The Experts below are selected from a list of 270 Experts worldwide ranked by ideXlab platform
Didier Olle - One of the best experts on this subject based on the ideXlab platform.
-
Preparation of Passion Fruit Puree by Flash Vacuum‐Expansion
Journal of Food Science, 2001Co-Authors: Pierre Brat, Max Reynes, Pierre Olivier Cogat, Didier Olle, Jeanmarc BrillouetAbstract:Purple passion Fruit were processed by flash vacuum-expansion in comparison with a single-strength juice. A Puree was obtained with about 50%/Fruit weight yield, which is 2-fold that obtained for the reference juice. Color and cell-wall polysaccharides of the products were analyzed, and their rheological properties were investigated. The red-purple Puree was enriched in anthocyanins and alcohol-insoluble residue. The Puree had higher consistency and viscosity, which xas related to its alcohol-insoluble residue and starch contents. Le procede de flash-detente (traitement par la vapeur a 85 °, puis passage sous vide a 3kPa, avec expansion du produit) est applique aux Fruits de la passion, dans le but d'obtenir un nouveau produit intermediaire. Une Puree est obtenue avec un rendement 2 fois superieur a celui du jus. La viscosite du produit et sa composition chimique et l'effet du process sur les parois cellulaires sont etudies.
-
preparation of passion Fruit Puree by flash vacuum expansion
Journal of Food Science, 2001Co-Authors: Pierre Brat, Max Reynes, Pierre Olivier Cogat, Didier Olle, Jeanmarc BrillouetAbstract:Purple passion Fruit were processed by flash vacuum-expansion in comparison with a single-strength juice. A Puree was obtained with about 50%/Fruit weight yield, which is 2-fold that obtained for the reference juice. Color and cell-wall polysaccharides of the products were analyzed, and their rheological properties were investigated. The red-purple Puree was enriched in anthocyanins and alcohol-insoluble residue. The Puree had higher consistency and viscosity, which xas related to its alcohol-insoluble residue and starch contents. Le procede de flash-detente (traitement par la vapeur a 85 °, puis passage sous vide a 3kPa, avec expansion du produit) est applique aux Fruits de la passion, dans le but d'obtenir un nouveau produit intermediaire. Une Puree est obtenue avec un rendement 2 fois superieur a celui du jus. La viscosite du produit et sa composition chimique et l'effet du process sur les parois cellulaires sont etudies.
-
free volatile components of passion Fruit Puree obtained by flash vacuum expansion
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Pierre Brat, Jeanmarc Brillouet, Max Reynes, Pierre Olivier Cogat, Didier OlleAbstract:Purple passion Fruits were processed by the flash vacuum-expansion process. Volatile components were analyzed in Purees from steam-heated Fruits, steam-heated then vacuum-expanded Fruits and their aromatic liquors, and Fruit rind, in comparison with a reference single-strength juice. After steam heating, the Puree was enriched in esters arising from the rind. Steam-heated then vacuum-expanded Fruits yielded a Puree impoverished in volatiles due to evaporation of ≈10% of water. These volatile compounds were mostly recovered in aromatic liquors. Keywords: Purple passion Fruit Puree; flash vacuum-expansion process; volatile components; passion Fruit rind
Fikret Pazır - One of the best experts on this subject based on the ideXlab platform.
-
energy and exergy analyses of spray drying of a Fruit Puree cornelian cherry Puree
International Journal of Exergy, 2015Co-Authors: Gamze Saygi, Zafer Erbay, Nurcan Koca, Fikret PazırAbstract:In this study, a Fruit powder was produced from the mixture of cornelian cherry Puree (CCP)/maltodextrin by spray drying. The performance of spray drying process and the drying system was evaluated by energy and exergy analyses. Experiments were carried out with an inlet drying air temperature range of 130–160°C, an outlet drying air temperature range of 65–85°C and CCP/maltodextrin ratio was chosen as 60/40, 50/50, and 40/60 (w/w). While the energetic and exergetic efficiencies for the drying process were calculated between 3.2–17.3% and 0.7–4.1%, the exergetic efficiencies of the spray dryer and overall system were found to vary between 27.0–39.1% and 26.7–32.9%, respectively. Results showed that high inlet and low outlet air temperatures caused high effectiveness for drying process. However, maltodextrin concentration of the feed did not have significant effects on the process performance.
