Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips

Evaluation of physicochemical, antioxidant, antibacterial activity, and sensory properties of watermelon rind candy

“…However, higher osmotic concentrations showed a considerable increase in the L* value. Also, the L* value for dehydrated watermelon rind samples increased significantly after the osmotic process [ 81 ]. The b* values for dehydrated watermelon rinds were slightly increased with increasing temperature.…”

“…According to Athmaselvi et al [ 26 ], the watermelon rind contains approximately 95% water, which makes it vulnerable to deterioration. Therefore, it is vital to minimize the moisture content for the production of longer shelf-life by-products from watermelon rind [ 81 ]. Also, considering that the rind covers the about one-third total weight of this fruit and contains a significant amount of nutrients (protein, carbohydrate, fiber, and phenolic compounds [ 27 , 28 ], it is required to utilize watermelon rinds in the formulation of various food products.…”

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt

“…Using a hedonic method on a 5-point scale, they assessed the organoleptic characteristics, taste, and appearance of the yogurt samples that were stored at both 4 and 25 °C. ( Rezagholizade-shirvan et al, 2023 , Rezagholizade-shirvan et al, 2023 ) The evaluators ranked each sample from excellent to very unfavorable (1–5) during sensory evaluations conducted on the first, seventh, fourteenth, and twenty-first days. All samples were compared with each other in this process.…”

Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics

“…Although nitrite performs these tasks well, it is important to minimize the intake of these substances in the diet due to the formation of mutagenic and carcinogenic nitrous compounds ( Chamandoost et al, 2016 ; Yazdanfar et al, 2023 ). Spices and herbs are excellent sources of natural antioxidants and can serve as a great alternative to conventional synthetic antioxidants ( Altememy et al, 2022a ; Altememy et al, 2022b ; Bahmani et al, 2022 ; Darvishi et al, 2022 ; Falahi et al, 2019 ; Kovsari et al, 2024 ; Manzoor et al, 2022 ; Rezagholizade-Shirvan et al, 2023 ; Saki et al, 2023 ; Saki et al, 2022 ; Shahzamani et al, 2023 ).…”

“…It is known that the antimicrobial activity of essential oils in food systems is reduced compared to the laboratory environment due to the presence of fats, carbohydrates, proteins, and salt, and different pH values. Therefore, larger amounts of these compounds need to be used in food systems, which can alter the sensory characteristics of the product ( Abdi-Moghadam et al, 2023 ; Alirezalu et al, 2019 ; Darvishi et al, 2022 ; Rezagholizade-Shirvan et al, 2023 ; Rezagholizade-shirvan et al, 2023a ; Rezagholizade-shirvan et al, 2022 ; Sadighara et al 2016 ; Shokri et al, 2023 ).…”