Sai Geetha Pyla, Kore Jahnavi, Yamuna Sagubandi, Ambati Padmaja
Background: Processing wastes that are generated at industrial and house hold level are a huge concern. Utilization of these by-products and their bioactive compounds is a blooming industry at present. This study has been designed to unleash the potential of such by-product (stalks) and their possible application. Methods: In order to use plant by-products as a potential source of antioxidants, the methanolic, aqueous methanolic and aqueous extracts of the curry leaf stalks were studied. The nutrient, anti-nutrient, phytochemical content and in-vitro antioxidant activities were assessed for the stalks. The plant extracts were then incorporated in sunflower oil and tested for stability of oil upon repetitive deep frying. Result: Total phenolic content and flavonoids followed the order of aqueous methanolic greater than aqueous greater than methanolic extracts. The phytochemical analysis of the extracts for total flavanols followed the order aqueous greater than aqueous methanolic greater than methanolic. In vitro antioxidant activities of the extracts in DPPH, FRAP, reducing power and CUPRAC assays followed the order aqueous methanolic greater than methanolic greater than aqueous extracts. Therefore, aqueous methanol is a suitable solvent among the three solvents for extracting most active components with higher antioxidant activity from the stalks. Findings from the present study infer that Curry leaf stalks can be a potential source of natural antioxidants and can be used in foods and pharmacological formulas.
{"title":"Extraction, Estimation and Utilization of Curry Leaf (Murraya koenigii) Stalks as a Potential Source of Antioxidants","authors":"Sai Geetha Pyla, Kore Jahnavi, Yamuna Sagubandi, Ambati Padmaja","doi":"10.18805/ajdfr.dr-2111","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2111","url":null,"abstract":"Background: Processing wastes that are generated at industrial and house hold level are a huge concern. Utilization of these by-products and their bioactive compounds is a blooming industry at present. This study has been designed to unleash the potential of such by-product (stalks) and their possible application. Methods: In order to use plant by-products as a potential source of antioxidants, the methanolic, aqueous methanolic and aqueous extracts of the curry leaf stalks were studied. The nutrient, anti-nutrient, phytochemical content and in-vitro antioxidant activities were assessed for the stalks. The plant extracts were then incorporated in sunflower oil and tested for stability of oil upon repetitive deep frying. Result: Total phenolic content and flavonoids followed the order of aqueous methanolic greater than aqueous greater than methanolic extracts. The phytochemical analysis of the extracts for total flavanols followed the order aqueous greater than aqueous methanolic greater than methanolic. In vitro antioxidant activities of the extracts in DPPH, FRAP, reducing power and CUPRAC assays followed the order aqueous methanolic greater than methanolic greater than aqueous extracts. Therefore, aqueous methanol is a suitable solvent among the three solvents for extracting most active components with higher antioxidant activity from the stalks. Findings from the present study infer that Curry leaf stalks can be a potential source of natural antioxidants and can be used in foods and pharmacological formulas.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140374334","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}
Donal Bhattacharjee, Pooja Patriwar, Vaishali Ravandale, S. Bandekar, Bidhan Das, Babu Rao Guduri, Tanweer Alam
Background: Tea is a shelf-stable product in which respiration processes are suspended, but biochemical, microbial and other decomposition processes continues depending upon the storage conditions. Considering the present problems, a study was undertaken with the objective to develop bulk packaging of Orthodox tea by taking up testing of packaging materials, shelf life studies and laying out specifications for bulk packaging of tea for the export market. Methods: The tea samples were packed in ten different packaging materials and exposed to accelerated climatic conditions (38±1°C and 90±2% RH) for a period of four months. The experiment was laid out in completely randomized design and replicated thrice. Result: The moisture content of Orthodox tea was showed a gradual increase during the exposure period. Heavy metals, total ash content and tannin content were found in permissible limits. The sorption isotherm of Orthodox tea was characterized by a sigmoid shape curve. No damage to the packaging materials was observed during transport worthiness test. The maximum shelf life of 105 days was attained in sandwich bag and PP woven sack with LDPE-EVOH-LDPE liner and 4 ply Multiwall Paper Sack with two liners at accelerated conditions. Based on this, it was concluded that the maximum estimated storage life at 27±1°C and 65±2% RH was 315 days and the same can be achieved by sandwich bag and PP woven sack with LDPE-EVOH-LDPE liner and 4 ply Multiwall Paper Sack with 7 µ Aluminium Foil/poly liner and 12 µ MET PET/poly liner.
