Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana

Quayson, Enoch T.; Ayernor, G.S.; Johnson, PG; Ocloo, Fidelis C.K.

doi:10.1016/j.heliyon.2021.e07224

Cited by 7 publications

(3 citation statements)

References 25 publications

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“…The S sample exhibited the lowest pH values before and after storage, at 3.28 and 3.29, respectively. Combining the analysis of BI, the decrease in pH led to a reduction in the extent of NEB, consistent with the ndings ofQuayson et al (2021). However,Dorris et al (2018) suggested that low pH values can increase the initial BI of CA.…”

supporting

confidence: 79%

Effect of different sugars on non-enzymatic browning and flavor in Choerospondias axillaris composite fruit puree using principal component analysis

Ye,

Xiao,

Deng

et al. 2023

Preprint

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A Non-enzymatic browning reaction of Choerospondias axillaris composite fruit puree has occurred during storage, which diminishes its edibility. In this study, the effects of sucrose, maltose, and glucose on the quality and flavor of fruit puree were investigated by analyzing the changes in non-enzymatic browning-related indicators. The results showed that after 7 days of storage, the highest levels of total phenols (1.578 mg/mL), Vitamin C (3.084 mg/100g), and reducing sugars (1.692 mg/mL) were found in glucose + maltose, sucrose, and maltose, respectively; Sucrose resulted in the lowest browning index (0.268) and pH value (3.29); The lowest HMF content (0.597 mg/L) was observed in the glucose. Changes in the content of various indicators suggest that the degradation of Vitamin C may be the primary mechanism of non-enzymatic browning in the early stages of fruit puree storage. Aroma composition and principal component analysis indicate that the contribution of sweeteners to flavor substances, from highest to lowest, is glucose, maltose, and sucrose. The top four overall score rankings are sucrose, glucose + sucrose, maltose, and glucose + maltose + sucrose.

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supporting

confidence: 79%

Effect of different sugars on non-enzymatic browning and flavor in Choerospondias axillaris composite fruit puree using principal component analysis

Ye,

Xiao,

Deng

et al. 2023

Preprint

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“…The WI of cassava flour ranged from 80.48 to 84.05 in samples with pretreatment A, between 77.62 and 81.27 in samples with pretreatment B, and between 88.56 and 92.07 in samples with pretreatment C. The highest WI values were found in samples pretreated with C that dried at 60 • C for 3.96 h. This could imply that blanching cassava tubers for 5 min at 80 ± 2 • C in hot water was sufficient to drive an increasing non-enzymatic browning reaction. Quayson et al [43] reported that non-enzymatic browning intensities of yam decreased as soaking time increased. They also discovered that as blanching time increased, non-enzymatic browning levels increased.…”

Section: Effect Of Factors On Wimentioning

confidence: 99%

Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour

Nainggolan¹,

Banout

Urbanová

2023

Foods

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The primary goals of this study were to identify the influence of temperature and drying time on pretreated cassava flour, as well as the optimal settings for the factors and to analyze the microstructure of cassava flour. The experiment was designed using the response surface methodology with central composite design and the superimposition approach in order to assess the effect of drying temperature (45.85–74.14 °C) and drying time (3.96–11.03 h) and the optimal drying conditions of the cassava flour investigated. Soaking and blanching were applied as pretreatments to freshly sliced cassava tubers. The value moisture content of cassava flour was between 6.22% and 11.07%, whereas the observed whiteness index in cassava flour ranged from 72.62 to 92.67 in all pretreated cassava flour samples. Through analysis of variance, each drying factor, their interaction, and all squared terms had a substantial impact on moisture content and whiteness index. The optimized values for drying temperature and drying time for each pretreated cassava flour were 70 °C and 10 h, respectively. The microstructure showed a non-gelatinized, relatively homogeneous in size and shape sample with pretreatment soaked in distilled water at room temperature. These study results are relevant to the development of more sustainable cassava flour production.

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“…This is a process that strongly influences the aesthetic, physicochemical, and nutritional properties of the final product after processing. Soaking removes water-soluble components such as sugars and some organic acids by leaching [18,19].…”

Section: Introductionmentioning

confidence: 99%

Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method

Nowacka,

Rybak,

Trusinska

et al. 2024

Applied Sciences

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Beetroots are sources of bioactive compounds and valued pigments such as betalains. The purpose of this study was to determine the influence of ultrasound pretreatment on the beetroot infrared–hot air drying process and the functional properties of the obtained product. In this study, there were two used frequencies—21 and 35 kHz—and three different periods of time—10, 20, and 30 min. Since beetroots are usually subjected to thermal treatment, another aim was to examine the influence of blanching and soaking on the beetroot tissue properties in order to compare traditional and ultrasound-treated methods. As a result of this study, it was found that ultrasound pretreatment changed the dry matter content, water activity, thickness of the tissue, total color difference, and contents of betanin pigments in the beetroot. It was revealed that the drying process is shorter after ultrasound pretreatment using a 21 kHz frequency. Drying tissue exposed to ultrasounds showed a significant increase in the L* parameter; however, the decrease in the a* parameter was caused by a reduced content of betalain pigments. Taking into consideration parameters important from a technological point of view, it was found that the best condition for beetroot pretreatment is 20 min treatment, regardless of the frequency used.

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Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana

Cited by 7 publications

References 25 publications

Effect of different sugars on non-enzymatic browning and flavor in Choerospondias axillaris composite fruit puree using principal component analysis

Effect of different sugars on non-enzymatic browning and flavor in Choerospondias axillaris composite fruit puree using principal component analysis

Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour

Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method

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