DOCSLIB.ORG

Effects of Ph on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems E.H

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effects of Ph on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems E.H JFS: Food Chemistry and Toxicology Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems E.H. AJANDOUZ, L.S. TCHIAKPE, F. DALLE ORE, A. BENAJIBA, AND A. PUIGSERVER ABSTRACT: The nonenzymatic browning reactions of fructose and fructose-lysine aqueous model systems were Food Chemistry and Toxicology investigated at 100 8C between pH 4.0 and pH 12.0 by measuring the loss of reactants and monitoring the pattern of UV-absorbance and brown color development. At all the pH values tested, the loss of fructose was lower in the presence than in the absence of lysine. And, in lysine-containing fructose solution, the sugar disappeared more rapidly than the amino acid. Lysine was moderately lost below pH 8.0. Caramelization of fructose, which accounted for more than 40% of total UV-absorbance and 10 to 36% of brown color development, may therefore lead to overestimating the Maillard reaction in foods. Keywords: Maillard reaction, caramelization, lysine, fructose Introduction (Ellingson and others 1954; Bobbio and The aim of this study was, there- HE MAILLARD REACTION, WHICH others 1981; Baxter 1995). It has also fore, to describe the kinetics of the Tlinks the carbonyl group of reduc- been reported that the browning of nonenzymatic browning reaction in ing carbohydrates and the amino group fructose solutions was either more or fructose solutions heated either alone of free amino acids as well as of lysyl less extensive than that of glucose, de- or in the presence of lysine at 100 8C at residues in proteins, may have either pending on the heating conditions initial pH values ranging from 4.0 to beneficial or detrimental effects. At ear- (Kato and others 1969; Buera and oth- 12.0. The extent of both the caramel- ly stages of the reaction, an improve- ers 1987; Wijewickreme and others ization and the Maillard reactions was ment of the functional properties of 1997). On the other hand, the influence compared at the initial, intermediate, proteins was generally observed (Handa of pH on the Maillard reaction of amino and final stages. The kinetic behavior and Kuroda 1999), and afterwards anti- acid-containing glucose or fructose of the nonenzymatic browning reac- oxidant compounds are formed (Monti model systems has been studied at dif- tions of fructose was also compared to and others 1999) as well as highly ap- ferent pH ranges and conditions of that of glucose under the same experi- preciated browned flavors (Ho 1996). temperature and concentration of reac- mental conditions (Ajandouz and However, loss of lysine and decrease in tants, namely pH 4-6 (Buera and others Puigserver 1999). protein digestibility may also occur 1987), pH 5-7 (Petriella and others (Friedman 1996), together with some 1985), pH 5.5-7.5 (Baxter 1995) and pH Materials and Methods antinutritive (Oste and others 1987; 6-12 (Ashoor and Zent 1984). It is worth O’Brien and others 1994), toxic (O’Brien mentioning here that only the Maillard Materials and Morrissey 1989) or mutagenic browning intensity was measured in L-lysine, D-fructose, L-a-amino-n- (Wang and others 1999) effects. The most of these studies. butyric acid and triethylamine (TEA) caramelization of sugars, which takes Very little attention has been paid so were purchased from Sigma Chemical place at the same time, also contributes far to the contribution of carameliza- Co. (St. Louis, Mo., U.S.A.). Phenyl- to nonenzymatic browning reactions. tion to the nonenzymatic browning re- isothiocyanate (PITC) and the standard In both the Maillard and caramelization actions of glucose or fructose, although mixture of amino acids were supplied reactions, highly UV-absorbing and col- studying the chemical reactions in- by Pierce Chemical Co. (St. Louis, Mo., orless compounds are formed at inter- volved in caramelization is a prerequi- U.S.A.). All the other chemicals used mediate stages, whereas the brown site for understanding the Maillard re- were of the purest commercially avail- polymers are formed at final stages action (Mauron 1981). It has, however, able grade. (Hodge 1953; Mauron 1981). been clearly established that the frag- The nonenzymatic browning reac- mentation of sugars occurs to a signifi- Heating procedure tion of fructose has not been as thor- cant extent at pH values below neutrali- An equimolar (0.05 M) mixture of oughly investigated as that of glucose, ty (O’Beirne 1986; Buera and others fructose and lysine (3 mL) was heated and it has usually been compared to the 1987) and increases considerably at in a 15-ml screw-sealed tubes for vari- latter. In several early studies (Maillard high