Pub Date : 2021-01-01DOI: 10.11648/j.ijfsb.20210602.11
Safaa Ahmed Salem, Amany Mohammed Gad, Abdellatif Anaam Kamal
{"title":"Comparative Study of Anti-Anemic Effect of Some Natural Food Supplements on Rats","authors":"Safaa Ahmed Salem, Amany Mohammed Gad, Abdellatif Anaam Kamal","doi":"10.11648/j.ijfsb.20210602.11","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20210602.11","url":null,"abstract":"","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78873247","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 : 2021-01-01DOI: 10.11648/j.ijfsb.20210604.14
Melaku Tafese Awulachew
{"title":"A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities","authors":"Melaku Tafese Awulachew","doi":"10.11648/j.ijfsb.20210604.14","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20210604.14","url":null,"abstract":"","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73572237","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}
: Introduction : Traditional food knowledge is the knowledge passed from one generation to another generation. Ancient Tamil peoples believes “ Unavemarundhu ” which means “Let’s food be thy medicine and medicine be thy food” . Indigenous food system helps to improve the quality of life. Objective : This study was conducted to assess, collect and document the traditional knowledge on indigenous foods followed in the Communities of Tamilnadu. Methods : A cross sectional study was conducted through Focus group discussion and one on one interview method among the 202 selected women Respondents in the age group 30-90 years old. Results : Knowledge assessment of the selected Respondents reveals that the majority of the people from the age group above 80 (71.6%) possess more traditional knowledge. People in the age group of 30-39 (10.5%) years possess least traditional knowledge. Even though we have plenty of awareness about exclusive breast feeding, still most of the Respondents prefer to include the sugar syrup as first food for infants due to superstitious belief. Conclusion : The above study concluded that the traditional knowledge to indigenous food was decreasing gradually, if this situation persists, we may lose our precious traditional knowledge on food in future. Indigenous food preparations are rich in nutraceutical compound which aids for better well being and improve immunity. So it is important to document the indigenous food in order to protect and preserve our traditional knowledge.
{"title":"Traditional Knowledge on Indigenous Foods in the Communities of Tamilnadu- An Exploratory Cross- Sectional Study","authors":"Dheephiga Mahendiran, Anusuya Devi Kuppuswamy, Sathiya Viswanathan","doi":"10.11648/j.ijfsb.20210604.15","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20210604.15","url":null,"abstract":": Introduction : Traditional food knowledge is the knowledge passed from one generation to another generation. Ancient Tamil peoples believes “ Unavemarundhu ” which means “Let’s food be thy medicine and medicine be thy food” . Indigenous food system helps to improve the quality of life. Objective : This study was conducted to assess, collect and document the traditional knowledge on indigenous foods followed in the Communities of Tamilnadu. Methods : A cross sectional study was conducted through Focus group discussion and one on one interview method among the 202 selected women Respondents in the age group 30-90 years old. Results : Knowledge assessment of the selected Respondents reveals that the majority of the people from the age group above 80 (71.6%) possess more traditional knowledge. People in the age group of 30-39 (10.5%) years possess least traditional knowledge. Even though we have plenty of awareness about exclusive breast feeding, still most of the Respondents prefer to include the sugar syrup as first food for infants due to superstitious belief. Conclusion : The above study concluded that the traditional knowledge to indigenous food was decreasing gradually, if this situation persists, we may lose our precious traditional knowledge on food in future. Indigenous food preparations are rich in nutraceutical compound which aids for better well being and improve immunity. So it is important to document the indigenous food in order to protect and preserve our traditional knowledge.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79621412","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 : 2020-11-04DOI: 10.11648/J.IJFSB.20200504.14
Tamanna Aktar, Md. Alauddin Biswas
This was a descriptive cross sectional study with purposely selected sample 230 cardiac patient conducted in kushtia sadar Hospital, kushtia. The study was conducted to assess the relation between cardiovascular diseases and dietary patterns of patients suffering from cardiovascular disease. Study results presented that about 26.5% patients were affected in stroke; 80 34.8% patients were affected in heart attack; 17.4% patients were affected in coronary heart disease. Out of total patients, 56.1% were overweight; 22.2% were obese class I; 29.1% male and 15.2% female were centrally obese by their waist circumference; 47.0% male and 34.8% female were centrally obese by their waist-hip ratio. BMI 28.38±3.16 in male and 26.75±4.62 in female, WC (cm) 88.70±9.18 in male and 81.45±11.25 in female and the difference was significant. Waist circumference (WC) was significantly (p=0.000) correlated with Waist-Hip ratio and dietary diversity score; BMI also correlated with WC. Most of the respondents did not know the symptoms of heart disease and dietary knowledge were very poor among the cardiac patients. The findings of the study shows that the prevalence of cardiovascular disease was high among those with positive family history, lower education, poor dietary knowledge, physically inactive, overweight or obese and those with higher WC, WHR were found to have a significant effect on the prevalence of CVD.
