Abstract: The effect of flakes from biologically activated hullless barley grain and malt extract on microbiological safety of yoghurt was studied. Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr. Hansen, Denmark), flakes from biologically activated hull-less barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used for experiments. Yoghurt samples with flakes from biologically activated hull-less barley grain and malt extract were analyzed for total plate count of mesophylic aerobic and facultative anaerobic microorganisms, as well yeasts and moulds population during shelflife. Results showed that the changes of pH and titratable acidity affected the concentration of added malt extract. The lowest pH and the highest titratable acidity were determined in samples YFBG5% ME4% and YFBG5% ME6% on the 14th day. The total plate count decreased in all yoghurt samples except sample YFBG5% ME6%, where was determined the increase of microorganisms from 7th till 14th day. The adding of flakes from biologically activated hull-less barley grain in yoghurt samples caused the higher initial content of yeasts and moulds comparing with control. The growth of yeasts and moulds during shelf-life provided the added malt extract in yoghurt samples. Yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract from a microbiological perspective is safe product.
Abstract: Sixteen selected deep-sea fish obtained from Southern
Java Ocean and Western Sumatra Ocean was analyzed to determine
its proximate, fatty acid and mineral composition. The moisture
content was ranged from 64.38 to 86.04 %, ash from 0.17 to 0.69 %,
the fat content was 1.54 – 13.30 % while the protein content varied
from 15.84 to 23.60%. Among the fatty acids, oleic acid and palmitic
acid was the dominant MUFA and SFA. Linoleic acid was the
highest PUFA found at the selected deep-sea fish. Phospor was the
highest macroelement concentration on selected deep-sea fish,
followed by K, Ca, Mg and Iod, Fe and Zn among microelement. The
trace concentration was found at Se microelement.
Abstract: This work was conducted to improve the level of
resistant starch (RS) in a rice noodle using unripe banana flour and to
investigate the effect of substitution of unripe banana flour for rice
flour on the physical properties of rice noodle. In order to prepare
rice noodles, the unripe banana flour were replaced the rice flour
with different degrees of substitutions including 0, 20, 40, 60, 80, and
100%. The results indicated that substitution of unripe banana flour
was significantly affected the viscosity properties of noodle flour,
color, cooking loss, RS and total starch content of noodle. It was
found that the noodle prepared from 100% unripe banana indicated
the greatest changes on the viscosity properties and color profiles. It
also showed the highest values of cooking loss (2.53%), tensile
strength (129.03%), and RS content (13.15%).
Abstract: In the course of the present work, plain (nonencapsulated)
and microencapsulated polyphenols were produced
using olive mill wastewater (OMW) as raw material, in order to be
used for enrichment of yogurt and dairy products. The OMW was
first clarified by using membrane technology and subsequently the
contained poly-phenols were isolated by adsorption-desorption
technique using selective macro-porous resins and finally recovered
in dry form after been processed by RO membrane technique
followed by freeze drying. Moreover, the polyphenols were
encapsulated in modified starch by freeze drying in order to mask the
color and bitterness effect and improve their functionality. The two
products were used successfully as additives in yogurt preparations
and the produced products were acceptable by the consumers and
presented with certain advantage to the plain yogurt. For the herein
proposed production scheme a patent application was already
submitted.
Abstract: Lighvan cheese is basically made from sheep milk in
the area of Sahand mountainside which is located in the North West
of Iran. The main objective of this study was to investigate the effect
of enterococci isolated from traditional Lighvan cheese on the quality
of Iranian UF white during ripening. The experimental design was
split plot based on randomized complete blocks, main plots were four
types of starters and subplots were different ripening durations.
