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Effect of Plasma Activated Water (PAW) on Fruits and Vegetables 血浆活化水(PAW)对果蔬的影响
Pub Date : 2021-03-24 DOI: 10.12691/AJFN-9-2-1
H. Sharma, Arpit Patel, M. Pal
In recent time, the consumption of fruits and vegetables has raised, the variety of pathogens of fresh fruits and vegetables has enhanced, and it's believed that pathogens are capable to resisting the stress conditions that are major causes of fresh produce related food-borne ill health. In order to ensure microbial safety and reduce nutrient loss, non-thermal plasma technology has received increasing attention in food preservation applications. Non-thermal plasma has high reactivity and has potential applications in food safety, nutritional quality and environmental safety. Plasma activated water (PAW) abundant source of reactive oxygen species (ROS) and reactive nitrogen species, which can inactive the microorganisms. In addition to its bactericidal activity, it can also be used to degrade pesticide residues and antibiotic residues in water and packaging materials. Non-thermal plasma is applied to water to generate plasma-activated water, potentially applied in fruits and vegetables in recent years. PAW has been successfully applied as washing agent or disinfect agent in fruits and vegetables. In addition, it can inactivate food-borne pathogens on fruit and vegetable contact surfaces and on fruits and vegetables without adverse effect on the environment and human health. Reported findings indicates that plasma activated water has the least affect the sensory parameters and quality of fruits and vegetables. Therefore, it can be potentially applied in fruits and vegetables industry as substitute of traditional washing agent i.e. chlorinated water, quaternary ammonium salts etc. Furthermore, High bactericidal ability and easy to produce plasma activated water function can be used in every food field, such as meat, dairy products, fruits and vegetables and grains. However, the chemistry of PAW is taken into account to be extraordinarily complicated, and controlling the reaction is one in all the challenges for future analysis. Furthermore, it also requires from regulatory agencies to generally recognize as a safe (GRAS) status.
近年来,随着果蔬消费量的增加,新鲜果蔬中病原菌种类的增加,认为病原菌具有抵抗应激条件的能力,而应激条件是导致新鲜农产品食源性疾病的主要原因。为了保证微生物的安全,减少营养物质的损失,非热等离子体技术在食品保鲜中的应用越来越受到重视。非热等离子体具有较高的反应活性,在食品安全、营养质量和环境安全等方面具有潜在的应用前景。等离子体活性水(PAW)富含活性氧(ROS)和活性氮(reactive nitrogen),能使微生物失活。除具有杀菌活性外,还可用于降解水中和包装材料中的农药残留和抗生素残留。非热等离子体应用于水中产生等离子体活化水,近年来在水果和蔬菜中有潜在的应用前景。PAW已成功地应用于果蔬清洗剂或消毒剂中。此外,它可以灭活果蔬接触表面和果蔬上的食源性病原体,而不会对环境和人体健康产生不利影响。研究结果表明,等离子体活化水对水果和蔬菜的感官参数和品质影响最小。因此,它在果蔬工业中具有替代传统清洗剂如氯代水、季铵盐等的潜在应用前景。此外,高杀菌能力和易于产生的等离子体活性水功能可用于肉类,乳制品,果蔬和谷物等各个食品领域。然而,PAW的化学性质被认为是非常复杂的,控制反应是未来分析的所有挑战之一。此外,它还要求监管机构普遍承认其安全(GRAS)状态。
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引用次数: 7
Effect of Processing on the Nutrient, Anti-nutrient and Functional Properties of Mucuna flagellipes (Ox-eyed Bean) Seed Flour; An Underutilized Legume in Nigeria 加工对牛眼豆籽粉营养、抗营养及功能特性的影响尼日利亚一种未充分利用的豆科植物
Pub Date : 2021-03-07 DOI: 10.12691/AJFN-9-1-7
Nwajagu I.U, A. Garba, Nzelibe H.C, Chukwuekezie N.E, Abah C.R, Umar A.T, Anarado C.S, Kahu J.C, A. Olagunju, Oladejo A.A, I. Bashiru
