scholarly journals Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate

2006 ◽  
Vol 19 (11) ◽  
pp. 1658-1664 ◽  
Author(s):  
Cong-Gui Chen ◽  
Borjigin Gerelt ◽  
Shao-Tong Jiang ◽  
Tadayuki Nishiumi ◽  
Atsushi Suzuki
Keyword(s):  
High Pressure ◽  
Sodium Alginate ◽  
Binding Capacity ◽  
Textural Properties ◽  
Water Binding

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

Methylene Blue Adsorption onto Neem Leave/Chitosan Aggregates: Isotherm, Kinetics and Thermodynamics Studies

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Francis Oluwadayo Asokogene ◽  
Muhammad Abbas Ahmad Zaini ◽  
Muhammad Misau Idris ◽  
Surajudeen Abdulsalam ◽  
El-Nafaty Aliyu Usman
Keyword(s):  
Methylene Blue ◽  
Binding Capacity ◽  
Textural Properties ◽  
Intraparticle Diffusion ◽  
Water Binding ◽  
Adsorption Mechanisms ◽  
Solution Interface ◽  
Monolayer Adsorption ◽  
Equilibrium Data ◽  
Pseudo Second Order

Abstract The work was aimed at evaluating the adsorptive properties of neem leave/chitosan aggregates for methylene blue removal. The adsorbent was screened to form coarse (CCANL, 600 µm), medium (MCANL, 300 µm) and fine (FCANL, 150 µm) neem leave/chitosan particles. The samples were characterized for pH, water binding capacity (WBC), surface chemistry by Fourier transform infrared spectroscopy, surface morphology by scanning electron microscope and textural properties by Brunauer-Emmett-Teller method. CCANL, MCANL and FCANL possessed specific surface area of 255, 258 and 242 m2/g, respectively. The effects of initial concentration, adsorbent dosage, contact time, pH and temperature were studied. CCANL, MCANL and FCANL demonstrated adsorption capacity of 102, 92.5 and 105 mg/g, respectively, in which ionic interaction and mesopore filling were the possible adsorption mechanisms. The equilibrium data were well fitted by Redlich-Peterson model, suggesting a monolayer adsorption onto a heterogeneous surface of adsorbent. The kinetics data were best described by pseudo-second-order and intraparticle diffusion models, for which the film diffusion, intraparticle diffusion and surface adsorption could co-exist as the controlling steps in adsorption. Adsorption of methylene blue onto chitosan composites was spontaneous, endothermic and demonstrated increased randomness at solid-solution interface.

Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Bingxi Ren ◽  
Hongchen Xie ◽  
Lulu Guo ◽  
Kai Zhong ◽  
Yina Huang ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Binding Capacity ◽  
High Hardness ◽  
Textural Properties ◽  
Rice Flour ◽  
High Water ◽  
Konjac Glucomannan ◽  
Rice Starch ◽  
Water Binding ◽  
Glutinous Rice

AbstractMochi is a popular snack in Asia, but few studies explored applications of konjac glucomannan (KGM) combined with mochi. The textural and thermal properties, sensory and microstructural changes were measured from mochi, which performed mainly from glutinous rice flour and KGM blends of which KGM shared 1–5 %. About 1–3 % KGM substitution could improve sensory qualities of mochi. The color of mochi with different KGM concentration could be distinguished by the naked eye. The variants with 4–5 % KGM concentration exhibited high hardness, stickiness of texture parameters, and obvious changes in temperature peak of thermodynamic parameters. The reticular gelatinized microstructures of mochi showed increased aperture of cavities with enhanced matrix surrounded. These changes could be due to high water binding capacity of KGM. In general, 3 % KGM concentration could lead to desirable sensory and textural properties of mochi, indicating a potential of KGM for widespread usage in glutinous rice starch-based foods industry.

Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake

2021 ◽  
pp. 14-25
Author(s):  
Anuj Saklani ◽  
Ravinder Kaushik ◽  
Prince Chawla ◽  
Naveen Kumar ◽  
Mukul Kumar
Keyword(s):  
Binding Capacity ◽  
Value Added ◽  
Textural Properties ◽  
Lower Amount ◽  
Water Binding ◽  
Taro Flour ◽  
Textural Quality ◽  
Tropical Areas ◽  
Different Levels ◽  
Value Added Products

Taro is a plant widely produced in tropical areas for its underground corms and it is used mainly as a vegetable. Its physicochemical, sensory properties and health benefits led to its use in value-added products. The cake is a high value-added bakery product and it needs a lower amount of gluten protein, therefore, taro flour (TF) was supplemented in wheat flour (WF) at different levels (10, 20, 30 and 40%). In connection with this, the incorporation of taro flour into wheat-based products has been reported to increase their nutritional and textural quality. The taro-supplemented cake showed higher mineral and fiber content, however, reduced caloric value. It was observed that taro supplementation reduced gluten and protein content and had higher oil and water binding capacity, therefore suitable for cake preparation. Taro cake had improved texture and sensory characteristics in comparison to wheat cake. It can be concluded that addition of taro for cake preparation improves nutrition and quality characteristics, therefore, it can be recommended to use taro for cake preparation.

