Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

This study aimed to determine the effect of the addition of chokeberry juice concentrate (CJC) and foaming agent (egg albumin) with different percentages on the selected physical properties of agar gel. The agar gels with the addition of 5, 10, and 20% concentrations of chokeberry juice concentrate and with fructose addition were prepared. In addition, the foamed gels with different concentrations of egg albumin (in the range 0.5–2.0%) and CJC were produced. The water content, colour, density, hold-up and some mechanical and TPA (Texture Profile Analysis) descriptors as well some structural and acoustic emission parameters of non-aerated and foamed gels were analysed. The addition of CJC changed the colour of agar gel with fructose, the attractive appearance of the aerated gel was also linked with the addition of concentrate. The addition of 20% of CJC and foaming agent created samples with very low hardness, cohesiveness, and gumminess, and the structure of the aerated samples was characterised by the larger bubble diameter and the wider distribution of their size. The more promising texture and structure properties were obtained for samples with aerated gels with 5 and 10% addition of chokeberry juice concentrate.

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Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake

Food Science and Technology International ◽

10.1177/1082013203009002004 ◽

2003 ◽

Vol 9 (2) ◽

pp. 89-93 ◽

Cited By ~ 23

Author(s):

Hardeep Singh Gujral ◽

C. M. Rosell ◽

S. Sharma ◽

Sukhprit Singh

Keyword(s):

Profile Analysis ◽

Bubble Diameter ◽

Testing Machine ◽

Sodium Lauryl Sulphate ◽

Cake Volume ◽

Sponge Cake ◽

Texture Profile ◽

Air Bubble ◽

Crumb Firmness ◽

Egg Albumen

Sponge cake was prepared by adding sodium lauryl sulphate (SLS), an anionic surfactant, to egg albumen during the mixing stage at levels of 0, 0.05, 0.1 and 0.2% on flour weight basis. The rheology of the cake batter was studied and texture of sponge cake crumb was measured on an Instron universal testing machine. Increasing levels of SLS lowered the specific gravity, surface tension, consistency coefficient and air bubble diameter. The cake volume increased with increasing levels of SLS. Texture profile analysis of cake crumb revealed that increasing SLS levels lowered crumb firmness and cohesiveness. Storage of cake crumb for up to 10 days at room temperature revealed that crumb containing SLS remained softer and that SLS may be involved in preventing starch retrogradation.

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Effects of Different Refrigerated Processes on the Physical and Sensory Properties of Steamed Bread

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1589 ◽

2012 ◽

Vol 554-556 ◽

pp. 1589-1592

Author(s):

Xiao Qing Ren ◽

Zong Hai Huang ◽

Xin Yi He

Keyword(s):

Physical Properties ◽

Cold Storage ◽

Specific Volume ◽

Profile Analysis ◽

Sensory Properties ◽

Texture Profile Analysis ◽

Frozen Dough ◽

Texture Profile ◽

Spread Ratio ◽

Steamed Bread

The physical and sensory properties of the steamed bread with different refrigerated processes (frozen steamed bread, pre-steamed steamed bread, proofed-frozen dough, fermented-frozen dough, frozen dough and cold storage dough technology) were compared with fresh steamed bread. The specific volume, spread ratio, whiteness and the parameters from texture profile analysis (TPA) were used to evaluate the physical properties. The results showed that technology of cold storage dough was the best for the steamed bread. Technology of frozen dough and frozen steamed bread were better technology. Technology of pre-steamed steamed bread, proofed-frozen dough and fermented-frozen dough which were used in the industry of bread commonly were not fit for steamed bread.

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A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽

10.3390/foods10030560 ◽

2021 ◽

Vol 10 (3) ◽

pp. 560

Author(s):

Allah Bakhsh ◽

Se-Jin Lee ◽

Eun-Yeong Lee ◽

Nahar Sabikun ◽

Young-Hwa Hwang ◽

...

Keyword(s):

Profile Analysis ◽

Control Sample ◽

Texture Profile ◽

Crude Fiber Content ◽

A Value ◽

Novel Approach ◽

Meat Analog ◽

And Control ◽

Water Holding ◽

Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

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Hybrid Acrylated Chitosan and Thiolated Pectin Cross-Linked Hydrogels with Tunable Properties

Polymers ◽

10.3390/polym13020266 ◽

2021 ◽

Vol 13 (2) ◽

pp. 266

Author(s):

Shaked Eliyahu ◽

Alexandra Galitsky ◽

Esther Ritov ◽

Havazelet Bianco-Peled

Keyword(s):