Addition of Enterococcus spp. did not significantly (P
Abstract: Experiments were carried out at the Latvia State
Institute of Fruit-Growing in 2011. Fresh-cut minimally processed
apple and pear mixed salad were packed by passive modified
atmosphere (MAP) in PP containers, which were hermetically sealed
by breathable conventional BOPP PropafreshTM P2GAF, and Amcor
Agrifresh films. Biodegradable NatureFlexTM NVS INNOVIA Films
and VC999 BioPack PLA films coated with a barrier of pure silicon
oxide (SiOx) were used to compare the fresh-cut produce quality
with this packed in conventional packaging films. Samples were cold
stored at temperature +4.0±0.5 °C up to 10 days. The quality of salad
was evaluated by physicochemical properties – weight losses,
moisture, firmness, the effect of packaging modes on the colour,
dynamics in headspace atmosphere concentration (CO2 and O2),
titratable acidity values, as well as by microbiological contamination
(yeasts, moulds and total bacteria count) of salads, analyzing before
packaging and after 2, 4, 6, 8, and 10 storage days.
Abstract: Indian subcontinent has a plethora of traditional
medicine systems that provide promising solutions to lifestyle
disorders in an 'all natural way'. Spices and oilseeds hold
prominence in Indian cuisine hence the focus of the current study
was to evaluate the bioactive molecules from Linum usitatissinum
(LU), Lepidium sativum (LS), Nigella sativa (NS) and Guizotia
abyssinica (GA) seeds. The seeds were characterized for functional
lipids like omega-3 fatty acid, antioxidant capacity, phenolic
compounds, dietary fiber and anti-nutritional factors. Analysis of the
seeds revealed LU and LS to be a rich source of α-linolenic acid
(41.85 ± 0.33%, 26.71 ± 0.63%), an omega 3 fatty acid (using
GCMS). While studying antioxidant potential NS seeds demonstrated
highest antioxidant ability (61.68 ± 0.21 TEAC/ 100 gm DW) due to
the presence of phenolics and terpenes as assayed by the Mass
spectral analysis. When screened for anti-nutritional factor
cyanogenic glycoside, LS seeds showed content as high as 1674 ± 54
mg HCN / kg. GA is a probable good source of a stable vegetable oil
(SFA: PUFA 1:2.3). The seeds showed diversified bioactive profile
and hence further studies to use different bio molecules in tandem for
the development of a possible 'nutraceutical cocktail' have been
initiated..
Abstract: This research aims to study consumer acceptance of Tempeh from various raw materials (type of bean) and determine protein contents for comparison. Tempeh made from soybean, peanut, white kidney bean and sesame in the ratio: - soybean:sesame =1:0.1, soybean:white kidney:sesame =1:1:0.1, soybean:peanut:sesame =1:1:0.1 and peanut:white kidney bean: sesame =1:1:0.1. The study found that consumer is most satisfied with appearances on soybean mixed with white kidney and black sesame tempeh (3.98). The most satisfied tempeh with textures is soybean mixed with peanut and black sesame tempeh (4.00). The most satisfied tempeh with odor is peanut mixed with white kidney bean and black sesame tempeh (4.04). And the most satisfied tempeh with flavor is peanut mixed with white kidney bean and black sesame tempeh (4.2). The amount of protein in production, soybean tempeh has the highest protein. When we add sesame seeds, it made the protein content slightly decreased (1.86 and 0.6 %). When we use peanut as raw material, the protein content decreased 15.3%. And when we use
white kidney bean as raw material, the protein content decreased (22.77- 26.11%).
Abstract: Pomegranate and pomegranate juices (PJs) have taken
great attention for their health benefits in the last years. As there is an
increasing concern about potential health benefits of ellagic acid, it is
of great interest to evaluate alterations in ellagic acid concentration of
commercial PJs. The purpose of this study is to analyze total
phenolic, free and total ellagic acid content of six commercial PJs
sold in Turkish markets using HPLC.
