Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

Pandiselvam, R.; Tak, Yamini; Olum, Emine; Sujayasree, O. J.; Tekgül, Yeliz; Koç, Gülşah Çalışkan; Kaur, Manpreet; Nayi, Pratik; Kothakota, Anjineyulu; Kumar, Manoj

doi:10.1111/jtxs.12643

Cited by 68 publications

(53 citation statements)

References 143 publications

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“…e texture of the pasta is a key factor in judging the overall quality of the pasta. When compared to the sensory approach of texture, the texture analyzer is more relevant and recommended [11,44,45]. In uncooked pasta, firmness increased significantly (p < 0.05) from 1.08 to 1.51 kgf (Table 6) as the incrimination level of WGJ enhanced from 0 to 100%.…”

Section: Textural Attributesmentioning

confidence: 99%

Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Bawa

Singh

Brar

et al. 2022

Journal of Food Quality

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Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate of 33, 66, and 100% by replacing water during the mixing process of pasta. The samples were assessed by cooking quality, proximate composition, antioxidant properties, color, texture attributes, and sensory evaluation. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were performed. Incorporation of WGJ significantly ( p < 0.05 ) decreased the optimum cooking time of pasta, whereas water absorption capacity was increased. Cooking loss in pasta increased from 2.89 to 3.21% with increasing levels of WGJ from 33 to 100%. The addition of wheatgrass juice to pasta improved the nutritional and antioxidant profile significantly ( p < 0.05 ), as evidenced by increases in protein, phenolics, flavonoids, chlorophyll, and antioxidant activities (FRAP, DPPH, and ABTS). The incorporation of wheatgrass juice reduced the L value, whereas a ∗ of the pasta enhanced gradually. With the addition of WGJ, the stiffness and hardness of the pasta changed dramatically. FTIR spectra validated the existence of bioactive compounds and chlorophyll pigments in pasta. Sensory data revealed that pasta containing 100% of WGJ was acceptable with the highest overall acceptability score of 7.72.

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Section: Textural Attributesmentioning

confidence: 99%

Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Bawa

Singh

Brar

et al. 2022

Journal of Food Quality

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“…It also helps in reducing the transportation, storage and packaging costs of processed food. The different forms of foods, such as whole, sliced, shredded, cubes, puree, and juices, are dried using several drying techniques (Jeevarathinam et al, 2021; Pandiselvam et al, 2021). The food powders are more feasible and have many advantages over their fresh produce in areas such as shelf‐life, handling, mixing, storage, transport (logistic expenditures), packaging, consumption, digestion, usage area (cosmetics, food, animal feed, colorant, etc.…”

Section: Introductionmentioning

confidence: 99%

“…), etc. In addition, the food powder can be used as a food colorant and additive in numerous food formulations (Çalıs ¸kan Koç, 2021; Çalıs ¸kan Koç & Dirim, 2017Tekgül et al, 2015). In commercial applications, the most commonly used drying methods for obtaining food powders are drum, spray, and freeze-drying.…”

Section: Introductionmentioning

confidence: 99%

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Koç

Tekgül

Yüksel

et al. 2022

J Surfact & Detergents

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Foam-mat drying is an alternative dehydration technique to tray, drum, freeze, and spray drying. Foam-mat drying can be used to obtain high-quality powders from fruit juices and other heat-sensitive food products which are difficult to dry using traditional drying techniques. In foam-mat drying, the product to be dried is first converted into a stable foam by whipping, bubbling, or shaking in the presence of a foaming agent and foam stabilizer. The foam has been significantly increased the surface area of the product and thereby decreasing the time, temperature, and cost needed for drying. The selection of a foaming agent, foam stabilizer, foaming technique, and drying method is crucial in determining the final quality of the dried product. Due to its simplicity, faster drying, cost-effectiveness, and improved product quality, foam-mat drying is getting attention from researchers and industrialists worldwide. In this context, this review aims to present an overview of the recent advances in foam-mat drying along with its cost economics and industrial potential.

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“…These properties give an idea about the food at the beginning and determine the consumer choice and acceptability of foods. The visual perception of texture is closely related to the appearance of foods (Pandiselvam et al, 2021). The properties of sensory texture are related to the mechanical and rheological properties of the products (Aslam et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the impact of UV radiation on rheological and textural properties of food

Pandiselvam

Gök

Yüksel

et al. 2022

Journal of Texture Studies

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Demand for healthy, safe, and high‐quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV‐C light (200–280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV‐C‐irradiated samples due to the low penetration of UV‐C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV‐C radiation on the rheology and textural properties of food products.

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Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

Cited by 68 publications

References 143 publications

Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Evaluation of the impact of UV radiation on rheological and textural properties of food

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