{"title":"Estimation of Shelf Life and Development of Packaging Standards for Bulk Packaging of Orthodox Tea [Camellia sinensis (L.) Kuntze] for Export","authors":"Donal Bhattacharjee, Pooja Patriwar, Vaishali Ravandale, S. Bandekar, Bidhan Das, Babu Rao Guduri, Tanweer Alam","doi":"10.18805/ajdfr.dr-1932","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-1932","url":null,"abstract":"Background: Tea is a shelf-stable product in which respiration processes are suspended, but biochemical, microbial and other decomposition processes continues depending upon the storage conditions. Considering the present problems, a study was undertaken with the objective to develop bulk packaging of Orthodox tea by taking up testing of packaging materials, shelf life studies and laying out specifications for bulk packaging of tea for the export market. Methods: The tea samples were packed in ten different packaging materials and exposed to accelerated climatic conditions (38±1°C and 90±2% RH) for a period of four months. The experiment was laid out in completely randomized design and replicated thrice. Result: The moisture content of Orthodox tea was showed a gradual increase during the exposure period. Heavy metals, total ash content and tannin content were found in permissible limits. The sorption isotherm of Orthodox tea was characterized by a sigmoid shape curve. No damage to the packaging materials was observed during transport worthiness test. The maximum shelf life of 105 days was attained in sandwich bag and PP woven sack with LDPE-EVOH-LDPE liner and 4 ply Multiwall Paper Sack with two liners at accelerated conditions. Based on this, it was concluded that the maximum estimated storage life at 27±1°C and 65±2% RH was 315 days and the same can be achieved by sandwich bag and PP woven sack with LDPE-EVOH-LDPE liner and 4 ply Multiwall Paper Sack with 7 µ Aluminium Foil/poly liner and 12 µ MET PET/poly liner.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140247633","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}
Sayed Zaheer Abbas, Muhammad Naseem Khan, Anjum Zehra Naqvi, Kashan Kaif, Sidra Kanwal, Abdul Basit Khan, A. Siddiqui, Mazahir Hussain
Background: The study’s objective was to recognize the various adulterants and their effects on the physical characteristics of the raw milk available in the city. The milk dealers, especially in the developing countries usually involved in milk adulteration practices in order to increase their profit margins, which poses significant health hazards. Methods: A total of 189 samples of raw milk were gathered across Karachi’s five districts. Milk adulteration testing kit were employed for various adulterants detection and its physical impacts on milk was analyzed by the AOAC methods. Result: The milk samples from selling points had the highest levels of adulteration, followed by those from transportation cans and storage tanks at dairy farms. Chemical adulteration impact on milk pH and specific gravity was very prominent while extraneous water showed significant impact on milk specific gravity rather than its pH. Average pH and specific gravity values of milk sample collected from storage tanks at dairy farm were normal, while it was out of range in the milk samples collected from transportation cans and selling points. As indicated that at the dairy farms had very few milk adulteration activities, whereas milk samples being transported and sold in stores had the highest number of fraud attempts
{"title":"Extent of Extraneous Water and Detection of Various Adulterants in Raw Milk during Supply Chain and its Impacts on Milk Physical Characteristics","authors":"Sayed Zaheer Abbas, Muhammad Naseem Khan, Anjum Zehra Naqvi, Kashan Kaif, Sidra Kanwal, Abdul Basit Khan, A. Siddiqui, Mazahir Hussain","doi":"10.18805/ajdfr.drf-339","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-339","url":null,"abstract":"Background: The study’s objective was to recognize the various adulterants and their effects on the physical characteristics of the raw milk available in the city. The milk dealers, especially in the developing countries usually involved in milk adulteration practices in order to increase their profit margins, which poses significant health hazards. Methods: A total of 189 samples of raw milk were gathered across Karachi’s five districts. Milk adulteration testing kit were employed for various adulterants detection and its physical impacts on milk was analyzed by the AOAC methods. Result: The milk samples from selling points had the highest levels of adulteration, followed by those from transportation cans and storage tanks at dairy farms. Chemical adulteration impact on milk pH and specific gravity was very prominent while extraneous water showed significant impact on milk specific gravity rather than its pH. Average pH and specific gravity values of milk sample collected from storage tanks at dairy farm were normal, while it was out of range in the milk samples collected from transportation cans and selling points. As indicated that at the dairy farms had very few milk adulteration activities, whereas milk samples being transported and sold in stores had the highest number of fraud attempts\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140245157","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}
In the current scenario, global food productions need to be incredibly enormous to feed everyone. Though food supply plays a tremendous role in reaching out to the people, meanwhile advancement in food processing technology is a predominant factor in increasing food availability. In the food industry, there was a huge number of technologies for food processing that made food more convenient to eat and might be stable for extended storage. Among the food processing technologies, cold plasma may be one of the novel non-thermal technology that functions at atmospheric pressure or low-pressure processing technology. Cold plasma is an eco-friendly technique involved in food preservation, mainly destructing microbes in food thereby extending its shelf life. Cold plasma processes the food without degrading the physical, chemical, biological, nutritional and sensory qualities of food products. This review elaborates on cold plasma utilization and its quality changes in various foods.
