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Journal of Food Science and Technology

Wei Wang, Hongxian Zhou, Hong Yang, Min Cui
The objective of this study was to evaluate the effects of different salts (NaF, NaCl, NaBr, NaI, K2SO4, KCl, KNO3, KSCN, LiCl) on freeze-thaw stability, gel strength and rheological properties of potato starch. Addition of the structure-making (salting-out) ions, such as F(-) and SO4(2-), decreased freeze-thaw stability and increased gel strength, maximal storage modulus (G') and maximal loss modulus (G″) of potato starch, due to a stronger three-dimensional network by promoting the starch retrogradation and inhibiting starch gelatinization...
September 2016: Journal of Food Science and Technology
Ali Hamzeh, Soottawat Benjakul, Theeraphol Senphan
Antioxidative activities of splendid squid gelatin hydrolysate (SGH) and squid mantle protein isolate hydrolysate (SMPIH) with different DHs (10-50 %) prepared using crude protease from hepatopancreas of Pacific white shrimp were comparatively studied. At the same DH, SGH had higher FRAP and metal chelating activity and SMPIH showed higher ABTS radical scavenging activities. However, SMPIH had higher ABTS radical scavenging activity than SGH at all DHs tested. SMPIH showed higher DPPH radical scavenging activities than SGH when DHs were up to 30 % DH...
September 2016: Journal of Food Science and Technology
Jamuna Bai A, Ravishankar Rai V
Quorum sensing or cell to cell communication which includes inter- and intra-cellular communication has been implicated in the production of virulence factor and formation of biofilm in food-borne pathogens. In the present study, the effect of quorum sensing signals on the biofilms of food-borne pathogens has been elucidated. N-butryl homoserine lactone and N-hexanoyl homoserine lactone belonging to acyl homoserine lactone (AHL) family of signaling molecules were investigated for their effect on the biofilm formation (attachment and exopolymeric substance production) in the food-borne pathogens Escherichia coli, Salmonella enterica serovar Typhimurium and Vibrio parahemolyticus...
September 2016: Journal of Food Science and Technology
Eric K S Shim, Gleen F Chandra, S Pedireddy, Soo-Y Lee
Edible bird's nest (EBN) is made from the glutinous salivary secretion of highly concentrated mucin glycoprotein by swiftlets (genus Aerodramus or Collocalia) native to the Indo-Pacific region. The unique Raman spectrum of EBN has vibrational lines that can be assigned to peptides and saccharides in the glycoprotein, and it can be used to screen for adulteration. The common edible adulterants classified into two types. Type I adulterants, such as fish bladder, pork skin, karaya gum, coralline seaweed, agar strips, and tremella fungus, were solids which adhered externally on the surface of the EBN cement...
September 2016: Journal of Food Science and Technology
Morooj M Baakdah, Apollinaire Tsopmo
The aim of this study was to evaluate metal binding and antioxidant activities of hydrolyzed oat bran proteins followed by the determination of peptide sequences. Protamex oat bran protein hydrolysates (OBPH) were separated by reverse-phase HPLC into eight peptide fractions (F1-F8) and their abilities to either chelate metals (Fe(2+), Ca(2+)) or prevent the oxidation of lipids were investigated. In the Fe(2+) chelation assay, OBPH had significantly (p < 0.05) higher activity (39.7 %) than the best performed fraction F7 (22...
September 2016: Journal of Food Science and Technology
Sira Chuaychan, Soottawat Benjakul
Characteristics and antioxidative activity of gelatin and gelatin hydrolysate powders from scale of spotted golden goatfish using maltodextrin as a carrier agent at different ratios [1:0, 2:1, 1:1 and 1:2 (w/w)] were investigated. Gelatin hydrolysates with 40 % degree of hydrolysis exhibited the highest antioxidative activity. With increasing maltodextrin proportions, the resulting powders showed an increase in yields, total sugar content and whiteness with coincidental decrease in [Formula: see text], [Formula: see text]-values and browning intensity...
