Pub Date : 2020-12-30DOI: 10.13188/2332-4104.1000024
Mei-ling Tang, Weidong Duan, Zhen-hua, Duan, Yan Chen, Qiu-xia Duan, Yu-yan, Pan
In the test, the main raw materials were whole passion fruit and pitaya, and sugar, black fungus and stabilizers were used as the supplementary material. The basic formulation of passion fruit-pitaya compound beverage was studied by single factor and orthogonal test, and its stability was discussed on this basis. The results showed that the compound ratio of passion fruit and pitaya was 1:1(g/g), the ratio of material to liquid was 1:3(g/g), the additive amount of sugar was 9%, the additive amount of black fungus powder was 0.35%, and the compound beverage had the optimal sensory effect. When 0.06% pectin and 0.04% xanthan gum were added, the stability of compound beverage was the optimal. The prepared compound beverage from the formulation was suitable for acidity and sweetness, rich nutrition and good stability. green tea, cherry tomatoes, apples, etc. are respectively developed into compound beverages [12-14]. However, it has not been reported in the current study that using the whole passion fruit and pitaya as the main raw materials to develop the compound beverage. At the same time, the phenomenon of stratification and precipitation is common in the compound beverage, and the stability of compound beverage can be effectively solved by selecting appropriate stabilizer.
{"title":"Study on the Development and Stability of Passion Fruit-Pitaya Compound Beverage","authors":"Mei-ling Tang, Weidong Duan, Zhen-hua, Duan, Yan Chen, Qiu-xia Duan, Yu-yan, Pan","doi":"10.13188/2332-4104.1000024","DOIUrl":"https://doi.org/10.13188/2332-4104.1000024","url":null,"abstract":"In the test, the main raw materials were whole passion fruit and pitaya, and sugar, black fungus and stabilizers were used as the supplementary material. The basic formulation of passion fruit-pitaya compound beverage was studied by single factor and orthogonal test, and its stability was discussed on this basis. The results showed that the compound ratio of passion fruit and pitaya was 1:1(g/g), the ratio of material to liquid was 1:3(g/g), the additive amount of sugar was 9%, the additive amount of black fungus powder was 0.35%, and the compound beverage had the optimal sensory effect. When 0.06% pectin and 0.04% xanthan gum were added, the stability of compound beverage was the optimal. The prepared compound beverage from the formulation was suitable for acidity and sweetness, rich nutrition and good stability. green tea, cherry tomatoes, apples, etc. are respectively developed into compound beverages [12-14]. However, it has not been reported in the current study that using the whole passion fruit and pitaya as the main raw materials to develop the compound beverage. At the same time, the phenomenon of stratification and precipitation is common in the compound beverage, and the stability of compound beverage can be effectively solved by selecting appropriate stabilizer.","PeriodicalId":370823,"journal":{"name":"Journal of Food Processing & Beverages","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129150065","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 : 2018-06-30DOI: 10.13188/2332-4104.1000022
Nanotechnology’s era has begun with its broader range of applicability in science and technology. It’s stepping into the oenology would be a game changer because of the global wine market. The involvement of nanomaterials from grape to glass has been revolutionary because of the replacement of traditional methods in wine production processes to consume time and ecofriendly approaches in the treatment of winery effluents. But, there is a certain need of changing the consumers and industries perception towards nano wine by raising the nanoscience awareness, improving organoleptic properties and safety assurance. affect wine quality. Grapes are attacked mainly by the diseases like anthracnose, downy mildew and powdery mildew and infected by pests such as flea beetle, mealy bugs, thrips, red spider mites, leafhoppers, jassids and stem borers. Nanoparticles can be used as fertilizers, pesticides and fungicides in plant disease management. Conventional methods of fertilizers could be replaced by nano fertilizers as they reduce the frequency of application, increased efficiency of elements and regulatory release of nutrients. Silica, Selenium, Gold, Silver, Copper, Palladium, Manganese, Copper oxide, Zinc oxide, Ferric oxide, Titanium oxide, Hydroxyapatite, nanocomposites consisting of Nitrogen, Phosphorus, Potassium, micronutrients, mannose, amino acids, Zinc-aluminium layered double-hydroxide, nanoporous zeolite have been demonstrated to have the capability to enhance the crop production and increase the availability of nutrients and stress tolerance towards crops [3]. Downy and powdery mildews are the two devastating fungal diseases which can affect both yield and quality of grapes. Khairy reported the application of low molecular nano organic material foliar spray on grapevine cultivar improved plant growth, fruit quality and quantity [4]. Fungicidal activity of