Pub Date : 2019-01-01DOI: 10.35248/2157-7110.19.10.805
Mesfin Getachew, S. Awoke, Y. Melaku, Minbale Gashu, Zelalem Gizachew
Ten plant species, Cuminum cyminum seed, Foeniculum vulgare seed, Trachyspermum ammi seed, Nigella sativa seed, Coriandrum sativum seed, Aframomum corrorima fruit, Zingiber officinale rhizome, Cinnamomum aromaticum bark, Rosemary officinalis leaf and stem, and Thymus schimperi leaf, which are traditionally used as spices in Ethiopia were hydrodistilled to isolate their volatile constituents in order to identify their character-impact odorants. These spices comprise of 4%, 5.5%, 4%, 0.8%, 0.3%, 2%, 1%, 0.5%, 1.2% and 0.7% essential oil by mass. The GC-MS analysis of these essential oils obtained from these ten species led to the identification of 64 compounds. Twenty-three formulations were developed, of which 16 were from powdered spices to flavor bread (food) while the remaining seven were obtained from essential oil for flavoring bread and local areki (beverage). The flavor characteristics of these formulated samples were investigated by using GC-MSD and descriptive sensory analysis techniques. The key aroma impact compounds in each flavor were detected and the ultimate customer sensory taste of the products was determined for all samples. Results from the organoleptic evaluations of bread samples showed that the flavors prepared by adding essential oils of Foeniculum vulgare, Cuminum cyminum, Aframomum corrorima, Nigella sativa, and Trachyspermum ammi after fermentation had highest overall acceptability. Furthermore, local areki comprising of formulas developed from oil samples obtained from Foeniculum vulgare and Coriandrum sativum had better overall acceptability.
{"title":"Formulation of Substantial Natural Flavors from Plant Materials for Food and Beverage Industries","authors":"Mesfin Getachew, S. Awoke, Y. Melaku, Minbale Gashu, Zelalem Gizachew","doi":"10.35248/2157-7110.19.10.805","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.805","url":null,"abstract":"Ten plant species, Cuminum cyminum seed, Foeniculum vulgare seed, Trachyspermum ammi seed, Nigella sativa seed, Coriandrum sativum seed, Aframomum corrorima fruit, Zingiber officinale rhizome, Cinnamomum aromaticum bark, Rosemary officinalis leaf and stem, and Thymus schimperi leaf, which are traditionally used as spices in Ethiopia were hydrodistilled to isolate their volatile constituents in order to identify their character-impact odorants. These spices comprise of 4%, 5.5%, 4%, 0.8%, 0.3%, 2%, 1%, 0.5%, 1.2% and 0.7% essential oil by mass. The GC-MS analysis of these essential oils obtained from these ten species led to the identification of 64 compounds. Twenty-three formulations were developed, of which 16 were from powdered spices to flavor bread (food) while the remaining seven were obtained from essential oil for flavoring bread and local areki (beverage). The flavor characteristics of these formulated samples were investigated by using GC-MSD and descriptive sensory analysis techniques. The key aroma impact compounds in each flavor were detected and the ultimate customer sensory taste of the products was determined for all samples. Results from the organoleptic evaluations of bread samples showed that the flavors prepared by adding essential oils of Foeniculum vulgare, Cuminum cyminum, Aframomum corrorima, Nigella sativa, and Trachyspermum ammi after fermentation had highest overall acceptability. Furthermore, local areki comprising of formulas developed from oil samples obtained from Foeniculum vulgare and Coriandrum sativum had better overall acceptability.","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":"69972458","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: 10.35248/2157-7110.19.10.808
Zubair Ab, Maxwell Ymo, F. Fa, Teidi Ro, Ocheme Ob
Keeping the quality of wheat-groundnut protein concentrate flour was investigated. Groundnut was processed into groundnut protein-concentrate (GPC) and blended with wheat flour (WF) at ratios 100:0, 95:5, 90:10, 85:15 and 80:20 (WF:GPC). The blends were packaged in high-density polyethylene bags and were stored at ambient conditions for eight weeks during which the proximate composition and functional properties were determined using standard methods. There was a significant decrease in protein (30.58-18.71) and fat content (10.00-6.00) during storage while the crude fiber significantly increased (0.99-0.89). The ash content (1.50-1.51) and moisture content (6.75-7.75) show no significant difference throughout the period of storage. The bulk density showed a significant decrease (0.61-0.52) during storage. Water and oil absorption capacity showed no significant difference (1.30-1.20). Storage period has a significant effect on most of the analyzed parameter.
