Showing papers in "Food Science and Technology International in 2009"

Food science and technology

Abstract: List of contributors. 1 Introduction ( Geoffrey Campbell-Platt). 1.1 Food science and technology course elements. 1.2 Evolution of the book. 1.3 Food safety assurance. 1.4 The International Union of Food Science and Technology (IUFoST). 1.5 The book. 2 Food chemistry ( Richard A. Frazier). 2.1 Introduction. 2.2 Carbohydrates. 2.3 Proteins. 2.4 Lipids. 2.5 Minor components of foods. 2.6 Water in foods. 2.7 Physical chemistry of dispersed systems. 2.8 Chemical aspects of organoleptic properties. 3 Food analysis ( Heinz-Dieter Isengard and Dietmar Breithaupt). 3.1 Macro analysis. 3.2 Instrumental methods. 4 Food biochemistry ( Rickey Y. Yada and Brian C. Bryksa). 4.1 Introduction. 4.2 Carbohydrates. 4.3 Proteins. 4.4 Lipids. 4.5 Nucleic acids. 4.6 Enzymology. 4.7 Food processing and storage. 4.8 Summary. 5 Food biotechnology ( Cherl-Ho Lee). 5.1 History of food biotechnology. 5.2 Traditional fermentation technology. 5.3 Enzyme technology. 5.4 Modern biotechnology. 5.5 Genetic engineering. 5.6 Tissue culture. 5.7 Future prospects. 6 Food microbiology ( Tim Aldsworth, Christine E.R. Dodd and Will Waites). 6.1 Introduction. 6.2 Microorganisms important to the food industry. 6.3 Microscopic appearance of microorganisms. 6.4 Culturing microorganisms. 6.5 Microbial growth. 6.6 Methods of measuring growth. 6.7 Microbial biochemistry and metabolism. 6.8 Agents of foodborne illness. 6.9 Outbreaks. 6.10 An outbreak that wasn't! 6.11 Incidence of foodborne illness. 6.12 The Richmond Report on the microbiological safety of food. 6.13 Water-borne diseases. 6.14 Traditional and novel methods of microbial detection. 6.15 Microbiological sampling plans. 6.16 Hazard Analysis and Critical Control Points. 6.17 Hygienic factory design. 6.18 Microbial fermentation. 7 Numerical procedures ( R. Paul Singh). 7.1 SI system of units. 7.2 Rules for using SI units. 7.3 Equation. 7.4 Graphs - linear and exponential plots. 7.5 Calculus. 8 Food physics ( Keshavan Niranjan and Gustavo Fidel Gutierrez-Lopez). 8.1 Physical principles. 8.2 Material properties. 9 Food processing ( Jianshe Chen and Andrew Rosenthal). 9.1 Fundamentals of fluid flow. 9.2 Principles of heat transfer. 9.3 Unit operations. 9.4 Food preservation. 9.5 Food processes and flowcharts. 10 Food engineering ( R. Paul Singh). 10.1 Engineering aspects of hygienic design and operation. 10.2 Cleaning and sanitizing. 10.3 Process controls. 10.4 Storage vessels. 10.5 Handling solid foods in a processing plant. 10.6 Storage of fruits and vegetables. 10.7 Refrigerated transport of fruits and vegetables. 10.8 Water quality and wastewater treatment in food processing. 11 Food packaging ( Gordon L. Robertson). 11.1 Requirements of packaging materials. 11.2 Classification of packaging materials. 11.3 Permeability characteristics of plastic packaging. 11.4 Interactions between packaging materials and food. 11.5 Packaging systems. 11.6 Package closures and integrity. 11.7 Environmental impacts of packaging. 12 Nutrition ( C.J.K. Henry and Lis Ahlstrom). 12.1 Introduction. 12.2 Human energy requirements. 12.3 Protein. 12.4 Carbohydrates. 12.5 Lipids and energy density. 12.6 Micronutrients - vitamins, minerals and trace minerals. 13 Sensory evaluation ( Herbert Stone and Rebecca N. Bleibaum). 13.1 Introduction. 13.2 Background and definition. 13.3 Facilities. 13.4 Subjects. 13.5 Methods. 14 Statistical analysis ( Herbert Stone and Rebecca N. Bleibaum). 14.1 Introduction. 14.2 Descriptive statistics. 14.3 Inferential statistics. 14.4 Correlation, regression, and multivariate statistics. 15 Quality assurance and legislation ( David Jukes). 15.1 Introduction. 15.2 Fundamentals of food law. 15.3 Food quality management systems. 15.4 Statistical process control. 16 Regulatory toxicology ( Gerald G. Moy). 16.1 Introduction. 16.2 Regulatory toxicology. 16.3 Chemical hazards in food. 16.4 Conclusions. 17 Food business management: principles and practice ( Michael Bourlakis, David B. Grant and Paul Weightman). 17.1 Introduction. 17.2 The food business environment. 17.3 The UK food chain system. 17.4 Characteristics of UK food retailers. 17.5 Characteristics of UK food processors. 17.6 Marketing in food business management. 17.7 Food operations management. 17.8 Human resource management. 17.9 Finance and accounting for food firms. 17.10 Conclusions. 18 Food marketing ( Takahide Yamaguchi). 18.1 Introduction. 18.2 Marketing principles. 18.3 Marketing research. 18.4 Strategic marketing and the marketing plan. 19 Product development ( Ray Winger). 19.1 Introduction. 19.2 Background. 19.3 Class protocols. 20 Information technology ( Sue H.A. Hill and Jeremy D. Selman). 20.1 PC software packages. 20.2 Managing information. 20.3 Electronic communication. 21 Communication and transferable skills ( Jeremy D. Selman and Sue H.A. Hill). 21.1 Study skills. 21.2 Information retrieval. 21.3 Communication and presentational skills. 21.4 Team and problem solving skills. Index.

