☆ 4.5 Article

Development, characterization, and shelf life studies of phytonutrient-rich date bar from immature dates (Pheonix dactylifera L.)

BIOMASS CONVERSION AND BIOREFINERY (2022)

Related references

Note: Only part of the references are listed.

Article Food Science & Technology

Nutritional improvement of bhujia by incorporating colored bell peppers

Navpreet Kaur et al.

Summary: The present study aimed to improve the phytonutritional profile and antioxidant activity of a traditional snack called bhujia by incorporating bell pepper. Drying the bell peppers at 50 degrees C resulted in an increase in total phenols and retention of carotenoids and antioxidant activity. The optimized formulation of bhujia with bell pepper powder showed increased density, minerals, phytonutritional profile, and sensory attributes. Fourier-transform infrared spectroscopy analysis revealed the presence of various phytochemicals in the prepared products. Storage studies showed minimal changes in physicochemical parameters.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

Add to Collection

Article Energy & Fuels

Influence of different extraction techniques on the extraction of phytochemicals and antioxidant activities from Syzygium cumini (jamun) pomace using Taguchi orthogonal array design: a qualitative and quantitative approach

Navjot Kaur et al.

Summary: This study explored three different methods for extracting phytochemicals from Syzygium cumini pomace, and found that microwave-assisted extraction (MAE) had the best extraction efficiency. By optimizing the extraction conditions, the researchers obtained the optimal conditions for MAE and confirmed the presence of phytochemicals through qualitative and quantitative analysis using FTIR and HPLC. SEM analysis showed that MAE had better structural opening of the pomace compared to the other methods.

BIOMASS CONVERSION AND BIOREFINERY (2022)

Add to Collection

Article Food Science & Technology

Intermediate moisture kinnow bar from low grade kinnow mandarins: Phytonutritional profile, morphological characterization, and storage stability

Poonam Aggarwal et al.

Summary: This study utilized low grade kinnow to develop phytonutrient-rich fruit bars, showing high mineral and phytochemical content. The bars formulated with 4% pectin were selected for product development and had a shelf life of 4 months at room temperature and 6 months under refrigeration conditions.

FOOD BIOSCIENCE (2022)

Add to Collection

Article Food Science & Technology

Dehydration of date fruit (Pheonix dactylifera L.) for the production of natural sweet powder

Fayeza Hasan et al.

Summary: This study aimed to produce natural additive-free date fruit powder and determined the optimal drying temperature of 70 degrees Celsius for two date fruit varieties. Barakawi date powder outperformed Sukkari date powder in terms of water activity and clumping due to its lower initial moisture content. To overcome the clumping issue, the powders were compressed into tablets and cubes. The study also compared fine and coarse fractions of date fruit powders for various physical parameters.

NFS JOURNAL (2022)

Add to Collection

Review Agricultural Engineering

Date fruit processing waste and approaches to its valorization: A review

Sepideh Oladzad et al.

Summary: Dates are a traditional and economically valuable crop in the Middle East and North Africa, playing an essential role in people's daily diets. The waste generated from date fruit production and processing, such as Date press cake (DPC), can be valorized to produce products like volatile fatty acids and activated carbon. This review discusses the feasibility of using DPC as a green precursor for various chemical and biological processes.

BIORESOURCE TECHNOLOGY (2021)

Add to Collection

Article Food Science & Technology

Exploration of potato starches from non-commercial cultivars in ready to cook instant non cereal, non glutinous pudding mix

Rajdeep Singh et al.

Summary: This study explored different properties of potato starches from various cultivars and found that they have higher swelling power, solubility, and viscosities compared to corn starch. One specific potato starch, Kufri Pukhraj, was selected for making a non-cereal pudding mix due to its distinct pasting properties. The results showed that the non-cereal pudding mix using potato starch can be a potential replacement for corn starch in terms of quality and storage stability.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Review Biology

Total phenolic content in ripe date fruits (Phoenix dactylifera L.): A systematic review and meta-analysis

Nora Abdullah AlFaris et al.

Summary: The study evaluated the total phenolic content in ripe date fruits, finding them to possess high antioxidant activity due to their rich content of phenolic compounds. A total of 22 relevant studies were included in the review, which indicated that the antioxidant properties of ripe date fruits are mainly attributed to their potent total phenolic content.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2021)

Add to Collection

Article Food Science & Technology

A cost effective technology for isolation of potato starch and its utilization in formulation of ready to cook, non cereal, and non glutinous soup mix

Rajdeep Singh et al.

Summary: The study aimed at exploring a low-cost process for small-scale processing of potatoes for starch extraction, with significant variations observed in physicochemical, functional, and pasting properties of starch isolated from different potato cultivars.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

Add to Collection

Article Food Science & Technology

The effect of edible coatings on physical and chemical characteristics of fruit bars

Vildan Eyiz et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)

Add to Collection

Article Food Science & Technology

DEVELOPMENT OF FRUIT BAR USING SAPODILLA (MANILKARA ZAPOTA L.)

Rabeta Mohd Salleh et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Add to Collection

Article Food Science & Technology

Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf

Tasnim Farzana et al.

FOOD SCIENCE & NUTRITION (2017)

Add to Collection

Article Food Science & Technology

Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury

Sukhpreet Kaur et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Add to Collection

Article Food Science & Technology

Effect of Storage on the Physico-Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers

Anibal A. Concha-Meyer et al.

JOURNAL OF FOOD SCIENCE (2016)

Add to Collection

Article Food Science & Technology

Development of novel fruit bars by utilizing date paste

Ong Joo Parn et al.

FOOD BIOSCIENCE (2015)

Add to Collection

Review Food Science & Technology

Developments and Trends in Fruit Bar Production and Characterization

C. E. Orrego et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)

Add to Collection

Article Chemistry, Applied

Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam

Noureddine Touati et al.

FOOD CHEMISTRY (2014)

Add to Collection

Article Food Science & Technology

Effect of storage on antioxidant activity of freeze-dried potato peels

Amir Al-Weshahy et al.

FOOD RESEARCH INTERNATIONAL (2013)

Add to Collection

Article Food Science & Technology

Standardization of technology for preparation and storage of wild apricot fruit bar

Satish Kumar Sharma et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)

Add to Collection

Article Food Science & Technology

Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

Elena Sanchez-Zapata et al.

FOOD RESEARCH INTERNATIONAL (2011)

Add to Collection

Article Food Science & Technology

Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations

Chanchira Phimpharian et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)

Add to Collection

Article Food Science & Technology

Gold kiwifruit leather product development using Quality function deployment approach

Suteera Vatthanakul et al.

FOOD QUALITY AND PREFERENCE (2010)

Add to Collection

Article Food Science & Technology

Effect of processing of dates into date juice concentrate and appraisal of its quality characteristics

S. G. Kulkarni et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2010)

Add to Collection

Article Food Science & Technology

Effect of dehydration on the quality and storage stability of immature dates (Pheonix dactylifera)

S. G. Kulkarni et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

Add to Collection

Article Food Science & Technology

Effect of drying and storage time on the physico-chemical properties of mango leathers

Henriette M. C. Azeredo et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)

Add to Collection

Article Food Science & Technology

Antioxidant activity and quality of soy enriched apple bar

PR Agrahari et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2004)

Add to Collection

Article Food Science & Technology

Storage stability of guava fruit bar prepared using a new process

P Vijayanand et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)

Add to Collection

© Peeref 2019-2024. All rights reserved.