Measurement: Food最新文献

{"title":"Use of cherry as a natural antioxidant and its influence on the physicochemical, technological and sensory properties of lamb burgers","authors":"Mª Montaña López-Parra,&nbsp;Carmen Barraso,&nbsp;Mª Jesús Martín-Mateos,&nbsp;Palmira Curbelo,&nbsp;Alberto Ortiz,&nbsp;Lucía León,&nbsp;David Tejerina,&nbsp;Susana García-Torres","doi":"10.1016/j.meafoo.2024.100143","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100143","url":null,"abstract":"<div><p>Taking into account the current interest in the use of food additives and their replacement with natural bioactive compounds, the objective of this study is to research into the possibilities of using sweet cherry extract in various percentages (2%, 6% and 10%) as an ingredient for the production of lamb burgers. The findings of this study reveal that the addition of cherry extract causes acidification in the burgers and higher weight loss during cooking. The higher the level of cherry that was added into the burgers, the darker they became and the more significant the increase in α-tocopherol content. Total antioxidant activity was progressively increased with higher amount of extract added. According to the preference analysis, the best rated meats were burgers with 10% cherry content in raw meat and burgers with 2% cherry content in cooked meat.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100143"},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000108/pdfft?md5=1517181d822e5fbfac43ef9f24206ccd&pid=1-s2.0-S2772275924000108-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139936095","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":"Modelling some quality attributes of a convective Hot-Air dried tomato slices using ANN and ANFIS techniques","authors":"Adekanmi Olusegun Abioye ,&nbsp;Jelili Babatunde Hussein ,&nbsp;Moruf Olanrewaju Oke ,&nbsp;Islamiyat Folashade Bolarinwa","doi":"10.1016/j.meafoo.2024.100140","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100140","url":null,"abstract":"<div><p>The study investigated how different processing combinations affect the quality of tomatoes dried in a convective hot-air dryer. The Taguchi technique was used to plan the experiments. Three pretreatment methods were used: water blanching (WBP), ascorbic acid (AAP), and sodium metabisulphite (SMP). The slice thickness was changed from 4 to 6 mm, and the air temperature was changed from 40 to 60 °C. Standardised protocols were followed to assess the quality attributes, percentage shrinkage, rehydration ratio, as well as the levels of lycopene, β-carotene, and ascorbic acid in the dried tomatoes. The artificial neural networks (ANN) and adaptive neuro-fuzzy inference systems (ANFIS) models were trained using the data. At the best conditions of SMP, 6 mm slice thickness and 40ᵒC air temperature, the quality attributes were; 90.89 %, 4.22, 10.74 mg/100 g, 9.14 mg/100 g, and 25.14 mg/100 g, respectively. The findings demonstrate that ANN and ANFIS models provide a more accurate prediction. The ANFIS model, on the other hand, has proven to be more effective, with a greater coefficient of determination (≥ 0.9988) and lower root mean square error (≤ 0.02076) and mean absolute error (≤ 0.01623). The predictive models were experimentally verified to be accurate when compared to experimental results.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100140"},"PeriodicalIF":0.0,"publicationDate":"2024-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000078/pdfft?md5=283a4b535995eee1da037cfcb1bcf33e&pid=1-s2.0-S2772275924000078-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139718893","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":"Optimizing protein hydrolysates of rice bran: Physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential","authors":"Kah Yaw Ee ,&nbsp;Wen Jie Ng ,&nbsp;Peir Shinn Hew ,&nbsp;Kai Sheng Mah ,&nbsp;Li Xin Lim ,&nbsp;Shen Yun Kee ,&nbsp;Mei Yi Law","doi":"10.1016/j.meafoo.2024.100141","DOIUrl":"10.1016/j.meafoo.2024.100141","url":null,"abstract":"<div><p>Rice bran is one of the major by-products of the rice milling process. This study examined the physicochemical alterations and potential functions of protein hydrolysates of rice bran. After removal of fats, rice bran protein was hydrolyzed by using bromelain (Br), trypsin (Tr), papain (Pa), and pepsin (Pe) for different durations (1–5 h). The dry yield of the hydrolysates (3.43–6.30%), the peptide (34.87–85.68 mg/g), and the total phenolic contents (TPC) (21.94–74.59 mg GAE/g) displayed