Measurement: Food最新文献

{"title":"Investigating the impact of pasteurization on the bioactive-rich potential of psyllium and spirulina in a concentrated beverage","authors":"Kamila Freitas de Paiva ,&nbsp;Lerrena Lima Sousa ,&nbsp;Michele Pereira Cavalcante ,&nbsp;Sâmela Leal Barros ,&nbsp;Newton Carlos Santos ,&nbsp;Francisco Augusto Oliveira Santos ,&nbsp;Fernando Lima de Menezes ,&nbsp;Kaliana Sitonio Eça ,&nbsp;Lucicléia Barros Vasconcelos","doi":"10.1016/j.meafoo.2023.100129","DOIUrl":"10.1016/j.meafoo.2023.100129","url":null,"abstract":"<div><p>This study aimed to develop a concentrated \"Detox\" drink rich in bioactive compounds, using pineapple, kale, mint, spinach, lemon, psyllium and spirulina as main ingredients. A base version of the drink was formulated without the addition of psyllium and spirulina, called formulation 1. Additionally, other formulations were developed adding psyllium, spirulina and psyllium plus spirulina. All formulations were subjected or not to the pasteurization process. Finally, the study sought to evaluate the stability of this drink during a period of 30 days under freezing. It was observed that DBS had a higher content of total polyphenols and vitamin C. Despite heat treatment, the developed drink maintained a high antioxidant capacity. Multivariate analysis indicated that processing influenced the bioaccessibility of minerals, with NP samples containing greater amounts of bioaccessible minerals. The Detox drink developed in this study can be considered a promising option, rich in nutrients and bioactive compounds, which contribute to a balanced diet and promote health benefits.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100129"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000539/pdfft?md5=4eb7c0342d0e43ebc88a9196d6fac134&pid=1-s2.0-S2772275923000539-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139188667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of liquid whey and barley flour fortification on the physicochemical, microbial, and sensory characteristics of buns stored in different packaging materials","authors":"Ankita Dobhal ,&nbsp;Pratima Awasthi ,&nbsp;Sarita Srivastava ,&nbsp;Anuradha Dutta ,&nbsp;Navin Chandra Shahi ,&nbsp;Anil Kumar ,&nbsp;Abul Hasan Ahmad ,&nbsp;Samiksha Sharma ,&nbsp;Sanjay Kumar","doi":"10.1016/j.meafoo.2023.100128","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100128","url":null,"abstract":"<div><p>Buns are soft-puffed bakery snacks that are popular around the world, particularly in low- and middle-income countries. Buns are often made from refined wheat flour, which lacks fibre and other nutritional components. In an attempt to nutritionally fortify this bakery product, refined wheat flour buns (RW_B) and liquid whey wheat barley buns (LWWB_B) were prepared in the current investigation using barley flour, liquid whey, and wheat flour. In RW_B, wheat flour was at 100 % level and water was used for the dough preparation; in LWWB_B, barley flour (46.60 %) and wheat flour (53.40 %) were incorporated, and liquid whey with 91.70 % water was used for the dough preparation. The RW_B and LWWB_B were stored in high-density polyethylene (HDPE) bags and aluminium laminate pouches (ALP). During the storage period, comparative analyses of moisture content (MC), water loss (%), free fatty acids ((FFA) oleic acid equivalent), peroxide value ((PV) meq peroxide/kg), total plate count (TPC), yeast and mould count, and sensory characteristics for RW_B and LWWB_B packed in HDPE bags and ALP were performed periodically on the 0th, 1st, 3rd, 5th, 7th, and 9th days. Results revealed that buns stored in ALP had a better shelf life as compared to HDPE. The overall acceptability of RW_B packed in HDPE bags and ALP decreased by 18 % and 16 %, respectively, at the 7th day of the storage period, while for LWWB_B packed in HDPE bags and ALP, the overall acceptability decreased by 11 % and 9 %, respectively, at the 5th day of the storage period. LWWB_B had a lower shelf life (5 days) as compared to RW_B (7 days), but since it is nutritionally superior, antimicrobials or antioxidants could be used to increase its shelf life.