Food Technology Research Journal最新文献_第2页

Insecticidal efficacy of Chrysanthemum cinerariaefolium Seed Oil Against Cowpea Beetle and Its Impact on the Physicochemical and Technological Characteristics of Cowpea during Storage 菊花籽油对豇豆甲虫的杀虫功效及其对豇豆储藏期间的理化和技术特性的影响

Food Technology Research Journal Pub Date : 2024-03-01 DOI: 10.21608/ftrj.2024.345942

Seham Gebreil, Sanaa Mahgoub, M. Zewar, Doaa Gharib

{"title":"Insecticidal efficacy of Chrysanthemum cinerariaefolium Seed Oil Against Cowpea Beetle and Its Impact on the Physicochemical and Technological Characteristics of Cowpea during Storage","authors":"Seham Gebreil, Sanaa Mahgoub, M. Zewar, Doaa Gharib","doi":"10.21608/ftrj.2024.345942","DOIUrl":"https://doi.org/10.21608/ftrj.2024.345942","url":null,"abstract":"Essential oil from Chrysanthemum cinerariaefolium seeds was extracted using a soxhlet extractor for 48 hours. The oil extract's insecticidal activity against adult cowpea beetles (Callosobruchus maculatus) was investigated at concentrations of 0.01, 0.03, 0.05, 0.1, and 0.18%. Data showed that seed extract caused significant insect mortality. The mortality percentage reaches 100% after three days of exposure at a concentration of 0.18% of the extract. Data was carried out on the effect of oil on some biological aspects of C. maculatus (total number of eggs, egg hatchability, adult emergence, and reduction percentage). The LC 95 (0.4%) of Chrysanthemum oil was assessed for physicochemical and technological characteristics during a storage period of 12 weeks. The treated cowpea seeds showed an unchanged chemical composition at zero time. During storage periods, the tested treatment reduces the rate of decreasing length, width, lightness, and redness. The 1000 - weight seed and yellowness value were higher in treated seeds than in untreated seeds. A decrease in the cooking time and total soluble solids of treated cowpea seeds during storage. While the water uptake ratio, hydration and swelling capacity, the moisture, protein content and in vitro protein digestibility of treated cowpea seeds were higher than those of the untreated at the end of storage, the treated cowpea seed samples were acceptable in all tests of sensory acceptability. This study recommended using Chrysanthemum seed oil (0.4%) for management of the C. maculatus population while maintaining the nutritional and technological quality of cowpea seeds during storage and avoiding risks from chemical insecticides.","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"262 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140402713","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

Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats 车前子、芥末和亚麻籽水提取物作为脂肪替代品对蛋糕质量和高脂血症大鼠的影响

Food Technology Research Journal Pub Date : 2023-12-01 DOI: 10.21608/ftrj.2023.327754

Ayat Risk, Zahrat El-Ola Mohamed, Dalia Othman, E. El-kholany

{"title":"Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats","authors":"Ayat Risk, Zahrat El-Ola Mohamed, Dalia Othman, E. El-kholany","doi":"10.21608/ftrj.2023.327754","DOIUrl":"https://doi.org/10.21608/ftrj.2023.327754","url":null,"abstract":"In recent years, healthy and low - caloric bakery products have been widely demanded. The purpose of this study was to produce low - fat cake using water extracts of psyllium, mustard, and flax seeds. Fat was replaced in cake with water extracts of psyllium, mustard, and flax seeds at 50 and 100%. It was examined how the amount of fat replacers affected the cakes' physicochemical, sensory, and shelf life characteristics. The biological impact of these extracts on hyperlipidemic rats was also investigated. The produced cakes exhibited a higher moisture content when the amount of fat replacer was increased. In comparison to the control, the value of energy in the cake samples decreased significantly as the amount of fat replacer increased. Increasing the amount of fat replacement resulted in a decrease in the specific volume of cakes. The control and cake samples with 50% fat replacement showed higher values for all of the sensory parameters, with significant differences ( p ≥ 0.05) in taste, texture and overall acceptability compared with the other samples. Fat replacement in cake processing led to a prolonged shelf - life of the cakes compared with the control sample with respect to the microbiological assay. For biological evaluation, psyllium and flax seed extracts showed a significant ( p ≥ 0.05) decrease in total cholesterol and LDL - cholesterol. Psyllium, mustard, and flax seeds extracts caused a reduction in the activities of serum enzymatic transeferases (ALT and AST ). So, the water extract of psyllium, mustard, and flax seeds produced an acceptable cake, thus allowing the production of potentially healthier food items. It may also be used to manage the","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"44 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139192741","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

Production and Quality Evaluation of Cupcakes Enriched with Prebiotics 富含益生元的纸杯蛋糕的生产和质量评估

Food Technology Research Journal Pub Date : 2023-12-01 DOI: 10.21608/ftrj.2023.328808

Hanan Hussien, Hayat M. N. Afify, Zeinab Shabib

{"title":"Production and Quality Evaluation of Cupcakes Enriched with Prebiotics","authors":"Hanan Hussien, Hayat M. N. Afify, Zeinab Shabib","doi":"10.21608/ftrj.2023.328808","DOIUrl":"https://doi.org/10.21608/ftrj.2023.328808","url":null,"abstract":"This study aimed to assess the physicochemical and sensory properties of cupcakes enriched with sugar beet pulp powder and potato peel powder. Potato peels had the highest protein (12.20%) and fat (2.25%), followed by wheat flour at 11.73 and 1.08% and sugar beet pulp at 10.50 and 0.35%. Crude fiber but soluble dietary fiber were highest in sugar beet pulp powder, while total dietary fiber and insoluble dietary fiber were the highest in potato peel powder, while wheat flour (72% extraction) had the lowest values. The substitution in cupcakes resulted in a decrease in fat content, an increase in ash content, and a significant increase in crude fiber and total dietary fiber contents, as well as soluble and insoluble fiber contents, compared with the control. The physical properties showed an increase in the hardness of cupcakes, and a negative correlation was found between specific volume and hardness. The findings suggest that the crust and crumb color of the produced cupcakes varied with the quantity of fiber used. The sensory evaluation showed that the addition of sugar beet pulp and potato peel powder up to 15% resulted in expectable cupcakes.","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"47 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139191279","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

Using activated and Nano Silica as Adsorbent Materials for Filtration of Industrial Wastewater 使用活性和纳米二氧化硅作为过滤工业废水的吸附材料

Food Technology Research Journal Pub Date : 2023-12-01 DOI: 10.21608/ftrj.2023.329291

Manal Sorour, Marwa Helmy, Amira EL Mahrouky, Ibtesam Ahmed

引用次数: 0