Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

Aboubakar,; Njintang, Nicolas Yanou; Scher, Joël; Mbofung, Carl Moses

doi:10.1016/j.jfoodeng.2008.09.030

Cited by 43 publications

(24 citation statements)

References 25 publications

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“…Increase in blanching time caused decrease in hardness; this might be due to longer time heat treatment, which soften the ginger slices, and also due to extended exposure of slices into water. This is in accordance Guinard et al (1997), Askari et al (2006) and Aboubakar et al (2009) on hardness of final products as affected by different pre-treatments. During ginger candy processing, the maximum TSS was observed to be 73.4% at slice thickness of 7.93 mm and blanching time duration of 20.0 min while, the minimum was 66.6% at slice thickness of 22.07 mm and blanching time duration of 20.0 min, respectively (Table 1).…”

Section: Resultssupporting

confidence: 85%

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

et al. 2012

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Fresh ginger (Zingiber officinale Rosc.) suffers from weight loss, shrinkage, sprouting and rotting during storage after 3-4 weeks. This spoilage may be overcome by processing fresh produce to some value added products. An attempt was made to optimize the protocol for production of instant ginger candy. The experimental parameters considered were slice thickness (5.0-25.0 mm) and blanching duration (10-30 min) followed by dipping in 40°B and 75°B sugar solutions containing 2.0% citric acid respectively, for 1 and 2 h at 95°C and dried at 60°C for 1 h. RSM design was considered for this experiment and final products were evaluated for their textural properties, TSS, acidity, TSS: acid ratio, taste score and overall acceptability. The optimum product qualities in terms of hardness (2.08 kg), TSS (73.4%), acidity (1.31%), TSS: acid ratio (56.3), taste score (7.98) and overall acceptability (8.07) were obtained for slice thickness of 10.9 mm and blanching time of 24.9 min.

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Section: Resultssupporting

confidence: 85%

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

et al. 2012

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“…In a study with yam, samples cooked in water were softer than the steamed ones (ABOUBAKAR et al, 2009) as in the present work where the results of the sensory analysis show that in most pre-preparations, beets cooked in water were softer than steamed.…”

Section: Resultssupporting

confidence: 74%

Acceptability of Beetroot Pre-Processed Under Different Cooking Methods

Ramos¹,

Daiuto²,

Fujita³

et al. 2016

NATIVA

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This study aimed to evaluate the acceptability of beet subjected to four heat treatments (steam cooking, cooking in a pressure cooker, cooking in the oven and immersion in water) and three different pre-preparation methods (whole unpeeled, whole and manually peeled, and peeled and sliced in a food processor). The following sensory attributes were analyzed: appearance, odor, texture, flavor and overall evaluation through affective test using a hedonic scale with nine points. Sensory analysis was performed with unselected and untrained tasters of both sexes, aged over 18 years, 60 tasters for each day of analysis. The best sensory acceptance in the oppinion of women was attributed for sliced and steamed beets and the worst for sliced beets cooked in pressure cooker, while for men, the most accepted were whole unpeeled beets cooked in pressure cooker and sliced steamed beets, and the less accepted were sliced beets cooked through immersion in water. For both sexes, the most and less accepted were sliced steamed beets and sliced beets cooked in the oven and whole unpeeled beets cooked in the oven. The biggest losses of color occurred in sliced beets cooked in pressure cooker and immersed in water.Keywords: Beta vulgaris L., heat treatment, pre-preparation, sensory analysis.Aceitabilidade de beterrabas pré-processadas submetidas a diferentes métodos de cocção RESUMO: Objetivou-se avaliar a aceitabilidade da beterraba submetida a quatro tratamentos térmicos (cocção a vapor, cocção em panela de pressão, cocção no forno e na água em imersão) e em três diferentes pré-preparos (beterrabas inteiras com casca, beterrabas inteiras descascadas manualmente e beterrabas descascadas e fatiadas em processador de alimentos). Foram analisados os seguintes atributos sensoriais: aparência, odor, textura, sabor e avaliação geral através de teste afetivo utilizando escala hedônica estruturada de nove pontos. A análise sensorial foi realizada com provadores não selecionados e não treinados, de ambos os sexos, com idade acima de 18 anos, sendo 60 provadores para cada dia de análise. A melhor e pior aceitação sensorial, para o sexo feminino, foi das beterrabas fatiadas cozidas no vapor e as fatiadas na pressão, enquanto que para o sexo masculino, as mais aceitas foram as inteiras com cascas cozidas na panela de pressão e as fatiadas no vapor, e a menos aceitas foram as fatiadas cozidas em imersão em água. Para ambos os sexos, as mais e menos aceitas foram as fatiadas no vapor e no forno e as inteiras com casca no forno. As maiores perdas na coloração foram das beterrabas fatiadas cozidas na pressão e imersas em água. Palavras-chave:Beta vulgaris L., tratamento térmico, pré-preparo, análise sensorial.Recebido em outubro/2015; Aceito em maio/2016.

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“…This might be due to solubilization of the lamella media because of blanching and OD, which reduces the pressure exerted by water (Aboubakar et al 2009). The effect of temperature on the hardness of osmo-dried samples was more as compared to concentration, but the difference was nonsignificant.…”

Section: Results and Discussion Osmotic Dehydration (Od)mentioning

confidence: 99%

Instant vegetable from osmo-air drying of jimikand (A. campanulatus) in NaCl solution: nutritional, functional, micro-structural and other quality aspects

Sangeeta

Hathan

2016

J Food Sci Technol

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The aim of this work was to study the effect of osmotic dehydration on the quality of jimikand which can be used as an instant vegetable to get its nutritional and functional benefits. Osmotic dehydration was applied as pre-treatment to hot-air drying for increasing palatability, mass transfer improvement and minimizing nutritional losses. To see the effect of osmotic dehydration on various quality parameters, conditions of osmotic dehydration selected were osmotic solution concentrations (5, 10 and 15 % w/w) and temperatures (40, 50 and 60°C) for constant process time (80 min) on the basis of mass transfer analysis. The observed values of hardness, oxalate content and water activity of osmo-dried samples varied from 66.04 ± 14.5 to 79.12 ± 14.8 N, 60.0 ± 0.40 to 69.1 ± 0.65 mg/100 g, 0.911 ± 0.001 to 0.826 ± 0.001, respectively, and found less as compared to fresh sample, i.e. 131.12 ± 9.5 N, 110.5 ± 0.78 mg/100 g and 0.990 ± 0.00 respectively. Rehydration ratio of fresh sample was 3.52 ± 0.03 and varied from 2.82 ± 0.06 to 3.57 ± 0.10 for osmo-dried samples being higher at lower concentrations and temperatures. The best conditions of osmotic dehydration found were 10 % NaCl, 50°C temperature and 80 min duration on the basis of appreciable mass transfer, lowest oxalate content, water activity, better rehydration, textural and sensory quality. The selected osmo-dried sample was better due to low anti-nutritional content, less micro-structural damage and appreciably comparable to fresh hot-air dried in terms of total phenol, antioxidant activity, and other quality parameters.

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Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

Cited by 43 publications

References 25 publications

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

Effect of slice thickness and blanching time on different quality attributes of instant ginger candy

Acceptability of Beetroot Pre-Processed Under Different Cooking Methods

Instant vegetable from osmo-air drying of jimikand (A. campanulatus) in NaCl solution: nutritional, functional, micro-structural and other quality aspects

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