Quality Characteristics and Volatile Compounds of Foam Mat Dried Corn Flour

Teoh, Li Shing; Lasekan, Ola; Azeez, Shakirah

doi:10.1111/jfq.12219

Cited by 8 publications

(4 citation statements)

References 23 publications

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“…Kandasamy et al (2012) reported that the biochemical compositions in the foamed dried papaya powder were significantly higher than those of the non-foamed dried papaya powder. A similar result was also reported by Teoh et al (2016) that the protein content in foam mat dried corn flour was higher than the protein content in non-foamed dried corn flour.…”

Section: Chemical Properties Of Dried Pasta Saucesupporting

confidence: 89%

The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce

et al. 2023

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We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60.C. The results indicated that the density and viscosity of foamed pasta sauce were lower than that of non-foamed pasta sauce, thereby increasing the drying rate. The higher the sugar cane concentration, the higher the density and viscosity of pasta sauce, resulting in a slower drying rate. The Page model was found as the best model to describe the drying kinetics of pasta sauce. The foaming process and reducing sugarcane concentration generally decreased the final moisture and sucrose content, water activity, water solubility index, and hygroscopicity. Moreover, they increased protein content, water absorption index, and the color of dried pasta sauce. Considering the drying rate and physicochemical properties, we proposed the foaming process and less sugar concentration to produce dried-tomato pasta sauce. Keywords: Drying kinetics; Foaming process; Pasta sauce powder; Sugar cane

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Section: Chemical Properties Of Dried Pasta Saucesupporting

confidence: 89%

The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce

et al. 2023

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“…the similar observation as be doing by Kavitha and Parimalavalli (), who has observed that the roasted treatment significantly ( p ˂ 0.05) affected the lipids content of cereals compared to raw material. Concerning corn flour, the fats content are greater than those of Kavitha and Parimalavalli () and Teoh, Lasekani, and Azeez () on foam dried corn flour (3.83%). This can be explained by the variety of plant, the climate condition of the locality where they have growth, the treatment applied to these flours.…”

Section: Resultsmentioning

confidence: 83%

Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels

Tene

Klang

Houketchang

et al. 2019

J Food Process Preserv

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The aim of this work is to improve the flow velocities and energy density of the gruels. To lead this study, flours of cassava, sweet potato, and corns have been using.The method consist in characterization of different flours and evaluate the effect of incorporation of amylase rich flours on the gruels consistency, concentration in dry matter and energy density. Of these different analyses, it comes out again that nutritional composition, functional, and physical properties depend on the nature and the treatment applied on the flours. These parameters also affect the amylases activities. The results show that after incorporation of different amylases rich flours, we have observed a strong increase in the flow velocity close to 450 mm/30 s, an increase in the concentrations in dry matter of the gruels to more than 20 g of DM and an increase in the energy density by factors understood between 1.2 and 5.48. How to cite this article: Tambo Tene S, Mathilde Klang J, Ndomou Houketchang SC, Kohole Foffe HA, Womeni HM. Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels. J Food Process Preserv. 2019;43:e14058. https ://doi.

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“…(2016) also found no significant difference between the protein content of dry yacon juice dried in foam mat at temperatures of 50, 60, and 70°C. On the contrary, Teoh, Lasekan, and Azeez (2016) found that the protein content of corn flour decreased with increasing temperature during foam mat drying.…”

Section: Resultsmentioning

confidence: 97%

Drying kinetics and physicochemical properties of whey dried by foam mat drying

Paula

Vimercati

Araújo

et al. 2020

J. Food Process. Preserv.

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Whey is the name given to the opaque, greenish-yellow fluid generated by cheese production, by separating the curd after protein coagulation (Dimitrellou, Kandylis, Kourkoutas, & Kanellaki, 2017). Whey represents about 90% of the volume of milk, retaining approximately 55% of nutrients, such as lactose, lipids, minerals, proteins, and vitamins (Kosikowski, 1979). Cheese consumption and production have increased worldwide. The estimate is that the consumption of this food grows about 2% per year and that 120 million tons of whey are produced (Kaminarides, 2015). Currently, about 50% of the whey produced is intended for the production of products with higher added value. However, this by-product remains an environmental problem due to improper disposal (Dimitrellou et al., 2017). The whey has a high load of organic matter, such as lactose and casein, in addition to a considerable content of lipids, suspended solids, phosphorus, and potassium (Prazeres, Carvalho, & Rivas, 2012). Therefore, recent studies suggest new uses for whey for the production of probiotic cheeses, such as (Dimitrellou et al., 2017), galacto-oligosaccharides

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Quality Characteristics and Volatile Compounds of Foam Mat Dried Corn Flour

Cited by 8 publications

References 23 publications

The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce

The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce

Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels

Drying kinetics and physicochemical properties of whey dried by foam mat drying

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