Journal of Food Processing and Technology最新文献

{"title":"Effects of Drying Methods on Quality Attributes of Shrimps","authors":"Ajifolokun Om, B. Ak, Osunsanmi Fo, Zharare Ge","doi":"10.4172/2157-7110.1000772","DOIUrl":"https://doi.org/10.4172/2157-7110.1000772","url":null,"abstract":"Shrimps are fresh and saltwater animal on aquatic habitat. They are known today as one of the fastest growing food commodities in international trade, maybe as a result of their perceived health benefits, culinary attributes and importantly, being a source of protein. The effects of two major drying methods; sun-drying and oven-drying at 50°C, 60°C or 70°C were investigated on the nutritional, microbiological and sensory properties of shrimp powder. From the result of the study, it was observed that the sun-dried shrimp powder had higher moisture content than the oven-dried shrimp powder. There were slight variations in the proximate compositions of the shrimp powder. The total yeast count was higher in the sun-dried shrimp powder (38× 10-5 cfu/g) and the lowest yeast count was observed in oven-dried shrimp powder at 70°C (19× 10-5 cfu/g). Also, the oven-dried shrimp powder at 70°C had the lowest total viable count (TVC) of 12× 10-5 cfu/g while higher TVC was observed in the sun-dried shrimp powder (36× 10-5 cfu/g). Neither mold nor coliform growth was observed on both sun-dried and oven-dried shrimp powder. The result of the sensory evaluation revealed the significant effects of drying methods on the sensory parameters of shrimps. There were significant differences in consumer preferences for aroma, appearance, color, taste and overall acceptability. The oven-dried shrimp powder at 70°C was preferred in all parameters evaluated than the sun-dried powder.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"24 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82476123","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":"Free Sugars and Fructan Contents of Commonly Consumed Fruits of MaiduguriMetropolis North East Nigeria","authors":"A. Gidado, A. Daja, Zainab Mohammed Kassim, A. Idris, M. Audu","doi":"10.4172/2157-7110.1000770","DOIUrl":"https://doi.org/10.4172/2157-7110.1000770","url":null,"abstract":"Rationale: Free sugars are dietary monosaccharide (glucose, fructose, galactose etc.) that are absorbed directly into the bloodstream during digestion. The fructans are however not easily absorbed. Both types have a wide range of health benefits. Fruit is known to be a rich source of these classes of carbohydrates. \u0000Objective: The objective of this study is to estimate free sugars and fructans in commonly consumed fruits in Maiduguri metropolis of North East Nigeria with a view to developing for the first time a food compositional table which reflects the presence and amounts of specific free sugars and fermentable oligosaccharides (fructans) in fruits within the study area. \u0000Methodology: Twenty-two (22) fruits samples were collected and processed. Free sugars and fructan contents in the fruits were determined using the Megazyme K-SUFRG and K-FRUC assay kits. \u0000Results: All the twenty-two fruits analyzed showed the presence of free glucose with tamarind (Tamarindus indica) showing the highest concentration, followed by sweet melon (Curcumas melon) and desert palm (Balanite aegyptiaca) respectively. Sweet detar (Detarium microcapum) had the lowest free glucose content of 0.01 g/100 g. On the contrary, only 50% of the total fruits studied had some detectable free fructose and sucrose. Free fructose content in oranges>African locust bean>desert date (3.34 g/100 g>1.09 g/100 g>0.82 g/100 g). The amount of sucrose in plantain (Musa paradisiaca) was 20.01 g/100 g which is 2-folds higher than its contents in Chris thorn (Zizipus spinacristi). Daleb Palm (Borassus aethiopum) was found to be rich in fructans followed closely by bananas and plantains. All other fruits studied showed less than 0.9% of fructan contents. \u0000Conclusion: Information from this study provides a useful document for the development of food composition table that is reflective of the free sugars and fructan contents of fruits consumed within the region.