An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)This work evaluated the effect of inulin concentration (0-6.0% w/w) on the mechanical properties and microstructure of gels composed of sodium caseinate (CN) (1.5-6.5% w/w) at pH 4.6. Inulin did not statistically affect the elastic modulus and rupture properties of the studied gels but affected the nonlinear mechanical behaviour. Samples with higher inulin concentrations (6% w/w) presented strain-weakening deformation behaviour, whilst gels with lower inulin concentrations were strain hardening. The presence of inulin resulted in a more closed-pores network. Gel deformability increased as CN concentration was enhanced, reaching a maximum of 0.60 at 5.58% (w/w) CN, but was not affected by inulin concentration.643353359Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CNPq [301869/2006-5

Dielectric Properties Of Banana Puree Under Thermal Processing Conditions As A Function Of Temperature And Composition

Conventional thermal processing of fluid products, such as fruit and vegetable purees can lead to undesirable changes on the quality characteristics of the food material. In order to achieve the required thermal effect and to obtain a microbiological safe product, some nutritional and quality aspects, such as color, vitamins content, texture, and aroma are usually affected negatively. Using microwave technology to achieve the designed process temperature allows a shorter period of time to heat the product. The use of this technology for pasteurization or sterilization of fluid food products is being studied and results show that it is more efficient and causes less thermal degradation to the food material. In order to design and optimize microwave thermal treatments, it is important to know the dielectric properties of the product at the process temperatures. In this project, the behavior of dielectric properties of banana puree as a function of temperature and product composition was studied. It shows that these parameters affect significantly the dielectric property values and, in turn, the behavior of the product under the microwave field. Sucrose content and temperature play major role on the dielectric property values. Equations were modeled at 915 MHz and they are useful for predicting the dielectric properties of different formulations of banana puree at various processing temperatures.Valorial l'Aliment de Demain,CNRS,PONAN - Pole Alimentation et Nutrition,INRA,Pays de la Loire,Nantes Metropole Communaute UrbaineÁvila, I.M.L.B., Silva, C.L.M., Modeling kinetics of thermal degradation of colour in peach puree (1999) Journal of Food Engineering, 39, pp. 161-166Coronel, P., Truong, V.-D., Simunovic, J., Sandeep, K.P., Cartwright, G.D., Aseptic processing of sweetpotato purees using a continuous flow microwave system (2005) Journal of Food Science, 70 (9), pp. 531-536Guerrero, S., Alzamora, S.M., Gerschenson, L.N., Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology (1996) Journal of Food Engineering, 28, pp. 307-322Kumar, P., Coronel, P., Simunovic, J., Sandeep, K.P., Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system (2007) Journal of Food Science, 72 (3), pp. 121-124Da Mota, R.V., Lajolo, F.M., Cordenunsi, B.R., Composição em carboidratos de alguns cultivares de banana (Musa spp.) durante o amadurecimento (1997) Ciênciae Tecnologia de Alimentos, 17 (2), pp. 94-97Sipahioglu, O., Barringer, S.A., Dielectric properties of vegetables and fruits as a function of temperature, ash, and moisture content (2003) Journal of Food Science, 68 (1), pp. 234-239Steed, L.E., Truong, V.-D., Simunovic, J., Sandeep, K.P., Kumar, P., Swartzel, K.R., Continuous flow microwave-assisted processing and aseptic packaging of purplefleshed sweetpotato purees (2008) Journal of Food Science, 73 (9), pp. 455-462(2005) Recommendations for Maintaining Postharvest Quality, , http://postharvest.ucdavis.edu/Produce/ProduceFacts/Fruit/ full_banana_ripeningchart.shtml, UC Davis, Adel A. Kader - Department of Plant Sciences, University of California, Davis, CA 95616, Accessed 25 July 2010Venkatesh, M., Raghavan, G., An overview of microwave processing and dielectric properties of agri-food materials (2004) Biosystems Engineering, 88 (1), pp. 1-1

Functional Extruded Snacks With Lycopene And Soy Protein [snacks Extrusados Funcionais Com Licopeno E Proteína De Soja]

