Pub Date : 2019-01-01DOI: 10.4172/2157-7110.1000773
G. Jonathan, Oluwatosin B Ogunsanwo, M. Asemoloye
Ogi is a gruel that is widely consumed throughout Nigeria. Stored maize is often used in processing this fermented product while fresh maize is used in some cases. In this study, the incidence of fungi and aflatoxin at different stages of ogi production using stored and fresh maize was investigated. Samples of stored and fresh maize were collected from different points in the market and processed into ogi in the laboratory. Fungi were isolated at different stages of ogi production i.e. maize, steep water, and ogi samples. The incidence of each fungus was determined while their overall percentage incidence was determined at the end of production. Aflatoxin contents (AFB1, AFB2, AFG1, and AFG2) of the samples were analyzed using Thin Layer Chromatography (TLC) using AOAC procedures while their nutrient was analyzed using AOAC method. The pH and TTA of the samples were also determined. The result showed that the pH of the steep water decreased with the length of fermentation while the TTA increased. The isolated fungi include Aspergillus niger, A. tamarii, A. flavus, A. fumigatus, Penicillium chrysogenum, Penicillium sp., Fusarium sp., Rhizopus nigricans, and Saccharomyces cerevisiae. Aspergillus nigerhad the highest percentage incidence followed by Penicillium sp. and A. flavus respectively. There was a significant high content of aflatoxin in stored maize (18.48 μgkg-1) (p>0.05) compared to fresh maize (6.20 μgkg-1) with the corresponding significant higher content of aflatoxin content in stored maize ogi (2.41 μgkg-1) compared to fresh maize ogi (0.17 μgkg-1) (p>0.05). In addition, the crude protein and carbohydrate contents of fresh maize ogi (3.24 ± 0.03, 46.68 ± 0.05) were significantly higher than that of stored maize ogi (3.13 ± 0.04, 46.52 ± 0.05) (p>0.05). It was deduced that due to fungal activities in stored maize there was a reduction in the nutritional composition of its ogi sample. This study also affirms that various processing methods employed during the production of ogi had a significant effect on the reduction of aflatoxins in maize grains. Consumers are enjoined to consider the use of fresh maize in making ogi because it was found to be better for ogi production due to its higher nutritional content with lowering fungal and aflatoxin incidence. However, maize traders are advised to employ proper storage methods for storing their maize grains in order to reduce fungal and aflatoxin contamination of maize products and selling lower quality maize grains to producers of maize foods to the barest minimum thereby curbing the risk of malnutrition in infants and children.
{"title":"Analysis of Nutrient, Fungal and Aflatoxin Compositions of Ogi Processed with Stored and Fresh Maize","authors":"G. Jonathan, Oluwatosin B Ogunsanwo, M. Asemoloye","doi":"10.4172/2157-7110.1000773","DOIUrl":"https://doi.org/10.4172/2157-7110.1000773","url":null,"abstract":"Ogi is a gruel that is widely consumed throughout Nigeria. Stored maize is often used in processing this fermented product while fresh maize is used in some cases. In this study, the incidence of fungi and aflatoxin at different stages of ogi production using stored and fresh maize was investigated. Samples of stored and fresh maize were collected from different points in the market and processed into ogi in the laboratory. Fungi were isolated at different stages of ogi production i.e. maize, steep water, and ogi samples. The incidence of each fungus was determined while their overall percentage incidence was determined at the end of production. Aflatoxin contents (AFB1, AFB2, AFG1, and AFG2) of the samples were analyzed using Thin Layer Chromatography (TLC) using AOAC procedures while their nutrient was analyzed using AOAC method. The pH and TTA of the samples were also determined. The result showed that the pH of the steep water decreased with the length of fermentation while the TTA increased. The isolated fungi include Aspergillus niger, A. tamarii, A. flavus, A. fumigatus, Penicillium chrysogenum, Penicillium sp., Fusarium sp., Rhizopus nigricans, and Saccharomyces cerevisiae. Aspergillus nigerhad the highest percentage incidence followed by Penicillium sp. and A. flavus respectively. There was a significant high content of aflatoxin in stored maize (18.48 μgkg-1) (p>0.05) compared to fresh maize (6.20 μgkg-1) with the corresponding significant higher content of aflatoxin content in stored maize ogi (2.41 μgkg-1) compared to fresh maize ogi (0.17 μgkg-1) (p>0.05). In addition, the crude protein and carbohydrate contents of fresh maize ogi (3.24 ± 0.03, 46.68 ± 0.05) were significantly higher than