scholarly journals THE POTENTIAL OF URONIDE HYDROCOLLOIDS FOR THE FORMATION OF SENSORY CHARACTERISTICS OF HEALTH PRODUCTS FROM HYDROBIONTS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
T. Manoli ◽  
T. Nikitchina ◽  
A. Menchinska ◽  
Zh. Cui ◽  
Ya. Barysheva
Keyword(s):  
Sodium Alginate ◽  
Mass Fraction ◽  
Aquatic Organisms ◽  
Sensory Characteristics ◽  
Swelling Kinetics ◽  
Degree Of Swelling ◽  
Health Products ◽  
Preliminary Preparation ◽  
Kinetics Of ◽  
Pectin Substances

The article presents the theoretical basis and practical aspects of the using of binary compositions of uronid polysaccharides in the technology of culinary products from aquatic organisms in jelly fillings. The relevance of the composition of natural high molecular weight polysaccharides, such as sodium alginate and low-esterified pectin, to promote the improvement of sensory characteristics of culinary products from aquatic organisms in the menu of fish restaurants is shown. The objectives of the study were to obtain a jelly filling of viscous consistency, followed by the formation of a stable, elastic gel for using in the technology of aquatic products. Obtaining a jelly filling involves det-ermining the parameters of the preliminary preparation of hydrocolloids; study of the influence of technological par-ameters on the sensory characteristics of the gel. Creating a dry mixture of sodium alginate and low-esterified pectin with salt and sugar was necessary to ensure the dispersion of particles of dry hydrocolloid powders to prevent sticking when swelling in water at a temperature of 18-20 ° C for 15 minutes. Intense swelling of the mixture occurs in the first 10 minutes of hydration.The degree of swelling reaches 5.8%; further increase in time has almost no effect on the swe-lling process. The swelling kinetics of the hydrocolloid mixture was evaluated by determining the tangent of the angle of inclination tangent to the curve describing the degree of swelling. The rational mass fraction of calcium ions for the formation of a transparent gel of stable, homogeneous, elastic consistency, which is 0.3-0.4% of the 10% solution of calcium chloride, was experimentally established. It was studied that dispersions with a mass fraction of a mixture of alginate: low-esterified pectin substances - 1.8% have a viscous consistency with a dynamic viscosity of less than 0.94 Pa • s, which is important for the implementation of technological operations of transportation and packaging of jelly fillings. The conditions and speed of gelation, which provide the finished culinary products with high sensory cha-racteristics and elastic consistency due to the regulated melting temperature, which is provided by the composition of uronide hydrocolloids, have been studied. It was found that the strength of the gel more than 140 g forms a mixture of hydrocolloids with a mass fraction of from 1.6 to 1.8%.

scholarly journals Formation of consumer preferences in the fish restaurants menu based on sensory characteristics

2021 ◽  
Vol 6 (3(62)) ◽  
pp. 33-38
Author(s):  
Tatiana Nikitchina ◽  
Tatiana Manoli ◽  
Olena Miroshnichenko ◽  
Hanna Korkach ◽  
Olena Kotuzaki ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Functional Properties ◽  
Consumer Preferences ◽  
Antibacterial Properties ◽  
Sensory Characteristics ◽  
Strategic Decisions ◽  
Preliminary Preparation ◽  
Ingredient Composition ◽  
New Consumer ◽  
Positive Effect

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept.

Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

2020 ◽  
Vol 16 (4) ◽  
pp. 592-600
Author(s):  
Sajad A. Wani ◽  
Tariq A. Bhat ◽  
Nawaz A. Ganie ◽  
Pradyuman Kumar
Keyword(s):  
Bulk Density ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Extrusion Cooking ◽  
Lateral Expansion ◽  
Total Plate Count ◽  
Sensory Score ◽  
Extruded Snacks ◽  
Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

scholarly journals Polyelectrolyte Gels: A Unique Class of Soft Materials

Gels ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 102
Author(s):  
Ferenc Horkay
Keyword(s):  
Exchange Process ◽  
Interaction Strength ◽  
Soft Materials ◽  
Industrial Applications ◽  
Future Research ◽  
Swelling Kinetics ◽  
Polyelectrolyte Gels ◽  
Ion Exchange Process ◽  
Counter Ions ◽  
Kinetics Of

The objective of this article is to introduce the readers to the field of polyelectrolyte gels. These materials are common in living systems and have great importance in many biomedical and industrial applications. In the first part of this paper, we briefly review some characteristic properties of polymer gels with an emphasis on the unique features of this type of soft material. Unsolved problems and possible future research directions are highlighted. In the second part, we focus on the typical behavior of polyelectrolyte gels. Many biological materials (e.g., tissues) are charged (mainly anionic) polyelectrolyte gels. Examples are shown to illustrate the effect of counter-ions on the osmotic swelling behavior and the kinetics of the swelling of model polyelectrolyte gels. These systems exhibit a volume transition as the concentration of higher valence counter-ions is gradually increased in the equilibrium bath. A hierarchy is established in the interaction strength between the cations and charged polymer molecules according to the chemical group to which the ions belong. The swelling kinetics of sodium polyacrylate hydrogels is investigated in NaCl solutions and in solutions containing both NaCl and CaCl2. In the presence of higher valence counter-ions, the swelling/shrinking behavior of these gels is governed by the diffusion of free ions in the swollen network, the ion exchange process and the coexistence of swollen and collapsed states.

