Crispy Texture Research Articles

Development of Innovative Candied Chestnuts from Three Chestnut Cultivars Grown in Portugal.

The main purpose of this work is the development of a value-added product (candied chestnuts) from Portuguese chestnut (Castanea sativa) cultivars (Martainha, Longal and Judia), as a way to minimize product loss and wastes. To accomplish this goal, the effects of rehydration, cooking, and syrup conditions on composition, textural properties, and colour parameters of candied chestnuts were investigated. The obtained results revealed that the optimal conditions to prepare candied chestnuts with a sweet taste, dark brown colour, with a crispy texture on the outside and smooth texture in the inner flesh were rehydration at 45 °C for a period of 5 h, cooking in a pressure pan for 15 min, and an immersion process with sucrose syrup for two days (syrup with 25% of sucrose on the first day and syrup of 50% of sucrose on the second day). During the process, the drying loss, hydration ratio, and cooking gain of the different cultivars were about 90%, 79%, and 130%, respectively. The total colour difference of candied chestnuts ranged from 24.18 (Longal) to 29.95 (Judia), the stickiness was moderately intense, and the adhesiveness was high for the three varieties. Longal candied chestnuts were the softest and Martainha candied chestnuts were the hardest, the most elastic, and cohesive. Moreover, the candied chestnuts presented a moisture content ranging from 52.70% and 54.23%, amounts of carbohydrates in the range of 88.58 to 91.87 g/100 g d.m, values of protein (6.55–9.51 g/100 g d.m.), values of ash (0.78–1.98 g/100 g d.m.), and fat (0.87–1.58 g/100 g d.m.). In conclusion, the chestnuts of Portuguese cultivars Martainha, Longal and Judia reveal a good potential to produce candied products with high added value.

Drying characteristics and quality optimization of papaya crisp slices based on microwave vacuum drying

In order to improve the drying quality and obtain a crispy texture of papaya slices, microwave vacuum drying (MVD) was studied in this research. The effects of different slice thickness (3, 6, 9, 12 mm), microwave power density (6, 8, 10, 12 W/g), drying temperature (50, 55, 60, 65, 70°C), and vacuum degree in relative pressure (−75, −80, −85, −90 kPa) on the drying characteristics and comprehensive quality of papaya slice were discussed. The Box–Behnken central combination experiments were designed and the response surface optimization analysis was carried out. According to the results of the response surface experiments, the impact factors during papaya slices drying on the comprehensive score were ranked from largest to smallest as follows: microwave power density, vacuum degree, and drying temperature. The fragility and hardness of papaya slices showed an upward trend with the increase of thickness. The optimum technologic parameters were set at the microwave power density of 10 W/g, vacuum degree of −90 kPa, drying temperature of 54.58°C, and slice thickness of 6 mm. The comprehensive score F can be up to the maximum value of 8.80 with the deviation from the verification test of 4.4%, and the papaya slices with obvious pore structure and remarkable crispness were obtained. Novelty impact statement Microwave vacuum drying technology combines the advantages of microwave drying and vacuum drying, which has remarkable drying efficiency through internal heating and promotes the slices to form a crispy texture. In this work, the influence of different factors on the fragility and hardness quality of papaya chips were explored firstly. Increasing drying temperature has no significant influence on the fragility and hardness value. Meanwhile, the hardness value went up while the fragility fluctuated slightly as the power density was added. The variation trend of papaya porosity microstructure gradually expanded with the increase of vacuum degree. The results provided theoretical support for the application of microwave vacuum drying technology in papaya crisp chips.

Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying.

In this study, the influence of air‐frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.

Fortifying wheat bread with whey proteins: impact on nutritional value and technological properties

Wheat bread is a widely consumed commodity around the world. It is poor and imbalanced in some essential amino acids. The aim of this study is to fortify wheat bread with whey proteins (WP), in order to inhence its nutri-tional value and to improve the balance of its essential amino acids. The composition of the different flours and breads enriched with WP was deter-mined by standard methods. The alveograph’s results show that the tenacity increases and the deformation energy decreases with increasing incorpora-tion of WP. The addition of WP leads to a dough that is resistant to defor-mation, extensible for incorporation rates of 2.5% and 3% and less extensible for 10% and 20%. The results on the composition of the different breads show that the addition of WP contributes to the improvement of the amino acid profiles of the breads, especially for P10 and P20. It corrects, especially, the deficit and imbalance of the bread in essential amino acids. The assess-ments of the organoleptic characteristics show that the majority of the tast-ers find the P2.5 and P3 breads are very close to the commercial breads and sometimes better. These loaves have a nice external appearance, regular shape, crispy golden crust, light texture, good taste and smell. The develop-ment of the breads during vacuum storage is very satisfactory. They keep their crispness and a good crumbliness after 7 days.