In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains

Abstract: Since 2004, our research group has isolated 240 Lactobacillus strains from Koumiss, a traditional fermented alcoholic beverage prepared from mare's milk in Inner Mongolia, Xinjiang of China and Mongolia. Among these Lactobacillus strains a novel strain with potential probiotic properties, Lactobacillus casei Zhang, was screened out and studied extensively for its probiotic properties, health-promoting effects and fermentation characteristics. In vitro tests indicated that L. casei Zhang had high tolerance to simulated gastric, intestine juices and bile salts, similar to commercial probiotic strains such as Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus GG, L. casei Shirota and Bifidobacterium animalis Bb12. Higher acid-production activity and proteolytic activity was observed in the fermented milk inoculated with L. casei Zhang during the refrigerated storage than in the samples inoculated with the selected commercial probiotics. The yogurt samples fermented with L. casei Zhang exhibited similarer viable count (1.0 × 109 cfu/mL) as the other samples after 28 d of refrigerated storage. The results suggested that L. casei Zhang showed good potential for application in functional foods and health-related products.

Review. Freeze Concentration in the Fruit Juices Industry

Abstract: In conventional processes, such as evaporation, higher levels of concentration can be reached compared with freeze concentration or membrane techniques. However, the advantage of the freeze concentration technique is based on the quality of the product obtained due to the low temperatures used in the process, which makes it a very suitable technology for the processing of fruit juices. There are two basic methods for concentrating solutions by freezing: suspension and film freeze concentration. Suspension freeze concentration systems (FCS) already have operating equipment in the food industry, while film FCSs, also called layer crystallization, is still at an experimental stage. This review summarizes the most important studies relating to the suspension and film freeze concentration in fruit juices and sugar solutions, illustrating the different possibilities that freeze concentration has in the fruit juices industry; it also presents trends and suggests improvements for the future development of this technology. It is noted that most recent publications refer to the film FCS. The technology used to design, build and maintain layer crystallization equipment is simple and it can be available to any operator in the food industry, layer systems will be used in the future if their results can be improved in terms of ice purity and degree of fluid concentration.