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"32 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81989549","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":"Importance of quality assurance on agribusiness from Tanzania","authors":"Pam, A. M. Naaump","doi":"10.4172/2157-7110-C8-097","DOIUrl":"https://doi.org/10.4172/2157-7110-C8-097","url":null,"abstract":"D barcoding, first developed in Canada in 2003, has evolved into a standard method for species identification over a wide range of organisms. In particular, food authenticity is one of the most common uses of this technology. The correct labeling of the biological species in food products is one of the critical components of authentic food. Mislabelling of species has economic, health and conservation impacts on a wide scale. As a result, DNA barcoding has been adopted as a regulatory tool by food agencies in several countries. This presentation reviews the use of DNA barcoding for seafood authenticity in particular with a focus on Canadian studies we have conducted. We compare findings from samples collected in restaurants or markets to those collected at import, showing generally increased levels of mislabelling incidences further in the supply chain. We also discuss our work to assess the readiness of public sequence databases to support regulatory testing in Canada and the ways in which citizen scientists can contribute. Finally, we conclude with the next step in DNA authenticity testing. Building on the databases of sequences available, the generation of a regulatory quality database with curated sequences of high quality has been used to create portable real-time PCR testing based on DNA barcoding data. This testing brings the power of the DNA barcode sequence library to the field by allowing testing for target species to be done on site by non-experts without needing to send samples out for Sanger sequencing. The increased accessibility to screening for particular species may help to address potential food fraud at multiple points in the supply chain.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89687359","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 Smoking Methods (Hot and Cold) and Refrigeration Storage on the Chemical Composition of Catfish Fillets (Clarias Gariepinus)","authors":"Adel A El-Lahamy, Khalil Khalil, S. El-Sherif, A. Mahmud","doi":"10.4172/2157-7110.1000759","DOIUrl":"https://doi.org/10.4172/2157-7110.1000759","url":null,"abstract":"The current study aims to determine the effect of smoking methods (Hot and cold) on the chemical composition of catfish fillets (Clarias gariepinus), as well as following of the changes that occurred during the of refrigeration storage at 4°C ± 1°C for 40 days. The moisture contents of catfish fillets samples sharply decreased after smoking process. The loss of moisture content in hot smoked fillets was higher than cold smoked fillets. Contrary to moisture; protein, fat and ash contents increased in smoked catfish fillets. During storage period, moisture, protein and fat contents decreased gradually while ash and sodium chloride contents increased during refrigeration storage.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90071897","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 Limonene on the PAHs mutagenicity risk in Roasted Fish Skin","authors":"Yuwei Chen, Ping Huang, Y. Tsai, Chii-Ming Jiang, Chih‐Yao Hou","doi":"10.4172/2157-7110.1000764","DOIUrl":"https://doi.org/10.4172/2157-7110.1000764","url":null,"abstract":"Traditional edible barbecue products use with lemon juice not only make the barbecue more delicious but also reduce the risk of PAHs in the barbecue products. One of the major economics crops in Taiwan, the waste from citrus fruits was very tremendous mass. However, the peelings of citrus fruits are rich in essential oil, especially, the limonene is the major. Whether the anti-carcinogenesis activities of terpene, such as limonene, in citrus fruits essential oil extraction. This study to demonstrate the PAHs content in fish skin increased markedly after being roasted at 210℃ for 20 minutes and greater mutagenicity risk of roasted fish skin was observed by Ame's test. The reduction of mutagenicity risk of roasted fish skin, which the antimutagenic abilities of substances in descending order were limonene > cold pressure oil > lemon >grapefruit. The antimutagenicity rate and ability of the three extracts were limonene: 18–23%; cold-pressed lemon oil: 18–22%; and steam distilled lemon essential oil: 8–16%. The obvious anti- mutagenicity effects against the PAHs mutagenicity of roasted fish skins can be found in citrus fruits essential oil extraction.