Effect of dried fruits and vegetables powder on cakes quality: A review

Salehi, Fakhreddin; Aghajanzadeh, Sara

doi:10.1016/j.tifs.2019.11.011

Cited by 90 publications

(64 citation statements)

References 70 publications

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“…Carrot is an important root vegetable often used for juice production. CJ is an important source of β ‐carotene, and rich in thiamine, vitamin B complex, riboflavin, and minerals (Salehi, 2020f; Salehi & Aghajanzadeh, 2020; Salehi et al., 2016). CJ contains, in%: moisture, 91.06; total solids, 8.94; protein, 0.36; fiber, 0.47; ash, 0.59; and carbohydrate, 5.47 (Vandresen et al., 2009).…”

Section: Carrot Juicementioning

confidence: 99%

Rheological and physicochemical properties of vegetable juices and concentrates: A review

Salehi

2021

J. Food Process. Preserv.

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This review, summarizes the physicochemical and rheological properties (RP) of beetroot (Beta vulgaris L.), carrot (Daucus carota L.), celery (Apium graveolens L.), coriander (Coriandrum sativum L.), fenugreek (Trigonella foenum‐graecum L.), kale (Brassica oleracea L.), spinach (Spinacia oleracea L.), and tomato (Solanum lycopersicum L.) juices, and their concentrates. Carbohydrates, crude fiber, organic acids (ascorbic, citric, malic, and oxalic acids), vitamins (A, B, C, and E), minerals (calcium, potassium, and magnesium), amino acids, and phenolic compounds (PC) are major constituents of vegetable juice (VJ). If consumed in sufficient amount, VJs contribute to nutritional requirements for good health in humans. Vegetable concentrates are typically non‐Newtonian fluids in which the apparent viscosity decreases with increasing shear rate. The apparent viscosity of VJs decreases at higher temperatures. Several equations are employed to describe flow behavior, but most are difficult to use and none give good overall agreement with experimental data from Power‐law and Herschel–Bulkley models. The effect of temperature on apparent viscosity of VJ is generally expressed by the Arrhenius relationship and the activation energy (Ea) for the fluid flow increases with concentration. The Ea values reported for the vegetable products were between 3.6 and 39.7 kJ∙mol−1∙K−1. Higher Ea indicates apparent viscosity is more prone to temperature change. Practical applications Juice can be extracted from fresh vegetables to be used without further change or as concentrates in value added products. Rheological study of vegetable juice, in part how it flows, is important to handling and processing, quality control, and sensory evaluation of derived products. In this study, properties of vegetable juices and concentrates were reviewed. Vegetable concentrates are typically non‐Newtonian fluids. The Power‐law and Herschel–Bulkley models were successfully applied to fit data. Arrhenius model parameters for some VJs at different concentrations were reported in this study. Higher activation energy indicates viscosity is more prone to temperature change. The activation energy values for the vegetable products were between 3.6 and 39.7 kJ/mol∙K.

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Section: Carrot Juicementioning

confidence: 99%

Rheological and physicochemical properties of vegetable juices and concentrates: A review

Salehi

2021

J. Food Process. Preserv.

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“…[5,6] Viscosity is defined as the internal friction of a fluid or its tendency to resist flow . [7,8] Table 1 shows some studies evaluating the effect of HPH treatments on physico-chemical and rheological properties of different F&VJ. HPH technology consists of pumping a fluid through a narrow gap valve using high pressure intensifiers, which significantly increases its velocity resulting in depressurization with consequent cavitation and high shear stress.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Salehi

2020

International Journal of Food Properties

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In recent years, the consumers' demands for fruit and vegetable juices (F&VJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal fluid food processing. The present work summarized the effect of HPH on the particle size distribution (PSD), microstructure, pulp sedimentation (PS), serum cloudiness (SC) or turbidity, color change (CC), bioactive compounds (BC) and antioxidant activity (AA), rheological properties (RP) and sensorial properties. The juices considered were apple, banana, blueberry, carrot, cashew apple, grape, kiwifruit, mango, orange, clementine, pineapple, salustiana, strawberry, taro and tomato juices. HPH changed the F&VJ PSD, physical properties, RP, SC, PS behavior, color and microstructure by disrupting the suspended pulp particles. Recent progress in high-pressure homogenization technology and the design of new homogenization valves were able to stand pressures up to 400-600 MPa. This have opened new opportunities to homogenization processing in the food industry to reduce particle sizes well below the micron and, consequently, permitted the development of new products with differentiated from traditional ones by physico-chemical characteristics and RP. It caused the size reduction of juices' particle below the visual detection limit. The successful application of HPH treatments may provide with a new generation of minimally processed products, hopefully closer to the fresh ones in relation to the organoleptic and nutritive properties as well, as safe and lasting as the pasteurized ones. In addition, it can improve viscosity, color, cloudiness and stability of suspended solids (SS) in F&VJ.

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“…Incorporation of mushroom powder, specifically with best sensory result at 10% infrared-dried-button-mushroompowder fortification in cake [7], enhances the nutritional profile of bakery products in terms of higher content of vitamins, mineral (calcium, potassium, magnesium, phosphorus, iron, copper, zinc and manganese), polyphenols, crude fibre and protein [8]. Salehi and Aghajanzadeh, [9] also reported that powder of dried fruit and vegetable in cake formulation exhibits benefits of attracting the consumers by improving appearance, texture, nutritional values, sensory properties and shelf life of the cake.…”

Section: The Whole Grain Kernel Of Wheatmentioning

confidence: 99%

Fortification of Wheat Based Instant Noodles with Surimi Powder: A Review

Chowdhury

Nath

Pal

et al. 2020

CJAST

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Noodles, commonly prepared from hard/soft wheat flour, is popular throughout globe due to its’ versatility, low cost, ease of preparation and nutritional quality. Commercial noodles are rich in carbohydrates, but deficient in essential nutrients, like proteins, dietary fiber and vitamins. Due to scarcity of Essential Amino Acids (EAA) like lysine and methionine in wheat-proteins, incorporation of EAA-rich-protein and fatty-acid-rich-lipids from other sources are important to improve the nutritional quality of noodles. Fish, being an excellent source of high-quality protein, rich in lysine and methionine, omega-3 fatty-acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), along with vitamins like A, D, B6, and B12, minerals like iron, zinc, iodine, selenium, potassium and sodium, protein enrichment can be achieved by fortification of carbohydrate-rich cereal-based-noodle with dried fish surimi powders. This makes the fortified noodles nutritionally significant and the sensory attributes facilitate greater consumption. Attributes like taste, nutrition, convenience, safety, longer shelf-life and reasonable price have increased global acceptance of noodles and admiration by all generations. Thus, instant noodles are used as space and emergency foods. As consumers are becoming health conscious by preferring diet rich in fiber, protein and low fat, readily digestible fish protein incorporated noodles can satisfy their nutritional requirement.

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Effect of dried fruits and vegetables powder on cakes quality: A review

Cited by 90 publications

References 70 publications

Rheological and physicochemical properties of vegetable juices and concentrates: A review

Rheological and physicochemical properties of vegetable juices and concentrates: A review

Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Fortification of Wheat Based Instant Noodles with Surimi Powder: A Review

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