This study aimed to produce sucrose free dark chocolate and low in calories in order to be suitable for diabetes and those wishing to lose weight or using it for other industrial purpose. Therefore, a suggested recipes were used to prepare low calories dark chocolate using four different intense sugar namely: steviosid, acesulfam-k, sucralose and inulin instead of sucrose with the addition of wheat fiber isolate. The prepared chocolate samples were compared to a sucrose sample (control) in which sucrose was used in its manufacture. Physical properties, chemical composition and sensory properties were determined as well as the caloric value. The results indicates that the caloric value was reduced by 28.46, 28.69, 28.65 and 36.14 % in the prepared samples using stevioside, acesulfam-k, sucralose and inulin, respectively, compared with the sucrose sample. A slight difference between the prepared samples and the sucrose sample has occurred in the physical properties and the chemical composition while the percentage of fiber content significantly increased in prepared low calorie chocolate samples. Although the inulin sample recorded the lowest caloric value among the rest of the prepared samples and the control one, it was more solid than the other samples as well as it showed some unpalatable taste by arbitrators, so the sample which prepared using stevioside was chosen to be the best one for the rest samples, where it has a reduction in the calories by 28.46%, compared to the sucrose one, with high quality properties. Effect of storage at (10°C) on the stability of stevioside sample was studied by estimating its value of each free fatty acids and peroxide values every 15 days during the storage period (3 months). The results confirmed the high stability of the stevioside sample during the storage period.
{"title":"Producing and Quality Attributes of Low Calories Dark Chocolate Using Different Intense sweeteners and Wheat Fiber Isolate","authors":"A. Ali, L. Shekib, N. Elshimy, Magda S. Sharara","doi":"10.12691/AJFST-9-1-1","DOIUrl":"https://doi.org/10.12691/AJFST-9-1-1","url":null,"abstract":"This study aimed to produce sucrose free dark chocolate and low in calories in order to be suitable for diabetes and those wishing to lose weight or using it for other industrial purpose. Therefore, a suggested recipes were used to prepare low calories dark chocolate using four different intense sugar namely: steviosid, acesulfam-k, sucralose and inulin instead of sucrose with the addition of wheat fiber isolate. The prepared chocolate samples were compared to a sucrose sample (control) in which sucrose was used in its manufacture. Physical properties, chemical composition and sensory properties were determined as well as the caloric value. The results indicates that the caloric value was reduced by 28.46, 28.69, 28.65 and 36.14 % in the prepared samples using stevioside, acesulfam-k, sucralose and inulin, respectively, compared with the sucrose sample. A slight difference between the prepared samples and the sucrose sample has occurred in the physical properties and the chemical composition while the percentage of fiber content significantly increased in prepared low calorie chocolate samples. Although the inulin sample recorded the lowest caloric value among the rest of the prepared samples and the control one, it was more solid than the other samples as well as it showed some unpalatable taste by arbitrators, so the sample which prepared using stevioside was chosen to be the best one for the rest samples, where it has a reduction in the calories by 28.46%, compared to the sucrose one, with high quality properties. Effect of storage at (10°C) on the stability of stevioside sample was studied by estimating its value of each free fatty acids and peroxide values every 15 days during the storage period (3 months). The results confirmed the high stability of the stevioside sample during the storage period.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91237336","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}
Koffi Yao Fulgence, Traore Moumouny, Deffan Kahndo Prudence, Louis Ban Koffi, Mireille W.A. ALLOUE-BORAUD
Pineapple (Ananas comosus (L)) is a monocotyledon, herbaceous, of the Bromeliad family. Côte d’Ivoire is the leading supplier of fresh pineapple to the European market. For reasons of sanitary quality and also because of the deterioration under the action of several factors of the marketable quality of the fruits, pineapple suffers a slump in the European market. To deal with the problem of fruit deterioration under the action of microorganisms, phytosanitary products are used. However, these foods present risks for consumers and may be responsible for public health problems. The objective of the present study is to reduce postharvest losses of pineapple fruit due to fungal contaminants using bacterial biopesticides such as Bacillus subtilis GA1, Pseudomonas fluorescens F19 and Pseudomonas fluorescens CI. Physicochemical analyzes were carried out on 200 samples composed of healthy pineapple fruits in order to determine the nutritional value of these fruits and to carry out conservation tests using the biomass and the supernatant of these 3 biopesticides. The physico-chemical analysis of the fresh pineapple fruits showed high humidity levels (83.23 to 85.5%), an acidic pH (3.79 to 3.88), levels of reducing sugars and total sugars of the order of 20.70 to 26.79 g / 100g and 59.42 to 62.32 g / 100g favourable to fungal growth. The conservation achieved made it possible to extend the shelf life of the fruits over fourteen (14) days for all the biopesticides against seven (7) days for the control. This study contributed to the development of biopesticides for post-harvest conservation of fruits in Côte d'Ivoire.