The promotion and consumption of underutilized legumes could help mitigate food insecurity and alleviate malnutrition in developing countries. In this study, the effect of processing on the nutritional, anti-nutritional and functional properties of Mucuna flagellipes seed flour was determined. The proximate composition of the samples showed that the flours had a range of 7.37 to 11.46 % moisture, 18.21 to 28.53% crude protein, 2.93 to 3.97% fat, 8.06 to 12.90% crude fibre, 2.74 to 4.69% ash, 38.45 to 59.09% carbohydrate, and 1446.34 to 1285.43KJ/100g energy. Profile of the amino acid showed that the lysine, leucine, tryptophan and aspartic acid in the unprocessed flour were significantly (P ≤ 0.05) reduced by roasting. The vitamin composition of the samples showed that vitamin A, vitamin C and vitamin E varied between; 0.15 to 3.46 mg/100g, 0.03 to 85.54 mg/100g, 3.41 to 14.24mg/100g respectively. The mineral composition of the flours showed that the calcium, potassium, phosphorus, magnesium, iron and zinc contents of the samples varied between 132.02 to 167.00mg/100g, 85.91 to 145.00mg/100g, 80.95 to 132.87mg/100g; 83.74 to 145.19mg/100g, 19.90 to 33.16mg/100g and 3.96 to 6.26mg/100g, respectively. The following mineral ratios were lower than the reference balance (ideal) and also lower than the minimum in the acceptable ideal range: Ca/Mg, Ca/K, Ca/P and [K ⁄(Ca+Mg)] for all the seed flours except for Ca/P mineral ratio whose value for the roasted seed flour falls within the acceptable ideal range. The mineral safety index showed that Ca, Mg, P and Zn were all lower than the standards for all the seed flours, whereas Fe was higher than the standard in all the seed flour. The anti-nutritional factors of the samples were significantly (P ≤ 0.05) reduced by autoclaving and roasting than by boiling and soaking methods. The calculated molar ratios of phytate:calcium, phytate:iron, phytate:zinc, oxalate:calcium and [Phytate][Calcium]/[Zinc] were below the critical value and this indicate that the bioavailability of calcium, iron, and zinc in the raw and processed seed flour could be high. The nutrient composition of the flour suggests that it has the potential to be used as both nutritional supplements and functional ingredients in the preparation of a number of baked and complementary food products.
推广和消费未充分利用的豆类可以帮助缓解发展中国家的粮食不安全和营养不良。研究了不同加工工艺对毛豆籽粉营养、抗营养和功能特性的影响。样品的近似组成为水分7.37 ~ 11.46%,粗蛋白质18.21 ~ 28.53%,脂肪2.93 ~ 3.97%,粗纤维8.06 ~ 12.90%,灰分2.74 ~ 4.69%,碳水化合物38.45 ~ 59.09%,能量1446.34 ~ 1285.43KJ/100g。氨基酸谱显示,焙烧显著降低了未加工面粉中的赖氨酸、亮氨酸、色氨酸和天冬氨酸(P≤0.05)。样品的维生素组成表明,维生素A、维生素C和维生素E之间差异较大;0.15 ~ 3.46 mg/100g, 0.03 ~ 85.54 mg/100g, 3.41 ~ 14.24mg/100g。面粉的矿物组成表明,样品的钙、钾、磷、镁、铁和锌含量分别为132.02 ~ 167.00mg/100g、85.91 ~ 145.00mg/100g、80.95 ~ 132.87mg/100g;分别为83.74 ~ 145.19mg/100g、19.90 ~ 33.16mg/100g和3.96 ~ 6.26mg/100g。以下矿物质比例均低于参考平衡(理想),也低于可接受理想范围内的最小值:Ca/Mg、Ca/K、Ca/P和[K / (Ca+Mg)],但焙烧种子粉的Ca/P矿物质比例在可接受的理想范围内。矿质安全指标显示,所有种子粉中Ca、Mg、P、Zn均低于标准,而Fe均高于标准。蒸熟和烤熟的抗营养因子显著低于煮熟和浸泡的抗营养因子(P≤0.05)。计算得到的植酸:钙、植酸:铁、植酸:锌、草酸:钙和[植酸][钙]/[锌]的摩尔比均低于临界值,这表明在原料和加工种子粉中钙、铁和锌的生物利用度可能很高。面粉的营养成分表明,它有潜力作为营养补充剂和功能性成分,用于制备一些烘焙和辅助食品。
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引用次数: 4
Nutritional Quality of Solanum nigrum L. Leaves during Traditional Boiling 传统煮制龙葵叶的营养品质研究
Pub Date : 2021-02-28 DOI: 10.12691/AJFN-9-1-6
Dogni Kouassi Dappah, Camille Adam Kouamé, Nestor Kouakou Kouassi, Denis Yao N’Dri, G. Amani
