Pub Date : 2019-01-01DOI: 10.35841/FOOD-SCIENCE.2.1.8-14
J C Ibeabuchi, C. Ogueke, N. N. Ahaotu, I M Agunwa, N. Onuegbu, D. Okafor, A. So
Effect of controlled temperature on microflora of fermented Bottle Gourd Seeds (BGS) as well as Melon Seeds (MES) was studied. De-hulled seeds were boiled for 6 h and fermented at 28°C, 35°C and 42°C for 96 h. The microbial flora of the fermented BGS and MES were determined with respects to seed type, fermentation time and fermentation temperature. The microorganisms isolated from the fermented samples included; Bacillus subtilis, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus, Corynebacterium sp, and some varieties of fungi. The viable bacterial count for both the BGS and MES were within the range of 5 x 108 cfu/g and 36 x 108 cfu/g between zero and ninety-six hours. Bacillus subtilis was the major fermenting organism since it was seen at the three temperatures and throughout the fermentation period for all the samples. The absence of other fermenting organisms in some of the samples indicates that these substrates (BGS and MES) differ slightly in their ability to sustain the growth of different species of microorganisms probably due to the differences in their overall composition. The result shows that when the factors that affect the microflora of fermentation are controlled, safe good quality ogiri can be produced from BGS.
{"title":"Controlled temperature on the microflora of fermented bottle gourd seed","authors":"J C Ibeabuchi, C. Ogueke, N. N. Ahaotu, I M Agunwa, N. Onuegbu, D. Okafor, A. So","doi":"10.35841/FOOD-SCIENCE.2.1.8-14","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.2.1.8-14","url":null,"abstract":"Effect of controlled temperature on microflora of fermented Bottle Gourd Seeds (BGS) as well as Melon Seeds (MES) was studied. De-hulled seeds were boiled for 6 h and fermented at 28°C, 35°C and 42°C for 96 h. The microbial flora of the fermented BGS and MES were determined with respects to seed type, fermentation time and fermentation temperature. The microorganisms isolated from the fermented samples included; Bacillus subtilis, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus, Corynebacterium sp, and some varieties of fungi. The viable bacterial count for both the BGS and MES were within the range of 5 x 108 cfu/g and 36 x 108 cfu/g between zero and ninety-six hours. Bacillus subtilis was the major fermenting organism since it was seen at the three temperatures and throughout the fermentation period for all the samples. The absence of other fermenting organisms in some of the samples indicates that these substrates (BGS and MES) differ slightly in their ability to sustain the growth of different species of microorganisms probably due to the differences in their overall composition. The result shows that when the factors that affect the microflora of fermentation are controlled, safe good quality ogiri can be produced from BGS.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82868999","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: 10.35841/FOOD-SCIENCE.1.1.9-12
H. Rowles
Egg allergies are a common food allergy and like all food allergies, are increasing in prevalence in the general population. Egg proteins are modified significantly from the raw or native form to the cooked form. These changes in conformation and binding sites present unique challenges when diagnosing and treating egg allergies. IgE and IgG testing of blood serum as well as skin prick tests in conjunction with oral food challenges can be used to perform comprehensive diagnostic egg allergy testing on an individual. One egg protein, ovomucoid, presents a specific complication in that it does not denature easily upon exposure to heat and digestion. An allergy to ovomucoid needs to be treated differently than an allergy to other egg proteins which denature more easily when exposed to heat and digestion. An individual who is allergic to ovomucoid is less likely to be able to consume cooked or raw egg or to outgrow their egg allergy. Identifying the specific protein(s) which elicit an allergic response is crucial when diagnosing and treating egg allergies.