that of stored maize ogi (3.13 ± 0.04, 46.52 ± 0.05) (p>0.05). It was deduced that due to fungal activities in stored maize there was a reduction in the nutritional composition of its ogi sample. This study also affirms that various processing methods employed during the production of ogi had a significant effect on the reduction of aflatoxins in maize grains. Consumers are enjoined to consider the use of fresh maize in making ogi because it was found to be better for ogi production due to its higher nutritional content with lowering fungal and aflatoxin incidence. However, maize traders are advised to employ proper storage methods for storing their maize grains in order to reduce fungal and aflatoxin contamination of maize products and selling lower quality maize grains to producers of maize foods to the barest minimum thereby curbing the risk of malnutrition in infants and children.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"471 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":"74977400","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: 10.35248/2157-7110.19.10.816
M. Khan, C. Mahesh, S. Sp, G. Sharma, A. Semwal
Instant rice porridge mix was developed using twin-screw extruder based on rice extrudates, sugar, milk powder, flavoring agents and dry nuts. Response surface methodology was used to optimize the ingredients levels. Stability of instant rice porridge mix packed in polypropylene (PP) and Metallised polyester (MP) pouches was evaluated by monitoring changes in physico-chemical and sensory attributes periodically. Effect of feed moisture and sugar content on the Increase in feed moisture and sugar content on the functional and sensory attributes of the rice porridge mix was studied. An increase in the moisture content and sugar content resulted in the decrease in expansion ratio with the increase in bulk density thereby affecting the sensory quality of rice porridge mix. Instant rice porridge mix remained stable and acceptable for 9 and 12 months in PP and MP packaging materials under ambient temperature conditions. Irrespective of packaging materials and the storage period, porridge mixes get reconstituted in hot water within 1 minute.
{"title":"Optimization of Feed Moisture and Sugar Content in the Development of Instant Rice Porridge Mix Using Extrusion Technology","authors":"M. Khan, C. Mahesh, S. Sp, G. Sharma, A. Semwal","doi":"10.35248/2157-7110.19.10.816","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.816","url":null,"abstract":"Instant rice porridge mix was developed using twin-screw extruder based on rice extrudates, sugar, milk powder, flavoring agents and dry nuts. Response surface methodology was used to optimize the ingredients levels. Stability of instant rice porridge mix packed in polypropylene (PP) and Metallised polyester (MP) pouches was evaluated by monitoring changes in physico-chemical and sensory attributes periodically. Effect of feed moisture and sugar content on the Increase in feed moisture and sugar content on the functional and sensory attributes of the rice porridge mix was studied. An increase in the moisture content and sugar content resulted in the decrease in expansion ratio with the increase in bulk density thereby affecting the sensory quality of rice porridge mix. Instant rice porridge mix remained stable and acceptable for 9 and 12 months in PP and MP packaging materials under ambient temperature conditions. Irrespective of packaging materials and the storage period, porridge mixes get reconstituted in hot water within 1 minute.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"45 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":"74049118","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: 10.4172/2157-7110.1000785
K. Shravya, R. Renu, M. Srinivas
Psidium guajava L., popularly known as Guava belonging to Myrtle family is grown in tropical and subtropical climatic regions. Guava leaves has been used as medicine for various health benefits in several countries. In the present investigation, the efforts have been made to prepare the powder of Guava Leaves by applying different drying technique viz. Tray drying, Vacuum drying and Hot air oven drying. The drying was done at different temperatures 50°C, 60°C and 70°C. At a temperature, the Vacuum dryer took maximum time for complete drying of Guava leaves followed by Hot air oven and Tray dryer. Maximum moisture content was removed from fresh Guava leaves using Tray dryer whereas for the other dryers it varied with temperature. As temperature increased from 50°C to 70°C, the drying rate increased and hence the removal of moisture. The studies indicated that Tray drying was faster and effective in the removal of moisture.
