European Journal of Nutrition & Food Safety最新文献

{"title":"Differences in Nutritional Intake and Consumption of Iron Tablets on the Incidence of Anemia in Adolescent Girls in Urban and Rural Areas","authors":"Meildy E. Pascoal, Vera T. Harikedua, Gabriela C. Kereh, Yohanis A. Tomastola, Irza N. Ranti, Phembriah S. Kereh, Fitri M. Otoluwa, Ana B Montol","doi":"10.9734/ejnfs/2024/v16i71460","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71460","url":null,"abstract":"Backgrounds: Iron nutritional anemia is anemia that arises due to empty iron reserves in the body so that the formation of hemoglobin is disrupted. Hemoglobin is part of red blood cells used to determine anemia status. Decreased iron intake can reduce hemoglobin levels in the body.\u0000Aim: The purpose of the study was to determine food intake and consumption of blood supplement tablets (Iron) on the incidence of anemia among adolescent girls in Urban and Rural areas.\u0000Study Design: This type of research is Experimental Research using Quasi Experimental design.\u0000Place and Duration of Study: This research was carried out at SMP Negeri 3 Manado and SMP Kristen Koha after obtaining approval from the ethics commission in August – September 2023\u0000Methods: The population in this study were adolescent girls in SMP Negeri 3 Manado and SMP Kristen Koha. The sample in this study was obtained from the Estimating the difference between two population proportions with absolute precision formula totaling 88 students divided into 44 adolescent girls in urban areas and 44 adolescent girls in rural areas.\u0000Results: This study indicates that there is a difference in the average hemoglobin levels of adolescent girls in State Junior High School 3 Manado and Kristen Koha with a value of p<0.005, there is a difference in the average food intake (energy) of adolescent girls State Junior High School 3 Manado and Kristen Koha with a value of p<0.005, there is a difference in the average consumption of Iron tablets of adolescent girls in State Junior High School 3 Manado and Kristen Koha with a value of p<0.005.\u0000Conclusion: The conclusion of this study is that there is a difference in the average hemoglobin levels of urban and rural adolescent girls with p<0.005, there is a difference in the average food intake (energy) of urban and rural adolescent girls p<0.001, and there is a difference in the average consumption of Iron tablets of urban and rural adolescent girls with p<0.004.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"1 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141341213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends","authors":"Ayo, J.A, Awogbenja, M.D, Mohammed, Z.A, Bello, F.O, Olawumi, N. O, Yusuf B. M","doi":"10.9734/ejnfs/2024/v16i71461","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71461","url":null,"abstract":"Production of complementary food using locally available underutilized materials has become of necessity to overcome the economic effects on importation. This research examined the chemical composition, functional, microbial and sensory qualities of complementary food produced from Rizgah (Plectranthus esculentus), baobab fruit powder (Adansonia digitata), soybean (Glycine max) and crayfish(Cambarus Sp) flour blend. The raw materials used were purchased, processed into flour and mixed in varied proportions of Rizgah: baobab: soybean:cray fish flour(100:0:0:0; 85:10:5:0; 75:15:10:0;70:15:10:;60:20:15:5;55:20:15:10) to produce complementary foods and analyzed for chemical, microbial and sensory qualities. The ash, crude protein, crude fat and crude fibre increased from 9.34 to 16.77, 4.93 to 9.28, 9.48 to 11.50 and 1.57 to 3.53%, respectively, while the moisture and carbohydrates content decreased from 9.42 to 7.77 and 65.38 to 53.71%, respectively with reduction in the added Rizgah flour (100 to 55%). The bulk density decreased from 0.34 to 0.28g/cm3, while the swelling, oil absorption and water absorption capacity decreased from 85.25-66.10%, 25.50-17.50% and 57.50-45.50%, respectively. The vitamin C, vitamin B1 and vitamin B6 increased from 5.7 to 7.50(mg/100g), 0.64 to 3.00(mg/100g) and 0.58 to 1.75(mg/100g), respectively, with increase in the soybean, baobab powder and crayfish. The total coliform count, total heterotrophic bacterial count and total heterotrophic fungi count decreased from 2.8×10-2 to 1.5×10-2, 7.5×10-5 to 2.3×10-5 and 3.1×10-3 to 1.8×10-3, respectively, with decrease in the added Rizgah (100% to 55%). The mineral content of the sample increased from 0.29 to 0.90mg/100g for iron, 0.01 to 0.047mg/100g for sodium, 1.68 to 71.88mg/100g for calcium, 8.19 to 12.50mg/100g