Pub Date : 2020-08-23DOI: 10.25177/JFST.5.5.RA.10665
Jin Chengyu, H. Wendi, Dionne-Debra Mazvita, Anthony Putera Setiawan, Sift Desk Journals Open Access Journals
It was studied that ornithine transcarbamoylase played important roles in ethyl carbamate (EC) formation. Ornithine transcarbamoylase (OTCase) can degrade citrulline, a precursor of EC, through arginine deiminase pathway. Therefore, they are generally added to regulate EC catabolism in rice wine fermentation. In this work, OTCase were added in different concentration and ferment time. It turned out addition of OTCase could reduce EC to some extent, especially for low concentration enzyme addition and mid-stage addition time. Furthermore, the production of amino acids, volatile flavor compounds and sense of taste were not markedly affected. The discoveries reveal that EC can be reduced by supplying OTCase while rice wine leavening.
{"title":"Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine","authors":"Jin Chengyu, H. Wendi, Dionne-Debra Mazvita, Anthony Putera Setiawan, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.5.RA.10665","DOIUrl":"https://doi.org/10.25177/JFST.5.5.RA.10665","url":null,"abstract":"It was studied that ornithine transcarbamoylase played important roles in ethyl carbamate (EC) formation. Ornithine transcarbamoylase (OTCase) can degrade citrulline, a precursor of EC, through arginine deiminase pathway. Therefore, they are generally added to regulate EC catabolism in rice wine fermentation. In this work, OTCase were added in different concentration and ferment time. It turned out addition of OTCase could reduce EC to some extent, especially for low concentration enzyme addition and mid-stage addition time. Furthermore, the production of amino acids, volatile flavor compounds and sense of taste were not markedly affected. The discoveries reveal that EC can be reduced by supplying OTCase while rice wine leavening.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78439702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-08-23DOI: 10.25177/JFST.5.4.RA.10662
Uzoukwu Anthonia.E, Ubbaonu Collins.N., N. Justina, Ogueke, C. Chika, Chukwu, N. Micheal, Sift Desk Journals Open Access Journals
Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are usually littered around the tree site during fruiting season. Animals and children are attracted to it and eat the pods because of its aroma and sweet pulp. The sugary pulp is not optimally utilized in the food industry especially in wine production. Purpose: The aim was to ferment Samanea saman pulp must with different sources of Saccharomyces cerevisiae and investigate their impact on the volatile composition and sensory properties of the wine. Method: Samnea saman wine was processed from the de-seeded pods (pulp) fermented with Saccharomyces cerevisiae isolated from the pulp (inherent), brewer’s yeast, baker’s yeast and without starter culture. The volatile composition, odour activity values (OAVs) and sensory properties were investigated. Triplicate data obtained were subjected to OneWay ANOVA using SPSS software version 21.Mean values and Fisher’s Least Significant Difference (LSD) were determined for the separation of the means at (p≤0.05). Results: Isoamylalcohol (140.25-165.58μg/L), 1-propanol (133.53-153.32μg/L), methanol (58.57-66.65μg/L), ethylacetate (43.36-52.25μg/L) and ethylhexanoate (20.54-32.59μg/L) were the major congeners in the most accepted wine samples. Ethylhexanoate and isoamyl acetate with odour OAVs of 6517 and 482 respectively contributed highly to the aroma of the wine samples. The samples fermented with inherent yeast or brewer’s yeast produced higher concentrations of volatile compounds, odour activity values and were very much liked (8) as the commercial wine (control) and significantly (p≤0.05) different from the other two. Conclusion: The source of yeast influenced the volatile composition and sensory properties of Samanea saman wine. Since the inherent yeast compared favorably with brewer’s yeast and even better than baker’s yeast, it can be utilized industrially as alternative to commercial yeasts. The Samanea saman pulp can be used as alternative source of sugar in food industry.