{"title":"Using food science and immunology to hatch a better understanding of egg allergies.","authors":"H. Rowles","doi":"10.35841/FOOD-SCIENCE.1.1.9-12","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.1.9-12","url":null,"abstract":"Egg allergies are a common food allergy and like all food allergies, are increasing in prevalence in the general population. Egg proteins are modified significantly from the raw or native form to the cooked form. These changes in conformation and binding sites present unique challenges when diagnosing and treating egg allergies. IgE and IgG testing of blood serum as well as skin prick tests in conjunction with oral food challenges can be used to perform comprehensive diagnostic egg allergy testing on an individual. One egg protein, ovomucoid, presents a specific complication in that it does not denature easily upon exposure to heat and digestion. An allergy to ovomucoid needs to be treated differently than an allergy to other egg proteins which denature more easily when exposed to heat and digestion. An individual who is allergic to ovomucoid is less likely to be able to consume cooked or raw egg or to outgrow their egg allergy. Identifying the specific protein(s) which elicit an allergic response is crucial when diagnosing and treating egg allergies.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"30 1","pages":"9-12"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74553150","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: 10.35841/FOOD-SCIENCE.1.1.29-32
Shafiqul Islam Khan, D. E. Jhorna, A. Chakma, Abu Tareq, Musammet RashedaBegum
Global high prevalence of low birth weight (LBW) is a major public health concern leads to high neonatal and infant deaths. This study was conducted to find out the prevalence of low birth weight and to effect of associated socio-demographic and nutritional predictors. A total of 200 respondents were approached from January 2016 to June 2016. Data were collected on sociodemographic and nutritional factors by interviewing pregnant mothers. Hemoglobin level and blood pressure data were recorded from mothers’ antenatal care card. Descriptive data revealed that the prevalence of low birth weight was 17%. Correlation matrix showed age and hemoglobin concentration significantly associated with birth outcome. Regression analysis portrayed that one unit increased age and hemoglobin corresponds to the respectively 0.017 and 0.050 unit increased birth weight of the child. To be concluding, teenage mothers and low hemoglobin level were the important risk factors for low birth weight in the study area.
{"title":"Socio-demographic and nutritional determinants of birth weight.","authors":"Shafiqul Islam Khan, D. E. Jhorna, A. Chakma, Abu Tareq, Musammet RashedaBegum","doi":"10.35841/FOOD-SCIENCE.1.1.29-32","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.1.29-32","url":null,"abstract":"Global high prevalence of low birth weight (LBW) is a major public health concern leads to high neonatal and infant deaths. This study was conducted to find out the prevalence of low birth weight and to effect of associated socio-demographic and nutritional predictors. A total of 200 respondents were approached from January 2016 to June 2016. Data were collected on sociodemographic and nutritional factors by interviewing pregnant mothers. Hemoglobin level and blood pressure data were recorded from mothers’ antenatal care card. Descriptive data revealed that the prevalence of low birth weight was 17%. Correlation matrix showed age and hemoglobin concentration significantly associated with birth outcome. Regression analysis portrayed that one unit increased age and hemoglobin corresponds to the respectively 0.017 and 0.050 unit increased birth weight of the child. To be concluding, teenage mothers and low hemoglobin level were the important risk factors for low birth weight in the study area.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"64 1","pages":"29-32"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81305025","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: 10.35841/FOOD-SCIENCE.1.1.33-47
A. Haile, Tigist Abera Amboma
The study was aimed to assess the prevalence and examine determinant factors of children’s nutritional status in non-administrative two small towns (Awash Bello and Boneya) located Sebeta Hawas district, Oromia region. Cross-sectional design was employed in the existing two small towns selected randomly. The sample size was determined by using single population proportion formula then adjusted by finite population correction factor to draw the final 230 sample children and then allocated proportionally to each small town. Then the households were selected using systematic random sampling. If there is more than one child in the selected household only one child was considered randomly. Structured questionnaire was used to gather information on the demographic, socio-economic, and maternal and child caring practice, as well as environmental factors. While anthropometric measurement was used to collect height, weight and MUAC following the standard measurement tools and procedures. Information was entered into Epi-Data version 3.1 and anthropometric measurements were converted into Z-scores by WHO Anthro version 3.2.2., 2011 software. Then exported to STATA 13 and analyzed using descriptive statistics and inferential statistics. The result revealed that the prevalence of overall malnutrition was 46%. Specifically, stunting was (22.6%), underweight (16.1%) and wasting (7.4%), respectively. Bivariate and multivariate logistic regression model was employed to analyze determinants child malnutrition. Multivariate model revealed that age of child, number of under-five children in the household, no formal fathers and no formal maternal education, less than1500ETB monthly income, Antenatal care visit less than four times during pregnancy, not exclusive breast feeding and no fully vaccination were found positive and significant determinants for child malnutrition. And, child birth order was negative and significant determinant for child malnutrition. Thus, need continues training, awareness creation activities, special attention for child and maternal healthcare services by Sebeta Hawas district Health Office and other practitioners.
