Pub Date : 2018-01-01DOI: 10.4172/2157-7110.1000760
B. Oluwale, Ilori Mo, Y. Ayeni, Emmanuel Makanjuola Ogunjemilua
The study elicits information on the level of awareness, usage, and factors influencing cassava flour inclusion in bread production in Southwestern Nigeria. The study was carried out in Oyo, Lagos, and Osun states. Two towns were selected purposively from the selected states two sets of questionnaire were administered in the study area; the first set was administered on 25 bread bakers from each of the selected towns in the states, making 150 bread bakers. The second set was administered on 25 bread consumers from each of the selected towns in the states, making 150 bread consumers. Hence, a total of 300 respondents were considered in the study area. The study was analyzed using descriptive and inferential statistics by employing SPSS 20. The study revealed that about 46.7% of the bread consumers often ate bread in a day and most (66.7%) of them were aware of the cassava composite flour inclusion in bread production, but the majority (69.3%) of them could not identify the cassava bread. In addition, only 25.3% of the bread consumers had eaten the cassava bread before despite the fact that they often ate bread daily. Likewise, most (78.1%) of the bread bakers were aware of composite flour inclusion in bread production and they produced bread once in a day using Golden Penny (74.7%) flour. Due to the low level of awareness of majority of master bakers about composite flour inclusion in bread production from the selected channels, few (0.7%) bakers complied with the usage of composite flour inclusion in bread production. Most (76%) of the bread bakers used a brick oven. The study revealed that the high efficiency of the cost of modification (2.83), cost of raw materials (2.80) and cost of operation (2.46) were the factors inhibiting the bakers from using cassava flour in their bread production. The study further revealed the magnitude and direction of association among the availability of cassava flour and cassava bread production (r=0.187, p<5%), product quality and cassava bread production (r=0.388 p<10%). The study concluded that the awareness level of bread consumers in identifying cassava bread was low, and the level of compliance of bread bakers in cassava flour composite in bread production was also low due to the high cost attributed to it. The study recommends that government should create platforms that will increase the level of awareness and identification of cassava bread for bread consumers and to also subside the cost attributed to the factors inhibiting the use of cassava composite in bread production.
{"title":"Assessment of Cassava Composite Flour Inclusion in Bread Production in Southwestern Nigeria","authors":"B. Oluwale, Ilori Mo, Y. Ayeni, Emmanuel Makanjuola Ogunjemilua","doi":"10.4172/2157-7110.1000760","DOIUrl":"https://doi.org/10.4172/2157-7110.1000760","url":null,"abstract":"The study elicits information on the level of awareness, usage, and factors influencing cassava flour inclusion in bread production in Southwestern Nigeria. The study was carried out in Oyo, Lagos, and Osun states. Two towns were selected purposively from the selected states two sets of questionnaire were administered in the study area; the first set was administered on 25 bread bakers from each of the selected towns in the states, making 150 bread bakers. The second set was administered on 25 bread consumers from each of the selected towns in the states, making 150 bread consumers. Hence, a total of 300 respondents were considered in the study area. The study was analyzed using descriptive and inferential statistics by employing SPSS 20. The study revealed that about 46.7% of the bread consumers often ate bread in a day and most (66.7%) of them were aware of the cassava composite flour inclusion in bread production, but the majority (69.3%) of them could not identify the cassava bread. In addition, only 25.3% of the bread consumers had eaten the cassava bread before despite the fact that they often ate bread daily. Likewise, most (78.1%) of the bread bakers were aware of composite flour inclusion in bread production and they produced bread once in a day using Golden Penny (74.7%) flour. Due to the low level of awareness of majority of master bakers about composite flour inclusion in bread production from the selected channels, few (0.7%) bakers complied with the usage of composite flour inclusion in bread production. Most (76%) of the bread bakers used a brick oven. The study revealed that the high efficiency of the cost of modification (2.83), cost of raw materials (2.80) and cost of operation (2.46) were the factors inhibiting the bakers from using cassava