Journal of Food Science and Technology最新文献

The aim of the study was to determine the nutrient composition of human milk (HM) of Indian mothers and investigate its association with maternal and infant anthropometric measures. Human milk is an ideal source of nutrition for optimum growth and development of infant. Among Indian mothers, HM composition data is scanty, especially during prolonged lactation. Mother-infant dyads (n = 50) comprising of two lactation group (0–6 m, n = 26) and (7–12 m, n = 24) residing in Delhi, India were enrolled. Height, weight, BMI, MUAC and head circumference were measured and compared with reference standard. The macronutrients and micronutrients of HM were analysed using MIRIS analyzer, ICP-AES and HPLC. Correlation plots were generated between HM nutrients and maternal, infant anthropometry. Mean BMI of mothers were 19.6 ± 2.6 (0–6 m) and 21.2 ± 3.7 (7–12 m) kg/m². Around 26% of mothers were underweight, 28% overweight. Among infants, 26% were underweight, wasted (18%), stunted (34%) and overweight (10%). The macronutrient composition of human milk were similar to reference values (means ± standard deviation). Both lactation group showed similar HM nutrient composition. Significant positive associations (r = 0.3–0.5) were found between maternal height, infant HCZ with HM energy, fat; maternal prepregnancy-weight, MUAC with retinol; maternal MUAC with crude protein.

Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness (L*) with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time. The electronic tongue (E-tongue) analysis showed that the sweetness tended to increase with increasing roasting temperature and time, but the bitterness also tended to increase sharply when roasted at 180 °C. The electronic nose (E-nose) analysis showed that the main terpenes like d-limonene, α-pinene, caryophyllene, and β-pinene that exhibit fresh, herbal, and lemon-like aromas were decreased with increasing roasting time. But the volatile compounds with a sweet aroma produced like 2.5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-methyl propanal were increasing with high temperatures (160 °C and 180 °C). This study will provide basic information for developing products using HS.

To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend. Functional properties also reported higher WAC and swelling power for the quinoa addition to WF. Farinograph data revealed higher Water absorption (72.96 ± 0.02) and dough development time (4.92 ± 0.05) for higher blends than WF. Amylograph results in lower peak viscosity and HPV. DSC onset temperature is higher for blends (20%WQF-55.54 ± 0.13) than WF (49.17 ± 0.03). DSC data reported that adding quinoa flour showed higher gelatinization temperature and enthalpy. Incorporation of 5–20% quinoa flour with wheat flour gradually decreased the loaf volume of Bread compared to the WF bread, but up to 10% substitution bread becomes acceptable in taste and eating quality, but after 15–20% bread becomes challenging and not acceptable. A blend of nutrient-rich fractions of quinoa flour and WF bread resulted in progress in nutrition and better sensory attributes.

Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.24 kcal total energy, 8.29 g carbohydrates, 7.19 g sugar, 1.51 g protein, 0.52 g total fat, 0.13 g saturated fat, 0.30 g MUFA, 0.23 g ash, 49.7 mg sodium content, 0.51% (w/w) alcohol and 4.5% (v/v) CO₂. Results revealed a notable decline in pH and a rise in acidity during the early stages of storage followed by stabilization thereafter. Additionally a progressive decrement in lactose content and increase in ethanol was reported owing to the fermentation activity of the diverse microflora in kefir culture. The product exhibited antimicrobial as well as antioxidant activity and also remained stable for 12 days under refrigeration. Microbial stability was further strengthened by the absence of E.coli and consistent viable count of lactic acid bacteria and yeast in confirmation with the microbiological standards of fermented milk products. Results indicated that both proteinaceous as well as non-proteinaceous components are responsible for antioxidant activity of the product. Hence, the development of paneer whey-based kefir could relieve hassle of waste management and also provide health benefits.

The potential of Carissa spinarum (Cs), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting Cs fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations. These formulations, with 10% Cs fruit juice at different °Brix concentrations (10 (T1), 12 (T2), and 14 (T3)), were refrigerated (4 ± 0.5 °C) for 60 days, for shelf life studies, alongside physicochemical (pH, vitamin C, titratable acidity, total sugars, anthocyanin, total phenolics, flavonoids, DPPH activity) and sensory assessments. The treatments showed significant improvements in physicochemical stability compared to controls. HPLC analysis confirmed the retention of bioactive compounds Cyanidin-3-glucoside, Chlorogenic acid, Syringic acid, and Resveratrol in RTS beverages. Sensory evaluation indicated a higher level of acceptance, with overall acceptability ranked as follows on a 9-point hedonic scale: T2 (7.01) > T3 (6.92) > T1 (6.58) > Control (5.46). The study underscores Cs's bioactive potential and promising role in functional beverage development, appealing to health-conscious consumers due to retained nutrition and nutraceuticals during storage, offering convenient and flavorful options.

