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Regulation and optimization of water activity and quality of intermediate-moisture potato frozen cake | Regulación y optimización de la actividad del agua y la calidad del pastel de papa (patata) congelado de humedad intermedia Texte intégral
2021
Shi, Yi | Yao, Huan | Yang, Danlu | Wu, Jinhong | Zhang, Linnan | Wang, Shaoyun | Wang, Zhengwu
The deterioration of cakes during frozen storage is a notorious phenomenon. This study aimed to evaluate the effects of cryoprotectants (collagen peptide, sericin peptide, and curdlan) on the intermediate-moisture cake during frozen storage. The results showed that cryoprotectants had a positive impact on water state and properties of products. Compared with the control group, the intermediate-moisture cake with better water-holding capacity had better texture characteristics and flavor than the others had, including alleviating the decrement of hardness and chewiness and promoting the augment of sensory evaluation. This study provided more comprehensive theories for the effects of cryoprotectants on intermediate-moisture cake quality from the perspective of water state.
Afficher plus [+] Moins [-]Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus | Comparación de los efectos provocados por los procesos de deshidratación osmótica y deshidratación osmótica asistida por ultrasonido en el estado del agua, la textura y los nutrientes de Agaricus bisporus Texte intégral
2018
Fei, Pei | Lifu, Chen | Wenjian, Yang | Liyan, Zhao | Yong, Fang | Ning, Ma | Qiuhui, Hu
To improve product quality and osmotic efficiency, the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition, flavor, texture, microstructure, and water state in button mushrooms were investigated. In terms of nutrient composition, the results showed that UOD produced samples with reducing sugar, ascorbic acid, and soluble protein content at significantly higher rates than OD process. Meanwhile, UOD reduced the losses in titratable acidity, free amino acids, and 5′-nucleotides compared to the OD process, and the UOD samples also showed a better texture and microstructure. In addition, low-field nuclear magnetic resonance data revealed that the relative signal intensity of vacuole protons declined during OD process; meanwhile, the UOD was more efficient than the OD treatment. Overall, UOD process not only retained nutrient composition and flavor material more effectively but also improved the texture and efficiency of mushrooms treated with osmosis.
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