A Research Note OFF ON A TANGENT

Little, Angela C.

doi:10.1111/j.1365-2621.1975.tb02213.x

Cited by 285 publications

(55 citation statements)

References 2 publications

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“…4), and Hue angle (Eq. 5) values were calculated using the equations presented by Hunter (1975), Francis and Clydale (1975), Anonynous (1976), Abers and Wrostad (1979), Puppo-Ferreira (1981), and Little (1975).…”

Section: Determination Of Color Parameters Of Fresh Frozen/ Thawed mentioning

confidence: 99%

Effect of Processing Methods on Physical, Chemical, Rheological, and Sensory Properties of Okra (Abelmoschus esculentus)

Falade

Omojola

2008

Food Bioprocess Technol

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Effects of freezing/thawing, sun drying, solar drying, and foam-mat drying on physical, chemical, rheological, and sensory attributes of okra were investigated. Average poured bulk and tapped bulk densities of sun-dried, solar-dried, and foam-mat-dried okra were 800 and 950, 715 and 765, 355 and 367 kg/m 3 , respectively. Minimum and maximum porosity of sun-dried, solar-dried, and foam-mat dried okra were 55.70% and 62.60%, 50.06% and 53.30%, 60.90% and 62.87%, respectively. Sun-dried and solar-dried okra showed higher L*, a*, and chroma values than frozen/thawed and foam-mat-dried okra. Within a temperature range of 80-40°C, viscosity of fresh, frozen/thawed, foam-mat-dried, solar-dried, and sun-dried okra were 0.055-0.080, 0.055-0.075, 0.050-0.073, 0.005-0.065, and 0.005-0.022 Nsm −2 , respectively. Sensory evaluation showed no significant difference (p<0.05) between fresh, frozen/thawed, and foam-mat dried okra in color, aroma, and overall acceptability. Sun-dried and solar-dried okra were significantly poorer (p<0.05) in color, aroma, taste, and overall acceptability.

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Section: Determination Of Color Parameters Of Fresh Frozen/ Thawed mentioning

confidence: 99%

Effect of Processing Methods on Physical, Chemical, Rheological, and Sensory Properties of Okra (Abelmoschus esculentus)

Falade

Omojola

2008

Food Bioprocess Technol

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“…Approximately 150 g of crumb pieces were placed in the sample cup and color values were recorded as ''L'' (0, black; 100, white), ''a'' (Àa, greenness; þa, redness), and ''b'' (Àb, blueness; þb, yellowness). The data thus obtained were used to calculate chroma and hue angle according to the method of Little (1975), as follows:…”

Section: Hunter Color Hue and Chromamentioning

confidence: 99%

Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

Siddiq

Nasir

Ravi

et al. 2009

LWT - Food Science and Technology

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“…The CIE L*a*b* colour notation system was applied to determine the parameters L*, a* and b*; where L* indicates the luminescence (lightness), a* means the colour axis from green to red and b* the blue-yellow one. Cartesian coordinates were transformed into polar coordinates and the saturation index (r) and coloration () were calculated [25][26][27]. Green bean chlorophylls and pheophytins (n=2) were determined by spectrophotometry (Unicam 8700 UV/VIS Spectrometer) [28].…”

Section: Objective Colour Measurementsmentioning

confidence: 99%

Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)

Canet

Álvarez

Luna

et al. 2004

Eur Food Res Technol

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Results are presented of the effect of freezing followed by thawing (air and water immersion, both at environmental temperature) and cooking (traditional boiling in a covered pot) on quality profile (in terms of objective texture, colour, chlorophylls and pheophytins and sensory attributes) and structure of green beans (cv. Win). Freezing was carried out at three different rates by forced convection with liquid nitrogen vapour. Kramer shear cell (KSC) and Warner-Bratzler (WB) tests were used for objective assessment of the texture. The highest parameter values occurred in beans frozen at the highest rate and air-thawed at the slowest rate. Also, minimum alteration of the rheological behaviour of cooked beans was achieved by freezing at the highest rate. The best parameter for assessing the texture of frozen green beans after thawing and cooking was the Warner-Bratzler slope (S WB ). Coefficients of softening estimated for S WB in the thawed beans showed that the texture of the beans frozen at -24 °C was almost 4 and almost 5 times softer than that of the beans frozen at -70 °C, for air and water thawing respectively. Frozen and thawed green beans were darker than fresh control, whereas freezing prior to cooking produced lighter-coloured beans than direct cooking. The freezing rate affected colour parameters differently depending on the process that followed. When beans were thawed, increasing the freezing rate produced lighter-coloured beans, whereas when beans were cooked, increasing the rate produced darker-coloured beans. No difference was found in sensory assessments between cooked samples frozen at -24, -35 and -70 °C, which probably reflects the panellists' mixed preferences for quickly and slowly frozen samples. Scanning electron microscopy (SEM) revealed different degrees of mechanical damage to tissue structure, which accounted for the rheological behaviour of the beans.

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A Research Note OFF ON A TANGENT

Cited by 285 publications

References 2 publications

Effect of Processing Methods on Physical, Chemical, Rheological, and Sensory Properties of Okra (Abelmoschus esculentus)

Effect of Processing Methods on Physical, Chemical, Rheological, and Sensory Properties of Okra (Abelmoschus esculentus)

Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)

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