Pub Date : 2024-05-10DOI: 10.11648/j.ijfsb.20240902.12
Bonnita Odeny, George Asudi, G. Omwenga, Richard Oduor, Geoffrey Karau
Antimicrobial resistance (AMR) is rising globally and is likely to cause more deaths because of antibiotic-resistant microbial infections and antibiotic residues in animal foods and products as a result of misuse of antibiotics in dairying. Thus, we determined the presence and quantities of sulfonamide, tetracycline, and beta-lactam drug residues in milk sampled in Nyandarua, Meru, and Kiambu counties in Kenya using the Charm TRIO® test kit and liquid chromatography (LC) coupled to the triple quadrupole mass spectroscopy (MS) (LC-MS/MS). The TRIO® test kit showed dicloxacillin as the most prevalent at 9.3%, followed by penicillin and cloxacillin at 3.7% each, and nafcillin at 0.9% among the beta-lactams. Among the tetracyclines, demeclocycline and tigecycline were the most prevalent at 10.3% each, followed by oxytetracycline at 9.3%, chlortetracycline at 7.5%, and doxycycline at 3.7%, while sulfaquinoxaline was the only sulfonamide drug detected at 4%. The LC-MS/MS detected the presence of all the tested β-lactam and tetracycline antimicrobial traces and all sulfonamide drugs except sulfamerazine in all three counties. All the tetracycline antibiotics recorded between 3 and 10.5% of antibiotic residues above the recommended Maximum Residue Levels (MRLs) in milk across all three counties, with beta-lactam antibiotics recording between 2 and 33.3%, indicating their misuse in the three counties. Sulfaquinoxaline was the only sulfonamide detected in milk samples above the recommended MRLs, indicating sulfonamides are less used in those counties. Therefore, it is important to enforce a regulatory framework to control antibiotic use in livestock to minimize potential health risks related to their traces in the foods.
{"title":"Analysis of Antibiotics in Milk from Smallholder Farmers from Kenya Shows Traces Above the Recommended Maximum Residue Limits","authors":"Bonnita Odeny, George Asudi, G. Omwenga, Richard Oduor, Geoffrey Karau","doi":"10.11648/j.ijfsb.20240902.12","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20240902.12","url":null,"abstract":"Antimicrobial resistance (AMR) is rising globally and is likely to cause more deaths because of antibiotic-resistant microbial infections and antibiotic residues in animal foods and products as a result of misuse of antibiotics in dairying. Thus, we determined the presence and quantities of sulfonamide, tetracycline, and beta-lactam drug residues in milk sampled in Nyandarua, Meru, and Kiambu counties in Kenya using the Charm TRIO® test kit and liquid chromatography (LC) coupled to the triple quadrupole mass spectroscopy (MS) (LC-MS/MS). The TRIO® test kit showed dicloxacillin as the most prevalent at 9.3%, followed by penicillin and cloxacillin at 3.7% each, and nafcillin at 0.9% among the beta-lactams. Among the tetracyclines, demeclocycline and tigecycline were the most prevalent at 10.3% each, followed by oxytetracycline at 9.3%, chlortetracycline at 7.5%, and doxycycline at 3.7%, while sulfaquinoxaline was the only sulfonamide drug detected at 4%. The LC-MS/MS detected the presence of all the tested β-lactam and tetracycline antimicrobial traces and all sulfonamide drugs except sulfamerazine in all three counties. All the tetracycline antibiotics recorded between 3 and 10.5% of antibiotic residues above the recommended Maximum Residue Levels (MRLs) in milk across all three counties, with beta-lactam antibiotics recording between 2 and 33.3%, indicating their misuse in the three counties. Sulfaquinoxaline was the only sulfonamide detected in milk samples above the recommended MRLs, indicating sulfonamides are less used in those counties. Therefore, it is important to enforce a regulatory framework to control antibiotic use in livestock to minimize potential health risks related to their traces in the foods.\u0000","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":" 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140991692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-02DOI: 10.11648/j.ijfsb.20240902.11
S. Soboka, Tilahun Bayissa, W. Alemu
Many food processing industries utilizing bread wheat as a raw material are being established in the country. As a result, information on physico-chemical characteristics to match end use quality is very essential. In line with this, the current study was initiated with objectives to characterize physico-chemical properties in relation to bread making quality and to classify bread wheat cultivars as soft and hard wheat based on data generated. The grain of 44 Ethiopian improved bread wheat cultivars were collected from different agricultural research centers in the country and grown under rain fall condition at two locations (Ginnir and Sinana on station) during Bona (July-Jan., 2015/16 and 2016/17) growing season and analyzed for grain physical and flour chemical quality characteristics. The experiment was laid out in RCBD with three replications. Result of analysis of variance indicated that, there is significant variations in all quality parameters considered among cultivars. Grain physical characteristics, such as thousand kernel weight (TKW), percent vitreous kernel (%Vk), were showed highly significant difference (P<0.01) due to cultivars. Grain chemical quality as expressed by protein quantity (%P) and quality, percent gluten index (% Gl), Zeleny index (Zl), have also shown highly significant difference (P<0.01) due to genotypes. In addition, strong environmental variation was observed on measured quality characters. The present results indicated that there is huge genetic variation among Ethiopian wheat varieties for quality traits considered in this study.
