Evaluation of freeze-thaw method on beetroot powder

Beetroot powder sounds appetizing? what comes to mind when you hear this word. No, it’s not from a beetle, like you’re thinking. Though there is a pigment from a beetle. That’s another story. Look up “beetle pigment” in Google. Yes, it’s beetroot in British english, and also known as garden beet, red beet, or golden beet. I prefer the yellow beet over the red beet; it gives a sweeter than earthy flavor.

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Vacuum steam pulsed blanching (VSPB), dehydration, and food safety

Vacuum Steam pulsed blanching (VSPB)

Hui et al., provides research on this type of technology. During the process of packaging, there is a need to blanch the vegetable. This changes the texture, and speeds up the drying rate of different fruits and vegetables. Also, there is a change in water content and cell structure. Therefore, VSPB alters the final product. To note here, the process is a type of blanching that doesn’t require water, and reduces food waste, in the process. Though this new technology still needs more studies to find out how effective it is. Questions I think that need to be answered, how does removing water improve food safety? and how does water play an important role in this technology? more on this later on. The diagram below explains about the process of VSPB. After step two, the vegetable or fruit is exposed to the steam for a longer period, and in turn, a gradual decrease in temperature occurs. This helps stop the blanching; the whole process repeats as many times as necessary by the manufacturer:

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What are some ways to prevent olive oil from oxidizing?

 

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Olive oil is a versatile oil with a rich flavor, health benefits, and various uses in the kitchen. Contrary to belief, olive oil has its own antioxidants, which helps prevent oxidation than most other oils like soybean, sunflower, and peanut oils. Though it is still susceptible to rancidity when it reaches 400F/ 212C. Rancidity refers to the process where olive oil oxidizes and breaks down, leading to off-flavors, an unpleasant smell, and reduction in nutritional value.

Nutritional benefits of ezekiel bread and absorption issues in grains

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Nutritional benefits of Ezekiel bread

Ezekiel bread is made of sprouted grain, flourless, and packed with vitamins and minerals. The final product gives a dense texture, as I remember, the absence of yeast provides the customer with a unique flavor than regular bread. For me, I’m not a fan of the dense texture, but I love the flavor. As Gunnars from Healthline mentions. The bread is sprouted, which helps reduce anti-nutrients. Vitamin and mineral deficiencies are prevalent in a person’s diet if the grain is not sprouted. For example, Awulachew provides evidence that fermented sourdough bread is the most beneficial than other types of bread, and baking methods, such as, more phytonutrients and antioxidants. The sourdough method provides quality and nutrition for the final product. Personally, I enjoy the taste, aroma, and flavor of sourdough bread. Lastly, the article suggests more research is needed to find out the relationship between dough volume, baking method, and nutritional availability. Even though this is not sprouting, the fermentation method is one of the baking methods that provide bioavailability of nutrients—minerals and vitamins—that are not absorbed with unsprouted grains by the body. The addition of sprouted grain in sourdough bread is an option, which can increase the nutrient content of the bread. Therefore, vitamin and mineral deficiencies can be resolved with sprouted grains, reducing anti-nutrients, and improving the nutritional component of the bread.