This study focuses on predicting and optimizing the quality parameters of cookies enriched with dehydrated peach through the application of Support Vector Machine (SVM) and Artificial Neural Network ...(ANN) models. The purpose of the study is to employ advanced machine learning techniques to understand the intricate relationships between input parameters, such as the presence of dehydrated peach and treatment methods (lyophilization and lyophilization with osmotic pretreatment), and output variables representing various quality aspects of cookies. For each of the 32 outputs, including the parameters of the basic chemical compositions of the cookie samples, selected mineral contents, moisture contents, baking characteristics, color properties, sensorial attributes, and antioxidant properties, separate models were constructed using SVMs and ANNs. Results showcase the efficiency of ANN models in predicting a diverse set of quality parameters with r
up to 1.000, with SVM models exhibiting slightly higher coefficients of determination for specific variables with r
reaching 0.981. The sensitivity analysis underscores the pivotal role of dehydrated peach and the positive influence of osmotic pretreatment on specific compositional attributes. Utilizing established Artificial Neural Network models, multi-objective optimization was conducted, revealing optimal formulation and factor values in cookie quality optimization. The optimal quantity of lyophilized peach with osmotic pretreatment for the cookie formulation was identified as 15%.
Osmotic drying of celery leaves was studied in two osmotic solutions (ternary aqueous solution and sugar beet molasses), at three temperatures (20, 35, and 50?C), and diverse immersion periods (1, 3, ...and 5 hours). The aim was to examine the influence of the used hypertonic agent, temperature and immersion time on antioxidant capacity (AOC) and color characteristics of the samples. The AOC of celery leaves was assessed by the spectrophotometric assays (ABTS, FRAP, and DPPH), as well as two direct current polarographic assays, hydroxo perhydroxo mercury (II) complex assay based on the decrease of anodic current of hydroxo perhydroxo mercury (II) complex and mercury reduction antioxidant power assay based on the decrease of a cathodic current of Hg (II) reduction. Total phenolic content was determined by Folin-Ciocalteu assay. The relative antioxidant capacity index, calculated by assigning equal weight to all applied assays was used to achieve a more comprehensive comparison between analyzed samples, as well as applied assays.The obtained results indicated decreases in the AOC of celery leaves during the osmotic treatment in ternary solution, while the AOC was increased in sugar beet molasses solution. According to relative antioxidant capacity index evaluation the most convenient process parameters were temperature of 35 ?C and immersion time of 5 hours.
In this research series, several sugar beet molasses of different osmolalities were inoculated with a mix of the following microorganisms, Escherichia coli, Salmonella spp. and Listeria ...monocytogenes, to develop mathematical models and correlations of the effect of different levels of osmolality and different exposure time to the viability of the selected microorganisms. The respective enumerations of Escherichia coli, Salmonella spp., Listeria monocytogenes, Enterobacteriaceae, and total plate count were conducted on inoculated molasses samples of different osmolalities (from 5500 to 7000 mmol/kg) and at different exposure times (from 0 to 5 h). The results showed that by increasing molasses osmolalities, all the selected microorganisms’ exposure time viability measures statistically decreased significantly. Salmonella spp. showed the highest viability of all the tested microorganisms in a high osmotic environment. In contrast, Listeria monocytogenes showed the least resilience to osmotic stress, with a reduction in the numbers below the detection limit. The developed mathematical models of microorganisms’ viability exposed to molasses’s high-osmolality environment were statistically significant, allowing for the good prediction of a number of microorganisms based on exposure time and osmolality levels. The obtained results describe molasses’s excellent microbial load-reducing capability and provide the potential for applications in the production of safe foods.
The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses ...solution, into muffins. The powder was freeze-dried and introduced as a whole spelt wheat flour replacement in muffins. The obtained products were investigated for their chemical composition and technological properties, and were subjected to a sensory analysis as well as a consumer acceptance test. Increasing the substitution level from 0 to 30% apple powder lowered the protein, starch, and fat content, while moisture content, sugar, and cellulose showed the opposite trend. The sensory analysis results indicated that the addition of apple powder or apple powder with osmotic pre-treatment (apple OT+Lyo powder) to the ingredients of muffins positively affected the taste, smell, mastication, and appearance of the final product. Consumers rated the muffins with 30% apple OT+Lyo powder as the most acceptable. Principal component analysis, an artificial neural network, and global sensitivity analysis were utilized to differentiate among muffin samples, and to estimate the corresponding influence of the substitution of spelt flour with apple powder or apple OT powder on the observed quality and nutritional parameters of the muffins.
Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50?C), and three ...different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35?C.
Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion ...technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59. Overall, the combination of Tukey's HSD test and PCA enabled a comprehensive analysis of the observed corn products and allowed us to identify satiating and significant differences between attributes and create a classification of the samples based on those differences. Corn flakes from black corn flour on a screw speed of 350 rpm is a new product with good physical-technological and functional properties due to a higher level of antioxidant activity. The last three samples have a significantly higher percentage of free radical inhibition compared with the other samples according to TPC and TFC. This product has the potential to be found on the market as a new product with functional properties.
The negative external effects caused by traffic growth have been recognized as the main factors that degrade city quality of life. Therefore, research around the world is being conducted to ...understand the impact of traffic better and find adequate measures to reduce the negative impact of traffic growth. The central part of this research consists of mathematical models for simulating the negative consequences of congestion and noise pollution. Four non-linear models for determining noise levels as a function of traffic flow parameters (intensity and structure) in the urban environment were developed. The non-linear models, including two artificial neural networks and two random forest models, were developed according to the experimental measurements in Novi Sad, Serbia, in 2019. These non-linear models showed high anticipation accuracy of the equivalent continuous sound level (Laeq), with R2 values of 0.697, 0.703, 0.959 and 0.882, respectively. According to the developed ANN models, global sensitivity analysis was performed, according to which the number of buses at crossings was the most positively signed influential parameter in Laeq evaluation, while the lowest Laeq value was reached during nighttime. The locations occupied by frequent traffic such as Futoska and Temerinska positively influenced the Laeq value.
In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and ...cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition.
The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 °C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in ...antioxidant potential and phenolic profile of celery root throughout the process. The antioxidant capacity (AOC) of dehydrated samples was evaluated by spectrophotometric and polarographic assays, the total phenolic content by the Folin-Ciocalteu method, and the individual phenolic compounds by HPLC-DAD. As a result of OD in molasses, the AOC and phenols content in samples increased proportionally to the augmentation of temperature and the immersion time. Vanillic acid, syringic acid, and catechin were detected in dehydrated samples as a result of transfer from molasses. Compared to fresh celery root, the content of identified phenols in osmodehydrated samples was improved from 1.5 to 6.2 times. Strong correlations between applied assays were obtained, except for the DPPH. Based on the correlation analysis chlorogenic acid, gallic acid, chrysin, catechin, and kaempferol showed the greatest contribution to the overall AOC of osmodehydrated celery root. Molasses, an agro-industrial waste from sugar production, could be valorized as a valuable osmotic solution.
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet ...molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product - burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
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