{"title":"Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition","authors":"S. Soboka, Tilahun Bayissa, W. Alemu","doi":"10.11648/j.ijfsb.20240902.11","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20240902.11","url":null,"abstract":"Many food processing industries utilizing bread wheat as a raw material are being established in the country. As a result, information on physico-chemical characteristics to match end use quality is very essential. In line with this, the current study was initiated with objectives to characterize physico-chemical properties in relation to bread making quality and to classify bread wheat cultivars as soft and hard wheat based on data generated. The grain of 44 Ethiopian improved bread wheat cultivars were collected from different agricultural research centers in the country and grown under rain fall condition at two locations (Ginnir and Sinana on station) during Bona (July-Jan., 2015/16 and 2016/17) growing season and analyzed for grain physical and flour chemical quality characteristics. The experiment was laid out in RCBD with three replications. Result of analysis of variance indicated that, there is significant variations in all quality parameters considered among cultivars. Grain physical characteristics, such as thousand kernel weight (TKW), percent vitreous kernel (%Vk), were showed highly significant difference (P<0.01) due to cultivars. Grain chemical quality as expressed by protein quantity (%P) and quality, percent gluten index (% Gl), Zeleny index (Zl), have also shown highly significant difference (P<0.01) due to genotypes. In addition, strong environmental variation was observed on measured quality characters. The present results indicated that there is huge genetic variation among Ethiopian wheat varieties for quality traits considered in this study.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"33 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140753552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The term "bamboo" evokes images of a hollow stick, embodying not just a simple plant but a source of numerous health benefits. In northeast India, tribes engage in the centuries-old practice of fermenting bamboo shoots, employing a biotechnological process that not only preserves food but also unlocks a myriad of health benefits. Fermentation transforms these shoots into a powerhouse for various microorganisms, offering probiotic, anti-oxidant, anti-cancer, anti-aging, cardio-protective, and weight loss properties. Beyond their health advantages, fermented bamboo shoots hold significant commercial value in the food industry, transcending their local origins to become a global commodity akin to "green gold." Originally confined to tribal areas and local markets, these fermented bamboo stalks have gained international recognition. This article delves into the health benefits, merits, drawbacks, future perspectives, and economic value of twenty-first-century fermented bamboo shoots, positioning them as a valuable and sought-after resource. As the world embraces sustainable and natural solutions, the fermented bamboo stalks from India stand out as not only a culinary delight but also a treasure trove of health benefits, weaving a narrative of culinary tradition meeting contemporary wellness trends.
{"title":"Fermented Bamboo Shoot Health Benefits and Applications","authors":"Subramanian Ramasubramanian, Muthusamy Balasubramanian, Chinnappan Ravinder Singh, Rajaram Muralikrishna, Shanmuganathan Bharathkumar","doi":"10.11648/j.ijfsb.20240901.11","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20240901.11","url":null,"abstract":"The term \"bamboo\" evokes images of a hollow stick, embodying not just a simple plant but a source of numerous health benefits. In northeast India, tribes engage in the centuries-old practice of fermenting bamboo shoots, employing a biotechnological process that not only preserves food but also unlocks a myriad of health benefits. Fermentation transforms these shoots into a powerhouse for various microorganisms, offering probiotic, anti-oxidant, anti-cancer, anti-aging, cardio-protective, and weight loss properties. Beyond their health advantages, fermented bamboo shoots hold significant commercial value in the food industry, transcending their local origins to become a global commodity akin to \"green gold.\" Originally confined to tribal areas and local markets, these fermented bamboo stalks have gained international recognition. This article delves into the health benefits, merits, drawbacks, future perspectives, and economic value of twenty-first-century fermented bamboo shoots, positioning them as a valuable and sought-after resource. As the world embraces sustainable and natural solutions, the fermented bamboo stalks from India stand out as not only a culinary delight but also a treasure trove of health benefits, weaving a narrative of culinary tradition meeting contemporary wellness trends.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"40 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140449402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-05DOI: 10.11648/j.ijfsb.20230803.14