{"title":"Exploring the Effects of Cold Plasma on Preserving and Processing of Foods: A Review","authors":"Sheela Punniyamorthy, Kanchana Shanmugavel, Chandra Prabha Shanmugavel, Umamaheswari Thiyagamoorthy, Kokilavani Sakthivel","doi":"10.18805/ajdfr.dr-2164","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2164","url":null,"abstract":"In the current scenario, global food productions need to be incredibly enormous to feed everyone. Though food supply plays a tremendous role in reaching out to the people, meanwhile advancement in food processing technology is a predominant factor in increasing food availability. In the food industry, there was a huge number of technologies for food processing that made food more convenient to eat and might be stable for extended storage. Among the food processing technologies, cold plasma may be one of the novel non-thermal technology that functions at atmospheric pressure or low-pressure processing technology. Cold plasma is an eco-friendly technique involved in food preservation, mainly destructing microbes in food thereby extending its shelf life. Cold plasma processes the food without degrading the physical, chemical, biological, nutritional and sensory qualities of food products. This review elaborates on cold plasma utilization and its quality changes in various foods.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140253396","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}
Ankit Bihola, Atanu H. Jana, Satish C. Parmar, Shaikh Adil
Background: Mozzarella/Pizza cheese remains the preferred choice for topping pizza. There is currently no information available on the production of Pizza cheese employing Saccharomyces boulardii as an adjunct culture. The research was conducted to study the influence of S. boulardii adjunct culture on the functional properties of Pizza cheese during refrigerated storage. Methods: Experimental Pizza cheese was manufactured using a blend of homogenized and unhomogenized milks (1:1; cheese designated as CBHM). Control cheese was prepared from unhomogenized milk involving stretching of curd, post whey draining. Result: The baking properties viz., meltability as well as melting time were markedly affected by T, P and the interaction T´P. The fat leakage and stretch length of cheeses were markedly affected by T and P only. The melt and fat leakage values exhibited marked increase with the advancement of the storage period. It is recommended to consume such cheese before 21 days since CBHM cheese elicits the desirable baking characteristics up to 21 days.
