Pub Date : 2023-11-12DOI: 10.1080/10942912.2023.2267784
Suleman Abbas, Muhammad Shahbaz, Shabbir Ahmad, Muhammad Imran, Hammad Naeem, Muzzamal Hussain, Ahmed Mujtaba, Khuram Mubeen, Muhammad Inam Afzal, Qaiser Akram, Zarena Mushtaq, Mohamed A. Abdelgawad, Mohammed M. Ghoneim, Mohamed E. Shaker, Entessar AL JBawi
Chocolate is the most popular food type and flavor in this world. The key ingredient in many chocolate products is cocoa butter due to its unique fatty acid profile. Due to the expensive nature of cocoa butter, it has stimulated extensive research for fats that are cheaper and more easily available and can be used as cocoa butter substitutes. The mango (Mangifera indica) is known as the king of fruit due to its rich nutritive profile. The major parts of mango fruit are peel, pulp, and seed. Mango seed is usually discarded as waste which is a source of edible oil (7–12%). The current study was designed to produce chocolate with mango seed oil as a cocoa butter replacer. Mango seed oil was extracted using the soxhlet apparatus and its physiochemical properties were evaluated. Extracted oil was used in chocolate preparation with different proportions (0%, 30%, 70%, and 100%). Furthermore, chocolate was subjected to explore the effect of storage (21days) on product quality and sensory with 7days interval. Current results show that mango seed oil has a valuable fat profile containing palmitic acid (C16:0) 26%, stearic acid (C18:0) 36%, and oleic acid (C18:2) 33%. Moreover, innovative chocolate showed higher antioxidant activity as compared to control in different storage intervals. In addition, chocolate prepared with different proportions of mango seed oil showed higher sensory scores as compared to the control sample. The findings suggest that mango seed oil can replace cocoa butter in chocolate and reduce/manage mango seed waste to improve its antioxidant activity and nutritional value.
{"title":"Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate","authors":"Suleman Abbas, Muhammad Shahbaz, Shabbir Ahmad, Muhammad Imran, Hammad Naeem, Muzzamal Hussain, Ahmed Mujtaba, Khuram Mubeen, Muhammad Inam Afzal, Qaiser Akram, Zarena Mushtaq, Mohamed A. Abdelgawad, Mohammed M. Ghoneim, Mohamed E. Shaker, Entessar AL JBawi","doi":"10.1080/10942912.2023.2267784","DOIUrl":"https://doi.org/10.1080/10942912.2023.2267784","url":null,"abstract":"Chocolate is the most popular food type and flavor in this world. The key ingredient in many chocolate products is cocoa butter due to its unique fatty acid profile. Due to the expensive nature of cocoa butter, it has stimulated extensive research for fats that are cheaper and more easily available and can be used as cocoa butter substitutes. The mango (Mangifera indica) is known as the king of fruit due to its rich nutritive profile. The major parts of mango fruit are peel, pulp, and seed. Mango seed is usually discarded as waste which is a source of edible oil (7–12%). The current study was designed to produce chocolate with mango seed oil as a cocoa butter replacer. Mango seed oil was extracted using the soxhlet apparatus and its physiochemical properties were evaluated. Extracted oil was used in chocolate preparation with different proportions (0%, 30%, 70%, and 100%). Furthermore, chocolate was subjected to explore the effect of storage (21days) on product quality and sensory with 7days interval. Current results show that mango seed oil has a valuable fat profile containing palmitic acid (C16:0) 26%, stearic acid (C18:0) 36%, and oleic acid (C18:2) 33%. Moreover, innovative chocolate showed higher antioxidant activity as compared to control in different storage intervals. In addition, chocolate prepared with different proportions of mango seed oil showed higher sensory scores as compared to the control sample. The findings suggest that mango seed oil can replace cocoa butter in chocolate and reduce/manage mango seed waste to improve its antioxidant activity and nutritional value.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135038328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-09DOI: 10.1080/10942912.2023.2267785
Alejandra Linares-Castañeda, Xariss Miryam Sánchez-Chino, None Yolanda de las Mercedes Gómez y Gómez, Cristian Jiménez-Martínez, Jorge Martínez Herrera, María Stephanie Cid-Gallegos, Luis Jorge Corzo-Ríos
The food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbohydrates, proteins, and lipids (and their combination) from cereal grains or legumes have provided helpful information about component concentrations, interactions, and the optimal conditions to elaborate films or coatings. However, the final application of edible films and coatings can depend on the compatibility between polymer matrix materials and their mechanical and barrier properties. This paper reviews the utilization of proteins from cereal and legumes in the development of edible films and the processing conditions that potentially modify the functional properties of the films, including the combination with additives to improve their properties enhancing food handling, transportation, storage, and preservation, without affecting the environment. In addition, the present research addresses the main methods to elaborate edible films and the use of novel technologies in film formulation.
