Showing papers in "International Journal of Food Properties in 2008"
TL;DR: Various aspects of nanoliposomes are reviewed including currently available preparation methods, and their application in food technology.
Abstract: Nanoliposomes are microscopic vesicles composed of phospholipid bilayers entrapping one or more aqueous compartments. Their unique properties have triggered numerous applications in several scientific and technological fields. Nanoliposomes can provide controlled release of various bioactive agents, including food ingredients and nutraceuticals, at the right place and the right time. Therefore, they increase the effectiveness and cellular uptake of the encapsulated material. Reactive, sensitive, or volatile additives (vitamins, enzymes, antioxidants, slimming agents, etc.) can be turned into stable ingredients using nanoliposomes. This article reviews various aspects of nanoliposomes including currently available preparation methods, and their application in food technology.
239 citations
TL;DR: In this article, the viscosities and specific heat capacities of twelve vegetable oils were experimentally determined as a function of temperature by means of a temperature controlled rheometer and differential scanning calorimeter (DSC).
Abstract: The viscosities and specific heat capacities of twelve vegetable oils were experimentally determined as a function of temperature (35 to 180° C) by means of a temperature controlled rheometer and differential scanning calorimeter (DSC). Viscosities of the oil samples decreased exponentially with temperature. Out of the three models (modified WLF, power law, and Arrhenius) that were used to describe the effect of temperature on viscosity, the modified WLF model gave the best fit. The specific heat capacity of the oil samples however increased linearly with increase in temperature. The equations developed in the study could be valuable for designing or evaluating handling and processing systems and equipment that are involved in the storage, handling and utilization of vegetable oils.
196 citations
TL;DR: In this article, the authors examined the possible antioxidant, antimicrobial and radical scavenging capacity of Cyclotrichium niveum (Boiss.) Manden and Scheng.
Abstract: In Turkish kitchen, Cyclotrichium niveum, which is consumed as a dietary supplement, have been extensively used in soup and food for their odor and flavor. The present study examines the possible antioxidant, antimicrobial and radical scavenging capacity of Cyclotrichium niveum (Boiss.) Manden and Scheng. In order to evaluate antioxidant and radical scavenging activity different in vitro methodologies such as 2,2´-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picryl-hydrazyl (DPPH·) free radical scavenging, total antioxidant activity by ferric thiocyanate, total reducing power by potassium ferricyanide reduction method, superoxide anion radical scavenging, hydrogen peroxide scavenging, and ferrous ions chelating activities were used. In addition, antimicrobial and antifungal activity of the both extracts tested against twenty five microorganisms. Total phenolic compounds and total flavonoids contents in water extract of Cyclotrichium niveum (Boiss.) Ma...
143 citations
TL;DR: In this paper, the contents of polyphenols, flavan-3-ols and antioxidant activities were found to be higher in ethyl acetate than in ethanolic extracts.
Abstract: Grape seed extracts (GSEs,) obtained from Italian and Rhine Rieslings, were examined for polyphenolic composition and antioxidant activities using HPLC and ESR spectrometry. The seed extraction was carried out with ethyl acetate and ethanol. The contents of polyphenols, flavan-3-ols and antioxidant activities were found to be higher in ethyl acetate than in ethanolic extracts. IC50 values were 0.1045 mg/mL and 0.0599 mg/mL for the stable DPPH radical in ethanolic and ethyl acetate extracts, respectively. The values for the short-lived OH radical were 0.1989 mg/mL and 0.0362 mg/mL, in the given order. The significant correlations between the antioxidant activities of GSEs and polyphenols were established (P < 0.05). Owing to their antioxidant activities, the cultivars could be used as a source to produce a GSE.
96 citations
TL;DR: The mean oil content of seeds from these two regions was significantly (p ≤ 0.05) different, but with a similar composition of α-linolenic, linoleic, oleic, palmitic and stearic acids as mentioned in this paper.
