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Cooking Time (cooking + time)
Selected AbstractsINFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007S. BELGIN ERDOGDU ABSTRACT Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel. [source] Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air,Steam Impingement OvenJOURNAL OF FOOD SCIENCE, Issue 5 2006Tareq M. Osaili ABSTRACT:, Inadequate cooking of poultry products may lead to human foodborne infections. The use of mathematical models that describe heat transfer during cooking of chicken leg quarters may help in developing safer food products and minimizing time for cooking. The objective of this study was to develop regression models that predict cooking time required to reach internal temperatures of 71.1, 73.9, 76.7, and 82.2 °C in chicken leg quarters. Samples that had different weights, thicknesses, and initial internal temperatures were cooked in an air,steam impingement oven at temperature of 232.2 °C, humidity of 60%, and air velocity of 1.4 m/min. A thermocouple probe (type K) connected with a data acquisition system was inserted into the coldest point of each chicken leg quarter. Samples were cooked until they reached an internal temperature higher than 82.2 °C. The collected data of each sample in the data acquisition system were used to develop regression models that depend on sample weight, thickness, and initial temperature in predicting cooking times. Sample weight, thickness, and initial internal temperature had significant effects on the cooking time. The results of these models would be helpful for ready-to-eat poultry processors to meet lethality performance standards, and ensuring the safety and quality of skin on, bone in chicken leg quarters cooked via air,steam impingement ovens. [source] Effect of location and soaking treatments on the cooking quality of some chickpea breeding linesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2003kuner Summary The effects on some physical criteria and on cooking quality of soaking chickpeas (of different genotypic origins) in sodium chloride or sodium bicarbonate were investigated. The material was grown at five locations in Çukurova, Turkey. The seed size, hundred seed weight, seed density, hydration capacity, swelling capacity and cooking time values differed significantly among locations. Cooking time differed significantly among locations and treatments, but not with cultivars. Soaking with NaCl and NaHCO3 was effective for decreasing the cooking time. [source] SENSORY EVALUATION OF BROILED AND GRILLED BISON PATTIES BY TRAINED PANELISTS,JOURNAL OF FOOD QUALITY, Issue 4 2001JAYNE M. McCLENAHAN ABSTRACT Sensory characteristics of broiled and grilled patties from grain-fed bison were evaluated by a 13-member trained sensory panel. Ground patties (approximately 113 g, 12.2 cm diameter, 0.9 cm thick) from 6 grinding dates were broiled (260C) or grilled (163C) to 71C internal temperature. Cooking time was significantly shorter (p < 0.0001) for grilled than broiled patties, while cooking yields were similar. Broiled patties were judged to have a more gray than brown surface color, a more red than gray interior color, to be more juicy, and to be more tender than grilled, while their aromatic and flavor intensities were similar. [source] Improvement of the in vitro Digestible Iron and Zinc Content of Okra (Hibiscus esculentus L.) Sauce Widely Consumed in Sahelian AfricaJOURNAL OF FOOD SCIENCE, Issue 2 2007Sylvie Avallone ABSTRACT:, The effects of the formulation (okra, fish, soumbala, extract of wood ash) and cooking time of okra sauce on total iron and zinc content and on their in vitro digestibility were evaluated following a Doehlert uniform shell design with 5 factors and 33 trials. Cooking time had no significant effect on in vitro digestible iron and zinc content, whereas formulation did. Each ingredient had a specific effect. Extract of wood ash, which is a source of soluble and digestible iron and zinc, is a good way of increasing the digestible mineral content of the dish. Okra, the main ingredient in this sauce, has a negative effect and should be added in moderate quantities (< 37.7% of the DM of the sauce). An optimization using the desirability function allows us to identify the optimal recipe that enabled the quantity of digestible iron to be doubled and the quantity of digestible zinc to be increased by one third. This recipe calls for a mixture of 37.7% okra, 26.3% dried fish, 18.5% soumbala, and 3.7% extract of wood ash cooked for 25 min. [source] Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment,EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 2 2007Antonio Romero Abstract Frying of frozen foods has become popular because it considerably reduces cooking time. Polymers and cyclic fatty acid monomers (CFAM) formed during frying are potentially toxic and therefore their production should be minimized. Twenty discontinuous fryings of different frozen