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"17 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78457179","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":"Extract of phenolic compounds obtained from tara (Caesalpinia spinosa) pods can mitigate acrylamide and hydroxymethylfurfural formation of Chilean bread without affecting negatively its sensory attributes","authors":"pNoel McDermottp","doi":"10.4172/2157-7110-C5-088","DOIUrl":"https://doi.org/10.4172/2157-7110-C5-088","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83904802","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":"Impact of Whey Protein-Based Active Edible Coating and Plant-Based Natural Essential Oils on the Quality Attributes of Soft Cheese","authors":"R. Arshad, A. Sameen, N. Huma, M. Zia","doi":"10.4172/2157-7110.1000755","DOIUrl":"https://doi.org/10.4172/2157-7110.1000755","url":null,"abstract":"The current study was conducted to evaluate the impact of active edible coating and natural EOs on storage stability of soft cheese (SC). Whey powder (WP) based edible coating was developed for soft cheese respectively. Peppermint oil (PMO) and clove oil (CO) were used as active ingredient in soft cheese. Glycerol was added as plasticizer, xanthan gum to increase the viscosity, lecithin for emulsification of EOs in edible coating. Edible coating was applied on SC with brushing method. Soft cheese (T0=control; T1=edible coating of SC with WP; T2=SC containing 0.5% CO; T3=SC containing 0.75% CO; T4=SC containing 1.0% CO; T5=WP based edible coating of SC containing 0.5% CO; T6=WP based edible coating of SC containing 0.75% CO; T7=WP based edible coating of SC containing 1.0% CO; T8=SC containing 1.5% PMO; T9=SC containing 2.0% PMO; T10=SC containing 2.5% PMO; T11=WP based edible coating of SC containing 1.5% PMO; T12=WP based edible coating of SC containing 2.0% PMO; T13=WP based edible coating of SC containing 2.5% PMO) was analyzed for physicochemical parameters, color value, water activity (aw), texture profile, antioxidant activity, total viable count (TVC), proteolysis and sensory attributes during 30 days of storage at 2-5°C. SC and butter sample containing edible coating and natural EOs shows significant (p<0.05) results. Highest value of moisture (79.55%) was noted in T9 SC sample while the lowest moisture (74.33%) was noted in control (T0) SC. Highest value of protein (13.55%) was observed in T12 while the minimum protein (13.30%) value was observed in control (T0) SC. Texture profile of SC and butter also affected significantly due to edible coating and EOs. SC and butter with direct addition of EOs showed higher antioxidant activity as compared to other samples. TVC (cfu/g) was minimum in all samples of SC and butter as compared to compare to their control (T0) samples due to the effect of EOs and edible coating. Incorporation of natural EOs and edible coating significantly improved all the sensory characteristics of SC. Hence, it is concluded from the present study that storage stability of SC can be enhanced by using natural edible coating and natural EOs with better flavor and quality attributes as compared to SC and butter containing chemical or synthetic additives.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"94 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91053870","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":"Taste Laws in Color Wheel and its Impact on Food Packaging","authors":"M. Fateminia, Talayeh Dehghani Ghotbabadi, K. Azad","doi":"10.4172/2157-7110.1000739","DOIUrl":"https://doi.org/10.4172/2157-7110.1000739","url":null,"abstract":"Food color may change people’s perception of their taste, by affecting the quality of taste. Because the taste of colors is related to people’s mentality and presuppositions and refers to everyone’s personal experience. Therefore, it is an acquired phenomenon. There is a meaningful correlation between taste and color. So, this research area needs an extensive study to reach general rules by considering a wide range of people with different experiences and mentalities. In this study, a statistical population was questioned for 11 general colors in food packing. After analyzing questionnaires data, significant correlations were obtained from matching the taste of colors with Itten colors cycle. It was demonstrated that most people identify secondary colors as color tonality, and the taste of complementary colors is felt and distinguished according to the intensity of their constitutive primary colors. For the second time questions about the tonality of colors such as green, orange and purple were asked, and the result matched with the Itten color rules. It was concluded that as colors have a set of basic rules, these rules also apply to the taste of each color, and perception of the color of each taste has a significant impact on food packaging.