Product Development Technology

Soxhlet and accelerated solvent extraction, using propanol as a solvent, and supercritical CO 2 extraction methods presented statistically insignificant differences in the crude oil yield obtained from spent coffee grounds. Supercritical CO 2 extraction method was selected to recover the oil. The optimal extraction condition for a high crude oil yield, low acid value, percentage of free fatty acids, peroxide value and thiobarbituric acid reactive substances (TBARS) value, and high iodine and saponification values, was obtained simultaneously at 50°C, 200 bar and 2 h. Under this condition, the experimental data obtained, namely 12.14% oil yield, acid value 3.89 mg KOH/g oil, 2.11% free fatty acids, iodine value 90.70 g I 2 /g oil, saponification value 212.05 mg KOH/g oil, peroxide value 3.77 mEqO 2 /kg oil and TBARS value 0.76 mg malondialdehyde/kg oil, were reasonably close to the predicted values. Additionally, the oil from spent coffee grounds is a precious source of palmitic and

Soxhlet and accelerated solvent extraction, using propanol as a solvent, and supercritical CO 2 extraction methods presented statistically insignificant differences in the crude oil yield obtained from spent coffee grounds. Supercritical CO 2 extraction method was selected to recover the oil. The optimal extraction condition for a high crude oil yield, low acid value, percentage of free fatty acids, peroxide value and thiobarbituric acid reactive substances (TBARS) value, and high iodine and saponification values, was obtained simultaneously at 50°C, 200 bar and 2 h. Under this condition, the experimental data obtained, namely 12.14% oil yield, acid value 3.89 mg KOH/g oil, 2.11% free fatty acids, iodine value 90.70 g I 2 /g oil, saponification value 212.05 mg KOH/g oil, peroxide value 3.77 mEqO 2 /kg oil and TBARS value 0.76 mg malondialdehyde/kg oil, were reasonably close to the predicted values. Additionally, the oil from spent coffee grounds is a precious source of palmitic and

Health concerns associated with high sodium consumption have led to increased requirements for appropriate salt reduction techniques to create reduced-salt processed foods. The objective of this research was to develop a reduced-sodium instant rice porridge using multiple salt reduction strategies. The effects of partially substituting NaCl with 35% of soy sauce odor, potassium chloride (KCl), glycine, or KCl in combination with glycine (1:1) on consumer acceptance (9-point hedonic scale, n= 110) and some physicochemical properties (consistency, water activity, color, and proximate analysis) of this product were investigated using a completely randomized design. From the results, the most suitable formulation of a reduced-sodium instant rice porridge replaced 35% of the sodium with KCl in combination with glycine (1:1). This reduced-sodium product did not differ significantly (p>0.05) from the prototype formulation with scores for overall liking, color, overall flavor, saltiness, and viscosity at like slightly (

Soxhlet and accelerated solvent extraction, using propanol as a solvent, and supercritical CO 2 extraction methods presented statistically insignificant differences in the crude oil yield obtained from spent coffee grounds. Supercritical CO 2 extraction method was selected to recover the oil. The optimal extraction condition for a high crude oil yield, low acid value, percentage of free fatty acids, peroxide value and thiobarbituric acid reactive substances (TBARS) value, and high iodine and saponification values, was obtained simultaneously at 50°C, 200 bar and 2 h. Under this condition, the experimental data obtained, namely 12.14% oil yield, acid value 3.89 mg KOH/g oil, 2.11% free fatty acids, iodine value 90.70 g I 2 /g oil, saponification value 212.05 mg KOH/g oil, peroxide value 3.77 mEqO 2 /kg oil and TBARS value 0.76 mg malondialdehyde/kg oil, were reasonably close to the predicted values. Additionally, the oil from spent coffee grounds is a precious source of palmitic and

