Yuan Zou, Cong Yang, Na Wang, Q. Zheng, Zhiwei Ye, T. Wei, Jing-Ru Zhong, Liqiong Guo, Junfang Lin
Abstract In this work, Flammulina velutipes was used as a novel protein and fibrous structure source to prepare animal-free patties, and transglutaminase (TGase) was added to improve their functional properties. The results showed that the addition of mushroom increased the gel strength, texture profile, and sensory property of animal-free patties. However, the presence of mushroom made the microstructure of patty become loose, with large holes. Interestingly, TGase (6–8 U/g) significantly decreased the size of holes in microstructure and induced to form a uniform and compact microstructure. Because TGase decreased the content of free amino acid group and soluble protein, and induced the formation of new protein polymers with high molecular weight in SDS-PAGE results. The covalent cross-linking catalyzed by TGase helped to form a stronger gel matrix in patty, leading to the formation of patty with higher hardness, adhesiveness, chewiness, water holding capacity, and sensory scores.
{"title":"Development of Flammulina velutipes-based meat analogs with tunable physicochemical, structural, and sensory properties","authors":"Yuan Zou, Cong Yang, Na Wang, Q. Zheng, Zhiwei Ye, T. Wei, Jing-Ru Zhong, Liqiong Guo, Junfang Lin","doi":"10.1515/ijfe-2022-0204","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0204","url":null,"abstract":"Abstract In this work, Flammulina velutipes was used as a novel protein and fibrous structure source to prepare animal-free patties, and transglutaminase (TGase) was added to improve their functional properties. The results showed that the addition of mushroom increased the gel strength, texture profile, and sensory property of animal-free patties. However, the presence of mushroom made the microstructure of patty become loose, with large holes. Interestingly, TGase (6–8 U/g) significantly decreased the size of holes in microstructure and induced to form a uniform and compact microstructure. Because TGase decreased the content of free amino acid group and soluble protein, and induced the formation of new protein polymers with high molecular weight in SDS-PAGE results. The covalent cross-linking catalyzed by TGase helped to form a stronger gel matrix in patty, leading to the formation of patty with higher hardness, adhesiveness, chewiness, water holding capacity, and sensory scores.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"19 1","pages":"177 - 186"},"PeriodicalIF":1.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42399699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Manual labor involved in shrimp extraction selection accounts for an extremely high proportion of processing time and also entails reduced accuracy and efficiency moreover even it could induce potential safety hazards. The key to substitute the manual process with automation lies in the identification and pinpointing of the penultimate joint in shrimps. Therefore, a cascaded neural network is proposed in this study to implement the detection of key points in a multi-shrimp scenario processing. More specifically, our model includes two stages: a shrimp detector based on YOLOv3 and followed by a pose estimator based on Convolutional Pose Machine (CPM). With the combination of attention mechanism and improved NMS strategy, our detector is equipped to resist noise interference in dense case, ubiquitous on the production line. Experimental results indicate that both the detection rate and the speed information extraction have achieved the standard of industry applications.
{"title":"Efficient novel penultimate joint detector for shrimps selection employing convolutional pose machine","authors":"Hao Zhang, Tao Ren, Puqing Dong, G. Dimirovski","doi":"10.1515/ijfe-2022-0269","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0269","url":null,"abstract":"Abstract Manual labor involved in shrimp extraction selection accounts for an extremely high proportion of processing time and also entails reduced accuracy and efficiency moreover even it could induce potential safety hazards. The key to substitute the manual process with automation lies in the identification and pinpointing of the penultimate joint in shrimps. Therefore, a cascaded neural network is proposed in this study to implement the detection of key points in a multi-shrimp scenario processing. More specifically, our model includes two stages: a shrimp detector based on YOLOv3 and followed by a pose estimator based on Convolutional Pose Machine (CPM). With the combination of attention mechanism and improved NMS strategy, our detector is equipped to resist noise interference in dense case, ubiquitous on the production line. Experimental results indicate that both the detection rate and the speed information extraction have achieved the standard of industry applications.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"19 1","pages":"199 - 209"},"PeriodicalIF":1.6,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48605801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sirinapa Thasak, Camella Anne Arellano, Tabkrich Khumsap, L. T. Nguyen
Abstract This study elucidated the effect of wavelength, radiant fluence, and pH on the photobleaching of red cabbage extracts (RCE). Light-induced degradation of anthocyanins (ACN), color, total phenolic content (TPC), and antioxidant activity of RCE was evaluated. Blue light was found to have the most detrimental effect on red cabbage ACN, followed by white and green lights. The photo-degradation increased with pH and radiant fluence. The highest loss of ACN was estimated at pH 7, being about 91 %, 76 %, and 54 % under blue, white, and green light, respectively. Color attributes and antioxidant activity of the samples showed similar trends. The photo-degradation quantum yield was higher under blue light (pH 3: 0.46 × 10−4 mol einstein−1; pH 5: 4.5 × 10−4 mol einstein−1; pH 7: 4.5 × 10−4 mol einstein−1) than under other irradiations. The findings can help industrial processors devise suitable strategies to minimize the degradation of ACN under LED illumination.
