Effects of Processing Conditions and Natural Antimicrobial Materials on Quality of Freeze-dried, Seasoned and Roasted Alaska Pollack (Theragra chalcogramma)

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

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The improved rehydration property, flavor characteristics and nutritional quality of freeze-dried instant rice supplemented with tea powder products

LWT ◽

10.1016/j.lwt.2021.110932 ◽

2021 ◽

Vol 141 ◽

pp. 110932

Author(s):

Tiantian Fu ◽

Liya Niu ◽

Leiyan Wu ◽

Jianhui Xiao

Keyword(s):

Nutritional Quality ◽

Freeze Dried

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The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽

10.3390/foods10020226 ◽

2021 ◽

Vol 10 (2) ◽

pp. 226

Author(s):

Katarzyna Rybak ◽

Artur Wiktor ◽

Dorota Witrowa-Rajchert ◽

Oleksii Parniakov ◽

Małgorzata Nowacka

Keyword(s):

Freeze Drying ◽

Bell Pepper ◽

Total Phenolic ◽

Thermal Methods ◽

Drying Time ◽

Freeze Dried ◽

Dehydration Processes ◽

Vacuum Freezing ◽

Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

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Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

Agricultural and Food Science ◽

10.23986/afsci.71977 ◽

1978 ◽

Vol 50 (3) ◽

pp. 240-253

Author(s):

Christina Westermarck-Rosendahl ◽

Hannu Salovaara

Keyword(s):

Amylase Activity ◽

The Other ◽

Processing Conditions ◽

Falling Number ◽

Gluten Quality ◽

Heat Treated ◽

Technological Quality ◽

The One ◽

Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

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The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

Agricultural and Food Science ◽

10.23986/afsci.71612 ◽

1964 ◽

Vol 36 (1) ◽

pp. 161-180

Author(s):

Taina Kuusi

Keyword(s):

Ascorbic Acid ◽

Relevant Literature ◽

Organoleptic Properties ◽

Black Currant ◽

Organoleptic Evaluation ◽

Freeze Dried ◽

Juice Concentrate ◽

The Stability ◽

And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

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Effect of Supplementation of Dried Bioflocs Produced by Freeze-Drying and Oven-Drying Methods on Water Quality, Growth Performance and Proximate Composition of Red Hybrid Tilapia

Journal of Marine Science and Engineering ◽

10.3390/jmse10010061 ◽

2022 ◽

Vol 10 (1) ◽

pp. 61

Author(s):

Tarq Binalshikh-Abubkr ◽

Marlia Mohd Hanafiah

Keyword(s):

Water Quality ◽

Body Composition ◽

Growth Performance ◽

Freeze Drying ◽

Energy Levels ◽

Fish Growth ◽

Drying Methods ◽

Oven Drying ◽

Freeze Dried

Supplementation of dried bioflocs for red hybrid tilapia (Oreochromis sp.) was examined during 57 days of feeding trials. Five experimental treatments; T1 (the control; without bioflocs), T2 (4% freeze-dried bioflocs), T3 (16% freeze-dried bioflocs), T4 (4% oven-dried bioflocs), and T5 (16% oven-dried bioflocs) were prepared to examine the water quality, growth performance and body composition of red hybrid tilapia. T2 and T4 treatments resulted in a higher growth rate and survival similar to the control, while T3 and T5 treatments showed the lowest values of growth performance among all treatments. T1 treatment showed the best quality of culture water followed by T2 and T4 treatments, while T3 treatment resulted in poor water quality followed by T5 treatment. Based on these results, the ratios of bioflocs (4% and 16%) had more effect on fish growth and water quality than the drying methods (freeze-drying and oven-drying). The ratio of 4% freeze-dried or oven-dried bioflocs provided higher growth rates and better water quality parameters similar to the control, while the ratio of 16% showed the worst growth performance and water quality in the present study. In addition, body compositions of tilapia fed 4% dried bioflocs showed better nutritional value than tilapia fed 16% dried bioflocs. Protein and energy levels showed an increasing trend with decreasing supplement levels of bioflocs. Moisture content was significantly higher when supplementation of 16% bioflocs was used. Overall, supplementation of 4% freeze-dried or oven-dried bioflocs can be successively included in red hybrid tilapia diets without any effects on growth or body composition and can result in a good quality of culture water for red hybrid tilapia.

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

J ◽

10.3390/j4030033 ◽

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.

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