scholarly journals Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages

2015 ◽  
Vol 4 (5) ◽  
pp. 143 ◽  
Author(s):  
Fatemeh Zare ◽  
Valérie Orsat ◽  
Joyce I. Boye
Keyword(s):  
Orange Juice ◽  
Apple Juice ◽  
Protein Solubility ◽  
Value Added ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Foaming Properties ◽  
Lentil Flour ◽  
Promising Area ◽  
The Stability

The objective of this study was to explore the use of pulse ingredients in the development of orange juice and apple juice supplemented beverages. Commercially available pulse ingredients including pea protein (PP), chickpea flour (CPF), lentil flour (LF) and pea fibre (PF) were selected and characterized with respect to specific functional properties (water holding capacity, fat absorption capacity, protein solubility, emulsifying and foaming properties). Apple juice was supplemented with 1-4% pulse ingredients, whereas a supplementation level of 1-2% was used for orange juice. The physical and sensory properties of the supplemented beverages were measured after production and during 3 weeks of refrigerated storage. Sensory attributes for both orange and apple juice supplemented with 1% and 2% pulse ingredients were similar to their respective controls (with and without pectin added). In terms of turbidity, supplementation increased the turbidity of apple juice and orange juice beverages at all levels, in comparison with control and pectin-added control samples. Supplemented samples, showed less satisfactory results in terms of cloud stability and color especially for orange juice beverages in comparison with their respective controls. Overall, while there are some hurdles to be overcome, the results suggest that when used at the 1-2% levels, PP, PF, CPF and LF could serve as potential value-added ingredients for beverage supplementation based on their physical and sensory properties. Further studies are, however, required in this promising area to improve the stability of the final production especially during storage.

scholarly journals Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Na Thi Ty Ngo ◽  
Fereidoon Shahidi
Keyword(s):  
Functional Properties ◽  
Protein Extraction ◽  
Protein Profile ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Oil Absorption ◽  
Protein Isolates ◽  
Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

Physico-Chemical Characteristics of Sapota (Chikoo) Powder based Value Added Pasta Product using Semolina (Suji) and Maida

2020 ◽  
Vol 7 (04) ◽  
Author(s):  
SATYA NARAYAN SINGH ◽  
RAJESH G BURBADE ◽  
HITESH SANCHAVAT ◽  
P S PANDIT
Keyword(s):  
Bulk Density ◽  
Crude Protein ◽  
Water Solubility ◽  
Value Added ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Minimum Value ◽  
Maximum Value ◽  
Physico Chemical ◽  
Specific Length

The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was observed for T5 treatment, low bulk density 368.10 kg/m3 was observed for T5 and highest porosity 9.24% was found for T1 treatment. The maximum WAI, WSI values 325.83%, 17.33% respectively was observed for T1 treatment and minimum value of oil absorption capacity 1.06 ml/g for T8 treatment. The moisture content of dried pasta products was found in the range of 6 to 7%. The maximum value of crude protein 13.07% was found for T5 and minimum value 8.81% for T4 treatments. The fat contents were varied from 1.02% to 1.28 %. The maximum value of carbohydrate was 76.20% for T1 and minimum value 65.41% for T8.

scholarly journals Status Update on Bioelectrochemical Systems: Prospects for Carbon Electrode Design and Scale-Up

Catalysts ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 278
Author(s):  
Katharina Herkendell
Keyword(s):  
Gradual Increase ◽  
Scale Up ◽  
Value Added ◽  
Biofuel Cells ◽  
Carbon Electrode ◽  
Electrode Design ◽  
Bioelectrochemical Systems ◽  
Electrode Assemblies ◽  
The Stability ◽  
Scientific Attention

Bioelectrochemical systems (BES) employ enzymes, subcellular structures or whole electroactive microorganisms as biocatalysts for energy conversion purposes, such as the electrosynthesis of value-added chemicals and power generation in biofuel cells. From a bioelectrode engineering viewpoint, customizable nanostructured carbonaceous matrices have recently received considerable scientific attention as promising electrode supports due to their unique properties attractive to bioelectronics devices. This review demonstrates the latest advances in the application of nano- and micro-structured carbon electrode assemblies in BES. Specifically, in view of the gradual increase in the commercial applicability of these systems, we aim to address the stability and scalability of different BES designs and to highlight their potential roles in a circular bioeconomy.

Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Li-Hui Sun ◽  
Feng Yu ◽  
Yu-Ying Wang ◽  
Shi-Wen Lv ◽  
Lei-Yu He
Keyword(s):  
Rice Bran ◽  
Protein Solubility ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Emulsifying Properties ◽  
Ultrasound Assisted Extraction ◽  
Suitable Alternative ◽  
Rice Bran Protein ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Abstract In this study, rice bran protein was prepared by ultrasound-assisted extraction, and its physicochemical and emulsifying properties were also evaluated. Results demonstrated that a significant increase in protein yield was observed when ultrasound-assisted method was employed for extracting protein. Noticeably, obtained rice bran protein possessed excellent physicochemical properties, such as oil absorption capacity, protein solubility and foaming property. More hydrophobic groups were exposed in the process of ultrasound-assisted extraction, which led to the increase of surface hydrophobicity. More importantly, the ultrasound-assisted extraction could improve emulsifying properties of rice bran protein, and the emulsions prepared using protein samples exhibited the great stability. Besides, it was also found that emulsifying properties of protein samples presented a decrease trend with increasing ultrasound power and time. All in all, ultrasound-assisted extraction is a suitable alternative process for preparing rice bran protein.

Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China

2014 ◽  
Vol 881-883 ◽  
pp. 766-775 ◽  
Author(s):  
Dan Wu ◽  
Wei Hong Min ◽  
Jing Sheng Liu ◽  
Li Fang ◽  
Hong Mei Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Changbai Mountain ◽  
Major Protein ◽  
Pine Nut ◽  
A Value

The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained after the Osborne method and alkaline dissolution and acid precipitation, and protein contents of the fractions are 48.02%, 81.93%, 83.02%, and 89.69%, respectively. For the sulfhydryl contents, albumin is the highest, and glutelin is the lowest. In a disulphide bond, the protein isolate content is the highest with a value of 28.74 μmol/g, and the glutelin content is the lowest with the value of 13.46 μmol/g. For the four kinds of proteins, the essential amino acids in percentage of total amino acids are 31.13%, 34.22%, 30.30%, and 34.54%, respectively. The pH dependent protein solubility profile reveals that the minimum solubility is at pH 5.0, which corresponds to the isoelectric point. Protein isolate has the minimum water absorption capacity with a value of 0.59 ml/g. On the other hand, albumin has the minimum oil absorption capacity with a value of 2.11 ml/g. The emulsifying activity and stability and the foaming activity and stability increased with increasing concentration of four kinds of proteins. SDS-PAGE results showed that these four kinds of proteins have different molecules.

Ability of Inactivated Yeast Powder To Adsorb Patulin from Apple Juice

2012 ◽  
Vol 75 (3) ◽  
pp. 585-590 ◽  
Author(s):  
CAIXIA GUO ◽  
TIANLI YUE ◽  
SHAIMAA HATAB ◽  
YAHONG YUAN
Keyword(s):  
Incubation Time ◽  
Apple Juice ◽  
Incubation Temperature ◽  
Absolute Ethyl Alcohol ◽  
Initial Concentration ◽  
Different Temperatures ◽  
Yeast Powder ◽  
Commercial Yeast ◽  
The Stability ◽  
Phosphate Buffered Saline

This study aimed to investigate the adsorption of patulin from apple juice, using two types of inactivated yeast powder: laboratory-prepared yeast powder (LYP) and commercial yeast powder (CYP). The effects of incubation time, pH, incubation temperature, adsorbent amount, and initial concentration of patulin and the stability of the yeast-mycotoxin complex were assessed. The results showed that the efficiencies of the two yeast types in adsorbing patulin were similar. The ability of the powders to remove patulin increased with longer incubation times, and patulin concentration was below detectable levels with LYP and CYP at approximately 36 and 30 h, respectively. The highest removal of patulin was achieved at pH 5.0 for both powder types, and there were no significant differences in patulin decrease at different temperatures (4, 29, and 37°C). Additionally, the adsorption percentage of patulin increased significantly with the increase of absorbent amount and decrease of initial concentration of patulin. Stability of the yeast-patulin complex was assessed, and patulin was more stable when washed in phosphate-buffered saline (pH 4.0) than in absolute ethyl alcohol. These results suggest that inactivated yeast powder has potential as a novel and promising adsorbent to bind patulin effectively.

scholarly journals Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
S. Chalupa-Krebzdak ◽  
B. M. Bohrer
Keyword(s):  
Repeated Measures ◽  
Random Effect ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Fixed Effect ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Great Opportunity ◽  
Short Plate

