Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage.

Background: Fresh-cut products are ready-to-use goods which retain the fresh characteristics of raw produce. However, numerous factors restrict the quality and shelf-life of fresh-cut products. One of the most promising, convenient and safe technologies to preserve the quality and to prolong the shelf-life of fresh fruits and vegetables is the application of edible coatings.

Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking.

The aim of this study was to investigate the effects of different type of leavening agents (ammonium bicarbonate-A, cream of tartar-B, grape-based leavening agent-C, baking powder-D) on the structural (also after soaking), physico-chemical and other quality characteristics of biscuits made with the same formulation. The major changes observed between samples were related to their textural properties, volatile profile and sensory characteristics. The presence of ammonium bicarbonate in sample A, gave arise to a biscuit with the most homogeneous surface appearance, the less hard structure and highest fracturability and spread, that promoted their greater milk uptake during soaking.