Abstract: The lipid fraction of Jalisco and Sinaloa chia seeds was analyzed for oil content, fatty acids, squalene and phytosterols. The mean oil content of seeds from these two regions was significantly (p ≤ 0.05) different, but with a similar composition of α-linolenic, linoleic, oleic, palmitic and stearic acids. Total phytosterols in the oil ranged from 7 to 17 g/kg. β-sitosterol accounted for up to 74% of the total unsaponified fraction. The seeds contained less than 0.5 g/kg of squalene. The oil is an attractive source of ω-3 linolenic acid and phytosterols but a poor source of squalene.
89 citations
TL;DR: In this paper, the physicochemical properties of three white mulberry phenotypes (Morus alba L) grown in Turkey were measured, including phenolic content, antioxidant activity, mineral content and selected physicochemical property.
Abstract: In this study, total phenolic content, antioxidant activity, mineral content and selected physicochemical properties of three white mulberry phenotypes (Morus alba L.) grown in Turkey were measured. Moisture, total soluble solids, total sugar, sucrose, reducing sugar, protein, ash, pH, titratable acidity, color (L, a, b), vitamin C, total phenolic, antioxidant activity of fruits were determined between 72.85–79.75 g/100 g fresh fruit, 21.25–28.50 g/100 g fresh fruit, 12.18–17.02 g/100 g fresh fruit, 1.57–4.36 g/100 g fresh fruit, 9.42–15.46 g/100 g fresh fruit, 0.82–0.89 g/100 g fresh fruit, 2.20–2.65 g/100 g fresh fruit, 5.70–5.86, 0.25–0.28 g/100 g fresh fruit, 31.24–68.69, −2.46 to 15.68, 4.58–21.74, 10.15–21.50 mg/100 g fresh fruit, 18.16–19.24 μg gallic acid equivalent/mg of sample, and 33.96–38.96%, of sample respectively. Fruits were generally found high in P and low in Ca.
80 citations
TL;DR: In this article, the rheological and instrumental textural properties of the butters, margarines and spreads were determined, and the best spreadability was measured for the spreads with the lowest fat content.
Abstract: The rheological and instrumental textural properties of the butters, margarines and spreads were determined in this study. Three factors affected on the rheology and the instrumental texture of the examined yellow fat products: temperature of the measurement, origin and the content of the fat. The results obtained at 5 and 20° C showed significant differences (p ≤ 0.05) in spreadability and hardness. The highest hardness and the lowest spreadability values were recorded for the butters and mixed fat products with high fat content. Generally, milk fat content caused a significant increase of hardness and decrease of spreadability. The best spreadability was measured for the spreads with the lowest fat content. Adhesiveness and cohesiveness analysis revealed that the most adhesive and less cohesive were the products with high fat content, less adhesive and the most cohesive were spreads with the lowest content of lipids. All of the samples exhibited thixotropic and shear-thinning behavior. High correlation ...
78 citations
TL;DR: In this article, the electrical conductivity of the individual components in a multicomponent food system was determined over the entire sterilization temperature range (25−140°C) for chicken chowmein, composed of chicken, celery, mushrooms, water chestnuts, bean sprouts, and chow mein-style sauce.
Abstract: During ohmic heating, the heating rate of a product depends on its electrical conductivity, a temperature dependent property. The electrical conductivity of the individual components in a multicomponent food system was determined over the entire sterilization temperature range (25−140°C). The product selected was chicken chowmein, composed of chicken, celery, mushrooms, water chestnuts, bean sprouts, and chowmein-style sauce. A device was developed to measure electrical conductivities of the components over the required temperature range. Results showed that the sauce (2.1 S/m at 27°C to 10.8 S/m at 140°C) was much more conductive than the solid components, i.e., celery (0.1 S/m to 3.4 S/m), water chestnut (0.1 S/m to 2.8 S/m), mushrooms (0.2 S/m to 1.4 S/m), bean sprouts (0.2 S/m to 1.5 S/m) and chicken (0.6 S/m to 3.4 S/m). Variation in electrical conductivity was also observed between different samples of the same component.