-
Energy and exergy analyses of spray drying of a Fruit Puree (cornelian cherry Puree)
International Journal of Exergy, 2015Co-Authors: Gamze Saygi, Zafer Erbay, Nurcan Koca, Fikret PazırAbstract:© 2015 Inderscience Enterprises Ltd. In this study, a Fruit powder was produced from the mixture of cornelian cherry Puree (CCP)/maltodextrin by spray drying. The performance of spray drying process and the drying system was evaluated by energy and exergy analyses. Experiments were carried out with an inlet drying air temperature range of 130-160°C, an outlet drying air temperature range of 65-85°C and CCP/maltodextrin ratio was chosen as 60/40, 50/50, and 40/60 (w/w). While the energetic and exergetic efficiencies for the drying process were calculated between 3.2-17.3% and 0.7-4.1%, the exergetic efficiencies of the spray dryer and overall system were found to vary between 27.0-39.1% and 26.7-32.9%, respectively. Results showed that high inlet and low outlet air temperatures caused high effectiveness for drying process. However, maltodextrin concentration of the feed did not have significant effects on the process performance.
Pierre Brat - One of the best experts on this subject based on the ideXlab platform.
-
Preparation of Passion Fruit Puree by Flash Vacuum‐Expansion
Journal of Food Science, 2001Co-Authors: Pierre Brat, Max Reynes, Pierre Olivier Cogat, Didier Olle, Jeanmarc BrillouetAbstract:Purple passion Fruit were processed by flash vacuum-expansion in comparison with a single-strength juice. A Puree was obtained with about 50%/Fruit weight yield, which is 2-fold that obtained for the reference juice. Color and cell-wall polysaccharides of the products were analyzed, and their rheological properties were investigated. The red-purple Puree was enriched in anthocyanins and alcohol-insoluble residue. The Puree had higher consistency and viscosity, which xas related to its alcohol-insoluble residue and starch contents. Le procede de flash-detente (traitement par la vapeur a 85 °, puis passage sous vide a 3kPa, avec expansion du produit) est applique aux Fruits de la passion, dans le but d'obtenir un nouveau produit intermediaire. Une Puree est obtenue avec un rendement 2 fois superieur a celui du jus. La viscosite du produit et sa composition chimique et l'effet du process sur les parois cellulaires sont etudies.
-
preparation of passion Fruit Puree by flash vacuum expansion
Journal of Food Science, 2001Co-Authors: Pierre Brat, Max Reynes, Pierre Olivier Cogat, Didier Olle, Jeanmarc BrillouetAbstract:Purple passion Fruit were processed by flash vacuum-expansion in comparison with a single-strength juice. A Puree was obtained with about 50%/Fruit weight yield, which is 2-fold that obtained for the reference juice. Color and cell-wall polysaccharides of the products were analyzed, and their rheological properties were investigated. The red-purple Puree was enriched in anthocyanins and alcohol-insoluble residue. The Puree had higher consistency and viscosity, which xas related to its alcohol-insoluble residue and starch contents. Le procede de flash-detente (traitement par la vapeur a 85 °, puis passage sous vide a 3kPa, avec expansion du produit) est applique aux Fruits de la passion, dans le but d'obtenir un nouveau produit intermediaire. Une Puree est obtenue avec un rendement 2 fois superieur a celui du jus. La viscosite du produit et sa composition chimique et l'effet du process sur les parois cellulaires sont etudies.
-
free volatile components of passion Fruit Puree obtained by flash vacuum expansion
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Pierre Brat, Jeanmarc Brillouet, Max Reynes, Pierre Olivier Cogat, Didier OlleAbstract:Purple passion Fruits were processed by the flash vacuum-expansion process. Volatile components were analyzed in Purees from steam-heated Fruits, steam-heated then vacuum-expanded Fruits and their aromatic liquors, and Fruit rind, in comparison with a reference single-strength juice. After steam heating, the Puree was enriched in esters arising from the rind. Steam-heated then vacuum-expanded Fruits yielded a Puree impoverished in volatiles due to evaporation of ≈10% of water. These volatile compounds were mostly recovered in aromatic liquors. Keywords: Purple passion Fruit Puree; flash vacuum-expansion process; volatile components; passion Fruit rind
Jeanmarc Brillouet - One of the best experts on this subject based on the ideXlab platform.