菠萝(Ananas comosus (L))是凤梨科单子叶植物，草本植物。Côte科特迪瓦是向欧洲市场供应新鲜菠萝的主要国家。由于卫生质量的原因，也因为水果的市场质量在几个因素的作用下变质，菠萝在欧洲市场上遭遇了低迷。为了解决水果在微生物作用下变质的问题，采用了植物检疫产品。然而，这些食品给消费者带来了风险，并可能造成公共卫生问题。本研究的目的是利用枯草芽孢杆菌GA1、荧光假单胞菌F19和荧光假单胞菌CI等细菌生物农药减少凤梨果实因真菌污染而造成的采后损失。利用这3种生物农药的生物量和上清液，对200个健康菠萝果实样品进行了理化分析，确定了菠萝果实的营养价值，并进行了保存试验。对新鲜菠萝果实的理化分析表明，高湿度(83.23 ~ 85.5%)、酸性pH(3.79 ~ 3.88)、还原糖和总糖含量分别为20.70 ~ 26.79 g / 100g和59.42 ~ 62.32 g / 100g有利于真菌的生长。所取得的保存使得所有生物农药的水果保质期延长到14天以上，而对照组为7天。这项研究有助于开发用于Côte科特迪瓦收获后水果保存的生物农药。
{"title":"Assessment of the Physicochemical and Nutritional Parameters of Pineapple Fruits (Ananas comosus L.) and Post-harvest Bioconservation Test","authors":"Koffi Yao Fulgence, Traore Moumouny, Deffan Kahndo Prudence, Louis Ban Koffi, Mireille W.A. ALLOUE-BORAUD","doi":"10.12691/ajfst-9-2-4","DOIUrl":"https://doi.org/10.12691/ajfst-9-2-4","url":null,"abstract":"Pineapple (Ananas comosus (L)) is a monocotyledon, herbaceous, of the Bromeliad family. Côte d’Ivoire is the leading supplier of fresh pineapple to the European market. For reasons of sanitary quality and also because of the deterioration under the action of several factors of the marketable quality of the fruits, pineapple suffers a slump in the European market. To deal with the problem of fruit deterioration under the action of microorganisms, phytosanitary products are used. However, these foods present risks for consumers and may be responsible for public health problems. The objective of the present study is to reduce postharvest losses of pineapple fruit due to fungal contaminants using bacterial biopesticides such as Bacillus subtilis GA1, Pseudomonas fluorescens F19 and Pseudomonas fluorescens CI. Physicochemical analyzes were carried out on 200 samples composed of healthy pineapple fruits in order to determine the nutritional value of these fruits and to carry out conservation tests using the biomass and the supernatant of these 3 biopesticides. The physico-chemical analysis of the fresh pineapple fruits showed high humidity levels (83.23 to 85.5%), an acidic pH (3.79 to 3.88), levels of reducing sugars and total sugars of the order of 20.70 to 26.79 g / 100g and 59.42 to 62.32 g / 100g favourable to fungal growth. The conservation achieved made it possible to extend the shelf life of the fruits over fourteen (14) days for all the biopesticides against seven (7) days for the control. This study contributed to the development of biopesticides for post-harvest conservation of fruits in Côte d'Ivoire.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87077905","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}
Absence of gluten in gluten free bread is an important technological challenge, in this study sweet whey protein powder and fresh yogurt were added individually and together at 10 and 15 %. (W/W corn flour). Different levels of yogurt and whey protein powder were incorporated into gluten-free bread formulations. Bread quality parameters i.e. chemical, physical, textural, staling rate, water activity, sensory and economical evaluation were performed to assess the nutritional and technological qualities of the free gluten bread. Results confirmed that the yogurt and whey protein addition led to a significant increase in protein, fat, ash, crude fibres, calories, Ce, Fe and Zn content in bread while significant decrease in available carbohydrates comparing with the control. Textural profile analysis showed a decrease in hardness, gumminess and chewiness when whey protein and yogurt were added to bread formula either they added individually or together. The staling rate indicated that whey protein and fresh yogurt caused retarding in the staling rate and the whey protein bread can be kept up to 3 days with good freshness. Whey protein or yogurt addition to bread formula show a significant increase in appearance, crust colour, taste, texture, layer separation and overall score. Rising levels of supplementation with whey protein and yogurt generally caused an increase in all sensory scores of free gluten bread comparing with the control, this improvement was noticed when whey protein and yogurt were added together. Water content and water activity measurements was in the allowance range, so that water activity predicted the stability and keeping safety and quality of the prepared bread. The gluten - free bread was safe for up to 3 days for consumer. Whey protein and fresh yogurt specially when they added together improving the daily diet of celiac people, so whey protein bread and yogurt bread enhanced the nutritional value of gluten free bread such as protein, Ca, Fe and Zn, also it had good efficiency of covering the recommended daily allowances (RDA %). The cost of fortified bread with whey protein and yogurt was increased by 9.84% to 44.09 % as compared with the control cost, but that increase in the cost can be adjusted to consumer by health benefits.