Caracterização da farinha de banana verde

Abstract: O presente trabalho objetivou a obtencao, a caracterizacao fisico-quimica e o controle microbiologico durante o processamento da farinha de banana (Musa spp.) verde, cv. Prata, visando o seu aproveitamento na panificacao, produtos dieteticos e alimentos infantis. Para obtencao da farinha, os frutos foram cortados, imersos em metabissulfito de sodio, desidratados e triturados, sendo em seguida, feitas as seguintes determinacoes: umidade; extrato etereo; proteina bruta; fibra bruta; cinzas; fracao glicidica; amido; valor calorico; pH; acidez total titulavel; vitamina C; macrominerais (K, P, Ca, Mg, S e N); microminerais (B, Cu, Mn, Zn e Fe); coliformes a 45 °C; fungos filamentosos e leveduras; Bacillus cereus; Salmonella sp.; Staphylococcus aureus; e contagem de aerobios mesofilos. Os resultados indicaram que a banana 'Prata' verde e viavel para o processo de obtencao da farinha de banana, tendo em vista que e rica em amido, proteina, potassio, fosforo, magnesio, zinco, cobre e tem um alto valor calorico. O pH, a acidez total titulavel e a vitamina C estao compativeis com os valores encontrados em outras farinhas. Quanto ao uso de boas praticas no processamento, a farinha encontra-se dentro do padrao microbiologico ideal e, portanto, esta apta para o consumo.

Sensory, Nutritive and Functional Properties of Sweet Cherry as Affected by Cultivar and Ripening Stage:

Abstract: In this article 11 commercial sweet cherry cultivars were selected to evaluate sensory, nutritive and functional properties over the maturation process on tree. Fruit quality was significantly different among cultivars and maturity stages at harvest, with the highest quality scores being found in the harvest which was 4 days beyond current commercial harvest maturity for all the cultivars tested. Taking into account all of the measured parameters (weight, firmness, color, acidity and total soluble solids), ‘NY-6479’, ‘Prime Giant’ and ‘Sunburst’ could be classified as having the highest quality in terms of sensory attributes. However, ‘Cristalina’ and ‘Sonata’ had the highest functional quality, as determined by the measurement of bioactive compound content and antioxidant capacity. We conclude that a delay of a few days in harvesting of sweet cherries would lead to achieve maximal nutritional (highest sugar and organic acid contents), sensory (greatest firmness and color development) and functional (greatest phenolics content, anthocyanins and antioxidant capacity) quality to provide both eating enjoyment and health benefits to the consumer.

Changes in Polyphenols Distribution and Antioxidant Activity during Fermentation of Some Underutilized Legumes

Abstract: The effect of fermentation on the polyphenol distribution and antioxidant activity of four underutilized legumes [Cajanus cajan L. Millsp (Pigeon pea), Vigna subterranea L. Verdc (Bambara groundnut...

Ohmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolics

Abstract: Ohmic heating is an alternative fast-heating method especially for liquid foods. In this study, pomegranate juice samples, prepared by two different extraction methods, were heated ohmically by matching the same thermal history, with that of the conventional method. The ohmic heating application was conducted by changing the voltage gradient (10—40 V/cm) at 50 Hz. The samples were heated from 20 ° C to 90°C and held at 90 °C for different treatment times (0, 3, 6, 9 or 12 min). Although rheological properties, color, and total phenolic content (TPC) values changed at the initial heating up period, there were no significant changes during holding period (p < 0.05). Non-Newtonian (power law) rheology model had higher regression coefficient than Newtonian model, and the extraction method affected the consistency of pomegranate juice samples (p < 0.05). Color values of juice extracted from arils (APJ) was better than that of juice extracted from whole fruits (PPJ), as PPJ contained higher amount of TPC (p < 0...

Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional, and Microstructure Characteristics of Pasta

Abstract: This study aimed to develop pasta with Indian brown seaweed (Sargassum marginatum) as an ingredient to improve the biofunctional and nutritional qualities. Different levels of seaweed (1.0%, 2.5%, and 5.0%; w/w) were substituted to obtain seaweed-incorporated pasta and pasta without seaweed was used as control. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (%) of seaweed-incorporated pasta was higher in cooked form as compared to uncooked (raw) pasta. Reducing power of seaweed incorporated pasta increased with the increased levels of seaweed. However, metal-chelating activity was highest (5.88%) in pasta with 2.5% seaweed. With regards to product quality, weight of uncooked pasta (25 g) increased to between 70 and 77 g on cooking, depending on the type of pasta. Cooking loss decreased in samples having seaweed up to 2.5% as compared to control. Pasta with 2.5% seaweed had rupture free nonsticky strands. Microstructure studies revealed that the incorporation of seaweed up to 2.5% enhances g...

