Pub Date : 2016-04-01DOI: 10.3923/AJFT.2016.125.133
Anita Jurić, I. Delaš, T. Vukušić, S. Milošević, A. Jambrak, Z. Herceg
{"title":"Influence of Gas Phase Plasma and High Power Ultrasound on Fatty Acids in Goat Milk","authors":"Anita Jurić, I. Delaš, T. Vukušić, S. Milošević, A. Jambrak, Z. Herceg","doi":"10.3923/AJFT.2016.125.133","DOIUrl":"https://doi.org/10.3923/AJFT.2016.125.133","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"33 1","pages":"125-133"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80271887","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 : 2016-04-01DOI: 10.3923/AJFT.2016.134.142
Kahina Hafid, M. Gagaoua, Hiba-Ryma Boudechicha, Sabrina Nait-Rabah, F. Ziane, Meriem Sellama, S. Becila, Abdelghani Boudjellal
Objective: A total of 16 spent hens (ISA F15) were slaughtered at about 220 and 337 days of age and studied for their muscle characteristics and sensory attributes. Methodology: Tenderness was estimated from breast muscle using penetrometer PNR 10 and sensory trained panel. Water Holding Capacity (WHC), percentage of released water, cooking loss, pH and Myofibril Fragmentation Index (MFI) were studied. Results: Penetration values were found negatively correlated with tenderness and MFI. Tenderness scores were negatively correlated with animal age and positively with pH. Overall acceptability of the meat of spent hens was judged higher irrespective of age. Multiple regressions analysis revealed that penetration depth was mainly explained by juiciness and MFI. Conclusion: In addition, the results revealed that sensory parameters representing textural properties of meat (tenderness, cohesiveness, chewiness and residues) were mainly explained by cooking losses.
{"title":"A Comparison of the Carcass and Meat Quality of ISA (F15) Spent Hens Slaughtered at Two Different Ages","authors":"Kahina Hafid, M. Gagaoua, Hiba-Ryma Boudechicha, Sabrina Nait-Rabah, F. Ziane, Meriem Sellama, S. Becila, Abdelghani Boudjellal","doi":"10.3923/AJFT.2016.134.142","DOIUrl":"https://doi.org/10.3923/AJFT.2016.134.142","url":null,"abstract":"Objective: A total of 16 spent hens (ISA F15) were slaughtered at about 220 and 337 days of age and studied for their muscle characteristics and sensory attributes. Methodology: Tenderness was estimated from breast muscle using penetrometer PNR 10 and sensory trained panel. Water Holding Capacity (WHC), percentage of released water, cooking loss, pH and Myofibril Fragmentation Index (MFI) were studied. Results: Penetration values were found negatively correlated with tenderness and MFI. Tenderness scores were negatively correlated with animal age and positively with pH. Overall acceptability of the meat of spent hens was judged higher irrespective of age. Multiple regressions analysis revealed that penetration depth was mainly explained by juiciness and MFI. Conclusion: In addition, the results revealed that sensory parameters representing textural properties of meat (tenderness, cohesiveness, chewiness and residues) were mainly explained by cooking losses.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"119 1","pages":"134-142"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79379670","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 : 2016-04-01DOI: 10.3923/AJFT.2016.152.158
Cecilia Fenoglio, Noelia Vierling, R. Manzo, R. Ceruti, G. Sihufe, E. Mammarella
{"title":"Whey Protein Hydrolysis with Free and Immobilized Alcalase®: Effects of Operating Parameters on the Modulation of Peptide Profiles Obtained","authors":"Cecilia Fenoglio, Noelia Vierling, R. Manzo, R. Ceruti, G. Sihufe, E. Mammarella","doi":"10.3923/AJFT.2016.152.158","DOIUrl":"https://doi.org/10.3923/AJFT.2016.152.158","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"23 1","pages":"152-158"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87455771","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}
M. A. El-Aziz, H. F. Haggag, M. M. Kaluoubi, L. Hassan, M. M. El-sayed, A. F. Sayed
