Three-dimensional (3D) printing is a rapidly developing additive manufacturing technique consisting of the deposition materials layer-by-layer to produce physical 3D structures. The offers unique opportunities design and new products that cater consumer experience nutritional requirements. In past two decades, wide range materials, especially plant-protein-based have been documented for development personalized food owing their environmental benefits. Despite these benefits, with present...

This study investigated the impact of post-frying treatments on oil distribution meat-analog based batter coated foods. Wheat and rice flour-based systems were used to coat a (MA) model food. The product was fried at 180 °C for 2, 4 6 min in canola oil. Hot air blow (HAB), pressure assisted absorbent paper (PAP), centrifuge (CAP) as post-fry de-oiling treatment. Results showed that batter-coated MA possess distinct spatial (surface, matrix total) fat profiles compared non-coated MA. Surface...

There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of meat analog (MA) still a rarely studied subject. In this study, wheat rice flour-based batter systems were used to coat MA, partially fried (at 180 °C, 1 min) canola oil, subsequently frozen -18 °C) stored for 7 days. Microwave heating (MH), infrared (IH), air frying (AF) deep-fat (DFF) processes employed on parfried MA products, their was investigated. Results revealed that the...

In response to recent demand of animal-meat alternatives, plant derived composites based meat-analog is at the center attention. This study investigated impact batters' solid-to-water ratio (SWR) and frying time (FT) on evolution physicochemical, thermal structural properties (MA) batter coated fried products. Wheat rice flour-based systems different SWR (1:1.1, 1:1.3, 1:1.5) was used coat a MA model, were deep-fried 180 °C for 2, 4 6 min in canola oil. Results revealed that coatings...

Despite of containing a high amount fat, which promotes obesity, coronary heart disease, and many more health issues, the worldwide popularity fried food products is beyond controversy. Frying further associated with formation acrylamide, has been classified as carcinogenic in 2A group. On other hand, classic extraction methods for bioactive compounds exploitation have considerable bottlenecks to overcome such they are time-consuming, require energy, cost, solvent, while offering...

Abstract The growing consumer preference for ready-to-eat fresh-cut fruit, combined with the high transportation and packaging costs of whole fruits, highlights need to market jackfruit in a minimally processed form. Hurdle technology, which strategically combines low levels factors like temperature preservatives, can ensure jackfruit’s microbial stability while preserving its nutritional value sensory quality. Thus, this study detailed insights into evaluating effect preservatives (sodium...

Abstract This study investigated the influence of hydrocolloid–flour mixtures on textural, structural, oil absorption and optical characteristics batter-coated fried meat. The batter coatings were formulated with corn, wheat rice flours along different hydrocolloids (methylcellulose, carboxyl methylcellulose, xanthan gum, locust bean gum arabic). Textural structural properties assessed by acoustic-mechanical scanning electron microscopy, respectively. Results showed that addition improved...

Summary Due to the sustainability aspects, shift toward plant‐based foods has largely increased global awareness of potential role legumes and pulses in nutritional diet over past years. In favour versatile use nutritionally rich lablab bean ( Lablab purpureus L) seeds food manufacturing industries, this study detailed insights into development protein‐rich biscuits formulated with seed powder linking drying kinetics seed. Results showed higher rate for uncoated paste than coated samples....

Summary Phenolic compounds (PCs) have been finding increasing applications in functional foods, cosmetic, pharmaceutical and nutraceuticals due to their nutritional antioxidant properties. Considering the drawbacks of conventional extraction methods, there is an ongoing challenge for researchers develop green extractions (GE) PCs a sustainable eco‐friendly way. A bibliometric study valuable tool provide quantitative information evaluating scientific research activity based on available...

Summary Texture is a multi‐parameter attribute and one of the prime quality attributes fried products. This study examined influence post‐frying holdings under heat lamp on texture breaded chicken nuggets. Chicken nuggets were deep‐fat (2, 4, 6, 8 min) in canola oil at 180 °C. The samples kept an infrared for up to 1 h, textural characteristics compared with not exposed holdings. Textural analysed through mechanical‐acoustic approach. parameters related crispiness included maximum force (F...

Abstract In this study, insights into the effect of process parameters (temperature: 55, 60 and 65°C; thickness: 3, 5, 8 mm; time: up to 5 hr) on drying (mechanical, solar) kinetics sorption behavior guava fruits (variety: local hybrid) with a focus degradation ascorbic acid (AA) were established for first time best existing knowledge. The experimental results showed highest moisture diffusion coefficient lower activation energy (Ea) 0.000326 cm 2 /s 9.62 kcal/g.mole, respectively hybrid...