Esma Nur Demirkan, Şeyma Nur Akyürek, Deniz Bayraktar, G. Kutlu, Fatih Törnük
In this study, different muffin samples were produced by substituting 0, 5, and 10% (w:w) hazelnut shell powder (HSP) into wheat flour and their color, bioactive, textural and sensory properties were determined. The results showed that both total phenolic content and DPPH radical scavenging activity did not change with the addition of HSP to the muffin formulation. Upon enrichment of muffins with HSP, L* and b* color values of muffins decreased in both crumb and crust, while a* values increased in crumb and decreased in crust. The more HSP used in the muffins, the more visible pore formation was determined. Textural analysis revealed that hardness, gumminess, chewiness values decreased while the springiness, cohesiveness and resilience values increased as the amount of HSP increased in the muffin formulation. The partial substitution of wheat flour with 5% (w:w) HSP received the highest crust, crumb, chewiness, taste/aroma and overall acceptability scores by the panelists. Overall, HSPs, which are a waste and by-product of hazelnut processing, can be successfully used in fiber-rich muffin production, both expanding their potential areas of use and contributing to their economic value.
{"title":"Potential use of hazelnut (Corylus avellana L.) shell powder in muffin production by partial substitution of wheat flour: Color, bioactive, textural, and sensory properties","authors":"Esma Nur Demirkan, Şeyma Nur Akyürek, Deniz Bayraktar, G. Kutlu, Fatih Törnük","doi":"10.55147/efse.1443464","DOIUrl":"https://doi.org/10.55147/efse.1443464","url":null,"abstract":"In this study, different muffin samples were produced by substituting 0, 5, and 10% (w:w) hazelnut shell powder (HSP) into wheat flour and their color, bioactive, textural and sensory properties were determined. The results showed that both total phenolic content and DPPH radical scavenging activity did not change with the addition of HSP to the muffin formulation. Upon enrichment of muffins with HSP, L* and b* color values of muffins decreased in both crumb and crust, while a* values increased in crumb and decreased in crust. The more HSP used in the muffins, the more visible pore formation was determined. Textural analysis revealed that hardness, gumminess, chewiness values decreased while the springiness, cohesiveness and resilience values increased as the amount of HSP increased in the muffin formulation. The partial substitution of wheat flour with 5% (w:w) HSP received the highest crust, crumb, chewiness, taste/aroma and overall acceptability scores by the panelists. Overall, HSPs, which are a waste and by-product of hazelnut processing, can be successfully used in fiber-rich muffin production, both expanding their potential areas of use and contributing to their economic value.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140990797","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}
Jess Mark Dagodog, Wendilyn Abdulgani̇, Sofia Akri̇m, J. Ti̇kmasan, Jurmin H. Sarri, Iannıe Maribao
Ginamos is a salty brine product made from small fishes, crustaceans, and other seafood. Due to the continuing search for new products, there is considerable potential for the production and marketing of Ginamos. The purpose of this study was to reintroduce the spicy salted fish Ginamos made from anchovies (Stelephorus spp.) as a commercial product. Two formulations were prepared: F1 (one part of salt and five parts of fish) and F2 (one part of salt and four parts of fish). Panelists evaluated the sensory properties of the two formulations, including their color, odor, texture, flavor, and general acceptability after 45 days of storage. The product formulation was further analyzed for its moisture content and microbial load. The results indicated that both formulations positively impacted sensory attributes such as color, odor, texture, flavor, and overall acceptability. Additionally, all evaluators agreed that both formulated spicy fish Ginamos products were suitable for commercialization. Moreover, the moisture content of F1(40.56 ± 0.03) did not significantly different (p>0.05) than the moisture content in F2 (40.05 ± 0.01). However, there was a significant difference between F1 and F2 in terms of microbial load, indicating that F1 had a microbial load of 1902.67 CFU g-1, as opposed to F2, which had a microbial load of 672 CFU g-1. Hence, it was determined that the F2 formulation of spicy salted fish Ginamos product had a lower microbial load and safer for human consumption.
