Pub Date : 2019-01-25DOI: 10.4172/2157-7110-C6-093
Laczkó-Zöld Eszter
{"title":"Extractability of polyphenols from black currant, red currant and gooseberry and their antioxidant activity","authors":"Laczkó-Zöld Eszter","doi":"10.4172/2157-7110-C6-093","DOIUrl":"https://doi.org/10.4172/2157-7110-C6-093","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83034719","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 : 2019-01-11DOI: 10.4172/2157-7110.1000783
Adelekan Ao, Nnamah Nc
Mycotoxins are toxins produced naturally by fungi. They are carcinogenic and can affect food quality and safety. Effect of fermentation on aflatoxin content of ogi produced from moldy maize was investigated in this study. Moldy and non-moldy maize grains were fermented and proximate, microbial and aflatoxin content analyses were carried on the samples for 72 hr fermentation periods at 24 hr intervals. Ogi was produced using the standard method of production and dried to give Ogi flour. Results of the proximate analysis show decrease in protein, crude fiber, ash and carbohydrate contents during the fermentation periods. The fat content of steeped non-moldy maize increased (4.32%-4.36%) compared to that of moldy maize (3.94%-4.01%), but they are not significantly different. Microbial analysis showed a reduction in yeast and mold counts, with values ranging from 7.0-0.50 CFU /g × 104 in non-moldy maize and 11.45-2.45 CFU/g × 104 for moldy maize at the end of 72 hr fermentation. Increased values of Lactic acid bacteria counts were observed at 48hr fermentation for both samples. During fermentation, aflatoxin contents in the moldy grains reduced from initial concentration of 58.00 μg/kg in the raw maize sample to 3.13 μg/kg at 72 hr fermentation period. This study has shown that aflatoxins content in moldy maize can be reduced by natural fermentation processes.
{"title":"Effect of Fermentation on Aflatoxin Content of Ogi Produced from MouldyMaize ( Zea mays )","authors":"Adelekan Ao, Nnamah Nc","doi":"10.4172/2157-7110.1000783","DOIUrl":"https://doi.org/10.4172/2157-7110.1000783","url":null,"abstract":"Mycotoxins are toxins produced naturally by fungi. They are carcinogenic and can affect food quality and safety. Effect of fermentation on aflatoxin content of ogi produced from moldy maize was investigated in this study. Moldy and non-moldy maize grains were fermented and proximate, microbial and aflatoxin content analyses were carried on the samples for 72 hr fermentation periods at 24 hr intervals. Ogi was produced using the standard method of production and dried to give Ogi flour. Results of the proximate analysis show decrease in protein, crude fiber, ash and carbohydrate contents during the fermentation periods. The fat content of steeped non-moldy maize increased (4.32%-4.36%) compared to that of moldy maize (3.94%-4.01%), but they are not significantly different. Microbial analysis showed a reduction in yeast and mold counts, with values ranging from 7.0-0.50 CFU /g × 104 in non-moldy maize and 11.45-2.45 CFU/g × 104 for moldy maize at the end of 72 hr fermentation. Increased values of Lactic acid bacteria counts were observed at 48hr fermentation for both samples. During fermentation, aflatoxin contents in the moldy grains reduced from initial concentration of 58.00 μg/kg in the raw maize sample to 3.13 μg/kg at 72 hr fermentation period. This study has shown that aflatoxins content in moldy maize can be reduced by natural fermentation processes.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"18 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2019-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86650740","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 : 2019-01-11DOI: 10.4172/2157-7110.1000782
G. Nageswari
The aim of the project was to develop a new product of chocolate incorporated with palm sugar at varying percentages such as 25%, 50%, 75%, and 100% to obtain the benefits of both cocoa and palm sugar. Total sugar and reducing sugar were determined. The percentage total sugar was found to be higher in 50% Palm Sugar Chocolate (PSC). 75% PSC had the lowest percentage total sugar. The percentage reducing sugar was found to be higher in normal chocolate. 75% PSC had the lowest percentage reducing sugar.
