Pub Date : 2024-03-30DOI: 10.26656/fr.2017.8(s2).17
E. Febriansyah, I. Saskiawan, R. Riffiani, R. R. Elfirta, R. H. Setyawan, Kasirah
Pleurotus ostreatus (White oyster mushroom) is one of the most widely cultivated mushrooms in the world. Nutrients provided in the media are one of the most important factors affecting the growth of mushrooms. The present study mainly focuses on the isolation of mushroom growth-promoting (MGP) bacteria and studies its effects on the growth of mushroom fruiting bodies. Bacillus aryabhattai was isolated from the growth media of Pleurotus ostreatus, identified based on 16S rDNA sequencing and phylogenetic tree construction by the neighbor-joining method using MEGA version 6.06 and its effect on fruiting body growth of the P. ostreatus was investigated. The results of this research strongly suggest that the addition of specific bacteria supernatant into the mushroom growth media has beneficial applications for mushroom production.
Pleurotus ostreatus（白蚝菇）是世界上最广泛栽培的蘑菇之一。培养基中提供的营养物质是影响蘑菇生长的最重要因素之一。本研究主要侧重于分离蘑菇生长促进菌（MGP）并研究其对蘑菇子实体生长的影响。研究人员从蘑菇子实体的生长介质中分离出了ryabhattai芽孢杆菌，根据 16S rDNA 测序对其进行了鉴定，并使用 MEGA 6.06 版通过邻接法构建了系统发生树，研究了其对蘑菇子实体生长的影响。研究结果有力地表明，在蘑菇生长培养基中添加特定细菌上清液对蘑菇生产有益。
{"title":"Effect of Bacillus aryabhattai extract addition on growth and productivity of\u0000Pleurotus ostreatus ((Jacq ex Fr.) P. Kumm)","authors":"E. Febriansyah, I. Saskiawan, R. Riffiani, R. R. Elfirta, R. H. Setyawan, Kasirah","doi":"10.26656/fr.2017.8(s2).17","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).17","url":null,"abstract":"Pleurotus ostreatus (White oyster mushroom) is one of the most widely cultivated\u0000mushrooms in the world. Nutrients provided in the media are one of the most important\u0000factors affecting the growth of mushrooms. The present study mainly focuses on the\u0000isolation of mushroom growth-promoting (MGP) bacteria and studies its effects on the\u0000growth of mushroom fruiting bodies. Bacillus aryabhattai was isolated from the growth\u0000media of Pleurotus ostreatus, identified based on 16S rDNA sequencing and phylogenetic\u0000tree construction by the neighbor-joining method using MEGA version 6.06 and its effect\u0000on fruiting body growth of the P. ostreatus was investigated. The results of this research\u0000strongly suggest that the addition of specific bacteria supernatant into the mushroom\u0000growth media has beneficial applications for mushroom production.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"23 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140364315","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 : 2024-03-26DOI: 10.26656/fr.2017.8(2).628
M.S.L. Kyu, S. T. Thed, J.J. John
Energy gels are widely used as an ergogenic aid to enhance athletic performance. Most energy gels in the market contain mainly maltodextrin. Prolonged or high-intensity exercise can result in the formation of free radicals, oxidative stress in active muscle, and accelerated muscle fatigue which affect physical endurance performance. This study aimed to develop an antioxidant energy gel using jujube as the base ingredient. Jujube is rich in natural glucose, fructose, potassium, and ascorbic acid. The gel was fortified with 2.5% matcha powder with antioxidant properties. Other minor ingredients include whey protein and pectin. Sensory attributes of jujube matcha energy gel were evaluated by fifty panellists. The mean overall acceptability score of the energy gel was 6.94 out of 9 with an acceptance index of 77%. Jujube matcha energy gel contains 72.44% moisture, 16.30% carbohydrate, 7.72% protein, 1.33% fat, 2.21% ashes, and 108 cal/100 g. The energy gel exhibited a relatively high antioxidant activity with DPPH free radical scavenging activity of 83.26%, ferric reducing antioxidant power of 49.21 mg FE/g, total phenolic content of 29.36 mg GAE/g, and total flavonoids content of 7.54 mg CE/g. Twenty-meter beep tests were conducted to examine the effects of consuming jujube matcha gel on the physical performance of 10 active subjects (ages 18-25). Blood glucose, time to exhaustion, Borg rating of perceived exertion, and predicted VO2max were recorded. Overall, subjects were found to endure longer in the 20-meter beep test after consuming jujube matcha gel with an 18% improvement in time to exhaustion as compared to the control.
