Physical, nutritional, and sensory properties of spray-dried and oven-roasted cricket (Acheta domesticus) powders

2021 ◽  
pp. 1-14
Author(s):  
F.S. Bassett ◽  
M.L. Dunn ◽  
O.A. Pike ◽  
L.K. Jefferies
Keyword(s):  
Proximate Analysis ◽  
Sensory Properties ◽  
Acheta Domesticus ◽  
The Other ◽  
Preference Ranking ◽  
Particle Sizes ◽  
Sensory Acceptance ◽  
Large Particles ◽  
Purchase Likelihood ◽  
Spray Dried

Processing crickets into a versatile dry powder ingredient may facilitate their utilisation in a variety of food products. Three dried cricket ingredients – oven-roasted cricket meal; the same ingredient milled to a smaller particle size, called oven-roasted cricket powder; and spray-dried cricket powder – were prepared and evaluated for their physical, nutritional and sensory properties. Oven-roasted cricket powder had a smaller range of particle sizes and fewer large particles compared to spray-dried cricket powder. Consumer panellists rated oven-roasted cricket powder as less gritty than the other two ingredients. Prepared as a protein drink, oven-roasted cricket powder had the highest viscosity and an intermediate sedimentation rate. Differences between treatments existed in proximate analysis parameters and nutrients, but amounts were similar to previously reported values for cricket powders. Consumer panellists preferred the smaller particle-sized oven-roasted powder over larger particle-sized oven-roasted meal or the spray-dried powder ingredients, as indicated by all sensory acceptance attributes, preference ranking, and purchase likelihood.

scholarly journals Rheological and Sensory Properties of Spray Dried Pekmez Mixtures with Wheat Starch-Gum

2009 ◽  
Vol 12 (3) ◽  
pp. 691-704 ◽  
Author(s):  
Mustafa T. Yılmaz ◽  
Durmus Sert ◽  
Mustafa Karakaya
Keyword(s):  
Sensory Properties ◽  
Wheat Starch ◽  
Spray Dried

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

2016 ◽  
Vol 46 (4) ◽  
pp. 604-609 ◽  
Author(s):  
Irma Aranda-Gonzalez ◽  
Maribel Perera-Pacheco ◽  
Enrique Barbosa-Martín ◽  
David Betancur-Ancona
Keyword(s):  
Food Industry ◽  
Stevia Rebaudiana ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Original Product ◽  
Processed Products ◽  
Diabetes And Obesity ◽  
Different Levels

ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

scholarly journals Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽  
2016 ◽  
Vol 5 (1) ◽  
pp. 22 ◽  
Author(s):  
Milena Bucar-Miklavcic ◽  
Terezija Golob ◽  
Vasilij Valencic ◽  
Erika Bester ◽  
Bojan Butinar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Properties ◽  
The Other ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Variety ◽  
End Stage ◽  
Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

scholarly journals Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

2020 ◽  
pp. 127-136
Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The Other ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

scholarly journals THE EFFECT OF CAVITATION TREATMENT ON THE EXTINGUISHING OF PARTICLES OF OILS IN FUEL BOILERS

2019 ◽  
Vol 20 (9-10) ◽  
pp. 52-59
Author(s):  
M. A. Taymarov ◽  
R. V. Akhmetova ◽  
S. M. Margulis ◽  
L. I. Kasimova
Keyword(s):  
Particle Size ◽  
Combustion Zone ◽  
Consumption Rate ◽  
Fuel Oil ◽  
Particle Sizes ◽  
Oil Consumption ◽  
Boiler Efficiency ◽  
Large Particles ◽  
Oil Particles

The difficulties of burning the watered fuel oil used at the TPP as a reserve fuel for boilers are associated with its preparation by heating to reduce viscosity and the choice of a method of spraying with nozzles into the combustion zone. The quality of the preparation of fuel oil for combustion affecting the boiler efficiency is estimated by the length of the flame, the presence of burning large particles of fuel oil, the injection of coke and unburned particles onto screen and other heat-receiving surfaces. One of the ways to prepare fuel oil for combustion is cavitation treatment, which results in an emulsion consisting of fine micronsized particles. Heating of fuel oil particles after the nozzle in contact with the combustion zone is due to the flow of radiation from the burning torch. Therefore, in this article, the values of the flux density from the torch during the combustion of fuel oil are experimentally determined. The influence of particle size on the burning rate of the fuel oil M100 with the different density of the thermal radiation of the flame. It is found that the effect of cavitation treatment of fuel oil on the combustion rate is most significantly manifested in particle sizes less than 10 microns. For this purpose, the use of hydrodynamic cavitators are preferred at high fuel oil consumption rate.

scholarly journals Hygroscopicity, CCN and volatility properties of submicron atmospheric aerosol in a boreal forest environment during the summer of 2010

2013 ◽  
Vol 13 (11) ◽  
pp. 29097-29136 ◽  
Author(s):  
J. Hong ◽  
S. A. K. Häkkinen ◽  
M. Paramonov ◽  
M. Äijälä ◽  
J. Hakala ◽  
...  
Keyword(s):  
Boreal Forest ◽  
Atmospheric Aerosol ◽  
Cloud Condensation Nuclei ◽  
Relative Mass ◽  
Particle Sizes ◽  
Volatile Material ◽  
Differential Mobility ◽  
Forest Environment ◽  
Large Particles ◽  
Aerosol Volume

