In this study, we compared the content of nutritional indicators including lipid, moisture, pH, protein, and ash between original and Butterfly Pea cupcake baked at 170°C for 20 minutes. Moreover, the sensory properties of Butterfly Pea cupcake favorite also are determined. There was an increase in the content of moisture, protein compared with those of the control cupcake, reaching 22.12 ± 1.87 and 3.69 ± 0.51, respectively. In contrast, the level of pH, ash, and lipid witnessed marginal decreases, reaching 7.08 ± 0.54, 1.01 ± 0.21, 12.10 ± 2.77 respectively. Notably, the Butterfly Pea cupcake had anthocyanin content of 2.58 ± 0.06 mg/L, which accounted for 41.82 ± 0.92% retention. The ability to decompose anthocyanin biological compounds is lower than 60%. The slight green color is determined to be influenced by the pH factor in the dough environment.
This study aims to investigate the effect of xanthan gum and carboxymethylcellulose on physical and chemical qualities of green asparagus juice. We adopted the surface-response method and the CCD experiment design with respect to three response variables including stability, viscosity and colour of the product. It was revealed that both xanthan gum and carboxymethylcellulose concentrations are both positively correlated with viscosity and stability of the product. In addition, the coefficient of the interaction of xanthan gum and carboxymethylcellulose was not significant (p < 0.05). In sensory evaluation, both carboxymethylcellulose and xanthan gum were found to be influential on product state. However, hydrocolloid concentration effects were not profound on perceived product colour and odour.
Snakeskin gourami (Trichogaster pectoralis) is one of the most common fish in paddy field and river in Vietnam. It lives in waters at low dissolved oxygen and high organic accumulation. It has a high meat yield and favouritely consumed as dried fish in Vietnam. Farming area of snakeskin gourami has been opened dramatically in recent years. Therefore, it’s necessary to have an appropriate processing and preserving approach to accelerate its commercial value in local and international markets. Objective of the present study focused on the different aspects such as ethanol treatment to eliminate fishy ordor; addition of salt, sorbitol, as well as dry temperature that affected to to water activity (aw), microbial load (coliform, cfu/g), sensory score of dried snakeskin gourami (Trichogaster pectoralis). Shelf-life of the dried product was also evaluated during preservation. Results showed that 40% ethanol at ratio 20:80 for primary treatment; 2.0% of salt soaking; 1.0% of sorbitol addition; 46°C of drying were appropriate to maintain water activity (aw=0.65). By preserving under vacuum in PA bag, the dry-salted snakeskin gourami still extended the product shelf-life for 12 months without any deterioration.
White shrimp (Litopenaeus vannamei) is a very important food due to high protein content and nutritional value. Galanga (Alpinia galanga) is highly evaluated as their specific flavor and aroma as well as plenty healthy effects. Fermentation is considered as a common approach in food storage; it contributes an essential duty in improvement of nutritional and functional characteristic of foodstuff. Pickled shimp has good source of peptides and amino acids. Therefore, objective of this research focused on different chemical/ technical aspects such as the effect of NaCl, CaCl 2 , sugar and ethanol concentration used for primary treatment; galangal ratio mixing with shrimp, fermentation temperature and time influencing to the amino acid content, pH, water activity and sensory characteristics galangal-pickled shrimp. Results revealed that 15% of NaCl, 2.0% of CaCl 2 , 10% of sucrose, 8% of ethanol addition together with 10% sliced galangal in shrimp mixture; fermentation at 28 o C for 28 days, the final galangal-pickled shrimp had the good a pleasant taste and appearance. This delicious pickled shrimp was highly welcomed by customers.
Roselle calyces (RC) are a valuable crop for export and manufacture of a typical drink in Vietnam. The RC is widely applied as a natural colorant in different fields such as food and pharmaceutical industries. The objective of this research was to determine the effect of extraction parameters on the nutritional value and sensibility of cupcake added with RC. Examined indicators included lipid, moisture, pH, protein, and ash. Moreover, the sensory properties of cupcakes formulated with Roselle calyces extract were also determined. Compared with the control cupcake, the RC-added cupcake exhibited higher content of moisture, protein, and ascorbic acid, achieving 30.16 ± 0.25, 2.76 ± 0.07 and 37.65 ± 0.64 respectively. In contrast, the level of pH, ash, and lipid experienced a marginal drop, achieving 7.02 ± 0.25, 1.05 ± 0.13 and 14.78 ± 1.01 respectively. Moreover, the Roselle cupcake had 3.74 ± 0.02 mg/L anthocyanin content. The percentage of retention of anthocyanin content at 180°C for 20 minutes was 60.53 ± 0.48. RC cupcakes have high sensory scores (P<0.05) comparing with control RC cupcakes. RC cupcake can be a functional food which has a cost- effective advantage.
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