Volume 20, Issue 1

Owing to the convenient and rapid process of producing frozen dough steamed buns, it is rapidly gaining popularity in the Chinese market. However, frozen dough steamed bun products have several issues, such as volume reduction, flavour changes and digestion-related issues, owing to limitations in technology and craft. The quality of frozen dough steamed buns has improved consistently in recent years, and several manufacturers have focused on front-end processes, such as selection of raw and supplementary materials and application of ameliorants. This review summarises and expounds on the effects of steaming, freezing and reheating on the quality of frozen dough steamed buns, providing a reference for the exploration and improvement of technologies for producing frozen dough steamed buns in the future.

Commercially manufactured elderberry jams elaborated in Patagonia, Argentina, were analyzed for physico-chemical characteristics. Water activity ( a w ) ranged between 0.758 and 0.972 and total monomeric anthocyanin (TMA) content varied from 2.4 up to 55 mg Cy-3G/100 g jam. Relationship between a w and °Brix in jams was described using an equation for correlating water activity in non-electrolyte solutions. Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis. TMA degraded following first order reaction kinetics and color parameter a * decreased during storage while parameter h ° increased. Water activity and presence of fructose in jams increased rate of TMA destruction and adversely affected color changes. Studies with sugar solutions containing anthocyanins confirmed TMA degradation is faster in models having reducing sugars than in the presence of sucrose. It is shown that sucrose may undergo hydrolysis during acid catalyzed storage at 38 °C and pH 3.5.

Consuming nuts in their raw form becomes a significant concern due to the presence of microbial contamination. The efficacy of low-temperature plasma (LTP) for inactivating fungi on nuts is already known. However, it is also necessary to examine the impact of this technique on physiochemical parameters to demonstrate the safety of LTP, especially when considering its practical application. The aim of the study is the investigation of the effect of LTP on physiochemical parameters, and the possible impact on the ageing of selected nut samples. LTP was generated in ambient air using diffuse coplanar surface barrier discharge (DCSBD). Based on FTIR analysis, no significant changes were detected on the surface of peanuts. In hazelnuts, moderate changes were recorded mainly in regions belonging to lipids. Changes inside the samples were not detected. A slight increase of polyphenol, flavonoid content and antioxidant activity was observed.

In the present study, aroma components, textural, rheological and sensory qualities of yogurts produced using YC-350 and ABT-2 starter cultures and combinations of goat/cow milk were investigated during the storage period. For this purpose, aroma components were analyzed by GC-MS, textural analyses by TA.XTplus Texture Analyzer and rheological analyses by Anton Paar MCR 102 rheometer. The effects of goat/cow milk combinations and variety of starter culture on aroma components, textural, rheological and sensory properties of yogurt samples were found significant ( p  < 0.01). Also, the storage period significantly ( p  < 0.01) affected all parameters tested except cohesiveness, resilience, and appearance. While it was found that the use of cow milk in the experimental yogurt samples increased the acetaldehyde content, it was found that it had varying effects on the diacetyl content, acetoin content, and textural and rheological analysis parameters. It was determined that the content of diacetyl and acetoin reduced with the progression of the storage times. In the sensory evaluations, the use of goat milk had positive effects on the parameters of appearance and consistency by spoon, and the use of probiotic culture (ABT-2) had positive effects on the parameters of consistency by mouth and overall acceptability.

The aim of the study was to investigate the effect of cranberry fruit powder (CFP) on the physicochemical and bioactive properties of yogurt. The addition of CFP before fermentation enhanced the amount of total flavonoid, proanthocyanidin, antioxidant capacity and elastic modulus of yogurt compared with the control. In the experiment of ulcerative colitis (UC) in mice, the levels of TNF-α, IL-6, and IL-1β were statistically lower in the CFPY group than that of DSS group. Moreover, the histological lesions of UC mice were significantly ameliorated in the CFPY group. The pH value decreased significantly, but the sugar content, water holding capacity, susceptibility to syneresis improved a little during storage at 4 °C. The bacterial counts were more than the minimum recommended daily dose (6 log CFU/g) in CFP yogurt. The findings suggest that addition of CFP into yogurt is a promising option of producing novel yogurts with nutrition value and bioactivity.

The purpose of present study is to develop a nutritionally enriched and low GI (glycemic index) Indian flatbread using nutritionally balanced crops. To achieve this goal, whole wheat flour was supplemented with different levels of oyster mushroom powder (OMP) – 5 %, 10 %, 15 %, and 20 %, along with pearl millet flour (PMF) – 10 %, 20 %, 30 %, and 40 %, resulting in a range of formulations for the study. The prepared formulations were evaluated for their chemical, physical, pasting, texture, predicted GI, resistant starch and sensory properties along with color analysis. The protein and fiber content in formulated flatbread increased with increase in percentage of OMP and PMF from 5–20 % and 10–40 % respectively. The pasting properties showed a significant ( p < 0.05 ) reduction in peak, breakdown, trough, final and setback viscosities of composite flour. However, no significant effect on dough handling was observed due to change in pasting behaviour. Furthermore, in vitro protein digestion studies (IVPD%) indicated improved protein quality in formulated flatbread. The whole wheat flour supplementation has also reduced starch hydrolysis rate by decreasing composite flatbread’s predicted glycemic response (pGI) from 82 in control wheat bread to 61–50 in formulated flatbread. Colour attributes of enriched flatbread showed a darker colour than control, however, it was preferred by the panellists at OMP (15 %) and PMF (30 %) substitution by obtaining an overall acceptability score of 7.3 out of 9.0. Practical application : The present study will be very helpful for a diabetic patient to take the best composition of flatbread in their diet to effectively manage their rise in blood glucose level.