quality characteristics of the yoghurt containing 210 μg inulin was similar to the quality characteristics of the control like yoghurt made from whole milk.

scholarly journals The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps

2022 ◽  
Vol 12 (2) ◽  
pp. 555
Author(s):  
Agnieszka Kita ◽  
Martyna Kołodziejczyk ◽  
Anna Michalska-Ciechanowska ◽  
Jessica Brzezowska ◽  
Katarzyna Wicha-Komsta ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Kynurenic Acid ◽  
Control Sample ◽  
Radical Cations ◽  
Biologically Active ◽  
Raw Material ◽  
Fat Absorption ◽  
Total Polyphenols ◽  
Potato Crisps ◽  
Yellow Flesh

The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 min at 80–90 °C) and then fried (155–175 °C). The control sample was comprised of crisps that were not blanched. The fat content and color parameters were determined in crisps, while in defatted samples, the following were determined: the content of total polyphenols; antioxidant capacity, measured by the ability to scavenge the ABTS•+ radical cations (TEAC ABTS) and by the FRAP method; and the level of fluorescent intermediary compounds (FICs) and browning index (BI), as indicators of the progress of the Maillard reaction. The content of kynurenic acid (KYNA) was examined in the raw material, in slices, in the water after blanching and in the crisps. Blanching affected the fat absorption, with time being more critical than temperature. The color of crisps from yellow flesh potatoes after blanching lightened, while the color in the purple samples darkened. The content of total polyphenols was higher in purple crisps. Increasing the temperature and shortening the time of blanching increased the polyphenol content and the antioxidant capacity. Blanching decreased the level of FICs, while frying increased FICs. Higher BI values characterized the crisps from cv. Provita. Blanching reduced BI values by 50%, while frying at highest temperature increased these values. The content of KYNA in purple potatoes was almost three times higher than in yellow ones. Blanching and frying decreased the KYNA content in potatoes and fried crisps.

scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

scholarly journals Sensory Attributes of Cold Brew Coffee Products at Various Resting Time After Roasting Process

2019 ◽  
Vol 35 (1) ◽  
pp. 42-50
Author(s):  
Nabiilah Salmaa Dwiranti ◽  
Ardiansyah Ardiansyah ◽  
Nurul Asiah
Keyword(s):  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Roasted Coffee ◽  
Multiple Factor Analysis ◽  
Projective Mapping ◽  
Coffee Beans ◽  
Resting Time ◽  
Roasted Coffee Beans

The quality of the brewed coffee depends on various factors. Resting time of roasted coffee beans is one of the processes that can affect the sensory charac- teristics of coffee brew. During resting the reduction of CO2 gas level may change and give significan effect on sensory quality of coffee. This study aims to determine the dominant sensory characteristics that can be used as quality parameters of cold brew coffee products at various resting times after roasting. The cold brew coffee product was brewed from roasted Arabica coffee beans with various resting time (0, 1, 3, 5, 7, and 9 days). Projective Mapping (Napping) sensory analysis method was used in this study. The samples were tested by 75 untrained panelists (naive panelists). Multiple Factor Analysis was used to obtain the cold brew coffee sample position configuration. The results of the analysis showed that panelists were able to differen- tiate the characteristic of sensory attributes each sample. The aroma and flavor are the main attributes that can differentiate the characteristics of each sample. From the napping method, the results obtained in the form of individual factor map and preference mapping showed that the sample resting time 1 and 3 days after roasting were assessed by the panelists as closest to the control sample (0 days). In summary, the resting time treatment of roasted coffee beans have a significant effect on the sensory characteristics of cold brew coffee products. This is proofed by changes of aroma, flavor, and aftertaste during certain period of resting time.

scholarly journals Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies

2020 ◽  
Vol 26 (7) ◽  
pp. 574-582 ◽  
Author(s):  
Gjore Nakov ◽  
Andrea Brandolini ◽  
Alyssa Hidalgo ◽  
Nastia Ivanova ◽  
Marko Jukić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bread Wheat ◽  
Chemical Properties ◽  
Total Polyphenols ◽  
Antioxidant Power ◽  
Apple Peel ◽  
Significant Difference ◽  
Ferric Reducing Antioxidant Power ◽  
Physical Attributes

Apple peel, a food industry by-product, is rich in fibre, polyphenols and minerals, and is a potentially attractive ingredient for bakery products. To evaluate the effect of wheat cookies enrichment with apple peel powder six types of cookies with increasing apple peel powder percentage (0%, 4%, 8%, 16%, 24% and 32%) were produced. The traits analysed were: pasting parameters; chemical properties (moisture, ash, lipid, protein, fibre and total polyphenols content); antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power methods); physical attributes (width, thickness, volume and CIE lab colour); and sensory characteristics (external appearance, internal structure, texture, odour, taste and aroma). Statistical analysis included analysis of variance followed by Fisher's least significant difference test ( p < 0.05). The apple peel powder-enriched cookies had significantly higher moisture, ash, lipid, fibre, total polyphenols and antioxidant capacity than the control bread wheat cookies. The addition of apple peel powder did not modify the physical characteristics and improved the sensorial quality of the products. The addition of 24% apple peel powder gave the cookies with the best overall quality.

