International Journal of Food Science最新文献

Tiger nut is a valuable source of fiber, lipids, minerals, and carbohydrates. However, avenues for incorporating tiger nuts into food remain underexplored, especially in several tropical countries where the plant grows well. The current study investigated the effects of partially substituting wheat flour (WF) with tiger nut flour (TNF) on the physical and sensory properties of different bread types to evaluate the more amenable system for tiger nut incorporation. The substitution was done at WF:TNF ratio of 100 : 0, 90 : 10, 85 : 15, 80 : 20, 75 : 25, and 70 : 30 for butter bread (B_b), tea bread (T_b), and sugar bread (S_b). The results show that WF substitution with TNF increased bread brownness and color saturation and decreased lightness, showing the highest impact on S_b, followed by T_b and B_b. Additionally, bread-specific volume decreased significantly after 20% (B_b), 25% (T_b), and 30% (S_b) TNF substitution. Furthermore, substituting WF with 30% TNF increased crumb hardness from approx. 1.87 N to 3.64 N (B_b), 3.46 N to 8.14 N (T_b), and 6.71 N to 11.39 N (S_b) and caused significant increases to 17.80 N (T_b) and 21.08 N (S_b) after 3 d storage. Only a marginal effect on storage hardness (4.32 N) was observed for B_b. Substituting WF with 10% TNF for B_b or 25% TNF for T_b led to significantly higher consumer (N = 56) scores for all attributes and overall acceptability. However, no significant effect on the overall acceptability of S_b was observed. Flash profiling showed frequently used descriptors for B_b as firm, moist, buttery, smooth, and astringent. After 10% TNF substitution, descriptors were chewy, firm, sweet, porous, dry, and caramel, and that of 30% TNF were grainy, chocolate, brown, nutty, and flaky. Substituting WF with TNF increased the lipids, fiber, and minerals content but decreased the protein and carbohydrate contents of bread. TNF substitution led to different physical and sensory effects depending on bread type, showing that B_b with 10% or T_b with 25% TNF is more comparable with the overall acceptance quality of 100% WF. The study is relevant for utilizing tiger nuts as an ingredient in bread products.

Banana is a very perishable climacteric fruit with consequence of large postharvest losses. The objective of the present study was to improve the postharvest shelf life of bananas. Fruits from the Melong locality were treated with coating solutions formulated with a mixture of Aloe vera, starch, and Arabic gum at different concentrations. These concentrations were obtained using the response surface methodology in order to establish the relationship between independent variables (ripening parameters) and dependent variable (Aloe vera, starch and Arabic gum), which led to the generation of experimental design as well as the prediction of result model. The effects of the coating solutions were evaluated on firmness, percentage of ripening, weight loss, chlorophyll a, chlorophyll b, and total soluble solid contents. The results showed that the combination of Aloe vera, starch, and Arabic gum extended the shelf life of banana by slowing down the chlorophyll degradation, the loss of firmness, the weight loss, and the synthesis of total soluble solids. The coefficients of determination (R²) of the responses were all above 80% indicating that the experimental data fit well with the predicted responses. The interactions that influenced most of the responses were those between Aloe vera-starch and Aloe vera-Arabic gum. The optimum concentrations obtained for the mixture of the final solution were 286.799 ml.l^-1 (v/v), 102.589 g.l^-1 (m/v), and 1.0888% (m/v) for Aloe vera, starch, and Arabic gum, respectively.

This study investigated the development of volatile compounds in the headspace of canned chicken noodle soup (and sought to develop appropriate testing methods). The primary objective of this study was to identify compounds in the soup that were responsible for the initiation of the corrosion in the cans. The long-term goal of these studies is to develop an efficient method to investigate how headspace volatile compounds in foods could cause corrosion defects in metal cans and how these could be corrected without undermining the quality and safety of the food. To determine and to evaluate the volatile compounds in the canned soups, selected ion flow tube-mass spectrometry (SIFT-MS) was used. The coatings of the tested cans were carefully stripped off and analyzed using this SIFT-MS method. High levels of sulfur-containing volatile compounds and organic acids were detected in both the soups and the coatings. It was concluded that during the retorting of the sealed cans filled with chicken soup, sulfur-containing volatile compounds formed and entered the headspace of the tested cans and interacted with the coating, leading to the formation of blackened stains.