{"title":"Impact of Source of yeast on Volatile Composition and Sensory Properties of Samanea saman ( Rain tree) Wine","authors":"Uzoukwu Anthonia.E, Ubbaonu Collins.N., N. Justina, Ogueke, C. Chika, Chukwu, N. Micheal, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.4.RA.10662","DOIUrl":"https://doi.org/10.25177/JFST.5.4.RA.10662","url":null,"abstract":"Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are usually littered around the tree site during fruiting season. Animals and children are attracted to it and eat the pods because of its aroma and sweet pulp. The sugary pulp is not optimally utilized in the food industry especially in wine production. Purpose: The aim was to ferment Samanea saman pulp must with different sources of Saccharomyces cerevisiae and investigate their impact on the volatile composition and sensory properties of the wine. Method: Samnea saman wine was processed from the de-seeded pods (pulp) fermented with Saccharomyces cerevisiae isolated from the pulp (inherent), brewer’s yeast, baker’s yeast and without starter culture. The volatile composition, odour activity values (OAVs) and sensory properties were investigated. Triplicate data obtained were subjected to OneWay ANOVA using SPSS software version 21.Mean values and Fisher’s Least Significant Difference (LSD) were determined for the separation of the means at (p≤0.05). Results: Isoamylalcohol (140.25-165.58μg/L), 1-propanol (133.53-153.32μg/L), methanol (58.57-66.65μg/L), ethylacetate (43.36-52.25μg/L) and ethylhexanoate (20.54-32.59μg/L) were the major congeners in the most accepted wine samples. Ethylhexanoate and isoamyl acetate with odour OAVs of 6517 and 482 respectively contributed highly to the aroma of the wine samples. The samples fermented with inherent yeast or brewer’s yeast produced higher concentrations of volatile compounds, odour activity values and were very much liked (8) as the commercial wine (control) and significantly (p≤0.05) different from the other two. Conclusion: The source of yeast influenced the volatile composition and sensory properties of Samanea saman wine. Since the inherent yeast compared favorably with brewer’s yeast and even better than baker’s yeast, it can be utilized industrially as alternative to commercial yeasts. The Samanea saman pulp can be used as alternative source of sugar in food industry.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85227445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The physicochemical, microbial and sensory properties of beet roots and carrots coloured whey wine were investigated in the present study. Four whey wine samples A, B, C and D were prepared by addition of 0%; 10% (V/V) of beet roots juice; 5% (V/V) of carrots juice and 5% (V/V) of beet roots juice and 10% (V/V) of carrots juice, respectively. During primary fermentation (07 days), sugar content, alcohol content, pH and titratable acidity were measured daily. After 21 days maturation, the wine samples were subjected to physicochemical analysis (pH; titratable acidity; dry matter, sugar, alcohol and ash contents), microbial analysis (total bacteria, total coliforms, E. coli and yeasts and moulds counts) and sensory evaluation (colour, clarity, Aroma, taste, alcohol burn, after taste and overall acceptability). From the results, parameters studied were not affected by colouring during primary fermentation of whey wine. Colouring did not affect (p˃0.05) pH; titratable acidity; dry matter, sugar and alcohol contents of whey wine. Carrots juice decreased the ash content. The yeasts and moulds count reduced (p˂0.05) with beet roots juice alone or in association to carrots juice. There was no significant (p˃0.05) effect of colouring on colour, clarity, smell/aroma, taste and alcohol burn of whey wine. At 10%, carrots juice increased (p˂0.05) after taste appreciation and overall acceptability; had high (p˂0.05) after taste and similar (p˃0.05) appreciation concerning clarity, alcohol burn and overall acceptability compared to commercial red wine. Hence, whey wine coloured with carrots juice at 10% (V/V) could be recommended.
