Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-Life of Sulgidduck (Rice Cake)

2016 ◽  
Vol 45 (12) ◽  
pp. 1792-1798 ◽  
Author(s):  
Ka-Young Song ◽  
Hyeonbin O ◽  
Yangyang Zhang ◽  
Ki Youeng Joung ◽  
Young-Soon Kim
Keyword(s):  
Shelf Life ◽  
Antioxidant Activities ◽  
Quality Characteristics ◽  
Cucurbita Moschata ◽  
Rice Cake ◽  
Leaf Powder

scholarly journals Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake

2020 ◽  
Vol 29 (11) ◽  
pp. 1483-1490
Author(s):  
Lingwei Meng ◽  
Sang Moo Kim ◽  
Dongjie Zhang ◽  
Zhijiang Li
Keyword(s):  
Shelf Life ◽  
Quality Characteristics ◽  
Starter Cultures ◽  
Rice Cake

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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