{"title":"Diet and Cardiovascular Diseases Risk: A Case – Control Study at Kushtia, Bangladesh","authors":"Tamanna Aktar, Md. Alauddin Biswas","doi":"10.11648/J.IJFSB.20200504.14","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20200504.14","url":null,"abstract":"This was a descriptive cross sectional study with purposely selected sample 230 cardiac patient conducted in kushtia sadar Hospital, kushtia. The study was conducted to assess the relation between cardiovascular diseases and dietary patterns of patients suffering from cardiovascular disease. Study results presented that about 26.5% patients were affected in stroke; 80 34.8% patients were affected in heart attack; 17.4% patients were affected in coronary heart disease. Out of total patients, 56.1% were overweight; 22.2% were obese class I; 29.1% male and 15.2% female were centrally obese by their waist circumference; 47.0% male and 34.8% female were centrally obese by their waist-hip ratio. BMI 28.38±3.16 in male and 26.75±4.62 in female, WC (cm) 88.70±9.18 in male and 81.45±11.25 in female and the difference was significant. Waist circumference (WC) was significantly (p=0.000) correlated with Waist-Hip ratio and dietary diversity score; BMI also correlated with WC. Most of the respondents did not know the symptoms of heart disease and dietary knowledge were very poor among the cardiac patients. The findings of the study shows that the prevalence of cardiovascular disease was high among those with positive family history, lower education, poor dietary knowledge, physically inactive, overweight or obese and those with higher WC, WHR were found to have a significant effect on the prevalence of CVD.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81985788","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 : 2020-10-30DOI: 10.11648/J.IJFSB.20200504.11
Mulak Desmond Guyih, Ahure Dinnah, M. O. Eke
Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3, 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.
{"title":"Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends","authors":"Mulak Desmond Guyih, Ahure Dinnah, M. O. Eke","doi":"10.11648/J.IJFSB.20200504.11","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20200504.11","url":null,"abstract":"Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3, 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90949133","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 : 2020-10-30DOI: 10.11648/J.IJFSB.20200504.12
Todd J Castleberry, C. Irvine, Ryan A. Gordon, Matthew F. Brisebois, Sarah E Deemer, A. Henderson, Matthew L. Sokoloski, V. Ben-Ezra
Whey protein coupled with a glucose challenge increases insulin secretion and may decrease glucose responses in people with pre-diabetes and type 2 diabetes. These responses may be attributed to whey protein’s effect on the incretins glucagon-like peptide-1 (GLP-1) and glucose dependent insulinotropic polypeptide (GIP). The purpose of this study was to examine the effect of various doses of whey protein on postprandial glycemic control and incretin responses. Participants with insulin resistance (n=9, mean ± SD; age: 64.3 + 8.1 yrs; BMI: 29.4 + 6.0 kg/m2; fasting plasma glucose: 6.9 + 1.2 mmol/l; HbA1c: 6.4 + 0.6%) completed three randomized treatments. Treatment 1 included 250 ml water + 20 g whey protein (T1), and treatment 2 included 250 ml water + 30 g whey protein (T2). The control treatment included 250 ml water (CON). Each treatment was followed by a 50 g oral glucose tolerance test. Incremental area under the curve (iAUC) for insulin increased from CON to T1 (P<0.01, 45.5%), CON to T2 (P<0.01, 61.0%), and T1 to T2 (P<0.01, 28.5%), with a significant decrease in postprandial AUC for glucose with T2 (P=0.04, -41.2%). Neither GIP nor GLP-1 iAUC increased with T1 or T2 compared to CON. However, postprandial glucose iAUC was significantly reduced for T2 compared to CON (P=0.04, -41.2%). There was a dose effect of whey protein on plasma insulin with a significant decrease in postprandial glucose iAUC following T2. Thirty grams of a whey protein preload may be adequate to provide postprandial glycemic improvements in the disease management of type 2 diabetes or pre-diabetes