Chemical characterization and antimicrobial activity of essential oils of salvia L. species

Abstract: In this work, the essential oils of S. officinalis, S. sclarea, S. lavandulifolia and S. triloba were chemically analyzed by gas chromatography coupled to a mass spectrometry detector (GC/MSD), and their antimicrobial activity was tested against 10 microorganisms using the disk diffusion method and the Minimum Inhibitory Concentration (MIC) technique. The following major compounds were identified in the essential oils: α - and β-thujone, camphor and 1,8-cineole, except in S. sclarea, where linalool, linalyl acetate and α-terpineol were the major constituents. The antimicrobial activity showed significant differences (p < 0.05) only when obtained by the MIC method. Gram-positive microorganisms presented larger sensitivity for the essential oils. The lowest MIC was observed when Staphylococcus aureus was exposed to 2.31 mg.mL-1 of S. lavandulifolia essential oil, while the highest MIC value was obtained when Shigella flexneri was exposed to 9.25 mg.mL-1 of the same essential oil, thus demonstrating that this essential oil may be effective as a bacteriostatic agent against Gram-positive microorganisms.

Microcapsules of a Casein Hydrolysate: Production, Characterization, and Application in Protein Bars

Abstract: The aim of this work was to encapsulate a casein hydrolysate by spray drying using maltodextrins (DE 10 and 20) as wall materials and to evaluate the efficiency of the microencapsulation in attenuating the bitter taste of the hydrolysate using protein bars as the model system. Microcapsules were evaluated for morphology (SEM), particle size, hygroscopicity, solubility, thermal behavior (DSC), and bitter taste with a trained sensory panel by a paired comparison test (nonencapsulated samples vs. encapsulated samples). Bars were prepared with the addition of 3% casein hydrolysate at free or both encapsulated forms, and were then evaluated for their moisture, water activity (aw) and for their bitter taste by a ranking test. Microcapsules were of the matrix type, having continuous surfaces with no apparent porosity for both coatings. Both encapsulated casein hydrolysates had similar hygroscopicity, and lower values than free encapsulated hydrolysates. The degree of hydrolysis of the maltodextrin influenced onl...

Using hydrocolloids to decrease oil absorption in banana chips

Abstract: The aim of this research was to investigate the influence of hydrocolloids (alginate, CMC and pectin) on the oil absorption in fried banana chips. The control banana chips (no hydrocolloid treatment) had oil content as high as 40 g/100 g sample, whereas the sample blanched in 0.5 g CaCl 2 /100 ml water and following with immersion in 1 g alginate/100 ml water exhibited a small decrease of oil uptake ( p ≤ 0.05) to 38 g/100 g sample. The others which treated with 0.5 g CaCl 2 /100 ml and 1 g pectin/100 ml water, and with 0.25 g CaCl 2 /100 ml water and 1 g CMC/100 ml water absorbed much less oil ( p ≤ 0.05), approximately 23 g/100 g sample. Besides, pectin-treated chips had higher sensory scores in all attributed than CMC-treated sample. These resulted showed that pectin was the most effective hydrocolloid for low fat fried banana chip production. Scanning electron microscope photographs indicted that coating banana chips with pectin was effective in protecting the cellular structure of the banana tissue from damage during deep-fat frying.

Influência da temperatura do ar de secagem e da concentração de agente carreador sobre as propriedades físico-químicas do suco de açaí em pó

Abstract: The objective of this work was to study the influence of inlet air temperature and maltodextrin concentration on the physicochemical properties of acai juice powder produced by spray drying. The process was carried out in a mini spray dryer and the maltodextrin 10DE was used as carrier agent. Inlet air temperature varied from 138 to 202 °C and maltodextrin concentration varied from 10 to 30%. The characteristics analyzed were: moisture content, hygroscopicity, anthocyanin retention, color, particle size distribution, and morphology. The increase in the temperature resulted in particles with larger size, less moisture content, more hygroscopy and with lower anthocyanin retention, besides promoting a reduction in the color parameter L* and in the hue angle H*. The increase of maltodextrin concentration resulted in less hygroscopy, particles with larger size, , with higher luminosity (L*), lower C* values and higher H* values. With respect to morphology, the increase in the temperature led to the formation of a great number of particles with smooth surface, which is due to the higher heat transfer and, consequently, to the faster formation of a membrane around the atomized drop.

Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods

Abstract: The aim of this study was to determine the nutritional value of adult commercial cuttlefish, to develop a Quality Index Method (QIM) scheme, and to evaluate the application of some biochemical methods commonly used for freshness assessment of fish under ice storage. Additionally, shelf-life was to be determined based on both QIM and suitable biochemical methods. The nutritional value of the cuttlefish mantle in the first 24 h and after 13 days was determined. Captured cuttlefish was composed (g/100 g) by 16.60 ± 0.10 g protein, 0.09 ± 0.01 g fat, 79.55 ± 0.14 g moisture and 1.39 ± 0.03 g of ash. After 13 days of ice storage, cuttlefish was composed (g/100 g) of 11.90 ± 0.28 g protein, 0.17 ± 0.09 g fat, 87.04 ± 0.13 g moisture and 0.52 ± 0.01 g of ash. Differences ( p p > 0.05). These results seem to indicate that there is impregnation of the iced water into the mantle tissue promoting protein leaching with the melting ice. TVB-N and TMA-N displayed a similar increasing tendency, peaking beyond EEC regulations proposed maximum between the 9th and 10th days. The developed QIM scheme for cuttlefish was composed of 29 demerit points, divided into 4 attributes and 13 parameters. The calculated quality index (QI) evolved linearly with storage time in ice (QI = 2.68 × days in ice − 0.61, R 2 = 0.9866). Storage time could be estimated with an accuracy of ± 1 day, if five cuttlefish from each sample were included in the QIM assessment. The shelf-life was determined as 8 ± 1 days by both type of methods (QIM and biochemical). However, the suitability of some biochemical methods to assess freshness need to be more thoroughly researched.

Angiotensin converting enzyme inhibitory activity of proteolytic digests of peanut (Arachis hypogaea L.) flour

Abstract: Defatted raw and roasted peanut flour were hydrolyzed with alcalase or sequentially with pepsin and pancreatin, and then the hydrolyzates were fractionated by RP-HPLC and tested for hypotensive potential. This research revealed that proteolytic peanut digests have an inhibitory effect on the activity of angiotensin converting enzyme (ACE). Three fractions from the hydrophobic end of the chromatogram of each hydrolyzate were the most potent for inhibiting ACE activity in comparison to seven other fractions. These potentially potent fractions were then assayed for IC 50 . Fractions from the alcalase digestion of raw peanut exhibited IC 50 values of 8.7–122 μg/ml, and those from roasted flour exhibited values of 12–235 μg/ml. IC 50 values of 7.9–65.9 μg/ml, and 11–36 μg/ml for raw and roasted peanut, respectively, from the pepsin–pancreatin system were observed. These values compare to the IC 50 value of 0.36 μg/ml of a known commercial ACE inhibitor (pGlu-Trp-Pro-Arg-Pro-Gln-Ile-Pro-Pro).

Control of Table Grapes Postharvest Decay by Ozone Treatment and Resveratrol Induction

Abstract: Continued and intermittent (12 h per day) ozone treatments (2 ppm) to control postharvest decay have been assayed during the storage of ‘Superior Seedless’, ‘Cardinal CL80,’ and ‘Regina Victoria’ table grapes (Vitis vinifera L.) at 5 °C for 72 days. The effects of these treatments on the main fruit quality parameters, including resveratrol content, were monitored. Both ozone treatments considerably reduced decay of cold stored grapes compared to those kept in air, continuous ozone treatment being the most effective for controlling postharvest losses. Intermittent ozone treatment induced the highest resveratrol content in stored grapes. On the contrary, ozone-treated grapes got lower scores in the sensory evaluation tests and also showed significantly higher weight losses than the fruits kept in air.

