Pub Date : 2022-01-01DOI: 10.11648/j.ijfet.20220601.12
Bealu Girma, Abrar Sualeh
: Coffee quality is critical to the industry and is influenced by a variety of factors both before and after harvest that ensure the final expression of the product's qualification, which is based upon a number of factors including genetics, climate, agronomic practices, harvesting (mature stages), and post-harvest handling from farm to cup. This review aims to stress the importance of coffee processing and how it affects coffee quality attributes as well as fermentation techniques. Fermentation is critical in the coffee processing process, not just for removing mucilage, but also for generating essential sensory quality attributes. If fermentation takes longer than expected, bacteria can degrade the product's quality by producing off-flavors and unappealing qualities. New coffee processing procedures, such as anaerobic and carbonic maceration, have become popular recently. Only a handful of the microorganisms present in natural coffee fermentation can be used as a starting culture. Most microbes recovered from spontaneous coffee fermentation lack sensory quality-enhancing properties. Green coffee beans from farms that employ any of the following processing processes are currently fermented with chosen microbes to improve the coffee's flavor and fragrance. Other molecular sciences can help us understand the chemical components produced during fermentation and their impact on coffee quality, resulting in more reliable and complex data
{"title":"A Review of Coffee Processing Methods and Their Influence on Aroma","authors":"Bealu Girma, Abrar Sualeh","doi":"10.11648/j.ijfet.20220601.12","DOIUrl":"https://doi.org/10.11648/j.ijfet.20220601.12","url":null,"abstract":": Coffee quality is critical to the industry and is influenced by a variety of factors both before and after harvest that ensure the final expression of the product's qualification, which is based upon a number of factors including genetics, climate, agronomic practices, harvesting (mature stages), and post-harvest handling from farm to cup. This review aims to stress the importance of coffee processing and how it affects coffee quality attributes as well as fermentation techniques. Fermentation is critical in the coffee processing process, not just for removing mucilage, but also for generating essential sensory quality attributes. If fermentation takes longer than expected, bacteria can degrade the product's quality by producing off-flavors and unappealing qualities. New coffee processing procedures, such as anaerobic and carbonic maceration, have become popular recently. Only a handful of the microorganisms present in natural coffee fermentation can be used as a starting culture. Most microbes recovered from spontaneous coffee fermentation lack sensory quality-enhancing properties. Green coffee beans from farms that employ any of the following processing processes are currently fermented with chosen microbes to improve the coffee's flavor and fragrance. Other molecular sciences can help us understand the chemical components produced during fermentation and their impact on coffee quality, resulting in more reliable and complex data","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76429821","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 : 2022-01-01DOI: 10.32732/jfet.2022.11.2.45
M. Sunmonu, A. Fadeyibi, Mumeen Habeeb Olalekan
Milk quality decline and proliferation of microorganism can be prevented by heat-treatment. This however can denature the nutrients under excessive processing condition. There is therefore a need to selectively apply and evaluate this technology for milk pasteurization. In this research, the performance of a novel 3-stage recyclable batch milk pasteurizer operating at varying temperature (63– 71 °C), stirring speed (15 – 25 rpm) and holding time (15 sec – 30 min) was determined. The equipment has a hot water storage, pasteurization, and cooling tanks, which maintain the temperature of the pasteurized milk sample to 3–5oC. The nutritional quality and the thermophile loads, including Streptococcus, Clostridium, Micrococcus, and Lactobacillus in the sample were determined as performance indices. The results show no significant trace of the thermophiles (p < 0.05) and a high value of the nutritional composition at 63°C, 25 rpm stirring speed and 15 min holding time. The quality of the product decreased progressively with an increase (p < 0.05) in the temperature and speed for all holding time. Thus, the equipment can be used for milk pasteurization with a reduced nutrient denaturation and thermophiles proliferation.