{"title":"Cereal and legume protein edible films: a sustainable alternative to conventional food packaging","authors":"Alejandra Linares-Castañeda, Xariss Miryam Sánchez-Chino, None Yolanda de las Mercedes Gómez y Gómez, Cristian Jiménez-Martínez, Jorge Martínez Herrera, María Stephanie Cid-Gallegos, Luis Jorge Corzo-Ríos","doi":"10.1080/10942912.2023.2267785","DOIUrl":"https://doi.org/10.1080/10942912.2023.2267785","url":null,"abstract":"The food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbohydrates, proteins, and lipids (and their combination) from cereal grains or legumes have provided helpful information about component concentrations, interactions, and the optimal conditions to elaborate films or coatings. However, the final application of edible films and coatings can depend on the compatibility between polymer matrix materials and their mechanical and barrier properties. This paper reviews the utilization of proteins from cereal and legumes in the development of edible films and the processing conditions that potentially modify the functional properties of the films, including the combination with additives to improve their properties enhancing food handling, transportation, storage, and preservation, without affecting the environment. In addition, the present research addresses the main methods to elaborate edible films and the use of novel technologies in film formulation.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":" 22","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135285694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-09DOI: 10.1080/10942912.2023.2252622
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Edy Subroto, Tri Yuliana, Raheel Shahzad, Jing Sun
Lipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluating the functional quality of animal and fish products as well as their potential health benefits. This review article provides an overview of the current state of the art in lipidomics for food assessment and its application in improving the quality and nutritional value of animal and fish food. This review covers a wide range of topics, including an examination of the lipid content and composition of animal and fish products, the effect of processing and storage conditions on lipid quality, and the potential health benefits of consuming lipid-rich animal and fish products. It also covers the important roles that lipids play in animal and fish products, such as their impact on flavor, texture, and stability. The article concludes with a discussion of the future directions of lipidomics research and the potential applications of this technology in the food industry. This review article provides valuable information for researchers, food scientists, and industry professionals who are interested in exploring the functional quality of animal and fish products through the lens of lipidomics.
{"title":"Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products","authors":"Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Edy Subroto, Tri Yuliana, Raheel Shahzad, Jing Sun","doi":"10.1080/10942912.2023.2252622","DOIUrl":"https://doi.org/10.1080/10942912.2023.2252622","url":null,"abstract":"Lipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluating the functional quality of animal and fish products as well as their potential health benefits. This review article provides an overview of the current state of the art in lipidomics for food assessment and its application in improving the quality and nutritional value of animal and fish food. This review covers a wide range of topics, including an examination of the lipid content and composition of animal and fish products, the effect of processing and storage conditions on lipid quality, and the potential health benefits of consuming lipid-rich animal and fish products. It also covers the important roles that lipids play in animal and fish products, such as their impact on flavor, texture, and stability. The article concludes with a discussion of the future directions of lipidomics research and the potential applications of this technology in the food industry. This review article provides valuable information for researchers, food scientists, and industry professionals who are interested in exploring the functional quality of animal and fish products through the lens of lipidomics.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":" 15","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135286423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-09DOI: 10.1080/10942912.2023.2271678
Saadia Ambreen, Muhammad Umair Arshad, Ali Imran, Muhammad Afzaal, Felix Kwashie Madilo
This study investigates the impact of thermal and high-pressure processing on the quality indicator of orange juice and its storage stability. The pressure was applied at 400 MPa and 600 MPa for 3, 6, and 9 min to process the juice and evaluate the quality of orange juice during 60 days of storage with every 30-day interval. HPP conditions (400 MPa and 600 MPa for 3, 6, and 9 min) did not significantly change the ascorbic acid content of orange juice, in contrast to thermal processing where a crucial decrease in ascorbic content was observed. Ascorbic acid content increased non-significantly from 40.03 to 40.69 (mg/100 g) and 40.79 when applied for 3 and 6 min, respectively, while thermal processing reduced its content up to 33.45 (mg/100 g). Ascorbic acid at 600 MPa was observed at 41.19 (mg/100 g) when treated for 6 min. Carotenoid content was increased when HPP was from 8.6 to 9.14 (mg/100 ml) during 400 MPa for 9 min and 11.65 (mg/100 ml) for 6 min at 600 MPa compared to the corresponding untreated sample and thermally treated sample. The total soluble solids, pH, and acidity of the orange showed stability after HPP and during 60 days of storage. The natural microbiological load (yeast and mold, E-Coli log CFU/ml) was observed below 1 log reduction at 30 days of storage and 2 log reduction during days of storage. This study identified different pressure levels to produce nutritionally and microbiologically stable orange juice compared to thermally processed and untreated samples.