flour in their bread production. The study further revealed the magnitude and direction of association among the availability of cassava flour and cassava bread production (r=0.187, p<5%), product quality and cassava bread production (r=0.388 p<10%). The study concluded that the awareness level of bread consumers in identifying cassava bread was low, and the level of compliance of bread bakers in cassava flour composite in bread production was also low due to the high cost attributed to it. The study recommends that government should create platforms that will increase the level of awareness and identification of cassava bread for bread consumers and to also subside the cost attributed to the factors inhibiting the use of cassava composite in bread production.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"3 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91063794","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: 10.4172/2157-7110.1000752
Saira Tanweer, T. Mehmood, S. Zainab, A. Shehzad
Herbal plants have been recognized as effective medicinal agents. Medicinal plants are growing massive importance towards the health of individuals and communities. Owing to phytochemical perspectives functional/nutraceutical foods are scoring more attention of the nutritionists. In this scenario, ginger is gaining importance due to its accessibility, low cost and allied therapeutic claims. In current investigation, functional and nutraceutical product i.e. marmalade were prepared after the addition of ginger against control to increase its health promoting ability. For marmalade prepared with 7% ginger powder (T1) and 3% ginger extract (T2) appeared to have non-significant impacts on color tonality, in total soluble solids, pH, acidity and brix. The substantial enhancement in brix was noticed during storage from 68.14 ± 2.34 to 69.20 ± 2.49 at 0 to 60th day, respectively whereas pH decreased from 3.68 ± 0.13 to 3.45 ± 0.12 and in the opposite pattern acidity increased from 0.60 ± 0.02 to 0.74 ± 0.05%. Sensory evaluation was also assessed to evaluate the color, flavor, taste, spread ability and overall acceptability of marmalade. Means squares for sensory evaluation of marmalade showed that all the parameters remained non-significant within the treatments and storage except spread-ability and only flavor and taste changed significantly with the treatment. During storage, scores assigned to taste of decreased from 7.36 ± 0.29 to 7.24 ± 0.25. The overall acceptability was highly admired by nutraceutical extract based ginger marmalade. Conclusively, the findings of current exploration showed that gingerol present in ginger did not impact any deleterious outcomes on the sensory response. Physico-Chemical and Organoleptic Perspectives of Ginger Marmalade
{"title":"Physico-Chemical and Organoleptic Perspectives of Ginger Marmalade","authors":"Saira Tanweer, T. Mehmood, S. Zainab, A. Shehzad","doi":"10.4172/2157-7110.1000752","DOIUrl":"https://doi.org/10.4172/2157-7110.1000752","url":null,"abstract":"Herbal plants have been recognized as effective medicinal agents. Medicinal plants are growing massive importance towards the health of individuals and communities. Owing to phytochemical perspectives functional/nutraceutical foods are scoring more attention of the nutritionists. In this scenario, ginger is gaining importance due to its accessibility, low cost and allied therapeutic claims. In current investigation, functional and nutraceutical product i.e. marmalade were prepared after the addition of ginger against control to increase its health promoting ability. For marmalade prepared with 7% ginger powder (T1) and 3% ginger extract (T2) appeared to have non-significant impacts on color tonality, in total soluble solids, pH, acidity and brix. The substantial enhancement in brix was noticed during storage from 68.14 ± 2.34 to 69.20 ± 2.49 at 0 to 60th day, respectively whereas pH decreased from 3.68 ± 0.13 to 3.45 ± 0.12 and in the opposite pattern acidity increased from 0.60 ± 0.02 to 0.74 ± 0.05%. Sensory evaluation was also assessed to evaluate the color, flavor, taste, spread ability and overall acceptability of marmalade. Means squares for sensory evaluation of marmalade showed that all the parameters remained non-significant within the treatments and storage except spread-ability and only flavor and taste changed significantly with the treatment. During storage, scores assigned to taste of decreased from 7.36 ± 0.29 to 7.24 ± 0.25. The overall acceptability was highly admired by nutraceutical extract based ginger marmalade. Conclusively, the findings of current exploration showed that gingerol present in ginger did not impact any deleterious outcomes on the sensory response. Physico-Chemical and Organoleptic Perspectives of Ginger Marmalade","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89102014","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: 10.4172/2157-7110.1000737