-
Preparation of Passion Fruit Puree by Flash Vacuum‐Expansion
Journal of Food Science, 2001Co-Authors: Pierre Brat, Max Reynes, Pierre Olivier Cogat, Didier Olle, Jeanmarc BrillouetAbstract:Purple passion Fruit were processed by flash vacuum-expansion in comparison with a single-strength juice. A Puree was obtained with about 50%/Fruit weight yield, which is 2-fold that obtained for the reference juice. Color and cell-wall polysaccharides of the products were analyzed, and their rheological properties were investigated. The red-purple Puree was enriched in anthocyanins and alcohol-insoluble residue. The Puree had higher consistency and viscosity, which xas related to its alcohol-insoluble residue and starch contents. Le procede de flash-detente (traitement par la vapeur a 85 °, puis passage sous vide a 3kPa, avec expansion du produit) est applique aux Fruits de la passion, dans le but d'obtenir un nouveau produit intermediaire. Une Puree est obtenue avec un rendement 2 fois superieur a celui du jus. La viscosite du produit et sa composition chimique et l'effet du process sur les parois cellulaires sont etudies.
-
preparation of passion Fruit Puree by flash vacuum expansion
Journal of Food Science, 2001Co-Authors: Pierre Brat, Max Reynes, Pierre Olivier Cogat, Didier Olle, Jeanmarc BrillouetAbstract:Purple passion Fruit were processed by flash vacuum-expansion in comparison with a single-strength juice. A Puree was obtained with about 50%/Fruit weight yield, which is 2-fold that obtained for the reference juice. Color and cell-wall polysaccharides of the products were analyzed, and their rheological properties were investigated. The red-purple Puree was enriched in anthocyanins and alcohol-insoluble residue. The Puree had higher consistency and viscosity, which xas related to its alcohol-insoluble residue and starch contents. Le procede de flash-detente (traitement par la vapeur a 85 °, puis passage sous vide a 3kPa, avec expansion du produit) est applique aux Fruits de la passion, dans le but d'obtenir un nouveau produit intermediaire. Une Puree est obtenue avec un rendement 2 fois superieur a celui du jus. La viscosite du produit et sa composition chimique et l'effet du process sur les parois cellulaires sont etudies.
-
free volatile components of passion Fruit Puree obtained by flash vacuum expansion
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Pierre Brat, Jeanmarc Brillouet, Max Reynes, Pierre Olivier Cogat, Didier OlleAbstract:Purple passion Fruits were processed by the flash vacuum-expansion process. Volatile components were analyzed in Purees from steam-heated Fruits, steam-heated then vacuum-expanded Fruits and their aromatic liquors, and Fruit rind, in comparison with a reference single-strength juice. After steam heating, the Puree was enriched in esters arising from the rind. Steam-heated then vacuum-expanded Fruits yielded a Puree impoverished in volatiles due to evaporation of ≈10% of water. These volatile compounds were mostly recovered in aromatic liquors. Keywords: Purple passion Fruit Puree; flash vacuum-expansion process; volatile components; passion Fruit rind
Mehraj Ahmad - One of the best experts on this subject based on the ideXlab platform.
-
influences of red pitaya Fruit Puree and gelling agents on the physico mechanical properties and quality changes of gummy confections
International Journal of Food Science and Technology, 2015Co-Authors: Norziah Mohd Hani, Siti Rashima Romli, Mehraj AhmadAbstract:Summary Gelatin (GGC) and high-methoxyl pectin (PGC)-based gummy confections incorporated with 20–25% (w/w) red pitaya Fruit Puree (RPFP; Hylocereus polyrhizus) were prepared at various ratios of gelling agent to water (gelatin:water ≈ 1:1, 1:1.5, 1:2; pectin:water ≈ 1:5, 1:7.5, 1:10). GGC and PGC showed higher antioxidant activity with increasing RPFP content. Hardness, gumminess and Young's moduli decreased significantly in GGC and PGC with increasing water content and RPFP, implying a marked decrease in rigidity and formation of flexible polymer gel networks. Descriptive sensory analysis deduced that RPFP could be used in making gummy candies with no adverse effect on the texture and overall acceptance. It was concluded that the incorporation of RPFP gave desirable texture, enhanced antioxidant activity and provided a natural vibrant red colour to the gummy confections.