{"title":"A comparative study of high-pressure processing and thermal processing techniques on characteristics and microbial evaluation of orange juice","authors":"Saadia Ambreen, Muhammad Umair Arshad, Ali Imran, Muhammad Afzaal, Felix Kwashie Madilo","doi":"10.1080/10942912.2023.2271678","DOIUrl":"https://doi.org/10.1080/10942912.2023.2271678","url":null,"abstract":"This study investigates the impact of thermal and high-pressure processing on the quality indicator of orange juice and its storage stability. The pressure was applied at 400 MPa and 600 MPa for 3, 6, and 9 min to process the juice and evaluate the quality of orange juice during 60 days of storage with every 30-day interval. HPP conditions (400 MPa and 600 MPa for 3, 6, and 9 min) did not significantly change the ascorbic acid content of orange juice, in contrast to thermal processing where a crucial decrease in ascorbic content was observed. Ascorbic acid content increased non-significantly from 40.03 to 40.69 (mg/100 g) and 40.79 when applied for 3 and 6 min, respectively, while thermal processing reduced its content up to 33.45 (mg/100 g). Ascorbic acid at 600 MPa was observed at 41.19 (mg/100 g) when treated for 6 min. Carotenoid content was increased when HPP was from 8.6 to 9.14 (mg/100 ml) during 400 MPa for 9 min and 11.65 (mg/100 ml) for 6 min at 600 MPa compared to the corresponding untreated sample and thermally treated sample. The total soluble solids, pH, and acidity of the orange showed stability after HPP and during 60 days of storage. The natural microbiological load (yeast and mold, E-Coli log CFU/ml) was observed below 1 log reduction at 30 days of storage and 2 log reduction during days of storage. This study identified different pressure levels to produce nutritionally and microbiologically stable orange juice compared to thermally processed and untreated samples.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":" 41","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135192222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-06DOI: 10.1080/10942912.2023.2272564
Aqeela Sehrish, Iqra Majeed, Eliasse Zongo, Hudda Ayub, Hamad Rasul, Muhammad Abdul Rahim, Fahad AL-Asmari
The current review investigates the effects of microgreens on human health and their use in different food items. In recent decades, various extraction methods, such as cold pressing, supercritical CO2 extraction, microwave-assisted extraction, liquid and gas chromatography, hydro-distillation method, Soxhlet extraction, alcohol extraction, steam distillation, and accelerated solvent extraction have been used for extraction under optimal conditions. Microgreens contain essential bioactive compounds which work as functional foods because these microgreens are produced and cut down before ripening. Since these are the tiny cotyledons of different pulses, grains, and vegetable seeds, they possess different nutritional profile than whole one which contains essential fatty acids, in which major one is linoleic acid and functional compounds as important antioxidant enzymes like glucoraphanin which signals the antioxidants, glucosinolates, isothiocyanates, anthocyanins, ascorbate peroxidase, catalase, superoxide dismutase, and peroxidase which work against inflammation and oxidative stress and so work against chronic diseases like hypertension, cardiovascular diseases, diabetes, and cancer. Many clinical and experimental studies have indicated that microgreens of different species fenugreek, brassica, black mustard, mung beans, green peas, red cabbage, and broccoli can be used to reduce the risk of metabolic disorders, goiter, kidney diseases, and other chronic illnesses. This review focuses on different microgreen extraction techniques, their practical applications in the food industry, and their health properties.
