Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling

Mansoori, Nasim; Majzoobi, Mahsa; Gavahian, Mohsen; Badii, Fojan; Farahnaky, Asgar

doi:10.3390/foods9010050

Cited by 6 publications

(13 citation statements)

References 40 publications

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“…Where, GCSF was scored statistically the lowest amount of moisture (4.64 ± 1.81 g/100g). In harmony, Mansoori et al (2020) reported that Arabic gum was recorded 9.17 ± 0.19 % of moisture. Parallel, Adeyeye (2016) mentioned that sorghum flour moisture content was 10.28 ± 0.39.…”

Section: Resultsmentioning

confidence: 94%

“…Whereas, Adeyeye (2016) reported that sorghum flour was scored 10.72 ± 0.24 % of crude protein. Also, Mansoori et al (2020) exhibited that Arabic gum was scored 2.50 ± 1.07 % of crude protein. In terms of moisture, results stated that Arabic gum was observed statistically the highest amount of moisture (12.23 ± 0.86 g/100g) among all samples.…”

Section: Resultsmentioning

confidence: 99%

“…As, Adeyeye (2016) reported that sorghum flour was observed 2.41 ± 0.19 of ash content. Also, Mansoori et al (2020) reported that Arabic gum was scored 3.11 ± 0.17 % of ash content. Concerning crude fiber, results showed that GCSF was scored statistically the highest amount of crude fiber (9.36 ± 2.53 g/100g) among all samples.…”

Section: Resultsmentioning

confidence: 99%

“…Whereas,Adeyeye (2016) reported that sorghum flour was scored 3.83 ± 0.21 % of crude fat. Also,Mansoori et al (2020) reported that Arabic gum was scored 0.14 ± 0.01 % of crude fat.…”

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confidence: 99%

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Bioactive Compounds, Antioxidant andAntimicrobial Activity for Prepared Free Gluten Pan Bread from Sorghum Flour and Garden Cress Seeds Flour

El-Gammal¹,

Abou-Raya²,

Hassanin³

et al. 2021

JAFE

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This work was undertaken to conduct the attempt of replacing garden cress seeds flour (GCSF) with sorghum flour to produce free gluten pan bread. Shelf life and bioactive compounds (total phenolics content (TPC) and total flavonoids content (TFC) were determined. The free gluten pan bread samples were formed by partly substituting the sorghum flour by 5, 10 and 15% of GCSF. Results of bioactive compounds showed that TPC, TFC and DPPH % assay in all free gluten pan bread samples were increased in compared with the control one. All free gluten pan bread samples didn't show an observed change up to 4 days of storage under different storage condition (room and refrigerator temperature). Spoilage was pointed out by black, white and green coloration on the free gluten pan bread samples. It is concluded that substituting GCSF with sorghum flour produces acceptable free gluten pan bread with improved shelf life.

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…Whereas,Adeyeye (2016) reported that sorghum flour was scored 3.83 ± 0.21 % of crude fat. Also,Mansoori et al (2020) reported that Arabic gum was scored 0.14 ± 0.01 % of crude fat.…”

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confidence: 99%

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Bioactive Compounds, Antioxidant andAntimicrobial Activity for Prepared Free Gluten Pan Bread from Sorghum Flour and Garden Cress Seeds Flour

El-Gammal¹,

Abou-Raya²,

Hassanin³

et al. 2021

JAFE

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“…The statistical evaluation of models was performed using the root mean square error (RMSE), chi‐square ( x 2 ), and determination coefficient ( R 2 ) (Mansoori, Majzoobi, Gavahian, Badii, & Farahnaky, 2020). The best conformity of experimental data was validated on statistics parameters such as RMSE and x 2 , which represent the rate of deviation square of experimental values with predicted values by mathematical models.…”

Section: Methodsmentioning

confidence: 99%

Drying of sliced tomato (Lycopersicon esculentumL.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption

Al‐Hilphy

Gavahian

Barba

et al. 2020

J Food Process Engineering

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This study aimed to explore the impact of halogen drying temperature (60, 70, and 80°C) on drying kinetics and some sensory and physical properties of tomato slices. Also, the suitability of previously proposed models for predicting the drying process of tomato slices was assessed and compared with that of a newly proposed model using root mean square error, reduced chi‐square, and determination of coefficient. According to the results, increasing the drying temperature from 60 to 80°C reduced the drying time from 150 to 106 min but increased energy consumption. Experimental drying curves indicated only one falling drying rate period for the drying temperatures of 60 and 70°C, while two consecutive falling rate periods were observed for drying temperatures of 80°C due to the case‐hardening phenomenon. The highest sensory score was obtained for samples dried at 60°C. Also, the effective moisture diffusion varied between 7.96 × 10−9 and 1.07 × 10−8 m2/s. The color parameters (L*, a*, b*, a*/b*, and ∆E) of samples were significantly affected by drying temperature. The browning index and mass transfer coefficient increased significantly (p < .05) with the increase of the drying temperature. The results introduced halogen drying as a promising processing technology for drying tomato slices. Practical applications Drying, such as tomato slices drying, is one of the common process in the food industry. A novel drying technique, that is, halogen drying, was explored in the present study. This innovative process showed a good potential for upscaling, considering its ability in saving energy consumption, reducing drying time, and producing high‐quality products. Also, the effects of important process parameters, such as drying temperature, on the quality of the product were explained which can help with future commercial applications. Furthermore, the new mathematical models proposed in this study can be used by the industry to predict the quality parameters of the product and to achieve process automation.

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Spray drying of sugar-rich food products

Samborska,

Jedlińska,

Barańska

et al. 2024

Spray Drying for the Food Industry

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Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling

Cited by 6 publications

References 40 publications

Bioactive Compounds, Antioxidant andAntimicrobial Activity for Prepared Free Gluten Pan Bread from Sorghum Flour and Garden Cress Seeds Flour

Bioactive Compounds, Antioxidant andAntimicrobial Activity for Prepared Free Gluten Pan Bread from Sorghum Flour and Garden Cress Seeds Flour

Drying of sliced tomato (Lycopersicon esculentumL.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption

Spray drying of sugar-rich food products

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