This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere (MAP) (CO2/N2 = 3:7) on physicochemical properties sensory attributes in chicken breast meat during storage at 2ºC±0.5ºC for 5, 10 15 days. Results showed that time influenced properties, except attributes, shear force energy meat. The extended causing an increase pH value, drip loss values color parameters (L, a* b*) Moreover, method affected loss, cooking force. Fresh (0 days storage)...

β-glucan is currently one of the most important bioactive substances. Hence, there a growing interest in production various foods containing β-glucan. The study examines influence degree wheat flour extraction quality breads with high content. Rheological tests were conducted on dough. Volume, mass, color and texture bread measured after baking. We observed that increasing caused an increase storage loss modulus. All made from different flours smaller volume addition β-glucan, although yield...

In this study, we report the development of mixed gas composition for packaging dried apple slices in a modified atmosphere to extend their shelf life and maintain quality. We used response surface methodology optimize oxygen carbon dioxide concentrations mixture based on changes mass, hardness, browning index, polyphenols, vitamin C content during chip storage. Studies have shown that optimal concentration should be 2.663% 3.785% when obtain minimal measured quality attributes. These...

The purpose of this study was to assess the ability Bacillus aryabhattai RAF 5 produce P(3HB) under conditions periodic medium renewal (PMR). polymer isolated and confirmed using transmission electron microscopy (TEM), which revealed presence more than 10 dense granules per cell. purity evaluated Fourier transform infrared spectroscopy (FTIR). maximum concentration reached 18.70 g/L with biomass accumulation 21.44 after 120 h incubation PMR conditions, is 6.61 higher obtained standard...

Summary The aim of this study was to investigate the impact two convection–microwave heating (M100 and M30) on texture colour properties, cooking yield thermal shrinkage bovine product ( gluteus medius muscle) as compared with conventional roasting at constant temperature (P180 P80) ΔT program (Δ80 Δ40). processed by M100 method characterised high shear force WBSF ) compression TPA ). reduction microwave intensity 30% (roasting could improve tenderness final product. In addition, shortened...

In response to the growing interest of modern society in functional food products, this study att empts develop a bakery product with high dietary fi bre content added form an oat powder.Oat powder particle sizes 75 μm (OFP1) and 150 (OFP2) was used, substituting 4, 8, 12, 16 20 % fl our.The physical properties dough nal products were then measured.Results indicated that had higher elasticity than control group.The storage modulus values OFP1 most closely approximated those addition did not...

The aim of the study was to evaluate effect drying methods on physical properties pasta. Pasta processed from durum wheat semolina and dried at low temperature in a oven, very high convection-air under reduced pressure vacuum-drier. after extrusion without referred as control. Cooking properties, color, textural pasta were evaluated. results show that method had significant impact Vacuum-drying resulted bright yellow characterized by hardness, adhesiveness, water uptake, cooking losses....

Summary Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) steviol glycosides derived from Stevia Rebaudiana total of cocoa powder fibre preparation in muffins were conducted. There three levels dietary addition – 3%, 6% 12%. Physical analysis texture, colour, cooking yield porosity was Moreover, chemical phenol content made as well. Sensory evaluation two parts also carried out. The experiment revealed...

Abstract The aim of this study was to analyse the correlation between basic meat composition (water, protein, fat, and connective tissue contents), pH value, physical parameters (texture colour, drip loss) selected beef muscles. Five different muscles (LTH, SEM, SET, PSM, TRI) from 20 carcasses were examined . Measurements conducted using a near infrared spectrometry method, colour in L*a*b system, texture parameters. Drip loss correlated strongly negatively with value. Depending on muscle...

Oat β-glucan fiber powder was added to pasta dough at levels of 40, 80, 120, 160, and 200 g/kg. Pasta dried very high temperature in a vacuum dryer. The cooking quality evaluated based on the swelling index, water uptake, loss measurement. Further tests were carried out determine color, hardness, adhesiveness, total dietary (TDF), content pasta. results showed that vacuum-drying had significant impact physical properties Water uptake index higher lower vacuum-dried than using (VHT)...

Rapid technological progress focuses on lowering costs, labor and time. Thus, in order to minimize the expenses of bioactive compound production, great effort is undertaken optimize extraction these compounds. Green popular relatively inexpensive. However, same method does not always work for all types matrixes due biological diversity tissue. Therefore, purpose this study was identify optimal green açai berries (ultrasound or microwaves) able isolate extracts containing highest possible...

Abstract The demand for new gluten-free (GF) products is still very crucial issue in food industry. There also a need bioactive compounds and natural alternatives additives. For now, not only providing structure without gluten major challenge, but high sensory acceptance nutritional value are on the top. This study focused effect of high-purity oat β-glucan as structure-making agent physicochemical properties yeast leavened cake. response surface methodology (RSM) was used to set design...

The effects of β-glucan particle size and the ratios to flour on physicochemical properties wheat rolls were examined. A total 100, 195 280 µm particles analyzed with replacement from 0% 20%. Wheat made various levels measured for rheology, yield volume, texture, color, porosity, dietary fiber (TDF) content content. All products had a smaller volume compared control, whereas lightness was not significantly affected. Texture analysis indicated that most favorable textural values observed...

Summary This study evaluated several physical and sensory parameters of different types cheese available in the Polish market. The measurements textural properties were conducted an Instron universal testing machine, while colour cheeses measured using a Minolta chromameter. chemical composition was determined by means near‐infrared spectroscopy ( NIR s). Moreover, trained panel invited to assess texture‐related properties. Generally, with reduced fat content characterised higher hardness,...