Experiments on the Kinetics of CO2 Loaded MDEA-DEA Aqueous Solution

2014 ◽  
Vol 955-959 ◽  
pp. 2306-2309
Author(s):  
Shu Bin Zhao ◽  
Pan Zhang ◽  
Xiao Tong Cai ◽  
Dong Fu
Keyword(s):  
Aqueous Solution ◽  
Mass Fraction ◽  
Absorption Rate ◽  
Normal Pressure ◽  
Influence Of Temperature ◽  
Kinetics Of

The absorption rates of CO2 in diethanolamine (DEA) promoted N-methyldiethanolamine (MDEA) aqueous solution were measured at normal pressure with temperatures ranging from 303.15-323.15K. The influence of temperature and the mass fraction of DEA on the absorption rate of CO2 was illustrated.

Curing and swelling kinetics of new magnetorheological elastomer based on natural rubber/waste natural rubber gloves composites

2018 ◽  
Vol 51 (7-8) ◽  
pp. 583-602
Author(s):  
Nabil Hayeemasae ◽  
Hanafi Ismail
Keyword(s):  
Natural Rubber ◽  
Material Properties ◽  
Swelling Kinetics ◽  
Curing Process ◽  
Magnetorheological Elastomer ◽  
Rubber Composites ◽  
Rubber Waste ◽  
New Type ◽  
Kinetics Of ◽  
Single Filler

This article proposes a new type of magnetorheological elastomer (MRE) based on natural rubber (NR) and waste natural rubber gloves (wNRg) blends. The material properties of the MRE samples were investigated with specific focus on the curing and swelling kinetics. Two different series were prepared; the first used carbonyl iron (CI) as the single filler in the MRE, whereas the second hybridized CI with carbon black (CB) to prepare an MRE resistant to solvents. The results show that most properties depend strongly on the nature of both fillers. The higher thermal conductivity of the CI caused a substantial decrease in both the scorch and curing times and the activation energy in the curing process. Based on the diffusion study, a higher volume of fillers in the rubber composites resulted in a greater area of blockage and restricted the penetration of the solvent tested throughout the composites, irrespective of whether CI alone or in combination with CB was used in the composites.

scholarly journals Kinetics and mechanism of sol-gel transformation between some trivalent- and tetravalent-metal ions and Sodium alginate Anionic polyelectrolyte with formation of coordination Biopolymeric structure polymembranes Hydrogels of Capillary Structures Ex

2007 ◽  
Vol 3 (1) ◽  
pp. 133-142 ◽  
Author(s):  
Ishaq Abdullah Zaafarany
Keyword(s):  
Sodium Alginate ◽  
Metal Ion ◽  
Sol Gel ◽  
Coordination Geometry ◽  
Large Excess ◽  
First Order ◽  
Pseudo First Order ◽  
The Stability ◽  
Kinetics Of ◽  
Overall Kinetics

Abstract          The kinetics of sol-gel transformation between A13+, La 3+ and Th4+ metal ion electrolytes and sodium alginate sol have been studied complexometrically at various  temperatures. In the presence of a large excess of sodium alginate sol concentration over that of metal ion electrolyte, the pseudo first–order plots of exchange showed sigmoidal curves with two distinct stages. The initial part was relatively fast and curved significantly at early times, followed by a slow decrease in the rates of exchange over longer time periods. The rate constants of gelation showed second-order overall kinetics which was first order in the concentration of both reactants. The thermodynamic parameters have been evaluated and tentative gelation mechanisms consistent with the kinetic results of gelation are suggested. The stability of these ionotropic metal-alginate complexes has been discussed in terms of the coordination geometry and strength of chelated bonds.

Release kinetics of antioxidant compounds fromHibiscus sabdariffaL. encapsulated in gelatin beads and coated with sodium alginate

2013 ◽  
pp. n/a-n/a ◽  
Author(s):  
Daniel Díaz-Bandera ◽  
Adriana Villanueva-Carvajal ◽  
Octavio Dublán-García ◽  
Baciliza Quintero-Salazar ◽  
Aurelio Dominguez-Lopez
Keyword(s):  
Sodium Alginate ◽  
Release Kinetics ◽  
Antioxidant Compounds ◽  
Kinetics Of

Effect of Elastocapillarity on the Swelling Kinetics of Hydrogels

2021 ◽  
Author(s):  
Ida Ang ◽  
Zezhou Liu ◽  
Chung Yuen Hui ◽  
Nikolaos Bouklas
Keyword(s):  
Swelling Kinetics ◽  
Kinetics Of

In-vitro-digestion and swelling kinetics of whey protein, egg white protein and sodium caseinate aerogels

2020 ◽  
Vol 101 ◽  
pp. 105534 ◽  
Author(s):  
Christian Kleemann ◽  
Raffael Schuster ◽  
Elisabeth Rosenecker ◽  
Ilka Selmer ◽  
Irina Smirnova ◽  
...  
Keyword(s):  
Whey Protein ◽  
Sodium Caseinate ◽  
In Vitro Digestion ◽  
Egg White ◽  
Swelling Kinetics ◽  
Egg White Protein ◽  
Kinetics Of
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