pH values and temperatures, yield- ous periods of time in boiling water at 1912; Hodge 1953; Reynolds 1965), the ing colored N-free polymers (Myers various pH values. After 5, 15, 30, 60, 90, browning of fructose aqueous solutions and Howell 1992; Clarke and others and 120 min, the tubes were removed in the presence of amino acids in model 1997). The Maillard reaction in foods and immediately cooled in ice. Part of systems was found to take place more may then be overestimated and the em- the heated solution was used directly rapidly than that of glucose, although phasis placed on its detrimental rather for UV-absorbance, browning, and final the contrary was also reported to occur than its beneficial effects. pH measurements, while the rest was 926 JOURNAL OF FOOD SCIENCE—Vol. 66, No. 7, 2001 © 2001 Institute of Food Technologists Maillard and Caramelization Reaction Kinetics . stored at –20 8C for fructose and lysine intensity of the aqueous solutions con- well as in glucose solutions containing loss determinations. Fructose and taining fructose or fructose and lysine either lysine, or methionine or threo- lysine were separately heated under the were measured at room temperature at nine when heated to 100 8C at different same experimental conditions. The fol- 294 nm and 420 nm, respectively, using pH values (Ajandouz and Puigserver lowing buffers were used: 0.05 M sodi- a Beckman model DU 640 spectropho- 1999). In a number of studies in which um acetate adjusted to pH 4.0 with 1 M tometer (Beckman Instruments, Irwin, proteins were heated in the presence of acetic acid, 0.05 M sodium phosphate Calif., U.S.A.). When necessary, appro- reducing sugars at an intermediate adjusted to pH 6.0, pH 7.0 and pH 8.0 priate dilutions were made in order to moisture content and a wide range of using either monobasic or dibasic sodi- obtain an optical density of less than temperatures, a no-loss period was um phosphate, 0.05 M Tris-carbonate 1.5. found to occur when 50 to 75% of the adjusted to pH 9.0 with 1 M hydrochlo- All the experiments were carried out lysine was destroyed (Wolf and Thomp- ric acid, 0.05 M sodium carbonate-bi- in triplicate and the mean values (over- son 1977; Labuza and Saltmarch 1981). carbonate adjusted to pH 10.0 and pH all less than 10% standard deviation) The no-loss period might be due to 11.0 using either sodium carbonate or were used to draw up the kinetic plots. some limitation in the reactants or to sodium bicarbonate, and finally 0.05 M the release of amino groups at ad- sodium bicarbonate adjusted to pH Results and Discussion vanced stages of the Maillard reaction. 12.0 with 1 M sodium hydroxide. The decrease in pH throughout the Early stages in the browning heat treatment may also contribute to Fructose loss reactions the progressive lowering of the rates of The remaining nondegraded fruc- The initial stages in the nonenzymat- lysine loss. Under our experimental tose was monitored on high-perfor- ic browning reaction of the heated fruc- conditions, a pH drop of 0.25-3.8 units mance anion exchange-pulsed ampero- tose solutions, with or without lysine, and of 0.5 to 1.8 units occurred in fruc- metric detection equipment. Fructose was studied by measuring the extent of tose and fructose-lysine model systems Food Chemistry and Toxicology was eluted under isocratic conditions fructose and lysine degradation over after a 2-h heating period at starting pH from the CarboPac PA-100 (Dionex time. As expected, an increase in pH of values of 6.0 to 12.0, respectively. A Corp., Sunnyvale, Calif., U.S.A.) analyti- the heated solutions led to an increase more severe pH decrease has been re- cal anion exchange column (250 3 4 in the initial rate of degradation of both ported in unbuffered solutions of gly- mm) equipped with an IonPac AG4A- fructose and lysine (Figure 1). Lysine cine and glucose (Nicoli and others SC (Dionex Corp., Sunnyvale, Calif., degradation was already reduced at pH 1993). More attention should, therefore, U.S.A.) guard column (25 3 4 mm) con- 8.0, since it did not exceed 22% of the be paid to the pH decrease during non- nected to a gold working electrode cell. amino acid after 2 h of boiling, and only enzymatic browning reactions, espe- The eluent, a 5 mM sodium acetate so- 5% after 15 min as compared to higher cially at intermediate moisture content lution containing 0.1 M NaOH, was de- pH values (13 to 34% loss after 15 min and pH values below neutrality. livered at a rate of 1 mL.min–1 by a GP of heating at pH 9.0 to 12.0). Moreover, Studies on the Maillard reaction 40 Dionex gradient pump (Dionex lysine loss resulted almost completely, if placing emphasis on the degradation of Corp.,). The injection volume was deliv- not exclusively, from Maillard reaction, reducing sugars are not so numerous.
