scholarly journals Fresh Mushroom Preservation Techniques

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2126
Author(s):  
Katy Castellanos-Reyes ◽  
Ricardo Villalobos-Carvajal ◽  
Tatiana Beldarrain-Iznaga
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
High Water ◽  
High Water Content ◽  
High Respiratory Rate ◽  
Preservation Methods ◽  
Production And Consumption ◽  
Fresh State ◽  
Cuticular Structure

The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

scholarly journals Acceptance, nutritional content, and shelf life of cookies based on millet flour as a functional food

2021 ◽  
Vol 21 ◽  
pp. 795-808
Author(s):  
Putri Dwi Kasih Anggraini ◽  
Abdul Salam ◽  
Wahiduddin Wahiduddin
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Sources ◽  
Analysis Method ◽  
Nutritional Content ◽  
Additional Food ◽  
Average Value ◽  
Life Data ◽  
Data Collection Procedure

The purpose of this study was to determine the acceptability, nutritional content, and shelf life of cookies based on millet flour as a functional food. This type of research is a laboratory-based descriptive. Formulation cookies flour of millet is distinguished by the addition of flavorings nature of which includes millet flour cookies without additional flavorings (F1), banana flavor millet flour cookies (F2), spice flavor millet flour cookies (F3) and chocolate flavor millet flour cookies (F4). Data collection procedure was carried out by hedonic test on untrained panelists consisting of men and women aged 18-40 years as many as 25 panelists, then the selected formulations were analyzed for nutritional content and shelf life. Data were analyzed using the Kruskal-Wallis analysis method and continued with the Mann-Whitney test if the treatment had a significant effect. The panelists' acceptance showed that the formulation of millet flour cookies had no significant effect (p>0.05) on the color, taste, aroma, texture and overall cookies. The F1 cookies formula without the addition of flavoring has the highest average value of the other formulas, which is 4.16 with the preferred category. The results of the proximate test on the selected cookies include water content 6.1%, ash 2.14%, protein 8.38%, fat 30.38%, carbohydrates 53.0%, fiber 2.22%, and total energy 518.98 kcal. The shelf life of cookies using the Arrhenius approach is 14 days at a temperature of 250C, 370C, and a temperature of 440C with the results respectively 134.81 days (4.5 months), 79.18 days (2.6 months) and 59.14 days (1.9 months). While the results of the total microbial test showed that there was a decrease in total microbes in millet flour cookies stored in an incubator at 250C, 370C, and 440C for 4 weeks of storage, respectively 2.05 x 102, 1.05 x 102, and < 4 0.0 x 101, still meets the standard of SNI 01-2973:2011 with a maximum of 1 x 104 colonies/gram. Based on the results of the study, millet flour cookies can be enriched with food sources of protein and fiber so that it can increase the nutritional value of cookies as an additional food.

scholarly journals Adding Kaffir Lime (Citrus hystrix) Leaf Essential Oil to Gelatin Coating for Extending the Shelf Life of Red Snapper Fillet

2021 ◽  
Vol 11 (4) ◽  
pp. 718-724
Author(s):  
Ika Febriana ◽  
Endang Dewi Mashithah ◽  
Heru Pramono
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Sensory Quality ◽  
High Water ◽  
Plate Count ◽  
High Water Content ◽  
Randomized Design ◽  
Leaf Essential Oil ◽  
Gelatin Coating

Red Snappers contain high content protein and water which makes them highly perishable. However, they are widely processed into the fillet. One of the disadvantages of filleting is the short shelf life due to the high water content turning the fillets into an ideal media for bacteria. The edible coating protects the meat from perishability by reducing the water vapor, aroma, and lipid migration. One of the potential protein sources for coating is gelatin. The essential oil content that has a role in inhibiting bacterial growth is citronellal. The present study aimed to determine the effects of adding Kaffir limes (Citrus hystrix) leaf essential oil to a gelatin coating on the shelf life of red snappers’ fillet. An experiment was conducted using a completely randomized design with four treatment groups based on the concentration of Citrus hystrix essential oil and five replications (n = 3 per group). In this regard, the treatments were named P0 (0% of Citrus hystrix), P1 (1% of Citrus hystrix), P2 (1.5% of Citrus hystrix), and P3 (2% of Citrus hystrix). The investigated parameters included total plate count, sensory quality, and acidity. Data analysis was performed using ANOVA followed by Duncan’s multiple range test. The results showed that the addition of 1.5% and 2% Citrus hystrix essential oil decreased the number of bacteria, and led to a higher sensory quality. In conclusion, The addition of Citrus hystrix essential oil in the gelatin-coating process can be used as a method of processing the fishery products to extend the shelf life of red snappers’ fillet at room temperature and inhibit bacterial growth.

