Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation

Moufle, Anne-Laure; François, Pierre-Alexis; Jamet, Julie; Karoui, Romdhane

doi:10.1007/s11947-018-2100-y

Cited by 2 publications

(3 citation statements)

References 45 publications

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“…Therefore, at 35°C, higher peak formation occurred between 400 and 500 nm due to the induction of high temperature. Moufle et al (2018), could also monitor pudding samples at two different temperatures (16 and 30°C) by using fluorescence spectra. The findings demonstrated that 30°C is the best temperature for observing quality changes.…”

Section: Resultsmentioning

confidence: 99%

“…The findings demonstrated that 30 C is the best temperature for observing quality changes. Because of this, the fluorescence spectra altered over time when fluorophore molecules such as riboflavin, MRP, and nicotinamide adenine dinucleotide degraded in the pudding structure at this temperature (Moufle et al, 2018). On the contrary, Hidalgo et al (1995) showed that furosine, an MRP, is a good indicator for age of commercial shell eggs.…”

Section: Physicochemical and Spectral Analysesmentioning

confidence: 99%

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Monitoring the quality changes and freshness assessment of eggs based on chemometrics method

Çiftçi,

Bilge,

Aytaç

2024

J Food Process Engineering

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Despite their low cost, egg mislabeling is a prevalent problem in the market, resulting in the sale of stale eggs as fresh. In this study, unlike the classical egg freshness parameters such as Haugh Unit and air cell height, UV–Visible (UV‐Vis) spectra, fluorescence spectroscopy, and pH + color properties combined chemometrics methods were used to monitor the eggs' ages. It is known that these methods are able to detect furosine formation and chemical changes during storage. To do this, the qualities of eggs were observed for 15–24 days at three different temperatures: 4°C (refrigeration temperature), 25°C (room temperature), and 35°C (abuse temperature). After conducting a pattern recognition analysis using principal component analysis (PCA), a correlation between storage days and UV–Vis spectra, fluorescence spectra, and pH + color parameters at various temperatures was created using the partial least‐squares (PLS) method. Results showed that PLS models were able to predict eggs' ages successfully. The most reliable age assessment models for eggs were obtained for UV–Vis spectra and fluorescence spectra (ex: 320 nm) of egg samples at 35°C. Real and predicted ages of eggs were presented in validation graphs of UV–Vis spectra and fluorescence spectra (ex: 320 nm) with excellent performance of R2P of 0.96 and 0.97, and root mean square error of prediction (RMSEP) of 1.08 and 0.87, respectively. This method could help food safety organizations use UV–Vis and fluorescence spectrometers at various levels of the egg supply chain as an alternative method.

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Section: Resultsmentioning

confidence: 99%

Section: Physicochemical and Spectral Analysesmentioning

confidence: 99%

Monitoring the quality changes and freshness assessment of eggs based on chemometrics method

Çiftçi,

Bilge,

Aytaç

2024

J Food Process Engineering

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“…A method to increase beneficial compounds from apricot kernel consumption is to enrich products with a high frequency of consumption (Ares, Baixauli, Sanz, Varela, & Salvador, 2009). Milk pudding, a semisolid dairy dessert, can be characterized as a suspension of deformable particles (the swollen starch granules) dispersed in a continuous medium containing milk, sucrose, protein, flavors, colorant thickeners, and gelling agents (Doublier & Durand, 2008; Moufle, François, Jamet, & Karoui, 2018). Milk pudding is frequently consumed in daily life worldwide (Ares et al, 2009; Zheng, Wu, Dai, Kan, & Zhang, 2017).…”

Section: Introductionmentioning

confidence: 99%

Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts

Yi-fang

Jiang

et al. 2021

Journal of Texture Studies

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Both the demand for functional foods and their consumption have increased rapidly in recent years. Apricot kernels, originated in China, are rich in dietary protein, fat, fiber, and exhibit high antimicrobial and antioxidant activities. The effects of the agar-gelatin ratio and milk volume on the texture of apricot kernel milk puddings were evaluated. Texture profile analysis indicated that increasing volumes of agar and milk contributed to the hardness and gumminess but reduced the cohesiveness of puddings. The pudding sample S2 (250 ml of milk, 200 ml of water, 60 g of raw apricot kernels, 30 g of sugar, 5 g of gelatin, and 2 g of agar) was ultimately determined as the essential texture matrix prototype for further development of puddings.The effects of the ratio of raw apricot kernels to roasted apricot kernels and cream content in puddings on consumer preference were determined by quantitative descriptive analysis and consumer testing. Both quantitative descriptive analysis and external preference mapping of all puddings (12 samples) indicated that the pudding sample P6 (250 ml of milk, 200 ml of water, 40 g of raw apricot kernels, 20 g of roasted apricot kernels, 40 g of cream, 30 g of sugar, 5 g of gelatin, and 2 g of agar)showed enhanced consumer acceptance. The properties driving preference for P6 were oral smoothness, overall flavor, degree of roast, and milky taste. P6 was ultimately selected as the prototype to incorporate apricot kernels for the development of functional milk puddings with fortified essential nutrients.

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Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation

Cited by 2 publications

References 45 publications

Monitoring the quality changes and freshness assessment of eggs based on chemometrics method

Monitoring the quality changes and freshness assessment of eggs based on chemometrics method

Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts

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