a weak correlation with the duration of the hydrolysis. Hydrolysates Br5h, Tr1h, Pa1h, and Pe4h exhibited the most potent ferric reducing antioxidant power (FRAP) and strong 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging abilities among all samples. Following exposure to elevated temperatures (65–100°C), the antioxidant properties of Br5h (ABTS 136.67 mg TE/g; FRAP 35.83 mg Fe(II)/g) and Pe4h (ABTS 44.78 mg TE/g; FRAP 49.77 mg Fe(II)/g) remained potent. Furthermore, it is worth noting that Br5h and Pe4h exhibited the most robust antibacterial effects, particularly against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>. Additionally, principal component analysis revealed comprehensive physicochemical and antioxidant properties within the hydrolysates. Notably, strong associations were identified between FRAP and peptide content, as well as TPC in Br4h, Pe3h, Pe4h, and Pe5h. Overall, the hydrolysates Br5h and Pe4h, which demonstrate exceptional thermal stability, show significant potential as components for the future development of functional food products with antioxidant and antibacterial properties.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100141"},"PeriodicalIF":0.0,"publicationDate":"2024-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400008X/pdfft?md5=258b2ef59853504336b326709d174422&pid=1-s2.0-S277227592400008X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139685335","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":"Enhancing the functionality of plant-based proteins with the application of ultrasound–A review","authors":"Harsh B. Jadhav ,&nbsp;Moumita Das ,&nbsp;Arpita Das ,&nbsp;Geetha V ,&nbsp;Pintu Choudhary ,&nbsp;Uday Annapure ,&nbsp;Kamal Alaskar","doi":"10.1016/j.meafoo.2024.100139","DOIUrl":"10.1016/j.meafoo.2024.100139","url":null,"abstract":"<div><p>The market demand for plant-based proteins has recently gained momentum due to their health benefits and eco-friendly origin compared with animal proteins. However, plant-based proteins have lower solubility, lower techno-functionalities, poor digestibility, and anti-nutritional factors which restricts their application in the food processing sector. Nonthermal technology like ultrasonication can be used for the modification of plant-based proteins to yield proteins with improved techno-functionalities and this will also help in further augmenting the market of plant-based protein. The present review focuses on the potential of ultrasonication in increasing the applicability of plant protein in the food sector by modification of functional characteristics like solubility, texture, emulsification, foaming, and thermal stability.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100139"},"PeriodicalIF":0.0,"publicationDate":"2024-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000066/pdfft?md5=c1cbeff2c86d711db71392dabf63dc52&pid=1-s2.0-S2772275924000066-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139637452","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 cooking characteristics, amino acid consistency, and functional properties of composite noodles made from foxtail millet","authors":"Mst. Meherunnahar ,&nbsp;Md． Mozammel Hoque ,&nbsp;Muhammed A Satter ,&nbsp;Tanvir Ahmed ,&nbsp;Razia Sultana Chowdhury ,&nbsp;Shaheen Aziz","doi":"10.1016/j.meafoo.2024.100138","DOIUrl":"10.1016/j.meafoo.2024.100138","url":null,"abstract":"<div><p>The research endeavors to address the exigent demand for augmented nutritional efficacy in food commodities, alongside the escalating preference for expedient, superior, and health-conscious alternatives. As a result, the ongoing investigation aims to formulate instant noodles utilizing a composite blend of flours, including foxtail millet (FMF), wheat (WF), mushroom (MF), and rice bran flour (RBF), followed by a subsequent evaluation of the functional properties, cooking attributes, and amino acid composition of the noodles. The investigation considered distinct proportions of composite flour, specifically 0:100:0:0, 60:30:5:5, 50:40:5:5, and 40:50:5:5 (FMF: WF: MF: RBF), designated as treatment T1 (control), T2, T3, and T4, respectively. The results indicate that composite noodles (T2 to T4) demonstrate significantly higher water absorption indexes (ranging from 189.41 % to 197.28 %) compared to the control noodles (T1) composed solely of wheat flour (100 %), signifying an elevated capacity for water retention. Conversely, the oil absorption index of treatment T1 (214.45 %) surpassed that of treatments