{"title":"Quality Retention and Inhibition of Thermophiles in Milk Using a Novel 3-Stage Recyclable Batch Pasteurizer","authors":"M. Sunmonu, A. Fadeyibi, Mumeen Habeeb Olalekan","doi":"10.32732/jfet.2022.11.2.45","DOIUrl":"https://doi.org/10.32732/jfet.2022.11.2.45","url":null,"abstract":"Milk quality decline and proliferation of microorganism can be prevented by heat-treatment. This however can denature the nutrients under excessive processing condition. There is therefore a need to selectively apply and evaluate this technology for milk pasteurization. In this research, the performance of a novel 3-stage recyclable batch milk pasteurizer operating at varying temperature (63– 71 °C), stirring speed (15 – 25 rpm) and holding time (15 sec – 30 min) was determined. The equipment has a hot water storage, pasteurization, and cooling tanks, which maintain the temperature of the pasteurized milk sample to 3–5oC. The nutritional quality and the thermophile loads, including Streptococcus, Clostridium, Micrococcus, and Lactobacillus in the sample were determined as performance indices. The results show no significant trace of the thermophiles (p < 0.05) and a high value of the nutritional composition at 63°C, 25 rpm stirring speed and 15 min holding time. The quality of the product decreased progressively with an increase (p < 0.05) in the temperature and speed for all holding time. Thus, the equipment can be used for milk pasteurization with a reduced nutrient denaturation and thermophiles proliferation.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76907357","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 : 2022-01-01DOI: 10.11648/j.ijfet.20220601.11
Roya Abdollahi, A. Shakerian, E. Rahimi, Reza Sharafati Chaleshtori
{"title":"Production of Infant Formula Using Mixture of Walnut and Almond Oil","authors":"Roya Abdollahi, A. Shakerian, E. Rahimi, Reza Sharafati Chaleshtori","doi":"10.11648/j.ijfet.20220601.11","DOIUrl":"https://doi.org/10.11648/j.ijfet.20220601.11","url":null,"abstract":"","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"6 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91405866","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 : 2021-12-15DOI: 10.32732/jfet.2021.10.2.67
Owolade Samuel Olufemi, Aderibigbe Olaide Ruth, Egbekunle Kikelomo Oluwafisayo, Igwe Helen Chizoba, Awe Oluwatosin Eniola, Popoola Folake Olabimpe
This study was to investigate the effect of utilizing milk powder with addition of Cocoa powder, Banana pulp and Bambara nut extract for the production of functional yoghurt. The yoghurt samples were produced by 10% inclusion of each of the food item into reconstituted skimmed milk powder, inoculated with starter culture (streptococcus.thermophilus and Lactobacillus. Bulgaricus) and allowed to ferment for 9hr. The nutritional properties (Proximate, Brix, PH, Flavonoid, Vitamin C, antioxidant activity) and sensory characteristics (colour, taste, aroma and over all acceptability) were determined. Significant differences (p<0.05) existed among the nutritional and sensory properties of the yogurts. The results showed that the inclusion of used food items improves the Protein, Ash and Energy content of the products. The sample with Cocoa powder had the highest antioxidant activity (2.75mg/100g) which is significantly higher at (p<0.05) than Banana pulp (2.64mg/100), Bambara nut extract (2.44mg/10g) and control (2.25mg/100g) which was the least. The sample with Banana pulp inclusion has highest score (5.70) for taste and overall-acceptability (5.90) using 7-point score ranking and was the most preferred. The microbial load of all the samples were within the limits specified of acceptable counts, making the products safe for consumption as at the time the products were evaluated.