{"title":"Sensory, Physicochemical, Microbiological Properties and Commercialization Preference of Formulated Spicy Salted Fish Ginamos","authors":"Jess Mark Dagodog, Wendilyn Abdulgani̇, Sofia Akri̇m, J. Ti̇kmasan, Jurmin H. Sarri, Iannıe Maribao","doi":"10.55147/efse.1392159","DOIUrl":"https://doi.org/10.55147/efse.1392159","url":null,"abstract":"Ginamos is a salty brine product made from small fishes, crustaceans, and other seafood. Due to the continuing search for new products, there is considerable potential for the production and marketing of Ginamos. The purpose of this study was to reintroduce the spicy salted fish Ginamos made from anchovies (Stelephorus spp.) as a commercial product. Two formulations were prepared: F1 (one part of salt and five parts of fish) and F2 (one part of salt and four parts of fish). Panelists evaluated the sensory properties of the two formulations, including their color, odor, texture, flavor, and general acceptability after 45 days of storage. The product formulation was further analyzed for its moisture content and microbial load. The results indicated that both formulations positively impacted sensory attributes such as color, odor, texture, flavor, and overall acceptability. Additionally, all evaluators agreed that both formulated spicy fish Ginamos products were suitable for commercialization. Moreover, the moisture content of F1(40.56 ± 0.03) did not significantly different (p>0.05) than the moisture content in F2 (40.05 ± 0.01). However, there was a significant difference between F1 and F2 in terms of microbial load, indicating that F1 had a microbial load of 1902.67 CFU g-1, as opposed to F2, which had a microbial load of 672 CFU g-1. Hence, it was determined that the F2 formulation of spicy salted fish Ginamos product had a lower microbial load and safer for human consumption.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139140655","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}
Jasper O.G. Elechi, Adamu Cornelius Smah, Juliana I Sule, Ikechukwu Nwi̇yi̇, Emmanuel Oboh
Children under two are at a higher risk of malnutrition, including stunting, wasting, micronutrient deficiencies, being overweight, and obesity, if they do not receive nutritious diets, supported nutrition services, and excellent feeding practices during this key period. Poor diets can result in consequences on children for the rest of their life. Poor-quality diets are one of the most significant barriers to children's survival, growth, development, and learning today. In the context of this experiment, weaning porridge from complementary flour blends of locally available foodstuffs (millet, sorghum, green beans, and pumpkin seeds) was formulated for nutritional, functional, microbiological, and sensory acceptability. The results outlined that all the developed weaning porridges complied with the energy and nutrient density (zinc, iron, and protein) criteria. Energy (2.06 -2.08 Kcal/g), Protein (4.09 - 5.44 g/100Kcal), Iron (3.96 - 4.59 mg/100Kcal), and Calcium 0.39 - 1.37 (mg/100Kcal) were the nutrient density values identified. The functional features revealed an excellent reconstitution index (5.25 - 4.53) with a significant difference (p
{"title":"Healthy Food Design and Early Childhood Nutrition: Nutritional and Food Safety Assessment of Fermented and Malted Multi-grains Instant Weaning Porridge Fortified with Defatted Pumpkin (Cucurbita Pepo) Seed Flour","authors":"Jasper O.G. Elechi, Adamu Cornelius Smah, Juliana I Sule, Ikechukwu Nwi̇yi̇, Emmanuel Oboh","doi":"10.55147/efse.1383047","DOIUrl":"https://doi.org/10.55147/efse.1383047","url":null,"abstract":"Children under two are at a higher risk of malnutrition, including stunting, wasting, micronutrient deficiencies, being overweight, and obesity, if they do not receive nutritious diets, supported nutrition services, and excellent feeding practices during this key period. Poor diets can result in consequences on children for the rest of their life. Poor-quality diets are one of the most significant barriers to children's survival, growth, development, and learning today. In the context of this experiment, weaning porridge from complementary flour blends of locally available foodstuffs (millet, sorghum, green beans, and pumpkin seeds) was formulated for nutritional, functional, microbiological, and sensory acceptability. The results outlined that all the developed weaning porridges complied with the energy and nutrient density (zinc, iron, and protein) criteria. Energy (2.06 -2.08 Kcal/g), Protein (4.09 - 5.44 g/100Kcal), Iron (3.96 - 4.59 mg/100Kcal), and Calcium 0.39 - 1.37 (mg/100Kcal) were the nutrient density values identified. The functional features revealed an excellent reconstitution index (5.25 - 4.53) with a significant difference (p","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139154061","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}
In this study, the possibility of quinoa flour-grains as a new alternative in couscous production was investigated. For this purpose, bulgur or quinoa grains were coated with quinoa:wheat flour mixture at ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 and couscous samples were produced. The chemical (ash, protein and digestibility, fat, phenolic content, phytic acid, dietary fiber, minerals and digestibility), physical and cooking properties of couscous were determined. The use of quinoa grains as an alternative to bulgur in couscous production improved the cooking and chemical properties of the samples. The use of quinoa flour instead of wheat flour in the coating material also gave chemically superior samples. As a result; it was determined that quinoa can be a new raw material alternative to bulgur in couscous production with its superior chemical properties. In terms of flour combinations, 50% wheat flour: 50% quinoa flour mixtures are suitable in terms of preserving structural properties.