for magnesium and 0.96 to 2.75mg/100g for phosphorus with increase in the quantity of crayfish.The anti nutrient content of the sample varied from 5.90 to 5.81mg/100g for tannin, 5.46 to 13.60mg/100g for phytate, 7.81 to 10.91mg/100g for trypsin, 0.82 to 2.04mg/100g for oxalate. The relative increase observed for the anti nutrient content could be due to the added soybean flour. The average mean scores for aroma, colour, texture, taste, and overall acceptability of the complementary food samples varied from 3.50 to 3.60, 3.50 to 3.60, 3.50 to 3.40, 3.70 to 3.50 and 3.10 to 3.40 respectively, the relative increase in the average means score of sensory quality could be attributed to the added crayfish. This study has shown that relatively high quality and safe complementary food can be produced from Rizgah flour with addition of soybean, baobab and cray fish.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"15 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141343101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in Algal Biotechnology: Sustainable Production of Nutrient-Rich Biomass and High-Value Bioproducts","authors":"Aditi Singh, Surendra Nath Pandey, Khushbu, Harsh Kumar","doi":"10.9734/ejnfs/2024/v16i71458","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71458","url":null,"abstract":"Microalgae (MiA) have been portrayed as a sustainable alternative for conventional sources of biofuels, several food and feed systems, and renewable energy sources. Microalgal biomass has attracted considerable attention for its potential to produce high quantities of value-added compounds, including pigments, vitamins, polyunsaturated fatty acids (PUFAs), and antioxidants. In this context, a plethora of existing and potential studies and reviews elicit the applied technologies for bio valorization of algal biomass and sustainable and integrated biorefinery approaches for production of high-value products. The focus of the present review is to provide insights on current trends in the production of lipids and pigments from the alga biomass, and employing eco-conscious methodologies for the extraction of compounds from the microalgal biosphere holds significant importance.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"60 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141344583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant, Anti-diabetic and Sensory Properties of Bread Produced from Flour Blends of Wheat and Pretreated African Yam Bean and Bambara Groundnut Seed Coat","authors":"A. F. Akinbisoye, G. O. Babarinde, O. Otutu, Beatrice Iyabo Omowumi Ade-Omowaye","doi":"10.9734/ejnfs/2024/v16i71457","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71457","url":null,"abstract":"Producing bakery products with low glycemic index is expedient to replacing the consumption of foods, such as white bread, correlated with cardiovascular diseases. This research looked at the chemical, antioxidant, anti-diabetic, and sensory properties of bread made from a mix of wheat flour (WF), pretreated African yam bean (AYB) and Bambara groundnut (BGN) seed coat. \u0000Bread samples were produced from formulated composite flour (wheat flour, pretreated African yam bean and Bambara groundnut seed coats) obtained from mixture design in response surface methodology in the ratio of WF: AYB (78.2 g: 21.8 g) and WF: BGN (74.42 g: 25.57 g). Samples were evaluated for proximate, total phenol and antioxidant activity (DPPH and ABTS), dietary fibre (Soluble, Insoluble and Total), anti-diabetic (glycemic index, alpha-amylase and alpha glucosidase inhibition) and sensory properties. Data generated were subjected to Analysis of Variance to determine level of significant difference while means were separated by Duncan multiple range at p<0.05. \u0000The proximate composition of the bread samples, were moisture (30.29–33.75%), crude fibre (0.58–2.68%), protein (7.98–11.59%), ash (1.69–2.35%,) fat (1.23–2.65%), and carbohydrate (48.20–55.77%). Total phenol, DPPH and ABTS ranged between 0.87 and 3.48 mgGAE/g, 3.07–18.88% and 0.001 - 0.004 Mmol/g respectively. The insoluble, soluble and total dietary fibre were (2.91-9.28%), (1.34-4.47%) and (4.25-12.73%) respectively. The values for the glycemic index alpha-amylase inhibition and alpha-glucosidase inhibition of the bread samples were (21.85–53.54), (26.99–93.31%), and (34.21–74.44%) respectively. The sensory attributes of the composite bread were between liked slightly and liked moderately but the overall acceptability was not significantly different from the control sample made with 100% wheat flour. The study indicated that pretreated underutilized seed coats could be a useful ingredient in producing functional bread with appreciable nutrient profile.