背景：马苏里拉/比萨奶酪仍然是比萨配料的首选。目前还没有关于使用布拉氏酵母菌作为辅助培养物生产比萨奶酪的信息。本研究旨在研究布拉氏酵母菌辅助培养对比萨奶酪在冷藏储存期间的功能特性的影响。研究方法实验比萨奶酪是用均质化牛奶和未均质化牛奶（1:1；奶酪命名为 CBHM）混合制成的。对照组奶酪由未均质化牛奶制成，包括凝乳的拉伸和乳清的沥干。结果烘焙特性，即熔化性和熔化时间明显受到 T、P 和 T´P 相互作用的影响。奶酪的脂肪渗漏和拉伸长度仅受 T 和 P 的明显影响。随着贮藏时间的延长，熔化和脂肪渗漏值明显增加。建议在 21 天前食用这类奶酪，因为 CBHM 奶酪在 21 天内都能产生理想的烘焙特性。
{"title":"Functionality of Pizza Cheese as Affected Using Saccharomyces boulardii Adjunct Culture During Refrigerated Storage","authors":"Ankit Bihola, Atanu H. Jana, Satish C. Parmar, Shaikh Adil","doi":"10.18805/ajdfr.dr-2177","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2177","url":null,"abstract":"Background: Mozzarella/Pizza cheese remains the preferred choice for topping pizza. There is currently no information available on the production of Pizza cheese employing Saccharomyces boulardii as an adjunct culture. The research was conducted to study the influence of S. boulardii adjunct culture on the functional properties of Pizza cheese during refrigerated storage. Methods: Experimental Pizza cheese was manufactured using a blend of homogenized and unhomogenized milks (1:1; cheese designated as CBHM). Control cheese was prepared from unhomogenized milk involving stretching of curd, post whey draining. Result: The baking properties viz., meltability as well as melting time were markedly affected by T, P and the interaction T´P. The fat leakage and stretch length of cheeses were markedly affected by T and P only. The melt and fat leakage values exhibited marked increase with the advancement of the storage period. It is recommended to consume such cheese before 21 days since CBHM cheese elicits the desirable baking characteristics up to 21 days.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140257771","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}
Background: The study aimed to assess the effect of a partial dietary substitution of corn with dried orange pulp (DOP) powder in broiler diets and their effect on Pectoralis major meat quality. Furthermore, the study investigated the relationship between physicochemical parameters and sensory characteristics of breast meat even of control and experimental broilers groups. Methods: Four dietary treatments namely basal diet (control), 5, 10 and 15% DOP were given to 200 broilers 16 days-old for 49 days. Throughout all breeding periods, the control group was fed a diet primarily composed of corn, soybean meal and wheat bran. The experimental groups were given the same initial diet as the control group, but their grower and finisher diets contained 5%, 10% and 15% of orange pulp powder respectively. Physicochemical parameters, proximate composition, lipid oxidation index and sensory characteristics of broiler breast muscle were determined. Result: Significant decreases in moisture and fats were observed in the experimental groups (P less than 0.0001). However, the experimental diets positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (P less than 0.05). The partial substitution with orange pulp powder did not show an effect (P greater than 0.05) on sensory attributes of breast meat except for overall acceptability by the degustation panel. According to the panel degustation results, the flavor in experimental diets breast meat had a significant correlation on some sensory characteristic like juiciness and color of experimental breast samples (P less than 0.001). Pearson’s correlation revealed that flavor of control breast meat was negatively correlated with 2 physicochemical parameters (pH and lipid peroxidation). Similarly, the flavor of experimental groups was negatively correlated with the sensory attributes (juiciness and color). Additionally, a significant positive correlation was found between juiciness and the parameters (color and pH) of experimental meat.
{"title":"Evaluating the Suitability of Orange Pulp Meal as a Partial Substitute of Corn on the Chemical and Sensorial Properties of Broiler Meat (Pectoralis major)","authors":"Chaib Eddour Ahmed Readh, Litim Miloud, Larbaoui Abdelkarim, Bouderoua Kaddour, Belhocine Chaima, Bouzadi Imane Islam, Aklil Oussama Nacer Eddine, Soualeh Mohamed Messaouda, Chemani Allaa Eddine","doi":"10.18805/ajdfr.drf-345","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-345","url":null,"abstract":"Background: The study aimed to assess the effect of a partial dietary substitution of corn with dried orange pulp (DOP) powder in broiler diets and their effect on Pectoralis major meat quality. Furthermore, the study investigated the relationship between physicochemical parameters and sensory characteristics of breast meat even of control and experimental broilers groups. Methods: Four dietary treatments namely basal diet (control), 5, 10 and 15% DOP were given to 200 broilers 16 days-old for 49 days. Throughout all breeding periods, the control group was fed a diet primarily composed of corn, soybean meal and wheat bran. The experimental groups were given the same initial diet as the control group, but their grower and finisher diets contained 5%, 10% and 15% of orange pulp powder respectively. Physicochemical parameters, proximate composition, lipid oxidation index and sensory characteristics of broiler breast muscle were determined. Result: Significant decreases in moisture and fats were observed in the experimental groups (P less than 0.0001). However, the experimental diets positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (P less than 0.05). The partial substitution with orange pulp powder did not show an effect (P greater than 0.05) on sensory attributes of breast meat except for overall acceptability by the degustation panel. According to the panel degustation results, the flavor in experimental diets breast meat had a significant correlation on some sensory characteristic like juiciness and color of experimental breast samples (P less than 0.001). Pearson’s correlation revealed that flavor of control breast meat was negatively correlated with 2 physicochemical parameters (pH and lipid peroxidation). Similarly, the flavor of experimental groups was negatively correlated with the sensory attributes (juiciness and color). Additionally, a significant positive correlation was found between juiciness and the parameters (color and pH) of experimental meat.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140409137","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}