{"title":"Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots","authors":"Njoya Moyouwou Amadou, Sonchieu Jean, Nain Caroline Waingeh, Semi Aphonsius Yam, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.3.RA.10632","DOIUrl":"https://doi.org/10.25177/JFST.5.3.RA.10632","url":null,"abstract":"The physicochemical, microbial and sensory properties of beet roots and carrots coloured whey wine were investigated in the present study. Four whey wine samples A, B, C and D were prepared by addition of 0%; 10% (V/V) of beet roots juice; 5% (V/V) of carrots juice and 5% (V/V) of beet roots juice and 10% (V/V) of carrots juice, respectively. During primary fermentation (07 days), sugar content, alcohol content, pH and titratable acidity were measured daily. After 21 days maturation, the wine samples were subjected to physicochemical analysis (pH; titratable acidity; dry matter, sugar, alcohol and ash contents), microbial analysis (total bacteria, total coliforms, E. coli and yeasts and moulds counts) and sensory evaluation (colour, clarity, Aroma, taste, alcohol burn, after taste and overall acceptability). From the results, parameters studied were not affected by colouring during primary fermentation of whey wine. Colouring did not affect (p˃0.05) pH; titratable acidity; dry matter, sugar and alcohol contents of whey wine. Carrots juice decreased the ash content. The yeasts and moulds count reduced (p˂0.05) with beet roots juice alone or in association to carrots juice. There was no significant (p˃0.05) effect of colouring on colour, clarity, smell/aroma, taste and alcohol burn of whey wine. At 10%, carrots juice increased (p˂0.05) after taste appreciation and overall acceptability; had high (p˂0.05) after taste and similar (p˃0.05) appreciation concerning clarity, alcohol burn and overall acceptability compared to commercial red wine. Hence, whey wine coloured with carrots juice at 10% (V/V) could be recommended.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82248602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Some allergens have previously been identified in mango (Mangifera indica Linn), including profilins, Bet v 1like proteins and chitinase. In this paper, we identified the deepest investigation of mango potential allergens using high-throughput Illumina sequencing. RNA-Seq generated 11,751,123 contigs that were assembled into 99,328 unigenes with 16,848 unigenes of >1000 bp. A total of 230,242 unigenes were annotated using public protein databases, with a cut-off E-value above 10, of which 27,295, 46,030, 24,227 and 14,023 unigenes were assigned to gene ontology terms, Nr, Swiss-Prot and clusters of orthologous groups, respectively. A total of 66 potential allergen genes were identified, and their relative expressions were evaluated using Illumina RNA-Seq technology. Allergens mainly belonged to pollen allergen, pathogenesis-related protein Bet v I family and NADPH-dependent FMN reductase. We selected c61327.graph_c0, highly expressed in fruit and annotated as Pollen Ole e 1, was used as a template to obtain homologous protein structure in the RCSB PDB bank (PDB: 4z8w). We over-expressed and purified c61327.graph_c0, which could bind to human IgE by immunoblotting
{"title":"Putative Allergens Identified in Mango (Mangifera indica Linn) Leaf and Fruit with Transcriptome Analysis","authors":"Huiqing Yan, Xiaolong Huang, Zongmin Wu, Yin Yi, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.2.ra.10636","DOIUrl":"https://doi.org/10.25177/jfst.5.2.ra.10636","url":null,"abstract":"Some allergens have previously been identified in mango (Mangifera indica Linn), including profilins, Bet v 1like proteins and chitinase. In this paper, we identified the deepest investigation of mango potential allergens using high-throughput Illumina sequencing. RNA-Seq generated 11,751,123 contigs that were assembled into 99,328 unigenes with 16,848 unigenes of >1000 bp. A total of 230,242 unigenes were annotated using public protein databases, with a cut-off E-value above 10, of which 27,295, 46,030, 24,227 and 14,023 unigenes were assigned to gene ontology terms, Nr, Swiss-Prot and clusters of orthologous groups, respectively. A total of 66 potential allergen genes were identified, and their relative expressions were evaluated using Illumina RNA-Seq technology. Allergens mainly belonged to pollen allergen, pathogenesis-related protein Bet v I family and NADPH-dependent FMN reductase. We selected c61327.graph_c0, highly expressed in fruit and annotated as Pollen Ole e 1, was used as a template to obtain homologous protein structure in the RCSB PDB bank (PDB: 4z8w). We over-expressed and purified c61327.graph_c0, which could bind to human IgE by immunoblotting","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81568676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-29DOI: 10.25177/jfst.5.2.ra.10637
