B. A. Yasin, S. Shubhra, Misbahu Abdu, Garome Shiferaw, Dula Teshome, Gada Gudina, Legessu Girshe, Tesfaye Dugasa
Background: Genetic diversity is one of the potent components used to develop improved cultivars with a broad genetic base and wider adaptability. Genetic diversity between two parents of diverse origin generally displays greater heterosis and yields transgressive segregants. Therefore, knowledge of genetic diversity is the prerequisite for the genetic improvement of crop plants including wheat. D2 statistical analysis is one of the potent biometrical techniques used for the assessment of genetic diversity. Methods: The essence of the current experiment involved 40 providential bread wheat lines that were arranged and laid down in a randomized block design (RBD) with three replications at the experimental research farm of Suresh Gyan Vihar University, Jagatpura, Jaipur, during the rabi crop season (2020-21). The bread wheat lines of the same geographical range were assessed to determine the genetic diversity using D2 statistical analysis and heritability estimate in apropos to ten quantitative/qualitative characters. Result: Based on D2 analysis, the 40 promising wheat strains were lined up into ten different clusters to estimate the average distance at intra and inter-cluster levels. The uttermost intra-cluster distance was recorded in cluster X, whereas, the appreciative inter-cluster distance pertained among cluster-VI and cluster-X pursued by cluster-IX and cluster-X. Entrenched to the mean or average performance, most of the bread wheat lines were spotted to disclose appreciable distinctions concerning to their cluster means. It was perceived that the maximum percent contribution towards total divergence was exhibited by grain yield plant-1, followed by spike length, effective tiller plant-1, 1000 grain weight and plant height. Moreover, the number of effective tillers plant-1, spike length, harvest index ,1000 grain weight, number of grains spike-1 and protein content were quite substantial since these traits exhibit high heritability estimate together with high genetic advance as percent of mean.
{"title":"Assessing Genetic Diversity in Bread Wheat (Triticum aestivum L.) using D2 Statistical Analysis","authors":"B. A. Yasin, S. Shubhra, Misbahu Abdu, Garome Shiferaw, Dula Teshome, Gada Gudina, Legessu Girshe, Tesfaye Dugasa","doi":"10.18805/ajdfr.dr-2139","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2139","url":null,"abstract":"Background: Genetic diversity is one of the potent components used to develop improved cultivars with a broad genetic base and wider adaptability. Genetic diversity between two parents of diverse origin generally displays greater heterosis and yields transgressive segregants. Therefore, knowledge of genetic diversity is the prerequisite for the genetic improvement of crop plants including wheat. D2 statistical analysis is one of the potent biometrical techniques used for the assessment of genetic diversity. Methods: The essence of the current experiment involved 40 providential bread wheat lines that were arranged and laid down in a randomized block design (RBD) with three replications at the experimental research farm of Suresh Gyan Vihar University, Jagatpura, Jaipur, during the rabi crop season (2020-21). The bread wheat lines of the same geographical range were assessed to determine the genetic diversity using D2 statistical analysis and heritability estimate in apropos to ten quantitative/qualitative characters. Result: Based on D2 analysis, the 40 promising wheat strains were lined up into ten different clusters to estimate the average distance at intra and inter-cluster levels. The uttermost intra-cluster distance was recorded in cluster X, whereas, the appreciative inter-cluster distance pertained among cluster-VI and cluster-X pursued by cluster-IX and cluster-X. Entrenched to the mean or average performance, most of the bread wheat lines were spotted to disclose appreciable distinctions concerning to their cluster means. It was perceived that the maximum percent contribution towards total divergence was exhibited by grain yield plant-1, followed by spike length, effective tiller plant-1, 1000 grain weight and plant height. Moreover, the number of effective tillers plant-1, spike length, harvest index ,1000 grain weight, number of grains spike-1 and protein content were quite substantial since these traits exhibit high heritability estimate together with high genetic advance as percent of mean.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"209 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140486099","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}
I. Fguiri, A. Sboui, M. Atigui, S. Arroum, M. Dbara, M. Hammadi, T. Khorchani
Background: The present study aims to improve coagulation abilities of camel milk using enzyme extracts from artichoke. Methods: The properties of purified extracts were studied in this research and a cheese was manufactured with artichoke extracts. Results: It showed an extraction yield of 38.83% and optimum coagulation conditions of the artichoke enzyme extract were: pH=5; temperature= 55°C; CaCl2 concentration= 0.01M and optimal enzyme concentration= 1%. A fresh cheese made from camel milk with a particular nutritional quality, consistency. The artichoke proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.
