Abstract: A procedure for the preparation of clarified Pawpaw
Juice was developed. About 750ml Pawpaw pulp was measured into
2 measuring cylinders A & B of capacity 1 litre heated to 400C,
cooled to 200C. 30mls pectinase was added into cylinder A, while
30mls distilled water was added into cylinder B. Enzyme treated
sample (A) was allowed to digest for 5hours after which it was heated
to 900C for 15 minutes to inactivate the enzyme. The heated sample
was cooled and with the aid of a mucillin cloth the pulp was filtered
to obtain the clarified pawpaw juice. The juice was filled into 100ml
plastic bottles, pasteurized at 950C for 45 minutes, cooled and stored
at room temperature. The sample treated with 30mls distilled water
also underwent the same process. Freshly pasteurized sample was
analyzed for specific gravity, titratable acidity, pH, sugars and
ascorbic acid. The remaining sample was then stored for 2 weeks and
the above analyses repeated. There were differences in the results of
the freshly pasteurized samples and stored sample in pH and ascorbic
acid levels, also sample treated with pectinase yielded higher
volumes of juice than that treated with distilled water.
Abstract: In this research saffron samples were prepared from
farms and sampling was done in four states contain : sampling from
fresh saffron of petal with forceps , sampling from fresh saffron of
petal by hands, sampling from dried sample by warm air in shadow,
sampling from dried sample which dried by dryer. Samples collected
and kept in sterile tubes and containers and carried to laboratory and
maintained until experiment. Microbial experiments were performed
to determine microbial load such as total count, Staphylococcus
aureus, coli form, E.coli, mold and yeast. Results showed that in
picking and drying stages the contamination amount increases in
saffron samples. There was a significant difference between the
microbial load of picked up saffron by forceps and by hands, and
also between dried saffron by warm air in shadow and by dryer.
Abstract: The changes in quality properties and nutritional
components in two fermented mugworts (Artemisia capillaries
Thumberg, Artemisiaeasiaticae Nakai) were characterized followed
by the rapid pattern analysis of volatile flavor compounds by Electric
Nose based on SAW(Surface Acoustic Wave) sensor in GC system.
There were remarkable decreases in the pH and small changes in the
total soluble solids after fermentation. The L (lightness) and b
(yellowness) values in Hunter's color system were shown to be
decreased, whilst the a (redness) value was increased by fermentation.
The HPLC analysis demonstrated that total amino acids were
increased in quantity and the essential amino acids were contained
higher in A. asiaticaeNakai than in A. capillaries Thumberg. While
the total polyphenol contents were not affected by fermentation, the
total sugar contents were dramatically decreased. Scopoletinwere
highly abundant in A. capillarisThumberg, however, it was not
detected in A. asiaticaeNakai. Volatile flavor compounds by Electric
Nose showed that the intensity of several peaks were increased much
and seven additional flavor peaks were newly produced after
fermentation. The flavor differences of two mugworts were clearly
distinguished from the image patterns of VaporPrintTM which indicate
that the fermentation enables the two mugworts to have subtle flavor
differences.
Abstract: Participation in global trade means that Chinas vegetables and fruits industry faces international food safety standards and increased scrutiny worldwide. The objectives of this paper were to investigate how existing food safety standards and regulations in the importing countries impact the export of vegetables and fruits from China. This paper discussed the current and historical situations of Chinas vegetables and fruits export from 1996 to 2010, analyzed the Maximum Residual Limit (MRL) standards of pesticides imposed by importing countries, quantitatively estimated the impacts of food safety standards on Chinas vegetables and fruits export based on a gravity model. The results showed that although transportation distance between trade partners and tariff rates on vegetables and fruits were still the importantly resistant factors for China export, vegetables and fruits export was sensitive to the number of regulated pesticides, the strictness, and the level of food safety standards imposed by importing countries, which showed a significant trade flow effect, stricter food safety standards, increased number of regulated pesticides significantly inhibit China export of vegetables and fruits. Moreover, Chinas food safety standards also showed a significantly effect on vegetables and fruits export, which inhibited export to some extent. KeywordsFood safety standards, MRL, Vegetables, Fruits, Export.
Abstract: This paper deals with rheological behavior of tomato
paste from the view point of time independent properties inclusive of
processing variables such as sample temperature which influence on
rheological properties as well as breaking temperature and
concentration which beside the rheological properties, influence on
the quality of final product. With this aim 10 tomato paste samples at
various concentrations (17-25%) and breaking temperatures (65-
85 C o ) have been produced. The experimental results showed tomato
paste behaves as a non-Newtonian semi-fluid which follows power
law model that consistency coefficient (K) is supposed function of
breaking temperature, concentration and sample temperature with
consideration to superimpose function.