{"title":"Improving the Nutritive Value and Quality Parameters of Gluten Free Bread by Using Natural and Economical Ingredients","authors":"Shereen L. Nassef, Hoda H. A. Hafez","doi":"10.12691/AJFST-8-6-5","DOIUrl":"https://doi.org/10.12691/AJFST-8-6-5","url":null,"abstract":"Absence of gluten in gluten free bread is an important technological challenge, in this study sweet whey protein powder and fresh yogurt were added individually and together at 10 and 15 %. (W/W corn flour). Different levels of yogurt and whey protein powder were incorporated into gluten-free bread formulations. Bread quality parameters i.e. chemical, physical, textural, staling rate, water activity, sensory and economical evaluation were performed to assess the nutritional and technological qualities of the free gluten bread. Results confirmed that the yogurt and whey protein addition led to a significant increase in protein, fat, ash, crude fibres, calories, Ce, Fe and Zn content in bread while significant decrease in available carbohydrates comparing with the control. Textural profile analysis showed a decrease in hardness, gumminess and chewiness when whey protein and yogurt were added to bread formula either they added individually or together. The staling rate indicated that whey protein and fresh yogurt caused retarding in the staling rate and the whey protein bread can be kept up to 3 days with good freshness. Whey protein or yogurt addition to bread formula show a significant increase in appearance, crust colour, taste, texture, layer separation and overall score. Rising levels of supplementation with whey protein and yogurt generally caused an increase in all sensory scores of free gluten bread comparing with the control, this improvement was noticed when whey protein and yogurt were added together. Water content and water activity measurements was in the allowance range, so that water activity predicted the stability and keeping safety and quality of the prepared bread. The gluten - free bread was safe for up to 3 days for consumer. Whey protein and fresh yogurt specially when they added together improving the daily diet of celiac people, so whey protein bread and yogurt bread enhanced the nutritional value of gluten free bread such as protein, Ca, Fe and Zn, also it had good efficiency of covering the recommended daily allowances (RDA %). The cost of fortified bread with whey protein and yogurt was increased by 9.84% to 44.09 % as compared with the control cost, but that increase in the cost can be adjusted to consumer by health benefits.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"67 1","pages":"257-262"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85835480","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}
Adediji Omolade Monisayo, E. Jane, Mougni Mohamed Azalati
As humans, immune competence is an important factor in ensuring that the risk and severity of infection differ and has to do with how the immune system develops, matures, and declines. Nutrition has a bidirectional relationship with communicable and non-communicable diseases, and several factors influence the immune system and its competence. Poor nutrition can compromise immune function and increase the risk of diseases. Micronutrient deficiencies have become a global public health issue, and malnutrition predisposes individuals to certain infections. Although immune function can be enhanced by restoring micronutrients deficiency to recommended levels, this may promote higher resistance to disease and facilitate faster recovery during illness. However, a few pieces of literature exists on the relationship between nutrition and diseases. This review contributes to knowledge by looking at the role of nutrition in the susceptibility of individuals to communicable and non-communicable diseases, considering factors such as malnutrition, gut microbiota, genetic composition, and diet.
{"title":"Nutrition as a Bridge between Communicable and Non-communicable Diseases: A Review","authors":"Adediji Omolade Monisayo, E. Jane, Mougni Mohamed Azalati","doi":"10.12691/AJFST-8-6-4","DOIUrl":"https://doi.org/10.12691/AJFST-8-6-4","url":null,"abstract":"As humans, immune competence is an important factor in ensuring that the risk and severity of infection differ and has to do with how the immune system develops, matures, and declines. Nutrition has a bidirectional relationship with communicable and non-communicable diseases, and several factors influence the immune system and its competence. Poor nutrition can compromise immune function and increase the risk of diseases. Micronutrient deficiencies have become a global public health issue, and malnutrition predisposes individuals to certain infections. Although immune function can be enhanced by restoring micronutrients deficiency to recommended levels, this may promote higher resistance to disease and facilitate faster recovery during illness. However, a few pieces of literature exists on the relationship between nutrition and diseases. This review contributes to knowledge by looking at the role of nutrition in the susceptibility of individuals to communicable and non-communicable diseases, considering factors such as malnutrition, gut microbiota, genetic composition, and diet.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"52 1 1","pages":"250-256"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79717045","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}
The aim of this research was to examine bacteriological quality of some ready-to-eat foods that were served in some food centres in Zaria. Samples of jollof rice, pounded yam and melon seed soup were collected from three categories of food service centres and enumerated on selective media for the isolation of Bacillus cereus, Escherichia coli and Staphylococcus aureus. Analysis of variance of the mean counts of the organisms from the three categories of food service centres were not significantly different (p > 0.05). However, mean counts ranging from 5.76 to 7.91 log10 cfu/g for B. cereus and 5.99 to 7.91 log10 cfu/g for S. aureus recovered from the foods were above the standard acceptable limits of less than 5.0 log10 cfu/g for B. cereus and less than 4.0 log10 cfu/g for S. aureus. Out of the 108 food and swab samples examined, 82 (75.9%) were contaminated with S. aureus, 68 (62.9%) with coliforms and 57 (52.7%) with B. cereus. E. coli was isolated from pounded yam and melon seed soup in bukateria and cafeteria. The antibiotic-sensitivity test of the bacteria revealed that most of the bacteria were resistant to the common antibiotics used in the treatment of infections.