{"title":"Determination of Total and Reducing Sugars of Chocolate Incorporated withPalm Sugar","authors":"G. Nageswari","doi":"10.4172/2157-7110.1000782","DOIUrl":"https://doi.org/10.4172/2157-7110.1000782","url":null,"abstract":"The aim of the project was to develop a new product of chocolate incorporated with palm sugar at varying percentages such as 25%, 50%, 75%, and 100% to obtain the benefits of both cocoa and palm sugar. Total sugar and reducing sugar were determined. The percentage total sugar was found to be higher in 50% Palm Sugar Chocolate (PSC). 75% PSC had the lowest percentage total sugar. The percentage reducing sugar was found to be higher in normal chocolate. 75% PSC had the lowest percentage reducing sugar.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"19 1","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2019-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81396273","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 : 2019-01-01DOI: 10.4172/2157-7110.1000792
Y. Hassen, G. Teresa
The objective of this study was to evaluate the effect of the blending ratio of Teff and Potato on sensory quality of injera. Four samples were prepared to evaluate the effect of blending ratio on color, taste; texture, mouthfeel and overall acceptability of Injera. The samples were prepared by blending 10% potato and 90% red teff, 15% potato, and 85% red teff, 20% potato and 80% red, and 100% teff. The highest score was observed in a sample made using 20% potato+80% red teff and the lowest in the control (100% red teff) for overall acceptability. There was no significant difference observed between the samples made using 100% red teff, 10% potato+90% red teff and 15% potato+85% red teff and between 15% potato+85% red teff and 20% potato+80% red teff (P<0.05) in overall acceptability. According to the study, the sample made using 20% potato+80% red teff was found the highest consumer acceptability. The present study showed that the increase in the amount of potato concentration was related to the highest score in all attribute.
{"title":"Effect of Blending Ratio of Red Teff and Potato on the Sensory Quality of Injera","authors":"Y. Hassen, G. Teresa","doi":"10.4172/2157-7110.1000792","DOIUrl":"https://doi.org/10.4172/2157-7110.1000792","url":null,"abstract":"The objective of this study was to evaluate the effect of the blending ratio of Teff and Potato on sensory quality of injera. Four samples were prepared to evaluate the effect of blending ratio on color, taste; texture, mouthfeel and overall acceptability of Injera. The samples were prepared by blending 10% potato and 90% red teff, 15% potato, and 85% red teff, 20% potato and 80% red, and 100% teff. The highest score was observed in a sample made using 20% potato+80% red teff and the lowest in the control (100% red teff) for overall acceptability. There was no significant difference observed between the samples made using 100% red teff, 10% potato+90% red teff and 15% potato+85% red teff and between 15% potato+85% red teff and 20% potato+80% red teff (P<0.05) in overall acceptability. According to the study, the sample made using 20% potato+80% red teff was found the highest consumer acceptability. The present study showed that the increase in the amount of potato concentration was related to the highest score in all attribute.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"28 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84404286","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 : 2019-01-01DOI: 10.4172/2157-7110.1000796
J. A. Resendiz-Vazquez, J. E. Urías-Silvas, J. Arm, O. Ulloa, P. U. Bautista-Rosales, J. Ramírez-Ramírez
The aim of this study was to evaluate the effect of Ultrasound-Assisted Enzymolysis (UAE) on the techno-functional properties and structure of Jackfruit Seed Protein (JSP). Before the hydrolysis by alcalase (60 min), protein solutions (10%, w/v) were exposed to ultrasound pretreatment (200 W, 400 W, 600 W for 15 min and 30 min). Compared with the control JSP, UAE improved the proteolysis process, as confirmed by an increase in the degree of hydrolysis (DH; p<0.05), as well as the Oil Holding Capacity (OHC) and emulsifying stability (ES). Moreover, the UAE treatment increased the protein solubility (PS), while the Least Gelation Concentration (LGC) did not exhibit significant changes. Scanning Electron Microscopy (SEM) demonstrated that UAE disrupted the microstructure of the JSP, exhibiting larger aggregates in comparison with control JSP. Fourier transform infrared (FT-IR) spectra indicated that the UAE treatments induced molecular unfolding by increasing the α-helix, β-turn and random coil content, as demonstrated by increased surface hydrophobicity (H0-ANS). The knowledge of this study could be selectively employed in the food industry for the development of conventional or novel foods based on jackfruit seed protein.
