Journal of Food Processing and Technology最新文献

{"title":"Influence of Brewer's Spent Grain Added to High Fat Diet with Lard on Selected Biochemical Blood Indicators in Wistar Rats","authors":"D. Orzeł, Dominika Mazurek, Ewelina Laszczak, D. Figurska-Ciura, Karolina Łoźna, M. Styczyńska, J. Kawa-Rygielska, M. Bronkowska","doi":"10.4172/2157-7110.1000732","DOIUrl":"https://doi.org/10.4172/2157-7110.1000732","url":null,"abstract":"Consumers’ demand for functional foods of plant origin that would positively affect their health and wellbeing is successively increasing. This affords possibilities for reducing the volume of waste from the brewing industry through the exploitation of the nutritional and health-protective potential of the brewer’s spent grain. Inclusion of brewer’s spent grain to food products contributes to increased contents of dietary fiber and protein in diet, to increased fecal bulk, to accelerated excretion of fat and cholesterol as well as to accelerated peristalsis. The health-promoting properties of dietary fiber and beta-glucans have been confirmed in ample studies which demonstrated their hypocholesterolemic and hypoglycemic effects that are implied to reduce the risk of development of diet-related diseases like dyslipidemia, cardiovascular diseases, obesity, and type 2 diabetes. The objective of this study was to evaluate the effect of the addition of brewer’s spent grain to high fat diets with canola oil on selected biochemical markers in blood of Wistar rats. The study demonstrated a positive effect of the addition of a high-fiber preparation from brewer’s spent grain to a high fat diet with lard for rats on reduced concentrations of LDL-cholesterol fraction and triglycerides, and on increased concentration of HDL-cholesterol fraction their blood serum.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"32 3 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83510735","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":"The New Method of Juice Concentration","authors":"Michael Soikhedbrod","doi":"10.4172/2157-7110.1000731","DOIUrl":"https://doi.org/10.4172/2157-7110.1000731","url":null,"abstract":"At present time, the concentrates of juice produce by the separation of the water from fresh juice. For producing of the concentrates of juice is used one of the following methods: the evaporation either the freezing water or the diaphragm method. The evaporation, when juice is heated in the vacuum in the special trays, but this heat is not led to the boiling point, since during the process of boiling all useful substances will be destroyed. The mass, obtained after evaporation, is similar to more viscous the jam, the honey or the thick syrup. The process of freezing completely repeats evaporation, with exception of temperature parameters. The water is moved away under the action of cold. The diaphragm method, when the juices pass through the membrane with the smallest membrane‘s holes. The water infiltrates, and the large molecules of other substances of juice remain. All these methods are connected with the high expenditures. The paper represents the use of a new developed method for producing of the concentrate of the juice, where the water was not moved away, but the water by itself provides the producing of the high concentrate of juice.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"93 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2018-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79810269","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":"Drying Characteristics of Osmotically Pretreated Red Onion Slices via Hot Air Oven","authors":"J. Hussein, S. My, O. Abiona, M. Oke","doi":"10.4172/2157-7110.1000733","DOIUrl":"https://doi.org/10.4172/2157-7110.1000733","url":null,"abstract":"The drying characteristics of osmotically pretreated red onion slices via hot air oven at different drying temperatures (40°C to 80°C) and 1.5 m/s air velocity was investigated. Fresh onion bulb was manually sliced (4 ± 0.2 mm) and pretreated in 20% osmotic solution (sucrose, salt and water in ratio 1:1:4 weight in grams) for 2 hours. Eight drying models (Page, Logarithmic, Henderson and Pabis, Newton (Lewis), Wang and Singh, Parabolic, Midilli and Prakrash and Kumar) were used to optimize the goodness of fit to the experimental data. The models were compared using coefficient of determination (R2), chi-square (χ2) and root mean square error (RMSE). Some selected functional properties of the dried onion were also examined. It took 660 min, 600 min, 390 min, 300 min and 180 min at 40°C, 50°C, 60°C, 70°C and 80°C respectively to dry dehydrated red onion from 82.14% (wet basis) moisture content to constant equilibrium moisture content. The drying took place only in a falling rate period. The Midilli model was found to best fit the experimental data compared to other models. The effective moisture diffusivity values were found to be 1.76838 × 10-10 m2/s for 40°C; 1.98 × 10-10 m2/s for 50°C; 3.11 × 10-10 m2/s for 60°C; 4.26 × 10-10 m2/s for 70°C and 7.03 × 10-10 m2/s for 80°C respectively. The activation energy (Ea) was found to be 29.67 KJ/mol. The results of these measures have confirmed the consistency of the developed model to describe satisfactorily the drying characteristics of red onion slices at different drying temperature.