scholarly journals Effect of metabolized polyethylene terephthalate, vacuum packaging and storage temperature on shelf life of papaya pulp Kalakand (Indian cookie)

2016 ◽  
Vol 8 (3) ◽  
pp. 1375-1379
Author(s):  
Kartik M. Patel ◽  
Jignesh M. Patel ◽  
Dharmesh C. Patel ◽  
Navin B. Patel ◽  
Jeetendra K. Raval ◽  
...  
Keyword(s):  
Shelf Life ◽  
Polyethylene Terephthalate ◽  
Storage Temperature ◽  
Value Added ◽  
High Water ◽  
Vacuum Packaging ◽  
High Water Content ◽  
Milk Product ◽  
Value Addition ◽  
Met Pet

The dairy plants are looking for newer products for diversification and value addition. There is scope for the dairy industry to introduce newer products as healthy, convenience and ready to eat foods for capacity utilization and value addition, but because of complex biochemical composition and high water content, milk and milk products act as an excellent culture medium for growth and multiplication of varieties of microorganisms. Vacuum packaging reduces product shrinkage, trim losses by eliminating oxidation and freezer burn resulting it can enhance product quality. Now a day metabolized polyethylene terephthalate (MET PET) with vacuum packaging have a promising role in storage of various value added milk product. The developed value added Kalakand product (Indian cookie) could be stored successfully for 5 days in MET PET packaging material at 4±1°C and when the product was packaged under vacuum the shelf life increased up to 10 days at 4±1°C.

scholarly journals Study of Nutrition Content Food Drop in Deer in PT. Gunung Madu Plantations

2018 ◽  
Vol 6 (1) ◽  
pp. 32
Author(s):  
Jumayanti Boru Hombing ◽  
Bainah Sari Dewi ◽  
Syahrio Tantalo ◽  
Sugeng Prayitno Harianto
Keyword(s):  
Nutritional Value ◽  
Nutrient Content ◽  
High Water ◽  
Proximate Analysis ◽  
High Water Content ◽  
Factors Affecting ◽  
Deer Population ◽  
In Captivity ◽  
Good Nutrition

Increasing the number of individual deer in captivity indicates an increase in the deer population. One of the factors affecting the increase in the deer population is a drop in the quality of feed and nutritional value adequate for deer. Therefore it is necessary to investigate the type of feed and feed nutrient content in captive deer drop in PT Gunung Madu Plantations (GMP). Nutrient content of feed drop in deer obtained through the proximate analysis by taking a sample of 100 grams per sample feed. This type of feed given drop in manager consists of the main feed forage consisting of grass and leaves, in the form of rice bran concentrate feed, and feed the tubers were given every month. Based on proximate analysis that has been made known that the feed drop-in provided by the organizer captivity contains good nutrition, as seen in the high water content, extract ingredients without nitrogen (BETN) high, protein and fibers that do not differ greatly in value and fat content is not excessive. Keywords: Drop in Feed Nutrition, Feeding Deer, Captive Deer PT. GMP

Formulation of a Nasogastric Liquid Feed and Shelf-Life Extension Using Gamma Radiation

2014 ◽  
Vol 77 (8) ◽  
pp. 1308-1316 ◽  
Author(s):  
SACHIN N. HAJARE ◽  
SATYENDRA GAUTAM ◽  
ANJALI B. NAIR ◽  
ARUN SHARMA
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Milk Powder ◽  
High Water ◽  
Microbial Load ◽  
Life Extension ◽  
High Water Content ◽  
Immunocompromised Patients ◽  
Liquid Feed ◽  
Calcium Iron