Mukhtar S, Zahoor T, Randhawa Ma, Iqbal R, Shabbir A, Liaqat A, Ahsan S
Poultry raw meat is a perishable and nutritious food and considered as a prime source of protein. Its high moisture content favors the bacterial growth and leads to deteriorative changes. Bacterial contamination and lipid oxidation reduce the quality and stability of chicken meat and ultimately result in social health concern. For the purpose of extending shelf life of meat and to prevent further bacterial contamination, antimicrobial based edible coatings (food grade material) are being widely used now days which also maintain the quality of meat. In present study, antimicrobial potential of chitosan and clove oil as coating material was checked on quality attributes of fresh poultry meat. The study was divided in to three phases; first phase deals with preparation of edible coating for its application on meat. In second phase, proximate composition of fresh raw chicken meat was checked prior to application of coating material followed by storage at refrigeration temperature (24 days). In last phase, chitosan based coated and uncoated (control) samples were studied periodically for microbial analysis (TPC) and sensory characteristics. The obtained results were subjected to statistical analysis and a significant difference (p ≤ 0.05) was observed among treatments. On over all basis, it was concluded that treatment, T4, containing 1% chitosan solution +2% starch solution +1.5 mL clove oil performed best due to their synergistic barrier properties against aerobic microbes and increased the shelf stability of raw meat in comparison to uncoated meat samples.
{"title":"Synergistic Effect of Chitosan and Clove Oil on Raw Poultry Meat","authors":"Mukhtar S, Zahoor T, Randhawa Ma, Iqbal R, Shabbir A, Liaqat A, Ahsan S","doi":"10.4172/2157-7110.1000737","DOIUrl":"https://doi.org/10.4172/2157-7110.1000737","url":null,"abstract":"Poultry raw meat is a perishable and nutritious food and considered as a prime source of protein. Its high moisture content favors the bacterial growth and leads to deteriorative changes. Bacterial contamination and lipid oxidation reduce the quality and stability of chicken meat and ultimately result in social health concern. For the purpose of extending shelf life of meat and to prevent further bacterial contamination, antimicrobial based edible coatings (food grade material) are being widely used now days which also maintain the quality of meat. In present study, antimicrobial potential of chitosan and clove oil as coating material was checked on quality attributes of fresh poultry meat. The study was divided in to three phases; first phase deals with preparation of edible coating for its application on meat. In second phase, proximate composition of fresh raw chicken meat was checked prior to application of coating material followed by storage at refrigeration temperature (24 days). In last phase, chitosan based coated and uncoated (control) samples were studied periodically for microbial analysis (TPC) and sensory characteristics. The obtained results were subjected to statistical analysis and a significant difference (p ≤ 0.05) was observed among treatments. On over all basis, it was concluded that treatment, T4, containing 1% chitosan solution +2% starch solution +1.5 mL clove oil performed best due to their synergistic barrier properties against aerobic microbes and increased the shelf stability of raw meat in comparison to uncoated meat samples.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"24 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":"77957300","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: 10.4172/2157-7110.1000717
S. Garai, R. Ghosh, Bandopadhyay Pp, Mondal Nc, A. Chattopadhyay
Triterpenoids are the most ubiquitous non-steroidal secondary metabolites in terrestrial and marine flora and fauna occurring in the free form as well as in the forms of ether, ester and glycosides. The diverse structural types of triterpenoids with useful biological activities, identification, biosynthesis for feed industry increases interest in triterpenoids. The widely occurring plant Luffa cylindrica was investigated for active triterpenoid sapogenins. The triterpenoid sapogenins were isolated by solvent extraction followed by chromatography and were defined by newer spectroscopic methods. These triterpenoid sapogenins from Luffa cylindrica were isolated and characterized. The anti-microbial and anti-cancer properties of echinocystic acid will be discussed.
