Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments

Food Chemistry ◽

10.1016/j.foodchem.2005.06.029 ◽

2006 ◽

Vol 98 (4) ◽

pp. 630-638 ◽

Cited By ~ 51

Author(s):

Silvia D. Dutcosky ◽

M Victória E. Grossmann ◽

Rui Sérgio S.F. Silva ◽

Anette K. Welsch

Keyword(s):

Multicomponent Mixture ◽

Mixture Experiments ◽

Cereal Product

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Determination of δ-hexadecansultone in sodium α-olefinesulphonates and liquid detergents using gas chromatography-mass spectrometry (GC/MS)

Industrial laboratory Diagnostics of materials ◽

10.26896/1028-6861-2019-85-7-16-21 ◽

2019 ◽

Vol 85 (7) ◽

pp. 16-21

Author(s):

Liliya R. Mubarakova ◽

German K. Budnikov

Keyword(s):

Multicomponent Mixture ◽

Operating Mode ◽

Complete Separation ◽

Gas Chromatography Mass Spectrometry ◽

Liquid Detergent ◽

Cyclic Esters ◽

Alcohol Water ◽

Household Chemicals ◽

Hydrolysis Of

Sultones are cyclic esters of hydroxysulfonic acids, which are formed in the process of sulfonation of α-olefins with sulfur trioxide gas. More stable sultones may be present in the final product — an anionic surfactant — sodium α-olefin sulfonate (AOC-Na). AOC-Na is widely used in the production of household chemicals and cosmetic products, including liquid dishwashing detergents. Sultones are strong skin sensitizers, their level in AOC-Na should be strictly controlled and not exceed 5 ppm. Operational and strict control of the sultone content upon AOC-Na production allows timely adjustment at the stage of hydrolysis, which leads to a more complete disclosure of the sultone cycle with the formation of the corresponding olefin sulfonates and hydroxyalkanesulfonates. We propose a method for determining δ-hexadecansultone in liquid dishwashing detergents and sodium α-olefinsulfonates obtained on the basis of α-olefins of C14 – C16 fractions using GC/MS, which provides shortening of sample preparation and keeps the sensitivity with a detection limit of 0.02 mg/kg. The effect of various weakly polar and non-polar organic solvents used for Sultone extraction from AOC-Na and liquid detergent on liquid extraction based on the dispersion of the extractant in an alcohol/water phase is studied. When selecting the solvent we have shown that the use of diethyl ether provided the best extraction of the analyte. Determination of the analyte extraction recovery was performed using the reaction of hydrolysis of the extracted mixture. We specified the operating mode of the device which provided complete separation of the components of the analyzed compounds including the samples of liquid detergent for dishes being a multicomponent mixture of complex composition.

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Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽

10.29141/2500-1922-2020-5-2-9 ◽

2020 ◽

Vol 5 (2) ◽

pp. 71-78

Author(s):

Ekaterina Minnikhanova ◽

Nataliya Zavorokhina ◽

Anna Gilina

Keyword(s):

Mutual Influence ◽

Raw Materials ◽

Sucrose Solution ◽

Complex Mixture ◽

The Body ◽

Sensory Characteristics ◽

Apple Pectin ◽

Low Calorie ◽

Functional Reserves ◽

Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

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