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Food Science & Nutrition

Fereshteh Alaei, Mohammad Hojjatoleslamy, Seyyed Majid Hashemi Dehkordi
Due to its high thermal resistance and compatibility with the sausage emulsion system, the long-chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution. After preparing the samples, their physicochemical, textural, calorimetric, and sensory properties were evaluated. The treatment of 100% substitution of inulin had the maximum amount of sugar (29...
March 2018: Food Science & Nutrition
Rosemary Mwende, Willis Owino, Samuel Imathiu
Drying is essential in lowering the water activity and increasing the shelf stability of perishables. Thus, this study investigated the effect of pretreatment on the retention of the antioxidant properties and color of four tomato varieties; that is, Anna F1, Kilele, Prostar F1, and Riogrande during drying. Prepared quarters were treated by spraying with 0.5% sodium metabisulfate, 0.5% calcium chloride, and distilled water. The quarters were oven dried at 50°C, 60°C, and 70°C to 13% moisture content. Lycopene, β carotene, total phenolics, color, and moisture content were determined in both the fresh and dried samples...
March 2018: Food Science & Nutrition
Abdullah Akgun, Fehmi Yazici, Haci Ali Gulec
The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3 g·100 g-1 milk fat were investigated throughout 20 days of storage at 4°C. The postacidification kinetics fitted to zero-order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt samples containing YC-X11, ABY-2, and ABT-4 cultures were 0.010, 0.007, and 0.004 g·100 g-1 ·day-1 , respectively...
March 2018: Food Science & Nutrition
Latif Taşkaya, Elif Yaşar
This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB-N, TMA-N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significant difference was observed ( p  > .05) between control, stinging nettle, and rosemary groups that were within all created product groups on 12th day of storage, and the observed difference was only present in cumin group ( p  < ...
March 2018: Food Science & Nutrition
Johnson K Mwove, Lilian A Gogo, Ben N Chikamai, Mary Omwamba, Symon M Mahungu
Principal component analysis (PCA) was carried out to study the relationship between 24 meat quality measurements taken from beef round samples that were injected with curing brines containing gum arabic (1%, 1.5%, 2%, 2.5%, and 3%) and soy protein concentrate (SPC) (3.5%) at two injection levels (30% and 35%). The measurements used to describe beef round quality were expressible moisture, moisture content, cook yield, possible injection, achieved gum arabic level in beef round, and protein content, as well as descriptive sensory attributes for flavor, texture, basic tastes, feeling factors, color, and overall acceptability...
March 2018: Food Science & Nutrition
Noel Tenyang, Bernard Tiencheu, Hilaire Macaire Womeni
Changes in lipids of herring ( Clupea harengus ) muscle during different smoking methods and 9 days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.43%, and 19.42%, respectively. The results also indicated that during all processing free fatty acids (FFAs) and peroxide value (PV) increased, whereas iodine value (IV) and total triglycerides decreased. The change were more significantly ( p  < ...
March 2018: Food Science & Nutrition
Evelyn S Buckman, Ibok Oduro, Wisdom A Plahar, Charles Tortoe
Many plant species that are suitable for food across the world are neglected and underutilized. In order to increase their diversified food uses and thus help enhance food and nutrition security, we studied the chemical and functional properties of Pachyrhizus erosus (yam bean), which is a neglected and underutilized legume species. The chemical properties of flour produced from the yam bean include 5.8% moisture content, 5.7% crude fat, 6.2% crude fiber, and 85% available carbohydrate, indicating appropriate shelf-stable flour, low fat, and abundant energy...
March 2018: Food Science & Nutrition
Shola G Solomon, Victoria O Ayuba, Musa A Tahir, Victor T Okomoda
This study investigated the catch per unit effort and water quality of Lake Kalgwai Jigawa state, Nigeria for the period of 10 month (July 2012-June 2013). The man hours, gears used, and fish catches of the Lake was determined by assessing the fishermen operating on three major landing sites of the Lake, namely Marke (Site I), Dingare (Site II), and Kalgwai (Site III). Water samples from the landing sites were collected and analyzed. Concentration of fishers ranged from 41 (April) to 51 (September). The highest number of fishing hour was observed in August (64 hr), whereas the lowest was in March (49 hr)...