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"90 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2018-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89065702","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":"Efficacy of Wilting Degree on Physiochemical Traits and sugar Processing Parameters of Sugar Beet Roots Post-harvest","authors":"H. Ferweez, S. Siel, M. Egi","doi":"10.4172/2157-7110.1000730","DOIUrl":"https://doi.org/10.4172/2157-7110.1000730","url":null,"abstract":"Under Egypt conditions sugar beet roots is processed in the factories during the period from the first week of February to Mid of June every year. Whenever, wilting of beet roots carried out at high temperature and low humidity for any cause, which are prevailing during the period from the end of April to Mid of June. So, this work was carried out at laboratories of Delta Sugar Company, Kafr El-Sheikh Governorate, Egypt, as well as Food Science and Technology Department, Faculty of Agriculture, New Valley Branch, Assuit University during 2016 and 2017 working seasons for eight days and replicated four times during the period from 25th April to 6th June to identify the influencing of wilting degree (the loss percentage in moisture content of beet roots) postharvest on physiochemical traits, impurities contents and processing efficiency parameters of sugar beet roots. The obtained results revealed that wilting degree of beet root had a significant effect on physical properties of sugar beet juice expressed as total soluble solids percentage (TSS%), pH value, bulk density (kg/m3) and color of raw juice (Icumsa units); impurities contents of sugar beet, i.e., A‰Â‘-N, K and Na(milliequ./100 g), and chemical composition of sugar beet roots, i.e., pol percentage, reducing sugars percentage and dextran content as well as processing efficiency parameters of sugar beet roots, i.e., juice purity percentage, sucrose recovery percentage, sugar losses percentage in waste, quality index of beet roots and weight losses percentage of beet roots. We hope that the above-mentioned results in this work would help understand the changes which take place in sugar beet roots postharvest caused by the wilting, which cause significant economic losses in sugar production and to know the practices that reduce sugar loss during processing. Here, we demonstrate that all sugar beet growers and the processors’ benefit directly when postharvest losses are minimized. The increase in wilting degree of beet roots means make them lose their refreshment and affect negatively sugar extraction during manufacturing in sugar factories.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"55 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86532703","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":"Novel applications in nutrition and food science: Fortificated vitamins and polyphenols of innovative industrial foods and nutraceuticals","authors":"Ö. Tokuşoğlu","doi":"10.4172/2157-7110-C1-079","DOIUrl":"https://doi.org/10.4172/2157-7110-C1-079","url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80000663","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":"Development of Cabibi/Freshwater Clam (Batissa violacea) Sauce","authors":"C. A. Cortes","doi":"10.4172/2157-7110.1000729","DOIUrl":"https://doi.org/10.4172/2157-7110.1000729","url":null,"abstract":"The main objective of this study is to introduce a cabibi or freshwater clam (Batissa violacea) sauce as another option for any other type of condiments or sauce. It would provide a generally accepted condiment just like the oyster sauces of the world but makes use of a specie of a freshwater clam. The method on gathering data for the study started with the researcher’s presentation of coded samples of cabibi/freshwater clam sauce to 81 evaluators from differing age groups. The evaluators assessed the cabibi/ freshwater clam sauce formulations as to four quality attributes: color, odor, taste and general acceptability. From this methodology, it was found that the highly and generally accepted cabibi/freshwater clam sauce has the ratio of 500 ml cabibi/freshwater clam broth: 125 ml sugar: 125 ml soy sauce. On the basis of the study results, the formulation of 500 ml cabibi/freshwater clam broth: 125 ml sugar: 125 ml soy sauce was liked very much by panelists and consumers. The cabibi or freshwater clam sauce was also tested to be nutrient-packed and safe to consume based from the nutritive value and microbial tests conducted. From this, businesspersons should initially manufacture cabibi/freshwater clam sauce having a ratio of 500 ml cabibi/freshwater clam puree: 125 ml sugar: 125 ml soy sauce with a ratio. Thus, the researcher highly recommends to businesspersons to initially make use of this cabibi/freshwater clam sauce ratio and the product should be introduced in the market as it is highly profitable.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"1 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78564396","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":"Correlation between Sensory Evaluation Scores and Flavor Attributes of Black Teas from Around the World","authors":"Y. Duan, X. Song, Y. Yang, L. Li, Y. Zhao, Y. Wang, W. Fang, X. Zhu","doi":"10.4172/2157-7110.1000726","DOIUrl":"https://doi.org/10.4172/2157-7110.1000726","url":null,"abstract":"Background: Black teas can be grouped into many types based on cultivar, region of origin, harvesting seasons, processing methods and other factors, all of which combine to produce different flavor attributes (taste and aroma). This study aimed to establish and predict the quality of different black teas based on the correlation between sensory evaluation scores and the principal chemical components.Results and Discussion: Sensory evaluation, analysis of the principal chemical components, as well as correlation analysis of black teas from around the world, were performed in this study. Statistical analysis showed that sensory scores were significantly and positively correlated with tea polyphenols, caffeine, amino acids, thearubigins and thearubigins/theaflavins ratio, and the correlation coefficient was 0.4166, 0.6595, 0.4379, 0.4196, 0.4165, respectively, which determined black tea quality. Furthermore, the taste quality showed a significant and positive correlation with caffeine, thearubigins and the ratio of thearubigins/theaflavins, which correlation coefficient was 0.4396, 0.6109, 0.4938, respectively.Conclusion: The aroma and taste of Chinese black teas were better than tea from other countries. The results may be attributed to the higher content of amino acids and caffeine in Chinese black teas.