Effects of instant controlled pressure drop process on physical and sensory properties of puffed wheat snack

Yağcı, Sibel

doi:10.1002/jsfa.7973

Cited by 7 publications

(3 citation statements)

References 17 publications

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“…In preparation of samples for chemical analysis proximal, the moisture of the treatments was assessed by drying at 105°C for 24 h and organic carbon was determined by a muffle furnace at 550°C [10,11]. Crude protein was analyzed by Kjeldahl method [12,13].…”

Section: Methodsmentioning

confidence: 99%

Evaluation of different agroindustrial waste on the effect of different carcass characteristics and physiological and biochemical parameters in broilers chicken

Sánchez-Roque

Pérez-Luna

et al. 2017

Vet World

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Aim:This study was conducted to evaluate the physiological and biochemical effect in chickens of the Ross breed of a food enriched with agroindustrial waste.Materials and Methods:The food is one of the main components of the total cost for the production of chickens. Rations should be formulated to provide the correct balance of energy, protein, amino acids, minerals, vitamins and essential fatty acids, to allow optimal growth and performance. This study was intended to evaluate a natural feed for chicken, made from corn, yucca meal, eggshells, orange peel, soybean meal, salt and garlic, enriched with agroindustrial waste (molasses, milk whey and ferment of coffee). The weight gain was evaluated in broilers using a diet enriched with different agroindustrial wastes, with respect to a control food of the same composition but not containing residue. To develop the experiment 120 male Ross 308 chicks were used, these were evaluated for 6 weeks. Physicochemical test for the food and the agroindustrial waste were performed; moisture was determined; organic carbon, organic material and the ash, to characterize the agroindustrial wastes, the reducing sugars content using a spectrophotometer at 540 nm and proteins through the Kjeldahl method was evaluated. During the experiment, the weight gain of chickens and feed conversion was evaluated; the end of the experiment the weight of eviscerated channel relative weight breast, thighs, pancreas, and abdominal fat was determined, besides including blood chemistries as determination of cholesterol, triglycerides, and glucose. Finally, the microbiological analyzes to detect the presence of Escherichia coli in the cecum was determinate. Data were analyzed by InfoStat statistical program using the generalized linear model procedure. The statistical comparison was made by Tukey test at the 95% probability level.Results:After the evaluation, fed chickens with the treatments food + milk whey (FMW) and food + ferment of coffee (FFC) demonstrated increased from 1949 to 1892 g, respectively, to the 42 days of evaluation, showing the best treatment for weight gain. However, the FFC treatment showed the best feed conversion reaching values of 1.79 related to levels of blood glucose (249 mg/dl). Even so the eviscerated channel yields were higher for the treatment FFC reaching 1810.1 g unlike the treatment FMW which it reached a weight of 1718.2 g with increased formation of abdominal fat (7.4 g) unlike other treatments. From the results, it is concluded that food enriched with coffee ferment allows an increase in weight, better feed conversion in addition to high production of lean meat.Conclusion:It was shown that the best treatment was the food enriched with the ferment of coffee, due to increased intake and weight gain at the end of 42 days of the experiment.

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Section: Methodsmentioning

confidence: 99%

Evaluation of different agroindustrial waste on the effect of different carcass characteristics and physiological and biochemical parameters in broilers chicken

Sánchez-Roque

Pérez-Luna

et al. 2017

Vet World

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“…Expansion of biological matrices is of fundamental importance in snack products. In this respect, Ya gcı [70] evaluated the effect of DIC texturing on some physicochemical and nutritional properties of puffed wheat snacks products (Triticum spp.). Snacks were produced by submitting moistened wheat under DIC texturing (300-500 kPa and 3-11 s) followed by drying in a hot air dryer.…”

Section: Impact Of Instant Controlled Pressure-drop Treatment On Cereals Dryingmentioning

confidence: 99%

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

et al. 2021

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Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.

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“…In preparation of samples for chemical analysis proximal Organic Carbon (OC), ash content and Organic matter (OM) was determined by a muffle furnace at 550°C (TMECC 2002;Taipale et al, 2016;Yagci et al, 2016) Total nitrogen (N) was analysed by Kjeldahl method (AOAC 2000;Li et al, 2015). P contents were analyzed by colorimetric analysis in a spectrophotometer using the molybdate reagent ascorbic acid-ammonium (Shamim et al, 2015).…”

Section: Characterization Of Lixiviatedmentioning

confidence: 99%

OPTIMIZATION FOR THE PRODUCTION OF Verrucodesmus verrucosus BIOMASS THROUGH CROPS IN AUTOTROPHIC AND MIXOTROPHIC CONDITIONS WITH POTENTIAL FOR THE PRODUCTION OF BIODIESEL

Sánchez-Roque¹,

Pérez-Luna²,

Moreira-Acosta³

et al. 2019

Rev.Mex.Ing.Quim.

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Effects of instant controlled pressure drop process on physical and sensory properties of puffed wheat snack

Abstract: The most desirable conditions for puffed wheat snack production using the DIC process were determined as 11% (w/w) of wheat moisture content, 5 × 10 kPa of processing pressure and 7 min of processing time. © 2016 Society of Chemical Industry.

Cited by 7 publications

References 17 publications

Evaluation of different agroindustrial waste on the effect of different carcass characteristics and physiological and biochemical parameters in broilers chicken

Evaluation of different agroindustrial waste on the effect of different carcass characteristics and physiological and biochemical parameters in broilers chicken

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

OPTIMIZATION FOR THE PRODUCTION OF Verrucodesmus verrucosus BIOMASS THROUGH CROPS IN AUTOTROPHIC AND MIXOTROPHIC CONDITIONS WITH POTENTIAL FOR THE PRODUCTION OF BIODIESEL

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