Comparison of Supercritical CO-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot.

The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO-drying (scCO-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing ( = 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication.

Comparative evaluation of CO drying as an alternative drying technique of basil (Ocimum basilicum L.) - The effect on bioactive and sensory properties.

In this study the potential of employing CO drying as an alternative to conventional drying techniques of basil was evaluated, with the aim of preservation of native bioactive and sensory properties of basil. For that purpose, optimal CO processing conditions were established and compared to air-dried and freeze dried basil samples. The contents of bioactive compounds (polyphenols, chlorophylls, ascorbic acid) and antioxidant capacity were determined spectrophotometrically and using high performance liquid chromatography (HPLC-PDA) analysis.

Lipase-catalyzed ethanolysis of milk fat with a focus on short-chain fatty acid selectivity.

Mixtures of fatty acid ethyl esters were produced by lipase-catalyzed ethanolysis of milk fat triglycerides. Three commercial immobilized lipases (Lipozyme TL, Lipozyme RM, and Novozym 435) were tested in different reaction conditions with the aim of maximizing the conversion of the short-chain fatty acid fraction of milk fat to flavor ethyl esters. The influence of the reactants molar ratio was investigated, as well as three different reaction media, that is, hexane, CO(2)-expanded liquid (GXL), and the solvent-free mixture.

Effect of the spraying conditions and nozzle design on the shape and size distribution of particles obtained with supercritical fluid drying.

In the perspective of production of dry therapeutic protein formulations, spray drying of lysozyme (as a model protein) into supercritical carbon dioxide was studied. The effects of the nozzle (i.e.