{"title":"Corrigendum to “Formulation Optimization and Evaluation of Probiotic Lactobacillus sporogenes-Loaded Sodium Alginate with Carboxymethyl Cellulose Mucoadhesive Beads Using Design Expert Software”","authors":"Himanshu K. Solanki, D. Shah","doi":"10.1155/2019/5803142","DOIUrl":"https://doi.org/10.1155/2019/5803142","url":null,"abstract":"","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89286089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-03-21DOI: 10.4172/2157-7110-C1-109
R. Seifert, H. Keller, H. Kohler
There is a broad field of economic online and in-situ field analysis applications like the online monitoring of volatile components for quality monitoring in food processing. Looking to beer production, for example, the quality of the raw materials like grain, hops and yeast have to be investigated because these items could be the source of a contamination with 2,4,6-Trichloranisol (TCA). TCA is a chloric aromatic hydrocarbon with intensive mildewed and moldy smell and, therefore, leads to immense damage of the product not only limited to beer production. Another field of application is the monitoring of food transport and store chains to guarantee the quality of food and to avoid harm for the consumers. Typically, Volatile Organic Compounds (VOCs) are often evaporated, which can be measured by sophisticated gas sensor systems and therefore used for investigations of the mentioned problems. The purpose of this paper is to introduce a sophisticated sensor system which was developed to measure VOCs. The principal sensing element is a four-fold sensor array on a 4x4 mm2 alumina chip (Figure 1), which comprises four micro-dispensed thickfilm sensing layers of different SnO2/additive-composites. Operating MOG sensors thermo-cyclically and simultaneous sampling of the conductance yields gas specific Conductance-over-Time-Profile (CTP) features. Further-more, an innovative calibration and evaluation procedure ProSens will be introduced, which enables substance identification and concentration determination even in the case of varying environmental conditions from the characteristic CTP shapes. Many field analysis problems like those mentioned above are looking for innovative solutions. The above described sensor chip in combination with the numerical procedure ProSens is a powerful tool to solve existing problems in the area of food monitoring and food processing.
{"title":"Innovative sensor system and evaluation procedure for monitoring of food processing","authors":"R. Seifert, H. Keller, H. Kohler","doi":"10.4172/2157-7110-C1-109","DOIUrl":"https://doi.org/10.4172/2157-7110-C1-109","url":null,"abstract":"There is a broad field of economic online and in-situ field analysis applications like the online monitoring of volatile components for quality monitoring in food processing. Looking to beer production, for example, the quality of the raw materials like grain, hops and yeast have to be investigated because these items could be the source of a contamination with 2,4,6-Trichloranisol (TCA). TCA is a chloric aromatic hydrocarbon with intensive mildewed and moldy smell and, therefore, leads to immense damage of the product not only limited to beer production. Another field of application is the monitoring of food transport and store chains to guarantee the quality of food and to avoid harm for the consumers. Typically, Volatile Organic Compounds (VOCs) are often evaporated, which can be measured by sophisticated gas sensor systems and therefore used for investigations of the mentioned problems. The purpose of this paper is to introduce a sophisticated sensor system which was developed to measure VOCs. The principal sensing element is a four-fold sensor array on a 4x4 mm2 alumina chip (Figure 1), which comprises four micro-dispensed thickfilm sensing layers of different SnO2/additive-composites. Operating MOG sensors thermo-cyclically and simultaneous sampling of the conductance yields gas specific Conductance-over-Time-Profile (CTP) features. Further-more, an innovative calibration and evaluation procedure ProSens will be introduced, which enables substance identification and concentration determination even in the case of varying environmental conditions from the characteristic CTP shapes. Many field analysis problems like those mentioned above are looking for innovative solutions. The above described sensor chip in combination with the numerical procedure ProSens is a powerful tool to solve existing problems in the area of food monitoring and food processing.","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43361938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2157-7110.19.10.809
V. Jeevaratnam, N. Dharmasena
The aroma of cooked rice is contributed mainly by the compound 2-acetyl-1-pyrroline (2-AP) and it is also found in aromatic Pandanus leaves (Pandanus amaryllifolius). Therefore, this experiment was conducted to investigate a physical mechanism of transferring 2-AP from Pandanus leaves to non-aromatic polished rice. Milled Samba rice (medium/ bold) grains were vacuum dried for 24 hours to remove moisture and develop a porous structure on the grain. Then the rice samples were mixed with Pandanus leaves and microwaved for predetermined times in sealed bags to 65°C to explode oil glands and release 2-AP. After three weeks of chemical exchange time in bags, the consumer acceptability was tested based on preference. The results revealed that the consumer acceptability of rice could be significantly increased with appropriate microwave heating time. Data has shown that the mean acceptability rank value of 3.47 with 45 minutes microwaving (about 65°C) against the rank mean of 1.4 for the control in a five-point hedonic test. However, the increase of microwaving time above the optimum level produced an unpleasant aroma in rice and decreased the acceptability. Therefore, this physical treatment could be used to increase the palatability and acceptability of non-aromatic rice.