Load more

Recommended publications
  • Plant Phenolics: Bioavailability As a Key Determinant of Their Potential Health-Promoting Applications
    antioxidants Review Plant Phenolics: Bioavailability as a Key Determinant of Their Potential Health-Promoting Applications Patricia Cosme , Ana B. Rodríguez, Javier Espino * and María Garrido * Neuroimmunophysiology and Chrononutrition Research Group, Department of Physiology, Faculty of Science, University of Extremadura, 06006 Badajoz, Spain; [email protected] (P.C.); [email protected] (A.B.R.) * Correspondence: [email protected] (J.E.); [email protected] (M.G.); Tel.: +34-92-428-9796 (J.E. & M.G.) Received: 22 October 2020; Accepted: 7 December 2020; Published: 12 December 2020 Abstract: Phenolic compounds are secondary metabolites widely spread throughout the plant kingdom that can be categorized as flavonoids and non-flavonoids. Interest in phenolic compounds has dramatically increased during the last decade due to their biological effects and promising therapeutic applications. In this review, we discuss the importance of phenolic compounds’ bioavailability to accomplish their physiological functions, and highlight main factors affecting such parameter throughout metabolism of phenolics, from absorption to excretion. Besides, we give an updated overview of the health benefits of phenolic compounds, which are mainly linked to both their direct (e.g., free-radical scavenging ability) and indirect (e.g., by stimulating activity of antioxidant enzymes) antioxidant properties. Such antioxidant actions reportedly help them to prevent chronic and oxidative stress-related disorders such as cancer, cardiovascular and neurodegenerative diseases, among others. Last, we comment on development of cutting-edge delivery systems intended to improve bioavailability and enhance stability of phenolic compounds in the human body. Keywords: antioxidant activity; bioavailability; flavonoids; health benefits; phenolic compounds 1. Introduction Phenolic compounds are secondary metabolites widely spread throughout the plant kingdom with around 8000 different phenolic structures [1].
    [Show full text]
  • Oxidation in Foods and Beverages and Antioxidant Applications
    Oxidation in foods and beverages and antioxidant applications ß Woodhead Publishing Limited, 2010 Related titles: Oxidation in foods and beverages and antioxidant applications Volume 2 Management in different industry sectors (ISBN 978-1-84569-983-3) Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume concentrates on oxidation and its management in different industry sectors. Part I discusses animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. Part II reviews oxidation in plant-based foods and beverages, including edible oils, wine and fried products. The final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. Chemical deterioration and physical instability of foods and beverages (ISBN 978-1-84569-495-1) For a food product to be a success in the marketplace, it must be stable throughout its shelf-life. Changes due to food chemical deterioration and physical instability are not always recognised by food producers, who are more familiar with microbial spoilage, yet can be just as problematic. This book provides an authoritative review of key topics in this area. Chapters in Parts I and II focus on the chemical reactions and physical changes that negatively affect food quality. The remaining chapters outline the likely effects on different food products, for example baked goods, fruit and vegetables and beverages.
