Pub Date : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.4
{"title":"MOLECULAR CHARACTERIZATION, PRODUCTION AND OPTIMIZATION OF PECTINASE PRODUCER AND ITS INDUSTRIAL APPLICATIONS","authors":"","doi":"10.34302/crpjfst/2023.15.3.4","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.4","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"59 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310639","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.3
{"title":"DEVELOPMENT AND EVALUATION OF FREE SUGAR JELLY MADE WITH LEAFY VEGETABLES AS A FUNCTIONAL FOOD","authors":"","doi":"10.34302/crpjfst/2023.15.3.3","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.3","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"46 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310814","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.7
{"title":"EFFECTS OF XANTHAN GUM ON THE QUALITY OF GLUTEN-FREE BORA RICE AND CORN FLOUR NOODLES USING D-OPTIMAL MIXTURE DESIGN APPROACH","authors":"","doi":"10.34302/crpjfst/2023.15.3.7","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.7","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"29 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311210","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.15
{"title":"THE EFFECT OF SODIUM ALGINATE ON THE STORAGE LIFE OF SOUR CHERRY FRUITS","authors":"","doi":"10.34302/crpjfst/2023.15.3.15","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.15","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"74 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309843","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.11
{"title":"IDENTIFICATION OF THE POTENTIAL BIOACTIVE PEPTIDES IN EDIBLE BIRD’S NEST","authors":"","doi":"10.34302/crpjfst/2023.15.3.11","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.11","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"115 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310660","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.1
P. Saini, Neelam Yadav, Devinder Kaur, Urvashi Sharma, Unaiza Iqbal
The huge demand of nutritious, calorie dense, non allergenic and cost effective complementary food is continuously increasing so as to curb the prevalence of malnutrition among children especially in developing countries having limited resources. Therefore, it becomes essential that the synergistic effects of the primary constituents should be exploited to yield maximum optimal functional properties. This study was carried out to develop a weaning mix by using Rice flour (A), Potato Flour (B) and Chickpea Protein Isolates (C) to obtain a formulation having optimal physicochemical properties (Water Absorption capacity, Water Solubility Index, Texture) and sensorial properties by Optimal Mixture Model Design of response Surface Methodology. The lower limit (Rice flour-50; Potato flour-20 and Protein isolate-5) and upper limit (Rice flour-70; Potato flour-30 and Chickpea Protein isolate-10) for each mixture component was used. Experimental designs had 16 experimental runs with physicochemical and sensorial properties as their responses. The constraint fixed for optimization of the weaning mix was to maximize the overall acceptability and keeping the physicochemical properties WAC, WSI and texture within range. Within these constraints, d optimal design selected the variation 65A:28.1B:6.9C as the most desirable one. The predicted and observed values of the analyzed responses of the optimized formula were compared (p<0.05) and the results were found to be in good agreement with the predicted values.
