Home About us Contact
|
Home About us Contact | ||
|
|
||
Lower Moisture Content (lower + moisture_content)
Selected AbstractsTexture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High MoistureJOURNAL OF FOOD SCIENCE, Issue 2 2000S. Lin ABSTRACT: The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160°C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other. [source] MOISTURE SORPTION ISOTHERM, PROPERTIES OF SORBED WATER AND HEAT OF SORPTION OF SANDESH, AN INDIAN MILK PRODUCTJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2010J.K. SAHU ABSTRACT Moisture sorption isotherm of sandesh, one of the most popular milk products in India, was determined in terms of its moisture adsorption isotherms by gravimetrical method at 20 and 30C using various saturated salt solutions in the range of 11.2 to 97.2%. The isotherms obtained were of sigmoid shape and of the Brunauer,Emmett,Teller type. Out of three sorption models fitted to the experimental data, Caurie's model was found superior in interpreting the moisture adsorption characteristics of sandesh. The monolayer moisture content as calculated from the Caurie's model at 20 and 30C were 5.89% (dry basis [d.b.]) and 5.21% (d.b.), respectively. The values of isosteric heat of sorption as calculated from Clausius,Clapeyron equation was found to increase with decreasing moisture content at lower moisture content and approached the value of heat of vaporization of free water above 17.25% (d.b.). PRACTICAL APPLICATIONS The present paper describes basically the storage stability of sandesh. The sandesh is a heat,acid coagulated product of milk in Indian subcontinent and forms the part and parcel of social life, ceremonies and festivals. It has an excellent market potential and higher profit margin compared with other milk products like table butter, cheese and milk powder. Although Indian dairy industry has made rapid strides in the last few decades, there is no proper packaging system, developed so far, for storage of sandesh. Keeping pace with the growing consumers' demand for fresh, convenient and microbiologically free foods, design of proper packaging system is the need of the hour. The data presented in the paper will be very much essential for the researchers and research and development institutions for proper designing of packaging system for sandesh. [source] Flavor Migration Out of Food Matrices: II.JOURNAL OF FOOD SCIENCE, Issue 3 2003Quantifying Flavor Migration from Dough Undergoing Isothermal Heating ABSTRACT A new approach using cold-trap, on-line sampling was applied to investigate migration rate of limonene, tert-butylbenzene, and pyrazine in a flour dough matrix. Flavor equilibrium concentration and migration rates were shown to be strong functions of initial concentration. Due to encapsulation of flavor compounds at lower moisture content, it was not possible to totally extract the flavor compounds from the matrix by solvent extraction. The cold-trap online sampling method could be satisfactorily used to generate data on flavor migration rates in dough matrices. [source] Effect of cultivar and roasting method on composition of roasted soybeansJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2009Emily L Boge Abstract BACKGROUND: The composition of raw soybeans and the roasting method have an important impact on the quality of roasted soybeans. The objective of the study was to determine the effect of food-grade soybean cultivars (IA 2064, IA 1008, IA 1008LF, Prairie Brand 299, Asgrow 2247) and roasting method (oil- and dry-roasting) on the composition of roasted soybeans. RESULTS: Moisture content decreased after roasting, with oil-roasted soybeans having a significantly lower moisture content than the dry-roasted soybeans. With the exception of the low linolenic acid cultivar (IA 2064), there were no significant differences in total lipid and fatty acid contents of the five cultivars. Oil-roasted soybeans had significantly higher lipid content than raw and dry-roasted soybeans owing to the absorption of oil. The soluble sugars and free amino acids contents of the five soybean cultivars were not significantly different. Decreases in the contents of free amino acids, but not soluble sugars, occurred during roasting. Greater reductions were seen in oil-roasted soybeans because of the higher roasting temperature. CONCLUSION: Roasting method, rather than cultivar, had the greatest effect on the composition of roasted soybeans. The food-grade soybean cultivars evaluated in this study were similar in composition. Copyright © 2009 Society of Chemical Industry [source] The effect of delayed harvest on moisture content, insect damage, moulds and aflatoxin contamination of maize in Mayuge district of UgandaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2005Archileo N Kaaya Abstract Field drying is a traditional practice carried out by farmers in Uganda and it is one of those practices reported to affect the postharvest quality of maize. A study was therefore conducted to establish the effects of delayed harvest