Cooking Temperature Research Articles

Review of Emission Characteristics and Purification Methods of Volatile Organic Compounds (VOCs) in Cooking Oil Fume

Volatile organic compounds (VOCs) in cooking oil fumes need to be efficiently removed due to the significant damage they cause to the environment and human health. This review discusses the emission characteristics, which are influenced by different cooking temperatures, cooking oils, and cuisines. Then, various cooking oil fume purification methods are mainly classified into physical capture, chemical decomposition, and combination methods. VOCs removal rate, system operability, secondary pollution, application area, and cost are compared. The catalytic combustion method was found to have the advantages of high VOC removal efficiency, environmental protection, and low cost. Therefore, the last part of this review focuses on the research progress of the catalytic combustion method and summarizes its mechanisms and catalysts. The Marse-van Krevelen (MVK), Langmuir-Hinshelwood (L-H), and Eley-Rideal (E-R) mechanisms are analyzed. Noble metal and non-noble metal catalysts are commonly used. The former showed excellent activity at low temperatures due to its strong adsorption and electron transfer abilities, but the high price limits its application. The transition metals primarily comprise the latter, including single metal and composite metal catalysts. Compared to single metal catalysts, the interaction between metals in composite metal catalysts can further enhance the catalytic performance.

Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR.

The effects of various sous-vide (SV) cooking conditions (50-60℃, 30-60 min) on physicochemical properties related to the texture characteristics, protein structure/degradation, and sensory acceptability of tilapia fillet (Oreochromis niloticus) were investigated. With an increasing temperature and processing time of SV cooking, protein degradation (of both myofibrils and connective tissue) was more pronounced, as evaluated by the decrease in water- and salt-soluble proteins, total collagen, as well as the changes in the ratio of secondary protein structures (α-helix, β-sheet, β-turn, etc.), which were determined by synchrotron-FTIR (SR-FTIR). These degradations were associated with the improvement of meat tenderness, as estimated by shear force and texture profile analyzer (TPA) results. Among all SV conditions, using 60 ℃ for 45 min seems to be the optimal condition for tilapia meat, since it delivered the best results for texture characteristics and acceptability (p < 0.05). Moreover, principal component analysis (PCA) results clearly demonstrated that the highest texture-liking score of this condition was well associated with the intensity of β-sheets, which seem to be the crucial component that affected the texture of SV-cooked tilapia more so than other parameters. The findings demonstrated the potential of SR-FTIR to decipher the biomolecular structure, particularly the secondary protein structure, of SV-cooked tilapia. This technique provided essential information for a better understanding of the changes in biomolecules related to the textural characteristics of this product.

Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel

The formation of hazardous substances, heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs), in roasted mackerel with different cooking temperatures (180, 210, 240 °C) and vegetable extracts (celery, carrot and yam extracts) in a preheated oven was investigated. The results indicated that the introduction of vegetable extracts had inhibitory effects on HAAs and AGEs during thermal processing, especially celery extracts. Benefiting from the addition of vegetable extracts, the roasted mackerel keep high quality against lipid/protein oxidation, avoids nutrition loss of polyunsaturated fatty acids, and flavor is promoted. We also examined the variation of key precursors, including creatine, creatinine, reducing sugars, amino acids and attempted to explain the molecular pathway of inhibition of the formation of the hazardous substances by vegetable extracts. The results provide theoretical support to develop technologies for inhibiting hazardous substances formation during fish processing, which is important for food manufacturers and consumers for producing healthier meat products.