{"title":"Effect of Ultrasound-assisted Enzymolysis on Jackfruit (Artocarpus heterophyllus) Seed Proteins: Structural Characteristics, Technofunctional Properties and the Correlation to Enzymolysis","authors":"J. A. Resendiz-Vazquez, J. E. Urías-Silvas, J. Arm, O. Ulloa, P. U. Bautista-Rosales, J. Ramírez-Ramírez","doi":"10.4172/2157-7110.1000796","DOIUrl":"https://doi.org/10.4172/2157-7110.1000796","url":null,"abstract":"The aim of this study was to evaluate the effect of Ultrasound-Assisted Enzymolysis (UAE) on the techno-functional properties and structure of Jackfruit Seed Protein (JSP). Before the hydrolysis by alcalase (60 min), protein solutions (10%, w/v) were exposed to ultrasound pretreatment (200 W, 400 W, 600 W for 15 min and 30 min). Compared with the control JSP, UAE improved the proteolysis process, as confirmed by an increase in the degree of hydrolysis (DH; p<0.05), as well as the Oil Holding Capacity (OHC) and emulsifying stability (ES). Moreover, the UAE treatment increased the protein solubility (PS), while the Least Gelation Concentration (LGC) did not exhibit significant changes. Scanning Electron Microscopy (SEM) demonstrated that UAE disrupted the microstructure of the JSP, exhibiting larger aggregates in comparison with control JSP. Fourier transform infrared (FT-IR) spectra indicated that the UAE treatments induced molecular unfolding by increasing the α-helix, β-turn and random coil content, as demonstrated by increased surface hydrophobicity (H0-ANS). The knowledge of this study could be selectively employed in the food industry for the development of conventional or novel foods based on jackfruit seed protein.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"129 1","pages":"1-11"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80246144","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 : 2019-01-01DOI: 10.4172/2157-7110.1000791
Hammad Hhm, M. Ma, A. Hydamaka, A. Elkhedir, Guofeng Jin, Yongguo Jin, Warda S Abdegadir, M. A. Homaida
In the present study, two fresh meat types (beef and poultry) were frozen at -20°C thawed at room temperature, refrozen at -20°C and stored for zero time (SP0), 2.0 (SP2), and 4.5 months (SP4.5) and were evaluated for moisture, protein, fat, and ash contents at the end of each Storage Period (SP). We found that poultry meat had significantly (P ≤ 0.05) higher moisture, protein, and ash, but less fat content than beef meat. Regardless of meat type, the moisture content decreased (P ≤ 0.05) with increased storage period. The opposite was true for the fat and ash meat compositions. When the interaction of meat type (MT) and SP was considered, beef meat had higher (P ≤ 0.05) moisture and fat contents than poultry meat. However, poultry meat was higher (P ≤ 0.05) in total protein content. Our study suggests that meat quality can be maintained for a prolonged time through storage at a constant low temperature.
{"title":"Effect of Freeze and Re-freeze on Chemical Composition of Beef and Poultry Meat at Storage Period 4.5 Months (SP4.5)","authors":"Hammad Hhm, M. Ma, A. Hydamaka, A. Elkhedir, Guofeng Jin, Yongguo Jin, Warda S Abdegadir, M. A. Homaida","doi":"10.4172/2157-7110.1000791","DOIUrl":"https://doi.org/10.4172/2157-7110.1000791","url":null,"abstract":"In the present study, two fresh meat types (beef and poultry) were frozen at -20°C thawed at room temperature, refrozen at -20°C and stored for zero time (SP0), 2.0 (SP2), and 4.5 months (SP4.5) and were evaluated for moisture, protein, fat, and ash contents at the end of each Storage Period (SP). We found that poultry meat had significantly (P ≤ 0.05) higher moisture, protein, and ash, but less fat content than beef meat. Regardless of meat type, the moisture content decreased (P ≤ 0.05) with increased storage period. The opposite was true for the fat and ash meat compositions. When the interaction of meat type (MT) and SP was considered, beef meat had higher (P ≤ 0.05) moisture and fat contents than poultry meat. However, poultry meat was higher (P ≤ 0.05) in total protein content. Our study suggests that meat quality can be maintained for a prolonged time through storage at a constant low temperature.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"2 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89261002","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 : 2019-01-01DOI: 10.4172/2157-7110.1000788
A. Haile, Taye Shufa