{"title":"Influence of different visible LED light sources on photo-degradation of red cabbage extract","authors":"Sirinapa Thasak, Camella Anne Arellano, Tabkrich Khumsap, L. T. Nguyen","doi":"10.1515/ijfe-2022-0249","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0249","url":null,"abstract":"Abstract This study elucidated the effect of wavelength, radiant fluence, and pH on the photobleaching of red cabbage extracts (RCE). Light-induced degradation of anthocyanins (ACN), color, total phenolic content (TPC), and antioxidant activity of RCE was evaluated. Blue light was found to have the most detrimental effect on red cabbage ACN, followed by white and green lights. The photo-degradation increased with pH and radiant fluence. The highest loss of ACN was estimated at pH 7, being about 91 %, 76 %, and 54 % under blue, white, and green light, respectively. Color attributes and antioxidant activity of the samples showed similar trends. The photo-degradation quantum yield was higher under blue light (pH 3: 0.46 × 10−4 mol einstein−1; pH 5: 4.5 × 10−4 mol einstein−1; pH 7: 4.5 × 10−4 mol einstein−1) than under other irradiations. The findings can help industrial processors devise suitable strategies to minimize the degradation of ACN under LED illumination.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"19 1","pages":"235 - 245"},"PeriodicalIF":1.6,"publicationDate":"2023-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43286034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. F. Yeşilsu, Esen Alp-Erbay, S. Kutlu, G. Özyurt
Abstract Lactose and sodium caseinate were used as wall materials in microencapsulation of fish oil by spray drying. Thyme, rosemary, and laurel extracts were utilized to enhance oxidative stability. Efficiency of antioxidant capacity of plant extracts was compared with BHT. Fish oil encapsulates with rosemary extract exhibited better protection against lipid oxidation (0.36 mmol MDA/kg) than the control group (2.92 mmol MDA/kg) at +4 °C. Hue angle properties of encapsulated fish oil with the laurel extract showed the highest change. The lowest peroxide value (PV) was detected in the 1500 ppm rosemary group (5.13 mEq O2/kg oil) and 250 ppm BHT group (5.90 mEq O2/kg oil) after the spray drying. Also, these groups had the lowest TBARs values during the storage. It was observed that the pAV of CG2 (BHT Control), RE1 (1000 ppm rosemary extract), RE2 (1500 ppm rosemary extract), and LE2 (1500 ppm laurel extract) groups remained below six during 8 months of storage. Volatile components of encapsulated fish oil were the highest in control, thyme and laurel extracts compared to the microcapsules with rosemary extracts in terms of total aldehyde generation. Sensory analysis showed that fresh fish odor was better preserved with rosemary extract compared to other plant extracts. It was concluded that microencapsulation of fish oil with sodium caseinate and lactose as wall material and rosemary and laurel extracts as antioxidants enhanced the oxidative stability of the microcapsules.