{"title":"Use of Artichoke (Cynara scolymus) Flower Extract as a Substituteto Rennet in the Manufacture of Camel Milk Cheese","authors":"I. Fguiri, A. Sboui, M. Atigui, S. Arroum, M. Dbara, M. Hammadi, T. Khorchani","doi":"10.18805/ajdfr.drf-336","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-336","url":null,"abstract":"Background: The present study aims to improve coagulation abilities of camel milk using enzyme extracts from artichoke. Methods: The properties of purified extracts were studied in this research and a cheese was manufactured with artichoke extracts. Results: It showed an extraction yield of 38.83% and optimum coagulation conditions of the artichoke enzyme extract were: pH=5; temperature= 55°C; CaCl2 concentration= 0.01M and optimal enzyme concentration= 1%. A fresh cheese made from camel milk with a particular nutritional quality, consistency. The artichoke proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"50 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139598809","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}
Milk is a nutrient-rich medium that encourages rapid microbial growth. The microorganisms associated with the milk of different milking animals and milk products have a significant impact on milk including milk from cows, buffalo, goats, and humans. Being nutritionally rich milk is a suitable growth medium for a variety of microorganisms and these have numerous positive and negative impacts on the properties of milk and their products. The high nutritional content of milk supports the growth of both beneficial and harmful microbiota. The entry of these microorganisms into the milk has various paths and sources, and, once in the milk, they start multiplication and increase their numbers. Many of these microbes show biological activities such as spore formation, toxin production, health promotion, biochemical alteration of medium, and other related activities. The authors are trying to present a detailed overview of the source, activity, and beneficial as well as harmful roles of microbes found in milk and milk products. The approach of authors to comprehensively review these topics is to examine the details of the microorganisms of milk to find out the activity and approach for improving milk processing and product stability for storage and sustainability in milk processing.
{"title":"The Influence of Major Milk Microbiota on the Characteristics of Milk and Milk Products: A Review","authors":"Shivani Tomar, Vidyanand Tiwari","doi":"10.18805/ajdfr.dr-2144","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2144","url":null,"abstract":"Milk is a nutrient-rich medium that encourages rapid microbial growth. The microorganisms associated with the milk of different milking animals and milk products have a significant impact on milk including milk from cows, buffalo, goats, and humans. Being nutritionally rich milk is a suitable growth medium for a variety of microorganisms and these have numerous positive and negative impacts on the properties of milk and their products. The high nutritional content of milk supports the growth of both beneficial and harmful microbiota. The entry of these microorganisms into the milk has various paths and sources, and, once in the milk, they start multiplication and increase their numbers. Many of these microbes show biological activities such as spore formation, toxin production, health promotion, biochemical alteration of medium, and other related activities. The authors are trying to present a detailed overview of the source, activity, and beneficial as well as harmful roles of microbes found in milk and milk products. The approach of authors to comprehensively review these topics is to examine the details of the microorganisms of milk to find out the activity and approach for improving milk processing and product stability for storage and sustainability in milk processing.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139612344","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. Khairullah, S. Sudjarwo, M. Effendi, S. Kurniawan, A. Widodo, O. Silaen, S. Ramandinianto
Background: Mastitis is one of the factors contributing to the health-related decreased milk production and quality for dairy cows. Mastitis in ruminants is a serious bacterial disease caused by Staphylococcus aureus. Staphylococcal bacteria are becoming increasingly resistant to many classes of antibiotics, particularly β-lactam families like the MRSA strain. Laboratory tests are required to determine the level of bacterial resistance and to identify MRSA isolates sourced from dairy cows in Tulungagung District. Methods: 110 milk samples were isolated on MSA media followed by Gram’s staining and biochemical tests. Kirby-bauer diffusion test-based assessment of antibiotic sensitivity. The S. aureus isolates that underwent the MRSA identification test were S. aureus isolates that had developed a resistance to β-lactam antibiotics. Result: A total 81 samples of the 110 isolated milk samples were determined to be positive for S. aureus. Out of total isolates, 25 isolates of S. aureus had the highest level of oxacillin resistance. As many as 4 isolates were confirmed to be MultiDrug Resistance (MDR) and 17 MRSA isolates were discovered from 100 samples of dairy cows. Early diagnosis of MRSA infection is crucial since it can be challenging to treat because this type of bacteria is known to be resistant to several drugs and spreads readily.