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100128"},"PeriodicalIF":0.0,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000527/pdfft?md5=213ac237d8b2779721991b62a1007032&pid=1-s2.0-S2772275923000527-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139100332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of microwave-assisted extraction of Tamarindus indica seed oil: An in silico approach to development of potential hypolipidemic compound for reducing LDL cholesterol","authors":"Veerapandi Loganathan ,&nbsp;Lekhashri Vijayan ,&nbsp;R Balakrishnaraja ,&nbsp;S Abdullah","doi":"10.1016/j.meafoo.2023.100125","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100125","url":null,"abstract":"<div><p>The present research explores the comparison of two extraction techniques for obtaining oil yield, investigates the effect of microwave process on <em>Tamarindus indica</em> seed oil yield, and discovers a novel antilipidemic molecule to reduce low density lipoprotein (LDL). Microwave power (700 to 1400 W), treatment period (20 to 30 s), and Seed powder/solvent ratio (1:20 to 1:30 w/v) were the independent parameters. The findings of the ANOVA indicated that almost all independent factors had such an influence on total phenolic content, with varying levels of intensity, as well as a significant correlation between projected and observed values. The optimum parameters for achieving the highest recovery of oil content were powder/solvent ratio of 1:20 (w/v), treatment period of 20 s, and microwave power of 700 W. Both the Soxhlet Extraction and Microwave Assisted Extraction oil samples' extraction efficiency was compared. Gas chromatography-mass spectroscopy was employed to evaluate the extracted oil. 9, 12-Octadecadienoic acid (9Z,12Z)-(22.137 %) was the most abundant component in TSP oil among the total of 18 that have been found. Moreover, cycloartal and campesterol may potentially promising LDL receptor protein inhibitors, according to docking studies and binding free energy (G) analyses. The most favorable binding affinities to 4A0P were demonstrated by cycloartal and campesterol, having binding energies of 12.53, and 12.00 Kcal/mol, respectively. Furthermore, microwave treatment greatly improved oil yield compared to Soxhlet extraction. Hence, using this approach to extract oil from TSP might be promising also, suggest cycloartal and campesterol are the potential compounds for lowering low density lipoprotein.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100125"},"PeriodicalIF":0.0,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000497/pdfft?md5=89b2cc5c7efbd10c117e70b63a06b4b1&pid=1-s2.0-S2772275923000497-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139100334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of xanthan gum treatment on the shelf-life enhancement of retorted meatballs (Goshtaba): A traditional meat product of India","authors":"Jahangir A. Rather ,&nbsp;Najmeenah Akhter ,&nbsp;Sajad A. Rather ,&nbsp;F.A. Masoodi ,&nbsp;B.N. Dar","doi":"10.1016/j.meafoo.2023.100127","DOIUrl":"10.1016/j.meafoo.2023.100127","url":null,"abstract":"<div><p>The quality of the meatballs (Goshtaba) deteriorates during storage owing to textural loss, lipid oxidation, and microbial activity. These deteriorations increase during storage, thereby lowering the quality and consumer acceptability of the product. Thus the present study evaluated the influence of xanthan gum and retorting process in preventing these deteriorations in meatballs. The elastic modulus of gum-treated meat paste was greater than the loss modulus values owing to higher cross-linking between peptide and polysaccharide chains. The cooking loss of goshtaba samples were 4.15 %, 3.50 %, 3.30 %, and 3.0 % for X (0.0), X (0.3), X (0.6), and X (0.9) samples respectively. The malonaldehyde content as a major lipid oxidation product was below the permissible limits of 2 mg/kg for both xanthan-treated and control goshtaba samples. The textural quality of the gum-treated product was well retained during storage compared to control samples. In microbiological analysis both treated and control goshtaba samples were free of a microbial count, indicating retorting as an efficient thermal method of processing and shelf stability of the developed product. The X (0.6) samples showed the best results as per the overall acceptability of products concerned during the storage period of 3 months.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100127"},"PeriodicalIF":0.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000515/pdfft?md5=19bb0b5fed0995396df5918ba9c589b6&pid=1-s2.0-S2772275923000515-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139016237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring anthocyanins-polysaccharide synergies in microcapsule wall materials via spray drying: Interaction characterization and evaluation of particle stability","authors":"Thaís Caroline Buttow Rigolon ,&nbsp;Rafael Resende Assis Silva ,&nbsp;Taíla Veloso de Oliveira ,&nbsp;Amanda Laís Alves Almeida Nascimento ,&nbsp;Frederico Augusto Ribeiro de Barros ,&nbsp;Evandro Martins ,&nbsp;Pedro Henrique Campelo ,&nbsp;Paulo César