Journal of Food Biochemistry,
Journal Year:
2024,
Volume and Issue:
2024(1)
Published: Jan. 1, 2024
The
aim
of
this
study
is
to
investigate
efficient,
cost‐effective,
and
high‐quality
drying
technologies
for
Rosa
roxburghii
Tratt.
Five
methods—hot
air
(HAD),
microwave
(MD),
vacuum
(VD),
(MVD),
freeze
(FVD),
were
employed
dry
focused
on
evaluating
characteristics,
colors,
texture
structure,
microstructure,
as
well
the
content
active
ingredients
antioxidant
activity
results
kinetics
indicated
that
Wang
Singh
model
was
most
suitable
FVD,
while
Page
optimal
other
four
methods.
Tratt
subjected
HAD
exhibited
highest
energy
consumption
per
unit
but
lowest
ΔE
TFC.
microstructure
under
different
methods
analyzed.
dried
using
MD
experienced
serious
cell
rupture,
resulting
in
a
large
loss
worst
ability,
it
had
fastest
rate.
On
hand,
VD
with
least
pore
space,
leading
slower
speed
total
polyphenol
content.
MVD
hardness
chewiness,
slightly
better
Δ
E
ingredient
compared
MD.
FVD
took
longest
time
dry,
greatest
difference,
hardness,
Vitamin
C
powerful
ability.
Principal
component
analysis
(PCA)–entropy
weighting
method
used
provide
comprehensive
scores
methods,
HAD,
VD,
MVD,
0.8107,
0.7037,
0.4499,
0.2746,
0.0586
respectively.
Through
analysis,
we
demonstrated
quality
obtained
via
satisfactory.
Additionally,
characterized
by
its
economic
efficiency
convenience,
providing
valuable
insights
industrial
production
drying.
Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(17), P. 7634 - 7634
Published: Aug. 29, 2024
Sea
buckthorn
is
a
promising
ingredient
for
the
food
industry
because
it
good
source
of
vitamins,
polyphenols,
phytosterols,
etc.
In
this
research,
first
time
that
aqueous
extracts
lyophilized
sea
(LSB)
0%,
0.5%,
1%,
2%,
and
3%
w/w
were
used
to
enrich
set-type
yogurts.
Therefore,
fermentation
kinetics,
hardness,
color,
titratable
acidity,
syneresis,
water
holding
capacity,
total
phenolic
content
microstructure,
sensory
analysis
investigated.
Extracts
shorten
yogurt
time,
change
reduce
increase
water-holding
capacity
compared
plain
yogurt.
Also,
acidity
all
yogurts
remained
same
but
increased
as
concentration
from
increased.
The
color
parameters
fortified
affected
by
extract
with
increasing
a*
b*
values
according
concentrations.
Finally,
0.5%
1.0%
LSB
have
quality
characteristics,
content,
higher
scores
being
liked
rest
enriched
samples.
This
study
could
knowledge
uses
in
dairy
products.
Journal of Food Biochemistry,
Journal Year:
2024,
Volume and Issue:
2024(1)
Published: Jan. 1, 2024
The
aim
of
this
study
is
to
investigate
efficient,
cost‐effective,
and
high‐quality
drying
technologies
for
Rosa
roxburghii
Tratt.
Five
methods—hot
air
(HAD),
microwave
(MD),
vacuum
(VD),
(MVD),
freeze
(FVD),
were
employed
dry
focused
on
evaluating
characteristics,
colors,
texture
structure,
microstructure,
as
well
the
content
active
ingredients
antioxidant
activity
results
kinetics
indicated
that
Wang
Singh
model
was
most
suitable
FVD,
while
Page
optimal
other
four
methods.
Tratt
subjected
HAD
exhibited
highest
energy
consumption
per
unit
but
lowest
ΔE
TFC.
microstructure
under
different
methods
analyzed.
dried
using
MD
experienced
serious
cell
rupture,
resulting
in
a
large
loss
worst
ability,
it
had
fastest
rate.
On
hand,
VD
with
least
pore
space,
leading
slower
speed
total
polyphenol
content.
MVD
hardness
chewiness,
slightly
better
Δ
E
ingredient
compared
MD.
FVD
took
longest
time
dry,
greatest
difference,
hardness,
Vitamin
C
powerful
ability.
Principal
component
analysis
(PCA)–entropy
weighting
method
used
provide
comprehensive
scores
methods,
HAD,
VD,
MVD,
0.8107,
0.7037,
0.4499,
0.2746,
0.0586
respectively.
Through
analysis,
we
demonstrated
quality
obtained
via
satisfactory.
Additionally,
characterized
by
its
economic
efficiency
convenience,
providing
valuable
insights
industrial
production
drying.