{"title":"Keeping Quality of Wheat-Groundnut Protein Concentrate Flour","authors":"Zubair Ab, Maxwell Ymo, F. Fa, Teidi Ro, Ocheme Ob","doi":"10.35248/2157-7110.19.10.808","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.808","url":null,"abstract":"Keeping the quality of wheat-groundnut protein concentrate flour was investigated. Groundnut was processed into groundnut protein-concentrate (GPC) and blended with wheat flour (WF) at ratios 100:0, 95:5, 90:10, 85:15 and 80:20 (WF:GPC). The blends were packaged in high-density polyethylene bags and were stored at ambient conditions for eight weeks during which the proximate composition and functional properties were determined using standard methods. There was a significant decrease in protein (30.58-18.71) and fat content (10.00-6.00) during storage while the crude fiber significantly increased (0.99-0.89). The ash content (1.50-1.51) and moisture content (6.75-7.75) show no significant difference throughout the period of storage. The bulk density showed a significant decrease (0.61-0.52) during storage. Water and oil absorption capacity showed no significant difference (1.30-1.20). Storage period has a significant effect on most of the analyzed parameter.","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":"69972611","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: 10.35248/2157-7110.19.10.813
Dereje Getahun, H. Tolera, Simegn Serka
This study was conducted to investigate the effect of different levels of cumin powder on microbial and sensorial characteristics of cottage cheese. Each cheese sample (60 g) was packed into polyethylene plastic bag and put into containers. The containers were tightly closed and stored at room temperature for one week. Sensory evaluation was carried out at zero-day and microbial analysis was carried out at 0, 3 and 5 days interval. All sensory attributes were affected by cumin powder concentration. Cumin powder showed a strong antimicrobial effect and all sensory attributes were affected by cumin powder concentration. Treatment of cheese with 1% cumin powder is recommended for antimicrobial and sensorial quality.
{"title":"Evaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese","authors":"Dereje Getahun, H. Tolera, Simegn Serka","doi":"10.35248/2157-7110.19.10.813","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.813","url":null,"abstract":"This study was conducted to investigate the effect of different levels of cumin powder on microbial and sensorial characteristics of cottage cheese. Each cheese sample (60 g) was packed into polyethylene plastic bag and put into containers. The containers were tightly closed and stored at room temperature for one week. Sensory evaluation was carried out at zero-day and microbial analysis was carried out at 0, 3 and 5 days interval. All sensory attributes were affected by cumin powder concentration. Cumin powder showed a strong antimicrobial effect and all sensory attributes were affected by cumin powder concentration. Treatment of cheese with 1% cumin powder is recommended for antimicrobial and sensorial quality.","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":"69972570","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: 10.35248/2157-7110.19.10.812
Simegn Serka, Dereje Getahun, K. Abegaz
Kocho, a nutritionally poor food product of enset, is prepared from the bulk of starch obtained from a mixture of decorticated leaf sheaths and grated corm of enset. This study was intended to formulate flat bread from kocho blended with broad bean and Quality Protein Maize (QPM) and evaluate its nutritional and sensory quality. Flat bread samples were prepared from blends of kocho, broad bean and quality protein maize flours at different ratios: 50:35:15, 50:30:20, 50:25:25 and 50:20:30 respectively. Control flat bread was prepared from 100% kocho. Consumer-oriented sensory evaluation of the formulated flat breads was conducted using 5 point hedonic scale. Proximate composition, selected minerals’ and anti-nutrients’ contents were analyzed. It was found that crude protein content was increased from 1.72% (control flat bread) to 11.35% (flat bread prepared from blends of 50:35:15 kocho, broad bean and QPM respectively); the crude fat content was increased from 0.83% to 3.06%. All of the formulated flat breads were accepted for the sensory attributes; the 50%:25%:25% blending ratio showed the highest overall acceptability, 3.92. It was concluded that blending kocho with broad bean and QPM could improve the nutritional value of flat bread with acceptable sensory quality.
{"title":"Formulation and Sensory Acceptability of Flat Bread from Kocho with Broad Bean (Vicia faba L.) and Quality Protein Maize (Zea mays) Flours","authors":"Simegn Serka, Dereje Getahun, K. Abegaz","doi":"10.35248/2157-7110.19.10.812","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.812","url":null,"abstract":"Kocho, a nutritionally poor food product of enset, is prepared from the bulk of starch obtained from a mixture of decorticated leaf sheaths and grated corm of enset. This study was intended to formulate flat bread from kocho blended with broad bean and Quality Protein Maize (QPM) and evaluate its nutritional and sensory quality. Flat bread samples were prepared from blends of kocho, broad bean and quality protein maize flours at different ratios: 50:35:15, 50:30:20, 50:25:25 and 50:20:30 respectively. Control flat bread was prepared from 100% kocho. Consumer-oriented sensory evaluation of the formulated flat breads was conducted using 5 point hedonic scale. Proximate composition, selected minerals’ and anti-nutrients’ contents were analyzed. It was found that crude protein content was increased from 1.72% (control flat bread) to 11.35% (flat bread prepared from blends of 50:35:15 kocho, broad bean and QPM respectively); the crude fat content was increased from 0.83% to 3.06%. All of the formulated flat breads were accepted for the sensory attributes; the 50%:25%:25% blending ratio showed the highest overall acceptability, 3.92. It was concluded that blending kocho with broad bean and QPM could improve the nutritional value of flat bread with acceptable sensory quality.","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":"69972374","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: 10.35248/2157-7110.19.10.807
Rameshwar K. Deshmukh
Deep frying is the universal, prevalent and one of the most important processes involve in the food processing industry even in the home kitchen. Psychologically thinking of the reason behind is only the economic reason as the oils are expensive and after the first use, there is a lot of oil remaining on the pot, that makes people use it again and again without any concern of the health effect of this oil. Although for a country like India where 60% of the edible oil imported from the other source of the country which bears a lot of economic expenses. Every year elevation in the price of edible oil which causes people to use the same oil in repeated frying for food. In this review, the paper focuses on the jeopardize effect on health and the statistical and economic analysis on the edible oil in India.