Stringheta","doi":"10.1016/j.meafoo.2023.100126","DOIUrl":"10.1016/j.meafoo.2023.100126","url":null,"abstract":"<div><p>Anthocyanins are unstable under processing and storage conditions. In this sense, microencapsulation using polysaccharides as wall materials has been used as a viable alternative to improve stability. On the other hand, there are no studies that evaluate the interactions between polysaccharides and anthocyanins to explain how this stabilization occurs. The present work carried out infrared (FTIR), zeta potential and thermogravimetry analyzes to evaluate the possible interactions between maltodextrin, Capsul® and gum arabic with purified anthocyanins. In this study, it was observed that microcapsules produced with maltodextrin had a higher content of anthocyanins on their surface, and FTIR analysis identified intermolecular hydrogen bonds between all wall materials and anthocyanins. Through zeta potential analysis, an electrostatic bond in the surface layer between anthocyanins with maltodextrin or Capsul® is suggested. The interaction between maltodextrin and anthocyanins thermally stabilized the microcapsules. Among the materials studied, maltodextrin showed the highest interaction affinity with anthocyanins. Capsul® did not present a microcapsule with good thermal stability, which shows that the anthocyanins must be protected in the nucleus for this. Furthermore, gum arabic and maltodextrin showed evidence of intermolecular hydrogen bonds with anthocyanins. In the case of gum arabic, it was concluded that anthocyanins were more localized in the core of the microcapsules.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100126"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000503/pdfft?md5=76974bc175dc97e7f14934561dc499dc&pid=1-s2.0-S2772275923000503-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139015019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comprehensive and sensitive validation of the method and determination of measurement uncertainty for simultaneous specification of aflatoxin B1, B2, G1 and G2 in nuts","authors":"Hacer Sibel Karapinar ,&nbsp;Numan Eczacioglu ,&nbsp;Faruk Dogan","doi":"10.1016/j.meafoo.2023.100124","DOIUrl":"10.1016/j.meafoo.2023.100124","url":null,"abstract":"<div><p>In this study, a comprehensive and sensitive validation study of the legally used method was conducted to simultaneously determine the levels of aflatoxin B1, B2, G1, and G2 in nuts. The applied method has been extensively evaluated in terms of in-laboratory detection limit and quantification limit, linearity, selectivity, precision, recovery, accuracy, adequacy, and measurement uncertainty. Levels of aflatoxins were examined by a validated immunoaffinity column-high performance liquid chromatography-post column derivatization-fluorescence detection (IAC-HPLC-PCA-FLD) analytical method. Detection limits (LOD) for aflatoxin G2, G1, B2, and B1 were found to be 0.05 μg/kg, 0.13 μg/kg, 0.06 μg/kg, and 0.15 μg/kg, respectively. The regression coefficient (R²) was greater than 0.999 according to constructed calibration curves for all aflatoxin components. Thus, the curves exhibited satisfactory linearity within the analyzed range. The combined standard uncertainty values for precision (RSD%) studies were below 10%. It showed a robust and reliable sensitivity with &lt;10% RSD with the test procedure. Average recovery values were detected as 67-84% for hazelnut and 60-89% pistachio. All aflatoxin components in hazelnut paste, which is the proficiency test material, were determined within an appropriate |Z|-score range (≤ 2). The relative expanded uncertainty of measurement was 0.80 μg/kg for AFB1 and AFG1, 0.83 μg/kg for AFB2 and AFG2, and 0.78 μg/kg for total AFs. The results showed that the approved method for the investigation and monitoring of aflatoxins in hazelnuts and pistachios is highly sensitive, robust, reliable, selective, and reproducible. Validation parameters can be successfully used in routine analysis to monitor aflatoxins in nuts for compliance with current regulations.