The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves

Current Research in Nutrition and Food Science Journal, Journal Year: 2025, Volume and Issue: 13(1), P. 271 - 289

Published: March 25, 2025

In general, most traditional cream soups are high in carbohydrates and low calcium, fiber, phytochemicals, which reduces their nutritional value. Therefore, the development of purple sweet potato soup fortified with Chinese kale was important to enhance its value address malnutrition. This innovative product combines health benefits due antioxidant properties, while a rich source calcium dietary making it more nutritious health-promoting food. research investigated effects different pre-processing drying methods on physicochemical cooking properties freeze-dried products made from (PP) (CK). CK blanched 1% NaCl NaHCO3 solutions then tray-drying freeze-drying techniques were used. It found that branched solution retained significant levels chlorophyll, antioxidants. Steaming PP before increased anthocyanin content than boiling. Freeze-dried had higher fiber tray-dried PP. using developed develop healthy powder three supplemented (5, 10, 15%). All formulas sensory evaluated by quantitative descriptive analysis (QDA) 10 food experts. appropriate amount additional 10% could be determined. The ratio PP-CK hot water is 1:5 achieve suitable taste, viscosity, mouthfeel, overall acceptability. nutritionally rich, antioxidants, an excellent choice for breakfast.

Language: Английский

Artificial intelligence prediction the desirable moisture content of dried oyster mushroom (Pleurotus sajor-caju) for enhancing the cellulase-assisted extraction efficiency

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: 19, P. 101561 - 101561

Published: Dec. 3, 2024

Language: Английский

Intelligent model and optimization of ultrasound-assisted extraction of antioxidants and amylase enzyme from Gnaphalium affine D. Don

Ultrasonics Sonochemistry, Journal Year: 2024, Volume and Issue: 112, P. 107162 - 107162

Published: Nov. 16, 2024

The study uses ultrasound-assisted extraction to recovery the antioxidant and amylase enzyme from Gnaphalium affine D. Don, namely "chewcut" in Thailand. involves two statistical methods: artificial neural networks (ANN) response surface methodology (RSM) model optimize procedure for improving yield of activity (AEA). Both RSM ANN showed potential predict find optimal conditions. However, could give more accurate values compared with validation test. found that under conditions (temperature: 65.92 °C, ultrasonic power: 58.22 %, time: 37.95 min), total phenolic compounds, flavonoid AEA were 218.35 ± 0.34 mgGAE/g, 0.554 0.045 mgQE/g, 84.2 0.2 364.14 1.35 mg-maltose/g. This is first report on chewcut, which be further served as natural source. Moreover, by adding its bioactive it may possible improve nutraceutical properties quality products.

Language: Английский