Dhiya Eddine Bensaad, M. Saleh, Khalid Ismail, Youngseung Lee, G. Ondier
The current review presents the potential chemical modifications and applications of sweet potato starch in food and non-food industries. Native starch in general and particularly sweet potato starch characteristics have several functional features and applications in biomedicine as well as in the food industry. Modified starch is expected to enhance such characteristics as discussed in this review. For instance, due to the polymeric and branching nature of starch; the starch is usually less soluble, absorbs less water and oil, and shows a strong ability to bind to iodine. Also, native starches have significantly lower digestibility values under enzymatic treatment. Starch modifications, therefore are designed to enhance one or more of the above-mentioned limitations; thereby, modification of starch can alter the physicochemical characteristics of the native starch to improve its functional characteristic. Starches can be modified using physical methods (annealing, heat moisture treatment, pre-gelatinization, and other non-thermal processes), chemical methods (etherification, acetylation, acid modification, cationic linking, esterification, cross-linking, and oxidation), enzymatic modification methods, genetic alteration process or combination of them.
{"title":"Chemical Modifications of Starch; A Prospective for Sweet Potato Starch","authors":"Dhiya Eddine Bensaad, M. Saleh, Khalid Ismail, Youngseung Lee, G. Ondier","doi":"10.35516/jjas.v18i4.802","DOIUrl":"https://doi.org/10.35516/jjas.v18i4.802","url":null,"abstract":"The current review presents the potential chemical modifications and applications of sweet potato starch in food and non-food industries. Native starch in general and particularly sweet potato starch characteristics have several functional features and applications in biomedicine as well as in the food industry. Modified starch is expected to enhance such characteristics as discussed in this review. For instance, due to the polymeric and branching nature of starch; the starch is usually less soluble, absorbs less water and oil, and shows a strong ability to bind to iodine. Also, native starches have significantly lower digestibility values under enzymatic treatment. Starch modifications, therefore are designed to enhance one or more of the above-mentioned limitations; thereby, modification of starch can alter the physicochemical characteristics of the native starch to improve its functional characteristic. \u0000Starches can be modified using physical methods (annealing, heat moisture treatment, pre-gelatinization, and other non-thermal processes), chemical methods (etherification, acetylation, acid modification, cationic linking, esterification, cross-linking, and oxidation), enzymatic modification methods, genetic alteration process or combination of them.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79148486","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}
Ridwan Mukaila, Abraham Falola, F. Awoyelu, S. Akanbi, C. Chiemela, I. Ukwuaba, Chikaosolu Maryqueen Ileka, Perpetua Agbor Erim
Neglected and underutilized crops can play a vital role in achieving food security as humans concentrate on consuming a few food crops which have increased in price over time. Understanding the profitability of these crops can enhance farmers’ decisions to grow them. Therefore, this study investigated cocoyam production profitability, factors responsible for its profitability, and the constraints faced in cocoyam production in Cross River State, Nigeria. Data collected primarily with the use of questionnaires were analysed with descriptive statistics, cost and return analysis, multiple regression and the Likert rating scale. The results revealed that the majority of cocoyam farmers were male, married, in their economically active age and operated on a small scale. Cocoyam production was a profitable venture as the farmers had a gross margin of N175, 822.45 (USD 428.04) per hectare of cultivated land with an operating ratio of 0.24 and a return on capital invested of 3.17. The factors that influenced the profitability of cocoyam production were education, household size, farm size, farm output, cooperative membership, access to credit and annual income. The major constraints faced in cocoyam production were inadequate access to credit, poor government support, high cost of inputs and poor storage facilities. To enhance cocoyam profitability, the study recommends the provision of farm inputs and financial support to inform of credit or grants to the farmers. This would not only increase their profit but also enhance the decision to increase production which will increase food availability and, in turn, reduce the problem of food insecurity.