{"title":"OPTIMIZATION OF POTATO FLOUR BASED COMPLEMENTARY FOOD USING DOPTIMAL DESIGN","authors":"P. Saini, Neelam Yadav, Devinder Kaur, Urvashi Sharma, Unaiza Iqbal","doi":"10.34302/crpjfst/2023.15.3.1","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.1","url":null,"abstract":"The huge demand of nutritious, calorie dense, non allergenic and cost effective complementary food is continuously increasing so as to curb the prevalence of malnutrition among children especially in developing countries having limited resources. Therefore, it becomes essential that the synergistic effects of the primary constituents should be exploited to yield maximum optimal functional properties. This study was carried out to develop a weaning mix by using Rice flour (A), Potato Flour (B) and Chickpea Protein Isolates (C) to obtain a formulation having optimal physicochemical properties (Water Absorption capacity, Water Solubility Index, Texture) and sensorial properties by Optimal Mixture Model Design of response Surface Methodology. The lower limit (Rice flour-50; Potato flour-20 and Protein isolate-5) and upper limit (Rice flour-70; Potato flour-30 and Chickpea Protein isolate-10) for each mixture component was used. Experimental designs had 16 experimental runs with physicochemical and sensorial properties as their responses. The constraint fixed for optimization of the weaning mix was to maximize the overall acceptability and keeping the physicochemical properties WAC, WSI and texture within range. Within these constraints, d optimal design selected the variation 65A:28.1B:6.9C as the most desirable one. The predicted and observed values of the analyzed responses of the optimized formula were compared (p<0.05) and the results were found to be in good agreement with the predicted values.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"25 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310346","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.9
{"title":"DEVELOPMENT OF LYCOPENE CONTENT IN TOMATOES AT COLOUR BREAK AND VARIATION OF IT DURING STORAGE AND PROCESSING","authors":"","doi":"10.34302/crpjfst/2023.15.3.9","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.9","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"29 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310396","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.12
Toan Duc Nguyen, Tinh Trung Ho, Dzung Tan Nguyen, Dao Thi, Anh Phan
Ethanolic extract from Persicaria odorata leaf was applied to investigate the ability to preserve Pacific white shrimp ( Litopenaeus vannamei ) during frozen storage of 5 days at -21 o C in comparison with 1.25% sodium metabisulfite. From evaluating the effects of P.odorata extract concentration and immersion time on melanosis formation, shrimps treated with the extract at 1/15 (mg/mL, w/v) in 10 minutes showed the lowest degree of melanosis. Microbiological analyses showed that Pacific white shrimp treated with P. odorata extract possessed lower values in total plate count and Enterobacteriaceae count compared with the control (p<0.05). pH and total volatile base content saw a lower increase in samples treated with P. odorata crude extract (p<0.05). Freshness loss, protein degradation, and melanosis growth in shrimps with crude extract treatments were impeded. The results show that P. odorata extract can be used a potential source of melanosis inhibitors, and natural preservatives for shelf-life extension of Pacific white shrimp during frozen storage.
{"title":"PREVENTION OF MELANOSIS AND QUALITY LOSS OF PACIFIC WHITE SHRIMP (LITOPENAEUS VANNAMEI) BY ETHANOL PERSICARIA ODORATA EXTRACT DURING FROZEN STORAGE","authors":"Toan Duc Nguyen, Tinh Trung Ho, Dzung Tan Nguyen, Dao Thi, Anh Phan","doi":"10.34302/crpjfst/2023.15.3.12","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.12","url":null,"abstract":"Ethanolic extract from Persicaria odorata leaf was applied to investigate the ability to preserve Pacific white shrimp ( Litopenaeus vannamei ) during frozen storage of 5 days at -21 o C in comparison with 1.25% sodium metabisulfite. From evaluating the effects of P.odorata extract concentration and immersion time on melanosis formation, shrimps treated with the extract at 1/15 (mg/mL, w/v) in 10 minutes showed the lowest degree of melanosis. Microbiological analyses showed that Pacific white shrimp treated with P. odorata extract possessed lower values in total plate count and Enterobacteriaceae count compared with the control (p<0.05). pH and total volatile base content saw a lower increase in samples treated with P. odorata crude extract (p<0.05). Freshness loss, protein degradation, and melanosis growth in shrimps with crude extract treatments were impeded. The results show that P. odorata extract can be used a potential source of melanosis inhibitors, and natural preservatives for shelf-life extension of Pacific white shrimp during frozen storage.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"263 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311244","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.14
{"title":"CHARACTERISTICS OF YOGHURT ENRICHED WITH PROTEIN HYDROLYSATE FROM PARROTFISH (CHLORURUS SORDIDUS) HEAD","authors":"","doi":"10.34302/crpjfst/2023.15.3.14","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.14","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"23 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310777","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.5
{"title":"PHYTOCHEMICAL PROFILE OF AGRIMONIA EUPATORIA L. FROM BULGARIA AND EFFECTS OF ITS EXTRACTS ON GALLERIA MELLONELLA (L.) (LEPIDOPTERA: PYRALIDAE) LARVAE","authors":"","doi":"10.34302/crpjfst/2023.15.3.5","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.5","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"66 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311301","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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