{"title":"A review on various extraction and detection methods of bio-functional components from microgreens: food applications and health properties","authors":"Aqeela Sehrish, Iqra Majeed, Eliasse Zongo, Hudda Ayub, Hamad Rasul, Muhammad Abdul Rahim, Fahad AL-Asmari","doi":"10.1080/10942912.2023.2272564","DOIUrl":"https://doi.org/10.1080/10942912.2023.2272564","url":null,"abstract":"The current review investigates the effects of microgreens on human health and their use in different food items. In recent decades, various extraction methods, such as cold pressing, supercritical CO2 extraction, microwave-assisted extraction, liquid and gas chromatography, hydro-distillation method, Soxhlet extraction, alcohol extraction, steam distillation, and accelerated solvent extraction have been used for extraction under optimal conditions. Microgreens contain essential bioactive compounds which work as functional foods because these microgreens are produced and cut down before ripening. Since these are the tiny cotyledons of different pulses, grains, and vegetable seeds, they possess different nutritional profile than whole one which contains essential fatty acids, in which major one is linoleic acid and functional compounds as important antioxidant enzymes like glucoraphanin which signals the antioxidants, glucosinolates, isothiocyanates, anthocyanins, ascorbate peroxidase, catalase, superoxide dismutase, and peroxidase which work against inflammation and oxidative stress and so work against chronic diseases like hypertension, cardiovascular diseases, diabetes, and cancer. Many clinical and experimental studies have indicated that microgreens of different species fenugreek, brassica, black mustard, mung beans, green peas, red cabbage, and broccoli can be used to reduce the risk of metabolic disorders, goiter, kidney diseases, and other chronic illnesses. This review focuses on different microgreen extraction techniques, their practical applications in the food industry, and their health properties.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"7 8","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135635326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The demand for authentic meat has increased due to the growing consumption of halal meat. In this study, a combined metabolomics and chemometrics approach was employed to authenticate beef and pork samples from specific muscle groups. By using an untargeted metabolomics analysis, distinct metabolite profiles were observed in TB, LD, and BF muscles, differentiating pork from beef. Subsequently, Principal Component Analysis (PCA) results confirmed the distinguishable metabolite profiles between beef and pork. Cluster analysis further revealed that the metabolites in each muscle of beef and pork have different characteristics. Additionally, Partial Least Squares-Discriminant Analysis identified 15 potential metabolites could be used to authenticate the halal status of meat. Creatine, L-carnitine, carnosine, nicotinamide, L-phenylalanine, DL-lactic acid, acetyl L-carnitine, hypoxanthine, inosine, DL-malic acid, N-methyl-2-pyrrolidone, L-glutathione, Inosine-5-monophosphate (IMP), L-tyrosine, and palmitoylcarnitine is a potential metabolite to differentiate beef and pork. This study offers valuable insights into determining the halal status of meat based on metabolite profiles.
{"title":"Exploring Untargeted metabolomics for halal authentication of <i>Triceps brachii, Longissimus Dorsi</i> , and <i>Biceps femoris</i> of meat muscles","authors":"Vevi Maritha, Putri Widyanti Harlina, Ida Musfiroh, Mohamad Rafi, Fang Geng, Muchtaridi Muchtaridi","doi":"10.1080/10942912.2023.2272568","DOIUrl":"https://doi.org/10.1080/10942912.2023.2272568","url":null,"abstract":"The demand for authentic meat has increased due to the growing consumption of halal meat. In this study, a combined metabolomics and chemometrics approach was employed to authenticate beef and pork samples from specific muscle groups. By using an untargeted metabolomics analysis, distinct metabolite profiles were observed in TB, LD, and BF muscles, differentiating pork from beef. Subsequently, Principal Component Analysis (PCA) results confirmed the distinguishable metabolite profiles between beef and pork. Cluster analysis further revealed that the metabolites in each muscle of beef and pork have different characteristics. Additionally, Partial Least Squares-Discriminant Analysis identified 15 potential metabolites could be used to authenticate the halal status of meat. Creatine, L-carnitine, carnosine, nicotinamide, L-phenylalanine, DL-lactic acid, acetyl L-carnitine, hypoxanthine, inosine, DL-malic acid, N-methyl-2-pyrrolidone, L-glutathione, Inosine-5-monophosphate (IMP), L-tyrosine, and palmitoylcarnitine is a potential metabolite to differentiate beef and pork. This study offers valuable insights into determining the halal status of meat based on metabolite profiles.