Nasogastric liquid feed formulation (NGLF) was developed for immunocompromised patients who are vulnerable targets of pathogenic assault. NGLF consisted of cereals, pulses, vegetables, and milk powder to provide balanced nutrients; however, the shelf life was only a few hours because this product was highly prone to microbial contamination and proliferation due to its high water content and rich nutrients. Postpreparation storage and distribution was very difficult, even at chilled temperatures. To overcome this problem, the NGLF was irradiated at various doses (2.5 to 10 kGy). Gamma irradiation at 10 kGy reduced the microbial load to nondetectable levels, and the product could be stored up to 1 month without any detectable increase in microbial load. The sensory evaluation did not indicate differences between the nonirradiated fresh, irradiated fresh, and stored samples. Nutritional quality in terms of total carbohydrates, dietary fiber, proteins, calories, vitamins A and C, and the micronutrients calcium, iron, and zinc was not affected by irradiation. NGLF also possessed antimutagenic potential against ethylmethanesulphonate-induced mutagenesis in Escherichia coli cells as evaluated by the rifampin resistance assay. This property of NGLF remained unchanged even after exposure to a 10-kGy dose of gamma radiation. Thus, irradiated NGLF seemed to be a safe and wholesome food for immunocompromised patients.

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN SENSORI COOKIES BERBAHAN DASAR TEPUNG KOMPOSIT UWI (Dioscorea alata), KORO GLINDING (Phaseolus lunatus) DAN TEPUNG TERIGU

2018 ◽  
Vol 11 (1) ◽  
pp. 20
Author(s):  
Junjung Agung Kurniawan ◽  
R. Baskara Katri Anandito ◽  
Siswanti Siswanti
Keyword(s):  
Functional Food ◽  
Skim Milk ◽  
Egg Yolk ◽  
High Water ◽  
Phaseolus Lunatus ◽  
High Water Content ◽  
Composite Flour ◽  
Randomized Design ◽  
Sensory Color ◽  
Lima Beans

<p>Functional food is processed foods containing one or more food components having certain physiological functions beyond their basic functions, proven not harmful and beneficial to health. Sources of functional food are found in local food as yam and lima beans. Yam and lima beans has a high water content that is not durable, then made a handler that is used as composite flour. Along with the development of snack products such as pastries are increasingly varied, then necessary to develop new products to improve the quality of existing products both in terms of nutritional content and appearance. This research to determine the effect of composite versus formulation on physical, chemical and sensory characteristics of cookies. This research use Completely Randomized Design (CRD) with one factor, that is variations of composite flour with wheat flour (F1= 0:100; F2= 20:80; F3= 40:60; F4= 60:40; F5= 80:20) (%b/b). The results of this research indicate that there are significantly different results on physical characteristics (texture), chemistry (moisture content, ash content, carbohydrate content, coarse fiber, calories and antioxidant activity) and sensory (color, taste and overall). The best formulation is F2 with the compositions (20% composite flour, fine granulated sugar 30 g, margarine 30 g, butter 7 g, vanilli 0,2 g, egg whites 25 g, egg yolk 7 g, cream of tar-tar 0,4 g, skim milk 14 g, salt 0,8 g, baking soda 0,2 g)</p>Fungsional Food, Yam, Lima Beans, Composite Flour, Cookies

scholarly journals PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS

2021 ◽  
Vol 9 (1) ◽  
pp. 25-33
Author(s):  
Ema Lestari ◽  
◽  
Adzani Ghani Ilmannafian ◽  
Saripah Saripah ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
High Water ◽  
High Water Content ◽  
Sugar Solution ◽  
Nutritional Content ◽  
Single Factor ◽  
Randomized Design ◽  
Completely Randomized Design

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.

scholarly journals Sugar content, acidity and antioxidant activity in dehydrated blackcurrant

2020 ◽  
Vol 82 (1) ◽  
pp. 183-186
Author(s):  
D. I. Barbashin
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Raw Materials ◽  
Osmotic Dehydration ◽  
Sugar Content ◽  
High Water ◽  
Raw Material ◽  
High Water Content ◽  
High Antioxidant Activity

The main reason for spoilage of berry raw materials is the high water content in it. And in order to increase the shelf life of such raw materials and products based on it, various dehydration methods are used. Osmotic dehydration, considered in this article, is one of the best and suitable methods for increasing the shelf life of berry products, as well as increasing the biological value of the product. This method is preferred relative to other methods of dehydration due to the fact that when it is used in raw materials, more vitamins and minerals are preserved, and the color, aroma and taste of berries are also better preserved. Osmotic dehydration is a process due to the presence of semi-permeable membranes, during which the concentration is balanced. Osmosis takes place during the immersion of fruits in concentrated solutions of osmotically active substances. In such a system, two opposite processes occur: water diffuses from the product into the solution, and the dissolved substance diffuses from the solution into the product. This article discusses the features of the process of osmotic dehydration of blackcurrant berries. Blackcurrant is a promising raw material for processing enterprises. The berry contains a large amount of ascorbic acid, anthocyanins and has a high antioxidant activity. Methods were studied for samples of dried blackcurrant berries (by convection), with preliminary osmotic dehydration with various osmotic agents (sucrose, flower honey), using the following methods: ascorbic acid and antioxidant activity were determined titrimetrically using the Folin-Ciocalteu reagent polyphenols, spectrophotometrically anthocyanins.