Shahzaib Muazzam, A. Saha, Apu Aktaruzzaman, U. Hani, M. Hasan, A. Sayeed
: The study’s primary objective was to evaluate the storage duration, sensory characteristics, and microbial changes of improved fish sticks made from grass carp. The fish sticks were stored at different temperatures: room temperature (28ºC), refrigerated temperature (5ºC), and frozen temperature (-18ºC). Strict adherence to good manufacturing practices was followed during the development of the fish sticks, incorporating a diverse range of food additives. Proximate composition analysis was conducted to determine the precise moisture, lipid, protein, and ash contents of the grass carp fish mince. The analysis showed that the fish mince had approximately 79.16±1.42% moisture, 3.07±0.69% lipid, 17.21±0.45% protein, and 1.71±0.19% ash. Fresh fish sticks exhibited a moisture content of 65.78±0.86%, lipid content of 6.81±0.85%, protein content of 16.37±0.34%, and ash content of 2.84±0.09%. The initial total plate count (TPC) in fresh fish sticks was meticulously measured and found to be 4.11±0.75 Log CFU/g. Throughout the storage period, it was observed that the TPC of grass carp fish sticks significantly increased at room and refrigerated temperatures. Interestingly, refrigeration slowed down the rate of microbial increase, whereas frozen storage at -18°C resulted in a substantial reduction in the initial microbial load, reaching 2.15±0.44 Log CFU/g after 8 weeks. A sensory evaluation was conducted by a panel of seven experts using a nine-point descriptive scale to assess the appearance, flavor, taste, texture, and overall acceptability of the fish sticks. Over the storage duration, the sensory properties gradually declined for fish sticks stored at room and refrigerated temperatures, with a more pronounced decrease observed at room temperature. In contrast, frozen storage showed minimal changes in sensory quality, closely resembling the sensory characteristics of fresh samples even after 8 weeks. Based on the comprehensive findings, it can be inferred that the shelf life of grass carp fish sticks is limited to 24 hours at room temperature and extends slightly to 72 hours under refrigeration. However, fish sticks stored at -18°C maintain their quality for an extended period of 8 weeks, offering a significantly prolonged shelf life compared to other storage conditions.
{"title":"Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (<i>Ctenopharyngodon Idella</i>)","authors":"Shahzaib Muazzam, A. Saha, Apu Aktaruzzaman, U. Hani, M. Hasan, A. Sayeed","doi":"10.11648/j.ijfsb.20230803.14","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20230803.14","url":null,"abstract":": The study’s primary objective was to evaluate the storage duration, sensory characteristics, and microbial changes of improved fish sticks made from grass carp. The fish sticks were stored at different temperatures: room temperature (28ºC), refrigerated temperature (5ºC), and frozen temperature (-18ºC). Strict adherence to good manufacturing practices was followed during the development of the fish sticks, incorporating a diverse range of food additives. Proximate composition analysis was conducted to determine the precise moisture, lipid, protein, and ash contents of the grass carp fish mince. The analysis showed that the fish mince had approximately 79.16±1.42% moisture, 3.07±0.69% lipid, 17.21±0.45% protein, and 1.71±0.19% ash. Fresh fish sticks exhibited a moisture content of 65.78±0.86%, lipid content of 6.81±0.85%, protein content of 16.37±0.34%, and ash content of 2.84±0.09%. The initial total plate count (TPC) in fresh fish sticks was meticulously measured and found to be 4.11±0.75 Log CFU/g. Throughout the storage period, it was observed that the TPC of grass carp fish sticks significantly increased at room and refrigerated temperatures. Interestingly, refrigeration slowed down the rate of microbial increase, whereas frozen storage at -18°C resulted in a substantial reduction in the initial microbial load, reaching 2.15±0.44 Log CFU/g after 8 weeks. A sensory evaluation was conducted by a panel of seven experts using a nine-point descriptive scale to assess the appearance, flavor, taste, texture, and overall acceptability of the fish sticks. Over the storage duration, the sensory properties gradually declined for fish sticks stored at room and refrigerated temperatures, with a more pronounced decrease observed at room temperature. In contrast, frozen storage showed minimal changes in sensory quality, closely resembling the sensory characteristics of fresh samples even after 8 weeks. Based on the comprehensive findings, it can be inferred that the shelf life of grass carp fish sticks is limited to 24 hours at room temperature and extends slightly to 72 hours under refrigeration. However, fish sticks stored at -18°C maintain their quality for an extended period of 8 weeks, offering a significantly prolonged shelf life compared to other storage conditions.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90469237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-31DOI: 10.11648/j.ijfsb.20230803.13