September 2016: Journal of Food Science and Technology
V Manikkam, M L Mathai, W A Street, O N Donkor, T Vasiljevic
Australian underutilised fish species may serve as a potential source of valuable proteins and potent bioactive peptides. This novel research is the first to investigate the effects of storage-processing conditions and an in-vitro simulated gastrointestinal digestion (pepsin-pancreatin) on bioactive peptides' release during storage of fish fillet, derived from Australian silver warehou (Seriolella punctata). In-vitro bioactivities including angiotensin-converting enzyme and trypsin inhibitory and antioxidant activities were analysed...
September 2016: Journal of Food Science and Technology
Renda Kankanamge Chaturika Jeewanthi, Na-Kyoung Lee, Bo-Ram Mok, Yoh Chang Yoon, Hyun-Dong Paik
The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4 °C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-protein-nitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h...
September 2016: Journal of Food Science and Technology
N Kocabey, M Yilmaztekin, A A Hayaloglu
Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis vinifera L. Karaoglan grown in Malatya were investigated. Maceration duration changed some chemical constituents and color of Karaoglan red wines. A linear relationship was observed between antioxidant activity of wine and maceration duration. Major organic acid was tartaric acid which was at the highest concentration in wine macerated for 10 days. A total of 25 phenolic compounds was determined in wine samples...
September 2016: Journal of Food Science and Technology
Wiwat Wangcharoen, Chaveewon Phanchaisri, Wichittra Daengpok, Rimruthai Phuttawong, Tawan Hangsoongnern, Boonrak Phanchaisri
Comparative analysis of the Kao Dawk Mali 105 (KDML 105) premium rice variety, and its six mutants, obtained after low energy ion bombardment, was carried out for sensory and other consumer acceptance related important properties. Consumer acceptance test (n = 200), colour parameters (L*, a*, b*), grain length, and texture parameters of cooked rice and 2-Acetyl-1-pyrroline (2AP), amylose, fat, and protein contents of polished rice were determined. The consumer acceptance test showed that HyKOS3-1 and KDML 105 were equally accepted for every attribute, while HyKOS16 had lower colour liking than KDML 105...
September 2016: Journal of Food Science and Technology
Jasmeet Singh, Imran Sheikh, Prachi Sharma, Satish Kumar, Shailender Kumar Verma, Rahul Kumar, Priyanka Mathpal, Sundip Kumar, Pritesh Vyas, H S Dhaliwal
High molecular weight glutenin subunits (HMWGS) are responsible for dough elasticity and bread making quality of bread wheat. Related wild non-progenitor species, Aegilops kotschyi possesses higher molecular weight x and y glutenin subunits than the bread wheat cultivars. A wheat-Aegilops substitution line with 1U chromosome was used for the transfer of (HMWGS) of 1U to wheat by using pollen radiation hybridization approach. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiling showed different patterns of allelic variations with either the presence or absence of HMWGS, Glu-1A (1, null), Glu-1B (7, 7 + 8, 17 + 18) and Glu-1D (5 + 10, 2 + 12, null)...
September 2016: Journal of Food Science and Technology
Renjusha Menon, G Padmaja, A N Jyothi, V Asha, M S Sajeev
Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentrate (WPC) and to study the effect of protein fortification and blending SPS with banana (BS), cassava (CS) and mung bean (MBS) starches and annealed cassava starch (ACS) in reducing the starch digestibility. The highest protein retention in cooked noodles was obtained for 20 % WPC fortification, while the lowest starch digestibility was observed for 40 % BS fortified noodles followed by 50 % ACS fortified noodles...
September 2016: Journal of Food Science and Technology
Ashish Kumar, Pawan Kumar, Rajkesh Koundal, Vijai K Agnihotri
A rapid and selective analytical method was developed to simultaneously quantify seven polyphenolic compounds (gallic acid, catechin, epicatechin, quercetin, kaempferol, syringic acid and p-coumaric acid). 15 phenolics of diverse groups in 80 % ethanolic extracts of jacquemont's hazelnut (Corylus jacquemontii) kernels and its byproducts from western Himalaya using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) were identified. The developed analytical method showed excellent linearity, repeatability and accuracy...
