Color kinetics of longan flesh drying at high temperature

Chunthaworn, S.; Achariyaviriya, Siva; Achariyaviriya, Aree; Namsanguan, Kodkwan

doi:10.1016/j.proeng.2012.01.1243

Cited by 31 publications

(24 citation statements)

References 8 publications

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“…The colorimeter was calibrated with a standard white plate. Hue angle ( H °) and saturation ( C ) values were determined using the formula of Mendoza et al H ° values of 0°, 90°, 180°, 270° and 360° indicate red, yellow, green, blue and red color respectively …”

Section: Methodsmentioning

confidence: 99%

“…Hue angle (H ∘ ) and saturation (C) values were determined using the formula of Mendoza et al 18 H ∘ values of 0 ∘ , 90 ∘ , 180 ∘ , 270 ∘ and 360 ∘ indicate red, yellow, green, blue and red color respectively. 19 Mineral analysis KP and ice cream samples were dried at 70 ∘ C in a forced air oven until the accomplishment of dry weight. 20 A finely crushed dry sample (0.5 g) with HNO 3 /HClO 4 (9:1 v/v) was placed in a beaker, which was then closed and left overnight.…”

Section: Color Measurementmentioning

confidence: 99%

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Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

et al. 2015

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Section: Methodsmentioning

confidence: 99%

Section: Color Measurementmentioning

confidence: 99%

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

et al. 2015

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“…The colour of dried WM samples was determined using a colorimeter (Hunter Lab D25, Hunter Lab Inc., USA). Accordingly, colour intensity (Δ E ), chroma (Δ C ) and hue angle ( H ) of WM as well as total colour difference (TCD) between fresh and dried WM were calculated using the following equations:

Δ E = \sqrt{{(L^{*})}^{2} + {(a^{*})}^{2} + {(b^{*})}^{2}}

Δ C = \sqrt{{(a^{*})}^{2} + {(b^{*})}^{2}}

H = t a n^{prefix- 1} ((), \frac{b^{*}}{a^{*}})

normalT normalC normalD = \sqrt{{(L^{*} - L_{normalo}^{*})}^{2} + {(a^{*} - a_{normalo}^{*})}^{2} + {(b^{*} - b_{normalo}^{*})}^{2}}

…”

Section: Methodsmentioning

confidence: 99%

Effects of intermittent CO₂ convection under far‐infrared radiation on vacuum drying of pre‐osmodehydrated watermelon

Chakraborty

Mondal

2017

J Sci Food Agric

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“…Measurements were done according to Chunthaworn et al [17] . Colour saturation (C) and Hue angle (H°) values were calculated according to the formula by Mendoza et al [18] .…”

Section: Physical and Chemical Analysismentioning

confidence: 99%

Kızılcık (Cornus mas L.) Ezmesi İlaveli Dondurmanın Antioksidan Aktivitesi, C Vitamini İçeriği, Fiziksel, Kimyasal ve Duyusal Özellikleri

Topdaş¹,

Çakmakçı²,

Çakiroğlu³

2017

Kafkas Univ Vet Fak Derg

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Citation of This ArticleTopdaş EF, Çakmakçı S, Çakıroğlu K: The antioxidant activity, vitamin C contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste. Kafkas Univ Vet Fak Derg, 23 (5): 691-697, 2017691-697, . DOI: 10.9775/kvfd.2016 AbstractThe aim of this research was to investigate the effect of cornelian cherry (Cornus mas L.) paste (CP) on the quality properties of ice cream. CP was added to an ice cream mix at four concentrations (0, 5, 10 and 15%, w/w) for ice cream production. The increment of CP level caused the increased of vitamin C content, a values and overrun values, whereas it decreased the viscosity of samples compared to Control ice cream sample. The results indicated that lyophilised water extracts of CP (LWECP) contain remarkable phenolic compounds. The findings showed that there is a positive correlation between the total phenolics and flavonoid contents in LWECP and ice cream samples antioxidant activity. CP has shown to be an effective source of natural antioxidants. CP may be used as a source of natural colour and flavour agent in ice cream manufacture. CP enhanced vitamin C amounts of ice cream, and improve sensory properties. In the literature surveys of Science Direct, Web of Science, Google Scholar and Scopus databases an ice cream study using cornelian cherry fruit was not found. Keywords: Ice cream, Cornus mas L., Cornelian cherry, Antioxidant activity, Sensory properties Kızılcık (Cornus mas L.) Ezmesi İlaveli Dondurmanın Antioksidan Aktivitesi, C Vitamini İçeriği, Fiziksel, Kimyasal ve Duyusal Özellikleri ÖzetBu araştırmanın amacı, kızılcık ezmesinin (KE) dondurmanın kalite özelliklerine etkisini incelemektir. Dondurma üretimi için, dört farklı seviyede (%0, 5, 10 ve 15, w/w) KE dondurma miksine ilave edilmiştir. KE seviyesinin artmasıyla, Kontrol dondurma örneğine kıyasla, C vitamini, a değeri ve hacim artışı değerleri artmış, görünür viskozite değerleri azalmıştır. Sonuçlar, KE'nin liyofilize su ekstraktlarının (KELSE) dikkate değer fenolik bileşik içerdiğini göstermiştir. Bulgularımız, KELSE ve dondurma örneklerinin antioksidan aktivitesinde toplam fenolik madde ile flavonoid içeriği arasında pozitif bir korelasyon bulunduğunu göstermiştir. KE, doğal antioksidanların etkili bir kaynağı olduğunu göstermiştir. KE dondurma üretiminde doğal renk ve lezzet verici madde olarak uygun bir kaynak olarak kullanılabilir. KE, C vitamini miktarlarını arttırmış, duyusal özellikleri geliştirmiştir. Science Direct, Web of Science, Google Scholar ve Scopus kaynaklarında yapılan literatür taramasında, kızılcık meyvesi kullanılarak yapılan bir dondurma çalışmasına rastlanmamıştır.

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Color kinetics of longan flesh drying at high temperature

Cited by 31 publications

References 8 publications

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

Effects of intermittent CO₂ convection under far‐infrared radiation on vacuum drying of pre‐osmodehydrated watermelon

Kızılcık (Cornus mas L.) Ezmesi İlaveli Dondurmanın Antioksidan Aktivitesi, C Vitamini İçeriği, Fiziksel, Kimyasal ve Duyusal Özellikleri

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Color kinetics of longan flesh drying at high temperature

Cited by 31 publications

References 8 publications

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

Effects of intermittent CO2 convection under far‐infrared radiation on vacuum drying of pre‐osmodehydrated watermelon

Kızılcık (Cornus mas L.) Ezmesi İlaveli Dondurmanın Antioksidan Aktivitesi, C Vitamini İçeriği, Fiziksel, Kimyasal ve Duyusal Özellikleri

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Effects of intermittent CO₂ convection under far‐infrared radiation on vacuum drying of pre‐osmodehydrated watermelon