Journal of Food Research最新文献_第5页

Effect of Ginger Extracts on Palm Olein Quality during Frying and Impact of Fried Oils on Some Biological Parameters of Albino Wistar Rats 姜提取物对油炸过程中棕榈油品质的影响及对白化Wistar大鼠一些生物学参数的影响

Journal of Food Research Pub Date : 2022-07-14 DOI: 10.5539/jfr.v11n3p22

V. Loungaing, F. T. Djikeng, G. B. Teboukeu, Herve F. N. Njike, G. T. Kamsu, H. Womeni

{"title":"Effect of Ginger Extracts on Palm Olein Quality during Frying and Impact of Fried Oils on Some Biological Parameters of Albino Wistar Rats","authors":"V. Loungaing, F. T. Djikeng, G. B. Teboukeu, Herve F. N. Njike, G. T. Kamsu, H. Womeni","doi":"10.5539/jfr.v11n3p22","DOIUrl":"https://doi.org/10.5539/jfr.v11n3p22","url":null,"abstract":"The objective of this work was to evaluate the effect of ginger root extracts on the oxidative stability of palm olein during frying and to determine the impact of fried oils on some biochemical parameters of albino Wistar rats. The extracts were added to palm olein at concentrations 1000, 1400 and 1800 ppm. A sample containing 200 ppm of butylhydroxytoluene (BHT) served as positive control and another without additives was used as negative one. All oil samples were subjected to 15 frying cycles with samples collected at 0, 1, 5, 8, 10 and 15 cycles. Peroxide, anisidine and total oxidation values were performed to assess the oxidative stability of oils samples. Only samples taken at 0, 5, 10 and 15 cycles were used for the in vivo tests. One hundred and five rats divided into twenty-one groups including a neutral control group fed only with the staple food and twenty test groups were given the different oil samples (2 ml/100g of food) daily for thirty days. Results showed that the effectiveness of the extracts was concentration dependent, and that at 1800 ppm, they delayed the oxidation of palm olein better than BHT. It was also observed that consumption of the oils previously enriched with plant extracts resulted in an improvement in the biochemical parameters of the rats compared to those of rats fed with oils enriched with BHT and free from additives. These extracts can be used as natural source of antioxydant to stabilize palm olein.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85755378","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

Formulation and Nutritional Analysis of Processed Sorghum, Soybeans, and Mango Complementary Foods 加工高粱，大豆和芒果辅食的配方和营养分析

Journal of Food Research Pub Date : 2022-07-04 DOI: 10.5539/jfr.v11n3p11

Mary Nkongho Tanyitiku, I. C. N. Petcheu

{"title":"Formulation and Nutritional Analysis of Processed Sorghum, Soybeans, and Mango Complementary Foods","authors":"Mary Nkongho Tanyitiku, I. C. N. Petcheu","doi":"10.5539/jfr.v11n3p11","DOIUrl":"https://doi.org/10.5539/jfr.v11n3p11","url":null,"abstract":"Malnutrition is a major threat to infant health and development in sub-Saharan Africa. With increasing costs in commercial complementary foods, infants in rural communities are often fed with unprocessed nutrient-deficient family staple foods. The aim of this study was to formulate complementary diets from locally cultivated sorghum, soybeans, and mangoes using soaking, toasting, germination, and fermentation processes. Through mass balance, eight formulations were developed, where a Codex Alimentarius recommendation of ≤5.5g protein content per 100kcal of cereals-added high-protein complementary foods was considered. Our results showed that the nutritional compositions of the formulated diets ranged from 4.64-6.44% moisture content, 1.04-1.70% ash content, 10.73-20.02% crude protein, 68.07-80.76% total carbohydrate, 0.07-3.44% crude fat, 1.35-3.40% crude fibre, 364.63-462.80kcal energy, 120.9-131.2mg/100g calcium and 1.02-6.99µg/mg vitamin A. Soaking significantly increased the nutritional value of soybeans and sorghum, and was further increased with subsequent toasting, germination, or fermentation. The functional properties of all formulations were within acceptable limits for complementary feeding as the formulations were less bulky and could easily be cooked into gruels. In addition, trained breastfeeding mothers, who served as sensory panelists, rated the overall acceptability between 7 (like moderately) and 8 (like very much) on the hedonic scale. The formulations did not differ in acceptability in terms of taste, colour, flavour, and smoothness, and those containing toasted soybean flour were rated highest for colour and flavour. This research indicated that nutrient-rich food formulations from locally acquired low-cost sorghum, soybeans, and mangoes could be used extensively in the treatment of child malnutrition in Africa.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"79 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74689149","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

