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Journal of Food Science and Technology

Andrea Mahn, Carmen Pérez
Sulforaphane is a powerful anticancer compound, found naturally in food, which comes from the hydrolysis of glucoraphanin, the main glucosinolate of broccoli. The aim of this work was to maximize sulforaphane content in broccoli by designing an incubation step after subjecting broccoli pieces to an optimized blanching step. Incubation was optimized through a Box-Behnken design using ascorbic acid concentration, incubation temperature and incubation time as factors. The optimal incubation conditions were 38 °C for 3 h and 0...
November 2016: Journal of Food Science and Technology
J Shanthilal, Suvendu Bhattacharya
Flowable food materials express complex flow behaviour and are conventionally subjected to individual time-independent and time-dependent experiments. The present study proposes a single experiment to determine both these characteristics simultaneously in addition to determining the 'isoviscosity' to quantify and compare these properties by using a model food system like chickpea flour dispersion. The method employed here consists of the generation of five loops having increasing and decreasing shear-rates along with yield stress measurement in between them...
November 2016: Journal of Food Science and Technology
Nives Marušić Radovčić, Sanja Vidaček, Tibor Janči, Helga Medić
Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked dry-cured ham were identified. Chemical groups identified were aldehydes (35.6%), phenols (34.3%), alcohols (13.8%), terpenes (6.4%), aromatic hydrocarbons (2.6%), alkanes (2.2%), ketones (2.2%), esters (1.7%) and acids (0...
November 2016: Journal of Food Science and Technology
Monthana Weerawatanakorn, Yonathan Asikin, Makoto Takahashi, Hajime Tamaki, Koji Wada, Chi-Tang Ho, Raweewan Chuekittisak
Non-centrifugal cane sugar (NCS) is globally consumed and has various health benefits. It is mostly produced in hardened block form, which is less convenient than in granulated form for food applications. In terms of the traditional processing of NCS, preparation of granulated products is difficult due to the impurities found in the cane juice extracted from the whole stalk. Therefore, the aim of this study was to characterize and determine the physico-chemical properties, wax composition (policosanols and long-chain aldehydes), volatile aroma profiles, and antioxidant activity of traditional NCS in granular form made from four different cane cultivars of Thailand...
November 2016: Journal of Food Science and Technology
Tao Chen, Sheng Fang, Xiaobo Zuo, Yanmei Liu
The effects of microbial polysaccharides xanthan and curdlan on the pasting, viscoelastic properties and retrogradation of rice starch were studied. The additions of xanthan and curdlan increased the peak viscosities and decreased the final viscosities. The breakdown viscosities were increased by the curdlan addition, but were decreased by the xanthan addition. The dynamic viscoelastic results showed that the addition of xanthan in rice starch significantly increased storage modulus and loss modulus. The rice starch gel with xanthan addition exhibited higher resistances to the stress and produced a stronger microstructure network...
November 2016: Journal of Food Science and Technology
Tainara de Moraes Crizel, Vanessa Stahl Hermes, Alessandro de Oliveira Rios, Simone Hickmann Flôres
Millions of tons of fruit byproducts are discarded globally every day by food processing industries, which represents a considerable loss in terms of nutrients. The goal of this work was to evaluate the physico-chemical, technological, antioxidant properties and characterization of carotenoids for papaya, pineapple, olive byproducts and anthocyanins for blueberry byproducts. The results indicated that these byproducts are good sources of total dietary fiber, especially olive byproducts (53.68%). The powder from papaya byproducts showed the highest values for the technological characteristics of water holding capacity (8...
November 2016: Journal of Food Science and Technology
Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani, Narpinder Singh
The present work was undertaken to evaluate the chemical composition (proximate, minerals and dietary fibre), colour parameters, antioxidant activity and polyphenol profiles of different fruits (pomegranate, kinnow, mango, banana, jambolan, grapes and sapodilla) and vegetables (beetroot, brinjal, orange carrot, bitter gourd, mentha and spinach). The amount of insoluble dietary fibre was higher than soluble dietary fibre for all fruits and vegetables. Vegetables showed superior mineral composition (higher amounts of K, Ca and Fe) as compared to fruits...