{"title":"Anti-microbial and Anti-cancer Properties of Echinocystic Acid Extracted from Luffa cylindrica","authors":"S. Garai, R. Ghosh, Bandopadhyay Pp, Mondal Nc, A. Chattopadhyay","doi":"10.4172/2157-7110.1000717","DOIUrl":"https://doi.org/10.4172/2157-7110.1000717","url":null,"abstract":"Triterpenoids are the most ubiquitous non-steroidal secondary metabolites in terrestrial and marine flora and fauna occurring in the free form as well as in the forms of ether, ester and glycosides. The diverse structural types of triterpenoids with useful biological activities, identification, biosynthesis for feed industry increases interest in triterpenoids. The widely occurring plant Luffa cylindrica was investigated for active triterpenoid sapogenins. The triterpenoid sapogenins were isolated by solvent extraction followed by chromatography and were defined by newer spectroscopic methods. These triterpenoid sapogenins from Luffa cylindrica were isolated and characterized. The anti-microbial and anti-cancer properties of echinocystic acid will be discussed.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"141 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":"75846307","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: 10.4172/2157-7110.1000761
Serge Kevin Gildas Soule Baoro, Shaoxian Song, Clifford James Fagariba
Farmers' perceptions ethno-weather climate change in the North-west of Central African local knowledge is based on experiences to explain and understand the recent climate change. These farmers' knowledge on climate change has been capitalized using the tools and techniques of socio-anthropological investigations (interview, questionnaire and focus group). The results show that over 80% of people have noted strong sunlight which is in fact the way to express higher temperatures. Facts suggestive manifestations of climate change including reducing the number of days of rain and the duration of the rainy season, early arrival and late withdrawal of the harmattan, the disappearance of animal and plant species and seasons announcing the disruption of the cropping calendar. These climatic perturbations lead the peasantry to develop strategies to adapt to endogenous consequences of the observed changes. Perceptions ethno-conventional meteorological data observed face can help analyze the real impacts of climate change in the North-western of Central African. A total of 225 small-scale farmers were sampled for survey and 100 key informants were used in focus group discussions. The logistic regression model used in the study indicated that education, transportation, income, inputs cost and extension services were the factors with high tendency of undermining farmers’ ability to adapt to climate change. In addition, Weighted Average Index used to measure weather extremes established that drought and temperature had the highest level of occurrence. Change in planting date, improved crops varieties, mixed cropping, and land rotation was the most preferred practices. The study concluded that farmer’s resilience could be enhanced if governments and concern organizations intensify adaptation campaigns and train farmers on adaptable practices including, use of improved seeds, subsidies, increasing Agriculture Extension Agents and provision of irrigation facilities were also good interventions to improve climate change resilience.
{"title":"Climate Change Adaptation and Agricultural Development in Central Africa Republic-Evidence of North-West","authors":"Serge Kevin Gildas Soule Baoro, Shaoxian Song, Clifford James Fagariba","doi":"10.4172/2157-7110.1000761","DOIUrl":"https://doi.org/10.4172/2157-7110.1000761","url":null,"abstract":"Farmers' perceptions ethno-weather climate change in the North-west of Central African local knowledge is based on experiences to explain and understand the recent climate change. These farmers' knowledge on climate change has been capitalized using the tools and techniques of socio-anthropological investigations (interview, questionnaire and focus group). The results show that over 80% of people have noted strong sunlight which is in fact the way to express higher temperatures. Facts suggestive manifestations of climate change including reducing the number of days of rain and the duration of the rainy season, early arrival and late withdrawal of the harmattan, the disappearance of animal and plant species and seasons announcing the disruption of the cropping calendar. These climatic perturbations lead the peasantry to develop strategies to adapt to endogenous consequences of the observed changes. Perceptions ethno-conventional meteorological data observed face can help analyze the real impacts of climate change in the North-western of Central African. A total of 225 small-scale farmers were sampled for survey and 100 key informants were used in focus group discussions. The