scholarly journals Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 293 ◽  
Author(s):  
Marlena Pielak ◽  
Ewa Czarniecka-Skubina ◽  
Artur Głuchowski
Keyword(s):  
Citric Acid ◽  
Physicochemical Properties ◽  
Sensory Quality ◽  
Food Additives ◽  
Sensory Profile ◽  
Gelling Agent ◽  
Steviol Glycosides ◽  
Physicochemical Composition ◽  
Substitution Level ◽  
Physical And Chemical

The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying amounts of steviol glycosides (SGs). According to the analytical assessment and consumer tests’ results, the reduction of sugar by SGs use in the apple preserves without food additives was possible at a substitution level of 10% (0–0.05 g/100 g). Consumers’ degree of liking for sugar substitution with SGs was high, up to 40% (0.20 g/100 g) in the preserves, with the use of pectin and citric acid. Higher levels of sugar substitution with the SGs resulted in flavor and odor deterioration, such as a metallic flavor and odor, a bitter taste, an astringent oral sensation, and a sharp odor. The use of food additives (pectin, citric acid) in apple preserves, allowed the SGs substitution level to be increased. The preserves (Experiment I, II, III) with higher sensory ratings were subjected to physicochemical tests. Physical and chemical analysis of low-sugar products with sucrose substitution by SGs at the level of 10%, 30%, 40% showed their good technological quality. The results demonstrated the possibility of substituting sugar with steviol glycosides to produce energy-reduced apple preserves, with acceptable sensory quality and good physicochemical properties.

scholarly journals Low-waste production of pectin from beet pulp

2020 ◽  
Vol 203 ◽  
pp. 04012
Author(s):  
Alexey Elizaryev ◽  
Natalia Kostryukova ◽  
Irina Vdovina ◽  
Evelina Riianova ◽  
Anna Melnikova ◽  
...  
Keyword(s):  
Citric Acid ◽  
Ph Value ◽  
Research Work ◽  
Volatile Matter ◽  
Raw Material ◽  
Gelling Agent ◽  
Sugar Production ◽  
Waste Production ◽  
Beet Pulp ◽  
Physical And Chemical

The aim of the research work is to develop a method for processing beet pulp – a waste of sugar production. The study proposes a method for extracting pectin from beet pulp with a solution of weak citric acid. Characteristics of beet pulp such as total acidity, pH value, total sugar, carbon, nitrogen, volatile matter, hydrogen, fixed carbon, ash content have been determined. The pectin was extracted. To achieve the highest yield of pectin, the extraction conditions are optimized. The physical and chemical characteristics of the obtained pectin have been determined: the degree of esterification, color parameters, the methoxyl component, water activity, identification of pectin using infrared spectroscopy with Fourier transform. The torrefaction of pectin extraction waste to obtain biofuel was carried out. A feature of the proposed method is its low waste, since the waste of sugar production is used as a raw material, and weak and cheap citric acid is used as an extractant. The obtained pectin (the output of pectin was 21 ... 29%) can be used in the food industry (as a stabilizer, gelling agent, thickener).

scholarly journals Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
I. Tsykhanovska ◽  
V. Yevlash ◽  
R. Trishch ◽  
T. Lazarieva ◽  
A. Alexandrov ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Food Additive ◽  
Gelling Agent ◽  
Technological Properties ◽  
Ζ Potential ◽  
Surface Active Properties ◽  
Wide Range ◽  
The Stability ◽  
Physical And Chemical

Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.). Therefore, the problem of stabilizing their polyphasic structure is relevant. In addition, the expansion and improvement of the production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of the colloidal disperse system, improving the quality and extending the shelf life of finished products. Promising technological applications have food additives in the nanometer range, due to specific and stable physical and chemical parameters, a wide range of functional and technological properties. The paper proposes the solution of the problem of stabilization of the polyphase structure of jelly-marmalade products and the formation of their quality by using the food additive "Magnetofood" (based on double oxide of divalent and trivalent iron: FeO×Fe2O3). "Magnetofood" - highly dispersed powder with a particle size (70–80) nm, which has a fairly diverse functional and technological potential: high ζ-potential and surface activity; clusterophilicity and amphiphilicity; complexing, thickening, structuring, stabilizing, thixotropic properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and prolong the shelf life of jelly-marmalade products, in particular jelly-shaped marmalade. The surface-active properties of nanoparticles of the food additive "Magnetofood" are determined: a rather significant value of ζ-potential (34-44) mV, amphiphilicity (marginal wetting angle Q<90o by polar-nonpolar medium) - show signs of stability and stability on polyphasic colloidal-dispersed systems , which increases in acidic environments, in solutions of polysaccharides, proteins on average by (55±)%, which is due to clusterophilicity and self-organization of nanoparticles "Magnetofood" into electrostatic complexes with proteins, polysaccharides and their spatial structuring. It was found that the addition of "Magnetofood" in the mass fraction (0,10–0,20)% to the mass of the structurant increases the viscosity of aqueous solutions of gelling agents in (1,22–1,27) times for agar and in (1,24–1,29) times for pectin and the rate of structuring of gel masses in (1,73±0,01) times for agar and in (1,67±0,01) times for pectin due to the structure-forming action of nanoparticles "Magnetofood". In addition, the ability of the gel structure to thixotropy increases by (1,4–1,5) times and the mechanical strength of the gel well by (1,32–1,80) times for agar and (1,49–1,57) times for pectin due to the stabilizing action of Magnetofood nanoparticles, which allows to reduce the amount of gelling agent by (9.0–11.0)% for agar and by (7.0–9.0)% for pectin.

scholarly journals Sensory quality and physicochemical properties of cassava roots as a function of technological management levels and harvest times

2021 ◽  
Vol 10 (10) ◽  
pp. e312101018849
Author(s):  
Bruna Lago Tagliapietra ◽  
Alencar Junior Zanon ◽  
Alexandre Ferigolo Alves ◽  
André da Rosa Ulguim ◽  
Nereu Augusto Streck ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Quality ◽  
Management Practices ◽  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Physicochemical Composition ◽  
Technological Level ◽  
Technological Management ◽  
The Relationship ◽  
Santa Maria

The management practices used by farmers in cassava crops and the relationship with the sensory quality and physicochemical characteristics of cassava roots are still incipient. The objective of this work was to evaluate the productivity, sensory quality and physicochemical properties of cassava roots at harvest times and technological management levels. The study was conducted in Santa Maria, Rio Grande do Sul, Brazil, and the management practices employed in the field experiment corresponded to low, medium and high technological levels used by farmers in southern Brazil. The cultivar “Vassourinha” was used and the roots were harvested in the sixth, the seventh, and the eighth month after planting. The productivity, the physicochemical composition of the roots (dry matter, protein, lipid, ash, total fiber, resistant starch, and total starch) were determined, and the sensory analysis of the roots was performed. Technological levels did not influence the root productivity and it increased with the delay in the harvest season. There was an increase in protein at the high technological level and the highest content of starch was found in the roots harvested in the seventh month. Sensory acceptance of the roots showed greater acceptability in the sixth and seventh months after planting, with roots of a high technological level being preferred. Based on the results, the influence of management practices in the nutritional composition of the roots represents an important aspect for assessing the potential of the roots to be consumed or used in industrial processes.

scholarly journals THE USE OF FOOD ADDITIVE "MAHNETOFООD" IN THE TECHNOLOGY OF FORMED JELLY MARMELADE

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
I. Tsykhanovska ◽  
V. Yevlash ◽  
R. Trishch ◽  
T. Lazarieva ◽  
A. Alexandrov
Keyword(s):  
Aqueous Suspension ◽  
Food Additives ◽  
Food Additive ◽  
Gelling Agent ◽  
Technological Potential ◽  
Wide Range ◽  
Surface Active ◽  
The Stability ◽  
Physical And Chemical

