scholarly journals Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1401
Author(s):  
Weijun Chen ◽  
Hoi Tung Chiu ◽  
Ziqian Feng ◽  
Evelyne Maes ◽  
Luca Serventi
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Sensory Quality ◽  
Sensory Profile ◽  
Soluble Carbohydrates ◽  
Significant Difference ◽  
Powder Samples ◽  
Processing Water ◽  
Drying Technology ◽  
Hedonic Scale

Spray-drying and freeze-drying can extend the shelf life and improve the transportability of high-nutritional foods such as Liluva (processing water of legumes). Nonetheless, the effects of these processes on nutrition, physiochemical properties, and sensory quality are unknown. In this study, particle sizes, protein profiles, colour, and preliminary sensory profile of pea powder samples were determined by Mastersizer 3000, protein gels, chroma meter, and 9-point hedonic scale, respectively. Results indicated that no significant difference was found in the molecular weight distribution of protein bands in pea water and sensory profile after drying. Fibre content in pea water after spray-drying was higher while soluble carbohydrates and minerals were lower than those after freeze-drying. Spray-drying decreased pea water’s lysine content, particle size, redness colour, and yellowness colour, while it increased its light colour; however, freeze-drying showed the opposite results. Overall, spray-drying could be a better drying technology that can be applied to dry pea water. Further experiments are required, however, to determine the influence of drying technologies on emulsifying activity.

scholarly journals Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1201
Author(s):  
Nikola Tomic ◽  
Ilija Djekic ◽  
Gerard Hofland ◽  
Nada Smigic ◽  
Bozidar Udovicki ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Freeze Drying ◽  
Sensory Quality ◽  
Quality Parameters ◽  
Acceptance Testing ◽  
Drying Methods ◽  
Promising Alternative ◽  
Supercritical Co2 Drying ◽  
Negative Effect ◽  
Drying Technology

The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO2-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n = 102) were performed. Mean overall quality scores within the range of “very good” quality were found only in non-precooked scCO2-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of “good” quality. The pre-cooking step before scCO2-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO2-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO2-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.

Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying

2018 ◽  
Vol 14 (11-12) ◽  
Author(s):  
Ertan Ermis ◽  
Kübra Özkan Güner ◽  
Mustafa Tahsin Yilmaz
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Angle Of Repose ◽  
Drying Process ◽  
Residual Moisture ◽  
Hausner Ratio ◽  
Powder Samples ◽  
Supporting Material

Abstract Production of hazelnut milk powder (HMP) was investigated using maltodextrin (MD) as supporting material. Spray-drying and freeze-drying techniques were used to obtain the powder material. MD was added at concentrations of 5%, 10% and 15% (w/w) prior to drying. The powder properties were evaluated by determining flowing properties (Hausner ratio and angle of repose), thermal behaviour using DSC, molecular properties using FTIR, solubility and zeta potential. Hausner Ratio for both spray dried (SDHMP) and freze-dried (FDHMP) samples varied from 1.30 to 1.64 corresponding to very poor flow. The FDHM powder samples exhibited slightly lower Hausner Ratio values than SDHM powders. FTIR spectras showed that both SDHM and FDHM exhibited similar absorbance characteristics with slight differences. Lower endothermic transition temperatures were recorded from FDHMP when compared to SDHMP. The solubility in water for both powder samples ranged from 20 to 65 % depending on the drying method and MD content. Based on the residual moisture content, water activity, solubility and flowability, spray drying process was found to produce better quality powders compared to freeze drying process.

Fruit-Milk Powder: A Review of Spray Drying Technology

2015 ◽  
Vol 1113 ◽  
pp. 328-333 ◽  
Author(s):  
M.U.H. Suzihaque ◽  
A. Norafiqah ◽  
A.R. Norekanadirah
Keyword(s):  
Food Intake ◽  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Primary Objective ◽  
High Quality ◽  
Factors Affecting ◽  
Drying Technology ◽  
Shelf Stable ◽  
Powdered Form

Fruit-milk powder contain various nutritional and therapeutic values. Constipation in children is associated with the lack of fiber from food intake. Child’s diet during their first years of life depends greatly on milk as their main food supply. The primary objective of drying milk incorporated with fruits is to preserve it in a shelf-stable powdered form of high quality without a need for refrigeration. Milk powder are mainly produced using spray-drying and freeze-drying. The parameters needed to be taken into consideration are identified as the factors affecting the physical properties of dried milk powder. A review of the drying technology is presented. Keywords: Milk powder, spray drying, freeze drying, fruits

scholarly journals Stability of Sorgum, Peanut Blende (Spb) Food Supplement under Ambient Conditions for Treatment of Moderate Acute Malnutrition in Children 6-59 Months

2016 ◽  
Vol 5 (5) ◽  
pp. 82
Author(s):  
Amegovu Kiri Andrew ◽  
Mawadri Micheal
Keyword(s):  
Length Of Stay ◽  
Shelf Life ◽  
Sensory Quality ◽  
Control Sample ◽  
Food Supplement ◽  
Quality Attributes ◽  
Ambient Conditions ◽  
Two Samples ◽  
Significant Difference ◽  
Hedonic Scale