The present work investigates the impact of pressure (P; 300–600 MPa) and holding time (t; 5–20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the P and t had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of P and t increased the firmness of the shreds. Better colour retention and lower colour deviation were observed after processing at 450 and 600 MPa for 20 and 23 min, respectively. The ascorbic acid content in jackfruit shreds increased from 15.42–16.32 mg/100 g and the total flavonoid content in high pressure processed sample increased maximum of about 31% after HPP processing. All the response variables fitted well with the polynomial model of degree two by multilinear regression analysis. High pressure processing at 600 MPa/8 min rendered jackfruit shreds with optimal quality and improved microbial stability with a desirability value of 0.832.

The effects of high hydrostatic pressure (HHP) (400–650 MPa) and holding temperature (25–50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules. These findings were associated with larger particles, resulting from increased swelling of the granules. The enthalpy changes of crystallite melting decreased from 22.7 (SS) to 0.1–26.9 J/g as a result of increases in pressure and temperature. Measurements of long- and short-range order of SS showed granules have not been completely gelatinized during processing. Water absorption index (1.7–5.4 g/g) and cold viscosity (52.7–94.3 cP) increased as pressure increased, against lowered gel strength (0.80–1.44 N), peak (1394–2735 cP), final (1499–3103 cP) and setback viscosities (233–1288 cP). Increased RS (27.3–35.8%) in processed SS was attributed to the amylose–lipid complex. The process did not affect RDS compared to native SS, but it decreased SDS. Combinations of HHP and temperature demonstrated the potential to produce different versions of physically modified SS suitable for a wide range of applications.

This study aimed to compare thirteen different varieties of hyacinth beans analyzedfor their nutritional and antinutritional constituents. The study classified HA-3, HA-4, and Kadale Avare as Lignosus varieties, while the remaining varieties Arka, Pusa, CO, and NS, were classified as Typicus. The protein content ranged from 19.02 to 29.96%, with HA4 having the highest value. Color profile analysis revealed that only Namdhari Seeds (NS-608) and Arka Soumya exhibited lighter grain colors, while the others had darker shades with yellowish-red pigmentation. The varieties contained significant amounts of minerals and crude fiber. Essential elements such as Calcium, Magnesium, Sodium, Potassium, Iron, Zinc, Manganese, Copper, and Cobalt were present, while heavy metals were negligible, except for Chromium.The varieties also contained higher concentrations of free and bound forms of Flavonoids compared to polyphenols. HA4 had the highest polyphenols content. Antinutritional factors such asphytate and phytic acid were investigated, with Coimbatore (CO14) having the lowest phytic acid content despite its dark color.The nutritional value of hyacinth beans as a potential legume source of essential nutrients is highlighted, along with the need to address antinutritional principles in different varieties for improved processability and utilization.

The kinetics, oil migration pattern and the role of frying media during immersion frying of ‘pantoa’, a dairy dessert, at the microstructural level were studied using confocal laser scanning microscopy (CLSM). After 6 min of frying, the depth of oil migration in pantoa increased from 0 to 3.16 mm in clarified butter (locally called ‘ghee’) and 3.81 mm in sunflower oil. Migration was 1.6 times higher and 1.25 times deeper in pantoa fried in sunflower oil than in clarified butter because of higher moisture loss and pore development. The near absence of fluorescence in the CLSM images of pantoa core evidenced that oil did not penetrate the core. Moisture loss and oil migration (fat uptake) were strongly correlated (r = 0.99). CLSM and optical scan images established that oil migrated into pantoa only at the end of frying. Thus, frying of pantoa in clarified butter would be better in terms of minimizing fat migration. The extent and depth of oil migration in the crust and core of pantoa in sunflower oil and clarified butter have been mapped, quantified and compared. This study helps to instantiate the oil/fat migration process in complex and dense fried foods. Also, it will be relevant for the food industry in terms of optimizing the fat content of fried products, thereby avoiding excess oil and produce healthy foods of desired quality.