The main objective of this study was to develop porridge from Kocho and Chickpea composite flour: and evaluate the nutritional and functional properties of composite flours and sensory property of the porridge to improving nutritional contents of developed porridge. Proximate and mineral compositions, functional properties of flour products and sensory acceptability of the porridge were analyzed using standard methods. A preliminary experiment was done by soaking and germination of chickpea to improve acceptability and nutritional contents of the porridge. Based on the preliminary results, the experiment was done by preparing seven formulations of the composite flours. The formulated flours porridges were prepared in a such a way that ratio of Kocho: Chickpea in percent (100:0.0 (control), 70:30 un-soaked chickpea, 70:30 soaked chickpea, 70:30 germinated chickpea, 60:40 unsoaked chickpea, 60:40 soaked chickpea and 60:40% germinated chickpea). The porridge prepared from blending of chickpea 30% and 40% with kocho flour observed significantly highest value in proximate composition, mineral content and functional properties (p<0.05). Porridge prepared from T3 (70%:30%) and T6 (60%:40%) which means Kocho with germinated chickpea flour next to soaked chickpea flour products accepted by most panelists for sensory attributes and it was significantly different from the control. The proximate composition revealed that as the proportion of germinated chickpea flour increased, the protein content of the porridge is increased. Protein-energy malnutrition which affects children in case of eating protein low food Kocho, can be minimized by blending chickpea flour when porridge preparation. The product prepared from 70% of kocho and 30% unsoaked chickpea flour had the lowest bulk density content. Whereas the product prepared from 70% of kocho and 30% germinated chickpea flour was observed highest in oil absorption capacity content The product prepared from 60% of kocho and 40% germinated chickpea flour had highest water absorption capacity. The porridge prepared from 70% of kocho and 30% unsoaked chickpea flour seen highest viscosity score. The product which prepared from 70% of kocho and 30% germinated chickpea flour was observed highest for calcium and magnesium content. While the zinc content of the product prepared from 100% of Kocho/control was significantly higher than other developed products. Therefore, blending chickpea flour with kocho can minimize the high contents of zinc. The porridge which prepared from 60% of kocho and 40% germinated chickpea flour had the highest mean score appearance and accepted by most panelists. For the color score, the porridge prepared from 60% of kocho and 40% germinated chickpea flour observed the highest score and preferred by most panelists.
{"title":"Development of Porridge from Kocho and Chickpea Composite Flours:Evaluation of Nutritional Composition and Functional Properties of the Floursand Sensory Properties of the Porridge","authors":"A. Haile, Taye Shufa","doi":"10.4172/2157-7110.1000788","DOIUrl":"https://doi.org/10.4172/2157-7110.1000788","url":null,"abstract":"The main objective of this study was to develop porridge from Kocho and Chickpea composite flour: and evaluate the nutritional and functional properties of composite flours and sensory property of the porridge to improving nutritional contents of developed porridge. Proximate and mineral compositions, functional properties of flour products and sensory acceptability of the porridge were analyzed using standard methods. A preliminary experiment was done by soaking and germination of chickpea to improve acceptability and nutritional contents of the porridge. Based on the preliminary results, the experiment was done by preparing seven formulations of the composite flours. The formulated flours porridges were prepared in a such a way that ratio of Kocho: Chickpea in percent (100:0.0 (control), 70:30 un-soaked chickpea, 70:30 soaked chickpea, 70:30 germinated chickpea, 60:40 unsoaked chickpea, 60:40 soaked chickpea and 60:40% germinated chickpea). The porridge prepared from blending of chickpea 30% and 40% with kocho flour observed significantly highest value in proximate composition, mineral content and functional properties (p<0.05). Porridge prepared from T3 (70%:30%) and T6 (60%:40%) which means Kocho with germinated chickpea flour next to soaked chickpea flour products accepted by most panelists for sensory attributes and it was significantly different from the control. The proximate composition revealed that as the proportion of germinated chickpea flour increased, the protein content of the porridge is increased. Protein-energy malnutrition which affects children in case of eating protein low food Kocho, can be minimized by blending