silver nanoparticles against Alternaria sp., Botrytis cinerea; copper, chitosan-saponin, chitosan cross-linked with sodium tripolyphosphate and with copper sulphate against Alternaria alternate has been reported. Pheromones are used to trap the undesirable pests which are responsible for yield decrease and crop quality. Nanogelled pheromone, methyl eugenol using a low molecular mass gelator such as all-trans tri (p-phenylenevinylene) bis-aldoxime has been used for trapping the pests in a guava orchard. Nanoencapsulation is the nanotechnological approach consists of active ingredients being protected by a coating which will effectively control pests. Nano-pesticidesas nanoformulations with the combination of surfactants, organic polymers, inorganic metal nanoparticles; iron oxide and gold nanoparticles, amorphous nano silica has been shown their insecticidal activity [3]. The abovementioned application of nanomaterials as fertilizers, fungicides and pesticides on different varieties of cereals, vegetables and fruits could assure us a promising future of grape disease management. Fermentation
{"title":"Nanotechnology in Oenology","authors":"","doi":"10.13188/2332-4104.1000022","DOIUrl":"https://doi.org/10.13188/2332-4104.1000022","url":null,"abstract":"Nanotechnology’s era has begun with its broader range of applicability in science and technology. It’s stepping into the oenology would be a game changer because of the global wine market. The involvement of nanomaterials from grape to glass has been revolutionary because of the replacement of traditional methods in wine production processes to consume time and ecofriendly approaches in the treatment of winery effluents. But, there is a certain need of changing the consumers and industries perception towards nano wine by raising the nanoscience awareness, improving organoleptic properties and safety assurance. affect wine quality. Grapes are attacked mainly by the diseases like anthracnose, downy mildew and powdery mildew and infected by pests such as flea beetle, mealy bugs, thrips, red spider mites, leafhoppers, jassids and stem borers. Nanoparticles can be used as fertilizers, pesticides and fungicides in plant disease management. Conventional methods of fertilizers could be replaced by nano fertilizers as they reduce the frequency of application, increased efficiency of elements and regulatory release of nutrients. Silica, Selenium, Gold, Silver, Copper, Palladium, Manganese, Copper oxide, Zinc oxide, Ferric oxide, Titanium oxide, Hydroxyapatite, nanocomposites consisting of Nitrogen, Phosphorus, Potassium, micronutrients, mannose, amino acids, Zinc-aluminium layered double-hydroxide, nanoporous zeolite have been demonstrated to have the capability to enhance the crop production and increase the availability of nutrients and stress tolerance towards crops [3]. Downy and powdery mildews are the two devastating fungal diseases which can affect both yield and quality of grapes. Khairy reported the application of low molecular nano organic material foliar spray on grapevine cultivar improved plant growth, fruit quality and quantity [4]. Fungicidal activity of silver nanoparticles against Alternaria sp., Botrytis cinerea; copper, chitosan-saponin, chitosan cross-linked with sodium tripolyphosphate and with copper sulphate against Alternaria alternate has been reported. Pheromones are used to trap the undesirable pests which are responsible for yield decrease and crop quality. Nanogelled pheromone, methyl eugenol using a low molecular mass gelator such as all-trans tri (p-phenylenevinylene) bis-aldoxime has been used for trapping the pests in a guava orchard. Nanoencapsulation is the nanotechnological approach consists of active ingredients being protected by a coating which will effectively control pests. Nano-pesticidesas nanoformulations with the combination of surfactants, organic polymers, inorganic metal nanoparticles; iron oxide and gold nanoparticles, amorphous nano silica has been shown their insecticidal activity [3]. The abovementioned application of nanomaterials as fertilizers, fungicides and pesticides on different varieties of cereals, vegetables and fruits could assure us a promising future of grape disease management. Fermentation ","PeriodicalId":370823,"journal":{"name":"Journal of Food Processing & Beverages","volume":"143 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134315813","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 : 2018-06-30DOI: 10.13188/2332-4104.1000020
A. Helal, Nawa N. Rashid, E. Noha, Dyab, M. Al-Otaibi, M. Tareq, Alnemr
High-density inulin was incorporated into milk containing 0.1% of milk fat at 0, 1, 2 and 3%, this inulin-supplemented yogurt samples were compared with control samples (3.2% of milk fat without supplementation) whereas all treatments were inoculated with mixed cultures of Streptococcus thermophilus and Lactobacillus delbrueckiissp. bulgaricus. The chemical composition, pH, titratable acidity, acetaldehyde, apparent viscosity in addition to microstructure properties, texture profile analysis and sensory properties were measured during the storage.