Background and objectives: Green vegetables are considered an important source of some nutritionally constituents that have health benefits. Generally, food composition databases related to raw foods are available, but data on cooked foods in Cote d’Ivoire are still lacking. The current study aimed to evaluate antioxidant compounds, Fatty acids and determine nutritional profile using the LIM and SAIN system of Solanum nigrum leaves before and after boiling. Materials and Methods: The leaves were subjected to boiling in cooker for 10, 15 and 20 min. Fatty acids and carotenoids and were determined according to standard methods for nutritional guidelines. Results The polyunsaturated, unsaturated fatty, omega-6 and omega-3, were investigated and the results obtained were as follow: (880.52 ± 0.06 - 3634.32 ± 3.20 mg /100g), (1047.03±0.63-2466.76 ± 0.48 mg/ 100g), (177.96 ± 0.33 - 1415.42 ± 0.31 mg/100 g), (459.21 ± 0.31-969.29± 0.05 mg/100g). The Carotenoids, β-Carotene and lycopene contents were high with remarkable amount (65.70 ± 0.12 - 37.38 ±0.03 mg / 100g), (17.65 ± 0.12 - 26.37 ±0.31 mg / 100g) and (1.64 ± 0.03 - 6.33 ± 0.01 mg / 100g). All samples have score SAIN > 5 and LIM score <7.5, profile recommended for health. Conclusion: These results revealed that Solanum nigrum leaves was important source of some nutritionally constituent. However, longer time of boiling (higher than 10 min) caused negative impacts by reducing nutritive compounds. It suggested that the recommended time for domestic cooking must be less than 10 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population.
背景和目的:绿色蔬菜被认为是一些有益健康的营养成分的重要来源。一般来说,与生食有关的食物成分数据库是可用的,但科特迪瓦仍然缺乏熟食的数据。本研究旨在利用LIM和SAIN系统对水煮前后龙葵叶片的抗氧化成分、脂肪酸进行评价,并确定其营养成分。材料与方法:用蒸锅煮10、15、20 min,按营养指南标准方法测定脂肪酸和类胡萝卜素含量。结果对多不饱和脂肪酸、不饱和脂肪酸、omega-6和omega-3进行了调查,结果分别为:(880.52±0.06 ~ 3634.32±3.20 mg/100g)、(1047.03±0.63 ~ 2466.76±0.48 mg/100g)、(177.96±0.33 ~ 1415.42±0.31 mg/100g)、(459.21±0.31 ~ 969.29±0.05 mg/100g)。类胡萝卜素、β-胡萝卜素和番茄红素含量较高,分别为65.70±0.12 ~ 37.38±0.03 mg / 100g、17.65±0.12 ~ 26.37±0.31 mg / 100g和1.64±0.03 ~ 6.33±0.01 mg / 100g。所有样本的SAIN评分> 5,LIM评分<7.5,健康状况推荐。结论:这些结果揭示了茄叶是某些营养成分的重要来源。然而,较长的煮沸时间(超过10分钟)会减少营养成分,从而产生负面影响。国内烹饪建议推荐的时间必须小于10分钟为研究蔬菜为了有效地贡献的营养需求和象牙海岸的人口的粮食安全。
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引用次数: 1
S olanum aethiopicum Extract Used as Coagulant Affected Nutritional and Rheological Characteristics of Cheese 凝固剂对奶酪营养和流变特性的影响
Pub Date : 2021-01-12 DOI: 10.12691/AJFN-9-1-5
V. D. Guiama, J. Koubé, E. Ngah, R. G. Beka, J. Bindzi
White cheeses made using extract from Solanum aethiopicum shum or calf rennet were compared for their microbiological, physicochemical, rheological, and sensory characteristics. Except Staphylococcus aureus which was higher in cheese manufactured with Solanum extract, the microbiological parameter values (coliforms, Lactobacillus spp, Listeria monocytogenes, yeasts/moulds, Escherichia coli, sulfito-reducer germs, Salmonella spp) were similar in all cheeses. In the same way, chemical parameter values (pH, ash, proteins, fats and sugar) were equivalent. Soluble nitrogen values were observed to be higher in the cheese made using Solanum extract than in the cheese made using calf rennet. The values for the non-protein nitrogen did not exhibit any difference according to the type of coagulant used. Textural profile showed different behaviour. However, cheese made with 1x Solanum (low quantity of extract) was close to calf rennet-based cheese. Such a trend was observed for the following parameters: cohesiveness, springiness, chewiness and adhesive strength. Cheese made with calf rennet was statistically harder than that made with Solanum extract. This hardness decreased with Solanum extract quantity. The values for sensory parameters did not show any difference between the 1x Solanum extract and calf rennet, excluding texture (hard, friability and soft). Therefore, the results suggest that Solanum extract might be used successfully to make cheese of acceptable nutritional quality.