chickpea flour when porridge preparation. The product prepared from 70% of kocho and 30% unsoaked chickpea flour had the lowest bulk density content. Whereas the product prepared from 70% of kocho and 30% germinated chickpea flour was observed highest in oil absorption capacity content The product prepared from 60% of kocho and 40% germinated chickpea flour had highest water absorption capacity. The porridge prepared from 70% of kocho and 30% unsoaked chickpea flour seen highest viscosity score. The product which prepared from 70% of kocho and 30% germinated chickpea flour was observed highest for calcium and magnesium content. While the zinc content of the product prepared from 100% of Kocho/control was significantly higher than other developed products. Therefore, blending chickpea flour with kocho can minimize the high contents of zinc. The porridge which prepared from 60% of kocho and 40% germinated chickpea flour had the highest mean score appearance and accepted by most panelists. For the color score, the porridge prepared from 60% of kocho and 40% germinated chickpea flour observed the highest score and preferred by most panelists.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"1 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76209870","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 : 2019-01-01DOI: 10.4172/2157-7110.1000793
M. Hossain, Alex, E. Krah, O. Hensel, M. Diakité
Microparticulation is influenced by many factors of the hot extrusion process, including process and system parameters as well as product properties. The key aim of this study was to investigate the influence of protein concentrations (Cprotein) and process parameters on microparticulation of whey protein using the hot extrusion process. During the extrusion process, demineralized water was used to reach the desired Cprotein of 20, 25, 30 and 35% respectively. The experiments were carried out using a corotating twin-screw extruder (ZSE18HP) with an L/D ratio of 40:1 at 90°C as the maximum barrel temperature. The particle size of the microparticulate whey proteins (MWPs) was measured using laser diffractometry, and particle size distributions were calculated by Fraunhofer approximation. The colors of all extruded samples were determined using the CIE L*a*b* system. Additionally, the microscopic properties of particles were determined using a digital microscope with a high-magnification lens. The statistical analysis and data fitting were done using SPSS. Protein concentrations and showed a significant (p<0.001) influence on the particle size distribution of microparticulated whey proteins. The particle sizes of MWPs declined by raising the Cprotein up by 30%. On the other hand, the increase of screw speeds caused the particle sizes to decrease. However, 35% of Cprotein and a screw speed of 200 rpm gave us the opposite results. The particles that were d50 ≤ 5 µm and d50 ≤ 3 µm in size were observed from the screw speed range of 400 rpm to 600 rpm and 800 to 1000 rpm respectively. In terms of particle size distributions, the screw speeds of the extruder were also statistically significant (p<0.001). In conclusion, the particle size distributions in the so-called microparticulation process can be controlled through the manipulation of the Cprotein as well as the screw speed of the extruder.
{"title":"Microparticulation of Whey Protein Concentrates using the Hot Extrusion Process: The Influence of Protein Concentrations and Other Parameters","authors":"M. Hossain, Alex, E. Krah, O. Hensel, M. Diakité","doi":"10.4172/2157-7110.1000793","DOIUrl":"https://doi.org/10.4172/2157-7110.1000793","url":null,"abstract":"Microparticulation is influenced by many factors of the hot extrusion process, including process and system parameters as well as product properties. The key aim of this study was to investigate the influence of protein concentrations (Cprotein) and process parameters on microparticulation of whey protein using the hot extrusion process. During the extrusion process, demineralized water was used to reach the desired Cprotein of 20, 25, 30 and 35% respectively. The experiments were carried out using a corotating twin-screw extruder (ZSE18HP) with an L/D ratio of 40:1 at 90°C as the maximum barrel temperature. The particle size of the microparticulate whey proteins (MWPs) was measured using laser diffractometry, and particle size distributions were calculated by Fraunhofer approximation. The colors of all extruded samples were determined using the CIE L*a*b* system. Additionally, the microscopic properties of particles were determined using a digital