Snack production from apple (Malus domestica B.) and tomatoes (Lycopersicon escullentum Mill) agglomerates by using different thickening agents

A snack is a type of food that is of great relevance in the daily diet of persons; it has specific characteristics, such as a crispy texture and a low water content, such as fruits and vegetables. Snacks are easy to handle, carry and store; in particular, they can be immediately consumed anywhere. Therefore, the feasibility of snack production from apples and tomatoes was evaluated. The following thickening agents were added to each treatment: apples, tomatoes and guar gum (T1 ); apples, tomatoes and carrageenan (T2 ); and apples, tomatoes and honey (T3 ). The raw materials were apples and tomatoes, and they underwent a dehydration process with forced air; then, the different snacks were subjected to physical-chemical evaluations, such as pH, dietary fiber, soluble solids and acidity. A sensorial evaluation was carried out for each treatment by trained panelists who considered the intensity of the attributes, such as color, texture, smell and flavor, as well as the acceptability of the final product. The hypothesis was partially supported under the assay considerations. The best result was achieved when honey was used as a thickening agent (T3 ); the snacks presented a crispy texture. The products produced from treatment T3 had a better evaluation of their sensorial and acceptability characteristics.

Antioxidant Activities of Pistillarin in the Clustered Coral Mushroom, Ramaria botrytis (Agaricomycetes), and Discovery of Pistillarin B.

Ramaria botrytis is a popular mushroom in Asian countries, particularly known for its crispy texture and rich nutrient content. In this study, we found potent lipid peroxidation-inhibiting activity in this mushroom and identified the active compound associated with this activity as pistillarin. To our knowledge, this is the first report of the presence of pistillarin in R. botrytis. Our study is the first to investigate the inhibitory effects of pistillarin against physiological reactive oxygen species such as 1O2, •OH, and O2- and lipid peroxidation, which damages living tissues. We also clarified its characteristic antioxidant activities, with no 1O2 and •OH quenching activity (IC50 > 100 μМ), moderate O2- quenching activity (IC50 of 10.2 μМ), and potent lipid peroxidation-inhibiting activity (IC50 of 0.66 μМ), for the first time. Furthermore, we found a new pistillarin-related compound (pistillarin B) in salted R. botrytis. We isolated pistillarin B, determined its structure, and examined its lipid peroxidation-inhibiting activity (IC50 of 6.88 μМ).

Involvement of auxin in growth and stress response of cucumber

Cucumber (<italic>Cucumis sativus</italic> L.), an important vegetable, popular worldwide for its crispy texture and special flavor. Plant hormones such as auxin stands out for its dominating function in morpho- and organogenic processes, formation of organs as well as regulation of tropic responses. These developmental processes are entirely or partially dependent on auxin biosynthesis, transport, and signal transduction. In cucumber, auxin not only fine-tunes its morphogenesis but also response to environmental stress. The role of auxin in regulating different organs (root, hypocotyl, shoot, leaf, tendril, flower, and fruit) development in cucumber was reviewed in the present paper. Moreover, the role of auxin in cucumber response to biotic stresses (powdery mildew, downy mildew, and nematode infections) and abiotic stresses (heat, iron, waterlogging, cold, salinity, drought, and heavy metal stresses) was discussed. Finally, we pointed out the blind spots and future research thoughts to extend our understanding of this myriad molecule in cucumber growth and stress biology.

The Use of Peanut Flour as A Substitute for Almond Flour in Making Macarons

Macaron is a type of pastry that is popular in the community. The basic ingredient for making macarons cake is almond flour. Almond as a basic ingredient of flour, has a fairly expensive price, so macarons cake is categorized as an expensive pastry and has not been fully reached by the public. Another type of nut that can replace almonds is peanuts. Peanuts are easy to find in Indonesia and are spread in several provinces. The relatively cheap price of peanuts and high nutritional content can be an alternative to almond flour. The object of this study is the quality of the macarons using groundnut peanut flour. The stages of this study consist of experiments, documentation, and organoleptic tests or sensory tests. The results of this study indicate that the macarons cake made from peanut flour meets the indicators of a good macarons cake. Based on organoleptic test or test sensory, macaron peanut flour-based macarons starch peanuts have a crispy texture is very crisp, the colors are rather pale, macarons are made from peanuts have a surface that is smooth and there are no cracks, in addition pied (foot) on the peanut-based macarons are peanut-based already appear or have legs.

Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying

Oil-free potato chips with a preserved semicrystalline starch structure are an excellent carbohydrate source since they are related to a low-glycemic index. Microwave vacuum drying is an alternative to produce crispy products under mild temperatures, showing potential to reduce starch gelatinization, preserving its structure. However, the drying parameters require investigation once microwave power density can influence drying kinetics and product's physical properties, including starch structure. Thus, this study aimed to evaluate the impact of power density on the properties above and the product's sensory acceptance. Fresh potatoes were sliced and dried using three initial nominal power densities (6, 4, and 3 W/g) in a microwave vacuum oven with a rotatory system to guarantee uniform heating. The process temperature was controlled by microwave power modulation to avoid high temperatures that cause starch gelatinization. All the investigated conditions preserved the starch crystallinity, but the preservation was higher in the lower power density. However, the highest power density process produced dried samples in a shorter time with a more expanded and porous structure and crispier texture, leading to higher product acceptance. The resulting potato chips can address health and sensory concerns, essential to the world market that demands healthy and tasty foods.

Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks

The effects of microwave drying (MD), freeze-drying (FD), and microwave+freeze-drying (MD+FD) as pre-drying treatments prior to explosion puffing drying (EPD) on the physical, chemical, and sensory qualities of reduced-fat white cheese (RFWC) snacks were studied. Compared with RFWC snacks produced by MD+EPD and FD+EPD, MD+FD+EPD gave acceptable crispy texture snacks having lower mean pore diameter, lower bulk density, better sensory properties, and more uniform color. In terms of chemical properties, MD+FD+EPD was successful for obtaining RFWC snacks with lower salt content and higher protein content than FD+EPD. RFWC snacks pre-dried up to 60 g/100 g moisture content by MD at 180 W and then pre-dried up to 45 g/100 g moisture content by FD at 20 Pa pressure prior to EPD were the most acceptable product in terms of physical, chemical, textural, and sensory properties.

EFFECT OF DIFFERENT PACKAGING MATERIALS ON THE SENSORY QUALITY OF AMPLANG DURING STORAGE

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.

THE EFFECT OF FRYING TEMPERATURE AND TIME IN VACUUM FRYING MACHINE ON THE IMPROVEMENT OF THE QUALITY OF APPLE CRISPS

The frying temperature in the frying process using a vacuum frying machine can be designed according to your needs. Usually used for frying at low temperatures so that damage to aroma and taste can be avoided. The purpose of this study was to analyze the effect of temperature and frying time on a vacuum frying machine on improving the quality of apple chips so that apple chip products can be obtained according to consumer desires. The temperatures used for frying are 50, 55, and 60oC with time variations of 40, 50, and 60 minutes. This aims to avoid changes in color and taste to obtain optimal quality apple chips. The water content of fried apples is 85% - 86.5%. The maximum capacity of the frying tube is 2 kg with a requirement of 12 liters of cooking oil. The main processed ingredients used in this study were manalagi varieties of apples. The resulting chips have a delicious, sweet, crispy texture, and have a yellow color. The higher the temperature and the longer the frying time, the air content tends to decrease. This is caused by higher heat which causes greater evaporation of air from inside the material. The results of the fried ingredients are more crunchy because evaporation at a low boiling point allows more air content to evaporate.

Effect of sucrose and citric acid on the quality of explosion puffing dried yellow peach slices

A mixture of sucrose (Suc) and citric acid (Cit) was added as a pretreatment agent to regulate the crispy texture of explosion-puffing-dried (EPD) yellow peach slices and ensure color and sensory properties, with sodium dihydrogen phosphate (Sdp) added as a catalyst. The best soaking solution proportion was investigated using response surface methodology (RSM). Response values were texture evaluation (Te ), total color difference (ΔE), and sensory evaluation (Se ) of the products. The results showed that the chips dipped with 23.64% Suc, 2.29% Cit, and 2.42% Sdp had the highest comprehensive quality. Analysis of cell wall components showed treated samples had higher water-soluble pectin content and less chelate pectin and cellulose contents. Porosity tests demonstrated that treated samples had larger values of total pore volume, total pore area, mean hole diameter, and porosity. The microstructure observation images showed similar results, demonstrating the impregnation impacted a uniformly porous structure to the products.