{"title":"Development of jujube matcha energy gel and its effect on physical endurance\u0000performance of young active subjects","authors":"M.S.L. Kyu, S. T. Thed, J.J. John","doi":"10.26656/fr.2017.8(2).628","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).628","url":null,"abstract":"Energy gels are widely used as an ergogenic aid to enhance athletic performance. Most\u0000energy gels in the market contain mainly maltodextrin. Prolonged or high-intensity\u0000exercise can result in the formation of free radicals, oxidative stress in active muscle, and\u0000accelerated muscle fatigue which affect physical endurance performance. This study\u0000aimed to develop an antioxidant energy gel using jujube as the base ingredient. Jujube is\u0000rich in natural glucose, fructose, potassium, and ascorbic acid. The gel was fortified with\u00002.5% matcha powder with antioxidant properties. Other minor ingredients include whey\u0000protein and pectin. Sensory attributes of jujube matcha energy gel were evaluated by fifty\u0000panellists. The mean overall acceptability score of the energy gel was 6.94 out of 9 with\u0000an acceptance index of 77%. Jujube matcha energy gel contains 72.44% moisture, 16.30%\u0000carbohydrate, 7.72% protein, 1.33% fat, 2.21% ashes, and 108 cal/100 g. The energy gel\u0000exhibited a relatively high antioxidant activity with DPPH free radical scavenging activity\u0000of 83.26%, ferric reducing antioxidant power of 49.21 mg FE/g, total phenolic content of\u000029.36 mg GAE/g, and total flavonoids content of 7.54 mg CE/g. Twenty-meter beep tests\u0000were conducted to examine the effects of consuming jujube matcha gel on the physical\u0000performance of 10 active subjects (ages 18-25). Blood glucose, time to exhaustion, Borg\u0000rating of perceived exertion, and predicted VO2max were recorded. Overall, subjects were\u0000found to endure longer in the 20-meter beep test after consuming jujube matcha gel with\u0000an 18% improvement in time to exhaustion as compared to the control.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"38 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140378184","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 : 2024-03-26DOI: 10.26656/fr.2017.8(2).418
R. Thongon, S. Netramai, T. Kijchavengkul, G. Yaijam, R. Debhakam
In-package pasteurization was typically used to achieve microbial and quality stabilization in the beer industry. However, the process can cause can bulging, resulting in product loss. This work aimed to construct a mathematical model describing correlations between can thickness, fill volume, and pasteurization temperature and their effects on internal pressure of canned beer. Selected ranges of these parameters for the study were 0.245-0.270 mm, 320-338 mL and 59-66oC, respectively. Canned beer samples were pasteurized using laboratory-scale pasteurization set up for two hrs before being measured for their internal pressures. A mathematical model (R2 = 0.90) was obtained and validated. It showed that all independent parameters significantly affected internal pressure (p<0.05). This model can serve as a guideline for packaging and heating process optimization to reduce the possibility of can bulging from buildup of internal pressure.
{"title":"Investigation of parameters causing can bulging during pasteurization process\u0000of carbonated beverage","authors":"R. Thongon, S. Netramai, T. Kijchavengkul, G. Yaijam, R. Debhakam","doi":"10.26656/fr.2017.8(2).418","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).418","url":null,"abstract":"In-package pasteurization was typically used to achieve microbial and quality stabilization\u0000in the beer industry. However, the process can cause can bulging, resulting in product loss.\u0000This work aimed to construct a mathematical model describing correlations between can\u0000thickness, fill volume, and pasteurization temperature and their effects on internal pressure\u0000of canned beer. Selected ranges of these parameters for the study were 0.245-0.270 mm,\u0000320-338 mL and 59-66oC, respectively. Canned beer samples were pasteurized using\u0000laboratory-scale pasteurization set up for two hrs before being measured for their internal\u0000pressures. A mathematical model (R2\u0000= 0.90) was obtained and validated. It showed that\u0000all independent parameters significantly affected internal pressure (p<0.05). This model\u0000can serve as a guideline for packaging and heating process optimization to reduce the\u0000possibility of can bulging from buildup of internal pressure.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"116 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140380171","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 : 2024-03-26DOI: 10.26656/fr.2017.8(2).272
J.T. Ortega, P.D.H. Tolentino, Christian Paul Parcon de la Cruz
Dried white goby (Glossogobius giuris) is one of the major dried fishery products from Naujan Lake, Province of Oriental Mindoro, Philippines. Thus, the microbiological and physicochemical qualities of the dried fish are very important. This study investigated the quality and food safety of the dried white goby. The demographic profile and drying practices of the persons involved in fish processing were evaluated. Also, the safety and quality parameters such as organoleptic, microbiological, and physicochemical characteristics were investigated. Survey results showed that women are mainly involved in fish drying. The coastal communities practice the traditional sun-drying method. The organoleptic test revealed that there are no significant differences in the quality attributes of the dried fish except for flavor with Socorro receiving the highest acceptance. Microbiological analyses such as APC, presence of coliform, E. coli, S. aureus, yeasts, and molds, revealed that all three samples passed the Philippines’ prescribed quality and safety requirement for commercial dried fish. All drying processes were effective in lowering the aw values of the samples. Good hygiene and sanitary practices during the processing and storage of dried white goby produced in varying methods in Naujan Lake were observed and practiced by the processors.
