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Nonthermal and Alternative Food Processing Technologies
Published in C. Anandharamakrishnan, S. Padma Ishwarya, Essentials and Applications of Food Engineering, 2019
C. Anandharamakrishnan, S. Padma Ishwarya
Non-printable materials are those which are not inherently printable but rendered printable by the addition of food-grade hydrocolloids. Staple foods such as rice, meat, fruit, and vegetables are non-printable by nature. As an approach to convert a wide range of non-printable traditional food materials to printable ones, a small group of ingredients with extensive degrees of freedom of texture and flavor was created. By modifying the concentration of hydrocolloids, a broad range of mouthfeel was achieved with products such as cooked spaghetti and cake icing. Similarly, the flavors can be altered by fine-tuning the amount of flavor additives used. Most of the aforementioned traditional foods require post-processing such as baking, steaming, or frying after the 3D structures are created. This demands the application of heat in different levels. Thus, the ingredients for 3D printing should be appropriately modified to withstand the heat treatment to avoid non-homogenous texture (Sun et al., 2015a, b).
Innovation and Challenges in the Development of Functional and Medicinal Beverages
Published in Debarshi Kar Mahapatra, Cristóbal Noé Aguilar, A. K. Haghi, Natural Products Pharmacology and Phytochemicals for Health Care, 2021
Dayang Norulfairuz Abang Zaidel, Ida Idayu Muhamad, Zanariah Hashim, Yanti Maslina Mohd Jusoh, Eraricar Salleh
According to Glicksman [65], the feel of the beverage in the mouth (i.e., mouthfeel) is largely dependent on the hydrocolloids (the flow properties of the gum), as it displays rheological behavior that affects the textural properties of gum. The term ‘stabilization’ is a broad, general term that covers various exceedingly complex bio-physicochemical mechanisms. Therefore, to address the issue of stability, each of its parameters must be categorized and described appropriately. In general, beverages that are smooth and homogenous are known as stabilized beverages. Stabilization can further be defined as follows, based on the targeted formulation and functionalities of the final beverage product: Stabilization of particles: the beverage must have an even suspension of particles (e.g., cacao particles, minerals, or pulps) throughout.Stabilization of Emulsion: the top of the beverage bottle or container must be devoid of fat or oil rings.Stabilization of Proteins: the beverage must exhibit a non-sandy and smooth feel in the mouth with no flocculation or sedimentation of proteins.Textural stabilization: the above functionalities all indicate texture stabilization. Besides, the beverage must have a homogenous-looking appearance and viscosity, specifically: there are no lumps or gel points;there is no gradient in viscosity;there are no layers that have formed;there are no separations in the phase;there is no clarification;there is no flocculation.
Storage stability of powdered dairy ingredients: a review
Published in Drying Technology, 2021
Arissara Phosanam, Jayani Chandrapala, Bogdan Zisu, Benu Adhikari
Oxidation of lipids in dairy powders is influenced by several factors. Increase in aw and the size of the fat globules in commercial milk powders were shown to promote the formation of off flavor compounds derived from lipid oxidation, especially 2-heptanone and 2-nonone during storage.[75,76,81] Formation of a number of heat-induced, lipid- and protein-oxidation compounds were reported in freshly produced whey protein concentrate (WPC80) and WPI which led to soapy flavor, astringent mouthfeel, and bitter taste in the stored products.[82–84] However, Mahajan et al.[85] and Sithole et al.[86] did not observed significant change on their initial flavor profile in WPC80 and WPI during 9 months of storage.
Novel freeze-drying matrix for enhancing viability of probiotic supplemented milkshake during simulated in vitro digestion
Published in Preparative Biochemistry & Biotechnology, 2022
Chakravarthy Muninathan, Megavarshini Poompozhilan, Srisowmeya Guruchandran, Adithya Jairam Viswanath Kalyan, Nandhini Devi Ganesan
The probiotic enriched milkshakes were tested for their sensory characteristics and compared with the commercial milkshake. Sensory evaluation was conducted with 30 participants trained with locally approved protocols. The equal number of male and female candidates in the age group 20–40 participated in the test. The sensory evaluation was reported on a 9-point hedonic scale (0 = unacceptable and 9 = highly acceptable) with the following attributes: Color, thickness, smoothness, viscosity, appearance, mouthfeel, after taste, sweetness, milky taste, chocolate flavor and overall acceptability. Samples were blind labeled during the test.
Ultrasound-assisted production and characterization of rice bran lecithin-based nanoemulsions
Published in Journal of Dispersion Science and Technology, 2021
Deepali Lehri, Nilima Kumari, Rajinder Pal Singh
It is important to determine the viscosity of emulsion-based products because it affects processing conditions such as mixing or flowing through the tube, functional properties (spreading or pouring), and other sensory characteristics like mouthfeel and texture.[1]