{"title":"Profitability of Cocoyam Production and its Determinants in Cross River State, Nigeria","authors":"Ridwan Mukaila, Abraham Falola, F. Awoyelu, S. Akanbi, C. Chiemela, I. Ukwuaba, Chikaosolu Maryqueen Ileka, Perpetua Agbor Erim","doi":"10.35516/jjas.v18i4.788","DOIUrl":"https://doi.org/10.35516/jjas.v18i4.788","url":null,"abstract":"Neglected and underutilized crops can play a vital role in achieving food security as humans concentrate on consuming a few food crops which have increased in price over time. Understanding the profitability of these crops can enhance farmers’ decisions to grow them. Therefore, this study investigated cocoyam production profitability, factors responsible for its profitability, and the constraints faced in cocoyam production in Cross River State, Nigeria. Data collected primarily with the use of questionnaires were analysed with descriptive statistics, cost and return analysis, multiple regression and the Likert rating scale. The results revealed that the majority of cocoyam farmers were male, married, in their economically active age and operated on a small scale. Cocoyam production was a profitable venture as the farmers had a gross margin of N175, 822.45 (USD 428.04) per hectare of cultivated land with an operating ratio of 0.24 and a return on capital invested of 3.17. The factors that influenced the profitability of cocoyam production were education, household size, farm size, farm output, cooperative membership, access to credit and annual income. The major constraints faced in cocoyam production were inadequate access to credit, poor government support, high cost of inputs and poor storage facilities. To enhance cocoyam profitability, the study recommends the provision of farm inputs and financial support to inform of credit or grants to the farmers. This would not only increase their profit but also enhance the decision to increase production which will increase food availability and, in turn, reduce the problem of food insecurity.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"98 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72631454","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}
This study aims to produce gluten-free flatbread for Celiac Disease ( CD) patients from different gluten – free flour sources and compare its quality with that produced from wheat flour. Arabic flat pocket - former bread was prepared from the flours of wheat, corn, millet, buckwheat, quinoa, rice, potatoes, and tapioca using the straight dough method, and its physical quality parameters of specific volume, pocket formation, upper to lower layer ratio and water activity as well as sensory parameters of , freshness immediately and 4 hours after baking, and taste were evaluated. Proximate composition of the flours indicated that wheat flour had the highest protein content followed by corn, millet, quinoa, and buckwheat while rice, potatoes, and tapioca flours had the lowest protein content. Sensory and physical evaluation of the bread types showed that most flour types gave bread loaves with good specific volumes compared to wheat flour. Most bread types were tender when freshly baked, but only wheat and potato breads maintained their tenderness 4 hours after baking. The taste of potato and tapioca breads were the most acceptable and similar to that of wheat bread ( P≤0.05). It can be concluded that pocket-forming flatbread with good sensory and functional characteristics can be produced from most flours if consumed fresh after baking.
{"title":"Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours","authors":"A. Amr, Mousa Numan Ahmad","doi":"10.35516/jjas.v18i4.131","DOIUrl":"https://doi.org/10.35516/jjas.v18i4.131","url":null,"abstract":"This study aims to produce gluten-free flatbread for Celiac Disease ( CD) patients from different gluten – free flour sources and compare its quality with that produced from wheat flour. Arabic flat pocket - former bread was prepared from the flours of wheat, corn, millet, buckwheat, quinoa, rice, potatoes, and tapioca using the straight dough method, and its physical quality parameters of specific volume, pocket formation, upper to lower layer ratio and water activity as well as sensory parameters of , freshness immediately and 4 hours after baking, and taste were evaluated. \u0000Proximate composition of the flours indicated that wheat flour had the highest protein content followed by corn, millet, quinoa, and buckwheat while rice, potatoes, and tapioca flours had the lowest protein content. Sensory and physical evaluation of the bread types showed that most flour types gave bread loaves with good specific volumes compared to wheat flour. Most bread types were tender when freshly baked, but only wheat and potato breads maintained their tenderness 4 hours after baking. The taste of potato and tapioca breads were the most acceptable and similar to that of wheat bread ( P≤0.05). It can be concluded that pocket-forming flatbread with good sensory and functional characteristics can be produced from most flours if consumed fresh after baking.