Influence of multiple environmental factors on the quality and flavor of watermelon juice

Liu, Ye; Song, Huanlu; Yang, Xiao; He, Congfen

doi:10.1039/c9ra01533g

Cited by 6 publications

(1 citation statement)

References 42 publications

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“…These results can be explained by a low level of damage to the starch grains of wheat flour while the addition of the watermelon puree increased the viscosity of the mixture and gas retention and therefore the optimization of the baking time reported that heated watermelon juice at 90°C has a higher viscosity. In the same way, the watermelon puree could increase the viscosity of this mixture [26]. These results are materialized by the gas evolution curve of the mixture which shows that the dough of this mixture has a good processing quality in bread making.…”

Section: Fermentative Ability Of Wheat Flour and Watermelon Puree Citrullus Lanatus (Thunb) Mixture Usable In Bread Making: A Preliminarymentioning

confidence: 57%

Fermentative Ability of Wheat Flour and Watermelon Puree Citrullus Lanatus (Thunb) Mixture Usable in Bread Making: a Preliminary Study

Sadji¹,

Perkins‐Veazie²,

Ndiaye³

et al. 2019

JNHFS

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This study investigated the processing quality of watermelon puree in bread making. A mixture composed of wheat flour (95%) and puree from "Kaolack" watermelon variety (5%) (MWF-PKW) was made to evaluate its fermentative ability. Results showed that the rheological properties of MWF-PKW were satisfactory.The maximum development of the dough, Hm (81.9 mm) was close to that of the reference (100% wheat flour) which was 82 mm.The gas evolution curve from the mixture (MWF-PKW) showed a H'm (68.4 mm) higher than that of the wheat flour (H'm = 65.1 mm). This value was obtained in a shorter time T ' 1 (1 h 04 min 30 s) compared to wheat flour (T'1 = 1 h 55 min 30 s).The total gas volume (1566 ml) was higher than the wheat flour (1448 ml), and was sufficient to raise the dough. A small amount of the gas was lost (99 ml) due to a strong retention capacity of the mixture (1467 ml), whose coefficient was 93.7% compared to 92.2% for the wheat flour. The Falling Number of the mixture (FN=328 sk) was lower than that of the control wheat flour (FN=370 s). This difference could be from higher enzymatic activity in the mixture because of more amylases. This study shows that the watermelon puree could be used by bakers or millers to correct batches of hypodiastaticemo wheat flours with a high Falling Number (over 400 s) from a lack of enzymes.

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Section: Fermentative Ability Of Wheat Flour and Watermelon Puree Citrullus Lanatus (Thunb) Mixture Usable In Bread Making: A Preliminarymentioning

confidence: 57%

Fermentative Ability of Wheat Flour and Watermelon Puree Citrullus Lanatus (Thunb) Mixture Usable in Bread Making: a Preliminary Study

Sadji¹,

Perkins‐Veazie²,

Ndiaye³

et al. 2019

JNHFS

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Elucidation of the interaction between fructose and key aroma compounds in watermelon juice via Raman spectroscopy and nuclear magnetic resonance

Yang

Chen

Dai

et al. 2022

Food Research International

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Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice

Lan

Wang

Bao

et al. 2023

Food Research International

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Influence of multiple environmental factors on the quality and flavor of watermelon juice

Abstract: Environmental factors (heat, pH, oxygen, light) can induce significant quality changes in watermelon juice during processing.

Cited by 6 publications

References 42 publications

Fermentative Ability of Wheat Flour and Watermelon Puree Citrullus Lanatus (Thunb) Mixture Usable in Bread Making: a Preliminary Study

Fermentative Ability of Wheat Flour and Watermelon Puree Citrullus Lanatus (Thunb) Mixture Usable in Bread Making: a Preliminary Study

Elucidation of the interaction between fructose and key aroma compounds in watermelon juice via Raman spectroscopy and nuclear magnetic resonance

Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice

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