{"title":"Study on Drying Characteristics of Guava Leaves","authors":"K. Shravya, R. Renu, M. Srinivas","doi":"10.4172/2157-7110.1000785","DOIUrl":"https://doi.org/10.4172/2157-7110.1000785","url":null,"abstract":"Psidium guajava L., popularly known as Guava belonging to Myrtle family is grown in tropical and subtropical climatic regions. Guava leaves has been used as medicine for various health benefits in several countries. In the present investigation, the efforts have been made to prepare the powder of Guava Leaves by applying different drying technique viz. Tray drying, Vacuum drying and Hot air oven drying. The drying was done at different temperatures 50°C, 60°C and 70°C. At a temperature, the Vacuum dryer took maximum time for complete drying of Guava leaves followed by Hot air oven and Tray dryer. Maximum moisture content was removed from fresh Guava leaves using Tray dryer whereas for the other dryers it varied with temperature. As temperature increased from 50°C to 70°C, the drying rate increased and hence the removal of moisture. The studies indicated that Tray drying was faster and effective in the removal of moisture.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"1 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85526239","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: 10.4172/2157-7110.1000803
E. Khater, A. Bahnasawy, R. Hamouda
The main aim of this study is to investigate the possibility of drying chamomile plants under different conditions. The obtained results indicated that the accumulated weight loss of chamomile flowers was (86.27, 84.67, 82.70, 85.04 and 86.53)% for the sun-drying system, shadow-drying system, room-drying system, solar-drying system, and oven-drying system, respectively. The moisture content of chamomile flowers decreased from (508.59 to 14.56)%, (502.77 to 15.43)%, (470.09 to 18.19)%, (537.47 to 13.45) and (444.84 to 5.46)% d.b. for sun-drying system, shadow-drying system, room-drying system, solar-drying system and oven-drying system, respectively. The highest value of equilibrium moisture content was 51.78% at 90% equilibrium relative humidity was found from the Henderson equation under room system. The lowest value of equilibrium moisture contents was 1.38% at 10% equilibrium relative humidity was found for modified Oswin equation for oven system. The chamomile oil content values were (0.66, 0.78, 0.94, 0.73 and 0.59)% for the flowers dried under sun-drying, shadow-drying, room-drying, solar-drying, and oven-drying, respectively. The highest values of Nitrogen, Phosphorus, Potassium, Calcium, and Magnesium contents (2.62, 1.11, 4.10, 1.12 and 0.23)% were obtained when the chamomile dried at room temperature system. The lowest value of the Nitrogen, Phosphorus, Potassium, Calcium and Magnesium content (1.50, 0.83, 3.83, 0.84 and 0.20)% were found at the oven-drying system.