Antioxidant and Nutritional Properties of Date Fruit from Elche Grove as Affected by Maturation and Phenotypic Variability of Date Palm

Abstract: Some parameters related to nutritive and functional properties were evaluated in date fruit from seven date palms from the Elche grove along the maturation process, in order to obtain information about differences due to phenotypic variability. Results showed that sugar and organic acid concentration were different depending on date palm, the highest levels being reached at 100% Rutab stage, with glucose and fructose as the predominant sugars and malic acid as the major organic acid. Hydrophilic total antioxidant activity (HTAA) was high and correlated to phenolic content, with maxima levels being found at early, medium or late Khalal stages, depending on date palm. In addition, significant differences were found in both, phenolic concentration and HTAA among date palm and maturation stages, while lipophilic total antioxidant activity (LTAA) was very low, without changes along maturation and not correlated to HTAA. Then, date fruit from Elche grove could serve as a good source of natural antioxidant and i...

Intermittent Microwave-convective Air Drying of Oregano

Abstract: Effectiveness of intermittent microwave-convective air drying (IMWC) was investigated and compared to continuous microwave-convective air drying (CMWC) and convective air drying for oregano. Both CMWC and IMWC increased the drying rate of oregano compared to convective drying. The CMWC and IMWC were 12.714.0 and 4.711.2 times more energy efficient in drying than convective drying, respectively. The highest essential oil contents were obtained from convective drying at 40 � C and 45 � C. However, these treatments had the longest drying time and the highest energy consumption. The CMWC yielded the lowest essential oil content and resulted in an extreme change in the essential oil composition. The IMWC, except with the pulse ratio of 3.0, resulted in similar essential oil content compared to convective drying at 50 � C and shade drying. No identical result was found among the prevailing compounds of essential oil of oregano obtained from shade drying, convective drying and IMWC. Both CMWC and IMWC did not yield acceptable results of product color. However, in terms of essential oil content and quality, the IMWC at 25 � C room temperature with the pulse ratio of 5.0 was judged as the

Qualidade microbiológica do leite determinada por características de produção

Abstract: Milk production has been considered increasingly important in the Brazilian economy despite being characterized as typical practice of small producers with low productivity. Nevertheless, little financial investment has been made resulting in low quality milk production with high microbiological counts. The objective of this work was to establish a relation between hygienic practices of milking and production and the microbiological quality of milk. A questionnaire focusing on the characteristics of production, milking, and sanitary conditions was administered in 60 milk farms in the city of Vicosa, MG – Brazil, from which milk samples were collected for determining the counts of mesophilic aerobes (MA) and psychrotrophics (PSI). The majority of the producers was characterized as small with less than 15 animals in lactation and daily average production less than 50 L. Hygienic practices were adopted by the majority of producers, mainly by those with average daily production higher than 100 L (significant considering pre and post-dipping, and CMT). The result of the application of these practices was the low counts of MA and PSI with lower averages in milk farms that use refrigeration after milking (Tukey, p < 0.05).

Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

Abstract: Spaghetti developed by substituting semolina with 5, 10, 15, and 20% (w/w) banana starch were evaluated by specific physical and chemical parameters such as chemical composition, resistant starch (RS) content, diameter, bulk density, color, cooked weight, cooking loss, and firmness. They were also evaluated by their sensory attributes. In general, the addition of banana starch promoted a dilution effect on protein, lipid, and ash content, while moisture content was not affected. On the other hand, the content of RS significantly increased ( p50.05) with an increase of banana starch in the spaghetti. Spaghetti containing 5 and 10% of banana starch had similar diameter than the control spaghetti, but the diameter of spaghetti with 15 and 20% banana starch were significantly lower ( p50.05). The bulk density values of spaghetti with banana starch were all similar and not different from the control spaghetti. The values of ΔL* indicated that the color of spaghetti containing banana starch was darker than the ...

Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.

Abstract: Physalis peruviana is an exotic fruit that belongs to the Solanaceae family and which has recently started to be produced in Brazil, mainly in the Southern region. Once there is few data regarding its chemical composition, this work presents the centesimal and mineral composition and the fatty acid profile of the lipidic fraction of Physalis peruviana. Concerning the centesimal composition, Physalis presented high contents of ashes and total lipids, 0.8 and 3.16 g.100 g-1, respectively. In its mineral composition, K, Mg, Ca and Fe were the main elements, and Fe is present in concentrations higher than those in the common sources such as beans. The lipidic fraction presented predominance of the linoleic acid (72,42%) in its composition.

Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods

Abstract: Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8...

Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads:

Abstract: The effects of increasing amounts (from 0 up to 8%) of soluble dietary fiber preparations from cocoa shell samples obtained at different pH, on fresh and stored wheat bread performance were investigated, and results were compared with those provided by addition of a `hidden' fiber inulin. Flour addition with dietary fibers from cocoa shell — natural (ACSF) and alkalinized treatment (BCSF) — significantly modify visual properties, specific volume, and sensory perception of breads thereof as well as textural profile and staling kinetics during storage of fiber-supplemented breads. At 6% of addition, an increase in specific volume with respect to control samples was achieved by breads with ACSF (+5%), whereas BCSFcontaining loaves showed reduced specific volume (-5%). None of the cocoa shell fiber-supplemented breads scored higher than control without fibers and/or inulin-enriched breads but were sensory acceptable at all dosages used except for those at 8% of addition in terms of overall acceptability and t...

Caracterização físico-química, reológica, morfológica e térmica dos amidos de milho normal, ceroso e com alto teor de amilose

Abstract: The objective of this work was to evaluate normal, waxy, and high amylose corn starches from National Starch, through the determination of the physicochemical, morphological, thermal, and rheological properties. The high amylose corn starch (AM) presented amylose content of 71%, and the value of this component for the normal (M) and waxy (AP) corn starch was 27.8 and 1.8%, respectively. Traces of protein and lipids were observed in all samples. The waxy corn starch presented higher peak viscosity and lower tendency to retrogradation when compared with the normal corn starch. The (AP) starch presented the lowest gelatinization enthalpy. This can be observed in the DSC analysis, in which the gelatinization temperature obtained was 71 °C and the enthalpy was 3.34 J.g-1. In the RVA analysis, the paste temperature was also equal to 71 °C. The retrogradation enthalpy of AP starch was 25.8% lower than the M starch. The AM starch presented a retrogradation enthalpy value equal to 26.38 J.g-1 validating the higher interaction of amylose molecule on the retrogradation process. This was also observed in the force of gels, in which the AM gel presented force 99.18% higher than other starches. The normal and waxy corn starches presented A X-ray diffraction pattern and the high amylose starch presented B X-ray diffraction pattern determined by X-ray diffraction analysis.

Determination of Vitamin E in Coffee Beans by HPLC Using a Micro-extraction Method

Abstract: This work reports a solid—liquid micro-extraction method for vitamin E quantification in coffee beans (before and after roasting) with normal-phase HPLC/diode-array/fluorescence detection. The compounds were extracted after protein precipitation and overnight maceration (4°C) in n-hexane, in the presence of butylated hydroxytoluene, using tocol as internal standard. The extraction method precision was inferior to 5% with mean recoveries near 100%. Chromatographic resolution from co-eluting interferences was achieved within 8 min with a 75 × 3.0 mm (3 μm) silica column by using an isocratic elution with n-hexane/ 1,4-dioxane (98 : 2), at a flow rate of 0.7 mL/min. The diode-array detector was a valuable tool in the detection of co-eluting interferences and quantification was based on the fluorescence measurements. Only two vitamers, a- and b-tocopherol, were confirmed and quantified, being the latter generally the major compound in both arabica and robusta coffees. The present analytical method proved to b...

Efeito da temperatura e estocagem em ovos

Abstract: The objective of this study was to evaluate the effect of temperature and period of storage on the quality of eggs of commercial laying hens submitted to diets with corn, soy, and vegetal oils with energy level of 2850 kcal ME/kg and 18% of protein. The experimental procedure involved 224 commercial laying hens of the HY-LINE W-36 line, which were 23 weeks of age, divided into 5 cycles of 28 days. The isolated effect and the interaction of storage temperature (ambient and refrigeration) and storage period (7, 14 e 21 day) were evaluated. The variables studied were loss of weight, percentage of the yolk, percentage of the white, specific gravity, Haugh units, and coloration of raw egg yolk. The increase in the period of the storage of eggs, independent of the maintenance temperature, caused egg weight loss and reduced the specific gravity, Haugh unit values, and coloration of the raw egg yolk. The eggs kept under refrigeration presented (p 0.05) according to the storage temperature and period of storage, mainly for the following parameters: weight loss, percentages of the yolk and, specific gravity, and Haugh units.