本文比较了用埃塞俄比亚龙葵提取物和小牛凝乳酶提取物制成的白奶酪的微生物学、理化、流变学和感官特性。除茄提取物生产的奶酪中金黄色葡萄球菌含量较高外,所有奶酪的微生物参数值(大肠菌群、乳酸杆菌、单核增生李斯特菌、酵母/霉菌、大肠杆菌、亚硫酸盐还原菌、沙门氏菌)相似。同样,化学参数值(pH值、灰分、蛋白质、脂肪和糖)也是相等的。用龙葵提取物制成的奶酪的可溶性氮值高于用小牛凝乳酶制成的奶酪。非蛋白氮的值没有根据所用混凝剂的类型表现出任何差异。纹理剖面表现出不同的行为。然而,用1倍茄草(少量提取物)制成的奶酪接近小牛凝血酶奶酪。黏聚性、弹性、咀嚼性和粘接强度等参数均有明显的变化趋势。据统计,用小牛凝乳酶制作的奶酪比用茄提取物制作的奶酪更硬。硬度随茄汁用量的增加而降低。除质地(硬、脆、软)外,1x龙葵提取物和小牛凝乳酶的感官参数值没有任何差异。综上所述,茄汁可以成功地用于制作营养品质可接受的奶酪。
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引用次数: 0
Impact of Cooking Conditions of Sweet Potato Leaves (Ipomoea batatas) on the Hematological and Biochemical Parameters of the Rats (Wistar) 甘薯叶蒸煮条件对大鼠血液学和生化指标的影响
Pub Date : 2021-01-07 DOI: 10.12691/AJFN-9-1-4
Désirée A. Gouekou, Serge S. Guédé, M. Gbogbo, E. Agbo, D. N’dri, Albarin G. Gbogouri
Leafy vegetables contain nutrients and micronutrients that are essential for the proper functioning of the body of living things. The latter can be affected when cooking leafy vegetables. The objective of this work was therefore to study the impact of varying cooking parameters of sweet potato leaves on body mass and hematological and biochemical parameters in the rats. To do this, the sweet potato leaves were cooked in 500 ml of water according to three cooking conditions by varying the leaf quantity and the cooking time: cooking n° 1 (300 g; 7.93 min), cooking n° 2 (400 g; 10 min) and cooking n° 3 (441.4 g; 15.07 min). Contents of protein, fiber, vitamin C, β-carotene, vitamin B9, polyphenol, flavonoid, iron and zinc of the precooked leaves were determined. The female rats were divided on the basis of their body weight into 4 groups of 5 rats each and were fed with pellets (reference food). The control batch received distilled water. Batches 1, 2 and 3 received, by force-feeding for 30 days, aqueous extracts of sweet potato leaves from cooking n° 1, cooking n° 2 and cooking n° 3, respectively. During the experiment, three blood samples were taken (day 0, day 15 and day 30) to assess the levels of white blood cells, red blood cells, hemoglobin, blood platelets and serum iron, and blood sugar. The results indicated that the aqueous extracts of precooked sweet potato leaves caused an increase in weight and, levels of hematological parameters and serum iron, and a decrease in blood sugar in rats. In addition, the cooking conditions of sweet potato leaves significantly influenced the weight and the levels of hemoglobin, blood platelet and serum iron in rats; while they did not significantly affect blood sugar and levels of white blood cell and red blood cell in rats. The cooking condition which gave the most satisfactory results was cooking n° 3 (441.4 g; 15.07 min). These results suggest that sweet potato leaves could be used in the treatment of anaemia, and hypertension, hence their importance in nutrition and health. However, it would be necessary to adopt a cooking condition that best preserves the virtues of sweet potato leaves.