Soxhlet and accelerated solvent extraction, using propanol as a solvent, and supercritical CO 2 extraction methods presented statistically insignificant differences in the crude oil yield obtained from spent coffee grounds. Supercritical CO 2 extraction method was selected to recover the oil. The optimal extraction condition for a high crude oil yield, low acid value, percentage of free fatty acids, peroxide value and thiobarbituric acid reactive substances (TBARS) value, and high iodine and saponification values, was obtained simultaneously at 50°C, 200 bar and 2 h. Under this condition, the experimental data obtained, namely 12.14% oil yield, acid value 3.89 mg KOH/g oil, 2.11% free fatty acids, iodine value 90.70 g I 2 /g oil, saponification value 212.05 mg KOH/g oil, peroxide value 3.77 mEqO 2 /kg oil and TBARS value 0.76 mg malondialdehyde/kg oil, were reasonably close to the predicted values. Additionally, the oil from spent coffee grounds is a precious source of palmitic and

Active film from chitosan was developed by adding potassium sorbate or vanillin as antimicrobial agents. The addition of potassium sorbate in the film's formula resulted in less transparency, lower strength, water permeability, while increased flexibility and oxygen permeability. Addition of vanillin in film resulted in more yellow of film colour, lower film's strength and permeability. After that, all films were used to wrap around butter cake. The inhibitory effect of film against mould was studied using commercial stretch film as control. Mould was observed on cake wrapped by stretch film and chitosan film on day 4 and 7, respectively, while mould was not observed on cake wrapped by chitosan film containing potassium sorbate or vanillin during 8-day storage which agreed with the amount of mould enumeration on PDA. The quality of cake during storage at room temperature was also studied. Cake wrapped with film containing vanillin became more yellow. The sensory of all cake treatments were acceptable.

In this study, four extraction technologies for the extraction of anthocyanins (Acyns) from red rose petals (RRPs) were investigated and compared, including ultrasound-assisted extraction (UAE), reflux extraction, Soxhlet extraction, and marinated extraction. UAE was the most suitable for the extraction of Acyns from RRPs because of its high extraction efficiency and short extraction time. The results showed that the best conditions for UAE are an extraction solution of ethanol-0.1 N HCl (80 + 20, v/v), a solid-to-liquid ratio of 1:40 g/mL, a temperature of 30°C, and an extraction time of 15 min performed three times. Using such conditions, 320.4 mg Acyns/100 g RRPs was extracted. UAE was followed by two new difference spectrophotometric (DS) methods, which were developed for the fast and simple determination of Acyns in RRPs. Under the optimum experimental conditions, a linear response was observed for Acyns in the range of 12.5-62.5 µg/mL for the two proposed methods, with correlation coefficients (r) ranging from 0.9988 to 0.9995. The mean recovery values of Acyns for the DS methods were in the range of 99.8-101.5%, and the RSD was 0.5%. The respective LOD and the LOQ values were 1.4 and 4.8 for DS1 and 1.1 and 3.6 µg/mL for DS2. The stability of Acyns was also studied.

The rheological properties of mango puree were studied and measured using a controlled-stress/strain rheometer. Mango puree was prepared from naturally ripened mangoes. The rheological properties were pseudoplastic or shear thinning behavior. Mathematical models of Bingham, Power Law and Herschel-Bulkley model were used to predict the flow behavior. Root Mean Squared Error (RMSE), adjusted coefficient of determination (R 2 adj) and reduced chi-square (χ 2) were calculated in order to verify the models. The Power Law model was found to be the best model for describing the rheological properties of mango puree. A Central Composite Design (CCD) consisting of two-factors factorial with quadratic model was used for the process development of mango sheet. The factors were citric acid and refined sugar added. Subsequently, preheated mango puree was dried using temperature of 60°C with 0.5 m/s air velocity by tray dryer. A Response Surface Methodology (RSM) was used to optimize the amount of citric acid and sugar addition. Consequently, mango sheet was evaluated for sensory characteristics. It was found that consumers (n=50) most accepted mango sheet using 1.5 g of citric acid and 10 g of refined sugar. There was no relationship found between citric acid and sugar contents on colour, flavor, and texture acceptance (P>0.05). However, the relationship between citric acid and sugar contents on sourness, sweetness and overall acceptability were found (P≤0.05) with R 2 adj of 92.50, 34.13 and 71.61%, respectively.