The results showed that some commercial PJs had markedly high
total phenolic and ellagic acid content. Total phenolic substances of
commercial PJs range from 796.71 to 4608.91 mg GAE/l. Free
amount of ellagic acid in commercial PJs range from 27.64 to 111.78
mg/l. Samples are hydrolyzed with concentrated HCl at 93oC for 2
and 24 hour and influences of temperature and time parameters on
hydrolization were investigated. Thermal processing for
pasteurization increased ellagic acid via ellagitannins hydrolysis.
Abstract: The present study describes the biosynthesis of a milkclotting
protease by solid state fermentation (SSF) of a locally
isolated mould, Rhizopus stolonifer. The production medium was
prepared using wheat bran at 50% (w/v). The production conditions
are optimized by varying 7 parameters: carbon and nitrogen sources,
medium moisture, temperature, pH, fermentation time and
inoculum-s size. The maximum enzyme synthesis was measured after
96 h of incubation time at temperature of 28°C. The optimum pH
determined was 6 and the inoculum size was 3.106spores/ml. The
optimum initial moisture content is comprised between 50 to 70%.
The formation of milk clotting protease is enhanced when galactose
and peptone are used at 10% (w/v) and 1% (w/v) concentrations
respectively. The maximum production of milk clotting protease is
120 US/ml.
Abstract: The objective of this study was to investigate the effects of dietary supplementation with raw or heat-treated sunflower oil seed with two levels of 7.5% or 15% on unsaturated fatty acids in milk fat and performances of high-yielding lactating cows. Twenty early lactating Holstein cows were used in a complete randomized design. Treatments included: 1) CON, control (without sunflower oil seed). 2) LS-UT, 7.5% raw sunflower oil seed. 3) LS-HT, 7.5% heat-treated sunflower oil seed. 4) HS-UT, 15% raw sunflower oil seed. 5) HS-HT, 15% heat-treated sunflower oil seed. Experimental period lasted for 4 wk, with first 2 wk used for adaptation to the diets. Supplementation with 7.5% raw sunflower seed (LS-UT) tended to decrease milk yield, with 28.37 kg/d compared with the control (34.75 kg/d). Milk fat percentage was increased with the HS-UT treatment that obtained 3.71% compared with CON that was 3.39% and without significant different. Milk protein percent was decreased high level sunflower oil seed treatments (15%) with 3.18% whereas CON treatment is caused 3.40% protein. The cows fed added low sunflower heat-treated (LS-HT) produced milk with the highest content of total unsaturated fatty acid with 32.59 g/100g of milk fat compared with the HS-UT with 23.59 g/100g of milk fat. Content of C18 unsaturated fatty acids in milk fat increased from 21.68 g/100g of fat in the HS-UT to 22.50, 23.98, 27.39 and 30.30 g/100g of fat from the cow fed HS-HT, CON, LS-UT and LS-HT treatments, respectively. C18:2 isomers of fatty acid in milk were greater by LSHT supplementation with significant effect (P < 0.05). Total of C18 unsaturated fatty acids content was significantly higher in milk of animal fed added low heat-treated sunflower (7.5%) than those fed with high sunflower. In all, results of this study showed that diet cow's supplementation with sunflower oil seed tended to reduce milk production of lactating cows but can improve C18 UFA (Unsaturated Fatty Acid) content in milk fat. 7.5% level of sunflower oil seed that heated seemed to be the optimal source to increase UFA production.
Abstract: Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian producers do not offer gluten-free products. In this research, use of extruded maize flour was tested for substituting rice, maize or buckwheat flour in gluten-free bread formulations at different ratios. Also the influence of extruded maize flour on the quality parameters of gluten-free bread was investigated. The aim of research was to study the influence of extruded maize flour on gluten-free bread quality. Addition of extruded maize flour affect gluten-free bread crumb color, structure of crumb, weight loss and dry off of bread.
