The effect of edible coatings on physical and chemical characteristics of fruit bars

Eyiz, Vildan; Tontul, İsmail; Türker, Selman

doi:10.1007/s11694-020-00425-0

Cited by 18 publications

(5 citation statements)

References 39 publications

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“…The difference may be attributed to more adsorption of oil and sight nonenzymatic browning on sweet corn surface. The change in color L * by application of the coating is also reported by Eyiz et al (2020).…”

Section: Resultssupporting

confidence: 77%

“…The increase in chroma is due to the difference in the redness and yellowness of the sweet corn kernel due to the coating process. The change in chroma by application of the coating is also reported by Eyiz et al (2020).…”

Section: Resultssupporting

confidence: 76%

“…The difference is evident due to other color value changes and nonenzymatic browning of the sweet corn kernels during the coating process. The change in the browning index by application of the coating is also reported by Eyiz et al (2020).…”

Section: Resultssupporting

confidence: 75%

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Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels

Popalia

Kumar

2022

eFood

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Sweet corn has a higher moisture content, making it challenging to store for longer. The edible coating acts as primary packaging. The samples were blanched in hot water at 90°C for 90 s initially and were coated with olive oil concentration 0%-100% for 60-300 s at temperatures of 40-60°C, which makes the kernels acceptable even after 7 days in comparison to 4 days in untreated samples. The coating of hot water-blanched sweet corn kernels increased length, width, thickness, true density, porosity, color a*, color b*, ΔE, chroma, browning index, moisture content, and pH with increased coating time, coating temperature, and concentration and varied from 11.78 to 12.40 mm, 9.87 to 10.22 mm, 4.14 to 4.66 mm, 1082 to 1093 kg/m 3 , 33.70% to 37. 29%, 4.19 to 4.57, 0.09 to 1.36, 7.46 to 8.34, 14.11 and 12.43, 78.32% to 83.41% and 5.87 to 5.98. While the coating process decreased bulk density, color L*, total sugar, ascorbic acid, and total soluble solid of sweet corn kernels with an increase in coating time and coating temperature and varied from 685.43 to 717.32 kg/m 3 , 74.68 to 75.12, 6.4% to 7.2%, 6.4 to 7.1 mg/100 g and 18.5 to 19.8 °Brix, respectively. The coating of sweet corn and hot water blanching is a promising hurdle to spoilage for extending the shelf life of sweet corn in food processing industries for developing various processed food products.coating, color characteristics, hot water blanching, olive oil concentration, physicochemical characteristics, sweet corn kernels | INTRODUCTIONSweet corn is a popular food ingredient owing to its unique taste. Sweet corn is a type of maize with high sugar content, and it is additionally referred to as sugar corn, pole corn, or Indian corn (Salunkhe & Desai, 1984). Sweet corn is used in fresh, canned, and frozen forms (Azanza et al., 1994). Corn chips, corn cookies, corn nuts, corn on the cob, corn tortillas, tortilla chips, corn pasta, corn bhel, corn pizza, Mexican food, corn samosha, corn dhosa, Italian food, frozen sweet corn, and dried sweet corn are some of the value-added products of sweet corn that are popular in various parts of the world. Additionally, it is used in multiple dishes, including soups, fried sweet corn with pork, rice, and other vegetables, and fresh cobs that are boiled and roasted for direct eating. A higher respiration rate of 40-112 mg CO₂ kg⁻¹ h⁻¹ of sweet corn stored at 0-10°C indicates its perishability and short storage life (Vigneault et al., 2004). Sweet corn should remain tender and sweet during processing and storage as these quality attributes have prime importance. The produced sweet corn is primarily used in fresh, canned, and frozen forms (Azanza et al., 1994). Sweet corn is high dietary fiber food and is also rich in xanthophyll, zeaxanthin, ferulic acid, and phenoplast compounds. These bioactive compounds prevent noncommunicable diseases (Hu & Xu, 2011;Liu, 2007).

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Section: Resultssupporting

confidence: 77%

Section: Resultssupporting

confidence: 76%

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Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels

Popalia

Kumar

2022

eFood

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“…The apple pomace-fortified cereal bars were characterised by higher moisture content. This parameter increased with the increasing proportion of the fruit residue, which probably resulted in a deterioration of the textural properties of the products [35].…”

Section: Sensory Evaluationmentioning

confidence: 99%

Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace

Blicharz-Kania,

Vasiukov,

Sagan

et al. 2023

Applied Sciences

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Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials from the fruit industry. The study aimed to determine the effect of fortification of cereal bars with grape and apple pomace on their nutritional value, physical properties, and sensory quality. The control recipe was modified by replacing 10 or 20 g of sultanas with apple or grape pomace. The fortification with these food by-products resulted in a significant increase in the moisture content of the products, an increase in soluble fibre content, and a decrease in the level of antioxidant compounds. The strength of the cereal bars supplemented with grape and apple pomace increased. In addition, the panellists noticed a colour difference compared to the unmodified product (2 < ΔE < 5). A positive effect of the addition of the fruit pomace on the visual characteristics of the cereal bars was also observed. No changes were observed in the tastiness of the product. On the other hand, the aroma of the modified products and the texture of the bars containing the apple residue were less acceptable. In conclusion, cereal bars containing grape pomace and up to 10 g of apple pomace are characterised by high soluble dietary fibre content and desirable sensory and mechanical properties and are therefore recommended for industrial production.

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“…Fruit variety can affect the content of bioactive compounds and antioxidant activity of the leathers, as two varieties of hawthorn leathers (Crataegus orientalis var orientalis), colored yellow and orange, presented a higher content of total phenolic compounds, total flavonoids, and antioxidant activity in leathers produced with the orange variety, except for the ascorbic acid content [69].…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Fruit-Based Leathers: A Comprehensive Review of Terminologies, Composition, and Quality Attributes

Rodrigues,

Garcia,

Yoshida

et al. 2023

Food Science and Engineering

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Fruit-based leathers were obtained from drying fruit purees, offering a high nutritional value and convenience in consumption, storage, and transportation. Challenges in advancing leather studies are being observed due to the various terminologies used to describe similar products. This review aims to systematically analyze the terminologies used in the literature and explore the effects of different ingredients on fruit-based leather development, focusing on bioactive compounds and sensory and texture properties. The Iramuteq® Software was utilized to categorize the most common terminologies. The review also examined the impact of ingredient incorporation, such as sugars and hydrocolloids, on fruit leathers' physical, chemical, and nutritional characteristics and their influence on sensory attributes and color. This comprehensive analysis provides valuable insights for future research in fruit-based leathers.

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The effect of edible coatings on physical and chemical characteristics of fruit bars

Cited by 18 publications

References 39 publications

Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels

Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels

Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace

Fruit-Based Leathers: A Comprehensive Review of Terminologies, Composition, and Quality Attributes

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