Production of Highly Nutritious Enriched Infant Flours from a Traditional Ready-to-Eat Dish: the Plantain Dockounou 用传统即食菜:大车前草生产营养丰富的婴儿面粉

Journal of Food Research Pub Date : 2022-06-30 DOI: 10.5539/jfr.v11n3p1

K. A. J. Laetitia, K. K. A. Séverin, K. N. Joseph, A. E. Carine, Gonety Tia, N. Sébastien

{"title":"Production of Highly Nutritious Enriched Infant Flours from a Traditional Ready-to-Eat Dish: the Plantain Dockounou","authors":"K. A. J. Laetitia, K. K. A. Séverin, K. N. Joseph, A. E. Carine, Gonety Tia, N. Sébastien","doi":"10.5539/jfr.v11n3p1","DOIUrl":"https://doi.org/10.5539/jfr.v11n3p1","url":null,"abstract":"This study aims to verify the nutritional potential of three enriched flours that could be used to fight child malnutrition. To do this, it relies on a traditional dish prepared from senescent plantain called dockounou. Indeed, dockounou is a ready-to-eat dish that is popular in Côte d'Ivoire, accessible to get, and beneficial to people of all socioeconomic backgrounds. It is, however, deficient in some macronutrients and difficult to conserve after cooking. The enrichment and conversion of this dish into available and accessible infant flours can allow many women with reduced financial conditions to have simple and effective food for their children from 6 to 59 months. Also, from senescente plantain, three types of dockounou incorporated with maize, soybeans and fish were made according to the optimized method of Kra et al. (2014). After drying in an oven, the dockounou were turned into flours, and their biochemical and functional properties were assessed. The results obtained showed that enriched dockounou flours had fat and protein contents ranging from 9.73 ± 0.11 % to 10.00 ± 00 % and from 11.30 ± 00 % to 14.13 ± 1.29 % respectively. The energy value of these flours varied from 375.06 ± 1.1 Kcal to 375.89 ± 0.51 Kcal. All these values are in line with FAO/WHO standards and are able to meet daily requirements of children under 10 years age. After statistical analyses, it emerged that Ms2 flour was the best maize enriched dockounou flours.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78476824","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

The Anti-neoplastic Effects of Probiotics and Prebiotics against Colorectal Cancer: A Systematic Review 益生菌和益生元对结直肠癌的抗肿瘤作用:系统综述

Journal of Food Research Pub Date : 2022-04-20 DOI: 10.5539/jfr.v11n2p35

Shannon I. Cubillos, I. Tewfik

{"title":"The Anti-neoplastic Effects of Probiotics and Prebiotics against Colorectal Cancer: A Systematic Review","authors":"Shannon I. Cubillos, I. Tewfik","doi":"10.5539/jfr.v11n2p35","DOIUrl":"https://doi.org/10.5539/jfr.v11n2p35","url":null,"abstract":"With the world’s incidence of non-communicable diseases (NCDs) increasing, colon and rectal cancers now form the 3rd most common form of cancer globally, the need to find new solutions to colorectal cancer (CRC) is paramount, as current treatment is limited and comes with many unfavourable side effects. Studies on probiotic bacteria and prebiotic compounds spanning the last ten years reveal promising results describing their ability to act against colorectal cancer development. After screening papers with a specific inclusion criterion, 23 papers were selected for this review. The primary endpoints, biomarkers, and other data were analysed. The results show that overall, the prebiotics and probiotic bacteria included in this study (predominantly the genera Lactobacillus and Bifidobacterium) have promising anti-neoplastic effects against colorectal cancer, although in varying amounts. Other prebiotics such as fructooligosaccharides, branched fructans, and other plant extracts, were shown to have equally positive effects. The concept of using probiotics/prebiotics in addition to established cancer treatment seems more feasible with the various benefits highlighted in this review. At the very least, probiotics/prebiotics may be useful adjuvants, to be used alongside pre-existing colorectal cancer treatment. Probiotics/prebiotics may help alleviate some undesirable side effects of pre-existing treatment (i.e., fluorouracil) such as dysbiosis. Thus, this review aims to build upon the foundations established in microbiome research and encourage the course of future prebiotic and probiotic testing, to further our understanding related to the effect of probiotics/prebiotics on gut health and help treat the growing burden of colorectal cancer.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"87 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84050187","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