{"title":"The use of quinoa grain/flour instead of bulgur/wheat flour in traditional couscous production","authors":"M. Demir, Mehmet Kilinç","doi":"10.55147/efse.1400555","DOIUrl":"https://doi.org/10.55147/efse.1400555","url":null,"abstract":"In this study, the possibility of quinoa flour-grains as a new alternative in couscous production was investigated. For this purpose, bulgur or quinoa grains were coated with quinoa:wheat flour mixture at ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 and couscous samples were produced. The chemical (ash, protein and digestibility, fat, phenolic content, phytic acid, dietary fiber, minerals and digestibility), physical and cooking properties of couscous were determined. The use of quinoa grains as an alternative to bulgur in couscous production improved the cooking and chemical properties of the samples. The use of quinoa flour instead of wheat flour in the coating material also gave chemically superior samples. As a result; it was determined that quinoa can be a new raw material alternative to bulgur in couscous production with its superior chemical properties. In terms of flour combinations, 50% wheat flour: 50% quinoa flour mixtures are suitable in terms of preserving structural properties.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139178160","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}
In this study, catechin and epicatechin compounds were encapsulated using Saccharomyces cerevisiae yeast cell and fabricated yeast cell microcarriers were subjected to bioactive analysis, conformational and morphological characterization. Encapsulation efficiency values of the yeast cell microcarrier were 24.74 and 31.87% for the epicatechin and catechin loaded yeast cell microcapsules, respectively. Total flavonoid content of the epicatechin and catechin loaded yeast cell microcapsules were determined to be 79.67 and 61.86 mg CE/g while the antiradical activity of the samples was in the range of 4.16-39.24%. FT-IR and XRD spectrum revealed that the catechin and epicatechin were encapsulated by the yeasts cell successfully. For further study, stability of catechins loaded yeast cell microcapsules at different media (in vitro and in situ) could be determined.
{"title":"Encapsulation and characterization of catechin and epicatechin microcapsules using yeast cell biocarriers","authors":"Kevser Karaman","doi":"10.55147/efse.1386847","DOIUrl":"https://doi.org/10.55147/efse.1386847","url":null,"abstract":"In this study, catechin and epicatechin compounds were encapsulated using Saccharomyces cerevisiae yeast cell and fabricated yeast cell microcarriers were subjected to bioactive analysis, conformational and morphological characterization. Encapsulation efficiency values of the yeast cell microcarrier were 24.74 and 31.87% for the epicatechin and catechin loaded yeast cell microcapsules, respectively. Total flavonoid content of the epicatechin and catechin loaded yeast cell microcapsules were determined to be 79.67 and 61.86 mg CE/g while the antiradical activity of the samples was in the range of 4.16-39.24%. FT-IR and XRD spectrum revealed that the catechin and epicatechin were encapsulated by the yeasts cell successfully. For further study, stability of catechins loaded yeast cell microcapsules at different media (in vitro and in situ) could be determined.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139006667","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}
Mehmet Yilmaz, Erdinç Çeli̇k, Deren TAHMAS KAHYAOĞLU
In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%; 15.29-8.86%; 39.25-28.43%; 16.61-16.72%; 1.362-0.892%; 3.63-2.87%; 5.75-4.12; 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactic acid bacteria growing on M17 agar, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25; 7.31-6.75; 6.93-6.84; 4.20-5.07; 5.70-0.78 log cfu/g, respectively. According to the physicochemical analysis results of the cheese samples produced in Kastamonu local markets, it was observed that they generally comply with the standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.
