Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions

Chantrapornchai, Withida; Clydesdale, F. M.; McClements, David Julian

doi:10.1016/s0927-7757(99)00004-7

Cited by 90 publications

(55 citation statements)

References 4 publications

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“…The phytate content of tofu was assayed using Latta and Eskin (1980). Determination of colour Soymilk and tofu samples were taken for the measurement of colour using lab scan XE spectrocolorimeter (model no LX16244, Hunter Associate Laboratory Virginia, USA) in terms of CIE 'L' (lightness) 'a' (redness and greenness) and 'b' (yellowness and blueness), Yi (Yellowness index) and Wi (Whiteness index) following the method of Chantrapornchai et al (1998). ΔE (colour difference) values were calculated using the following formula:…”

Section: Analysesmentioning

confidence: 99%

Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Murugkar

2014

J Food Sci Technol

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The effect of grinding cum blanching (GCB) of sprouted soybean at different temperatures on milk and tofu quality was studied. Three temperatures (121°C-T1,100°C-T2 and 80°C-T3) for GCB were used to produce soymilk and tofu from sprouted soybean which were analysed for the yield, nutritional, anti-nutritional profile, colour attributes, particle size, organoleptic quality and texture profile. Unsprouted Soybeans with GCB at 121°C served as control (C). There was significant difference (P<0.5) in trypsin inhibitor content in milk and ranged from 4.1 mg/g in T3 to 1.4 mg/g in T1.Optimal reduction in TI of 75-80 % was achieved in T2. There was significant difference (P<0.5) in protein extractability and ranged from 84.4 % in C to 93.9 % in T2. Hardness (N) of tofu was around 11.22 in C and reduced to 8.9, 8.6 and 4.4 in T1, T2 and T3 respectively. L values of soymilk ranged from 83.4 in C to 85.8 in T3; in tofu from 83.1(T3) to 87.2 (C) and decreased with the increase in heating temperature and time. Particle size d [3, 2] and volume d [4, 3] between treatments varied significantly (P<0.0001 and P<0.0038). Overall acceptability scores on 9 point hedonic scale for all treatments for milk and tofu were above 5. The texture scores of tofu for T3 were very low due to its soft structure. From the above investigations 100°C was the optimal temperature for GCB of sprouted soybean for the production of good quality soymilk and tofu.

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Section: Analysesmentioning

confidence: 99%

Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Murugkar

2014

J Food Sci Technol

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“…For Colour the samples were taken for the measurement of colour using lab scan XE spectrocolorimeter (model no LX16244, Hunter Associate Laboratory Virginia, USA) in terms of CIE 'L' (lightness) 'a' (redness and greenness) and 'b' (yellowness and blueness) following the method of Chantrapornchai et al (1998). ΔE (colour difference) values were calculated using the following formula: ΔE ¼ ½ðΔLÞ 2 þ ðΔaÞ 2 þ ðΔbÞ 2 1=2 , where ΔL, Δa and Δb are the differences in the specified tristimulus coordinate between the sprouted and unsprouted soymilk and tofu with commercial soymilk and tofu used as control (ΔE-1) and also sprouted soymilk and tofu with unsprouted soymilk and tofu as control (ΔE-2).…”

Section: Determination Of Colourmentioning

confidence: 99%

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Murugkar

2011

J Food Sci Technol

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The effect of sprouting of soybean and preparing soymilk and tofu on the yield, nutritional quality, antinutritional profile, colour attributes, organoleptic quality and texture profile (tofu) of four commonly used varieties of India were studied to assess the feasibility of using sprouting as a non-chemical, non-thermal tool to improve quality of soy products. Soymilk was prepared from sprouted and unsprouted seeds with process parameters of 121°C for 25 min. Coagulation of soymilk was done with 3% CaSO 4 at 80°C. Products from sprouted varieties showed an increase in protein (fb) of 7% in milk and 13% in tofu across varieties; a reduction in fat (fb) of 24% in milk and 12% in tofu; in trypsin inhibitor (db) of 73% in milk and 81% in tofu; in phytic acid (db) of 59% in milk and 56% in tofu across varieties. Tofu from sprouted seeds had higher protein and whiteness index but tofu strength was around 43% lesser than its unsprouted counterpart. Taste acceptability showed an increase of 10% and 6.3%; flavour of 23.2% and 11.6% and overall acceptability of 9.9% and 4.4% in milk and in tofu respectively from sprouted varieties. The improvements in composition and quality parameters was seen in all the varieties tested showing that sprouting could be beneficial for product development across varieties. The time and temperature used for production of soymilk was conventional (121°C for 25 min). Evaluation of time and/temperature reductions could be tried out to reduce the heat requirement and intensity, which could result in better nutritional and functional quality products

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“…Smaller droplets were produced when the higher homogenization speeds were applied. The reflectance increased with increasing droplet concentration and decreasing droplet size [12,13].…”

Section: Effect On Colormentioning

confidence: 99%

Feasibility Study of Aseptic Homogenization: Affecting Homogenization Steps on Quality of Sterilized Coconut Milk

Phungamngoen

Asawajinda

Santad

et al. 2016

MATEC Web of Conferences

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Abstract. Coconut milk is one of the most important protein-rich food sources available today. Separation of an emulsion into an aqueous phase and cream phase is commonly occurred and this leads an unacceptably physical defect of either fresh or processed coconut milk. Since homogenization steps are known to affect the stability of coconut milk. This work was aimed to study the effect of homogenization steps on quality of coconut milk. The samples were subject to high speed homogenization in the range of 5000-15000 rpm under sterilize temperatures at 120-140 °C for 15 min. The result showed that emulsion stability increase with increasing speed of homogenization. The lower fat particles were generated and easy to disperse in continuous phase lead to high stability. On the other hand, the stability of coconut milk decreased, fat globule increased, L value decreased and b value increased when the high sterilization temperature was applied. Homogenization after heating led to higher stability than homogenization before heating due to the reduced particle size of coconut milk after aggregation during sterilization process. The results implied that homogenization after sterilization process might play an important role on the quality of the sterilized coconut milk.

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Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions

Cited by 90 publications

References 4 publications

Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Feasibility Study of Aseptic Homogenization: Affecting Homogenization Steps on Quality of Sterilized Coconut Milk

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