Abstract: The study was conducted to evaluate the quality
characteristics of cookies produced from sweet potato-fermented
soybean flour. Cookies were subjected to proximate and sensory
analysis to determine the acceptability of the product. Protein, fat and
ash increased as the proportion of soybean flour increased, ranging
from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre
content was within the range of 3.08-4.83%. The moisture content of
the cookies decreased with increase in soybean flour from 3.42-
2.13%. Cookies produced from whole sweet potato flour had the
highest moisture content of 3.42% while 30% substitution had the
lowest moisture content 2.13%. A nine point hedonic scale was used
to evaluate the organoleptic characteristics of the cookies. The
sensory analysis indicated that there was no significant difference
between the cookies produced even when compared to the control
100% sweet potato cookies. The overall acceptance of the cookies
was ranked to 20% soybean flour substitute.
Abstract: The fortified of soft wheat flour with cowpea flour in
bread making was investigated. The Soft wheat flour (SWF) was
substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant
difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of
cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf
volume decreased significantly with increased cowpea content of
blends. The overall acceptability of the 5% cowpea flour content of
composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the
levels of cowpea flour in the blend more than 5%.
Abstract: Twelve lactating Etawah Crossedbred goats were used
in this study. Goat feed consisted of Cally andra callothyrsus,
Pennisetum purpureum, wheat bran and dried fermented cassava
peel. The cassava peels were fermented with a traditional culture
called “ragi tape" (mixed culture of Saccharomyces cerevisae,
Aspergillus sp, Candida, Hasnula and Acetobacter). The goats were
divided into 2 groups (Control and Treated) of six does. The
experimental diet of the Control group consisted of 70% of roughage
(fresh Callyandra callothyrsus and Pennisetum purpureum 60:40)
and 30% of wheat bran on dry matter (DM) base. In the Treated
group 30% of wheat bran was replaced with dried fermented cassava
peels. Data were statistically analyzed using analysis of variance
followed SPSS program. The concentration of HCN in fermented
cassava peel decreased to non toxic level. Nutrient composition of
dried fermented cassava peel consisted of 85.75% dry matter;
5.80% crude protein and 82.51% total digestible nutrien (TDN).
Substitution of 30% of wheat bran with dried fermented cassava peel
in the diet had no effect on dry matter and organic matter intake but
significantly (P< 0.05) decreased crude protein and TDN
consumption as well as milk yields and milk composition. The study
recommended to reduced the level of substitution to less than 30% of
concentrates in the diet in order to avoid low nutrient intake and milk
production of goats.
Abstract: The research object was apple-black currant
marmalade candies. Experiments were carried out at the Faculty of
Food Technology of the Latvia University of Agriculture. An active
packaging in combination with modified atmosphere (MAP, CO2
100%) was examined and compared with traditional packaging in air
ambiance. Polymer Multibarrier 60 and paper bags were used.
Influence of iron based oxygen absorber in sachets of 500 cc
obtained from Mitsubishi Gas Chemical Europe Ageless® was tested
on the quality during the shelf of marmalade. Samples of 80±5 g
were packaged in polymer pouches (110 mm x 110 mm),
hermetically sealed by MULTIVAC C300 vacuum chamber machine,
and stored in room temperature +20.0±1.0 °C. The physiochemical
properties – weight losses, moisture content, hardness, aw, pH, colour,
changes of atmosphere content (CO2 and O2) in headspace of packs,
and microbial conditions were analysed before packaging and in the
1st, 3rd , 5th, 8th, 11th and 15th weeks of storage.
Abstract: The organic farmers use wider range of crop varieties than the conventional farming. Bread wheat is the most favorite and the most common food crop. The organic bread wheat is usually of worse technological quality. Therefore, it is supposed to be an attractive alternative to the hulled wheat species (einkorn, emmer wheat and spelt). Twenty-five hulled bread wheat varieties and control bread wheat ones were grown on the certified organic parcel in České Budějovice (the Czech Republic) between 2009 and 2012. Their baking quality was measured and evaluated with standard methods, and in accordance with ICC. The results have shown that the grain of hulled wheat varieties contain a lot of proteins in grains (up to 18 percent); even the organic hulled bread wheat varieties are characterized by such good baking quality. Einkorn and emmer wheat are of worse technological quality of proteins (low values of gluten index and Zeleny test), which is a disadvantage of these two wheat species. On the other hand, spelt wheat is of better technological quality and is similar to the control bread wheat varieties. Mixtures consisting of bread wheat, among others, are considered good alternatives; they may contribute to wider range of use of the hulled wheat species. It is one of the possibilities which may increase the proportion of proteins in bread wheat grains; the nutrition-rich hulled wheat grains may be also used in such way at the same time.