{"title":"The effect of different plant extracts on the oxidative stability of microencapsulated anchovy oil","authors":"A. F. Yeşilsu, Esen Alp-Erbay, S. Kutlu, G. Özyurt","doi":"10.1515/ijfe-2022-0097","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0097","url":null,"abstract":"Abstract Lactose and sodium caseinate were used as wall materials in microencapsulation of fish oil by spray drying. Thyme, rosemary, and laurel extracts were utilized to enhance oxidative stability. Efficiency of antioxidant capacity of plant extracts was compared with BHT. Fish oil encapsulates with rosemary extract exhibited better protection against lipid oxidation (0.36 mmol MDA/kg) than the control group (2.92 mmol MDA/kg) at +4 °C. Hue angle properties of encapsulated fish oil with the laurel extract showed the highest change. The lowest peroxide value (PV) was detected in the 1500 ppm rosemary group (5.13 mEq O2/kg oil) and 250 ppm BHT group (5.90 mEq O2/kg oil) after the spray drying. Also, these groups had the lowest TBARs values during the storage. It was observed that the pAV of CG2 (BHT Control), RE1 (1000 ppm rosemary extract), RE2 (1500 ppm rosemary extract), and LE2 (1500 ppm laurel extract) groups remained below six during 8 months of storage. Volatile components of encapsulated fish oil were the highest in control, thyme and laurel extracts compared to the microcapsules with rosemary extracts in terms of total aldehyde generation. Sensory analysis showed that fresh fish odor was better preserved with rosemary extract compared to other plant extracts. It was concluded that microencapsulation of fish oil with sodium caseinate and lactose as wall material and rosemary and laurel extracts as antioxidants enhanced the oxidative stability of the microcapsules.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"19 1","pages":"143 - 157"},"PeriodicalIF":1.6,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43892857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Zhiqiang Fu, Haozhe Liu, L. Duan, Liqiang Huang, Yan Wang, Xue Sun, Chuanhao Zhou
Abstract The random distribution model (RDM) and uniform distribution model (UDM) were used to simulate the thermal sterilization of canned fruit. The RDM was established with the radiation function, and the stability of RDM results was analyzed by simulating temperature change during thermal sterilization and determining the sterilization parameter F value of the slowest heating zone (SHZ). The performance of the distribution models in simulating thermal sterilization heating process of canned fruit with different shapes was studied using the UDM and RDM of canned yellow peach (hemispherical shell), pear (sphere), and coconut (cube). Simulation results were compared with experimental results. The flow field and temperature field distributions were used in analyzing the influence of fruits shape on the accuracy of the models. The simulation results of different RDMs were consistent with the temperature change and F value, indicating that the RDMs had stable simulation results. When the contact between two types of fruit was a point, the UDM can be used in the numerical simulation of thermal sterilization. When the contact was a non-point, the RDM was more accurate in simulating thermal sterilization. This study provides constructive suggestions for the simulation of thermal sterilization of canned fruit with different shapes.
{"title":"Numerical simulation of thermal sterilization heating process of canned fruits with different shapes based on UDM and RDM","authors":"Zhiqiang Fu, Haozhe Liu, L. Duan, Liqiang Huang, Yan Wang, Xue Sun, Chuanhao Zhou","doi":"10.1515/ijfe-2022-0181","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0181","url":null,"abstract":"Abstract The random distribution model (RDM) and uniform distribution model (UDM) were used to simulate the thermal sterilization of canned fruit. The RDM was established with the radiation function, and the stability of RDM results was analyzed by simulating temperature change during thermal sterilization and determining the sterilization parameter F value of the slowest heating zone (SHZ). The performance of the distribution models in simulating thermal sterilization heating process of canned fruit with different shapes was studied using the UDM and RDM of canned yellow peach (hemispherical shell), pear (sphere), and coconut (cube). Simulation results were compared with experimental results. The flow field and temperature field distributions were used in analyzing the influence of fruits shape on the accuracy of the models. The simulation results of different RDMs were consistent with the temperature change and F value, indicating that the RDMs had stable simulation results. When the contact between two types of fruit was a point, the UDM can be used in the numerical simulation of thermal sterilization. When the contact was a non-point, the RDM was more accurate in simulating thermal sterilization. This study provides constructive suggestions for the simulation of thermal sterilization of canned fruit with different shapes.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"19 1","pages":"159 - 175"},"PeriodicalIF":1.6,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48448304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wen-Jing Song, Xiaoling Chang, Long-yuan Wu, Ruifang Wang
Abstract In view of the problem that conventional insecticidal methods cannot inhibit the hatching of insect eggs in rice, microwave heating was used to kill the insect eggs hidden in the rice grains. The lethal conditions of microwave irradiation on insect pests in rice and the effects of microwave irradiation on the quality of rice were studied, and the process conditions that can both ensure the quality of rice and kill insects were put forward. The microwave energy density parameter was used to evaluate the lethal conditions of microwave irradiation for insect pests in rice. The results showed that the lethality ratio of insect pests was 100% when the microwave energy density was higher than 0.0325 kW h/kg. Both microwave power density and microwave power affected the quality of rice. The results concluded that the cracking ratio, chalkiness and amylose content were increased with the increase of microwave power at the same microwave power density, while the free fatty acid content was decreased. Through the study of variable microwave power process, it was found that the cracking ratio and chalkiness can be controlled below 1.5% when the heating rate of rice at the later stage of microwave irradiation was less than 0.2 °C/s. The use of two-stage variable microwave power process can eventually ensure the disinfestation and the quality of rice simultaneously.
