Assessment of shelf-life of cookies formulated with clove extracts using electronic nose Estimation of rancidity in cookies

Chatterjee, Debasmita; Bhattacharjee, Paramita; Lechat, Hervé; Ayouni, Fatma; Vabre, Valerie

doi:10.1109/icsenst.2012.6461709

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…LLCM was used to prepare drop cookies as a replacement of butter in the dough preparation ingredients. Cookies were prepared in accordance with the method described by Chatterjee, Bhattacharjee, Lechat, Ayouni, and Vabre (), with few modifications. The ingredients were (wet basis, w/w of dough) wheat flour (50%), powdered sugar (20%), vegetable fat (20%), butter/copra/LLCM (2%), milk powder (2%), ammonium bicarbonate (0.8%), table salt (0.6%), sodium bicarbonate (0.3%), lecithin (0.3%), and water (4.0%).…”

Section: Methodsmentioning

confidence: 99%

Reduction of lauric acid in coconut copra by supercritical carbon dioxide extraction: Process optimization and design of functional cookies using the lauric acid‐lean copra meal

Ghosh

Bhattacharjee

Poddar-Sarkar

2016

J Food Process Engineering

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Lauric acid, the principal saturated fat in coconut copra, was extracted using supercritical carbon dioxide (SC-CO 2 ) to obtain "lauric acid-lean copra meal." Fatty acid methyl ester gas chromatograph (FAME-GC) analysis of oil recovered from copra meal by Soxhlet extraction, showed highest reduction in lauric acid (78.16%), post SC-CO 2 extraction of 20 g ground copra (particle size (d p ) of 0.42 mm) at 508C, 40 MPa and 55 min of extraction at a flow rate of 1 L/min of gaseous CO 2 . At these extraction conditions, the solubility of lauric acid in SC-CO 2 was found to be the highest. A correlated Chrastil equation was also developed for the determination of solubility of lauric acid in SC-CO 2 at different temperature-pressure regimes. Functional cookies designed with lauric acidlean copra meal as a replacement of butter, showed high sensory appeal, low oxidation and appreciable antioxidant potency.

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Section: Methodsmentioning

confidence: 99%

Reduction of lauric acid in coconut copra by supercritical carbon dioxide extraction: Process optimization and design of functional cookies using the lauric acid‐lean copra meal

Ghosh

Bhattacharjee

Poddar-Sarkar

2016

J Food Process Engineering

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“…In addition to microbial quality, e-nose can also determine the oxidative stability of baked products. Chatterjee et al (2012) used Fox and Heracles e-nose systems to determine the shelf-life of cookies prepared with and without clove extracts. Both systems were able to differentiate rancid cookies from fresh cookies.…”

Section: Electronic Nosementioning

confidence: 99%

“…Chatterjee et al. (2012) used Fox and Heracles e‐nose systems to determine the shelf‐life of cookies prepared with and without clove extracts. Both systems were able to differentiate rancid cookies from fresh cookies.…”

Section: Applications Of Nondestructive Techniques In the Bakery Indu...mentioning

confidence: 99%

Innovations in nondestructive assessment of baked products: Current trends and future prospects

Olakanmi,

Bharathi,

Jayas

et al. 2024

Comp Rev Food Sci Food Safe

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Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw and processed foods, the challenge lies in determining the most fitting solution for diverse products, given that each method possesses its unique strengths and limitations. This comprehensive review focuses on baked goods, wherein we delve into recently published literature on cutting‐edge nondestructive methods to assess their feasibility for Industry 4.0 implementation. Emphasizing the need for quality control modalities that align with consumer expectations regarding sensory traits such as texture, flavor, appearance, and nutritional content, the review explores an array of advanced methodologies, including hyperspectral imaging, magnetic resonance imaging, terahertz, acoustics, ultrasound, X‐ray systems, and infrared spectroscopy. By elucidating the principles, applications, and impacts of these techniques on the quality of baked goods, the review provides a thorough synthesis of the most current published studies and industry practices. It highlights how these methodologies enable defect detection, nutritional content prediction, texture evaluation, shelf‐life forecasting, and real‐time monitoring of baking processes. Additionally, the review addresses the inherent challenges these nondestructive techniques face, ranging from cost considerations to calibration, standardization, and the industry's overreliance on big data.

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Electronic Nose Setup for Estimation of Rancidity in Cookies

Chatterjee

Bhattacharjee

Lechat

et al. 2013

Sensing Technology: Current Status and Future Trends II

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Assessment of shelf-life of cookies formulated with clove extracts using electronic nose Estimation of rancidity in cookies

Cited by 5 publications

References 18 publications

Reduction of lauric acid in coconut copra by supercritical carbon dioxide extraction: Process optimization and design of functional cookies using the lauric acid‐lean copra meal

Reduction of lauric acid in coconut copra by supercritical carbon dioxide extraction: Process optimization and design of functional cookies using the lauric acid‐lean copra meal

Innovations in nondestructive assessment of baked products: Current trends and future prospects

Electronic Nose Setup for Estimation of Rancidity in Cookies

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