Abstract: Lutein is a dietary oxycarotenoid which is found
to reduce the risks of Age-related Macular Degeneration
(AMD). Supercritical fluid extraction of lutein esters from
marigold petals was carried out and was found to be much
effective than conventional solvent extraction. The
saponification of pre-concentrated lutein esters to produce free
lutein was studied which showed a composition of about 88%
total carotenoids (UV-VIS spectrophotometry) and 90.7%
lutein (HPLC). The lipase catalyzed hydrolysis of lutein esters
in conventional medium was investigated. The optimal
temperature, pH, enzyme concentration and water activity
were found to be 50°C, 7, 15% and 0.33 respectively and the
activity loss of lipase was about 25% after 8 times re-use in at
50°C for 12 days. However, the lipase catalyzed hydrolysis of
lutein esters in conventional media resulted in poor
conversions (16.4%).
Abstract: In this study, the possibility of using potato as a
substrate for glutamic acid production by Brevibacterium linens
was investigated. For preparation of fermentation medium, potato
was hydrolyzed by hydrochloridric acid. The medium contained
potato hydrolysate, tween 80, mineral solution, glucose, and
potassium hydrogen phosphate. The initial pH of the medium was
adjusted to 7-7.5. For achieving the optimum time with maximum
yield, the beakers containing the medium and the inoculums were
incubated in a rotary water bath flask shaker for one to five days.
Thin layer choromatography was used for quantitative and
qualitative assay of the glutamic acid produced. The results
revealed that as fermentation time increased, pH of the
fermentation medium significantly decreased (P
Abstract: This study was set to determine the antimicrobial
activities of brine salting, chlorinated solution, and oil frying
treatments on enteric bacteria and fungi in Rastrineobola argentea
fish from fish landing beaches within L. Victoria basin of western
Kenya. Statistical differences in effectiveness of the different
treatment methods was determined by single factor ANOVA, and
paired two-tail t-Test was performed to compare the differences in
moisture contents before and after storage. Oil fried fish recorded the
lowest microbial loads, sodium chloride at 10% concentration was
the second most effective and chlorinated solution even at 150ppm
was the least effective against the bacteria and fungi in fish. Moisture
contents of the control and treated fish were significantly lower after
storage. These results show that oil frying of fish should be adopted
for processing and preserving Rastrineobola argentea which is the
most abundant and affordable fish species from Lake Victoria.
Abstract: Sorghum flour was supplemented with 15 and 30%
chickpea flour. Sorghum flour and the supplement were fermented at
35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total
soluble solids, protein content, in vitro protein digestibility and
amino acid composition were investigated during fermentation and/or
after supplementation of sorghum flour with chickpea. The pH of the
fermenting material decreased sharply with a concomitant increase in
the titrable acidity. The total soluble solids remained unchanged with
progressive fermentation time. The protein content of sorghum
cultivar was found to be 9.27 and that of chickpea was 22.47%. The
protein content of sorghum cultivar after supplementation with15 and
30% chickpea was significantly (P ≤ 0.05) increased to 11.78 and
14.55%, respectively. The protein digestibility also increased after
fermentation from 13.35 to 30.59 and 40.56% for the supplements,
respectively. Further increment in protein content and digestibility
was observed when supplemented and unsupplemented samples were
fermented for different periods of time. Cooking of fermented
samples was found to increase the protein content slightly and
decreased digestibility for both supplements. Amino acid content of
fermented and fermented and cooked supplements was determined.
Supplementation was found to increase the lysine and therionine
content. Cooking following fermentation decreased lysine,
isoleucine, valine and sulfur containg amino acids.
Abstract: Experiments with pumpkin-rowanberry marmalade
candies were carried out at the Faculty of Food Technology of the
Latvia University of Agriculture. The objective of this investigation
was to evaluate the quality changes of pumpkin-rowanberry
marmalade candies packed in different packaging materials during
the storage of 15 weeks, and to find the most suitable packaging
material for prolongation of low sugar marmalade candies shelf-life.
An active packaging in combination with modified atmosphere
(MAP, CO2 100%) was examined and compared with traditional
packaging in air ambiance. Polymer Multibarrier 60 and paper bags
were used. Influence of iron based oxygen absorber in sachets of 500
cc obtained from Mitsubishi Gas Chemical Europe Ageless® on the
marmalade candies’ quality was tested during shelf life. Samples of
80±5 g were packaged in polymer pouches (110 mm x 110 mm),
hermetically sealed by MULTIVAC C300 vacuum chamber machine,
and stored in a room temperature +21±0.5 °C. The physiochemical
properties –moisture content, hardness, aw, pH, changes of
atmosphere content (CO2 and O2), ascorbic acid, total carotenoids,
total phenols in headspace of packs, and microbial conditions were
analysed before packaging and in the 1st, 3rd , 5th, 8th, 11th and 15th
weeks of storage.