T2 (210.14 %), T3 (207.47 %), and T4 (200.64 %), respectively. Similarly, treatment T1 exhibited a higher swelling index (16.57 %), whereas T4 demonstrated a significantly lower swelling index with the highest water solubility (4.51 %). Additionally, the inclusion of foxtail millet flour led to a notable reduction in the optimal cooking time, with T4 requiring the shortest duration (3.45 min). Conversely, the cooking yield varied among treatments, with T4 displaying the lowest yield (42.30 %), while T1 exhibited the highest (48.72 %). Furthermore, in the comparison between control and composite noodles, treatment T4 manifested the highest levels of basic, aromatic, aliphatic, and essential amino acids. It also contained a substantial amount of lysine (11 g/100 g), nearly twice as much as treatment T1 (5 g/100 g). Organoleptic assessment indicated a preference for composite noodles (T2 to T4) in terms of taste and flavor. Therefore, fortifying foxtail millet, wheat, mushroom, and rice bran flour in a ratio of (50:40:5:5) for functional food formulations has the potential to enhance the quality of noodles.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100138"},"PeriodicalIF":0.0,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000054/pdfft?md5=a3cdcff4cca8300ff49fae32a26afd4f&pid=1-s2.0-S2772275924000054-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139639077","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":"Synergistic enhancement of iron, folate, and antioxidant properties in pearl millet via RSM-optimized probiotic fermentation with Lactiplantibacillus plantarum","authors":"Urvashi Srivastava,&nbsp;Pinki Saini,&nbsp;Anchal Singh","doi":"10.1016/j.meafoo.2024.100137","DOIUrl":"10.1016/j.meafoo.2024.100137","url":null,"abstract":"<div><p>Fermentation stands as one of the most ancient and extensively employed techniques, continuously evolving as a technology dedicated to enhancing the nutritional qualities of food. In the present study, probiotic fermentation conditions for pearl millet flour using <em>Lactiplantibacillus plantarum</em> were optimized for exploring the potential of enhancing iron, folate and antioxidant activity. A central composite experimental design with three independent variables, temperature (30 °C-50 °C), pH (3–7) and fermentation time (4–30 h) was used to study the dependent variables (antioxidant activity, tannin, phytic acid, total reducing sugar, total dietary fibre, iron and folate). Based on response surface methodology, twenty runs were processed. Regression model interpretation revealed the significant relationship between considered dependent and independent variables (<em>p &lt;</em> 0.05). The optimized conditions for probiotic fermentation of pearl millet were temperature 40 °C, fermentation time of 38.86 h and pH 5. At optimized conditions a significant enhancement in iron content of 56.74 % and folate upto 23.1 % was observed. Considerable increase in DPPH% i.e. 26.6 %, FRAP 36.51 %, ABTS 15 %, TPC 4.72 % and TFC 14.63 % was also observed. The research showed that L. <em>plantarum</em> strain can be used not only for potential folate enhancement but also for increased antioxidant activity and reduced antinutrients.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100137"},"PeriodicalIF":0.0,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000042/pdfft?md5=a82291693b7d9454ad7fb5fac51400d8&pid=1-s2.0-S2772275924000042-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139636934","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":"Hydrocolloid effect on Joha rice pancake dough rheology and sensory evaluation by fuzzy logic","authors":"Kshirod Kumar Dash ,&nbsp;Gunjan Gohain ,&nbsp;G.V.S. Bhagyaraj","doi":"10.1016/j.meafoo.2024.100136","DOIUrl":"10.1016/j.meafoo.2024.100136","url":null,"abstract":"<div><p>In the present investigation deep fat fried product, gluten free pan cake was formulated using joha rice flour and hydrocolloids namely gum arabica and xanthan gum at a temperature of 180 °C. Four different pancake were prepared and the formulations were labelled as <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>1</mn></msub></mrow></math></span>, <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>2</mn></msub></mrow></math></span>, <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>3</mn></msub><mo>,</mo><mspace></mspace><mrow><mtext>and</mtext><mspace></mspace><mi>J</mi></mrow><msub><mi>P</mi><mn>4</mn></msub></mrow></math></span> with 0 % hydrocolloid as <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>1</mn></msub></mrow></math></span>, 10 % xanthan gum as <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>2</mn></msub></mrow></math></span>, 10 % gum arabica as <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>3</mn></msub></mrow></math></span>, and 5 % gum arabica and 5 % xanthan gum as <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>4</mn></msub></mrow></math></span>. The prepared dough samples were studied for dynamic rheological properties. Based on the viscoelastic study, the dough samples were solid elastic in nature signified by the higher storage modulus values than loss modulus values at a specific frequency. Addition of hydrocolloid increased the values of dynamic viscosity parameters storage modulus and loss modulus. The power law was observed to be appropriate model for predicting the storage modulus and loss modulus according to the frequency with <span><math><msup><mrow><mi>R</mi></mrow><mn>2</mn></msup></math></span> value higher than 0.986, <span><math><msup><mrow><mi>χ</mi></mrow><mn>2</mn></msup></math></span> less than 2.85 and RMSE less than <span><math><mrow><mn>0.5</mn><mo>×</mo><msup><mrow><mn>10</mn></mrow><mrow><mo>−</mo><mn>3</mn></mrow></msup></mrow></math></span>. The storage modulus power law model parameters <span><math><msup><mi>K</mi><mo>′</mo></msup></math></span> and <span><math><msup><mi>n</mi><mo>′</mo></msup></math></span> were found to be in the range of 676.265 - 15,531.413 <span><math><mrow><mtext>Pa</mtext><mo>.</mo><msup><mrow><mi>s</mi></mrow><msup><mi>n</mi><mo>′</mo></msup></msup></mrow></math></span> and 0.234 - 0.388, respectively. The loss modulus power law model parameters <span><math><msup><mi>K</mi><mrow><mo>″</mo></mrow></msup></math></span> and <span><math><msup><mi>n</mi><mrow><mo>″</mo></mrow></msup></math></span> were determined to be in the range of 386.489 - 5845.243 <span><math><mrow><mtext>Pa</mtext><mo>.</mo><msup><mrow><mi>s</mi></mrow><msup><mi>n</mi><mrow><mo>″</mo></mrow></msup></msup></mrow></math></span>and 0.341 - 0.420, respectively. The formed pancakes were ranked by fuzzy logic approach where the sample containing both the hydrocolloids was most preferred as compared to other three pancakes. For the quality attributes in general taste was highly preferred attribute followed b","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100136"},"PeriodicalIF":0.0,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000030/pdfft?md5=c49158928fd8ee9ad687b671550614fd&pid=1-s2.0-S2772275924000030-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139539017","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":"Microwave and ultrasound assisted extraction techniques with citric acid of pectin from Pomelo (Citrus maxima) peel","authors":"Md. Murad Hossain,&nbsp;Rowshon Ara,&nbsp;Farzana Yasmin,&nbsp;Mahjabin Suchi,&nbsp;Wahidu Zzaman","doi":"10.1016/j.meafoo.2024.100135","DOIUrl":"10.1016/j.meafoo.2024.100135","url":null,"abstract":"<div><p>This current research attempted to obtain pectin from Pomelo (<em>Citrus maxima</em>) peels using conventional heating, microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE) techniques with organic citric acid. In order to characterize pectin extracted using conventional heating, MAE, and UAE, yield, pH, solubility, ash content, equivalent weight, anhydrouronic acid content, degree of esterification methoxyl content were taken into consideration. On physicochemical properties, the extraction techniques had a significant effect. The findings demonstrated that the MAE method produced the highest amount of pectin (26.63 ± 0.21 %). On the basis of the Degree of Esterification (DE) value, pectins were all classified as high-methoxypectins (HMP). According to anhydrouronic acid (AUA) content, the extracted pectins were extremely pure. Fourier transform infrared (FT-IR) spectroscopy was used to structurally characterize pectin that was extracted using three different methods, and the results revealed that pectin has functional groups between 1740 and 800 cm^-1 spectrally.