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Keywords = puffed-rice snack

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25 pages, 2668 KiB  
Article
Evaluation of the Quality Characteristics and Development of a Puffed-Rice Snack Enriched with Honeybee (Apis mellifera L.) Drone Pupae Powder
by Woo-Hee Cho, Jung-Min Park, Eun-Ji Kim, Md. Mohibbullah and Jae-Suk Choi
Foods 2022, 11(11), 1599; https://doi.org/10.3390/foods11111599 - 28 May 2022
Cited by 7 | Viewed by 3795
Abstract
Edible insect ingredients have gained importance as environmental-friendly energy sources world-wide; the honeybee (Apis mellifera L.) drone pupae has gained prominence as a nutritional material. In this study, bee drone pupae were processed under different heating and drying conditions and incorporated into [...] Read more.
Edible insect ingredients have gained importance as environmental-friendly energy sources world-wide; the honeybee (Apis mellifera L.) drone pupae has gained prominence as a nutritional material. In this study, bee drone pupae were processed under different heating and drying conditions and incorporated into a puffed-rice snack with honey. The sensory, physicochemical, nutritional and microbial qualities of drone pupae powders were tested. The deep-fried and hot-air dried powder was selected; the values of 5.54% (powder) and 2.13% (honey) were obtained on optimization with honey by response surface methodology. Subsequently, the puffed-rice snack product enriched with drone pupae powder was stored at different temperatures for 180 days. The prepared product showed a higher content of proteins, fats, amino acids, and fatty acids compared to the control. The high content of a few minerals were maintained in the processed powder and the product, whereas heavy metals were not detected. The storage test indicated acceptable sensory qualities and safety results, considering important quality parameters. Thus, drone pupae powder and the developed product can be consumed as nutritional food materials; the quality characteristics can be improved through optimal processing. Full article
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9 pages, 217 KiB  
Article
Development and Application of an ICP-AES Method for the Determination of Nutrient and Toxic Elements in Savory Snack Products after Autoclave Dissolution
by Natalia Manousi and George A. Zachariadis
Separations 2020, 7(4), 66; https://doi.org/10.3390/separations7040066 - 26 Nov 2020
Cited by 28 | Viewed by 4151
Abstract
In this study, a method for the determination of trace elements in snacks using inductively coupled plasma–atomic emission spectrometry (ICP-AES) is presented. The examined elements were Pb, Ni, Cr, Cu, Mg, Zn, Fe, Al, Ba, Ca, Co, Mn and Cd. Under the optimized [...] Read more.
In this study, a method for the determination of trace elements in snacks using inductively coupled plasma–atomic emission spectrometry (ICP-AES) is presented. The examined elements were Pb, Ni, Cr, Cu, Mg, Zn, Fe, Al, Ba, Ca, Co, Mn and Cd. Under the optimized conditions, digestion of 300 mg of the snack samples was performed by the addition of 5 mL of nitric acid in a Teflon autoclave and by heating the obtained mixture at 120 °C for 75 min. In order to evaluate the efficiency of the proposed protocol, method linearity, accuracy precision, limits of detection (LODs) and limits of quantification (LOQs) were evaluated. The relative standard deviations (RSD%) for all elements were lower than 13.5%, demonstrating that the method offered good precision. The relative recoveries values (R%) ranged between 80–120%, demonstrating that the method offered good accuracy. The LODs for all the trace elements ranged between 0.18 and 3.75 μg g−1, while the LOQs ranged between 0.60 and 12.50 μg g−1. Finally, the proposed protocol was implemented for the analysis of a wide variety of savory snack samples including commercial snacks from corn, potato chips, popcorns, puffed rice cake and crackers. Full article
(This article belongs to the Special Issue Advances in Food and Biological Samples Analysis)
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