{"title":"The Effect of Microwave Heating of Pandanus Leaves with Vacuum Dried Non-Aromatic Milled Rice on Consumer Acceptability of Cooked Rice","authors":"V. Jeevaratnam, N. Dharmasena","doi":"10.35248/2157-7110.19.10.809","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.809","url":null,"abstract":"The aroma of cooked rice is contributed mainly by the compound 2-acetyl-1-pyrroline (2-AP) and it is also found in aromatic Pandanus leaves (Pandanus amaryllifolius). Therefore, this experiment was conducted to investigate a physical mechanism of transferring 2-AP from Pandanus leaves to non-aromatic polished rice. Milled Samba rice (medium/ bold) grains were vacuum dried for 24 hours to remove moisture and develop a porous structure on the grain. Then the rice samples were mixed with Pandanus leaves and microwaved for predetermined times in sealed bags to 65°C to explode oil glands and release 2-AP. After three weeks of chemical exchange time in bags, the consumer acceptability was tested based on preference. The results revealed that the consumer acceptability of rice could be significantly increased with appropriate microwave heating time. Data has shown that the mean acceptability rank value of 3.47 with 45 minutes microwaving (about 65°C) against the rank mean of 1.4 for the control in a five-point hedonic test. However, the increase of microwaving time above the optimum level produced an unpleasant aroma in rice and decreased the acceptability. Therefore, this physical treatment could be used to increase the palatability and acceptability of non-aromatic rice.","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69972700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2157-7110.19.10.811
Aworanti Oa, Ajani Ao, Agarry Se
{"title":"Process Parameter Estimation of Biodiesel Production from Waste Frying Oil (Vegetable and Palm oil) using Homogeneous Catalyst","authors":"Aworanti Oa, Ajani Ao, Agarry Se","doi":"10.35248/2157-7110.19.10.811","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.811","url":null,"abstract":"","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69972335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2157-7110.19.10.804
K. Bukolt, N. Ramirez, A. Saenz, K. Mirza, S. Bhaduri, K. Navder
This study was conducted to test the effectiveness of a 33%, 50%, 66% and 100% substitution of white and brown sugar with a zero calorie sweetener (Stevia) and a bulking agent (Benefiber). As Stevia and Benefiber increased, %Δ weight, %Δ height and pH did not differ significantly between variations and control samples. Compared to control, moisture decreased significantly with all substitutions (p<0.05). Water activity decreased significantly with 66% and 100% substitutions. Area and diameter also significantly decreased with the replacement of sugar. Hunter colorimeter showed significantly increased crust lightness at 66% and 100% while the crumb lightness decreased significantly with all substitutions. Texture analysis measured using a TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated a significant increase in fracturability at 66% and 100% substitution. Hardness was found to significantly increase by 50%, 66% and 100% (p<0.05). Sensory evaluations indicated that substitutions at 50%, 66%, and 100% were significantly different (p<0.05) in color, texture, taste and overall acceptability compared to control. Substitutions at 33%, 50% and 66% all ranked above 3 (acceptable) in appearance, color, taste, texture and overall acceptability. The nutrient analysis showed that the 66% variation increased in fiber by 3 grams (289.09%), and decreased in sugar content by over 4 grams (-48.70%) per 27 grams serving compared to control. Improved nutritional content and acceptability make Stevia and Benefiber a viable sugar replacement at 66% substitution for oatmeal cookies.