{"title":"A Study on the Investigation of Some Properties of Cheeses Supplied from Kastamonu Local Markets","authors":"Mehmet Yilmaz, Erdinç Çeli̇k, Deren TAHMAS KAHYAOĞLU","doi":"10.55147/efse.1378580","DOIUrl":"https://doi.org/10.55147/efse.1378580","url":null,"abstract":"In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%; 15.29-8.86%; 39.25-28.43%; 16.61-16.72%; 1.362-0.892%; 3.63-2.87%; 5.75-4.12; 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactic acid bacteria growing on M17 agar, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25; 7.31-6.75; 6.93-6.84; 4.20-5.07; 5.70-0.78 log cfu/g, respectively. According to the physicochemical analysis results of the cheese samples produced in Kastamonu local markets, it was observed that they generally comply with the standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138983174","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}
H. Bekiroglu, P. Akman, Öznur Topçu, Fatih Törnük, Saliha Memi̇ş, Elif Seyma Uslu, O. Sağdıç
Cephalaria syriaca is an annual plant that is widely grown in wheat fields and is frequently mixed with wheat crops during harvesting. In this study, contribution of incorporation of ethanolic extract of C. syriaca (CSE, 0.3 % w:w) on viscoelastic properties of wheat flours with different protein contents and qualities was investigated by farinograph and extensograph studies in comparison with the effect of ascorbic acid (AA). In general, both CSE and AA improved rheological characteristics of the flours in correlation with their protein contents and quality. Water absorption of the hard flour (HF) was slightly increased (to 61.1 % from 60.5 %) by CSE addition while AA did not make it any contribution. Energy levels of the doughs containing CSE varied from 96 cm2 to 118 cm2 which were significantly higher than those of the AA supplemented samples. Ratio numbers varying from 3.3 to 6.1 which were lower and higher than the control and AA supplemented samples, respectively were obtained at the samples containing CSE at all proving times (49, 90 and 135 min). In conclusion, this study confirmed that CSE could be combined with wheat flour in order to develop its viscoelastic properties as a natural dough improver.
{"title":"Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid","authors":"H. Bekiroglu, P. Akman, Öznur Topçu, Fatih Törnük, Saliha Memi̇ş, Elif Seyma Uslu, O. Sağdıç","doi":"10.55147/efse.1288022","DOIUrl":"https://doi.org/10.55147/efse.1288022","url":null,"abstract":"Cephalaria syriaca is an annual plant that is widely grown in wheat fields and is frequently mixed with wheat crops during harvesting. In this study, contribution of incorporation of ethanolic extract of C. syriaca (CSE, 0.3 % w:w) on viscoelastic properties of wheat flours with different protein contents and qualities was investigated by farinograph and extensograph studies in comparison with the effect of ascorbic acid (AA). In general, both CSE and AA improved rheological characteristics of the flours in correlation with their protein contents and quality. Water absorption of the hard flour (HF) was slightly increased (to 61.1 % from 60.5 %) by CSE addition while AA did not make it any contribution. Energy levels of the doughs containing CSE varied from 96 cm2 to 118 cm2 which were significantly higher than those of the AA supplemented samples. Ratio numbers varying from 3.3 to 6.1 which were lower and higher than the control and AA supplemented samples, respectively were obtained at the samples containing CSE at all proving times (49, 90 and 135 min). In conclusion, this study confirmed that CSE could be combined with wheat flour in order to develop its viscoelastic properties as a natural dough improver.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114996341","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}
Modeling of pH and redox potential changes was investigated instructionally in incubation media designed for a stable growth of Acetobacter aceti and Saccharomyces cerevisiae. Olive tree leaf, phosphoric acid, vinegar, acetic acid and ethyl alcohol were used in incubation for extraction and symbiotic purposes. Structure imaging of olive tree leaf powder was performed using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM). The incubation experiments were carried out at initially lowest pH and high temperatures of 30oC and 35oC for eight days in liquid state fermentation process. A steady A. aceti and S. cerevisiae growth was observed during the incubation. Increase in pH value displayed increase in redox potential in water+ phosphoric acid, vinegar+A. aceti+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 30oC, and acetic acid+phosphoric acid and vinegar+phosphoric acid solution processes at 35oC. Decrease in pH value displayed decrease in redox potential in A. aceti+alcohol+phosphoric acid, vinegar+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 30oC, and vinegar+A. aceti+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 35 oC.
{"title":"Scholastic modeling of pH and Redox Potential Changes in olive tree leaf alcohol and acids containing incubation media designed for the steady growth of Acetobacter aceti and Saccharomyces cerevisiae","authors":"Y. Ermurat","doi":"10.55147/efse.1278517","DOIUrl":"https://doi.org/10.55147/efse.1278517","url":null,"abstract":"Modeling of pH and redox potential changes was investigated instructionally in incubation media designed for a stable growth of Acetobacter aceti and Saccharomyces cerevisiae. Olive tree leaf, phosphoric acid, vinegar, acetic acid and ethyl alcohol were used in incubation for extraction and symbiotic purposes. Structure imaging of olive tree leaf powder was performed using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM). The incubation experiments were carried out at initially lowest pH and high temperatures of 30oC and 35oC for eight days in liquid state fermentation process. A steady A. aceti and S. cerevisiae growth was observed during the incubation. Increase in pH value displayed increase in redox potential in water+ phosphoric acid, vinegar+A. aceti+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 30oC, and acetic acid+phosphoric acid and vinegar+phosphoric acid solution processes at 35oC. Decrease in pH value displayed decrease in redox potential in A. aceti+alcohol+phosphoric acid, vinegar+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 30oC, and vinegar+A. aceti+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 35 oC.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126298116","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}
Nowadays, increasing sensitivity to the environment leads to the development of sustainable agricultural policies. In this respect, it has become important to transform agricultural waste products into value-added products. Hazelnut, which has a significant trade volume worldwide, is processed into products, and some waste materials can be emerge. These waste products could transform into high added-value to food, cosmetics, and pharmaceutical industries due to possessing the bioactive compounds such as phenolics and, dietary fibre in them. This review represents the research on the bioactive compounds from the hazelnut waste, especially conducted in recently, and concentrates on its tree leaf, husk, and oil meal.