{"title":"Identification of Methicillin-resistant Staphylococcus aureus Isolated from Dairy Cow’s Milk in Tulungagung District, Indonesia","authors":"A. Khairullah, S. Sudjarwo, M. Effendi, S. Kurniawan, A. Widodo, O. Silaen, S. Ramandinianto","doi":"10.18805/ajdfr.drf-341","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-341","url":null,"abstract":"Background: Mastitis is one of the factors contributing to the health-related decreased milk production and quality for dairy cows. Mastitis in ruminants is a serious bacterial disease caused by Staphylococcus aureus. Staphylococcal bacteria are becoming increasingly resistant to many classes of antibiotics, particularly β-lactam families like the MRSA strain. Laboratory tests are required to determine the level of bacterial resistance and to identify MRSA isolates sourced from dairy cows in Tulungagung District. Methods: 110 milk samples were isolated on MSA media followed by Gram’s staining and biochemical tests. Kirby-bauer diffusion test-based assessment of antibiotic sensitivity. The S. aureus isolates that underwent the MRSA identification test were S. aureus isolates that had developed a resistance to β-lactam antibiotics. Result: A total 81 samples of the 110 isolated milk samples were determined to be positive for S. aureus. Out of total isolates, 25 isolates of S. aureus had the highest level of oxacillin resistance. As many as 4 isolates were confirmed to be MultiDrug Resistance (MDR) and 17 MRSA isolates were discovered from 100 samples of dairy cows. Early diagnosis of MRSA infection is crucial since it can be challenging to treat because this type of bacteria is known to be resistant to several drugs and spreads readily.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"101 32","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139614818","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}
Y. S. Babu, A. S. Chandra, R.M.V. Prasad, D. Nagalakshmi, M. S. Reddy
Background: Telangana state stands 13th position in milk production with 5.61 MT of milk production during 2019-20 as compared to 4.2 MT in 2014-15. The profitability of dairy enterprise is determined by sale price of milk and of late there is lot of uproar from farming community on lack of proper support price for milk. So having adequate data on cost of milk production in different sized farms in buffaloes will enable policy makers to arrive at a minimum support price for milk, so that the farmer will not be put to loss. Methods: An investigation was carried out to study the cost of milk production in buffaloes of dairy farmers in Karimnagar, Khammam and Rangareddy districts of Telangana. The data was collected from 240 farmers spread over 24 villages in 6 mandals in the selected districts. The 240 respondents were interviewed as per the questionnaire. Result: Average milk production per day per animal, sale price of milk per kg per animal per day was 8.63 lit, Rs.35.42 respectively. Cost of milk production in large, medium and small herd size was found to be Rs.26.32, Rs.26.68, Rs.27.08, respectively. Average cost of milk production per animal per day was found to be Rs.26.49. The average net income from cow was Rs.77.03. The average profit/litre of milk was calculated as Rs.8.92/lit. The average benefit-cost ratio was found to be 1.33.