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"17 7","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135270782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Potential protein phycocyanin: an overview on its properties, extraction, and utilization","authors":"Sonia Morya, Vijay Kumar Chattu, Waseem Khalid, Muhammad Zubair Khalid, Azhari Siddeeg","doi":"10.1080/10942912.2023.2271686","DOIUrl":"https://doi.org/10.1080/10942912.2023.2271686","url":null,"abstract":"","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"212 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135869819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-31DOI: 10.1080/10942912.2023.2267794
Muhammad Shafique, Muhammad Rashid, Sami Ullah, Ishtiaq Ahmad Rajwana, Ambreen Naz, Kashif Razzaq, Muzzamal Hussain, Mohamed A. Abdelgawad, Ahmed H. El-Ghorab, Mohammed M. Ghoneim, Mohamed E. Shaker, Muhammad Imran, Entessar Al Jbawi
{"title":"Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid","authors":"Muhammad Shafique, Muhammad Rashid, Sami Ullah, Ishtiaq Ahmad Rajwana, Ambreen Naz, Kashif Razzaq, Muzzamal Hussain, Mohamed A. Abdelgawad, Ahmed H. El-Ghorab, Mohammed M. Ghoneim, Mohamed E. Shaker, Muhammad Imran, Entessar Al Jbawi","doi":"10.1080/10942912.2023.2267794","DOIUrl":"https://doi.org/10.1080/10942912.2023.2267794","url":null,"abstract":"","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"18 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135871116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study employed solid-state fermentation (SSF) to substitute 30% barley malt with Kinmen waxy sorghum and Australian non-waxy sorghum inoculated with Aspergillus oryzae for koji preparation in the production of sorghum beer. Optimal conditions for koji preparation were determined, and various beer formulations were developed based on Kinmen sorghum koji. The optimal soaking time for Kinmen waxy and Australian non-waxy sorghum was 2.5 h at room temperature with a water absorption rate of 35%. After steaming, Kinmen sorghum and Australian sorghum exhibited blowup rates of 75.33% and 85.67%, respectively. Five beer types were fermented for 12 days using different mashing methods. Glucose content ranged from 9.93 to 17.6 g/L on the first day, decreasing to 0.03 g/L by the third day. On the 12th day, the alcohol content peaked at 3.03–4.39%, with a pH range of 4.3–5.7. Aroma analysis identified higher alcohols, such as ethanol, 3-methyl-1-butanol, and 2-phenyl ethanol, as the main contributors, with 2-phenyl ethanol imparting a solid rose flavor and ethanol providing a hop aroma and mild taste. Given the global competitiveness of the beer industry, our research emphasizes the use of Kinmen sorghum-based malt, offering unique flavors and a rich aroma, presenting significant growth potential in the market.
{"title":"Optimizing brewing beer production using <i>Aspergillus oryzae</i> solid-state fermentation of sorghum koji as an adjunct","authors":"Shin-Mei Lee, Zi-Ying Chen, Shiann-Cherng Sheu, Chih-Wei Chen","doi":"10.1080/10942912.2023.2270174","DOIUrl":"https://doi.org/10.1080/10942912.2023.2270174","url":null,"abstract":"This study employed solid-state fermentation (SSF) to substitute 30% barley malt with Kinmen waxy sorghum and Australian non-waxy sorghum inoculated with Aspergillus oryzae for koji preparation in the production of sorghum beer. Optimal conditions for koji preparation were determined, and various beer formulations were developed based on Kinmen sorghum koji. The optimal soaking time for Kinmen waxy and Australian non-waxy sorghum was 2.5 h at room temperature with a water absorption rate of 35%. After steaming, Kinmen sorghum and Australian sorghum exhibited blowup rates of 75.33% and 85.67%, respectively. Five beer types were fermented for 12 days using different mashing methods. Glucose content ranged from 9.93 to 17.6 g/L on the first day, decreasing to 0.03 g/L by the third day. On the 12th day, the alcohol content peaked at 3.03–4.39%, with a pH range of 4.3–5.7. Aroma analysis identified higher alcohols, such as ethanol, 3-methyl-1-butanol, and 2-phenyl ethanol, as the main contributors, with 2-phenyl ethanol imparting a solid rose flavor and ethanol providing a hop aroma and mild taste. Given the global competitiveness of the beer industry, our research emphasizes the use of Kinmen sorghum-based malt, offering unique flavors and a rich aroma, presenting significant growth potential in the market.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"322 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136067705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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