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Journal of Food Science and Technology

Ravinder Kumar Sahdev, Mahesh Kumar, Ashwani Kumar Dhingra
In this work, an attempt is made to study the effect of mass on convective heat transfer coefficient (CHTC) for open sun drying (OSD) of groundnut (Arachis hypogaea L.). Experiments were conducted during the month of May, 2016 in the climatic condition of Rohtak, India (28°54'0″N 76°34'0″E). Groundnut samples of 130 and 198 g were dried under OSD condition till almost no variation in its mass was recorded. Hourly data of the mass evaporated, groundnut temperature, relative humidity and ambient temperature were recorded...
December 2017: Journal of Food Science and Technology
Yongbo Ding, Jianquan Kan
Chemically modified starch (RS4) nanoparticles were synthesized through homogenization and water-in-oil mini-emulsion cross-linking. Homogenization was optimized with regard to z-average diameter by using a three-factor-three-level Box-Behnken design. Homogenization pressure (X1), oil/water ratio (X2), and surfactant (X3) were selected as independent variables, whereas z-average diameter was considered as a dependent variable. The following optimum preparation conditions were obtained to achieve the minimum average size of these nanoparticles: 50 MPa homogenization pressure, 10:1 oil/water ratio, and 2 g surfactant amount, when the predicted z-average diameter was 303...
December 2017: Journal of Food Science and Technology
Yolanda Salinas Moreno, Mónica Rosalía Jaime Fonseca, José Luis Díaz-Ramírez, Ivone Alemán de la Torre
Blue purple maize grain loses a great amount of anthocyanins during the nixtamalization processing. The impact of the process factors on anthocyanins losses has not been studied in detail. The objectives of this work were to: (1) determine the step of the nixtamalization procedure where the greatest anthocyanin loss occurs and (2) study the effect of cooking time, alkali concentration, and sample size on anthocyanin losses (AL), and on the color of masa and tortilla from blue purple maize grain. Two cooking times were assayed (25 and 35 min), three alkali concentrations (0...
December 2017: Journal of Food Science and Technology
Rakesh Punia, Madan Mohan Sharma, Dipankar Kalita, Jagriti Mukhrjee, Tarkeshwar Nayak, Harinder Singh
This is a first kind of study on genotype diversity of starches of Moth Bean an underutilized pulse of India. Physicochemical properties like amylose content (7.8-21.4%), swelling power (11-13.5 g/g), solubility (5.9-9.0%) of starches were observed to differ significantly among the six moth bean starches. Swelling power of all the moth bean starches was observed to increase in the temperature range of 55-95 °C. Scanning electron microscopy indicated polyhedral, irregular shape of granule. X-ray diffraction studies indicated a 'C' type crystalline structure and the starches differed significantly in relative crystallinity (17-34%) which affected significantly retro gradation tendencies of the starches...
December 2017: Journal of Food Science and Technology
K Ragul, Ibadondor Syiem, K Sundar, Prathapkumar H Shetty
Fermented foods are known for their potential as main source of probiotics. The present study aimed at investigating the probiotic properties of bacteria isolated from fermented mango pickle. Non-hemolytic fermenting microbiota isolated from mango pickle was screened in vitro for their basic probiotic properties such as acid tolerance, bile salt, lysozyme and salt tolerance. They were also tested for their beneficial characters like cholesterol removal, bacterial adhesion to hydrocarbons, auto-aggregation, antimicrobial activity, β-galactosidase activity, exopolysaccharide production and adhesion to HT-29 cell line...
December 2017: Journal of Food Science and Technology
Luján Cejas, Nelson Romano, Ana Moretti, Pablo Mobili, Marina Golowczyc, Andrea Gómez-Zavaglia
Malt sprout (MS), a by-product of the malt industry obtained by removing rootlets and sprouts from the seed of germinated barley (Hordeum vulgare L.), was used as culture, dehydration and storage medium of three strains of lactobacilli: Lactobacillus salivarius CM-CIDCA 1231B and CM-CIDCA 1232Y and Lactobacillus plantarum CIDCA 83114. The three strains were grown in MS and MS supplemented with 20% w/v fructo-oligosaccharides (MS FOS). Bacterial growth was determined by registering the decrease of pH and by plate counting...