Abstract: Perspective of food security in 21 century showed
shortage of food that production is faced to vital problem. Food
security strategy is applied longtime method to assess required food.
Meanwhile, nanotechnology revolution changes the world face.
Nanotechnology is adequate method utilize of its characteristics to
decrease environmental problems and possible further access to food
for small farmers. This article will show impact of production and
adoption of nanocrops on food security. Population is researchers of
agricultural research center of Esfahan province. The results of study
show that there was a relationship between uses, conversion,
distribution, and production of nanocrops, operative human
resources, operative circumstance, and constrains of usage of
nanocrops and food security. Multivariate regression analysis by
enter model shows that operative circumstance, use, production and
constrains of usage of nanocrops had positive impact on food security
and they determine in four steps 20 percent of it.
Abstract: Wheat gluten hydrolyzates (WGHs) and anchovy fine
powder hydrolyzates (AFPHs) were produced at 300 MPa using
combinations of Flavourzyme 500MG (F), Alcalase 2.4L (A),
Marugoto E (M) and Protamex (P), and then were compared to those
produced at ambient pressure concerning the contents of soluble solid
(SS), soluble nitrogen and electrophoretic profiles. The contents of SS
in the WGHs and AFPHs increased up to 87.2% according to the
increase in enzyme number both at high and ambient pressure. Based
on SS content, the optimum enzyme combinations for one-, two-,
three- and four-enzyme hydrolysis were determined as F, FA, FAM
and FAMP, respectively. Similar trends were found for the contents of
total soluble nitrogen (TSN) and TCA-soluble nitrogen (TCASN). The
contents of SS, TSN and TCASN in the hydrolyzates together with
electrophoretic mobility maps indicates that the high-pressure
treatment of this study accelerated protein hydrolysis compared to
ambient-pressure treatment.
Abstract: This study was conducted to investigate the incidence
of pathogenic bacteria: Salmonella, Shigella, Escherichia coli O157
and Staphylococcus aureus in cakes and tarts collected from thirtyfive
confectionery producing and selling premises located within
Tripoli city, Libya. The results revealed an incidence of S. aureus
with 94.4 and 48.0 %, E. coli O157 with 14.7 and 4.0 % and Salmonella
sp. with 5.9 and 8.0 % in cakes and tarts samples respectively;
while Shigella was not detected in all samples. In order to determine
the source of these pathogenic bacteria, cotton swabs were taken
from the hands of workers on the production line, the surfaces of
preparation tables and cream whipping instruments. The results
showed that the cotton swabs obtained from the hands of workers
contained S. aureus and Salmonella sp. with an incidence of 42.9 and
2.9 %, the cotton swabs obtained from the surfaces of preparation
tables 22.9 and 2.9 % and the cotton swabs obtained from the cream
whipping instruments 14.3 and 0.0 % respectively; while E. coli
O157 and Shigella sp. were not detected in all swabs. Additionally,
other bacteria were isolated from the hands of workers and the Surfaces
of producing equipments included: Aeromonas sp., Pseudomonas
sp., E. coli, Klebsiella sp., Enterobacter sp., Citrobacter sp.,
Proteus sp., Serratia sp. and Acinetobacter sp. These results indicate
that some of the cakes and tarts might pose threat to consumer's
health. Meanwhile, occurrences of pathogenic bacteria on the hands
of those who are working in production line and the surfaces of
equipments reflect poor hygienic practices at most confectionery
premises examined in this study. Thus, firm and continuous surveillance
of these premises is needed to insure the consumer's health and
safety.
Abstract: Microwave energy is a superior alternative to several other thermal treatments. Extraction techniques are widely employed for the isolation of bioactive compounds and vegetable oils from oil seeds. Among the different and new available techniques, microwave pretreatment of seeds is a simple and desirable method for production of high quality vegetable oils. Microwave pretreatment for oil extraction has many advantages as follow: improving oil extraction yield and quality, direct extraction capability, lower energy consumption, faster processing time and reduced solvent levels compared with conventional methods. It allows also for better retention and availability of desirable nutraceuticals, such as phytosterols and tocopherols, canolol and phenolic compounds in the extracted oil such as rapeseed oil. This can be a new step to produce nutritional vegetable oils with improved shelf life because of high antioxidant content.
Abstract: This paper presents preliminary results of a
technology assessment analysis for the use of high pressure treatment
(HPT) on Halloumi cheese. In particular, it presents the importance
of this traditional Cyprus cheese to the island-s economy, explains its
production process, and gives a brief introduction to HPT and its
application on cheese. More importantly, it offers preliminary results
of HPT of Halloumi samples and a preliminary economic feasibility
study on the financial implications of the introduction of such
technology.