57 citations
TL;DR: In this paper, a linear regression of total score of sensory preference (TSSP) upon the seven extracted variables produced a significant relationship: TSSP = 105.82 −0.003, standard error of the estimation was 2.97.
Abstract: Parameters of liquor color difference, taste related constituents and aroma related volatiles in 23 Chinese green tea (Camellia sinensis) samples were analyzed by color difference meter, high performance liquid and gas chromatographs respectively. Seven variables were extracted by principal component analysis from the data sets corresponding to the liquor color, taste and aroma and linear regression of total score of sensory preference (TSSP) upon the 7 extracted variables produced a significant relationship: TSSP = 105.82–0.56 (ΔE)−0.15 (total catechins) + 0.32 (geraniol) + 0.53 (GCG) + 0.44 (linalool oxide I) −0.54 (ascorbic acid) + 0.24 (n-valeraldehyde) (p = 0.003, standard error of the estimation = 2.97). The regressive relationship simplifies the process of chemical and instrumental assessment of sensory preference of green tea and could be used for green tea quality assessment.
52 citations
TL;DR: In this article, the authors discuss the processing techniques proposed for the production of dried and intermediate moisture honey products, as well as their properties, including their properties of stickiness, which is the major problem in the drying of sugar rich products like honey, that depend on the type of sugar and temperature of operation.
Abstract: This review discusses the processing techniques proposed for the production of dried and intermediate moisture honey products, as well as their properties. Stickiness is the major problem in the drying of sugar rich products like honey, that depend on the type of sugar and temperature of operation, which are related to the glass transition temperature. Some additives are usually added to the sugary feed to increase the glass transition temperature and concurrently the sticky point temperature. In the case of honey-fruit spreads, nutritional and sensory characteristics can be enhanced by replacing part of sugar with honey. Co-crystallization of honey with sucrose could be used to preserve the honey flavor. These diversified honey products provide better taste and nutrition to the consumer besides enhancing the utilization of honey.
51 citations
TL;DR: In this paper, approximate compositions, amino acid compositions and fatty acid compositions of fish roe have been measured and compared, and the major amino acids were Glutamic acid, aspartic acid, lysine, and serine.
Abstract: Proximate compositions, amino acid compositions and fatty acid compositions of fish roe have been measured and compared. Glutamic acid, aspartic acid, lysine, and serine have been the major amino acids. However, Imperial-type caviar has also included higher amounts of tryptophan (p < 0.05). Essential /Nonessential (E/NE) ratio has been found to be between 0.93 - 1.23, and n3/n6 ratio has been found to be 2.56–8.06. Major fatty acids were C16:0, C18:1 n9c, C16:1 n7, C20:5n3, and C22:6 n3. Fish roes contain high amount of lipids and energy, however, they are also rich sources of unsaturated fatty acids, proteins and amino acids.
TL;DR: In this paper, the rheological properties of liquid egg products (LEPs) were investigated at a broad range of temperatures from 4°C to 60°C, using concentric cylinder viscometer.
Abstract: Rheological properties were determined at 4°C (refrigerated temperature), 25°C (room temperature), 60°C (pasteurization temperature) for liquid whole egg (LWE) and liquid egg yolk (LEY) and 4, 25, 55.6°C for liquid egg white (LEW) by using concentric cylinder viscometer. The shear rate range was 8 to 53.7 s−1 for LEW and LWE, and 1 to 34 s−1 for LEY. Selected physical properties (e.g., density) of LEPs were studied at broad range of temperatures from 4°C to 60°C. All liquid egg products (LEPs) exhibited mildly shear thinning (pseudoplastic) behavior. Experimental data of LWE and LEW successfully fitted Herschel-Bulkley model, LEY data were well described by power law model. LEW and LWE showed thixotropy and time-dependency at their pasteurization temperatures (55.6°C for LEW, 60°C for LWE) and considered being time-independent below these temperatures. LEY exhibited time-dependent behavior at 4°C and 60°C. But its rheological behavior showed no thixotropy and time-dependency at room temperature. The densi...
