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Summary: Texture is a multi‐parameter attribute and one of the prime quality attributes of fried products. This study examined the influence of post‐frying holdings under a heat lamp on the texture of breaded fried chicken nuggets. Chicken nuggets were deep‐fat fried (2, 4, 6, and 8 min) in canola oil at 180 °C. The fried samples were kept under an infrared heat lamp for up to 1 h, and the textural characteristics were compared with samples not exposed to post‐frying holdings. Textural characteristics were analysed through mechanical‐acoustic approach. The mechanical‐acoustic parameters related to crispiness analysed included maximum force (Fmax, N), number of force peaks (NFP), the area under force‐deformation curves (AF, N.sec), sound pressure level (SPL, dB), number of sound peaks (AUX) and the area under the amplitude‐time plots (AS, dB.sec). The mechanical parameters (Fmax: 19.11–48.96 N; NFP: 5–40; AF: 43–135 N.sec) of chicken nuggets increased with frying time, and these attributes were decreased during post‐frying holding. Similarly, acoustic parameters (SPL: 64.75–90.67 dB; AUX: 180–795; AS: 63–98 dB.sec) of chicken nuggets increased with frying time, and these attributes were decreased during post‐frying holding. Considering the studied parameters, 6 min of frying was found as optimal frying time. However, the post‐frying infrared heat lamp treatment affected the mechanical textural parametres more than the acoustic parameters. Findings from this study will be useful to food industries in optimising textural retention during post‐frying heat lamp holdings of fried products. [ABSTRACT FROM AUTHOR]

Summary: Texture is a multi‐parameter attribute and one of the prime quality attributes of fried products. This study explored the nexus between microstructure and texture of fried breaded chicken nuggets. Chicken nuggets were deep‐fat fried (2, 4, 6, and 8 min) in canola oil at different frying temperature (170, 180, and 190 °C). Microstructure and texture of fried samples were assessed by scanning electron microscopy (SEM) and acoustic‐mechanical texture analyser, respectively. Maximum force (Fmax), number of force peaks (NFP), area under force‐deformation plots (FA), sound pressure level (SPL), number of sound peaks (AUX), and area under amplitude‐time curves (SA) were used to describe the textural parameters. Microstructural indices (porosity, number of pores, average pore area, polydispersity index, and average shape factor) were estimated from the SEM images. Results revealed that, both the frying time and temperature were positively correlated with the mechanical (Fmax: 25–55 N, NFP: 05–74 N, FA: 6500–15 000 N.sec) and acoustic (SPL: 88–97 dB, AUX: 650–810 dB, SA: 380–405 dB.sec) parameters. Frying time and temperature significantly (P < 0.05) impacted the formation of micropores in fried chicken nuggets. Crust microporosity showed strong positive correlations (r = 0.82) with the AUX value. The NFP, SPL, and SA of the fried nuggets were significantly (P < 0.05) impacted by the crust microporosity. Crust porosity (10–30%), number of pores (8–400), average pore area (10–4000 μm2), polydispersity index (0.05–0.2), and average shape factor (0.8–1.1) of fried nuggets were significantly (P < 0.05) influenced by both the frying time and temperature. Findings from this study would be useful in quality improvement and process monitoring including modelling of coated fried products. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the influence of hydrocolloid–flour mixtures on textural, structural, oil absorption and optical characteristics of batter‐coated fried meat. The batter coatings were formulated with corn, wheat and rice flours along with different hydrocolloids (methylcellulose, carboxyl methylcellulose, xanthan gum, locust bean gum, gum arabic). Textural and structural properties were assessed by acoustic‐mechanical and scanning electron microscopy, respectively. Results showed that the addition of hydrocolloids improved crispiness and reduced oil content in fried products. Comparative performances of the hydrocolloids in improving crispiness were in decreasing order as gum arabic > locust bean > xanthan gum > carboxyl methylcellulose > methylcellulose. Textural properties of the hydrocolloids were interwoven with the flour type, where corn flour demonstrating better crispiness than wheat and rice flours. The crispiness of hydrocolloids added batter increased up to seven times than the control samples. The hydrocolloids were found to significantly influence (P ≤ 0.05) the appearance of battered meat formulated with corn and wheat flours. Hydrocolloids showed prominent effect on wheat flour‐based batter in terms of average pore area, whereas highest impact on corn flour regarding the number of pores formed. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to get mechanistic insights on the evolution of major quality attributes of meat‐analogue (MA) based batter‐coated fried products. Wheat and rice flour‐based batter systems were used to coat a MA. The products were deep‐fried at 180°C for 4 min in canola oil and their post‐fry quality changes at room environment (RE, 25°C) and under IR‐heating (65 °C) were investigated. Results showed that in addition to moisture‐fat profile, batter coating substantially (P < 0.05) influenced the development of thermal, textural, colour and microstructural traits of MA. Post‐fry colour changes (ΔE value: 3.1 to 10.4) in MA‐based coated product continued under IR‐heating (65 °C). Evolution of the thermal, textural and colour attributes of MA‐based coated products were significantly (P < 0.05) influenced by the formulation of outer batter coatings. Moisture migration occurred from high moisture (ranged from 1.07 to 1.25 g g−1 dry matter) containing core to dry (moisture ranged from 0.15 to 0.59 g g−1 dry matter) crust region of MA‐based coated fried product, where the moisture migration was interlaced with batter formulations. Holding environment and duration substantially (P < 0.05) impacted the textural properties (hardness, brittleness and crispiness) of MA‐based coated fried product. Glass transition temperature (Tg) of coated fried products were ranged between −20.4 to −23.0 °C, that explains quality changes at RE and under IR‐heating. Scanning electron microscopic image analysis (surface openings: 5.7 to 27.31%; fractal dimension: 2.555 to 2.702) revealed the impact of surface microstructure and mass‐transfer modulated textural development in MA‐based coated products. FTIR spectroscopy revealed surface chemical profile in relation to colour evolution of MA‐based fried products. Principal component analysis outcome (PC1: 52.9.% and PC2: 25.8%) revealed varying extent of correlation between studied thermomechanical and physicochemical attributes. [ABSTRACT FROM AUTHOR]