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100124"},"PeriodicalIF":0.0,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000485/pdfft?md5=f8bccefe81582fdbddcb06fd6b2b950e&pid=1-s2.0-S2772275923000485-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138609278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of foreign matter and histological elements in plant-based beverages marketed in Brazil","authors":"Maria Isabel Andrekowisk Fioravanti ,&nbsp;Elaine Cristina de Mattos ,&nbsp;Flávia de Carvalho ,&nbsp;Beatriz Fernandes Lopes ,&nbsp;Marcelo Antônio Morgano ,&nbsp;Adriana Pavesi Arisseto Bragotto","doi":"10.1016/j.meafoo.2023.100123","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100123","url":null,"abstract":"<div><p>The use of plant-based proteins for the production of plant-based foods is already a reality in the food industry, and an increasing number of successful applications has been reported. However, these products still present bottlenecks linked with the lack of systematic information about functional and health claims, including food safety assessment. Analysis involving food microscopy have been used for a long time to identify product authenticity and potential fraudulent products. Therefore, this study evaluated the presence of foreign matter and histological elements in 30 plant-based beverages sold in Brazil using microscopic techniques. Microscopic foreign matter was found in 23 % of the samples and 60 % of assessed brands, so monitoring by authorities and manufacturers is recommended to determine whether or not a foreign matter limit should be established for this class of food. Foreign matter of larger diameter such as whole insects, textile fibers, metal and plastic particles were not found in the samples, indicating good plant hygiene and sanitation. In the analysis of histological elements, the main ingredients listed on the product labels were found, and no fraud was observed in relation to the addition of inferior raw materials. Identification of histological elements using microscopic techniques proved to be feasible, but required knowledge and experience of analysts. This study demonstrates that plant-based beverages are a safe option for consumers seeking alternative beverages to milk or allergens. Despite not being a simple technique, the histological analysis of food remains an effective method while screening techniques, such as real-time PCR and chemometrics, which are more precise, are more used in food fraud. These results have not been reported before and may support future regulations for plant-based products.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100123"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000473/pdfft?md5=7f3691f8ffb6de040a148819e30bf76f&pid=1-s2.0-S2772275923000473-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138557658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aflatoxin exposure and risk assessment among peri-urban low income population in Kampala Capital City, Uganda","authors":"Abel Atukwase ,&nbsp;Ronald Mutebi ,&nbsp;Hedwig Acham ,&nbsp;Archileo Natigo Kaaya ,&nbsp;Paul Alex Wacoo","doi":"10.1016/j.meafoo.2023.100122","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100122","url":null,"abstract":"<div><p>Kampala Capital City (KCC) is home to over 3.7 million residents majority of whom are low -income earners who depend on low-cost cereals and legumes for food. These foods are mainly purchased from retail shops and open markets that expose them to mould and aflatoxin contamination. This study assessed total aflatoxin exposure arising from consumption of maize and groundnuts based products by KCC dwellers, and the associated cancer risk. The study was conducted in two divisions of KCC targeting mothers (15–49 years) and children (6–59 months). Results indicate that the majority of the household heads were engaged in low-income occupations with 35 % earning less than US $ 1 a day. Over half of the households purchased cereals and legumes once to twice a week and stored the food in polypropylene or polythene bags. The mean maize consumption rate was 128.7 and 189.9 g/person/day for children and mothers, respectively, while that for groundnuts was 71.6 (children) and 110 (women) g/person/day. Groundnut flour samples recorded the highest proportion (76 %) of samples that tested positive for aflatoxins with a mean total of 37.94 µg/kg (0.04 - 296.4 µg/kg). Only 28 % of the maize flour samples tested positive with a mean total of 27.9 µg/kg (0.04 - 345.8). The mean total aflatoxin levels in both maize (27.9 µg/kg) and groundnuts (37.94 µg/kg) were above the minimum regulatory limit of 10 µg/kg set by the Uganda National Bureau of Standards. The estimated total aflatoxin intake ranged between 0.01 and 0.91 µg/kg/BW/day in both women and children while the estimated total aflatoxin exposure was above the daily intake limit of 0.017 µg/kg BW/day recommended by the European Food Safety Agency. The derived risk of developing primary liver cancer was 5.4 and 7.6 cancer cases per 100,000 individuals per year for children 6–59 months and mothers 15–49 years respectively. The study findings suggest that consumption of maize and groundnuts based foods by low income dwellers in KCC is associated with health risks as it could lead to development of primary liver cancer. Interventions such as; sensitization of all value chain actors, enforcement of existing aflatoxin standards, and boosting household income to enhance household dietary diversity need to be put in place to reduce aflatoxin exposure and its related health risks.