{"title":"Children's nutritional status and its determinants in small towns, Sebeta Hawas district, Oromia, Ethiopia.","authors":"A. Haile, Tigist Abera Amboma","doi":"10.35841/FOOD-SCIENCE.1.1.33-47","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.1.33-47","url":null,"abstract":"The study was aimed to assess the prevalence and examine determinant factors of children’s nutritional status in non-administrative two small towns (Awash Bello and Boneya) located Sebeta Hawas district, Oromia region. Cross-sectional design was employed in the existing two small towns selected randomly. The sample size was determined by using single population proportion formula then adjusted by finite population correction factor to draw the final 230 sample children and then allocated proportionally to each small town. Then the households were selected using systematic random sampling. If there is more than one child in the selected household only one child was considered randomly. Structured questionnaire was used to gather information on the demographic, socio-economic, and maternal and child caring practice, as well as environmental factors. While anthropometric measurement was used to collect height, weight and MUAC following the standard measurement tools and procedures. Information was entered into Epi-Data version 3.1 and anthropometric measurements were converted into Z-scores by WHO Anthro version 3.2.2., 2011 software. Then exported to STATA 13 and analyzed using descriptive statistics and inferential statistics. The result revealed that the prevalence of overall malnutrition was 46%. Specifically, stunting was (22.6%), underweight (16.1%) and wasting (7.4%), respectively. Bivariate and multivariate logistic regression model was employed to analyze determinants child malnutrition. Multivariate model revealed that age of child, number of under-five children in the household, no formal fathers and no formal maternal education, less than1500ETB monthly income, Antenatal care visit less than four times during pregnancy, not exclusive breast feeding and no fully vaccination were found positive and significant determinants for child malnutrition. And, child birth order was negative and significant determinant for child malnutrition. Thus, need continues training, awareness creation activities, special attention for child and maternal healthcare services by Sebeta Hawas district Health Office and other practitioners.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"7 1","pages":"33-47"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81953006","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: 10.35841/food-science.1.3.12-17
L. Dinga, B. Kiage-Mokua, F. Kyallo
Objectives: Mothers who have physical and emotional support during the early post-partum period have a greater likelihood of succeeding in breastfeeding. This study examined the effect of nutrition education on fathers in improving early initiation of breastfeeding and exclusive breastfeeding in the first 3 months of the infant’s life. Methods: An interventional study was conducted in Kisumu East Sub County, Kenya. All the women who were 6 months pregnant between January and April 2016 and attending the antenatal clinic at Kisumu County hospital were included in the study. Once contacted, each woman provided the telephone contact of the father-to-be. The later were then invited to a meeting at the hospital within 2 weeks of first contact to get their consent to participate in the study. The pair were asked to pick one among pre-numbered papers which randomly put them in either the intervention or control group with each group having 145 pairs. A total of 290 fathermother pairs were recruited. The study site was selected based on the high infant mortality rate in the region. No intervention was given in the control group while both father-mother pairs in the intervention group received nutrition education on breastfeeding. The study participants were followed up until the children birthed reach 3 months of age. Results: At 97.1%, initiation of breastfeeding within an hour of birth was significantly higher among the intervention group compared to 52.1% in the control group (p<0.001). Likewise, at 81.1%, sustained exclusive breastfeeding at 3 months was significantly higher among the intervention group compared to 63.4% in the control group (p=0.001). Conclusion: The intervention positively impacted on early initiation and sustenance of exclusive breasting in the first 3 months of life. Nutrition education at the health facility or community level should involve fathers as key influencers of the breastfeeding process, which contributes to improved infant feeding practices.
