Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was compare non-fermented juice and fermented beverage water produced from Aronia melanocarpa pomace in terms chemical, physical sensory quality as well valorisation production kefir. When compared made with aronia juice, less reduction total phenolic content (TPC), flavonoid (TFC) anthocyanin (TAC) observed samples during fermentation process. Similarly, greater antioxidant...

The impact of high-pressure processing (HPP) or thermosonication (TS) in combination with nisin on the microbial inactivation green juice (celery stalk, apple, cucumber, parsley) and changes its quality was investigated. Microbial HPP at 600 MPa resulted ≥7 log reduction Escherichia coli, whereas 5 7 Listeria innocua were attained after combining 100 200 mg/L nisin, respectively. With TS 60°C, 7.42 E. coli achieved 6 min; meanwhile, L. detected 3 min. Neither nor did not alter pH total...

Carob (Ceratonia siliqua L.) is a nutritious fruit that has been grown in Mediterranean region. holds an important place various cultures, which used baked goods, confectionery, chocolate milk products, snacks, tea, and coffee. The objective of this study was to produce spreadable carob molasses by using (CM) with different proportions locust bean gum (LBG), crystallized honey (CH), cocoa oil (CO), egg white (EW), additive mixture (AM) evaluate pH, total soluble solids (TSS), color,...

Abstract: Although sulfiting agents are commonly used in the fresh‐cut potato industry, concerns about further regulatory restrictions on sulfite use and consumer fear of sulfite‐treated foods have lead to increased research alternative processing methods. The objective this study was determine packaging techniques achieve a safe high‐quality strips with 4 wk minimum refrigerated shelf life. Potato were 1st blanched at low temperature (60 °C) 0.5% CaCl 2 solution for 20 min then 2nd high...

Summary The effect of in‐package gaseous ozone treatment on microbiological and colour quality blanched potato strips was investigated. Potato were first in 0.5% CaCl 2 solution at 60 °C for 10 min, second boiling water 5 then exposed to room air 30 min packaged. Ozone gas (5%, wt/wt) injected into each bag. Strips subjected a batch 20 s or continuous 5, 15 min. Microbial growth observed day one bags with no treatment. Continuous effective extending the shelf life compared treatment, there...

Changes in rheological behavior and physical properties of avocado dressing green juice samples processed by ultrasound (US) technology (120 µm, 24 kHz, up to 2 min, 20 °C) were investigated. The followed pseudoplastic flow behavior, which had good fit the power law model, with R values >0.9664. lowest K 3.5110, 2.4426, 2.3228 determined for no treatment at 5 °C, 15 25 respectively. At shear rate 0.1/s, viscosity min US-treated increased significantly from 19.1 55.5 Pa.s 13.08 36.78 14.55...

The effects of processing conditions and cooking methods on the physical quality, anthocyanin content, sensory attributes frozen purple-fleshed sweetpotato (PFSP) French fries were investigated. PFSP strips blanched in boiling water for 0, 5, or 10 min, par-fried at 180C 0 1 stored -20C 2C. Frozen then oven-baked 8 min deep-fat fried 3 min. lowest peak force values determined after blanching. However, combination par-frying frying significantly increased fries. A deep purple color developed...

Summary The effect of X ‐ray irradiation on the quality fresh‐cut, refrigerated purple‐fleshed sweet potato ( PFSP ) cubes was investigated. Packaged were treated with 0, 250, 500, 750 or 1000 Gy and stored at 4 ± 1 °C for 14 days. After days, total aerobic bacteria counts 4.1 3.2 log 10 CFU g −1 , mould–yeast 3.3 3.0 in samples, respectively. Doses up to did not affect firmness, moisture content anthocyanin throughout storage. cubes' flesh colour change during first week storage, but...