{"title":"Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin","authors":"A. Helal, Nawa N. Rashid, E. Noha, Dyab, M. Al-Otaibi, M. Tareq, Alnemr","doi":"10.13188/2332-4104.1000020","DOIUrl":"https://doi.org/10.13188/2332-4104.1000020","url":null,"abstract":"High-density inulin was incorporated into milk containing 0.1% of milk fat at 0, 1, 2 and 3%, this inulin-supplemented yogurt samples were compared with control samples (3.2% of milk fat without supplementation) whereas all treatments were inoculated with mixed cultures of Streptococcus thermophilus and Lactobacillus delbrueckiissp. bulgaricus. The chemical composition, pH, titratable acidity, acetaldehyde, apparent viscosity in addition to microstructure properties, texture profile analysis and sensory properties were measured during the storage.","PeriodicalId":370823,"journal":{"name":"Journal of Food Processing & Beverages","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115015439","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 : 2018-05-17DOI: 10.13188/2332-4104.1000021
J. Prague, M. Trivedi, A. Branton, Dahryn Trivedi, G. Nayak, Sambhu Mondal, S. Jana
Author(s): Prague, Jay Antony; Trivedi, Mahendra Kumar; Branton, Alice; Trivedi, Dahryn; Nayak, Gopal; Mondal, Sambhu Charan; Jana, Snehasis | Abstract: The current study was established to evaluate the effect of Consciousness Energy Healing based vitamin D3 and DMEM medium on bone cells development. The test items were divided into two parts. One part of each sample received Consciousness Energy Healing Treatment by Jay Antony Prague and those samples were labeled as Biofield Treated (BT) samples, while other parts of each sample were denoted as untreated test items (UT). MTT data showed test samples were found as safe in tested concentrations. ALP was significantly increased by 214.74%, 350.53%, and 536.32% in UT-DMEM + BT-Test item, BT-DMEM + UT-Test item, and BT-DMEM + BT-Test item groups, respectively at 0.1 µg/mL compared to UT-DMEM + UT-Test item group. Further, ALP level was significantly elevated by 155.09% and 93.37% in BT-DMEM + UT-Test item and BT-DMEM + BT-Test item groups, respectively at 1 µg/mL compared to untreated. Collagen was significantly increased by 73.40%, 150.39%, and 133.59% in UT-DMEM + BT-Test item, BT-DMEM + UT-Test item, and BT-DMEM + BT-Test item groups, respectively at 1 µg/mL compared to untreated. Moreover, level of collagen was significantly increased by 105.68%, and 72.76% in BT-DMEM + UT-Test item and BT-DMEM + BT-Test item groups, respectively at 50 µg/mL with respect to untreated. Besides, percent of bone mineralization was distinctly increased by 229.99%, 229.99%, and 200% in UT-DMEM + BT-Test item, BT-DMEM + UT-Test item, and BT-DMEM + BT-Test item groups, respectively at 0.1µg/mL compared to untreated. Percent of bone mineralization was distinctly increased by 137.27% and 142.17% in UT-DMEM + BT-Test item and BT-DMEM + UT-Test item groups, respectively at 100 µg/mL, while increased by 78.29% and 96.71% in UT-DMEM + BT-Test item and BT-DMEM + UT-Test item groups, respectively as compared to untreated. Overall, Biofield energized vitamin D3 has a significant effect on bone health and able to combat vitamin D3 deficiency and fight against various bone-related problems.
