scholarly journals Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

2021 ◽  
pp. 26-40
Author(s):  
Wan Zunairah Wan Ibadullah ◽  
Aw Ying Hong ◽  
Mahmud Ab Rashid Nor-Khaizura ◽  
Nor Afizah Mustapha ◽  
Z. A. Nur Hanani ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Tartaric Acid ◽  
Rice Bran ◽  
Dietary Fibre ◽  
Acid Ester ◽  
Moisture Sorption ◽  
Quality Characteristics ◽  
Good Source ◽  
Positive Effects ◽  
Moisture Sorption Isotherm

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specic volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.

Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone

2015 ◽  
Vol 11 (4) ◽  
pp. 573-578 ◽  
Author(s):  
Ji-Yeon Chun ◽  
Yeon-Ji Jo ◽  
Jun-Bo Shim ◽  
Sang-Gi Min ◽  
Geun-Pyo Hong
Keyword(s):  
Moisture Content ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Value Added ◽  
Quality Characteristics ◽  
Lower Shear ◽  
Moisture Sorption Isotherm ◽  
Freeze Dried ◽  
Moisture Sorption Isotherms ◽  
Monolayer Moisture

Abstract This study investigated the moisture sorption isotherm (MSI) profiles of freeze-dried (FD) and boiled-dried (BD) abalone at 15°C, 25°C, and 35°C, and compared the quality characteristics of the abalone after rehydration. The equilibrium moisture content (EMC) and the calculated monolayer moisture content of FD abalone were higher than those of BD abalone. After rehydration, FD abalone showed a higher yield and a lower shear force than BD abalone. Additionally, the appearance of FD abalone was similar to that of fresh abalone, reflecting a potential application of FD to produce value-added dried abalone.

scholarly journals Effects of maltodextrin on physicochemical properties of freeze-dried avocado powder

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 178-186
Author(s):  
T. Chuacharoen ◽  
J. Moolwong ◽  
T. Chyrsirichote
Keyword(s):  
Physicochemical Properties ◽  
Color Change ◽  
Moisture Sorption ◽  
Physical Property ◽  
Solid Material ◽  
Differential Scanning Calorimetric ◽  
Absorption Isotherm ◽  
Moisture Sorption Isotherm ◽  
Freeze Dried ◽  
Gab Model

The effect of maltodextrin on the moisture sorption isotherm, glass transition temperature (Tg), and degree of caking of freeze-dried avocado samples at room temperature (25°C) was investigated. The incorporation of maltodextrin reduced the water sorption capacity of the powder due to its less hygroscopic nature. Parameters derived from the Guggenheim, Anderson, and de Boer (GAB) model describing the properties of absorbed water are discussed. The water absorption isotherm possessed the characteristic sigmoid-shaped type II isotherm curves and the model gave the best fit over the whole range of aw tested. The differential scanning calorimetric method was used to measure the Tg of freeze-dried avocado samples. Increasing the water content decreased the Tg, and Tg was increased with increasing maltodextrin content. Increased maltodextrin content to solid material in the freeze-dried sample was associated with less sensitivity to caking as evidenced by Tg values. In addition, increased maltodextrin content in the powders caused brighter, less yellowish, and more greenish coloration and protected color change including browning index. The antioxidant capacity was significantly decreased with increasing maltodextrin content. Thus, the effect of maltodextrin concentration on physicochemical properties was a promising way to preserve the physical property and chemical compounds in freezedried avocado powder.

Physicochemical properties of rice bran after ball milling

2021 ◽  
Author(s):  
Yawen Cao ◽  
Jianwei Zhao ◽  
Yaoqi Tian ◽  
Zhengyu Jin ◽  
Xueming Xu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Ball Milling ◽  
Rice Bran
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