白虾虎鱼干（Glossogobius giuris）是菲律宾东棉兰老岛省瑙珍湖的主要鱼干产品之一。因此，鱼干的微生物和物理化学质量非常重要。本研究对白鰕虎鱼干的质量和食品安全进行了调查。对参与鱼类加工的人员的人口统计学特征和干燥方法进行了评估。此外，还调查了安全和质量参数，如感官、微生物和理化特性。调查结果显示，参与鱼类干燥的主要是妇女。沿海社区采用传统的晒干方法。微生物分析（如 APC、大肠菌群、大肠杆菌、金黄色葡萄球菌、酵母菌和霉菌）显示，所有三个样本都符合菲律宾对商业鱼干的质量和安全要求。所有干燥过程都能有效降低样品的 aw 值。在加工和储存以不同方法在瑙让湖生产的白虾鱼干时，加工商观察到并采取了良好的卫生和健康措施。
{"title":"Quality and safety assessment of dried white goby (Glossogobius giuris, Hamilton) from Naujan Lake, Philippines","authors":"J.T. Ortega, P.D.H. Tolentino, Christian Paul Parcon de la Cruz","doi":"10.26656/fr.2017.8(2).272","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).272","url":null,"abstract":"Dried white goby (Glossogobius giuris) is one of the major dried fishery products from\u0000Naujan Lake, Province of Oriental Mindoro, Philippines. Thus, the microbiological and\u0000physicochemical qualities of the dried fish are very important. This study investigated the\u0000quality and food safety of the dried white goby. The demographic profile and drying\u0000practices of the persons involved in fish processing were evaluated. Also, the safety and\u0000quality parameters such as organoleptic, microbiological, and physicochemical\u0000characteristics were investigated. Survey results showed that women are mainly involved\u0000in fish drying. The coastal communities practice the traditional sun-drying method. The\u0000organoleptic test revealed that there are no significant differences in the quality attributes\u0000of the dried fish except for flavor with Socorro receiving the highest acceptance.\u0000Microbiological analyses such as APC, presence of coliform, E. coli, S. aureus, yeasts,\u0000and molds, revealed that all three samples passed the Philippines’ prescribed quality and\u0000safety requirement for commercial dried fish. All drying processes were effective in\u0000lowering the aw values of the samples. Good hygiene and sanitary practices during the\u0000processing and storage of dried white goby produced in varying methods in Naujan Lake\u0000were observed and practiced by the processors.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"111 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140380684","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 : 2024-03-26DOI: 10.26656/fr.2017.8(2).119
M. Hasan, M. Ghazali, N. F. Mohtar
Toothpaste formulation development has become important due to dental health problems. There has been a large array of improvements in the formulation including fluoride and microbeads (MBs) incorporation. However, the typical problems of the current toothpaste formulation are caused due to the fluoride and MBs toxicity issues on consumer health and aquatic animals. There is an urgent need to rectify this problem through the development of environmentally friendly hydroxyapatite (HAp) toothpaste using different natural components. This study was set out to determine the optimum gelling agent in toothpaste formulation and to investigate the effect of different combinations of the components in HAp-based toothpaste against Streptococcus mutans. The antibacterial activity of the developed toothpaste formulation was investigated using a well-diffusion method and the optimum concentration of the gelling agent (Arabic gum) was determined using a rheometer. One of the most significant findings in the study was the optimum concentration of the gelling agent was found at 55% and a combination of formulation with clove oil (CO) demonstrated the largest size of inhibition against S. mutans (CO = 24 mm, CO with formulation = 11 mm) compared to the other tested components. Findings from this study have suggested that the combination of formulation in HAp-based toothpaste with CO demonstrated the best bacterial inhibitory effect and the optimum gelling agent was at 55%. The overall finding is particularly important in the formulation development of HAp-based toothpaste, thus contributing to an increased supply of HAp in meeting its demand in the Halal market.