DEVELOPMENT OF A RECIPE FOR CRUSTILIANS WITH HIGH NUTRITIONAL VALUE

One of the most important problems of the population's nutrition is the high caloric content of flour confectionery products, due to their oversaturation with carbohydrate and fat components. This trend leads to micronutrient deficiencies, and later to metabolic problems and deteriorating health. In recent years, there has been an expansion of the range of waffles, improving technology through the wider introduction of various ingredients of plant origin. Crustilian is a crunchy product or component of a dish that has a crispy texture (waffles, cereal breads) or a surface (a crust of bread or potato balls with a fried crust). Crustilian is also used as a layer for cakes or desserts, which usually consists of waffle crumbs, chopped nuts and melted dark chocolate. There are still many variations for making crustilians. The range of applications of crustilian in the manufacture of sweet dishes is extremely wide. The nutritional value of crustilians is determined by the composition of raw materials and can be significantly increased due to the rational selection of components, the introduction of enrichments in the recipe, as well as technological processing, which increases their digestibility. Improving the technology of crucifers waffles by increasing their nutrient density will expand the range of products with functional ingredients, and enrichment of the micronutrient composition due to valuable plant raw materials will improve the nutritional value and organoleptic characteristics of the finished product. A line of crustilians with a high content of biologically active compounds has been developed due to the introduction of superfoods such as flax seeds, sesame seeds, sunflower and walnuts and peanuts into the product formulation. It is established that the use of peanuts and walnuts, in the composition, makes the dough less crispy and more fatty. The presence of flax and sesame does not reduce the crunchiness of the finished product, which is characteristic of crustilians, but, on the contrary, slightly increases this figure. It is proved that the index of nutritional density of crustilian made according to the developed recipe in comparison with the prototype is characterized by an increase in the index of nutritional density in three times, while the mass fraction of the macronutrients increases from 1.26 to 2.5 times, depending on the micronutrient. increases only 1.1 times.

Cookies Berbahan Umbi Gembili sebagai Inovasi Pangan yang Bernilai Ekonomi, Kaya Gizi, dan Menyehatkan

In the millennial era, various unhealthy foods have emerged, which have an impact on health problems such as heart disease, cancer and diabetes to various segments of the population. Realizing the seriousness of this problem, government policies that support healthy living and preventive measures against this disease are often taken, one of which is by making functional food. Functional food is food that naturally or through processes, contains one or more compounds which, based on the results of scientific studies, are considered to have certain physiological functions that are beneficial to health. Gembili tubers can be an alternative formaterials for making functional foods such as cookies. Gembili tubers (Dioscorea esculenta) are included in the local tubers which contain 14.629% inulin content. Inulin can reduce the risk of colon cancer, normalize blood sugar levels and help with heart health and prevent colon cancer. This study aims to determine the use of gembili tubers into cookies as a functional food that has economic value, is rich in nutrients, and is healthy. This research method is carried out by studying literature that searches databases of various references, such as research journals, journal reviews, annual reports, books and data related to the use of gembili tubers as functional foods published in 2009-2019. Data analysis was obtained, compiled, and analyzed so as to get conclusions about the literature study research. The results of this literature study state that food products from gembili flour have a relatively crispy texture and do not contain gluten, so they are not suitable for processed products that require high volume development. However, gembili tuber flour contains dietary fiber that the body needs, even containing higher inulin than that in wheat.&#x0D;

Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.

Negative impressions toward fried foods are prevalent due to their high oil absorption and caloric values. A great deal of effort has been thus made to reduce the oil uptake of fried foods. In this study, the effect of wheat and brown rice flour blends on the oil uptake of frying batters was elucidated in terms of rheology and surface roughness. The blends with higher proportions of brown rice flour had higher values of pasting parameters and also exhibited a more elastic nature. When a food matrix was deep-fat-fried with frying batters made from wheat and brown rice flour blends, the oil uptake was significantly reduced by 28% compared to wheat flour batter. Based on imaging analysis, the surface properties of the fried crusts were quantitatively measured, demonstrating that the degree of surface roughness distinctly became lower with increasing levels of brown rice flour. Furthermore, the surface roughness parameters (Ra and Rq ) had a strong relationship with the reduced oil uptake. Also, a high proportion of brown rice flour in the blends produced fried samples with a firmer and crispy texture. A reduced oil uptake of batter-coated fried foods was distinctly observed with increasing levels of brown rice flour in the blends and well correlated with the degree of surface roughness (R2 > 0.85). © 2021 Society of Chemical Industry.