{"title":"Bacteriological Quality of Some Ready-to-Eat Foods Served in some Food Centres in Zaria, Kaduna State, Nigeria","authors":"B. Abdullahi, Sakina Bello Maiha, Fatima Kida","doi":"10.12691/AJFST-8-6-3","DOIUrl":"https://doi.org/10.12691/AJFST-8-6-3","url":null,"abstract":"The aim of this research was to examine bacteriological quality of some ready-to-eat foods that were served in some food centres in Zaria. Samples of jollof rice, pounded yam and melon seed soup were collected from three categories of food service centres and enumerated on selective media for the isolation of Bacillus cereus, Escherichia coli and Staphylococcus aureus. Analysis of variance of the mean counts of the organisms from the three categories of food service centres were not significantly different (p > 0.05). However, mean counts ranging from 5.76 to 7.91 log10 cfu/g for B. cereus and 5.99 to 7.91 log10 cfu/g for S. aureus recovered from the foods were above the standard acceptable limits of less than 5.0 log10 cfu/g for B. cereus and less than 4.0 log10 cfu/g for S. aureus. Out of the 108 food and swab samples examined, 82 (75.9%) were contaminated with S. aureus, 68 (62.9%) with coliforms and 57 (52.7%) with B. cereus. E. coli was isolated from pounded yam and melon seed soup in bukateria and cafeteria. The antibiotic-sensitivity test of the bacteria revealed that most of the bacteria were resistant to the common antibiotics used in the treatment of infections.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"15 1","pages":"242-249"},"PeriodicalIF":0.0,"publicationDate":"2020-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82605401","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}
Lucretia I. Barber, Chijioke M. Osuji, Ngozika C. Onuegbu, Chika C. Ogueke
Effect of enzyme hydrolyzed African breadfruit (HABF) and culture type on the physicochemical and nutrient composition of soy yoghurt sweetened with rice syrup was evaluated. The effect of the HABF on the final counts of the cultures; Bifidobacterium bifidum (ATCC 11883) and Lactobacillus acidophilus in mono- and co-cultured soy yoghurt was also determined. African breadfruit (ABF) flour was hydrolysed with a mixture of cell wall degrading enzymes: Xylanase [endo-1,4-] and [endo-1,3(4)-] Beta-glucanase (UltraflowmaxR). HABF was added at concentrations of 0 - 5 % into soymilk containing 25 % hydrolysed rice syrup and then pasteurized at 80 °C for 30 min in a water bath. Probiotic B. bifidum and L. acidophillus as mono- and co-cultures were separately inoculated into the soy-HABF milk and fermented at 42°C for 6 - 8 h. Samples were analyzed using standard methods. The pH (4.46 - 4.30) and syneresis index (32.35 - 25.00) decreased significantly (P ≤ 0.05) with increase in HABF concentration for the cultures, while TTA (0.62 - 0.93 % lactic acid) and viscosity (1.20 - 1.84 Pa.s-1) increased significantly (P ≤ 0.05). No significant (P ≤ 0.05) effect on moisture (85.79 - 89.16 %), crude protein (3.44 - 3.75 %) and crude fat (1.24 - 1.58 %) content of the soy yoghurt was observed. The ash (0.17 - 0.50 %), crude fibre (0.24 - 0.47 %) and carbohydrate (7.10 - 8.53 %) varied significantly (P ≤ 0.05) amongst the cultures with HABF concentrations. B. bifidum and L.acidophillus monoculture counts ranged from 7.36 - 7.69 and 7.16 - 8.49 Log10 CFU/ml respectively, and 6.52 - 7.66 and 7.79 - 8.92 Log10 CFU/ml respectively in co-culture fermentation. Viable cells were > 106 recommended for probiotic products. This work therefore reveals the possibility of the production of probiotic yoghurt with soymilk and at least 4% HABF inclusion and rice syrup as sweetner.
