Food Components and Quality

Sikorski, Zdzis_aw; Piotrowska, Barbara

doi:10.1201/9781420009613.ch1

Cited by 7 publications

(5 citation statements)

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“…Water absorption capacity depends on several factors, including protein structure, hydrophilicity, and conformation, which are different between cereals and pulses [40]. The ability of OP to absorb more water than the OA (Table 2) could be linked to several factors including the variety of oats, composition, and the difference in heat treatment history during powder production.…”

Section: Effect Of Oat Addition On Raw Materials Techno Functionalitymentioning

confidence: 99%

Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

Gaber,

Knezevic,

Saldanha do Carmo

et al. 2023

Applied Sciences

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The effect of using oat protein concentrates from different sources on the techno/functional properties of pea protein high-moisture extrudates (HME) have been investigated. The oat protein fractions were commercially produced by wet milling (OP) or produced by dry fractionation (OA) in our pilot plant facilities. The texture cutting force of HME was significantly increased by the inclusion of OP and had higher anisotropy, while addition of OA did not influence the texture. Addition of both oat sources to the pea mixture led to higher water and oil binding ability on both initial dry ingredients and extrudates. The color of the meat analogues was significantly affected by the type of oat added. CLSM image analysis of the extrudates showed that the type of oat used influenced fiber alignment and apparent porosity of the protein network. Post-extrusion treatment with water at 80 °C/20 min of the extrudates significantly reduced the cutting strength of the meat analogues and significantly caused a shift toward a lighter color. The reduction of texture strength of extrudates with OP rendered it similar to cooked chicken samples, while extrudates with OA showed a more resilient fiber strength to the hot water treatment.

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Section: Effect Of Oat Addition On Raw Materials Techno Functionalitymentioning

confidence: 99%

Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

Gaber,

Knezevic,

Saldanha do Carmo

et al. 2023

Applied Sciences

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“…The factors that affect the rate and degree of fat oxidation include the composition of its constituent fatty acids, available oxygen concentration, temperature, surface area, water activity, and the presence of antioxidant and pro-oxidant compounds. A material containing fat with a concentration of polyunsaturated fatty acids (PUFA) will have the potential to undergo fat oxidation (Sikorski et al, 2020).…”

Section: Peroxide Valuementioning

confidence: 99%

Characteristics of virgin coconut oil (VCO) microencapsulation using O/W emulsification and complex coacervation methods

Annisa,

Nurhadi,

Indiarto

et al. 2023

IFRJ

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Virgin coconut oil (VCO) is produced by processing the flesh of coconut (Cocos nucifera L.). It has beneficial health effects due to the medium-chain fatty acids (MCFA), vitamins, and antioxidant contents. Since liquid VCO is not widely accepted by consumers for direct consumption, further processing into powder VCO can be achieved using microencapsulation methods, such as single-layer emulsification (SL), layer-by-layer emulsification (LBL), and complex coacervation (CC). Therefore, the present work aimed to determine the characteristics of microencapsulation of VCO powder by emulsification and coacervation complex methods over 30 days of storage period. Results showed that SL VCO emulsion remained stable for three days of storage, while LBL VCO emulsion experienced syneresis. The particle size of the reconstituted VCO powder was also larger than the fresh emulsion. LBL microcapsule had the highest yield at 74.17%, and there was an increase in moisture content (MC) during 30 days of storage in CC microcapsule. Meanwhile, MC of SL microcapsule was constant, and the equilibrium MC of LBL was retained during 15 days of storage. A microencapsulation efficiency of up to 78.65% was obtained for CC, and the value decreased for all microcapsules during the 30 days of storage. Different oxidative characteristics were also reported, resulting in increased peroxide value of VCO powder. Furthermore, all microcapsules had amorphous and glassy surface morphology, as well as different characteristics and stability during storage.

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“…According to Sikorski (1997) the WHC is affected by changes in the protein structure or superstructure while Kinsella et al (1989) proposed that WHC is mainly affected by changes in the protein network or protein matrix.…”

Section: Water-holding Capacitymentioning

confidence: 99%

The hydrophilic, foaming and emulsifying properties of casein concentrates produced by various methods

Roman

Sgarbieri²

2006

Int J of Food Sci Tech

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The hydrophilic and surfactant properties of casein concentrates made by different processes such as isoelectric precipitation and neutralization (commercial casein, CC) coagulation by rennet (casein clots, COC) and microfiltration/diafiltration (casein micelles, CM) were studied. Water absorption capacity (WAC), water solubility (WS) and water-holding capacity (WHC) were highest for CM and lowest for COC. Solubility was higher in water and in pH 5.5, 0.10 m NaCl solution for both CM and COC. Foaming capacity was better for CM than for CC at pH 4.0 and for CC at pH 6.0 and 8.0. Foam stability was low for both CM and CC at pH 4.0 but it was high for CM at pH 6.0 and 8.0 and for CC in the absence of salt. Emulsifying capacity was higher for CC at pH 4.0 and 7.0. Stability of emulsion was high for CC at pH 4.0 and for CM at pH 7.0.

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Food Components and Quality

Cited by 7 publications

References 0 publications

Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

Characteristics of virgin coconut oil (VCO) microencapsulation using O/W emulsification and complex coacervation methods

The hydrophilic, foaming and emulsifying properties of casein concentrates produced by various methods

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