Home About us Contact
|
Home About us Contact | ||
|
|
||
Good Functional Properties (good + functional_property)
Selected AbstractsPartially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi ProcessingJOURNAL OF FOOD SCIENCE, Issue 8 2005Jin Soo Kim ABSTRACT The physicochemical properties of acid-soluble collagen (ASC) from refiner discharge and the partially purified collagen (PPC) from both the refiner discharge and the fish skin were evaluated. Yield of collagen from refiner discharge was 34% higher in PPC than ASC. Mercury, lead, cadmium, and chromium contents of PPC from refiner discharge were not detected. There was no difference in the pattern of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) between ASC and PPC from refiner discharge. PPC from refiner discharge showed better functional properties than that from skin and was similar to ASC: whiteness, solubility, emulsifying activity, and cooking stability. Therefore, PPC from refiner discharge could be used as a new resource. [source] EFFECT OF HYDROTHERMAL TREATMENT ON THE PHYSICOCHEMICAL, RHEOLOGICAL AND OIL-RESISTANT PROPERTIES OF RICE FLOUR,JOURNAL OF TEXTURE STUDIES, Issue 2 2009DEOK NYUN KIM ABSTRACT Rice flour was thermomechanically modified by steam-jet cooking and the physicochemical, rheological and oil-resistant properties of the resulting product were characterized. Compared with native rice flour, the steam jet-cooked rice flour exhibited significantly increased hydration properties. Its pasting properties were also characterized by cold initial viscosity, decreased setback and the lack of peak viscosity. The shear-thinning behaviors of the steam jet-cooked rice flour were satisfactorily fitted into the Carreau equation. In addition, dynamic viscoelastic measurements showed that the liquid-like nature was more dominant over the solid-like properties. When incorporated into frying batter formulations, the steam jet-cooked rice flour increased the batter viscosity and pickup. The use of steam jet-cooked rice flour also enabled fried batters to control the moisture loss effectively. Furthermore, the wheat flour replacement with 20% steam jet-cooked rice flour in batters led to dramatic reduction of oil uptake by around 40%. PRACTICAL APPLICATIONS This study introduces a hydrothermal treatment (steam-jet cooking) as a new technique to impart better functional properties to rice flour. Specially, the steam jet-cooked rice flour exhibited oil-resisting properties when incorporated into frying batters, consequently producing fried foods with reduced content of oil and calorie. [source] Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2009Seyed M. A. Razavi Summary Basil seed (Ocimum basilicum L.) is cultivated in large quantities in different regions of Iran. This seed has reasonable amounts of gum with good functional properties which is comparable with commercial food hydrocolloids. A central composite rotatable design was applied to evaluate the effects of temperature, pH and water/seed ratio on the yield, apparent viscosity and protein content of water-extracted Basil seed gum. All of the variables significantly (P < 0.05) affected the extraction yield, whereas the effect of water/seed ratio on apparent viscosity and the effects of pH and water/seed ratio on protein content were not significant (P > 0.05). Numerical optimisation determined the optimum extraction conditions based on the highest yield and viscosity and the lowest protein content as being temperature 68.71 °C, pH 8.09 and water/seed ratio 65.98:1. Power law model well described non-Newtonian pseudoplastic behaviour of BSG. Flow behaviour index (n) and consistency index (K) of 1% crude and pure BSG samples were 0.306, 0.283 and 17.46, 20.22 Pa sn, respectively. [source] Low-salt restructured fish products using microbial transglutaminase as binding agentJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2002Simón J Téllez-Luis Abstract Low-salt restructured silver carp products were obtained using mechanically deboned fish meat from filleting wastes of silver carp (Hypophthalmichthys molitrix). The additives used were NaCl at three levels (0 (control), 10 and 20,g,kg,1) and microbial transglutaminase (MTGase) also at three levels (0 (control), 3 and 6,g,kg,1). The fish meat was massaged with the additives at <15,°C for 1,h. The massaged fish paste was then packed into steel stainless tubes and cooked at 40,°C for 30,min followed by 90,°C for 15,min. Changes in mechanical properties (texture profile analysis and punch test), solubility, electrophoretic profile and expressible water were evaluated. Hardness was in the range from 26.3 to 52.4,N, cohesiveness varied from 0.185 to 0.318 and springiness varied from 0.418 to 0.768. Increasing the amount of both additives improved the mechanical and functional properties of the restructured silver carp products. MTGase activity was associated with a decrease in protein solubility and a decrease in the myosin band (SDS-PAGE). Increasing NaCl decreased the amount of expressible water. The results indicated that it is feasible to obtain low-salt restructured silver carp products with improved mechanical and good functional properties using 3,g,kg,1 MTGase and 10,g,kg,1 NaCl. © 2002 Society of Chemical Industry [source] Functional and Edible Uses of Soy Protein ProductsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008Preeti Singh ABSTRACT:, Consumers are becoming increasingly interested in healthful foods and are open to soy protein ingredients. Soybeans as food are very versatile and a rich source of essential nutrients. They are also an excellent source of good-quality protein, comparable to other protein foods, and suitable for all ages. Adverse nutritional and other undesirable effects followed by the consumption of raw soybean meal have been attributed to the presence of endogenous inhibitors of digestive enzymes and lectins, as well as poor digestibility. To improve the nutritional quality of soy foods, inhibitors and lectins are generally inactivated by heat or eliminated by fractionation during food processing. Soybeans provide an alternative source of protein for people who are allergic to milk protein. Soy protein is highly digestible (92% to 100%) and contains all essential amino acids. Although relatively low in methionine, it is a good source of lysine. Soy-protein products contain a high concentration of isoflavones, up to 1 g/kg. Increased acceptance of soy proteins is due to unmatched qualities like good functional properties in food applications, high nutritional quality, abundance, availability, and low cost. At present the various forms of soy proteins are primarily utilized for their functional effects rather than their nutritional properties. This article summarizes the integrated overview of the widely available, scattered information about the nutritional and functional uses of the soy proteins when applied in food systems and intends to present the most current knowledge with an interest to stimulate further research to optimize their beneficial effects. [source] | ||||||||||