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75397165","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}
An experiment was conducted to investigate the influence of harvesting method and harvesting date on the quality and quantity of three olive genotypes. Olive fruits of cultivars "Ayvalik", "Grossa de Spain" and "Nabali" were harvested on October 20 and November 13, 2017, using hand and mechanical (by combs) harvesting methods. Olive fruits were pressed then, olive oil samples were analyzed for acidity, peroxide value, refractive index, olive oil percentage, and sensory properties. The results showed that the harvesting method did not significantly affect oil quantity and chemical analysis, but affected sensory properties of olive oil, where the harvesting method by hand gave the highest (fruity, bitter, and pungent) and the lowest negative attributes (fusty, musty and rancid). Furthermore, as ripening progressed, there was an increase in olive oil percentage, oil acidity and peroxide value. The positive attributes (fruity, bitter and pungent) were significantly decreased while negative attributes (fusty, musty and rancid) were increased as ripening progressed. On the contrary, the refractive index (at 25°C) remains almost constant. The response of olive cultivars to harvesting was inconstant and did not respond similarly, "Ayvalik" had the highest acidity and peroxide value, while "Grossa de Spain" had the highest oil percentage. In addition, "Nabali" had the highest positive attributes. The lowest acidity, peroxide value and negative attributes were obtained for "Nabali". The result proved that olive cultivars and harvesting date and method combine together to influence acidity, peroxide value and sensory properties (fusty, musty, rancid, fruity, and bitter) of olive oil.
通过试验研究了采收方式和采收日期对三种橄榄基因型品质和数量的影响。品种“Ayvalik”、“Grossa de Spain”和“Nabali”的橄榄果实分别于2017年10月20日和11月13日收获，采用手工和机械(通过梳子)采摘方法。然后压榨橄榄果实，分析橄榄油样品的酸度、过氧化值、折射率、橄榄油百分比和感官特性。结果表明，采收方式对橄榄油的油量和化学分析没有显著影响，但对橄榄油的感官特性有影响，其中手工采收方式的负面属性(果味、苦味和辛辣)最高，负面属性(霉味、霉味和腐臭)最低。此外，随着成熟的进行，橄榄油的百分比、油的酸度和过氧化值都有所增加。随着成熟的进行，积极属性(果味、苦味和辛辣)显著降低，而消极属性(霉味、霉味和腐臭)显著增加。相反，折射率(在25°C时)几乎保持不变。不同橄榄品种对采收的反应不稳定且不相似，“Ayvalik”的酸度和过氧化值最高，而“Grossa de Spain”的含油量最高。此外，“Nabali”具有最高的积极属性。“纳巴利”获得了最低的酸度、过氧化值和负属性。结果表明，橄榄品种、采收日期和方法共同影响橄榄油的酸度、过氧化值和感官特性(霉味、霉味、腐臭、果味和苦味)。
{"title":"Oil Quantity, Chemical and Organoleptic Properties of Three Olive Cultivars Grown under Irrigation at a Typical Arid Region in Jordan as Influenced by Harvesting Method and Date","authors":"Hala Alfrriyeh, K. Al-Absi, S. Ayoub","doi":"10.35516/jjas.v18i4.807","DOIUrl":"https://doi.org/10.35516/jjas.v18i4.807","url":null,"abstract":"An experiment was conducted to investigate the influence of harvesting method and harvesting date on the quality and quantity of three olive genotypes. Olive fruits of cultivars \"Ayvalik\", \"Grossa de Spain\" and \"Nabali\" were harvested on October 20 and November 13, 2017, using hand and mechanical (by combs) harvesting methods. Olive fruits were pressed then, olive oil samples were analyzed for acidity, peroxide value, refractive index, olive oil percentage, and sensory properties. The results showed that the harvesting method did not significantly affect oil quantity and chemical analysis, but affected sensory properties of olive oil, where the harvesting method by hand gave the highest (fruity, bitter, and pungent) and the lowest negative attributes (fusty, musty and rancid). Furthermore, as ripening progressed, there was an increase in olive oil percentage, oil acidity and peroxide value. The positive attributes (fruity, bitter and pungent) were significantly decreased while negative attributes (fusty, musty and rancid) were increased as ripening progressed. On the contrary, the refractive index (at 25°C) remains almost constant. The response of olive cultivars to harvesting was inconstant and did not respond similarly, \"Ayvalik\" had the highest acidity and peroxide value, while \"Grossa de Spain\" had the highest oil percentage. In addition, \"Nabali\" had the highest positive attributes. The lowest acidity, peroxide value and negative attributes were obtained for \"Nabali\". The result proved that olive cultivars and harvesting date and method combine together to influence acidity, peroxide value and sensory properties (fusty, musty, rancid, fruity, and bitter) of olive oil.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81534403","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}
