Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

Efficacy of flaxseed protein-based edible coatings on the quality of whole guava (Psidium guajava) during storage

The objective of this study was to investigate the influence of flaxseed protein isolate coating solutions (FPC1 & FPC2) comprising of flaxseed protein (3% w v-1 and 5% w v-1) enriched with 20% glycerol (on a protein isolate basis), tween-40 (20% w v-1) and 20% guar gum on the quality attributes of guava fruit stored under the controlled conditions of 65% RH and 20℃ temperature. The use of edible coatings notably delayed the spoilage of guava, which was examined by studying the quality parameters associated with the ripening of whole guavas. There was retardation of oxidative browning, polyphenol contents and reduction in ascorbic acid content as compared to control samples. Moreover, coating treatments predominately decrease the total plate counts, reflected in the Colony-forming unit (CFU g-1) and significantly (p < 0.05) decrease the water loss. The non-coated samples of guavas showed a consistent reduction in lightness (L*) values when confronted with coated fruits. Sensory scores for taste, colour, texture, flavour and overall acceptability were higher for all the coated samples than control (non-coated) samples of guavas. Thus, the flaxseed protein isolate-based coatings have shown the potential in protecting the quality attributes of guavas and enhance the shelf life up to 16 days.

Antibacterial and antibiofilm effects of garlic (Allium sativum), ginger (Zingiber officinale) and mint (Mentha piperta) on Escherichia coli biofilms

Biofilms are a significant concern in the food industry because of their potential to enhance bacterial survival and cause foodborne outbreaks. Escherichia coli (E. coli) is among the leading pathogens responsible for foodborne outbreaks and this can be attributed to its ability to form biofilms in food containers and food preparatory surfaces. The purpose of this study was to investigate the antibacterial and antibiofilm properties of garlic, ginger and mint and their potential to inhibit E.coli and biofilm formation. Disc diffusion assays and 96-well plate crystal violet-based methods were used to achieve these objectives. The plant extracts were diluted from 1 mg/ml to 0.1 mg/ml and incubated 25°C and 37°C to investigate the antimicrobial and antibiofilm effects on E. coli. The findings of this study showed that low temperatures induced the formation of E. coli biofilms and all tested extracts contain a broad spectrum of antibacterial and antibiofilm properties. This study provided new insights on the combined antimicrobial and antibiofilm properties of garlic, ginger and mint against planktonic cells and biofilms of E. coli MG 1655 and highlight the potential use of these extracts in the food industry to prevent biofilm formation by E. coli.

Effect of process parameters of mashing on consumer properties and processability of polymalt extracts production process

The development of the technology of viscous polymalt extracts using bare-grained oats will provide the population with a functional food ingredient and products with specified consumer properties. Existing techniques for the production of extracts did not affect the study of temperature conditions and the duration of the process at the mashing stage, using bare-grained oats in its composition. Crops of Belarusian breeding were used as raw materials: barley (H. vulgare), bare-grained oats (A. sativa), wheat (Tr. aestivum) grain. Optimization of parameters in the production of polymalt wort based on barley, oat and wheat malt was carried out by regression analysis and weight coefficients. Dependencies of physico-chemical indices of oat-malt and polymalt worts on temperature and duration of mashing are established. These dependencies predict content of dry substances, maltose, amine nitrogen, protein and acidity in the process of production of worts. Optimal technological parameters were selected at the stage of barley-wheat-oat polymalt wort mashing, which made it possible to increase the dry substances by 12.5%, maltose – by 21.3%, protein – by 16.2% and filtration rate – by 25.0%. The maximum solid content 14.4%, maltose 11.4 g·(100·сm-3)-1, protein 1.22%, in polymalt wort achieved under the following modes: (3 ±1)°C for 30 minutes, (44±1)°C for 50 minutes, (53±1)°C for 60 minutes, (63±1)°C for 50 minutes, (72±1)°C for 20 minutes and (78±1)°C for 60 minutes.

Evaluating the Flour Properties under Different Levels of Particle Size Distribution and Fine Bran Content

The main objective of this study was to determine the changes in the rheological characteristics of the flour produced by the industry mill Buhler AG 600 ton/day through adding big particles of flour, semolina, and fine bran (FB) to the produced flour. The study was conducted on mixed wheat grains (80% Iraqi wheat and 20% American Red wheat). After changing the directions of some pipes in the milling section, the flours were tested, and the effect of having bigger particles in the product was measured. The results showed that the flour extraction rate, moisture content, ash, and protein were increased as the flour particle size was increased. Farinograph results explained a clear effect of big particles and fine bran on increasing the water absorption, however, the dough stability was decreased mostly insignificantly. Extensiograph results showed that there was no big difference between the control flour and other produced flour. Therefore, the changes of the mill pipes could increase the flour extraction rate and reduce the pressure on the mill rolls without significant differences in the rheological properties of the produced flour.

