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Journal of Food Science and Technology

O P Chauhan, N Ravi, N Roopa, Sumeet Kumar, P S Raju
Efficacy of variable high pressure, temperature and time on the browning causing enzymes and microbial activities, which are major spoilage factors during preservation of sugarcane juice, was studied. The juice was processed at 200-600 MPa pressure for 2-8 min at 40 and 60 °C and their effect on polyphenol oxidase and peroxidase as well as microbiological quality in terms of total plate count, yeast and molds and total coliforms was studied. Application of high pressures were found to cause significant decrease in enzymatic and microbial activities...
November 2017: Journal of Food Science and Technology
M S H Sarker, S M Kamrul Hasan, M Nordin Ibrahim, N Ab Aziz, Mohd Salleh Punan
The influence of drying methods on selected mechanical properties and qualities of MR219 rice variety has been investigated. The results showed significant effects of drying methods on bending strength and head rice yields while the average bending strength of paddy were 28.6-31.8 MPa. The effect of drying methods on apparent modulus of elasticity of rice was not significant (204.5-222.4 MPa). The fracture energy of rice varied significantly under control drying but not with industrial drying methods. Higher temperature in drying by IBD contributed in making the grains tougher, where the effect of FBD temperature was positive toward the development of fracture energy inside rice kernel...
November 2017: Journal of Food Science and Technology
M Mahmoodi, G D Najafpour, M Mohammadi
Production of pectinases by Aspergillus niger was successfully carried out through solid state fermentation. Orange pomace was used as substrate to produce pectinases using a wild type of A. niger isolated from a rotten orange texture. Some of the important parameters affecting exo- and endo-pectinases activities such as temperature, moisture, C/N ratio were optimized. The results indicated that the produced pectinases exhibited maximum activity in temperature range of 45-55 °C and the maximum enzyme productivity occurred at 70% moisture content and C/N ratio of 10...
November 2017: Journal of Food Science and Technology
Eduardo Coelho, Zlatina Genisheva, José Maria Oliveira, José António Teixeira, Lucília Domingues
Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four fruit vinegars (orange, mango, cherry and banana), were produced and characterized, with total acidities of 5.3 ± 0.3% for orange, 5.6 ± 0.2% for mango, 4.9 ± 0.4% for cherry and 5.4 ± 0.4% for banana. Acetification showed impact on aroma volatiles, mainly related to oxidative reactions...
November 2017: Journal of Food Science and Technology
Zhi Xiang Ng, Wan Chein Tan
This study aimed to investigate the effect of four cooking methods with different durations on the in vitro antioxidant activities of five edible mushrooms, namely Agaricus bisporus, Flammulina velutipes, Lentinula edodes, Pleurotus ostreatus and Pleurotus eryngii. Among the raw samples, A. bisporus showed the highest total antioxidant activity (reducing power and radical scavenging), total flavonoid, ascorbic acid and water soluble phenolic contents. Short-duration steam cooking (3 min) increased the total flavonoid and ascorbic acid while prolonged pressure cooking (15 min) reduced the water soluble phenolic content in the mushrooms...
November 2017: Journal of Food Science and Technology
Mariane B R de Ávila, Lêda Rita A Faroni, Fernanda F Heleno, Maria Eliana L R de Queiroz, Luiz P Costa
This work aimed to study the kinetics of bifenthrin and deltamethrin residues degradation in rice grains under exposure to ozone and evaluate the effect of ozonization on rice grains marketing standards. The grains sprayed with pesticides were exposed to ozone at a concentration of 3 mg L(-1) and continuous flow of 1.0 L min(-1) for defined periods of up to 10 h. Residues of pesticides were extracted from grains using solid liquid extraction method with low-temperature partition analyzed by gas chromatography with electron capture detection (SLE/LTP-GC/ECD)...
November 2017: Journal of Food Science and Technology
G Behera, P P Sutar, S Aditya
The commercially available dry turmeric powder at 10.34% d.b. moisture content was decontaminated using microwaves at high power density for short time. To avoid the loss of moisture from turmeric due to high microwave power, the drying kinetics were modelled and considered during optimization of microwave decontamination process. The effect of microwave power density (10, 33.5 and 57 W g(-1)), exposure time (10, 20 and 30 s) and thickness of turmeric layer (1, 2 and 3 mm) on total plate, total yeast and mold (YMC) counts, color change (∆E), average final temperature of the product (Taf), water activity (aw), Page model rate constant (k) and total moisture loss (ML) was studied...