F1 materials of half-diallel crosses for nine characters in lentils were studied for correlation, path-coefficient, and selection index. The phenotypic component of variation (σ2p) was higher than the genotypic component of variation (σ2g). The highest σ2g and σ2pwere obtained for CAMF. Investigation showed that genotypic correlations (rg) were higher than the respective phenotypic correlations (rp) for most of the characters. SWPP showed a highly significant and positive correlation coefficient with other characters except for the NPBFF at the genotypic level and except NPBFF and DF at the phenotypic level. The highest significant and positive genotypic correlation coefficient was recorded for NSBFF with PdWPP at the genotypic level and PdWPP with SWPP at the phenotypic level. PdWPP had the highest positive direct effect on SWPP at both genotypic and phenotypic levels. The maximum expected genetic gain of 4603.196% was found when NPBFF and RW were included in the index. These two characters a had high correlation coefficient with most of the characters studied as well as a direct effect at the genotypic level may be considered as primary yield components.
{"title":"Genetic Relationship and Selection Indices of Nine Irradiated Quantitative Traits of F1 Materials in lentils (Lens Culinaris Medic.)","authors":"A. C. Deb, A. Chowdhury","doi":"10.35516/jjas.v18i4.803","DOIUrl":"https://doi.org/10.35516/jjas.v18i4.803","url":null,"abstract":"F1 materials of half-diallel crosses for nine characters in lentils were studied for correlation, path-coefficient, and selection index. The phenotypic component of variation (σ2p) was higher than the genotypic component of variation (σ2g). The highest σ2g and σ2pwere obtained for CAMF. Investigation showed that genotypic correlations (rg) were higher than the respective phenotypic correlations (rp) for most of the characters. SWPP showed a highly significant and positive correlation coefficient with other characters except for the NPBFF at the genotypic level and except NPBFF and DF at the phenotypic level. The highest significant and positive genotypic correlation coefficient was recorded for NSBFF with PdWPP at the genotypic level and PdWPP with SWPP at the phenotypic level. PdWPP had the highest positive direct effect on SWPP at both genotypic and phenotypic levels. The maximum expected genetic gain of 4603.196% was found when NPBFF and RW were included in the index. These two characters a had high correlation coefficient with most of the characters studied as well as a direct effect at the genotypic level may be considered as primary yield components.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90877800","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}
Tomatoes (Solanum lycopersicum L.) are some of the most important vegetable foods worldwide. They are the second largest grown vegetable in both terms of production and consumption. Demand for tomatoes has been increasing recently due to their high content of nutritionally- acclaimed carotenoids, fibers, vitamins, and minerals, hence it has been the subject of numerous studies both in the laboratory and under field conditions. The quality of a tomato is determined by internal and external attributes, internal such as texture, sweetness, acidity, aroma, flavor, and nutritional value, and external which are appearance factors such as color, shape, size, and firmness. This review aims to investigate the chemical composition of tomato fruits and how they influence their quality. The findings of chemical composition (minor and major) components that were reported by many researchers are reviewed in this article. Also, this review focuses on the effect of tomato variety on the chemical composition of this fruit, and how these components are varied during the ripening process. In addition, chemical, physical and sensory quality factors were discussed in this review.