{"title":"The Dose Effect of Whey Protein on Glycemic Control in Adults with Insulin Resistance","authors":"Todd J Castleberry, C. Irvine, Ryan A. Gordon, Matthew F. Brisebois, Sarah E Deemer, A. Henderson, Matthew L. Sokoloski, V. Ben-Ezra","doi":"10.11648/J.IJFSB.20200504.12","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20200504.12","url":null,"abstract":"Whey protein coupled with a glucose challenge increases insulin secretion and may decrease glucose responses in people with pre-diabetes and type 2 diabetes. These responses may be attributed to whey protein’s effect on the incretins glucagon-like peptide-1 (GLP-1) and glucose dependent insulinotropic polypeptide (GIP). The purpose of this study was to examine the effect of various doses of whey protein on postprandial glycemic control and incretin responses. Participants with insulin resistance (n=9, mean ± SD; age: 64.3 + 8.1 yrs; BMI: 29.4 + 6.0 kg/m2; fasting plasma glucose: 6.9 + 1.2 mmol/l; HbA1c: 6.4 + 0.6%) completed three randomized treatments. Treatment 1 included 250 ml water + 20 g whey protein (T1), and treatment 2 included 250 ml water + 30 g whey protein (T2). The control treatment included 250 ml water (CON). Each treatment was followed by a 50 g oral glucose tolerance test. Incremental area under the curve (iAUC) for insulin increased from CON to T1 (P<0.01, 45.5%), CON to T2 (P<0.01, 61.0%), and T1 to T2 (P<0.01, 28.5%), with a significant decrease in postprandial AUC for glucose with T2 (P=0.04, -41.2%). Neither GIP nor GLP-1 iAUC increased with T1 or T2 compared to CON. However, postprandial glucose iAUC was significantly reduced for T2 compared to CON (P=0.04, -41.2%). There was a dose effect of whey protein on plasma insulin with a significant decrease in postprandial glucose iAUC following T2. Thirty grams of a whey protein preload may be adequate to provide postprandial glycemic improvements in the disease management of type 2 diabetes or pre-diabetes","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75358939","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 : 2020-05-15DOI: 10.11648/J.IJFSB.20200502.12
Ibrahim Omer, Ebrahim Alfaig
This study was conducted to determine the chemical composition and nutritional value for eight samples of edible mushrooms, including seven samples of wild edible mushrooms collected from Blue Nile State and one commercial sample. All samples were classified by Mycokey software program and mushroom expert web site. In addition, the mushrooms varieties found are Agaricus bisporus, Chlorophyllum rhacodes, Agaricus lutosus, Volvariella volvacea, Agaricus impudicus, Agaricus arvensis, Agaricus silvicola and the commercial sample (Agaricus bisporus). Also, toxicity was detected using potassium hydroxide (4%) during collection in the field and for all samples the toxicity test was negative. The results showed that the samples containing varying moisture content between samples ranged from 5.26% to 11.11%. Fat content ranged from 0.94% to 2.99%. Protein content ranged between 19.41% to 34.14%. Ash content ranged from 0.22% to 1.47%. Add to that, the fiber content ranged from 5.25% to 23.86%. Carbohydrate content ranged from 26.76% to 77.91%. The calcium content (mg/kg) ranged from 5.80 to 8.60. The magnesium content (mg/kg) ranged from 3.07 to 5.50. The phosphorus content (mg/kg) ranged from 2.15 to 2.50. The potassium content (mg/kg) ranged from 21.20 to 21.50. The iron content (mg/100g) ranged from 1.30 to 1.55. The zinc content (mg/100g) ranged from 0.51 to 0.52. The copper content (mg/100g) ranged from 0.10 to 0.11. The manganese content (mg/100g) ranged from 0.10 to 0.12. The essential amino acids content (mg/100g) of mushroom samples were: arginine content ranged from 6.30 to 6.40. Histidine content ranged from 1.90 to 2.20. Lysine content ranged from 5.00 to 5.10. Tryptophan content ranged from 0.88 to 0.90. Phenylalanine content ranged from 2.00 to 2.10. Methionine content ranged from 1.00 to 1.15. Threonine content ranged from 4.05 to 4.10. Leucine content ranged from 3.90 to 4.10. Isoleucine content ranged from 5.56 to 5.70. Valine content ranged from 4.20 to 4.50. All samples contain high levels of protein, minerals and essential amino acids. However, the Volvariella volvacea sample is the best sample in terms of containing the protein so it can be entered as a dietary supplement in some processed foods that contain very small amounts of protein.
