This study aimed to analyze the mineral profiles, physicochemical and sensory properties of pumpkin dough chips (PDC), made from pumpkin pulp (Cucurbita moschata) and a combination of hazelnut and grain meals fried by oven (OF), microwave (CMWF) and deep frying (DF). The experiment was established by 36 samples, including formulations (F = 4), frying techniques (FT = 3) and replications (R = 3). The effect of F, FT and F × FT factors on the moisture, ash, protein, oil, hydroxymethylfurfural, phenolics, DPPH-RSA, TEAC, β-carotene, Hunter L*, a*, b*, browning index, hardness, fracturability and minerals of PDC were found significant statistically (P < 0.05). As a result of ICP-MS analysis of PDCs, K, Na, Ca, Mg, and Si minerals were higher than other minerals. While the OF chips had most appreciated, panellists found the DF chips oily. Also, there was a harmony between the pumpkin in the PDC and the cereal flours and hazelnuts.
本研究旨在分析南瓜面团薯片（PDC）的矿物质含量、理化和感官特性，南瓜面团薯片由南瓜果肉（Cucurbita moschata）和榛子及谷物粉混合制成，经烤箱（OF）、微波（CMWF）和油炸（DF）制成。实验由 36 个样品组成，包括配方（F = 4）、油炸技术（FT = 3）和重复（R = 3）。结果表明，F、FT 和 F × FT 因子对 PDC 的水分、灰分、蛋白质、油脂、羟甲基糠醛、酚类、DPPH-RSA、TEAC、β-胡萝卜素、亨特 L*、a*、b*、褐变指数、硬度、可碎性和矿物质的影响具有显著的统计学意义（P < 0.05）。PDC 的 ICP-MS 分析结果显示，K、Na、Ca、Mg 和 Si 矿物质含量高于其他矿物质。OF薯片最受欢迎，而小组成员则认为DF薯片油腻。此外，PDC 中的南瓜与谷物粉和榛子之间也很协调。
{"title":"Some physicochemical, nutritional and sensory properties of functional pumpkin dough chips produced using hazelnut and cereal flour by different frying methods","authors":"Mehmet Çavuş, Atilla Şimşek, E. Turan","doi":"10.1515/ijfe-2023-0195","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0195","url":null,"abstract":"\u0000 This study aimed to analyze the mineral profiles, physicochemical and sensory properties of pumpkin dough chips (PDC), made from pumpkin pulp (Cucurbita moschata) and a combination of hazelnut and grain meals fried by oven (OF), microwave (CMWF) and deep frying (DF). The experiment was established by 36 samples, including formulations (F = 4), frying techniques (FT = 3) and replications (R = 3). The effect of F, FT and F × FT factors on the moisture, ash, protein, oil, hydroxymethylfurfural, phenolics, DPPH-RSA, TEAC, β-carotene, Hunter L*, a*, b*, browning index, hardness, fracturability and minerals of PDC were found significant statistically (P < 0.05). As a result of ICP-MS analysis of PDCs, K, Na, Ca, Mg, and Si minerals were higher than other minerals. While the OF chips had most appreciated, panellists found the DF chips oily. Also, there was a harmony between the pumpkin in the PDC and the cereal flours and hazelnuts.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"101 13","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139615747","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}
Nasim Kian-pour, Tuğçe Ceyhan, Duygu Ozmen, O. S. Toker
Abstract For the first time, the impact of ultrasound-ethanol immersion as a non-thermal pretreatment (NTPT) and coating-blanching in starch solutions as a thermal pretreatment (TP) on the convective drying of beetroot was evaluated. The beetroot was exposed to ethanol immersion (E), ultrasound (U), and ultrasound-ethanol immersion (UE). Besides, TP pretreatment was performed by blanching the beetroot at steam (SB), water (WB), starch-coating solutions, and microwave (M). The hot air drying was conducted at 90 °C and air velocity of 1.2 m/s. The maximum decreases in the drying time were observed at UE30 (64.29 %) and the sample blanched at native corn starch solution (60.17 %). Moisture diffusion coefficients ranged from 0.851 to 2.312 × 10−9 m2/s. The friction drag force, convective heat, and mass transfer coefficients were 2.840 × 10−6 N, 59.368 W/m2 K, and 0.0492 m/s, respectively. The thermal conductivity, specific heat, and density ranged from 0.464 to 0.615 W/m. K, 3164–4071 J/kg. K, and 798.9 to 1055.9 kg/m3, respectively. The maximum values of rehydration ratio at non-thermal (NTPT) and thermal pretreatments (TP) were observed at U30 and the sample blanched at the modified starch solution (MCS), respectively. The total phenolic contents of the NTP sample decreased while those for the TP samples increased due to boosted polyphenol synthesis at high temperatures. Both U and E samples caused a decrease in the total antioxidant activity, while they increased the anthocyanin content of beetroot samples. Pretreatments reduced the hardness owing to changes in the microstructure of the sample. U, E, and M pretreatments increased the brightness of samples, and the minimum color change compared with control samples was observed by UE30 pretreatment. The UE and blanching at a starch solution could be selected for improving the drying characteristics of beetroots at an industrial scale.
