Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Yi, Jianyong; Zhou, Linyan; Bi, Jinfeng; Chen, Qinqin; Li, Xuan; Wu, Xiaoqing

doi:10.1007/s13197-015-2127-2

Cited by 45 publications

(33 citation statements)

References 32 publications

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“…Organoleptic evaluation of food, or drugs, is that which stimulates the sense organs taste, colour, odor, and feel. Organoleptic tests is a very important quality control tool in food industry (Yi et al, 2015). In present work, the crosslinked films were used as wrapping film on chocolate and Indian vegetable puff.…”

Section: Organoleptic Testmentioning

confidence: 99%

Synthesis, characterization and application of crosslinked alginate as green packaging material

Singh

Pankaj

Yemul

2020

Heliyon

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Plastic films for food wrapping, packing are widely used due to their special properties. These fossil fuel derived films are associated with long degradation time, toxicity and environmental pollution. Pineapple waste, sea weed can be very good renewable, alternative carbon sources to produce edible films. These edible films can be consumed by lower animals thereby overcoming the disposal problems of accumulating waste plastic and hence reducing pollution. In the present study, crosslinked polymers are prepared from pectin (P)/sodium alginate (SA) through crosslinking with bio-based acids such as citric acid (CA) and tartaric acid (TA). Pectin was extracted from waste pineapple shell and sodium alginate extracted from seaweed. The crosslinked films were characterized by using various analytical techniques such as FT-IR, thermogravimetry, and scanning electron microscopy (SEM). Mice feed study (testing of edibility), plant growth substrate and vermicomposting of these films was studied. Finally a suitable application of these newly prepared polymeric films has been evaluated as wrapping material on food products such as chocolate and Indian vegetable puff to enhance the shelf life of food.

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Section: Organoleptic Testmentioning

confidence: 99%

Synthesis, characterization and application of crosslinked alginate as green packaging material

Singh

Pankaj

Yemul

2020

Heliyon

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“…Accordingly, the samples with wide range of pore size distribution also exhibited a wide range of wall thickness distribution. The walls in the carrot chips demonstrated functional architecture in porous fruit or vegetable chips, and their thickness and rigidity are considered to be greatly responsible for the hardness and crispness of crispy products . Specific to the carrot chips, the thinner and concentrated walls induced the lower hardness of the un‐osmotic carrot sample (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…The walls in the carrot chips demonstrated functional architecture in porous fruit or vegetable chips, and their thickness and rigidity are considered to be greatly responsible for the hardness and crispness of crispy products. 33 Specific to the carrot chips, the thinner and concentrated walls induced the lower hardness of the un-osmotic carrot sample (Table 1). Combined with the microstructural analysis, it is further indicated that the textural and structural qualities of the carrot chips pretreated with apple juice concentrate were equal to the sucrose and maltitol pretreated chips.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 98%

Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips

Peng

et al. 2019

J Sci Food Agric

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BACKGROUND Osmotic pretreatment is an effective processing unit for improving the textural quality of dried fruit and vegetable snacks, whereas nutrition loss and high calorie after impregnation is still a noteworthy shortcoming of sugar‐immersed products. Therefore, the use of apple juice concentrate as a clean label solution to improve the qualities of instant controlled pressure drop (DIC)‐dried carrot chips was investigated. RESULTS Apple juice concentrate impregnation substantially enhanced the physical properties of the carrot chips, including hardness (38.28 N), crispness (2.01 mm), porosity (66.72%) and homogeneous microstructure, comparable to chips obtained using sucrose and maltiltol based osmotic solutions. Additionally, compared to the sucrose and maltiltol impregnated chips, a higher retention of carotenoids (302.81 μg g–1, dry basis), a higher multiplicity of phenolic compounds, stronger antioxidant activities and a superior sensory score were observed in the chips pretreated with apple juice concentrate. CONCLUSION Apple juice concentrate could be used as a clean label osmotic solution to enhance the organoleptic attributes and fortify the nutritional properties of DIC‐dried carrot snacks. © 2019 Society of Chemical Industry

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“…All prepared samples (I-VII) were evaluated for color, odor and taste as per the recent protocol 13,14,15 .…”

Section: Determination Of Organoleptic Featuresmentioning

confidence: 99%

Untitled

2018

IJPSR

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Background: Triphala is exclusively used in more than 200 drug formulations in Indian system of Medicine. The formulation process of polyherbal drugs changes the physiochemical properties of the whole drug which need to be studied and understood. Objective: The present work aims to perform the organoleptic features (color, odor, taste), and physicochemical parameters such as pH, loss on drying, ash values viz., total ash, acid insoluble ash, watersoluble ash, extractive values viz., alcohol soluble extractive and water-soluble extractive tests and were determined under variable ratio concept. Materials and Methods: The standard methods as per traditional text were followed and the physicochemical changes were also investigated. Study of individual fruit as well "under variable ratio" concept (Amla: Bahera: Harad (1:1:1), (2:1:1), (1:2:1), and (1:1:2)) of three fruits were performed. Statistical analysis was performed at significant level p ≤ 0.05. Results: The observed range of various tests were as: pH (2.5-5.9), loss on drying (4.48-13.71), total ash (2.92-10.80), acid insoluble ash (0.53-4.92), extractive values viz., alcohol soluble extractive (39.02-73.03) and water-soluble extractive (12.60-54.42). The physicochemical analysis results of four proportions were statistically significant at p ≤ 0.05. Conclusion: Current study has revealed the variation of physicochemical parameters with ratio variation. Hence this study would be very much helpful for the identification and standardization of Triphala churna to differentiate from other powdered sources. Most importantly, ratio variation of Triphala had shown physicochemical parameters variation which is big tool for quality control in future.

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Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Cited by 45 publications

References 32 publications

Synthesis, characterization and application of crosslinked alginate as green packaging material

Synthesis, characterization and application of crosslinked alginate as green packaging material

Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips

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