叶类蔬菜含有的营养物质和微量元素是生物身体正常运转所必需的。烹饪叶菜时,后者会受到影响。因此,本研究的目的是研究红薯叶的不同烹饪参数对大鼠体重和血液生化参数的影响。为了做到这一点,根据三种烹饪条件,通过改变叶子的数量和烹饪时间,将红薯叶在500毫升水中煮熟:烹饪n°1(300克;7.93分钟),2°烹饪(400克;10min)和3°烹调(441.4 g;15.07分钟)。测定了预熟叶的蛋白质、纤维、维生素C、β-胡萝卜素、维生素B9、多酚、类黄酮、铁和锌的含量。雌性大鼠按体重分为4组,每组5只,饲喂颗粒(对照食物)。对照组接受蒸馏水。第1批、第2批和第3批分别在第1、第2和第3批进行了30天的灌食,分别获得了蒸煮n°1、蒸煮n°2和蒸煮n°3的甘薯叶水提取物。试验期间,分别于第0天、第15天、第30天采集3份血液,测定白细胞、红细胞、血红蛋白、血小板、血清铁和血糖水平。结果表明,红薯叶水提液可使大鼠体重增加,血液学指标和血清铁水平升高,血糖降低。此外,红薯叶的烹煮条件对大鼠的体重、血红蛋白、血小板和血清铁水平有显著影响;然而,它们对大鼠的血糖、白细胞和红细胞水平没有显著影响。最满意的蒸煮条件为:n°3 (441.4 g);15.07分钟)。这些结果表明,红薯叶可用于治疗贫血和高血压,因此它们在营养和健康方面的重要性。然而,有必要采用一种最能保留红薯叶的优点的烹饪条件。
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引用次数: 1
Screening of Methionine-producing Bacillus Species from Nigerian Fermented Food Condiments and Effects of Some Cultural Parameters on Methionine Accumulation 尼日利亚发酵食品调味品产蛋氨酸芽孢杆菌的筛选及几种培养参数对蛋氨酸积累的影响
Pub Date : 2020-12-29 DOI: 10.12691/ajfn-9-1-3
Ajogwu Tobechukwu Maximilian Cajetan, Ekwealor Chito Clare, Mba Anthonia Nkiruka, Madukwe Ebelechukwu Judith, Ekwealor Ikechukwu Amechi
Fermented food condiments are sources of proteins and vitamins and are added as spices or sauces to food for flavour or taste enhancers. The major fermenting microorganisms, Bacillus species, produce proteolytic enzymes that hydrolyze proteins and amino acids and peptides. Methionine is the most essential amino acid for chicken feeds and can be produced by Bacillus species. The screening of methionine-producing microorganisms from Nigerian fermented food condiments and the effect of some cultural parameters on methionine accumulation were conducted. Bacterial organisms isolated from fermented food condiments, ogiri and okpeye, were screened for methionine producers on minimal solid agar medium seeded with auxotrophic Escherichia coli and in submerged medium. The effects of medium to fermenter volume ratio, inoculum size, carbon and nitrogen sources on methionine accumulation by the isolates were investigated. Of the five methionine producers recovered, two of the active isolates identified as Bacillus pumilus and Bacillus amyloliquefaciens were used for methionine production. A 20.0ml fermentation medium and 5.0% inoculum size gave the highest methionine accumulation by the Bacillus species. At 8.0% glucose and 4.0% ammonium sulphate concentrations, methionine yields of 5.22mg/ml and 5.50mg/ml were accumulated in the broth cultures of B. pumilus and B. amyloliquefaciens respectively. B. pumilus and B. amyloliquefaciens recovered from Nigerian fermented food condiments were observed to produce methionine and the optimization of some cultural parameters enhanced methionine accumulation by the Bacillus species.