{"title":"Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips","authors":"Nasim Kian-pour, Tuğçe Ceyhan, Duygu Ozmen, O. S. Toker","doi":"10.1515/ijfe-2023-0237","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0237","url":null,"abstract":"Abstract For the first time, the impact of ultrasound-ethanol immersion as a non-thermal pretreatment (NTPT) and coating-blanching in starch solutions as a thermal pretreatment (TP) on the convective drying of beetroot was evaluated. The beetroot was exposed to ethanol immersion (E), ultrasound (U), and ultrasound-ethanol immersion (UE). Besides, TP pretreatment was performed by blanching the beetroot at steam (SB), water (WB), starch-coating solutions, and microwave (M). The hot air drying was conducted at 90 °C and air velocity of 1.2 m/s. The maximum decreases in the drying time were observed at UE30 (64.29 %) and the sample blanched at native corn starch solution (60.17 %). Moisture diffusion coefficients ranged from 0.851 to 2.312 × 10−9 m2/s. The friction drag force, convective heat, and mass transfer coefficients were 2.840 × 10−6 N, 59.368 W/m2 K, and 0.0492 m/s, respectively. The thermal conductivity, specific heat, and density ranged from 0.464 to 0.615 W/m. K, 3164–4071 J/kg. K, and 798.9 to 1055.9 kg/m3, respectively. The maximum values of rehydration ratio at non-thermal (NTPT) and thermal pretreatments (TP) were observed at U30 and the sample blanched at the modified starch solution (MCS), respectively. The total phenolic contents of the NTP sample decreased while those for the TP samples increased due to boosted polyphenol synthesis at high temperatures. Both U and E samples caused a decrease in the total antioxidant activity, while they increased the anthocyanin content of beetroot samples. Pretreatments reduced the hardness owing to changes in the microstructure of the sample. U, E, and M pretreatments increased the brightness of samples, and the minimum color change compared with control samples was observed by UE30 pretreatment. The UE and blanching at a starch solution could be selected for improving the drying characteristics of beetroots at an industrial scale.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"46 6","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139380098","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}
Nalan Gokoglu, H. A. Yatmaz, Afsin Ceylan, Bahar Gumuş, Bulent Toktas, Jale Korun
Abstract The aim of this study was to investigate the changes in the quality of fish (Argyrosomus regius) and shrimp (Penaeus japonicus) cooked with sous-vide. Vacuum-packed fish fillets and shrimps were cooked with the sous-vide method under different temperature-time conditions and stored at 3 °C. Lower volatile bases and trimethylamine were found with cooking sous-vide than in control samples (cooked in an oven). Microbiological analysis results showed that the sous-vide cooking method provides bacterial inhibition in fish and shrimp. The sensory properties of samples cooked with sous-vide were found to be better than those of the traditional method. Sous-vide cooking did not affect the L* value of fish but affected that of shrimp. Sous-vide cooking resulted in higher a* values and lower hardness, gumminess, and chewiness values. As a result, sous-vide cooking increased the shelf life of fish and shrimp, reduced cooking loss, preserved color and texture, and provided microbial safety.