foods were carried out over ten consecutive days, in sunflower oil (SO) and in high-oleic acid sunflower oil (HOSO), by adding fresh oil after each frying to bring the volume of the fryer oil back to 3,L. CFAM methyl ester derivates were hydrogenated, isolated, concentrated and quantified by HPLC using a reverse-phase column, followed by gas chromatography. After 20,fryings, significantly higher contents of polar material, polymers and CFAM (all p,<0.001) were found in SO than in HOSO. Bicyclic compound formation was four times higher in SO (p,<0.001). The fat from the fried potatoes presented a polymer content very similar to that of their corresponding oils. The 100-g rations of the SO-fried potatoes from the 20th frying supply 49 or 15%, respectively, more polymers and CFAM and 1,mg more bicyclic fatty acids than the 100-g rations of HOSO-fried potatoes. Because digestion and absorption of polar material, polymers and CFAM occur, the data clearly show the advantageousness and advisability of frying with HOSO rather than SO. [source] Quality attributes of vegetable soybean as a function of boiling time and conditionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2009Leandro A. Mozzoni Summary Vegetable soybeans are marketed fresh or frozen, either shelled or in pods. The objective of this research was to characterise the change in quality attributes of vegetable soybean with boiling time (0,20 min), and presence/absence of pods, using an electrical-resistance stove or a steam-jacketed kettle. Trypsin inhibitor activity (TIA), texture, colour, soluble sugars, nitrogen, calcium and iron content were analysed. Blanching using a steam-jacketed kettle for approximately 2 min rendered 80% inactivation of TIA, and resulted in high colour, texture and sucrose. There were no differences between blanching in pods or shelled for TIA, colour and texture; however, blanching in pods prevented losses of sucrose. Blanching did not affect iron, mono- and oligosaccharide levels, but increased nitrogen and calcium content. Additionally, we observed that all traits decreased linearly with cooking time when using an electrical-resistance stove, except for calcium and nitrogen that increased, and oligosaccharides that remained constant. [source] Microwave finish drying of (tapioca) starch pearlsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2005Yi-Chung Fu Summary Starch pearls are extremely sensitive to the rate of drying. Fast drying leads to poor quality of final cooked (rehydrated) products. The objectives of this study were to reduce the lengthy drying time by incorporating low-power microwave finish drying and to evaluate the rehydrated quality of starch pearls. The effects of temperature and relative humidity on the drying rates of starch pearls in the constant-rate period were determined. When evaluating the saving of time, microwave energy efficiency and rehydration quality, the best results were obtained when combined natural convection and microwave finish drying were carried out at low power levels (119,143 W). Microwave finish drying reduced the natural convective drying time by about 50,75%, with an improvement in quality, as indicated by higher unbroken ratio, less cooking loss and shorter cooking time. [source] Effect of location and soaking treatments on the cooking quality of some chickpea breeding linesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2003kuner Summary The effects on some physical criteria and on cooking quality of soaking chickpeas (of different genotypic origins) in sodium chloride or sodium bicarbonate were investigated. The material was grown at five locations in Çukurova, Turkey. The seed size, hundred seed weight, seed density, hydration capacity, swelling capacity and cooking time values differed significantly among locations. Cooking time differed significantly among locations and treatments, but not with cultivars. Soaking with NaCl and NaHCO3 was effective for decreasing the cooking time. [source] Influence of genotype and soil type on cooking time in lentil (Lens culinaris Medikus)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2003C. Iliadis First page of article [source] Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peasINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2001Beata Klamczynska We investigated both the distribution of protein, ash and starch in legume (chickpeas, smooth and wrinkled peas) cotyledons, and the soaking and cooking characteristics, including gelatinization and retrogradation, of the starch. There were large differences in composition between different types of legumes and also between the outer and inner parts of legume cotyledons. Wrinkled peas exhibited much higher water absorption during prolonged soaking and there were higher hardness value determined for cooked seeds compared with chickpeas and smooth peas. While the hardness of cooked seeds decreased continuously as cooking time increased to 110 min, all legume starch