Development and evaluation of low-fat ready-made dishes prepared by the sous vide process from hybrid sorubim fillets by using different treatments

The aim of this work was to develop and evaluate ready-made dishes of hybrid sorubim fish fillets obtained by the sous vide process. Three treatments were investigated: T1 with brine containing fine-herbs, T2 with brine containing fine-herbs, olive oil, and rosemary; and T3 with the same brine as in T1 but added of 30% of tomato sauce. Results showed the protein content increased according to the type of liquid medium employed, where the lowest value was determined for T1 and the highest value for T3. The sous vide process did not influence the lipid and protein contents of the treatments, be by the addition of olive oil (T2) nor by tomato sauce (T3). Treatments differed for all sensory attributes and presented acceptability indexes above 78.66%. indicating that they are good alternatives for fish consumption. However, T1 had the highest percentage of purchase intention (97.23%), representing the best product for commercialization.

Effects of vacuum frying on the quality of king orange peel in manufacture of chocolate candy fillings

Deep-fried orange peel applied vacuum-frying technique to extend its shelf life and to create crispy product that contains natural nutrients, especially looking for marketplace of the product and increasing the value of orange by-products. The effects of vacuum frying conditions on the quality of fried orange peel was evaluated to produce nutritional chocolate candy fillings that has good sensory values. Orange peel slices were fried under vacuum (20 in of Hg) using sunflower frying oil at various temperatures (80°C, 85°C, 90°C, 95°C and 100°C) for different amounts of time (5, 10, 15, 20, 25 and 30 min). After frying, the fried orange peel slices were centrifuged at 140 - 1000 × g for 4 min to remove the frying oil. Results of this study suggest that vacuum frying at 100°C for 30 min showed maximum shrinkage (48%) and 95% of carotenoids were lost. The hardness of fried orange peel increased during the frying process. Sensory evaluation showed maximum acceptability for fried orange peels at 90°C for 25 min. The TBARS indicated a high deterioration in the atmospheric frying oil quality. In contrast, the vacuum frying condition helped preserve the frying oil quality, while the light color of the product was maintained. The results supported the use of the vacuum frying process as a method for frying high quality king orange peel and conserving the quality of oil in the king orange peel.

Comparative assessment, optimization and characterization of bioactive constituents from Amaranthus species: An indigenous lesser-known vegetables of India

Amaranthus Tricolor L. (red amaranth) and Amaranthus Viridis (Green amaranth) are Amaranthaceae members, widely cultivated in Asia and consumed as a leafy vegetable in many parts of the world. This study deal with the nutritional and functional, and biochemical characterization of A. Tricolor and A. viridis . Single-factor experiments and Box Behnken Design (BBD) were used to optimize the extraction process for the phenolic compound from A. Tricolor and A. viridis . The BBD shows that 11.87mg/g phenolic extract of A. Tricolor produced at the optimal condition of solid to water ratio (1:15), temperature (30°C), and time (15 min). Similarly, A. viridis isolated 18.36mg/g of phenolics at optimal condition solid to liquid ratio (1:30), temperature (30°C), and time (60 min). The radical scavenging activity of A. Tricolor and A. viridis shows 63.52% and 19.27%, respectively, by the DPPH method. The bioactive compounds 3,4,5-Trihydroxystilbene and caffeic acid were found in A. Tricolor, and in A. viridis it showed caffeic acid, which was identified using LC-MS/MS.

Extrusion of wheat semolina and cocoa shells

Extrusion of wheat semolina and milled cocoa shells using a single screw extruder Brabender 20DN was carried out. Full factorial experiment 23 was used to investigate the effect of the quantity of cocoa shells, moisture of the material and temperature of the matrix on the density and expansion index of extrudates. Feed screw speed and screw speed were fixed at 30 and 200 rpm, respectively. Compression ratio of the screw was 4:1. Expansion index values range between 2.0 and 3.36 and a density between 0.099 and 0.223 g/cm3. The increase in moisture content and quantity of cocoa shells leads to a decrease expansion index, while density of extrudates an increase.