Pub Date : 2018-01-01DOI: 10.4172/2157-7110.1000736
Tahiya Qadri, A. H. Rather, S. Z. Hussain, Tawheed Amin
A study was conducted at Division of Post-Harvest Technology; SKUAST-Kashmir to develop wheat based crackers incorporated with brown rice flour. Response Surface Methodology (RSM) was used to study the effect of brown rice flour, carboxymethyl cellulose (CMC) and shortening on quality characteristics of crackers. Central composite rotatable design (CCRD) with brown rice flour (10-40%), CMC (1-3%) and shortening (5-12%) as independent variables produced twenty different combinations that were used to investigate the effect of these variables on product responses viz spread ratio, volume index, density, thickness, width and puffiness. The independent responses- Brown rice flour, CMC and shortening significantly (p ≤ 0.05) affected the product responses. Brown rice flour incorporation had pronounced effect on quality parameters than shortening and CMC. Optimized processing parameters for the preparation of product was brown rice flour (10%), CMC (1.810%) and shortening (5%). Storage studies of the final product revealed that the shelf-life stability of brown rice flour incorporated crackers was maintained up to 3 months in cellophane bags under ambient storage conditions. However, a gradual increase in free fatty acid concentration and decrease in hardness of crackers was reported over a period of 90 days of storage.
{"title":"Evaluation of Techno Functional, Nutritional and Storage Stability of Wheat Based Crackers Incorporated with Brown Rice Flour and Carboxymethyl Cellulose","authors":"Tahiya Qadri, A. H. Rather, S. Z. Hussain, Tawheed Amin","doi":"10.4172/2157-7110.1000736","DOIUrl":"https://doi.org/10.4172/2157-7110.1000736","url":null,"abstract":"A study was conducted at Division of Post-Harvest Technology; SKUAST-Kashmir to develop wheat based crackers incorporated with brown rice flour. Response Surface Methodology (RSM) was used to study the effect of brown rice flour, carboxymethyl cellulose (CMC) and shortening on quality characteristics of crackers. Central composite rotatable design (CCRD) with brown rice flour (10-40%), CMC (1-3%) and shortening (5-12%) as independent variables produced twenty different combinations that were used to investigate the effect of these variables on product responses viz spread ratio, volume index, density, thickness, width and puffiness. The independent responses- Brown rice flour, CMC and shortening significantly (p ≤ 0.05) affected the product responses. Brown rice flour incorporation had pronounced effect on quality parameters than shortening and CMC. Optimized processing parameters for the preparation of product was brown rice flour (10%), CMC (1.810%) and shortening (5%). Storage studies of the final product revealed that the shelf-life stability of brown rice flour incorporated crackers was maintained up to 3 months in cellophane bags under ambient storage conditions. However, a gradual increase in free fatty acid concentration and decrease in hardness of crackers was reported over a period of 90 days of storage.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"88 1","pages":"1-16"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84360777","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 : 2018-01-01DOI: 10.4172/2157-7110.1000747
Seye Sene, M. Guèye, F. Sarr, M. Sow, Younoussa Diallo, M. Gaye
{"title":"Optimization of Parboiling Process Pearl Millet (Pennisetum Glaucum [L.]R.Br.) GB 87-35 Variety","authors":"Seye Sene, M. Guèye, F. Sarr, M. Sow, Younoussa Diallo, M. Gaye","doi":"10.4172/2157-7110.1000747","DOIUrl":"https://doi.org/10.4172/2157-7110.1000747","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"246 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80595127","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 : 2018-01-01DOI: 10.4172/2157-7110.1000765
Bhupesh Goyal, Pravin Goyal
The current trend in the food industry has shown tremendous growth due to change in lifestyle as well as the variety of taste available outside. Potato chips are on the variety of food that people uses with breakfast as snacks. Chips are prepared by slicing potatoes and frying the chips in vessel contained oil at controlled temperature using the furnace. The crisp of chips depends on a number of factors including the quality of oil, the temperature of the oil, frying time, quality of potato and moisture contained in the chips. This review concludes with a case study of a manufacturing unit producing potato chips.