November 2016: Journal of Food Science and Technology
Ran-Ran Xing, Di Liu, Zheng Li, Yuan Tian, Xiao-Xu Zhang, Jing-Ming Li, Qiu-Hong Pan
The objective of this work was to study the correlation between the variation of phenolic compounds and sensory characteristics in white wine during bottle storage and to explore the compounds that affected sensory evolution. Chardonnay (Vitis vinifera L. cv.) dry white wines were bottled under six types of stoppers and stored for 18 months. The composition of phenolic compounds was analyzed, and the sensory attributes of these wines were evaluated by professional panel. Multivariate statistical analysis demonstrated that bottle aging period exhibited a more important effect on phenolic compound evolution than stopper type...
November 2016: Journal of Food Science and Technology
Tingting Liu, Nazimah Hamid, Michelle J Y Yoo, Kevin Kantono, Loveena Pereira, Mustafa M Farouk, Scott O Knowles
Conventional gnocchi are small Italian dumplings made from potatoes, flour, and eggs. In this study, a range of gnocchi-type products containing navy bean and beef meat (10-40% w/w) were developed. The nutritional, physicochemical and sensory properties of the formulated gnocchi were determined, and a Modified in vitro Stomach Stir Tank (MISST) system was used to determine in vitro digestibility. Adding meat significantly increased the fat and protein content of cooked gnocchi type products compared to the control sample...
November 2016: Journal of Food Science and Technology
Ajay Rana, Eshita Sharma, Kiran Rawat, Ranjana Sharma, Sarika Verma, Yogendra Padwad, Ashu Gulati
Comparative investigation of major phytoconstituents was performed from various parts of tea plant viz. apical bud, subtending 1st-5th leaf, stem, coarse leaves, flowers, fruits and roots. From the results of comparative RP-HPLC-DAD analysis it was found that underutilized tea parts especially coarse leaves, flowers and fruits contains abundant amount of phenolics (17.5%) and catechins (4-5%). From these underutilized tea plant parts the catechins were extracted and purified and then screened for their anticancer, immunomodulatory effect and antimicrobial activity against food borne pathogens...
November 2016: Journal of Food Science and Technology
Sandopu Sravan Kumar, Prabhakaran Manoj, Girish Nimisha, Parvatam Giridhar
This study aimed to assess the nutrient composition, minerals, and stability of betalains pigment from fruit extracts of Basella rubra. The proximate composition included total carbohydrates (1.64 g), protein (51 mg), total lipid (1.38%), moisture (81.76%), niacin (0.5 mg), ascorbic acid (89.33 mg), and total tocopherols (1.27 mg) in 100 g fresh deseeded fruit. Total dietary fibre of 32.52 g and soluble dietary fibre of 12.34 g in 100 g dry deseeded fruits. Fatty acid composition of dry deseeded fruits comprised 57...
November 2016: Journal of Food Science and Technology
Namita Kumari, Chongtham Baru Singh, Raushan Kumar, K A Martin Xavier, Manjusha Lekshmi, Gudipati Venkateshwarlu, Amjad K Balange
The present study embarked on the objective of optimizing improved sous-vide processing condition for development of ready-to-cook Pangasius steaks with extended shelf-life using response surface methodology. For the development of improved sous-vide cooked product, Pangasius steaks were treated with additional hurdles in various combinations for optimization. Based on the study, suitable combination of chitosan and spices was selected which enhanced antimicrobial and oxidative stability of the product. The Box-Behnken experimental design with 15 trials per model was adopted for designing the experiment to know the effect of independent variables, namely chitosan concentration (X1), cooking time (X2) and cooking temperature (X3) on dependent variable i...
November 2016: Journal of Food Science and Technology
H Carrillo-Navas, A Y Guadarrama-Lezama, E J Vernon-Carter, S García-Díaz, I Reyes, J Alvarez-Ramírez
This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies...
