Effect of Processing on Color, Rheology and Bioactive Compounds
            of Different Sweet Pepper Purees

Kaur, Ramandeep; Kaur, Kamaljit

doi:10.1007/s11130-020-00824-0

Cited by 28 publications

(19 citation statements)

References 19 publications

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“…The apparent viscosities of all samples showed similar behavior as the strain rate increased, characterized by a rapid decrease in viscosity at lower strain rates followed by a slower decrease in higher strain rates. This behavior is typical of pseudoplastic fluids (Kaur & Kaur, 2020) and is explained by the rearrangement of polymeric gellan chains that occurs at higher shear rates. The results were similar to those found by Sherafati et al (2013); when evaluating the rheological aspects of carrot juice with different proportions (0.02, 0.025 and 0.03%) of low and high acylation GG (LA and HA), they also observed pseudoplastic behavior in the evaluated drink, and that the concentration of GG, heat treatment and carrot juice had a good potential to alter the flow index and the coefficient of consistency of the drink.…”

Section: Rheologymentioning

confidence: 82%

Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie

et al. 2022

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This study aimed to develop an acerola smoothie using gellan gum (GG) as a texture modifier. Samples were developed with three concentrations of GG (0.1%, 0.2%, 0.3% w/v) and a control sample (without GG). Physicochemical, rheological, and sensory properties were evaluated. The smoothie samples showed increased color intensity than the control, with a tendency to yellow and red colors. However, the hydrocolloid concentration did not affect the samples' pH values (4.13 to 4.17). GG presence favored an increase in the samples' viscosity, classified as pseudoplastic fluid. There was a reduction in vitamin C in samples with GG (422.18 to 430.49 mg/100 g), however, the values remained close to the control (448.89 mg/100 g). There was greater sensory acceptance by the sample with intermediate texture (0.2% GG), which obtained a higher frequency for the attributes "homogeneous" and "acerola flavor".

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Section: Rheologymentioning

confidence: 82%

Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie

et al. 2022

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“…In terms of wave numbers, highest peak was observed by T3 which was subjected to further analysis in comparison to fresh beetroot. The absorption spectra obtained was interpreted according to the previous studies (Kaur & Kaur, 2020;Kushwaha et al, 2018;Singh et al, 2017).…”

Section: Ftir Spectra Of Processed Beetrootmentioning

confidence: 99%

Bioactive compounds, antioxidant activity, and color retention of beetroot ( Beta vulgaris L.) powder: Effect of steam blanching with refrigeration and storage

Kaur

Aggarwal

et al. 2021

J. Food Process. Preserv.

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Beetroot (Beta vulgaris L.) was subjected to different blanching treatments, that is, T1 (hot-water blanching with cold water immersion), T2 (steam blanching with cold water immersion) and T3 (steam blanching with refrigeration) for obtaining beetroot powder. Fourier transform infrared spectroscopy was used for the evaluation of functional groups in the different blanching treatments. Fresh beetroot and the sample with maximum functional groups, that is, T3 was further used to analyze chemical

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“…The steady shear (viscosity vs. shear rate) and (shear stress vs. shear rate) experiments were conducted at shear rate ranging from 1 to 30 s −1 . The data were fitted into power model (Equation (1)) using SPSS 18.0 statistical software [19].…”

Section: Rheological Analysismentioning

confidence: 99%

Process Parameter Optimization and Characterization for an Edible Film: Flaxseed Concern

Punia

Singh²,

Trif³

et al. 2021

Coatings

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Consumer demands for biocompatible, minimally processed and eco-friendly foods have increased drastically and are currently trending. Polysaccharides derived from various plant seeds exhibiting structure conformational diversity are among such foods and used for the development of edible films. In this study, the physical properties of flaxseed, proximate characterization and rheological, mechanical and thermal features of flaxseed meal-based edible films were investigated. A development strategy worked through adding pectin + flaxseed meal to a plasticizer (glycerol) with a ratio of 7:3 w/v, whereas, in the control group, the flaxseed meal remained unaltered. The rheological results showed the non-Newtonian behavior of film-forming solutions and data were well fitted into the power law model. The developed film (flaxseed + pectin) was slightly brownish and exhibited a transparency of 17.78, which is clear enough to be used as see-through packaging material, whereas the control sample had a transparency of 38.25, indicating its fair transparency. The water vapor permeability of the test sample was also beneficial (0.992 g/cm2/24 h) and was competitively close to the control (0.981 g/cm2/24 h). The developed blended films were 98–99% soluble in water and acid, indicating their usefulness when applied as a coating. The mechanical properties, tensile strength and elongation value of the test sample were less than the control. This study will be helpful in the development of a novel biodegradable film for extending the life of different foods.

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Effect of Processing on Color, Rheology and Bioactive Compounds of Different Sweet Pepper Purees

Cited by 28 publications

References 19 publications

Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie

Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie

Bioactive compounds, antioxidant activity, and color retention of beetroot ( Beta vulgaris L.) powder: Effect of steam blanching with refrigeration and storage

Process Parameter Optimization and Characterization for an Edible Film: Flaxseed Concern

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