The Wasted Fractions of Pequi Fruit are Rich Sources of Dietary Fibers and Phenolic Compounds 佩琪果的废果是膳食纤维和酚类化合物的丰富来源

Journal of Food Research Pub Date : 2022-02-24 DOI: 10.5539/jfr.v11n2p26

A. M. Alves-Santos, Paula Gusmao M. Costa, N. R. R. Nascimento-Silva, C. M. A. Oliveira, A. Terezan, Aline Priscilla G. Silva, M. Naves

{"title":"The Wasted Fractions of Pequi Fruit are Rich Sources of Dietary Fibers and Phenolic Compounds","authors":"A. M. Alves-Santos, Paula Gusmao M. Costa, N. R. R. Nascimento-Silva, C. M. A. Oliveira, A. Terezan, Aline Priscilla G. Silva, M. Naves","doi":"10.5539/jfr.v11n2p26","DOIUrl":"https://doi.org/10.5539/jfr.v11n2p26","url":null,"abstract":"Considering the scarcity of studies on the nutrients and phenolic compounds in the wasted fractions of the pequi (Caryocar brasiliense Camb.) fruit processing, this study investigated the proximate composition, identified the phenolic compounds, and quantified the gallic and ellagic acids in the shell (peel and external mesocarp), and in the external mesocarp of pequi. The shell and the external mesocarp of the pequi fruit presented high concentrations of total dietary fibers, soluble fibers and phenolic compounds, mostly the freeze-dried pequi shell, which showed approximately 50% total dietary fibers, 20% soluble dietary fibers and 10% polyphenols, with remarkable antioxidant capacity. The phenolics identified in the pequi shell and external mesocarp were gallic acid, ellagic acid, and quercetin. In addition, protocatechuic acid, catechin, p-coumaric acid, and luteolin were identified for the first time in the pequi by-products. The freeze-dried pequi shell showed twice the gallic and ellagic acids concentrations compared to those of the external mesocarp. The wasted by-products of pequi, especially the pequi shell, are rich in healthy phytochemicals with the potential to be used by the food and pharmaceutical industries as ingredients in functional plant-based products or nutraceuticals.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89027315","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

Effect of Grain Moisture Content and Roller Mill Gap Size on Various Physical Properties of Yellow Dent Corn Flour 谷物含水率和辊磨间隙尺寸对黄凹玉米粉各种物理性能的影响

Journal of Food Research Pub Date : 2022-02-14 DOI: 10.5539/jfr.v11n2p16

Muhammad Noor Intan Shafinas, Darfour Bernard, M. Nazira, K. Rosentrater

{"title":"Effect of Grain Moisture Content and Roller Mill Gap Size on Various Physical Properties of Yellow Dent Corn Flour","authors":"Muhammad Noor Intan Shafinas, Darfour Bernard, M. Nazira, K. Rosentrater","doi":"10.5539/jfr.v11n2p16","DOIUrl":"https://doi.org/10.5539/jfr.v11n2p16","url":null,"abstract":"Corn has six main varieties grown globally for animal feed, human consumption, and commercial/industrial purposes. Flour is an end-product of corn dry-milling. Products that are derived from corn flour often show differences in physical, chemical, and pasting properties due to corn varietal differences, milling methods, differences in flour particle sizes, and drying temperatures. The study aimed to determine the effect of different moisture contents of yellow dent corn and roller gap sizes, on the physical properties of the resulting corn flour. The possibility to use the flour in the manufacturing of animal feed and ethanol production was also considered. Yellow dent corn grain with moisture contents (MC) of 8%, 14.0%, and 18%, and roller gap sizes (GAP) of 0.1016 mm, 0.2032 mm, and 0.3048 mm were used. The Witt corrugated roller mill equipment with rollers of 1/32 inches corrugations was used to produce fine grits and flours. The particle sizes obtained were between 0.54 mm and 0.75 mm which increased with an increase in MC and GAP. Grain with 8% MC and GAP of 0.1016 mm and 0.2032 mm, and grain with 14.0% MC and GAP of 0.1016 mm can produce flour of particle sizes good for swine feed. Grain with 8% MC and GAP of 0.3048 mm and grain with 14.0.0% MC and GAP of 0.1016 mm and 0.2032 mm can produce flour of particle sizes good for ruminant feed. Grain with 18% MC and GAP of 0.1016 mm, and grain with 14.0% MC and GAP of 0.2032 mm can produce flour of particle sizes good for poultry feed. GAP of 0.1016 mm and 8% MC can produce flour of particle sizes suitable for the ethanol production industry. Flour preparation should purposely be done based on grain MC and GAP. The geometric mean diameter of particle sizes ranged from 0.54 mm-0.75 mm, and the geometric mean diameter of particle sizes increased with increasing MC and GAP. Also, grains with 8% MC had the highest loss in flour, and the higher moisture of 18% significantly affected the red color of flour.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81451545","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