Abstract: In this study, static batch fermentation was used for bacterial cellulose production in date syrup solution (Bx. 10%) at 28°C using Gluconacetobacter. xylinus (PTCC 1734). The physicochemical properties of standard Sigma CMC and the produced carboxymethyl bacterial cellulose (CMBC) were studied using FT-IR spectroscopy, X-ray diffractometry (XRD) and Scanning Electron Microscopy (SEM). According to the FT-IR spectra the bands at 1664 and 1431 cm-1 indicate that carboxylic acid groups and carboxylate groups exist on the surface. The SEM imaging of CMBC and CMC carried out in magnification of 1K. Comparing the SEM imaging obviously showed that the ribbon shape in CMC remained but the length of ribbons became shorter while that shape changed to flake shape for CMBC. Determination of the area under XRD patterns demonstrated that the crystallinity amount of CMC was more than that for CMBC (51.08% and 81.84% for CMBC and CMC, respectively).
Abstract: Probiotic bacteria especially Lactobacillus spp. and Bifidobacterium exert suppressive effect on Helicobacter pylori. Cinnamon and licorice have been traditionally used for the treatment of gastric ulcer. The objectives of this study were to determine the effects of herbs on yogurt fermentation, the level of probiotic bacteria in yogurt during 28 days storage and the effect of herbal yogurt on the growth of H. pylori in vitro. Cinnamon or licorice was mixed with milk and the mixture was fermented with probiotic bacteria to form herbal-yogurt. Changes of pH and total titratable acids were monitored and the viability of probiotic bacteria was evaluated during and after refrigerated storage. The in vitro inhibition of H. pylori growth was determined using agar diffusion and minimum inhibitory concentration (MIC) method. The presence of herbs did not affect the probiotic population during storage. There were no significant differences in pH and TTA between herbal-yogurts and plain-yogurt during fermentation and storage. Water extract of cinnamon-yogurt showed the highest inhibition effect (13.5mm) on H. pylori growth in comparison with licorice-yogurt (11.2mm). The present findings indicate cinnamon and licorice has bioactive components to decrease the growth of H. pylori.
Abstract: The freezing point of milk is in important indicator of
the milk quality. The freezing point of milk is determined primarily
to prove milk adulteration with water and to determine the amount of
water in it. Chemical composition and properties of milk, thermal
treatment and presence of any substance can influence freezing point
of product. There are different substances, which can be added to
milk with main purpose to prolong shelf-life of raw milk. There are
detergent, preservatives, formaldehyde, hydrogen peroxide,
antibiotics, sodium carbonate, and hydrogen peroxide. Therefore the
aim of the present study was to determine freezing point of milk,
skimmed milk, pasteurized milk and milk with different substances
(formaldehyde, antibiotics, sodium carbonate, hydrogen peroxide,
disinfectant, and detergent) in different concentrations. The thermal
treatment and different undesirable substances presence in milk have
significant influence on freezing point of it.
Abstract: The objective of this study was to investigate the effect of tropical forage source and feeding system on fatty acid composition and antioxidant activity in meat goats. Twenty male crossbred goats (Boer x Saanen), were included in the current study and the study design was assigned to be a 2 x 3 factorial in completely randomized design. All goats were slaughtered after 120 days of experimental period. Dietary tropical roughage sources were grass (Mulata II) and legume (Verano stylo). Both types of roughage were offered to the experimental meat goat as 3 feeding regimes; cut-and-carry, silage and grazing. All goats were fed basal concentrate diet at 1.5% of body weight, and they were fed ad libitum the roughages.Chemical composition, fatty acid profile and antioxidation activity of dietary treatments in all feeding system and longissimus dorsi (LD) muscles in all groups were quantified. The results have shown that the fat content in both types of studied roughage sources ranged from about 2.0% to 4.0% of DM and the fatty acid composition of those was mainly C16:0, C18:2n6 and C18:3n3, with less proportion for C18:1n9. The free-radical scavenging activity of the Mulato II was lower than that of the Verano stylo. The free-radical scavenging activity of the Mulato II was lower than that of the Verano stylo. For LD muscle, the fatty acid composition was mainly C16:0, C18:0 and C18:1n9, with less proportion for C18:2n6. The LD muscle of the goats fed with Mulato II and the Verano stylo by grazing had highest free-radical scavenging activity, compared to those fed with cut-and-carry and silage regime, although there were rather high unsaturated fatty acids in LD muscle. Thus, feeding the meat goats with the Mulato II and Verano stylo by grazing would be beneficial effect for consumers to intake high unsaturated fatty acids and lower risk for oxidation from goat meat.
