ABSTRACT
Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30-45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.
ABSTRACT
Chickpea (Cicer arietinum L.) is one of the oldest and most important pulse crops grown and consumed all over the world, especially in developing countries. Magnesium (Mg) and manganese (Mn) are essential plant nutrients in terms of human health and many health problems arise in their deficiencies. The objectives of this study were to characterize genetic variability in the seed Mg and Mn concentrations and identify single nucleotide polymorphism (SNP) markers associated with these traits in 107 Cicer reticulatum and 73C. arietinum genotypes, using a genome wide association study. The genotypes were grown in four environments, characterized for Mg and Mn concentrations, and genotyped with 121,841 SNP markers. The population showed three-fold and two-fold variation for the Mg and Mn concentrations, respectively. The population structure was identified using STRUCTURE software, which divided 180 genotypes into two (Kâ¯=â¯2) groups. Principal component analysis and neighbor joining tree analysis confirmed the results of STRUCTURE. A total of 4 and 16 consistent SNPs were detected for the Mg and Mn concentrations, respectively. The identified markers can be utilized in breeding of chickpea to increase Mg and Mn levels in order to improve human and livestock nutrition.
Subject(s)
Cicer/genetics , Magnesium/metabolism , Manganese/metabolism , Polymorphism, Single Nucleotide , Quantitative Trait Loci , Cicer/metabolism , Genes, Plant , Quantitative Trait, Heritable , Seeds/genetics , Seeds/metabolismABSTRACT
Purpose of this study was to develop prototype cooking equipment that can work at reduced pressure and to evaluate its performance for production of strawberry jam. The effect of vacuum cooking conditions on color soluble solid content, reducing sugars total sugars HMF and sensory properties were investigated. Also, the optimum vacuum cooking conditions for strawberry jam were optimized for Composite Rotatable Design. The optimum cooking temperature and time were determined targeting maximum soluble solid content and sensory attributes (consistency) and minimum Hue value and HMF content. The optimum vacuum cooking conditions determined were 74.4 °C temperature and 19.8 time. The soluble solid content strawberry jam made by vacuum process were similar to those prepared by traditional method. HMF contents of jams produced with vacuum cooking method were well within limit of standards.