TL;DR: In this paper, the thermal degradation of total carotenoids, lycopene and visual color of watermelon juice was studied at 50-90°C up to 5 h.
Abstract: Thermal degradation of total carotenoids, lycopene and visual colour of watermelon juice was studied at 50–90°C up to 5 h. Total carotenoids content in fresh watermelon juice was reduced from 4.568 to 0.929 mg/100 g, lycopene from 4.403 to 0.82 mg/100 g and Hunter ‘a × b’ value from 251.66 to 89.59 when heated at 90°C for 5 h. First order model explained the degradation behaviour of total carotenoids, lycopene and Hunter ‘a × b’ value evident from correlation coefficient (R2) higher than 0.93. The dependence of degradation rate constant of total carotenoids, lycopene and Hunter ‘a × b’ value on temperature was adequately explained by Arrhenius equation. The activation energies for total carotenoids, lycopene and Hunter ‘a × b’ value were 24.19, 26.46, and 55.47 kJ/mol, respectively. Total carotenoids and lycopene were correlated with Hunter ‘a × b’ value with R2 > 0.99 indicating that visual colour may be used to predict lycopene and total carotenoids contents in watermelon juice.
TL;DR: In this article, a process for rapid sterilization and aseptic packaging of sweet potato puree using a continuous flow microwave system operating at 915 MHz has been successfully developed.
Abstract: A process for rapid sterilization and aseptic packaging of sweet potato puree using a continuous flow microwave system operating at 915 MHz has been successfully developed. In microwave processing, dielectric properties have a major role in determining the interaction between purees and the electromagnetic energy. The objective of this research was to determine how dielectric properties are affected by temperature and chemical composition of purees derived from thirteen sweet potato cultivars with varying flesh colors. Results indicated that temperature, moisture, sugar and starch content had a pronounced effect (p < 0.001) on dielectric properties measured from 15°C to 145°C at 915 MHz. Dielectric constant decreased with increasing temperature, while dielectric loss factor increased quadratically. Power penetration depth of all cultivars decreased with increasing temperature. Predictive equations were developed for dielectric constant (R2 = 0.82) and dielectric loss factor (R2 = 0.90) as a function of te...
TL;DR: The total phenolics, antioxidant activities, anthocyanins, vitamine E, and tert-butylhydroxytoluene (BHT) of different grape seed extracts (GSE) grown in Jordan were evaluated.
Abstract: The total phenolics, antioxidant activities, anthocyanins, vitamine E, and tert-butylhydroxytoluene (BHT) of different cultivars of grape seed extracts (GSE) grown in Jordan were evaluated. In addition, antioxidant activities of GSE were investigated using olive oil substrate by oxidative stability instrument (OSI). Results of chemical composition showed that Baladi black and Asbani black had the highest amount of fat content 14.52 and 14.22 g /100 g seed, respectively, followed by Baladi green (13.28 g /100 g seed), Ajloni green (12.24 g/100 g seed), and Khudari green (10.92 g/100 g seed), respectively. The total phenolics and anthocyanins of GSE ranged from 4.66 to 5.12 g/100 g extracts and 0.14 to 0.68 g/100 g extracts, respectively. Antioxidant activities of GSE ranged from 66.4 to 81.40%, while vitamin E and BHT were 90.34 and 94.70%, respectively. Antioxidant activity of the extracts using OSI ranged from 3.10 to 41.13 h induction time, while vitamin E and BHT had 16.33 and 17.20 h, respectively. GS...
TL;DR: In this paper, selected geometric and mechanical properties of mung bean grain were evaluated as a function of moisture content, and five levels of grain moisture content ranging from 7.28 to 17.77% d.b.
