Study on Reduction of Water Activity and Storage Stability for Dehydrated<i>Brassica parachinensis</i>with Intermediate Moisture

Cao, Hui; Zhang, Min; Mujumdar, Arun S.; Xiao, Gong-nain; Sun, Jun

doi:10.1080/07373930701285969

Cited by 5 publications

(4 citation statements)

References 15 publications

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“…Furthermore, the decrease of

in Prob treatment may be due to maltodextrin presented as a microencapsulate agent. Maltodextrin is used as an

-lowering agent that reduces the final water activity of products [ 52 ]. In addition, sodium alginate may reduce water activity of foods because of sodium ions’ ability to associate with molecules of water [ 53 ].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

Faccinetto-Beltrán

Gómez-Fernández

Orozco-Sánchez³

et al. 2021

Foods

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In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics (L. plantarum 299v and L. rhamnosus GG). Fish oil (FO) was incorporated in chocolate as a source of ω3 PUFAs. Probiotics (Prob) and FO were added during tempering, obtaining chocolates with 76.0 ± 5.2 mg (FO1) or 195.8 ± 6.5 mg (FO2) of ω3 PUFAs, and >1 × 106 CFU of Prob per chocolate portion (12 g). The physicochemical properties (rheological analysis, texture, surface instrumental color, aw, and fatty acid profile), and sensory acceptability of the formulations were determined. Prob and FO generated a decrease in L* and white index (WI) values. Except for Prob + FO2, all treatments showed a decrease in aw. Rheological parameters of FO1 and Prob + FO1 presented the most similar behavior as compared with the control. Prob or FO1 addition did not affect the overall consumer’s acceptability of chocolate; and when both nutraceuticals were combined (Prob + FO1) the product showed adequate overall acceptability. FO2 formulations were not considered adequate to maintain physicochemical properties and sensory acceptability of chocolate. Results indicated that milk chocolate is a suitable vehicle for delivering ω3 PUFAs and Prob, which are essential to enhance cognitive development in children.

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“…Furthermore, the decrease of

in Prob treatment may be due to maltodextrin presented as a microencapsulate agent. Maltodextrin is used as an

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

Faccinetto-Beltrán

Gómez-Fernández

Orozco-Sánchez³

et al. 2021

Foods

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“…Chlorophyll contents were determined following the methods of Schmalko and Alzamora (2001), and Cao et al (2007). The samples (0.5 g) were extracted with 10 mL of an acetone-water solution (80:20, v/v) and then placed in an ultrasonic water bath at 15 o C for 5 min.…”

Section: Chlorophyll and Carotenoid Contentsmentioning

confidence: 99%

Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus

Siripongvutikorn,

Banphot,

Rampoei

et al. 2023

Ital. J. Food Sci.

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Fresh Liang leaves, a local vegetable of Southern Thailand, were dried, seasoned, and fortified with different ratios of dried shrimp and sesame seeds at 1%–5% for making a rice topping product (Furikake) named as F1-F5. The F5 obtained the highest consumer acceptability with high calcium and phosphorus contents at 4,299.45 mg/kg and 3,436.32 mg/kg, respectively. Total phenolic content and DPPH radical scavenging antioxidant activity of F5 were 2,575.22 µg GAE/g DW and 676.99 µg TE/g DW, respectively. Total chlorophyll and carotenoid contents were 11.38 mg/g DW and 3.52 mg/g DW, respectively. An increment of aw and moisture content (p < 0.05) of the F5 kept at higher temperature storage was noticed, and a reduction of L* value under all storage conditions was noticed.

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“…The water contained in fruits represents 80% of its weight, a determining factor for its early microbial decomposition (Coa, Zhang, Mujumdar, Xiao & Sun, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Dehydrated fruits with hot air reach water activity levels ranging between 0.6 and 0.8; these levels maintain their sensory properties and show good resistance to microbial attack (García, Justinovich, Angel & Heredia, 2015;Coa, Zhang, Mujumdar, Xiao & Sun, 2007).…”

Section: Introductionmentioning

confidence: 99%

Design, development and performance of solar dryer for pineapple (Ananas comosus (L.) Merr.), mamey (Mammea americana L.) and banana (Musa paradisiaca L.) fruit drying

Macías-Ganchozo¹,

Moreira²,

Trueba-Macías³

et al. 2018

Acta Agron.

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Agroindustria y Ciencia de los Alimentos AbstractThe aim of the present research was to know the shelf life of dehydrated tropical fruits based on an indirect type solar dryer, which was designed and developed under the conditions of Calceta, Bolívar canton of Manabí province, Ecuador. Due to the banana fruit physical and chemical characteristics exhibited during the process of dehydration by radiation, satisfactory results were obtained, superior to those obtained in fruits of mamey and pineapple. For example, moisture in banana with 80.22% dropped to 10.35%; in relation to protein ratio, which had achieved an increasing from 1.27% in its fresh state to 2.18% and in fiber contents from 0.88% in its fresh state to 2.41%. The microbiological analyzes determined the shelf life of the estimated products at 106, 109 and 174 days, respectively, for mamey, banana and pineapple fruits. Conversely, the attributes measured according to the scale of the sensory evaluation, the average of the treatments and their properties, such as sweetness, appearance, color and taste, can be demonstrated that the banana fruit considers better attributes as color with 4.38; sweet 4.58; aspect 4.68; and taste 4.75. In banana fruit, the R 2 statistic indicates 56.339% of the variability in DM PL. The correlation coefficient is equal to 0.750593, indicating a moderately strong relationship among the evaluated variables.Key words: Absorption, convective multi-flash drying process (CMDF), fruit dehydration, fruit postharvest, solar energy, water activity. ResumenEl objetivo de la presente investigación fue el de conocer la vida útil de frutas tropicales deshidratadas basado en un secador solar que fue diseñado y desarrollado bajo las condiciones de Calceta, cantón Bolívar de la provincia Manabí, Ecuador. Debido a las características físicas y químicas del banano, exhibidas durante el proceso de deshidratación por radiación, se contó con resultados satisfactorios, superiores a los obtenidos en frutos de mamey y piña. Por ejemplo, la humedad en banano con 80.22% bajó a 10.35%; en lo referente a la relación de proteína aumentó desde 1.27% en su estado fresco a 2.18% y en contenidos de fibras desde 0.88% en su estado fresco a un 2.41%. Los análisis microbiológicos determinaron la vida útil de los productos estimándose en 106, 109 y 174 días respectivamente para mamey, banano y piña. En cuanto a los atributos medidos según escala de la evaluación sensorial, la media de los tratamientos y sus propiedades, como dulce, aspecto, color y sabor, se puede demostrar que el banano contempla mejores atributos como color con 4.38; dulce 4.58; aspecto 4.68; y sabor 4.75. En banano, el estadístico R 2 indica un 56.339% de la variabilidad en DM PL. El coeficiente de correlación es igual a 0.750593, indicando una relación moderadamente fuerte entre las variables.Palabras clave: Absorción, actividad de agua, deshidratación de frutas, energía solar, postcosecha de frutas, secado convectivo multi-flash (SCMF).

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Study on Reduction of Water Activity and Storage Stability for DehydratedBrassica parachinensiswith Intermediate Moisture

Cited by 5 publications

References 15 publications

Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus

Design, development and performance of solar dryer for pineapple (Ananas comosus (L.) Merr.), mamey (Mammea americana L.) and banana (Musa paradisiaca L.) fruit drying

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