Storage stability of roasted nuts and stabilization strategy using natural antioxidants

2016 ◽  
Vol 27 (8) ◽  
pp. 6-8
Author(s):  
Cindy Tian ◽  
Keyword(s):  
Storage Stability ◽  
Natural Antioxidants

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

INFLUENCE OF LINGONBERRY FRUITS ON STORAGE STABILITY OF FLOUR COMPOSITE BASED ON OAT FLOUR

2019 ◽  
Author(s):  
Л.В. АНИСИМОВА ◽  
О.И.А. СОЛТАН
Keyword(s):  
Storage Stability ◽  
Storage Temperature ◽  
Wheat Gluten ◽  
Polymeric Materials ◽  
Natural Antioxidants ◽  
Acid Number ◽  
Product Packaging ◽  
Polyethylene Bags ◽  
Oat Flour ◽  
Fruit Powder

Проведена сравнительная оценка стойкости при хранении цельнозерновой овсяной муки (ЦМ) и мучной композитной смеси (МКС) на основе ЦМ. В состав МКС помимо ЦМ (66,7%) включены: мука пшеничная хлебопекарная высшего сорта (16,5%), сухая пшеничная клейковина (3,5%) и измельченные сушеные ягоды брусники (13,3%). Овсяную муку и МКС хранили в тканевых мешках и полиэтиленовых пакетах (ПП) при температуре (20 ± 0,5)°C и (40 ± 1)°C. Контролировали влажность, кислотность по болтушке и кислотное число жира (КЧЖ). Выявлено, что равновесная влажность овсяной муки и МКС, хранившихся в ПП при температуре (40 ± 1)°C и относительной влажности воздуха (65 ± 0,1)%, была практически одинаковой: 11,2 и 11,4% соответственно. При хранении образцов в ПП при температуре (40 ± 1)°C через 150 сут кислотность и КЧЖ МКС увеличились в 1,7 и 4,2 раза соответственно, кислотность и КЧЖ цельнозерновой овсяной муки – в 2,9 и 6,3 раза соответственно. На изменение исследуемых показателей качества также повлияли температура хранения и способ упаковки продукции. Установлено, что введение в состав МКС измельченных сушеных ягод брусники, содержащих природные антиоксиданты, привело к снижению в 1,5 раза темпов роста кислотности по болтушке и КЧЖ и к повышению в 1,3 раза по КЧЖ стойкости МКС при хранении по сравнению с цельнозерновой овсяной мукой. Рекомендовано в качестве тары для хранения МКС использовать герметично закрывающиеся пакеты из пищевого полиэтилена или других пищевых полимерных материалов. A comparative evaluation of the storage stability of the flour composite was prepared based on the whole oat flour and containing dried lingonberry fruits powder, and whole oat flour. The flour composite, in addition to whole oat flour, included: High-grade wheat Flour (16,5%), dry wheat gluten (3,5%), and dried lingonberry fruits powder (13,3%). Oat flour and flour composite were stored in cloth bags and polyethylene bags at a temperature of (20 ± 0,5)°C and (40 ± 1)°C. Moisture, acidity, and the acid number of fat were determined. It was revealed that the moisture content of oat flour and flour composite stored in polyethylene bags at a temperature of (40 ± 1)°C and relative humidity (65 ± 0,1)% was almost the same: 11,2 and 11,4%, respectively. When stored samples in polyethylene bags at a temperature of (40 ± 1)°C after 150 days, the acidity and acid number of fat of the flour composite increased about 1,7 and 4,2 times, respectively, the acidity and acid number of fat of whole oat flour about 2,9 and 6,3 times respectively. Also, the changes in the studied quality indicators were affected by the storage temperature and the method of product packaging. It was established that the addition of dried lingonberry fruit powder containing natural antioxidants into the flour composite, led to a decrease in the acidity growth rate of the flour composite about 1,5 times and the acid number of fat about 1,3 times during storage compared to the whole oat flour. It is recommended to use hermetically sealable bags made of food-grade polyethylene or other edible polymeric materials as a container for storing the flour composite.

scholarly journals Natural antioxidants in processing and storage stability of sheep and goat meat products

2018 ◽  
Vol 111 ◽  
pp. 379-390 ◽  
Author(s):  
Leda C.M. Cunha ◽  
Maria Lúcia G. Monteiro ◽  
José M. Lorenzo ◽  
Paulo E.S. Munekata ◽  
Voster Muchenje ◽  
...  
Keyword(s):  
Storage Stability ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Goat Meat ◽  
Processing And Storage ◽  
And Storage

Antioxidative effect of drumstick (Moringa oleifera L.) flower on the quality and stability of goat meat nuggets

2019 ◽  
Vol 50 (1) ◽  
pp. 84-95 ◽  
Author(s):  
Arun Kumar Verma ◽  
Vincentraju Rajkumar ◽  
M. Suman Kumar ◽  
Shiv Kumar Jayant
Keyword(s):  
Dietary Fibre ◽  
Moringa Oleifera ◽  
Storage Stability ◽  
Meat Product ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Well Being ◽  
Plate Count ◽  
Content Type ◽  
Goat Meat

Purpose This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product. Design/methodology/approach Dried DF was included in the product formulation at 1% (Treatment I) and 2% (Treatment II) levels. The physicochemical, colour, textural and sensory quality as well as storage stability of nuggets with DF were determined against control. Findings The dried DF was found to be rich source of protein and dietary fibre, possessing good antioxidant potential. Chromatographic analysis of DF extract showed presence of 14 active principles known to have antioxidative properties. Inclusion of dried DF decreased pH values of emulsion (p = 0.005) as well as nuggets (p < 0.001) and increased (p < 0.001) the ash, dietary fibre and phenolic contents. The added DF affected the product’s lightness (p = 0.017), yellowness (p < 0.001, hardness (p < 0.001), adhesiveness (p = 0.032), cohesiveness (p = 0.006), gumminess and chewiness (p < 0.001). Sensory characteristics of control and product with DF were statistically similar except low (p = 0.002) flavour score for Treatment II. DF inclusion lowered (p < 0.001) thiobarbituric acid reactive substances number and total plate count. Research limitations/implications DF can be used as a source of antioxidants and dietary fibre in goat meat nuggets to enhance their health value, functionality and storage stability. Originality/value Foods including goat meat nuggets enriched with goodness of functional ingredients like dietary fibre and natural antioxidants are gaining consumer’s preference globally. Inclusion of drumstick flower in goat meat nuggets significantly increases the dietary fibre and antioxidants making such products healthier and more stable. Consumption of goat meat nuggets added with drumstick flower is expected to improve consumer’s well-being as well.

Effect of natural antioxidants upon shelf longevity of mechanically deboned poultry meat

2019 ◽  
Vol 7 (12) ◽  
pp. 50-57
Author(s):  
Liubov Voitsekhivska ◽  
◽  
Yurii Okhrimenko ◽  
Svitlana Sokolova ◽  
Tetiana Shelkova ◽  
...  
Keyword(s):  
Natural Antioxidants ◽  
Poultry Meat
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