microscope with a high-magnification lens. The statistical analysis and data fitting were done using SPSS. Protein concentrations and showed a significant (p<0.001) influence on the particle size distribution of microparticulated whey proteins. The particle sizes of MWPs declined by raising the Cprotein up by 30%. On the other hand, the increase of screw speeds caused the particle sizes to decrease. However, 35% of Cprotein and a screw speed of 200 rpm gave us the opposite results. The particles that were d50 ≤ 5 µm and d50 ≤ 3 µm in size were observed from the screw speed range of 400 rpm to 600 rpm and 800 to 1000 rpm respectively. In terms of particle size distributions, the screw speeds of the extruder were also statistically significant (p<0.001). In conclusion, the particle size distributions in the so-called microparticulation process can be controlled through the manipulation of the Cprotein as well as the screw speed of the extruder.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"34 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78877947","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 : 2019-01-01DOI: 10.4172/2157-7110.1000802
C. NdomouHouketchangSerge, Tonfack Djikeng Fabrice, Tiwo Tsapla Cristelle, T. Gires, Dongmo Jean-Roger, M. WomeniHilaire
Inappropriate diet and cooking techniques contribute to the reduction of nutrient quality of food and the rise of diet-related chronic diseases such as obesity. The present study was aimed at assessing the effects of boiling and roasting on the quality of the lipid of an adult Large white pig meat (Longissimus dorsi muscle) enriched with five spices at various concentrations. The proximate composition of uncooked meat was evaluated and the lipid quality was assessed by chemical characterization of oils extracted from the meat. Results revealed that meat had a high level in the water (66.08%); lipids (16.4%); proteins (15.95%); and a low level in ash (1.15%) and carbohydrates (0.42%). It also contains minerals such as magnesium (147.28 g/kg); sodium (2.88 g/kg); phosphorus (1.42 g/kg) and calcium (1.22 g/kg). All the treatments significantly (p<0.05) increased the acid value of fat extracted from pig meat; the values obtained agree with those recommended by the Codex Alimentarius. The treatments: Boiling+Allium sativum (5 g); Boiling+Zingiber officinale (3 g); Boiling+Allium cepa (3 g) and Boiling+mixture together reduced the alteration of double bonds and the formation of hydroperoxides. The principal component analysis reveals a relationship between TBARS value and acidity. Also, it shows that TBARS and peroxide values were more effective to induce lipids oxidation in meat products after cooking. In general, adding spices are more effective at limiting lipids oxidation of meat during cooking treatments compared to the control. Practical applications: Boiling with Allium sativum, Allium cepa and Zingiber officinale powders could be applied in order to preserve the lipid quality of pig meat and health of consumers.
{"title":"Effect of Boiling and Roasting on the Lipids Quality of Pig Meat (Longissimus dorsi muscle) Enriched at Different Concentrations of Allium sativum, Zingiber officinale, Allium cepa, Piper guineense and Ricinodendron heudelotii Powders","authors":"C. NdomouHouketchangSerge, Tonfack Djikeng Fabrice, Tiwo Tsapla Cristelle, T. Gires, Dongmo Jean-Roger, M. WomeniHilaire","doi":"10.4172/2157-7110.1000802","DOIUrl":"https://doi.org/10.4172/2157-7110.1000802","url":null,"abstract":"Inappropriate diet and cooking techniques contribute to the reduction of nutrient quality of food and the rise of diet-related chronic diseases such as obesity. The present study was aimed at assessing the effects of boiling and roasting on the quality of the lipid of an adult Large white pig meat (Longissimus dorsi muscle) enriched with five spices at various concentrations. The proximate composition of uncooked meat was evaluated and the lipid quality was assessed by chemical characterization of oils extracted from the meat. Results revealed that meat had a high level in the water (66.08%); lipids (16.4%); proteins (15.95%); and a low level in ash (1.15%) and carbohydrates (0.42%). It also contains minerals such as magnesium (147.28 g/kg); sodium (2.88 g/kg); phosphorus (1.42 g/kg) and calcium (1.22 g/kg). All the treatments significantly (p<0.05) increased the acid value of fat extracted from pig meat; the values obtained agree with those recommended by the Codex Alimentarius. The treatments: Boiling+Allium sativum (5 g); Boiling+Zingiber officinale (3 g); Boiling+Allium cepa (3 g) and Boiling+mixture together reduced the alteration of double bonds and the formation of hydroperoxides. The principal component analysis reveals a relationship between TBARS value and acidity. Also, it shows that TBARS and peroxide values were more effective to induce lipids oxidation in meat products after cooking. In general, adding spices are more effective at limiting lipids oxidation of meat during cooking treatments compared to the control. Practical applications: Boiling with Allium sativum, Allium cepa and Zingiber officinale powders could be applied in order to preserve the lipid quality of pig meat and health of consumers.