scholarly journals RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT

2020 ◽  
Vol 5 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Irina A. Prokopenko
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Broiler Chickens ◽  
Binding Capacity ◽  
High Pressure Processing ◽  
Raw Material ◽  
Poultry Meat ◽  
Processed Meat ◽  
Water Binding

High hydrostatic pressure (ННP) technology has been widely used in the developed countries food industry for production and preservation of raw materials and products. In our country the possibility of a new processing method is being now tested only on experimental installations. For research we selected a pressure range from 200 to 700 MPa, the exposure duration at room temperature was 20 minutes. This article presents the results of the high pressure impact on pH, water-binding capacity of broiler chickens meat, moreover comparative assessment of range of losses that occur during heat treatment and high hydrostatic pressure were analyzed. The dynamics of change of the ultimate sheer stress depending on the ННP value is shown. It is established that the new technology in the selected range does not significantly affect the pH value. However the value of water-binding capacity increases along with increasing of pressure: during processing by 200 MPa it increases by 10.5%, within the range of 200–300 MPa it increases by additional 3.0%, and within the range from 300 to 700 MPa the value increased only slightly. Significant changes were observed in the determination of losses while technological processing of meat. Thus the losses during conventional boiling of broiler chickens fillets were 28.5% higher than during high-pressure processing. It is noted that within the range of 200–700 MPa this parameter increases by only 4.8%. As the pressure increased, the texture of the meat becomes denser, as evidenced by the results of the study of the structural and mechanical properties of the raw material. Based on the results of the implemented work, it is recommended to use ННP technology within the range of 600–700 MPa, processing time of 20 min at 20±1 ºС for production of poultry meat products.

scholarly journals Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2648
Author(s):  
Xiang-Li Ding ◽  
Lan-Jing Wang ◽  
Ting-Ting Li ◽  
Fei Wang ◽  
Zhen-Yang Quan ◽  
...  
Keyword(s):  
Binding Capacity ◽  
Textural Properties ◽  
Rice Flour ◽  
Rice Starch ◽  
Gluten Free ◽  
New Techniques ◽  
Water Binding ◽  
Processing Properties ◽  
Crumb Grain

In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour (PGRF) was made and used to partially replace natural rice flour in the production of GFRB. The pre-gelatinisation parameters were optimised and the effects of PGRF on the quality of the GFRB and its batter were studied. The results showed that optimal PGRF was obtained when 50% total water was mixed with 1.0% rice flour and the mixture heated at 80 °C for 2 min. Supplementation with PGRF significantly improved the properties of GFRB by affecting its baking properties, textural properties, colour, and crumb grain features. Effects of PGRF on GFRB were mainly caused by the more closely packed gel structure of rice starch in the bread batter, the higher onset temperature during gelatinisation and the complex effect of PGRF on water-binding capacity in bread batter during the baking process. As the pre-gelatinisation parameters of flours and their effect on gluten-free baked products varied with grain variety, processing properties should be studied before using them, and emphasis should be placed on new techniques such as flour pre-gelatinisation to obtain gluten-free foods with improved quality.

scholarly journals Development of Flaxseed Gum/Konjac Glucomannan with Agar as Gelling Agents with Enhanced Elastic Properties

2021 ◽  
Author(s):  
Ji Soo Yang ◽  
Junghoon Kim ◽  
Jungwoo Hahn ◽  
Young Jin Choi
Keyword(s):  
Physicochemical Properties ◽  
Elastic Properties ◽  
Binding Capacity ◽  
Textural Properties ◽  
Konjac Glucomannan ◽  
Water Soluble ◽  
Gelling Agent ◽  
Water Binding ◽  
Gelling Agents ◽  
Seed Gum

In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their physicochemical properties, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties.

Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

2018 ◽  
Vol 9 (7) ◽  
pp. 4017-4027 ◽  
Author(s):  
Minyi Han ◽  
Mathias P. Clausen ◽  
Morten Christensen ◽  
Els Vossen ◽  
Thomas Van Hecke ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Binding Capacity ◽  
Meat Products ◽  
Textural Properties ◽  
Fat Content ◽  
Processed Meat ◽  
Dietary Fibers ◽  
Water Mobility ◽  
Food Matrix ◽  
Water Binding

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.

scholarly journals Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2644
Author(s):  
Jelle Van Audenhove ◽  
Tom Bernaerts ◽  
Novita I. Putri ◽  
Erick O. Okello ◽  
Luisa Van Rooy ◽  
...  
Keyword(s):  
High Pressure ◽  
Cell Wall ◽  
Binding Capacity ◽  
Wall Material ◽  
Insoluble Residue ◽  
High Pressure Homogenization ◽  
Cell Wall Material ◽  
Botanical Origin ◽  
Water Binding ◽  
A Cell

In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively.

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