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Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds
Springer Science and Business Media LLC - Tập 60 - Trang 1045-1053 - 2022
Old preserved radish (OPR), a traditional pickled-food of Asia, contains the healthy bioactive compounds, such as phenols and flavonoids. To preserve the phenols levels in radish by thermal treatment, which are decreased due to the polyphenol oxidase activity during long storage. Range of thermal processing evaluated to retain the maximum phenols level in the radish while processed at temperatures......
Consumer acceptance test and some related properties of selected KDML 105 rice mutants
Springer Science and Business Media LLC - Tập 53 Số 9 - Trang 3550-3556 - 2016
Comparative analysis of the Kao Dawk Mali 105 (KDML 105) premium rice variety, and its six mutants, obtained after low energy ion bombardment, was carried out for sensory and other consumer acceptance related important properties. Consumer acceptance test (n = 200), colour parameters (L*, a*, b*), grain length, and texture parameters of cooked rice and 2-Acetyl-1-pyrroline (2AP), amylose......
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state
Springer Science and Business Media LLC - Tập 59 - Trang 3557-3566 - 2022
The objective of this study was to determine meat quality distributions and assess hardness distributions in raw and cooked breast fillets with the woody breast (WB) condition, in addition to evaluating the relationship between water properties and WB severity. A total of 90 breast fillets were collected and categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip loss, comp......
Optimization of a process for high fibre and high protein biscuit
Springer Science and Business Media LLC - - 2013
Biscuits are popular and convenient food products due to their ready to eat nature. Biscuits were prepared from sorghum and whole wheat flour with the addition of spirulina (Spirulina platensis) powder to produce high fibre and high protein biscuit. Levels of ingredients in biscuits such as spirulina powder, sorghum flour and guar gum were optimized using response surface methodology (RSM) for its......
Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies
Springer Science and Business Media LLC - Tập 56 - Trang 624-633 - 2018
Due to the importance of studying alternatives to reduce pepper post-harvest loss and verify the processing potential of the several cultivars/varieties available, the objective of this study was to characterize common peppers in Brazil, and to evaluate their potential for further processing into jelly form. More specifically, the most-consumed species and varieties in Brazil were investigated, th......
Ready-to-cook millet flakes based on minor millets for modern consumer
Springer Science and Business Media LLC - Tập 53 - Trang 1312-1318 - 2015
There is an increased demand among the consumers for convenient foods for various reasons. Millets such as little, proso, barnyard and ragi were explored for processing into Ready-To-Cook (RTC) millet flakes to meet the needs of modern consumers. Physico-functional and nutrient composition of RTC millet flakes were evaluated against the control (oats flakes and rice flakes). Variation in physical,......
Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs
Springer Science and Business Media LLC - Tập 59 - Trang 46-54 - 2021
Currently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure to risk factors. Functional foods may help to prevent these conditions. However, their access is more limited for the lower income population. Therefore, it is necessary to develop foods with more affordable prices. This study aimed to deve......
Influences of chitosan coatings on functional compounds of sweet cherries
Springer Science and Business Media LLC - Tập 58 - Trang 1808-1818 - 2020
In this study, sweet cherries were coated with four chitosans (1%) [two of them produced from shrimp waste from Marmara Sea in Turkey (Chitosan-1, Chitosan-2) and two of them commercially produced (Commercial-1 and Commercial-2)] which have different deacetylation degree, and molecular weight (Chitosan-1, deacetylation degree: 78.20%, molecular weight: 182 kDa; Chitosan-2, deacetylation degree: 84......
Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage
Springer Science and Business Media LLC - Tập 52 Số 10 - Trang 6415-6424 - 2015
Nutritional quality traits of raw and cooked Ark shell (Bivalvia: Arcidae): balancing the benefits and risks of seafood consumption
Springer Science and Business Media LLC - Tập 58 - Trang 3346-3356 - 2020
Biochemical composition and fatty acid profile of raw Ark shells (RA) were compared to Ark shells submitted to three different cooking methods (BA: baking in the oven; PF: pan-frying in butter and MW: cooking in a microwave). Moisture (%) was significantly higher in RA (79.66) with respect to PF (65.09), BA (48.63) and MW (47.02). Protein (mg/g of flesh) decreased significantly from 18.62 in RA to......
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