Atımlı ışık uygulamasının badem yüzeyindeki Salmonella Enteritidis PT 30 inaktivasyonuna etkileri farklı voltaj, numune ile lamba mesafesi ve işlem süresi bakımından değerlendirilmiştir. Bademlerin yüzeyine 20 µL kültürü ekimi yapılıp, sonra 24 saat oda sıcaklığında kurumaya bırakılmıştır. Ekim yapılmış bademlere, üç değişik voltajda (3000, 3400 3800V); iki mesafesinde (14.1 19.1 cm) ya da 60 s süresince atımlı uygulanmıştır. Badem populasyonu 0.44 4.14 log CFU/badem oranında azalmıştır....

In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (461°C at 1.10 m/s) and freeze (FD) (-58C 0.001 mbar) on quality characteristics loquat cubes was investigated. US in TD demonstrated a significant decrease time (19.67%) an increase rates (22.23%, p

Highlights A =7-log reduction of E. coli and L. innocua was accomplished using HPP at 600 MPa for 3 min. There a synergy between nisin in all treatments to inactivate both . did not affect the color, pH, total soluble solids content avocado dressing. Viscosity measurements dressing samples after showed good fit power-law model. Abstract. The effect high-pressure processing (HPP) (200, 300, 400, 500, MPa) (0, 100, 200 ppm) on inactivation TSS, viscosity investigated. min resulted 7 log CFU...

The effects of processing conditions on color and textural quality refrigerated potato strips were investigated. To determine effect blanching time, blanched at low temperature (60C) in 0.25% ascorbic acid (AA) 0.5% CaCl2 solution for 10, 20, or 30 min then high (~98C) boiling water 5, 15 min. highest after-frying peak force was determined fries 5 Changes times did not significantly affect the lightness. AA CaCl2, 20 0.125% 0%, 0.25%, 10 Before-frying increased by increasing concentration....

Bu çalışmada coğrafi işaretli Alanya avokadosu eklenerek (%0, %6, %10 ve %15) üretilen yoğurt örneklerinin pH, kuru madde, serum ayrılması, titrasyon asitliği, su tutma kapasitesi, renk değerleri duyusal özellikleri incelenmiştir. Avokado içerisindeki besin öğelerinin kültürlerini sitümüle etmesi sebebi ile avokadolu pH değerinde düşme asitliğinde yükselme belirlenmiştir. oranı arttıkça kapasitesinde artma ayrılmasında azalma meydana gelmiştir. Renk incelendiğinde avokado L* azalma, b* E*...

Aseptic processing and conventional canning are both thermal processes that include heating, holding, cooling, packaging steps. In aseptic processing, is done after the heat transfer steps, so product quality as well size material options generally improved. The objective of this study was to compare based on textural apple slices. slices heated by direct steam contact investigated in study, penetration testing used determine time measuring required for center consistently reach setpoint...

Apples are a high-acid food, so less rigorous thermal processing is required to produce shelf-stable product than for low-acid foods. Achievement of center temperature 82.2C considered satisfactory make apple slices shelf-stable, whereas 12D lethality typically products. When or other the goal, high-temperature generally produces higher-quality does low-temperature with same endpoint. In this study, experiments showed that aseptically processed in steam environment 82.2C, achieved higher...

Surface pasteurization with hot water is an effective method used for refrigerated fruits and vegetables to destroy microorganisms sometimes improve quality. However, microbial recontamination resulting growth will occur unless a near-aseptic environment provided during packaging. Therefore, treatment alone not option extend shelf-life of potato strips. Ozone strong antimicrobial agent which has been treat food. In this study, ozone gas was used, as alternative packaging, strips based on...

Near-aseptic packaging is an alternative method to extend shelf-life of refrigerated potato strips. This study was undertaken determine the blanched and near-aseptically packaged strips based on microbiological, color textural quality. In near-aseptic packaging, chamber pasteurized with steam at atmospheric pressure for 30 min then cooled room temperature continuously pressurized filter sterilized air. Potato were first low (60C) 10 or 20 second high (98C) 1, 5 min. After 2-step blanching,...