was fully gelatinized after cooking for 70 min. [source] Delignification of Pinus taeda wood chips treated with Ceriporiopsis subvermispora for preparing high-yield kraft pulps,JOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 4 2002Régis Mendonça Abstract Pinus taeda wood chips were treated with the white-rot fungus Ceriporiopsis subvermispora in 20-dm3 bioreactors for periods varying from 15 to 90 days. Decayed samples, non-inoculated controls and extractive-free wood samples were submitted to kraft pulping using 25% of sulfidity and different active alkali concentrations in the cooking liquor. Cooking reactions were carried out isothermally at 170,°C. Residual lignin contents of pulps prepared from biotreated wood chips were lower than those observed in pulps from the undecayed control. Delignification kinetic studies showed that the initial delignification phase was accelerated and shortened by the fungal pretreatment. At a cooking time fixed before the end of the bulk delignification phase, the fungal pretreatment provided pulps with significantly lower kappa numbers or pulps with a fixed kappa number were obtained by reducing the amount of active alkali added to the liquor. Pulps of kappa 80 were obtained both from the undecayed control cooked with 20.8% of active alkali and from the 15-day-biotreated sample cooked with only 15% of active alkali. The biopulping benefits were neither proportional to the extent of the biodelignification nor to the biological removal of some specific wood component. DFRC-determination (derivatization followed by reductive cleavage) of the amount of aryl,ether linkages in residual lignins of biotreated samples indicated an extensive depolymerization during the initial stages of biodegradation, which suggested that bio-depolymerized lignin was easily released during the first stages of cooking, resulting in a faster and shorter initial delignification phase. © 2002 Society of Chemical Industry [source] INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007S. BELGIN ERDOGDU ABSTRACT Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel. [source] Improvement of the in vitro Digestible Iron and Zinc Content of Okra (Hibiscus esculentus L.) Sauce Widely Consumed in Sahelian AfricaJOURNAL OF FOOD SCIENCE, Issue 2 2007Sylvie Avallone ABSTRACT:, The effects of the formulation (okra, fish, soumbala, extract of wood ash) and cooking time of okra sauce on total iron and zinc content and on their in vitro digestibility were evaluated following a Doehlert uniform shell design with 5 factors and 33 trials. Cooking time had no significant effect on in vitro digestible iron and zinc content, whereas formulation did. Each ingredient had a specific effect. Extract of wood ash, which is a source of soluble and digestible iron and zinc, is a good way of increasing the digestible mineral content of the dish. Okra, the main ingredient in this sauce, has a negative effect and should be added in moderate quantities (< 37.7% of the DM of the sauce). An optimization using the desirability function allows us to identify the optimal recipe that enabled the quantity of digestible iron to be doubled and the quantity of digestible zinc to be increased by one third. This recipe calls for a mixture of 37.7% okra, 26.3% dried fish, 18.5% soumbala, and 3.7% extract of wood ash cooked for 25 min. [source] Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air,Steam Impingement OvenJOURNAL OF FOOD SCIENCE, Issue 5 2006Tareq M. Osaili ABSTRACT:, Inadequate cooking of poultry products may lead to human foodborne infections. The use of mathematical models that describe heat transfer during cooking of chicken leg quarters may help in developing safer food products and minimizing time for cooking. The objective of this study was to develop regression models that predict cooking time required to reach internal temperatures of 71.1, 73.9, 76.7, and 82.2 °C in chicken leg quarters. Samples that had different weights, thicknesses, and initial internal temperatures were cooked in an air,steam impingement oven at temperature of 232.2 °C, humidity of 60%, and air velocity of 1.4 m/min. A thermocouple probe (type K) connected with a data acquisition system was inserted into the coldest point of each chicken leg quarter. Samples were cooked until they reached an internal temperature higher than 82.2 °C. The collected data of each sample in the data acquisition system were used to develop regression models that depend on sample weight, thickness, and initial temperature in predicting cooking times. Sample weight, thickness, and initial internal temperature had significant effects on the cooking time. The results of these models would be helpful for ready-to-eat poultry processors to meet lethality performance standards, and ensuring the safety and quality of skin on, bone in chicken leg quarters cooked via air,steam impingement ovens. [source] Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection OvenJOURNAL OF FOOD SCIENCE, Issue 5 2002R.Y. Murphy ABSTRACT: Beef/turkey blended patties, containing 107 to 108 cfu/g of Salmonella Senftenberg or Listeria innocua, were battered and breaded. The effect of frying (177 °C) and air convection cooking (288 °C) on thermal inactivation of S. Senftenberg and L. innocua was evaluated. A model was obtained to correlate product internal temperature with frying and oven cooking time. Cooking method significantly affected thermal history and subsequently the thermal inactivation of S. Senftenberg and L. innocua. The effect of frying time interacted with oven cooking time. Increasing frying time reduced the oven cooking time. Mathematical models were developed to correlate the survival rate of S. Senftenberg or L. innocua with frying and oven cooking time. [source] Mathematical modeling of water uptake through diffusion in 3D inhomogeneous swelling substratesAICHE JOURNAL, Issue 7 2009L. R. van den Doel Abstract Diffusion-driven water uptake in a substrate (imbibition) is a subject of great interest in the field of food technology. This is a particular challenge for rice grains that are preprocessed to accelerate the water uptake, i.e., to reduce the cooking time. Rice preprocessing disrupts the mesostructural order of starch and induces a microporous structure in the grains. The meso- and microstructural length scales have not been considered in joint approach until now. The (re)hydration of rice grains can be modeled by free (concentration-driven) diffusion or by water demand-driven diffusion. The latter is driven by the ceiling moisture content related to the extent of gelatinization of the rice substrate network. This network can be regarded as a fractal structure. As the spatial resolution of our models is limited, we choose to model the apparent water transport by a set of coupled partial differential equations (PDEs). Current models of water uptake are often limited to a single dimension, and the swelling of the substrate is not taken into account. In this article, we derive a set of PDEs to model water uptake in a three-dimensional (3D) inhomogeneous substrate for different types of water diffusion as well as the swelling of the substrate during water uptake. We will present simulation results for different 3D (macroscopic) structures and diffusion models and compare these results, qualitatively, with the experimental results acquired from magnetic resonance imaging. © 2009 American Institute of Chemical Engineers AIChE J, 2009 [source] Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2010Part 1: Preparation, evaluation Abstract BACKGROUND: Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. RESULTS: The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5,2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. CONCLUSION: Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright © 2010 Society of Chemical Industry [source] In vitro starch digestibility of fresh and sun-dried faba beans (Vicia faba L.)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2007Luis A Bello-Pérez Abstract Fresh and sun-dried faba beans (Vicia faba L.) were cooked, stored for various times at 4 °C and analysed for available starch (AS), resistant starch (RS) and fibre-associated resistant starch (FARS) contents as well as ,-amylolysis. Fresh beans required a shorter cooking time (25 min) than dried beans (158 min). Cooked fresh faba beans had a higher AS content than cooked dried faba beans. The AS content in both decreased during cold storage, with fresh beans showing a smaller decrease than dried beans with increasing storage time. Cooked fresh faba beans also had a higher total RS content than cooked dried faba beans, although a greater increase in RS content was recorded in the latter upon storage. Starch retrogradation was more prominent in cooked dried faba beans than in cooked fresh faba beans, as indicated by the consistently higher FARS content. The ,-amylolysis rate decreased with increasing storage time, i.e. long-stored (72 h) cooked faba beans exhibited slower starch digestion, and differences were recorded between fresh and dried beans. The predicted glycaemic index ranged between 60.9 and 58.0% for cooked fresh faba beans and between 57.9 and 55.8% for cooked dried faba beans, which is suggestive of slow glucose release from starch in faba beans. Copyright © 2007 Society of Chemical Industry [source] Chemical, biological and sensory evaluation of pasta products supplemented with ,-galactoside-free lupin floursJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 1 2007Alexia Torres Abstract ,-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg,1 of ,-galactoside-free Lupinus angustifolius var. Emir flour or with 100 g kg,1 of ,-galactoside-free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked ,-galactoside-free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B1, vitamin B2 and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with ,-galactoside-free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the ,-galactoside-free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides. Copyright © 2006 Society of Chemical Industry [source] Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2005Marshall A Azeke Abstract Tropical African yambean (Sphenostylis stenocarpa L) is an under-utilised hardy, protein-rich legume. Antinutrients and the excessively long cooking time (4,6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non-traditional, less energy-consuming processing methods are required. Seeds of different varieties were (i) examined for ingredients and (ii) fermented with Lactobacillus plantarum. Comparisons with traditionally cooked beans were made. Protein content and in vitro protein digestibility were increased slightly by fermentation or cooking. Reductions in trypsin and ,-amylase inhibitor activity and tannin ranged from significant to complete. The contents of potentially very toxic cyanogenic glycosides and flatulence-causing ,-galactosides were high in raw beans. Reduction by fermentation (by 85%) was clearly more effective than by traditional cooking (10,20%). The results demonstrate (i) that fermentation can substantially improve the nutritional quality and (ii) that the energy requirement to produce a basic consumable fermented food from African yambean is only 10% of that of traditional cooking. On these grounds, widespread application of lactic acid fermentation by individuals or small-scale industries would be advantageous in the context of small-household economy, environmental protection, health and long-term sustainable agriculture in Nigeria. Copyright © 2005 Society of Chemical Industry [source] Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seedsANIMAL SCIENCE JOURNAL, Issue 1 2009Stanley Omoh OMOIKHOJE ABSTRACT The proximate composition, gross energy, mineral composition, percentage sugar, oligosaccharides and antinutrient substances of bambaragroundnut seeds subjected to different cooking times were determined. The seeds were cooked for 30, 60, 90 and 120 min. Results of the proximate analysis showed that only the ether extract and ash were significantly (P < 0.05) reduced as the cooking time increased. In contrast, gross energy values significantly (P < 0.05) increased with increased cooking time. Amongst, the mineral elements assayed, calcium, magnesium and iron were significantly (P < 0.05) increased, while phosphorous, potassium, sodium and copper were reduced significantly (P > 0.05) with inreased cooking time. Percentage sucrose and glucose of bambaragroundnut seeds were significantly (P < 0.05) lowest in the raw form, but increased progressively with increased of cooking time. Raffinose and stachyose levels were reduced significantly by increased cookinf time (P < 0.05) with the least value in seeds cooked for 120 min. Trypsin inhibitor, hemagglutinin and tannin were completely eliminated in seeds cooked for 60 min or longer, but the phytin level was reduced significantly (P < 0.05) by cooking. For a significant detoxification of antinutrient substances and for optimal bioavailability of the component nutrients of bambaragroundnut seeds, an optimum cooking time of 60 min at 100°C is therefore recommended. [source] INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007S. BELGIN ERDOGDU ABSTRACT Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel. [source] Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air,Steam Impingement OvenJOURNAL OF FOOD SCIENCE, Issue 5 2006Tareq M. Osaili ABSTRACT:, Inadequate cooking of poultry products may lead to human foodborne infections. The use of mathematical models that describe heat transfer during cooking of chicken leg quarters may help in developing safer food products and minimizing time for cooking. The objective of this study was to develop regression models that predict cooking time required to reach internal temperatures of 71.1, 73.9, 76.7, and 82.2 °C in chicken leg quarters. Samples that had different weights, thicknesses, and initial internal temperatures were cooked in an air,steam impingement oven at temperature of 232.2 °C, humidity of 60%, and air velocity of 1.4 m/min. A thermocouple probe (type K) connected with a data acquisition system was inserted into the coldest point of each chicken leg quarter. Samples were cooked until they reached an internal temperature higher than 82.2 °C. The collected data of each sample in the data acquisition system were used to develop regression models that depend on sample weight, thickness, and initial temperature in predicting cooking times. Sample weight, thickness, and initial internal temperature had significant effects on the cooking time. The results of these models would be helpful for ready-to-eat poultry processors to meet lethality performance standards, and ensuring the safety and quality of skin on, bone in chicken leg quarters cooked via air,steam impingement ovens. [source] EFFECT OF PROCESSING