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引用次数: 2
Biochemical and Microbiological Characteristics of Raw Milk and Curdled Milk Originated from the Central Region of Burkina Faso 产自布基纳法索中部地区的原料奶和凝乳的生化和微生物特性
Pub Date : 2020-12-03 DOI: 10.12691/ajfn-9-1-2
Clarisse S. Compaoré, Fidèle Wend-bénédo Tapsoba, C. Parkouda, René Kompaore, R. G. Bayili, B. Diawara, A. Savadogo, L. Jespersen, H. Sawadogo-Lingani
Milk and dairy products play an important role in human nutrition in Burkina Faso as in several developing countries. This study aimed to describe the curdled milk process in the Central region of Burkina Faso through a monitoring of the production and to study the biochemical and microbiological characteristics of raw milk and curdled milk. Microbiological and biochemical characteristics of the products were determined using standard methods. Biodiversity of lactic acid bacteria in curdled milk was determined using (GTG) 5-PCR and 16S rRNA gene sequencing. Processing of curdled milk takes place in calabashes or plastic containers, without heat treatment of raw milk. The fermentation is spontaneous and lasts for 24 - 48 h at ambient temperature. Biochemical analysis showed a low mean pH of curdled milk (4.34 ± 0.10) compared to that of raw milk (6.47 ± 0.02). Dry matter (DM), protein and lipid contents were respectively 7.85%; 16.96 g/L DM and 37.11 g/L DM for raw milk while those of curdled milk were 15.85%; 20.85 g/L DM and 27.03 g/L DM. An increase from 0.22 to 0.37 g/L DM of phosphorus and from 1.10 to 2.46 of calcium was observed with the fermentation. However, iron and zinc contents obtained were 0.55 mg/L DM and 1.97 mg/L DM for raw milk and 0.27 mg/L and 1.6 mg/L for curdled milk, respectively. Microbiological analyzes indicated a high number of aerobic mesophilic bacteria for raw milk (1.9. 107 UFC/mL) as for curdled milk (3.9. 108 UFC/mL). In addition, Enterobacteriaceae counts from raw milk and curdled milk were higher than the acceptable limit of 102 CFU/mL for dairy products. Lactobacillus fermentum, Enterococcus durans/feacium, Lactococcus lactis, Lactobacillus helveticus and Enterococcus feacalis were the predominant species identified in the curdled milk.
在布基纳法索和一些发展中国家,牛奶和乳制品在人类营养方面发挥着重要作用。本研究旨在通过对生产的监测来描述布基纳法索中部地区的凝乳过程,并研究原料奶和凝乳的生化和微生物特性。采用标准方法测定产品的微生物学和生化特性。采用(GTG) 5-PCR和16S rRNA基因测序技术测定了乳凝乳中乳酸菌的生物多样性。凝乳的加工是在葫芦或塑料容器中进行的,不需要对原料奶进行热处理。发酵是自发的,在环境温度下持续24 - 48小时。生化分析表明,凝乳的平均pH值(4.34±0.10)低于生乳的平均pH值(6.47±0.02)。干物质(DM)、蛋白质和脂肪含量分别为7.85%;生乳为16.96 g/L DM、37.11 g/L DM,凝乳为15.85%;发酵过程中,磷含量从0.22 g/L DM增加到0.37 g/L DM,钙含量从1.10 g/L增加到2.46 g/L DM。原料乳的铁和锌含量分别为0.55 mg/L DM和1.97 mg/L DM,凝乳的铁和锌含量分别为0.27 mg/L和1.6 mg/L。微生物学分析表明,原料奶中有大量的好氧中温细菌(1.9。107 UFC/mL),凝乳(3.9 UFC/mL)。108生/毫升)。此外,原料奶和凝乳中的肠杆菌科细菌数量高于乳制品102 CFU/mL的可接受限度。凝乳中的优势菌种为发酵乳杆菌、杜兰/粪肠球菌、乳酸乳球菌、helveticus乳杆菌和粪肠球菌。
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引用次数: 1
Physical, Proximate Composition and Sensory Properties of Tigernut-Cowpea Flour Pancakes 虎坚果-豇豆粉煎饼的物理、近似组成和感官特性
Pub Date : 2020-11-29 DOI: 10.12691/ajfn-9-1-1
Obinna-Echem Pc, Wachukwu-Chikaodi Hi, C. Mah
This study evaluated the proximate composition and sensory properties of pancakes produced from tigernut-cowpea flour blends. The samples were coded TCPA, TCPB, TCPC, TCPD, TCPE and TCPF for pancakes produced from 5, 10, 15, 20, 30, 40 and 50% cowpea substitutions respectively. Pancake samples coded WP, TP and CP were also respectively, produced from 100 % of wheat, tigernut and cowpea as controls. Standard methods were used for all used for the analysis. The diameter and thickness of the pancakes varied significantly (P≤0.05) from 114.45 - 145.05 mm and 2.00 - 3.90 mm respectively. Increase in thickness resulted in decrease in spread ration of the samples which ranged from 37.22 - 66.43 %. The proximate composition of the pancakes varied from 6.74 - 35.23, 4.68 - 10.55, 25.11 - 29.68, 1.08 - 2.05, 1.50 - 7.74 and 25.58 - 53.83 % for moisture, protein, fat, ash, crude fibre and carbohydrate respectively. The protein content increased significantly (P≤0.05) with increase in cowpea substitution. The energy value ranged from 370.51 - 484.69 Kcal/g, and can meet about 43 - 52 % and 34 - 41 % of the energy requirement of an adult male and female involved in moderate activity. Mean scores of the sensory attributes ranged from 5.35 - 6.30, 4.55 - 7.00, 4.85 - 7.00, 5.50 - 6.10, 5.15 -7.05, 6.00 - 6.55 and 5.60 - 6.55 respectively for aroma, appearance, colour, flavor, crunchiness, sweetness and overall acceptability. The pancakes were rich in nutrients and energy and were acceptable to the assessors regardless of the degree of substitution. Thus, offering a value addition to the less utilized root and legume.