Phosphorylation of sago ( Metroxylon sagu ) starch cross‐linked with sodium triphosphate and the physicochemical properties of the potential application in batter

This study evaluated the effect of sago starch cross-linked phosphorylated with sodium tripolyphosphate (STPP) (4%, 8%, and 12%) in fried batter. The 12% STPP produced cross-linked starch with the highest degree of substitution (DS) at 0.017. The swelling power, amylose content, peak viscosity, breakdown viscosity, and setback were reduced as the concentration of STPP increased. The oil uptake of the fried batter added with 20% of cross-linked sago starch with the highest DS (WFCLS12) was significantly reduced from 29.16% to 19.5%. The fracturability of the fried batter added with cross-linked sago starch showed significantly higher crispness (WFCLS4—883.45 g; WFCLS8—666.61 g; WFCLS12—499.89 g) than 100% wheat flour (WF—1094.60 g). It was demonstrated that STPP (especially WFCLS12) is an effective cross-linking agent, and the addition of cross-linked sago starch into wheat flour–based batter significantly (p < .05) improved the quality of the batter. Practical applications Cross-linked phosphorylated sago starch has improved physicochemical properties than the native sago starch in terms of lower swelling characteristic, low amylose content, and acceptable results of the viscosity and pasting properties. To mitigate the issue of high oil uptake and soggy texture of fried wheat batter, the addition of cross-linked phosphorylated sago starch contributes to lower oil uptake and more crispy texture of fried batter. Hence, a healthier food product can be produced with the formulation of this cross-linked phosphorylated sago starch. At the same time, less oily and enhanced texture of fried batter can be achieved.

The study of addition variety of vegetable flour on physical characteristics of tortilla chips

Tortilla chips are a snack product made from corn which have a bright yellow color with a crispy texture. Variations in the manufacturing process are needed so that the resulting tortillas have more attractive colors and better textures. The purpose of this study was to determine effect substitution of cornflour with various variations vegetable flour on the appearance in the color and texture tortillas. This study uses a completely randomized design (CRD) with two factors. The factor is type of vegetable flour red spinach, beets, spinach, and celery flour and the concentration of vegetable flour substitution 10%, 25%, and 50%. The analysis used was color and texture analysis. The results showed the highest L value of the color test was in the control tortilla of 46.74. The A value of red spinach tortilla and beets have higher value than control, green spinach, and celery.. The B value of control has the highest value followed by green spinach and celery tortillas. The tortilla chips texture test can be seen from the amount of the Fbreak. The lowest Fbreak value found in red beet tortillas is 1.83, which shows that beetroot tortilla has the most crispy texture compared to other variation tortillas.

Sensory profile of sanjai balado chips in West Sumatra

Sanjai Balado chips are famous local snack originated from West Sumatra, Indonesia. Sanjai balado chips consist of cassava chips coated with local chili paste known as sambal balado. Our concern was looking for the sensory attributes of sanjai balado chips before the intensity of each attributes be evaluated. The analysis was carried out using 1-proportion test to identified the attributes based on the data of the direct survey with checklist form toward 25 respondents of people from west Sumatra who are involved in the production of sanjai balado. The final result of the survey shows there are 16 sensory attributes out of 27 sensory attributes that have a significant effect on the perception of Sanjai Balado chips by respondents in the survey. The attributes are red color, red orange color, sweet taste, savory taste, sweet aroma, the aroma of local chili paste, the aroma of cassava, fried onion aroma, crispy texture, hard texture, spicy mouthfeel, oily mouthfeel, sticky mouthfeel, savory flavor, chili sauce flavor, and oily afterfeel.

Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying

To enrich the berry product variety and improve the edible quality of blue honeysuckle berry (BHB), on the basis of determining the mixture recipe of the BHB pulp, fructose, and yoghurt (BHBY), the combined technology of microwave vacuum concentration (MVC) and freeze-drying (FD) was proposed to produce novel BHBY snack. The results showed that the highest retention rate of anthocyanin content was 94.83% under a vacuum pressure of −0.05 MPa and a temperature of 50°C. The optimal FD parameters for the concentrated BHBY were determined as critical moisture content of 1.89 g/g (dry basis), material thickness of 13 mm, and desorption temperature of 36.9°C with a snack of hardness of 1,943.9 g, brittleness of 604 peaks, L* value of 36.7, and a* value of 20.7. The final BHBY snack presents acceptable taste with crispy texture and desired color. The developed processing technology is feasible for BHB snack. Practical applications This work developed a novel BHB snack by the application of MVC followed by FD technology and optimized the processing technology to achieve the desired product with high drying efficiency, preferable texture taste, and considerable retention of anthocyanin content. The recipe of BHBY and the processing technology proposed was beneficial for improving the edible quality of BHB. Further, it may provide guidance for the development of novel snack and deep processing of berry fruits like BHB.