{"title":"Effect of Cocoa Powder, Banana Pulp and Bambara Nut Inclusion on Nutritional and Sensory Acceptability of Yoghurt","authors":"Owolade Samuel Olufemi, Aderibigbe Olaide Ruth, Egbekunle Kikelomo Oluwafisayo, Igwe Helen Chizoba, Awe Oluwatosin Eniola, Popoola Folake Olabimpe","doi":"10.32732/jfet.2021.10.2.67","DOIUrl":"https://doi.org/10.32732/jfet.2021.10.2.67","url":null,"abstract":"This study was to investigate the effect of utilizing milk powder with addition of Cocoa powder, Banana pulp and Bambara nut extract for the production of functional yoghurt. The yoghurt samples were produced by 10% inclusion of each of the food item into reconstituted skimmed milk powder, inoculated with starter culture (streptococcus.thermophilus and Lactobacillus. Bulgaricus) and allowed to ferment for 9hr. The nutritional properties (Proximate, Brix, PH, Flavonoid, Vitamin C, antioxidant activity) and sensory characteristics (colour, taste, aroma and over all acceptability) were determined. Significant differences (p<0.05) existed among the nutritional and sensory properties of the yogurts. The results showed that the inclusion of used food items improves the Protein, Ash and Energy content of the products. The sample with Cocoa powder had the highest antioxidant activity (2.75mg/100g) which is significantly higher at (p<0.05) than Banana pulp (2.64mg/100), Bambara nut extract (2.44mg/10g) and control (2.25mg/100g) which was the least. The sample with Banana pulp inclusion has highest score (5.70) for taste and overall-acceptability (5.90) using 7-point score ranking and was the most preferred. The microbial load of all the samples were within the limits specified of acceptable counts, making the products safe for consumption as at the time the products were evaluated.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83886679","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 : 2021-12-15DOI: 10.32732/jfet.2021.10.2.55
Amélie Vallet-Courbin, S. Lacampagne, Rose-Marie Canal-Llaubères, Sigolène Mattalana Malzieu, Tihomir Kanev, M. Mietton-Peuchot, R. Ghidossi
A new Test of Filterability has been developed. Measurements carried out with different types of wines indicate that the new filterability index is a useful tool for understanding and predicting the propensity to fouling of treated or untreated wines, e.g. with or without enzyme addition. The measurement method used in the Test of Filterability, requires only one type of membrane for all types of wine, and uses the same equipment as the traditional Fouling Index. Numerous trials have demonstrated that the filtration of wines is governed by standard blocking law. The definition of the new Test of Filterability, based on this filtration law, is proposed. The choice of membrane and the selection of the optimal pore size were based on the results of the experiments. Current methods used for the determination of fouling properties in wine filtration have been developed for the membrane filtration of small quantities of suspended matter. Enzyme treatment is a process often used in wine clarification. The new Test of Filterability indicates the best conditions for the filtration of all types of wines. The test is easy to implement and has been validated with various wines. This new Test of Filterability is an important tool for winemakers as it constitutes a simplified test of a wine's filterability. The new test may also be used to determine the filtration process that is best adapted to each wine while reducing the number of operations. The same approach may be adopted for the filtration of other liquids.
{"title":"A New Test of Filterability for Unprocessed Wines Evaluation of the Enzyme Efficiency","authors":"Amélie Vallet-Courbin, S. Lacampagne, Rose-Marie Canal-Llaubères, Sigolène Mattalana Malzieu, Tihomir Kanev, M. Mietton-Peuchot, R. Ghidossi","doi":"10.32732/jfet.2021.10.2.55","DOIUrl":"https://doi.org/10.32732/jfet.2021.10.2.55","url":null,"abstract":"A new Test of Filterability has been developed. Measurements carried out with different types of wines indicate that the new filterability index is a useful tool for understanding and predicting the propensity to fouling of treated or untreated wines, e.g. with or without enzyme addition. The measurement method used in the Test of Filterability, requires only one type of membrane for all types of wine, and uses the same equipment as the traditional Fouling Index. Numerous trials have demonstrated that the filtration of wines is governed by standard blocking law. The definition of the new Test of Filterability, based on this filtration law, is proposed. The choice of membrane and the selection of the optimal pore size were based on the results of the experiments. Current methods used for the determination of fouling properties in wine filtration have been developed for the membrane filtration of small quantities of suspended matter. Enzyme treatment is a process often used in wine clarification. The new Test of Filterability indicates the best conditions for the filtration of all types of wines. The test is easy to implement and has been validated with various wines. This new Test of Filterability is an important tool for winemakers as it constitutes a simplified test of a wine's filterability. The new test may also be used to determine the filtration process that is best adapted to each wine while reducing the number of operations. The same approach may be adopted for the filtration of other liquids. ","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77160438","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 : 2021-12-15DOI: 10.32732/jfet.2021.10.2.45
Shraddha A. Bhoir, S. Kumari