{"title":"Effect of Low Glycemic Index Stevia-Benefiber Sweetener on the Physical, Textural and Sensory Qualities of Oatmeal Raisin Cookies","authors":"K. Bukolt, N. Ramirez, A. Saenz, K. Mirza, S. Bhaduri, K. Navder","doi":"10.35248/2157-7110.19.10.804","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.804","url":null,"abstract":"This study was conducted to test the effectiveness of a 33%, 50%, 66% and 100% substitution of white and brown sugar with a zero calorie sweetener (Stevia) and a bulking agent (Benefiber). As Stevia and Benefiber increased, %Δ weight, %Δ height and pH did not differ significantly between variations and control samples. Compared to control, moisture decreased significantly with all substitutions (p<0.05). Water activity decreased significantly with 66% and 100% substitutions. Area and diameter also significantly decreased with the replacement of sugar. Hunter colorimeter showed significantly increased crust lightness at 66% and 100% while the crumb lightness decreased significantly with all substitutions. Texture analysis measured using a TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated a significant increase in fracturability at 66% and 100% substitution. Hardness was found to significantly increase by 50%, 66% and 100% (p<0.05). Sensory evaluations indicated that substitutions at 50%, 66%, and 100% were significantly different (p<0.05) in color, texture, taste and overall acceptability compared to control. Substitutions at 33%, 50% and 66% all ranked above 3 (acceptable) in appearance, color, taste, texture and overall acceptability. The nutrient analysis showed that the 66% variation increased in fiber by 3 grams (289.09%), and decreased in sugar content by over 4 grams (-48.70%) per 27 grams serving compared to control. Improved nutritional content and acceptability make Stevia and Benefiber a viable sugar replacement at 66% substitution for oatmeal cookies.","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"133 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69971924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2157-7110.19.10.814
M. A. Khan, C. Mahesh, P Vineeta, G. Sharma, A. Semwal
Effect of pumpkin flour on the physico-chemical, rheological, nutritional and sensory characteristics on biscuits was studied by incorporating pumpkin flour at different concentrations from 5-25% based on refined wheat flour (Maida). Addition of 15% of pumpkin flour was found to be optimum for biscuit preparation. Effect of incorporation of pumpkin flour had a significant (p ≤ 0.05) effect on rheological characteristics of wheat flour studied by using mixograph, alevo-consistograph and rapid visco analyser etc. During storage, the chemical changes and overall acceptability scores were found to be negatively correlated (r<-0.97).
{"title":"Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality","authors":"M. A. Khan, C. Mahesh, P Vineeta, G. Sharma, A. Semwal","doi":"10.35248/2157-7110.19.10.814","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.814","url":null,"abstract":"Effect of pumpkin flour on the physico-chemical, rheological, nutritional and sensory characteristics on biscuits was studied by incorporating pumpkin flour at different concentrations from 5-25% based on refined wheat flour (Maida). Addition of 15% of pumpkin flour was found to be optimum for biscuit preparation. Effect of incorporation of pumpkin flour had a significant (p ≤ 0.05) effect on rheological characteristics of wheat flour studied by using mixograph, alevo-consistograph and rapid visco analyser etc. During storage, the chemical changes and overall acceptability scores were found to be negatively correlated (r<-0.97).","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69972646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.4172/2157-7110-c1-111
Sekove Vodo
{"title":"Valorization of sugarcane bagasse as an emulsifier in O/W emulsion by Hydrothermal Liquefaction (HTL) pre-treatment","authors":"Sekove Vodo","doi":"10.4172/2157-7110-c1-111","DOIUrl":"https://doi.org/10.4172/2157-7110-c1-111","url":null,"abstract":"","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70344524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2157-7110.19.10.806
J. Ndife, A. Linus-Chibuezeh, V. C. Ezeocha, M. Ojinnaka
The development of functional foods to promote health is currently of global relevance. Prebiotics are food ingredients that exert beneficial health effects on the host by stimulating the growth of probiotics. This work examined the potential of brown rice in the production of probiotic beverage (PB) inoculated with Lactobacillus acidophilus and Streptococcus thermophillus. The beverage quality and probiotic viability were evaluated over 4 weeks storage and compared with a control beverage (CB) which was produced without inoculation. The physicochemical analyzes result showed viscosity of PB (601-1200 cp) to be higher than CB (500-550 cp). The specific gravity of PB (0.99-1.90) was not significantly different from CB (1.00-1.92). The % Brix increased more in PB (6.10-7.00) than in CB (4.90-6.50). There was more reduction in pH in a probiotic beverage (5.32-4.77) than in the control (6.21-5.96). The total microbial count at the end of fermentation ranged from 3.3 × 108 to 4.1 × 109 CFU/ml for PB and 1.0 × 101 to 3.3 × 103 CFU/ml for the control sample CB. There were no detectable fungi and coliform growths in the probiotic sample (PB). However, a range of 1.1 × 101 to 4.2 × 103 CFU/ml fungi and <1.0 × 101 CFU/ml coliforms were observed in the control (CB). Lactobacillus acidophilus (5.0 × 106 to 2.9 × 107) CFU/ml proliferated more compared to Streptococcus thermophillus (2.0 × 105 to 3.2 × 106) CFU/ml in the probiotic sample (PB) but lagged in the control sample (CB). The beverages differed significantly (p ≥ 0.05) with respect to overall sensory acceptability. The inoculated beverage (PB) showed better acceptance than the non-fermented beverage (CB). At the end of 4 weeks of evaluation, the inoculated brown rice beverage was able to support high probiotic cell viability which confirms its prebiotic potential.
