International Journal of Food Science and Nutrition Engineering最新文献

{"title":"Effect of Soy Flour Supplementation on the Quality and Shelf Life of Gulabjamuns","authors":"A. Singh, D. Kadam, M. Saxena, R. Singh","doi":"10.5923/J.FOOD.20110101.04","DOIUrl":"https://doi.org/10.5923/J.FOOD.20110101.04","url":null,"abstract":"An attempt was made to improve the nutritional quality of desert 'Gulabjamun' with supplementation of protein rich defatted soyflour to replace wheat-flour of control recipe in the levels of 3.33%, 6.66% and 9.99% and control. The data were analysed using the procedure of two-way ANOVA using GLM of SPSS. Protein and fat content of Gulabjamuns de- creased with increase in the storage periods irrespective of soyflour supplementation in Gulabjamuns and storage condition. The shelf life of Gulabjamuns at ambient (26.60°C to 36.25°C) and refrigeration (4 to 7°C) conditions were varied from 8 to 10 days and 10 to 14 days, respectively. Decrease of protein and fat content (%) during storage varied from 18.29 to 30.37% and 31.02 to 34.44% in ambient and 19.98 to 30.93% and 19.27 to 36.21% in refrigerator condition, respectively. Textural behaviour of stored Gulabjamuns was increased with increase in the soyflour supplementation, storage period and supple- mentation of 6.66% soyflour is best. Cereals are the major source of protein in Indian diet, which has an inferior quality of protein as compared to other vegetable and animal proteins. Soybean is one of the nature's wonderful nutritional gifts. It is one of the very few plants that provide a complete protein with minimum satu- rated fat. Regular consumption of soybean helps to prevent cancer, reduce cholesterol level, combating osteoporosis and menopause regulation. Soybeans contain all the three essential macro nutrients required for good nutrition, com- plete protein (40%), carbohydrate (18%), fat (18%) and moisture (9%) apart from vitamins and minerals (5%), in- cluding folic acid, calcium, potassium and iron (National Soybean Research Laboratory, 2008; Singh et. al., 2009). Soybean protein also provides all the nine essential amino acids in the amounts needed for human health. The amino acid pattern of soy protein is virtually equivalent in quality to that of meat, milk and egg protein. Soybeans are most valued nutritionally for their unsaturated fatty acids, protein and fiber content (10%). The recent nutritional survey con- ducted by Food and Nutrition Board of Govt. of India sug- gests that, India is facing protein calorie malnutrition; intake of pulses and availability of oil is less than","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"7 7","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113963154","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":"Sweet and Salt Pleasantness Are Not Related to Nutritional Status","authors":"Maria Carolina Batista Campos Vo, M. E.","doi":"10.5923/J.FOOD.20120203.05","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120203.05","url":null,"abstract":"The aim of this study was to investigate the relationship among nutritional status, taste sensitivity and pleas- antness in overweight individuals. Threshold sensitivity of salt and sweet was determined by a two-alternative forced choice question involving each compound present at five different concentrations. Subjects received concentrated orange juice containing five different concentrations of sucrose (1%, 3%, 5%, 7% and 9% w / w).Pleasantness of salt was evaluated using mashed potato prepared at five different concentrations of salt 0%, 0.5%, 1.0%, 1.5% and 2.0% (w / w). A difference for sweet taste was observed between the groups studied, with lower sweet taste sensitivity thresholds detected in overweight subjects.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130325106","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":"Chemical and Microbiological Characteristics of Fermented Milk Product, Mish","authors":"A. Moneim, E. Sulieman, Hadeel O. Abd Elgadir, E. A. Elkhalifa","doi":"10.5923/J.FOOD.20110101.01","DOIUrl":"https://doi.org/10.5923/J.FOOD.20110101.01","url":null,"abstract":"This study aimed to assess the quality aspects of commercial mish samples collected from Khartoum State through determination of the chemical and the microbiological characteristics, in addition to the production of mish at laboratory level from cow's milk (C) and goat's milk (G) and assessment of the product quality. The chemical analyses of both commerical and laboratory made mish samples revealed a range of pH: 4.4 - 4.49, acidity: 1.5 - 2.0, total soilds: 33.38 - 37.21, soilds non-fat: 25.3 - 29.9, fats: 6.2 - 7.13, protein: 7.0 - 8.03, ash: 1.41 - 1.99, and moisture: 75.95 - 83.78. The micobiological analysis indicated that the total count of the commercial samples ranged between 3.98-4.1 log10 cfu/ml, while the laboratory made mish from goat milk (LMMG) and cow milk (LMMC) recorded 14.5 log10 cfu/ml and 13.5 log10 cfu/ml, respectively. The yeast count in the commercial mish samples ranged between 3.9-3.96 log10 cfu/ml, while they were 3.8 log10 cfu/ml in LMMG and 4.0 log10 cfu/ml in in all tested samples. The laboratory made mish samples were highly accepted by the panelists.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122389405","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":"Foam Mat Drying Characteristics of Mango Pulp","authors":"Robin A. Wilson, D. Kadam, S. Chadha, Monika Sharma","doi":"10.5923/J.FOOD.20120204.03","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120204.03","url":null,"abstract":"Mango is widely preferred because of its excellent flavour and nutritional quality. Mango pulp fro m Dussehri variety was foam mat d ried using 0, 3, 5, 7, and 9% egg white as foaming agent and then dried at air dry ing temperature of 65, 75 and 85 o C. Weight loss was used to estimate change in mo iture ratio with respect to time and effective diffusivity. Seven thin layer drying models were fitted to get the best fit model, which was selected on the basis of various statistical parameters. Wang and Singh model was found to be best in almost all cases. Nutrit ional status in terms of total carotenes was estimated and it was observed that there was significant effect of drying temperatures and egg white concentration. Based on above parametres it was resolved that foam mat d rying using 3% egg white at 65 o C air dry ing temperature was the best combination.