1
|
Archaina D, Pieniazek F, Messina V, Salvatori D, Schebor C. Different methods for textural evaluation of freeze-dried candies during storage. J Texture Stud 2023; 54:550-559. [PMID: 36918698 DOI: 10.1111/jtxs.12751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 03/09/2023] [Accepted: 03/10/2023] [Indexed: 03/16/2023]
Abstract
The textural changes during storage of two freeze-dried candies developed from blackcurrant fruits, unflavored yogurt, and different alternative sweeteners, one sweetened with honey/isomalt (HI) and another sweetened with isomalt/stevia (IS), were analyzed using three different methods (instrumental, sensory, and image analysis). Fresh candies were in the supercooled state and presented different structural and textural characteristics (HI: compact and homogeneous, and IS: porous and crunchy), with Fmax values of 139 ± 14 and 174 ± 16 N for HI and IS, respectively. After storage, the instrumental analysis showed approximately 60% average drop in Fmax and W values, in agreement with the decrease observed by sensory analysis in hardness, fracturability, and crispness. Image analysis showed an increase in parameters related to the homogeneity and the uniformity/smoothness for HI. Pearson's correlation coefficients analysis showed that there was a good correlation between the three techniques used, suggesting that the joint use of these methods could be performed for a better understanding of complex food texture.
Collapse
Affiliation(s)
- Diego Archaina
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Entre Ríos, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos-ICTAER (CONICET-UNER), Entre Ríos, Argentina
- CONICET, Buenos Aires, Argentina
| | - Facundo Pieniazek
- CONICET, Buenos Aires, Argentina
- Centro de Investigaciones Científicas y Técnicas para la Defensa (UNIDEF-CITEDEF-MINDEF), Buenos Aires, Argentina
| | - Valeria Messina
- CONICET, Buenos Aires, Argentina
- Centro de Investigaciones Científicas y Técnicas para la Defensa (UNIDEF-CITEDEF-MINDEF), Buenos Aires, Argentina
| | - Daniela Salvatori
- CONICET, Buenos Aires, Argentina
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas-PROBIEN (CONICET-UNCo), Neuquén, Argentina
| | - Carolina Schebor
- CONICET, Buenos Aires, Argentina
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos - ITAPROQ (CONICET-UBA), Buenos Aires, Argentina
| |
Collapse
|
2
|
Cambero MI, García de Fernando GD, Romero de Ávila MD, Remiro V, Capelo L, Segura J. Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes. Foods 2023; 12:2339. [PMID: 37372550 DOI: 10.3390/foods12122339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
The current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which has this legume as the main ingredient. Cocido is a two-course meal: a thin-noodle soup and a mix of chickpeas, several vegetables, and meat portions. The textural properties, sensory qualities, and rehydration kinetics of chickpeas of three Spanish varieties were investigated to select the most suitable cooking conditions to obtain freeze-dried chickpeas of easy rehydration whilst maintaining an adequate sensory quality for the preparation of the traditional dish. The sensory quality of various vegetables and meat portions, cooked under different conditions, was evaluated after freeze-drying and rehydration. It was possible to reproduce the sensory quality of the traditional dish after rehydration with water, heating to boiling in a microwave oven for 5 min, and resting for 10 min. Therefore, it is possible to commercialize complex dishes based on pulses and other cooked and freeze-dried ingredients as reconstituted meals with a wide nutrient profile. Nevertheless, additional research is required on the shelf life, together with other economic and marketing issues such as design of a proper packaging, that would allow consumption as a two-course meal.
Collapse
Affiliation(s)
- M Isabel Cambero
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Gonzalo Doroteo García de Fernando
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - M Dolores Romero de Ávila
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Víctor Remiro
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Luis Capelo
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - José Segura
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| |
Collapse
|
3
|
Gierz Ł, Przybył K. Texture analysis and artificial neural networks for identification of cereals-case study: wheat, barley and rape seeds. Sci Rep 2022; 12:19316. [PMID: 36369273 PMCID: PMC9652407 DOI: 10.1038/s41598-022-23838-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 11/07/2022] [Indexed: 11/13/2022] Open
Abstract
The scope of the research comprises an analysis and evaluation of samples of rape, barley and wheat seeds. The experiments were carried out using the author's original research object. The air flow velocities to transport seeds, were set at 15, 20 and 25 m s-1. A database consisting of images was created, which allowed to determine 3 classes of kernels on the basis of 6 research variants, including their transportation way via pipe and the speed of sowing. The process of creating neural models was based on multilayer perceptron networks (MLPN) in Statistica (machine learning). It should be added that the use of MLPN also allowed identification of rape seeds, wheat seeds and barley seeds transported via pipe II at 20 m s-1, for which the lowest RMS was 0.05 and the coefficient of classification accuracy was 0.94.
