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Journal of Food Science and Technology
Journal Prestige (SJR): 0.689  Citation Impact (citeScore): 2 Number of Followers: 4  Hybrid journal (It can contain Open Access articles)ISSN (Print) 0022-1155 - ISSN (Online) 0975-8402 Published by Springer-Verlag  [2468 journals]
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- Characterization and shelf life of synbiotic drink powder from porang
(Amorphophallus muelleri)-
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Abstract: Abstract Amorphophallus muelleri BI was included in the Araceae family, which is a type of tuber. It is a tuber with high potential due to its abundant bioactive compounds. Amorphophallus muelleri BI flour (AF) contains a high glucomannan and carbon compounds that serve as nutrients for probiotic bacteria. Although Amorphophallus muelleri BI thrives in Indonesia, its utilization rate in the country remains relatively low and haven't been any studies conducted regarding synbiotic powder from AF. The primary objective of this research is to develop a synergistic beverage enriched with varying concentrations of Amorphophallus muelleri BI as a prebiotic and LA as probiotic (synbiotic). The process starts with culture preparation, synbiotic drink process, synbiotic and microencapsulation, includes the examination of solubility, proximate analysis, calorie content, viability, and shelf life. Results showed that the proximate and solubility had no significant effect. Synbiotic drink powder from AF can be produced using spray dry technology. The highest LA growth was observed when augmenting the AF quantity at a 0.4% concentration, which can be seen from the viability parameter with a value of 7.29 log CFU/g. Samples shelf life at −21 and 3 °C with LA viability critical parameter was determined to be 4 days.
PubDate: 2023-12-02
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- Water-soluble biopolymers from heat-treated and high pressure homogenized
vegetable purées: investigating their emulsion forming and stabilizing
capacities-
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Abstract: Abstract The emulsion forming and stabilizing capacities of water-soluble biopolymers originating from the aqueous (serum) phase of heat-treated and high pressure homogenized purées were investigated. The serum biopolymers were characterized and then utilized as emulsifier/stabilizer in simple oil-in-water emulsions. The resulting emulsions were stored at 4 °C and monitored for 2 weeks. Results revealed that carrot and tomato sera contained higher amounts of pectin and lower protein compared to broccoli. The serum pectic biopolymers exhibited distinct molecular structures, depending on the vegetable origin. Given these natural biopolymer composition and characteristics, emulsions with small droplet sizes were observed at pH 3.5. However, emulsions at pH 6.0 showed large mean droplet sizes, except for the emulsion formulated with carrot serum. Regardless of the pH, emulsions containing carrot serum biopolymers exhibited high capacity to form fine emulsions that were stable during the 2-week storage period at low temperature. This study clearly shows the capacity of natural water-soluble biopolymers isolated from the serum phase of vegetable purées to form fine emulsion droplets and maintain its stability during storage, especially in the case of carrot serum biopolymers.
PubDate: 2023-12-01
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- The effect of adding concentrated cheese whey prepared by ultrafiltration
on the quality of Syrian bread-
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Abstract: Abstract The objective of this study is to evaluate the effect of adding two types cheese whey (W) contaning 0.9% protein and concentrated cheese whey (CW) containing 7.61% protein on the physical, chemical and sensory properties of Syrian bread. Concentrated whey samples were prepared using a UF membrane unit of 15 KDa at 25 °C and 4 bars. Both W and CW samples were added to wheat flour (72% extraction rate) at dilution level: 0, 25, 50, 75, and 100% levels. The effects of W and CW on dough rheology were evaluated using farinograph and alveograph parameters. The addition of 25% W or 50% CW improved the dough stability in the farinogram, as well as pressure and energy values in the alveogram. Significant increases were observed in ash, minerals (Ca, K, Mg, and P), and protein content (13.8%) when 50% CW was added to the dough. The results of sensory analysis showed that Syrian bread containing 25% whey (W) or 50% whey concentrate (CW) has achieved highest overall acceptability scores than control.