Abstract: In this research, selected geometric and mechanical properties of mung bean grain were evaluated as a function of moisture content. Five levels of moisture content ranging from 7.28 to 17.77% d.b. (dry basis) were used. The average length, width, thickness, arithmetic and geometric mean diameters, sphericity, thousand grain mass and angle of repose ranged from 5.145 to 6.199 mm, 3.760 to 4.474 mm, 3.537 to 4.223 mm, 4.147 to 4.965 mm, 4.090 to 4.893 mm, 0.795 to 0.789, 52.3 to 64.6 g, and 25.87 to 29.38° as the moisture content increased from 7.28 to 17.77% d.b., respectively. The bulk density was found to be decreased from 821.3 to 745.2 kg/m3, whereas the grain volume, true density, porosity, terminal velocity, and projected area were found to be increased from 27.88 to 47.33 mm3, 1230.0 to 1456.7 kg/m3, 30.43 to 46.57%, 4.86 to 5.29 m/s, and 17.48 to 19.26 mm2, respectively. There is a 43% increase in surface area from grain moisture content of 7.28 to 17.77% d.b. The static coefficient of friction on ...
TL;DR: In this paper, the dielectric properties of pumpable food materials having a potential to be processed using a continuous flow microwave heating system were measured at 915 MHz and in the temperature range of 10 −90°C.
Abstract: Dielectric properties of pumpable food materials having a potential to be processed using a continuous flow microwave heating system were measured at 915 MHz and in the temperature range of 10–90°C. The products considered in this study were milk and dairy products (e′: 70.0 to 50.8 and e″: 14.7 to 41.3), ready to eat puddings (e′: 69.4 to 52.1 and e″: 17.2 to 23.8), soy beverages (e′: 75.4 to 60.8 and e″: 9.0 to 19.8), and avocado products (e′: 51.6 to 39.0 and e″: 17.7 to 67.5). The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature. Polynomial correlations for the dependence of dielectric properties on temperature were developed. The dielectric properties measured in this study are important parameters for designing a continuous flow microwave heating system for processing pumpable food materials.
TL;DR: In this article, the total antioxidant capacities of 16 different herbs (8 species) collected from different locations were assayed for the first time by CUPRAC, ABTS/persulfate, FRAP, and Folin methods.
Abstract: The traditional Van herby cheese incorporates herbs mainly consisting of Allium species as antimicrobial and flavouring aids The total antioxidant capacities of 16 different herbs (8 species) collected from different locations were assayed for the first time by CUPRAC, ABTS/persulfate, FRAP, and Folin methods The assay results correlated well among each other, because all were electron-transfer assays The highest results were obtained with Folin having the highest redox potential The second highest results were with CUPRAC, especially for the allium sp, because the sulfur containing antioxidants in allium could be best assayed with CUPRAC, whereas FRAP was nonresponsive to thiol-type compounds The order of CUPRAC antioxidant capacities as trolox equivalents was thymus sp > chaerophyllum sp > allium sp > prangos sp ≥ ferula sp On the other hand, the order of Folin findings was thymus sp > allium sp > chaerophyllum sp > ferula sp ≥ prangos sp
TL;DR: Seeds of Cucumeropsis edulis, Hevea brasiliensis, Hura crepitans, Jatropha curcas, Khaya ivorensis and Citrus sinensis were evaluated for their proximate composition, chemical properties and fatty acid profiles as discussed by the authors.