{"title":"Manufacturing of Potato Chips and its Quality Improvement","authors":"Bhupesh Goyal, Pravin Goyal","doi":"10.4172/2157-7110.1000765","DOIUrl":"https://doi.org/10.4172/2157-7110.1000765","url":null,"abstract":"The current trend in the food industry has shown tremendous growth due to change in lifestyle as well as the variety of taste available outside. Potato chips are on the variety of food that people uses with breakfast as snacks. Chips are prepared by slicing potatoes and frying the chips in vessel contained oil at controlled temperature using the furnace. The crisp of chips depends on a number of factors including the quality of oil, the temperature of the oil, frying time, quality of potato and moisture contained in the chips. This review concludes with a case study of a manufacturing unit producing potato chips.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"8 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81126517","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 : 2018-01-01DOI: 10.4172/2157-7110.1000746
Gunathialke Dmcc
Parboiling of rice is a traditional process in Southern Asia since ancient time. Generally, parboiling process consists of three stages: soaking the cleaned raw rough rice to saturation moisture content, gelatinization of rice starch by adding heat to the moist kernels through steaming, and drying the product to moisture content suitable for milling or storage. Water and heat are the two main elements in the hydro-thermal process. It can be achieved through a variety of methods that differ basically in the intensity of the hydrothermal treatment water temperature soaking and steaming duration/time [1,2]. Parboiling causes physical and chemical modifications in the grain, leading to favorable changes such as easier
{"title":"Validation of Parboiling Rice Quality Simulation Mathematical Model","authors":"Gunathialke Dmcc","doi":"10.4172/2157-7110.1000746","DOIUrl":"https://doi.org/10.4172/2157-7110.1000746","url":null,"abstract":"Parboiling of rice is a traditional process in Southern Asia since ancient time. Generally, parboiling process consists of three stages: soaking the cleaned raw rough rice to saturation moisture content, gelatinization of rice starch by adding heat to the moist kernels through steaming, and drying the product to moisture content suitable for milling or storage. Water and heat are the two main elements in the hydro-thermal process. It can be achieved through a variety of methods that differ basically in the intensity of the hydrothermal treatment water temperature soaking and steaming duration/time [1,2]. Parboiling causes physical and chemical modifications in the grain, leading to favorable changes such as easier","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83363331","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 : 2018-01-01DOI: 10.4172/2157-7110.1000745
Previdi Mp, B. Franceschini, E. Umiltà, C. Zurlini, N. Bovis, A. Brutti, A. Montanari
A coating made with chitosan or a chitosan film was applied to fresh fish fillets and fish burgers and its preservative effect was assessed by microbiological assays. The chitosan, especially chitosan film, was effective in reducing the microbiological spoilage and extending the shelf life for the fish products. The control samples perished at a faster rate during the storage time. The coating increased the shelf-life by decreasing the Total Microbial Count and gram negative bacteria, with inhibition generally greater than 3 log cycles at the end of storage. The samples treated with chitosan have never been characterized by unpleasant smells, not even at the latest day openings (18/20 days). Effect of Chitosan Film and Coating on Microbiological Characteristics of Fresh Fish and Fish Burger during Storage at Refrigerated Condition
{"title":"Effect of Chitosan Film and Coating on Microbiological Characteristics of Fresh Fish and Fish Burger during Storage at Refrigerated Condition","authors":"Previdi Mp, B. Franceschini, E. Umiltà, C. Zurlini, N. Bovis, A. Brutti, A. Montanari","doi":"10.4172/2157-7110.1000745","DOIUrl":"https://doi.org/10.4172/2157-7110.1000745","url":null,"abstract":"A coating made with chitosan or a chitosan film was applied to fresh fish fillets and fish burgers and its preservative effect was assessed by microbiological assays. The chitosan, especially chitosan film, was effective in reducing the microbiological spoilage and extending the shelf life for the fish products. The control samples perished at a faster rate during the storage time. The coating increased the shelf-life by decreasing the Total Microbial Count and gram negative bacteria, with inhibition generally greater than 3 log cycles at the end of storage. The samples treated with chitosan have never been characterized by unpleasant smells, not even at the latest day openings (18/20 days). Effect of Chitosan Film and Coating on Microbiological Characteristics of Fresh Fish and Fish Burger during Storage at Refrigerated Condition","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"18 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88089125","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 : 2018-01-01DOI: 10.4172/2157-7110.1000748