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"47 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79089599","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 : 2019-01-01DOI: 10.4172/2157-7110.1000790
Emelike Njt, Akusu Om
Some selected tropical fruits such as mango, cashew apple, pineapple, guava, lemon, and sour-sop were processed and their pectin strength evaluated. These processed fruit samples were used in the production of jams and marmalades to study the physicochemical and sensory qualities of the products to ascertain their suitability and acceptability. The result showed that lemon (L) have high pectin strength, mango (M) and guava (G) have medium while pineapple (P), cashew apple (CA) and sour-sop (SS) have weak pectin strength. The proximate result revealed that moisture content of the jam samples ranged from 23.29%-45.21% for PJ and GJ, ash 0.19 MJ-0.82% SSJ, protein 0.20 PJ-0.73% SSJ, crude fat 0.02 LJ-0.44% CAJ and carbohydrate 53.64%-74.87% for samples GJ and PJ, respectively. Results for the proximate analysis of marmalades showed that moisture content ranged from 24.92%-49.02%, ash 0.24%-0.62%, protein 0.28%-0.86%, fat 0.08%-0.22%, and carbohydrate 50.03%-74.19%. Physical properties of the jam samples were 0.36 pa.S-2.57pa.S for viscosity, 2.30-2.75 for pH, sugar 52.80%-721% and total titratable acidity 2.60%-4.63% while that of marmalade samples were 0.17 pa.S-2.21pa.S for viscosity, pH 2.40-2.95, sugar 44.00-68.20°Brix and total titratable acidity 1.83%-3.54%. The results for sensory scores of the fruit jams showed that all the samples were acceptable by the consumers. Although, mango, pineapple, and cashew apple marmalade recorded the highest acceptability scores. Therefore, nutritious acceptable jams and marmalades can be produced using some Nigerian tropical fruits; hence, reducing their annual wastage.
{"title":"Quality Attributes of Jams and Marmalades Produced from Some Selected Tropical Fruits","authors":"Emelike Njt, Akusu Om","doi":"10.4172/2157-7110.1000790","DOIUrl":"https://doi.org/10.4172/2157-7110.1000790","url":null,"abstract":"Some selected tropical fruits such as mango, cashew apple, pineapple, guava, lemon, and sour-sop were processed and their pectin strength evaluated. These processed fruit samples were used in the production of jams and marmalades to study the physicochemical and sensory qualities of the products to ascertain their suitability and acceptability. The result showed that lemon (L) have high pectin strength, mango (M) and guava (G) have medium while pineapple (P), cashew apple (CA) and sour-sop (SS) have weak pectin strength. The proximate result revealed that moisture content of the jam samples ranged from 23.29%-45.21% for PJ and GJ, ash 0.19 MJ-0.82% SSJ, protein 0.20 PJ-0.73% SSJ, crude fat 0.02 LJ-0.44% CAJ and carbohydrate 53.64%-74.87% for samples GJ and PJ, respectively. Results for the proximate analysis of marmalades showed that moisture content ranged from 24.92%-49.02%, ash 0.24%-0.62%, protein 0.28%-0.86%, fat 0.08%-0.22%, and carbohydrate 50.03%-74.19%. Physical properties of the jam samples were 0.36 pa.S-2.57pa.S for viscosity, 2.30-2.75 for pH, sugar 52.80%-721% and total titratable acidity 2.60%-4.63% while that of marmalade samples were 0.17 pa.S-2.21pa.S for viscosity, pH 2.40-2.95, sugar 44.00-68.20°Brix and total titratable acidity 1.83%-3.54%. The results for sensory scores of the fruit jams showed that all the samples were acceptable by the consumers. Although, mango, pineapple, and cashew apple marmalade recorded the highest acceptability scores. Therefore, nutritious acceptable jams and marmalades can be produced using some Nigerian tropical fruits; hence, reducing their annual wastage.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"29 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83599773","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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