Anuprita Joshi, R. Kshirsagar, C. K. Bhokre, H.W. Deshpande, A. Sawate
Background: Functional foods are a topic of ongoing industrial use and research. Currently, coloured grain is being prioritized more in research since it is a source of neutraceutical chemicals. Black colored wheat is known for its anthocyanin content. Black wheat therefore has the potential to offer extra health advantages over those that standard wheat cultivars typically offer. Noodles are most popular products widely consumed throughout the world and represents second in global consumption to bread. The present study was undertaken to evaluate effect of processing on loss of amino acids content in black wheat supplemented noodles and control white noodles. Methods: In the present study, High performance liquid chromatography was used for the quantification of amino acids in Black and Netravati white colored wheat flour and prepared black wheat supplemented noodles and control white noodles samples prepared by extrusion. Result: Black wheat flour and Black wheat supplemented noodles samples had higher total amino acid content, Essential amino acid content and per cent essential amino acid score in comparison Netravati white flour and control noodles samples prepared from whole Netravati white wheat flour, while content of lysine was more in Netravati white wheat flour and control noodles samples. The noodles samples prepared exhibited average percent reduction in amino acid content in black and Netravati white wheat were 1.06 and 2.63%, respectively. Black wheat flour and black wheat supplemented noodles were rich in anthocyanins also rich in amino acids in comparison to Netravati white wheat flour. Minimum losses in amino acid content were observed in Black wheat supplemented noodles, while maximum losses were observed in Netravati white wheat control noodles samples.
{"title":"Quality Assessment and Evaluation of Amino Acid Profile of Black Wheat Supplemented Noodles","authors":"Anuprita Joshi, R. Kshirsagar, C. K. Bhokre, H.W. Deshpande, A. Sawate","doi":"10.18805/ajdfr.dr-2124","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2124","url":null,"abstract":"Background: Functional foods are a topic of ongoing industrial use and research. Currently, coloured grain is being prioritized more in research since it is a source of neutraceutical chemicals. Black colored wheat is known for its anthocyanin content. Black wheat therefore has the potential to offer extra health advantages over those that standard wheat cultivars typically offer. Noodles are most popular products widely consumed throughout the world and represents second in global consumption to bread. The present study was undertaken to evaluate effect of processing on loss of amino acids content in black wheat supplemented noodles and control white noodles. Methods: In the present study, High performance liquid chromatography was used for the quantification of amino acids in Black and Netravati white colored wheat flour and prepared black wheat supplemented noodles and control white noodles samples prepared by extrusion. Result: Black wheat flour and Black wheat supplemented noodles samples had higher total amino acid content, Essential amino acid content and per cent essential amino acid score in comparison Netravati white flour and control noodles samples prepared from whole Netravati white wheat flour, while content of lysine was more in Netravati white wheat flour and control noodles samples. The noodles samples prepared exhibited average percent reduction in amino acid content in black and Netravati white wheat were 1.06 and 2.63%, respectively. Black wheat flour and black wheat supplemented noodles were rich in anthocyanins also rich in amino acids in comparison to Netravati white wheat flour. Minimum losses in amino acid content were observed in Black wheat supplemented noodles, while maximum losses were observed in Netravati white wheat control noodles samples.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140418050","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}
L. D. Bounoua, A. Dahou, M. Medjahed, H. Tahlaiti, A. Homrani
Background: The aim of this study was to investigate the impact of incorporating high value fodder on the productive performance of experimental Prim Holstein cows in lactation. Methods: This supplementary feed ration is composed of a mixture of green grass silage and meadow hay. The effect of this incorporation on milk production and cheesemaking quality was studied on a batch of twenty-five high-lactation cows in experimental stalls. Result: Physico-chemical analysis showed that concentrate and hay are energy-dense feeds, with the highest dry matter and crude cellulose content However, the fodder ration is richer in crude protein and minerals. Evaluation of the chemical composition of milk in the high-lactation phase revealed a significant difference between the experimental batch and the control batch in terms of protein, dry matter and urea content, but no difference was observed in terms of fat, lactose and mineral content. Analysis of production performance data clearly showsed that the fodder ration significantly improved milk production and technological milk quality. The use of green fodder remainsed effective in improving milk production performance and the cheese-making quality of the milk. Technological milk coagulation times have been optimized to ensure the correct orientation of the targeted cheese matrices.