    [Show full text]
  • A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes
    Food and Bioprocess Technology https://doi.org/10.1007/s11947-018-2097-2 ORIGINAL PAPER A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes Jungang Wang1 & Juming Tang1 & Frank Liu1 & Stewart Bohnet1 Received: 10 August 2017 /Accepted: 15 March 2018 # Springer Science+Business Media, LLC, part of Springer Nature 2018 Abstract New chemical marker-model food systems with D-ribose and NaOH precursors as color indicators and gellan gels as chemical marker carrier were explored for the assessment of the heating pattern of in packaged foods processed in microwave-assisted pasteurization system (MAPS). In determining appropriate precursor concentrations, a solution of 2% (w/w) D-ribose and 60 mM NaOH was heated at 60–90 °C for 0–20 min. The solution absorbance at 420 nm increased linearly, while the color parameters L* decreased linearly with heating time at all processing temperatures. In storage, the produced brown color was stable at 4 and 22 °C within 7 days. The new chemical marker-model foods were prepared by mixing 2% (w/w) D-ribose and 60 mM NaOH with 1% (w/v) low-acyl gellan gum and 20 mM CaCl2·2H2O solution. The dielectric constant of the model food samples decreased with the addition of sucrose, and the loss factors increased with the addition of salt. After processing in the pilot MAPS, the heating pattern and cold and hot spots in the new chemical marker-model food system could be clearly recognized and precisely located through a computer vision method. This is the first time that the caramelization reaction was used as a time-temperature indicator in gellan gel model food.
    [Show full text]
  • Unravel Browning Mechanism in Making Kue Delapan Jam
    International Food Research Journal 24(1): 310-317 (February 2017) Journal homepage: http://www.ifrj.upm.edu.my Unravel browning mechanism in making kue delapan jam 1*Agustini, S., 2Priyanto, G., 2Hamzah, B., 2Santoso, B. and 2Pambayun, R. 1Palembang Institute for Industrial Research and Standardization, Jalan Perindustrian 2 nomor 12 Sukarami Palembang, Indonesia 30152 2Department of Agricultural Technology, College of Agriculture, Sriwijaya University, Jl. Padang Selasa Nomor 524 Bukit Besar Palembang, Indonesia 30139 Article history Abstract Received: 14 September 2015 This research intended to study browning reaction mechanism in making kue delapan jam Received in revised form: and its implication on nutritional value. Browning reaction among substance exist in raw 8 March 2016 material during processing influence the sensories quality and color of cake significantly. Accepted: 14 March 2016 The study was based on the theoretical approaches relate to browning reaction, taking into account the experimental test, material balance, and the available information. The reaction pathway (Maillard reaction, caramelization, lipid oxidation) was determined by the changes Keywords in concentration of raw material (dough) and selected observable chemical marker according to their ability to indentify reaction stages. Research applied completely randomized design Browning with steaming time as a treatment (0 h, and 8 hours) with 3 replications. Reaction pathway Kue delapan jam Reaction mechanism determined by observing changes of sucrose, lactose, glucose, fructose, hidroxy methyl furfural, Steaming acetic acid, formic acid, amino acid and fatty acid between the dough and the cake. Test results showed that there were no significant changes in sucrose concentration. No fructose, glucose, acetic acid, formic acid, and hidroxy methyl furfural indentified both in the dough and the cake.
    [Show full text]
  • The Role of Ingredients and Processing Conditions on Marinade
    THE ROLE OF INGREDIENTS AND PROCESSING CONDITIONS ON MARINADE PENETRATION, RETENTION AND COLOR DEFECTS IN COOKED MARINATED CHICKEN BREAST MEAT by EDWIN YPARRAGUIRRE PALANG (Under the Direction of Romeo T. Toledo) ABSTRACT Marination by vacuum tumbling is commonly practiced in the meat industry; however, the optimal temperature of the process to maximize marinade absorption and retention is yet to be defined. Furthermore, the role of marinade functional ingredients and pH of the marinade in alleviating problems with pink color in cooked meat and water retention during cooking is yet to be elucidated. For denaturation model study, myoglobin pigments from chicken gizzards were extracted. Observed results from the model study were validated in whole muscle and comminuted chicken meat. In addition, temperature of vacuum tumbling operation was optimized with respect to marinade pick-up, cook yield and expressible moisture. Also, trivalent Eu+3 was used to trace the penetration of marinade in chicken breast meat. Results showed that increasing concentration of salt and pH in marinade increased the persistence of the pink color in cooked meat. Furthermore, degree of denaturation of myoglobin pigments was not a determining factor for cooked meat color under the condition of higher ORP values in meat products. On the other hand, temperature of marination was found to be a significant factor in marinade penetration and retention in a vacuum tumbling process. Higher marination temperature promoted deeper penetration of marinade in the meat as traced by trivalent Eu+3. Consequently, marinade pick-up was found at higher temperature. However, cook yield was found highest when marination process was initially at a higher temperature followed by lowering to near refrigeration temperature.
