Manjeet S. Chinnan

Gas and water vapor barrier properties of edible films from protein and cellulosic materials

Abstract Edible films were made from proteins (corn-zein and wheat gluten) and celluloses (methyl cellulose and hydroxypropyl cellulose), and tested for permeability of gases. Oxygen and carbon dioxide permeabilities of edible films were generally lower than those of plastic films. However, water vapor permeabilities of edible films were higher than those of plastic films. The concentration of plasticizer significantly affected the permeability of gases. The gas permeabilities, O 2 , CO 2 and water vapor, of cellulose films increased as the concentration of plasticizer increased. Addition of lipid (Myvacet 7-00 ™ ) in the hydroxypropyl cellulose (HPC) film decreased the gas permeability. Linear relationships were found between permeability of gases and film thickness in protein films.

Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch

Abstract Blends of tapioca, corn, Cereal Crisp® or Crisp Film® starch and partially defatted (10% fat) peanut flour (PDPF) with starch-to-PDPF at different ratios were extruded at 18, 20, and 22% moisture content [wet basis (wb)]to form directly puffed products. The extrudates were analyzed for their physical and chemical properties. The optimum conditions were determined using response surface methodology (RSM). The conditions which provided high expansion, low bulk density, and low shear strength of tapioca, corn, and Cereal Crisp® starch were 20–30% PDPF at 18–19% moisture content, 5–30% PDPF at 18–19% moisture content, and 10–35% PDPF at 18–22% moisture content, respectively. Crisp Film® combined with ≥30% PDPF did not expand except at 30% PDPF and 20% moisture content. Regardless of PDPF content, as amylose content of starch increased, the expansion ratio increased.

Tocopherol losses in peanut oil during pressure frying of marinated chicken strips coated with edible films

Abstract Tocopherol losses were observed in peanut oil used for frying both marinated and non-marinated chicken products. The largest losses were seen for γ-tocopherol followed by α-tocopherol and then β- and δ-tocopherols. γ-Tocopherol losses were significantly reduced when hydroxypropylmethylcellulose was applied either as a film or as a breading mix ingredient to pre-fried chicken strips that had been marinated in pickle juice. It is conjectured that the edible film material served as a hydrophilic barrier to migration of the pro-oxidant, acetic acid, from the product to the oil.

Particle size distribution in a heat-processed beverage prepared from roasted peanuts

Abstract Fractional filtration was used to measure particle size in peanut beverages which were either bottle-processed (2 min at 72 °C or 8 min at 111 °C) after homogenization (20.7 × 106 Pa at 72 °C) or kettle-pasteurized (2min at 72, 77 or 82 °C) before homogenization (20.7 × 106 Pa at 72, 77 or 82 °C). To prepare beverages, partially-defatted roasted peanuts were milled and wet-blended, slurries were filtered through screens with 34 μm mesh size, and filtrates were blended with sucrose, salt (sodium chloride) and stabilizer. After 14 days storage, beverages contained 99.8 to 99.9g/100g total solids with diameters

Consumer Acceptance of Bulgarian Peanut Butters Employing Central Location Testing (CLT)

Abstract Peanut butter and peanut butter based products, although flavorful and nutritious, are rarely found in Eastern European diets. To exploit marketing opportunities for peanut products in the region, consumer acceptance of smooth (PBS) and crunchy (PBCN) peanut butters was determined through central location tests (CLT) at an International Food Fair in Plovdiv, Bulgaria. Consumers (147) were asked to rate their feelings about the intensities of spreadability, overall flavor, and texture using a nine-point intensity scale. Just-about-right (JAR) scales were used to evaluate the same attributes and aroma. Overall acceptance was assessed using a nine-point hedonic scale. Descriptive statistics, the paired t-test and chi-square test were used to analyze the data. The cross tabulation indicated that all of the products tested were rated acceptable for consumers of all ages and income ranges. This information provides a basis for introducing peanut butter to the Bulgarian and Eastern European consumers, t...

Identifying Factors Affecting Consumption of Peanut Tahina in Bulgaria

Abstract A demand for snack foods has emerged as market-oriented reforms and privatization progresses in Bulgaria. Information is needed about consumer preferences to compete in the emerging market. This study identified socioeconomic and demographic characteristics influencing the consumption of peanut tahina, a unique product made of ground peanuts. An ordered probit model with sample selection showed that household income, education, age, and location significantly effected the decision to consume the product, but not the consumption intensity.