PubDate: 2023-12-01
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- Oleogelation based on plant waxes: characterization and food applications
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Abstract: Abstract Fats contribute majorly to food flavour, mouthfeel, palatability, texture, and aroma. Though solid fats are used for food formulation due to the processing benefits over oils, their negative health effects should not be overlooked. Oleogelation is thus used to transform liquid oil into a gel which function like fats and provide the nutritional benefits of oils. Additionally, only food-grade gelators convert the oils into solid-like, self-standing, three-dimensional gel networks. Rice bran wax, candelilla wax, carnauba wax, and sunflower wax are mainly used plant waxes for formulating oleogels as a result of their low cost, availability, and excellent gelling ability. A comprehensive information about the wax based oleogels, their characteristics and applications is needed. The present review discusses the effect of different plant-based waxes on the properties of the oleogel formed. The article provides information on how the physical and chemical properties of waxes impact the oleogel properties such as oil binding capacity, critical concentration, rheological, thermal, textural, morphological, and oxidative stability. Moreover, the current and potential applications of oleogels in the food sector have also been covered this article.
PubDate: 2023-12-01
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- Development and application of DPPH impregnated paper based color sensor
disc to detect vegetable oils addition in cow ghee-
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Abstract: Abstract Ghee is a premium product in Southeast Asia and is prone to adulteration with vegetable oils/ fats. The main aim of the study was to develop an easy-to-use paper-based sensor to detect this adulteration. Hence, a protocol involving hexane and acetonitrile for the extraction of synthetic antioxidants from adulterated ghee and its rapid detection using DPPH was standardized. Paper-based discs impregnated with 4 mM DPPH were developed. The developed paper-based disc sensors worked well and their response time was indirectly proportional to the antioxidant concentration (0.0025–0.02%). Using the developed disc sensors, the palm oil, and sunflower oil added to cow ghee @2.5% or more, and 1% or more, respectively could be detected. The shelf life of the developed sensors was 30 and 90 days at 30 °C and 4–6 °C, respectively. In stored cow ghee samples, the response time of the sensors increased as the storage period of ghee samples increased. The cutoff limit to declare the sample of cow ghee as unadulterated was fixed to 60 min. Based on the response time of the sensor, the level of detection of vegetable oils in stored cow ghee was found to be 2.5%.
PubDate: 2023-12-01
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- Effect of the addition of mung bean, corn, and sweet potato starch on the
properties of konjac gel-
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Abstract: Abstract Konjac gel (KG) food is a popular choice among consumers due to its delicious taste, low-calorie content, and ability to provide satiety. The aim of the study was to evaluate the effects of the addition of mung bean starch (MBS), corn starch (CS), and sweet potato starch (SPS) on the water solubility, gel strength, microstructure, and viscosity of KG. The experimental results showed that MBS exhibited the largest amylose content (47.07 ± 1.71%), and SPS had the lowest amylose content (27.92 ± 1.24%). With the increase of starch concentration, the gel strength and viscosity of KG increased, the KG with 3% MBS had higher water solubility and stronger gel strength, and the KG with 3% SPS had better viscosity. In addition, according to the scanning electron microscope, the microstructure of KG without starch was a porous honeycomb, and the network structure of CS/KG was more orderly and uniform. The microstructure of MBS/KG was tightly wrinkled, while the honeycomb structure of SPS/KG was more orderly and the network outline was clearer. The addition of starch could improve the quality of KG, the type of starch used had different effects.
PubDate: 2023-12-01
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- Effect of protein addition in properties of gels produced with jackfruit
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Abstract: Abstract Starches and proteins are two major types of biopolymer components in many foods. The interactions of protein with starches greatly influence the matrix structure and properties of starch-based food systems. In this study, the physical–chemical properties and the effect of the commercial whey protein concentrate in the texture and rheological properties of jackfruit starch gels were evaluated. The experimental design was completely randomized, using a 4 × 4 complete factorial scheme, with four levels of starch (3, 6, 9 and 12%) and four levels of protein (0, 2, 4 and 6%). In higher concentrations of starch the addition of proteins delayed the beginning of gelatinization, led to an increase in G′ and G″ and decrease in the tan (δ) values, characterizing the gel as strong, e.g., the gel network became more structured. However, in the treatment with 6% starch the addition of protein led to a decrease in gel strength. For gels with 9% starch the increase in protein concentration, led a slight increase in the hardness and cohesiveness, characterizing a more rigid and cohesive gel. Overall, gels with 3 and 6% of starch showed characteristic behavior of a weak gel and with 9 and 12% of strong gel.