logistic regression model used in the study indicated that education, transportation, income, inputs cost and extension services were the factors with high tendency of undermining farmers’ ability to adapt to climate change. In addition, Weighted Average Index used to measure weather extremes established that drought and temperature had the highest level of occurrence. Change in planting date, improved crops varieties, mixed cropping, and land rotation was the most preferred practices. The study concluded that farmer’s resilience could be enhanced if governments and concern organizations intensify adaptation campaigns and train farmers on adaptable practices including, use of improved seeds, subsidies, increasing Agriculture Extension Agents and provision of irrigation facilities were also good interventions to improve climate change resilience.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"1 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89413652","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-C6-091
pCristina Anamaria Semeniucp
{"title":"Chemometric comparison and classification of four essential oils originating from Apiaceae and Lamiaceae families based on their chemical composition and biological activities","authors":"pCristina Anamaria Semeniucp","doi":"10.4172/2157-7110-C6-091","DOIUrl":"https://doi.org/10.4172/2157-7110-C6-091","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"51 43","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91399632","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: 10.4172/2157-7110.1000778
V. Rathi
The food industry and food researchers are exploiting every possible available source and procedure for marking novel methodologies in the field of food technology, processing, and preservation. Blanching is one of the most exploited techniques for deactivation of enzymes. These methods include minimum deleterious effects on food properties like texture, nutrients, flavor etc. Blanching is not a process, rather a pre-treatment that enables enzymatic deactivation and thus stabilizing the physical and chemical properties of food. It activates many enzymes in which peroxidases and methylesterases are observed leading. Blanching can be achieved through many ways right from conventional technique to using sophisticated microwaves. The difference arises and remains in the nutrient retention and texture persistence of the food being blanched.
{"title":"A Better Nutrient Retaining Method: Comparison of Microwave withConventional Blanching","authors":"V. Rathi","doi":"10.4172/2157-7110.1000778","DOIUrl":"https://doi.org/10.4172/2157-7110.1000778","url":null,"abstract":"The food industry and food researchers are exploiting every possible available source and procedure for marking novel methodologies in the field of food technology, processing, and preservation. Blanching is one of the most exploited techniques for deactivation of enzymes. These methods include minimum deleterious effects on food properties like texture, nutrients, flavor etc. Blanching is not a process, rather a pre-treatment that enables enzymatic deactivation and thus stabilizing the physical and chemical properties of food. It activates many enzymes in which peroxidases and methylesterases are observed leading. Blanching can be achieved through many ways right from conventional technique to using sophisticated microwaves. The difference arises and remains in the nutrient retention and texture persistence of the food being blanched.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85164314","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: 10.4172/2157-7110.1000757
M. Dumandan
{"title":"Formulation Optimization of Onion-Flavored Hopia","authors":"M. Dumandan","doi":"10.4172/2157-7110.1000757","DOIUrl":"https://doi.org/10.4172/2157-7110.1000757","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88609165","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: 10.4172/2157-7110.1000753
B. Rashwan, Ali Mam, H. Ferweez
An important bulb vegetable is garlic with several nutritional and medicinal benefits (Anti-infective properties such as anticancer). The organic manure (poultry manure) is an ecofriendly, economically viable and considered a suitable solution for overcoming environmental pollution and saving chemical fertilizers to improve soil fertility and also increase the qualitative and quantitative Garlic (Allium sativum L.). So, this work was conducted at Mallawi Agriculture Research Station, Minia governorate, Egypt to study the influence of different levels of phosphorus and organic manure (poultry manure) fertilizers with and without sulphur on growth, yield and its components, nutritional value as well as nitrite and nitrate contents of garlic, (cv."Egaseed 1) to improve the qualitative and quantitative and storability of garlic (Allium sativum L.).