M. M. Rabiou, Chaibou Yaou, Mamadou Lewamy, H. Sadou
{"title":"Evolution of the Chemical Composition during the Fabrication of the Different Types of Gabou, a Traditional Onion-Based Spice Commonly Used in Niger","authors":"M. M. Rabiou, Chaibou Yaou, Mamadou Lewamy, H. Sadou","doi":"10.4172/2157-7110.1000748","DOIUrl":"https://doi.org/10.4172/2157-7110.1000748","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88873499","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 : 2018-01-01DOI: 10.4172/2157-7110.1000719
V. F. Abioye, G. Ogunlakin, G. Taiwo
Finger millet (Eleusina coracana) is a minor cereal, nutritionally important as a good source of minerals. It also contains polyphenols which are phytochemicals with anti-oxidant activity. Some of the health benefits of millet foods include hypocholesterolemic, hypoglycemic and antiulcerative properties associated with reduced cancer, cardiovascular diseases, and others. High amounts of anti nutrients in finger millet make the micronutrients less bio-accessible which could be reduced by processing such as germination. Therefore, this study evaluated the effects of germination on anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content of finger millet flour. Finger millet seeds were presoaked (9 h), germinated at room temperature, and the samples collected at 0 h, 12 h, 24 h, 48 h, 72 h, and 96 h. The germinated sample and ungerminated samples (control) were dried and milled into flour for further analyzes. The flour samples were analyzed for anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content. Total phenolic and tannin content decreased significantly (p<0.05) in from 38.46% to 42.63% and 33.33% to 61.66%, respectively while flavonoid and anti-oxidant activity increased significantly (p<0.05) from 26.66% to 33.33% and 48.30% to 51.13%, respectively. There were reductions in the anti-nutritional contents of the finger millet flour with increase in the days of germination. This study revealed that germination could enhance the anti-oxidant activity of finger millet and reduce the anti-nutritional contents, hence increase its potential as a functional food.
{"title":"Effect of Germination on Anti-oxidant Activity, Total Phenols, Flavonoids and Anti-nutritional Content of Finger Millet Flour","authors":"V. F. Abioye, G. Ogunlakin, G. Taiwo","doi":"10.4172/2157-7110.1000719","DOIUrl":"https://doi.org/10.4172/2157-7110.1000719","url":null,"abstract":"Finger millet (Eleusina coracana) is a minor cereal, nutritionally important as a good source of minerals. It also contains polyphenols which are phytochemicals with anti-oxidant activity. Some of the health benefits of millet foods include hypocholesterolemic, hypoglycemic and antiulcerative properties associated with reduced cancer, cardiovascular diseases, and others. High amounts of anti nutrients in finger millet make the micronutrients less bio-accessible which could be reduced by processing such as germination. Therefore, this study evaluated the effects of germination on anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content of finger millet flour. Finger millet seeds were presoaked (9 h), germinated at room temperature, and the samples collected at 0 h, 12 h, 24 h, 48 h, 72 h, and 96 h. The germinated sample and ungerminated samples (control) were dried and milled into flour for further analyzes. The flour samples were analyzed for anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content. Total phenolic and tannin content decreased significantly (p<0.05) in from 38.46% to 42.63% and 33.33% to 61.66%, respectively while flavonoid and anti-oxidant activity increased significantly (p<0.05) from 26.66% to 33.33% and 48.30% to 51.13%, respectively. There were reductions in the anti-nutritional contents of the finger millet flour with increase in the days of germination. This study revealed that germination could enhance the anti-oxidant activity of finger millet and reduce the anti-nutritional contents, hence increase its potential as a functional food.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"315 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80086151","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 : 2018-01-01DOI: 10.4172/2157-7110.1000754
