Journal of Food Processing and Technology最新文献_第8页

Evaluation of Techno Functional, Nutritional and Storage Stability of Wheat Based Crackers Incorporated with Brown Rice Flour and Carboxymethyl Cellulose 糙米粉与羧甲基纤维素复合小麦脆饼的工艺、功能、营养及贮存稳定性评价

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000736

Tahiya Qadri, A. H. Rather, S. Z. Hussain, Tawheed Amin

{"title":"Evaluation of Techno Functional, Nutritional and Storage Stability of Wheat Based Crackers Incorporated with Brown Rice Flour and Carboxymethyl Cellulose","authors":"Tahiya Qadri, A. H. Rather, S. Z. Hussain, Tawheed Amin","doi":"10.4172/2157-7110.1000736","DOIUrl":"https://doi.org/10.4172/2157-7110.1000736","url":null,"abstract":"A study was conducted at Division of Post-Harvest Technology; SKUAST-Kashmir to develop wheat based crackers incorporated with brown rice flour. Response Surface Methodology (RSM) was used to study the effect of brown rice flour, carboxymethyl cellulose (CMC) and shortening on quality characteristics of crackers. Central composite rotatable design (CCRD) with brown rice flour (10-40%), CMC (1-3%) and shortening (5-12%) as independent variables produced twenty different combinations that were used to investigate the effect of these variables on product responses viz spread ratio, volume index, density, thickness, width and puffiness. The independent responses- Brown rice flour, CMC and shortening significantly (p ≤ 0.05) affected the product responses. Brown rice flour incorporation had pronounced effect on quality parameters than shortening and CMC. Optimized processing parameters for the preparation of product was brown rice flour (10%), CMC (1.810%) and shortening (5%). Storage studies of the final product revealed that the shelf-life stability of brown rice flour incorporated crackers was maintained up to 3 months in cellophane bags under ambient storage conditions. However, a gradual increase in free fatty acid concentration and decrease in hardness of crackers was reported over a period of 90 days of storage.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"88 1","pages":"1-16"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84360777","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

Optimization of Parboiling Process Pearl Millet (Pennisetum Glaucum [L.]R.Br.) GB 87-35 Variety 珍珠粟(Pennisetum Glaucum)煮熟工艺的优化[l]R.Br。GB 87-35品种

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000747

Seye Sene, M. Guèye, F. Sarr, M. Sow, Younoussa Diallo, M. Gaye

引用次数: 2

Manufacturing of Potato Chips and its Quality Improvement 薯片的生产及其质量改进

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000765

Bhupesh Goyal, Pravin Goyal

引用次数: 0

Validation of Parboiling Rice Quality Simulation Mathematical Model 沸米品质模拟数学模型的验证

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000746

Gunathialke Dmcc

引用次数: 0

Effect of Chitosan Film and Coating on Microbiological Characteristics of Fresh Fish and Fish Burger during Storage at Refrigerated Condition 壳聚糖薄膜和涂层对鲜鱼和鱼汉堡冷藏期间微生物特性的影响

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000745

Previdi Mp, B. Franceschini, E. Umiltà, C. Zurlini, N. Bovis, A. Brutti, A. Montanari

引用次数: 1

Evolution of the Chemical Composition during the Fabrication of the Different Types of Gabou, a Traditional Onion-Based Spice Commonly Used in Niger 尼日尔常用的传统洋葱香料加布在制作过程中化学成分的演变

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000748

M. M. Rabiou, Chaibou Yaou, Mamadou Lewamy, H. Sadou

引用次数: 1

Effect of Germination on Anti-oxidant Activity, Total Phenols, Flavonoids and Anti-nutritional Content of Finger Millet Flour 发芽对小米粉抗氧化活性、总酚、总黄酮及抗营养成分的影响