-
original article influences of red pitaya Fruit Puree and gelling agents on the physico mechanical properties and quality changes of gummy confections
2015Co-Authors: Norziah Mohd Hani, Siti Rashima Romli, Mehraj AhmadAbstract:Summary Gelatin (GGC) and high-methoxyl pectin (PGC)-based gummy confections incorporated with 20–25% (w/w) red pitaya Fruit Puree (RPFP; Hylocereus polyrhizus) were prepared at various ratios of gelling agentto water (gelatin:water 1:1, 1:1.5, 1:2; pectin:water 1:5, 1:7.5, 1:10). GGC and PGC showed higherantioxidant activity with increasing RPFP content. Hardness, gumminess and Young’s moduli decreasedsignificantly in GGC and PGC with increasing water content and RPFP, implying a marked decrease inrigidity and formation of flexible polymer gel networks. Descriptive sensory analysis deduced that RPFPcould be used in making gummy candies with no adverse effect on the texture and overall acceptance. Itwas concluded that the incorporation of RPFP gave desirable texture, enhanced antioxidant activity andprovided a natural vibrant red colour to the gummy confections.Keywords Antioxidant activity, gelatin, gummy confections, pectin, pitaya Fruit, textural analysis. Introduction A gummy confection or confectionery gel consists ofhigh proportions of sucrose and glucose syrup (co-sol-utes), combined with gelling components such as starch,gelatin, or pectin along with food acid, flavourings andcolourings (Marfil et al., 2012). Among protein-basedgelling agents, gelatin has been used in manufacturingjelly confectionery due to its diverse functional proper-ties, especially its textural, gel-forming, foam-stabilisingand emulsifying properties (Louise et al., 2006). How-ever, gelatin obtained from bovine or porcine sources isundesirable to vegetarian population and certain ethnicgroups. Gelatin from aquatic sources has been recogni-sed to be free of viral or other infection or the risk ofcontamination with bovine spongiform encephalopathy(BSE) (Sadowska et al., 2003). Polysaccharide-basedgelling agents such as starch, pectin, agar, xanthan andcarrageenan have been widely used in jelly confectioneryand are often used in place of bovine gelatin. Pectin iswidely used in jams, jellies, frozen foods and morerecently in low-calorie foods as a fat and/or sugar repla-cer (Thakur et al., 1997). Pectins can be classified ashigh-methoxyl pectin (HMP) with degree of esterifica-tion (DE) > 50 or low-methoxyl pectin (LMP) withDE < 50 (Fishman et al., 2000). The DE affects thegelling properties of pectin. HMP forms gel in acidicmedia with the addition of different sugars such assucrose or glucose (Mishra et al., 2012). The gelation ofHMP takes place in conditions where electrostaticrepulsions and water activity (a
-
Influences of red pitaya Fruit Puree and gelling agents on the physico‐mechanical properties and quality changes of gummy confections
International Journal of Food Science and Technology, 2014Co-Authors: Norziah Mohd Hani, Siti Rashima Romli, Mehraj AhmadAbstract:Summary Gelatin (GGC) and high-methoxyl pectin (PGC)-based gummy confections incorporated with 20–25% (w/w) red pitaya Fruit Puree (RPFP; Hylocereus polyrhizus) were prepared at various ratios of gelling agent to water (gelatin:water ≈ 1:1, 1:1.5, 1:2; pectin:water ≈ 1:5, 1:7.5, 1:10). GGC and PGC showed higher antioxidant activity with increasing RPFP content. Hardness, gumminess and Young's moduli decreased significantly in GGC and PGC with increasing water content and RPFP, implying a marked decrease in rigidity and formation of flexible polymer gel networks. Descriptive sensory analysis deduced that RPFP could be used in making gummy candies with no adverse effect on the texture and overall acceptance. It was concluded that the incorporation of RPFP gave desirable texture, enhanced antioxidant activity and provided a natural vibrant red colour to the gummy confections.