PubDate: 2023-12-01
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- Investigation of melamine and cyanuric acid concentration in several
brands of liquid milk and its non-carcinogenic risk assessment in adults
and infants-
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Abstract: Abstract In this study, the melamine and cyanuric acid concentration of widely used milk brands and the probability of non-carcinogenic risk of the brands for adults and infants were investigated. These values were 1.37 mg/L, 1.10 mg/L, and 1.09 mg/L, which corresponded to creamy sterilized sample, high-fat (creamy) pasteurized sample, and low-fat (less-creamy) pasteurized sample, respectively. Similarly, the highest amount of cyanuric acid occurred in brand A with the values of 0.79 mg/L, 0.65 mg/L, and 0.64 mg/L, which was reported in the same samples mentioned for melamine. The HQ (Hazard Quotient) of melamine in the brands of A, B, C and D for adults was 0.0025, 0.0011, 0.0006 and 0.0008 respectively. These values for infants were reported as 2.2280, 0.9444, 0.5714 and 0.6714 respectively. The risk probability of melamine for adults was less than 1. However, the HQ in brand A for infants was greater than 1 (2.380), which indicate the high probability of non-carcinogenic risk. Furthermore, the HI (Hazard Index) values of the brands of A, B, C and D for infants were 2.7913, 1.1737, 0.7067 and 0.838, respectively. The simultaneous melamine and cyanuric acid in the brands A and B in for infants increase the non-carcinogenic risk probability by approximately 2.8 and 1.2 times, respectively. The results revealed that the melamine and cyanuric acid concentrations in creamy milk samples (0.5%) were higher than in less-creamy milk samples (2.5%). Moreover, the amount of the compounds in sterilized milk samples was higher than pasteurized. In this study, a conversion factor (0.7) was proposed in order to find out the concentration of cyanuric acid in milk sample with the amount of melamine is known but the cyanuric acid concentration is unknown.
PubDate: 2023-12-01
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- Microencapsulation of Bifidobacterium bifidum F-35 via modulation of
emulsifying technique and its mechanical effects on the rheological
stability of set-yogurt-
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Abstract: Microencapsulation of B. bifidum F-35 was carried out through emulsification technique in order to increase the microbial load while maintaining the rheological functions of set-yogurt. To produce single-layer (SL) microcapsules of whey protein, the pH was adjusted to 6.4 within Transglutaminase-induced gelation. Sodium alginate was processed as the external layer using calcium-induced gelation (pH 5.5) to produce the double-layer (DL) microcapsule. Scanning electron microscopy revealed that SL and DL microcapsules had sizes of 10 and 280 μm, respectively. The highest microbial load was clearly visible in the DL sample. According to texture profile analysis, the DL sample had the highest levels of gumminess, chewiness, and adhesiveness. The free sample outperformed the encapsulated samples in terms of springiness and cohesiveness. Although the SL sample had the highest viscosity, it produced a deformed gel when firmness was measured. In terms of firmness, the DL sample performed quite well. The viability of encapsulated B. bifidum F-35 in DL was higher than SL microcapsules during storage. Microencapsulation of B. bifidum F-35 with whey protein and sodium alginate is a promising technique that could improve the rheological properties of set-yogurt as a popular vehicle for bioactive ingredients. Graphical abstract
PubDate: 2023-12-01
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- Characterization and modeling of diffusion kinetics of rosemary oleoresin
extract from gellan gum-based film-
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Abstract: Fresh food products are highly prone to oxidation and microbial attack, rendering them unsuitable for consumption. Thus, active food packaging was developed to protect and prolong food shelf-life. Zein/gellan gum (GG) based active film is developed by incorporating rosemary oleoresin extract (ROE) (0–20%). The films were characterized by their barrier and antioxidant properties. The release behavior of ROE in fatty and hydrophilic food stimulants was investigated via mathematical modeling. The active films incorporated with 20% ROE have significantly higher oxygen barrier and oxygen transfer is reduced by 20% compared to the control. A tortuous path is created with ROE, which impedes oxygen movement across the film. ROE addition improved water resistance performance by reducing the active film swelling ratio by 31%. This improvement is attributed to the hydrophobic nature of ROE. FTIR shows that the interaction between ROE and the active film is primarily hydrogen bonding and electrostatic interactions. Active film exhibits excellent antioxidant activity, with high TPC, DPPH scavenging activity, and FRAP. Mathematical modeling revealed a higher diffusivity (D) of ROE in fatty food stimulants at 24 °C, attributed to high polarity and solubility in fatty food stimulants. Overall, this active film has an excellent antioxidant effect and could potentially be used as food packaging for high-fat food products to prevent oxidation. Graphical abstract
PubDate: 2023-12-01
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- Using dietary fiber as stabilizer in dairy products: β-glucan and