{"title":"Study of Milk Cost Production in Buffaloes of Telangana State","authors":"Y. S. Babu, A. S. Chandra, R.M.V. Prasad, D. Nagalakshmi, M. S. Reddy","doi":"10.18805/ajdfr.dr-2154","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2154","url":null,"abstract":"Background: Telangana state stands 13th position in milk production with 5.61 MT of milk production during 2019-20 as compared to 4.2 MT in 2014-15. The profitability of dairy enterprise is determined by sale price of milk and of late there is lot of uproar from farming community on lack of proper support price for milk. So having adequate data on cost of milk production in different sized farms in buffaloes will enable policy makers to arrive at a minimum support price for milk, so that the farmer will not be put to loss. Methods: An investigation was carried out to study the cost of milk production in buffaloes of dairy farmers in Karimnagar, Khammam and Rangareddy districts of Telangana. The data was collected from 240 farmers spread over 24 villages in 6 mandals in the selected districts. The 240 respondents were interviewed as per the questionnaire. Result: Average milk production per day per animal, sale price of milk per kg per animal per day was 8.63 lit, Rs.35.42 respectively. Cost of milk production in large, medium and small herd size was found to be Rs.26.32, Rs.26.68, Rs.27.08, respectively. Average cost of milk production per animal per day was found to be Rs.26.49. The average net income from cow was Rs.77.03. The average profit/litre of milk was calculated as Rs.8.92/lit. The average benefit-cost ratio was found to be 1.33.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":" February","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139618050","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}
Sorghum is among the less widely used crops yet it is ranked the fifth most important cereal crop after wheat, maize, rice and barley. The grain’s nutritional value is similar to that of maize and wheat and the phenolic profile is more abundant and varied than other common cereal grains. Sorghum has been largely included in ruminant diets as an energy source and research findings show insignificant differences in the performance parameters in livestock fed sorghum-based diets, with some studies suggesting sorghum as a more efficient alternative to maize. The narrative review focuses on opportunities for reducing rumen methanogenesis through dietary inclusion of sorghum as well as discussing the impact on relative abundance of microbiota and meat quality. The grain possesses qualities that can potentially influence the reduction of greenhouse gas emissions in ruminant livestock production, relative abundance of rumen microbes and meat quality. However, there is very little information on the influence of sorghum grain-based diets on the rumen bacterial community composition and their relationship with ruminal metabolites. Further investigations are required to add more knowledge on the effect of sorghum grain-based diets on meat quality.
{"title":"Inclusion of Sorghum in Ruminant Diets Towards Methane Emission Mitigation and Improved Meat Quality: A Review","authors":"Nyasha Rugwete, T. Muti̇bvu, T. Halimani","doi":"10.18805/ajdfr.drf-333","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-333","url":null,"abstract":"Sorghum is among the less widely used crops yet it is ranked the fifth most important cereal crop after wheat, maize, rice and barley. The grain’s nutritional value is similar to that of maize and wheat and the phenolic profile is more abundant and varied than other common cereal grains. Sorghum has been largely included in ruminant diets as an energy source and research findings show insignificant differences in the performance parameters in livestock fed sorghum-based diets, with some studies suggesting sorghum as a more efficient alternative to maize. The narrative review focuses on opportunities for reducing rumen methanogenesis through dietary inclusion of sorghum as well as discussing the impact on relative abundance of microbiota and meat quality. The grain possesses qualities that can potentially influence the reduction of greenhouse gas emissions in ruminant livestock production, relative abundance of rumen microbes and meat quality. However, there is very little information on the influence of sorghum grain-based diets on the rumen bacterial community composition and their relationship with ruminal metabolites. Further investigations are required to add more knowledge on the effect of sorghum grain-based diets on meat quality.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":" 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139621997","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}
K.R. Naveena, Geetha M. Yankanchi, Shilpa Yatnatti, K. Geetha
Background: Pectin’s are complex carbohydrate molecules mainly used as gelling agents, thickener, emulsifier and stabilizer in the food and beverage industry. Methods: Pectin was extracted from mango peel powder by acid extraction method with different combinations of precipitation time and sample to solution ratio to optimize highest yield and its quality characteristics were studied in comparison with commercial pectin (CP). Result: The maximum yield (14.23%) was obtained for C-9 combination. Functional properties such as solubility, swelling index, water absorption and bulk density ranged from 49.74 to 72.27 per cent, 2.89 to 5.22 g/g, 3.21 to 6.82 ml/g and 1.06 to 1.59 g/cm3. In commercial pectin it was 65.99±0.63 per cent, 2.65±0.14 g/g, 5.79±0.15 ml/g and 1.29±0.07 g/cm3 respectively. Quality characteristics such as Degree of esterification, equivalent weight, methoxyl content and total anhydrouronic acid ranged from 83.37 to 88.98 per cent, 960.5 to 831, 3.83 to 5.28 per cent and 52.30 to 40.5 respectively. In commercial pectin it was 89.03, 906.5, 4.07 and 42.67 per cent respectively. Findings revealed that pectin extracted from mango peel possess high chances to be exploited and commercialized as most of the functional properties and quality characteristics are on par with commercial pectin.