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"33 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83965654","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":"Preparation and Evaluation of Carrot and Apple Blended Jam","authors":"N. Ullah, S. Ullah, A. Khan, I. Ullah, S. Badshah","doi":"10.4172/2157-7110.1000725","DOIUrl":"https://doi.org/10.4172/2157-7110.1000725","url":null,"abstract":"The aim of this study was to evaluate a suitable combination, check the effect of storage period on the quality of carrot apple blended jam to be studied at ambient temperature (18°C-25°C). The treatments were CA0 (carrot pulp 100%), CA1 (carrot pulp 90% + apple pulp 10%), CA2 (carrot pulp 80% + apple pulp 20%), CA3 (carrot pulp 70% + apple pulp 30%), CA4 (carrot pulp 60% + apple pulp 40%) and CA5 (carrot pulp 50% + apple pulp 50%). All the treatments were examined for physicochemical properties i.e., total soluble solids (°Brix), pH, reducing sugars (%), percent acidity, non- reducing sugars (%), ascorbic acid (mg/100 g) and for sensory properties i.e., taste, color, texture and overall acceptability at fifteen days interval for a total storage period of 90 days. A significant increase of (p<0.05) was examined in TSS from (67.45 to 70.40°Brix), acidity (0.64 to 0.80) and reducing sugars (16.64 to 27.78) while Significant decrease of (p<0.05) was examined in pH from (3.63 to 3.44), non reducing sugars (45.04 to 27.69), ascorbic acid (7.81 to 5.52 mg/100 g), color (7.33 to 4.35), taste (7.40 to 4.12), texture (7.22 to 4.06) and overall acceptability (7.36 to 4.14). During physicochemical and sensory analysis it was studied that CA5 carrot, apple (5:5) followed by CA4 carrot, apple (6:4) were of good qualities among the treatments.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"29 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81418876","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":"Quality Characteristics of Fortified Bread Produced from Cassava and Mushroom Flours","authors":"A. La, Adedokun So, Adeoti Ao, Babalola Jo","doi":"10.4172/2157-7110.1000724","DOIUrl":"https://doi.org/10.4172/2157-7110.1000724","url":null,"abstract":"Cassava substitution with wheat has been generally encouraged in the tropic economy but deficiency in protein of Cassava has made the needs for supplementing with high protein product. Thus, the effects of addition of mushroom to cassava to produced bread were investigated. Samples of the blends used in the study are 95:5, 90:10. 85:15, 80:20 and 75:25% cassavamushroom respectively while 100% wheat flour was used as control. The breads produced were evaluated for their proximate, minerals, functional and sensory properties. Results showed that the proximate composition of bread from the composite flour ranged from 10.11% to 11.34% for moisture, 8.84% to 10.03% protein, 3.06% to 3.75% fat, 2.03% to 2.56% ash, 2.23% to 2.73% fiber, and 70.03% to 74.55% carbohydrate. The mineral contents: Fe, Ca, K, P of the produced bread increased with increased in the incorporation level of mushroom flour. The functional properties varied from 93.42% to 101.23%, 0.61% to 0.74%, 10.88% to 15.35%, 9.34% to 10.32% and 2.14% to 3.74% for the water absorption capacity, bulk density, swelling power, oil absorption capacity and solubility respectively. There was no significant difference (p>0.05) in flavor and overall acceptability of the bread while significant differences (p>0.05) existed in texture, taste and appearance. Sensory evaluation of the cassava-mushroom bread indicated that the bread sample containing 75:25% CF/MP was the most acceptable. This result suggests that cassava flour could serve as a good substitute for wheat flour in the production of bread and addition of mushroom could improve its nutritional quality.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"71 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85175157","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":"Determination of Unripe Banana Flour as Functional Ingredient on Physical Properties of Cake Batter","authors":"A. Hosseinvand, A. Sorkhineja","doi":"10.4172/2157-7110.1000723","DOIUrl":"https://doi.org/10.4172/2157-7110.1000723","url":null,"abstract":"Food waste problem is becoming one of the important and crucial issues at the globalization levels. In this study, researchers try to prevent Banana fruit waste converting to Banana flour as ingredient with long shelf life. Bakery products are probably one of the most important foodstuffs in the world. In traditional methods for preparation bakery products main ingredients were wheat or barley flours. In this present study the influence of Unripe Banana Flour (UBF) as a functional flour replacer on Color attributes, pH value, and specific gravity of cake batter was studied. The results indicated that all UBF cake batter formulation had significantly lower in lightness. Moreover, Lightness (L*-Value) of the UBF samples were darkness than control sample. In view of pH value, all the UBF samples were lower than testifier. These UBF samples showed lower specific gravity than control sample. According to the results, this study shows good potential for application of UBF as functional ingredient to be used as part of flour replacer in cake batter.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"29 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2018-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82735843","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}