September 2016: Journal of Food Science and Technology
Sangeeta, Bahadur Singh Hathan
The aim of this work was to study the effect of osmotic dehydration on the quality of jimikand which can be used as an instant vegetable to get its nutritional and functional benefits. Osmotic dehydration was applied as pre-treatment to hot-air drying for increasing palatability, mass transfer improvement and minimizing nutritional losses. To see the effect of osmotic dehydration on various quality parameters, conditions of osmotic dehydration selected were osmotic solution concentrations (5, 10 and 15 % w/w) and temperatures (40, 50 and 60 °C) for constant process time (80 min) on the basis of mass transfer analysis...
September 2016: Journal of Food Science and Technology
Praneeth Juvvi, A Chakkaravarthi, Sukumar Debnath
In the present work, the processing variables were optimized to retain betalain compound and their effect on quality attributes (oil content, breaking force and color) of fried beetroot chips. The beetroot slices were fried in lab scale vacuum fryer. Experimental design with temperature (86-153 °C), absolute pressure (1.3-9.7 kPa) and frying time (2.6-9.4 min) as independent variables which produced 20 different combinations, were studied using response surface methodology to study the effect of these variables on product responses...
September 2016: Journal of Food Science and Technology
Lourdes Valadez-Carmona, Rosa María Cortez-García, Carla Patricia Plazola-Jacinto, Hugo Necoechea-Mondragón, Alicia Ortiz-Moreno
The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: oven-drying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60 °C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64...
September 2016: Journal of Food Science and Technology
Pakkawat Detchewa, Masubon Thongngam, Jay-Lin Jane, Onanong Naivikul
The objective of this study was to investigate the effect of soy protein isolate on functional properties and consumer acceptance of gluten-free rice spaghetti (GFRS) made from rice flour. Dry-milled high-amylose (Chai Nat 1) rice flour was premixed with dry-milled waxy (RD 6) rice flour at a ratio of 90:10 (w/w) with the soy protein isolate (SPI) concentration varying between 0, 2.5, 5.0, 7.5, 10.0 %, db. The GFRS formulation was processed using a co-rotating twin-screw extruder up to 95 °C with a screw speed of 220 rpm, 32 % moisture content, and then dried at 40 °C...
September 2016: Journal of Food Science and Technology
N K Nayak, V Pathak
The present study was conducted to develop and assess the quality of carrageenan incorporated chevon patties with the objective of reducing fat content. Efficacy of carrageenan as fat replacers (0.3, 0.6 & 0.9 %) was assessed for development of low fat chevon patties. Emulsion stability and cooking yield increased with the increase in levels of carrageenan. Significantly (P < 0.05) lower fat and cholesterol contents and higher moisture and fat retention were observed in formulation with carrageenan. No significant difference in the mineral content in either of the treatment was recorded...
September 2016: Journal of Food Science and Technology
Anna Carolina Formica-Oliveira, Ginés Benito Martínez-Hernández, Encarna Aguayo, Perla A Gómez, Francisco Artés, Francisco Artés-Hernández
Phenolic compounds are phytochemicals with high health-promoting properties. Carrot is a vegetable highly worldwide consumed although its phenolic content is low compared to other plant products. The aim of this work was to evaluate changes in phenolic compounds in carrots caused by abiotic stresses. The phenylalanine ammonia-lyase (PAL) activity, phenolic compounds and total antioxidant capacity (TAC) changes during storage up to 72 h at 15 °C after wounding (shredding), 9 kJ UV-C m(-2) pretreatment and hyperoxia (80 kPa) conditions of carrots were studied...
September 2016: Journal of Food Science and Technology
M A Malik, H K Sharma, C S Saini
The present study evaluated the effect of removal of polyphenols on the structural properties of protein isolates extracted from sunflower seed and kernel. The structural and thermal changes in protein upon phenolic interaction were studied using circular dichroism, differential scanning calorimetry, thermal gravimetric analysis, X-ray diffraction, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier Transform Infrared (FT-IR) spectroscopy. Presence of phenolic compounds in proteins decreased the ordered structure content with parallel increase in unordered structure content...
September 2016: Journal of Food Science and Technology
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