Collapse
Affiliation(s)
- Ł Gierz
- Institute of Machine Design, Faculty of Mechanical Engineering, Poznan University of Technology, ul. Piotrowo 3, 60-965, Poznan, Poland.
| | - K Przybył
- Department of Dairy and Process Engineering, Poznan University of Life Sciences, Food Sciences and Nutrition, Wojska Polskiego 31, 60-624, Poznan, Poland
| |
Collapse
|
4
|
Schouten MA, Fryganas C, Tappi S, Romani S, Fogliano V. The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
5
|
Przybył K, Koszela K, Adamski F, Samborska K, Walkowiak K, Polarczyk M. Deep and Machine Learning Using SEM, FTIR, and Texture Analysis to Detect Polysaccharide in Raspberry Powders. SENSORS (BASEL, SWITZERLAND) 2021; 21:5823. [PMID: 34502718 PMCID: PMC8434077 DOI: 10.3390/s21175823] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/16/2021] [Accepted: 08/24/2021] [Indexed: 11/27/2022]
Abstract
In the paper, an attempt was made to use methods of artificial neural networks (ANN) and Fourier transform infrared spectroscopy (FTIR) to identify raspberry powders that are different from each other in terms of the amount and the type of polysaccharide. Spectra in the absorbance function (FTIR) were prepared as well as training sets, taking into account the structure of microparticles acquired from microscopic images with Scanning Electron Microscopy (SEM). In addition to the above, Multi-Layer Perceptron Networks (MLPNs) with a set of texture descriptors (machine learning) and Convolution Neural Network (CNN) with bitmap (deep learning) were devised, which is an innovative attitude to solving this issue. The aim of the paper was to create MLPN and CNN neural models, which are characterized by a high efficiency of classification. It translates into recognizing microparticles (obtaining their homogeneity) of raspberry powders on the basis of the texture of the image pixel.
Collapse
Affiliation(s)
- Krzysztof Przybył
- Food Sciences and Nutrition, Department of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.P.); (F.A.)
| | - Krzysztof Koszela
- Department of Biosystems Engineering, Poznan University of Life Sciences, Wojska Polskiego 50, 60-625 Poznan, Poland
| | - Franciszek Adamski
- Food Sciences and Nutrition, Department of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.P.); (F.A.)
| | - Katarzyna Samborska
- Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland;
| | - Katarzyna Walkowiak
- Food Sciences and Nutrition, Department of Physics and Biophysics, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland;
| | - Mariusz Polarczyk
- Main Library and Scientific Information Centre, Poznan University of Life Sciences, Witosa 45, 61-693 Poznan, Poland;
| |
Collapse
|
6
|
Gierz Ł, Przybył K, Koszela K, Duda A, Ostrowicz W. The Use of Image Analysis to Detect Seed Contamination-A Case Study of Triticale. SENSORS (BASEL, SWITZERLAND) 2020; 21:E151. [PMID: 33383684 PMCID: PMC7795979 DOI: 10.3390/s21010151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/23/2020] [Accepted: 12/25/2020] [Indexed: 05/05/2023]
Abstract
Samples of triticale seeds of various qualities were assessed in the study. The seeds were obtained during experiments, reflecting the actual sowing conditions. The experiments were conducted on an original test facility designed by the authors of this study. The speed of the air (15, 20, 25 m/s) transporting seeds in the pneumatic conduit was adjusted to sowing. The resulting graphic database enabled the distinction of six classes of seeds according to their quality and sowing speed. The database was prepared to build training, validation and test sets. The neural model generation process was based on multi-layer perceptron networks (MLPN) and statistical (machine training). When the MLPN was used to identify contaminants in seeds sown at a speed of 15 m/s, the lowest RMS error of 0.052 was noted, whereas the classification correctness coefficient amounted to 0.99.
Collapse
Affiliation(s)
- Łukasz Gierz
- Institute of Machine Design, Faculty of Mechanical Engineering, Poznań University of Technology, Piotrowo 3, 60-965 Poznan, Poland; (Ł.G.); (W.O.)
| | - Krzysztof Przybył
- Department of Food Technology of Plant Origin, Faculty of Food Sciences and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.P.); (A.D.)
| | - Krzysztof Koszela
- Department of Biosystems Engineering, Poznan University of Life Sciences, Wojska Polskiego 50, 60-625 Poznan, Poland
| | - Adamina Duda
- Department of Food Technology of Plant Origin, Faculty of Food Sciences and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.P.); (A.D.)
| | - Witold Ostrowicz
- Institute of Machine Design, Faculty of Mechanical Engineering, Poznań University of Technology, Piotrowo 3, 60-965 Poznan, Poland; (Ł.G.); (W.O.)
| |
Collapse
|
7
|
Do DT, Singh J, Oey I, Singh H. Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.063] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|