Shelf life is the recommended maximum time for which the defined quality of specified characteristics of the goods or products remains acceptable under expected (or specified) conditions of handling, storage and distribution and or display. Stability assessment of a local food supplement consisting of a premix of milled sorghum, ground nut paste, honey and cow ghee (SPB) was conducted from November 2014to January 2015. The study investigate the length of stay of SPB at ambient conditions with desirable sensory quality attributes of taste, color and texture. This was a cross sectional study design with a sensory evaluation questionnaire using a 5-point hedonic scale. Control sample was labeled as (A) and experimental (B). Sample A was freshly prepared once every week while sample B was kept constant. 24 participants with similar demographic characteristics were randomly selected to evaluated the sensory attributes of the porridges made from each sample. Only the investigator was aware of the treatment given to the participants. Sensory scores for all attributes were greater than four on a five-point hedonic scale. There were no significant differences (P>0.05) in all the five attributes between the two samples in the first 5 weeks of evaluation. A significant difference was observed in color during the week 9 (P<0.02), aroma in week 6 (P < 0.01) and taste in week 7 (P< 0.01). There was no significant difference in the texture of the samples throughout the time of the study. Taste and aroma recorded the lowest scores at 3.0 and 3.7 respectively after 9 weeks. Texture did not change during study time. Honey has anti-microbial properties and its inclusion improves water-binding capacity which prolong shelf life. The length of stay of SPB at room temperature with desirable sensory quality attributes of taste, color and texture was 8 weeks. This storage time could further be increased by use of antioxidants. 

scholarly journals Improvement of Resveratrol Solubility by Complexation with Lactose Using Organic Solvent Spray Drying Technique

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Bo Wang ◽  
Xinran Sun ◽  
Xu Guo ◽  
Hanxi Yi ◽  
Zeneng Cheng
Keyword(s):  
Spray Drying ◽  
Ethanol Solution ◽  
Dissolution Behavior ◽  
Dissolution Medium ◽  
Scanning Calorimetry ◽  
Powder Samples ◽  
Ethanol Aqueous Solution ◽  
Drying Technology ◽  
Positive Effect ◽  
Spray Dried

The purpose of this experiment is to change the crystallization state of resveratrol and improve its solubility and dissolution in water by spray drying technology, so as to improve the feasibility of resveratrol in clinical application. The powder samples were spray-dried with different proportions of ethanol aqueous solution as dissolution medium. The powder samples were characterized by infrared spectroscopy, thermogravimetry/differential scanning calorimetry, and ultraviolet spectroscopy, and their dissolution characteristics were investigated. It was found that the solubility and dissolution rate of different groups of samples obtained by spray drying increased compared with resveratrol crystals, and 50% ethanol solution had the greatest solubilization effect. The experimental results show that this method has a positive effect on the solubility of resveratrol and can regulate its dissolution behavior.

scholarly journals The comparison of the spray-drying and freeze-drying techniques for camel milk: a review

2020 ◽  
Author(s):  
Ukilim Tastemirova ◽  
◽  
Inga Ciprovica ◽  
Azaret Shingisov ◽  
◽  
...  
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Camel Milk ◽  
Quality Indices ◽  
Fresh Milk ◽  
Nutritional Characteristics ◽  
Drying Techniques ◽  
Powder Samples ◽  
Camel's Milk

The aim of the present study was to analyse and compare camel milk powder quality and functional properties produced with spray-drying and freeze-drying techniques. Freeze-drying is recognized as an advanced method for the production of high-quality dried products, but it has been a costly process for production of camel milk powder. Spray-drying and freeze-drying of camel’s milk demonstrated that the nutritional characteristics of this product basically remained unchanged compared to fresh milk. The differences were found analysing flowability, solubility and hygroscopicity of camel milk powder samples obtained with freeze-drying and spray-drying technique. Analysed quality indices of camel milk demonstrated that spray-drying has lower impact on camel milk powder physical properties in comparison with freeze-drying.

scholarly journals Evaluasi Kualitas Organoleptik Mayonnaise Berbahan Dasar Kuning Telur yang Mendapatkan Suplementasi Tepung Purslane (Portulaca oleracea)

2019 ◽  
Vol 7 (2) ◽  
pp. 81-87
Author(s):  
L. R. Kartikasari ◽  
B. S. Hertanto ◽  
A. M. P. Nuhriawangsa
Keyword(s):  
Experimental Design ◽  
Analysis Of Variance ◽  
Sensory Quality ◽  
Laying Hens ◽  
Average Score ◽  
Significant Difference ◽  
Egg Yolks ◽  
Hedonic Scale ◽  
Scale Data

The aim of this research was to evaluate sensory quality of mayonnaise made with egg yolks produced from laying hens fed diets supplemented with purslane meal. The experimental design was a one way classification with five mayonnaise treatments. The treatments included mayonnaise with egg yolks supplemented with 0% (P0), 2% (P1), 4% (P2), 6% (P3), and 8% (P4) purslane meal. This study used 30 semi-trained panelists to evaluate sensory quality of mayonnaise using a 9-point hedonic scale. Data was analysed using the analysis of variance and if there was any significant difference among treatments, then the analysis was continued using Tukey’s test. The results showed that the use of egg yolks from laying hens fed diets supplemented with purslane meal up to a level of 8% did not significantly change color, texture, creamy, aroma, taste, taste and overall acceptance of mayonnaise. The average score of perception of sensory attributes was between 5 (neither like nor dislike) and 6 (slightly like). It can be concluded that mayonnaise made with egg yolks produced from brown laying hens fed diets supplemented with purslane meal up to a level of 8% did not negatively affect the sensory quality of mayonnaise.

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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