{"title":"Effect of the Incorporation of a High Food Value Fodder Ration on the Cheesemaking Quality of Milk","authors":"L. D. Bounoua, A. Dahou, M. Medjahed, H. Tahlaiti, A. Homrani","doi":"10.18805/ajdfr.drf-353","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-353","url":null,"abstract":"Background: The aim of this study was to investigate the impact of incorporating high value fodder on the productive performance of experimental Prim Holstein cows in lactation. Methods: This supplementary feed ration is composed of a mixture of green grass silage and meadow hay. The effect of this incorporation on milk production and cheesemaking quality was studied on a batch of twenty-five high-lactation cows in experimental stalls. Result: Physico-chemical analysis showed that concentrate and hay are energy-dense feeds, with the highest dry matter and crude cellulose content However, the fodder ration is richer in crude protein and minerals. Evaluation of the chemical composition of milk in the high-lactation phase revealed a significant difference between the experimental batch and the control batch in terms of protein, dry matter and urea content, but no difference was observed in terms of fat, lactose and mineral content. Analysis of production performance data clearly showsed that the fodder ration significantly improved milk production and technological milk quality. The use of green fodder remainsed effective in improving milk production performance and the cheese-making quality of the milk. Technological milk coagulation times have been optimized to ensure the correct orientation of the targeted cheese matrices.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140431252","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}
Background: The present study aims to develop a database on the macronutrients and resistant starch content of commonly consumed plant foods such as cereals, pulses, roots and tubers and vegetables. Methods: Analysis of macronutrients such as moisture, protein, fat, ash and dietary fiber was carried out by using standard AOAC methods, available carbohydrates by modified Anthrone method and resistant starch by Megazyme assay kit. Result: The results of the moisture content among the cereals tested ranged from 0.23% to 7.3%, pulses from 5.05% to 7%, roots and tubers from 74.7% to 80.35% and plantain 84.67%, protein in cereals ranged from 6.99% to 11%, pulses from 16.32% to 22.92%, roots and tubers from 7.74% to 11.87% and plantain contains 6.71%, fat content of cereals ranged from 2.17% to 6.06%, pulses from 2.3% to 6.53%, roots and tubers from 0.3% to 0.49% and plantain contains 0.14%, ash content of cereals ranged from 0.44% to 2.16%, pulses from 2.58% to 4.06%, roots and tubers from 1.18% to 1.38% and plantain contains 0.73% and the carbohydrate of cereals ranged from 59.21% to 80.35%, pulses from 19.06% to 47.76%, roots and tubers from 11.86% to 16.72% and plantain contains 11.49%. The resistant starch content of cereals ranged from 0.16% to 5.71%, pulses from 1.86% to 29.4%, roots and tubers from 28.41% to 45.7% and plantain contains 39.88% respectively. The non-resistant starch content of cereals ranged from 49.63% to 73.18%, pulses from 5.05% to 35.98%, roots and tubers from 2.43% to 19.31% and the plantain contains 17.03%. The total starch is the sum of the resistant starch and non-resistant starch. The total starch content of cereals ranged from 50.1% to 74.39%, pulses from 23.97% to 37.22%, roots and tubers from 33.62% to 48.58% and the plantain contain 56.91% respectively.