Abstract: Seeds of Cucumeropsis edulis, Hevea brasiliensis, Hura crepitans, Jatropha curcas, Khaya ivorensis and Citrus sinensis were evaluated for their proximate composition, chemical properties and fatty acid profiles. The moisture contents of the seeds ranged from 5.3 to 9.0% while the oil content was between 32.5% for Cucumeropsis edulis and 48.3% for Khaya ivorensis. The ash content ranged between 3.6 and 5.0%. Protein content ranged from 15.8 to 45.9% while the fibre value was in the 8.2–20.5% range. Carbohydrate content varied between 2.4 and 15.4%. The seeds were rich in potassium (349.0–468.6 μg/g of seed) and magnesium (83.7–150.19 μg/g of seed). The extracted oils had saponification value between 202.0 and 210.4; iodine value, 75.6 to 148.2; peroxide value, 4.7 to 13.3; and unsaponifiable matter content, 0.7 to 1.7%. The major fatty acids identified were oleic (14.6–72.1%) and linoleic (10.6–96.3%). Hura crepitans oil was characterized by a high content of linoleic acid (96.3%). The fuel value (Hμ) of t...
TL;DR: In this paper, a mixture design approach was employed to determine the effect of Oaxaca cheese fat reduction on melting (Schreiber and Melt Area), color, protein, moisture, and yielding.
Abstract: A mixture design approach was employed to determine the effect of κ - and λ-carrageenans of Oaxaca cheese fat reduction on melting (Schreiber and Melt Area), color, protein, moisture, and yielding. Melting was affected mainly by the fat content, but κ -carrageenan seems to improve this property. Color was affected by fat content, with a relatively profiting effect of λ-carrageenan, related to higher moisture content and higher cheese yielding. Incorporation of low concentrations of carrageenans allowed a considerable fat reduction with no detrimental effect on Oaxaca cheese overall quality.
TL;DR: In this article, the rheological behavior of the sweet sorghum pekmez with different soluble solid contents (75.1, 72.4, 66.5, and 59.4 °Brix) was determined in the temperature range of 10, 20, 30, 40, and 50°C.
Abstract: Some physical, chemical properties and the rheological behaviour of the sweet sorghum (Sorghum bicolor L Moench) pekmez (molasses) were determined. The rheological behaviour of the sweet sorghum pekmez (concentrated sorghum juice) with different soluble solid contents (75.1, 72.4, 66.5, and 59.4 °Brix) was determined in the temperature range of 10, 20, 30, 40, and 50°C using a rotational viscometer equipped with spindle 5 at the speed (share rate) of 5, 10, 20, 50, and 100 rpm. An empirical power law model was used to describe the rheological behavior of the sweet sorghum pekmez with correlation coefficients (R2) between 0.922 and 0.986. The sweet sorghum pekmez exhibited a pseudoplastic behavior. An Arrhenius equation was used to describe the effect of temperature on viscosity and Ea value of the sweet sorghum pekmez was calculated as 31 350 J/mol. Depending on the soluble solids contents, the activation energies for flow of diluted samples vary from 52.27 to 24.50 kJmol−1. The effect of °Brix on viscosi...
TL;DR: In this paper, the influence of using an endo-peptidase (alcalase) on the functional properties of hydrolysis products from Nile perch, Grass carp, and Nile tilapia skin was studied.
Abstract: The influence of using an endo-peptidase (alcalase) on the functional properties of hydrolysis products from Nile perch, Grass carp, and Nile tilapia skin was studied. Reaction conditions were controlled at pH 8.25, 60°C, and the enzyme was added on the basis of standard activity units at an enzyme to substrate ratio of 1.7 g/100 g protein. The reaction was allowed to proceed for 85 min and enzyme was inactivated by heat. The soluble protein fractions were recovered and lyophilized. All freeze-dried fish skin hydrolysates powders had a light yellow color and contained up to 90% protein. Nitrogen solubility varied from 95.93 to 98.72% and was not significantly different at 5% probability level. The water and oil holding capacities of the skin hydrolysates were good in the range of 2.8 to 3.2 mL/g and 3.4 to 3.8 mL/g, respectively. Emulsification capacity varied from 11.3 to 21 mL/0.5 g with Nile perch skin hydrolysate having the highest score while Nile tilapia skin hydrolysate was the lowest. Grass carp s...
TL;DR: In this article, the intrinsic viscosity and flow behavior of aqueous solutions of different concentrations of Arabic gum were studied using both Huggins and Kramer and Mark-Houwink equations.