{"title":"Bulb Yield, Quality and Weight Losses% during Storage of Garlic (Allium Sativum L.) as Affected by using of Phosphorus, Organic (Poultry Manure) Fertilizers with or without Sulphur","authors":"B. Rashwan, Ali Mam, H. Ferweez","doi":"10.4172/2157-7110.1000753","DOIUrl":"https://doi.org/10.4172/2157-7110.1000753","url":null,"abstract":"An important bulb vegetable is garlic with several nutritional and medicinal benefits (Anti-infective properties such as anticancer). The organic manure (poultry manure) is an ecofriendly, economically viable and considered a suitable solution for overcoming environmental pollution and saving chemical fertilizers to improve soil fertility and also increase the qualitative and quantitative Garlic (Allium sativum L.). So, this work was conducted at Mallawi Agriculture Research Station, Minia governorate, Egypt to study the influence of different levels of phosphorus and organic manure (poultry manure) fertilizers with and without sulphur on growth, yield and its components, nutritional value as well as nitrite and nitrate contents of garlic, (cv.\"Egaseed 1) to improve the qualitative and quantitative and storability of garlic (Allium sativum L.).","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"65 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90943336","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: 10.4172/2157-7110.1000735
Yichao Liang, Biye Chen, Xiang Li, Steven R. Dimler
This study investigated the effects of adding calcium and magnesium chloride on heat and storage stability of milk protein concentrate-soy protein isolate (8:2 respectively) mixtures containing 10% w/w total protein subjected to the in-container sterilization (115oC x 15 min). The particle size does not change when emulsions are heated at pH between 6.7 and 7.3 irrespective of the mixed protein ratio. Increasing concentration of divalent cation salts resulted in an increase in protein particle size, dry sediment formation and sediment height and a decrease in pH, heat stability and hydration in milk protein concentrate-soy protein isolate mixtures solutions on sterilization at 115oC. Fortification of divalent cation salts in milk protein concentrate-soy protein isolate mixture solutions resulted in an accelerated protein sedimentation and two unique sediment regions during accelerated storage stability testing. Moreover, the heat stability decreased upon sterilization at 115oC, with addition of MgCl2 causing a greater increase in sedimentation velocity and compressibility than CaCl2. Increasing pH value of protein milk concentrate-soy protein isolate mixtures solutions from 6.7 to 7.2 resulted in an increase in viscosity following the heat treatment. The study demonstrated that the type and concentration of divalent cation salts used strongly impacts heat and storage stability of milk protein concentrate-soy protein isolate mixture nutritional beverages.
{"title":"Fortification of Concentrated Milk Protein Beverages with Soy Proteins: Impact of Divalent Cations and Heating Treatment on the Physical Stability","authors":"Yichao Liang, Biye Chen, Xiang Li, Steven R. Dimler","doi":"10.4172/2157-7110.1000735","DOIUrl":"https://doi.org/10.4172/2157-7110.1000735","url":null,"abstract":"This study investigated the effects of adding calcium and magnesium chloride on heat and storage stability of milk protein concentrate-soy protein isolate (8:2 respectively) mixtures containing 10% w/w total protein subjected to the in-container sterilization (115oC x 15 min). The particle size does not change when emulsions are heated at pH between 6.7 and 7.3 irrespective of the mixed protein ratio. Increasing concentration of divalent cation salts resulted in an increase in protein particle size, dry sediment formation and sediment height and a decrease in pH, heat stability and hydration in milk protein concentrate-soy protein isolate mixtures solutions on sterilization at 115oC. Fortification of divalent cation salts in milk protein concentrate-soy protein isolate mixture solutions resulted in an accelerated protein sedimentation and two unique sediment regions during accelerated storage stability testing. Moreover, the heat stability decreased upon sterilization at 115oC, with addition of MgCl2 causing a greater increase in sedimentation velocity and compressibility than CaCl2. Increasing pH value of protein milk concentrate-soy protein isolate mixtures solutions from 6.7 to 7.2 resulted in an increase in viscosity following the heat treatment. The study demonstrated that the type and concentration of divalent cation salts used strongly impacts heat and storage stability of milk protein concentrate-soy protein isolate mixture nutritional beverages.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"19 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78112300","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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