Abstract: The effect of nonthermal pulsed electric field (PEF) and thermal treatment (90⁰C for 60s) was studied on quality parameters of emblica officinalis juice for the period of 6 weeks at 4⁰C using monopolar rectangular pulse of 1µs width. The PEF treatment was given using static chamber at 24kV/cm for 500µs. The quality of emblica officinalis juice was investigated in terms of non enzymatic browning index (NEBI), 5-hydroxymethyl-2-furfural (HMF), total polyphenol content and antioxidant capacity. ⁰Brix, pH and conductivity were evaluated as physical parameters. The aim of the work was to investigate the effect of PEF on the retention of bioactive compounds and retardation of browning activity. The results showed that conventional thermal treatment had led to a significant (p < 0.05) decrease of 48.15% in polyphenol content (129.56 mg of GAE L-1), with higher NEBI and HMF formation (p < 0.05) whilst PEF suppressed NEBI and retained higher polyphenol compounds (168.59 mg GAE L-1) with limiting the loss to 32.56% along maximum free radical scavenging activity (92.07%). However, pH, ⁰brix and electrical conductivity of treated juice samples remain unaffected. Therefore, PEF can be considered as an effective nonthermal treatment for retaining bioactive compounds along suppressing browning of emblica juice.
Abstract: The objective of the present study was to determine quality parameters changes of red wine marinade marinated venison during storage. Beef as a control was analysed. Protein, fat, moisture and pH content dynamics as well microbiological quality was analyzed. The meat pieces were marinated in red wine marinade at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film Multibarrier 60 under modified atmosphere (CO2 40%+N2 60%) without and with oxygen absorber sachets, as a control packaging in air ambiance packed marinated venison and beef was used. Meat samples were analyzed after 0, 4, 7, 11 and 14 days of storage. During the storage of meat, protein and moisture content significantly (p
Abstract: The research was accomplished on triticale flour blend, which was made from whole grain triticale, rye, hull-less barley flour and rice, maize flour. The aim of this research was to evaluate physico-chemical and sensory properties of triticale flour blend dough in the mixing and fermentation processes. For dough making was used triticale flour blend, yeast, sugar, salt, and water. In the mixing process ware evaluated moisture, acidity, pH, and dough sensory properties (softness, viscosity, and stickiness), but in the fermentation process ware evaluated volume, moisture, acidity, and pH. During present research was established that increasing fermentation temperature and time, increase dough temperature, volume, moisture, and acidity. The mixing time and fermentation time and temperature have significant effect (p
Abstract: Changes in the sensory, chemical and microbiological quality of the Mediterranean hake during post-catch handling and distribution were investigated. 115 fish samples were seasonally received during three stages of the transfer route from the sea to the consumer and two storage methods were recorded, seawater and ice storage. Microbiological evaluation revealed higher status for the ice stored samples regarding heterotrophic bacteria (2.68 log cfu/g and 1.92 log cfu/g at 22oC and 37°C respectively) and psychrotrophic counts (3.20 log cfu/g), with statistically significant differences among storage methods. Sensory evaluation also revealed higher status for the ice stored samples with a mean quality index of 0.17 and a spoilage time estimated at 30 hours, in contrast to seawater storage, which varied from 0.28 to 0.3, and a 14-hour estimated spoilage. Detected pathogens were identified mainly in the seawater stored samples, posing questions on the quality of the product reaching the seafood markets.