A. L. Munguía, Alejandra Escobar-Zepeda, Juan J. Montor, C. Olvera, A. Sánchez-Flores, A. López-Munguía, Sift Desk Journals Open Access Journals
Background: Pulque is one of the most important fermented beverages issued from the Mesoamerican past, rich in culture and tradition, as well as nutritional and physiological properties. A particular bacterial population plays a key role in the production of compounds related to pulque’s flavor and texture, as well as in its functional properties. Methods: Using a whole metagenome sequencing approach, we characterized the bacterial population present in pulque with high taxonomic resolution so that the description is made at species level. Results: From metagenomic information, we analyzed the potential metabolically related nutritional and sensory compounds. Species from the Sphingomonadaceae and Bartonellaceaeare family, are reorted in pulque for the first time, associated with potential probiotics. Enzymes involved in metabolic pathways of vitamins are identified, in agreement with previous reports regarding its presence in pulque. We also describe Glycosyl Hydrolase functional domains, related to the synthesis of polysaccharides, typical soluble products. Conclusion: These results contribute to increase the knowledge of the traditional fermented products and to the history of this emblematic drink of the Mesoamerican culture.These metagenomic reservoir represents a great biotechnological potential for the food industry.
{"title":"An Extended Taxonomic Profile and Metabolic Potential Analysis of Pulque Microbial Community Using Metagenomics","authors":"A. L. Munguía, Alejandra Escobar-Zepeda, Juan J. Montor, C. Olvera, A. Sánchez-Flores, A. López-Munguía, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.2.ra.10637","DOIUrl":"https://doi.org/10.25177/jfst.5.2.ra.10637","url":null,"abstract":"Background: Pulque is one of the most important fermented beverages issued from the Mesoamerican past, rich in culture and tradition, as well as nutritional and physiological properties. A particular bacterial population plays a key role in the production of compounds related to pulque’s flavor and texture, as well as in its functional properties. Methods: Using a whole metagenome sequencing approach, we characterized the bacterial population present in pulque with high taxonomic resolution so that the description is made at species level. Results: From metagenomic information, we analyzed the potential metabolically related nutritional and sensory compounds. Species from the Sphingomonadaceae and Bartonellaceaeare family, are reorted in pulque for the first time, associated with potential probiotics. Enzymes involved in metabolic pathways of vitamins are identified, in agreement with previous reports regarding its presence in pulque. We also describe Glycosyl Hydrolase functional domains, related to the synthesis of polysaccharides, typical soluble products. Conclusion: These results contribute to increase the knowledge of the traditional fermented products and to the history of this emblematic drink of the Mesoamerican culture.These metagenomic reservoir represents a great biotechnological potential for the food industry.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81715312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-15DOI: 10.25177/jfst.5.2.ra.10617
Marty Jean Louis, Magda Becker, G. Catanante, Inés Mármol, M. Rodríguez-Yoldi, R. Mishra, Sergio Barbosa, O. Núñez, G. Nunes, J. Marty, Sift Desk Journals Open Access Journals
The socioeconomic, cultural, therapeutic, and nutritional potential of Amazonian fruits has been limited due to the scarce information about its phytochemical profile. The aim of this study was to determine the total phenolic content profiles by Folin colorimetric miniaturized assay, the identification of phenolic compounds by UHPLCHRMS, the antioxidant capacity by DPPH, ABTS, and NBT assays, as well as, the antiproliferative activity by sulforhodamine B assay of extracts obtained from ten native fruits to the Amazon region, some of these consumed especially by indigenous population. A strong positive correlation between the content of total phenolic compounds and antioxidant capacity was demonstrated. The antiproliferative activities against Caco-2 cell line didn‘t necessarily be associated with a high antioxidant capacity and the total phenolic concentration, possibly, qualitative and quantitative differences in phenolic composition of these fruits influenced the antiproliferative activities. This research presented, for the first time, important characteristics of Amazon exotic fruits.
