Search

The purpose of this study was to determine the effects of soaking temperature (25 and 80° C) and different processing conditions on the rheological properties of chia seeds (Salvia hispanica L.) mucilage. In this study, chia mucilage was first extracted using a ratio of seed to water at 1:10 for 4 hrs for control (25°C) and treated mucilage (80°C). Both extracted mucilage were evaluated in terms of yield, color, solubility, and water holding capacity. Then, the mucilage were subjected to different processing conditions including temperatures (5, 25, 45, and 65°C), pH (3, 5, 7, 9), sucrose concentrations (10, 20, 30, 40%), and salts (NaCl and KCl from 0 to 0.172 M; CaCl2 and MgCl2 from 0 to 0.049 M) to determine their rheological properties. Results show that high extraction temperature (80°C) significantly affected the mucilage yield higher than control. However, lightness (L*), solubility and water holding capacity of the treated sample were lower compared to control. Apparent viscosity of the 3% of mucilage for both extracts increases with temperatures and sucrose concentration. The high apparent viscosity of the treated mucilage at MgCl2 (0.049 M) and CaCl2 (0.049 M) concentration were found higher than 0.01 M. Meanwhile, NaCl (>0.069 M), KCl (>0.035 M), and CaCl2 (

The application of enzymatic peeling technology aided with vacuum infusion has been studied extensively in this study to ease the peeling process of key lime (Citrus aurantifolia) fruit. Through response surface methodology, the optimum parameters such as vacuum pressure (450–600 mmHg), pectinase concentration (0.5–1.0%, v/v), duration of soaking time (15–45 min) and their effects on physicochemical properties of key lime fruit have been determined. The optimal conditions determined in this study were 600 mmHg of vacuum pressure, 0.93% v/v of pectinase concentration and 45 min of soaking time. The physicochemical properties analysed such as colour, pH, titratable acidity, total soluble solids, moisture content, and ascorbic acid content show no significant (p > 0.05) effect of enzymatic-peeling on quality parameters of key lime fruit products. The intensity of puree colour was significantly (p ≤ 0.05) improved by the vacuum-aided enzymatic treatment. Overall, vacuum-aided enzymatic treatment is an improved peeling method compared to the conventional method as it simplifies the process, reduces processing time and retains quality parameters of the key lime fruit products.

Arabic gum is derived from the exudation of stems and branches of Acacia senegal L. and it is widely used as a food additive. The application of Arabic gum as a functional food ingredient is significantly increasing. However, there is limited information on the effects of particle size on the handling and processing of Arabic gum in the industry. Therefore, a study was performed to determine the effects of particle size on the physical properties of Arabic gum powder. The physical properties measured were density, flowability, and dissolution characteristics. In this work, the powders were classified based on their mean diameter (d₅₀) that ranged between 20 and 1,000 μm. The very fine powder exhibited poor flowing properties and long dissolution time, with a Hausner ratio of 1.24 ± 0.1 and dissolution time of 2,821.0 ± 76.0 s. However, the coarse powder had excellent flowing properties and shorter dissolution time, with a Hausner ratio of 1.13 ± 0.02 and dissolution time of 531.5 ± 70.5 s. The results indicated a significant impact of particle size on the cohesivity and solubility of powder, where smaller particle size tended to decrease flowability and increase the dissolution time of the powder. PRACTICAL APPLICATIONS: This paper studies the characterization of Arabic gum at various particle sizes. The physical properties measured were density, flowability, and dissolution of Arabic gum powder. The results of this study indicate that particle size had significantly affected the powder properties. This knowledge is very important, as Arabic gum is widely used as a food ingredient; this might affect the overall product properties. The outcomes are also beneficial to the industry prior to selecting the specific particle size for the designing and processing of products. Therefore, the results on flowability and dissolution properties of Arabic gum powder can be used as guidance for the development of food product.

High rice production produces a high amount of waste, especially rice bran (~10%), suitable as cooking oil. This study was performed to investigate the rice bran dried at different temperatures and times for stabilization treatment and the oil extracted using Soxhlet and Ultrasonic-assisted extraction (UAE). The rice bran produced the highest oil yield (31.9%) and β-carotene (7.82%) than control after stabilized at 50 ºC for 1 h. Unstabilized rice bran (control) and stabilized rice bran (50 ºC for 1 h) were used to compare the changes in viscosity, oxidative stability and fatty acids composition of the extracted oil using Soxhlet and UAE. The rice bran oil's viscosity obtained by stabilization and different extraction methods were decreased compared to the non-stabilized treatment. Meanwhile, stabilized rice bran oil extracted by the Soxhlet method produced higher oxidative stability than the control for both extraction methods due to the low amount of unsaturated fatty acids. Therefore, the Soxhlet extraction method had more stable rice bran oil than the UAE process, and selected parameters (50 ºC for 1 h) for stabilization treatment are the most suitable for reducing rice bran oil oxidation.

Quality of chia seed (Salvia hispanica L.) oil obtained by supercritical carbon dioxide (SC−CO2) is compared with Soxhlet extraction and commercial cold-pressed oil. Response surface methodology (RSM) was conducted to determine the effect of different extraction parameters (pressure, temperature, and grinding time of chia seed) on chia seed oil yield. Linear and quadratic terms of pressure, temperature, and different particle sizes (various grinding times) significantly affected the amount of chia seed oil. The optimal extraction conditions using SC−CO2 to obtain the maximum yield of chia seed oil were as follows: chia seed particle size of 100−400 μm, 24 s of grinding time, extraction pressure of 335 bar and extraction temperature of 45 °C. However, the oil yield of chia seed extracted by SC−CO2 was lower than Soxhlet. Images captured by field emission scanning electron microscopy (FESEM) found a cracked surface in defatted chia seed powders with mostly oil released when high-pressure SC−CO2 is applied. Based on the optimized conditions, chia seed oils obtained by SC−CO2 and Soxhlet had comparable oxidation value, fatty acid composition, thermal properties, tocopherols, and antioxidant activity compared to commercial chia seed oil. However, oxidative stability test shows chia seed oil is less protected against oxidation due to the large amount of polyunsaturated fatty acids (PUFAs) more than 85 %. The present study suggests that SC−CO2 extraction is an effective method to produce chia seed oil with excellent sources of PUFAs and tocopherols.

This study proves that the application of par-frying method and addition of calcium propionate able to prolong the shelf life and preserve the quality of frozen pastry curry puff during distribution and storage after exposure to fluctuating temperature. Par-fried curry puff added with 0.1% calcium propionate produce lower moisture content, oil uptake and weight loss than non-par fried puff. In addition, par fried curry puff was capable of preventing any visible black spots (after 4 weeks storage) which are related to the quality defect. No sensorial changes detected during sensory evaluation in terms of texture, appearance, taste and overall acceptability after addition of calcium propionate. There is a high possibility of frozen curry puff to be commercialized internationally without any deterioration.