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Food Science & Nutrition

Mariangela Rondanelli, Maria Daglia, Silvia Meneghini, Arianna Di Lorenzo, Gabriella Peroni, Milena Anna Faliva, Simone Perna
In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley...
May 2017: Food Science & Nutrition
Michael A Watson, Jeanne M Lea, Karen L Bett-Garber
Microencapsulation protects sensitive nutrients, masks flavors, or enhances delivery. Ratios of maltodextrin and γ-cyclodextrin (20:0, 19:1, and 17:3% w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140, and 160°C. The effects on physical properties (water activity, % water content, color, pH, soluble solids (Brix), and methyl cellulose precipitable tannin assay (MCPTA) were examined. Based on the principle component analysis, formulation influenced color parameters and pH accounted for 46...
May 2017: Food Science & Nutrition
Carissa H Li, John M Bland, Peter J Bechtel
In the U.S. market place, there are many examples of precooked poultry products designed to be reheated in a microwave oven and, to a lesser extent, fish products such as tilapia. However, few U.S. catfish products are designed to be microwave cooked or reheated. The first objective of this study was to examine the properties of microwave cooked raw frozen catfish fillets and oven precooked (to 62.8°C) frozen fillets and then reheated by microwave cooking. The second objective was to evaluate changes in properties as a consequence of treatment with a commercial polyphosphate blend (Individually Quick Frozen [IQF])...
May 2017: Food Science & Nutrition
Busie Maziya-Dixon, Emmanuel O Alamu, Ibironke O Popoola, Marie Yomeni
The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluation was conducted among panellists in Nigeria and DR Congo. Results showed that the soy variant of the snack contained significantly higher protein than the cowpea variant...
May 2017: Food Science & Nutrition
Boyan Gao, Lu Yu, Jie Liu, Thomas T Y Wang, Yinghua Luo, Liangli Lucy Yu, Huijuan Zhang, Lingxiao Gong, Jing Wang
This study investigated the effects of different home food preparation methods on availability of total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberry and carrot. High performance liquid chromatography (HPLC) analysis revealed that ground carrots using blenders released significantly greater amount of β-carotene than their chopped counterpart, and blueberry samples prepared with different commercial blenders/grinders released different levels of cyaniding-3-O-glucoside and malvidin-3-O-glucoside...
May 2017: Food Science & Nutrition
Aubin Nestor Loumouamou, Kévin Bikindou, Ernest Bitemou, Pierre Chalard, Thomas Silou, Gilles Figueredo
The aim of this study was to optimize the extraction of p-menthadienol isomers and aristolone from the essential oil of Elyonurus hensii by hydrodistillation. The study of the seasonal variation in the chemical composition has shown that the plant material has been subject to a natural selection regarding the biosynthesis of the p-menthadienol isomers: during periods of water stress, the extracts are rich in cis and trans-p-mentha-1(7),8-dien-2-ol and poor in cis and trans-p-mentha-2,8-dien-1-ol. Regarding the modeling, eight experiments were carried out by considering three easily interpretable factors (the extraction duration, the residual water content and the state of the division of the plant material)...
May 2017: Food Science & Nutrition
Li-Jung Lai, Ju-Min Chiu, Robin Y-Y Chiou
The preservation of fresh produce served as salads through soaking with solutions containing naturally occurring phenolic ingredients is of merit. For a primary assay, thymol and resveratrol at 0-500 ppm were prepared and used to inhibit growth and survival of Escherichia coli and Staphylococcus aureus. Thymol and resveratrol exhibited potent inhibitory activities against the growth of both bacteria. For S. aureus, cells treated with thymol at 250 ppm or resveratrol at 500 ppm, the durations to achieve 3 log reduction (3LR) were 40 and 20 min, respectively...
May 2017: Food Science & Nutrition
Xiu Q Ma, Julia M Verkuil, Helene C Reinbach, Lene Meinert
Due to the economic growth achieved by China over the past 20 years, Chinese consumers have changed their purchasing behavior regarding meat. Instead of buying locally produced pork, they are increasingly willing to purchase imported pork. A conjoint analysis investigated how intrinsic pork attributes (fat content and processing) and extrinsic pork attributes (origin, price, and packaging) relate to the perceived quality of pork and the choices made by Chinese consumers. A questionnaire distributed among a sample of Chinese consumers (n = 81) revealed that processing (fresh/frozen) is the most important determinant of pork choice (36%), followed by fat content (27%), origin (18%), price (12%), and packaging (6...
May 2017: Food Science & Nutrition
Ilgin Paker, Kristen E Matak
Calcium-enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0-20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater with the addition of 5 g starch/kg protein paste. Gels containing starch were harder, chewier, and less springy (p < .05) than gels without starch. For most measurements, regression analysis showed that increasing the starch concentration beyond 5 g/kg did not contribute to further significant textural changes...
May 2017: Food Science & Nutrition
Ehimen R Ohizua, Abiodun A Adeola, Micheal A Idowu, Olajide P Sobukola, T Adeniyi Afolabi, Raphael O Ishola, Simeon O Ayansina, Tolulope O Oyekale, Ayorinde Falomo
This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan's multiple range test at 5% probability level. There were significant (p < .05) differences in the nutrient composition, and functional and pasting properties of the blends...
May 2017: Food Science & Nutrition
Zahra Tahsiri, Mehrdad Niakousari, Sara Khoshnoudi-Nia, Seyed Mohamad H Hosseini
Amid rigid competition in marketing to accomplish customers' needs, the cost of disappointment is too high. In an effort to escape market disappointment, one of the options to be considered is probing for customer satisfaction through sensory evaluation. This study aims to rank the six selected milk-barberry drink formulae out of 24 (code numbers S3, S4, S15, S16, S17 and S18) each having different milk:barberry:pectin amount (7: 3: 0.2; 6: 4: 0.2; 7: 3: 0.4, 6: 4: 0.4, 5: 5: 0.4 and 6: 4: 0.4), respectively, and to determine the best of quality attribute through sensory evaluation, using the fuzzy decision-making model...