Electrostatic Interactions ◽

Profile Analysis ◽

Hybrid Hydrogel ◽

Texture Profile ◽

Ph Values ◽

X Ray Scattering ◽

Wide Range ◽

Michael Type Addition ◽

Physical And Chemical ◽

Hydrogel System

We developed and characterized a new hydrogel system based on the physical and chemical interactions of pectin partially modified with thiol groups and chitosan modified with acrylate end groups. Gelation occurred at high pectin thiol ratios, indicating that a low acrylated chitosan concentration in the hydrogel had a profound effect on the cross-linking. Turbidity, Fourier transform infrared spectroscopy, and free thiol determination analyses were performed to determine the relationships of the different bonds inside the gel. At low pH values below the pKa of chitosan, more electrostatic interactions were formed between opposite charges, but at high pH values, the Michael-type addition reaction between acrylate and thiol took place, creating harder hydrogels. Swelling experiments and Young’s modulus measurements were performed to study the structure and properties of the resultant hydrogels. The nanostructure was examined using small-angle X-ray scattering. The texture profile analysis showed a unique property of hydrogel adhesiveness. By implementing changes in the preparation procedure, we controlled the hydrogel properties. This hybrid hydrogel system can be a good candidate for a wide range of biomedical applications, such as a mucosal biomimetic surface for mucoadhesive testing.

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Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽

10.3390/foods10061368 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1368

Author(s):

Marbie Alpos ◽

Sze Ying Leong ◽

Indrawati Oey

Keyword(s):

Thermal Processing ◽

Profile Analysis ◽

Protein Digestibility ◽

In Vitro Digestibility ◽

Texture Profile ◽

Black Beans ◽

Calcium Addition ◽

The Impact ◽

Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

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Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

Materials ◽

10.3390/ma14112791 ◽

2021 ◽

Vol 14 (11) ◽

pp. 2791

Author(s):

Katarzyna Lisiecka ◽

Agnieszka Wójtowicz ◽

Marek Gancarz

Keyword(s):

Physical Properties ◽

Nutritional Value ◽

Negative Impact ◽

Total Phenolic ◽

Extrusion Cooking ◽

Negative Effects ◽

Plant Materials ◽

Texture Profile ◽

Fresh Plant Material ◽

Extruded Products

The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.

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Formulation of Topical Dosage Forms Containing Synthetic and Natural Anti-Inflammatory Agents for the Treatment of Rheumatoid Arthritis

Molecules ◽

10.3390/molecules26010024 ◽

2020 ◽

Vol 26 (1) ◽

pp. 24

Author(s):

Tunde Jurca ◽

Liza Józsa ◽

Ramona Suciu ◽

Annamaria Pallag ◽

Eleonora Marian ◽

...

Keyword(s):

Rheumatoid Arthritis ◽

Methyl Salicylate ◽

Profile Analysis ◽

Diclofenac Sodium ◽

Diffusion Method ◽

Membrane Diffusion ◽

Calendula Officinalis ◽

Texture Profile ◽

Major Interest ◽

Anti Inflammatory

Topical anti-inflammatory and analgesic effect for the treatment of rheumatoid arthritis is of major interest because of their fewer side effects compared to oral therapy. The purpose of this study was to prepare different types of topical formulations (ointments and gels) containing synthetic and natural anti-inflammatory agents with different excipients (e.g.,: surfactants, gel-forming) for the treatment of rheumatoid arthritis. The combination of Non-Steroidal Anti-Inflammatory Drugs (NSAIDs), diclofenac sodium, a topical analgesic agent methyl salicylate, and a lyophilized extract of Calendula officinalis with antioxidant effect were used in our formulations. The aim was to select the appropriate excipients and dosage form for the formulation in order to enhance the diffusion of active substances and to certify the antioxidant, analgesic, and anti-inflammatory effects of these formulations. To characterize the physicochemical properties of the formulations, rheological studies, and texture profile analysis were carried out. Membrane diffusion and permeability studies were performed with Franz-diffusion method. The therapeutic properties of the formulations have been proven by an antioxidant assay and a randomized prospective study that was carried out on 115 patients with rheumatoid arthritis. The results showed that the treatment with the gel containing diclofenac sodium, methyl salicylate, and lyophilized Calendula officinalis as active ingredients, 2-propenoic acid homopolymer (Synthalen K) as gel-forming excipient, distilled water, triethanolamine, and glycerol had a beneficial analgesic and local anti-inflammatory effect.

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BLOAT INVESTIGATIONS: THE FOAM STABILIZING PROTEIN OF ALFALFA

Canadian Journal of Animal Science ◽

10.4141/cjas64-031 ◽

1964 ◽

Vol 44 (2) ◽

pp. 200-206 ◽

Cited By ~ 28

Author(s):

J. M. McArthus ◽

J. E. Miltimore ◽

M. J. Pratt

Keyword(s):

Gel Filtration ◽

Foam Formation ◽

Agar Gel ◽

Foaming Agent ◽

S Protein ◽

First Report ◽

Characteristic Absorption ◽

Alfalfa Leaf

The protein foaming agent in alfalfa leaves responsible for foam formation in the rumen in pasture bloat has been isolated from protein extracts by agar gel filtration. The isolated protein showed a characteristic absorption at 280 and 260 mμ. The ultracentrifuge and electrophoretic schlieren patterns indicated that the protein was homogeneous. The sedimentation coefficients of the protein and alfalfa leaf macerate identified it as 18-S protein. This is believed to be the first report identifying 18-S protein as the cause of pasture bloat.

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