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Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology 利用响应面法优化木薯、绿豆和椰子渣粉在高纤维饼干生产中的用量
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2021-01-15 DOI: 10.1080/15428052.2020.1871147
F. Bello, Victoria Imaobong Bassey, M. O. Edet
ABSTRACT Optimization of the production and chemical evaluation of cassava-based cookies supplemented with mungbean flour and coconut pomace flour using optimal design model of response surface methodology was investigated. The variables were cassava flour, mungbean flour, and coconut pomace flour while responses were sensory and physical properties. The results of the ANOVA, R-square and adjusted R-square for sensory and physical properties were significant (p < .05). Three cookie samples (run 6, run14 and run 16) were selected from optimization results and compared with control (100% wheat flour cookies). Mungbean flour supplementation significantly (p < .05) increased crude protein and caloric value of cookies (run 14). A higher percentage of coconut pomace flour-enhanced ash, crude fiber, carbohydrate and total dietary fiber contents of cookies (run 16). The anti-nutrient contents of cookie samples were significantly higher than control but within the acceptable limits.
摘要采用响应面法优化设计模型,对添加绿豆粉和椰子渣粉的木薯饼干的生产及化学评价进行了优化研究。变量是木薯粉、绿豆粉和椰子渣粉,而响应是感官和物理特性。感官和物理特性的方差分析、r平方和校正r平方结果均有显著性差异(p < 0.05)。从优化结果中选择3个饼干样品(run 6、run14和run 16),并与对照(100%小麦粉饼干)进行比较。添加绿豆粉显著(p < 0.05)提高了饼干的粗蛋白质和热值(试验14)。更高百分比的椰子渣面粉增强灰分,粗纤维,碳水化合物和饼干的总膳食纤维含量(运行16)。饼干样品的抗营养成分含量显著高于对照,但在可接受范围内。
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引用次数: 3
Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours 烘烤对全脂和脱脂芝麻籽粉化学成分、功能和抗氧化性能的影响
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2021-01-02 DOI: 10.1080/15428052.2019.1681333
S. O. Lawal, A. Idowu, S. Malomo, A. Badejo, T. Fagbemi
ABSTRACT This study examines the effect of toasting on the antioxidant and functional properties of full fat and defatted sesame (Sesamum indicum L.) seed flours for use in food system. The seeds were processed and divided into two portions. One was toasted at 120°C for 10, 20 and 30 min, respectively, while the control was not. They were milled and sieved through 280 µm sieve and defatted with n-hexane. Defatting decreased the crude fat content by up to 88% but increased the crude protein by more than two-fold. Toasting had no significant effect on the amino acid composition. However, it increased the emulsification potential and foaming stability of the flour accompanied by an increase in antioxidant potentials as toasting time increased. Hence, toasted sesame seed flour can find useful application as a functional food ingredient including use as toasted snacks with potential health benefits.
摘要:本研究考察了烘烤对食品系统中使用的全脂和脱脂芝麻(Sesamum indicum L.)种子粉的抗氧化和功能特性的影响。这些种子经过加工,分成两部分。其中一组分别在120°C下烘烤10、20和30分钟,而对照组则没有。用280µm筛进行研磨和过筛,用正己烷脱脂。脱脂可使粗脂肪含量降低88%,但使粗蛋白质含量提高2倍以上。烘烤对氨基酸组成无显著影响。但随着烘烤时间的延长,面粉的乳化电位和发泡稳定性增加,抗氧化电位也随之增加。因此,烤芝麻粉可以作为一种有用的功能性食品成分,包括用作具有潜在健康益处的烤零食。
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引用次数: 8
Intentions to Adopt Eco-friendly Practices in Restaurant Operations 在餐厅经营中采用环保做法的意图
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2020-12-23 DOI: 10.1080/15428052.2020.1862008
Ahmet Yarış, I. Yazicioğlu
ABSTRACT This study aims to investigate the intentions of restaurant managers/owners to adopt eco-friendly practices in their restaurants. A model was used based on the theory of innovation diffusion and the theory of planned behavior. First, each of the scales used to measure variables was subjected to internal consistency analyses and confirmatory factor analysis. Then hypotheses in the model were tested with the structural equation modeling. It was found that perceived innovation characteristics influenced the intention to adopt eco-friendly practices significantly. Moreover, attitude toward behavior and perceived behavioral control significantly influenced behavioral intention, but subjective norm did not significantly influence behavioral intention. Moreover, it was found that the attitude towards behavior partially mediated the relationship between perceived innovation characteristics and behavioral intention. In light of findings, policymakers are advised to encourage restaurants to “go green”. Also, restaurants are advised to adopt green marketing strategies for this new market.