{"title":"Chemical Composition and Nutritional Value of Some Type of Wild Mushrooms in Blue Nile State","authors":"Ibrahim Omer, Ebrahim Alfaig","doi":"10.11648/J.IJFSB.20200502.12","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20200502.12","url":null,"abstract":"This study was conducted to determine the chemical composition and nutritional value for eight samples of edible mushrooms, including seven samples of wild edible mushrooms collected from Blue Nile State and one commercial sample. All samples were classified by Mycokey software program and mushroom expert web site. In addition, the mushrooms varieties found are Agaricus bisporus, Chlorophyllum rhacodes, Agaricus lutosus, Volvariella volvacea, Agaricus impudicus, Agaricus arvensis, Agaricus silvicola and the commercial sample (Agaricus bisporus). Also, toxicity was detected using potassium hydroxide (4%) during collection in the field and for all samples the toxicity test was negative. The results showed that the samples containing varying moisture content between samples ranged from 5.26% to 11.11%. Fat content ranged from 0.94% to 2.99%. Protein content ranged between 19.41% to 34.14%. Ash content ranged from 0.22% to 1.47%. Add to that, the fiber content ranged from 5.25% to 23.86%. Carbohydrate content ranged from 26.76% to 77.91%. The calcium content (mg/kg) ranged from 5.80 to 8.60. The magnesium content (mg/kg) ranged from 3.07 to 5.50. The phosphorus content (mg/kg) ranged from 2.15 to 2.50. The potassium content (mg/kg) ranged from 21.20 to 21.50. The iron content (mg/100g) ranged from 1.30 to 1.55. The zinc content (mg/100g) ranged from 0.51 to 0.52. The copper content (mg/100g) ranged from 0.10 to 0.11. The manganese content (mg/100g) ranged from 0.10 to 0.12. The essential amino acids content (mg/100g) of mushroom samples were: arginine content ranged from 6.30 to 6.40. Histidine content ranged from 1.90 to 2.20. Lysine content ranged from 5.00 to 5.10. Tryptophan content ranged from 0.88 to 0.90. Phenylalanine content ranged from 2.00 to 2.10. Methionine content ranged from 1.00 to 1.15. Threonine content ranged from 4.05 to 4.10. Leucine content ranged from 3.90 to 4.10. Isoleucine content ranged from 5.56 to 5.70. Valine content ranged from 4.20 to 4.50. All samples contain high levels of protein, minerals and essential amino acids. However, the Volvariella volvacea sample is the best sample in terms of containing the protein so it can be entered as a dietary supplement in some processed foods that contain very small amounts of protein.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89670712","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 : 2019-12-23DOI: 10.11648/J.IJFSB.20190404.13
S. N. Jahan, Salma Akhtar
The aim of the present study was to compare the quality assessment in terms of freshness, chemical composition and bacterial load of sun dried fishes and oven dried Channapunctatus during July 2017 to December 2017. Traditionally dried and fresh raw C. punctatus were collected from the Singrabajar of Chalanbeel area, Bangladesh and brought into the laboratory of Department of Fisheries of University of Rajshahi, Bangladesh. Fresh species were processed and dried in the electric oven at 105°C. After the organoleptic analysis it was observed that the appearance, odor, color, texture and overall acceptability of traditionally sun dried fishes were 6.75±0.43, 7.00±0.00, 7.12±0.78, 6.62±0.51, 6.75±0.46 and oven dried fishes were 7.75±1.29, 6.87±0.92, 7.25±1.63, 7.5±1.30 and 7.50±1.30, respectively. Significant difference was found between the sun dried and oven dried C. punctatus for the mean values of all organoleptic characteristics. In case of proximate composition the lipid, protein, ash and moisture contents were 3.10±0.60%, 57.50±2.30%, 21.00±1.20% and 14.83±1.45% in sun dried fishes and 5.85±1.25%, 70.15±1.30%, 13.00±1.50% and 8.50±1.40% was observed in oven dried fish. Significant difference was found in proximate composition. The pH contents varied from 6.3±0.31 (oven dried) to 6.75±0.70 (sun dried). The lowest TVB-N content (3.85mg/100g) was found in oven dried fishes and the highest (4.02mg/100g) was found in sun dried fishes and the microbial load varied from 4.9×102 (oven dried) to 3.9×103 (sun dried). Significant difference was found between the sun and oven dried C. punctatus for the aerobic plate count and TVB-N, but those are belongs in acceptable range.
