Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

Granato, Daniel; Castro, Inar Alves de; Piekarski, Flavia Vilas Boas Wiecheteck; Benincá, Cristina; Masson, Maria Lúcia

doi:10.1590/s1516-89132011000100020

Cited by 13 publications

(6 citation statements)

References 29 publications

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“…[12] 2.3 Texture and color analysis L or lightness, b or yellow-blue and a or green-red values, ∆E or the net difference in color, hue and chroma were estimated following by Granato et al, 2010. [13] The analysis of textural parameters was accompanied by Omolola et al, 2015 process with the P5 probe and the TA.HD Plus Texture Analyzer, USA. [14] The probe was allowed to penetrate at a speed of 25 mm/s and the sample was placed over stainless steel (SS-305) platform with a hole at the center (1.25 cm diameter).…”

Section: Nutritional Analysismentioning

confidence: 99%

Comparative Classification Efficiency of Self-organizing Map, Principal Component Analysis, and Hierarchical Cluster Analysis for Normal Dairy and Differently Pineapple Fortified Rasgulla

Sarkar¹,

Salauddin²,

Hazra³

et al. 2020

ES Food Agrofor.

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Rasgulla, the popular Indian dairy-based dessert, was fortified by using pineapple to improve its nutritional and different physical parameters like color, texture and sensory attributes. Being a highly nutritious, palatable fruit with excellent flavor and visual color characteristics, pineapple fortification provides an edge over normal dairy rasgulla. Comparative analysis of nutritional, X-ray diffraction, texture and sensory characteristics for normal rasgulla sample and pineapple with different drying process (pulp (PP), convective (PH), microwave (PMW), microwave convective (PMWC), and freeze-dried (PF)) fortified rasgulla samples were done. PH was found with maximum carbohydrate (40.60±2.04) and minimum protein content (5.91±0.95). PMWC was found with the maximum total color difference (ΔE = 48.79±3.33). Pineapple fortification did not alter the crystal characteristics of the rasgulla samples. Normal rasgulla showed the lowest hardness value while PMWC was the hardest one. The results obtained from the analysis were further comparatively segregated with the help of principal component analysis, hierarchical cluster analysis and self-organizing map to optimize the analysis frequency towards a more accurate result. It was found that more or less the same trends in results were obtained by all three analysis tools. It can be concluded that machine learning-based self-organizing map can be more sophistically used for classification between different parameters even in case of complex non-linear problems also. Among the entire samples microwave, convective dried pineapple rasgullawas found to be the best in terms of all the observed parameters.

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Section: Nutritional Analysismentioning

confidence: 99%

Comparative Classification Efficiency of Self-organizing Map, Principal Component Analysis, and Hierarchical Cluster Analysis for Normal Dairy and Differently Pineapple Fortified Rasgulla

Sarkar¹,

Salauddin²,

Hazra³

et al. 2020

ES Food Agrofor.

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“…These factors are responsible for reduced shelf life of the roots under environmental conditions, which is only around 7 days (Manrique and Párraga 2005;Lachman et al 2003). The seasonality and perishability of the root render it essential to create processes to prolong its stability and availability (Scher et al 2009;Granato et al 2011). Dehydration is one of the most viable alternatives for it considerably reduces water activity, thus minimizing physical, chemical, and microbiological changes during storage of perishable foods (Hatamipour et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

Franco

Ellendersen

Fattori

et al. 2015

Food Bioprocess Technol

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Yacon juice and concentrated yacon juice were added with an ovalbumin or emulsifier in order to form foams which were subjected to different whipping times according to a 2 2 factorial design. After formation of the foams, their density, overrun, physical stability, yield stress, and structural microscopy were assessed. The data analysis obtained by response surface methodology was able to identify that the concentration of the foaming agent together with the time of air incorporation led to reduced density, increased expansion and air volume fraction, and physical stability of the product. Foams formed with the addition of an ovalbumin showed higher yield stress values than those added with an emulsifier. During the resting period, the yield stress was reduced for both foaming agents. By analyzing the images of the foams, it was found that the greater the number of air bubbles present, the smaller their diameter, a behavior affected by the resting time. Foams formed with higher concentrations of foaming agent and longer whipping times showed the most desirable characteristics for the purpose of foam mat drying.

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“…L. plantarum has been identified as a strong homolactic fermenter of food substrates ( 47 ). Dark colors in foods negatively affect the consumer acceptability of food products ( 48 ). Despite the color modifications during fermentation, the color change in the smoothies fermented with combined starter is still comparable to the non-fermented at 2 days of fermentation.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

et al. 2021

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In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). The physicochemical parameters [pH, total soluble solids (TSS), and color], total phenols, and carotenoid contents of the smoothies fermented for 48 h and stored for 7 days at 4°C were compared with the unfermented (control) smoothies. Results indicated that LAB fermentation reduced the pH from 3.56 to 2.50 after 48 h (day 2) compared with the non-fermented smoothie at day 2 (pH 3.37). LAB strain L75 significantly reduced the TSS content of the smoothies to 13.06°Bx after 2 days of fermentation. Smoothies fermented by L75 showed overall acceptability after 7 days of storage compared with the non-fermented puree on day 0. The LW64 + 75 significantly reduced the color change (ΔE), which was similar to the control. L75 increased the phenolic content, and W64 enhanced the total carotenoid content of the smoothies after 2 days of fermentation compared with other treatments. The use of an in vitro model simulating gastrointestinal (GI) digestion showed that fermentation with L75 improved the total phenol recovery by 65.96% during the intestinal phase compared with the control. The dialysis phase mimicked an epithelial barrier, and 53.58% of the recovered free soluble are bioavailable from the L75 fermented smoothies compared with the control. The antioxidant capacity of dialyzable fraction of the L75 fermented smoothie was significantly higher than that of the control and smoothies fermented with W64 or LW64 + 75.

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Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

Cited by 13 publications

References 29 publications

Comparative Classification Efficiency of Self-organizing Map, Principal Component Analysis, and Hierarchical Cluster Analysis for Normal Dairy and Differently Pineapple Fortified Rasgulla

Comparative Classification Efficiency of Self-organizing Map, Principal Component Analysis, and Hierarchical Cluster Analysis for Normal Dairy and Differently Pineapple Fortified Rasgulla

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

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