{"title":"Tomato Components and Quality Parameters. A Review","authors":"A. Amr, Wesal Raie","doi":"10.35516/jjas.v18i3.444","DOIUrl":"https://doi.org/10.35516/jjas.v18i3.444","url":null,"abstract":"Tomatoes (Solanum lycopersicum L.) are some of the most important vegetable foods worldwide. They are the second largest grown vegetable in both terms of production and consumption. Demand for tomatoes has been increasing recently due to their high content of nutritionally- acclaimed carotenoids, fibers, vitamins, and minerals, hence it has been the subject of numerous studies both in the laboratory and under field conditions. The quality of a tomato is determined by internal and external attributes, internal such as texture, sweetness, acidity, aroma, flavor, and nutritional value, and external which are appearance factors such as color, shape, size, and firmness. This review aims to investigate the chemical composition of tomato fruits and how they influence their quality. The findings of chemical composition (minor and major) components that were reported by many researchers are reviewed in this article. Also, this review focuses on the effect of tomato variety on the chemical composition of this fruit, and how these components are varied during the ripening process. In addition, chemical, physical and sensory quality factors were discussed in this review. \u0000 ","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"102 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72563660","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 present cross-sectional study examined the home environment, socio-cultural characteristics, and nutrition knowledge of 222 clients of a soup kitchen and food pantry. Participants completed a demographic questionnaire, Multidimensional Home Environment Scale, and Nutrition Knowledge Scale. The food pantry population consisted of more women, Blacks, Hispanics, and older clients than did those from the soup kitchen. Soup kitchen clients also exhibited lower socioeconomic status, and were mostly homeless, as compared to those of the food pantry. Both groups had a low level of nutrition knowledge (55%). Furthermore, most of the food pantry recipients were non-smokers and non-alcohol-drinkers, as compared to about half of the soup kitchen participants, who had lower availability of healthy foods at home and 50.9% of them consumed American foods. Thus, future research is essential to assess the impact of the home environment, socio-cultural influences, and nutrition knowledge on diet quality and food security of food recipients in the U.S.
{"title":"Home Environment, Socio-cultural Characteristics, and Nutrition Knowledge of Users of a Soup Kitchen and Food Pantry","authors":"T. Mousa, J. Freeland-Graves","doi":"10.35516/jjas.v18i3.447","DOIUrl":"https://doi.org/10.35516/jjas.v18i3.447","url":null,"abstract":"The present cross-sectional study examined the home environment, socio-cultural characteristics, and nutrition knowledge of 222 clients of a soup kitchen and food pantry. Participants completed a demographic questionnaire, Multidimensional Home Environment Scale, and Nutrition Knowledge Scale. The food pantry population consisted of more women, Blacks, Hispanics, and older clients than did those from the soup kitchen. Soup kitchen clients also exhibited lower socioeconomic status, and were mostly homeless, as compared to those of the food pantry. Both groups had a low level of nutrition knowledge (55%). Furthermore, most of the food pantry recipients were non-smokers and non-alcohol-drinkers, as compared to about half of the soup kitchen participants, who had lower availability of healthy foods at home and 50.9% of them consumed American foods. Thus, future research is essential to assess the impact of the home environment, socio-cultural influences, and nutrition knowledge on diet quality and food security of food recipients in the U.S.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"60 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72626093","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}
Coffee is a popular drink that is considered one of the most consumed beverages around the world. It contains more than 1000 biologically active compounds such as caffeine, diterpene alcohols, and chlorogenic acid. The effect of coffee on health is controversial depending on the type and the amount consumed of coffee. This review was prepared to clarify the effect of different preparation methods on coffee lipids content, as well as to study the effect of consumption of coffee prepared by different methods on body lipids profile. Coffee can be prepared by several methods, but the most two popular methods are brew and espresso. Coffee lipids which are called diterpenoid alcohols (cafestol and kahweol) can influence the body’s cholesterol level. The content of coffee lipids can be altered due to the methods of coffee preparation. Cafestol remains in the beverage of coffee when hot water is directly poured onto powdered coffee, when well-milled coffee is boiled in water a few times or when the metal filter is used instead of a paper filter, like in French Press. However, to good fortune, most of them are retained by the paper filter, which substantially reduces the cholesterol-raising effects potentially associated with coffee through consuming filtered coffee. Diterpenoids in unfiltered coffee cause an elevation of total cholesterol TC and low-density lipoprotein LDL cholesterol levels, whereas lowering the high-density lipoprotein HDL cholesterol levels in the body. However, consumption of filtered coffee slightly affects serum cholesterol levels. Also, the results of other studies revealed that the roasting degree of coffee is not related to an increase in the total cholesterol and the LDL cholesterol concentrations, but can be related to an increase in HDL cholesterol level after consumption of medium roasting MR coffee.