December 2017: Journal of Food Science and Technology
Ayse Nur Yuksel, Mehmet Durdu Öner, Mustafa Bayram
Couscous is produced traditionally by agglomeration of Triticum durum semolina with water. The aims of this study were: to produce couscous-like product by substitution of semolina with bulgur by-product (undersize bulgur); to find optimum quantity of bulgur flour and processing conditions. In order to determine the optimum processing parameters and recipes; 0, 25 and 50% of bulgur containing couscous-like samples were prepared. The color, yield, sensory properties, total phenol and flavonoid contents, bulk density, protein and ash content, texture properties were determined...
December 2017: Journal of Food Science and Technology
Adewale O Obadina, Christianah A Arogbokun, Antonio O Soares, Carlos Wanderlei Piler de Carvalho, Henriqueta Talita Barboza, Ifeoluwa O Adekoya
The effect of malting periods on the nutritional composition and physico-chemical properties of flour from pearl millet (Ex-Borno) variety was evaluated. Grains were steeped at 25 °C for 24 h and germinated for different durations (12, 24, 36, 48, 60, 72, 84 and 96 h) before kilning at 55 °C for 18 h. The kilned seeds were devegetated, milled, sieved and analysed for their proximate composition, amino acid composition, total phenolic content, functional and pasting properties. The carbohydrate, fat and total phenolic contents of the pearl millet flour samples decreased while protein content increased with increased malting periods...
December 2017: Journal of Food Science and Technology
Fahad Al Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, Süleyman Doğu
In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 °C. The highest free fatty acid content (0.50%) and the lowest peroxide value (2.48 meq O2/kg) were observed during microwave roasting at 720 W. The fatty acid profiles and tocopherol contents of pecan kernel oils did not show significant differences compared to raw samples...
December 2017: Journal of Food Science and Technology
L Medina-Torres, F Calderas, D M Nuñez Ramírez, E E Herrera-Valencia, M J Bernad Bernad, O Manero
In this work, a comparative study between spray drying (SD) of fresh egg by either maltodextrin (MD) or nopal-mucilage (MN) as stabilizing vectors was made. The powders obtained were characterized for drying performance, moisture content, chemical proximate analysis, thermal analysis (TGA), chemical composition (FTIR), microscopy (SEM) and rheology (viscoelasticity and steady state simple shear viscosity). Infrared analysis showed that MN has the effect of a thickening agent rather than an encapsulating one...
December 2017: Journal of Food Science and Technology
R Dhandapani, V P Singh, A Arora, R C Bhattacharya, Ambika Rajendran
An experiment was conducted with twelve major Indian banana cultivars to investigate the molecular relationship between the differential accumulation of β-carotene in peel and pulp of the banana fruit and carotenoid biosynthetic pathway genes. The high performance liquid chromatography showed that all banana cultivars accumulated two-three fold more β-carotene in non-edible portion of the banana fruit. However, Nendran, a famous orange fleshed cultivar of South India, had high β-carotene content (1362 µg/100 g) in edible pulp...
December 2017: Journal of Food Science and Technology
Traiphop Phahom, William L Kerr, Ronald B Pegg, Singhanat Phoungchandang
Thunbergia laurifolia leaves were dried by freeze drying (FD) and microwave heat pump dehumidified air drying (MHPD). The dried leaves were stored in polypropylene (PP) or aluminum laminated pouches (ALP) at 15, 25 or 35 °C and 60% RH. The samples were held for 180 days to observe changes in moisture content, color, total phenolics, antioxidant activity, catechin and caffeic acid. In general, samples in PP had a greater increase in moisture. Total phenolics content and ferric-reducing antioxidant power values increased for 120 days, then decreased thereafter...
December 2017: Journal of Food Science and Technology
Sadjad Abasi, Saeid Minaei, Mohammad Hadi Khoshtaghaza
Drying is one of the most important post-harvest processes for reducing the moisture content of agricultural products and improving their performance has obvious benefits. Most dryers are convective type in which hot air is used for reduction of product moisture content. Effect of adding a desiccant unit to a re-circulating convective dryer on thin layer drying kinetics of corn kernels is reported here. The influence of the desiccant unit, drying temperature and flow rate on drying time, moisture diffusivity coefficient and reactivation energy were investigated...
December 2017: Journal of Food Science and Technology
Tânia Tavares, Oscar L Ramos, F Xavier Malcata
This work attempted to assess the effect of high intensity ultrasound (HIUS) upon development of bio-based delivery systems, from β-lactoglobulin (β-Lg) gelled microparticles, for encapsulation of a bioactive peptide concentrate (PepC). Solutions of 150 g L-1 of commercial β-Lg and 30 g L-1 PepC, at various pH values (3.0, 4.0 and 5.5), were accordingly subjected to gelation for 30 min using a dry bath kept at 80 °C. The gelled systems were then exposed to HIUS at 0-4 °C, and the effect of processing time (2...