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141379467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Low Glycemic Index Innovations in Bakery Products: A Review","authors":"Soma Harsha Vardhan, Baddam Srujana, Sourabh Kumar","doi":"10.9734/ejnfs/2024/v16i71456","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71456","url":null,"abstract":"Diabetes can be caused by various factors such as high sugar intake, hormonal imbalances, and genetics. Eating low-GI meals can reduce blood lipid levels, decrease postprandial blood glucose levels, decrease insulin demand, increase colon fermentation, and enhance satiety. The intention and the purpose of this review is to provide insight into the Glycemic Index (GI) and its effects on the human body. Low-GI foods are associated with a decrease in contemporary lifestyle conditions such as obesity, diabetes, some cancers, and heart attacks. This review discusses the significance of low GI foods, the factors influencing GI, and the fundamental processes and strategies for creating low-GI products. Additionally, the review summarizes research trends on the benefits of eating low-GI foods for health. Different formulations of snacks are also discussed, which incorporate several types of flours and fruit pulps that contribute to the reduced GI of the food and increase in fiber.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"284 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141386679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Design and Development of Continuous Ohmic Heater for Milk and Its Performance Study","authors":"Arpita M. Rathva, Sunil Patel, Suneeta Pinto, I.A. Chauhan, Shriyesh Patel","doi":"10.9734/ejnfs/2024/v16i71455","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71455","url":null,"abstract":"Present study aimed for the design and development of a continuous ohmic heating system for heating of milk. The holding capacity of the designed heater was 8.24 litre and had a 'tube in tube' type arrangement. The heat transfer area of the ohmic heater was increased by employing two stages, consisting of SS-316 pipes. Process was controlled by using an electrical panel equipped with all the required electrical components. The designed ohmic heater for milk was optimized for heating of milk temperature up to 73°C. Efficient heating of milk was heated at optimized conditions of 137.7 V (stage-1) and 72.2V(stage-2) with 1.5 l/min flowrate. The average heating rate for milk 4.6˚C/min. At optimized conditions, system performance co-efficient was found to be 86.95. The milk heated using ohmic heater showed no significant difference in the composition and sensory attributes when compared to the conventional heating method. Moreover, the alkaline phosphatase test was also parallel to the thermal heating system and milk was highly acceptable by the sensory panel and cost is considerably lower than the thermal system.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"11 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141266828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Annual Variation in Proximate Chemical Composition of Fish Sold in Ludhiana Market: Punjab, India","authors":"Pargi Narendrakumar Arjunsinh, S. N. Datta, Ajeet Singh, Prabjeet Singh","doi":"10.9734/ejnfs/2024/v16i71452","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71452","url":null,"abstract":"A study was carried out to investigate the nutritional composition of four different fish species (Wallago attu, Labeo rohita, Pangasianodon hypophthalmus, and Rastrelliger kanagurta) sourced from the inland and marine sector comprising both culture and capture fisheries marketed in Ludhiana fish market from September 2021 to August 2022, encompassing four distinct seasons: post-monsoon, winter, pre-monsoon, and monsoon. The proximate parameters including protein, lipid, carbohydrate, ash and moisture content were analysed following the standard methods. The moisture content across the four species ranged from 72.48% to 81.08% in selected fish. Lowest moisture content was recorded during the pre-monsoon season, contrasting with their highest levels during the monsoon season. Protein levels ranged from 9.72% to 18.36% across different seasons. Specifically, P. hypophthalmus displayed the lowest protein content (9.72±0.18%), while R. kanagurta exhibited the highest (18.36±0.18). W. attu, L. rohita, P. hypophthalmus, and R. kanagurta exhibited their lowest lipid content in flesh during the monsoon season, measuring at 0.69%, 1.59%, 9.33%, and 2.47%, respectively, contrasting