scholarly journals Changes in Quality Attributes During Storage of Litchi Juice Treated With Dimethyl Dicarbonate (DMDC) and Nisin

2015 ◽  
Vol 4 (4) ◽  
pp. 81 ◽  
Author(s):  
Huanli Guo ◽  
Yuanshan Yu ◽  
Gengsheng Xiao ◽  
Yujuan Xu ◽  
Jijun Wu
Keyword(s):  
Heat Treatment ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Sensory Attributes ◽  
Technical Support ◽  
Commercial Application ◽  
Juice Processing ◽  
Heat Treated

<p>The aim of this work was to evaluate the change in the quality of litchi juice treated by DMDC combined with Nisin during storage of 4 °C. Results found that addition of 250 mg/L of DMDC combined with 100 IU/mL of Nisin can ensure the microbiological safe of litchi juice during storage at 4 °C. Compare with heat treatment (95°C, 1 min), the treatment of DMDC combined with Nisin can retain a more value of sensory attributes, but a more loss in the content of total phenolics, ascorbic acid, and antioxidant capacity was observed during storage at 4 °C because of the ineffectiveness of DMDC and Nisin to the oxidase of litchi juice. Moreover, no significant change (<em>P </em>&gt; 0.05) was observed in the value of <em>L</em><em>∗</em>, <em>a</em><em>∗</em>, <em>b</em><em>∗</em>, and △E in the heat-treated litchi juice, and yet the litchi juice treated by DMDC and Nisin gradually turned into light red at the end of storage because of the oxidation of phenolics by residual POD in the litchi juice, which resulted in a significant changes (<em>P </em>&lt; 0.05) in the value of <em>L</em><em>∗</em>, <em>a</em><em>∗</em>, <em>b</em><em>∗</em>, and △E in the litchi juice. This study would provide technical support for commercial application of DMDC combined with Nisin in litchi juice processing.<strong></strong></p>

scholarly journals The Effect of TiO2 Nanoparticles on the Composition and Ultrastructure of Wheat

Nanomaterials ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3413
Author(s):  
Maria-Loredana Soran ◽  
Ildiko Lung ◽  
Ocsana Opriș ◽  
Otilia Culicov ◽  
Alexandra Ciorîță ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Tio2 Nanoparticles ◽  
Control Sample ◽  
Ultrastructural Changes ◽  
Elemental Content ◽  
X Ray Diffraction ◽  
Total Polyphenols ◽  
Tio2 Nps ◽  
Transmission Electron ◽  
Wheat Leaves

The present work aims to follow the influence of TiO2 nanoparticles (TiO2 NPs) on bioactive compounds, the elemental content of wheat, and on wheat leaves’ ultrastructure. Synthesized nanoparticles were characterized by X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectroscopy, and transmission electron microscopy (TEM). The concentration of phenolic compounds, assimilation pigments, antioxidant capacity, elemental content, as well as the ultrastructural changes that may occur in the wheat plants grown in the presence or absence of TiO2 NPs were evaluated. In plants grown in the presence of TiO2 NPs, the amount of assimilating pigments and total polyphenols decreased compared to the control sample, while the antioxidant activity of plants grown in amended soil was higher than those grown in control soil. Following ultrastructural analysis, no significant changes were observed in the leaves of TiO2-treated plants. Application of TiO2 NP to soil caused a significant reaction of the plant to stress conditions. This was revealed by the increase of antioxidant capacity and the decrease of chlorophyll, total polyphenols, and carotenoids. Besides, the application of TiO2 NP led to significant positive (K, Zn, Br, and Mo) and negative (Na, Mn, Fe, As, Sr, Sb, and Ba) variation of content.

scholarly journals Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour

2019 ◽  
Vol 3 (4) ◽  
pp. p122
Author(s):  
María Del Rosario Acquisgrana ◽  
Laura Cecilia Gómez Pamies ◽  
Elisa Inés Benítez
Keyword(s):  
Antioxidant Capacity ◽  
Hydrothermal Treatment ◽  
Food Processing ◽  
Total Antioxidant Capacity ◽  
Control Sample ◽  
The Other ◽  
Initial Value ◽  
Total Polyphenols ◽  
Total Antioxidant ◽  
Noticeable Reduction

Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmented sorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmented sorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.

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