{"title":"Vitamin D3 and Consciousness Energy Healing TreatmentModality on Human Osteoblast Cells","authors":"J. Prague, M. Trivedi, A. Branton, Dahryn Trivedi, G. Nayak, Sambhu Mondal, S. Jana","doi":"10.13188/2332-4104.1000021","DOIUrl":"https://doi.org/10.13188/2332-4104.1000021","url":null,"abstract":"Author(s): Prague, Jay Antony; Trivedi, Mahendra Kumar; Branton, Alice; Trivedi, Dahryn; Nayak, Gopal; Mondal, Sambhu Charan; Jana, Snehasis | Abstract: The current study was established to evaluate the effect of Consciousness Energy Healing based vitamin D3 and DMEM medium on bone cells development. The test items were divided into two parts. One part of each sample received Consciousness Energy Healing Treatment by Jay Antony Prague and those samples were labeled as Biofield Treated (BT) samples, while other parts of each sample were denoted as untreated test items (UT). MTT data showed test samples were found as safe in tested concentrations. ALP was significantly increased by 214.74%, 350.53%, and 536.32% in UT-DMEM + BT-Test item, BT-DMEM + UT-Test item, and BT-DMEM + BT-Test item groups, respectively at 0.1 µg/mL compared to UT-DMEM + UT-Test item group. Further, ALP level was significantly elevated by 155.09% and 93.37% in BT-DMEM + UT-Test item and BT-DMEM + BT-Test item groups, respectively at 1 µg/mL compared to untreated. Collagen was significantly increased by 73.40%, 150.39%, and 133.59% in UT-DMEM + BT-Test item, BT-DMEM + UT-Test item, and BT-DMEM + BT-Test item groups, respectively at 1 µg/mL compared to untreated. Moreover, level of collagen was significantly increased by 105.68%, and 72.76% in BT-DMEM + UT-Test item and BT-DMEM + BT-Test item groups, respectively at 50 µg/mL with respect to untreated. Besides, percent of bone mineralization was distinctly increased by 229.99%, 229.99%, and 200% in UT-DMEM + BT-Test item, BT-DMEM + UT-Test item, and BT-DMEM + BT-Test item groups, respectively at 0.1µg/mL compared to untreated. Percent of bone mineralization was distinctly increased by 137.27% and 142.17% in UT-DMEM + BT-Test item and BT-DMEM + UT-Test item groups, respectively at 100 µg/mL, while increased by 78.29% and 96.71% in UT-DMEM + BT-Test item and BT-DMEM + UT-Test item groups, respectively as compared to untreated. Overall, Biofield energized vitamin D3 has a significant effect on bone health and able to combat vitamin D3 deficiency and fight against various bone-related problems.","PeriodicalId":370823,"journal":{"name":"Journal of Food Processing & Beverages","volume":"20 6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126243515","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 : 1900-01-01DOI: 10.13188/2332-4104.1000025
Zhouwei Duan
The purpose of this work was to optimize the formulation process of dried taro rounds based on microwave drying. The sensory evaluation, texture characteristics, cooking time, the rehydration ratio and total drying time were used as indexes, and the comprehensive score method of membership degree was used for statistical analysis. The optimal formula of dried taro round was obtained by single factor test and orthogonal test. The results showed that the optimal formula of dried taro round was that the addition amount of cassava starch was 80%, the addition amount of modified starch was 8%, the addition amount of sugar was 16%, and the addition amount of water was 10%(taro puree 100% as the benchmark, all percentages refer to mass fraction). The experimental results showed that dried taro rounds with good quality and the highest comprehensive score of membership degree can be obtained by this formula. At the same time, adaptability to microwave drying the taro rounds obtained from this formula and taro rounds purchased from the market were compared. The results showed that the comprehensive score of membership degree of the product obtained by this formula was the highest. The study on the formula of taro rounds based on microwave drying provides a technical reference for the industrial production of taro rounds and the development of dried taro round products. advantages of room temperature storage, long storage time and no need for cold chain transportation, cost saving and soon. Microwave drying has the advantages of high efficiency, saving time and energy consumption, and ensuring product quality. Therefore, microwavedried taro rounds can well adjust the off-peak season of the market, and are more favored by consumers and producers. At present, for the production of taro round products, different factories have different formulations or