This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum (USV), (VD), and freeze-drying (FD), on kinetics some quality parameters dried minced meat. In this study, USV was for first time applied The VD methods were conducted at 25 °C, 35 45 °C. temperatures significantly affected (p < 0.05). method showed lower times all temperatures. rehydration values freeze-dried meat samples higher than those obtained by techniques. prepared using...

Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), grape (GOB)) were investigated. Oil, protein, crude fiber content the found between 4.82 12.57%, 9.38 49.05%, 5.87 45.83%, respectively. GOB had very high content; therefore, it may have potential for use as a new dietary source in food industry. As GOB, POB, WOB oils rich polyunsaturated fatty acids, AOB was monounsaturated acids. Oil also to...

This study aimed to evaluate the influence of sourdough fermentation on estimated glycemic index (eGI), in vitro starch digestibility, and textural sensory properties eight experimentally prepared breads. Wheat whole wheat flour bread samples were produced under different conditions (25 °C 30 °C) methods (type-1 type-2). In type-1 fermentation, was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, Saccharomyces...

The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey protein concentrate (WPC). findings indicated that the choice hydrogel influenced rheological, textural, microstructural properties bigels. G′ value samples higher than G″, indicating all bigels exhibited solid-like characteristics. In order...

This study aimed to investigate the effects of adding cold-pressed okra seed oil byproduct (OSB) muffin formulation, as a partial substitute for wheat flour, on nutritional, physicochemical, rheological, textural, and sensory properties muffins. The carbohydrate, protein, oil, moisture, ash contents OSB were 44.96, 32.34, 10.21, 7.51, and, 4.98%, respectively, indicating that was rich in protein carbohydrate. All samples showed shear thinning behavior, viscosity all decreased with increasing...

The ultrasound-assisted vacuum (USV) drying technique is a novel method and ultrasonic treatment under causes to accelerate the dehydration rate of food materials. This study compared kinetics some quality parameters for green beans subjected USV, oven, at 55, 65, 75°C. time was shortened by around 1 hr using USV each temperature. Effective moisture diffusivity values found between 2.00 × 10−10 − 4.81 m2 s−1 it increased with control 8.9% 24.5%. resulted phenolic compounds unsonicated...

This study aimed to determine the effect of different drying methods namely, hot air (HAD), freeze-drying (FD), vacuum (VD), and ultrasound-assisted (USVD) on kinetic, total bioactive compounds, lycopene β-carotene, phenolic composition color quality rosehip. Drying times rosehips for USVD, VD, HAD were 180, 300, 1140 min, respectively, indicating that USVD significantly reduced time The results showed FD resulted highest followed by HAD. DPPH CUPRAC dried samples antioxidant activity than...

This study involves the modeling of rheological behavior gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket (RSG) oil by-products application these gums in a low-fat vegan mayonnaise formulation as fat replacers emulsifier. CSG, FSG, RSG solutions showed shear-thinning flow at all concentrations. The K values ranged between 0.209 49.028 Pa·s

The total phenolic content, compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, wheats investigated terms their composition free bound acids 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. content ranged from 164.25 to 271.05 mg GAE/100 g DW was between 182.89–565.62 wheat. samples 352.65 771.83 Gallic acid, protocatechuic catechin, 4-hydroxybenzoic syringic ellagic m-coumaric o-coumaric chrysin, caffeic p-coumaric ferulic...

This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, was produced from (COB drink) compared with commercial drink. The fat, protein, zeta values obtained COB were higher than those samples. In addition, particle size value found be lower that second stage, full-fat low-fat samples using control (produced by in terms rheological, sensorial, thermal properties....

In this study, the different colored wheat brans were analyzed and compared for phenolic content (PC), compositions, total antioxidant capacity (TEAC) with methods based on ability to eliminate radicals of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), anthocyanin compositions. This study also aims characterize bioactive components grain genotypes as well test protective rescuer effects their extracts colorectal cancer...

In this study, four different drying techniques, namely, hot air (HAD), vacuum (VD), ultrasound-assisted (UAVD), and freeze-drying (FD), were applied to blueberries. The times of blueberries 1290, 1050, 990 min for HAD, VD, UAVD, respectively, meaning that ultrasound application significantly reduced the time. All dried samples except those with FD showed lower total phenolic content antioxidant capacity than fresh samples. Samples had a higher bioactive compounds other techniques followed...

The antioxidant activities (ABTS and CUPRAC) of 40 different colored wheat genotypes were investigated, some the diverse selected to investigate their anthocyanin profiles mineral compositions. ABTS values free bound fractions in range 15.61-157.36 mg TE/100 g 33.26-189.48 g, respectively. For samples, CUPRAC determined between 25.73 229.20 82.00 348.93 wheats varied depending on genotypes. Cyanidin-3-O-glucoside chloride was abundant samples w3, w8, w17, w18 w20 while malvidin-3-O-glucoside...

Abstract In the current study, optimization of milk thistle protein extraction parameters was carried out in terms purity and yield. addition, characterization proteins isolated from seeds conducted. The optimal conditions for achieving highest (MTP) were identified as pH 9.47, temperature 30°C, time 180 min. Conversely, values overall yield (MTY) determined at 12, 50°C, 167 obtained under these two sets (MTP MTY) demonstrated comparable oil absorption capacity (OAC), foaming, emulsifying...

Summary In this study, the oleogel was produced by Pickering emulsion‐based method using citrus fibre ( CF )‐whey protein isolate (WPI) colloidal complex. The obtained oleogels were characterised rheological and textural properties, then used in cookies as an alternative to palm oil. four (1% 5%) fabricated a ‐10% WPI Shear thinning behaviour observed all emulsion samples. G values greater than values, indicating that solid‐like dominated All samples had higher 90% oil‐holding capacity....

In the current study, main purpose is to determine chemical and physical properties of cactus cladode grown in rural region Antalya, Mediterranean Türkiye, since it reveals high-yield leaves for potential consumption. Physical were examined. The moisture content dry matter did not show extra ordinary results, but its ash emphasized as a good source minerals. Total sugar (TSC) percent was higher than 5%. functional bioactive components determined 8.85 mg/g matter, 1.97 2.43 0.468 total...

This study aimed to investigate the impact of ultrasonic pretreatment vacuum drying (UAVD) and temperature on kinetics qualitative attributes blood oranges, in comparison several methods: hot air (HAD), (VD), freeze (FD). The modeling, total phenolic content (TPC), anti-oxidant capability (assessed using DPPH ABTS tests), individual profiles, vitamin C concentration, color factors were meticulously examined. HAD, VD, UAVD procedures conducted at 50, 60, 70°C, resulting reduced periods with...