Physicochemical, pasting, and sensory characteristics of antioxidant dietary fiber gluten-free donut made from cantaloupe by-products

Namir, Mohammad; Rabie, Mohamed A.; Rabie, Nourhan A.

doi:10.1007/s11694-021-01106-2

Cited by 5 publications

(2 citation statements)

References 38 publications

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“…The WHC of AIR-PPB was 6.73-7.75 mL/g, compared to 5.70, 4.90, and 4.12 mL/g for the date, pear, and tomato pomaces, respectively. Additionally, the WHC of the cantaloupe byproduct was 6.17 mL/g [47,57,58]. An almost identical value (7.5 mL/g) was observed in apple pomace [58].…”

Section: Chemical Composition and Air-ppb Characteristicsmentioning

confidence: 64%

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

et al. 2022

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Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB at 2–15% substitution levels, and PS 40–250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7–21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15–18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network’s structure in pasta due to AIR-PPB’s WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.

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Section: Chemical Composition and Air-ppb Characteristicsmentioning

confidence: 64%

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

et al. 2022

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“…Cantaloupe is rich in nutrients with high health benefits (Chayjan et al, 2012). Meanwhile, cantaloupe is rich in various vitamins such as Vitamins A, C, and B, and antioxidants which can effectively maintain human health (Namir et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Comparison of two artificial intelligence methods ( ANNs and ANFIS ) for estimating the energy and exergy of drying cantaloupe in a hybrid infrared‐convective dryer

Zadhossein

Abbaspour‐Gilandeh

Kaveh³

et al. 2022

Food Processing Preservation

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In this investigation, energy and exergy analysis of a hybrid infrared-convective (IR-CV) dryer is presented for drying cantaloupe slices. The experiments were performed at three temperature levels (40, 55, and 70°C), one level of air velocity (0.5 m/s), and three IR powers (250, 500, and 750 W). The relationships between the input process parameters (IR power, input air temperature, and drying time) and the thermodynamic properties of the dried product (moisture ratio, drying rate, energy efficiency, exergy efficiency, and exergy loss) were modeled by implementing the artificial neural network (ANN) and ANFIS. Results indicated that high IR power and air temperature can shorten the drying time, meanwhile increasing the energy efficiency. Based on the obtained results, input air temperature and IR power highly affect the exergy efficiency.The highest exergy efficiency was obtained at the input air temperature of 70°C and IR power of 750 W. The exergy loss was increased by increasing both parameters of the air temperature and IR power. Models developed using ANN and ANFIS indicated that the ANFIS model predicted the moisture ratio, energy efficiency, and exergy loss better than the ANN model, as it estimated these thermodynamic parameters at a higher regression coefficient (>0.9889) than ANN (0.9850), while, the accuracy of ANN model for predicting drying rate and exergy efficiency was better than ANFIS. Novelty impact statement:In this study, the effects of both different infrared powers (250, 500, and 750 W) and air temperature (40, 55, and 70°C) on drying kinetics, energy, and exergy of cantaloupe slices during the drying process were investigated. The prediction model of cantaloupe slice moisture ratio, energy, and exergy in the infrared hot air drying process was established based on artificial neural network and adaptive neuro-fuzzy inference system. Artificial neural network and adaptive neuro-fuzzy inference system model predictions agreed well with testing data sets and they could be useful for understanding and controlling the factors affecting drying behaviors.

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Physico-chemical, textural and sensory properties of breads enriched with date seed powder

et al. 2023

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Physicochemical, pasting, and sensory characteristics of antioxidant dietary fiber gluten-free donut made from cantaloupe by-products

Cited by 5 publications

References 38 publications

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

Comparison of two artificial intelligence methods ( ANNs and ANFIS ) for estimating the energy and exergy of drying cantaloupe in a hybrid infrared‐convective dryer

Physico-chemical, textural and sensory properties of breads enriched with date seed powder

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