Abstract: The intrinsic viscosity and flow behaviour of aqueous solutions of different concentrations of Arabic gum were studied. The molecular weight of this polymer was calculated using the value of the intrinsic viscosity, employing both Huggins and Kramer and Mark-Houwink equations. The value of the apparent viscosity and the influence of the shear rate on the rheological behaviour of different polymer concentrations in aqueous solution were determined. The effect of temperature over the flow behaviour was also studied. The Ostwald model has been employed to fit the experimental data and model parameters have been obtained.
TL;DR: In this article, the authors measured the silicon content of various foodstuffs marketed in Belgium by a validated graphite furnace absorption spectrometric method and found that the major food sources of silicon were unrefined grains, cereal products and root vegetables.
Abstract: The silicon content of various foodstuffs marketed in Belgium was measured by a validated graphite furnace absorption spectrometric method. Dietary intake has been identified as the major source of silicon. However, data on its bioavailability remain scarce and insufficient. In vitro methods can provide an indication of bioavailability in case of lacking in vivo data. Bioavailability of silicon from different foodstuffs was estimated using an in vitro continuous flow gastroduodenal simulation method. The major food sources of silicon were unrefined grains, cereal products and root vegetables. The availabilities of silicon from, meat, milk and beers were high, whereas low availability was observed for seafood and cereal products. Plotting the availability data versus the total elemental silicon content of the foods revealed an exponential inverse relationship. The inverse relationship between silicon content and silicon availability was found in all foods, with the exception of various silicon containing d...
TL;DR: In this article, Meitauza kojis were fermented with Bacillus subtilis B2 and showed the highest levels of 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging activities and reducing power.
Abstract: In order to investigate the antioxidative activity of Meitauza koji (Meitauza, a Chinese traditionally fermented okara), the okara was fermented with Aspergillus oryzae 3.951, Rhizopus oligosporus 3.912, Actinomucor elegans 3.118 and Bacillus subtilis B2 as kojis. All the methanol extract yields and peptide content of the kojis were higher than that of non-fermented okara. Moreover, the Meitauza kojis displayed enhanced antioxidative activities in comparison with the non-fermented okara. Among the four kinds of kojis tested, those fermented with B. subtilis B2 exhibited the highest levels of 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging activities and reducing power. The ABTS and DPPH radicals scavenging activities of Meitauza koji fermented with B. subtilis B2 were ca. 12.53 and 7.92 folds that of the non-fermented okara. Analysis of the dose-response effect also revealed that before reaching a threshold point, there is a linear r...
TL;DR: In this paper, the acid modified wheat, maize, finger millet, tapioca, green gram, chick pea, and potato were acid modified using 0.5N HCl, HNO3, H2SO4, and H3PO4 at 50°C for 1.5 h.
Abstract: Starches from wheat, maize, finger millet, tapioca, green gram, chick pea, and potato were acid modified using 0.5N HCl, HNO3, H2SO4, and H3PO4 at 50°C for 1.5 h. Alkali Fluidity Number (AFN) for native starches was very low (0.3–2.5) and increased upon modification. HCl and HNO3 produced the highest AFN followed by H2SO4 and H3PO4 . For each acid, cereal and millet starches showed the highest AFN, followed by root, pulse and tuber starches. The extent of hydrolysis was proportional to number average molecular weight ( ), of the native starch in the case of HCl and HNO3 but not in other acids. Intrinsic viscosity [η] of native starches showed positive correlation to their ,. However, the [η] of the modified starches, particularly those produced by HCl and HNO3 , showed no proportionality with their , indicating diverse structural differences in the hydrolsed products. Special behavior of finger millet starch is clear from [η] values of these four acid modified starches. The iodine binding capacity (IBC) o...
TL;DR: In this article, the ability of NIR reflectance spectroscopy to estimate the acidity of strawberry was assessed using wavelet transform transform (WT) combined with partial least squares (PLS).
