Effect of moisture content on textural attributes of dried figs

Maftoonazad, Neda; Farahnaky, Asgar; Hosseini, Seyed Ebrahim; Badii, Fojan

doi:10.2478/intag-2014-0031

Cited by 29 publications

(14 citation statements)

References 26 publications

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“…The increase in hardness and loss in elasticity with time were attributed to the increasing loss of water in the Turkish delight samples especially on the surface of the samples during storage (İpek, ). This relationship between the hardness values and moisture contents was also observed in different food matrices (Al‐Muhtaseb et al, ; Ansari, Maftoon‐Azad, Farahnaky, Hosseini, & Badii, ; Figiel & Tajner‐Czopek, ). In the texture analysis, the term springiness is used to describe the reaction of the sample when the compression force on the sample is removed.…”

Section: Resultssupporting

confidence: 64%

Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp

Kavak

Akpunar

2018

J Food Process Preserv

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The aim of this study is to investigate the changes in quality characteristics of Turkish delight as influenced by different concentrations of cornelian cherry pulp. A 4.4 and 12.2% cornelian cherry pulp added Turkish delight samples were produced in industrial conditions. Samples were packaged and stored for 20 weeks. Results showed that samples preserved their microbiological stability during storage. Pulp addition resulted in a decrease in L* values (from 57.32 to 30.67) and provided intensive lokum colors. Total sugar and dry matter contents of the samples varied 76.4–83.3% and 80.33–88.84, respectively. Texture profile analysis (TPA) results showed that initial maximum hardness value was 455.02 N, and it reduced to 189.72 N at the end of 20 months storage. The fruity taste was considered as a desirable sensorial attribute in the sensory analysis. Practical applications The cornelian cherry fruits are rich in healthy constituents and natural coloring pigments. They have a considerable potential as food ingredient. In this study, cornelian cherry is successfully used in the production of the one of the oldest sweets in the world, known as “Turkish Delight.” The present study outlines that cornelian cherry can be commercially used for the enrichment of Turkish delight in terms of providing a natural color and taste as well as having high desirability and satisfactory quality attributes. In future studies, cornelian cherry fruit can be used as a food ingredient to produce various functional confectionaries.

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Section: Resultssupporting

confidence: 64%

Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp

Kavak

Akpunar

2018

J Food Process Preserv

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“…It is worth noting here the definition of the studied textural properties; hardness is defined as the force required for achieving a given deformation, while the rate of this deformation is defined as cohesiveness and the degree with which the deformed product recovers its original shape after removing the force of deformation is known as springiness, but chewiness is defined as the time or the energy required for masticating a solid food product under constant rate of mechanical action to a state suitable for swallowing (Ansari, Maftoon‐Azad, Farahnaky, Hosseini, & Badii, ).…”

Section: Resultsmentioning

confidence: 99%

Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process

Mounir

Téllez‐Pérez

Sunooj

et al. 2019

Journal of Texture Studies

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In this work, development of ready‐to‐eat snacks from Zaghloul date using swell‐drying process was studied. Pre‐dried Zaghloul date samples having 12% water content on dry basis were textured by instant controlled pressure drop technique (DIC) at different operative parameters, saturated steam pressure (p) and processing time (t), ranged from 0.2 to 0.6 MPa and from 9 to 35 s, respectively. The effect of these operative parameters on texture, color, and sensory characteristics of swell‐dried (SD) Zaghloul date snacks were determined and optimized through the response surface methodology. Textural (expansion ratio, hardness, springiness, cohesiveness, and chewiness) and color (L*, a*, b*, C*, and ΔE*) characteristics were significantly affected by the operative parameters of DIC. The optimized textural characteristics was identified for SD Zaghloul date at p = 0.6 MPa and t = 22 s with slight yellowness, while the best color properties were observed for texturing conditions of p = 0.2 MPa and t = 22 s. The expansion ratio εr was then 46% higher and the hardness was 262% lower for SD than airflow‐dried date. Instrumental analysis such as texture profile analysis and Hunter's Lab color analyzer could be used to describe the texture and color changes occurred during food drying. Beside these analyses, the expansion ratio could be used to describe the texture as well. Swell‐drying process, an alternative drying process, is defined as DIC‐assisted hot air drying. The thermo‐mechanical effects of DIC are mainly induced by the abrupt pressure drop toward a vacuum after short‐time treatment (9–35 s) by saturated steam pressure (0.2 up to 0.6 MPa). The abrupt pressure drop rate induces an autovaporization of product's water immediately decreasing the product's temperature allowing it to cross the glass transition Tg border. The impact of DIC operative parameters on Zaghloul date could be observed through the expansion ratio, and the textural characteristics (hardness HA, springiness SP, cohesiveness CO, and chewiness CH).

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“…It is important to give attention to dehydration of tropical fruits for improving their storage life and market value. Drying of different fruits such as kiwi [4], banana [5], sapota [6], guava [7], pineapple [8], figs [9] and beetroot [10] etc. has been studied.…”

Section: Introductionmentioning

confidence: 99%

Mathematical Modelling and Tray Drying Kinetics of Loquat Eriobotrya japonica

Mishra¹,

Sharma²

2019

IJEAT

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The present study was aimed to investigate drying of loquat slices in tray dryer at different temperatures Drying was conducted at 45°C, 55 °C, and 65°C at constant air velocity of 0.5 m/s in tray dryer;time taken for drying of slices was 12 h, 10 h and 9h respectively. The analysed moisture data was fitted in four different drying mathematical models, i.e. Henderson and Pabis, Page, Logarithmic and Newton (Lewis).Statistical analysis predicted that Page model was best-fitted model for describing drying characteristics of loquat slices. Best-fitted model was selected by obtaining maximum value of regression coefficient (R2 ) and minimum value of chi square (χ2) and root mean square error (RSME). It was observed that shrinkage percentage was less at higher temperature as compared to the lower temperature, i.e., 45°C.

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Effect of moisture content on textural attributes of dried figs

Cited by 29 publications

References 26 publications

Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp

Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp

Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process

Mathematical Modelling and Tray Drying Kinetics of Loquat Eriobotrya japonica

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