{"title":"Quality Assessment of Oven Dried and Traditional Sun Dried Channa Punctatus","authors":"S. N. Jahan, Salma Akhtar","doi":"10.11648/J.IJFSB.20190404.13","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20190404.13","url":null,"abstract":"The aim of the present study was to compare the quality assessment in terms of freshness, chemical composition and bacterial load of sun dried fishes and oven dried Channapunctatus during July 2017 to December 2017. Traditionally dried and fresh raw C. punctatus were collected from the Singrabajar of Chalanbeel area, Bangladesh and brought into the laboratory of Department of Fisheries of University of Rajshahi, Bangladesh. Fresh species were processed and dried in the electric oven at 105°C. After the organoleptic analysis it was observed that the appearance, odor, color, texture and overall acceptability of traditionally sun dried fishes were 6.75±0.43, 7.00±0.00, 7.12±0.78, 6.62±0.51, 6.75±0.46 and oven dried fishes were 7.75±1.29, 6.87±0.92, 7.25±1.63, 7.5±1.30 and 7.50±1.30, respectively. Significant difference was found between the sun dried and oven dried C. punctatus for the mean values of all organoleptic characteristics. In case of proximate composition the lipid, protein, ash and moisture contents were 3.10±0.60%, 57.50±2.30%, 21.00±1.20% and 14.83±1.45% in sun dried fishes and 5.85±1.25%, 70.15±1.30%, 13.00±1.50% and 8.50±1.40% was observed in oven dried fish. Significant difference was found in proximate composition. The pH contents varied from 6.3±0.31 (oven dried) to 6.75±0.70 (sun dried). The lowest TVB-N content (3.85mg/100g) was found in oven dried fishes and the highest (4.02mg/100g) was found in sun dried fishes and the microbial load varied from 4.9×102 (oven dried) to 3.9×103 (sun dried). Significant difference was found between the sun and oven dried C. punctatus for the aerobic plate count and TVB-N, but those are belongs in acceptable range.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76652778","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 : 2019-10-24DOI: 10.11648/J.IJFSB.20190404.11
N. A. Santiesteban-López, Teresa Gladys Cerón-Carrillo, Jose Luis Carmona-Silva, J. Castro‐Rosas
Traditionally food antimicrobials was utilized to extent the lag phase or inhibit the growth of microorganisms; however, it has been demonstrated that exposure to antimicrobials such as sodium benzoate and potassium sorbate in sublethal concentrations, and gradually increasing the dose, allowed the adaptation of microorganisms of interest in food, such as E. coli, exhibiting induced resistance by unknown mechanisms. Therefore, the objective of this study was to identify the ultrastructural changes in viable cells of E. coli adapted to high concentrations (7000 ppm) of these antimicrobials, using transmission electron microscopy (TEM). After treatment with potassium sorbate, E. coli presented important morphological changes such as the separation of the cell membrane from the cytoplasm and cell wall, the appearance of a remarkable electronic light at the center of cells containing condensed deoxyribonucleic acid (DNA) molecules, as well as the appearance of small dense granules of electrons. Therefores, potassium sorbate induced more severe shape structural changes, presence of unusual structures and loss of integrity compared to viable cells adapted to sodium benzoate.
