Effect of fortified calcium compounds from oyster shell on the quality of tapioca pearls.

Autor: Meeparn P; Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand., Aenglong C; Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand., Ratanasumawong S; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand., Klaypradit W; Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand. Electronic address: ffiswak@ku.ac.th., Kerdpiboon S; School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Sep 11; Vol. 463 (Pt 2), pp. 141252. Date of Electronic Publication: 2024 Sep 11.
DOI: 10.1016/j.foodchem.2024.141252
Abstrakt: This study aimed to determine the effect of calcium fortification from dried oyster shells (DOS) and calcined oyster shells (COS) at concentrations of 2, 4 and 6 %(w/w) on physical and chemical properties of tapioca pearls. The results showed that the optimal cooking time of TP-COS decreased compared to TP-DOS and TP (control). The TP-DOS and TP-COS exhibited a remaining calcium content ranging from 8.39 to 41.03 mg/g. During seven days of refrigerated storage, TP-COS showed delayed hardness along with decreases in both the enthalpy of gelatinization and retrogradation. The functional groups observed in TP-DOS and TP-COS showed varying intensities compared to TP. Morphology images depicted the distribution of DOS and COS within tapioca pearls, revealing that TP-DOS and TP-COS possessed a denser and more compact structure. The results suggest that COS fortification could improve the nutritional value and delay the change in the texture of tapioca pearls after storage.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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