with their highest levels during the winter season at 1.07%, 2.05%, 11.04%, and 4.05%, respectively. Across different seasons, carbohydrate content varied from 0.23% to 2.04%. R. kanagurta exhibited the lowest carbohydrate values; while L. rohita displayed the highest. Across different species, ash content varied from 1.62% to 4.34%, with the lowest observed in P. hypophthalmus and the highest in W. attu. Overall in fish muscle, water content reached its peak levels while muscle protein content decreased during the monsoon. The decline in protein and the rise in water content of the muscle were attributed to gonadal development and maturation, which depleted muscle protein reserves during the monsoon season. Inverse relationship between moisture and fat content in fish were observed, suggesting that fatty fish typically exhibit relatively lower moisture content. Lower levels of carbohydrate content are found in the total proximate composition of fish muscle, indicating that most of the glycogen in freshwater fish does not significantly contribute to body reserves.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"4 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141271384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Neem, Moringa, and Synthesized Silver Nanoparticles Coating on Postharvest Shelf Life and Quality Retention of Tomato (Solanum lycopersicum L.)","authors":"T. Ewekeye, O. K. Awote, Wahab M. Lawal, Esther O. Famokunwa, Abdulrazak Adebayo, Titilola S. Osinaike, O. A. Oke","doi":"10.9734/ejnfs/2024/v16i71454","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71454","url":null,"abstract":"This study aimed to investigate the effects of synthesized silver nanoparticles (AgNPs), Azadirachta indica (neem), and Moringa oleifera (moringa) leaf extracts on the shelf life and quality retention of tomato (Solanum lycopersicum L.) fruits during storage. Thirty-five (35) red, matured tomato fruits were collected, rinsed and grouped for each treatment with AgNPs, neem and moringa coating: Control (n=5), moringa aqueous leaf extract (MALE) (n=5), neem aqueous leaf extract (NALE) (n=5), 1:9 and 6:4 moringa aqueous leaf extract synthesized silver nanoparticles (MALE-AgNPs) (n=5), 1:9 and 6:4 neem aqueous leaf extract synthesized silver nanoparticles (NALE-AgNPs) (n=5), respectively. The firmness, shelf life, and postharvest decay percentage of the tomato fruits were determined. Additionally, fungi associated with the postharvest deterioration of the fruits were isolated and identified using standard procedures. From the results of this study, tomato fruits coated with either neem or moringa crude extract showed the longest shelf life, as compared to the coating with AgNPs. Additionally, two fungi, namely Aspergillus niger and Aspergillus flavus, were isolated from the decayed tomato fruits. In conclusion, the neem and moringa leaf extracts are effective in the extension of the shelf life and retention of the quality of tomato fruits.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"39 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141270064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Germination and Fermentation on the Nutrient Contents, Functional and Antioxidant Activities of Pigeon Pea (Cajanus cajan) Flour","authors":"Okechukwu Obed Chukwuemeka, Odo Peace Chikaodili, Igwesi, Uchechukwu Lawrencia","doi":"10.9734/ejnfs/2024/v16i71453","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71453","url":null,"abstract":"Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtained were analyzed for proximate composition, mineral contents, antinutrient contents, functional properties and antioxidant/free radical scavenging properties using standard methods. The results of the proximate composition showed that the moisture content within the range of 9.62±0.02-9.96±0.01, crude protein content 16.63±0.01-24.17±0.01, crude fibre content 1.41±0.01-2.59±0.01, lipid 4.33±0.01-5.61±0.01, ash content 1.62±0.01-2.17±0.01, carbohydrate 56.80±0.02 - 62.47±0.01 and energy values 366.91 - 374.40kcal/100g. The result of elemental mineral analysis showed magnesium as the major mineral element in the sample (91.32±0.02 to 123.75±0.04mg/g), calcium (96.02 ± 0.02 - 110.14 ± 0.003mg/g), phosphorus (39.11 ± 0.02 - 46.12 ± 0.03mg/g), sodium (8.63 ± 0.02 - 12.61 ± 0.001mg/g), Iron (3.08 ± 0.02 - 4.11 ± 0.001mg/g) and zinc (2.04 ± 0.01 - 3.17mg/g) respectively. The result of the functional properties showed optimal gelatinization temperature ranged from 73.610C - 89.410C, emulsion capacity, 11.88 - 43.42%, foam stability,28.22 to 65.81%, foaming capacity,15.83 to 21.11%, bulk density,0.53 - 0.71g/ml, water