Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

Pérez-Báez, Anna Judith; Valenzuela‐Melendres, Martín; Camou, Juan Pedro; González‐Aguilar, Gustavo A.; Tortoledo‐Ortiz, Orlando; González‐Ríos, Humberto; Viuda‐Martos, Manuel

doi:10.3390/foods10061184

Cited by 8 publications

(5 citation statements)

References 46 publications

(53 reference statements)

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“…The sensory evaluation of the hotpot seasoning was performed according to the method of Perez‐Baez et al. [ 12 ] in the laboratory environment (21 ± 1°C, 55% ± 5% relative humidity) and required a sensory score. A panel of 10 trained personnel rated hotpot seasoning samples in terms of intensity degree and observed their organizational form (solid state, good hardness, regular shape, and obvious oil stratification).…”

Section: Methodsmentioning

confidence: 99%

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

Ying

Gao

Wang³

et al. 2023

Euro J Lipid Sci & Tech

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This study aimed to investigate the quality of hotpot oil from various hotpot seasonings. For this, 12 representative hotpot seasonings with beef tallow (BT) and flavored rapeseed oil (FRO) were collected before the hotpot oil was extracted. The oil content, sensory evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed.The results showed that the oil content of the hotpot seasoning was 38.3%-58.2%. Furthermore, the BT hotpot oils produced better sensory scores (7-8.5), and their oxidative stability (12.08-13.17 h) was higher on average than that of the FRO hotpot oils. Additionally, the FRO hotpot oils had higher contents of unsaturated fatty acid (81.70%-97.32%), phytosterol (3466.07-6110.37 ppm), tocopherol (182.91-1276.17 mg kg −1 ), and polyphenol (34.48-61.94 mg kg −1 ). The factor analyses revealed that the FRO and BT hotpot oils were significantly different and were affected by the iodine value, acid value, and linoleic acid and phytosterol contents.Practical applications: It is necessary to improve the nutritional value and taste of hotpot oils to facilitate rapid development in the hotpot seasoning industry. This study showed FRO was a positive mediator of antioxidant, anti-inflammatory, and anticancer effects owing to its richness of nutritional compounds, such as polyphenols, phytosterols, and tocopherols. In comparison, BT was found to have a lower nutritional value than FRO but added a unique taste and aroma to the hotpot. The use of blended oil as raw oil could also improve the quality of hotpot oil. This information will provide an important guide to the nutritional value and industrial production of hotpot oil. Blended oil is a promising raw oil for future use in hotpot seasoning processing to meet consumer demands for nutritious and pleasantly flavored hotpot oil.

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Section: Methodsmentioning

confidence: 99%

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

Ying

Gao

Wang³

et al. 2023

Euro J Lipid Sci & Tech

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“…En su estudio de Soltan et al (2023) hace énfasis esta afirmación debido a que el extracto de cáscara incorporado en un alimento reduce los triglicéridos hepáticos y colesterol, así como un impacto positivo en la prevención del hígado graso no alcohólico. También se ha demostrado que el extracto de harina reduce la formación potencialmente cancerígena de aminas heterocíclicas que se forman durante el procesamiento de la carne a altas temperaturas sin afectar las propiedades sensoriales (Pérez-Báez et al, 2021). Los estudios revisados sugieren que estos productos pueden mejorar las propiedades nutricionales, bioactivas, organolépticas y tecnológicas mientras ofrecen beneficios para la salud.…”

Section: Eq1: ¿Cuáles Son Los Usos Que Se Realizan a Los Subproductos...unclassified

Usos de los subproductos de la papa en la industria alimentaria: RSL

Chancha Inga,

Seguil Gonzales,

Alvarado León

et al. 2024

RevTaya

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Este artículo de revisión sistemática analiza los usos de los subproductos de la papa en la industria alimentaria, resaltando que muchos de estos subproductos son desechados al medio ambiente sin tratamiento debido a su bajo valor comercial, lo que representa un riesgo ambiental. El objetivo del estudio es realizar una revisión sistemática de literatura acerca de los usos que se realizan a los subproductos de papa en la industria alimentaria, identificando 32 artículos relevantes entre 3547 encontrados en la base de datos de Scopus. Los resultados muestran que los subproductos de la papa pueden ser utilizados como ingrediente en formulaciones de alimentos, extracción de compuestos bioactivos y para conservar alimentos. Según el análisis de los manuscritos, los subproductos de papa tienen un efecto positivo en las diversas aplicaciones mencionadas por sus compuestos bioactivos, donde destacan los polifenoles como el ácido clorogénico, ácido cafeico y el ácido ferúlico que tienen propiedades antioxidantes que al ser incorporadas en nuevas formulaciones de alimentos ofrecen propiedades antimicrobianas, antiinflamatorias y anticancerígenas. Aunque la bibliografía es extensa, aún hay áreas que requieren más investigación para aprovechar los subproductos de la papa de manera sostenible en la industria alimentaria, siguiendo una economía circular.

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“…Te criterion of the set goal for optimization was determined according to Pérez-Báez et al [24]. Te lower and upper limits for black rice four (C1: 40-70%), germinated lentil four (C2: 10-20%), sweet potato four (C3: 10-20%), and mulberry powder (C4: 10-20%) were fxed on the basis of our preliminary trials.…”

Section: Optimization Using D-optimal Designmentioning

confidence: 99%

Formulation, Process Optimization, and Biochemical Characterization of Cereal-Based Sweet Potato and Mulberry Instant Beverage

Singh,

Das,

Singh

et al. 2024

Journal of Food Quality

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Most of the beverages have a high glycemic index, which is attributed to a sudden rise in blood sugar. The beneficial role of functional foods combination provided the tool to perform and design our study to develop an instant beverage mix (IBM) that might be revealed as the favorable therapeutic potential for the treatment of hyperglycemia and act as a functional beverage. Therefore, resistant fibre-rich ingredients/raw materials were used to formulate the cereal-based instant beverage (CIB). CIB was formulated using black rice flour (40–70%), germinated lentil flour (10–20%), sweet potato flour (10–20%), and mulberry powder (10–20%). The product formulation was optimized with respect to the following responses such as color and appearance, texture, flavor, taste, and overall acceptability using a D-optimal mixture design. The results revealed that the variation in raw ingredients significantly affected the organoleptic properties of trials. The ratio 40 : 20 : 20 : 20 of black rice: germinated lentil: sweet potato: mulberry was found to be optimum for the development of CIB. Optimized CIB had 9.71 ± 0.10 g/100 g of crude protein, 4.73 ± 0.09 g/100 g of fat, and 4.48 ± 0.06 g/100 g of crude fibre. Moreover, the total mineral content and carbohydrate content were found to be 1.08 ± 0.07 g/100 g and 72.45 ± 0.44 g/100 g, respectively, whereas, the energy value was 371.21 ± 4.23 kcal. In vivo glycemic index was also performed for the optimized CIB. The findings showed a lower glycemic response (37.70) than the diabetic control group, and blood glucose was found to be lowered (279.67 ± 20.06 to 227.17 ± 13.44 mg/dL) via the hypoglycemic mechanism. Thus, the optimized CIB exhibited a therapeutic effect against diabetic conditions and might be a healthy instant beverage for human consumption.

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Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

Cited by 8 publications

References 46 publications

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

Usos de los subproductos de la papa en la industria alimentaria: RSL

Formulation, Process Optimization, and Biochemical Characterization of Cereal-Based Sweet Potato and Mulberry Instant Beverage

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