{"title":"The Effect of Consuming Coffee from Different Preparation Methods on Body Lipids Profile","authors":"Saida Al- Shnaigat, Hadeel Obeidat","doi":"10.35516/jjas.v18i3.462","DOIUrl":"https://doi.org/10.35516/jjas.v18i3.462","url":null,"abstract":"Coffee is a popular drink that is considered one of the most consumed beverages around the world. It contains more than 1000 biologically active compounds such as caffeine, diterpene alcohols, and chlorogenic acid. The effect of coffee on health is controversial depending on the type and the amount consumed of coffee. This review was prepared to clarify the effect of different preparation methods on coffee lipids content, as well as to study the effect of consumption of coffee prepared by different methods on body lipids profile. Coffee can be prepared by several methods, but the most two popular methods are brew and espresso. Coffee lipids which are called diterpenoid alcohols (cafestol and kahweol) can influence the body’s cholesterol level. The content of coffee lipids can be altered due to the methods of coffee preparation. Cafestol remains in the beverage of coffee when hot water is directly poured onto powdered coffee, when well-milled coffee is boiled in water a few times or when the metal filter is used instead of a paper filter, like in French Press. However, to good fortune, most of them are retained by the paper filter, which substantially reduces the cholesterol-raising effects potentially associated with coffee through consuming filtered coffee. Diterpenoids in unfiltered coffee cause an elevation of total cholesterol TC and low-density lipoprotein LDL cholesterol levels, whereas lowering the high-density lipoprotein HDL cholesterol levels in the body. However, consumption of filtered coffee slightly affects serum cholesterol levels. Also, the results of other studies revealed that the roasting degree of coffee is not related to an increase in the total cholesterol and the LDL cholesterol concentrations, but can be related to an increase in HDL cholesterol level after consumption of medium roasting MR coffee.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"693 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77393029","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}
Dhiya Eddine Bensaad, M. Saleh, Khalid Ismail, Youngseung Lee
The current review presents the potential physical modification devised into thermal which includes pre-gelatinization and hydrothermal processing (i.e., annealing (ANN) and heat-moisture treatment (HMT)) and nonthermal modifications (i.e., high-pressure processing (HPP), micronization, ultrasonication, and pulsed electric field (PEF)). Rather than physical modification; enzymatic modification by single enzyme treatment, debranching enzymes, and multienzyme synergetic treatment was discussed. Genetic modification was also discussed as a potential starch modification for better utilization of starch.