{"title":"Electron Microscopic Studies in Escherichia Coli on Mode of Action of Sodium Benzoate and Potassium Sorbate","authors":"N. A. Santiesteban-López, Teresa Gladys Cerón-Carrillo, Jose Luis Carmona-Silva, J. Castro‐Rosas","doi":"10.11648/J.IJFSB.20190404.11","DOIUrl":"https://doi.org/10.11648/J.IJFSB.20190404.11","url":null,"abstract":"Traditionally food antimicrobials was utilized to extent the lag phase or inhibit the growth of microorganisms; however, it has been demonstrated that exposure to antimicrobials such as sodium benzoate and potassium sorbate in sublethal concentrations, and gradually increasing the dose, allowed the adaptation of microorganisms of interest in food, such as E. coli, exhibiting induced resistance by unknown mechanisms. Therefore, the objective of this study was to identify the ultrastructural changes in viable cells of E. coli adapted to high concentrations (7000 ppm) of these antimicrobials, using transmission electron microscopy (TEM). After treatment with potassium sorbate, E. coli presented important morphological changes such as the separation of the cell membrane from the cytoplasm and cell wall, the appearance of a remarkable electronic light at the center of cells containing condensed deoxyribonucleic acid (DNA) molecules, as well as the appearance of small dense granules of electrons. Therefores, potassium sorbate induced more severe shape structural changes, presence of unusual structures and loss of integrity compared to viable cells adapted to sodium benzoate.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77377986","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 : 2019-10-09DOI: 10.11648/j.ijfsb.20190403.12
R. M. Ibrahim, Fatma El Zahraa Ali Abd Elaal, S. Zaki
Aluminum is a ubiquitous toxic metal that mainly affects brain, bone, spleen, liver, kidney, hepatic hematopoietic system. This study investigated the effect of Curcumin and Curcumin Nanoparticles on reduced the toxicity of aluminum chloride in treated rats. Six groups of rats were used: (1) control; (2) curcumin-treated rats (15 mg curcumin /Kg BW; (3) Nano-curcumin -treated rats (15 mg Nano-curcumin /Kg BW); (4) aluminum chloride-treated rats (100 mg/kg BW); (5) AlCl3- curcumin-treated rats (100 mg AlCl3 and 15 mg curcumin/kg BW); (6) AlCl3- Nano-curcumin -treated rats (100 mg AlCl3 and 15 mg Nano-curcumin /kg BW). The treatment with AlCl3 alone caused significant (P≤ 0.05) increased in liver and kidney functions of rats, while the oral intake of curcumin and Nano-curcumin eliminate the harmful effect of AlCl3. On the same side, the treatment with AlCl3 alone significantly (P≤ 0.05) increase the free radical level and decreased the activities of antioxidant enzymes in plasma, while the treatment with curcumin and Nano-curcumin reduced this increased in free radicals and increased the activities of antioxidant enzymes. These results confirmed that the curcumin and Nano-curcumin reduced the toxicity effect of AlCl3 in rats; moreover, Nano-curcumin has a best biological and antioxidant activity than curcumin in healthy and AlCl3-treated rats.
{"title":"Effect of Curcumin and Nano-curcumin on Reduce Aluminum Toxicity in Rats","authors":"R. M. Ibrahim, Fatma El Zahraa Ali Abd Elaal, S. Zaki","doi":"10.11648/j.ijfsb.20190403.12","DOIUrl":"https://doi.org/10.11648/j.ijfsb.20190403.12","url":null,"abstract":"Aluminum is a ubiquitous toxic metal that mainly affects brain, bone, spleen, liver, kidney, hepatic hematopoietic system. This study investigated the effect of Curcumin and Curcumin Nanoparticles on reduced the toxicity of aluminum chloride in treated rats. Six groups of rats were used: (1) control; (2) curcumin-treated rats (15 mg curcumin /Kg BW; (3) Nano-curcumin -treated rats (15 mg Nano-curcumin /Kg BW); (4) aluminum chloride-treated rats (100 mg/kg BW); (5) AlCl3- curcumin-treated rats (100 mg AlCl3 and 15 mg curcumin/kg BW); (6) AlCl3- Nano-curcumin -treated rats (100 mg AlCl3 and 15 mg Nano-curcumin /kg BW). The treatment with AlCl3 alone caused significant (P≤ 0.05) increased in liver and kidney functions of rats, while the oral intake of curcumin and Nano-curcumin eliminate the harmful effect of AlCl3. On the same side, the treatment with AlCl3 alone significantly (P≤ 0.05) increase the free radical level and decreased the activities of antioxidant enzymes in plasma, while the treatment with curcumin and Nano-curcumin reduced this increased in free radicals and increased the activities of antioxidant enzymes. These results confirmed that the curcumin and Nano-curcumin reduced the toxicity effect of AlCl3 in rats; moreover, Nano-curcumin has a best biological and antioxidant activity than curcumin in healthy and AlCl3-treated rats.","PeriodicalId":14158,"journal":{"name":"International Journal of Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88483962","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}
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