March 2018: Food Science & Nutrition
Henok D Belayneh, Randy L Wehling, Yue Zhang, Ozan N Ciftci
Camelina sativa seed is an underutilized oil source rich in omega-3 fatty acids; however, camelina oil is not fully explored for food applications. Its high omega-3 content makes it susceptible to oxidation, which may limit food applications. Therefore, the main objective of this study was to investigate the potential of camelina seed oil to form physically and oxidatively stable emulsions as a potential delivery system for omega-3 fatty acids. Effects of homogenization conditions, namely, pressure (15 MPa-30 MPa), number of passes (1,3,5, and 7), and type of homogenizers (high pressure and high shear) on the structural properties and stability of camelina seed oil emulsions stabilized with whey protein isolate were studied...
March 2018: Food Science & Nutrition
Uchechukwu I Okafor, Adebunkola M Omemu, Adewale O Obadina, Mobolaji O Bankole, Samuel A O Adeyeye
Maize was cofermented with pigeon pea for ogi production and evaluated for nutritional (proximate composition, minerals, vitamins, and amino acid profile analyses) and antinutritional (phytate, tannin, and trypsin inhibitor activity analyses) qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respectively, with 100:0 serving as the control. Mixtures were cofermented for 96 hr at 27°C ± 2°C and nutritional, mineral, and antinutritional qualities were analyzed using analysis of variance...
March 2018: Food Science & Nutrition
Fabrice Tonfack Djikeng, Edem Selle, Azia Theresia Morfor, Bernard Tiencheu, Blaise Arnaud Hako Touko, Gires Teboukeu Boungo, Serges Ndomou Houketchang, Mallampalli Sri Lakshmi Karuna, Michel Linder, François Zambou Ngoufack, Hilaire Macaire Womeni
The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds ( Tetracarpidium conophorum ) was assessed. Results indicated that the quality of walnut oil significantly ( p  < .05) reduces with the treatments. Oils extracted from DBWN 60   min (Dried and boiled walnuts 60 min) and FBWN 60 min (Boiled fresh walnuts 60 min) were the most altered. The proximate composition and mineral content of walnut seeds was also significantly affected ( p  < ...
March 2018: Food Science & Nutrition
Meixia Luo, Hujie Luo, Pingjun Hu, Yiting Yang, Bo Wu, Guodong Zheng
To discriminate the feasible differences and find potential similarities and relationships of Citri Reticulatae Pericarpium (CRP), this work was accomplished by a comprehensive and reliable method using gas chromatography-mass spectrometer (GC-MS) to analyze the volatile oils and high-performance liquid chromatography (HPLC) simultaneously to determine the contents of five bioactive flavonoids, namely hesperidin, nobiletin, 3,5,6,7,8,3',4'-heptamethoxyflavone, tangeretin, and 5-hydroxy-6,7,8,3',4'-pentamethoxyflavone in 25 batches of CRP samples of 10 cultivars collected from different regions in China...
March 2018: Food Science & Nutrition
Toluwase A Dada, Lucretia I Barber, Lubanza Ngoma, Mulunda Mwanza
The study developed an acceptable formula for the production of cassava strips (a deep fried product) using composite flour of cassava/cowpea at four different levels of cowpea substitutions (100:0, 90:10, 80:20, and 70:30). Sensory properties, proximate composition, and shelf life at ambient temperature were determined. Proximate composition, shelf life, and microbial analysis were further done on the most preferred sample (80:20) and the control (100:0). Results showed a significant difference between the tested sample and the control, except in their moisture (4...
March 2018: Food Science & Nutrition
Andrew Igwe, Chinedum Eleazu
The effect of processing on the biochemical contents of Acanthus montanus leaves was investigated. The moisture, crude protein, lipid, fiber, ash, and total carbohydrate contents of the raw vegetable were 59.15, 1.85, 2.32, 3.76, 2.04, and 34.65 g/100 g, respectively. The saponin, alkaloid, tannin, flavonoid, phenol, and anthocyanin contents of the raw vegetable were 5.35, 4.04, 1.10, 3.53, 2.87, and 1.27 g/100 g, respectively, while it contained 2.65 mg/100 g calcium, 1.14 mg/100 g magnesium, 7.66 mg/100 g potassium, 350...