本研究评估了由虎子-豇豆粉混合制成的煎饼的近似组成和感官特性。对采用5%、10%、15%、20%、30%、40%和50%豇豆替代的薄饼分别进行TCPA、TCPB、TCPC、TCPD、TCPE和TCPF编码。以100%小麦、虎坚果和豇豆为对照,分别制备编码为WP、TP和CP的煎饼样品。所有用于分析的方法均采用标准方法。薄饼直径和厚度分别在114.45 ~ 145.05 mm和2.00 ~ 3.90 mm范围内变化显著(P≤0.05)。随着厚度的增加,试样的扩散比减小,在37.22% ~ 66.43%之间。水分、蛋白质、脂肪、灰分、粗纤维和碳水化合物的近似组成分别为6.74 ~ 35.23%、4.68 ~ 10.55、25.11 ~ 29.68、1.08 ~ 2.05、1.50 ~ 7.74和25.58 ~ 53.83%。蛋白质含量随着豇豆替代量的增加而显著增加(P≤0.05)。能量值为370.51 ~ 484.69 Kcal/g,可满足成年男性和女性适度运动所需能量的43 ~ 52%和34 ~ 41%。感官属性的平均得分分别为5.35 - 6.30、4.55 - 7.00、4.85 - 7.00、5.50 - 6.10、5.15 -7.05、6.00 - 6.55和5.60 - 6.55,分别为香气、外观、颜色、味道、脆度、甜度和整体可接受性。这些煎饼富含营养和能量,无论替代程度如何,评估者都可以接受。因此,为较少利用的根和豆类提供附加价值。
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引用次数: 1
Hepatoprotective Effects of Mulberries and Cape gooseberry on Thioacetamide Induced Liver Injury in Rats 桑葚和醋栗对硫乙酰胺所致大鼠肝损伤的保护作用
Pub Date : 2020-11-24 DOI: 10.12691/AJFN-8-4-1
H. H. A. El-Rahman, Nasra A. Abd-Elhak, N. Zaki
The objective of this study was to evaluate the hepatoprotective effects of black mulberry, white mulberry and cape gooseberry on the thioacetamide (TAA)-induced rats hepatocytes damage in vivo. The data showed that significant differences in the total phenolics and total flavonoids content, between the black mulberry, white mulberry and cape gooseberry. These findings revealed that black mulberry had more total antioxidant activity. The highest levels of glucose, fructose and arabinose were detected in white mulberry. The 54 male albino rats used separately into nine groups of 6 rats each group for 4 weeks as follows: Group 1 served as a normal control. Groups 2-9: Rats injected with TAA (100 mg/kg, i.p.) twice a week. Group 2 kept as positive control. Groups 3 and 4 were given 5 and 10 ml/kg b.w rat of black mulberry. Group 5 and 6 were administered 5 and 10 ml/kg b.w rat of white mulberry. Groups 7 and 8 received 5 and 10 ml/kg b.w rat of cape gooseberry. Finally, Group 9 was treated daily with silymarin (100 mg/kg). The effects were compared with a known hepatoprotective agent and silymarin. Alteration in the morphological and the levels of biochemical markers of hepatic damage were studied in the groups. TAA has elevated the liver function, kidney function, lipid profile and MDA levels and reduced the serum levels of albumin, HDL cholesterol, and CAT. Treatments with black mulberry, white mulberry and cape gooseberry juices brought back the altered levels of biochemical markers to the near normal levels at doses independently. Histological examination of the liver tissues confirmed the hepatoprotective effect of fruits juices. These results were documented by the amelioration signs in rat’s hepatic architecture. Conclusion: our study demonstrated the ameliorative effects of black mulberry, white mulberry and cape gooseberry juices against TAA induced hepatotoxicity in rats.
