Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

Manzoor, Muhammad Faisal; Shabbir, Umair; Gilani, Syed Muneeb; Sameen, Aysha; Ahmad, Nazir; Siddique, Rabia; Ahmed, Zahoor; Qayyum, Abdul

doi:10.1590/fst.22720

Cited by 5 publications

(5 citation statements)

References 23 publications

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“…At the initiation of storage, TBA value was (0.02 ± 0.006 mg/kg) which was gradually increased to 0.05 ± 0.005, 0.07 ± 0.006, and 0.10 ± 0.007 mg/Kg) for 90 days storage. TBA number is considered as a standard marker for the determination of lipid peroxidation changes during storage (MANZOOR et al., 2021 ). According to Kirk and Sawyer ( 1991 ), the refined oil has 0.02–0.08 TBA value in a good condition while it exhibits a value of 0.1–0.2 mg malonaldehyde per Kg in badly stored oil.…”

Section: Resultsmentioning

confidence: 99%

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Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition

Javed

Jabeen

Sharif

et al. 2021

Food Science & Nutrition

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Section: Resultsmentioning

confidence: 99%

Section: Thiobarbituric Acid Numbermentioning

confidence: 99%

Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition

Javed

Jabeen

Sharif

et al. 2021

Food Science & Nutrition

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“…POV is regarded as an indicator of the primary lipid oxidation product, which can directly characterize the degree of lipid oxidation over time (Park & Kim, 2016;Manzoor et al, 2022). Figure 2B(b) showed the POV of powder at 30, 40 and 50 °C.…”

Section: Oxidative Stabilitymentioning

confidence: 99%

Compatibility characterization and storage stability of Ficus hirta Vahl. chicken soup powder during storage

et al. 2023

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Ficus hirta Vahl. chicken soup (FHV+C-S) powder is one of the most popular Chinese-style soup powders due to its high nutritional value and special flavor. In this study, infrared spectroscopy was used to investigate the compatibility between FHV and chicken after decoction, and result showed new absorption peaks (1871 and 1522 cm -1 ) generated in the mixed soup of FHV-chicken, indicating the interaction between FHV and chicken. The storage stability and shelf life of FHV+C-S powder were also estimated, and results indicated that storage temperature and time greatly influenced the acid value (AV) and peroxide value (POV) of FHV+C-S powder. The regression equations of FHV+C-S powder simulated by the first-order kinetic equation and the Arrhenius equation showed a high fit coefficient (R 2 > 0.9), and the shelf-life of the powder was predicted to be 568 days. Gas chromatography-ion mobility spectrometry (GC-IMS) was employed to analyze the changes in volatile compounds in FHV+C-S powder during storage, and results indicated the fluctuation of flavor compounds, with some decreased with storage time prolonged, such as 2-phenylethanol, hexanal, butanone, butyraldehyde, while some other increased, such as amyl alcohol, valeraldehyde, 2-octanone, 2-heptanone. This demonstrated GC-IMS as a visualized tool for flavor compounds and stability analysis.

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“…Spray drying must be light enough to prevent harming the heat-sensitive lactic acid bacteria while being effective enough to produce a powder with a moisture content below 4%, which is necessary for storage stability ( 13 ). Operating parameters for spray drying are primarily dependent on the equipment and the substance ( 14 ). The small range of potential operational parameters should be considered while optimizing spray-drying settings ( 15 , 16 ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of spray dried yogurt and its application to prepare functional cookies

Ali,

Javaid,

Tazeddinova

et al. 2023

Front. Nutr.

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IntroductionSpray-dried yogurt powder (SDYP) has shelf stability and other functional properties that improve solubility and facilitate the use, processing, packaging, and transportation of other food derivatives, such as bread and pastries on a large scale. The present research was conducted to develop SDYP and further its utilization to prepare functional cookies.MethodsYogurt was spray-dried by employing different outlet air temperatures (OAT) (65°C, 70°C & 75°C) and inlet air temperature (IAT) (150°C, 155°C & 160°C). Spray drying shows that increasing the temperature increases nutritional loss, whereas S. thermophilus culture shows resistance to the intensive heat approaches. On the other hand L. delbrueckii subsp. Bulgaricus culture was found to be significantly affected. A total of 4 treatments, including one control for the functional cookies development.Results and discussionA directly proportional relation was investigated between the increasing concentration of SDYP and baking characteristics and cookie's mineral and protein profile. Bioactive parameters like antioxidant activity of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and total phenolic content (TPC) were also affected significantly. The sensory profile shows an incline towards T0 (0% SDYP) to T3 (10% SDYP) in all attributes but starts to decline when the concentration of SDYP reaches 15%. This study suggests that by employing a certain combination of temperatures (OAT: 60°C IAT: 150°C); maximum survival of inoculated culture can be achieved, and this powder can be utilized in the development of functional cookies with enhanced sensory as well as biochemical characteristics significantly (P< 0.05).

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Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

Cited by 5 publications

References 23 publications

Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition

Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition

Compatibility characterization and storage stability of Ficus hirta Vahl. chicken soup powder during storage

Optimization of spray dried yogurt and its application to prepare functional cookies

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