In present study, the usability of chitosan and gelatin (1:1) films incorporated with green tea extract (GTE) to improve the shelf life of the chicken meat stored in chilled condition was evaluated. The extract of green tea was evaluated for its phenolic content, antioxidant activity and ferric ion chealating ability. The ChGel films possessed antimicrobial activity and inactivated approximately 3 log cfu/ ml of K. pneumoniae, S. typhi var. Weltevreden, S. typhi var. Oslo, Y. enterocolitica, E. feacalis, B. cereus, E. coli and S. aureus in 3 hours. Incorporation of GTE influenced the optical and mechanical properties of the films. Chicken samples without films were observed to be microbiologically safe for not more than 6 days, while ChGel and ChGel-GTE films improved the microbial safety of chicken samples till day 13. ChGel-GTE films also prevented lipid peroxidation in samples as evident by TBARS value (day 10: control: 1.14; ChGel-GTE: 0.21 mg MDA eq/kg). Protein oxidation during chilled storage of chicken was also prevented by ChGel-GTE by inhibiting protein carbonylation, loss of free thiols groups in protein and lowering the number of disulphde bonds. This study supports use of ChGel films with GTE for enhancing the safety of stored chicken meat not only by maintaining the microbial quality of the samples but also preventing oxidative changes which can hamper the functional, nutritional and sensorial properties.
{"title":"Prevention of Protein Oxidation in Chicken Meat during Chilled Storage Using Chitosan Gelatin Films with Green Tea Extracts","authors":"Shraddha A. Bhoir, S. Kumari","doi":"10.32732/jfet.2021.10.2.45","DOIUrl":"https://doi.org/10.32732/jfet.2021.10.2.45","url":null,"abstract":"In present study, the usability of chitosan and gelatin (1:1) films incorporated with green tea extract (GTE) to improve the shelf life of the chicken meat stored in chilled condition was evaluated. The extract of green tea was evaluated for its phenolic content, antioxidant activity and ferric ion chealating ability. The ChGel films possessed antimicrobial activity and inactivated approximately 3 log cfu/ ml of K. pneumoniae, S. typhi var. Weltevreden, S. typhi var. Oslo, Y. enterocolitica, E. feacalis, B. cereus, E. coli and S. aureus in 3 hours. Incorporation of GTE influenced the optical and mechanical properties of the films. Chicken samples without films were observed to be microbiologically safe for not more than 6 days, while ChGel and ChGel-GTE films improved the microbial safety of chicken samples till day 13. ChGel-GTE films also prevented lipid peroxidation in samples as evident by TBARS value (day 10: control: 1.14; ChGel-GTE: 0.21 mg MDA eq/kg). Protein oxidation during chilled storage of chicken was also prevented by ChGel-GTE by inhibiting protein carbonylation, loss of free thiols groups in protein and lowering the number of disulphde bonds. This study supports use of ChGel films with GTE for enhancing the safety of stored chicken meat not only by maintaining the microbial quality of the samples but also preventing oxidative changes which can hamper the functional, nutritional and sensorial properties.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"105 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85408287","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}
The WHO recommends the formulation and use of functional foods in response to persistent public health problems. There is a renewed interest in developing new products based on milk and fruit and vegetables to tackle certain public health problems. Avitaminosis A is a disease that affects thousands of people worldwide, particularly in sub-Saharan Africa. In order to contribute to the fight against Avitaminosis A in Cameroon, this study aims to formulate a yoghurt rich in provitamin A and to evaluate its nutritional potential. It is a yoghurt co-fermented with carrot juice which has the characteristics of a functional food. Five samples of co-fermented yoghurt were formulated and coded respectively YN, YC1, YC2, YC3, YC4 for the plain yoghurt made from 100% milk, then with increasing percentages of carrot juice substitution (70, 80, 90, 100% (V/V)) to reconstitute the milk. Physicochemical (pH and titratable acidity), nutritional (water content, total ash, crude protein, total lipids, total carbohydrates, crude fibers, vitamin C, β-carotene), sensory (color, taste, consistency, smell and general acceptability), microbiological (total coliforms, yeasts, molds and salmonella) analyses were carried out on the different formulated samples. From the results obtained, it appears that carrot juice significantly affects (p<0.05) the pH, titratable acidity and dry matter of the different yogurts. The incorporation of this juice leads to an increase in protein, total sugar, crude fibers, ash, vitamin C and β-carotene content, but a decrease in lipid content (p<0.05). Refrigerated storage at 4°C did not significantly (p<0.05) change the pH and acidity of the yoghurts. Microbiological analysis revealed that all co-fermented yoghurts were fit for consumption. The results of the general acceptability showed that YN and YC3 yoghurts were the most appreciated by the panelists. Principal Component Analysis (PCA) showed that the yoghurt with 90% carrot juice (YC3) was the most correlated with β-carotene, vitamin C and crude fibers. Also, this sample has contents of 3.91% protein, 5.03% crude fibers, 3.20 mg β-carotene, 4.26 mg vitamin C. From the point of view of sensory analysis and PCA, this yoghurt was the best and could be recommended in the diet to contribute to the fight against vitamin A deficiency.