{"title":"Dehydration of Chamomile Flowers under Different Drying Conditions","authors":"E. Khater, A. Bahnasawy, R. Hamouda","doi":"10.4172/2157-7110.1000803","DOIUrl":"https://doi.org/10.4172/2157-7110.1000803","url":null,"abstract":"The main aim of this study is to investigate the possibility of drying chamomile plants under different conditions. The obtained results indicated that the accumulated weight loss of chamomile flowers was (86.27, 84.67, 82.70, 85.04 and 86.53)% for the sun-drying system, shadow-drying system, room-drying system, solar-drying system, and oven-drying system, respectively. The moisture content of chamomile flowers decreased from (508.59 to 14.56)%, (502.77 to 15.43)%, (470.09 to 18.19)%, (537.47 to 13.45) and (444.84 to 5.46)% d.b. for sun-drying system, shadow-drying system, room-drying system, solar-drying system and oven-drying system, respectively. The highest value of equilibrium moisture content was 51.78% at 90% equilibrium relative humidity was found from the Henderson equation under room system. The lowest value of equilibrium moisture contents was 1.38% at 10% equilibrium relative humidity was found for modified Oswin equation for oven system. The chamomile oil content values were (0.66, 0.78, 0.94, 0.73 and 0.59)% for the flowers dried under sun-drying, shadow-drying, room-drying, solar-drying, and oven-drying, respectively. The highest values of Nitrogen, Phosphorus, Potassium, Calcium, and Magnesium contents (2.62, 1.11, 4.10, 1.12 and 0.23)% were obtained when the chamomile dried at room temperature system. The lowest value of the Nitrogen, Phosphorus, Potassium, Calcium and Magnesium content (1.50, 0.83, 3.83, 0.84 and 0.20)% were found at the oven-drying system.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"66 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88847164","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: 10.4172/2157-7110.1000789
J. Br, A. Srivastava, Idris
Makhana or gorgon nut is an important non-cereal food from aquatic resources. People now a day’s preferred to protein-rich food in their eating habit for sound health as compared to carbohydrate-rich products. For our present study conducted at Research Centre on Makhana, Darbhanga, India during 2015-2016, we prepared makhana barfi and kalakand as sweets and makhana chapatti and makhana pakora as evening snack food from makhana flour and mixed flour. Makhana flour was prepared from drying of seed at 30-35°C for 42 hours followed by crushing and sieving. The water and oil absorption capacity of makhana flour were 6.39 g gel/g and 2.09 g gel/g, respectively whereas moisture content and bulk density of the flour were 9.15% and 696.74 kg/cm3, respectively. As the sugar content of the products were very less and having medium to high calorific value, it might be fitted for normal as well as diabetic and B.P patient. Makhana-wheat chapatti (1:1) was a very excellent product, which had a calorific value of 317.24 cal/100 g product and might improve the overall status of health of aged people. Makhana kalakand was low free sugar (16.66%) and high protein (11.53%) sweets as compared to makhana barfi (19.33%) sugar and protein 5.40%). From this study, we concluded that kalakand as sweets and makhana chapatti (1:1) as evening snack food were the best for health-conscious people in terms of their calorie intake. Resultant products from makhana flour had the very good expansion, appearance, color and taste and may be exploited as evening snack food potentially.
芡实是一种重要的水生非谷类食物。与富含碳水化合物的产品相比，人们现在每天在饮食习惯中更喜欢富含蛋白质的食物，以保持健康。我们目前的研究是在2015-2016年在印度达尔邦加的Makhana研究中心进行的，我们用Makhana面粉和混合面粉制作了Makhana barfi和kalakand作为糖果，Makhana chapatti和Makhana pakora作为晚上的零食。Makhana面粉是由种子在30-35°C干燥42小时，然后粉碎和过筛制成的。makhana面粉的吸水和吸油能力分别为6.39 g gel/g和2.09 g gel/g，面粉的含水率和容重分别为9.15%和696.74 kg/cm3。产品含糖量极低，热值中高，适用于糖尿病及高血压患者。Makhana-wheat chapatti(1:1)是一种非常优秀的产品，其热值为317.24 cal/100 g产品，可以改善老年人的整体健康状况。Makhana kalakand是低游离糖(16.66%)和高蛋白(11.53%)的甜食，而Makhana barfi(19.33%)是糖和蛋白的5.40%。从这项研究中，我们得出结论，kalakand作为糖果和makhana chapatti(1:1)作为晚上的零食，对于有健康意识的人来说，卡路里摄入量是最好的。makhana面粉的膨胀性、外观、颜色和口感都很好，具有开发夜间休闲食品的潜力。
