45 research outputs found
Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent
No full textThe aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa powder. Foams were prepared from Nigella sativa solution by adding different concentrations of egg albumen (2.5%, 8.75%, and 15% w/w) and methyl cellulose (0, 0.5% and 1% w/w), using whipping times of 2, 5, and 8 min. The drying temperature was set at 50–70 °C, with a foam thickness of 1, 2, and 3 mm. The optimum recorded conditions for the foaming process were 15% of egg albumen concentration, 0.69% of methyl cellulose concentration, and a whipping time of 8 min. Thus, the optimum conditions for the drying process were 60 °C, with 2 mm of foam thickness. The results showed that there were significant differences in DPPH inhibition, the total phenolic content, and mineral content, whereas no significant differences were recorded in the water solubility index between the roasted Nigella sativa and the foam mat dried Nigella sativa powder
Factors affecting Maillard induced gelation of protein-sugar systems
No full textSIGLEAvailable from British Library Document Supply Centre-DSC:DXN011666 / BLDSC - British Library Document Supply CentreGBUnited Kingdo
Factors affecting Maillard induced gelation of protein-sugar systems
No full textGelation due to the Maillard reaction took place when solutions containing a low level of bovine serum albumin were heated in the presence of carbonyl compounds. The Maillard reaction caused a change in colour, a decrease in the pH and induced gelation. These changes were dependent on the type and concentration of sugars or protein and on the heating conditions used. Reducing sugar and Maillard reaction products (e.g. glyoxal) affected these changes, yet their order of reactivity for browning and gelation were not necessarily the same. Loss of available lysine and arginine plus changes in the thio amino acids showed that these were implicated in the reaction.
The gelation kinetics (gelation time and development of storage modulus) were followed in real time using a Bohlin CS Rheometer at a temperature of 90 °C. These studies showed that the gels did not form at a specific pH, the pH being lower for samples where the more reactive carbonyl compounds were used. Measurement of the charge on the protein after the Maillard reaction showed an increased negative charge, hence causing a lowering in the protein's isoelectric point. This had the effect of changing the critical protein concentration necessary for gelation at any pH above the isoelectric point. This reasoning would also explain the low syneresis seen in the Maillard gels. Hydrodynamic studies on dilute solution showed that the protein molecules heated in the presence of xylose associated in an orderly manner despite having a low pH. The aggregates could be described as "stiff and rod like". The linkages holding *the aggregates together were mostly attributed to additional non-disulfide linkages resulting from the Maillard reaction. Similar types of crosslinks were formed in the Maillard gels heated at 90°C and were thought to have enhanced the gel strength. Extrusion of soya grits with reducing sugars did not form a retort-stable product. However, microwave heating of the extruded product was successful in producing a product that survived a typical canning process. This suggests that formation of crosslinks may be controlled to produce novel food products
Development of cosmos caudatus (Ulam Raja)-enriched beef burger.
No full textAn Ulam Raja Extract with the highest yield and showed a high ORAC value was prepared. This has been code-named "UREXl". UREXI has been added into beef burger and subjected to a frozen storage.The extract showed good protection ability against fat oxidation that was as
Good as a commercial green tea extract. Thus, it is possible to produce Cosmos caudatus (Ulam
Raja)-enriched beef burge
Storage stability of spray dried Nigella sativa (Ranunculaceae family) instant beverage powder: effect of carrier agents on the physicochemical, phenolic compounds and antioxidant properties
No full textThe study assessed the effect of carrier agents maltodextrin and gum Arabic on the storage stability of spray dried Nigella sativa powder packed in low-density polyethylene bags and stored at maximum 4°C for up to 12 months. At 0, 3, 6, 9, and 12 months intervals the samples were assessed for changes in caffeine content, moisture content, water activity, colour, solubility capacity, bulk density, and antioxidants activity as total phenolic content (TPC) and total flavonoid content (TFC). After 12 months storage, a 61-68% loss in TPC and TFC was observed and anti-oxidant activity had reduced by 70%-72%. Overall, water activity and moisture content increased with a decrease in total antioxidant activity, accompanied by a significant decrease in caffeine content. No significant changes were observed in solubility capacity and bulk density of N. sativa powder.This research was made possible due to the financial support the authors received in the form of fellowships from fellowship Scheme of the Institute of Postgraduate Studies, Universiti Sains Malaysia and TWAS-USM postgraduate fellowship.info:eu-repo/semantics/publishedVersio
Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone
No full textInfluences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (<i>Theobroma cacao</i> )
No full textAntioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran
No full textReducing weight loss of retorted soy protein tofu by using glucose‐ and microwave‐pre‐heating treatment
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