Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

Ulloa, José Armando; Ibarra-Zavala, Silvia Jazmin; Ramírez-Salas, Silvia Patricia; Rosas‐Ulloa, Petra; Ramírez‐Ramírez, José Carmen; Ulloa‐Rangel, Blanca Estela

doi:10.17113/ftb.53.01.15.3663

Cited by 12 publications

(13 citation statements)

References 37 publications

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“…The amino acid profiles of SCGPI were determined as described by Jin, Wu, Zhu, and Ran (2012) using those of SCGs as control. In addition, the chemical score and protein efficiency ratio of SCGPI were calculated according to Ulloa et al (2015).…”

Section: Amino Acid Composition Of Scgs and Scgpimentioning

confidence: 99%

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

Guo

Han

et al. 2019

J Food Process Preserv

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Protein isolate of sea cucumber guts (SCGPI) was extracted from defatted power of sea cucumber guts (SCGs) by alkaline extraction and acid precipitation method. The physicochemical and functional properties of SCGPI were evaluated in comparison with those of SCGs. It was found that the SCGPI showed higher whiteness, and contained 39.5% of the essential amino acids with higher protein efficiency ratio. The functionalities of SCGPI, including solubility, water/oil holding capacity (WHC/OHC), foaming capacity (FC), and emulsifying abilities (EAI), were significantly higher than those of SCGs. SCGPI exhibited higher total sulfhydryl group, disulfide bond, β‐turns, and random coil, while less surface hydrophobicity and α‐helix than SCGs. The thermal denaturation temperature of SCGPI was 46.55°C and the microstructure of SCGPI was flaky. Moreover, OHC, FC, and EAI of SCGPI were significantly better than those of SPI. These results suggest SCGPI can be used as functional bases in the food industry. Practical applications Sea cucumber (Stichopus japonicus) guts are the main byproducts in the sea cucumber processing, which are rich in protein. In this study, we prepared protein isolate from sea cucumber guts (SCGPI) by alkaline extraction and acid precipitation method. The results showed that SCGPI exhibited great solubility, water/oil holding capacity, foaming capacity, and emulsifying abilities. The present study demonstrates that SCGPI can be used as a functional base in the food industry.

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Section: Amino Acid Composition Of Scgs and Scgpimentioning

confidence: 99%

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

Guo

Han

et al. 2019

J Food Process Preserv

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“…A cabinet dryer with an air velocity, temperature, and relative humidity of 0.6 m/s, 35 ± 2°C, and 55 ± 5%, respectively, was used for the dehydration of shrimp (200 g), where the air came into contact with the sample in parallel (Ulloa et al., 2015). The weight of the shrimp samples was registered each hour with accuracy of 0.01 g using a digital scale (Ohaus Corporation, USA), until the variation was insignificant.…”

Section: Methodsmentioning

confidence: 99%

Ultrasound use as a pretreatment for shrimp (Litopenaeusvannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

Castañeda‐López

Ulloa

Rosas‐Ulloa

et al. 2021

J. Food Process. Preserv.

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Alternative pretreatments to food materials are necessary to enhance the dehydration process and improve the quality of products. The aim of this study was to evaluate the effect of the ultrasound pretreatments on the dehydration behavior and quality characteristics of dehydrated shrimp. Shrimps were ultrasonicated in a salt solution (10%) at 4°C for 15 and 30 min in an ultrasonic bath (130 W, 40 kHz) and then dehydrated and their kinetics modeled. The ultrasound pretreatments for 15 and 20 min diminished the dehydration time by 15.6% and 12.1%, respectively, in comparison with the control treatments, being the Page model the one that best described the dehydration kinetics. The content of ash significantly increased (p < .05) and the water activity (aw) significantly decreased (p < .05), while some rehydration quality indices also raised in the dehydrated shrimps pretreated with ultrasound in comparison with controls. Ultrasound can potentially be applied for shrimp dehydration, given the advantages in reducing processing time and improving product quality. Practical applications Shrimp (Litopenaeus vannamei) is a nutritious seafood that is appreciated for its delicious meat, which represents 53% of the world’s aquaculture production of crustaceans. Unfortunately, shrimp like many foods is highly perishable; hence, different processing technologies must be applied to improve its useful life. At present, drying is the main applied method in the aquatic product processing industry, but depending of the applied conditions, changes may occur that affect the quality of the product. Pretreatments such as the ultrasound improved the dehydration process and the quality of the dehydrated shrimp. Therefore, such conditions could be used to produce ready‐to‐eat food from shrimp, as is currently demanded by consumers.

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“…The three portions of cooked TFFD were spread on silicon baking mats to a thickness of 2 mm and dried in a hot-air oven at either 40, 60, or 80 o C until the a w reached 0.66 or lower (Ulloa et al, 2015). The a w assessment was conducted using an Aqua Lab Series 4TEV water activity meter (Aqua Lab, Pullman, WA, USA).…”

Section: Drying and Rehydration Of Cooked Tffdmentioning

confidence: 99%

“…Drying at a temperature of 80 o C is therefore not appropriate for TFFD, due to the obvious changes in CIE colour values, particularly the a* value, that occur at this temperature. Several studies have investigated the colour values of rehydrated food products, most commonly products that are intended to be consumed after rehydration (Ulloa et al, 2015;Vega-Galvez et al, 2008;Vega-Galvez et al, 2009;Vega-Galvez et al, 2011). The effects of drying temperature on the colour values of rehydrated fish products have been investigated by Vega-Galvez et al rehydrated jumbo squid decreased (Vega-Galvez et al, 2011).…”

Section: Cie Colour Valuesmentioning

confidence: 99%

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Effects of drying temperature on quality parameters of Thai fermented fish dip (Jaew Bong)

Duangsai

Gawborisut

2020

Int. J. Food Stud.

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Fermented fish dip is a popular condiment in Thailand and the Lao People’s Democratic Republic. Thai fermented fish dip (TFFD), can be dried to increase its shelf life and ease of transportation. Dried TFFD can be rehydrated to return the powder to its original, paste-like form. Pre-cooked TFFD paste was dried at three different temperatures (40, 60, and 80 ºC). Total plate count, yeast and mold count, CIE colour values (L*, a*, and b*),non-enzymatic browning, and sensory scores of the resulting powders were determined. The CIE colour values and sensory scores were alsoanalysed for rehydrated TFFD. Increasing the drying temperature did not affect the total plate count or yeast and mold count. When dried at 80 ºC, the L* value of TFFD powder was reduced, although the a* and b* values were unaffected compared with lower temperatures. All CIE colour values of rehydrated TFFD decreased as drying temperature increased. Drying temperature did not affect the sensory scores of dried TFFD powder. However, rehydrated samples that had been dried at 80 ºC had significantly lower sensory colour scores than those dried at 40 or 60 ºC. Overall preference rankings of dried and rehydrated TFFD dried at 40 and 60 °C were better than for those dried at 80 °C. Due to an undesirable colour change in the rehydrated product, 80 ºC was deemed to be an unsuitable temperature for drying TFFD paste. In conclusion, both 40 and 60 ºC are appropriate temperatures for drying the product.

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Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

Cited by 12 publications

References 37 publications

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

Ultrasound use as a pretreatment for shrimp (Litopenaeusvannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

Effects of drying temperature on quality parameters of Thai fermented fish dip (Jaew Bong)

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