{"title":"Quality Characteristics of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives","authors":"Lucretia I. Barber, Chijioke M. Osuji, Ngozika C. Onuegbu, Chika C. Ogueke","doi":"10.12691/ajfst-8-6-2","DOIUrl":"https://doi.org/10.12691/ajfst-8-6-2","url":null,"abstract":"Effect of enzyme hydrolyzed African breadfruit (HABF) and culture type on the physicochemical and nutrient composition of soy yoghurt sweetened with rice syrup was evaluated. The effect of the HABF on the final counts of the cultures; Bifidobacterium bifidum (ATCC 11883) and Lactobacillus acidophilus in mono- and co-cultured soy yoghurt was also determined. African breadfruit (ABF) flour was hydrolysed with a mixture of cell wall degrading enzymes: Xylanase [endo-1,4-] and [endo-1,3(4)-] Beta-glucanase (UltraflowmaxR). HABF was added at concentrations of 0 - 5 % into soymilk containing 25 % hydrolysed rice syrup and then pasteurized at 80 °C for 30 min in a water bath. Probiotic B. bifidum and L. acidophillus as mono- and co-cultures were separately inoculated into the soy-HABF milk and fermented at 42°C for 6 - 8 h. Samples were analyzed using standard methods. The pH (4.46 - 4.30) and syneresis index (32.35 - 25.00) decreased significantly (P ≤ 0.05) with increase in HABF concentration for the cultures, while TTA (0.62 - 0.93 % lactic acid) and viscosity (1.20 - 1.84 Pa.s-1) increased significantly (P ≤ 0.05). No significant (P ≤ 0.05) effect on moisture (85.79 - 89.16 %), crude protein (3.44 - 3.75 %) and crude fat (1.24 - 1.58 %) content of the soy yoghurt was observed. The ash (0.17 - 0.50 %), crude fibre (0.24 - 0.47 %) and carbohydrate (7.10 - 8.53 %) varied significantly (P ≤ 0.05) amongst the cultures with HABF concentrations. B. bifidum and L.acidophillus monoculture counts ranged from 7.36 - 7.69 and 7.16 - 8.49 Log10 CFU/ml respectively, and 6.52 - 7.66 and 7.79 - 8.92 Log10 CFU/ml respectively in co-culture fermentation. Viable cells were > 106 recommended for probiotic products. This work therefore reveals the possibility of the production of probiotic yoghurt with soymilk and at least 4% HABF inclusion and rice syrup as sweetner.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91541277","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}
A. Thiam, M. Guèye, Cheikhna Hamala Sangharé, E. H. Ndiaye, Serigne Mbacké Diop, Papa Seyni Cissokho, M. Diop, I. Ndiaye, M. Fauconnier
Apium graveolens var. dulce commonly known as celery, belongs to the Apiaceae family. It is used especially as a vegetable and medicinal plant. In Senegal, A. graveolens is used as a food condiment. The aim of this work is to study the chemical composition of A. graveolens stems (S), leaves (L) essential oils and anti-inflammatory activity. GC/FID and GC/MS analyzes carried out on essential oils obtained by steam distillation showed that oils from both stems and leaves were characterized by the same major constituents α-pinene, the prominent compound of oils represented 69.3 and 68.4% for stems (S) and leaves (L), respectively. It is followed by limonene (9.5 and 9.8%), α-phellandrene (5.5 and 5.9%) and β-pinene (4.8 and 4.3%). These compounds represented 89.1% (S) and 88.4% (L) of the total essential oils content. Anti-inflammatory activity was measured by the inhibition of 5-lipoxygenase (5-LOX) by A. graveolens essential oil anti-inflammatory assays revealed an IC50 of 29.5±2.0 µg/mL for A. graveolens oils and 23.7±0.5 µg/mL for quercetine used as a reference. This study showed that essential oils of A. graveolens was an important source of α-pinene who is probably responsible of its anti-inflammatory properties.
