Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions (Allium cepaL.)

2016 ◽  
Vol 41 (1) ◽  
pp. e12914 ◽  
Author(s):  
Monika Michalak-Majewska ◽  
Bartosz Sołowiej ◽  
Aneta SłAwińska
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Baked Rolls

scholarly journals Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

2017 ◽  
Vol 47 (11) ◽  
Author(s):  
Paula Nogueira Curi ◽  
Rayane Barcelos Bisi ◽  
Derlyene Lucas Salgado ◽  
Caio Morais de Alcântara Barbosa ◽  
Rafael Pio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Bioactive Compounds ◽  
Phenolic Content ◽  
Physicochemical Characteristics ◽  
Color Parameter ◽  
Sensory Acceptance ◽  
Processing Ability ◽  
Industrial Use ◽  
Pear Trees

ABSTRACT: The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.

Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions

2011 ◽  
Vol 54 (3) ◽  
pp. 347-353 ◽  
Author(s):  
Ivana Sedej ◽  
Marijana Sakač ◽  
Anamarija Mandić ◽  
Aleksandra Mišan ◽  
Vesna Tumbas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties

scholarly journals Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Adriana Dabija ◽  
Georgiana Gabriela Codină ◽  
Sorina Ropciuc ◽  
Anca-Mihaela Gâtlan ◽  
Lăcrămioara Rusu
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Rheological Parameters ◽  
Aqueous Extracts ◽  
Silybum Marianum ◽  
Origanum Vulgare ◽  
Qualitative Characteristics ◽  
Herb Extracts

The milk and yogurt products assortment has expanded by their enhancement with herb extracts, fibres extracted from by-products of the fruit processing industry and also fresh spices. The aim of the present study was to test to what extent the addition of different herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity. The aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia officinalis L.), and marjoram (Origanum vulgare L.). It was examined the effect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt’s qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation. The final results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage. The best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated. According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition. The present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with significant health benefits.

scholarly journals Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Renyong Tang ◽  
Yurong Lu ◽  
Caiyun Hou ◽  
Jiaxuan Peng ◽  
Wei Wang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Antioxidant Properties ◽  
Sensory Properties ◽  
Low Fat ◽  
Fermentation Time ◽  
Tremella Fuciformis ◽  
Low Concentrations ◽  
Health Promoting ◽  
Water Holding

Flos Sophorae extract (FSE) with abundant rutin and Tremella fuciformis polysaccharides (TP) could act as novel natural improvers of low-fat yogurt due to their health benefits and properties of interacting with proteins. This study attempted to understand how FSE or its combination with TP influences physicochemical, textural, and antioxidant properties of low-fat yogurts. The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S. thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control. Co-supplementing appropriate TP with the optimum FSE concentration (2.4%) improved the rheological properties, and further enhanced the S. thermophilus growth, WHC, textural and antioxidant properties, and sensory scores of yogurts compared with the 2.4% FSE group, with the best effects at 0.4 mg/mL TP. Taken together, co-supplementation of polyphenols extract FSE with Tremella fuciformis polysaccharides may be an available strategy to optimize health-promoting properties and overcome defects of low-fat yogurts.

Influence of carboxymethylation on the gelling capacity, rheological properties, and antioxidant activity of feruloylated arabinoxylans from different sources

2019 ◽  
Vol 137 (5) ◽  
pp. 48325 ◽  
Author(s):  
Jorge A. Marquez‐Escalante ◽  
Agustín Rascón‐Chu ◽  
Alma Campa‐Mada ◽  
Karla G. Martínez‐Robinson ◽  
Elizabeth Carvajal‐Millan
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Feruloylated Arabinoxylans ◽  
Different Sources

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

2017 ◽  
Vol 23 (6) ◽  
pp. 490-499 ◽  
Author(s):  
Michaela Lauková ◽  
Zlatica Kohajdová ◽  
Jolana Karovičová ◽  
Veronika Kuchtová ◽  
Lucia Minarovičová ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Sensory Evaluation ◽  
Fiber Length ◽  
Cellulose Fiber ◽  
Pasting Properties ◽  
Partial Replacement ◽  
Physical Parameters ◽  
Wheat Dough ◽  
Substitution Level ◽  
Baked Rolls

Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

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