ETP International Journal of Food Engineering最新文献_第4页

Formulation of a Functional Lactic Drink Enriched with Different Proportions of Quinoa (Chenopodium Quinoa) 不同比例藜麦功能性乳酸饮料的配方研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.7.1.12-16

W. Quispe, D. Esenarro, Ciro Rodriguez, Maria Veliz, Giancarlo Cordova

引用次数: 0

The Optimal Formula of Longan Energy Gel Drink Containing of High Bioactive Compounds and Antioxidant Activities 具有高生物活性化合物和抗氧化活性的龙眼能量凝胶饮料的最佳配方

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.256-261

K. Suriya, S. Jomduang

{"title":"The Optimal Formula of Longan Energy Gel Drink Containing of High Bioactive Compounds and Antioxidant Activities","authors":"K. Suriya, S. Jomduang","doi":"10.18178/ijfe.5.4.256-261","DOIUrl":"https://doi.org/10.18178/ijfe.5.4.256-261","url":null,"abstract":"Energy gel drink tends to be more popular as functional drink. Bioactive compounds and antioxidant activities were interested to study in this type of drink. The objective of this study was to find out the optimal formula for main ingredient, minor ingredient and gelling agent of longan energy gel drink. It was found that the optimal formula for main ingredient consisted of 69.5% longan juice, 30% longan honey and 0.5% citric acid which had 25 o Brix TSS and 0.5% TA (as citric acid). The mixture of main ingredient was added with minor ingredient which consisted of 0.54% branch chain amino acid (BCAA), 0.11% vitamin B complex and 0.03% commercial caffeine powder. Carboxymethyl cellulose (CMC) was selected to be added at 0.7% for gelling agent since no syneresis and the high acceptance sensory scores. Longan energy gel drink mixture was filled (150 g), sealed in retortable pouch and boiled in water (95-97 o C) for 5 min. One serving size (150 g) of this product had 165 kcal. In addition, it also had high bioactive compounds such as 0.401±0.009 mg GAE/ml of total phenolics, 0.013±0.002 mg/ml of gallic acid and 0.005±0.001 mg/ml of ellagic acid. These bioactive compounds could also provide high antioxidant activities. This longan energy gel drink had high potential to produce at commercially scale.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124315669","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}

引用次数: 1

Effect of High Molecular Weight Maltodextrin and Spray Drying Conditions for Developing an Encapsulated Noni Juice Powder 高分子量麦芽糖糊精及喷雾干燥条件对诺丽果汁胶囊化的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.2.92-98

P. Ramakrishnan, S. Dutta, J. Moses, C. Anandharamakrishnan

{"title":"Effect of High Molecular Weight Maltodextrin and Spray Drying Conditions for Developing an Encapsulated Noni Juice Powder","authors":"P. Ramakrishnan, S. Dutta, J. Moses, C. Anandharamakrishnan","doi":"10.18178/ijfe.5.2.92-98","DOIUrl":"https://doi.org/10.18178/ijfe.5.2.92-98","url":null,"abstract":" Abstract—Researches have suggested that noni is a healthy drink due to the presence of wide range of bioactive components. Various review and research data proved that noni might protect the immune system and improve health benefits. Hence, our study focused on the development of spray dried noni powder, which can incorporate into the various food system. Noni juice was spray dried using 2% high or low molecular weight maltodextrin with whey protein as filler material at concentrations of 3 and 5% under different temperature and feed rate. The yield of spray dried noni was found to be more in high molecular weight maltodextrin with 7% whey protein at 120oC with 20% feed rate. The color value of noni powder sprayed under high temperature and high concentration of whey protein showed higher brightness than the other conditions. The powder flowability falls under a passable and poor range of Carr index and Hausner ratio, due to the high hygroscopic nature of noni fruit juice. The SEM images of noni powder showed the spherical particle for both whey protein and the combination of whey protein with maltodextrin. The encapsulated noni powder showed the presence of total phenolic and antioxidant content due to the contribution of the functional group (bioactive component) present in the noni juice. The present study investigated the suitable conditions for encapsulating the noni powder without the loss of bioactive phenolic compound.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116917743","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}

引用次数: 0

Gas Chromatography Mass Spectrometry Application to Investigate of Phytonutrient Different Parts of Lotus 气相色谱-质谱法测定荷花不同部位植物营养成分