芹菜(Apium graveolens var. dulce)俗称芹菜，属于芹菜科。它尤其被用作蔬菜和药用植物。在塞内加尔，黄芪被用作食品调味品。本研究的目的是研究石竹茎(S)、叶(L)挥发油的化学成分及其抗炎活性。对水蒸气蒸馏法提取的精油进行气相色谱/FID和气相色谱/质谱分析，发现茎叶精油的主要成分α-蒎烯相同，茎(S)和叶(L)精油的主要成分α-蒎烯分别占69.3和68.4%。其次是柠檬烯(分别为9.5和9.8%)、α-茶烯(分别为5.5和5.9%)和β-蒎烯(分别为4.8和4.3%)。这些化合物分别占总挥发油含量的89.1% (S)和88.4% (L)。通过对5-脂氧合酶(5-LOX)的抑制作用测定其抗炎活性，以石竹精油为对照，石竹精油的IC50为29.5±2.0µg/mL，槲皮素为23.7±0.5µg/mL。本研究表明，荆芥精油是α-蒎烯的重要来源，α-蒎烯可能是其抗炎作用的主要原因。
{"title":"Chemical Composition and Anti-inflammatory Activity of Apium graveolens var. dulce Essential Oils from Senegal","authors":"A. Thiam, M. Guèye, Cheikhna Hamala Sangharé, E. H. Ndiaye, Serigne Mbacké Diop, Papa Seyni Cissokho, M. Diop, I. Ndiaye, M. Fauconnier","doi":"10.12691/ajfst-8-6-1","DOIUrl":"https://doi.org/10.12691/ajfst-8-6-1","url":null,"abstract":"Apium graveolens var. dulce commonly known as celery, belongs to the Apiaceae family. It is used especially as a vegetable and medicinal plant. In Senegal, A. graveolens is used as a food condiment. The aim of this work is to study the chemical composition of A. graveolens stems (S), leaves (L) essential oils and anti-inflammatory activity. GC/FID and GC/MS analyzes carried out on essential oils obtained by steam distillation showed that oils from both stems and leaves were characterized by the same major constituents α-pinene, the prominent compound of oils represented 69.3 and 68.4% for stems (S) and leaves (L), respectively. It is followed by limonene (9.5 and 9.8%), α-phellandrene (5.5 and 5.9%) and β-pinene (4.8 and 4.3%). These compounds represented 89.1% (S) and 88.4% (L) of the total essential oils content. Anti-inflammatory activity was measured by the inhibition of 5-lipoxygenase (5-LOX) by A. graveolens essential oil anti-inflammatory assays revealed an IC50 of 29.5±2.0 µg/mL for A. graveolens oils and 23.7±0.5 µg/mL for quercetine used as a reference. This study showed that essential oils of A. graveolens was an important source of α-pinene who is probably responsible of its anti-inflammatory properties.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81054050","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}
Table wine was produced from the juice of the starfruit and Peter mango. Fermentation of the juice lasted for 7days at 28±2°C. The juice samples were blended before fermentation (prefermented and coded as SMs) and other wine samples were obtained from individually fermented wine (postfermented and coded as SMp) at the ratio of starfruit to Peter mango 90:10, 80:20, 70:30, 60:40 and 50:50, aged for two weeks, bottled and corked. A commercial wine served as control. Sensory evaluation was carried out using a 9-point Hedonic Scale and the data were statistically analysed. The starfruit had 76.0% yield, 88.67% moisture, 9.33 °Brix total soluble solid, pH 2.20, 1.99% pectin 0.003% methanol 0.0031 and titrable acid while the Peter mango had 53.0% yield, 62.53% moisture, 38.4 °Brix total soluble solids, pH 3.90, pectin 4.26%, methanol 0.0376 % and titrable acidity 0.20%. The prefermented wine had decrease in alcohol from (8.10 - 7.33%), total soluble solids (4.00 - 17.90 °Brix), titratable acidity (0.29 - 0.26), pectin (4.13 - 4.40%), methanol (0.0190 - 0.0201%) and pH (2.30 to 3.00). There were decreases in moisture (96.40 - 82.93%), protein (0.42 - 16.10%), ash (0.60 - 0.027%), fat (0.10 - 0.13%), carbohydrate (2.68 - 16.10%) and crude fiber was not detected. There were increases in provitamin A content (12.57 - 22.37mg/100ml), Vitamin B1 (0.00260 - 0.0410mg/100m)l Vitamin C (11.76 - 14.00mg/100ml) and carotenoid (21.03 - 62.17mg/ml). There were increases in iron (0.009 - 0.06mg/ml), potassium (2.05 - 7.95mg/100ml) and decrease in magnesium content (2.10 - 0.83mg/100). The total viable count ranged from (1.0x101 to 2.8x101cfu/ml) while mould count ranged from 0.4x101 to 1.7x101cfu/ml. For the postfermented wine, alcohol content ranged from (8.70 - 11.70%), methanol (0.0199 - 0.0200 %) and decrease in pH from (3.50 - 3.33). There was decrease in moisture content 90.17 - 84.07%, protein 0.33 - 0.43%, ash 0.17 - 0.27% carbohydrate 8.91 - 15.10% and crude fiber not detected. There were decreases in the provitamin A content (44.23 - 19.27mg/100ml), vitamin B1 (0.0290 - 0.0373mg/100ml), vitamin C (11.28 - 14.65m/100ml) and decrease in carotenoid content (63.30 - 30.07mg/100ml). There were increase in the iron content (0.005 - 0.01mg/100ml), potassium (3.11 - 9.84mg/100ml) and magnesium content (0.83 - 0.83mg/100ml). There was decrease in total viable count from 3.0x101 - 2.3x101cfu/ml and mould count (2.8 x101 to 1.4 x101 cfu/ml). The control sample was most preferred with highest score in colour (7.65) and flavor (6.50). The postfermented wine of the ratio 80:20 was more preferred by the panelists and had highest score in after taste (5.95) and overall acceptability (6.10). There were no significant (p>0.05) differences in most of the attributes because the formulated wines compared favourably with the control in taste, aftertaste, mouth feel and overall acceptability.
