Changes in chemical constituents and overall acceptability of papaya jam fortified with soya protein during storage

Pinandoyo, Dimas Bayu; Masnar, Asriadi

doi:10.22302/iribb.jur.mp.v88i1.361

Cited by 3 publications

(2 citation statements)

References 20 publications

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“…There are several preceding studies where SPC was incorporated into food products for protein fortification. The addition of SPC to sweet potato starch noodles up to 20 g/100 g improved their nutritional and culinary properties (Gbadamosi et al ., 2021), and the blending of papaya pulp and SPC (40:1 v/v) produced papaya jam with similar contents of total carotenoids, sugars, reducing sugars and soluble solids to that without SPC (Pinandoyo & Masnar, 2020). Also, protein‐fortified breads were prepared by replacing wheat flour with SPC and pea protein concentrate (PPC) up to 15 g/100 g, reporting that the bread samples made from SPC had a higher volume and a softer texture than those with PPC (Belc et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles

Yoon

Yang

Kwon

et al. 2022

Int J of Food Sci Tech

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Wheat flour was supplemented with different levels of soy protein concentrate (SPC) and applied to precooked noodles for protein fortification whose quality attributes were characterised in terms of rheology, microstructure and water mobility. The wheat flours with high levels of SPC showed lower enthalpy values and higher temperatures derived from starch gelatinisation. They also exhibited lower values of the pasting viscosity and dynamic viscoelastic parameters. The mixolab measurements demonstrated that the supplement with SPC was effective in raising the water absorption and dough stability of wheat flour. In addition, the use of SPC-supplemented wheat flours produced precooked noodles with tight and dense structures, which were confirmed by scanning electron microscopic analysis. These microstructural changes were consequently related to higher maximum resistance to extension and lower extensibility of the noodles. However, the SPC-supplemented wheat flours did not significantly affect the cooking loss of the noodles. Furthermore, three water components with different mobility were observed in the precooked noodles whose spin-spin relaxation times were distinctly reduced with increasing levels of SPC. Overall similarities in the sensory noodle attributes were detected as wheat flour was supplemented with SPC at a level of 8% (w/w).

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Section: Introductionmentioning

confidence: 99%

Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles

Yoon

Yang

Kwon

et al. 2022

Int J of Food Sci Tech

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“…Variation in moisture 6 content of blends was observed due to difference in moisture contents of selected fruits and loss of moisture from pulp during processing. There was significant (p ≤ 0.05) decrease in the mean moisture content from 16.94 to 15.90 % during 90 days of storage which might be due to utilization of free water in converting polysaccharides into monosaccharides and oligosaccharides (Pinandoyo and Mansar, 2020). Elbelazi (2015) also reported loss of moisture content of value added apple cheese due to evaporation of water.…”

Section: Resultsmentioning

confidence: 95%

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Yadav¹,

Sood²,

Bandral³

et al. 2022

JEB

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Aim: To standardize appropriate blends of jamun and bael for developing fruit cheese and its nutritional and microbial analysis during 90 days of storage. Methodology: Fruit cheese was prepared by blending jamun and bael fruit in different ratios of pulp in each treatment. The blended product was monitored regularly for 90 days of storage period at ambient conditions at an interval of 30 days. The data obtained was analysed statistically using Factorial Completely Randomized Design (CRD) at 5 % level of significance. Results: With the advancement of storage period moisture content, crude protein, ash and crude fat decreased from 16.94 to 15.90 %, 2.15 to1.72%, 0.63 to 0.52 % and 5.98 to 5.54 %, respectively. Available carbohydrates and browning showed increasing trend from 74.30 to 76.35 % and 0.483 to 0.610 (OD), respectively, during storage with highest mean available carbohydrate of 76.25 % in treatment containing 100 % jamun. Interpretation: Jamun and bael fruits can be blended to formulate fruit cheese with improved nutritional quality viz., crude protein, ash and minerals. The microbiological characteristics of prepared fruit cheese were within safe limits. The blended fruit cheese can be stored at room temperature for more than 90 days without much loss in nutritional and eating quality.

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Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production

Özbek

2023

Food Measure

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Changes in chemical constituents and overall acceptability of papaya jam fortified with soya protein during storage

Cited by 3 publications

References 20 publications

Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles

Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production

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