Evaluation of sensory acceptability and storage stability of frozen carrot based dessert

Saxena, Tanushree Maity; Raju, P. S.; Bawa, A. S.

doi:10.1007/s13197-011-0605-8

Cited by 6 publications

(3 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cano et al 18 offer a plausible explanation for such a decrease: Various enzymatic behaviors and an increase of specific polyphenoloxidase are most likely responsible for an ;75% decrease in lycopene content of frozen papaya slices. Similar results were observed in total carotenoid content in halwa by Saxena et al 19 and in tomatoes by Urbanyi and Horti. 20 Most likely, it is due to the fact that enzymes are active during the thawing period and that these enzymes contribute to the carotenoid degradation.…”

Section: Resultssupporting

confidence: 88%

Real-Time Monitoring of Lycopene Content in Tomato-Derived Products during Processing: Implementation of a Novel Double-Slit Raman Spectrometer

Køcks

Banke²,

Madsen³

et al. 2013

Appl Spectrosc

View full text Add to dashboard Cite

Lycopene is a very attractive antioxidant associated with cancer prevention in humans. Therefore, it is important to develop new analytical methods that allow for differentiation of food production streams that contain various antioxidant concentrations. The lycopene content in tomato juice, an intermediate between raw tomatoes and the final tomato paste product, was monitored on-line for 46 days at a production plant with a novel, patented double-channel Raman setup. The setup comprises a double-channel mini spectrometer placed in a fixed optical setup, and for each measurement there are two slightly shifted Raman spectra on the x-axis that opens up for additional data processing. The prototype was constructed specifically for 532 nm excitation with no moving parts, and it was designed to optimize each part for the rest of the system. That was the first step toward an integrated optical in-line process analytical solution for industry. As proof of concept, the developed prototype was able to perform a real-time differentiation of the normal and medium to high lycopene content in tomato juice. A correlation factor for double-channel measurements was compared with a correlation factor for background-corrected single-channel measurements by correlating with high performance liquid chromatography reference measurements (1-20 mg of lycopene per 100 g of wet sample). The latter gave a slightly better correlation for the specific application (R(2) = 0.76), acceptable for proof of concept. Real-time information is extremely valuable for the tomato processing plant, mainly because it can be used for improved differentiation of high lycopene content tomato paste to ensure a higher product price. In addition, the developed process analytical technology solution allows for differentiated payment of the tomato farmers based on the lycopene content in their crops.

show abstract

Section: Resultssupporting

confidence: 88%

Real-Time Monitoring of Lycopene Content in Tomato-Derived Products during Processing: Implementation of a Novel Double-Slit Raman Spectrometer

Køcks

Banke²,

Madsen³

et al. 2013

Appl Spectrosc

View full text Add to dashboard Cite

show abstract

“…Nethertheless, because of their very perishable nature harvested yams must be consumed within a few weeks or processed adequately [8]. To overcome the storage problems, more and more studies are being conducted on frozen food because of the increased desire for convenience in terms of time and energy required for final food preparation for the consumer [9]. In addition, cold storage has many advantages.…”

Section: Introductionmentioning

confidence: 99%

Browning Prevention and Sensory Evaluation of Frozen Yam Slices (Dioscorea cayenensis-rotundata Cv Kponan) of Côte D’Ivoire

Coulibaly

Degbeu

Bekoin

et al. 2019

AFSJ

View full text Add to dashboard Cite

Aim: To prevent enzymatic browning during the freezing of yam slices of the Kponan variety (Dioscorea cayenensis-rotundata). Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Food Biochemistry and Tropical Products Technology Laboratory (BATPTL), University of Nangui Abrogoua, Abidjan, Côte d’Ivoire, between August and December 2018. Methodology: For this purpose, yam slices were either pretreated with a natural agent (lemon juice solution at different pH) or pretreated and blanched (85 °C for 2 min) and then packed in plastic bags and kept in the freezer at -18°C over a period of 4 weeks. Polyphenoloxidase and Peroxidase activities, Dry matter, rate of browning and sensory attributes of yam slices were determined. Results: The results showed a decrease in polyphenoloxidase and peroxidase activities regardless of the treatment. The largest decreases in activity were observed in yam slices that were both pretreated and blanched compared to the control (about 53.49% decrease in the specific activity of the PPOs and 51.46% of POD). The combination of pretreatment and blanching also resulted in lower dry matter yam slices compared to pretreated slices only. After 1 month of storage in the freezer, the lower rates of loss (browning) were recorded for the slices of yams that were both pretreated and blanched compared to the other methods which had very high losses. The pretreated and blanched slices had high dry matter content. The sensory profile of slices processed by the combined technique after one month of freezing had a good appreciation for all sensory characteristics of yam. Conclusion: In order to have a good product, the combined method is recommended for better freezer storage of yam slices.

show abstract

“…Data correlating sugar composition and sensory characteristics will assist manufacturers in producing baked sweet potatoes with better quality. The results of this sensory study can additionally be used to predict the overall acceptability (Saxena et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Chan

Chiang

Lai³

et al. 2012

J Food Sci Technol

View full text Add to dashboard Cite

The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r00.69, p<0.01), sweetness was determined as the most important factor determining the overall acceptability of baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.

show abstract

Evaluation of sensory acceptability and storage stability of frozen carrot based dessert

Cited by 6 publications

References 13 publications

Real-Time Monitoring of Lycopene Content in Tomato-Derived Products during Processing: Implementation of a Novel Double-Slit Raman Spectrometer

Real-Time Monitoring of Lycopene Content in Tomato-Derived Products during Processing: Implementation of a Novel Double-Slit Raman Spectrometer

Browning Prevention and Sensory Evaluation of Frozen Yam Slices (Dioscorea cayenensis-rotundata Cv Kponan) of Côte D’Ivoire

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Contact Info

Product

Resources

About