Stickiness Values Research Articles

Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagia.

The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate (1.5%), bio-calcium (589 mg), and thickened with xanthan gum (XG) of varying concentrations (0%, 0.255, 0.50%, 0.75%, 1.0%, and 2.0%) showed suitability for use in enriching diets of these patients. Porridges were examined using specified tests from the International Dysphagia Diet Standardization Initiative (IDDSI) and National Dysphagia Diet (NDD), and coupled with rheological, textural analyses, in vitro swallowing simulator and sensory analysis performed by a trained panel. Porridges with 0%-0.25% and 0.50%-2.0% XG were classified as IDDSI level 3 and 4, respectively, and apparent viscosities of porridges showed samples with XG displayed shear thinning behavior beneficial for patients with dysphagia. Increasing XG concentrations increased the consistency coefficient and decreased the flow behavior index (p < .05) with positive correlation of XG concentration with textural properties including firmness, consistency, cohesiveness, adhesiveness, and stickiness values. The relationship between instrumental measurements, in vitro and in vivo swallowing behavior showed high correlations with regards to XG concentration (r = .995). The findings indicate Riceberry porridges containing XG have significantly improved textural properties over those without XG for patients with dysphagia.

Comparative analysis of essential oil oleogels containing beeswax and sunflower wax with petrolatum gels

AbstractIn this study, three different oil (black seed, St. John's Wort, and grape seed oils [GSO]) oleogels, which are especially used in complementary medicine, were produced with natural waxes (sunflower and beeswax [BW]). The physicochemical, textural, thermal, and structural features and volatile composition of the oleogels were determined and compared with commercial petrolatum gels (control sample). The sunflower and BW gels had a higher melting point than the petrolatum gels. Particularly, the firmness values of the fresh sunflower and BW oleogels were close to the petrolatum gels, except for the BW‐based St John's Wort and GSO gels. The firmness and stickiness values of the oleogels and the control samples increased in relation to the storage period. The increase in firmness value was less in the sunflower wax than in the BW and control samples. All sunflower, BW and petrolatum gels exhibited the β′ form. Volatile component data showed that different waxes have different volatile adsorption capacities. As a result, natural wax oleogels produced with various essential oils could be an alternative to similar products used in the cosmetics, pharmacology, and food supplement industries, which are already commercially available.Practical applications: (Oleogels have become a popular technique for structuring oils in recent years. In this way, oleogels are considered an alternative to solid fat such as margarine, butter, and shortening and an oil‐restricting agent against oil leakage in oil‐based foods. Consumers establish a close relationship between their own health and the foods they consume and the cosmetics they use. This situation has led to an increasing interest in natural products. Essential oils (EOs) are used in many fields, ranging from cosmetics to complementary medicine. In this context, essential oleogels produced with natural waxes were compared with the commercial products, revealing their potential for use in both cosmetic and food supplements. EO‐oleogels represent a new approach to the oleogel product range with high commercialization potential for related industries.)

Influence of buckwheat flour on the quality characteristics of Fatayer (pastry with zahter mixture)

In this study, the effect of the use of buckwheat flour on some quality characteristics of Fatayer which is a bakery product containing breakfast Zahter mixture as a top filling material and traditionally produced in Syria was investigated. The effect of buckwheat flour in different proportions on the physicochemical, textural, and sensory quality characteristics of Fatayer was investigated. In the study, 5 different types of Fatayers were produced with buckwheat flour ratios of 0, 30, 50, 70 and 100 % (g/g). The Fatayer produced with 100 % (g/g) wheat flour was used as a control. As the buckwheat content of Fatayers increased, the moisture content decreased from 26.61 to 14.92 % (w.b.), the fat content increased from 18.66 to 20.17 % (d.b.), and the weight loss decreased from 17.16 to 14.74 % (g/g) . The increase in the buckwheat flour ratio decreased the diameter (mm) and thickness (mm) of the Fatayers. It was observed that the increase in the buckwheat flour ratio causes an increase in hardness, flexibility, gumminess, chewiness and elasticity values, and a decrease in stickiness values. The sensory appearance, shape, color, hardness/softness, taste, smell, fragility, internal structure, chewiness and general acceptability scores of the pastries were detected in the ranges of 2.50-7.50, 2.30-7.70, 2.5-7.70, 2.30-8.40, 2.40-7.80, 4.30-7.30, 4.00-6.80, 3.40-7.60, 3.30-8.40 and 3.00-7.66, respectively. Considering the sensory properties of the samples, it was seen that the addition of 30% buckwheat flour was close to the control sample in terms of general acceptability. Considering the optimum chemical, physical, textural and sensory properties, it has been revealed that up to 50 % (g/g) Buckwheat flour can be used in the Fatayer formula.