{"title":"Optimization and Quality Characteristics of Mango Peel Pectin","authors":"K.R. Naveena, Geetha M. Yankanchi, Shilpa Yatnatti, K. Geetha","doi":"10.18805/ajdfr.dr-2019","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2019","url":null,"abstract":"Background: Pectin’s are complex carbohydrate molecules mainly used as gelling agents, thickener, emulsifier and stabilizer in the food and beverage industry. Methods: Pectin was extracted from mango peel powder by acid extraction method with different combinations of precipitation time and sample to solution ratio to optimize highest yield and its quality characteristics were studied in comparison with commercial pectin (CP). Result: The maximum yield (14.23%) was obtained for C-9 combination. Functional properties such as solubility, swelling index, water absorption and bulk density ranged from 49.74 to 72.27 per cent, 2.89 to 5.22 g/g, 3.21 to 6.82 ml/g and 1.06 to 1.59 g/cm3. In commercial pectin it was 65.99±0.63 per cent, 2.65±0.14 g/g, 5.79±0.15 ml/g and 1.29±0.07 g/cm3 respectively. Quality characteristics such as Degree of esterification, equivalent weight, methoxyl content and total anhydrouronic acid ranged from 83.37 to 88.98 per cent, 960.5 to 831, 3.83 to 5.28 per cent and 52.30 to 40.5 respectively. In commercial pectin it was 89.03, 906.5, 4.07 and 42.67 per cent respectively. Findings revealed that pectin extracted from mango peel possess high chances to be exploited and commercialized as most of the functional properties and quality characteristics are on par with commercial pectin.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"36 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139446361","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. Abed, Z. Kaci, T. Dahmane, N. Tirchi, D. B. Cherif
Background: The province of Ain Defla (Algeria) is known for its high potato production potential. However, many challenges need to be overcome, among them the deterioration of biochemical and organoleptic quality after harvest and during storage of potato tubers. Methods: A study was carried out in this context over two successive years 2019 and 2020, with the aim of determining the degree of physiological evolution of tubers of four potato varieties (Kondor, Bartina, Spunta and Atlas) through biochemical indicators, such as pH, acidity, dry matter, reducing sugars and starch, during cold storage at a temperature of 6°C±2 and for 60 days and 90 days. A qualitative analysis of acrylamide formation under the effect of temperature and frying time was carried out. Result: Kondor revealed the highest pH value before and during storage. A progressive decrease in dry matter and starch as a function of storage time was detected for all varieties studied, notably Spunta and Atlas. The Spunta variety showed significant amounts of reducing sugars during 60 days of storage. Acrylamide formation was intense at 160°C for 4 minutes of frying in both Spunta and Kondor varieties. However, Kondor showed greater resistance to enzymatic browning (acrylamide) than Spunta under the same empirical conditions.
{"title":"Evolution of Some Biochemical Parameters during Cold Storage and Their Effect on the Formation of Acrylamide in Fried Potatoes","authors":"A. Abed, Z. Kaci, T. Dahmane, N. Tirchi, D. B. Cherif","doi":"10.18805/ajdfr.drf-348","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-348","url":null,"abstract":"Background: The province of Ain Defla (Algeria) is known for its high potato production potential. However, many challenges need to be overcome, among them the deterioration of biochemical and organoleptic quality after harvest and during storage of potato tubers. Methods: A study was carried out in this context over two successive years 2019 and 2020, with the aim of determining the degree of physiological evolution of tubers of four potato varieties (Kondor, Bartina, Spunta and Atlas) through biochemical indicators, such as pH, acidity, dry matter, reducing sugars and starch, during cold storage at a temperature of 6°C±2 and for 60 days and 90 days. A qualitative analysis of acrylamide formation under the effect of temperature and frying time was carried out. Result: Kondor revealed the highest pH value before and during storage. A progressive decrease in dry matter and starch as a function of storage time was detected for all varieties studied, notably Spunta and Atlas. The Spunta variety showed significant amounts of reducing sugars during 60 days of storage. Acrylamide formation was intense at 160°C for 4 minutes of frying in both Spunta and Kondor varieties. However, Kondor showed greater resistance to enzymatic browning (acrylamide) than Spunta under the same empirical conditions.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"9 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139452567","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}
Supriyana, Irma HY Siregar, Lanny Sunarjo, Endah Aryati, Dina Fatmawati
Background: During pregnancy, calcium deficiency has become a frequent phenomenon. Calcium intake is essential for supporting maternal and fetal health to maintain calcium homeostasis and promotes bone formation. Anchovy is a high calcium source from marine. The anchovy diet impact on fetal development during pregnancy is inconclusive. Therefore, Anchovy Calcium Extract (ACE) effect on calcium homeostasis and bone formation was studied. Methods: Female Sprague Dawley rats were grouped into three: without ACE administration, with ACE administration prior to mating until two weeks post-labor and with ACE administration after pregnancy confirmation until two weeks post-labor. Blood calcium levels and bone hardness were measured. Result: ACE improved maternal’s and offspring’s calcium levels. ACE also provided adequate blood calcium levels during pregnancy, labor and breastfeeding. In addition, ACE improve maternal bone firmness but has no significant effect on its offspring. In conclusion, ACE has excellent potential as a dietary supplement to promote adequate calcium requirements for maternal and infant health.