{"title":"Development and Evaluation of a Non-Dairy Probiotic Beverage from Brown Rice (Oryza sativia)","authors":"J. Ndife, A. Linus-Chibuezeh, V. C. Ezeocha, M. Ojinnaka","doi":"10.35248/2157-7110.19.10.806","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.806","url":null,"abstract":"The development of functional foods to promote health is currently of global relevance. Prebiotics are food ingredients that exert beneficial health effects on the host by stimulating the growth of probiotics. This work examined the potential of brown rice in the production of probiotic beverage (PB) inoculated with Lactobacillus acidophilus and Streptococcus thermophillus. The beverage quality and probiotic viability were evaluated over 4 weeks storage and compared with a control beverage (CB) which was produced without inoculation. The physicochemical analyzes result showed viscosity of PB (601-1200 cp) to be higher than CB (500-550 cp). The specific gravity of PB (0.99-1.90) was not significantly different from CB (1.00-1.92). The % Brix increased more in PB (6.10-7.00) than in CB (4.90-6.50). There was more reduction in pH in a probiotic beverage (5.32-4.77) than in the control (6.21-5.96). The total microbial count at the end of fermentation ranged from 3.3 × 108 to 4.1 × 109 CFU/ml for PB and 1.0 × 101 to 3.3 × 103 CFU/ml for the control sample CB. There were no detectable fungi and coliform growths in the probiotic sample (PB). However, a range of 1.1 × 101 to 4.2 × 103 CFU/ml fungi and <1.0 × 101 CFU/ml coliforms were observed in the control (CB). Lactobacillus acidophilus (5.0 × 106 to 2.9 × 107) CFU/ml proliferated more compared to Streptococcus thermophillus (2.0 × 105 to 3.2 × 106) CFU/ml in the probiotic sample (PB) but lagged in the control sample (CB). The beverages differed significantly (p ≥ 0.05) with respect to overall sensory acceptability. The inoculated beverage (PB) showed better acceptance than the non-fermented beverage (CB). At the end of 4 weeks of evaluation, the inoculated brown rice beverage was able to support high probiotic cell viability which confirms its prebiotic potential.","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69972483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.35248/2157-7110.19.10.810
Kush Verma, Kulsum Jan, K. Bashir
Changes in the physicochemical, thermo-rheological and antioxidant properties of the cowpea and potato starch subjected to gamma irradiation were studied. It was found that apparent amylose content, swelling index, enthalpy of gelatinization, transition temperature and total crystallinity of the starches significantly (p ≤ 0.05) decreased with an increase in irradiation dose. Similarly, significant (p ≤ 0.05) decline in the pasting properties (peak, trough, setback, final viscosity, and pasting temperature) for both the starches was observed with increasing the ionizing dose. On the contrary, the increased solubility index was incurred upon subjecting the starch to gamma irradiation. The irradiated starch granules remained intact showing no surface fissures. Antioxidant capacity, FRAP values, and DPPH% inhibition, increased as the irradiation dose increases.
{"title":"γ Irradiation of Cowpea and Potato Starch: Effect on Physicochemical Functional and Rheological Properties","authors":"Kush Verma, Kulsum Jan, K. Bashir","doi":"10.35248/2157-7110.19.10.810","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.810","url":null,"abstract":"Changes in the physicochemical, thermo-rheological and antioxidant properties of the cowpea and potato starch subjected to gamma irradiation were studied. It was found that apparent amylose content, swelling index, enthalpy of gelatinization, transition temperature and total crystallinity of the starches significantly (p ≤ 0.05) decreased with an increase in irradiation dose. Similarly, significant (p ≤ 0.05) decline in the pasting properties (peak, trough, setback, final viscosity, and pasting temperature) for both the starches was observed with increasing the ionizing dose. On the contrary, the increased solubility index was incurred upon subjecting the starch to gamma irradiation. The irradiated starch granules remained intact showing no surface fissures. Antioxidant capacity, FRAP values, and DPPH% inhibition, increased as the irradiation dose increases.","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69972780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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