Determining the structure and stability of essential oil‐sunflower wax and beeswax oleogels

AbstractIn this study, essential oil oleogels were produced using eucalyptus, lavender, lemon peel and tea tree oils with sunflower and beeswax. The physicochemical, thermal, textural, and structural features of the oleogels were determined. For the essential oils used, an addition level of less than 15% of beeswax (BW) was insufficient to form stable oleogels, whereas an addition level of 10% of sunflower wax (SW) was sufficient to form stable oleogels. The acid and peroxide values of the gels were higher than those of the oils. All of the oleogels exhibited peaks around 3.70 and 4.10, indicating the presence of β' polymorphic forms. The hardness and stickiness values of the oleogels were influenced by the type and level of wax addition, as well as the viscosity of the oil used. Based on the thermal analysis results, the oleogels based on beeswax exhibited lower melting properties compared to those based on sunflower wax. The thermogravimetric data indicated that the polymeric matrices formed by the waxes, which depended on the type and level of wax addition, affected the vaporization of the volatiles. In conclusion, oleogels represent a green and sustainable approach for reducing the loss of volatile or bioactive compounds from various essential oils, which are widely used in the food, cosmetics, and pharmaceutical industries.

POSSIBILITY OF USING BLACK OLIVE SEED POWDER IN FORMULATIONS TO FUNCTIONALIZE BREAD

This study aimed to evaluate the potential use of olive seed pulp powder (BOP), a by-product of the olive oil industry, as a functional raw material. The physicochemical, rheological, and bioactive properties and consumer acceptance preferences of bread produced by adding wheat flour at 1%, 2.5%, 5%, and 7.5% ratios were investigated. Depending on the increase in BOP addition, it decreased the stickiness and specific volume of the bread and increased the brown index, hardness, and stickiness values. The increase in BOP addition in both the shell and the core increased phenolic and antioxidant activity. The BOP shot had a positive impact on consumer preference. The 5% and 7.5% BOP are more stable and of good quality in terms of preserving shape due to lower exponents. For this reason, BOP appears to be a good candidate for enriching bread on an industrial scale

Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage

The aim of this study is to add functional food feature to ice cream, which is a popular food, by enriching it with propolis. In addition, another aim of the study is to provide a widespread consumption potential through ice cream to propolis, which cannot be consumed raw and whose benefits and functional properties are unknown to most consumers. A mixture consisting of a total of 6 sample groups containing 0.0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5% propolis powder was prepared for the ice cream mix. Ice cream samples were prepared from these ice cream mixes. Different analyses were executed for propolis, ice cream mix and ice cream samples. While only antioxidant analysis was executed for propolis samples, Dry matter, pH, titration acidity analyzes were executed in ice cream mix samples. Volume increase index, texture analysis, melting rate, antioxidant activity and sensory analyzes in propolis added ice cream samples were carried out on different days during 2 months of storage. According to the findings, while the volume increase of the ice cream samples was not affected by the storage time, the difference between the propolis concentrations was found. It was observed that the first dripping times increased with storage, while the melting rate of the ice cream decreased. There was no significant change in the meltıng rate and first drip times depending on the propolis concentrations. The texture properties of ice cream samples have changed with the addition of propolis. The hardness and stickiness values of ice cream samples changed depending on the storage time. The addition of propolis significantly increased the antioxidant activity. Antioxidant activity was changed with the addition of propolis. The phenolic content and of ice cream did not change with storage, but FRAP value decreased slightly after 60 days of storage. Storage time had a limited effect on the physicochemical and sensory properties of ice cream. Although the addition of propolis negatively affected the physical and sensory properties of ice cream, it contributed significantly to the antioxidant activity even at the lowest concentrations. With this study, the potential of propolis-added ice cream as a functional new food for consumers of all ages has been demonstrated. In line with these results, new studies should be conducted by trying different propolis extracts and different concentrations, by revealing the functionality of propolis and adding it to new other foods.