{"title":"Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C","authors":"Nalan Gokoglu, H. A. Yatmaz, Afsin Ceylan, Bahar Gumuş, Bulent Toktas, Jale Korun","doi":"10.1515/ijfe-2023-0245","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0245","url":null,"abstract":"Abstract The aim of this study was to investigate the changes in the quality of fish (Argyrosomus regius) and shrimp (Penaeus japonicus) cooked with sous-vide. Vacuum-packed fish fillets and shrimps were cooked with the sous-vide method under different temperature-time conditions and stored at 3 °C. Lower volatile bases and trimethylamine were found with cooking sous-vide than in control samples (cooked in an oven). Microbiological analysis results showed that the sous-vide cooking method provides bacterial inhibition in fish and shrimp. The sensory properties of samples cooked with sous-vide were found to be better than those of the traditional method. Sous-vide cooking did not affect the L* value of fish but affected that of shrimp. Sous-vide cooking resulted in higher a* values and lower hardness, gumminess, and chewiness values. As a result, sous-vide cooking increased the shelf life of fish and shrimp, reduced cooking loss, preserved color and texture, and provided microbial safety.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"6 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139384230","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}
V. Medvecká, S. Mošovská, A. Mikulajová, A. Zahoranová
Abstract Consuming nuts in their raw form becomes a significant concern due to the presence of microbial contamination. The efficacy of low-temperature plasma (LTP) for inactivating fungi on nuts is already known. However, it is also necessary to examine the impact of this technique on physiochemical parameters to demonstrate the safety of LTP, especially when considering its practical application. The aim of the study is the investigation of the effect of LTP on physiochemical parameters, and the possible impact on the ageing of selected nut samples. LTP was generated in ambient air using diffuse coplanar surface barrier discharge (DCSBD). Based on FTIR analysis, no significant changes were detected on the surface of peanuts. In hazelnuts, moderate changes were recorded mainly in regions belonging to lipids. Changes inside the samples were not detected. A slight increase of polyphenol, flavonoid content and antioxidant activity was observed.
{"title":"Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts","authors":"V. Medvecká, S. Mošovská, A. Mikulajová, A. Zahoranová","doi":"10.1515/ijfe-2023-0077","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0077","url":null,"abstract":"Abstract Consuming nuts in their raw form becomes a significant concern due to the presence of microbial contamination. The efficacy of low-temperature plasma (LTP) for inactivating fungi on nuts is already known. However, it is also necessary to examine the impact of this technique on physiochemical parameters to demonstrate the safety of LTP, especially when considering its practical application. The aim of the study is the investigation of the effect of LTP on physiochemical parameters, and the possible impact on the ageing of selected nut samples. LTP was generated in ambient air using diffuse coplanar surface barrier discharge (DCSBD). Based on FTIR analysis, no significant changes were detected on the surface of peanuts. In hazelnuts, moderate changes were recorded mainly in regions belonging to lipids. Changes inside the samples were not detected. A slight increase of polyphenol, flavonoid content and antioxidant activity was observed.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"1 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138584284","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}
Rosa Baeza, Carolina Busso, V. Sánchez, Paula López, Jorge Chirife
Abstract Commercially manufactured elderberry jams elaborated in Patagonia, Argentina, were analyzed for physico-chemical characteristics. Water activity (aw) ranged between 0.758 and 0.972 and total monomeric anthocyanin (TMA) content varied from 2.4 up to 55 mg Cy-3G/100 g jam. Relationship between aw and °Brix in jams was described using an equation for correlating water activity in non-electrolyte solutions. Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis. TMA degraded following first order reaction kinetics and color parameter a* decreased during storage while parameter h° increased. Water activity and presence of fructose in jams increased rate of TMA destruction and adversely affected color changes. Studies with sugar solutions containing anthocyanins confirmed TMA degradation is faster in models having reducing sugars than in the presence of sucrose. It is shown that sucrose may undergo hydrolysis during acid catalyzed storage at 38 °C and pH 3.5.