May 2017: Food Science & Nutrition
Karleigh Bacon, Renee Boyer, Cynthia Denbow, Sean O'Keefe, Andrew Neilson, Robert Williams
Capsicum annuum fruits have been investigated for antimicrobial activity in a number of studies. Capsaicin or other cinnamic acid pathway intermediates are often suggested to be the antimicrobial component, however there are conflicting results. No research has specifically fractionated jalapeño pepper (Capsicum annuum var. annuum) extract to isolate and identify compound(s) responsible for inhibition. In this study, fractions were collected from jalapeño pepper extracts using reverse-phase HPLC and tested for antibacterial activity using the disk diffusion method...
May 2017: Food Science & Nutrition
Yenenesh Ayalew, Nigusse Retta, Gulelat Desse, Ali Mohammed, Adey Mellesse
The protein content and amino acid profile of Anchote (Coccinia abyssinica) leaves and tubers were determined from ten different accessions taken from Debre Zeit Agricultural Research Center, Ethiopia. Crude protein content was determined by Kjeldahl method and amino acid profile was analyzed using performic acid oxidation and acid hydrolysis by ninhydrin-derivatized analysis with amino acid analyzer. Crude protein content of Anchote tuber ranged from 10.70% ± 0.26% to 13.72% ± 0.10%, whereas the crude protein content in leaves were ranged between 30...
May 2017: Food Science & Nutrition
Giovana B Celli, Amyl Ghanem, Marianne S Brooks
The goal of this study was to develop floating microspheres that could be used as gastroretentive systems for the delivery of anthocyanins (ACNs). These compounds are absorbed in the stomach and small intestine, and insufficient residence time in these organs could result in limited absorption and contribute to degradation. The microparticles containing freeze-dried haskap berry extract (321.96 ± 8.35 mg cyanidin 3-glucoside equivalents per g) were prepared by ionotropic gelation of alginate (9%, w/w) with calcium ions (CaCl2 at 2%, w/v) in the gelation bath, with calcium carbonate as the gas-generating compound (added at different ratios in the alginate/extract mixture)...
May 2017: Food Science & Nutrition
Ivan M Mukisa, Yusuf B Byaruhanga, Charles M B K Muyanja, Thor Langsrud, Judith A Narvhus
Single and mixed starter cultures of lactic acid bacteria (LAB): Weissella confusa MNC20, Lactobacillus plantarum MNC21, Lactococcus lactis MNC24 and Lactobacillus fermentum MNC34 and yeasts: Issatchenkia orientalis MNC20Y and Saccharomyces cerevisiae MNC21Y were used to produce Obushera, a fermented sorghum beverage. Microbial counts, pH, sugars, organic acids, and volatile compounds in starter culture and spontaneous fermentations were monitored during 48 hrs. Maximum counts of LAB (8.4-9.4 log cfu g(-1)) and yeasts (7...
May 2017: Food Science & Nutrition
Catherine C Ikewuchi, Jude C Ikewuchi, Mercy O Ifeanacho
An aqueous leaf extract of Talinum triangulare was screened for the presence of bioactive molecules, using gas chromatography coupled with pulse and flame ionization detectors. It had high carotenoids; moderate benzoic acid derivatives, hydroxycinnamates and flavonoids; and low terpenes, alkaloids, phytosterols, allicins, glycosides, saponins, and lignans contents. Ten known carotenoids (mainly 50.42% carotene and 33.30% lycopene), nine benzoic acid derivatives (mainly 84.63% ferulic acid and 11.92% vanillic acid), and six hydroxycinnamates (55...
May 2017: Food Science & Nutrition
Maria A Saccotelli, Amalia Conte, Krystel R Burrafato, Sonia Calligaris, Lara Manzocco, Matteo A Del Nobile
An attempt is made in this study to balance the nutritional and sensory quality of bread. In particular, the formulation of a functional durum wheat bread enriched with bran at high concentration has been developed. Organogel concentration and bran particle size have been used as process variables for bread optimization. Bran concentration was increased at value as high as 15%, thus increasing the nutritional content, even though the sensory quality decreased. Bread was scored barely acceptable at 15% bran concentration...
May 2017: Food Science & Nutrition
Josiane E Manejo Djiogue, Richard M Nguimbou, Leopold N Tatsadjieu, Yannick D Mang, Nicolas Y Njintang
Nnam gon, a cake made by steam cooking a mixture of Cucurbitaceae seeds paste and others ingredients specially spices, is a highly prized dish in Central African region. A preliminary investigation conducted as part of this study highlighted that formulations used in the processing of Nnam gon vary according to the spices used. This study was carried out to determine the best formulation for the preparation of this dish. For this purpose, Nnam gon samples were produced from four formulations which differ according to the number of spices used: F0 (no spices); F1 (0...
May 2017: Food Science & Nutrition
Hossein Jooyandeh, Mostafa Goudarzi, Hadis Rostamabadi, Mohammad Hojjati
The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the hardness parameters fracture stress and Young's and storage (G') moduli (p < .05); however, the effect of Persian gum was more pronounced (p < ...
May 2017: Food Science & Nutrition
Busie Maziya-Dixon, Emmanuel Oladeji Alamu, Faustina Dufie Wireko-Manu, Asiedu Robert
This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids. The retention of iron ranged from 55.5% to 98.7% in boiled yam and 25.2% to 54.9% in yam flour; retention of zinc ranged from 49.3% to 97.5% in boiled yam and 18...
May 2017: Food Science & Nutrition
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