{"title":"Estimation of Macronutrients and Resistant Starch Content of Commonly Consumed Plant Foods","authors":"T. Deepika, S. Pradhan, Rakesh Naik, S. Devindra","doi":"10.18805/ajdfr.dr-2037","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2037","url":null,"abstract":"Background: The present study aims to develop a database on the macronutrients and resistant starch content of commonly consumed plant foods such as cereals, pulses, roots and tubers and vegetables. Methods: Analysis of macronutrients such as moisture, protein, fat, ash and dietary fiber was carried out by using standard AOAC methods, available carbohydrates by modified Anthrone method and resistant starch by Megazyme assay kit. Result: The results of the moisture content among the cereals tested ranged from 0.23% to 7.3%, pulses from 5.05% to 7%, roots and tubers from 74.7% to 80.35% and plantain 84.67%, protein in cereals ranged from 6.99% to 11%, pulses from 16.32% to 22.92%, roots and tubers from 7.74% to 11.87% and plantain contains 6.71%, fat content of cereals ranged from 2.17% to 6.06%, pulses from 2.3% to 6.53%, roots and tubers from 0.3% to 0.49% and plantain contains 0.14%, ash content of cereals ranged from 0.44% to 2.16%, pulses from 2.58% to 4.06%, roots and tubers from 1.18% to 1.38% and plantain contains 0.73% and the carbohydrate of cereals ranged from 59.21% to 80.35%, pulses from 19.06% to 47.76%, roots and tubers from 11.86% to 16.72% and plantain contains 11.49%. The resistant starch content of cereals ranged from 0.16% to 5.71%, pulses from 1.86% to 29.4%, roots and tubers from 28.41% to 45.7% and plantain contains 39.88% respectively. The non-resistant starch content of cereals ranged from 49.63% to 73.18%, pulses from 5.05% to 35.98%, roots and tubers from 2.43% to 19.31% and the plantain contains 17.03%. The total starch is the sum of the resistant starch and non-resistant starch. The total starch content of cereals ranged from 50.1% to 74.39%, pulses from 23.97% to 37.22%, roots and tubers from 33.62% to 48.58% and the plantain contain 56.91% respectively.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139961555","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}
Divya Singh Chauhan, Apoorva Behari Lal, Anto Pradeep Raja Charles, Amit Pratap Singh, A. Khare, Pranav Vashisht
Background: Cookies are baked products that are consumed as a snack worldwide.Gluten, a commonly known protein found in wheat flour, contributes to the extensibility and elasticity of cookie dough. For an individual with aceliac disease, the consumption of gluten should be avoided. In addition, those who observe religious fasts abstain from wheat and wheat-derived items. This study developed gluten-free cookies and studied the impact of chestnut and foxnut flour on its physical, nutritional and sensory properties. Methods: The experimental planning and analysis were performed using the Response Surface Methodology. Two independent variables (foxnut and chestnut flour) were selected and the Central Composite Design was applied. Altogether, thirteen experimental formulations were used for producing cookies. Along with sensory evaluation, the cookies’ moisture, ash, fat and protein contents were examined. For general acceptance, 25-30 semi-trained panelistswere chosen to conduct the sensory analysis based on a numerical scoring test. Result: The sample (S12; 60% chestnut and 5% foxnut flour) had the greatest overall acceptance score. The chemical components of S12, namely moisture, ash, fat and protein, were 3.84%, 3.51%, 18.52% and 6.92%, respectively. Compared to the control sample, S12 was preferredby the panelists.
{"title":"Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology","authors":"Divya Singh Chauhan, Apoorva Behari Lal, Anto Pradeep Raja Charles, Amit Pratap Singh, A. Khare, Pranav Vashisht","doi":"10.18805/ajdfr.dr-2178","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2178","url":null,"abstract":"Background: Cookies are baked products that are consumed as a snack worldwide.Gluten, a commonly known protein found in wheat flour, contributes to the extensibility and elasticity of cookie dough. For an individual with aceliac disease, the consumption of gluten should be avoided. In addition, those who observe religious fasts abstain from wheat and wheat-derived items. This study developed gluten-free cookies and studied the impact of chestnut and foxnut flour on its physical, nutritional and sensory properties. Methods: The experimental planning and analysis were performed using the Response Surface Methodology. Two independent variables (foxnut and chestnut flour) were selected and the Central Composite Design was applied. Altogether, thirteen experimental formulations were used for producing cookies. Along with sensory evaluation, the cookies’ moisture, ash, fat and protein contents were examined. For general acceptance, 25-30 semi-trained panelistswere chosen to conduct the sensory analysis based on a numerical scoring test. Result: The sample (S12; 60% chestnut and 5% foxnut flour) had the greatest overall acceptance score. The chemical components of S12, namely moisture, ash, fat and protein, were 3.84%, 3.51%, 18.52% and 6.92%, respectively. Compared to the control sample, S12 was preferredby the panelists.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139777026","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：