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.7.2.35-40

Warachate Khobjai, Khemjira Jarmkom, N. Wisidsri, S. Techaoei

引用次数: 1

The Effects of Wrapping Paper Coated with Banana Flour on Physical Properties of Banana Fruit 涂布香蕉粉包装纸对香蕉果实物理特性的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.3.200-204

N. Jirukkakul, N. Chanshotikul

{"title":"The Effects of Wrapping Paper Coated with Banana Flour on Physical Properties of Banana Fruit","authors":"N. Jirukkakul, N. Chanshotikul","doi":"10.18178/ijfe.5.3.200-204","DOIUrl":"https://doi.org/10.18178/ijfe.5.3.200-204","url":null,"abstract":"Banana is one of the economic plants of Thailand, however, it undergoes rapid ripening which affects the short selling period. The utilization of paper wrapping application is used for respiratory reduction and retarding maturity to extend the selling and transportation period. The aims of this research were to study how bananas wrapped with paper coated with banana flour and zeolite or charcoal powder effect the physical properties and rate of carbon dioxide (CO2) release compared to unwrapped bananas. The wrapped and control bananas were kept in room condition (30C and 70%RH) for 6 days. The results showed that all the treatments were reduced in weight, firmness and CO2 release but increased in Total Soluble Solid (TSS) and color difference (E). The CO2 content of wrapped bananas increased in the initial day of the storage and reduced after that. The zeolite and charcoal powder compound affected bananas with high weight loss and soft texture, moreover, black spots of charcoal powder caused high E. Banana flour affected lower weight loss, CO2 release and E of the banana than the control bananas (p<0.05), but the firmness change of bananas wrapped with paper coated with banana flour was not significant different from the control bananas (p>0.05) which had lower changes than the others. Therefore, bananas wrapped with paper coated with only banana flour could maintain the quality of bananas in terms of weight, CO2 release, firmness and E during the storage. ","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130057100","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}

引用次数: 0

Sensory and Microbical Assessment of Fresh-CutJackfruitPulp as Affected by Deseeding, Packaging Methodand Storage Condition 鲜切菠萝蜜果肉的感官及微生物评价:除籽、包装方法及贮存条件对果肉感官及微生物的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.28-35

A. G. Pablo, Lorina A. Galvez

{"title":"Sensory and Microbical Assessment of Fresh-CutJackfruitPulp as Affected by Deseeding, Packaging Methodand Storage Condition","authors":"A. G. Pablo, Lorina A. Galvez","doi":"10.18178/ijfe.5.1.28-35","DOIUrl":"https://doi.org/10.18178/ijfe.5.1.28-35","url":null,"abstract":"This study was conducted to evaluate the effect of deseeding, storage condition and packaging method to the sensory attributes and acceptability as well as the microbial quality of fresh-cut jackfruit. This would specifically benefit the processors as well as local vendors of minimally processed products where the shelf-life is extended, thus increasing the selling period without compromising the quality. The study used two levels of processing method (deseeded & intact pulp), storage condition (chilled & ambient) and packaging method (vacuum & without vacuum). Standard process of fresh-cut jackfruit processing was followed with slight modification in the processing and packaging method. Treatments which have intact pulp (T1T4) has longer shelf-life than with the deseeded (T5-T8). Total plate count of treatments stored in chilled condition during day 8 is still acceptable with a mean of 1x107 CFU/g compared to the deseeded pulp which reached the allowable limit for the microbial count at day 6 (7x107 CFU/g). Treatments stored at ambient temperatures shows rapid degradation in the sensory acceptability and increase in microbial load of the product. All treatments stored in ambient condition (T2, T4, T6 & T8) have poor appearance with serious defects starting day 1. Treatments stored in chilled conditions are still very acceptable in all the sensory attributes even at day 8. Treatments which are not vacuum packed have high microbial count compared to vacuum packed. Presence of white film and bubbles which are indicators of fermentation were more apparent in not vacuum packed treatments than with vacuum packed.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"1993 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131149235","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}

引用次数: 0

Millet-Wheat Mixed Breads: Impact of Sour Dough Addition on the Enhancement of the Physical Profile of Heat-Moisture Treated Matrices 谷麦混合面包:添加酸面团对增强热湿处理基质物性的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.36-42