{"title":"Formulation of a Yogurt Co-fermented with Carrot Juice (<i>Daucus carota</i>) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A","authors":"Yadang Germaine, Sanang Amaya Suares Leprince, Djuikwo Nkonga Ruth Viviane, Djouhou Michelle, Fokou Elie","doi":"10.11648/J.IJFET.20210502.12","DOIUrl":"https://doi.org/10.11648/J.IJFET.20210502.12","url":null,"abstract":"The WHO recommends the formulation and use of functional foods in response to persistent public health problems. There is a renewed interest in developing new products based on milk and fruit and vegetables to tackle certain public health problems. Avitaminosis A is a disease that affects thousands of people worldwide, particularly in sub-Saharan Africa. In order to contribute to the fight against Avitaminosis A in Cameroon, this study aims to formulate a yoghurt rich in provitamin A and to evaluate its nutritional potential. It is a yoghurt co-fermented with carrot juice which has the characteristics of a functional food. Five samples of co-fermented yoghurt were formulated and coded respectively YN, YC1, YC2, YC3, YC4 for the plain yoghurt made from 100% milk, then with increasing percentages of carrot juice substitution (70, 80, 90, 100% (V/V)) to reconstitute the milk. Physicochemical (pH and titratable acidity), nutritional (water content, total ash, crude protein, total lipids, total carbohydrates, crude fibers, vitamin C, β-carotene), sensory (color, taste, consistency, smell and general acceptability), microbiological (total coliforms, yeasts, molds and salmonella) analyses were carried out on the different formulated samples. From the results obtained, it appears that carrot juice significantly affects (p<0.05) the pH, titratable acidity and dry matter of the different yogurts. The incorporation of this juice leads to an increase in protein, total sugar, crude fibers, ash, vitamin C and β-carotene content, but a decrease in lipid content (p<0.05). Refrigerated storage at 4°C did not significantly (p<0.05) change the pH and acidity of the yoghurts. Microbiological analysis revealed that all co-fermented yoghurts were fit for consumption. The results of the general acceptability showed that YN and YC3 yoghurts were the most appreciated by the panelists. Principal Component Analysis (PCA) showed that the yoghurt with 90% carrot juice (YC3) was the most correlated with β-carotene, vitamin C and crude fibers. Also, this sample has contents of 3.91% protein, 5.03% crude fibers, 3.20 mg β-carotene, 4.26 mg vitamin C. From the point of view of sensory analysis and PCA, this yoghurt was the best and could be recommended in the diet to contribute to the fight against vitamin A deficiency.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75835853","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 : 2021-03-30DOI: 10.11648/J.IJFET.20210501.13
Silamlak Birhanu
Introduction: From a nutritional perspective, sorghum is very important with respect to healthy and nutrition. Its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. Furthermore, Sorghum is a source of some minerals, proteins (kafirins that have high degrees of polymerization, extensive disulfide bridges, strong interaction with tannins and starch makes proteins resistant to enzymatic digestion in the digestive tract) lipids, vitamins and phenolic compounds. Possessing diverse phytochemical content particularly in the bran layer (six times higher than the whole grain) and other beneficial compounds makes it more important and represents a promising opportunity to be exploited as a functional food or food ingredient and to reduce risk of non-communicable chronic diseases. Objective: To review literatures on potential health benefits of sorghum grain and understanding detailed phenolic extracts with respect to health. Method: original, adequate and recent articles on the same field were researched and conduct a comprehensive review on this topic. Thus, extraction and isolation of these compounds from sorghum is another option to fully exploit their application potential. In addition, some relevant scientific papers published in previous years were included. The article search was performed by matching the terms sorghum and Sorghum bicolor L. with a group of terms related to phenolic composition and nutritional value. The articles were screened and selected based on the title and abstract presented. Result: results of several articles showed that some sorghum varieties (black and brown sorghums) are rich in phenolic compounds, especially 3-deoxyanthocyanidins and condensed tannins which will show a lot of promise for utilization