scholarly journals Healthy apple snack developed using microwaves

2018 ◽  
Author(s):  
Maria Dolors Guàrdia ◽  
Dinar Fartdinov ◽  
Josep Comaposada ◽  
Israel Muñoz ◽  
Nieco De Wit ◽  
...  
Keyword(s):  
Final Stage ◽  
Early Stage ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Drying Process ◽  
Time Of Application ◽  
Physico Chemical ◽  
Apple Slices ◽  
Pre Treatment

The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory properties. Apple snack obtained with the MW heating (7.5 min at 3.000 W) at early stage after an osmotic pre-treatment resulted in apple slices more porous and with better sensory attributes than if it is applied at later stage of drying. Keywords: apple; snack; drying; microwaves

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche

2017 ◽  
Vol 232 ◽  
pp. 306-315 ◽  
Author(s):  
Marina Cano-Lamadrid ◽  
Krzysztof Lech ◽  
Anna Michalska ◽  
Malwina Wasilewska ◽  
Adam Figiel ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Sensory Properties ◽  
Drying Method ◽  
Physico Chemical ◽  
Pre Treatment ◽  
Pomegranate Arils

scholarly journals Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt

2017 ◽  
Vol 5 (3) ◽  
pp. 353-367 ◽  
Author(s):  
Herve Mwizerwa ◽  
George Ooko Abong ◽  
Michael Okoth ◽  
Martin Ongol ◽  
Calvin Onyango ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Corn Starch ◽  
Starch Content ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Quality Parameters ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Total Solids ◽  
Physico Chemical

Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starch significantly increased (p≤0.05) the total solids content of yoghurt but did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties.

Correlation between Flavour Compounds and Sensory Properties of Potherb Mustard (Brassica juncea, Coss.) Pickle

2007 ◽  
Vol 13 (6) ◽  
pp. 423-435 ◽  
Author(s):  
Dayun Zhao ◽  
Jian Tang ◽  
Xiaolin Ding
Keyword(s):  
Brassica Juncea ◽  
Latent Variables ◽  
Yangtze River Delta ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Large Set ◽  
Chemical Parameters ◽  
Flavour Compounds ◽  
Umami Taste ◽  
Physico Chemical

To characterise the flavour of the indigenous Chinese potherb mustard (Brassica juncea, Coss.) pickle, 28 samples representing two typical types with different brining storage time were sourced from 14 cities in the Yangtze River Delta Megalopolis area in China, either short time storage or long time storage pickles sampled from cities open markets. Pickle samples were assessed by descriptive sensory evaluation conducted using a trained panel and an established pickle flavour lexicon. Pickle samples were also analysed for flavour components, as expressed by physico-chemical parameters. The relationships between the flavour compounds and sensory properties of pickles were studied by the partial least squares (PLS) regression method. Results demonstrated that some latent variables both in the independent variables (physico-chemical parameters) and dependent variables (taste sensory attributes) can be extracted to build the PLS models for prediction. PLS1 regression of sensory data revealed that preference was predominantly related to umami taste, whereas umami taste was mainly related to free amino acid of glutamic acid and aspartic acid contents in the pickle juice. The biplot of PLS2 with all the samples and variables explained 100% of the X-variables (instrumental measurements) and 85% of the Y-variables (taste sensory attributes). The prediction abilities of the PLS models obtained yield good results for the prediction of taste sensory characteristics of potherb mustard pickle according to physico-chemical parameters analysis. However, the total instrumental analysing parameters collected for judgement of potherb mustard pickle quality was a rather large set of data, sensory values evaluated by trained panelists are relatively convenient to obtain. These results illustrated the application of multivariate analysis as an effective strategy for improving the quality of potherb mustard pickles.

scholarly journals Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 225
Author(s):  
Asma Ghorab ◽  
María Shantal Rodríguez-Flores ◽  
Rifka Nakib ◽  
Olga Escuredo ◽  
Latifa Haderbache ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Chemical Components ◽  
Chemical Characteristics ◽  
Pollen Spectrum ◽  
Botanical Origin ◽  
Flavonoid Content ◽  
Chemical Parameters ◽  
High Tendency ◽  
Physico Chemical ◽  
Pollen Types

This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin.

scholarly journals Organ motion in linac-based SBRT for glottic cancer

2021 ◽  
Vol 16 (1) ◽  
Author(s):  
Annarita Perillo ◽  
Valeria Landoni ◽  
Alessia Farneti ◽  
Giuseppe Sanguineti
Keyword(s):  
Early Stage ◽  
Displacement Vector ◽  
Thyroid Cartilage ◽  
Three Dimensional ◽  
Target Volume ◽  
Glottic Cancer ◽  
Organ Motion ◽  
Delivery Times ◽  
Significant Difference ◽  
Pre Treatment