Forage qualities and productivity of promising pea lines at the Krasnoyarsk Agricultural Research Institute

2019 ◽  
Author(s):  
Е. Кожухова ◽  
Л. Байкалова ◽  
Л. Плеханова
Keyword(s):  
Nutritional Value ◽  
Agricultural Research ◽  
Energy Content ◽  
Nitrogen Concentration ◽  
Clay Content ◽  
High Water ◽  
High Water Content ◽  
Typical Chernozem ◽  
Soil Medium ◽  
Trial Field

Исследования проводились в лесостепной зоне Красноярского края в 2016 2018 годах с целью оценки высокотехнологичных перспективных селекционных образцов гороха посевного по питательной ценности и продуктивности. Почва опытного участка чернозём обыкновенный, тяжелосуглинистый с низким содержанием нитратного азота в пахотном слое (4 6 мг/кг почвы), средней обеспеченностью подвижным фосфором и высокой обменным калием (по Чирикову). Избыточное увлажнение отмечали в 2016 и 2017 годах (ГТК был равен 1,4 и 1,5 соответственно), в 2018 году условия увлажнения были недостаточными (ГТК 1,0). Материалом для исследования служили четыре короткостебельные линии гороха с усатым типом листа, одна из которых с гладкими семенами (Г171) и три с фуникулярными (Д28, Д39 и Д94). Стандарты среднестебельные сорта Радомир (листочковый, гладкосемянный), Аннушка (листочковый, с неосыпающимися семенами) и Яхонт (с усатым типом листа и фуникулярными семенами). Учитывали питательную ценность образцов по содержанию в зерне сырого и переваримого протеина, кормовых, кормопротеиновых единиц и обменной энергии, оценивали их продуктивность по урожайности, сбору кормопротеиновых единиц, сырого и переваримого протеина. Выявлены перспективные по продуктивности и питательности линии гороха посевного Д94 и Д39, что даёт возможность рассматривать их в качестве селекционных источников этих признаков. Существенно различались показатели кормового достоинства гороха, а также элементы его продуктивности в зависимости от погодных условий годов исследований. Максимальное содержание кормовых и кормопротеиновых единиц, сырого и переваримого протеина, обменной энергии было у номера Д39 (1,17 корм. ед./кг и 1,40 КПЕ/кг, 24,35 и 16,31 , 13,2 МДж/кг соответственно), что соответствовало уровню стандартов. Превосходила стандарты Аннушка и Яхонт по урожайности линия Д94, урожайность которой составила 3,66 т/га, по сбору КПЕ линия Г171 (4,98 тыс./га). Лучшими по сбору сырого и переваримого протеина были линии Д94 и Д39. The experiment took place in the foreststeppe of the Krasnoyarsk Territory in 2016 2018. The aim was to evaluate nutritional value and productivity of promising field pea genotypes for breeding. Soil of the trial field typical chernozem with high clay content, low nitrate nitrogen concentration (4 6 mg/kg of soil), medium amount of soluble phosphorus and high amount of exchange potassium (according to Chirikov). High water content was observed in 2016 and 2017 (hydrothermal coefficients of 1.4 and 1.5, respectively). In 2018 moisture content was insufficient (hydrothermal coefficients of 1.0). Four shortstem leafless pea lines performed as objects of study. One line had round seeds (G171), three others the shatterresistant ones (D28, D39 and D94). Standard mediumstem varieties tendrilless Radomir with round seeds, tendrilless shatterresistant Annushka and leafless shatterresistant Yakhont. Nutritional value was determined by grain exchange energy content, crude and digestible proteins, feed and feedprotein units. Line productivity by grain yield, feedprotein units, crude and digestible proteins. Weather significantly affected pea characteristics. Lines D94 and D39 performed the best and can be used as trait donors in breeding programs. D39 forage quality and productivity were similar to standard varieties. D94 exceeded Annushka and Yakhont in productivity, G171 in feedprotein units.

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