scholarly journals Quality Characteristics of Topokki dduk With Respect to Added Whole Soybean Curd (Chun-Tofu) by Different Storage Time

2012 ◽  
Vol 28 (2) ◽  
pp. 111-121 ◽  
Author(s):  
Joon-Kyoung Lee ◽  
Jie-Hye Jeong ◽  
Jae-Kag Lim
Keyword(s):  
Storage Time ◽  
Quality Characteristics ◽  
Soybean Curd ◽  
Whole Soybean Curd

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.

scholarly journals Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures

2020 ◽  
Vol 13 (4) ◽  
pp. 611-624 ◽  
Author(s):  
Chenzhi Wang ◽  
Lin Li ◽  
Qi Zhang ◽  
Dele Raheem ◽  
Wen Qin ◽  
...  
Keyword(s):  
High Speed ◽  
Soybean Curd ◽  
Whole Soybean Curd ◽  
Aggregation Behaviors

scholarly journals Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd

2019 ◽  
Vol 59 (2) ◽  
pp. 250-253
Author(s):  
Chenzhi Wang ◽  
Qinling Du ◽  
Tianwei Yao ◽  
Hongmin Dong ◽  
Dingtao Wu ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Food Safety ◽  
Safety Risk ◽  
Bacteria Identification ◽  
Soybean Curd ◽  
Spoilage Bacteria ◽  
Whole Soybean Curd ◽  
Food Safety Risk

Quality Characteristics of Soybean Curd Processed with Green Cotyledon Colored Soybean

2014 ◽  
Vol 26 (2) ◽  
pp. 135-140 ◽  
Author(s):  
Jong-Tag Youn ◽  
◽  
Jung-Tae Kim ◽  
Hyo-Jin Park ◽  
Sun-Lim Kim ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Soybean Curd ◽  
Green Cotyledon

Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

2010 ◽  
Vol 16 (3) ◽  
pp. 259-265 ◽  
Author(s):  
I. Yilmaz ◽  
M. Demirci
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Modified Atmosphere ◽  
Physicochemical Changes ◽  
Negative Factors ◽  
And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

scholarly journals Development and Quality Evaluation of Banana Mushroom Blended Jam

2017 ◽  
Vol 60 (1) ◽  
pp. 11-18
Author(s):  
Ishfaq Ahmed ◽  
Mati Ullah Khan ◽  
Ihsan Mabood Qazi ◽  
Shermat Ullah Ullah ◽  
Arsalan Khan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Quality Evaluation ◽  
Reducing Sugars ◽  
Storage Period ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

scholarly journals A Study on the Quality Characteristics of Soybean Curd Prepared with the Addition of Opuntia humifusa Fruit

2011 ◽  
Vol 24 (1) ◽  
pp. 12-16 ◽  
Author(s):  
Jae-Hyoung Song ◽  
Jang-Soon Park ◽  
Young-Ju No ◽  
Hwa-Jung Choi
Keyword(s):  
Quality Characteristics ◽  
Opuntia Humifusa ◽  
Soybean Curd

Hypolipidaemic effects of dietary whole soybean curd (jeondubu) in rats

2011 ◽  
Vol 91 (13) ◽  
pp. 2329-2332 ◽  
Author(s):  
Keong Hee Lee ◽  
Yeon Ho Jeong ◽  
Beomgoo Lee ◽  
Wisoo Kang ◽  
Yong Soon Choi
Keyword(s):  
Soybean Curd ◽  
Whole Soybean Curd

Effect of storage time and conditions on the quality characteristics of ‘Moroccan Picholine’ olive oil

2021 ◽  
pp. 102244
Author(s):  
Mohamed El Yamani ◽  
El Hassan Sakar ◽  
Abdelali Boussakouran ◽  
Yahia Rharrabti
Keyword(s):  
Olive Oil ◽  
Storage Time ◽  
Quality Characteristics
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