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125576256","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":"Synergism between Iron and Magnesium in Enteral Feeding Formulation Optimized for the Availability of Minerals by Response Surface Methodology","authors":"Luciana Bueno","doi":"10.5923/J.FOOD.20120203.04","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120203.04","url":null,"abstract":"Enteral feeding is the nutrition therapy usually to substitute the traditional diet for those patients who need to be fed by probe. This work's aim was to study the effect of the components: fiber, calcium and medium-chain triglycerides in iron and magnesium availability for seeking optimize a formulation by two minerals. The analysis of multiple variables was usage and when the level curve was obtained it could be verified of the three nutrients together was the one that presented more synergism for the appraised formulation for iron and magnesium.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125902550","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":"Biochemical Transformations of Lipide and Carbohydrat-Protein Nano Complex in Liquid Foodstuff","authors":"A. Ivankin, N. Vostrikova","doi":"10.5923/J.FOOD.20120203.03","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120203.03","url":null,"abstract":"The process of enzymatic hydrolysis of dairy whey at presence of a polyfermental preparation pancreatin was investigated. The process of hydrolytic transformations of dairy proteins, fats and carbohydrates in comparison of a parallel estimation of changes of the sizes of the lipid, carbohydrates-protein formations which are being in nano region of area was studied.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122790221","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 Galactomannans and Low Esterified Pectin Combinations on Fruit Preparation Synersis, Rheology and Stability on Storage","authors":"Omprakash H. Nautiyal","doi":"10.5923/J.FOOD.20120202.02","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120202.02","url":null,"abstract":"The objective of the study was to evaluate the fruit preparation syneresis, rheology and stability of the various blends of galactomannans. Percent composition of low estreified pectin (0.3%), semi refined cassia gum (0.50%) guar gum (0.50%), locust bean gum (0.50%) by w/v were changed keeping the sugar consistent. Fruit preparations were heated at 40 o C","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120840487","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":"Microbiology of Some Selected Nigerian Oils Stored under Different Conditions","authors":"A. Kolapo, G. Oladimeji","doi":"10.5923/J.FOOD.20110101.02","DOIUrl":"https://doi.org/10.5923/J.FOOD.20110101.02","url":null,"abstract":"The effect of storage conditions on the microbiological qualities of oils extracted from selected oilseeds was investigated. Oils were stored at room temperature, display condition and refrigeration temperature. The highest bacterial count was observed in Groundnut oil and soybean oil and the least in cashewnut oil with the oil stored under display condition having the highest count. On the contrary, cashewnut oil had the highest fungal count and soybean oil the least. The microbial profile of the associated organisms consists of Bacillus subtilis B. licheniformis, Proteus vulgaris, P. mirabilis, Aspergillus niger and Rhizopus spp. The slightly elevated microbial count of oils stored under display conditions in the present work seems to be suggesting that the use of antioxidants with antimicrobial property may be helpful in slowing down microbial growth and deteroration in the oils exposed to similar conditions in most Nigerian markets.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"137 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131550038","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 Use of Cassava, Sweet Potato and Cocoyam, and Their By-Products by Non - Ruminants","authors":"D. F. Apata, T. O. Babalola","doi":"10.5923/J.FOOD.20120204.02","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120204.02","url":null,"abstract":"As the search for alternative sources of energy for non ruminants continues, this review was undertaken to examine the potential value of cassava (Manihot utilissima Pohl.), sweet potato (Ipomea batatas Poir.), cocoyam (Xanthosoma sagittifolium Schott.) and their by-products as dietary supplements for non ruminants. Studies on these roots and tubers showed that, on a dry-weight basis, contained 2.0 - 7.9% crude protein, 0.3 - 3.1% crude fib re and 72.4 - 77.9% starch. The practical use of these roots and tubers in non ruminant feeds is generally low. Th is level of utilizat ion is attributed to the low protein and dry matter and the potentially to xic cyanogenic glycosides in fresh cassava and irritating substance in cocoyam. Processing techniques such as fermentation, soaking, boiling, ensiling and sun-drying are adopted to remove the deleterious substances, and effects on animals. The co mparable performance of pigs and poultry fed vary ing levels of roots and tubers and their by-products with those maintained on maize showed that they can be used as substitutes in non-ru minants diets at certain levels without detrimental effects. To achieve increase in the use of these root crops and their by-products for maize replacement in intensive non-ruminant production systems, adequate protein supplementation and proper processing are essential.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129029135","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":"Production of Red Wine Polyphenols as Ingredient for the Food and Pharmaceutical Industry","authors":"G. D. Giacomo, L. Taglieri","doi":"10.5923/J.FOOD.20120202.03","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120202.03","url":null,"abstract":"A selected reverse osmosis based industrial process was developed and validated at pilot plant scale for pro- ducing red wine polyphenols dealcoholized and/or concentrated solutions and pastes, starting from red wine as raw material. These ingredients can be used for making new functional products for the food and beverages industry. Comparison with competitive technologies is made, accounting for energy consumption and process operating parameters to avoid damage to the RWP antioxidant functionality. In addition criteria for selecting between different available raw materials and different possible products are discussed with reference to up-stream and down-stream operations, dietary reference intake (DRI) and shelf-life of each ingredients.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130515937","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}