本研究旨在探讨黑桑、白桑和醋栗对硫代乙酰胺(TAA)诱导的大鼠肝细胞损伤的保护作用。结果表明,黑桑、白桑和醋栗的总酚类物质和总黄酮含量差异显著。结果表明,黑桑具有较高的总抗氧化活性。白桑树中葡萄糖、果糖和阿拉伯糖的含量最高。将54只雄性白化大鼠分为9组,每组6只,连续饲养4周:第一组为正常对照组。2-9组:大鼠注射TAA (100 mg/kg, ig),每周2次。第二组为阳性对照。3、4组分别给予黑桑5、10 ml/kg b.w。第5组和第6组分别给予5、10 ml/kg b.w。7、8组分别给予5、10 ml/kg b.w。最后,第9组每日给予水飞蓟素100 mg/kg。将其与一种已知的肝保护剂和水飞蓟素进行了比较。观察各组大鼠肝损伤形态学及生化指标的变化。TAA可提高肝功能、肾功能、血脂和丙二醛水平,降低血清白蛋白、高密度脂蛋白胆固醇和CAT水平。用黑桑葚、白桑葚和醋栗汁分别处理后,生物化学指标的变化水平恢复到接近正常水平。肝脏组织的组织学检查证实了果汁对肝脏的保护作用。这些结果被大鼠肝脏结构的改善迹象所证实。结论:黑桑、白桑、醋栗汁对TAA所致大鼠肝毒性有明显的改善作用。
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引用次数: 2
Sensory Properties of Table Sugars Derived from the Inflorescences Sap of Three Coconut (Cocos Nucifera.L) Cultivars in Côte d'Ivoire Côte科特迪瓦三种椰子(Cocos Nucifera.L)品种花序汁液中蔗糖的感官特性
Pub Date : 2020-11-19 DOI: 10.12691/AJFN-8-3-6
Okoma D.Muriel.J, K. K. J. Louis, R. Assa.Rebecca.
The present study aimed to determine the acceptability of crystalline sugars from the sap of coconut inflorescence (Cocos Nucifera.L) hybrids PB121+, PB113+ and cultivar GOA by the consumer. They were produced for 45, 40 and 35 minutes at temperatures ranging from 60-120; 60-140 and 60-160°C respectively for T1, T2 and T3 treatments. The results of the sensory characterization show that coconut sugars are better accepted than white (6.06) and brown (5.5) cane sugars. The perception of the descriptors reveals that coconut sugars as a whole have a finer texture than cane sugars. This increases their pleasantness in the mouth. Those from treatment 1 have a white color and are characterized by a subtle coconut aroma and a pronounced caramel aroma. The sugars from treatments 2 and 3 are blond and dark brown respectively, with a very pronounced coconut aroma. Thus, coconut sugar has organoleptic assets that make it an alternative to cane sugar. These properties make it an ingredient that can be used in pastry making for cakes, ice cream, in sweet culinary recipes and to sweeten drinks.
本研究旨在确定消费者对椰子花序(Cocos Nucifera.L)杂交品种PB121+、PB113+和品种GOA汁液中结晶糖的接受程度。它们在60-120度的温度下分别生产45分钟、40分钟和35分钟;T1、T2和T3处理温度分别为60-140和60-160℃。感官表征结果表明,椰子糖比白甘蔗糖(6.06)和棕甘蔗糖(5.5)更易被接受。对描述符的感知揭示了椰子糖作为一个整体比蔗糖有更好的质地。这增加了它们在口中的愉悦感。处理1的果实颜色为白色,具有微妙的椰子香气和明显的焦糖香气。处理2和3的糖分别是金黄色和深褐色,带有非常明显的椰子香气。因此,椰子糖具有感官资产,使其成为蔗糖的替代品。这些特性使它成为糕点、蛋糕、冰淇淋、甜烹饪食谱和甜饮料的原料。
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引用次数: 0
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American Journal of Food and Nutrition
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