The Experts below are selected from a list of 1878 Experts worldwide ranked by ideXlab platform
Amarinder Singh Bawa - One of the best experts on this subject based on the ideXlab platform.
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Development of ready-to-fry Frozen Vegetable snack and its quality evaluation
Journal of Food Science and Technology, 2012Co-Authors: Tanushree Maity, Alok Shah, P S Raju, Amarinder Singh BawaAbstract:A formulation for the development of a crispy texture of crust in Vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly ( P
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Development of ready-to-fry Frozen Vegetable snack and its quality evaluation
Journal of Food Science and Technology-mysore, 2011Co-Authors: Tanushree Maity, Alok Shah, P S Raju, Amarinder Singh BawaAbstract:A formulation for the development of a crispy texture of crust in Vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly (P < 0.05) changed the texture of the raw snack as indicated by texture profile analysis. Higher levels of rice flour resulted in whitish color in raw as well as fried snacks. However, the cooking time was more in the snacks fried directly from the Frozen state (6.18 min) than the Frozen-thawed fried snack (4.35 min). Quality of the snacks in terms of color values, appearance and texture was found to be superior to the thawed fried snack. During Frozen storage of 16 months at −20 ± 1 °C, the overall acceptability (OAA) and lightness was found to be decreased from the original value. Rancidity parameters in terms of free fatty acids, peroxide value and thiobarbituric acid showed a restricted rise with the progression of storage period. The developed Frozen snack was found to be microbiologically safe during the storage period.
Wenceslao Canet - One of the best experts on this subject based on the ideXlab platform.
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influence of cooking and freeze thawing cycles on viscoelastic properties of Vegetable purees
Lwt - Food Science and Technology, 2001Co-Authors: Maria Dolores Alvarez, Wenceslao CanetAbstract:A study was undertaken to ascertain the changes occurring in dynamic properties of Frozen Vegetable purees during heating (20–90 °C) and cooling to 20 °C. The effect on the rheological properties of freeze-thaw cycles (up to six) prior to cooking was analysed. A helical ribbon impeller was used to follow the changes in complex modulus (G*) and phase angle (δ). On heating, both dynamic properties indicated greater elasticity in broccoli puree. In all three purees the onset temperature of G*increase on heating seemed to be related to the onset temperature of gelatinization of the starch grains. The most substantial effects on viscoelastic properties were observed on cooling. The increase in G*and decrease in δ of the purees on cooling appear to be due to either water loss or retrogradation of the starch grains. Repeated cycles led to concentration of dissolved starch components and changes in the cell and tissue structure of the Vegetable components, although cycling effect on rheological behaviour depends on the measurement temperature.
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Rheological properties of Frozen Vegetable purees. Effect of freeze-thaw cycles and thawing conditions
European Food Research and Technology, 2001Co-Authors: Maria Dolores Alvarez Torres, Wenceslao CanetAbstract:Results are presented on the effect of the number of successive freeze–thaw cycles and different final thawing conditions on rheological properties of Frozen Vegetable purees using a specific mixing device (helical ribbon impeller) to follow changes in dynamic properties. The number of freeze–thaw cycles ranged from zero (that is, thawing only) to four and were applied to three types of commercial product (broccoli–potato, carrot–potato and celery–potato). After freeze–thaw cycles, purees were thawed at room temperature, by microwave at three different settings, and in a saucepan. Rheological properties were affected more by the thawing conditions than by the number of cycles applied. Saucepan thawing increased the values of these properties as a result of an apparent heavy water loss during heating. The storage modulus (G') was the rheological property most affected by either effect in both broccoli– and carrot–potato purees, showing that their behaviour is predominantly elastic, with phase angles in the region of 5–12°. After one or two cycles (depending on thawing conditions), broccoli–potato presented much greater elasticity and apparent freeze–thaw stability than the others. Celery–potato puree presented the highest fluidity, possibly because its initial higher water content meant that loss modulus values were more significantly affected by thawing conditions. Results showed a complex dependence of the dynamic properties on structural factors of the purees as well as on processing parameters.
Tanushree Maity - One of the best experts on this subject based on the ideXlab platform.