T. TC., H. Womeni, F. Tchoumbougnang, Chandrasekhar Mv, S. Ndomou, E. Nganou, K. Pankaj, B. Teboukeu, Nayak Bb
{"title":"Effect of Smoking on the Oxidation Parameters and the Total Phenolic Compounds of Two Freshwater Fishes: Clarias Gariepinus and Cyprinus Carpio","authors":"T. TC., H. Womeni, F. Tchoumbougnang, Chandrasekhar Mv, S. Ndomou, E. Nganou, K. Pankaj, B. Teboukeu, Nayak Bb","doi":"10.4172/2157-7110.1000754","DOIUrl":"https://doi.org/10.4172/2157-7110.1000754","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89015142","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 : 2018-01-01DOI: 10.4172/2157-7110.1000766
Michael Kg, Sogbesan Oa, O. Lu
The present study was undertaken to analyze the effect of various processing methods. Raw, Boiled, Toasted, Soaked and Fermented methods were applied on Canavalia ensiformis Jack bean seed meals to determine their nutritional compositions. The applied methods were found to improve the protein content (30%-36.60%), lipid (5.85%-9.23%), fiber (3.25%-6.35%), ash (3.5%-5.32%), Nitrogen-free extract (38.79%-46.21%). There was an increase in the mineral composition with processing methods; potassium, calcium and sodium were the most abundant macro minerals in Canavalia seed meal. There was also an increase in the essential amino acids of the processed minerals. Methionine content was increased due to fermentation (2.12 g/100 g) as compared to the raw (0.81 g/100 g). Vitamins A (1425.32-6124.56 IU/100 g), B1 (0.15-0.32 mg/100 g), B3 (0.06-0.21 mg/100 g), B6 (0.03-0.19 mg/100 g), C (7.54-25.65 mg/100 g) and D (0.36-0.53 mg/100 g). There was a reduction in vitamins content from boiled and toasted methods. Fatty acids: Capric (0.002-0.0035 g/100 g), Lauric (0.003-0.004 g/100 g), Myristic (0.004-0.006 g/100 g), Palmitic (0.015-0.023 g/100 g), Stearic (0.013-0.019 g/100 g), Oleic (0.016-0.021 g/100 g), linoleic (0.024-0.039 g/100 g) and Arachidic (0.003-0.006 g/100 g). The toasted and fermented method gave the bestprocessed methods. Knowledge gathering and exploration of nutritionally balanced unconventional legumes would enhance food and nutritional security.
{"title":"Effect of Processing Methods on the Nutritional Value of Canavalia ensiformis Jack Bean Seed Meal","authors":"Michael Kg, Sogbesan Oa, O. Lu","doi":"10.4172/2157-7110.1000766","DOIUrl":"https://doi.org/10.4172/2157-7110.1000766","url":null,"abstract":"The present study was undertaken to analyze the effect of various processing methods. Raw, Boiled, Toasted, Soaked and Fermented methods were applied on Canavalia ensiformis Jack bean seed meals to determine their nutritional compositions. The applied methods were found to improve the protein content (30%-36.60%), lipid (5.85%-9.23%), fiber (3.25%-6.35%), ash (3.5%-5.32%), Nitrogen-free extract (38.79%-46.21%). There was an increase in the mineral composition with processing methods; potassium, calcium and sodium were the most abundant macro minerals in Canavalia seed meal. There was also an increase in the essential amino acids of the processed minerals. Methionine content was increased due to fermentation (2.12 g/100 g) as compared to the raw (0.81 g/100 g). Vitamins A (1425.32-6124.56 IU/100 g), B1 (0.15-0.32 mg/100 g), B3 (0.06-0.21 mg/100 g), B6 (0.03-0.19 mg/100 g), C (7.54-25.65 mg/100 g) and D (0.36-0.53 mg/100 g). There was a reduction in vitamins content from boiled and toasted methods. Fatty acids: Capric (0.002-0.0035 g/100 g), Lauric (0.003-0.004 g/100 g), Myristic (0.004-0.006 g/100 g), Palmitic (0.015-0.023 g/100 g), Stearic (0.013-0.019 g/100 g), Oleic (0.016-0.021 g/100 g), linoleic (0.024-0.039 g/100 g) and Arachidic (0.003-0.006 g/100 g). The toasted and fermented method gave the bestprocessed methods. Knowledge gathering and exploration of nutritionally balanced unconventional legumes would enhance food and nutritional security.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"12 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81360815","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 : 2018-01-01DOI: 10.4172/2157-7110.1000751
Olajire As, Tunde Akintunde Ty, Ogunlakin Go
{"title":"Drying Kinetics and Moisture Diffusivity Study of Okro Slice","authors":"Olajire As, Tunde Akintunde Ty, Ogunlakin Go","doi":"10.4172/2157-7110.1000751","DOIUrl":"https://doi.org/10.4172/2157-7110.1000751","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"106 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87941897","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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