Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks

Dueik, V.; Marzullo, C.; Bouchon, Pedro

doi:10.1016/j.lwt.2012.05.011

Cited by 28 publications

(14 citation statements)

References 19 publications

(34 reference statements)

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“…In Figure 4 (A), the variation of the texture (hardness) with respect to the three axes (∆T, P and t) is observed, which is between the intense blue (low values) and deep red (high values). The texture of the product, presented desirable values at low process pressures, coinciding with results of (30). It also should be noted that the treatments evaluated and those with greater overall sensory acceptance recorded instrumental values between 6.4 and 9.2 N. In Figure 4 (B), the texture variation based on cuts in the variables ∆T, 15, 40, 65 and 90° C and time 180, 230, 310 and 470 seconds is presented, which shows that for values above about 90ºC ∆T and 310 s time relatively low values of texture (hardness) occurs, with pressure affecting these values in a very mild way.…”

Section: Optimization In the Process Of Deep Friyingsupporting

confidence: 82%

Effect of Process Variables in the Production of Fried Green Plantain in Vacuum

Chávez-Salazar

Galeano

Martinez-Hernandez

2017

Vitae

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Background: This article technology deep frying green plantain was evaluated. Objectives: To optimize the process of deep frying in the production of green banana slices and set the association in terms of the quality parameter: texture; from the point of sensory and instrumental view. Methods: Was used as a raw material banana green maturity, variety (Dominico Harton) and a mixture of refined vegetable oils from soybeans and palm olein with antioxidant (TBHQ). For the evaluation of the process we worked with various pressure ranges, driving force (∆T) and time; selecting maximum and minimum for these process variables (10-79kPa) values (13-113°C) and (57-663s) respectively. For the analysis of the response variables (moisture content, fat content and texture "hardness") officially sanctioned AOAC methods and protocols in the case of the texture were used. Looking for the best frying conditions, an analysis of response surface optimization process was performed. Results: saddle points were obtained on optimization analysis of the three response variables. A higher time of 550s and between 40 and 80°C, and times 200 to 500s and ∆T 80 to 100°C, zones of influence of moisture content with a value of 0.25% occurred. For the fat content was observed that values below about 20°C and 200s of time and pressures greater than 55kPa, begin to generate relatively low values. Regarding the hardness, treatments 7 and 11 were the most accepted sensorially. Conclusions: The moisture content did not depend on the pressure variable in the process, only the driving force and time altered the outcome of this variable. Considering the sensory evaluation, it was concluded that the desired value for the moisture content was 0.25%, to the fat content values were between 31 and 36%, and hardness between 6.4 and 9.2N.

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Section: Optimization In the Process Of Deep Friyingsupporting

confidence: 82%

Effect of Process Variables in the Production of Fried Green Plantain in Vacuum

Chávez-Salazar

Galeano

Martinez-Hernandez

2017

Vitae

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“…Previously Aw of 0.44 for carrot snacks have been reported with desired microbiological stability (Adams et al, 1997). Similar Aw of 0.44 had shown improves crispness (Dueik et al, 2013).…”

Section: Water Activitymentioning

confidence: 66%

Whole Grain Gluten-Free Vegetable Savory Snacks

Kahlon¹,

Avena‐Bustillos²,

Chiu³

et al. 2014

JFR

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Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ≤ 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.

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“…Very crispy snacks with Aw of 0.21–0.27 have been observed by Katz and Labuza (1981). Carrots snacks with Aw of 0.44 were reported to have desired crispness and antimicrobial stability (Adams and Moss, 1997; Dueik et al, 2013). …”

Section: Resultsmentioning

confidence: 99%

Sensory evaluation of gluten-free quinoa whole grain snacks

Kahlon¹,

Avena‐Bustillos

Chiu

2016

Heliyon

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Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed to have wound healing potential. All the snacks contained 6% corn oil and 2% salt. Snack dough was prepared using 120 mL water for 100 g dry ingredients. About 20 g of snack dough was placed on center of preheated KrumKake Express Baker and cooked for 2 min. Seventy in-house volunteers judged Color/Appearance of Quinoa, Quinoa-Cayenne Pepper and Quinoa-Ginger snacks significantly (p ≤ 0.05) higher than Quinoa-Turmeric snacks. Odor/Aroma of Quinoa-Ginger snacks was significantly higher than other snacks tested. Texture/Mouth-feel of Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric snacks was similar and significantly higher than Quinoa snacks. Taste/Flavor and Acceptance was similar in four kinds of snacks tested. Water activity of all the snacks tested ranged from 0.41–0.55 suggesting that these snacks were crispy with good antimicrobial stability. These snacks would be quite filling due to their expansion of 2.6–3.1 times due to high porosity. Acceptance of snacks tested was Quinoa 79%, Quinoa-Cayenne Pepper 77%, Quinoa-Ginger 73% and Quinoa-Turmeric 70%. These snacks contained only 3–4 ingredients and could be made in any house kitchen or commercial production. Acceptance of 70–79% is very desirable. These healthy nutritious gluten-free quinoa snacks offer choice for all including vegetarians and individuals hypersensitive to gluten.

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Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks

Cited by 28 publications

References 19 publications

Effect of Process Variables in the Production of Fried Green Plantain in Vacuum

Effect of Process Variables in the Production of Fried Green Plantain in Vacuum

Whole Grain Gluten-Free Vegetable Savory Snacks

Sensory evaluation of gluten-free quinoa whole grain snacks

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