CONDITIONS ON INSTRUMENTAL EVALUATION OF NIXTAMAL HARDNESS OF CORNJOURNAL OF TEXTURE STUDIES, Issue 3 2008M.H. IBARRA-MENDÍVIL ABSTRACT Two varieties of corn (Blanco and Toluca) were cooked in water at boiling temperature (at a ratio of 1:3) for different cooking times (25 or 45 min) and concentrations of lime (0.0, 0.5 or 1.0%). The cooked corn was allowed to rest for 5 or 14 h, resulting in the nixtamal product. The nixtamal was tested for hardness utilizing the nixtamal puncture cell (NPC) connected to a texturometer. The parameters of hardness measured were the maximum force (MF) required to rupture the nixtamal and the modulus of elasticity (ME). It also were determined the moisture content of the nixtamal, pH of the nejayote and loss of solids into the nejayote. The concentration of lime, cooking time and corn variety had a highly significant effect (P < 0.01) on the MF and ME of the nixtamal. Both determinations correlated very significantly with the moisture content of the nixtamal (r = ,0.94 and r = ,0.96, respectively). The ME values correlated significantly (P < 0.05) with the loss of solids and pH of the nejayote (r = ,0.881 and r = ,0.858, respectively). The NPC was capable of detecting the difference in the hardness of nixtamal obtained under different conditions of the traditional nixtamalization process, where it could be a useful tool for further studies of this raw material in the production of corn tortillas. PRACTICAL APPLICATIONS Nixtamal is the alkaline cooked corn in the process to make corn tortillas. Actually, nixtamal hardness evaluation is made subjectively by the operator of the process. Depending on the nixtamal texture are the masa and the tortilla texture. Therefore, with the nixtamal punch cell, nixtamal hardness can be measured instrumentally and a better control of the corn tortilla process could be carry out. In addition, with the nixtamal puncture cell it is possible to study any factor affecting the nixtamal hardness. [source] Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2007Alice V Mkanda Abstract BACKGROUND: Dry beans (Phaseolus vulgaris) have a range of varieties, colours and sizes. Differences in physicochemical and sensory properties influence consumer choices for beans. This study related consumer preferences to sensory and physico-chemical properties of selected bean varieties,Jenny, Kranskop, PAN 148, AC Calmont, PAN 150 and Mkuzi,grown in Mpumalanga (MP) and Free State (FS) in South Africa. RESULTS: Significant (P < 0.05) variety, location as well as location × variety interaction effects were found for both physico-chemical and sensory properties of beans. Jenny-FS, Mkuzi and PAN 148-MP beans had relatively long cooking times (>60 min). Some beans (e.g. PAN 150 and Mkuzi beans) were described as bitter, soapy and metallic with a raw-bean flavour whereas more preferred beans (e.g. Jenny-MP, Kranskop-MP) were sweet, soft and with a cooked-bean flavour. CONCLUSION Apart from small seed size, sensory characteristics such as bitter taste, soapy and metallic mouthfeel and hard texture contributed to consumers' dislike of certain bean varieties. The sweet taste, cooked-bean flavours, soft and mushy textures of the most accepted varieties seemed to be related to beans with good hydration capacities that facilitated softening during cooking. Copyright © 2007 Society of Chemical Industry [source] Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seedsANIMAL SCIENCE JOURNAL, Issue 1 2009Stanley Omoh OMOIKHOJE ABSTRACT The proximate composition, gross energy, mineral composition, percentage sugar, oligosaccharides and antinutrient substances of bambaragroundnut seeds subjected to different cooking times were determined. The seeds were cooked for 30, 60, 90 and 120 min. Results of the proximate analysis showed that only the ether extract and ash were significantly (P < 0.05) reduced as the cooking time increased. In contrast, gross energy values significantly (P < 0.05) increased with increased cooking time. Amongst, the mineral elements assayed, calcium, magnesium and iron were significantly (P < 0.05) increased, while phosphorous, potassium, sodium and copper were reduced significantly (P > 0.05) with inreased cooking time. Percentage sucrose and glucose of bambaragroundnut seeds were significantly (P < 0.05) lowest in the raw form, but increased progressively with increased of cooking time. Raffinose and stachyose levels were reduced significantly by increased cookinf time (P < 0.05) with the least value in seeds cooked for 120 min. Trypsin inhibitor, hemagglutinin and tannin were completely eliminated in seeds cooked for 60 min or longer, but the phytin level was reduced significantly (P < 0.05) by cooking. For a significant detoxification of antinutrient substances and for optimal bioavailability of the component nutrients of bambaragroundnut seeds, an optimum cooking time of 60 min at 100°C is therefore recommended. [source] | |||||||||||||||||||||||||