{"title":"New Makhana Processed Products for Health Benefit","authors":"J. Br, A. Srivastava, Idris","doi":"10.4172/2157-7110.1000789","DOIUrl":"https://doi.org/10.4172/2157-7110.1000789","url":null,"abstract":"Makhana or gorgon nut is an important non-cereal food from aquatic resources. People now a day’s preferred to protein-rich food in their eating habit for sound health as compared to carbohydrate-rich products. For our present study conducted at Research Centre on Makhana, Darbhanga, India during 2015-2016, we prepared makhana barfi and kalakand as sweets and makhana chapatti and makhana pakora as evening snack food from makhana flour and mixed flour. Makhana flour was prepared from drying of seed at 30-35°C for 42 hours followed by crushing and sieving. The water and oil absorption capacity of makhana flour were 6.39 g gel/g and 2.09 g gel/g, respectively whereas moisture content and bulk density of the flour were 9.15% and 696.74 kg/cm3, respectively. As the sugar content of the products were very less and having medium to high calorific value, it might be fitted for normal as well as diabetic and B.P patient. Makhana-wheat chapatti (1:1) was a very excellent product, which had a calorific value of 317.24 cal/100 g product and might improve the overall status of health of aged people. Makhana kalakand was low free sugar (16.66%) and high protein (11.53%) sweets as compared to makhana barfi (19.33%) sugar and protein 5.40%). From this study, we concluded that kalakand as sweets and makhana chapatti (1:1) as evening snack food were the best for health-conscious people in terms of their calorie intake. Resultant products from makhana flour had the very good expansion, appearance, color and taste and may be exploited as evening snack food potentially.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"19 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":"77106340","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: 10.4172/2157-7110.1000787
Shambel Zegeye, Tadewos Hadero, Y. Hassen
Cookies are flat, dry, sweet biscuits and represent the largest category of snack items among the baked food all over the world. Cookie production is currently limited to wheat and few cereal seeds in many countries. This study was initiated with the objectives of investigating the possibility of producing cookies from blends of durum wheat, sorghum and soybean flours. The experiment was carried out in two ways of ANOVA with duplications by using SAS (version 9) software. The cookies made from the composite flours of wheat and sorghum supplemented with soybean flour resulted in a significant increase in fat, and ash contents whereas ash content in the control (wheat) decreased significantly. Sensory acceptability evaluation based on color, taste, and crispness showed that sorghum and soybean can be incorporated in wheat 5% sorghum and 10% soybean to give cookies of acceptable quality. The supplementation of wheat-sorghum composite flour with up to 20% soya gave cookies of acceptable sensory quality.
{"title":"Effect of Blending Ratio of Soybean and Sorghum Flour on the ProximateComposition and Sensory Quality of Cookies Produced from Soft Wheat","authors":"Shambel Zegeye, Tadewos Hadero, Y. Hassen","doi":"10.4172/2157-7110.1000787","DOIUrl":"https://doi.org/10.4172/2157-7110.1000787","url":null,"abstract":"Cookies are flat, dry, sweet biscuits and represent the largest category of snack items among the baked food all over the world. Cookie production is currently limited to wheat and few cereal seeds in many countries. This study was initiated with the objectives of investigating the possibility of producing cookies from blends of durum wheat, sorghum and soybean flours. The experiment was carried out in two ways of ANOVA with duplications by using SAS (version 9) software. The cookies made from the composite flours of wheat and sorghum supplemented with soybean flour resulted in a significant increase in fat, and ash contents whereas ash content in the control (wheat) decreased significantly. Sensory acceptability evaluation based on color, taste, and crispness showed that sorghum and soybean can be incorporated in wheat 5% sorghum and 10% soybean to give cookies of acceptable quality. The supplementation of wheat-sorghum composite flour with up to 20% soya gave cookies of acceptable sensory quality.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"16 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83951831","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}
Biopolymeric films have to appear as a viable technological alternative for two different strands, in order to replace the polymers of the petrochemical industry and to meet the growing world demand for fresh and healthy food, so the packaging is post-harvest technological solutions capable of reducing metabolic activity and preserve nutrients for long periods of storage. Biopolymeric films of cassava starch 2% were obtained; beeswax (BW) was added as a hydrophobic agent in the polymeric network at different concentrations relative to the dry biopolymer base (0%, 5%, and 10%). The contact angle of the systems containing beeswax indicated the hydrophobic behavior of the films, corroborating with the analysis of the Water Vapor Permeability (WVP) when it showed the behavior change between the films with and without BW for the shelf- life in fruits. The thermogravimetric analysis also evidenced that the addition of BW produced changes in the thermal decomposition behavior of the starch.