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100122"},"PeriodicalIF":0.0,"publicationDate":"2023-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000461/pdfft?md5=05312346e22d684e7e29a95ab79bb7ff&pid=1-s2.0-S2772275923000461-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138475343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of extrusion condition and blend proportion on the physicochemical and sensory attributes of teff-soybean composite flour gluten free extrudates","authors":"Sadik Jemal Awol ,&nbsp;Solomon Worku Kidane ,&nbsp;Geremew Bultosa","doi":"10.1016/j.meafoo.2023.100120","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100120","url":null,"abstract":"<div><p>The effects of soybean-to-teff ratio (SB), feed moisture content (FM) and barrel temperature (BT) on physico-chemical properties and sensory attributes of extruded product from teff-soybean flour blend was studied. Increase in BT resulted in increase in expansion ratio(ER), water absorption index (WAI), and water solubility index (WSI) whereas the bulk density (BD) and hardness decreased with increase in BT. Increase in the proportion of SB resulted in increased BD, hardness, and reduced water solubility index (WSI) and sensory scores. Three principal components explained 89.1 % of the variations where the first (PC1), the second (PC2) and the third (PC3) principal components explained 62.4, 20.2 and 6.5 % of the variations respectively. BD, WAI and Hardness are strongly and positively associated with each other whereas they are negatively associated with WSI, crispiness, Specific length (L_sp) and ER. Graphical optimization gave best results for BT between 128 and 137 °C and SB proportion between 2 and 7.3 % where the FM is fixed at 10 %. Besides, BT of 135 °C to137 °C, FM of 10–12 % when the SB proportion is fixed at 7.5 % gave optimal product quality. The numerical optimization resulted in optimal extrusion conditions for optimal product quality were BT of 135 °C, FM of 10 % and SB proportion of 5 % with a desirability value of 0.875. The results revealed that SB can be incorporated up to 7.5 % to obtain an acceptable product. Therefore it is possible to produce gluten-free extruded snack by blending teff and soybean flour.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100120"},"PeriodicalIF":0.0,"publicationDate":"2023-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000448/pdfft?md5=0c40b47cf60ba127db05a271f9e73cf4&pid=1-s2.0-S2772275923000448-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138465637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical properties and shelf-life study of pearl millet flour and Sapota powder fortified buns","authors":"Ivan Wilson ,&nbsp;Sidra Hasan ,&nbsp;Shwaleha Ahmad ,&nbsp;Tripjot Sachdeva ,&nbsp;Smita Singh ,&nbsp;Vinod Kumar ,&nbsp;Deepika Kohli ,&nbsp;Prerna Uniyal ,&nbsp;Mahipal Singh Tomar ,&nbsp;Sanjay Kumar","doi":"10.1016/j.meafoo.2023.100121","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100121","url":null,"abstract":"<div><p>The aim of the present investigation was to develop and analyze the shelf life of buns fortified with pearl millet flour and sapota powder. Buns were developed using sapota powder at a level of 5%, 7%, 10%, 12%, 15%, and 20% and pearl millet at a level of 10%, 14%, 18%, 22%, 25%, and 30%. Optimization of the formulation was based on the sensory evaluation obtained through a 9-point Hedonic scale. The results revealed that fortified bun i.e., P_MFS_PB₄ containing 22% pearl millet and 12% sapota powder, was most appreciated by the tasting panel members. FTIR analysis was done to identify the functional group in P_MFS_PB₄. For storage study the optimized bun (P_MFS_PB₄) was kept for a period of 6 days and analyzed for its proximate composition. The results of the storage study revealed that the values of carbohydrate, protein, ash, energy, and total flavonoid decreased significantly during the storage period. However, on the onset of the 6^th day, yeast and mold growth was observed on control as well as P_MFS_PB₄. Therefore, the samples were immediately rejected, and no further analysis was performed.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100121"},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592300045X/pdfft?md5=5d3a434e29560bdec474817f474fcbb0&pid=1-s2.0-S277227592300045X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138475342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}