Abstract. The Volatility-Hygroscopicity Tandem Differential Mobility Analyzer (VH-TDMA) was applied to study the hygroscopicity and volatility properties of submicron atmospheric aerosol in a boreal forest environment in Hyytiälä, Finland during the summer of 2010. Aitken and accumulation mode particles (50 nm, 75 nm and 110 nm) were investigated. The results suggest that the particles were internally mixed at all sizes. Hygroscopicity was found to increase with size. The relative mass fraction of organics and SO42− is probably the major contributor to the fluctuation of the hygroscopicity for all particle sizes. The Cloud Condensation Nuclei counter (CCNc)-derived hygroscopicity parameter κ was slightly higher than κ calculated from VH-TDMA data under sub-saturated conditions, which can be explained by the fact that particulate organics have a different degree of dissolution in sub- and supersaturated conditions. Also, the size-resolved volatility properties of particles were investigated. Upon heating, small particles evaporated more compared to large particles. There was a significant amount of aerosol volume (non-volatile material) left even at heating temperatures above 280 °C. Using size resolved volatility-hygroscopicity analysis, we concluded that there was always hygroscopic material remaining in the particles of different sizes at all different heating temperatures, even above 280 °C. This indicates that the observed non-volatile aerosol material was not consisting solely of black carbon.

342. A note on the density of full-cream milk solids

1946 ◽  
Vol 14 (3) ◽  
pp. 400-402 ◽  
Author(s):  
C. H. Lea ◽  
R. Gane
Keyword(s):  
Milk Powder ◽  
The Other ◽  
Displacement Method ◽  
Method Error ◽  
Headspace Gas ◽  
Entrapped Air ◽  
Liquid Displacement ◽  
Milk Solids ◽  
Spray Dried

A knowledge of the density of air-free milk solids is required for calculation of the quantity of oxygen originally enclosed in sealed cans containing milk powder, and for conversion of percentages of oxygen obtained by analysis of the headspace gas to absolute units. Determination of this figure is a matter of some difficulty owing to the presence of entrapped ‘air’ in the spray-dried product. In the liquid displacement method there is also a danger of error due to incomplete ‘wetting’ of the particles, or to solution of one or other constituent of the powder, while in the gas-displacement method error may be introduced by solution or adsorption of the gas by the powder. Lea, Moran & Smith(1) obtained values of 1·29 by a pyknometer method with ethylene glycol, and 1·31–1·32 by a nitrogen displacement method for full-cream solids containing 27% of fat. Muers & Anderson(2), on the other hand, reported values of 1·26–1·28 by a liquid-displacement method using propylalcohol. Further determinations have therefore been made by various modifications of all these methods.

scholarly journals Streaming instability of multiple particle species in protoplanetary disks

2018 ◽  
Vol 618 ◽  
pp. A75 ◽  
Author(s):  
Noemi Schaffer ◽  
Chao-Chin Yang ◽  
Anders Johansen
Keyword(s):  
Particle Size ◽  
Size Distribution ◽  
Protoplanetary Disks ◽  
Single Species ◽  
Stokes Number ◽  
Dust Particles ◽  
Particle Sizes ◽  
Particle Species ◽  
Streaming Instability ◽  
Large Particles

The radial drift and diffusion of dust particles in protoplanetary disks affect both the opacity and temperature of such disks, as well as the location and timing of planetesimal formation. In this paper, we present results of numerical simulations of particle-gas dynamics in protoplanetary disks that include dust grains with various size distributions. We have considered three scenarios in terms of particle size ranges, one where the Stokes number τs = 10−1−100, one where τs = 10−4−10−1, and finally one where τs = 10−3−100. Moreover, we considered both discrete and continuous distributions in particle size. In accordance with previous works we find in our multispecies simulations that different particle sizes interact via the gas and as a result their dynamics changes compared to the single-species case. The larger species trigger the streaming instability and create turbulence that drives the diffusion of the solid materials. We measured the radial equilibrium velocity of the system and find that the radial drift velocity of the large particles is reduced in the multispecies simulations and that the small particle species move on average outwards. We also varied the steepness of the size distribution, such that the exponent of the solid number density distribution, dN∕da ∝ a−q, is either q = 3 or q = 4. Overall, we find that the steepness of the size distribution and the discrete versus continuous approach have little impact on the results. The level of diffusion and drift rates are mainly dictated by the range of particle sizes. We measured the scale height of the particles and observe that small grains are stirred up well above the sedimented midplane layer where the large particles reside. Our measured diffusion and drift parameters can be used in coagulation models for planet formation as well as to understand relative mixing of the components of primitive meteorites (matrix, chondrules and CAIs) prior to inclusion in their parent bodies.

scholarly journals FROM BEE TO PLATE – A SENSORY FORAY IN HONEY WORLD

1970 ◽  
Vol 62 ◽  
Author(s):  
Gabriela Iordachescu
Keyword(s):  
Descriptive Analysis ◽  
Sweet Taste ◽  
Sensory Properties ◽  
The Other ◽  
Analysis Method ◽  
Quantitative Descriptive Analysis ◽  
Young Consumers ◽  
Quantitative Descriptive ◽  
Sensory Parameters

Some honey samples from different areas were studied for sensory properties. A panel consisting in 15 trained tasters, identified, defined and evaluated 10 samples of honey, using Quantitative Descriptive Analysis method. The most important sensory parameters, which grouped the samples, were flowery, fruity, body. Two groups of honey consumers one consisting in children aged between 4 and 10 years old the other one in people between 40 and 70 years old were investigated using typical preference scales. The young consumers like the sweet taste, the color and are interested on the package. Another ones appreciate the flowery, fruity notes and the color. Both would like some fruits (nuts, berries…) or pollen in honey.

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