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"6 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81841016","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":"Identification of Suitable Spray Dryer and Fluid Bed Dryer Temperature for Standard Milk Powder in MILCO (Highland) Spray Dryer Milk Factory Ambewela","authors":"Kumarasiri Uwlm, K. Premakumar, J. Wickramasingha","doi":"10.4172/2157-7110.1000744","DOIUrl":"https://doi.org/10.4172/2157-7110.1000744","url":null,"abstract":"Ambewela MILCO (Highland) Spray Dried Milk Factory produces milk powder under the brand name of “Highland Milk Powder” among five factories belongs to MILCO Company. Moisture content of the final milk powder can hold up to 3.00%. Newly upgraded powder plant produces milk powder with moisture percentage under 2.75%. Spray Drying Inlet Temperature and Fluid Bed Dryer Inlet Temperatures are the main variables that can be controlled in the main process of milk powder production. A study was conducted to find out the possible temperature ranges of both Spray Drying Inlet and Fluid Bed Dryer Inlet in order to select the most suitable temperature range which produces good quality milk powder with acceptable bulk density value (0.56 kg/m3), scorched particles grade (“A” grade) and moisture content value closer to the 3.00%. A trial experiment was conducted to find out the suitable temperature ratio of both Spray Drying Inlet temperature and Fluid Bed Dryer Inlet Temperatures by considering bulk density, scorched particles and moisture content. Possible Spray Dryer Inlet temperatures were 175°C, 176°C, 177°C, 178°C, 179°C, 180°C and 181°C. Possible Fluid Bed Inlet Temperatures were 55°C, 60°C, 65°C, 70°C, 75°C, and 80°C. Based on the trial experiment, T1 (SPI: 175°C, FBD: 75°C), T2 (SDI: 176°C, FBD: 70°C), T3 (SDI: 177°C, FBD: 65°C), T4 (SDI: 178°C, FBD: 60°C), T5 (SDI: 179°C, FBD: 55°C) selected as treatments. Final moisture content, bulk density; scorched particles level and fat levels were taken into consideration for the quality parameters of milk powder. Fat level of the final milk powder indicated that there was no any significant difference (p>0.05) between treatments. Spray Dryer Inlet Temperatures of 177°C, 178°C and Fluid Bed Dryer Inlet Temperatures of 65°C, 60°C ( T3 and T4) produced acceptable bulk density levels and moisture content levels of 0.562 kg/m3, 0.556 kg/m3 and 2.895%, 2.911% respectively. There was no any significant difference (p>0.05) between treatments.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"31 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77403864","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":"Barley Based Bread may Suppress the Appetite in Individuals who Practice Islamic Fasting","authors":"M. Nematy, M. Khosravi, Davoud Soleimani, S. Movahed, H. Rakhshandeh, Seyyed Mojtaba Mousavi Bazzaz, Naseh Pahlevani, Safieh Firouzi, M. Amiryousefi","doi":"10.4172/2157-7110.1000734","DOIUrl":"https://doi.org/10.4172/2157-7110.1000734","url":null,"abstract":"hunger and because of the consumption of bread as the staple food of most Muslims, it influences the appetite and satiety of fasting individuals. The objective of this study was to investigate the effect of barley bread on appetite and satiety compared with white wheat bread in healthy fasting participants. Methods and Materials: This study was a clinical trial performed for 3 consecutive days during Itikaf ceremony. Demographic and anthropometric characteristics of healthy participants were assessed. 24 hours dietary recall used for dietary intakes. To measure appetite and satiety, FLINT visual analogue scale was used. Results: 184 healthy men and women in Itikaf fasting participated in this study. The results showed that during the fasting period, hunger in the barley bread group was significantly lower than white wheat bread group. Rate of hunger before the Iftar in the barley bread group was significantly lower than wheat bread group. During the time, the sense of hunger decreased before the Sahur in the barley group, but its trend was not statistically significant. During the fasting period, the highest reduction in satiety was observed in the first five hours of fasting, which did not differ significantly between the two groups. Satiety was increased before the Sahur in the barley group, but its trend was not statistically significant. Conclusion: This study show that barley bread decreased appetite and increased satiety during the fasting compared with wheat bread.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"24 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73356238","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}