December 2017: Journal of Food Science and Technology
Rateesh Krishnan, M S Meera
The variations in iron and zinc bioaccessibility as influenced by inhibitory factors in 13 pearl millet cultivars were evaluated. The results indicated that iron and zinc contents ranged between 5.59-13.41 and 2.11-5.19 mg/100 g. Polyphenols, flavonoids and phytic acid were highest in GHB744 (781 mg/100 g), HHB223 (116 mg/100 g) and HHB226 (1.080 g/100 g) respectively. Insoluble fiber content range from 9.36 to 12.89 g/100 g. Iron and zinc bioaccessibility was the highest in local Anantapur (17.95%) and GHB744 (15...
December 2017: Journal of Food Science and Technology
S K Reshmi, M L Sudha, M N Shashirekha
The present investigation was undertaken to develop paranthas suiting diabetic population with added health benefits. Paranthas were prepared using fresh and dry segments of pomelo. The increase in the concentration of segments decreased the texture value from 1080 to 1022 g force (fresh segments) and 1005 to 870 g force (dry segments). Naringin along with other bioactive compounds were retained to a greater extent in Paranthas containing dry pomelo fruit segments. Paranthas prepared using 20% (fresh) and 5% (dry) were sensorily acceptable...
December 2017: Journal of Food Science and Technology
Paula Pereira, Maria-João Cebola, M Conceição Oliveira, M Gabriela Bernardo Gil
Ultrasound-assisted extraction was used to investigate the polyphenolic compounds, particularly anthocyanins, present in myrtle alcoholic extracts. This type of extract is typical in the making of liqueurs obtained from herbs or plants, especially medicinal plants. The leaf extracts were found to contain flavonoids from the quercetin and myricetin families. Besides these, the berry extracts also showed the presence of anthocyanins, hydrolysable tannins and quinic acid. The antioxidant capacity was studied using the ORAC and TEAC methods and the polyphenol content was measured using the Folin-Ciocalteu method...
December 2017: Journal of Food Science and Technology
Somak Chatterjee, Amit Jain, Sirshendu De
Cloud point assisted extraction of thymol from water extract of Ajwain (Trachyspermum Ammi L.) seeds has been reported. Effects of different operating conditions, i.e., concentration of surfactant, heating time and temperature in extraction efficiency were investigated. It was observed that maximum extraction efficiency of thymol was achieved with 30% (v/v) of SPAN 80 surfactant, 45 min of heating at 65 °C. Recovery of thymol from the surfactant complex was optimal at 1:3 coacervate phase to solvent (acetone) volume ratio...
December 2017: Journal of Food Science and Technology
M I S Santos, S R Martins, C S C Veríssimo, M J C Nunes, A I G Lima, R M S B Ferreira, L Pedroso, I Sousa, M A S S Ferreira
Most studies evaluating the use of essential oils (EO) as antibacterial agents focus mainly on minimal inhibitory concentrations (MIC) rather than minimal bactericidal concentrations (MBC). In this work, we compared MICs and MBCs of EO from condiment plants commonly used in Mediterranean Europe, namely Origanum vulgare, Salvia lavandulaefolia, Salvia officinalis, Salvia sclarea and Rosmarinus officinalis, aiming to evaluate their application as disinfecting agents in minimally processed produce. Outbreaks-related pathogens such as Listeria monocytogenes, Pseudomonas aeruginosa and Yarrowia lipolytica were used...
December 2017: Journal of Food Science and Technology
M Abbas Ali, M Anowarul Islam, Noor Hidayu Othman, Ahmadilfitri Md Noor
The oxidative stability and fatty acid composition of groundnut seed oil (GSO) exposed to microwaves were evaluated during heating at 170 °C. During heating, the oxidative indices such as free fatty acid, peroxide value, p-anisidine value, TOTOX, thiobarbituric acid value, specific extinctions, and color value were increased. The increments were found to be higher in unroasted seed oils compared to roasted ones indicating lower release of lipid oxidation products in roasted GSO. After 9 h heating, the relative content of polyunsaturated fatty acid (PUFA) decreased to 89...
December 2017: Journal of Food Science and Technology
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