Abstract: Vis/Near infrared reflectance spectroscopy appears to be a rapid and convenient non-destructive technique that can measure the quality and compositional attributes of many substances. This paper assesses the ability of NIR reflectance spectroscopy to estimate the acidity of strawberry. Spectra were collected from 65 samples and data was expressed as absorbance, the logarithm of the reciprocal of reflectance (log1/R). The absorbance data was subsequently compressed using wavelet transformation. Two models to predict the acidity in strawberry were constructed. A prediction model based on wavelet transform (WT) combined with partial least squares (PLS) was found better with the r of 0.856, RMSEP of 0.026, and in the confidence lever 95%.
TL;DR: In this article, the functional properties of ground samples and doughs made out of the flours were characterized, and the damaged starch contents in the dry ground rice flour were 21.5 and 22.6% for raw and parboiled samples, respectively; whereas, these were only 8.7 and 9.5% for wet ground samples.
Abstract: Studies were conducted on the selected quality attributes of rice flour obtained by dry and wet grinding methods. Raw and parboiled rice have been dry ground at a moisture content of 12%, while wet grinding is performed at 30%. The functional properties of ground samples and doughs made out of the flours were characterized. The damaged starch contents in the dry ground rice flour were 21.5 and 22.6% for raw and parboiled samples, respectively; whereas, these were only 8.7 and 9.5% for wet ground samples. The dry ground rice flour formed sticky dough having high stickiness values but it was less cohesive in nature compared to those of wet ground samples. The doughs made from wet ground rice were more adhesive than the dry ground samples; the former was suitable for forming extrusion processing for preparing various convenience foods like pasta and noodles.
TL;DR: In this article, the effect of transglutaminase (TGase) on the properties of set-style yogurt was investigated, and the results showed that the enzyme TGase produced crosslink formation between differen...
Abstract: In this study, the effect of some ingredients such as skimmed milk powder, whey, sodium caseinate, calcium caseinate, whey protein concentrate (35, 60 kg/100 kg dry solids), whole milk powder, condensed milk and transglutaminase (TGase) on the properties of set-style yogurt was investigated. These protein and dry matter sources (2%) and TGase (1 U/g milk protein) were added into pasteurized milk and incubated prior to fermentation for 2 h at 40°C. After fermentation, enzyme action was stopped by heating for 1 min at 80°C. The control groups were conducted with addition of these materials into milk without TGase. All of the milk samples were inoculated with yogurt cultures at 45°C, until the pH was dropped to 4.4. Syneresis, gel-strength, acetaldehyde amounts, and the degree of TGase reaction were determined. As a result, yogurt products made from enzyme-treated milk showed increased gel strength and less syneresis. SDS-PAGE results showed that the enzyme TGase produced crosslink formation between differen...
TL;DR: In this paper, the time-dependent flow behavior of reduced fat sesame paste with date syrup was assessed using Brookfield rotational viscometer as a function of fat substitutes (guar gum, xanthan, and starch) at three levels and shearing time.
Abstract: In this paper, the time-dependent flow behavior of reduced fat sesame paste with date syrup were assessed using Brookfield rotational viscometer as a function of fat substitutes (guar gum, xanthan, and starch) at three levels and shearing time. Two models were used to predict the time-dependent behavior, known as, first-order stress decay with a zero equilibrium stress and Weltman models. It was found that time-dependent behavior of samples was adequately fitted with these models. All blends exhibited the thixotropic behavior and thixotropy of samples increased with increasing shear rate. For Weltman model, the A and B constants appeared in the range of 189.2–730.6 Pa and 0.090–1.571 Pa, respectively. While for first-order stress decay model, the initial shear stress (τ0) was in the range of 197–794 Pa, and the breakdown rate constant (K) varied in the range of 0.002–0.018 s−1. The presence of fat substitutes generally resulted in an increase of viscosity and thixotropy of blends in comparison with the blank.