{"title":"Father-targeted nutrition education improves early initiation and breastfeeding exclusivity: The case of Kisumu county, Kenya","authors":"L. Dinga, B. Kiage-Mokua, F. Kyallo","doi":"10.35841/food-science.1.3.12-17","DOIUrl":"https://doi.org/10.35841/food-science.1.3.12-17","url":null,"abstract":"Objectives: Mothers who have physical and emotional support during the early post-partum period have a greater likelihood of succeeding in breastfeeding. This study examined the effect of nutrition education on fathers in improving early initiation of breastfeeding and exclusive breastfeeding in the first 3 months of the infant’s life. Methods: An interventional study was conducted in Kisumu East Sub County, Kenya. All the women who were 6 months pregnant between January and April 2016 and attending the antenatal clinic at Kisumu County hospital were included in the study. Once contacted, each woman provided the telephone contact of the father-to-be. The later were then invited to a meeting at the hospital within 2 weeks of first contact to get their consent to participate in the study. The pair were asked to pick one among pre-numbered papers which randomly put them in either the intervention or control group with each group having 145 pairs. A total of 290 fathermother pairs were recruited. The study site was selected based on the high infant mortality rate in the region. No intervention was given in the control group while both father-mother pairs in the intervention group received nutrition education on breastfeeding. The study participants were followed up until the children birthed reach 3 months of age. Results: At 97.1%, initiation of breastfeeding within an hour of birth was significantly higher among the intervention group compared to 52.1% in the control group (p<0.001). Likewise, at 81.1%, sustained exclusive breastfeeding at 3 months was significantly higher among the intervention group compared to 63.4% in the control group (p=0.001). Conclusion: The intervention positively impacted on early initiation and sustenance of exclusive breasting in the first 3 months of life. Nutrition education at the health facility or community level should involve fathers as key influencers of the breastfeeding process, which contributes to improved infant feeding practices.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"39 1","pages":"12-17"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85360895","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: 10.35841/FOOD-SCIENCE.1.1.21-28
Awani Shrivastav, TK Goswami
Freezing is the most important process in any ice cream manufacturing plant. The quality of the end product mainly depends upon the various parameters chosen during freezing process. So far many batch and continuous freezers has been developed and various modifications are made in them in order to achieve more acceptable quality of frozen product. Scraped surface freezers (SSFs) are mainly used for viscous and sticky products. In scraped surface freezers, product come in direct contact with the freezing wall and scraper blades continuously scrapes off the mixture near the wall and mixes it back with product. This action leads to high heat transfer coefficient. Due to the versatility of SSFs in various operations, they are most commonly used. Also design parameters should be properly selected based on the existing models that give least errors. In this review article, various types of ice cream freezers and thermal design involved in SSHE/SSFs are explicitly discussed.
{"title":"Conventional industrial ice cream freezers and its thermal design: a review.","authors":"Awani Shrivastav, TK Goswami","doi":"10.35841/FOOD-SCIENCE.1.1.21-28","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.1.21-28","url":null,"abstract":"Freezing is the most important process in any ice cream manufacturing plant. The quality of the end product mainly depends upon the various parameters chosen during freezing process. So far many batch and continuous freezers has been developed and various modifications are made in them in order to achieve more acceptable quality of frozen product. Scraped surface freezers (SSFs) are mainly used for viscous and sticky products. In scraped surface freezers, product come in direct contact with the freezing wall and scraper blades continuously scrapes off the mixture near the wall and mixes it back with product. This action leads to high heat transfer coefficient. Due to the versatility of SSFs in various operations, they are most commonly used. Also design parameters should be properly selected based on the existing models that give least errors. In this review article, various types of ice cream freezers and thermal design involved in SSHE/SSFs are explicitly discussed.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"234 1","pages":"21-28"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76819774","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: 10.35841/food-science.1.2.40-46
O. T. Ogunmefun, O. Asoso, B. Olatunji, O. M. Ogundele
This research was carried out to determine the nutritional values and antimicrobial activities of a mixed fruit juice from Coconut (Cocos nucifera) and Pineapple (Ananas comosus) which was pasteurized at 80°C for 10 minutes. The Phytochemical components of the fruit juices were analysed whereby the amount of alkaloids was higher than the amount of flavonoids. The physical properties studied included pH, titratable acidity and total solids. Nutritional, chemical compositions and antimicrobial activities of individual fruit juice and their blend were also carried out using standard methods. Sensory evaluation result showed a significant difference (p<0.05) in their colour, flavour, taste and overall acceptability of the juice blend. Their pH and titratable acidity values that were in reversed manner confer on them longer storage period. The samples had good antimicrobial activities.