{"title":"The Intervention of Anchovy (Stokphorus commrsouli) Calcium Extract Could Elevate Calcium Levels during Pregnancy and Give Birth and Promote Bone Development: An in vivo Study","authors":"Supriyana, Irma HY Siregar, Lanny Sunarjo, Endah Aryati, Dina Fatmawati","doi":"10.18805/ajdfr.drf-306","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-306","url":null,"abstract":"Background: During pregnancy, calcium deficiency has become a frequent phenomenon. Calcium intake is essential for supporting maternal and fetal health to maintain calcium homeostasis and promotes bone formation. Anchovy is a high calcium source from marine. The anchovy diet impact on fetal development during pregnancy is inconclusive. Therefore, Anchovy Calcium Extract (ACE) effect on calcium homeostasis and bone formation was studied. Methods: Female Sprague Dawley rats were grouped into three: without ACE administration, with ACE administration prior to mating until two weeks post-labor and with ACE administration after pregnancy confirmation until two weeks post-labor. Blood calcium levels and bone hardness were measured. Result: ACE improved maternal’s and offspring’s calcium levels. ACE also provided adequate blood calcium levels during pregnancy, labor and breastfeeding. In addition, ACE improve maternal bone firmness but has no significant effect on its offspring. In conclusion, ACE has excellent potential as a dietary supplement to promote adequate calcium requirements for maternal and infant health.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"52 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139390548","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: Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics and health benefits. The main objective of this key research is to understand the effect of packaging materials and the quality profile of pomegranate arils (Bhagwa) storage at 5-7°C, 85-90% RH till 18 days was tested. Methods: Minimally processed arils at three-day intervals throughout storage, the antioxidant and phytochemical characteristics were assessed. There has been a variable change in the ascorbic acid concentration level, phenolic, antioxidant and anthocyanin content due to the packaging material with minimum processed arils in sensory analysis. Result: When the pomegranate Arils packed in breathable film indicated high retention of phenols antioxidants, anthocyanins, ascorbic acid and total than arils packed in LDPE or PP. Breathable film shown better quality attributes for minimally processed arils over an 18-day storage period as compared to other packaging materials.
{"title":"Storage and Packaging Material Effects on Pomegranate (Punica granatum) Arils Quality Attributes during Storage","authors":"V. Dhineshkumar, C. Vigneshwaran","doi":"10.18805/ajdfr.dr-2074","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2074","url":null,"abstract":"Background: Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics and health benefits. The main objective of this key research is to understand the effect of packaging materials and the quality profile of pomegranate arils (Bhagwa) storage at 5-7°C, 85-90% RH till 18 days was tested. Methods: Minimally processed arils at three-day intervals throughout storage, the antioxidant and phytochemical characteristics were assessed. There has been a variable change in the ascorbic acid concentration level, phenolic, antioxidant and anthocyanin content due to the packaging material with minimum processed arils in sensory analysis. Result: When the pomegranate Arils packed in breathable film indicated high retention of phenols antioxidants, anthocyanins, ascorbic acid and total than arils packed in LDPE or PP. Breathable film shown better quality attributes for minimally processed arils over an 18-day storage period as compared to other packaging materials.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"59 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139128269","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：