inulin-type fructans-
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Abstract: Abstract β-glucan and inulin-type fructans, considering their beneficial effects on health, are the favorite dietary fibers in recent years. This review firstly gives information on the health-promoting effects of these two fibers, and then, using them in dairy products. They can be used in different dairy products, depending on their properties. However, their effect levels and forms may be different. Especially in probiotic products, these fibers can be used as a multi-functional additive because of their satisfactory stability in dairy products. The stabilizer effect can change in dairy products (e.g., ice cream, beverage) with variable composition/formulation. β-glucan and inulin-type fructans develop textural or rheological properties of dairy products that have relatively more standard composition (such as yogurt, cheese), at varying degrees depending on the proportion. Since the additives used to increase the stability of foods or to extend their shelf life are compounds that are beneficial for health, their usage areas should be increased, and their different potential effects should be known. For this reason, in this review, current information about health effects and usage areas of these components discussed in detail. Consequently, the texture improver effect of these two dietary fibers on dairy products is crucial and has no effect (positive/negative) on physicochemical or flavor properties. Although individual studies have reported a reduction in the amount of acetaldehyde in yogurt or effects that may cause undesirable functional properties in mozzarella cheese, most studies have proven that fiber addition does not have an adverse effect on the properties other than texture.
PubDate: 2023-12-01
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- Formulation development and characterization of plant-based alternatives
to pâté using forest ingredients-
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Abstract: Due to the expanding global population and environmental concerns about meat production from livestock, there is a great demand for alternative ingredients. Beech achene (BA) and sessile oak acorn (SOA) were recently proposed as protein- and carbohydrate-rich novel food ingredients. This study used their roasted kernels to develop and characterize four formulations of spreadable vegetable paste (with 10% BAK, 10% SOAK, 5% SOAK + 5% BAK, and control-just with roasted sunflower kernel). The substitution of sunflower kernel with 10% BAK caused a decrease in the energy value of vegetable paste, while 10% SOAK and 5% SOAK + 5% BAK, an increase. Syneresis was higher in formulations with forest ingredients, most notably in those containing BAK. The SOAK also caused a decrease in the pH of vegetable pastes that included it. All forest formulations had a large total colour difference compared to the control sample, driven by its intensity decrease (less in that with BAK than in the other two). The acceptance rate was reasonable for all formulations, although the overall score was significantly lower (slightly liked) in the vegetable paste formulated only with BAK than in the others (moderately liked); thus, the consumer’s purchase intention too (only 4.9% for that with 10% SOAK). Formulation with 10% BAK had a higher hardness, adhesiveness, gumminess, and chewiness than the others, while that with the 5% SOAK and 5% BAK mixture showed the most robust network structure. In conclusion, BA and SOA kernels are suitable for manufacturing plant-based alternatives to pâté if used in proper concentrations. Graphical abstract
PubDate: 2023-12-01
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- Evaluation of the quality features of electrospray-coated pineapple slices
with pomegranate and grape seed oil-enriched emulsions-
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Abstract: Abstract The quality characteristics of pineapple slices coated with emulsions enriched with pomegranate seed oil (PSO) and grape seed oil (GSO) by electrospray coating (ESC) and dip-coating (DC) methods were investigated. The ESC method was evaluated as an alternative to conventional DC. Pineapple slices were stored in clear polystyrene cups for seven days at 5 °C and 80% RH. The weight loss (%), pH, titratable acidity, color, firmness, total antioxidant activity (TAA), total phenolic content (TPC), microbiological, and sensory qualities of fresh-cut pineapple slices were evaluated. Coated samples had significantly lower weight loss values than the non-coated samples after 7 days of storage. The usage of GSO-enriched emulsion with the ESC method was found to be more successful in preserving the titratable acidity. Although all the samples exhibited a significant decrease in yellowness (b*), the electrospray-coated pineapple slices had the highest. Incorporating GSO into the emulsions helped protect the tissue of the fresh-cut pineapples, regardless of the coating method used. The TPC and TAA values of the samples coated by the ESC method with emulsions enriched with PSO showed a lower decrease compared to other treatments. It was determined that the ESC method was more successful in preserving the sensory qualities of fresh-cut pineapples. These findings suggested that using ESC as a coating method with EO-enriched emulsions has positive effects on the quality features of fresh-cut pineapples.