ObjectivesThere is great opportunity for the beef industry to add value to cuts that are currently marketed as low value cuts (i.e., cuts from the chuck, round, and flank/plate). The objective was to evaluate the processing characteristics and sensory attributes of bacon manufactured from seven different cuts of beef.Materials and MethodsThe seven cuts evaluated included the brisket (IMPS#120), the clod heart (IMPS#114E; divided horizontally into two halves; referenced as the wide half or silverskin side and the narrow half or non-silverskin side), the flank (IMPS#193), the outside flat (IMPS#171B), and the short plate (IMPS#121A; broken down into the deboned short rib half and the navel half). The cuts were injected using a standard commercial bacon cure (water, salt, corn syrup solids, sodium phosphate, sodium erythorbate, sodium nitrate, sodium bicarbonate, and glycerin; Herman Laue Spice Company Inc.; Uxbridge, Ontario, Canada) to a targeted rested pump uptake of approximately 20% (± 3%). The injected cuts were cooked to an internal temperature of 62°C in a smokehouse (ScottPec, Guelph, Ontario). Following cooking, cuts were cooled to 4°C and then sliced into 4.0 mm slices using a deli slicer. Slices were vacuum packaged, boxed, and stored at 4°C for zero, thirty, sixty, or ninety days. Following the allotted storage period, slices were stored at –20°C until evaluation of sensory attributes and cooking loss. Slices were cooked at 204°C for 15 min in a convection oven. Processing characteristics were conducted in six or seven replications for each cut. Sensory evaluation was conducted on three randomly selected samples for each cut at each of the four storage times (the same samples within each cut was used at each storage time). Processing data were analyzed using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut and random effect of replication. A trained descriptive sensory panel of 6–8 panelists evaluated the differences in oxidative flavor and aroma (using a 4-pt nominal scale), and differences in beef flavor intensity, muscle fiber toughness, and connective tissue amount (using magnitude estimation). Sensory data were analyzed as repeated measures using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut, storage day, and their interaction, and random effects of session, panelist, and replication.ResultsAs expected, dimensions and processing weights differed (P < 0.01) among cuts. Rested pump uptake was not different (P = 0.29) among cuts. Smokehouse yield was greater (P < 0.05) for the brisket, outside flat, and short plate (both halves) compared with the clod heart (both halves) and flank. Bacon slice cooking loss and sensory characteristics are presented in Table 4.ConclusionOverall, this research indicated that a variety of beef cuts can be used to manufacture beef bacon. The differences in sensory properties that were quantified in this study, allow manufacturers to tailor their cut selection to the sensory properties most valued by their consumers. All cuts exhibited oxidative stability when stored up to 90 d.Table 4Bacon slice cooking loss and sensory analysis of bacon manufactured with different beef cuts. Main effects of cut after 0, 30, 60, and 90 d of storage

scholarly journals Influence of VNIIMK 620 and Itil flax varieties on the rheological properties of wheat dough

2021 ◽  
pp. 33-36
Author(s):  
Tatyana Borisovna Kulevatova ◽  
Lyudmila Nikolaevna Zlobina ◽  
Svetlana Vitalyevna Lyascheva ◽  
Lyubov Vladimirovna Andreeva
Keyword(s):  
Wheat Flour ◽  
Mass Fraction ◽  
Absorption Capacity ◽  
Dispersed Phase ◽  
Rheological Characteristics ◽  
Water Absorption Capacity ◽  
Wheat Dough ◽  
Composite Mixture ◽  
The Stability ◽  
Torque Values

The influence of the mass fraction of flax in the composite mixture on the state of the carbohydrate – amylase complex of the studied system was studied. It was found out that the maximum viscosity of the suspension and the rate of starch gelation in a mixture of wheat flour with whole-ground flax is lower than in the suspension, where the dispersed phase was wheat flour, but higher than that, where the dispersed phase is flax. The influence of flax on the rheological characteristics of wheat dough in the Chopin+ Mixolaba protocol was revealed.  It is found out that with an increase in the mass fraction of flax in the composite mixture from 5 to 20%, the formation time of the test and its water absorption capacity increases, and the stability decreases. When the mass fraction of flax increases, the torque values at the extreme point of the function C2, which characterizes the dilution of the dough, increase; and at the point C5, which characterizes the retrogradation of starch, they decrease.  

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