{"title":"Quality Assessment of Formulated Table Wine from Blends of Starfruit (Averrhoa carambola) and Peter Mango (Mangifera indica) Fruits","authors":"Muotolu U.F, Mbaeyi-Nwaoha I.E","doi":"10.12691/AJFST-8-5-6","DOIUrl":"https://doi.org/10.12691/AJFST-8-5-6","url":null,"abstract":"Table wine was produced from the juice of the starfruit and Peter mango. Fermentation of the juice lasted for 7days at 28±2°C. The juice samples were blended before fermentation (prefermented and coded as SMs) and other wine samples were obtained from individually fermented wine (postfermented and coded as SMp) at the ratio of starfruit to Peter mango 90:10, 80:20, 70:30, 60:40 and 50:50, aged for two weeks, bottled and corked. A commercial wine served as control. Sensory evaluation was carried out using a 9-point Hedonic Scale and the data were statistically analysed. The starfruit had 76.0% yield, 88.67% moisture, 9.33 °Brix total soluble solid, pH 2.20, 1.99% pectin 0.003% methanol 0.0031 and titrable acid while the Peter mango had 53.0% yield, 62.53% moisture, 38.4 °Brix total soluble solids, pH 3.90, pectin 4.26%, methanol 0.0376 % and titrable acidity 0.20%. The prefermented wine had decrease in alcohol from (8.10 - 7.33%), total soluble solids (4.00 - 17.90 °Brix), titratable acidity (0.29 - 0.26), pectin (4.13 - 4.40%), methanol (0.0190 - 0.0201%) and pH (2.30 to 3.00). There were decreases in moisture (96.40 - 82.93%), protein (0.42 - 16.10%), ash (0.60 - 0.027%), fat (0.10 - 0.13%), carbohydrate (2.68 - 16.10%) and crude fiber was not detected. There were increases in provitamin A content (12.57 - 22.37mg/100ml), Vitamin B1 (0.00260 - 0.0410mg/100m)l Vitamin C (11.76 - 14.00mg/100ml) and carotenoid (21.03 - 62.17mg/ml). There were increases in iron (0.009 - 0.06mg/ml), potassium (2.05 - 7.95mg/100ml) and decrease in magnesium content (2.10 - 0.83mg/100). The total viable count ranged from (1.0x101 to 2.8x101cfu/ml) while mould count ranged from 0.4x101 to 1.7x101cfu/ml. For the postfermented wine, alcohol content ranged from (8.70 - 11.70%), methanol (0.0199 - 0.0200 %) and decrease in pH from (3.50 - 3.33). There was decrease in moisture content 90.17 - 84.07%, protein 0.33 - 0.43%, ash 0.17 - 0.27% carbohydrate 8.91 - 15.10% and crude fiber not detected. There were decreases in the provitamin A content (44.23 - 19.27mg/100ml), vitamin B1 (0.0290 - 0.0373mg/100ml), vitamin C (11.28 - 14.65m/100ml) and decrease in carotenoid content (63.30 - 30.07mg/100ml). There were increase in the iron content (0.005 - 0.01mg/100ml), potassium (3.11 - 9.84mg/100ml) and magnesium content (0.83 - 0.83mg/100ml). There was decrease in total viable count from 3.0x101 - 2.3x101cfu/ml and mould count (2.8 x101 to 1.4 x101 cfu/ml). The control sample was most preferred with highest score in colour (7.65) and flavor (6.50). The postfermented wine of the ratio 80:20 was more preferred by the panelists and had highest score in after taste (5.95) and overall acceptability (6.10). There were no significant (p>0.05) differences in most of the attributes because the formulated wines compared favourably with the control in taste, aftertaste, mouth feel and overall acceptability.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"49 1","pages":"211-225"},"PeriodicalIF":0.0,"publicationDate":"2020-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75049947","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}
The aim of this research was to study the level of knowledge of hygiene, food safety and sanitation in some food service centres in Zaria. Questionnaires were used to collect information on personal characteristics of food handlers, hygiene and food handling techniques. As well as food safety practices and sanitation of food centres. Out of 90 respondents, 53(58.9%) were less than 30 years, 53(58.9%) were males, 37(41.1%) females and 83(84.4%) had formal education and exhibited good hygiene behaviour. There were significant differences (p<0.05) among the three categories of food service centres in hygiene practices. Moreover, meticulous hand washing was not observed in any of the food centres. This study also revealed the poor sanitary measures taken in the sanitation of food preparation and handling areas. Most of the food handlers did not know that disinfectants were used for reducing bacteria to a safe level. Water for washing raw materials and cleaning utensils were not adequate in “bukas” as they were in restaurants and cafeterias. There were also potential health risks associated with methods used by food handlers to test adequacy of cooking by touching foods with bare hands.
