Journal of Raw Materials to Processed Foods https://journalrpfoods.com/index.php/pub <p>The Journal of Raw Materials to Processed Foods is to provide rapid publication of originals, case reports, technical notes and invited-reviews, all of high quality. The RPFOODS Journal publishes articles encompassing all the areas of raw materials to processed foods.</p> en-US info@journalrpfoods.com (Onur Sevindik) info@journalrpfoods.com (Onur Sevindik) Mon, 22 Jan 2024 01:59:38 +0300 OJS 3.3.0.13 http://blogs.law.harvard.edu/tech/rss 60 Optimization of spray-drying process for tomato paste https://journalrpfoods.com/index.php/pub/article/view/57 <p>Response surface methodology was used to optimize spray-drying process for tomato paste with 10DE maltodextrin. Independent variables were: inlet air temperature (140–160 ºC) and feed low rate (350–600 mL h<sup>-1</sup>). Responses variables were powder yield, moisture, and total color difference. Inlet air temperature a positive effect on powder yield and total color differences and a negative effect on moisture content. Feed flow rate led to lower powder yield, but increased moisture content and total color differences. The best spray drying conditions to produce higher powder yield and lower moisture content and total color differences were inlet air temperature of 159 °C and feed flow rate of 350 mL h<sup>-1</sup>.</p> Jorge Pino, Daniela Cabrera-Roque, Yojhansel Aragüez-Fortes, Maria Amador-Valladares, José Rodríguez Copyright (c) 2024 Journal of Raw Materials to Processed Foods https://creativecommons.org/licenses/by/4.0 https://journalrpfoods.com/index.php/pub/article/view/57 Thu, 18 Jan 2024 00:00:00 +0300 The Effect of Different Culture and Stabilizer Use on the Physicochemical and Sensory Properties of Ice Cream https://journalrpfoods.com/index.php/pub/article/view/62 <p>This study examined the properties of buffalo milk yoghurt ice creams made with different starter cultures and stabilizers. The starter culture had a significant effect on acidity, pH, and sensorial properties of the samples. Ice creams made with an exopolysaccharide (EPS) producing culture were found to have better structure, taste and overall acceptability. The choice of stabilizer also had a significant impact on acidity, pH, and sensory properties. Ice creams made with sahlep as a stabilizer were rated higher in terms of taste, odour, and general acceptability. Overall, ice creams made with the combination of an EPS producing starter culture and sahlep stabilizer had the best sensory properties.</p> KURBAN YAŞAR, Ali YEYDEM Copyright (c) 2024 Journal of Raw Materials to Processed Foods https://creativecommons.org/licenses/by/4.0 https://journalrpfoods.com/index.php/pub/article/view/62 Thu, 18 Jan 2024 00:00:00 +0300 Characterization of water chestnut starch – xanthan gum complexes influenced by the addition of sucrose at different levels https://journalrpfoods.com/index.php/pub/article/view/59 <p>Water chestnut starch was extracted under alkaline conditions. It was investigated how the presence of sucrose affected the rheological, functional, and thermal characteristics of both native water chestnut starch (WCS) and the complex of xanthan gum and water chestnut starch (WCS/XG). The levels of sucrose used in the study varied from 10 to 30% due to the frequent concentration ranges employed in desserts prepared in eastern countries. Total polysaccharide concentration employed for the study was 5% (w/w, db) of water chestnut starch–xanthan gum dispersions (at mixing ratio of 9.7/0.3). It was found that swelling power, freeze thaw stability of both WCS and WCS/XG complex increased in the presence of sucrose at concentration below 30% while, water absorption was decreased significantly. All WCS samples showed a noticeable rise in paste viscosity when sucrose was added. The onset, peak, final temperature and enthalpy of gelatinization for all water chestnut starch/xanthan complexes and WCS dispersions with sucrose were found to be increased significantly with increase in level of sucrose addition.</p> Zubala Lutfi, Qudsiyah Kalim, Abeera Moin Copyright (c) 2024 Journal of Raw Materials to Processed Foods https://creativecommons.org/licenses/by/4.0 https://journalrpfoods.com/index.php/pub/article/view/59 Thu, 18 Jan 2024 00:00:00 +0300 Effect of pH and Brewing Methods on Volatile Nitrogenous Compounds in Turkish Coffee https://journalrpfoods.com/index.php/pub/article/view/63 <p>In this study, the changes in volatile nitrogenous compounds of Turkish coffee samples obtained using water with four different pH values (6.5, 7.5, 8.5, and 9.5) and three different brewing methods (cold brewing, traditional brewing, and machine brewing) were investigated. The extraction of volatile nitrogenous compounds was performed using the liquid-liquid extraction method. GC-MS technique was used for the quantification and identification of volatile nitrogenous compounds in Turkish coffee. These compounds were examined under three groups: pyrazines, pyrroles, and pyridines. In all samples of Turkish coffee obtained by all brewing methods, a total of 29 volatile nitrogenous compounds were identified, and it was found that 17 of them were pyrazines, 7 were pyrroles, and 5 were pyridines. The increase in pH values of the water used to obtain Turkish coffee generally increased the total amount of volatile nitrogenous compounds. Statistical analysis of the volatile nitrogenous compound data showed that both the change in pH value and the different brewing methods had a significant effect on Turkish coffee samples.</p> Kemal Sen, Fırat Can, Irmak Asi, Nadir Demirel Copyright (c) 2024 Journal of Raw Materials to Processed Foods https://creativecommons.org/licenses/by/4.0 https://journalrpfoods.com/index.php/pub/article/view/63 Fri, 12 Jan 2024 00:00:00 +0300 Application of ultrasound on meat tenderization: A review https://journalrpfoods.com/index.php/pub/article/view/61 <p>Recently, there has been a lot of interest in utilizing ultrasound to tenderize meat. Since it can disturb the microstructure of the muscle and activate the enzymes that soften meat, this approach may improve the tenderness of the meat. A&nbsp;summary of the main conclusions from a number of studies looking into how ultrasound affects meat tenderization is given in this review. The findings suggest that ultrasound has the potential to transform the meat processing sector and considerably increase the tenderness of meat. To get consistent and acceptable results for various meat varieties and cuts, it’s essential to maximize ultrasonic parameters such as frequency, intensity, and exposure time. The encouraging outcomes imply that ultrasound is a useful technique for raising consumer satisfaction and meat quality.</p> Ahmed Abdirahman Ahmed Copyright (c) 2024 Journal of Raw Materials to Processed Foods https://creativecommons.org/licenses/by/4.0 https://journalrpfoods.com/index.php/pub/article/view/61 Thu, 18 Jan 2024 00:00:00 +0300