{"title":"A Waste Material Rich in Bioactive Compounds: Hazelnut Waste","authors":"Göktürk Öztürk","doi":"10.55147/efse.1289656","DOIUrl":"https://doi.org/10.55147/efse.1289656","url":null,"abstract":"Nowadays, increasing sensitivity to the environment leads to the development of sustainable agricultural policies. In this respect, it has become important to transform agricultural waste products into value-added products. Hazelnut, which has a significant trade volume worldwide, is processed into products, and some waste materials can be emerge. These waste products could transform into high added-value to food, cosmetics, and pharmaceutical industries due to possessing the bioactive compounds such as phenolics and, dietary fibre in them. This review represents the research on the bioactive compounds from the hazelnut waste, especially conducted in recently, and concentrates on its tree leaf, husk, and oil meal.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126261076","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 need for suitable wheat flour substitute from indigenous crop flours based on their physiochemical and microbiological properties is the focus of this research. Raw yellow sweet potato tubers were purchased from local Nigerian market and processed into fermented and unfermented sweet potato flours. Analysis for their physiochemical properties (proximate and functional properties) and microbiological properties were executed using customary analytical routines. Findings revealed that fermenting sweet potato flour decreased the pH from 8.8 at 0 hr to 5.0 at 72 hrs, improved protein and moisture proximate components and enhanced some functional attributes like water adsorption and oil adsorption capacities over their unfermented counterpart. The total viable bacteria count for the fermenting bacteria ranged from 7.5 – 10.6 Log10 cfu/g, while fungi count ranged from 0 – 3.9 Log10 cfu/g. Six (6) genera of bacteria, Bacillus, Klebsiella, Micrococcus, Staphylococcus, Lactococcus and Enterobacter were isolated with Bacillus spp being the most dominant genera (33.3%), while five (5) Fungi genera; Aspergillus, Penicillium, Mucor, Candida and Saccharomyces were also isolated at the end of the 72 hrs fermentation with Aspergillus spp., the most dominant genera (44.44%). Microbes isolated from this study are generally associated with plant, environment and fermentation processes. This study shows that fermentation helps to improve nutritive composition of yellow fleshed sweet potato which when directly consumed or processed into flours would improve the health status of consumers.
{"title":"PHYSIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF FERMENTED AND UNFERMENTED SWEET POTATO FLOUR","authors":"Emmanuel Oboh","doi":"10.55147/efse.1259458","DOIUrl":"https://doi.org/10.55147/efse.1259458","url":null,"abstract":"The need for suitable wheat flour substitute from indigenous crop flours based on their physiochemical and microbiological properties is the focus of this research. Raw yellow sweet potato tubers were purchased from local Nigerian market and processed into fermented and unfermented sweet potato flours. Analysis for their physiochemical properties (proximate and functional properties) and microbiological properties were executed using customary analytical routines. Findings revealed that fermenting sweet potato flour decreased the pH from 8.8 at 0 hr to 5.0 at 72 hrs, improved protein and moisture proximate components and enhanced some functional attributes like water adsorption and oil adsorption capacities over their unfermented counterpart. The total viable bacteria count for the fermenting bacteria ranged from 7.5 – 10.6 Log10 cfu/g, while fungi count ranged from 0 – 3.9 Log10 cfu/g. Six (6) genera of bacteria, Bacillus, Klebsiella, Micrococcus, Staphylococcus, Lactococcus and Enterobacter were isolated with Bacillus spp being the most dominant genera (33.3%), while five (5) Fungi genera; Aspergillus, Penicillium, Mucor, Candida and Saccharomyces were also isolated at the end of the 72 hrs fermentation with Aspergillus spp., the most dominant genera (44.44%). Microbes isolated from this study are generally associated with plant, environment and fermentation processes. This study shows that fermentation helps to improve nutritive composition of yellow fleshed sweet potato which when directly consumed or processed into flours would improve the health status of consumers.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114741430","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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