Effect of different oils and sugar syrups on the properties of tray kadayif (traditional Turkish dessert)

The aim of this study was to analyze the effect of different oils and sugar syrups on the sensory and textural properties of traditional Turkish dessert the tray kadayif. The textural parameters of the tray kadayif samples were significantly (P < 0.01) affected by the replacement of sunflower oil and hazelnut oil with butter. The cutting hardness values of the tray kadayif samples increased with the increase in the amount of sunflower oil added to the formulations. The highest hardness values were achieved in formulations without butter in terms of both cutting hardness and fork hardness. The stickiness values reached the highest level in formulations containing 50% sunflower oil, 50% butter and 0% hazelnut oil. When the sugar syrups were compared, the stickiness values of the samples with sucrose syrup were found to be higher than the samples with glucose syrup. As a result of the sensory analysis conducted, though all the formulations were accepted by panelists, the highest score from the panelists was received by the formulations containing 75% butter and 25% oil (sunflower and hazelnut oil). It was also determined that the tray kadayif samples prepared with sucrose syrup had higher scores than the samples prepared with glucose syrup in terms of sensory properties.

FARKLI KONSANTRASYONLARDA SİYAH SARIMSAK KULLANILARAK ÜRETİLEN PASTIRMA ÇEMEN MACUNUNUN FİZİKOKİMYASAL, ANTİOKSİDAN, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

This study aims were to evaluate the effects of using different concentrations (10%, 15%, 20%) of black garlic (BG) as an alternative to fresh garlic on the physicochemical, antioxidant, textural and sensory properties of pastırma cemen paste (CP), and to determine the most appropriate amount of BG in terms of consumer acceptance and bioactive properties. The addition of BG at increasing concentration decreased the moisture, pH, colour (L*, a*, and b*), firmness and stickiness values of the CP compared to the control with fresh garlic. While the total phenolics and antioxidant activity of CP increased with the addition of BG, the highest values were in having 20% BG-added group. On the other hand, considering the parameters of odour, taste, spreadability and general appreciation, the 15% BG-added group was the most appreciated. As a result, 15% BG can be used as an alternative to fresh garlic to increase CP's sensory acceptability and bioactive properties.

INVESTIGATION OF THE EFFECT OF APPLE POMACE ON THE TEXTURAL CHARACTERISTICS, FIBRE CONTENT, AND MOISTURE CONTENT OF SPONGE CAKES