PubDate: 2023-12-01
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- Study on physicochemical characteristics of local colored rice varieties
(black, red, brown, and white) fermented with lactic acid bacteria
(SBM.4A)-
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Abstract: Abstract In this study, the physicochemical properties of local colored rice flour were studied after modification through fermentation with lactic acid bacteria (LAB) SBM.4A. SBM.4A was LAB isolated from the rice washing water and was in the cladogram of the Pediococcus pentosaceus strain SRCM102739 CP028266.1 and Pediococcus pentosaceus strain SRCM102738 CP028264.1. The studied rice varieties were wakacinda (white rice), wakawondu (red rice), warumbia (brown rice), and wakaombe (black rice). Characterizations of both fermented and native rice flour included chemical composition, FTIR profile, crystallinity, morphology, and pasting properties. Fermentation did not introduce new chemical functional groups to the flour and only slightly increased crystallinity from approximately 22.5% to 25.05%. In contrast, fermentation greatly affected the chemical composition and pasting properties of rice flour. Protein content of the fermented flour increased up to 214% relative to the native rice flour. Effect of fermentation on pasting properties varied between rice varieties. Increase in peak and final viscosities was observed in red, brown, and black rice. The opposite effect was found in white rice. However, fermentation improved the stability of flour to retrogradation for all rice varieties. These showed that the fermentation improved the properties of the local-colored rice flour and may widen their application as food ingredients.
PubDate: 2023-12-01
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- Extending shelf life and optimizing effective parameters by using clove
oil (Syzygium aromaticum oleum)/orange oil (Citrus aurantium var dulcis
oleum) in bread: thermal, morphological and sensory approach-
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Abstract: The aim of the present study was to extend the shelf life of bread by using organic additives and optimization techniques. Quadruple effects of temperature (−18, + 4, + 20 °C), clove oil (0, 1, 2%), orange oil (0, 1, 2%), residence time (7, 14, 21 days) were investigated to determine optimum bread as moisture response. Quadratic model was found to be suitable with an accuracy of 0.9854 for moisture response. Rheological properties remained intact for 7 days at 20 °C in bread with 1% clove oil and 1% orange oil added. The effect of 4 effective parameters from 3 levels was examined with Box-Behnken in Design Expert. Optimum and control samples at two different temperatures were determined with SEM, TG–DTA and polarized light microscope. Consumer survey was conducted as appearance, colour, smell for optimum, control samples for bread and cake. It was concluded that bread samples could be stored with clove and orange oil at + 20 °C with period of 7 days without losing their quality properties. Graphical abstract
PubDate: 2023-12-01
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- Assessment of thraustochytrids potential for carotenoids, terpenoids and
polyunsaturated fatty acids biorefinery-
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Abstract: Abstract Heterotrophic fast-growing thraustochytrids have been identified as promising candidates for the bioconversion of organic sources into industrially important valuable products. Marine thraustochytrids exhibit remarkable potential for high-value polyunsaturated fatty acids (PUFAs) production however their potential is recently discovered for high-value carotenoids and terpenoids which also have a role as a dietary supplement and health promotion. Primarily, omega-3 and 6 PUFAs (DHA, EPA, and ARA) from thraustochytrids are emerging sources of nutrient supplements for vegetarians replacing animal sources and active pharmaceutical ingredients due to excellent bioactivities. Additionally, thraustochytrids produce reasonable amounts of squalene (terpenoid) and carotenoids which are also high-value products with great market potential. Hence, these can be coextracted as a byproduct with PUFAs under the biorefinery concept. There is still quite a few printed information on bioprocess conditions for decent (co)-production of squalene and carotenoid from selective protists such as lutein, astaxanthin, canthaxanthin, and lycopene. The current review seeks to provide a concise overview of the coproduction and application of PUFAs, carotenoids, and terpenoids from oleaginous thraustochytrids and their application to human health.