Mohammad Abu Bakar Siddique, Md. Marufuzzaman, Siddhartha Sankar Das, Ali Hasan Farid, E. Kabir, Bidhan Chandra Biswas, Rana Kumar Biswas
: For growth, the development of the brain and body, and disease resistance, trace amounts of micronutrients, such as vitamins and minerals, are required. The body cannot synthesis them, thus they must be obtained by diet and other means. Poor physical and mental growth, mental
{"title":"The Science of Food Fortification in Improving Health Challenges Due to Iron Deficiency Anemia and Zinc Deficiency for Children Under 5 Years in Bangladesh","authors":"Mohammad Abu Bakar Siddique, Md. Marufuzzaman, Siddhartha Sankar Das, Ali Hasan Farid, E. Kabir, Bidhan Chandra Biswas, Rana Kumar Biswas","doi":"10.11648/j.ijfsb.20230803.13","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20230803.13","url":null,"abstract":": For growth, the development of the brain and body, and disease resistance, trace amounts of micronutrients, such as vitamins and minerals, are required. The body cannot synthesis them, thus they must be obtained by diet and other means. Poor physical and mental growth, mental","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82163920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-31DOI: 10.11648/j.ijfsb.20230803.12
Rakhmatulla Khidirovich Ergashev
: In this article
在本文中
{"title":"The Role of Fruit-Vegetable Cluster-Cooperative in Ensuring Food Security in Uzbekistan","authors":"Rakhmatulla Khidirovich Ergashev","doi":"10.11648/j.ijfsb.20230803.12","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20230803.12","url":null,"abstract":": In this article","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88622165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-27DOI: 10.11648/j.ijfsb.20230803.11
Bealu Girma, Kasahun Wale
{"title":"Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review","authors":"Bealu Girma, Kasahun Wale","doi":"10.11648/j.ijfsb.20230803.11","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20230803.11","url":null,"abstract":"","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73798663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-20DOI: 10.11648/j.ijfsb.20230802.12
Kasahun Wale
{"title":"An Overview of the Level of Heavy Metals Concentration in Fruits and Vegetables","authors":"Kasahun Wale","doi":"10.11648/j.ijfsb.20230802.12","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20230802.12","url":null,"abstract":"","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"282 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74369629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-13DOI: 10.11648/j.ijfsb.20230802.11
Lukai Zhao, P. Lu, Shuai Li, Chunlei Feng, Hai Chi
: The Antarctic krill ( Euphausia superba ) sauce was used as the experimental object to evaluate the effects of various sterilizing methods on the quality and safety of Antarctic krill sauce by measuring sensory, texture, rheology, color and taste. The findings revealed that Antarctic krill sauce has a distinct flavor, a rich texture, and a high acceptance. As a result of these findings, the odor and sensory ratings are bad. When compared to other treatment groups, the ultraviolet (UV) treated group had worse taste and smell scores ( p <0.05) than the control group (CG). Meanwhile, the UV had the greatest L * value (28.97) in color, as well as hardness and hardness work values of 166.90 g and 9.33 mJ, suggesting that the hardness values and hardness work values of Antarctic krill sauce, on the other hand, displayed low tissue structural uniformity. The hardness and hardness work values of Antarctic krill sauce with microwave (MV) treatment, on the other hand, were 128.80 g and 6.59 mJ, respectively, while the rheological value was 17.49 Pa·s. The rheological value showed that Antarctic krill sauce treated with MV had low shear force and acceptable texture uniformity. Importantly, the MV treatment had little effect on the flavor, odor, and color of Antarctic krill sauce. In general, supply fundamental facts and innovative ideas for high-value commercial technology, quality enhancement, and comprehensive Antarctic krill usage. The study's findings will be presented in the following publications in the future.