The aim of this study was to optimize the formulation of hard candy with antiviral herbal extracts and flowered with Citrus limon peel essential oils. To substitute water fraction, the D-optimal mixture design was used. The optimized mixture fractions of the best hard candy formulation contain Curcuma longa extract (10%), Artemisia herba-alba Asso extract (3.33%), Glycyrrhiza glabra extract (1.66%), and Zingiber officinale extract (1.66%) and flowered by 20 μL/100 gram of Citrus limon essential oils. The effect of the addition had been investigated on the sensory, physicochemical, and phytochemical of the hard candy according to the optimal formulation. The main component of Citrus limon essential oil is limonene (52.47%), which has a pleasant lemon fragrance. The mixture of herbal extract added increased the total phenols, the flavonoid, and the ash content of the formulated hard candy (10.90 ± 0.50 mg GAE/g, 0.054 ± 0.02 mg CE/g, and 0.018 ± 0.009, respectively). The measurement of the DPPH free radical activity reveals a good antioxidant activity (26.4%). Furthermore, the sensory analysis has shown a good appreciation. Thus, formulated hard candy is a sensorially and therapeutically interesting product.

Spices are essential group of agricultural products used to enrich taste and enhance nutritional contents of foods and beverages. Spices for various types of food were produced naturally from local available plant materials which have been used since the Middle Ages for flavoring, food additives and preservation, supplement, and/or medicinal purposes. Six spices, namely, Capsicum annuum (yellow pepper), Piper nigrum (black pepper), Zingiber officinale (ginger), Ocimum gratssimum (scent leaf), castor seed (ogiri), and Murraya koenigii (curry leaf), were selected in their natural forms for the production single spices and mixed spices. These spices were used to determine sensory evaluation on suggested staple food like rice, spaghetti, and Indomie pasta, on a nine-point hedonic scale comprising of taste, texture, aroma, saltiness, mouthfeel, and general acceptability. The results for the sensory evaluation for single and mixed spices were tabulated with value range from least to highest and showed that the mixed spice combinations were preferred to the single spice.

The conventional method of employing low temperatures for storage and distribution has long been the standard approach for preserving most fruits and vegetables. This practice is likewise prevalent in the retail industry, which relies on similar methods for transporting and maintaining the quality of perishable products on their shelves. The aim was to preserve bananas (Musa paradisiaca) using an ethylene scavenger, potassium permanganate, which is contained in small paper bags, to increase the storage and distribution time at low cost. The bananas were distributed in four plastic containers at a temperature of 23°C, three of the treatments contained different concentrations of potassium permanganate, and one was potassium permanganate free. The experimental period was 19 days, and the variations in weight loss, pH, titratable acidity, texture, color, and total soluble solids were analyzed. Potassium permanganate effectively reduced the changes in their physiological ripening.

Food hygiene is important both for its impact on the health of citizens and also for the cost of the infections that it can generate. In Morocco, it has become a concern of authorities. This work, realized for the first time in the center of Morocco, is aimed at describing the microbiological quality of foodstuffs marketed in collective catering in central Morocco. This study was conducted retrospectively from January 2015 to December 2019 in Fez city, central Morocco. The samples collected by the competent authority during official control from restaurants and food outlets were analyzed. Non-conformity was chosen as an indicator of food quality according to the official Moroccan standards. The samples were presented according to several variables: year/month/season, category/subcategory, communes, and establishment. The statistical processing of the results was done by SPSS 25. The Chi2 statistical test was calculated to determine a relationship between non-conformity and the type of analyzed matrix (year, season, and food category). The test was considered statistically significant for a p value < 0.05. A total of 2223 food samples were investigated, with an annual average of 445 samples. Overall, the rate of non-compliance during 2015-2019 was 31%, reaching its maximum in 2017 (36.4%) and its minimum in 2018 (27.5%).This rate varies by food type. Juices/drinks and meat products are the most contaminated with 71.7% and 58.1%, respectively, followed by milk and derivatives with 43.2%, seasoning sauces with 28.6%, pastries and pastry creams with 21.4%, and 14.4% for ready meals. The main causes of food non-conformity were fecal contamination germs with 67% positive fecal coliforms and 15% of total coliforms followed by total germs (7%), Staphylococcus aureus (5%), yeasts and molds (3%), sulfite-reducing anaerobes (2%), and Salmonella (1%). Given the obtained results, improving the hygienic quality of foods is necessary to ensure better consumer safety.