PubDate: 2023-12-01
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- Effect of drying technique on physiochemical and nutritional properties of
Eleusine coracana (finger millet) porridge powder-
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Abstract: Eleusine coracana (Finger millet, ragi) is one of the cereals which can cultivate in higher altitudes. This study analysed the effects of various drying techniques such as spray, tray and freeze drying on the retention of micronutrients and structural changes in ragi. Minerals, such as iron and calcium were determined using atomic absorption spectroscopy (AAS) and water-soluble vitamins, such as vitamin B1, B2 and B3 were determined by high-performance liquid chromatography (HPLC). The micronutrient content of freeze-dried ragi powder was observed to be 349.6 ± 0.6 mg/100 g of calcium, 0.550 ± 0.1 mg/100 g of iron, 0.421 ± 0.01 mg/100 g of vitamin B1, 0.193 ± 0.05 mg/100 g of vitamin B1 and 1.103 ± 0.05 mg/100 g of vitamin B3. Along with micronutrients analyses, proximate and various important physiochemical properties were also analysed. Structure analysis of dried ragi using scanning electron microscopy (SEM) indicated that both tray and spray dried ragi show variations in their structure when compared to freeze-dried porridge powder. Crystallisation of starch during drying was determined using Fourier transform infrared (FTIR) spectroscopy. Selected physiochemical properties were also analysed for all dried samples. The results of this study showed that freeze-drying to be the best technique to preserve nutrients over spray and tray drying methods. Graphical abstract
PubDate: 2023-12-01
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- Optimizing the effect of ultrasonication and germination on antinutrients
and antioxidants of kodo (Paspalum scrobiculatum) and little (Panicum
sumatrense) millets-
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Abstract: Abstract Kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millet grains were utilized to minimize their antinutrient content (phytate and tannin) and maximize their antioxidant activity (DPPH) by studying the effect of ultrasonication time, germination time and temperature using central composite rotatable design. Results revealed the optimum conditions for producing ultrasonicated and germinated kodo and little millet flour of the highest antioxidant activity and lowest antinutrient content (phytate and tannin) by using 30 min for ultrasonication, 72 h for germination at 40 °C. Further, a second order model was developed to describe and predict the effect of process variables on antioxidant activity and antinutrient contents. Extended experiments were carried out under the optimized conditions to validate the developed model. The antioxidant activity obtained was 88.46% RSA and 89.06% RSA for kodo and little millet grain flours, respectively whereas antinutrient content for phytate was 0.165 mol/kg and 0.199 mol/kg and for tannin 2.88 mol/kg and 9.51 mol/kg, for kodo and little millet grain flours, respectively. This study provides useful information about the potential utilization of ultrasonicated and germinated kodo and little millet grain flours for the development of functional foods.
PubDate: 2023-12-01
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- Production of buns, the bakery-based snack food, with reduced refined
wheat flour content: Recent developments-
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Abstract: Abstract Buns are very soft puffed bakery snack items, popular in many countries, especially low- and middle-income nations. Buns are either eaten directly or used in the preparation of culinary items. Buns are mainly prepared using refined wheat flour rich in gluten protein and devoid of husk. Consuming gluten-containing foods is leading to several health complications among consumers worldwide. Hence, several researchers have tried to reduce the gluten content in the dough by incorporating cereals flours, protein-rich sources like soy, cheese whey, etc., hydrocolloids, millets, pomace, and seed flour of vegetables and fruits, etc. These additives not only reduce gluten content in the buns to a certain extent but also enhance the fibre content and nutritional profile of the buns. This mini-review summarizes the recent developments in the production of buns using these additives to improve their nutritional quality.
PubDate: 2023-12-01
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- Biomass-derived nanoparticles reinforced chitosan films: as high barrier
active packaging for extending the shelf life of highly perishable food-
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Abstract: Abstract This study emphasizes the potential of biomass-derived nanoparticles such as nanocellulose (NC), nanohemicellulose (NHC), and nanolignin (NL) as reinforcements in chitosan (C) films to produce a higher barrier active packaging film. The incorporation of NC, NHC, and NL (1.5%) significantly improves the mechanical, water, and UV barrier properties of the chitosan film (P < 0.0001). Additionally, NHC and NL reinforcement significantly enhance antioxidant and antimicrobial activity. The physicochemical, sensory, and microbiological properties of fresh meat packed in chitosan films with 1.5% nanoparticles, as well as a commercial LDPE film, were assessed when stored at 4 °C for up to 18 days. C-NHC and C-NL packaging films preserved the quality of meat until the 18th day, whereas the meat packed in the LDPE film spoiled entirely on the sixth day. In conclusion, chitosan films with biomass-derived nanoparticles could be an excellent packaging material for highly perishable food, such as fresh meat, with an extended shelf life.
PubDate: 2023-11-27
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