{"title":"Antibacterial activity of natural-based toothpaste incorporated with nanohydroxyapatite from fish bone against dental caries bacteria","authors":"M. Hasan, M. Ghazali, N. F. Mohtar","doi":"10.26656/fr.2017.8(2).119","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).119","url":null,"abstract":"Toothpaste formulation development has become important due to dental health problems.\u0000There has been a large array of improvements in the formulation including fluoride and\u0000microbeads (MBs) incorporation. However, the typical problems of the current toothpaste\u0000formulation are caused due to the fluoride and MBs toxicity issues on consumer health\u0000and aquatic animals. There is an urgent need to rectify this problem through the\u0000development of environmentally friendly hydroxyapatite (HAp) toothpaste using different\u0000natural components. This study was set out to determine the optimum gelling agent in\u0000toothpaste formulation and to investigate the effect of different combinations of the\u0000components in HAp-based toothpaste against Streptococcus mutans. The antibacterial\u0000activity of the developed toothpaste formulation was investigated using a well-diffusion\u0000method and the optimum concentration of the gelling agent (Arabic gum) was determined\u0000using a rheometer. One of the most significant findings in the study was the optimum\u0000concentration of the gelling agent was found at 55% and a combination of formulation\u0000with clove oil (CO) demonstrated the largest size of inhibition against S. mutans (CO = 24\u0000mm, CO with formulation = 11 mm) compared to the other tested components. Findings\u0000from this study have suggested that the combination of formulation in HAp-based\u0000toothpaste with CO demonstrated the best bacterial inhibitory effect and the optimum\u0000gelling agent was at 55%. The overall finding is particularly important in the formulation\u0000development of HAp-based toothpaste, thus contributing to an increased supply of HAp in\u0000meeting its demand in the Halal market.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140377765","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 : 2024-03-03DOI: 10.26656/fr.2017.8(s1).17
D. Q. A’yuni, A. Subagio, A. Prasetyaningrum, S.B. Sasongko, M. Djaeni
Currently, paddy drying has been widely developed and applied. This research goal was to find the optimal condition of paddy dried in a rotary dryer. The process was conducted at various paddy capacities (10–40 kg) and temperatures (40–60°C). For main indicators, the drying time, physical quality of the product and energy efficiency were evaluated. In doing so, the optimization process with the response surface method (RSM) was conducted. Results showed that under higher temperatures, the moisture level in the paddy reduced quickly, resulting in a shorter drying time and higher efficiency. However, faster moisture reduction can break the texture of paddy, which increases the percentage of broken rice. Meanwhile, with the increasing paddy capacity, heat transfer becomes more effective, as seen in the increase in energy efficiency. Nevertheless, the excessive capacity requires a longer drying time. After optimizing by response surface method (RSM), the most favorable condition can be reached at paddy capacity of 45.8 kg with drying temperature of 56.4°C. For this condition, energy efficiency achieved 15.6% with percentage of broken rice 8.18%.