{"title":"Analysis of microwave irradiation on the lethal conditions for insect pest in rice and its influence and regulation on the quality of rice","authors":"Wen-Jing Song, Xiaoling Chang, Long-yuan Wu, Ruifang Wang","doi":"10.1515/ijfe-2022-0246","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0246","url":null,"abstract":"Abstract In view of the problem that conventional insecticidal methods cannot inhibit the hatching of insect eggs in rice, microwave heating was used to kill the insect eggs hidden in the rice grains. The lethal conditions of microwave irradiation on insect pests in rice and the effects of microwave irradiation on the quality of rice were studied, and the process conditions that can both ensure the quality of rice and kill insects were put forward. The microwave energy density parameter was used to evaluate the lethal conditions of microwave irradiation for insect pests in rice. The results showed that the lethality ratio of insect pests was 100% when the microwave energy density was higher than 0.0325 kW h/kg. Both microwave power density and microwave power affected the quality of rice. The results concluded that the cracking ratio, chalkiness and amylose content were increased with the increase of microwave power at the same microwave power density, while the free fatty acid content was decreased. Through the study of variable microwave power process, it was found that the cracking ratio and chalkiness can be controlled below 1.5% when the heating rate of rice at the later stage of microwave irradiation was less than 0.2 °C/s. The use of two-stage variable microwave power process can eventually ensure the disinfestation and the quality of rice simultaneously.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"19 1","pages":"187 - 197"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46793223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sajjad Ghasemi, S. Jaldani, Farideh Sanaei, Asiyeh Ghiafehshirzadi, Ahmadreza Alidoost, M. Hashemi, Sayed Mahdi Hossaeini Marashi, F. Khodaiyan, S. M. A. Noori
Abstract Food waste is one of the major challenges in food safety and finding a solution for this issue is critically important. Herein, edible films and coatings became attractive for scientists as they can keep food from spoilage. Edible films and coatings can effectively preserve the original quality of food and extend its shelf life. Polysaccharides, including starch and cellulose derivatives, chitosan, alginate and pectin, have been extensively studied as biopackaging materials. One of the most interesting polysaccharides is alginate, which has been used to make edible films and coatings. Incorporating essential oils (EO) in alginate matrices results in an improvement in some properties of the edible packages, such as antioxidant and antimicrobial properties. Additionally, the use of nanotechnology can improve the desirable properties of edible films and coatings. In this article we reviewed the antimicrobial and antioxidant properties of alginate coatings and films and their use in various food products.
{"title":"Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology","authors":"Sajjad Ghasemi, S. Jaldani, Farideh Sanaei, Asiyeh Ghiafehshirzadi, Ahmadreza Alidoost, M. Hashemi, Sayed Mahdi Hossaeini Marashi, F. Khodaiyan, S. M. A. Noori","doi":"10.1515/ijfe-2022-0284","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0284","url":null,"abstract":"Abstract Food waste is one of the major challenges in food safety and finding a solution for this issue is critically important. Herein, edible films and coatings became attractive for scientists as they can keep food from spoilage. Edible films and coatings can effectively preserve the original quality of food and extend its shelf life. Polysaccharides, including starch and cellulose derivatives, chitosan, alginate and pectin, have been extensively studied as biopackaging materials. One of the most interesting polysaccharides is alginate, which has been used to make edible films and coatings. Incorporating essential oils (EO) in alginate matrices results in an improvement in some properties of the edible packages, such as antioxidant and antimicrobial properties. Additionally, the use of nanotechnology can improve the desirable properties of edible films and coatings. In this article we reviewed the antimicrobial and antioxidant properties of alginate coatings and films and their use in various food products.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"19 1","pages":"73 - 86"},"PeriodicalIF":1.6,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43259717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nan Zhao, Xinyuan Zhang, Zian Zhang, Xiaohua Guo, R. Ma, Yuqiong Meng, Yingchang Li
Abstract This study aimed to investigate effects of ellagic acid (EA) and ε-polylysine hydrochloride (ε-PL) on biogenic amines (BAs), volatile compounds and quality of salmon slices stored at 4 °C. The results showed that EA and ε-PL attenuated the production of BAs, retarded the increase of TVC, TVB-N and TBARS. Additionally, water mobility, texture properties of salmon slices were also stabilized by the EA and ε-PL. Volatile compounds including aldehydes, alcohols and hydrocarbons were identified and spoilage-related compounds reduced by the EA and ε-PL, which was related to the inhibition of bacterial, TVB-N and TBA growth by EA and ε-PL. The content of phencthylamine, putrescine, cadaverine, histamine and tyramine in EA-s-PL groups reduced by 46.53%, 54.1%, 26.42%, 31.98% and 45.37% compared to the control group at the end of storage, respectively. Therefore, EA and ε-PL can be applied for inhibiting the increase of BAs and delaying quality deterioration of salmon slices.