November 2016: Journal of Food Science and Technology
Edyta Symoniuk, Katarzyna Ratusz, Krzysztof Krygier
The aim of this study was to compare the oxidative stability of linseed oil using the pressure differential scanning calorimetry (PDSC) and Rancimat methods, and to determine the kinetic parameters of linseed oil oxidation. Five cold pressed linseed oils were oxidized at different temperatures under PDSC (90-140 °C) and Rancimat (70-140 °C) test conditions. The oxidative stability of the linseed oils was calculated based on induction times (PDSCτmax, Rancimat τon), the Arrhenius equation and activated complex theory, frequency factors (Z), the reaction rate coefficient (k) for all temperatures, activation energies (Ea), Q10 numbers, activation enthalpies (∆H(++)), and activation entropies (∆S(++))...
November 2016: Journal of Food Science and Technology
Ramiro Ariel Carciochi, Krasimir Dimitrov, Leandro Galván D Alessandro
In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23 °C, degree of steeping of 36% and germination time of 3 days. Under these conditions, green quinoa malt was obtained and subsequently roasted at different temperatures (100-190 °C). Results showed maximum increases in phenolic compounds, Maillard reaction products and antioxidant activity (DPPH radical scavenging and reducing power) in samples roasted at 145 °C for 30 min, whereas a more intensive thermal treatment (190 °C) diminished the levels of all evaluated variables...
November 2016: Journal of Food Science and Technology
Jyotsna Bhardwaj, Anjali Anand, V K Pandita, Shantha Nagarajan
To elucidate the mechanism responsible for magnetic field induced seed invigoration in aged seeds an experiment was conducted on six year old garden pea seeds stored under controlled (20 °C and 40% RH) condition. Aged seeds were magnetoprimed by exposing to pulsed magnetic field (PMF) of 100 mT for 1 h in three pulsed modes. The 6 min on and off PMF showed significant improvement in germination (7.6%) and vigor (84.8%) over aged seeds. Superoxide and hydrogen peroxide production increased in germinating primed seeds by 27 and 52%, respectively, over aged seeds...
November 2016: Journal of Food Science and Technology
Ganga Sahay Meena, Ashish Kumar Singh, Sanket Borad, Narender Raju Panjagari
Ultrafiltration (UF) of skimmed milk altered the composition of UF retentate and decreased the heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor heat stability of UF retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the heat stability and rheological properties of UF retentates. Changes in the heat stability of fivefold homogenized UF retentate (5× HUFR) was studied in the pH range of 6...
November 2016: Journal of Food Science and Technology
Zara Bolger, Nigel P Brunton, James G Lyng, Frank J Monahan
The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages...
November 2016: Journal of Food Science and Technology
Ioannis Mourtzinos, Eleni Anastasopoulou, Athanasios Petrou, Spyros Grigorakis, Dimitris Makris, Costas G Biliaderis
Olive leaf, an agricultural by-product, was studied for the valorization of its biophenols using green extraction techniques; i.e. non-toxic and eco-friendly extraction solvents were used, involving water and glycerol. 2-hydroxypropyl-β-cyclodextrin (CD), was also employed as an enhancer of the extraction, since cyclodextrins (CD's) are known to improve the extractability of olive leaf polyphenols by forming water soluble inclusion complexes. The process was optimized by implementing a central composite (Box-Behnken) experimental design and response surface methodology, taking into consideration the following independent variables: glycerol concentration (Cgl), CD concentration (CCD) and temperature (T)...
November 2016: Journal of Food Science and Technology
Wan Hasyera Wan Omar, N M Sarbon
The aim of this study is to investigate the functional and antioxidant properties of chicken skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional properties such as emulsifying activity index (EAI), water holding and oil binding capacity at different pH compared to CSGH produced from vacuum dried gelatin. Meanwhile, the CSGH of the vacuum dried gelatin exhibited a better emulsifying stability index (ESI), foaming capacity and stability...
November 2016: Journal of Food Science and Technology
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