{"title":"Hygiene, Food Safety Practices and Sanitation in Some Food Service Centres in Zaria, Kaduna State, Nigeria","authors":"B. Abdullahi, Sakina Bello Maiha, H. Lawal","doi":"10.12691/AJFST-8-5-5","DOIUrl":"https://doi.org/10.12691/AJFST-8-5-5","url":null,"abstract":"The aim of this research was to study the level of knowledge of hygiene, food safety and sanitation in some food service centres in Zaria. Questionnaires were used to collect information on personal characteristics of food handlers, hygiene and food handling techniques. As well as food safety practices and sanitation of food centres. Out of 90 respondents, 53(58.9%) were less than 30 years, 53(58.9%) were males, 37(41.1%) females and 83(84.4%) had formal education and exhibited good hygiene behaviour. There were significant differences (p<0.05) among the three categories of food service centres in hygiene practices. Moreover, meticulous hand washing was not observed in any of the food centres. This study also revealed the poor sanitary measures taken in the sanitation of food preparation and handling areas. Most of the food handlers did not know that disinfectants were used for reducing bacteria to a safe level. Water for washing raw materials and cleaning utensils were not adequate in “bukas” as they were in restaurants and cafeterias. There were also potential health risks associated with methods used by food handlers to test adequacy of cooking by touching foods with bare hands.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"119 ","pages":"206-210"},"PeriodicalIF":0.0,"publicationDate":"2020-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72555326","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}
Grain physical characteristics of some Nigerian grown Rain fed wheat varieties along with proximate composition, flour extraction, wet and dry gluten, and baking quality of their flours were determined. Flours of the wheat cultivars were extracted with laboratory Brabender Quadrumat Senior mill and used for Bread baking by the straight dough method. Baking parameters and sensory evaluation using 9 point hedonic scale of bread baked from flours of the wheat cultivars were investigated. Data obtained from the study were statistically analyzed using Analysis of Variance ( ANOVA) and where differences existed, mean separated using Least Significant Difference (LSD) test, at a 5% level of probability (p<0.05). The results for physical characteristics showed that 1000-grain weight ranged from 27.80-38.10g. The grain length ranged from 5.57-6.32mm, the width ranged from 2.30-2. 56mm while the density of the entries ranged from 0.96-1. 36. Flour extraction rate of the wheat cultivars ranged generally from 68.8-79.3%. Wet and dry gluten contents ranged from 32.4-46.2% and 12.4-15.0% respectively. Moisture content differs significantly for all samples ranging between 8.4-13.3%. Crude protein, fat, fibre, ash and carbohydrate ranged from 13.9-16.9%, 1.3-1.9%, 0.3-0.9%, 0.4-0.8% and 70.1-73.6%, respectively. The bread characteristics evaluated for the Nigerian rain fed grown wheat showed good baking quality as the control except for loaf volume where the control had the highest volume. The result for sensory evaluation showed that all bread samples were rated good and accepted by panels. This shows that Nigerian grown wheat can perform well as the imported wheat in terms of bread quality.
{"title":"Physicochemical Characteristics and Baking Quality of Nigerian Grown Rain-Fed Wheat Varieties","authors":"F. Abubakar, M. H. Badau, P. Idakwo, N. Danbaba","doi":"10.12691/AJFST-8-5-4","DOIUrl":"https://doi.org/10.12691/AJFST-8-5-4","url":null,"abstract":"Grain physical characteristics of some Nigerian grown Rain fed wheat varieties along with proximate composition, flour extraction, wet and dry gluten, and baking quality of their flours were determined. Flours of the wheat cultivars were extracted with laboratory Brabender Quadrumat Senior mill and used for Bread baking by the straight dough method. Baking parameters and sensory evaluation using 9 point hedonic scale of bread baked from flours of the wheat cultivars were investigated. Data obtained from the study were statistically analyzed using Analysis of Variance ( ANOVA) and where differences existed, mean separated using Least Significant Difference (LSD) test, at a 5% level of probability (p<0.05). The results for physical characteristics showed that 1000-grain weight ranged from 27.80-38.10g. The grain length ranged from 5.57-6.32mm, the width ranged from 2.30-2. 56mm while the density of the entries ranged from 0.96-1. 36. Flour extraction rate of the wheat cultivars ranged generally from 68.8-79.3%. Wet and dry gluten contents ranged from 32.4-46.2% and 12.4-15.0% respectively. Moisture content differs significantly for all samples ranging between 8.4-13.3%. Crude protein, fat, fibre, ash and carbohydrate ranged from 13.9-16.9%, 1.3-1.9%, 0.3-0.9%, 0.4-0.8% and 70.1-73.6%, respectively. The bread characteristics evaluated for the Nigerian rain fed grown wheat showed good baking quality as the control except for loaf volume where the control had the highest volume. The result for sensory evaluation showed that all bread samples were rated good and accepted by panels. This shows that Nigerian grown wheat can perform well as the imported wheat in terms of bread quality.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"1 1","pages":"196-205"},"PeriodicalIF":0.0,"publicationDate":"2020-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84787708","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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