本研究旨在调查餐厅经理/老板在其餐厅中采用环保做法的意图。基于创新扩散理论和计划行为理论建立了创新扩散模型。首先,对每个用于测量变量的量表进行内部一致性分析和验证性因子分析。然后利用结构方程模型对模型中的假设进行检验。研究发现,感知到的创新特征显著地影响了采用环保实践的意愿。行为态度和行为控制知觉对行为意向有显著影响,主观规范对行为意向无显著影响。此外,行为态度在感知创新特征与行为意向的关系中起部分中介作用。根据调查结果,政策制定者被建议鼓励餐馆“走向绿色”。此外,建议餐厅采取绿色营销策略,以适应这个新市场。
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引用次数: 0
Maintenance of Probiotic Characteristics of Dry Kefir: Is It Possible? 保持干开菲尔益生菌特性:可能吗?
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2020-12-23 DOI: 10.1080/15428052.2020.1862010
P. G. Brasiel, T. Costa de Almeida, K. Mateus, Antônio Fernandes de Carvalho, Sheila Cristina Potente Dutra Luquetti, M. C. G. Gouveia Peluzio
ABSTRACT Kefir is a natural probiotic containing a complex mixture of bacteria and yeast associated in a matrix composed of protein and polysaccharide, and to it are attributed several beneficial properties to health. In this study, we have investigated the effect of kefir drying on the microbiological counts of lactic acid bacteria and yeasts. The viable bacteria and yeast counts in dry kefir were reduced when compared to fresh kefir 6.46 log cfu/g and 4.14 log cfu/g, respectively.. Thus, it was possible to maintain sufficient stability of microbes in the powdered product, indicating that industrial processing may contribute to the viability and survival of probiotic bacteria. Despite the technological challenges, the spray drying of kefir seems to be a promising method for the use of this probiotic complex on a larger scale.
开菲尔是一种天然益生菌,它是由蛋白质和多糖组成的基质中含有细菌和酵母的复杂混合物,并被认为具有几种有益健康的特性。在本研究中,我们研究了开菲尔干燥对乳酸菌和酵母微生物计数的影响。干克非尔的活菌数和酵母菌数分别比鲜克非尔减少了6.46 log cfu/g和4.14 log cfu/g。因此,可以保持粉末产品中微生物的足够稳定性,这表明工业加工可能有助于益生菌的活力和存活。尽管存在技术上的挑战,但开菲尔的喷雾干燥似乎是一种很有前途的方法,可以更大规模地使用这种益生菌复合物。
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引用次数: 0
Development of Homemade Hazelnut Milk-based Beverage 自制榛子乳基饮料的研制
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2020-12-15 DOI: 10.1080/15428052.2020.1859033
Şühedanur Aysu, Fatoş Akıl, E. Cevik, Mustafa Emin Kılıç, H. İlyasoğlu
ABSTRACT A homemade hazelnut milk-based beverage was prepared from hazelnut milk with raisins. The proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), antioxidant activity, and fatty acid compositions of the beverage samples were determined. The properties of the three different preparations of homemade hazelnut milk with raisins (1%, 3%, and 5%) were compared with the control sample without raisins. The main macronutrient was fat (6.3‒7.3%) in the hazelnut milk beverage followed by carbohydrate (3‒3.5%) and protein (2.2‒2.5%). The addition of raisins to the beverage formulation increased the flavor and general acceptability scores. It also improved the TPC and antioxidant capacity. The TPC of the developed beverage samples ranged from 65 to 97 mg/L. The fatty acid composition was rich in monounsaturated fatty acids as mainly oleic acid (>80%). The hazelnut milk beverage may have potential as a functional beverage in a daily diet to provide nutrients and energy.
摘要以榛子奶和葡萄干为原料,自制榛子奶基饮料。测定了饮料样品的近似组成、理化和感官性质、总酚含量(TPC)、抗氧化活性和脂肪酸组成。比较了添加葡萄干(1%、3%、5%)的3种自制榛子奶制剂与不添加葡萄干的对照品的性能。榛子奶饮料的常量营养素以脂肪为主(6.3 ~ 7.3%),其次是碳水化合物(3 ~ 3.5%)和蛋白质(2.2 ~ 2.5%)。在饮料配方中加入葡萄干增加了风味和一般接受度得分。它还提高了TPC和抗氧化能力。开发的饮料样品的TPC范围为65 ~ 97 mg/L。脂肪酸组成以单不饱和脂肪酸丰富,以油酸为主(>80%)。榛子奶饮料可能有潜力作为一种功能性饮料在日常饮食中提供营养和能量。
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引用次数: 4
The Effects of Demographics and Nutritional Knowledge on Hotel Employees’ External and Emotional Eating 人口统计学和营养知识对酒店员工外在饮食和情绪饮食的影响
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2020-12-15 DOI: 10.1080/15428052.2020.1848682
B. Okumus, Suja Chaulagain, Ibrahim Giritlioglu
ABSTRACT This brief research aimed to examine how hotel employees’ demographics and nutritional knowledge influence their emotional and external eating behaviors. Empirical data was collected from hotel employees (n = 372) from four- and five-star hotels in Mediterranean cities in Turkey. ANOVA was conducted to identify the significant differences in employees’ emotional and external eating behaviors based on their demographic characteristics and nutritional knowledge. The study results indicated significant differences in hotel employees’ emotional eating by their gender, income, and education level. The study results further revealed that hotel employees’ external eating behavior differed based on their gender, marital status, and nutritional knowledge. The study results provide specific theoretical and practical implications in the health care and hospitality industries.