March 2018: Food Science & Nutrition
Eric K Ofori, Freda D Intiful, Matilda Asante, George A Asare, Patrick K Adjei, Rebecca K Steele-Dadzie, Anna Amoako-Mensah, Daniel Mensah, Seth K Angmorterh
Cardiovascular diseases (CVDs) are listed as one of the main causes of mortality and morbidity by the World Health Organization. The World Heart Federation lists overweight/obesity, blood lipid profile, and blood pressure as some of the modifiable risk factors to developing CVDs. This study sought to determine the prevalence of some of these modifiable risk factors among University of Ghana students. One hundred and twenty students were sampled for the study. Lipid profile parameters such as high-density lipoprotein (HDL), total cholesterol (TC), and total triglycerides (TG) were measured using the Vitros 5-IFS chemistry analyzer (NY, USA)...
March 2018: Food Science & Nutrition
Raúl O Saucedo-Alderete, Joseph D Eifert, Renee R Boyer, Robert C Williams, Gregory E Welbaum
Since the surfaces of cantaloupes are highly rough or irregular, bacteria can easily attach and become difficult to remove. Appropriate postharvest washing and sanitizing procedures can help control Salmonella and other pathogens on cantaloupe or other melons during postharvest operations. Delmopinol hydrochloride (delmopinol) is a cationic surfactant that is effective for treating and preventing gingivitis and periodontitis. The application of delmopinol to two cantaloupe cultivars was evaluated for reducing the level of inoculated Salmonella ...
March 2018: Food Science & Nutrition
Ehsan Motevalizadeh, Seyed Ali Mortazavi, Elnaz Milani, Moosa Al-Reza Hooshmand-Dalir
Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%-20%) and carrot extract (5%-20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extract. According to the results, RSM was successfully used for optimizing formulation of pizza cheese containing carrot juice. Results of this study revealed that oil (A), carrot (B), AB, square term of carrot (B2 ), B, AB, square term of oil (A2 ), B2 , AB, AB, A2 B, A2 , A2 , A, A2 , A2 , AB, and AB2 had the most effect on moisture, acidity, stretch, L*, a*, b*, hardness, meltability, springiness, peroxide value (PV), cohesiveness, chewiness, gumminess, fracture force, adhesiveness force, stiffness, flavor, and overall acceptability, respectively...
March 2018: Food Science & Nutrition
Lukumon A Odunmbaku, Sunday S Sobowale, Monilola K Adenekan, Taiwo Oloyede, Janet A Adebiyi, Oluwafemi A Adebo
The quest for high-quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined...
March 2018: Food Science & Nutrition
Reza Farahmandfar, Mohammad Hossein Ramezanizadeh
In this study, antioxidative activities of aqueous extract of Biarum bovei (BBE) in stabilizing of canola oil during storage at 20°C was evaluated. For this purpose, the total phenolic (TP), flavonoids (TFC), and tocopherol content (TTC) of the extract were determined and β-carotene bleaching system was used to assess the antioxidant efficacy of BBE. The amount of TP, TFC, and TTC in BBE indicated high antioxidant activity. So, different concentrations (0, 200, 800, and 1400 ppm) of BBE and butylatedhydroxyanisole (BHA; 100 ppm), were added to canola oil for 60 days at 20°C...
March 2018: Food Science & Nutrition
Dunsfort N Malejane, Peter Tinyani, Puffy Soundy, Yasmina Sultanbawa, Dharini Sivakumar
This study investigated the effect of deficit irrigation at three management allowable depletion levels (MAD) 25%, 50%, and 75% on phytochemicals, ascorbic acid, antioxidant activity, glucose, fructose, and fresh and dry mass in two green leafy lettuce cultivars (Lollo Bionda and Vera) at harvest. Genotype response was observed during deficit irrigation on fresh and dry mass at harvest. Vera revealed similar fresh mass at MAD levels 25% and 50%. Chicoric acid, caftaric acid, and chlorogenic and caffeic acid tended to increase at 50% MAD, while kaempferol, quercetin, and myricetin increased at 75% MAD in both cultivars indicating increasing antioxidant properties...
March 2018: Food Science & Nutrition
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