In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.301Alves, R.M.L., Grossmann, M.V.E., Parâmetros de extrusão para produção de "snacks" de farinha de cará (Dioscorea alata) (2002) Ciência E Tecnologia De Alimentos, 22 (1), pp. 32-38Alvin, I.D., Sgarbieri, V.C., Chang, Y.K., Desenvolvimento de farinhas mistas extrusadas à base de farinha de milho, derivados de levedura e caseína (2002) Ciência E Tecnologia De Alimentos, 22 (2), pp. 170-176(1983) Approved Methods of The AACC, 1. , AMERICAN ASSOCIATION OF CEREAL CHEMISTS - AACC, 8 ed. St. Paul, e 2(1995) Official Methods of Analysis of The AOAC International, , AMERICAN ORGANIZATION OF ANALYTICAL CHEMISTS - AOAC, 16 ed. Gaithersburg(2008), http://www.anvisa.gov.br/alimentos/comissoes/tecno_lista_alega.htm, AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA - ANVISA. Alimentos com alegações de propriedades funcionais e ou de saúde, novos alimentos/ingredientes, substa^ncias bioativas e probióticos. Brasília, Disponível em:, Acesso em: 03 fev. 2010Aprova o regulamento técnico referente a alimentos adicionados de nutrientes essenciais, constante do anexo desta Portaria (2006) Diário Oficial Da União, , http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=64&word, AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA - ANVISA, Portaria n. 31, de 13 de janeiro de 1998, Poder Executivo, Brasília, DF, 16 de janeiro de 1998. Disponível em, Acesso em: 20 abr(2006) Diário Oficial Da União, , http://www.anvisa.gov.br/legis/resol/2003/rdc/359_03rdc.pdf, AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA - ANVISA. Resolução RDC n. 359, de 23 de dezembro de 2003. Aprova regulamento técnico de porções de alimentos embalados para fins de rotulagem nutricional, Poder Executivo, Brasília, DF, 26 de dezembro de 2003. Disponível em:, Acesso em: 09 julAthar, N., Vitamin retention in extruded food products (2006) Journal of Food Composition and Analysis, 19 (4), pp. 379-383Bombo, A.J., (2006) Obtenção E Caracterização Nutricional De Snacks De Milho (Zea Mays L.) E Linhaça (Linum Usitatissimum L.), p. 96. , Dissertação (Mestrado em Saúde Pública) - Universidade de São Paulo - USP, São PauloDesroches, S., Soy protein favorably affected LDL size independently of isoflavones in hypercholesterolemic men and women (2004) Journal of Nutrition, 134 (3), pp. 574-579Ferreira, R.E., (2006) Avaliação De Parâmetros Do Processo De Extrusão E Do Teor De Farelo De Trigo Adicionado Em Características De "snacks" Expandidos De Milho, p. 163. , Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Estadual de Campinas - UNICAMP, Campinas(2006) Soy: Health Claims For Soy Protein, Questions About Other Components, , http://www.fda.gov/fdac/features/2000/300_soy.html, FOOD AND DRUG ADMINISTRATION - FDA, Rockville, MD, 2000. Disponível em, Acesso em: 15 maiGann, P.H., Lower prostate cancer risk in men with elevated plasma lycopene levels: Results of a prospective analysis (1999) Cancer Research, pp. 1225-1230Giovannucci, E., Intake of carotenoids and retinol in relation to risk of prostate cancer (1995) Journal of The National Cancer Institute, 87 (23), pp. 1767-1776Goula, A.M., Prediction of lycopene degradation during a drying process of tomato pulp (2006) Journal of Food Engineering, 74 (1), pp. 37-46Huang, R.C., The study of optimum operating conditions of extruded snack food with tomato powder (2006) Journal of Food Process Engineering, 29 (1), pp. 1-21Ibanoglu, S., Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack (2006) Journal of Food Engineering, 75 (4), pp. 469-472Jamora, J.J., Rhee, K.S., Rhee, K.C., Chemical and sensory properties of expanded extrudates from pork meat-defatted soy flour blends with onion, carrot and oat (2001) Journal of Food Science and Nutrition, 6 (3), pp. 158-162Karam, L.B.Z., Grossmann, M.V.E., Silva, R.S.S.F., Misturas de farinha de aveia e amido de milho com alto teor de amilopectina para produção de snacks (2001) Ciência E Tecnologia De Alimentos, 21 (2), pp. 158-163Launay, B., Lisch, J.M., Twin-screw extrusion cooking of starches: Flow behavior of starch pastes, expansion and mechanical properties of extrudates (1983) Journal of Food Engineering, 2 (4), pp. 259-280Lee, K.A., Brennand, C.P., Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate (2005) International Journal of Food Science and Technology, 40 (5), pp. 501-508Li, S.Q., Textural modification of soy bean/corn extrudates as affected by moisture content, screw speed and soy bean concentration (2005) International Journal of Food Science and Technology, 40 (7), pp. 731-741Lovati, M.R., Manzoni, C., Gianazza, E., Soy protein peptides regulate cholesterol homeostasis in Hep G2 cells (2000) Journal of Nutrition, 130 (10), pp. 2543-2549Martins, M.T.S., Caracterização química e nutricional de plasteína produzida a partir de hidrolisado pancreático de isolado protéico de soja (2005) Ciência E Tecnologia De Alimentos, 25 (4), pp. 683-690Nwabueze, T.U., Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit-corn-soy mixtures: A response surface analysis (2007) Lebensmittel Wissenschaft Und Technologie, 40 (1), pp. 21-29Reid, R., Hot and fruity: The future for snack flavours (1998) Food Reviews, 25 (1), pp. 15-21Tahnoven, R., Black currant seeds as a nutrient source in breakfast cereals produced by extrusion cooking (1998) Lebensmittel Untersuchung Forschung, 206 (5), pp. 360-363Thymi, S., Structural properties of extruded corn starch (2005) Journal of Food Engineering, 68 (4), pp. 519-526Verônica, A.O., Olusola, O.O., Adebowale, E.A., Qualities of extruded puffed snacks from maize/soybean mixture (2006) Journal of Food Process Engineering, 29 (2), pp. 149-161Wagner, L.R., Some like it hot.and some like it hotter (1989) Snack World, 1, pp. 38-40White, G., Defining the true meaning of snacks (1994) Food Technology International - Europe, 2 (7), pp. 115-11