    [Show full text]
  • Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts Patience C
    Patience C. Obinna-Echem et al., IJFNR, 2019; 2:18 Research Article IJFNR (2019) 2:18 International Journal of Food and Nutrition Research (ISSN:2572-8784) Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts Patience C. Obinna-Echem1*, Nkechi J.T, Emelike1 and Justin M. Udoso1,2 1Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworokwo, Port Harcourt, Rivers State Nigeria; 2NAFDAC Office, Federal Secretariat Complex, Aba Road, Port Harcourt, Rivers State. Nigeria ABSTRACT The proximate, mineral and sensory properties of pasteurised Keywords: and unpasteurised fresh and dry yellow tiger nuts and their milk Tiger nut, milk, pasteurisation, extract were evaluated. Milk from samples of fresh and dry tiger proximate composition, mineral, nuts were extracted separately by wet milling and expression sensory properties. before pasteurisation. The moisture, protein, fat, ash, crude fibre, carbohydrate and energy content of the tiger nuts varied from 14.36 - *Correspondence to Author: 47.98%, 5.54 – 6.85%, 1.31 – 1.97%, 5.28 – 4.60%, 26.09 - 24.60%, Patience C. Obinna-Echem and 296.72 – 434.00 KJ/g respectively. The total sugar content Department of Food Science and was 9.82 - 11.85% for pasteurised tiger nuts and 10.09 - 12.64% for Technology, Rivers State University, unpasteurised nuts while reducing sugar ranged from 3.06 - 4.82 and Nkpolu-Oroworokwo, P.M.B 5080. 3.67 - 5.01% respectively, for pasteurised and unpasteurised tiger nuts. Cu, Fe, Zn, Ca, Mg and K content ranged from 0.09 - 0.13, 11.00 Port Harcourt, Rivers State, Nigeria - 13.74, 0.05 - 0.06, 1692.94 - 1921.99, 265.12 - 794.57 and 1048.34 - 1181.67 mg/100g respectively.
    [Show full text]
  • The Role of Lipids in Nonenzymatic Browning
    Grasas y Aceites 35 Vol. 51. Fasc. 1-2 (2000), 35-49 The role of lipids in nonenzymatic browning By Francisco J. Hidalgo and Rosario Zamora Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain RESUMEN 1. INTRODUCTION El papel de los lípidos en el pardeamiento no enzimático When we select foods and when we eat, we En este trabajo se hace una revisión del papel de los lípidos en use all of our physical senses, including sight, el pardeamiento no enzimático de alimentos mediante el estudio de touch, smell, taste, and even hearing. These las reacciones proteína/lípido oxidado en comparación con otras senses allow us to determine food quality, which reacciones donde ocurre también este oscurecimiento: la reacción de Maillard, el pardeamiento producido por el ácido ascórbico, y las can be divided into three main categories: reacciones de las quinonas con los grupos amino. Los appearance, textural and flavor factors (Francis, mecanismos propuestos para estas reacciones de producción de 1999; Ghorpade et al. 1995; Potter and Hotchkiss, color y fluorescencia, así como la formación de melanoidinas, 1995). Appearance factors include such things as lipofuscinas y productos coloreados de bajo peso molecular son size, shape, wholeness, different forms of discutidos de forma comparada, concluyendo que el papel de los lípidos en estas reacciones no parece ser muy diferente del papel damage, gloss, transparency, color, and de los carbohidratos en el Maillard o de los fenoles en el par- consistency. Textural factors include handfeel and deamiento enzimático. Estas reacciones carbonil-amino parecen mouthfeel of firmness, softness, juiciness, ser un grupo de reacciones secundarias que ocurren de forma chewiness, grittiness.