Enset (Ensete ventricosum) is one of Ethiopia's most important food crops. The objective of the present study is to evaluate (using multivariate analysis) the effect of fermentation time, varietal differences, and treatment with gammicho on the physicochemical and nutraceuticals of kocho obtained from false banana in highly cultivated areas such as Disa Kera and Koysha Gorta of Dawro zone, Loma Woreda, South Nations' Nationalities People Regions, Ethiopia. The analyses were carried out for fresh and fermented (with and without local starter, gammicho) enset kocho varieties (Meazia and Katania) harvested in two locations. Statistical analysis of the acquired data was performed using Minitab software version 19. It was discovered that each factor influenced significantly (p ≤ 0.05) the qualities of kocho independently and with interaction. After four months of fermentation with gammicho, various parameters such as fat (1.69 to 0.62%), fiber (11.46 to 2.79%), pH (6.50 to 3.00), and moisture were dramatically decreased (9.34 to 2.8%). On the other hand, some dietary elements in both kinds were reduced with increasing fermentation time, including ash (2.07 to 3.57%), protein (3.08 to 5.52%), and carbs (71.87 to 84.55%). The results of this study suggest that Meazia has superior physicochemical and nutritional qualities over Katania.

This research is aimed at conducting a comparative analysis of the dehydration process of lactose-containing ingredients and sucrose. Differential scanning calorimetry (DSC) and thermogravimetry (TG) methods were used to investigate the moisture bond types and the process of thermal degradation in native whey, dried skimmed milk, dried whole milk, dried milk whey demineralized, purified lactose, and sucrose. There were several peaks on the DSC and TG curves for lactose-containing ingredients. They determine the loss of the physically absorbed water on surfaces, physically occluded water and hydrate-forming water (up to 180°C), anomerization of lactose (160-220°C), and melting followed by decomposition (above 230°C). The multiple peaks on the dDSC curves from 135 to 170°C indicate the course of the Maillard reaction in the mix with proteins. For the native whey, the amount of chemically bound water was 56.11 ± 1%; for the dried whole milk, it was 59.86 ± 1%; for the milk whey demineralized, it was 64.56 ± 1%; and for the dried skimmed milk, it was67.17 ± 1%. The results are presented as mean values ± SD (n = 3) and were considered statistically significant when P < 0.05. The similar to some extent form of the DSC and TG curves to lactose-containing ingredients and granulated sugar confirms the possibility of using them as the component of bakery and confectionery product formulas to reduce the glycemic index and improve organoleptic properties of products as well as correct their mineral compositions. Considering the constant changing of technologies for obtaining various dairy ingredients as well as the occurrence of their new kinds, such studies contribute to the expansion of existing knowledge and reference data.

Spices have been recognized to have medicinal properties. Among several spices and medicinal plants, black cumin and fenugreek are very common. Geographical, climatic, and cultivating soil type can change the chemical composition of these spices. The objective of this work is to determine proximate, phytochemical, and heavy metal content in black cumin and fenugreek cultivated in the Gamo zone, Ethiopia. The proximate composition (moisture, ash, fiber, fat, protein carbohydrate, and gross energy) was determined; their content (%) in black cumin is 6.98 ± 0.12, 5.02 ± 2.9, 6.90 ± 0.21, 32.1 ± 0.68, 20.9 ± 0.09, 34.1 ± 0.73, and 498 ± 4.4, respectively, and 6.30 ± 0.35, 4.27 ± 0.17, 9.36 ± 0.25, 12.8 ± 0.41, 30.8 ± 0.09, 46.1 ± 0.52, and 422 ± 1.6, respectively, in fenugreek. The total means of phenolic flavonoids and alkaloids in black cumin are 193 ± 5.3 mg GAE/100 g, 87.6 ± 4.3 mg QE/100 g, and 69.4 ± 4.7 mg AE/100 g, respectively, and 382 ± 11 mg GAE/100 g, 123 ± 3.6 mg QE/100 g, and 37.6 ± 2.2 mg AE/100 g, respectively, in fenugreek. In black cumin and fenugreek collected from Kamba, Daramalo, and Dita woredas, nine heavy metals were determined by using FAAS. The total mean concentrations in mg/kg for detected heavy metals (Fe, Zn, Cu, Mn, and Co) in black cumin are 78.5 ± 5.9, 27.3 ± 1.5, 3.06 ± 0.26, 8.47 ± 0.22, and 10.1 ± 0.37, respectively, and Cr, Ni, Pb, and Cd were not detected in black cumin. Similarly, the concentrations of Fe, Zn, Cu, Mn, Co, and Ni in fenugreek are 168 ± 5.2, 14.8 ± 0.20, 4.76 ± 0.1, 13.7 ± 0.40, 3.66 ± 0.21, and 2.12 ± 0.03, respectively, and Cr, Pb, and Cd were not detected in fenugreek. All the results of determined parameters were compared to previous studies, and the values were in agreement with slight variations. Therefore, black cumin and fenugreek cultivated in the Gamo zone were free from heavy metal toxicity.