Apple pomace, a by-product from apple processing industries, is a popular raw material, which has characteristics of a rich nutritional component, so its utilisation is of great interest. The purpose of this research was to study the effect of apple pomace on the textural characteristics and moisture and fibre contents of sponge cakes. Besides, the relationship between the properties under examination has been investigated. Rheology encompasses many characteristics of the product and plays a pivotal role in consumer acceptance. Rheology, in particular, considers the flow and deformation of bakery products. Sponge cakes were produced with wheat flour partially (by 15%, 25%, and 50%) replaced with apple pomace powder. The addition of 15% and 25% of apple pomace to sponge cakes leads to significant differences in the textural indicators, and with the addition of 50% of apple pomace, there is a maximum improvement in all textural characteristics. With an increase in the amount of apple pomace added, there is an increase in the content of fibre and moisture in the sponge cakes. Apple pomace is used as a valuable source of food fibre in the cake technology. The correlation analysis has found that fibre and moisture changes exhibit a strong correlation with rupture deformation and stickiness. Very strong and statistically significant dependence with a negative value has only been found between the moisture content and stickiness (r = ‑0.965, p&lt;0.05). This statistically significant dependence shows that as the fibre content in sponge cakes increases, the stickiness values decrease due to the negative value of the Pearson coefficient (r = -0.965, p&lt;0.05). From the correlation coefficients, it has been shown that the rupture force and deformation exhibit the same very strong and statistically significant correlation with the textural characteristics – rupture energy, hardness, gumminess, and compressive strength (r = 0.993, r = 0.984, r = 0.996, and r = 0.999, p&lt;0.05). The Pearson correlation coefficients of rupture energy are positive and statistically significant in relation to hardness, gumminess, and compressive strength (r = 0.957, r = 0.983, and r = 0.992, p&lt;0.05). These strong and statistically significant dependences are found between Pearson’s hardness coefficient on the one hand and gumminess and compressive strength on the other (r = 0.992 and r = 0.984, p&lt;0.05).

Oleomargarine Production Using Hazelnut Oil-Carnauba Wax Mixture: Process Optimization and Characterization

In this study, oleomargarine production was performed by using carnauba wax for the mixture of refined hazelnut oils enriched with virgin olive oil. The response surface methodology was used for the evaluation of the studied responses depending on the production parameters and for their optimization. Hardness and stickiness value (g force), oil binding capacity (%) and crystal formation time (min.) of the oleomargarines were determined. The oleomargarine process was optimized by using the response surface methodology, where the stickness and crystal formation time (CFT) were minimized and the oil binding capacity (OBC) (%) was maximized. By the way the optimum production formulation was determined. Acidity, peroxide values, fatty acid composition and DSC melting profiles were analyzed besides of hardness and stickiness value (g, force), oil binding capacity (OBC, %), crystal formation time (CFT, min). Meanwhile, in oleomargarines, the total phenolic compound and total sterol amounts were spectrophotometrically measured and tocopherol compositions were determined by HPLC. The ratio of oleogelator was found to be significant, since it causes some changes in the hardness and stickiness, CFT (min), and OBC (%) values of oleomargarines as well as physical properties including color values, melting and crystallization temperatures. Oleomargarine samples had higher values of melting and crystallization than the breakfast margarines, which were used as reference food materials. The fatty acid composition (%) of oils and oloemargarines were rich in terms of mono and polyunsaturated fatty acids, whereas saturated ones were at low. When the margarine and oleomargarine samples were compared, the saturated fatty acid content of the oleomargarine samples were found to be significantly lower than the margarine samples. Enrichment with virgin olive oil differed the fatty acid composition, total phenolic content, β- sitosterol and tocopherol composition of oleomargarines depending on its addition ratio in mixture.

A geographical retheorization of the tourism value chain

Based on a sympathetic critique of the current research on the tourism value chain, this paper finds certain ambiguities in the understanding of the theoretical context of the value chain literature, and there is inadequate attention towards the role of geography. This paper reveals how the ambiguities are created and why geography is important. In order to reduce the ambiguities of the tourism value chain, the spatiality of tourism value chain is theorized concerning spatial stickiness and experiential value of tourism resources. This paper thus argues that the tourism value chain is subject to a carrier-driven pattern of governance rather than producer or buyer-driven. This endeavour helps us better understand the general mechanism of value creation and distribution in the tourism industry rather than taking it for granted that it is the same as in the manufacturing industries.