often according to their own experience. The specific production technology of taro round is lacking systematic and scientific research, which leads to uneven, unstable performance and different taste of taro rounds. Texture instrument is one of the professional instruments for objective evaluation of product texture at present. Through texture profile analysis, that is, secondary extrusion test, it can simulate the situation of human teeth chewing food [10]. The combination of texture instrument and sensory score can reduce the error of human senses and make the data more reliable. In this study, based on microwave drying, cassava starch, modified starch, sugar and water were used as influencing factors to study the best formula of dried taro round. The addition amount of all materials was calculated according to the mass fraction, and the quality of taro puree was taken as the benchmark in this experiment. The research on the best formula of dried taro round not only provides a technical reference for its industrial production, but also effectively promotes the development of the taro industry and increases th
{"title":"Development of Dried Taro Round Formula Based on Microwave Drying","authors":"Zhouwei Duan","doi":"10.13188/2332-4104.1000025","DOIUrl":"https://doi.org/10.13188/2332-4104.1000025","url":null,"abstract":"The purpose of this work was to optimize the formulation process of dried taro rounds based on microwave drying. The sensory evaluation, texture characteristics, cooking time, the rehydration ratio and total drying time were used as indexes, and the comprehensive score method of membership degree was used for statistical analysis. The optimal formula of dried taro round was obtained by single factor test and orthogonal test. The results showed that the optimal formula of dried taro round was that the addition amount of cassava starch was 80%, the addition amount of modified starch was 8%, the addition amount of sugar was 16%, and the addition amount of water was 10%(taro puree 100% as the benchmark, all percentages refer to mass fraction). The experimental results showed that dried taro rounds with good quality and the highest comprehensive score of membership degree can be obtained by this formula. At the same time, adaptability to microwave drying the taro rounds obtained from this formula and taro rounds purchased from the market were compared. The results showed that the comprehensive score of membership degree of the product obtained by this formula was the highest. The study on the formula of taro rounds based on microwave drying provides a technical reference for the industrial production of taro rounds and the development of dried taro round products. advantages of room temperature storage, long storage time and no need for cold chain transportation, cost saving and soon. Microwave drying has the advantages of high efficiency, saving time and energy consumption, and ensuring product quality. Therefore, microwavedried taro rounds can well adjust the off-peak season of the market, and are more favored by consumers and producers. At present, for the production of taro round products, different factories have different formulations or often according to their own experience. The specific production technology of taro round is lacking systematic and scientific research, which leads to uneven, unstable performance and different taste of taro rounds. Texture instrument is one of the professional instruments for objective evaluation of product texture at present. Through texture profile analysis, that is, secondary extrusion test, it can simulate the situation of human teeth chewing food [10]. The combination of texture instrument and sensory score can reduce the error of human senses and make the data more reliable. In this study, based on microwave drying, cassava starch, modified starch, sugar and water were used as influencing factors to study the best formula of dried taro round. The addition amount of all materials was calculated according to the mass fraction, and the quality of taro puree was taken as the benchmark in this experiment. The research on the best formula of dried taro round not only provides a technical reference for its industrial production, but also effectively promotes the development of the taro industry and increases th","PeriodicalId":370823,"journal":{"name":"Journal of Food Processing & Beverages","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120956317","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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