Abstract Purpose The purpose of this study is to evaluate inter- and intra-fraction organ motion as well as to quantify clinical target volume (CTV) to planning target volume (PTV) margins to be adopted in the stereotactic treatment of early stage glottic cancer. Methods and materials Stereotactic body radiotherapy (SBRT) to 36 Gy in 3 fractions was administered to 23 patients with early glottic cancer T1N0M0. Patients were irradiated with a volumetric intensity modulated arc technique delivered with 6 MV FFF energy. Each patient underwent a pre-treatment cone beam computed tomography (CBCT) to correct the setup based on the thyroid cartilage position. Imaging was repeated if displacement exceeded 2 mm in any direction. CBCT imaging was also performed after each treatment arc as well as at the end of the delivery. Swallowing was allowed only during the beam-off time between arcs. CBCT images were reviewed to evaluate inter- and intra-fraction organ motion. The relationships between selected treatment characteristics, both beam-on and delivery times as well as organ motion were investigated. Results For the population systematic (Ʃ) and random (σ) inter-fraction errors were 0.9, 1.3 and 0.6 mm and 1.1, 1.3 and 0.7 mm in the left-right (X), cranio-caudal (Y) and antero-posterior (Z) directions, respectively. From the analysis of CBCT images acquired after treatment, systematic (Ʃ) and random (σ) intra-fraction errors resulted 0.7, 1.6 and 0.7 mm and 1.0, 1.5 and 0.6 mm in the X, Y and Z directions, respectively. Margins calculated from the intra-fraction errors were 2.4, 5.1 and 2.2 mm in the X, Y and Z directions respectively. A statistically significant difference was found for the displacement in the Z direction between patients irradiated with > 2 arcs versus ≤ 2 arcs, (MW test, p = 0.038). When analyzing mean data from CBCT images for the whole treatment, a significant correlation was found between the time of delivery and the three dimensional displacement vector (r = 0.489, p = 0.055), the displacement in the Y direction (r = 0.553, p = 0.026) and the subsequent margins to be adopted (r = 0.626, p = 0.009). Finally, displacements and the subsequent margins to be adopted in Y direction were significantly greater for treatments with more than 2 arcs (MW test p = 0.037 and p = 0.019, respectively). Conclusions In the setting of controlled swallowing during treatment delivery, intra-fraction motion still needs to be taken into account when planning with estimated CTV to PTV margins of 3, 5 and 3 mm in the X, Y and Z directions, respectively. Selected treatments may require additional margins.

Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment

LWT ◽  
2021 ◽  
pp. 112274
Author(s):  
Jiayue Gao ◽  
Ya Su ◽  
Chennuo Zhu ◽  
Jianlin Li ◽  
Tiesong Zheng ◽  
...  
Keyword(s):  
Oil Uptake ◽  
Apple Slices ◽  
Pre Treatment

Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

LWT ◽  
2021 ◽  
pp. 112241
Author(s):  
Marta Puchol-Miquel ◽  
César Palomares ◽  
Isabel Fernández-Segovia ◽  
José Manuel Barat ◽  
Édgar Perez-Esteve
Keyword(s):  
Sensory Properties ◽  
Cocoa Powder ◽  
Physico Chemical

Final stage larvae and puparia of Platypezidae (Diptera)

2004 ◽  
Vol 35 (1) ◽  
pp. 79-105 ◽  
Author(s):  
Peter Chandler ◽  
Francis Gilbert ◽  
Graham Rotheray
Keyword(s):  
Phylogenetic Analysis ◽  
Final Stage ◽  
Abdominal Segment ◽  
Early Stage ◽  
Dorsal Surface ◽  
Uniform Pattern ◽  
Thoracic And Abdominal ◽  
Head Skeleton ◽  
Basal Position

AbstractPlatypezidae occupy an important basal position within the Muscomorpha. However, morphological analyses of larval Platypezidae are incomplete and early stage data is insufficient to inform phylogenetic analysis and recognition of groundplan characters and states within Muscomorpha. For example, knowledge is poor of the characters of respiratory organs, head, head skeleton, thorax and segmental sensilla. In this study we describe and compare these features of 16 species in 11 genera. The head appears as a distinct fleshy organ with atrium and antennae and maxillary organs separated on the dorsal surface. Head skeletons are characterised by an anteriorly projecting labrum and labium with laterally placed mandibles. The prothorax is frequently armoured with sclerotised regions and spicules. A repeated and uniform pattern of up to 11 pairs of sensilla circumvent each thoracic and abdominal segment. Respiratory organs vary little in size and arrangement of spiracular openings. Using a set of 43 larval and puparial characters and based on a Brachyceran outgroup, a sequence of genera is established which places Melanderomyia as the most basal. These results are compared with estimates of phylogeny based on adult characters.

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