Physicochemical Properties of Dried and Powdered Pear Pomace

Krajewska, Anna; Dziki, Dariusz; Yilmaz, Mustafa Abdullah; Özdemir, Fethi Ahmet

doi:10.3390/molecules29030742

Cited by 4 publications

(4 citation statements)

References 65 publications

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“…Methanolic extracts of raw materials and bread were prepared according to the method outlined by Krajewska et al [23].…”

Section: Preparation Of Extractsmentioning

confidence: 99%

“…TPC was determined using the Folin-Ciocalteau spectrophotometric method [24] with modification presented by Krajewska et al [23] and expressed in mg of GAE (gallic acid equivalents) per g of dry mass (DM).…”

Section: Total Polyphenol Content (Tpc)mentioning

confidence: 99%

“…The capacity to quench ABTS•+ cation radicals was evaluated using a spectrophotometric method as detailed by Re et al [26]. The ability to quench radicals was expressed as EC 50 [23]. A stronger antioxidant activity is indicated by a lower EC50 value because it signifies that a smaller amount of the antioxidant is required to achieve the intended outcome [10].…”

Section: Dpph and Abts•+ Scavenging Activitymentioning

confidence: 99%

“…Total polyphenols and antioxidant activity were assessed using the spectrophotometer, as referenced in Krajewska et al [23].…”

Section: Dpph and Abts•+ Scavenging Activitymentioning

confidence: 99%

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Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

Cacak-Pietrzak,

Sujka,

Księżak

et al. 2024

Foods

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This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.

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“…Methanolic extracts of raw materials and bread were prepared according to the method outlined by Krajewska et al [23].…”

Section: Preparation Of Extractsmentioning

confidence: 99%

Section: Total Polyphenol Content (Tpc)mentioning

confidence: 99%

Section: Dpph and Abts•+ Scavenging Activitymentioning

confidence: 99%

“…Total polyphenols and antioxidant activity were assessed using the spectrophotometer, as referenced in Krajewska et al [23].…”

Section: Dpph and Abts•+ Scavenging Activitymentioning

confidence: 99%

See 2 more Smart Citations

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

Cacak-Pietrzak,

Sujka,

Księżak

et al. 2024

Foods

Self Cite

View full text Add to dashboard Cite

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Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette

Kręcisz,

Stępień,

Pikor

2024

Applied Sciences

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The purpose of this study was to determine the impact of vacuum impregnation on selected physical properties of courgettes, the drying process, and kinetics of the drying process. Vacuum impregnation was used as a pretreatment in the conducted research. The drying process was carried out using three techniques (convection drying, freeze drying, and vacuum drying). In the presented work, selected properties of courgettes, i.e., water activity, dry weight, density, VGI, shrinkage, and color were investigated, and the best model describing the kinetics of the drying process was selected. As a result of the study, it was found that the pretreated courgette was characterized by increased dry matter (0.44% to 4.08%) and density content (15.52% to 33.78%) and reduced or increasing water activity (−5.08 to 38.62%) depending on the drying method. The process also resulted in reduced drying shrinkage (−2.13% to −6.97%). Tomato juice was used as an impregnating solution, resulting in an increase in red intensity (8.44) and a decrease in the L* color index (80.16 to 58.00 for the fresh courgette). Dries with the most favorable properties were obtained using the freeze-drying method. The best model of the drying process kinetics was the logistic model.

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Impact of Drying Process on Grindability and Physicochemical Properties of Celery

Rudy,

Dziki,

Biernacka

et al. 2024

Foods

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The objective of this study was to evaluate the impact of various drying methods: freeze drying, vacuum drying, convection drying, and convection-microwave drying at microwave powers of 50 W and 100 W, along with process temperatures (40 °C, 60 °C, and 80 °C), on the drying kinetics, selected physicochemical properties of dried celery stems, and their grindability. The page model was employed to mathematically describe the drying kinetics across the entire measurement range. Convection-microwave drying significantly reduced the drying time compared to the other methods. The longest drying duration was observed with freeze drying at 40 °C. The product obtained through freeze drying at 40 °C exhibited the least alteration in color coordinates, the highest antioxidant capacity, and the greatest retention of chlorophylls and total carotenoids. At a specific temperature, the quality of the product obtained from vacuum drying was slightly lower compared to that from freeze drying. The most substantial changes in the physicochemical properties of the dried product were observed with convection-microwave drying at a microwave power of 100 W. The drying method selected had a significant impact on the energy consumption of grinding, average particle size, and the grinding energy index of the dried celery stems; these parameters worsened as the drying temperature increased. The product with the best quality characteristics and disintegration parameters was achieved using freeze drying at 40 °C.

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Physicochemical Properties of Dried and Powdered Pear Pomace

Cited by 4 publications

References 65 publications

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette

Impact of Drying Process on Grindability and Physicochemical Properties of Celery

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