{"title":"Analysis of the Barrier and Thermogravimetric Properties of Cassava StarchBiopolymeric Films with Addition of Beeswax","authors":"Oliveira Vrl, Monteiro Mks, Silva Kno, Leite Rhl, Aroucha Emm, Santos Fkg","doi":"10.4172/2157-7110.1000777","DOIUrl":"https://doi.org/10.4172/2157-7110.1000777","url":null,"abstract":"Biopolymeric films have to appear as a viable technological alternative for two different strands, in order to replace the polymers of the petrochemical industry and to meet the growing world demand for fresh and healthy food, so the packaging is post-harvest technological solutions capable of reducing metabolic activity and preserve nutrients for long periods of storage. Biopolymeric films of cassava starch 2% were obtained; beeswax (BW) was added as a hydrophobic agent in the polymeric network at different concentrations relative to the dry biopolymer base (0%, 5%, and 10%). The contact angle of the systems containing beeswax indicated the hydrophobic behavior of the films, corroborating with the analysis of the Water Vapor Permeability (WVP) when it showed the behavior change between the films with and without BW for the shelf- life in fruits. The thermogravimetric analysis also evidenced that the addition of BW produced changes in the thermal decomposition behavior of the starch.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"30 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73571202","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 : 2018-12-19DOI: 10.4172/2157-7110.1000776
Mahya Mozaffarzogh, Hadis Khaleghnezhad
Staphylococcus aureus is a major cause of food poisoning in the world that is created by consumption of contaminated food. Resistance to a variety of common and specific antibiotics is increasing. Staphylococcus aureus including PVL and gene mecA to heat pasteurization and many proteolytic enzymes are stable and can remain active for a long time in food samples. The purpose of this study was to isolate Staphylococcus aureus and identify virulence gene PVL and gene of methicillin resistance in bread pastry cream by multiplex PCR technique has been used. The study included 50 samples of bread pastry cream collected 23 cases (49%) Staphylococcus aureus isolates were detected. Antibiotic susceptibility testing by disk diffusion method according to CLSI guidelines was conducted. To identify and confirm Staphylococcus aureus virulence and resistance genes from multiple PCR assay was used. Antibiogram results showed that antibiotics are among the most sensitive to the antibiotic vancomycin, Tetracyclin, and doxycyclin hydrochloride respectively 100%, 100%, and 100%. Resistance to penicillin, cefixime, 65/3%, 56/5% more than other antibiotics was tested. Prevalence of methicillin resistance gene mecA in total 0% and PVL gene was not detected. Also, 16 rRNA genes in all samples were identified genus and species and confirmed. Different distribution of methicillin resistance gene in this study with other studies showing the potential risk of methicillin-resistant Staphylococcus aureus in the world. Therefore, early detection and timely resistant strains, in order to prevent the spread of resistance appears to be necessary.