摘要简短的研究旨在检查酒店员工的人口和营养知识如何影响他们的情绪和外部的饮食行为。实证数据是从土耳其地中海城市四星级和五星级酒店的酒店员工(n = 372)中收集的。基于员工的人口学特征和营养知识,进行方差分析,发现员工的情绪饮食行为和外在饮食行为存在显著差异。研究结果表明,酒店员工的情绪性饮食在性别、收入和文化程度上存在显著差异。研究结果进一步揭示了酒店员工的外部饮食行为因性别、婚姻状况和营养知识的不同而存在差异。研究结果为医疗保健和酒店业提供了具体的理论和实践意义。
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引用次数: 1
The Effect of Germinated Lentil Flour on the Physicochemical and Organoleptic Characteristics of Sangak Bread 发芽扁豆粉对上加面包理化及感官特性的影响
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2020-11-30 DOI: 10.1080/15428052.2020.1840473
Seyedeh Nastaran Razavi, M. Hojjatoleslamy, H. Molavi, Leila Sedaghat Boroujeni
ABSTRACT The aim of present study is bread enrichment by adding germinated lentil flour to Sangak bread. In this study, the dried germinated lentil flour was replaced with 7% moisture at four levels of 0, 5, 10, and 20% by weight in wheat flour. High germinated lentil flour content caused the hardness of the bread texture was increased significantly. Farinograph test revealed that water absorption, development time of the dough, and the softness degree of the dough increased by adding the lentil flour but the stability of the dough was constant. Sensory evaluation showed that control treatment and the 5% treatment have the most score of qualitative number. Increasing the germinated lentils flour in bread treatments led to increasing the amount of protein, iron, fiber, and ash content in treatments. In the 20% treatment, vitamins B3 and B6 were observed to be 26.6% and 70% of the initial amount, respectively.
摘要:本研究的目的是在Sangak面包中加入发芽扁豆粉进行面包富集。在这项研究中,干燥的发芽小扁豆粉被7%的水分在小麦面粉中以0、5、10和20%的重量水平代替。高发芽扁豆粉含量使面包的质地硬度显著提高。面粉谱试验表明,加入扁豆粉后,面团的吸水率、发胶时间和柔软度均有所提高,但面团的稳定性不变。感官评价结果显示,对照处理和5%处理的定性数得分最高。增加面包处理中发芽扁豆粉的含量,可以提高处理中蛋白质、铁、纤维和灰分的含量。在20%的处理中,维生素B3和B6分别为初始量的26.6%和70%。
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引用次数: 3
Quality Characteristics of Artisanal Smoked Chicken Meat Sold in Street Food in Togo 多哥街头食品中手工烟熏鸡肉的品质特征
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2020-11-26 DOI: 10.1080/15428052.2020.1848684
Akpénè Akakpo, Edikou K.U. Spéro, A. Diantom, Dèdè M. Hanvi, G. Osseyi
ABSTRACT Smoked-chicken Samples (36) were collected from 3 sites of smoking processes in Lomé and analyzed by conventional methods. Changes in the proximal composition and microbial germs load of chicken meat after smoking were significant (p < .05). Smoked chicken had good hygienic quality in compliance with regulations and variable water, protein, fat, and mineral contents. Their water activity (0.967 ± 0.011) indicated a highly perishable product with low storability. Low levels of total phenols suggested a light smoking product while Polycyclic Aromatics Hydrocarbons content (> maximum level allowed) pose a health risk. Smoked chickens overall acceptability was over 6 on a 9-point scale, but the seasoned and pre-cooked ones had the highest water loss rates and obtained the highest preference scores. Attributes “not tender enough,” “not spicy enough,” and “not salty enough” reduced the preference score by 1 to 2 points and should be considered in an improvement step.
