Browsing by Subject "COOKING"

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  • Damerau, Annelie; Kakko, Tanja; Tian, Ye; Tuomasjukka, Saska; Sandell, Mari; Hopia, Anu; Yang, Baoru (2020)
    A promising way of processing Baltic herring, Clupea harengus membras, is turning the fish into boneless mince. However, Baltic herring is prone to lipid oxidation, which possesses a challenge for industrial applications. The aim of this work was to study the efficacy of press cakes from Finnish berries and a supercritical CO2 plant extract to limit lipid oxidation during frozen storage of Baltic herring mince and to determine the impact of these additions on consumer acceptance in a fish product. Peroxide value, formation of volatile oxidation products and loss of polyunsaturated fatty acids showed that the tested natural additives decreased oxidation to a greater or similar extent as conventional antioxidants during 10-month storage. While potential of berry press cakes and plant extracts as "green label antioxidants" was shown, consumer study indicated need for further research to reach both optimal antioxidative efficacy and sensory properties.
  • Ramos-Diaz, Jose Martin; Kantanen, Katja Annika; Edelmann, Minnamari; Suhonen, Heikki; Sontag-Strohm, Tuula; Jouppila, Kirsi; Piironen, Vieno (2022)
    A new generation of plant-based texturized meat analogues attempts to boost the consumption of dietary fiber. In the present study, oat fiber concentrate (OFC) and pea protein isolate (PPI) were combined (30:70; 50:50; 70:30) and processed with high-moisture extrusion (long cooling die temperature [LCDT]: 40, 60 and 80 °C; screw speed [SS]: 300, 400 and 500 rpm) to obtain meat-mimicking fibrous meat analogues (FMAs). The results showed that OFC reduced the structural strength (e.g., hardness, chewiness) of the FMAs, whereas LCDT strengthened the structure. Microtomography imaging revealed that FMAs containing more OFC presented smaller void thickness, thus reducing the FMAs' water holding capacity. An in-vitro gastrointestinal model showed that the extractability and viscosity of β-glucan were well preserved, particularly at low LCDT. Overall, it was possible to add substantial amounts of OFC (30–50%) to FMAs while maintaining fibrous meat-mimicking structures and retaining the oat fiber's viscous properties.
  • Wierzbicka, A.; Bohgard, M.; Pagels, J. H.; Dahl, A.; Löndahl, J.; Hussein, T.; Swietlicki, E.; Gudmundsson, A. (2015)
    For the assessment of personal exposure, information about the concentration of pollutants when people are in given indoor environments (occupancy time) are of prime importance. However this kind of data frequently is not reported. The aim of this study was to assess differences in particle characteristics between occupancy time and the total monitoring period, with the latter being the most frequently used averaging time in the published data. Seven indoor environments were selected in Sweden and Finland: an apartment, two houses, two schools, a supermarket, and a restaurant. They were assessed for particle number and mass concentrations and number size distributions. The measurements using a Scanning Mobility Particle Sizer and two photometers were conducted for seven consecutive days during winter in each location. Particle concentrations in residences and schools were, as expected, the highest during occupancy time. In the apartment average and median PM2.5 mass concentrations during the occupancy time were 29% and 17% higher, respectively compared to total monitoring period. In both schools, the average and medium values of the PM2.5 mass concentrations were on average higher during teaching hours compared to the total monitoring period by 16% and 32%, respectively. When it comes to particle number concentrations (PNC), in the apartment during occupancy, the average and median values were 33% and 58% higher, respectively than during the total monitoring period. In both houses and schools the average and median PNC were similar for the occupancy and total monitoring periods. General conclusions on the basis of measurements in the limited number of indoor environments cannot be drawn. However the results confirm a strong dependence on type and frequency of indoor activities that generate particles and site specificity. The results also indicate that the exclusion of data series during non-occupancy periods can improve the estimates of particle concentrations and characteristics suitable for exposure assessment, which is crucial for estimating health effects in epidemiological and toxicological studies. (C) 2014 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/3.0/).
  • Immonen, Mika; Chandrakusuma, Angga; Sibakov, Juhani; Poikelispaa, Minna; Sontag-Strohm, Tuula (2021)
    Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60-160 degrees C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170 degrees C. The protein-protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.