{"title":"Characterization of Ethanol Precipitated Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum","authors":"M. A. El-Aziz, H. F. Haggag, M. M. Kaluoubi, L. Hassan, M. M. El-sayed, A. F. Sayed","doi":"10.3923/AJFT.2016.84.91","DOIUrl":"https://doi.org/10.3923/AJFT.2016.84.91","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"11 1","pages":"84-91"},"PeriodicalIF":0.0,"publicationDate":"2016-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77943326","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 : 2016-03-01DOI: 10.3923/AJFT.2016.100.107
Wei Yang, Xianjun Dai, Ming-qi Liu
{"title":"Development of an Indirect Competitive Enzyme-linked Immunosorbent Assays Method Based on Immunomagetic-bead for Analyzing Listeria monocytogenes in Food","authors":"Wei Yang, Xianjun Dai, Ming-qi Liu","doi":"10.3923/AJFT.2016.100.107","DOIUrl":"https://doi.org/10.3923/AJFT.2016.100.107","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"8 1","pages":"100-107"},"PeriodicalIF":0.0,"publicationDate":"2016-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81943974","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 : 2016-03-01DOI: 10.3923/AJFT.2016.108.114
A. Hussein, N. Hegazy, M. Kamil, Ola S. Mohamed
In this study we had replaced sucrose with sucralose in the manufacture of sponge cake and yoghurt cake. These cakes were chosen because their ingredients include little fat so they were of low calories. Such functional cakes were evaluated chemically, physically and sensorial. The results suggest that, sucrose substitution with sucralose in cakes increased the cake volume and softened the texture (as shown by lower values of hardness, chewiness and gumminess). Water activity of the yoghurt control cake prepared with 100% sucrose with a value of 0.91 was higher than the yogurt cake containing sucralose (p<0.05). The mean water activity of sponge cakes prepared with sucrose was significantly higher than the sponge cakes containing sucralose (p<0.05). The obtained low calorie yoghurt cake characterized with its low calorie and food energy (103.22 and 431.3 per100 g) than control yoghurt cake (268 and 1119 per 100 g). Also, low calorie sponge cake had low calorie and food energy (98.0 and 409.4 per100 g) compared to control sponge cake (276.9 and 1156.9, respectively). Sensory scores of studied cake samples indicated that, texture and flavor of all samples were not affected significantly in case of replacing sucrose with sucralose in yogurt or sponge cake. A significant difference in cells and crumb color was observed in all cake samples when compared with control cake samples.
{"title":"Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes","authors":"A. Hussein, N. Hegazy, M. Kamil, Ola S. Mohamed","doi":"10.3923/AJFT.2016.108.114","DOIUrl":"https://doi.org/10.3923/AJFT.2016.108.114","url":null,"abstract":"In this study we had replaced sucrose with sucralose in the manufacture of sponge cake and yoghurt cake. These cakes were chosen because their ingredients include little fat so they were of low calories. Such functional cakes were evaluated chemically, physically and sensorial. The results suggest that, sucrose substitution with sucralose in cakes increased the cake volume and softened the texture (as shown by lower values of hardness, chewiness and gumminess). Water activity of the yoghurt control cake prepared with 100% sucrose with a value of 0.91 was higher than the yogurt cake containing sucralose (p<0.05). The mean water activity of sponge cakes prepared with sucrose was significantly higher than the sponge cakes containing sucralose (p<0.05). The obtained low calorie yoghurt cake characterized with its low calorie and food energy (103.22 and 431.3 per100 g) than control yoghurt cake (268 and 1119 per 100 g). Also, low calorie sponge cake had low calorie and food energy (98.0 and 409.4 per100 g) compared to control sponge cake (276.9 and 1156.9, respectively). Sensory scores of studied cake samples indicated that, texture and flavor of all samples were not affected significantly in case of replacing sucrose with sucralose in yogurt or sponge cake. A significant difference in cells and crumb color was observed in all cake samples when compared with control cake samples.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"71 1","pages":"108-114"},"PeriodicalIF":0.0,"publicationDate":"2016-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89402840","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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