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100135"},"PeriodicalIF":0.0,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000029/pdfft?md5=ff1e56365aa4c280587c3fb97889956d&pid=1-s2.0-S2772275924000029-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139635241","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 extraction conditions for cellulose from jackfruit peel using RSM, its characterization and comparative studies to commercial cellulose","authors":"Rangina Brahma,&nbsp;Subhajit Ray","doi":"10.1016/j.meafoo.2023.100130","DOIUrl":"10.1016/j.meafoo.2023.100130","url":null,"abstract":"<div><p>A high level of research effort is now being focused on the use of bio-based materials to address the 21st century's developing problems. Thus, the search for new possible source of cellulose has been explored in this scientific work. In jackfruit, the pulp accounts for 30 % and 70–80 % of jackfruit components are non-edible; about 60 % of them are the outer rind, perianth, and central core, which are usually discarded. So, in order to utilize this underutilized fruit, jackfruit peel has been taken into consideration as a source for cellulose (C₆H₁₀O₅) _n extraction. Cellulose extraction was improved using the response surface methodology (RSM) approach by optimizing the extraction parameters viz. concentration of sodium hydroxide and sodium hypochlorite respectively. The results showed that the best conditions for the highest production of 64–65 % of cellulose were 5 % of sodium hydroxide and 2 % of sodium hypochlorite. The presence of α -cellulose and the absence of hemicellulose and lignin were detected using FTIR frequencies. According to the results of the thermogravimetric investigation, the maximum decomposition occurred between 200 ºC and 300 ºC. Energy dispersive X-ray analysis revealed that jackfruit peel cellulose displayed 44 % carbon as compared to 3 % carbon in commercial cellulose, indicating a higher purity. Compared to commercial cellulose, jackfruit peel cellulose shows better water binding capacity and oil holding capacity. The findings imply that jackfruit peel has a considerable amount of cellulose and has the potential to be used in various industries such as food, paper, paints etc.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100130"},"PeriodicalIF":0.0,"publicationDate":"2024-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000540/pdfft?md5=633ccd7336194a7863b46ec8806aa9ca&pid=1-s2.0-S2772275923000540-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139392597","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":"Optimizing extract recovery from sorghum using combinations of exogenous crude amylase and pullulanase isolated from yeast strains from cassava mill factory","authors":"O.P. Nnaemeka ,&nbsp;C.A. Nwachukwu ,&nbsp;I.A. Ndubuisi ,&nbsp;A.N. Moneke ,&nbsp;R.C. Agu ,&nbsp;B.N. Okolo ,&nbsp;O.C. Amadi","doi":"10.1016/j.meafoo.2024.100134","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100134","url":null,"abstract":"<div><p>Crude enzyme extracts of yeasts isolated from a cassava mill factory were utilized in optimizing extract recovery from sorghum or malted sorghum. Microbial enzymes are known to be very beneficial in industrial processes due to various advantages derived from them. Micro-organisms multiply very rapidly and produce diverse enzymes during the process. Such micro-organisms with potential to produce industrial crude enzymes abound in many natural environments. This study examined the performance of crude enzyme extracts (pullulanase and amylase) from yeasts strains (SP40 and SS12) isolated from a cassava mill factory. The crude enzyme extracts were used in mashing grain sorghum and malted sorghum using various enzyme combinations to study their effects on quality of wort specific gravity (SG), reducing sugars (RS) and free amino nitrogen (FAN). The decantation mashing process which protected the enzymes and gelatinized sorghum starch was more effective in producing wort of higher SG, RS and FAN products. Control enzyme (lower doses) gave wort SG of 1.034 (infusion mashing) and 1.056 (decantation mashing). Test enzymes (lower doses) also gave good wort SG of 1.018 (infusion mashing) and 1.034 (decantation mashing). The activities of pullulanase and amylase from SP40 and SS12 were similar because both microorganisms produced mainly starch hydrolysing enzymes. From this study, the crude enzymes compared well with commercial enzymes in using lower doses of the crude enzyme extract to produce wort of higher SG, RS and FAN products and this will save costs for the industry. The mashing regime is also an important factor to consider.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100134"},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000017/pdfft?md5=06860394771bd5d3d27f236c2fcef7fb&pid=1-s2.0-S2772275924000017-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139406391","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}