{"title":"The Effect of Repeatedly Cooking Oils on Health and Wealth of a Country: A Short Communication","authors":"Rameshwar K. Deshmukh","doi":"10.35248/2157-7110.19.10.807","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.807","url":null,"abstract":"Deep frying is the universal, prevalent and one of the most important processes involve in the food processing industry even in the home kitchen. Psychologically thinking of the reason behind is only the economic reason as the oils are expensive and after the first use, there is a lot of oil remaining on the pot, that makes people use it again and again without any concern of the health effect of this oil. Although for a country like India where 60% of the edible oil imported from the other source of the country which bears a lot of economic expenses. Every year elevation in the price of edible oil which causes people to use the same oil in repeated frying for food. In this review, the paper focuses on the jeopardize effect on health and the statistical and economic analysis on the edible oil in India.","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":"69972538","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 : 2014-06-01DOI: 10.4172/2157-7110.1000335
John M Nolan, Stephen Beatty, Katie A Meagher, Alan N Howard, David Kelly, David I Thurnham
Background/objectives: The carotenoids lutein (L), zeaxanthin (Z), and meso-zeaxanthin (MZ) accumulate in the central retina (the macula), where they are collectively known as macular pigment (MP). MP has been shown to enhance visual function in both diseased and non-diseased retinae, and therefore an understanding and confirmation of, the origins of these carotenoids is needed. Studies have shown that L and Z are present in many foodstuffs found in a typical Western diet (e.g. spinach, kale, peppers, yellow corn and eggs). It has been shown that MZ is generated from L in the primate retina and earlier reports suggested that MZ was present in some fish species. Recently, however, one research group reported that MZ is not present in fish and suggested that the earlier reports showing MZ in these marine species were a methodological artefact. The current study was designed to investigate the reason for the contradiction, and test for the presence of MZ in fish and some other foods.
Methods: Raw fruits, vegetables and fish were extracted for carotenoid analysis by high performance liquid chromatography.
Results: MZ was not detected in any of the fruits or vegetables tested in our study. However, using retention time matching, absorption spectrum comparison, and sample spiking, we verified the presence of MZ in salmon skin, sardine skin, trout skin and trout flesh.
Conclusion: This study confirmed the presence MZ in nature, and in the human food chain.
{"title":"Verification of <i>Meso</i>-Zeaxanthin in Fish.","authors":"John M Nolan, Stephen Beatty, Katie A Meagher, Alan N Howard, David Kelly, David I Thurnham","doi":"10.4172/2157-7110.1000335","DOIUrl":"https://doi.org/10.4172/2157-7110.1000335","url":null,"abstract":"<p><strong>Background/objectives: </strong>The carotenoids lutein (L), zeaxanthin (Z), and <i>meso</i>-zeaxanthin (MZ) accumulate in the central retina (the macula), where they are collectively known as macular pigment (MP). MP has been shown to enhance visual function in both diseased and non-diseased retinae, and therefore an understanding and confirmation of, the origins of these carotenoids is needed. Studies have shown that L and Z are present in many foodstuffs found in a typical Western diet (e.g. spinach, kale, peppers, yellow corn and eggs). It has been shown that MZ is generated from L in the primate retina and earlier reports suggested that MZ was present in some fish species. Recently, however, one research group reported that MZ is not present in fish and suggested that the earlier reports showing MZ in these marine species were a methodological artefact. The current study was designed to investigate the reason for the contradiction, and test for the presence of MZ in fish and some other foods.</p><p><strong>Methods: </strong>Raw fruits, vegetables and fish were extracted for carotenoid analysis by high performance liquid chromatography.</p><p><strong>Results: </strong>MZ was not detected in any of the fruits or vegetables tested in our study. However, using retention time matching, absorption spectrum comparison, and sample spiking, we verified the presence of MZ in salmon skin, sardine skin, trout skin and trout flesh.</p><p><strong>Conclusion: </strong>This study confirmed the presence MZ in nature, and in the human food chain.</p>","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"5 6","pages":"335"},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2157-7110.1000335","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"33084715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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