November 2017: Journal of Food Science and Technology
Hasan Ozkan Yorulmaz, Dilsat Bozdogan Konuskan
This study was carried out to determine the effect of three ripening stages (green, spotted and ripe) on fatty acid, sterol composition and antioxidant activity of olive oils from three olive varieties (Sarı Hasebi, Gemlik and Halhalı) widely grown in the eastern Mediterranean region of Turkey. The variety had a significant effect on the fatty acids, sterols and total phenolic content. Halhalı oil had the lowest oleic acid content (67.28%), while Sarı Hasebi oil had the highest (75.61%). Total phenolic content varied between 163...
November 2017: Journal of Food Science and Technology
Prakash Kumar Nayak, Kalpana Rayaguru
In this study a hand operated elephant apple cutter was developed and the machine parameters (capacity, machine efficiency, and loss percentage, etc.) were studied. The cost and performance of the designed cutter was compared to that of the traditional cutter. The comparative performance evaluation of the designed cutter with that of traditional method indicates that the cutter offered higher sepal yield (82.73 ± 1.5%) and capacity (100-120 kg h(-1)) than the traditional cutter offered sepal yield (63...
November 2017: Journal of Food Science and Technology
S V R Reddy, R R Sharma, S Barthakur
The mango fruits remain biologically active even after harvest as they continue respiration, transpiration and other bio-chemical processes. Being highly perishable, the fruit quality deteriorates fast under ambient conditions (30 ± 5 °C and 50 ± 5% RH), rendering them unmarketable within 5-6 days. In order to extend the shelf-life of 'Amrapali' mango fruits, we have treated them with three different concentrations (500, 750 and 1000 ppb) of 1-Methylcyclopropene (1-MCP) @ 20 °C and stored at ambient conditions...
November 2017: Journal of Food Science and Technology
Renier Felinto Julião da Rocha, Ídila Maria da Silva Araújo, Sílvia Maria de Freitas, Deborah Dos Santos Garruti
Optimization of the extraction conditions to investigate the volatile composition of papaya fruit involving headspace solid phase micro-extraction was carried out using multivariate strategies such as factorial design and response surface methodology. The performance of different combinations of time for reaching the equilibrium in the headspace and time for maximum extraction of volatiles was evaluated by GC-olfactometry of the extract (intensity of papaya characteristic aroma), number of peaks and total area in the chromatogram...
November 2017: Journal of Food Science and Technology
Vishal Trivedi, Y Nivetha, P Y Edwin Chow
Improvement in the frying performance of palmolein oil with NaturFORT™ TRLG 101 (TRLG 101) liquid in addition to tert-butyl hydroquinone (TBHQ) has been evaluated. Four treatment groups (Negative control, 200 ppm TBHQ, 200 ppm TBHQ + 400 ppm TRLG 101 liquid and 200 ppm TBHQ + 750 ppm TRLG 101 liquid) were added to RBD (Refined, Bleached and Deodorized) palm olein oil which was used to produce potato chips. Frying trials were conducted for 120th frying cycles. The oil samples were analyzed for peroxide value, free fatty acid, p-anisidine value, oxidative stability index, %total polar compounds and Chroma (C*) values after every 20 frying cycles...
November 2017: Journal of Food Science and Technology
Zheng Zhang, Honggang Cao, Chao Chen, Xiao Chen, Qi Wei, Fengyun Zhao
This study investigated the mechanism of wall rupture fermentation of the rape bee pollen by Ganoderma lucidum and Saccharomyces cerevisiae. The enzymatic activities and broken-wall ratios were determined, and the results suggested the involvement of cellulase, protease, and pectinase in the wall rupture fermentation. Among the five substrate inducers, CMCase, protease, and pectinase had the highest enzymatic activities at 23.13 ± 1.09, 63.44 ± 1.35, and 118.61 ± 2.07 U/mL, respectively. The broken-wall ratios of G...