Expansion and improvement of production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of a colloidals dispersed system and improving the quality of finished products. Promising technological applications have food additives in the nanometer range, due to unique physical and chemical parameters and a wide range of functional and technological properties. The paper proposes a solution to the problem of stabilizing the colloidal structure of jelly marmalade products and the formation of their quality by using a food additive "Magnetofood" (based on oxides of divalent and trivalent iron: FeO·Fe2O3). "Magnetofood" – ultrafine powder with a particle size of ~80 nm, which has a high functional and technological potential: large specific surface area, surface-active, complexing, sorption, stabilizing properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and extend the shelf life of jelly marmalade products, in particular molded jelly marmalade. It is established that the addition of food additive "Magnetofood" in the form of an aqueous suspension at the stage of "swelling-dissolution" of the gelling agent improves the shape, surface and consistency; increases the moisture content by 1,15–1,16 times in agar samples and 1,13–1,14 times in pectin samples; reduces the total acidity by 1,05–1,08 times in agar samples and 1,06–1,09 times in pectin samples; inhibits microbial contamination of the surface of marmalade samples. In addition, the rational content of food additive "Magnetofood" – 0,15% by weight of the prescription mixture and the optimal conditions of temperature and humidity during storage of molded jelly marmalade for 90 days: relative humidity φ=(75±2)%, temperature (18±2)oC.

scholarly journals Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread

2019 ◽  
Vol 8 (3) ◽  
pp. 5939-5941 ◽  
Keyword(s):  
Food Additives ◽  
Chemical Properties ◽  
Research Direction ◽  
Sensory Profile ◽  
Animal Origin ◽  
Wheat Bread ◽  
Dietary Salt ◽  
Effect Of Food ◽  
Flax Seeds ◽  
Physical And Chemical

Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.

scholarly journals Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

2021 ◽  
Vol 11 (4) ◽  
pp. 1576
Author(s):  
Beata Łaszkiewicz ◽  
Piotr Szymański ◽  
Dorota Zielińska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Sodium Nitrite ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
Poultry Meat ◽  
Control Treatment ◽  
Nitrite Level ◽  
Negative Effect ◽  
Biochemical Identification ◽  
Nitrates Content ◽  
Physical And Chemical

The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the Lactobacillus bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with L. plantarum at approx. 107 cfu/g. No negative effect of using the L. plantarum SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with L. plantarum SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with L. plantarum SCH1 kept good sensory quality while the control treatment was spoiled after storage.

scholarly journals Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes

2017 ◽  
Vol 35 (No. 3) ◽  
pp. 236-245 ◽  
Author(s):  
IVANA ALPEZA ◽  
KARIN KOVAČEVIĆ GANIĆ ◽  
ANDREJA VANZO ◽  
STANKA HERJAVEC
Keyword(s):  
Sensory Quality ◽  
Yeast Cells ◽  
Enzyme Preparations ◽  
Pectolytic Enzymes ◽  
Colour Parameters ◽  
The Moment ◽  
Red Grape ◽  
Different Characteristics ◽  
Physical And Chemical ◽  
Better Than

Two commercial enzyme preparations were used in the production of wine from the Croatian autochthonous red grape variety Plavac Mali in order to improve the extraction of polyphenolic components from grapes, chromatic parameters, and sensory quality. During two vintages, the conventional maceration without enzymes was compared with the maceration using products with different characteristics: pectinase with additional cellulase and hemicellulase activity and pectinase with inactive yeast cells. Both products affected polyphenolic extraction and colour parameters: intensity and hue, and ratio between the yellow, red, and blue colour in young wines (2 months after fermentation) and at the moment of bottling (9 months after fermentation). The correlation between anthocyanins and colour intensity was very strong. The expected reduction of quantitative chromatic parameters during aging was confirmed. Significantly better results were observed in wines produced with pectinase, in relation to all analysed physical and chemical parameters. The sensory analysis showed that wines produced with pure pectolytic enzymes were significantly better than those produced without the enzymes. A product of the combination of pectolytic enzymes and inactive yeast cells had a partial influence on the improvement of the phenolic and sensory quality. The overall quality was significantly more expressed in wines produced with pectolytic enzymes, especially in young wines.

Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

2021 ◽  
Vol 7 (2) ◽  
pp. 19-29
Author(s):  
Md. Hafizul Haque Khan ◽  
◽  
Mohammad Mainuddin Molla ◽  
Ashfak Ahmed Sabuz ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Citric Acid ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Quality Attributes ◽  
Citric Acid Solution ◽  
Sensory Score ◽  
Low Potassium

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

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