Use of chia ( Salvia hispanica L.) mucilage powder as a replacer of salep in ice cream production

In this study, chia (Salvia hispanica L.) mucilage powder utilization instead of salep in ice cream production was investigated. For this purpose, five groups of ice cream with different concentrations of chia mucilage powder (0%, 0.2%, 0.4%, 0.6%, and 0.8%) and salep (0.8%, 0.6%, 0.4%, 0.2%, and 0%) combination were produced and stored at −20°C for 60 days. The addition of chia mucilage powder had no considerable effect on the pH and acidity but it decreased the first dripping time and increased the melting rate of ice cream while it significantly affected the viscosity and the overrun of the ice cream mix. Also, the hardness and stickiness values were reduced with increasing concentrations of chia mucilage powder. Considering sensory properties and all other data, the addition of chia mucilage powder up to 0.4% could be recommended to maintain the quality, reduce the cost, and finally protect the endemic orchid species. Novelty impact statement Salep is known as the powder of dried tubers of the orchid plant and it is one of the most common stabilizers used in ice cream production. However, it is costly and its collection is limited by laws due to its endemic situation. Therefore, chia mucilage powder could be utilized as an alternative stabilizer in ice cream production due to its not only stabilizing abilities but also functional properties. This study shows that salep could partially be replaced with chia mucilage powder while maintaining ice cream quality. As the chia mucilage powder concentration in ice cream is optimized, it could serve as an alternative stabilizer and functional ingredient at an affordable price.

Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber

The effect of soy protein isolate (SPI) and dietary fibers [maize bran (MB), resistant maltodextrin (RMD)] on cooked extruded rice quality-related parameters and relating rheology to the human gastric emptying measurement of Lag phase were investigated. DSC onset temperature (To) and peak temperature (Tp) of extruded rice substituted with 20 % SPI (20SPI-ER) were higher than of extruded rice substituted with 20 % MB (20MB-ER) and substituted with 20 % RMD (20RMD-ER). Peak viscosity of 20SPI-ER was lower than that of 20MB-ER and 20RMD-ER, indicating that SPI delayed starch gelatinization. Hardness and stickiness values of cooked 20SPI-ER were significantly higher than those of the control, 20MB-ER, and 20RMD-ER. Storage modulus (G′) value of cooked 20SPI-ER was also higher than the control. It is possible that the swelling of starch granules was decreased when 20%SPI was supplemented. For human gastric emptying, cooked 20SPI-ER resulted in the highest lag phase, indicating that the time of grinding and mixing in the stomach took longer for this reformed rice. Overall the soy-containing cooked extruded rices were somewhat harder than the fiber-containing rices, which may not be as appealing to consumers, though they had a slightly longer Lag phase in the stomach which could relate feeling of fullness.

Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development

A new cocoa carob cream was developed and textural, rheological, and sensorial characteristics of the product were investigated. Three different carob flour (7.5%, 10%, and 12.5%) and palm stearin/palm olein mixture ratios (3.5/96.5%, 5/95%, and 6.5/93.5%) were used in laboratory-scale model manufacturing. The accelerated oil separation (AOS), water activity, spreadability and stickiness values in cocoa carob creams ranged from 6.27% to 12.80%, 0.274 to 0.309, 113 to 1,122 gs, −77.5 to −436 gs, respectively. As the palm stearin content increased and palm olein content decreased, spreadability, stickiness, apparent viscosity, yield stress K′, K″, G′, G″, Aα values increased, however, AOS, Casson plastic viscosity and n′ and n″ values decreased. The palm oil mixture ratio had more effect on the characteristics of the cocoa carob cream than carob flour content. It is concluded that the most preferred cocoa carob cream by panelists has 10% carob flour and 5/95% palm stearin/palm olein ratio. Novelty impact statement Cocoa carob cream has been developed as a new product. Cocoa carob creams were acceptable by panelists based on sensory evaluation. Ten percent carob flour and 5/95% palm stearin/palm olein ratio provided the best textural, rheological, and sensory results in the production of cocoa carob cream.