of sorghum with regard to human health in near future and sorghum may also be used as promising natural multifunctional additives in broad food processing. The studies demonstrated in vitro and in animals have shown that phenolic compounds and fat soluble polycosanols isolated from sorghum can benefit in different parameters. Sorghum phenolic compounds may also be used in medicinal products such as creams and cosmetics due to their pharmacological and antimicrobial properties. But the effects of whole sorghum and its fractions on human health need to be evaluated especially, preventive and therapeutic effects of sorghum whole grain and its fractions on human health, including gene and protein expression. Conclusion: Sorghum is an excellent source of bioactive compounds that can promote benefits to human health. In recent times, genetic engineering and breeding tools provide promising prospects to develop sorghum with desirable nutritional and phenolic profile, while maintaining good agronomic performance and yield, and this could be a fruitful area for further research. Investigations through mutagenesis-assisted breeding revealed that biosynthesis of phenolic comp
{"title":"Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review","authors":"Silamlak Birhanu","doi":"10.11648/J.IJFET.20210501.13","DOIUrl":"https://doi.org/10.11648/J.IJFET.20210501.13","url":null,"abstract":"Introduction: From a nutritional perspective, sorghum is very important with respect to healthy and nutrition. Its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. Furthermore, Sorghum is a source of some minerals, proteins (kafirins that have high degrees of polymerization, extensive disulfide bridges, strong interaction with tannins and starch makes proteins resistant to enzymatic digestion in the digestive tract) lipids, vitamins and phenolic compounds. Possessing diverse phytochemical content particularly in the bran layer (six times higher than the whole grain) and other beneficial compounds makes it more important and represents a promising opportunity to be exploited as a functional food or food ingredient and to reduce risk of non-communicable chronic diseases. Objective: To review literatures on potential health benefits of sorghum grain and understanding detailed phenolic extracts with respect to health. Method: original, adequate and recent articles on the same field were researched and conduct a comprehensive review on this topic. Thus, extraction and isolation of these compounds from sorghum is another option to fully exploit their application potential. In addition, some relevant scientific papers published in previous years were included. The article search was performed by matching the terms sorghum and Sorghum bicolor L. with a group of terms related to phenolic composition and nutritional value. The articles were screened and selected based on the title and abstract presented. Result: results of several articles showed that some sorghum varieties (black and brown sorghums) are rich in phenolic compounds, especially 3-deoxyanthocyanidins and condensed tannins which will show a lot of promise for utilization of sorghum with regard to human health in near future and sorghum may also be used as promising natural multifunctional additives in broad food processing. The studies demonstrated in vitro and in animals have shown that phenolic compounds and fat soluble polycosanols isolated from sorghum can benefit in different parameters. Sorghum phenolic compounds may also be used in medicinal products such as creams and cosmetics due to their pharmacological and antimicrobial properties. But the effects of whole sorghum and its fractions on human health need to be evaluated especially, preventive and therapeutic effects of sorghum whole grain and its fractions on human health, including gene and protein expression. Conclusion: Sorghum is an excellent source of bioactive compounds that can promote benefits to human health. In recent times, genetic engineering and breeding tools provide promising prospects to develop sorghum with desirable nutritional and phenolic profile, while maintaining good agronomic performance and yield, and this could be a fruitful area for further research. Investigations through mutagenesis-assisted breeding revealed that biosynthesis of phenolic comp","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"120 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76253935","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 : 2021-03-30DOI: 10.11648/J.IJFET.20210501.12
U. A. Yasin
Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.