摘要/ ABSTRACT摘要:采用常规方法,对lomovel市3个烟熏点的36份鸡肉样品进行分析。烟熏后鸡肉近端组成和微生物菌量变化显著(p < 0.05)。烟熏鸡卫生质量符合规定,水分、蛋白质、脂肪和矿物质含量变化不大。水分活度(0.967±0.011)为易变质产品,贮藏性差。总酚含量低表明该产品为轻度吸烟产品,而多环芳烃含量(>允许的最大含量)构成健康风险。烟熏鸡的总体可接受性在9分制中超过6分,但调味和预煮的鸡失水率最高,获得了最高的偏好分数。“不够嫩”、“不够辣”和“不够咸”的属性使偏好得分降低了1到2分,应该在改进步骤中考虑。
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引用次数: 0
Targeted Chemical and Sensory Profiling to Guide Consumption of Blood Orange 有针对性的化学和感官分析指导血橙的消费
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2020-11-20 DOI: 10.1080/15428052.2020.1843581
Bianca Pio Ávila, L. O. Cardozo, G. D. Alves, A. M. Pereira, M. Gularte, R. P. de Oliveira
ABSTRACT The objective of this study was to identify the perception of consumers regarding the consumption of blood oranges as well as to generate information that helps in their greater consumption. The physical-chemical characterization of the blood orange, cultivar Cara Cara, and the yellow-pulp orange, cultivar Bahia, was carried out, drawing a parallel between them that indicated their potential nutritional benefits. Both samples showed desirable characteristics, Cara Cara has higher levels of carotenoids, flavonoids and total phenols. The sensorial analysis revealed important descriptors of differences between oranges and was possible to identify factors that characterized the marketing and consumption of blood oranges, which were related to the consumption, quality, health and, perception of this type of fruit. It was concluded that these evaluations were able to indicate important characteristics to be used in marketing strategies in order to promote the greater consumption of oranges with red pulp, exploring their bioactive benefits.
本研究的目的是确定消费者对血橙消费的看法,并产生有助于他们更大消费的信息。对血橙(品种Cara Cara)和黄果肉橙(品种Bahia)的理化特性进行了研究,得出了它们之间的相似之处,表明了它们潜在的营养价值。两种样品都显示出令人满意的特征,卡拉卡拉具有更高水平的类胡萝卜素,类黄酮和总酚。感官分析揭示了橙子之间差异的重要描述,并有可能确定血橙的营销和消费特征因素,这些因素与这种水果的消费、质量、健康和感知有关。结论是,这些评价能够指出在营销策略中使用的重要特征,以促进红果肉橙子的更多消费,探索其生物活性益处。
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引用次数: 3
Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties 冲泡温度和颗粒大小从理化、生物活性和抗氧化性能方面影响冷冲咖啡的萃取动力学
IF 1.3 Q3 Agricultural and Biological Sciences Pub Date : 2020-11-20 DOI: 10.1080/15428052.2020.1848683
Rey Castañeda-Rodríguez, S. Mulík, C. Ozuna
ABSTRACT The aim of this work was to analyze the influence of brewing temperature and coffee particle size on the evolution of physicochemical, bioactive, and antioxidant properties of Mexican cold brew coffee (CBC). The brewing process was carried out at two extraction temperatures (10 ± 0.5°C and 25 ± 0.5°C) and two particle sizes: medium (MG, 0.70–1.70 mm) and fine (FG, 0.43–0.71 mm). CBC brewing showed a complex relationship between brewing temperature and coffee grind particle size. The increase in brewing temperature enhanced the extraction rate. However, the particle size conditioned the extraction equilibrium time and final CBC properties. MG accelerated the brewing extraction rates to reach equilibrium in CBC properties (~7 h for 25ºC and ~12 h for 10ºC), while FG induced slower extraction rates and prolonged extraction times (above 12 h for both temperatures). However, FG produced CBC with higher bioactive compound content, darker color, and slightly less acidity than MG.
摘要本研究旨在分析冲泡温度和咖啡颗粒大小对墨西哥冷萃咖啡(CBC)理化、生物活性和抗氧化性能的影响。酿造过程在两种提取温度(10±0.5℃和25±0.5℃)和两种粒径(MG, 0.70-1.70 mm)和细粒(FG, 0.43-0.71 mm)下进行。CBC冲泡在冲泡温度和咖啡粉粒度之间表现出复杂的关系。酿造温度的升高提高了提取率。然而,颗粒大小决定了萃取平衡时间和最终的CBC性能。MG加速了CBC性质的提取速度(25℃~7 h, 10℃~12 h),而FG则使提取速度变慢,提取时间延长(两种温度下均超过12 h)。然而,与MG相比,FG产生的CBC具有更高的生物活性化合物含量,颜色更深,酸度略低。
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引用次数: 7
期刊
Journal of Culinary Science & Technology
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