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000719

V. F. Abioye, G. Ogunlakin, G. Taiwo

{"title":"Effect of Germination on Anti-oxidant Activity, Total Phenols, Flavonoids and Anti-nutritional Content of Finger Millet Flour","authors":"V. F. Abioye, G. Ogunlakin, G. Taiwo","doi":"10.4172/2157-7110.1000719","DOIUrl":"https://doi.org/10.4172/2157-7110.1000719","url":null,"abstract":"Finger millet (Eleusina coracana) is a minor cereal, nutritionally important as a good source of minerals. It also contains polyphenols which are phytochemicals with anti-oxidant activity. Some of the health benefits of millet foods include hypocholesterolemic, hypoglycemic and antiulcerative properties associated with reduced cancer, cardiovascular diseases, and others. High amounts of anti nutrients in finger millet make the micronutrients less bio-accessible which could be reduced by processing such as germination. Therefore, this study evaluated the effects of germination on anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content of finger millet flour. Finger millet seeds were presoaked (9 h), germinated at room temperature, and the samples collected at 0 h, 12 h, 24 h, 48 h, 72 h, and 96 h. The germinated sample and ungerminated samples (control) were dried and milled into flour for further analyzes. The flour samples were analyzed for anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content. Total phenolic and tannin content decreased significantly (p<0.05) in from 38.46% to 42.63% and 33.33% to 61.66%, respectively while flavonoid and anti-oxidant activity increased significantly (p<0.05) from 26.66% to 33.33% and 48.30% to 51.13%, respectively. There were reductions in the anti-nutritional contents of the finger millet flour with increase in the days of germination. This study revealed that germination could enhance the anti-oxidant activity of finger millet and reduce the anti-nutritional contents, hence increase its potential as a functional food.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"315 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80086151","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: 20

Effect of Smoking on the Oxidation Parameters and the Total Phenolic Compounds of Two Freshwater Fishes: Clarias Gariepinus and Cyprinus Carpio 烟熏对两种淡水鱼Clarias Gariepinus和Cyprinus Carpio氧化参数和总酚类物质的影响

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000754

T. TC., H. Womeni, F. Tchoumbougnang, Chandrasekhar Mv, S. Ndomou, E. Nganou, K. Pankaj, B. Teboukeu, Nayak Bb

引用次数: 3

Effect of Processing Methods on the Nutritional Value of Canavalia ensiformis Jack Bean Seed Meal 加工方法对菜豆籽粕营养价值的影响

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000766

Michael Kg, Sogbesan Oa, O. Lu

{"title":"Effect of Processing Methods on the Nutritional Value of Canavalia ensiformis Jack Bean Seed Meal","authors":"Michael Kg, Sogbesan Oa, O. Lu","doi":"10.4172/2157-7110.1000766","DOIUrl":"https://doi.org/10.4172/2157-7110.1000766","url":null,"abstract":"The present study was undertaken to analyze the effect of various processing methods. Raw, Boiled, Toasted, Soaked and Fermented methods were applied on Canavalia ensiformis Jack bean seed meals to determine their nutritional compositions. The applied methods were found to improve the protein content (30%-36.60%), lipid (5.85%-9.23%), fiber (3.25%-6.35%), ash (3.5%-5.32%), Nitrogen-free extract (38.79%-46.21%). There was an increase in the mineral composition with processing methods; potassium, calcium and sodium were the most abundant macro minerals in Canavalia seed meal. There was also an increase in the essential amino acids of the processed minerals. Methionine content was increased due to fermentation (2.12 g/100 g) as compared to the raw (0.81 g/100 g). Vitamins A (1425.32-6124.56 IU/100 g), B1 (0.15-0.32 mg/100 g), B3 (0.06-0.21 mg/100 g), B6 (0.03-0.19 mg/100 g), C (7.54-25.65 mg/100 g) and D (0.36-0.53 mg/100 g). There was a reduction in vitamins content from boiled and toasted methods. Fatty acids: Capric (0.002-0.0035 g/100 g), Lauric (0.003-0.004 g/100 g), Myristic (0.004-0.006 g/100 g), Palmitic (0.015-0.023 g/100 g), Stearic (0.013-0.019 g/100 g), Oleic (0.016-0.021 g/100 g), linoleic (0.024-0.039 g/100 g) and Arachidic (0.003-0.006 g/100 g). The toasted and fermented method gave the bestprocessed methods. Knowledge gathering and exploration of nutritionally balanced unconventional legumes would enhance food and nutritional security.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"12 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81360815","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: 8

Drying Kinetics and Moisture Diffusivity Study of Okro Slice 秋葵切片干燥动力学及水分扩散率研究

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000751

Olajire As, Tunde Akintunde Ty, Ogunlakin Go

引用次数: 3