Multiresidues Multiclass Analytical Methods for Determination of Antibiotics in Animal Origin Food: A Critical Analysis

Veterinary drugs are widely used to prevent and treat diseases. The European Union has forbidden the use of antibiotics as growth promoters since 2006. Its abusive use leads to the presence of antibiotic residues (AR) in foods of animal origin which is associated with antibiotic resistance. The monitoring of AR in food intended for human consumption is of utmost importance to assure Food Safety. A systematic bibliographic review was carried out on the analytical methodologies, published in 2013, for the determination of AR in foods of animal origin. The food processing effect in the AR detected in animal products is also addressed. However, there is a preference for multiresidues multiclass methods, i.e., methodologies that allow determining simultaneously different classes of antibiotics, which is still a challenge for researchers. The wide diversity of physico-chemical properties of these drugs is an obstacle to achieving excellent analytical performance for a vast number of molecules analyzed concurrently. New techniques in sample preparation continue to be developed in order to obtain a compromise between good recoveries and extracts without interferences (clean extracts). The most widely used analytical methodology for the determination of AR is liquid chromatography coupled with mass spectrometry. However, the current trend is focused on the use of powerful high-resolution MS detectors such as Time of Flight and Orbitrap with modern chromatographic systems. Cooking time and temperature control are the key processing conditions influencing the reduction of AR in foods.

Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization

The rate liming step of bean softening during cooking was evaluated. Red kidney beans (fresh/non-aged and aged) were cooked at different temperatures (70–95 °C) and their texture evolution established. Softening of beans (loss of hard texture) with cooking and increasing cooking temperature was evident at ≥ 80 °C more so for non-aged than aged beans, evidencing hard-to-cook development during storage. Beans at each cooking time and temperature were subsequently classified into narrow texture ranges and bean cotyledons in the most frequent texture class evaluated for the extent of starch gelatinization, protein denaturation and pectin solubilization. During cooking, starch gelatinization was shown to precede pectin solubilization and protein denaturation, with these reactions progressing faster and to a greater extent with increasing cooking temperature. At 95 °C for instance (practical bean processing temperature), complete starch gelatinization and protein denaturation is attained earlier (∼10 and 60 min cooking, respectively and at comparable time moments for both non-aged and aged beans) than plateau bean texture (∼120 and 270 min for non-aged and aged beans)/plateau pectin solubilization. The extent of pectin solubilization in the cotyledons was consequently most correlated (negatively, r = 0.95) with and plays the most significant role (P < 0.0001) in directing the relative texture of beans during cooking. Ageing was shown to significantly retard bean softening. Protein denaturation plays a less significant role (P = 0.007) while the contribution of starch gelatinization is insignificant (P = 0.181). Thermo-solubilization of pectin in bean cotyledons is therefore the rate limiting step of bean softening towards attaining a palatable texture during cooking.

Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat

This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general acceptance). The cooking loss was the only parameter affected significantly by the interaction of the cooking method, cooking temperature, and cooking time. It is concluded that the sous vide method is the more suitable method for cooking camel meat compared to the electric oven method considering the cooking temperature and time. Further studies are recommended to estimate energy consumption for both cooking methods evaluated in this study aiming at reducing the overall power expenditure.

Effect of Thermal Treatments on Selected Minerals and Water Soluble Vitamins of Chicken Breast Meat

The study was conducted to ascertain the effect of thermal treatments on selected minerals (Ca, K, Mg, Na, P, Fe and Zn) and water soluble vitamins (B1, B2, B3, B6, B9, B12 and C) contents of chicken breast meat. Industrial skinless chicken breast meat samples were purchased, transported to Bioprocess laboratory in cool conditions, frozen and sliced into dimensions and thawed. The samples were cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 1900C for 0, 4, 8 and 12 min for minerals and 0, 8 and 16 min for vitamins. Thereafter, cooked and raw samples were wet acid digested overnight and 5 h digested on a block digester on slowly increased temperature to 1200C, cooled and deionized. The mineral elements were analysed by Optima 4300DV inductivity coupled plasma optical emission spectrometry (ICP-OES) and inductivity coupled plasma mass spectrometry (ICP-MS). These mineral elements were extrapolated through a calibration curve between intensity and concentration, while the vitamins were ascertained by measurement of absorbance of filtrates of the samples dissolved in their respective solvents in the Spectrophotometer against their blank samples at different wavelengths. The results showed that cooking methods decreased significantly (p &lt; 0.05) the mineral elements with an exception of Zn cooked by grilling (GR) that increased by 19.92% and Mg that increased in the cooking methods. The ascending percentage reduction of minerals in cooked chicken breast were Zn, P, K, Fe, Na and Ca. Samples cooked by DF had significantly (p &lt; 0.05) higher percentage reduction of 45.06% in Ca, 27.74% in Na and 18.85% in Zn and higher percentage increases of 14.96% in Mg contents than other methods. Also samples cooked by DF had higher percentage reductions of 55.10%, 37.93%, 37.11%, 34.44% and 30.99% in vitamins B1, C, B2, B9 and B6 Whereas higher percentage reductions of 41.67% and 37.84 % in vitamins B12 and B3 occurred in baking (Bk) and grilling (GR) treated samples. Cooking at 1900C had higher percent reduction in the Ca, Na, Fe, K, P and Zn as well as B1, B12, B2, C, B3, B9 and B6. Cooking methods, temperatures and times decreased significantly (p &lt; 0.05) vitamins and minerals contents of chicken breast meat with an exception of Mg. Samples cooked at 1700C for 4 min and 1700C for 8 min had lower losses of minerals and vitamins compared to similar samples cooked at 1800C and 1900C. The AF cooking method had the least percent reduction of 22.50% than other cooking methods BK (26.88%), DF (36.04%) and GR (30.69%) in vitamin contents.

Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines

Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. Hereby, the effects of sumac usage (0.5%, w/w) in beef meatball preparation on the formation of HAAs and some quality parameters (water, pH, cooking loss, and lipid oxidation values) of meatballs cooked at 150 and 250 °C were investigated. The sumac usage caused a reduction in pH (p &lt; 0.01), cooking loss (p &lt; 0.05), lipid oxidation level (TBARS, p &lt; 0.01), and total HAA amount (p &lt; 0.05) of the samples. In addition, increasing the cooking temperature significantly decreased the pH value (p &lt; 0.01) and increased the cooking loss (p &lt; 0.05) of the samples. Only one compound, 2-amino-3,8-dimethylimidazo [4,5-ƒ]quinoxaline (MeIQx), from nine different HAAs studied in this study, could be determined, and the levels of the other HAAs studied were lower than their detection limits. On the other hand, MeIQx was not detected in the samples cooked at 150 °C, it was only determined in the control group samples cooked at 250 °C. The sumac usage completely inhibited MeIQx formation in the samples. Due to its positive effect on cooking loss value, lipid oxidation level, and MeIQx formation, it can be suggested to use sumac powder in meatball preparation.

Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH

Context Heating of meat leads to structural changes reflected in the juiciness and the tenderness of the cooked meat. Aims This study aimed to characterise the effect of prolonged ageing and cooking on pork-quality traits. Methods Longissimus lumborum samples from 12 carcasses were aged 3 days (conventional ageing) or 15 days (prolonged ageing) and pork cuboids were cooked at 50–80°C for 30 min. Cooking loss, total water content (TWC), Warner–Bratzler shear force (WBSF) and shrinkage (longitudinal, transverse and estimated volume) of the pork loin cuboids were measured. Key results Prolonged ageing for 15 days reduced the WBSF of samples cooked at 50°C, and the cooking loss for samples cooked at 70°C and 80°C, relative to conventional ageing for 3 days. The WBSF of pork aged for 15 days was not different from that of pork aged for 3 days. Prolonged ageing reduced longitudinal shrinkage of cuboids, but TWC and transverse/volume shrinkage of cuboids were not affected by ageing. The diameter of cooked muscle fibre fragments was smaller in pork subjected to prolonged ageing. Conclusions Prolonged ageing was favourable for minimising cooking loss at higher cooking temperatures but was only favourable for tenderness at the lowest cooking temperature. Low pH of the samples is likely to have caused the lack of tenderisation with ageing.