C. Collar, Iata-Csic, E. Armero

引用次数: 1

Biological Study to Evaluate the Protective Effect of Curcumin on Health Problems Associated with High Calorie Diet 姜黄素对高热量饮食相关健康问题保护作用的生物学研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.3.152-158

H. Elhendy, Nasser I. Abo El Naga, Doaa A. Gareeb, Wesam Y. Nyazy

引用次数: 0

A Rheological Study of Lemon Curd Made of Frozen-thawed Liquid Egg Yolk 冻融液蛋黄制柠檬凝乳流变学研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.7.1.7-11

K. Hidas, Anna Visy, Ildikó Cs. Nyulas-Zeke, L. Friedrich, A. Barkó, Gergely Illés, C. Németh

{"title":"A Rheological Study of Lemon Curd Made of Frozen-thawed Liquid Egg Yolk","authors":"K. Hidas, Anna Visy, Ildikó Cs. Nyulas-Zeke, L. Friedrich, A. Barkó, Gergely Illés, C. Németh","doi":"10.18178/ijfe.7.1.7-11","DOIUrl":"https://doi.org/10.18178/ijfe.7.1.7-11","url":null,"abstract":"In this study, we examined the industrial usability of frozen and thawed liquid egg yolk (LEY) by preparing lemon curd samples. Therefore, LEY frozen at-18°C was used to make lemon curd samples. LEY was stored for 90 days at -18°C and it was thawed with two different methods (in 2 hours, 35°C and in 24 hours, 5°C) on measurement days (day 1, 7, 14, 30, 60 and 90). After thawing of LEY samples, lemon curd samples were made by adding liquid egg white, butter, lemon juice and sugar. Ingredients were mixed by constant whisking over the steam of hot water. After that, butter was also added to the cream and it was cooled to 20°C. Rheological parameters of the lemon curd samples were examined with rotational rheometer. Shear stress data were recorded by increasing, than by decreasing shear rate values in the range of 10-1000 1/s. Herschel-Bulkley model was fitted to the flow curves of decreasing shear rate. Based on our measurements, we found that the thawing method of frozen liquid egg yolk does not affect the rheological properties of lemon curd made of them, but the length of the frozen storage does.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115346557","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}

引用次数: 0

Factors Influencing Dietary Diversity in Infants in India: Study Undertaken in Two Districts 影响印度婴儿饮食多样性的因素:在两个地区进行的研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.7.2.21-28

Prerna Makkar, Candice S. Vianna, K. Vats, Pankhuri Mishra, S. E. Thomas, Ayushi Singh, Maitreiyee Krishna, Wilima Wadhwa

{"title":"Factors Influencing Dietary Diversity in Infants in India: Study Undertaken in Two Districts","authors":"Prerna Makkar, Candice S. Vianna, K. Vats, Pankhuri Mishra, S. E. Thomas, Ayushi Singh, Maitreiyee Krishna, Wilima Wadhwa","doi":"10.18178/ijfe.7.2.21-28","DOIUrl":"https://doi.org/10.18178/ijfe.7.2.21-28","url":null,"abstract":"Adequate feeding practices in early life have a lasting impact on child nutrition and development. This paper examines the dietary diversity and its associated factors among children aged 6-12 months, in the age that they transition from breastfeeding to complementary feeding, in two districts in India: Udupi (Karnataka) and Sambalpur (Odisha). In 2019, a citizen-led survey, that can be scaled up further very rapidly and cost-effectively, was conducted covering 976 mothers of children below 1 year of age by 90 trained local volunteers. The survey tool uses the Knowledge, Access and Practices Framework and was developed, tested and refined over 4 years through diverse pilots in various locations in India. In the sample, only 12% children aged 6-12 months met the WHO’s minimum dietary diversity requirement. A linear probability regression model was used to assess significant factors for an adequate diversified diet intake in infants. Maternal education, child’s age and meal frequency were found to be significantly associated with dietary diversity. Other factors such as household wealth, gender of child, birth order and homegrown gardens did not present a strong association. Integrated interventions targeted at mothers and children that include nutrition education components into mothers’ education are more likely to be effective in improving infant dietary diversity.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115440733","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}

引用次数: 0