{"title":"Phenolic Composition, Antioxidant Capacity and Antiproliferative Activity of Ten Exotic Amazonian fruit","authors":"Marty Jean Louis, Magda Becker, G. Catanante, Inés Mármol, M. Rodríguez-Yoldi, R. Mishra, Sergio Barbosa, O. Núñez, G. Nunes, J. Marty, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.2.ra.10617","DOIUrl":"https://doi.org/10.25177/jfst.5.2.ra.10617","url":null,"abstract":"The socioeconomic, cultural, therapeutic, and nutritional potential of Amazonian fruits has been limited due to the scarce information about its phytochemical profile. The aim of this study was to determine the total phenolic content profiles by Folin colorimetric miniaturized assay, the identification of phenolic compounds by UHPLCHRMS, the antioxidant capacity by DPPH, ABTS, and NBT assays, as well as, the antiproliferative activity by sulforhodamine B assay of extracts obtained from ten native fruits to the Amazon region, some of these consumed especially by indigenous population. A strong positive correlation between the content of total phenolic compounds and antioxidant capacity was demonstrated. The antiproliferative activities against Caco-2 cell line didn‘t necessarily be associated with a high antioxidant capacity and the total phenolic concentration, possibly, qualitative and quantitative differences in phenolic composition of these fruits influenced the antiproliferative activities. This research presented, for the first time, important characteristics of Amazon exotic fruits.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90048602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-17DOI: 10.25177/jfst.5.1.ra.10594
Adeoye Babatunde Kazeem, Akinbode Badiu Akinola, A. Adewumi., T. Chinagorom, Sift Desk Journals Open Access Journals
The study aimed at production and evaluation of composite flour produced from cassava, rice and soybean flours. Four blends of composite flours were prepared by mixing rice flour, cassava flour and soybean flour in the proportions of 30:40:30, 30:50:20, 30:60:10 and 30:70:0 and labelled T1, T2, T3 and T4 respectively. Composite flours produced were analyzed for proximate, mineral, pasting and functional properties, sensory evaluation and hydrogen cyanide determination. The moisture content, protein, ash, fat, crude fiber and carbohydrate of the composites ranged from 11.57-12.40% dry bases, 1.37-13.17%, 0.37-0.74%, 0.12-0.34%, 3.23-3.65% and 70.48-82.37% respectively. The magnesium, iron, calcium and phosphorus of the composites in conc/ppm ranged from 184.67221.33, 9.033-10.03, 216.33-544.66 and 0.167-3543.67 respectively while zinc was not detected. There was no significant difference (P > 0.05) recorded for pH, bulk density, swelling power, solubility index, water absorption capacity, oil absorption capacity and dispensability of the four blends of composite flour. The ranges of Peak 1, trough 1, breakdown, final viscosity, set back, peak time and pasting temperature are 737.00-1818.00 cP, 661.001369.00 cP, 62.00-449.00 cP, 868.00-1894.00 cP, 207.00-525.00 cP, 4.73-4.93 min and 75.85-77.65 C respectively. There is no significant difference in all the attributes that were accessed at (P < 0.05) and the samples were generally acceptable by the panelists although sample T2 was the most generally accepted. The hydrogen cyanide content of the samples ranged from 3.42 to 3.60 mg/kg which is very safe when compared with standard lethal dose (10 mg/kg) recommended by Food and Agricultural Organization (FAO). Hence, it was concluded that the composite flours from rice, cassava, and soybean flour had the physicochemical and functional properties which is suitable for making an enriched meal and sample T2 containing 30% Rice Flour, 50% Cassava Flour and20% Soybean flour was the most generally accepted.