{"title":"The optimization of paddy drying in the rotary dryer: energy efficiency and\u0000product quality aspects analysis","authors":"D. Q. A’yuni, A. Subagio, A. Prasetyaningrum, S.B. Sasongko, M. Djaeni","doi":"10.26656/fr.2017.8(s1).17","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).17","url":null,"abstract":"Currently, paddy drying has been widely developed and applied. This research goal was to\u0000find the optimal condition of paddy dried in a rotary dryer. The process was conducted at\u0000various paddy capacities (10–40 kg) and temperatures (40–60°C). For main indicators, the\u0000drying time, physical quality of the product and energy efficiency were evaluated. In\u0000doing so, the optimization process with the response surface method (RSM) was\u0000conducted. Results showed that under higher temperatures, the moisture level in the paddy\u0000reduced quickly, resulting in a shorter drying time and higher efficiency. However, faster\u0000moisture reduction can break the texture of paddy, which increases the percentage of\u0000broken rice. Meanwhile, with the increasing paddy capacity, heat transfer becomes more\u0000effective, as seen in the increase in energy efficiency. Nevertheless, the excessive capacity\u0000requires a longer drying time. After optimizing by response surface method (RSM), the\u0000most favorable condition can be reached at paddy capacity of 45.8 kg with drying\u0000temperature of 56.4°C. For this condition, energy efficiency achieved 15.6% with\u0000percentage of broken rice 8.18%.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"18 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140080803","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 : 2024-03-03DOI: 10.26656/fr.2017.8(s1).2
J.P. Hidayat, S. Munfarida, A. Hariyadi
Ganyong tuber (Canna edulis Kerr.) had high carbohydrate content and has potential to be used as starch. However, the starch obtained was low quality, characterized by brownish color and limited functional properties. The main aim of this work was to obtained the optimum process to transform canna starch into commercial wheat flour SNI 3751:2009 by oxidizing with food grade hydrogen peroxide (H2O2). The raw material used was white canna tuber from Samarinda, East Kalimatan which have high carbohydrate content. Initially, the starch was oxidized by 35% H2O2 food grade to form 1%, 2%, 3% concentration, slurry ratio of 10%, 20%, 30% and time of oxidation was 30, 60, 90 and 120 mins. The ganyong tuber starch was then subjected to modification process by optimizing the slurry ratio and H2O2 oxidation time. The assessment was based on basic functional properties, swelling power and water solubility. The process was conducted using a mini-propeller chamber, and data were collected in triplicates for accuracy. The optimum result was achieved with a 60-min oxidation time, 10% slurry concentration and 2% H2O2 concentration. The swelling power value reached 2.9 g/g, and water solubility was measured at 6.09 g/g. Upon proximate analysis, the canna starch contained 85.956% carbohydrates, 2.365% protein, 11.425% water and 0.254% ash content. The color analysis indicated a white degree with brightness of 91.95. Despite the improvements achieved through the process, the functional and other properties of ganyong starch were still considerably below of wheat flour standard.
{"title":"Modified ganyong (Canna edulis Kerr.) starch prospective as wheat flour\u0000alternative","authors":"J.P. Hidayat, S. Munfarida, A. Hariyadi","doi":"10.26656/fr.2017.8(s1).2","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).2","url":null,"abstract":"Ganyong tuber (Canna edulis Kerr.) had high carbohydrate content and has potential to be\u0000used as starch. However, the starch obtained was low quality, characterized by brownish\u0000color and limited functional properties. The main aim of this work was to obtained the\u0000optimum process to transform canna starch into commercial wheat flour SNI 3751:2009\u0000by oxidizing with food grade hydrogen peroxide (H2O2). The raw material used was white\u0000canna tuber from Samarinda, East Kalimatan which have high carbohydrate content.\u0000Initially, the starch was oxidized by 35% H2O2 food grade to form 1%, 2%, 3%\u0000concentration, slurry ratio of 10%, 20%, 30% and time of oxidation was 30, 60, 90 and\u0000120 mins. The ganyong tuber starch was then subjected to modification process by\u0000optimizing the slurry ratio and H2O2 oxidation time. The assessment was based on basic\u0000functional properties, swelling power and water solubility. The process was conducted\u0000using a mini-propeller chamber, and data were collected in triplicates for accuracy. The\u0000optimum result was achieved with a 60-min oxidation time, 10% slurry concentration and\u00002% H2O2 concentration. The swelling power value reached 2.9 g/g, and water solubility\u0000was measured at 6.09 g/g. Upon proximate analysis, the canna starch contained 85.956%\u0000carbohydrates, 2.365% protein, 11.425% water and 0.254% ash content. The color\u0000analysis indicated a white degree with brightness of 91.95. Despite the improvements\u0000achieved through the process, the functional and other properties of ganyong starch were\u0000still considerably below of wheat flour standard.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"9 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140081113","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}