    [Show full text]
  • Cleo Coyle's Coffee Ribs
    Cleo Coyle’s Coffee Ribs Photos and text (c) by Alice Alfonsi who writes The Coffeehouse Mysteries as Cleo Coyle with her husband, Marc Cerasini. Coffee? Yes! A quick bath in a few cups of brewed coffee is our secret to making the most amazingly juicy, tender, and flavorful ribs. Why? Most marinades contain some sort of acid—vinegar, lemon or other fruit juice, even alcohol. But too much acid makes meat mushy. (Likewise boiling ribs robs them of flavor and destroys good texture.) But coffee contains just enough acidity to help the tenderizing process, yet preserve the meat’s moistness and texture. There are two more ingredients that help to create spectacular ribs. One is salt. It’s not only a flavor enhancer, it also breaks down the connective tissues, which creates tenderness. Sugar is the final ingredient that helps to evenly brown and caramelize the surface without drying it. Putting it all together, here is our quick and easy, one pan marinade for making heavenly pork ribs. ~ Cleo INGREDIENTS: 2 – 4 pounds pork ribs (baby back or spare ribs) 2 – 3 teaspoons coarsely ground sea salt or Kosher salt 1 teaspoon white pepper 2 – 3 cups (or so) brewed coffee, cooled 1 cup (or so) BBQ sauce* with at least one key ingredient (*see below) *KEY INGREDIENT: Your barbeque sauce will provide the third secret to great ribs—some form of sugar, which promotes the caramelization of the meat’s surface. So look for a BBQ sauce that contains one of the following: sugar, brown sugar, molasses, corn syrup, or honey.
    [Show full text]
  • Relevance of Physical Properties in the Stability of Plant-Based Food Products
    Indian Journal of Experimental Biology Vol. 51, November 2013, pp. 895-904 Review Article Relevance of physical properties in the stability of plant-based food products Elena Venir* & Enrico Maltini Department of Food Science, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy Plant tissues are composed of a watery solution of low molecular weight species, mainly sugars, salts and organic acids, and of high molecular weight hydrocolloids, contained in a water insoluble matrix of macromolecules, mostly carbohydrates. All these constituents interact with water, thus reducing its thermodynamic vapour pressure (aw), with small molecules interacting through polar binding, and large biopolymers through surface and capillary effects. Similarly, some constituents will greatly affect kinetic glass transition temperatures (Tg), while others will not. As regards stability, while microbial and chemical changes are mainly related to aw, structure-related changes such as collapse are dependent on the glass transition temperature, Tg. In simple systems such as juices, both thermodynamic and kinetic approaches, employed respectively for high and low moisture systems, have predictive ability, which can be unified in the concept of “critical aw”. However, in complex, multidomain, multiphase systems, such as vegetables and fruits, where insoluble polymeric phases are present, hydrocolloids such as soluble pectins will only slightly affect Tg and aw, but significantly increase the macro viscosity of the soluble fraction, thereby reducing the tendency to collapse. In such cases the use of Tg as a predictive tool must be considered with care. The interrelationships among these aspects are discussed in detail below. Keywords: Glass transition, Plant food, Stability, Water activity Food stability is influenced by chemical, physical and hydrocolloids4.