Significant Causative Agents That Cause Toxicity in Mushrooms

Worldwide outbreaks of food-related illnesses brought on by wild mushroom poisoning have raised questions about food safety. On an annual basis, we hear a lot of stories from all over the globe concerning people eating toxic mushrooms. Scientists are interested in it, notably in the areas of hazardous substance composition, process, and its use in poisonous mushrooms. The toxins which are present in poisonous mushrooms are quickly taken in by blood vessels and travel straight towards their aimed target despite withstanding the extremes of the temperature of cooking and the digestive acids. However, patients must be aware that in 95% of instances, the nature of fungus and toxins is unknown, thus evaluation and therapy rely on the symptoms they are experiencing at the time of hospitalization. Clinical syndromes associated with mushroom poisoning include fulminate hepatic failure, immediate failure of the renal system, rhabdomyolysis, erythromelalgia, haemorrhage, gastroenteritis, mental disturbance, and irritation of the skin. The aim of this review is to explain poisonous mushrooms, the medical symptoms of toxic mushrooms, different noxious, and how they are used medically.

Manifestation of Acrylamide induced alterations in the CA1 region of hippocampus of mice by the leaf extract of Meetha Neem : Murraya koenigii

A global concern has been observed since the findings about acrylamide formation during high temperature cooking and its presence in infant formulas causing deleterious damage to the vital organs of the body including the major organ brain. Acrylamide is a well-known neurotoxin. It causes alterations and changes in the normal structure of hippocampus. Therefore, there is an urgent need to discover herbal formulation that can combat the toxic effects of acrylamide. Hence, in the present investigation Murraya koenigii is used to establish its efficacy as a neuroprotectant against acrylamide damage.

Abstract P035: Associations between meat and fish intake and aggressive prostate cancer in the North Carolina-Louisiana Prostate Cancer Project (PCaP)

Abstract Objective: Results of studies examining the association between intake of meat or fish and prostate cancer have been mixed. However, few of the previous studies have included a racially diverse population or focused on aggressive prostate cancer. We aimed to examine the association between intake of meat and fish and aggressive prostate cancer in the North Carolina-Louisiana Prostate Cancer Project, a case-only study of Black and White men in the United States. Methods: Meat and fish intakes in the year prior to diagnosis were estimated using an interviewer-administered modified version of the National Cancer Institute Diet History Questionnaire in 909 Black and 991 White men with a recent histologically confirmed diagnosis of prostate cancer. High aggressive prostate cancer (n=332) was defined as Gleason sum ≥8, or PSA&amp;gt; 20ng/ml, or Gleason sum ≥7 AND clinical stage T3-T4, and the comparison group was all other prostate cancer cases (n=1,568). Logistic regression was used to determine the odds ratio (OR) and 95% confidence intervals (95% CI) for high aggressive prostate cancer by tertile of meat and fish intake variables, with adjustment for age, energy intake, race, study site, education, family history of prostate cancer, prostate cancer screening history, Charlson comorbidity index, NSAIDs use, smoking status, alcohol intake, and intake of vegetables, fruits, and milk. Results: We observed increased odds of aggressive prostate cancer among men in the second tertile compared to the first tertile for total red meat (OR:1.23. 95% CI: 0.91 – 1.68) and unprocessed red meat (OR:1.30. 95% CI: 0.96 – 1.76), though confidence intervals were imprecise and associations in the top tertile were weaker. For processed meat, a non-statistically significant increased odds of aggressive prostate cancer was observed among men in the third tertile compared to the first tertile (OR:1.27. 95% CI: 0.91 – 1.78). ORs for higher intake of fish and poultry were in the inverse direction but were weak and not statistically significant. Conclusions: In this racially diverse case-only study, we observed weak positive associations between red and processed meat and aggressive prostate cancer, and little evidence of an association with fish or poultry intake. While high temperature cooking and charring of meat is known to increase carcinogen formation, one limitation of our study was the lack of information on cooking methods or doneness of the meat consumed. Additional research is warranted among racially diverse populations that considers cooking methods and doneness preferences. Citation Format: Jessica Sainyo, Susan E. Steck, L. Joseph Su, Lenore Arab, Jeannette T. Bensen, Elizabeth T.H. Fontham, James L. Mohler. Associations between meat and fish intake and aggressive prostate cancer in the North Carolina-Louisiana Prostate Cancer Project (PCaP). [abstract]. In: Proceedings of the AACR Special Conference: Precision Prevention, Early Detection, and Interception of Cancer; 2022 Nov 17-19; Austin, TX. Philadelphia (PA): AACR; Can Prev Res 2023;16(1 Suppl): Abstract nr P035.