Lyophilized Powder of Hibiscus sabdariffa (Roselle) Extracts using Gum Arabic and Maltodextrin as Carrier Agents 以阿拉伯胶和麦芽糖糊精为载体制备木槿提取物冻干粉

Journal of Food Research Pub Date : 2022-02-10 DOI: 10.5539/jfr.v11n2p1

S. Cid-Ortega, J. Guerrero-Beltrán

{"title":"Lyophilized Powder of Hibiscus sabdariffa (Roselle) Extracts using Gum Arabic and Maltodextrin as Carrier Agents","authors":"S. Cid-Ortega, J. Guerrero-Beltrán","doi":"10.5539/jfr.v11n2p1","DOIUrl":"https://doi.org/10.5539/jfr.v11n2p1","url":null,"abstract":"Freeze-drying is a process for drying foods without heat application. The physical, chemical and sensory properties of the food remain without significant changes. In this work, maltodextrin (MD), gum arabic (GA), and a blend of MD:GA (60:40) were used as encapsulating agents of Roselle (Hibiscus sabdariffa) calyces extracts. Lyophilized powders were obtained at different concentrations of encapsulating agent (0, 3, 5, and 10%, w/w). Powders were analyzed in yield and physicochemical (average size diameter (d50), moisture content, water activity (aw), bulk and compacted densities, and color), and antioxidants (anthocyanins content, total phenolic compounds, antioxidant capacity) characteristics. The yields of freeze-drying powders from different encapsulating agents ranged 82 to 95%. The average diameter (d50) was higher for powders without gum (139.5±25.6 μm) than for powders with encapsulating agents (35 to 89 μm). The moisture content and aw of the powders were in the ranges 5.3-11.2% and 0.20-0.29, respectively. The value of the red (a*) color parameter of all powders was 37.0±2.8, decreasing as increasing the gums concentration. Powders with 3% GA and MD showed the highest amount of anthocyanins: 560.93±10.13 and 543.46±15.68 mg/100 g of powder, respectively. The highest total phenolic compounds content was observed in the powder with the 3% MD:GA blend (4,705.70±140.54 mg/100 g of powder). Powder with 3% MD showed the highest antioxidant capacity (1,766.30±31.15 mg of Trolox equivalents/100 g powder).","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"369 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84922426","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: 3

Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 1 《食品研究杂志》第11卷第1期审稿人致谢

Journal of Food Research Pub Date : 2022-01-28 DOI: 10.5539/jfr.v11n1p53

Bella Dong

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 1","authors":"Bella Dong","doi":"10.5539/jfr.v11n1p53","DOIUrl":"https://doi.org/10.5539/jfr.v11n1p53","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 11, Number 1 \u0000 \u0000Antonello Santini, University of Napoli \"Federico II\", Italy \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal \u0000 \u0000Emma Chiavaro, University of Parma, Italy \u0000 \u0000Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain \u0000 \u0000Lucas Massaro Sousa, IFP Energies Nouvelles, France \u0000 \u0000Meena Somanchi, United States Department of Agriculture, United States \u0000 \u0000Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia \u0000 \u0000Sefat E Khuda, Centre for Food Safety and Applied Nutrition, US Food and Drug Administration, United States \u0000 \u0000Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"582 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76782877","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

Effects of Extrusion Processing on the Proximate Compositions of Aerial Yam (Dioscorea bulbifera)-soybean (Glycine max) Flour Blends Using Response Surface Methodology 利用响应面法研究挤压加工对地药-大豆混合粉近似成分的影响