    [Show full text]
  • Recipes and Charts for Unlimited Possibilities Table of Contents
    Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit. PRESSUREPRESSURE COOKER COOKER PRO8-QUART STAINLESS The PRO pressure cooker that crisps. 45+ mouthwatering recipes and charts for unlimited possibilities Table of Contents Pressure Lid 2 Crisping Lid 3 The Art of TenderCrisp™ Technology 4 Pressure, meet Crisp TenderCrisp 101 6 What you’re about to experience is a way of cooking Choose Your Own TenderCrisp Adventure 16 that’s never been done before. TenderCrisp™ Technology TenderCrisp Frozen to Crispy 18 allows you to harness the speed of pressure cooking TenderCrisp Apps & Entrees 21 to quickly cook ingredients, then the revolutionary TenderCrisp 360 Meals 28 crisping lid gives your meals a crispy, golden finish TenderCrisp One-Pot Wonders 39 that other pressure cookers can only dream of. Everyday Basics 54 Cooking Charts 66 Pressure Lid Pressure Lid Crisping Lid Crisping Lid With this lid on, the Foodi® pressure cooker is the Start or finish recipes by dropping this top to unleash ultimate pressure cooker. Transform the toughest super-hot, rapid-moving air around your food to crisp ingredients into tender, juicy, and flavorful meals and caramelize to golden-brown perfection. in an instant. PRESSURE COOK STEAM SLOW COOK AIR CRISP BAKE/ROAST Pressurized steam infuses Steam infuses moisture, Cook low and slow to create Want that crispy, golden, texture without Don’t waste time waiting for your oven moisture into ingredients seals in flavor, and your favorite chilis and stews. all the fat and oil? Air Crisping is for you. to preheat. Make your favorite casseroles and quickly cooks them maintains the texture and roasted veggies in way less time.
    [Show full text]
  • Determination of Polyphenol Oxidase (Ppo) Activity
    DETERMINATION OF POLYPHENOL OXIDASE (PPO) ACTIVITY, ANTHOCYANIN CONTENTS AND THE PHYTONUTRIENT CHANGES IN BLUEBERRY JUICE AS INFLUENCED BY DIFFERENT PROCESSING METHODS By Jelena Stojanovic A Dissertation Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Food Science and Technology in the Department of Food Science, Nutrition and Health Promotion Mississippi State, Mississippi August 2008 DETERMINATION OF POLYPHENOL OXIDASE (PPO) ACTIVITY, ANTHOCYANIN CONTENTS AND THE PHYTONUTRIENT CHANGES IN BLUEBERRY JUICE AS INFLUENCED BY DIFFERENT PROCESSING METHODS By Jelena Stojanovic Approved: _________________________________ _________________________________ Juan L. Silva Din-Pow Ma Professor of Food Science, Nutrition and Professor of Biochemistry and Health Promotion (Director of Dissertation Molecular Biology and Graduate Coordinator) (Minor Professor and Minor Graduate Coordinator) _________________________________ _________________________________ M. Wes Schilling Frank B. Matta Associate Professor of Food Science, Professor of Plant and Soil Sciences Nutrition and Health Promotion (Committee Member) (Committee Member) _________________________________ _________________________________ Charles H. White Melissa Mixon Professor Emeritus of Food Science, Interim Dean of the College of Nutrition and Health Promotion Agriculture and Life Sciences (Committee Member) Name: Jelena Stojanovic Date of Degree: August 9, 2008 Institution: Mississippi State University Major Field: Food Science and Technology Major Professor: Dr. Juan L. Silva Title of Study: DETERMINATION OF POLYPHENOL OXIDASE (PPO) ACTIVITY, ANTHOCYANIN CONTENTS AND THE PHYTONUTRIENT CHANGES IN BLUEBERRY JUICE AS INFLUENCED BY DEFFERENT PROCESSING TREATMENTS Pages in Study: 177 Candidate for Degree of Doctor of Philosophy Inhibition of blueberry PPO activity by sodium benzoate, potassium sorbate and potassium metabisulfite and their influence on degradation of individual anthocyanins in an extract was studied.
    [Show full text]
  • Thermal Behavior Characterization of a Sugar-Based Model System and Commercial Confections Across the Stages of Sugar Cooking
    THERMAL BEHAVIOR CHARACTERIZATION OF A SUGAR-BASED MODEL SYSTEM AND COMMERCIAL CONFECTIONS ACROSS THE STAGES OF SUGAR COOKING BY MELISSA WANG THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2017 Urbana, Illinois Adviser: Professor Shelly J. Schmidt Abstract The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature.
    [Show full text]