{"title":"Effect of Different Sterilization Methods on the Quality of Antarctic Krill (<i>Euphausia superba</i>) Sauce","authors":"Lukai Zhao, P. Lu, Shuai Li, Chunlei Feng, Hai Chi","doi":"10.11648/j.ijfsb.20230802.11","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20230802.11","url":null,"abstract":": The Antarctic krill ( Euphausia superba ) sauce was used as the experimental object to evaluate the effects of various sterilizing methods on the quality and safety of Antarctic krill sauce by measuring sensory, texture, rheology, color and taste. The findings revealed that Antarctic krill sauce has a distinct flavor, a rich texture, and a high acceptance. As a result of these findings, the odor and sensory ratings are bad. When compared to other treatment groups, the ultraviolet (UV) treated group had worse taste and smell scores ( p <0.05) than the control group (CG). Meanwhile, the UV had the greatest L * value (28.97) in color, as well as hardness and hardness work values of 166.90 g and 9.33 mJ, suggesting that the hardness values and hardness work values of Antarctic krill sauce, on the other hand, displayed low tissue structural uniformity. The hardness and hardness work values of Antarctic krill sauce with microwave (MV) treatment, on the other hand, were 128.80 g and 6.59 mJ, respectively, while the rheological value was 17.49 Pa·s. The rheological value showed that Antarctic krill sauce treated with MV had low shear force and acceptable texture uniformity. Importantly, the MV treatment had little effect on the flavor, odor, and color of Antarctic krill sauce. In general, supply fundamental facts and innovative ideas for high-value commercial technology, quality enhancement, and comprehensive Antarctic krill usage. The study's findings will be presented in the following publications in the future.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73775489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-15DOI: 10.11648/j.ijfsb.20230801.12
Melaku Tafese Awulachew
: Depending on the intended use, quality can relate to a variety of physical and chemical characteristics of the product. Additionally, the standards for judging wheat grain quality attributes are as varied as their various applications. The impacts of some important genes for grain hardness, genes that code for storage proteins, etc., have been well documented. The development of DNA-based markers for desirable qualities is now possible because to the development of molecular biology. Therefore, DNA markers complement traditional breeding techniques, allowing for the quicker development of novel cultivars with desirable traits. Due to the low volume of durum wheat grain, Ethiopian pasta businesses still augment bread wheat flour with colorants and pasta zymes and are negatively impacted by the high import costs. Local farmers are increasing their durum wheat production and supplying high-quality durum wheat grain. Maintaining the grain quality of wheat under climate change is essential for human nutrition, end-use functional qualities, as well as commodity value, but the weak supply chain from the producer to the manufacturer is affecting both. Wheat yield can rise by up to 36% under conditions of high CO 2 , however grain protein concentrations often decline and a change in composition results in fewer useful qualities. Crops that are post-anthesis can have a step-change drop in grain-set, grain size, and milling yield due to high temperatures. Wheat dough has lower viscoelasticity qualities because high temperature stress affects the glutenin/gliadin ratio and restricts the synthesis of the bigger sodium dodecyl sulfate (SDS)-insoluble glutenin polymers. The current understanding of the effects of high temperatures and elevated atmospheric CO 2 on the whole-grain and functional properties of wheat, as well as the recent development of molecular markers and their use in breeding programs, particularly to improve traits relating to wheat grain, are reviewed in this paper. Finally, a few aspects of the Ethiopian pasta industry are discussed.
{"title":"Grain Quality and Improvement in Wheat and Some Quality Aspect of Pasta Industries in Ethiopia: A Review","authors":"Melaku Tafese Awulachew","doi":"10.11648/j.ijfsb.20230801.12","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20230801.12","url":null,"abstract":": Depending on the intended use, quality can relate to a variety of physical and chemical characteristics of the product. Additionally, the standards for judging wheat grain quality attributes are as varied as their various applications. The impacts of some important genes for grain hardness, genes that code for storage proteins, etc., have been well documented. The development of DNA-based markers for desirable qualities is now possible because to the development of molecular biology. Therefore, DNA markers complement traditional breeding techniques, allowing for the quicker development of novel cultivars with desirable traits. Due to the low volume of durum wheat grain, Ethiopian pasta businesses still augment bread wheat flour with colorants and pasta zymes and are negatively impacted by the high import costs. Local farmers are increasing their durum wheat production and supplying high-quality durum wheat grain. Maintaining the grain quality of wheat under climate change is essential for human nutrition, end-use functional qualities, as well as commodity value, but the weak supply chain from the producer to the manufacturer is affecting both. Wheat yield can rise by up to 36% under conditions of high CO 2 , however grain protein concentrations often decline and a change in composition results in fewer useful qualities. Crops that are post-anthesis can have a step-change drop in grain-set, grain size, and milling yield due to high temperatures. Wheat dough has lower viscoelasticity qualities because high temperature stress affects the glutenin/gliadin ratio and restricts the synthesis of the bigger sodium dodecyl sulfate (SDS)-insoluble glutenin polymers. The current understanding of the effects of high temperatures and elevated atmospheric CO 2 on the whole-grain and functional properties of wheat, as well as the recent development of molecular markers and their use in breeding programs, particularly to improve traits relating to wheat grain, are reviewed in this paper. Finally, a few aspects of the Ethiopian pasta industry are discussed.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76631091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：