Journal of Food Research Pub Date : 2022-01-23 DOI: 10.5539/jfr.v11n1p38

Enobong O. Umoh, M. Iwe

{"title":"Effects of Extrusion Processing on the Proximate Compositions of Aerial Yam (Dioscorea bulbifera)-soybean (Glycine max) Flour Blends Using Response Surface Methodology","authors":"Enobong O. Umoh, M. Iwe","doi":"10.5539/jfr.v11n1p38","DOIUrl":"https://doi.org/10.5539/jfr.v11n1p38","url":null,"abstract":"The impact of extrusion process parameters on the proximate compositions of aerial yam (Dioscorea bulbifera)-soybean (Glycine max) flour blends was investigated with the help of a laboratory scale single-screw extruder, and the flour blending ratio of 25% aerial yam: 75% soybean. Response surface methodology based on Box-Behken design at three factors, five levels of barrel temperature (95, 100, 105, 110, and115℃ ), screw speed (85, 100, 115, 130, and145rpm) and feed moisture (31, 33, 35, 37, and 39%) were used in 20 runs. Adequate and significant (p< 0.05) regression models describing the effects of process parameters on the product quality attributes with high regression coefficient, R2≥ 0.9 were obtained, showing that the models can be used to navigate the design space. Results obtained showed that the proximate compositions ranged between 4.03± 0.002 and 5.90± 0.002% ash; 3.10± 0.001 and 7.02± 0.003% moisture content; 2.70± 0.001 and 4.67± 0.003% fibre; 24.57± 0.078 and 36.79± 0.004% protein; 11.39± 0.004 and 35.35± 0.011% lipid. The best extrusion condition combinations were 1150C barrel temperature, 115rpm screw speed and 35% feed moisture for ash content; 1000C barrel temperature, 130rpm screw speed and 33% feed moisture for moisture content; 1150C barrel temperature, 115rpm screw speed and 35% feed moisture for fibre content; 1050C barrel temperature, 145rpm screw speed and 35% feed moisture for protein content; 1050C barrel temperature, 85rpm screw speed and 35% feed moisture for lipids. Analysis of variance showed that only barrel temperature affected the ash composition significantly (p< 0.05). Barrel temperature, screw speed and feed moisture showed insignificant (p> 0.05) effect on moisture content, while fibre content was significantly (p< 0.05) affected by barrel temperature and screw speed. Protein and crude fat (lipid) contents were significantly (p< 0.05) affected by barrel temperature, screw speed and feed moisture.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84523604","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

Technological and Nutritional Aspects of Incorporating Jamun (Syzygium cumini (L.) Skeels) Fruit Extract into Yoghurt 鱼子酱(Jamun (Syzygium cumini))的技术与营养果皮)水果提取物制成酸奶

Journal of Food Research Pub Date : 2022-01-21 DOI: 10.5539/jfr.v11n1p28

Emam Ao, H. El-Nashar

{"title":"Technological and Nutritional Aspects of Incorporating Jamun (Syzygium cumini (L.) Skeels) Fruit Extract into Yoghurt","authors":"Emam Ao, H. El-Nashar","doi":"10.5539/jfr.v11n1p28","DOIUrl":"https://doi.org/10.5539/jfr.v11n1p28","url":null,"abstract":"The study aimed to evaluate the technological suitability of incorporating the jamun extracts into Yoghurt. The light focused on the effect of the extraction method and rate of addition on the flavonols profiles, antioxidant activity and sensorial characteristics of the final Yoghurt product. Jamun fruit was subjected to either mechanical cold extraction or steam extraction and introduced to milk at rates of 5 and 10%. The results indicated that the extraction technique had no effect on the values of protein, fat, ash and titratable acidity. The steam extraction led to increase the total solids, pH, total hydrolysable tannins, antioxidant activity, color, flavor and overall sensorial acceptability of Yoghurt. While the cold mechanical extraction led to increase the total flavonols, thickness and smell scoring. Increasing the percentage of jamun extract addition led to reduce the total solids, protein, fat, appearance and thickness in a concentration depending way, as well as to increase all the detected flavonols, tannins and antioxitant power indicators. The 5% juice containing Yoghurt was distinguished with the highest scores of color, flavor, taste, smell and overall acceptability. Jamun fruit may be a promising source for fortifying Yoghurt with flavonols and enhancing its antioxidant power.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84189789","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: 2