{"title":"Recent Advances in Physical, Enzymatic, and Genetic Modifications of Starches","authors":"Dhiya Eddine Bensaad, M. Saleh, Khalid Ismail, Youngseung Lee","doi":"10.35516/jjas.v18i3.474","DOIUrl":"https://doi.org/10.35516/jjas.v18i3.474","url":null,"abstract":"The current review presents the potential physical modification devised into thermal which includes pre-gelatinization and hydrothermal processing (i.e., annealing (ANN) and heat-moisture treatment (HMT)) and nonthermal modifications (i.e., high-pressure processing (HPP), micronization, ultrasonication, and pulsed electric field (PEF)). Rather than physical modification; enzymatic modification by single enzyme treatment, debranching enzymes, and multienzyme synergetic treatment was discussed. Genetic modification was also discussed as a potential starch modification for better utilization of starch.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83515547","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}
This study aimed to measure the adoption of integrated pest management techniques by fruit tree growers in Jerash Province of Jordan for diseases affecting their tree crops and to develop future visions for their development. The study was based on the collection of preliminary data via interview, using the questionnaire tool, and took a random sample of fruit tree farms from a total area of 3,822 dunums constituting 5.5% of the total area planted with fruit trees. This area is exploited by 70 growers distributed in the whole province. The results of the present study indicated that 88% of the respondents are educated and approximately 65.8% of growers have secondary and university graduates. Respondents used regularly the IPM was only 7.1%. The study showed that the most important diseases affecting fruit trees were fungal diseases, especially powdery mildew, leaves curl, and eyes of peacocks, which are considered the most dangerous diseases of trees limiting production quantities and more expensive as a result of repeated application of pesticides. The five-grade Lekert scale was used for evaluation; "always" was given five degrees and "never" represent one degree for the positive answers, while the scoring was reversible to the negative responses; "never" was given one score, and "always "was given five degrees. This scale covered twenty-four actions done by the growers to protect their trees. Alpha Kronbach Coefficient was 0.78, reflecting the internal consistency of the study scale. In the current study descriptive statistics methods such as repetitions, percentages and arithmetic averages, and standard deviation were used to analyze the data statistically. According to Leckert scale, items 5-21 gave a mathematical average of 1.96-3.5, and 35.7% of the respondents know what the concept of integrated control is? and this shows that the respondents did not use any of the methods of IPM. 35.7% of the information about IPM is obtained by the farmer from the Ministry of Agriculture, the Colleges of Agriculture, and the NNARC. This study recommends new legislation to regulate the effectiveness, impact, and duration of pesticide use, and support the use of IPM inputs to combat the development of a national guidance program to adopt the use of IPM across Jordan and to create marketing incentives for IPM produced by the IPM-adopted growers.
{"title":"Jerash Governorate Farmers Adopt Integrated Management Methods to Combat Fruit Tree Diseases","authors":"N. Al-Ameiri, M. Bdour","doi":"10.35516/jjas.v18i3.477","DOIUrl":"https://doi.org/10.35516/jjas.v18i3.477","url":null,"abstract":"This study aimed to measure the adoption of integrated pest management techniques by fruit tree growers in Jerash Province of Jordan for diseases affecting their tree crops and to develop future visions for their development. The study was based on the collection of preliminary data via interview, using the questionnaire tool, and took a random sample of fruit tree farms from a total area of 3,822 dunums constituting 5.5% of the total area planted with fruit trees. This area is exploited by 70 growers distributed in the whole province. The results of the present study indicated that 88% of the respondents are educated and approximately 65.8% of growers have secondary and university graduates. Respondents used regularly the IPM was only 7.1%. The study showed that the most important diseases affecting fruit trees were fungal diseases, especially powdery mildew, leaves curl, and eyes of peacocks, which are considered the most dangerous diseases of trees limiting production quantities and more expensive as a result of repeated application of pesticides. The five-grade Lekert scale was used for evaluation; \"always\" was given five degrees and \"never\" represent one degree for the positive answers, while the scoring was reversible to the negative responses; \"never\" was given one score, and \"always \"was given five degrees. This scale covered twenty-four actions done by the growers to protect their trees. Alpha Kronbach Coefficient was 0.78, reflecting the internal consistency of the study scale. In the current study descriptive statistics methods such as repetitions, percentages and arithmetic averages, and standard deviation were used to analyze the data statistically. According to Leckert scale, items 5-21 gave a mathematical average of 1.96-3.5, and 35.7% of the respondents know what the concept of integrated control is? and this shows that the respondents did not use any of the methods of IPM. 35.7% of the information about IPM is obtained by the farmer from the Ministry of Agriculture, the Colleges of Agriculture, and the NNARC. This study recommends new legislation to regulate the effectiveness, impact, and duration of pesticide use, and support the use of IPM inputs to combat the development of a national guidance program to adopt the use of IPM across Jordan and to create marketing incentives for IPM produced by the IPM-adopted growers.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75741495","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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