Summary: Due to the sustainability aspects, the shift toward plant‐based foods has largely increased the global awareness of the potential role of legumes and pulses in nutritional diet over the past years. In favour of the versatile use of nutritionally rich lablab bean (Lablab purpureus L) seeds in food manufacturing industries, this study detailed the insights into the development of protein‐rich biscuits formulated with lablab bean seed powder linking with the drying kinetics of lablab bean seed. Results showed the higher drying rate for uncoated lablab bean seeds paste than the coated samples. Four samples of biscuit containing 0%, 5%, 10%, and 15% lablab bean seeds powder were formulated. The protein, crude fibre, and ash content of biscuits increased significantly (P < 0.05) up to 9.92% ± 0.12%, 1.84% ± 0.05%, and 1.39% ± 0.07%, respectively, with the addition of lablab bean seed powder. The spread ratio of biscuit decreased with the increase of bean seed powder concentration (%). Organoleptic analysis revealed that control and 5% bean seed powder added biscuit ranked similarly. The texture, colour, and flavour of formulated biscuits changed marginally after 5 months of storage. The standard plate count and total fungal count were also within the acceptable limit for the storage period of up to 5 months. [ABSTRACT FROM AUTHOR]

Summary: Phenolic compounds (PCs) have been finding increasing applications in functional foods, cosmetic, pharmaceutical and nutraceuticals due to their nutritional and antioxidant properties. Considering the drawbacks of conventional extraction methods, there is an ongoing challenge for researchers to develop green extractions (GE) of PCs in a sustainable and eco‐friendly way. A bibliometric study is a valuable tool to provide quantitative information for evaluating the scientific research activity based on the available published scientific literature. This bibliometric study aims for the first time to unravel the scientific exploration towards the GE of phenolics from plant by‐products, that is, leaves by focussing on scientific publications collected through the Web of Science database. Consequently, insights into the evaluation of publication trends, authors, countries, organisations, keywords, journals, publishers and citations in support of GE were established. The critical evaluation of the results showed an increase in research, during the last decade, on GE of PCs from leaves. The study also revealed Europe as the leader in terms of publications, citations, countries, organisations, as well as authors contributing to this research topic. Following the analysis, directions for future research have also been suggested. [ABSTRACT FROM AUTHOR]

In this study, insights into the effect of process parameters (temperature: 55, 60 and 65°C; thickness: 3, 5, and 8 mm; time: up to 5 hr) on drying (mechanical, solar) kinetics and sorption behavior of guava fruits (variety: local and hybrid) with a focus on the degradation of ascorbic acid (AA) were established for the first time to the best of existing knowledge. The experimental results showed the highest moisture diffusion coefficient and lower activation energy (Ea) of 0.000326 cm2/s and 9.62 kcal/g.mole, respectively for hybrid mature guava variety; whereas, the highest AA degradation rate (0.107 mg AA/hr) with lower Ea (4.3 kcal/g.mole) was obtained for local mature guava variety. Besides, a mixed‐mode solar dryer assisted with a fan seemed to be efficient for drying guava fruit in comparison to drying under direct sunlight. In terms of sorption behavior, both local and hybrid guava followed sigmoidal (type II) shape isotherm where the experimental data were well fitted with Brunauer–Emmett–Teller (BET) model. Practical application: The drying conditions to have dried guava (Psidium guajava L.) fruit with high ascorbic acid (AA) were investigated. The mathematical model was successfully applied to describe the drying kinetics and degradation of AA of guava fruit. Process parameters and methods influencing drying kinetics and AA degradation rate were detailed. BET model fits well to describe the sorption isotherms of dried guava fruit, in understanding its storage behavior. The information of this study would help in the drying process optimization of guava fruit, in order to make them available in the off‐seasons. [ABSTRACT FROM AUTHOR]