{"title":"Pasting Properties of Quality Protein Maize and Teff Composite Flours","authors":"U. A. Yasin","doi":"10.11648/J.IJFET.20210501.12","DOIUrl":"https://doi.org/10.11648/J.IJFET.20210501.12","url":null,"abstract":"Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"124 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73141281","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 : 2021-03-10DOI: 10.11648/J.IJFET.20210501.11
A. Dara
Nettle seed gum (NSG) or Urtica pilulifera is a novel source of hydrocolloid, in this study the physicochemical, structural, functional and rheological properties of Urtica pilulifera seed mucilage were compared with gum arabic and pectin. functional properties, water absorbance was significantly affected by temperature and with increasing temperature, water absorbance increased. In the study of urtica pilulifera oil absorbance, Urtica pilulifera had a very low oil absorbance, which can make this gum suitable for use in frying products. In the stability study, the emulsion of Urtica pilulifera mucilage was significantly higher compared to pectin and gum arabic. On the other hand, with increasing temperature, the stability of Urtica pilulifera emulsion decreased. The effect of pH on emulsion stability was also observed. Urtica pilulifera mucilage has the highest stability at pH 5. With increasing the concentration of gum, the amount of surface tension in all samples decreased and pectin gum had the highest surface tension in all concentrations. In investigating the effect of temperature and pH on particle size distribution at 70°C, pH changes had the greatest effect on particle size distribution and increased with decreasing pH, particle diameter. In the study of rheological behavior at all concentrations, with increasing shear rate, the amount of shear stress also increased and with increasing concentration, the flow behavior changed to non-Newtonian fluids or pseudoplastic. In the study of mucilage structure using FTIR, many peaks have been observed, the most important of which are related to the tensile vibrations of the hydroxyl group (fat, protein and carbohydrate), ketone groups (fat, pectin, aromatic ring with CH bond) Also to investigate the possibility of using Urtica pilulifera mucilage in foods that are exposed to low temperatures Freezing test and freezing removal were performed on it After freezing, this emulsion was unstable and completely broke.
{"title":"Effect of Temperature, pH and Some Salts on Physicochemical and Rheological Properties of Nettle seed gum (NSG)","authors":"A. Dara","doi":"10.11648/J.IJFET.20210501.11","DOIUrl":"https://doi.org/10.11648/J.IJFET.20210501.11","url":null,"abstract":"Nettle seed gum (NSG) or Urtica pilulifera is a novel source of hydrocolloid, in this study the physicochemical, structural, functional and rheological properties of Urtica pilulifera seed mucilage were compared with gum arabic and pectin. functional properties, water absorbance was significantly affected by temperature and with increasing temperature, water absorbance increased. In the study of urtica pilulifera oil absorbance, Urtica pilulifera had a very low oil absorbance, which can make this gum suitable for use in frying products. In the stability study, the emulsion of Urtica pilulifera mucilage was significantly higher compared to pectin and gum arabic. On the other hand, with increasing temperature, the stability of Urtica pilulifera emulsion decreased. The effect of pH on emulsion stability was also observed. Urtica pilulifera mucilage has the highest stability at pH 5. With increasing the concentration of gum, the amount of surface tension in all samples decreased and pectin gum had the highest surface tension in all concentrations. In investigating the effect of temperature and pH on particle size distribution at 70°C, pH changes had the greatest effect on particle size distribution and increased with decreasing pH, particle diameter. In the study of rheological behavior at all concentrations, with increasing shear rate, the amount of shear stress also increased and with increasing concentration, the flow behavior changed to non-Newtonian fluids or pseudoplastic. In the study of mucilage structure using FTIR, many peaks have been observed, the most important of which are related to the tensile vibrations of the hydroxyl group (fat, protein and carbohydrate), ketone groups (fat, pectin, aromatic ring with CH bond) Also to investigate the possibility of using Urtica pilulifera mucilage in foods that are exposed to low temperatures Freezing test and freezing removal were performed on it After freezing, this emulsion was unstable and completely broke.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84410357","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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