Cargando…

Effects of storage temperature and packaging material on physico-chemical, microbial and sensory properties and shelf life of extruded composite baby food flour

BACKGROUND: The storability and eventual quality of flour is influenced by the optimality of the storage conditions. The present study assessed the effect of storage temperature on extruded composite flour packed in different packages. METHODS: Oats, soybean, linseed and premix (sugar, salt, Moringa...

Descripción completa

Detalles Bibliográficos
Autores principales:	Forsido, Sirawdink Fikreyesus, Welelaw, Eyuel, Belachew, Tefera, Hensel, Oliver
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8099751/ https://www.ncbi.nlm.nih.gov/pubmed/33997380 http://dx.doi.org/10.1016/j.heliyon.2021.e06821

Ejemplares similares

Nutritional and sensory quality of composite extruded complementary food
por: Forsido, Sirawdink Fikreyesus, et al.
Publicado: (2019)

Complementary feeding practices, dietary diversity, and nutrient composition of complementary foods of children 6–24 months old in Jimma Zone, Southwest Ethiopia
por: Forsido, Sirawdink Fikreyesus, et al.
Publicado: (2019)

Maternal dietary practices, dietary diversity, and nutrient composition of diets of lactating mothers in Jimma Zone, Southwest Ethiopia
por: Forsido, Sirawdink Fikreyesus, et al.
Publicado: (2021)

Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia
por: Forsido, Sirawdink Fikreyesus, et al.
Publicado: (2020)

Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review
por: Teshome, Ejigayehu, et al.
Publicado: (2022)

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour
por: Bikila, Adugna Mosissa, et al.
Publicado: (2020)

Optimization of nutritional and sensory properties of fermented oat-based composite beverage
por: Alemayehu, Getaneh Firew, et al.
Publicado: (2022)

Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare)
por: Fikiru, Obse, et al.
Publicado: (2016)

Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia
por: Keyata, Ebisa Olika, et al.
Publicado: (2021)

Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures
por: Bikila, Adugna Mosissa, et al.
Publicado: (2021)

Nutritional composition of some wild edible plants consumed in Southwest Ethiopia
por: Yimer, Abebe, et al.
Publicado: (2023)

Assessment on post-harvest losses of tomato (Lycopersicon esculentem Mill.) in selected districts of East Shewa Zone of Ethiopia using a commodity system analysis methodology
por: Abera, Gezai, et al.
Publicado: (2020)

Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia
por: Keyata, Ebisa Olika, et al.
Publicado: (2021)

Free radical scavenging capacity, antibacterial activity and essential oil composition of turmeric (Curcuma domestica) varieties grown in Ethiopia
por: Kebede, Belay Haile, et al.
Publicado: (2021)

Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L.)
por: Keyata, Ebisa Olika, et al.
Publicado: (2021)

Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products
por: Alemayehu, Getaneh Firew, et al.
Publicado: (2023)

Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia
por: Ahmed, Ziad, et al.
Publicado: (2023)

Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina
por: Tańska, Małgorzata, et al.
Publicado: (2017)

Effect of acorn flour on the physico-chemical and sensory properties of biscuits
por: Pasqualone, Antonella, et al.
Publicado: (2019)

Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam
por: Bikila, Adugna Mosissa, et al.
Publicado: (2022)

Effect of beeswax and chitosan treatments on quality and shelf life of selected mango (Mangifera indica L.) cultivars
por: Eshetu, Abonesh, et al.
Publicado: (2019)

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge
por: Mezgebo, Kiros, et al.
Publicado: (2018)

Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: implications for nutrition and mineral bioavailability
por: Alemayehu, Getaneh Firew, et al.
Publicado: (2021)

Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours
por: Mba, Joy Chinenye, et al.
Publicado: (2023)

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks
por: Costantini, Michela, et al.
Publicado: (2021)

The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food
por: Chanadang, Sirichat, et al.
Publicado: (2016)

Effects of packaging and ripeness on plantain flour characteristics during storage
por: Honfo, Fernande G., et al.
Publicado: (2022)

Modified Atmosphere Packaging Maintains the Sensory and Nutritional Qualities of Post-harvest Baby Mustard During Low-Temperature Storage
por: Lin, Peixing, et al.
Publicado: (2021)

Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient
por: Garcia-Valle, Daniel E., et al.
Publicado: (2019)

Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates
por: Zhao, Yilin, et al.
Publicado: (2021)

Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties
por: Harastani, Rania, et al.
Publicado: (2021)

Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours
por: Okpala, Laura, et al.
Publicado: (2013)

Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
por: Arribas, Claudia, et al.
Publicado: (2019)

The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil
por: Sanmartin, Chiara, et al.
Publicado: (2018)

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
por: Proserpio, Cristina, et al.
Publicado: (2020)

Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit
por: Kaur Sidhu, Manwinder, et al.
Publicado: (2020)

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality
por: Pasqualone, Antonella, et al.
Publicado: (2022)

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types
por: Botella-Martínez, Carmen, et al.
Publicado: (2023)

Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12
por: Hemery, Youna M., et al.
Publicado: (2019)

Effects of preharvest applications of chemicals and storage conditions on the physico-chemical characteristics and shelf life of tomato (Solanum lycopersicum L.) fruit
por: Tagele, Aleminew, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_e2odk2i6ua0n0mf3mlbrs0bpfv