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Development of ready-to-fry Frozen Vegetable snack and its quality evaluation
Journal of Food Science and Technology, 2012Co-Authors: Tanushree Maity, Alok Shah, P S Raju, Amarinder Singh BawaAbstract:A formulation for the development of a crispy texture of crust in Vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly ( P
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Development of ready-to-fry Frozen Vegetable snack and its quality evaluation
Journal of Food Science and Technology-mysore, 2011Co-Authors: Tanushree Maity, Alok Shah, P S Raju, Amarinder Singh BawaAbstract:A formulation for the development of a crispy texture of crust in Vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly (P < 0.05) changed the texture of the raw snack as indicated by texture profile analysis. Higher levels of rice flour resulted in whitish color in raw as well as fried snacks. However, the cooking time was more in the snacks fried directly from the Frozen state (6.18 min) than the Frozen-thawed fried snack (4.35 min). Quality of the snacks in terms of color values, appearance and texture was found to be superior to the thawed fried snack. During Frozen storage of 16 months at −20 ± 1 °C, the overall acceptability (OAA) and lightness was found to be decreased from the original value. Rancidity parameters in terms of free fatty acids, peroxide value and thiobarbituric acid showed a restricted rise with the progression of storage period. The developed Frozen snack was found to be microbiologically safe during the storage period.
P S Raju - One of the best experts on this subject based on the ideXlab platform.
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Development of ready-to-fry Frozen Vegetable snack and its quality evaluation
Journal of Food Science and Technology, 2012Co-Authors: Tanushree Maity, Alok Shah, P S Raju, Amarinder Singh BawaAbstract:A formulation for the development of a crispy texture of crust in Vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly ( P
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Development of ready-to-fry Frozen Vegetable snack and its quality evaluation
Journal of Food Science and Technology-mysore, 2011Co-Authors: Tanushree Maity, Alok Shah, P S Raju, Amarinder Singh BawaAbstract:A formulation for the development of a crispy texture of crust in Vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly (P < 0.05) changed the texture of the raw snack as indicated by texture profile analysis. Higher levels of rice flour resulted in whitish color in raw as well as fried snacks. However, the cooking time was more in the snacks fried directly from the Frozen state (6.18 min) than the Frozen-thawed fried snack (4.35 min). Quality of the snacks in terms of color values, appearance and texture was found to be superior to the thawed fried snack. During Frozen storage of 16 months at −20 ± 1 °C, the overall acceptability (OAA) and lightness was found to be decreased from the original value. Rancidity parameters in terms of free fatty acids, peroxide value and thiobarbituric acid showed a restricted rise with the progression of storage period. The developed Frozen snack was found to be microbiologically safe during the storage period.
Alok Shah - One of the best experts on this subject based on the ideXlab platform.
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Development of ready-to-fry Frozen Vegetable snack and its quality evaluation
Journal of Food Science and Technology, 2012Co-Authors: Tanushree Maity, Alok Shah, P S Raju, Amarinder Singh BawaAbstract:A formulation for the development of a crispy texture of crust in Vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly ( P
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Development of ready-to-fry Frozen Vegetable snack and its quality evaluation
Journal of Food Science and Technology-mysore, 2011Co-Authors: Tanushree Maity, Alok Shah, P S Raju, Amarinder Singh BawaAbstract:A formulation for the development of a crispy texture of crust in Vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly (P < 0.05) changed the texture of the raw snack as indicated by texture profile analysis. Higher levels of rice flour resulted in whitish color in raw as well as fried snacks. However, the cooking time was more in the snacks fried directly from the Frozen state (6.18 min) than the Frozen-thawed fried snack (4.35 min). Quality of the snacks in terms of color values, appearance and texture was found to be superior to the thawed fried snack. During Frozen storage of 16 months at −20 ± 1 °C, the overall acceptability (OAA) and lightness was found to be decreased from the original value. Rancidity parameters in terms of free fatty acids, peroxide value and thiobarbituric acid showed a restricted rise with the progression of storage period. The developed Frozen snack was found to be microbiologically safe during the storage period.