on moisture content, insect damage, moulds and aflatoxin contamination of maize in Mayuge district. Sixteen farmers were selected from Bayitambogwe sub-county, eight from each of the villages of Bugodi and Musita. Maize was sampled from each farmer's field in 2003B and 2004A seasons at harvest stages of physiological maturity and after delayed harvest for 1, 2, 3 and 4 weeks. Each sample was analysed for mould incidence, moisture content, insect damage and aflatoxin contamination. In each season, mould incidence, insect damage and aflatoxin levels significantly (P < 0.05) increased with delayed time of harvest. Moisture content reduced with delayed harvest time but the maize did not dry to the required safe storage moisture content of ,15%. Seasonal effects were only significant for moisture content: the 2003B crop had consistently lower moisture content than 2004A crop. These results indicate that, for improved harvest quality of maize, farmers should harvest no later than 3 weeks after maize has attained physiological maturity. Copyright © 2005 Society of Chemical Industry [source] Effect of harvest time and storage conditions on almond kernel oil and sugar compositionJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2003Ioannis Kazantzis Abstract The effect of storage for 6 months at 5,°C (80% RH) versus 20,°C (60% RH) of shelled versus in-shell almonds was studied on early versus late harvested nuts from ,Ferragnes' and ,Texas' trees. Kernel quality characteristics, oil composition and sugar composition were determined initially and after 6 months of storage. Early harvested almonds had similar kernel weight to but higher moisture content than late harvested almonds after 6 months of storage. Early harvested almonds also had similar oil quality (based on ultraviolet absorption coefficient measurements) and oil composition but lower sugar content and modified sugar composition compared with late harvested almonds. Storage of shelled almonds resulted in kernels with higher oil content, better oil quality, similar oil composition, similar sugar content and some modifications in sugar composition compared with in-shell stored almonds. Finally, storage for 6 months at either 5 or 20,°C resulted in lower moisture content, higher oil content, similar oil quality and composition, similar sugar content and some modifications in sugar composition compared with freshly harvested almonds. Almonds stored at 5,°C retained higher kernel weight and moisture content than almonds stored at 20,°C. © 2003 Society of Chemical Industry [source] China rose (Hibiscus rosasinensis) petals: a potent natural carotenoid source for goldfish (Carassius auratus L.)AQUACULTURE RESEARCH, Issue 11 2007Archana Sinha Abstract Goldfish (Carassius auratus) are in demand in world markets due to their attractive golden colour. Carotenoids are the primary source of colour in the skin of fish. To optimize the colour in captivity, fish must obtain an adequate level of carotenoids in their feed. With this objective, four natural colour enhancers were tested. A common batch of feed was divided into five equal portions and colour ingredients, spirulina (D-S), china rose petals (D-C), marigold petals (D-M) and Lactobacil, a commercial probiotic (D-L), were added at 5 mg kg,1 to four portions of feed; one portion (D-O) was kept as a control without any additive. A feeding trial was conducted for 8 weeks. Each 70 L aquarium was stocked with 10 fish (average weight 1.6 g) and feed was given at 5% of the body weight. Growth rate, survival, biochemical composition and pigmentation in the skin of fish were measured. Histological studies of gonads were also conducted. Growth of fish in different treatments was significantly different. There was no difference in the proximate composition of the fish at the start of the experiment but after 8 weeks of feeding, fish fed the diet supplemented with china rose petals had a lower moisture content (70.48%) and higher protein (17.7%) and lipid (5.25%) levels than the group fed the control diet. Pigmentation was the highest (4.01 ,g g,1) in D-C, followed by D-M (3.16 ,g g,1), D-S (2.92 ,g g,1) and D-L (2.84 ,g g,1) and the lowest (0.24 ,g g,1) in D-O. Gonad development of fish fed with the D-C diet was better compared with the gonads of control (D-O) fish, followed by D-M-, D-L- and D-S-fed fish. Gonads of fish, fed D-C, showed well-marked changes in the testis where a large number of seminiferous tubules bound together by means of a thin layer of connective tissue were observed. These tubules were highly convoluted and were separated from each other by thin connective tissue stroma. The intra space contained connective tissue, blood capillaries and interstitial cells. The spermatogonia could be seen as a large spherical cell containing a large central nucleus with a distinct nucleolus. The study shows that the china rose (Hibiscus rosasinensis) petal is a potent natural carotenoid source for goldfish to enhance its colour and also accelerate gonadal development. [source] | ||||||||||