Effect of Edible Coating on Hygroscopicity and Quality Characteristics of Freeze-Dried Korean Traditional Actinidia (Actinidia arguta) Cultivars Snack

2016 ◽  
Vol 45 (9) ◽  
pp. 1344-1350
Author(s):  
Ah-Na Kim ◽  
Seul-Ah So ◽  
Chan-Yang Park ◽  
Kyo-Yeon Lee ◽  
M. Shafiur Rahman ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Edible Coating ◽  
Actinidia Arguta ◽  
Freeze Dried

scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 430-443
Author(s):  
Dhrubajyoti Singha ◽  
Md. Fahad Jubayer ◽  
Kumkum Devnath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Nutritional Profile ◽  
Nutrient Value ◽  
Freeze Dried

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

scholarly journals Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

Coatings ◽  
2018 ◽  
Vol 8 (12) ◽  
pp. 466 ◽  
Author(s):  
Aurea Bernardino-Nicanor ◽  
José Montañez-Soto ◽  
Eloy Conde-Barajas ◽  
María Negrete-Rodríguez ◽  
Gerardo Teniente-Martínez ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Edible Coating ◽  
Extraction Solvent ◽  
Solvent Influence ◽  
Pectic Substances ◽  
Ft Ir ◽  
Lycopene Content ◽  
Extraction Solvents ◽  
Ir And Raman ◽  
Aggregation Level

Mucilage extracted from the parenchymatous and chlorenchymatous tissues of Opuntia robusta were obtained using water or ethanol as the extraction solvent. The changes in the different tissues by using different extraction solvents were evaluated via scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) and Raman spectroscopy; in addition, the effect of mucilage coating on the various quality characteristics of tomato (Lycopersicum sculentum) was evaluated. The SEM results showed that the mucilage extracted from the parenchyma had a higher aggregation level that the mucilage extracted from the chlorenchyma. The presence of three characteristic bands of pectic substances in the FT-IR spectra between 1050 and 1120 cm−1 indicated that the mucilage extracted from the parenchymatous tissue had a higher content of pectic compounds than the mucilage extracted from the chlorenchymatous tissue. It was also observed in the Raman spectra that the level of pectic substances in the mucilage extracted from the parenchymatous was higher than that in the mucilage extracted from the chlorenchymatous tissue. The mucilage extracted from the parenchymatous tissue was more effective as an edible coating than the mucilage extracted from the chlorenchymatous tissue. Tomatoes covered with mucilage showed significantly enhanced firmness and reduced weight loss. The uncoated tomatoes showed higher lycopene content than the coated tomatoes on the 21st day. This study showed that the Opuntia robusta tissue and extraction solvent influence mucilage characteristics and that Opuntia robusta mucilage is a promising edible coating.

Quality Characteristics of Fresh Noodle with Freeze-dried Mulberry (Cudrania tricuspidata) Powder

2018 ◽  
Vol 28 (5) ◽  
pp. 375-383
Author(s):  
Duck-Joo Choi ◽  
Mun-Ho Kim ◽  
So-Rye Choi ◽  
Youn-Kyeong Kim ◽  
Hyun-Hee Jin
Keyword(s):  
Quality Characteristics ◽  
Cudrania Tricuspidata ◽  
Freeze Dried

scholarly journals Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment

2021 ◽  
Vol 28 (3) ◽  
pp. 325-335
Author(s):  
Ji-Young Choi ◽  
Jiyoon Kim ◽  
Jungsoo Kim ◽  
Saeul Jeong ◽  
Kyeom Ju Yun ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Quality Characteristics ◽  
Actinidia Arguta ◽  
Hot Air

Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles

2021 ◽  
Author(s):  
P. Yerlikaya ◽  
F.G. Tokay ◽  
A.C. Alp ◽  
S. Cilay
Keyword(s):  
Weight Gain ◽  
Shelf Life ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Quality Characteristics ◽  
Protein Matrix ◽  
Volume Increase ◽  
Meat Content ◽  
Freeze Dried ◽  
Nutritional Needs

AbstractA product with increased quality and nutritional value can be developed by enriching noodles with shrimp meat (SM). The formulation of noodle dough was supplemented with SM (10, 20 and 30% w/w). The noodles were freeze-dried due to the susceptibility of added SM to spoilage. Water activity values of all samples were below 0.35. The highest protein (19.37 ± 1.04%), lipid (39.30 ± 1.69%), moisture (6.31 ± 0.42%) and energy (571.14 ± 10.16 kcal/100 g) contents were determined in noodles with 30% shrimp meat content (30S). Carbohydrate value of noodles decreased with the SM fortification level. Cooking quality characteristics of SM added noodles, especially 10S, were better in terms of weight gain, volume increase and cooking loss. The highest L* and b* values, which are expected to be high by the consumers, were reached with 10S and 30S, respectively. The value of a* increased with the addition of SM. Hardness, cohesiveness and chewiness values of the noodles increased with an increase in the level of shrimp content. Addition of SM improved the microstructure of noodles due to enriched protein matrix. Nutritious noodles with high cooking quality and a potential for long shelf life are intended for athletes and individuals with special nutritional needs.

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