{"title":"Production and Evaluation of a Protein-Enriched Meal from Composite Flour of Cassava, Rice and Soybean","authors":"Adeoye Babatunde Kazeem, Akinbode Badiu Akinola, A. Adewumi., T. Chinagorom, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.1.ra.10594","DOIUrl":"https://doi.org/10.25177/jfst.5.1.ra.10594","url":null,"abstract":"The study aimed at production and evaluation of composite flour produced from cassava, rice and soybean flours. Four blends of composite flours were prepared by mixing rice flour, cassava flour and soybean flour in the proportions of 30:40:30, 30:50:20, 30:60:10 and 30:70:0 and labelled T1, T2, T3 and T4 respectively. Composite flours produced were analyzed for proximate, mineral, pasting and functional properties, sensory evaluation and hydrogen cyanide determination. The moisture content, protein, ash, fat, crude fiber and carbohydrate of the composites ranged from 11.57-12.40% dry bases, 1.37-13.17%, 0.37-0.74%, 0.12-0.34%, 3.23-3.65% and 70.48-82.37% respectively. The magnesium, iron, calcium and phosphorus of the composites in conc/ppm ranged from 184.67221.33, 9.033-10.03, 216.33-544.66 and 0.167-3543.67 respectively while zinc was not detected. There was no significant difference (P > 0.05) recorded for pH, bulk density, swelling power, solubility index, water absorption capacity, oil absorption capacity and dispensability of the four blends of composite flour. The ranges of Peak 1, trough 1, breakdown, final viscosity, set back, peak time and pasting temperature are 737.00-1818.00 cP, 661.001369.00 cP, 62.00-449.00 cP, 868.00-1894.00 cP, 207.00-525.00 cP, 4.73-4.93 min and 75.85-77.65 C respectively. There is no significant difference in all the attributes that were accessed at (P < 0.05) and the samples were generally acceptable by the panelists although sample T2 was the most generally accepted. The hydrogen cyanide content of the samples ranged from 3.42 to 3.60 mg/kg which is very safe when compared with standard lethal dose (10 mg/kg) recommended by Food and Agricultural Organization (FAO). Hence, it was concluded that the composite flours from rice, cassava, and soybean flour had the physicochemical and functional properties which is suitable for making an enriched meal and sample T2 containing 30% Rice Flour, 50% Cassava Flour and20% Soybean flour was the most generally accepted.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83132961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-04DOI: 10.25177/jfst.5.1.ra.10612
S. Adeyemi, S. Obayopo, Felix U Akharume, Sift Desk Journals Open Access Journals
Inconsistency in climatic condition and long drying time encountered during drying of cocoa beans may lead to a loss in the quality of the dried beans and consequently lead to a reduction in its market value. The effects of using a mixed-mode solar drying under varying climatic condition of the year on the quality of dried cocoa beans were investigated. Drying was carried out at different climatic conditions: wet-season and dry-season; and the quality characteristics of the dried cocoa beans such as pH, titratable acid content (TA), and free fatty acid (FFA) content were determined for both mixed-mode solar drying and traditional open-air sun drying. Results showed that all the cocoa beans dried under mixed-mode solar drying at a different season of the year reached a safe moisture content (7 to 8 % w.b.) within an average time of 61.5±1.5 hours of intermittent drying. Additionally, cocoa beans dried during the dry season were more acidic (average TA of 3.3±0.1 meq KOH/g and FFA of 0.4±0.01 mg/g) than those for wet season (average TA of 3.6±0.1 meq KOH/g and FFA of 0.5±0.02 mg/ g).