{"title":"Determining the Presence of Panton-Valentine Leukocidin PVL Virulence Geneand Methicillin-Resistant Gene mecA in Staphylococcus aureus Strains Isolatedfrom Cream Puffs Sold by Confectionaries in Tehran by Multiplex PCR andStudying their Antibiotic Resistance","authors":"Mahya Mozaffarzogh, Hadis Khaleghnezhad","doi":"10.4172/2157-7110.1000776","DOIUrl":"https://doi.org/10.4172/2157-7110.1000776","url":null,"abstract":"Staphylococcus aureus is a major cause of food poisoning in the world that is created by consumption of contaminated food. Resistance to a variety of common and specific antibiotics is increasing. Staphylococcus aureus including PVL and gene mecA to heat pasteurization and many proteolytic enzymes are stable and can remain active for a long time in food samples. The purpose of this study was to isolate Staphylococcus aureus and identify virulence gene PVL and gene of methicillin resistance in bread pastry cream by multiplex PCR technique has been used. The study included 50 samples of bread pastry cream collected 23 cases (49%) Staphylococcus aureus isolates were detected. Antibiotic susceptibility testing by disk diffusion method according to CLSI guidelines was conducted. To identify and confirm Staphylococcus aureus virulence and resistance genes from multiple PCR assay was used. Antibiogram results showed that antibiotics are among the most sensitive to the antibiotic vancomycin, Tetracyclin, and doxycyclin hydrochloride respectively 100%, 100%, and 100%. Resistance to penicillin, cefixime, 65/3%, 56/5% more than other antibiotics was tested. Prevalence of methicillin resistance gene mecA in total 0% and PVL gene was not detected. Also, 16 rRNA genes in all samples were identified genus and species and confirmed. Different distribution of methicillin resistance gene in this study with other studies showing the potential risk of methicillin-resistant Staphylococcus aureus in the world. Therefore, early detection and timely resistant strains, in order to prevent the spread of resistance appears to be necessary.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"125 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77271934","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 : 2018-12-12DOI: 10.4172/2157-7110-C11-107
pIvana Dminic Rojnicp
{"title":"Scaphoideus titanus Ball and control measures","authors":"pIvana Dminic Rojnicp","doi":"10.4172/2157-7110-C11-107","DOIUrl":"https://doi.org/10.4172/2157-7110-C11-107","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"40 1","pages":"44"},"PeriodicalIF":0.0,"publicationDate":"2018-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77508060","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 : 2018-12-12DOI: 10.4172/2157-7110-C11-106
pAkos Mesterhazyp
A decision support system namely DOMIS (Design of Micro Irrigation Systems) was developed for standardizing the designs of Drip, Sprinkler and Micro Sprinkler irrigation systems. The decision support system was developed using standard formulae with richness of knowledge and expert opinions. Flexibility and simplicity of use make the DSS DOMIS a superior tool for designing micro irrigation systems. The DSS provides knowledge, expert opinion and necessary data on crops, soil, water and climate in the form of default options at different interactive stages of the software. The DSS also allows the user to make appropriate changes in the parameters provided by the DSS, if the user so desires. DSS-DOMIS suggests most optimal layout plan for main, sub-main and lateral pipes with appropriate sizes of different components including pipes, pumping system, filters and fertilizer application systems. The web based system has been hosted on the net with domain name http://domis.iari.res.in. Besides the design of micro irrigation systems, the DSS provides complete list of concerned State and district officials, approved micro irrigation system suppliers and the general information about the district, different Government schemes and their implementing agencies all over the country. The decision support system will be useful for industry, farmers, students, researchers and policy makers. The DSS is available for use or free on line and the author will appreciate the feedback and suggestions from the users for its further improvement.
{"title":"Food security and food safety can secure together the survival of mankind","authors":"pAkos Mesterhazyp","doi":"10.4172/2157-7110-C11-106","DOIUrl":"https://doi.org/10.4172/2157-7110-C11-106","url":null,"abstract":"A decision support system namely DOMIS (Design of Micro Irrigation Systems) was developed for standardizing the designs of Drip, Sprinkler and Micro Sprinkler irrigation systems. The decision support system was developed using standard formulae with richness of knowledge and expert opinions. Flexibility and simplicity of use make the DSS DOMIS a superior tool for designing micro irrigation systems. The DSS provides knowledge, expert opinion and necessary data on crops, soil, water and climate in the form of default options at different interactive stages of the software. The DSS also allows the user to make appropriate changes in the parameters provided by the DSS, if the user so desires. DSS-DOMIS suggests most optimal layout plan for main, sub-main and lateral pipes with appropriate sizes of different components including pipes, pumping system, filters and fertilizer application systems. The web based system has been hosted on the net with domain name http://domis.iari.res.in. Besides the design of micro irrigation systems, the DSS provides complete list of concerned State and district officials, approved micro irrigation system suppliers and the general information about the district, different Government schemes and their implementing agencies all over the country. The decision support system will be useful for industry, farmers, students, researchers and policy makers. The DSS is available for use or free on line and the author will appreciate the feedback and suggestions from the users for its further improvement.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"167 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84597437","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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