{"title":"Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)","authors":"Rosa Baeza, Carolina Busso, V. Sánchez, Paula López, Jorge Chirife","doi":"10.1515/ijfe-2023-0123","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0123","url":null,"abstract":"Abstract Commercially manufactured elderberry jams elaborated in Patagonia, Argentina, were analyzed for physico-chemical characteristics. Water activity (aw) ranged between 0.758 and 0.972 and total monomeric anthocyanin (TMA) content varied from 2.4 up to 55 mg Cy-3G/100 g jam. Relationship between aw and °Brix in jams was described using an equation for correlating water activity in non-electrolyte solutions. Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis. TMA degraded following first order reaction kinetics and color parameter a* decreased during storage while parameter h° increased. Water activity and presence of fructose in jams increased rate of TMA destruction and adversely affected color changes. Studies with sugar solutions containing anthocyanins confirmed TMA degradation is faster in models having reducing sugars than in the presence of sucrose. It is shown that sucrose may undergo hydrolysis during acid catalyzed storage at 38 °C and pH 3.5.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":"86 17","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138586833","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}
Marco A. V. Silva Júnior, Mariani A. Leite, G. Dacanal
Abstract This work aimed to develop numerical models to predict the moisture content and deformation of potato slices during convective drying (40–80 °C, 0.5 m·s−1). Three-dimensional slices were considered in cylindrical, cubic, parallelepiped, and prism geometries. The first classic model coupled the linear constant drying rate period with the analytical solution of Fick’s law in spherical coordinates, evaluating the mass diffusion coefficients (4.2–15.5·10−10 m2·s−1), critical drying time (1640–5085 s), and critical moisture content (1.8–2.4 kg·kg−1). The Finite Element Method (FEM) was a more robust model, that combined momentum and mass transfer to three-dimensional solid deformation of polyhedrons by ALE method, evaluating the mass diffusivity (1.4–6.5·10−10 m2·s−1). The FEM model could predict the shrinkage due to water molar flux removal on moving solid boundaries and explain the pseudo-constant drying rate detected in experimental data. The developed models accurately described the drying of food materials with a high shrinkage ratio.
摘要:本文旨在建立数值模型来预测马铃薯片在对流干燥(40-80 °C, 0.5 m·s−1)过程中的水分含量和变形。三维切片考虑圆柱，立方，平行六面体和棱镜几何。第一个经典模型将线性恒定干燥速率周期与球坐标下的菲克定律解析解耦合，计算了质量扩散系数(4.2-15.5·10−10 m2·s−1)、临界干燥时间(1640-5085 s)和临界含水量(1.8-2.4 kg·kg−1)。有限元法(FEM)是一个更稳健的模型，通过ALE方法将动量和质量传递结合到多面体的三维固体变形中，评估了质量扩散率(1.4-6.5·10−10 m2·s−1)。该有限元模型可以预测移动固体边界上水摩尔通量去除引起的收缩，并解释实验数据中检测到的准恒定干燥速率。所建立的模型准确地描述了高收缩率食品物料的干燥过程。
{"title":"Modelling of convective drying of potatoes polyhedrons","authors":"Marco A. V. Silva Júnior, Mariani A. Leite, G. Dacanal","doi":"10.1515/ijfe-2023-0016","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0016","url":null,"abstract":"Abstract This work aimed to develop numerical models to predict the moisture content and deformation of potato slices during convective drying (40–80 °C, 0.5 m·s−1). Three-dimensional slices were considered in cylindrical, cubic, parallelepiped, and prism geometries. The first classic model coupled the linear constant drying rate period with the analytical solution of Fick’s law in spherical coordinates, evaluating the mass diffusion coefficients (4.2–15.5·10−10 m2·s−1), critical drying time (1640–5085 s), and critical moisture content (1.8–2.4 kg·kg−1). The Finite Element Method (FEM) was a more robust model, that combined momentum and mass transfer to three-dimensional solid deformation of polyhedrons by ALE method, evaluating the mass diffusivity (1.4–6.5·10−10 m2·s−1). The FEM model could predict the shrinkage due to water molar flux removal on moving solid boundaries and explain the pseudo-constant drying rate detected in experimental data. The developed models accurately described the drying of food materials with a high shrinkage ratio.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":" 39","pages":"605 - 617"},"PeriodicalIF":1.6,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138615778","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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