Fish is considered a valuable source of protein in Egypt. In this study ninety fish samples were collected from farmed fish marketed in Zagazig City, Egypt. The samples were Mugil cephalus, Oreochromis niloticus and Claris lazera. In each case, 30 samples were subjected to bacteriological analysis and compared with Egyptian standards for chilled fish. The mean value of aerobic plate count (APC) was 3.17×104 ± 0.42×104 , 2.41×105 ± 0.28×105 and 5.63×105 ± 0.61×105 CFU/g and the acceptability according to APC was 100%, 86.7%, and 80% of examined M. cephalus, O. niloticus and C. lazera, respectively. The total coliform counts were 1.33×102 ± 0.19×102 , 3.52×102 ± 0.46×102 and 6.10×102 ± 0.54×102 CFU/g and the acceptability were 90%, 83.3%, and 73.3% for M. cephalus, O. niloticus and C. lazera, respectively. Staphylococcal enterotoxin (SE) producing S. aureus was detected in 1(3.3%) from M. cephalus as (SEA+SEC), 1(3.3%) of O. niloticus as SEB and in 3 (10%) of C. lazera as SEA, SED, (SEA+SEC). Escherichia. coli and Salmonellae were detected in 2/30 (6.7%) and 3/30(10%), 6/30(20%) and 4/30(13.3%), 7/20(23.3%) and 6/30(20%) of M. cephalus, O. niloticus and C. lazera tested, respectively. Meanwhile, Listeria monocytogenes was detected in only one sample of the examined C. lazera 1/30 (3.3%). The results obtained should point the way to the importance of implementing food safety systems from the beginning of production to the consumer's hand.
{"title":"Bacteriological parameters of some farmed fish species marketed in Egypt","authors":"A.H. Attia, M.A. Hassan, E.A. Eldaly, N.H. Abo Elenien, A.M. Elrais","doi":"10.26656/fr.2017.8(2).492","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).492","url":null,"abstract":"Fish is considered a valuable source of protein in Egypt. In this study ninety fish samples\u0000were collected from farmed fish marketed in Zagazig City, Egypt. The samples were\u0000Mugil cephalus, Oreochromis niloticus and Claris lazera. In each case, 30 samples were\u0000subjected to bacteriological analysis and compared with Egyptian standards for chilled\u0000fish. The mean value of aerobic plate count (APC) was 3.17×104 ± 0.42×104\u0000, 2.41×105 ±\u00000.28×105\u0000and 5.63×105 ± 0.61×105 CFU/g and the acceptability according to APC was\u0000100%, 86.7%, and 80% of examined M. cephalus, O. niloticus and C. lazera, respectively.\u0000The total coliform counts were 1.33×102 ± 0.19×102\u0000, 3.52×102 ± 0.46×102\u0000and 6.10×102 ±\u00000.54×102 CFU/g and the acceptability were 90%, 83.3%, and 73.3% for M. cephalus, O.\u0000niloticus and C. lazera, respectively. Staphylococcal enterotoxin (SE) producing S. aureus\u0000was detected in 1(3.3%) from M. cephalus as (SEA+SEC), 1(3.3%) of O. niloticus as SEB\u0000and in 3 (10%) of C. lazera as SEA, SED, (SEA+SEC). Escherichia. coli and Salmonellae\u0000were detected in 2/30 (6.7%) and 3/30(10%), 6/30(20%) and 4/30(13.3%), 7/20(23.3%)\u0000and 6/30(20%) of M. cephalus, O. niloticus and C. lazera tested, respectively. Meanwhile,\u0000Listeria monocytogenes was detected in only one sample of the examined C. lazera 1/30\u0000(3.3%). The results obtained should point the way to the importance of implementing food\u0000safety systems from the beginning of production to the consumer's hand.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"1 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140081265","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 : 2024-03-03DOI: 10.26656/fr.2017.8(s1).6
D. H. Wardhani, A. Abdullah, A. Maldini, H.K. Dyastama, H. N. Ulya, H.R. Devara
Among the encapsulation methods, spray-drying is one of the simplest methods to protect iron from oxidation. Hydrolyzed glucomannan (HGM) has shown to have a potential as iron encapsulant in spray drying process due to its ability to form a barrier between the mineral and its surroundings. This work aimed to evaluate the effects of iron concentration (i.e., 20-50 ppm) on the spray dried powder properties using HGM as an encapsulant. The spray drying was conducted using Mini Spray Dryer B-290 Buchi. Feed temperature and aspirator were set at 100oC and 90% aspirator, with 1 mL.min-1 of flow rate. Increasing iron did not affect on encapsulation efficiency (98.66-99.4%) but allowed to push loading capacity from 30 to 61.5%. Lower iron concentration tended to result in more uniform particle size of the powders. Iron concentration insignificantly modified crystallinity and functional groups of the powder. Meanwhile, difference in thermal profile of spray-dry powders was observed due to iron concentration.