{"title":"Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage","authors":"Nan Zhao, Xinyuan Zhang, Zian Zhang, Xiaohua Guo, R. Ma, Yuqiong Meng, Yingchang Li","doi":"10.1515/ijfe-2022-0267","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0267","url":null,"abstract":"Abstract This study aimed to investigate effects of ellagic acid (EA) and ε-polylysine hydrochloride (ε-PL) on biogenic amines (BAs), volatile compounds and quality of salmon slices stored at 4 °C. The results showed that EA and ε-PL attenuated the production of BAs, retarded the increase of TVC, TVB-N and TBARS. Additionally, water mobility, texture properties of salmon slices were also stabilized by the EA and ε-PL. Volatile compounds including aldehydes, alcohols and hydrocarbons were identified and spoilage-related compounds reduced by the EA and ε-PL, which was related to the inhibition of bacterial, TVB-N and TBA growth by EA and ε-PL. The content of phencthylamine, putrescine, cadaverine, histamine and tyramine in EA-s-PL groups reduced by 46.53%, 54.1%, 26.42%, 31.98% and 45.37% compared to the control group at the end of storage, respectively. Therefore, EA and ε-PL can be applied for inhibiting the increase of BAs and delaying quality deterioration of salmon slices.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"19 1","pages":"87 - 97"},"PeriodicalIF":1.6,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44424213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Cupcakes were made by LZ-111 and LS-10 raw dehydrated potato flour (RDPF) with 10 %, 30 %, and 50 % additions. The addition of RDPFs improved nutritional quality but decreased the height and lightness compared to the control. Supplementation of RDPFs increased the hardness while decreased the adhesiveness and springiness. The sensory evaluation results showed that the score gradually decreased with the increase of RDPFs addition. Thermomechanical properties demonstrated that the gluten strength and the viscosity of the mixed dough were decreased while the water absorption rate was increased. The incorporation of RDPFs revealed a significant increase in volatile aroma compounds and LS-10 contributed more compounds than LZ-111. Isovaleraldehyde (no. 6), hexanal (no. 11) and 1-nonanol (no. 23) were considered to give the highest sensory evaluation scores in odor to the control cupcakes. Tetrachloroethylene (no. 45) and hexafluoro-1,1,3,4-tetrachlorobutane (no. 54) may be the pivotal volatiles caused bad odor in LS-10 RDPF cupcakes.
{"title":"Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour","authors":"Dan Xu, Yining Chai, Suyuan Shi, Xiaodong Su","doi":"10.1515/ijfe-2022-0225","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0225","url":null,"abstract":"Abstract Cupcakes were made by LZ-111 and LS-10 raw dehydrated potato flour (RDPF) with 10 %, 30 %, and 50 % additions. The addition of RDPFs improved nutritional quality but decreased the height and lightness compared to the control. Supplementation of RDPFs increased the hardness while decreased the adhesiveness and springiness. The sensory evaluation results showed that the score gradually decreased with the increase of RDPFs addition. Thermomechanical properties demonstrated that the gluten strength and the viscosity of the mixed dough were decreased while the water absorption rate was increased. The incorporation of RDPFs revealed a significant increase in volatile aroma compounds and LS-10 contributed more compounds than LZ-111. Isovaleraldehyde (no. 6), hexanal (no. 11) and 1-nonanol (no. 23) were considered to give the highest sensory evaluation scores in odor to the control cupcakes. Tetrachloroethylene (no. 45) and hexafluoro-1,1,3,4-tetrachlorobutane (no. 54) may be the pivotal volatiles caused bad odor in LS-10 RDPF cupcakes.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"19 1","pages":"99 - 112"},"PeriodicalIF":1.6,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48744142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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