{"title":"Nutritional values, chemical compositions and antimicrobial activities of fruit juice from pineapple (Ananas comosus L.) and coconut (Cocos nucifera L.) blends.","authors":"O. T. Ogunmefun, O. Asoso, B. Olatunji, O. M. Ogundele","doi":"10.35841/food-science.1.2.40-46","DOIUrl":"https://doi.org/10.35841/food-science.1.2.40-46","url":null,"abstract":"This research was carried out to determine the nutritional values and antimicrobial activities of a mixed fruit juice from Coconut (Cocos nucifera) and Pineapple (Ananas comosus) which was pasteurized at 80°C for 10 minutes. The Phytochemical components of the fruit juices were analysed whereby the amount of alkaloids was higher than the amount of flavonoids. The physical properties studied included pH, titratable acidity and total solids. Nutritional, chemical compositions and antimicrobial activities of individual fruit juice and their blend were also carried out using standard methods. Sensory evaluation result showed a significant difference (p<0.05) in their colour, flavour, taste and overall acceptability of the juice blend. Their pH and titratable acidity values that were in reversed manner confer on them longer storage period. The samples had good antimicrobial activities.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"417 1","pages":"40-46"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79465803","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}
Microorganisms adhere themselves with different surfaces like indwelling medical devices, equipment’s of different industries like water, food and dairy products etc. Microorganisms after attachment produce EPS, which help them in the development of biofilms. Commonly known pathogens including, bacteria, fungi, viruses, protozoa and pathogenic cyanobacteria, are involved in biofilm formation. Biofilms are involved in many persistent and chronic infections in human and animals, increase resistance to antimicrobials, biofouling of water and spoilage or contamination of food and dairy products etc. Biofilms producing bacteria is a serious threat for public health globally but due to poor sanitary conditions and low economic resources chances of infections is high in developing countries. Effective control measures should be developed for the treatment and prevention of biofilm to get rid of serious problems.
{"title":"Biofilm producing bacteria: A serious threat to public health in developing countries.","authors":"Umber Tasneem, Nusrat Yasin, Iqbal Nisa, Faisal Shah, Ubaid Rasheed, Faiza Momin, Sadir Zaman, M. Qasim","doi":"10.35841/FOOD-SCIENCE.1.2.25-31","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE.1.2.25-31","url":null,"abstract":"Microorganisms adhere themselves with different surfaces like indwelling medical devices, equipment’s of different industries like water, food and dairy products etc. Microorganisms after attachment produce EPS, which help them in the development of biofilms. Commonly known pathogens including, bacteria, fungi, viruses, protozoa and pathogenic cyanobacteria, are involved in biofilm formation. Biofilms are involved in many persistent and chronic infections in human and animals, increase resistance to antimicrobials, biofouling of water and spoilage or contamination of food and dairy products etc. Biofilms producing bacteria is a serious threat for public health globally but due to poor sanitary conditions and low economic resources chances of infections is high in developing countries. Effective control measures should be developed for the treatment and prevention of biofilm to get rid of serious problems.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"15 1","pages":"25-31"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75297707","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: 10.35841/food-science.1.2.13-16
Onyekachi C Nwagbaoso, E. Mazi, Kennedy A Okoronkwo
Ethyl carbamate (EC) is a carcinogen produced in alcoholic beverages during fermentation and storage. The purpose of this study was to identify and quantify ethyl carbamate in beer sold in South-East Nigeria using Gas-chromatographic method. A total of 27 beer samples were divided into three brands such as Lager, Herbal lager and Ale. Triplicate samples of each brand were obtained from three major distributors in three South-Eastern states of Nigeria. The results of the beer samples analyzed showed that ethyl carbamate occurred in high concentrations range of 0.033-0.072 mg/L (mean 0.055 mg/L) and thus may pose a serious health risk to humans.
