scholarly journals Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 4925
Author(s):  
Antonella Castagna ◽  
Giovanni Benelli ◽  
Giuseppe Conte ◽  
Cristina Sgherri ◽  
Francesca Signorini ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Chemical Properties ◽  
Human Consumption ◽  
Hot Air Drying ◽  
Hot Air ◽  
Drying Techniques ◽  
Related Quality ◽  
And Storage

In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. Furthermore, the pollen chemical properties were monitored after three and six months of storage, and then analyzed using a multivariate approach. Chestnut pollen was the richest source of polyphenols, flavonoids, and rutin, while ivy pollen contained the highest amount of total and free amino acids, and total and free proline. Drying and storage affected pollen chemical composition with species-dependent effects. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. All drying techniques led to a depletion of flavonoids in willow pollen; however, MWD ensured the highest flavonoids content after six months. FD and MWD did not lead to flavonoids depletion in ivy pollen during storage. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. Notably, both FD and MWD techniques are efficient in preserving amino acids-related quality of bee pollen up to six months of storage.

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuci Zhao ◽  
Xiaoping Zhou ◽  
Chunni Lei ◽  
Yan Shang ◽  
Dan Xu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Nutritional Value ◽  
Textural Properties ◽  
Potato Flour ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Potato Flakes ◽  
Carbohydrate Contents

Abstract In this study, chiffon cakes were fortified with potato flakes and raw dehydrated potato flour (RDPF) prepared by freeze-drying and hot air drying. The dough’s rheological properties demonstrate that potato flakes are unsuitable for making chiffon cakes, especially at percentages of 30 and 50%. Adding RDPFs decreased the dough height and adhesiveness but increased the hardness slightly compared with the control. Supplementing with potato flakes has the most influence on cake textural properties, especially at percentages of 30 and 50%, which correspondingly reduces the sensory evaluation score. All the RDPF cake formulations exhibited higher comprehensive nutritional value in terms of protein, fat, dietary fiber, minerals, and amino acids. The cake formulations containing RDPF obtained by hot air drying contained the lowest carbohydrate contents.

scholarly journals A Review: Methods of Smoking for the Quality of Smoked Fish

2021 ◽  
pp. 37-43
Author(s):  
Aulia Andhikawati ◽  
Dian Yuni Pratiwi
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Human Consumption ◽  
Smoked Fish ◽  
Pathogenic Microbes ◽  
Storage Methods ◽  
Processing And Storage ◽  
And Storage ◽  
Vibrio Spp

Fish that have been caught are susceptible to decay and damage which are influenced by the level of acidity, weather, processing and storage methods, and temperature during transportation. This causes losses to the fishery business. One way that can be used to reduce the damage and spoilage of fish is through smoking. The purpose of this review article is to describe various methods of fish smoking, the chemical composition of smoked fish, and the number of microbes present in smoked fish. Smoked fish still contains nutrients such as protein, lipids, fiber, amino acids, minerals, and vitamins. The growth of microbes, especially those that are pathogenic, is inhibited and even some microbes cannot grow so that smoked fish is still good for human consumption. The microbes that cannot grow include Vibrio spp, yeast, mold, and Salmonella sp. Hot smoking method uses a temperature of 30-90oC, while cold smoking uses a temperature of 30-40oC. The chemical composition contained in smoked fish such as water content, protein, ash content, crude fiber, amino acids, biogenic amines, minerals and phenols. While the microbiological content of smoked fish with hot and cold smoking methods has a TPC value according to smoked fish standards and is free from pathogenic microbes, fungi, yeast and molds.

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

scholarly journals Effect of ZnSO4 fertilizer on soil chemical properties, performance and proximate quality of sweet potato in a derived savanna ecology of Nigeria

2018 ◽  
Vol 3 (1) ◽  
pp. 644-651
Author(s):  
A.O. Adekiya ◽  
C.M. Aboyeji ◽  
T.M. Agbede ◽  
O. Dunsin ◽  
O.T.V. Adebiyi
Keyword(s):  
Sweet Potato ◽  
Block Design ◽  
Chemical Properties ◽  
Soil Chemical Properties ◽  
Storage Root ◽  
Root Yield ◽  
The Mean ◽  
The Impact ◽  
And Storage

Abstract Micro-nutrients especially zinc can not only increase the yield of sweet potato but can also improve the quality of tubers. Hence, experiments were carried out in 2015 and 2016 cropping seasons to determine the impact of various levels of ZnSO4 fertilizer on soil chemical properties, foliage and storage root yields and proximate qualities of sweet potato (Ipomoea batatas L.). The experiments consisted of 5 levels (0, 5, 10, 15 and 20 kg ha-1) of ZnSO4 fertilizer. These were arranged in a randomized complete block design and replicated three times. ZnSO4 increased (with the exception of P) soil chemical properties compared with the control. N, K, Ca, Mg and Zn were increased up to the 20 kg ha-1 ZnSO4 level in both years. ZnSO4 reduced P concentrations in soil as the level increased. For sweet potato performance, 5 kg ha-1 ZnSO4 fertilizer had the highest values of foliage yield (vine length and vine weight) and storage root yield. Using the mean of the two years and compared with the control, ZnSO4 fertilizer at 5 kg ha-1 increased storage root yield of sweet potato by 17.4%. On fitting the mean storage root yield data of the two years with a cubic equation, the optimum rate of Zn for sweet potato was found to be 3.9 kg ha-1 to achieve the maximum sweet potato yield. In this study, relative to the control, ZnSO4 fertilizer increased moisture and decreased the fibre contents of sweet potato. There were no consistent patterns of variation between the 5, 10, 15 and 20 kg ha-1 ZnSO4 treatments for proximate qualities except that the highest values of fat, protein, carbohydrate and ash was at 5 kg ha-1 ZnSO4.

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