Effects of double layer membrane loading eugenol on postharvest quality of cucumber

We prepared double layer membranes containing eugenol (0.2, 0.3, and 0.4 g/100 g) using electrospinning technology and investigated their effects on the postharvest quality of cucumbers. The poly (lactic acid) (PLA) membrane was attached to the collector, and the nanofibers were prepared using an electrospinning device and deposited on the surface of the PLA membrane to form double layer membrane. The results informed that the shelf life of cucumbers packaged with double layer membranes increased from 15 days to 21 days at 4 °C. The double layer membrane containing 0.3 g/100 g eugenol had greater effects on delaying the spoilage process and prolonging the shelf life of cucumber fruits than other membrane. Compared with unpackaged samples, packaged samples had higher hardness values, Peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT) enzyme activities, and protein and proline content; and they had lower weight loss, skin color differences values, stickiness values, microbial growth, and malondialdehyde (MDA) and total soluble sugar content. Our results suggest that double layer membranes may be used to extend the shelf life of cucumbers at 4 °C.

Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment.

This research examines the use of three enzymes [glucose oxidase (GOX), hexose oxidase (HOX), and xylanase (XYL)] and their combinations [GOX-XYL and HOX-XYL] on the dough handling properties of CDC Plentiful and Stettler wheat cultivars prepared at reduced (1.0% wt. by flour) and normal (2.0% wt. by flour) NaCl levels. Properties investigated include dough rheology, stickiness, and ratio of resistance to extension and extensibility. The inclusion of XYL and its combinations with GOX and HOX increased the stickiness, yielded lower dough strength indicated by rheology, and reduced the ratio of resistance to extension and extensibility. The inclusion of oxidative enzymes yielded a stronger dough, where HOX addition to dough had the lowest stickiness values and highest |G*| values, whereas GOX addition led to the highest ratio of resistance to extension-extensibility. NaCl only had minor effects overall on dough strength and stickiness for the cultivars studied. Overall, superior dough handling properties were observed with oxidative enzyme addition (GOX and HOX) suggesting that the increased crosslinking that occurs could aid in improving low sodium bread dough properties.

Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.

This research is focusing on the texture, rheology, and sensory properties of pasta products enriched with the sweet potato starch (SPS) as well as on the content of resistant starch (RS) in these products. SPS was extracted from orange sweet potatoes using 1 mol. L-1 Sodium chloride solution. Durum wheat flour semolina was partially supplemented with 10, 20, and 30% (w/w) by SPS in the pasta formulation and the influence of enrichment on the cooking quality, mechanical and sensory properties, and the color was observed. SPS addition resulted in decreased water absorption and shorter dough development time, but the stability of the dough was also decreased. The optimum cooking time for pasta was reduced, but only slightly, on the other side, the swelling index increased, which negatively impacted on the firmness of the products. Increasing of the SPS content also resulted in higher stickiness values for pasta. When up to 20% of wheat flour was replaced, the color of finished products was less acceptable. In the products, the resistant and total starch content were determined. Pasta cooking resulted in the reduction of RS content, which was then increased by storing products for 24 hr. It can be concluded that the substitution of part of semolina flour with SPS increased the level of RS, but on the other side, it caused some significant differences from the quality of pasta made from semolina only.

Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves

PurposeThe purpose of this study is to examine the effect of calcium-rich ingredients such as sesame, skimmed milk powder, moringa leaves, cumin seeds and finger millet on flour, dough and breads with the objective of developing bread with higher calcium content and to investigate whether it maintains quality traits that guarantee its acceptability by consumers by testing textural, scanning electron microscopy and nutritional and sensorial parameters.Design/methodology/approachRefined flour was fortified with skimmed milk powder (SMP), sesame, moringa leaves and cumin (T1), SMP, sesame and malted finger millet (T2) and SMP and sesame (T3). Refined flour dough and breads served as control (C). The physicochemical, textural, scanning electron microscopy, nutritional and sensory parameters of flour, dough and breads were evaluated.FindingsSignificantly (p < 0.01) higher stickiness values of dough were obtained by refined flour dough-C (50.3 N); refined flour dough fortified with SMP and sesame - T3 (42.2 N); Refined flour dough fortified with sesame, SMP and malted finger millet -T2 (38.4 N); and refined flour dough fortified with sesame, SMP, moringa leaves and cumin -T1 (33.5 N). Oven spring in breads was 1.4 in C and decreased significantly (p < 0.01) to T3-1.0, T1-0.9 and T2-0.8. Chewiness values of T3 (4.1) was similar to C bread, whereas T1 and T2 showed significantly (p < 0.01) lower values. Scanning electron microscopy images of bread microstructure showed fortification of bread resulted in intermittent but more prominent gluten structure in test breads than control. The highest calcium content was observed in T1 (268 mg/100 g), followed by T2 (231 mg/100 g) and T3 (211 mg/100 g). The incorporation of dried moringa leaves and cumin seeds enhanced the appearance, aroma, taste and flavor of T1.Research limitations/implicationsThe study shows that texturally and sensorially acceptable nutritious breads can be produced through natural fortification. Nutrients from naturally fortified foods are better absorbed and assimilated by the body. Calcium-fortified breads, each with its own distinctive taste and texture, showed high values in the sensory evaluation test.Originality/valueThe incorporation of calcium and protein-rich ingredients such as SMP, moringa leaves, cumin, malted finger millet and sesame would yield calcium enriched breads superior to the commonly consumed plain refined wheat flour bread with respect to textural, nutritional, functional and sensory attributes and have high potential to alleviate calcium deficiency in vulnerable groups.

Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers

Frozen yogurt is a type of dairy product that is considered to be a more healthful alternative to conventional ice cream due to its lower fat content and the presence of viable lactic acid bacteria. Lactose-free products are a growing trend in the dairy industry, and lactose-free yogurts and ice creams can both be found on the market. However, lactose-free frozen yogurt has not yet reached the market. In this study, we aimed to investigate the effect of adding κ-carrageenan (0.05, 0.1, and 0.15%) and corn starch (1, 2, and 3%) on acidity, texture, viscosity, overrun, melting properties, color attributes, and sensory characteristics of lactose-free frozen yogurts. Lactose was reduced by enzymatic hydrolysis during the fermentation process. The effectiveness of the hydrolysis was measured by HPLC, and lactose was reduced to 0.05% after 80 min of incubation with the enzyme. The addition of stabilizers did not change overrun and melting properties of frozen yogurt, but it did affect pH, titratable acidity, and color parameters. The product with 0.15% κ-carrageenan had the highest hardness and stickiness values. Moreover, κ-carrageenan had a positive effect on sensory attractiveness of lactose-free frozen yogurt, and it reduced the coarse texture in comparison with the control without stabilizers. A lactose-free frozen yogurt with good quality and nutritional characteristics was produced, particularly with the use of κ-carrageenan as stabilizer.

Pemanfaatan Limbah Hasil Perikanan: Lem Ikan Berbahan Baku Sisik Ikan yang Berbeda

Fishery processing industry such as fillet fish and boneless milkfish which are increasing rapidly raises new problem, that is industrial waste which one of them is fish scales. Fish scales in the know contain collagen which can be used as adhesive or glue and can be one of the innovations for waste processing of scales. The purpose of this study was to determine the effect of different fish scales on quality of fish glue from three different types of fish scales. The material used in this study is the scales of fish Seabass (Lates calcarifer), nile tilapia (Oreochromis niloticus), and milkfish (Chanos chanos Forks), acetic acid, NaOH, and aquadest. The research method used is experimental laboratories using Completely Randomized Design with treatment of three different types of fish scales with three repetitions each. The results obtained were analyzed using the analysis of variance, stickiness value, wood surface damage, viscosity, pH and water content of fish glue. To know the difference between treatments, the data were analyzed with real honest difference analysis. The results of this study showed that fish scales differed significantly (P &lt;0.05) on all analysis, but not pH of fish glue. Based on the results of this study that meets the Indonesian National Standard no. 06-6049-1999 on Quality Requirements of Polyvinyl Acetate Emulsion For Wood Working Adhesives, Seabass fish scales is the best fish glue with quality: stickiness value 8.64 N/mm2, 40.47 % wood surface damage, viscosity 7.68 poise, pH 4.80, and water content of 59.92 %. Keywords: Fish glue; Milkfish Scale; Nile Tilapia Scale; Seabass Scale