Determination of African swine fever virus viability in meat during long-term storage and sous-vide cooking using cell culture and real-time PCR combined with palladium compound pre-treatment methods

African swine fever virus is the causative agent of an acute and highly contagious disease affecting domestic and wild members of the family Suidae. The virus can be transmitted by direct contact among infected animals or via a contaminated environment or feed. Since the contaminated meat or products thereof have been characterised as the most probable vehicle in several outbreaks, the aim of the present study was to define viability of the virus in meat under conditions of freezing and chilling (−25 °C and 6 °C) and low temperature cooking (55 °C for 2.5 h and for 1 h). Two independent methods were employed; cell culture as a reference and real-time polymerase chain reaction combined with palladium compound (BB-PdCl2 and PdCl2COD) pre-treatment as an alternative method. Obtained results demonstrated a minimal decrease in the infectious virus titre during storage at −25 °C, and a remaining amount of viruses in meat stored at 6 °C for 14 months that can cause a disease after ingestion. The results obtained by both methods applied on the samples corresponded to each other. In contrast, results related to the virus’ persistence in thermal-treated meat indicated much lower stability than previously thought; infectious viruses were not detected by infectivity assay after the treatment at 55 °C for 1 h. The observed difference of one order of magnitude of virus detected using palladium compound pre-treatment suggests presence of intact rather than infectious viruses. A better suitability of PdCl2COD compared to BB-PdCl2 pre-treatment was demonstrated.

Physicochemical Characteristics of Pregelatinized Banana Flour with Variations in Cooking Temperature

The objective of this study was to determine, based on the physicochemical features of pregelatinized flour, the optimal cooking temperature for its production. This study employed a completely random design with four levels of cooking temperature: 75 °C, 80°Ce, 85° C, and 90° C, with two replications. The moisture content, ash content, water absorption, and bulk density of Tongka Langit banana flour (control) and pregelatinization were observed. Tongka Langit banana flour exhibited the following characteristics: moisture content (7.35–9.65%), ash content (3.42–3.75%), water absorption (1.76–3.38%), and bulk density (1.63g/mL–2.03). This study concluded that Tongka Langit banana flour treated with the pregelatinization process can improve its physicochemical properties.

A Study on Pulping of Paper Mulberry Bast Fiber Using the Cooking Liquor Based on Low-Concentration Pyruvic acid-Choline Chloride Deep Eutectic Solvent

This study examined the possibility of pulping paper mulberry bast fibers using cooking liquor comprising mixing solvent of 10% of pyruvic acid-choline chloride (RC DES) and 90% of water. In particular, the effect of the cooking temperature on the pulping efficiency was investigated. The results confirmed that paper mulberry bast fiber can be cooked using a low-concentration PC DES cooking solution when cooking at a temperature of 100℃ or higher. The screen yield of pulp fiber decreased as the cooking time increased from 110℃ to 130℃. The reject, which was not fully cooked, also showed a decreasing pattern. In contrast, the delignification increased with increasing the cooking temperature.

Phytochemical Feed Additives, Garlic, Ginger and Their Mixture on Physical Quality Parameters and Sensory Attributes of Broiler Chicken Meat

The meat quality and sensory attributes of broilers fed diets containing garlic, ginger and their mixtures was determined. Four dietary treatments: T1- no garlic or ginger; T2- garlic only; T3 – ginger only and T4- garlic + ginger respectively were utilized in a completely randomized design (CRD). On the last day of the 70-day feeding and growth trial, 3 birds were decapitated per treatment. The slaughtered birds were singed in warm water, de-feathered, eviscerated, cut into parts and deboned. Meat cuts of about 800g taken from the thigh and breast muscles of each of the representative birds per treatment were tested for meat quality (water holding capacity, cook loss, pH and fat binding capacity) parameters and sensory attributes. The meat parts were later cut into 2.5 cm – 3.0cm pieces and mixed in 0.4% of iodized common salt before boiling in a pot at a cooking temperature above 100oC for 20 minutes. The pieces of the boiled meat were placed according to the four (4) feed treatments. Twelve (12) consumer panelists (6 for the thigh and 6 for the breast muscles respectively) within the age range of 20 – 26 years were used for the sensory evaluation. The meat quality and overall acceptability results depicted by the panelists on the sensory parameters (colour, flavour, tenderness, juiciness and toughness) revealed that meat (thigh and breast) of broilers fed T2- garlic only were better preferred by consumers and was recommended.

AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS STIK BUAH NAGA MERAH (Hylocereus Polyrhizus)

and Red dragon fruit has higher properties, namely carotene and flavonoids which are antioxidants that are good for the body to consume to help neutralize free radicals that attack the body's cells. One of the problems with dragon fruit is the high stock of dragon fruit during the harvest but consumer demand is relatively fixed so that the price of dragon fruit is decreasing. Dragon fruit can be used as a variety of delicious and highly nutritious preparations that have. This study was conducted to find out the antioxidant activity, color, moisture content, texture and sensory by using 3 comparisons of dragon fruit concentration and dragon fruit stick cooking temperature. The concentration of dragon fruit used is 0%, 15% and 30%, while the temperature used is 150oC and 160oC. From the results of this study obtained the results of dragon fruit variation treatment have a real effect on the antioxidant activity, sensory aroma, color, texture, taste and overall dragon fruit sticks. The treatment of temperature variations can have a real influence on water content, L color (lightness), color a (redness), sensory texture, taste and overall dragon fruit sticks. The interaction between dragon fruit and temperature (Dragon fruit*temperature) has a real effect on the texture of cohesiveness, sensory texture, taste and overall dragon fruit sticks

Effect of Different Cooking Temperature and Time of Glutinous Rice Flakes

The immature stage of glutinous paddy or Oryza sativa var. glutinosa is one of the most popular cultivars known as waxy or sticky. Glutinous rice flake is a flattened carbohydrate-rich edible food obtained from the processing of immature glutinous paddy. Since glutinous rice flake is a traditional food, the farmers are more comfortable producing it by conventional cooking. Still, it will take longer and require more labor energy. Hence, this study aims to determine a new cooking method for glutinous rice flake using a microwave oven at different temperatures (230oC, 240°C, 250°C) and ranging taken (3.3min, 4.0min, 4.3min, 5.0min, 5.3min). From the study, the suitable cooking parameter is at a temperature of 250oC, from 4.3min to 5.0min. The glutinous paddy can maintain its stickiness and is easy to flatten. Furthermore, the husks are easily removed and separated from the paddy grains during the flattened process. Lower temperatures and shorter time taken will make the paddy not fully cooked. However, higher temperatures and longer time will make the paddy pop and easily break. In short, this study successfully identifies the new cooking parameter of rice flake by implementing microwave heat treatment. The physical, frictional and chemical properties of rice flake through microwave heat treatment can be considered for further study.

Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content

In this study, ten pea flours covering a broad range of amylose content (37.2–77.6 %, dsb) were characterized for functional and nutritional properties. As the amylose contents increased, the starch contents of the pea flours showed a downward trend (r = -0.990, p < 0.001 in Pearson correlation) but their protein and total dietary fiber contents exhibited an upward trend (r = 0.915, p < 0.001 and r = 0.885, p < 0.001, respectively). A greater amylose content tended to increase starch gelatinization temperatures of the pea flours, which thus required a higher cooking temperature for pasting viscosity development and subsequent gel formation. An increased amylose level reduced in vitro starch digestibility of the cooked pea flours (r = -0.944, p < 0.001) but did not influence in vitro protein digestibility. The insightful findings will be valuable for utilizing the diverse pea lines to create new flour, starch, and protein ingredients.

Physical And Mechanical Indicators Of Yarn Sized With Water-Soluble Polymer Compositions

The change in the viscosity of starch and polymer sizing compositions depending on the cooking temperature was studied. A change in the temperature of gelatinization and the achievement of the maximum viscosity of the starch and the developed composition were revealed. It has been established that the breaking load and elongation of the sized yarn mainly depend on the type of dressing.