absorption capacity, 1.11 and 1.51ml/g while oil absorption capacity,0.84 - 1.14ml/g. The sensory properties of the moi-moi from the processed flours showed that the colour test, (6.33 -7.53), flavour (7.63 to 7.75), taste (5.13 to 5.53), mouth-feel (7.25 to 7.36), overall acceptability (6.93±0.04 - 8.83±0.04). The results of the phenolic content ranged from 20.13mgGAE, 53.43mgGAE and 42.64mgGAE for raw processed, malted and fermented samples respectively. The results of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity of ethanolic extracts showed IC50values of 0.810, 1.177 and 1.014mgml for the raw, malted and fermented seed extracts respectively. The moisture, crude protein and fibre contents was significantly increased (p>0.05) during germination and fermentation whereas lipid, carbohydrate, ash and energy values were significantly (p<0.05) decreased by the processing techniques. Germination increased the emulsion capacity, foaming capacity whereas fermentation reduced the foaming capacity of pigeon pea flour. Malting and fermentation significantly (p>0.05) increased the % scavenging properties of pigeon pea extract though that of germination was higher. Malting and fermentation significantly (p<0.05) decreased the sensory properties of moi-moi produced. Based on the result obtained, regular consumption of pigeon pea will be a proactive measure against heart diseases and other related disorders in the human body.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"16 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141269291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Storage Stability and Performance of Fluid Bed Dried Solid State Fermented (SSF) Lactic Cultures","authors":".. Akshaykumar, M. H, Devaraju R, Ramachandra B, .. Basavabharati, Madhusudan Nm, S. Cs","doi":"10.9734/ejnfs/2024/v16i71451","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71451","url":null,"abstract":"Aims:  In addition to attempting to evaluate the performance of SSF cultures in heated milk, the current study aimed to investigate the impact of refrigeration temperature storage on the fluid bed dried powder of Solid State Fermented (SSF) lactic cultures, such as dahi, yoghurt, and probiotic cultures. \u0000Duration and Place of study: The study was carried out in single season at Karnataka Veterinary, Animal and Fisheries Sciences University (KVAFSU, Bidar), Dairy Science College, Hebbal, Bangalore, Karnataka, India \u0000Study design and Methodology: aerobic spore survival, the raw black gram dhal had the lowest spore count—1.52 log10cfu/g. The spores were killed by sterilizing the black gram dhal at 1210C for 30 minutes and then exposing it to a hot air oven at 1000C for one hour. Black gram dhal containing 1:0 was used to obtain the maximum viable starter counts of dahi (8.41 log10cfu/g), yoghurt (8.98 log10cfu/g), and probiotics (9.47 log10cfu/g) cultures during fermentation. Ash gourd, carrot, tomato, and skim milk powder liquids were added to the 8:1 moisture ratio at 1% level as growth-promoting agents. The fermented SSF cultures were dried on a fluid bed at room temperature (250C) for 1.5 hours. After fluid drying, the SSF culture viability of the probiotic, yoghurt, and dahi cultures dropped from (9.01 to 8.85, 8.65 to 8.33) and 9.65 to 9.34 log10cfu/g, respectively. 9.4% of the SSF cultures' moisture content was observed. Following inoculation of the heat-treated milk with these dried powders of SSF cultures of dahi, yoghurt, and probiotic cultures at 1,0.5, and 3%, the cultures took 5:00, 3:30, and 9:30 hours to establish the heat-treated milk with acidity of 0.68, 0.71, and 0.59% lactic acid, respectively. \u0000Results: The dried SSF lactic cultures were viable for 40 days at 7±10C, or 6 log10cfu/g, when stored at that temperature. The absence of contaminants such as coliforms, aerobic spores, yeast, and molds in the stored fluid-dried SSF lactic cultures demonstrated the good hygienic practices used during the biomass production. The curdling period increased with the number of storage days at refrigeration temperatures in relation to the performance of stored SSF lactic cultures because of the decrease in viable lactic counts. \u0000Conclusion: The minimum viable counts of probiotic, yoghurt, and dahi cultures on the 40th day of storage at refrigerator temperature were 6.45, 6.85, and 6.44 log10 cfu/g, respectively. Furthermore, none of the preserved samples had any coliforms, aerobic spores, yeast, or mould in them.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"30 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141273403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}