November 2017: Journal of Food Science and Technology
Niloofar Jokar Borazjani, Mehdi Tabarsa, SangGuan You, Masoud Rezaei
The effect of polymer degradation was studied on immunomodulatory and antioxidant properties of fucoidan isolated from S. angustifolium. Partially hydrolyzed fucoidans were prepared using 0.01 N hydrochloric acid after incubation for 10 and 15 min in boiling water. FT-IR analysis showed two major peaks at 850 cm(-1) corresponding to bending vibration of C-O-S of sulfate and 1256 cm(-1) derived from the stretching vibration of S-O. The native fucoidan consisted mainly of carbohydrate (49.4%), sulfate (22...
November 2017: Journal of Food Science and Technology
M Sannino, L Del Piano, Massimo Abet, S Baiano, M Crimaldi, F Modestia, F Raimo, G Ricciardiello, S Faugno
The aim of this study was to investigate how the combination of extraction parameters, such as extraction temperature seeds preheating and screw rotation speed, influenced the yield and chemical quality of tobacco seed oil (TSO). For its peculiar properties, TSO can be used for several purposes, as raw material in the manufacturing of soap, paints, resins, lubricants, biofuels and also as edible oil. TSO was obtained using a mechanical screw press and the quality of the oil was evaluated by monitoring the free fatty acids (FFA), the peroxide value (PV), the spectroscopic indices K232, K270 and ΔK and the fatty acid composition...
November 2017: Journal of Food Science and Technology
HuiYin Fan, Marie-Josée Dumont, Benjamin K Simpson
Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (α-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of gelatin were used as responses in the optimization study. The optimum conditions were determined as: trypsin concentration at 1.49 U/g; extraction temperature at 45 °C; and extraction time at 6 h 16 min...
November 2017: Journal of Food Science and Technology
Monika Gupta, Sila Bhattacharya
Grain-based fabricated snacks from non-wheat grains (amaranth, finger millet, sorghum and black gram) were used to prepare puffed snacks employing the method of hot air toasting. The functional characteristics and sensory attributes of the snack were determined by varying the moisture content and time of toasting. The quality attributes of the snacks like the instrumental color parameters, peak force and puff thickness of the snack correlated well with the sensory attributes (appearance/color, texture and overall acceptability)...
November 2017: Journal of Food Science and Technology
Panumas Somjid, Worawan Panpipat, Manat Chaijan
Effect of cold carbonated water (CW) washing on the biochemical properties and gel characteristics of mackerel surimi was evaluated. Three washing cycles were performed with different orders of washing medium including T1 (water, water and water), T2 (CW, water and water), T3 (CW, CW and water) and T4 (CW, CW and CW). The results showed that CW washing, especially T4, caused the decrease in pH, Ca(2+)-ATPase activity and surface hydrophobicity and led to the increase in reactive sulfhydryl content. Regardless of washing treatment, haem protein of surimi decreased significantly compared to unwashed mince...
November 2017: Journal of Food Science and Technology
Ismael Marcet, Sara Sáez, Manuel Rendueles, Mario Díaz
Commercial extraction with organic solvents of valuable lipids from egg yolk produces a highly denatured protein waste that should be valorized. In this work, the delipidated protein waste remaining after ethanol extraction was used to prepare edible films. This material was also treated with transglutaminase, obtaining films that have also been characterized. When compared with gelatin and caseinate edible films, the films made with egg yolk delipidated protein showed poorer mechanical properties, but improved light barrier properties, low water solubility and a high degree of transparency...
November 2017: Journal of Food Science and Technology
M Freire, S Cofrades, V Serrano-Casas, T Pintado, M J Jimenez, F Jimenez-Colmenero
Structuring of double emulsion offers the possibility to obtain a system with similar consistency to animal fat which is an interesting approach to improve the fat content of meat products. This article examines the suitability of gelled double emulsions (GDE) for use as a delivery system for n-3 PUFAs and hydroxytyrosol (Hxt) in pork patties. Effect of partial (MF/GDE sample) and total (LF/GDE) replacement of pork backfat with GDE with perilla oil (PO) as lipid phase and Hxt (in W1) on pork patty composition and properties was evaluated...
November 2017: Journal of Food Science and Technology
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