Abstract: Background and Objective: Egg as a source of protein is easily denatured by high temperature which affects its functional properties. The present study was aimed at evaluating the influence of different oven drying temperatures on functional properties of eggs. Materials and Methods: A total of 120 eggs were randomly assigned to four temperature treatments of three replicates and 10 eggs per replicate. The eggs were collected, broken, homogenized and were oven dried at four different temperatures of 35, 40, 45 and 50°C in a completely randomized design. Emulsifying activity (EA), foaming capacity (FC), foaming stability (FS), water absorption capacity (WAC), bulk density (BD), swelling capacity (SC), oil absorption capacity (OAC) and amino acid were evaluated. Data were subjected to Analysis of Variance at α0.05. Results: The EA was higher (p0.05) but lower than at 50°C, FC (26.47±1.41%) and WAC (56.34) were higher (p PubDate: 24 July, 2019
Abstract: Background and Objective: A non-fat yoghurt must contain not more than 0.5% fat and not less than 8.25% milk solids non-fat. The presence of other bacteria and other micro-organisms could lead to undesirable product with undesirable sensory attributes, low shelf life, syneresis or spontaneous whey separation on the surface of low-fat and no-fat set yoghurt. The study was carried out to evaluate the properties of yoghurt made with local stabilizers-‘akparata’ (Afzelia africana) and ‘ukpo’ (Mucuna flagellipes) flours. The samples were subjected to physicochemical, microbial and sensory analyses were determined. Methodology: The seeds of Afzelia africana were cleaned, roasted for 20 min, de-hulled, winnowed and milled into flour. The seeds of Mucuna flagellipes were cleaned, de-hulled, soaked in water for 24 h, boiled for 60 min, oven dried at 70°C and milled into flour. Plain set yoghurt samples were produced with ‘akparata’ flour and ‘ukpo’ flour at increasing concentrations 0.1-0.4%. The yoghurt sample without the stabilizers served as then control. Physicochemical, microbial and sensory analyses were carried out using standard methods. Statistical analyses were done using SPSS. Results: The formulated yoghurt stabilized using ukpo and akparata at all concentrations improved the protein and fat when compared to the control. The calcium, phosphorus, vitamin A and C contents increased in the yoghurt and the control. The total titratable acid increased with decrease in pH of samples while viscosity increased with increase in concentrations of the stabilizers. The total viable, mould and lactic acid counts of the samples were within acceptable limits. The yoghurt exhibited appreciable sensory properties. Conclusion: Akparata” and “ukpo” improved the fat, protein, carbohydrate content and viscosity of plain set yoghurt. PubDate: 17 April, 2019
Abstract: Background and Objective: Pinto beans contain significant amounts of phytochemicals such as lectins and polyphenols. In this study, two bioactive-rich fractions from the pinto bean were extracted and isolated using acid treatment and membrane-based separation. Moreover, bioactive compounds from pinto bean were investigated to see whether it is effective in repressing biofilm formation of Listeria monocytogenes and ovarian cancer cell. Materials and Methods: The lectin- and polyphenol-rich fraction were extracted from the pinto bean using acid treatment and membrane technology, which are a simple, inexpensive and high yield promising method has not been reported previously. Two fractions were applied to inhibit the Listeria biofilm formation and ovarian cancer cell viability. Results: The lectin-rich fraction from ultrafiltration retentate (UFRT) was able to significantly reduce L. monocytogenes biofilm formation at 96.66% at 1,000 μg mL–1 followed by 81.16% at 100 μg mL–1 dosing concentrations. The polyphenol-rich fraction from nanofiltration retentate (NFRT) was not shown to significantly reduce the biofilm formation as well as the ovarian cancer cell viability which may be due to the low polyphenol activity and high oligosaccharides content. Conclusion: These results support that ultrafiltration is able to separate the lectin-rich fraction from pinto beans which can be used as a promising Listerial anti-biofilm agent to the food industry. PubDate: 08 May, 2019
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