{"title":"A survey of levels of ethyl carbamate in beer sold in south-east Nigeria.","authors":"Onyekachi C Nwagbaoso, E. Mazi, Kennedy A Okoronkwo","doi":"10.35841/food-science.1.2.13-16","DOIUrl":"https://doi.org/10.35841/food-science.1.2.13-16","url":null,"abstract":"Ethyl carbamate (EC) is a carcinogen produced in alcoholic beverages during fermentation and storage. The purpose of this study was to identify and quantify ethyl carbamate in beer sold in South-East Nigeria using Gas-chromatographic method. A total of 27 beer samples were divided into three brands such as Lager, Herbal lager and Ale. Triplicate samples of each brand were obtained from three major distributors in three South-Eastern states of Nigeria. The results of the beer samples analyzed showed that ethyl carbamate occurred in high concentrations range of 0.033-0.072 mg/L (mean 0.055 mg/L) and thus may pose a serious health risk to humans.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"61 1","pages":"13-16"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74633639","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: 10.35841/food-science.1.2.1-8
Y. Ozdemir, H. Yavaş, U. Ozyurt, R. Kosti, Ozge Keskinel
Today, treatment with brine or NaOH is the most common debittering procedures for olive industry. Although these debittering procedures are used widely, they have serious disadvantages such as high salt content of the final product, time consuming process (6-8 months required), degradation of other phenolic compounds, nutrient losses and formation of high amounts of waste water. Semidrying method has been recently introduced as a new debittering method. The aim of the present study was to evaluate the degradation of oleuropein and the sensory bitterness during semidrying of olives in a dryer at 40oC and 60oC with 1.5 m/s air flow rate. In this research, oleuropein, hydroxytyrosol and tyrosol content and sensory bitterness of olives have been determined for the first time during semi drying. An acceptable bitterness level and 88.76-91.29% oleuropein reduction was reached while 31.03-38.24% weight loss of olive was determined after semi drying process. Debittered olives were obtained with 22.41-28.61% water content. Results suggest that semi drying with piercing in combination with immersion pre-treatments could be used as an environmentally friendly olive debittering method for the production of higher nutritional value and low or free of salt table olives.
{"title":"Olive semidrying process: oleuropein degradation in relation to sensory bitterness.","authors":"Y. Ozdemir, H. Yavaş, U. Ozyurt, R. Kosti, Ozge Keskinel","doi":"10.35841/food-science.1.2.1-8","DOIUrl":"https://doi.org/10.35841/food-science.1.2.1-8","url":null,"abstract":"Today, treatment with brine or NaOH is the most common debittering procedures for olive industry. Although these debittering procedures are used widely, they have serious disadvantages such as high salt content of the final product, time consuming process (6-8 months required), degradation of other phenolic compounds, nutrient losses and formation of high amounts of waste water. Semidrying method has been recently introduced as a new debittering method. The aim of the present study was to evaluate the degradation of oleuropein and the sensory bitterness during semidrying of olives in a dryer at 40oC and 60oC with 1.5 m/s air flow rate. In this research, oleuropein, hydroxytyrosol and tyrosol content and sensory bitterness of olives have been determined for the first time during semi drying. An acceptable bitterness level and 88.76-91.29% oleuropein reduction was reached while 31.03-38.24% weight loss of olive was determined after semi drying process. Debittered olives were obtained with 22.41-28.61% water content. Results suggest that semi drying with piercing in combination with immersion pre-treatments could be used as an environmentally friendly olive debittering method for the production of higher nutritional value and low or free of salt table olives.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"39 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91218562","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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