The standard moisture content of fresh soft tofu is about 89% (Hou et al., 1997). The moisture content of regular tofu should be less than 88% (Shurtleff & Aoyagi, 2001). All tofu we made had less moisture content than standard value due to different processing method, ingredients used and the variety source of soya bean. According to Table 2, for both unfried and fried tofu, formulation 1 had the lowest moisture content while formulation 2 had highest moisture content. Coagulants used in making tofu can bring variation in moisture content due to different coagulating properties and gelling network formed resulting different water holding capacity in tofu (Shokunbi et al., 2011).
By impairing sleep, BPH could even increase risk of CVD,cancer depression and inflammatory disorders. If you take a handful of raw pumpkin seeds everyday, you may be able to sidestep prostrate problems. Pumpkin seeds also have the effects against tapeworms. The seeds contains amino acids called cocurbitin,which paralyzes and eliminates the worms from the digestive tract and prevent them from sticking onto intestine walls. Native Americans were the first people to notice the beneficial aspects of pumpkin
ABSTRACT Pumpkin is a traditional Korean food that be easy to store and is already believed to have health benefits. Extracted carotenoids frompumpkin by liquid–liquid extraction and by supercritical fluid extraction.The major carotenoid into pumpkin (>80%) is _-carotene, with minor amounts of lutein, lycopene, _-carotene and Cis-_-carotene. Pumpkin is a rich source of _-carotene and might be useful used for preventing Vitamin A deficiency In our study, we characterized the antioxidant activity and oxidant stability of cold-pressed pumpkin, The radical scavenging activity of the non-fractionated fresh oil, as well as the lipophillic and hydrophilic fractions of the oil was determined using a 1,1-diphenyl-2-picrylhydrazyl(DPPH) assay. The fatty acid composition of the fresh and stored oils was analyzed by gas chromatography. PREPARATION OF PUMPKIN EXTRACT Pumpkin were obtained from local supermarket near the local town.
Heat processing affects the functional properties of taro flour, therefore, blanching may also induce changes in different properties. Water and fat absorption capacities of raw and blanched taro flours are higher than wheat flour. The blanching reduces the oil absorption capacity (OAC) of taro (Kinsella, 1976). Water absorption capacity is desirable in food systems to improve yield and consistency and give body to the food (Osundahusi et al., 2003). The decrease in protein solubility due to heat can impair the foaming and emulsion ability.
The Maillard reaction, also known as browning is a type of non-enzymatic browning which involves the reaction between amino acids (free amino group) and simple sugars (carbonyl groups). This reaction can create flavour and changes in the colour of dough. Maillard reaction is generally only begun to occur above 285 ̊ F (140 ̊ C). TEXTURE The crust and crumb come from the same original dough will have different properties with different heat-moisture treatment (Vanin, Lucas and Trystram, 2009). In observation, the doughs which are made from wheat flour and whole wheat flour are baked at different temperature which are 150 °C, 190 °C, 220 °C will have the different texture for crust and the crumb in 10 minutes, 20 minutes or 30 minutes.
As a result, to change the formulation of food system and enabled for further processing (Torregianni and Bertolo, 2001). In sucrose solution, the osmotic dehydration of mango subjected by temperature (30–50°C), immersion time (60–150 min) and concentration of solution (40–60% w⁄ w) was studied. The water loss was maximum and incorporation of solid was minimum to get the product similarity with non processed fruit. Removal of water up to 25% with less than 6% solid uptake could be possible if condition was suitable by using sucrose 44% (w ⁄ w) solution, temperatures (38°C) and processing time up to 80 min (Azoabell and Francinaide, 2008). Osmotic dehydration of Andes berry and tamarillo by using of three different osmotic agents: sucrose (70%), sucrose (70%)-glycerol (65%) 1:1 and ethanol.
The IUPAC name for saccharin is 2-benzothiazol-1,1,3-trione, and its molecular formula is C7H5NO3S. 2) Aspartame It is 100 times sweeter than sugar (sucrose). It can only be found in cold foods since it is unstable in heat. It's molecular formula is C14H18N2O5. It is made of two amino acids: aspartic acid and phenylalanine.
The average protein content of fresh dates is 1.50g/100g while dried dates have 2.14g/100g protein contents (Al-Farsi and Lee, 2008;USDA, 2007). Fat contents in date fruit are slight i.e. at kimri stage these are 0.5% at tamer stage these are 0.1% (Hui, 2006). Fat content of fresh dates (0.14g/100g) is lesser than dried ones (0.38g/100g). About 2%–6% of date flesh is consist of crude fiber in high quality dates, but this percentage is up to 10% for low quality dates which are used for industrial purposes (Biglari, 2009).
Mathematical Modeling of Foam-Mat Dried Pumpkin Sudipta Das1, Soumitra Banerjee2, Jayati Pal3 Abstract Pumpkins (Cucurbita Sp. ), also known as squashes or gourds, are vegetables of the family cucurbitaceae, a wide family that includes other fruits such as melon, watermelon and cucumber. There are 25 species of pumpkin is cultivated throughout the world. Pumpkin pulp was foam mat dried using 3, and 4% glycerol mono stearate as foaming agent and then dried at air drying temperature of 50 and 60oC. Weight loss was used to estimate change in moisture ratio with respect to time and effective moisture diffusivity.
Xanthan gum Xanthan gum exhibits pseudoplasticity and thixotropy with high viscosity at low concentration (Pichler et al., 2012). Samples with low xanthan content show reduction in consistency during storage (Mandala et al., 2004). Xanthan gum are more heat stable and can be added with the native starch or modified starch for heat stable fruit preparation (Chantaro et al., 2013). Guar gum Guar and xanthan gums and their mixtures are used to prevent the syneresis of fruit ripple (Oczad et al., 2013). LBG Locust bean gum (LBG) is used as thickening agent to give light texture, which is recovered after shearing.