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Snacks from whole pinto bean and field pea flours were produced by high temperature extrusion using Wenger TX-52 twin screw extruder. Seasonings were blended into the flours before extrusions. Flavouring of extruded snacks was accomplished by first applying a fine spray of Canola oil (10% of puffs weight), followed by coating them with cheese powder (15%). Shelf-life stability of extruded products...
The objective of this study was to determine the effect of pH on the fundamental rheological properties of whey protein concentrates (WPC) and isolate (WPI) gels and on the microstructure of WPI gels. Higher pH caused a significant increase in shear strain and shear stress values of WPCs and WPI gels. At some pH value a drop in strain and stress was observed. For whey protein preparations with higher...
The effect of sodium chloride and calcium chloride on the fracture properties of whey protein concentrates (WPCs) and whey protein isolate (WPI) gels was investigated. Compression of gel samples was used to measure true shear stress at fracture and true shear strain at fracture. Investigated WPCs had such a great content of sodium and calcium ions, that they had a detrimental effect on shear stress...
Different flour types (whole, dehulled and high starch fraction) of pinto bean and field pea were extrusion-cooked in a Wenger TX-52 twin screw extruder. The temperature and moisture level were changed during the extrusion process to obtain the best quality extruded products. The extrudates were analysed for expansion, texture, ultrastructure and some functional properties. Our experiments showed...
The esterification of gluconic acid and ghicono-delta-lactone is described. The obtained products were analysed by the HPLC method. Ethyl ester up to 99% purity was obtained with 75% overall yield. The ester was found to be a good baking powder component. The reactivity of ethyl gluconate enables its derivatization.
The composition and effect of heating (60°-110°C) on antioxidative activity in plant oil of rapeseed (RE) and evening primrose (EPE) methanolic extracts were studied. Different phenolics characterized the extracts. The EPE contained about 10-fold higher amount of phenolics (862.2 g/kg extract) than RE; flavanols (683.8 g/kg) and proanthocyanidins (760.1 g/kg) prevailed in the former and phenolic acid...
The kinetics of drying of carrot cubes (10 mm and 14 mm) and slices (3 mm thick, 18.4-41.5 mm diameter) in an industrial pentabelt dryer was investigated. The temperature of drying air supplied under the first and second belts of the dryer was 90°C and it was 60°C for the other belts. The carrot was dried to a final moisture content of 0.1 kg/kg (9.09%). The drying curve, u = f(ԏ), and drying rate...
Our objective was to evaluate the influence of pH values on the microcoagulation process of whey protein concentrate and whey protein isolate, and obtaining a solid fat mimetics. Such substances were obtained in a precise pH condition. Differences in pH values at which fat mimetics can be obtained are caused by differences in composition of the WPC and the WPI, and particularly, by different lactose...
This work aimed at studying the effects of temperature and air flow rate on heat transfer coefficient during the forced air drying of onion slices. The weight losses in 5 mm thick onion slices were determined during the drying at 40, 45, 50, 55, 60 and 65°C and 0.7, 0.9 and 1.1 m/s air flow rates. Each experiment lasted 2 h. The heat transfer coefficient was calculated based on the empirical results...
The results indicated that corn had a higher resistance to swelling than rice varieties but a higher solubility than rice varieties with the same amylose content. The gelatinization enthalpy was also higher. The higher the amylose content was, the lower was the fall in the amylographic consistency during the cooking period (observed with rice samples). The consistency at the end of the cooking step...
Modified atmosphere packaging (MAP) is an effective system for extending the shelf-life of meat and its products stored under refrigeration conditions. By the use of that system the shelf-life of raw meat can be two or three times longer and of meat processed products several times longer. Packaging system under vacuum or modified gaseous atmosphere has no significant effect on the quality and shelf-life...
The HPLC analysis of polyphenolic compounds extracted from seed coats of coloured and white beans as well as definition of antioxidant properties of the obtained extracts constituted the purpose of the hereof elaboration. The materials for the research were obtained by extraction of the polyphenols with 0.5% HCl solution in methanol, vacuum concentration and lyophilisation. In the research, defractioning...
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