Improvement of Water Barrier Property of Rice Starch-chitosan Composite Film Incorporated with Lipids

Abstract: This study investigated the effect of lipid types (oleic acid, palm oil, and margarine) and their concentrations (0, 10, 20, 30, 40, and 50wt%) on the water vapor permeability (WVP), tensile streng...

Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu

Abstract: Polyphenolic compounds seem to be related to the health benefits produced by the cocoa due to their antioxidant properties. Cupuassu powder, prepared from Theobroma grandiflorum seeds, is a very promising cocoa powder substitute. In order to assess the potential health benefits of the cupuassu powder, a comparison was performed between cocoa, chocolate, and cupuassu powders in relation to the content of total phenolic compounds, flavonoids and DPPH scavenging capacity of methanolic extracts. Cupuassu "chocolates" (milk, dark, and white) were also analyzed. Mineral, lipid, protein, and moisture determinations were made in cocoa and cupuassu powders and in cupuassu "chocolates". Results showed that the phenolic contents of cocoa and chocolate powders are more than three times higher than those of cupuassu powder; however, flavonoid contents were significantly lower. The DPPH scavenging capacity varied hugely among the different samples, from 0.5 (white cupuassu "chocolate") to 120 (cocoa powder) μg of Trolox equivalent per 100 g (FW), and presented a significant correlation (r = 0.977) with the total phenolic contents but not with the flavonoid contents (r = -0.035).

Acceptability of Milk and Soymilk Vanilla Beverages: Demographics Consumption Frequency and Sensory Aspects

Abstract: Acceptance of food is basically the result of the interaction between food and humans, and it depends not only on the product characteristics but also on those of each consumer. The main objective of this study is to analyze how the acceptability of milk and soymilk vanilla beverages is influenced by demographic characteristics, consumer habits and individual preferences, and the sensorial properties of both products. Six commercial samples, comprising three milk beverages and three soymilk beverages of different brands and characteristics, were sensorially evaluated. Overall acceptability was tested by 142 consumers using a 9-point hedonic scale, and 36 assessors ranked the samples from the least to the most intense according to their yellow color, brightness, vanilla flavor intensity, sweetness, and thickness. The milk samples were significantly (P<0.05) more acceptable than the soymilk ones and were perceived as being stronger yellow and less light in color, with a more intense sweetness, stronger vani...

Formação de biofilme em aço inoxidável por Aeromonas hydrophila e Staphylococcus aureus usando leite e diferentes condições de cultivo

Abstract: The aim of this research was to verify the capability of biofilm formation on stainless steel by Aeromonas hydrophila and Staphylococcus aureus using milk and different conditions of cultivation The variables consisted in mono and multi-species cultivation of these microorganisms and in the temperatures of 4, 7 and 18 °C Containers containing 1000 mL of milk, population density of 105 CFUmL-1 of each microorganism, and ten suspended chips of stainless steel AISI 304 (10 × 20 mm) were used to seal up and storage, under 60 rpm of agitation for 10 days The analyses were conducted every 48 hours Sessile cells of A hydrophila and S aureus and were enumerated by plating in m-Aeromonas selective agar and Baird-Parker agar Complementary studies included the generation time calculation, enumeration of planktonic cells, and visualization of chips by scanning electron microscopy S aureus, in mono-cultivation, formed biofilm at 18 °C and at 7 °C At 4 °C was observed attachment The presence of A hydrophila reduced the performance of S aureus In this condition, S aureus formed biofilm at 18 °C A hydrophila formed biofilm under all conditions

Influência do pH da solução extrativa no teor de antocianinas em frutos de morango

Abstract: Recently, the study on the chemical composition of the strawberry fruit has been recognized in view of its increased consumption and biological activities. Moreover, the main secondary metabolites found in strawberry fruits are anthocyanins, which are the compounds responsible for the intense red color of the fruit and are widely used as natural colorants by the food industry. In this work, were prepared different extracts with strawberry fruits of the cultivar Oso Grande in order to verify the pH influence on the spectroscopic profile of the strawberry extracts and on the content of anthocyanins. The results indicate that at pH 1,0 the extract showed a classic profile to anthocyanins through ultraviolet spectra analysis and a higher content of anthocyanins in fresh fruits.