Physico-chemical properties and food utilization possibilities of RF-treated mustard seed

Cserhalmi, Zs.; Márkus, Zs.; Czukor, B.; Baráth, Ákos; Tóth, Marcell

doi:10.1016/s1466-8564(00)00028-x

Cited by 23 publications

(10 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, relative to those of the untreated soybean protein, the emulsifying properties of soybean protein isolates under conventional thermal treatment were markedly decreased. Previous studies also verified that the emulsifying properties of mustard seed flour under RF treatment were similar to those of untreated mustard seed flour (Cserhalmi et al ., ). According to Armstrong (Armstrong, ), the emulsifying properties of soybean proteins treated using microwave were superior to those of hot water processing.…”

Section: Resultsmentioning

confidence: 97%

Inactivation of lipoxygenase in soybean by radio frequency treatment

Jiang

Wang

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Polyunsaturated fatty acids are oxidised to generate beany flavour under catalysis of lipoxygenase (LOX). Using conventional thermal treatment to inactivate LOX lead to a serious nutritional and functional loss in soybean products due to the prolonged exposure to the high‐temperature environment. Radio frequency (RF) is a different type of heating technology that sample is heated inside and outside at the same time with deep penetration. RF treatment was proposed to process soybean to rapidly inactivate LOX while remaining the quality and functional properties of soybean product. The results showed that the inactivation rate of LOX subjected to RF treatment for 210 s was 94.30%, as compared with 3.08% under conventional thermal treatment (110 °C) for the same duration. Functional properties of soybean protein isolate (SPI) after RF treatment were much higher than that of SPI with conventional thermal treatment. Analysis of the volatile compounds of soy milk indicated that the relative concentration of hexanal decreased from 521 to 116 μg L−1 and that of 1‐hexanol decreased from 271 to 6.99 μg L−1. Therefore, RF treatment could better improve the sensory properties of soy milk.

show abstract

Section: Resultsmentioning

confidence: 97%

Inactivation of lipoxygenase in soybean by radio frequency treatment

Jiang

Wang

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The wine used in the formulations had TSS value of 0.57% (Walman, ), meaning that adding more wine solution could decrease the TSS value of pomace‐fortified mustard because this value was comparatively much lower than that of the control. The control value could be significantly ( P < 0.05) higher due to the compositional characteristics of the mustard powders, which had a polysaccharide‐rich seed coat made up of glucose, mannose, xylose, and other polysaccharides (Cserhalmi, Márkus, Czukor, Baráth, & Tóth, ). These components could have easily contributed to TSS after the grinding and hydration process.…”

Section: Resultsmentioning

confidence: 99%

Quality and Consumer Acceptance of Berry Fruit Pomace–Fortified Specialty Mustard

Davis

Jung

Colonna

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

This research is applicable to multiple areas of the food industry. Juice manufacturers or other companies that process raw agricultural produce can use this research as another way to repurpose biowaste, and companies making specialty condiments can use this research to inform future product development. General considerations discussed regarding the use of berry fruit pomace can be applied by any company interested in pomace reuse.

show abstract

“…Mustard powder is contained a large amounts of both protein and oil contents. It could be also observed that, mustard flour is containing an adequate percentage of ash, dietary fiber and total carbohydrates [13][14][15].…”

Section: Physicochemical Compositionmentioning

confidence: 95%

Evaluation of Mustard Powder as Natural Ingredient to reduce Antimicrobial levels and Physichochemical properties in Beef

Hosseinvand¹,

Sorkhinejad²

2019

Madridge J Food Technol

View full text Add to dashboard Cite

Nowadays, most of people would passion to using and purchase organic and natural foods without any artificial ingredients. Moreover, mustard is used in producing medicines, pickles, source of edible oils since ancient times, seasoning of meats and chicken. So the present study was undertaken to determine the chemical components of mustard powder, and then used it in grilled beef as a seasoning to improve sensory evaluation, and physicochemical properties, as well as inhibited Escherichia coli, Staphylococcus aureus and increased shelf life of meat. The results indicated that added mustard powder improving sensory evaluation of the grilled meat slices significantly, especially in odour, in the acceptability of meat treated with 2% level of mustard powder. Meanwhile, addition of mustard powder to fresh meat reduced the natural flora to undetectable levels at 4° or 30°C till 2 days from storage. Application of mustard powder was able to reduce E.coli numbers to uncountable levels at zero time during keeping samples.In view of pH, TBA and TVN values, all of the grilled meat slices with added mustard powder decreased by increasing level on mustard powder concentration during storage times. Mustard powder at 2% level has antibacterial, anti-microflora, natural preserve spices in food, improved taste, smell and physical properties of meat and increased shelf life of meat. Finally mustard powder is acceptable to use as spice and natural ingredient to reduce antimicrobial loading in foodstuff. Further study in this area may be helpful for finding of new principle compound.

show abstract

Physico-chemical properties and food utilization possibilities of RF-treated mustard seed

Cited by 23 publications

References 8 publications

Inactivation of lipoxygenase in soybean by radio frequency treatment

Inactivation of lipoxygenase in soybean by radio frequency treatment

Quality and Consumer Acceptance of Berry Fruit Pomace–Fortified Specialty Mustard

Evaluation of Mustard Powder as Natural Ingredient to reduce Antimicrobial levels and Physichochemical properties in Beef

Contact Info

Product

Resources

About