scholarly journals Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

2019 ◽  
pp. 1-9
Author(s):  
Ozge Kurt Gokhisar ◽  
Mahir Turhan
Keyword(s):  
Cooking Quality ◽  
Free Food ◽  
Quality Parameters ◽  
Cooking Time ◽  
The Other ◽  
Starch Granules ◽  
Gluten Free ◽  
Volume Increase ◽  
Gelatinized Starch

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).  This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contributing to the resolution of the issue in the market.  Study Design, Materials and Methodology: Cooking quality parameters of 10 commercial GFPs (maize based and maize-rice based) and 10 commercial GCPs (semolina), namely optimum cooking time (OCT), weight increase (WI), volume increase (VI), cooking loss (CL), and their microstructures were determined. Results: GCPs had shorter OCT, higher WI and VI, and lower CL than GFPs (P < .05), representing higher cooking quality.  GCPs showed more consistent cooking quality compared to GFPs. GCPs showed more consistent cooking quality compared to GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture (P < .05). When considering the microstructure, GCPs has a smooth outer surface where the gluten network provides a framework that holds embedded starch granules.  On the other hand, GFPs has a protruding surface where gelatinized starch provides a framework that holds embedded protein patches, which results poor cooking quality.  Conclusion: GCPs shows higher cooking quality compared to GFPs. They also exhibited a narrower range for cooking quality parameters indicating their more consistent behavior than those of GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture.  Originality/value: To the best of the authors’ knowledge, this is the first work comparing the cooking quality of populations of commercial pastas (10 GFPs versus 10 GCPs) and embodied the issue. 

scholarly journals The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

2017 ◽  
Vol 2017 ◽  
pp. 1-13 ◽  
Author(s):  
Khurram Yousaf ◽  
Chen Kunjie ◽  
Chen Cairong ◽  
Adnan Abbas ◽  
Yuping Huang ◽  
...  
Keyword(s):  
Response Surface ◽  
Rice Variety ◽  
Quality Parameters ◽  
Cooking Time ◽  
Soaking Time ◽  
Parboiled Rice ◽  
Surface Method ◽  
Head Rice ◽  
Soaking Temperature

The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica). The effect of soaking temperature (29.77, 40, 55, 70, and 80.23°C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with R2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively. HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum. The predicted optimum soaking temperature, soaking time, and steaming time were 69.88°C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658. The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice. This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.

scholarly journals Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

2021 ◽  
Vol 33 (4) ◽  
pp. 43-56
Author(s):  
Juliana Aparecida Correia Bento ◽  
Karen Carvalho Ferreira ◽  
Priscila Zaczuk Bassinello ◽  
B. Dave Oomah
Keyword(s):  
Storage Time ◽  
Scientific Literature ◽  
Cooking Quality ◽  
Market Value ◽  
Cooking Time ◽  
Factors Affecting ◽  
Intrinsic Factors ◽  
Culinary Quality ◽  
Technological Quality

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

scholarly journals Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 404 ◽  
Author(s):  
Piotr Zarzycki ◽  
Emilia Sykut-Domańska ◽  
Aldona Sobota ◽  
Dorota Teterycz ◽  
Ada Krawęcka ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Product Innovation ◽  
Cooking Quality ◽  
Cooking Time ◽  
Color Model ◽  
Good Opportunity ◽  
Volume Increase ◽  
Flaxseed Flour ◽  
Pressing Technology

Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.

Assessment of Nutritional Adequacy of Packaged Gluten-free Food Products

2014 ◽  
Vol 75 (4) ◽  
pp. 186-190 ◽  
Author(s):  
Tasha Kulai ◽  
Mohsin Rashid
Keyword(s):  
Nutritional Quality ◽  
Free Food ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Financial Impact ◽  
Grocery Stores ◽  
Gluten Free ◽  
Nutritional Adequacy ◽  
Product Size

Purpose: There is concern about the nutritional quality of processed gluten-free (GF) products. The aim was to investigate the nutrient composition and cost of processed GF products compared with similar regular products. Methods: Product size, price, caloric value, and macro- and micronutrient composition were compared between foods labeled “Gluten-free” and comparable regular products in 5 grocery stores in 3 Canadian cities. Data were calculated per 100 g of product. Results: A total of 131 products were studied (71 GF, 60 regular). Overall, calories were comparable between GF and regular foods. However, fat content of GF breads was higher (mean 7.7 vs. 3.6 g, P = 0.003), whereas protein was lower (mean 5.0 vs. 8.0 g, P = 0.001). Mean carbohydrate content of GF pasta was higher (78 vs. 74 g, P = 0.001), whereas protein (7.5 vs. 13.3 g, P < 0.001), fibre (3.3 vs. 5.8 g, P = 0.048), iron (9% vs. 25%DV, P < 0.001), and folate content (5% vs. 95%DV, P < 0.001) were lower. Mean price of GF products was $1.99 versus $1.23 for regular products (P < 0.001). Conclusions: Some commonly consumed packaged GF foods are higher in fat and carbohydrates and lower in protein, iron, and folate compared with regular products. GF products are more expensive. Dietitians should counsel patients on the GF diet regarding its nutritional and financial impact.

Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

2018 ◽  
Author(s):  
L. Boros ◽  
A. Wawer
Keyword(s):  
Cooking Quality ◽  
Plant Genetic Resources ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Cooking Time ◽  
Phaseolus Vulgaris L ◽  
Dry Bean ◽  
Local Populations ◽  
Swelling Capacity ◽  
100 Seed Weight

The twenty four dry bean local populations together with two check Prosna and Raba cultivars were tested for their physicochemical as well as hydration and cooking quality parameters. There were significant differences between tested dry bean local populations in all evaluated traits. Wide variation were observed in 100-seed weight, hydration capacity, swelling capacity and electric conductivity with CV% values 33.6, 32.5, 33.1 and 35.3 respectively, suggesting that there were considerable levels of genetic diversity. Substantial variations were found in seed coat content ( CV% 14.1) and cooking time (CV% 16.7) among dry bean populations. Cooking time was negatively correlated with conductivity of soaking water as well as with hydration index. POLBIA 98-37A, POLBIL 10-31, Prosna, KOS 002 and KRA 4 were the fast cooking ones among the tested genotypes.

scholarly journals Cooking and organoleptic quality of pre-treated foxtail millet (Setaria italica) rice

2018 ◽  
Author(s):  
Smita Doddamani ◽  
Nirmala B. Yenagi
Keyword(s):  
Functional Properties ◽  
Cooking Quality ◽  
Foxtail Millet ◽  
Cooking Time ◽  
Organoleptic Evaluation ◽  
Visual Appearance ◽  
Organoleptic Quality ◽  
Cooked Rice ◽  
Pre Treatment

The present study was conducted to know the effect of pre-treatment on the cooking quality, functional properties, visual appearance and organoleptic quality in comparison with raw foxtail millet grains. Different pre-treatments were given to the millet grains in different combination such as roasting; cooking and drying; cooking, drying and roasting; soaking, steaming and drying; soaking, steaming, drying and roasting. Pre-treatments decreased cooking time (11.66 to 5.33 min) and per cent solubility (6.72 to 2.08 %). Pre-treatment increased cooked weight (28.66 to 37.33 g), cooked volume (23.66 to 32.33 ml) and swelling power (5.60 to 6.77 g/g). Pre-treatments decreased the visual appearance of grains. Cooked rice of pre-treated grains affected appearance, colour and texture in organoleptic evaluation. Each above mentioned quality characters was ranked and scores were given. As cooked dried and roasted grains got high total score than other pre-treatments, it can be used as ready to eat convenient rice.

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