{"title":"Hydrolyzed glucomannan as an encapsulant for various iron concentrations\u0000using spray drying method","authors":"D. H. Wardhani, A. Abdullah, A. Maldini, H.K. Dyastama, H. N. Ulya, H.R. Devara","doi":"10.26656/fr.2017.8(s1).6","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).6","url":null,"abstract":"Among the encapsulation methods, spray-drying is one of the simplest methods to protect\u0000iron from oxidation. Hydrolyzed glucomannan (HGM) has shown to have a potential as\u0000iron encapsulant in spray drying process due to its ability to form a barrier between the\u0000mineral and its surroundings. This work aimed to evaluate the effects of iron concentration\u0000(i.e., 20-50 ppm) on the spray dried powder properties using HGM as an encapsulant. The\u0000spray drying was conducted using Mini Spray Dryer B-290 Buchi. Feed temperature and\u0000aspirator were set at 100oC and 90% aspirator, with 1 mL.min-1 of flow rate. Increasing\u0000iron did not affect on encapsulation efficiency (98.66-99.4%) but allowed to push loading\u0000capacity from 30 to 61.5%. Lower iron concentration tended to result in more uniform\u0000particle size of the powders. Iron concentration insignificantly modified crystallinity and\u0000functional groups of the powder. Meanwhile, difference in thermal profile of spray-dry\u0000powders was observed due to iron concentration.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"19 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140080732","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 : 2024-03-03DOI: 10.26656/fr.2017.8(s1).8
A. Prasetyaningrum, B. Jos, D. Ariyanti, N. Handayani, Rohmah, F. Syawaldi, H.H. Fauzi, A. Hakiim, A. D. Ashianti
This study aimed to enhance the properties of rice starch (RS) and kappa-carrageenan (KC) edible film. The properties were observed at various RS/KC ratios (0.5 to 2.5 w/v) and glycerol (1% w/v). The highest tensile strength was at the ratio of RC/KC (1:1) of 1.7502 MPa, further addition of RC resulted in a decrease in tensile strength. The best elongation at break was also found in the variable with a RS/KC (1:1) of 39.7%. The highest solubility in RS/KC ratio was 0.5:1 which is 52.727%. The solubility of edible film in water decreased with the addition of rice starch concentration. The fourier transform infrared (FTIR) show the new peak in 3305 cm-1 indicate O-H groups, 2935 cm1 (asymmetric stretching vibration peak of C-H), 1023 cm-1 (interaction between the film structure and hydroxyl group of plasticizers) and 850 cm-1 (ester sulphate group).
{"title":"Effect of concentration of kappa-carrageenan on the physico-chemical properties\u0000of rice starch film","authors":"A. Prasetyaningrum, B. Jos, D. Ariyanti, N. Handayani, Rohmah, F. Syawaldi, H.H. Fauzi, A. Hakiim, A. D. Ashianti","doi":"10.26656/fr.2017.8(s1).8","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).8","url":null,"abstract":"This study aimed to enhance the properties of rice starch (RS) and kappa-carrageenan\u0000(KC) edible film. The properties were observed at various RS/KC ratios (0.5 to 2.5 w/v)\u0000and glycerol (1% w/v). The highest tensile strength was at the ratio of RC/KC (1:1) of\u00001.7502 MPa, further addition of RC resulted in a decrease in tensile strength. The best\u0000elongation at break was also found in the variable with a RS/KC (1:1) of 39.7%. The\u0000highest solubility in RS/KC ratio was 0.5:1 which is 52.727%. The solubility of edible\u0000film in water decreased with the addition of rice starch concentration. The fourier\u0000transform infrared (FTIR) show the new peak in 3305 cm-1 indicate O-H groups, 2935 cm1 (asymmetric stretching vibration peak of C-H), 1023 cm-1 (interaction between the film\u0000structure and hydroxyl group of plasticizers) and 850 cm-1 (ester sulphate group).","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"20 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140080958","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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