Cactus cladode polysaccharide as cryoprotectant in frozen <i>Paneer</i> (Indian Cottage Cheese)

Dey, Anirban; Rasane, Prasad; Singhal, Somya; Kumar, Vikas; Kaur, Sawinder; Singh, Jyoti; Garba, Umar; Kaur, Navneet; Arora, Mehak

doi:10.1111/1471-0307.12631

Cited by 8 publications

(4 citation statements)

References 22 publications

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“…Paneer, as a very popular heat‐acid coagulated product of milk in India and in many other parts of the world, is a highly rich source of nutrition for good quality protein, fat, vitamins and minerals like calcium and phosphorus (Dey et al, 2020; Kumar, Mishra, Sutariya, Chaudhary, & Rao, 2019). It is used in various culinary dishes and snack items throughout the Indian subcontinent.…”

Section: Introductionmentioning

confidence: 99%

Microstructure of paneer prepared by automated pressing technique

Sinha

Manjunatha

Rao

et al. 2021

J Food Process Engineering

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In this study, paneer was prepared by conventional method as well as by employing an automated pressing equipment and microstructure of paneer samples was studied by scanning electron microscopy. Further, pneumatic pressing of the hot coagulum was carried out at different pressures (2.5, 3.0, and 3.5 kg cm−2) and time durations (10, 12.5, and 15 min) using a semi‐automated microprocessor based pneumatic pressing unit. It was found that the microstructure of paneer comprised mainly of continuous medium of casein matrix in which micro‐pores were distributed. However, differences were observed in the way the curd particles were fused during the pressing process of paneer manufacture. Paneer obtained from the automated press was found to possess more uniformity than the one prepared by conventional method. This was attributed to more uniform pressure applied by the automated technique. Further, porosity values were correlated with the openness observed in the microstructure of paneer. It was found that at an optimized pressure and time combination, paneer had a more uniform structure along with porosity than conventionally made one. The dependence of the paneer properties on the pressure and pressing time was well fitted to polynomial quadratic model which showed influence of pressure applied is greater than the time of pressing. Practical Applications The SEM imaging of paneer prepared by automated pneumatic pressing based technique could be very useful in analyzing the microstructure which influences the texture and amount of water retention. Small to medium scale paneer manufacturers could very well utilize the automated pneumatic pressing technique to produce paneer of optimum texture and adequate amount of moisture. Paneer manufacturers of small to medium scale could very well utilize this pressing technique to increase their income at farm level.

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Section: Introductionmentioning

confidence: 99%

Microstructure of paneer prepared by automated pressing technique

Sinha

Manjunatha

Rao

et al. 2021

J Food Process Engineering

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“…Besides, SHP-3 and SHP-2 contain many smaller molecular weight polysaccharide molecules. The functional sites or active functional groups might be more likely to contact with free radicals or ferrous ions in an aqueous solution and thus show better antioxidant capacity ( 71 , 72 ). The natural polysaccharides of sesame seed hull have the potential to be used as an antioxidant.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Structure and Antioxidant Activity of Polysaccharides From Sesame Seed Hull

et al. 2022

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Sesame seed hull is the major by-product of sesame seed processing and is rich in polysaccharides. In this work, sesame hull polysaccharides (SHP) were extracted by ultrasound-assisted alkali extraction methods with a yield of 6.49%. Three purified polysaccharide fractions were obtained after decolorization, deproteinization, and column chromatography. Then, their main composition and antioxidant activity were investigated. The dominant fraction was SHP-2 with a yield of 3.78%. It was composed of galacturonic acid (51.3%), glucuronic acid (13.8%), rhamnose (8.9%), glucose (8.4%), and others. The linkage types of SHP-2 have the α-D-GalpA-(1,4)-linked, α-D-GlcpA-(1,2)-linked, β-T-D-Rhap-linked, β-D-Glcp-(1,6)-linked, β-T-D-Galp-linked, α-L-Xylp-(1,4)-linked, α-L-Araf-(1,3,5)-linked, and β-D-Manp-(1,4)-linked. This study might provide some useful basic data for developing applications for sesame seed hull polysaccharides in the food and pharmaceutical industries.

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“…Trehalose, xylomannan, and so on, can also exhibit cryoprotective effects and minimize texture changes (Gao et al, 2019;Jittinandana et al, 2005;Kawahara et al, 2016). Dey et al (2020) observed evident changes in textural characteristics, including hardness, adhesiveness, springiness, and chewiness, in the investigated products, and the freezing process was faster when 2% cactus polysaccharide was added to the raw materials during the stirring stage. Gao et al (2019) found that soybean polysaccharides (SPSs) could inhibit decreases in myosin heavy chain concentration and reduce protein degradation after liquid nitrogen freezing.…”

Section: Saccharidesmentioning

confidence: 89%

“…Dey et al. (2020) observed evident changes in textural characteristics, including hardness, adhesiveness, springiness, and chewiness, in the investigated products, and the freezing process was faster when 2% cactus polysaccharide was added to the raw materials during the stirring stage. Gao et al.…”

Section: Approaches For Controlling Ice Crystal Growthmentioning

confidence: 94%

Control of ice crystal nucleation and growth during the food freezing process

Jia

Chen

Sun

et al. 2022

Comp Rev Food Sci Food Safe

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Freezing can maintain a low‐temperature environment inside food, reducing water activity and preventing microorganism growth. However, when ice crystals are large, present in high amounts, and/or irregularly distributed, irreversible damage to food can occur. Therefore, ice growth is a vital parameter that needs to be controlled during frozen food processing and storage. In this review, ice growth theory and control are described. Macroscopic heat and mass transfer processes, the relationship between the growth of ice crystals and macroscopic heat transfer factors, and nucleation theory are reviewed based on the reported theoretical and experimental approaches. The issues addressed include how heat transfer occurs inside samples, variations in thermal properties with temperature, boundary conditions, and the functional relationship between ice crystal growth and freezing parameters. Quick freezing (e.g., cryogenic freezing) and unavoidable temperature fluctuations (e.g., multiple freeze–thaw cycles) are both taken into consideration. The approaches for controlling ice crystal growth based on the ice morphology and content are discussed. The characteristics and initial mechanisms of ice growth inhibitors (e.g., antifreeze proteins (AFPs), polysaccharides, and phenols) and ice nucleation agents (INAs) are complex, especially when considering their molecular structures, the ice‐binding interface, and the dose. Although the market share for nonthermal processing technology is low, there will be more work on freezing technologies and their theoretical basis. Superchilling technology (partial freezing) is also mentioned here.

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Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese)

Cited by 8 publications

References 22 publications

Microstructure of paneer prepared by automated pressing technique

Microstructure of paneer prepared by automated pressing technique

Characterization of Structure and Antioxidant Activity of Polysaccharides From Sesame Seed Hull

Control of ice crystal nucleation and growth during the food freezing process

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