{"title":"Evaluation of Intermittent Solar Drying with Seasonal Variation on the Quality of Dried Cocoa Beans","authors":"S. Adeyemi, S. Obayopo, Felix U Akharume, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.1.ra.10612","DOIUrl":"https://doi.org/10.25177/jfst.5.1.ra.10612","url":null,"abstract":"Inconsistency in climatic condition and long drying time encountered during drying of cocoa beans may lead to a loss in the quality of the dried beans and consequently lead to a reduction in its market value. The effects of using a mixed-mode solar drying under varying climatic condition of the year on the quality of dried cocoa beans were investigated. Drying was carried out at different climatic conditions: wet-season and dry-season; and the quality characteristics of the dried cocoa beans such as pH, titratable acid content (TA), and free fatty acid (FFA) content were determined for both mixed-mode solar drying and traditional open-air sun drying. Results showed that all the cocoa beans dried under mixed-mode solar drying at a different season of the year reached a safe moisture content (7 to 8 % w.b.) within an average time of 61.5±1.5 hours of intermittent drying. Additionally, cocoa beans dried during the dry season were more acidic (average TA of 3.3±0.1 meq KOH/g and FFA of 0.4±0.01 mg/g) than those for wet season (average TA of 3.6±0.1 meq KOH/g and FFA of 0.5±0.02 mg/ g).","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85551926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-02DOI: 10.25177/jfst.5.1.ra.617
A. Fachin, Gabriela Gonzalez Segura, Cyntia Aparecida Montagneri Arevabini, M. Abreu, T. Bitencourt, F. Nishimura, R. O. Beleboni, M. Marins, Sift Desk Journals Open Access Journals
The peanut is a product of high nutritive value and an economically important crop. However, peanuts can be contaminated during storage with Aspergillus flavus, which produces aflatoxins. In humans, aflatoxins can cause hepatocellular carcinoma. Exposure of animals to aflatoxins can result in weight loss and generate residues in meat and milk. The objective of this study was to isolate and identify aflatoxigenic fungi, to quantify the production of aflatoxin B1, and to correlate its production with resistance to the antifungal agent methyl-thiophanate (MT) in ready-to-eat peanuts samples. Nine of the 50 samples selected were found to be contaminated with A. flavus by PCR amplification of the ITS region. In addition, three genes of the aflatoxin B1 biosynthesis pathway were amplified. HPLC analysis revealed that the isolates produced high levels of aflatoxins ranging from 4 to 285 μg/mL. Furthermore, the isolate producing the highest concentration of aflatoxin (285 μg/mL) exhibited the highest resistance to antifungal MT (MIC ≥ 250 μg/mL), factors that might be related. The present results confirm the presence of aflatoxin-producing fungi resistant to MT in peanut samples, which may pose health risks to consumers.
{"title":"The molecular and analytical methods reveal aflatoxin B1-producing Aspergillus flavus isolated from ready-to-eat peanut samples are resistant to the antifungal agent methyl-thiophanate","authors":"A. Fachin, Gabriela Gonzalez Segura, Cyntia Aparecida Montagneri Arevabini, M. Abreu, T. Bitencourt, F. Nishimura, R. O. Beleboni, M. Marins, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.5.1.ra.617","DOIUrl":"https://doi.org/10.25177/jfst.5.1.ra.617","url":null,"abstract":"The peanut is a product of high nutritive value and an economically important crop. However, peanuts can be contaminated during storage with Aspergillus flavus, which produces aflatoxins. In humans, aflatoxins can cause hepatocellular carcinoma. Exposure of animals to aflatoxins can result in weight loss and generate residues in meat and milk. The objective of this study was to isolate and identify aflatoxigenic fungi, to quantify the production of aflatoxin B1, and to correlate its production with resistance to the antifungal agent methyl-thiophanate (MT) in ready-to-eat peanuts samples. Nine of the 50 samples selected were found to be contaminated with A. flavus by PCR amplification of the ITS region. In addition, three genes of the aflatoxin B1 biosynthesis pathway were amplified. HPLC analysis revealed that the isolates produced high levels of aflatoxins ranging from 4 to 285 μg/mL. Furthermore, the isolate producing the highest concentration of aflatoxin (285 μg/mL) exhibited the highest resistance to antifungal MT (MIC ≥ 250 μg/mL), factors that might be related. The present results confirm the presence of aflatoxin-producing fungi resistant to MT in peanut samples, which may pose health risks to consumers.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2020-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79715824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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