Journal of Food Science and Technology最新文献_第2页

Formulation and characterization of reduced fat muffins using a plant based fat replacer

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-28 DOI: 10.1007/s13197-024-06045-6

Mehak Ahsan, Abeera Moin, Humaira Ashraf, Alvina Khan, Angelo Maria Giuffrè

{"title":"Formulation and characterization of reduced fat muffins using a plant based fat replacer","authors":"Mehak Ahsan, Abeera Moin, Humaira Ashraf, Alvina Khan, Angelo Maria Giuffrè","doi":"10.1007/s13197-024-06045-6","DOIUrl":"10.1007/s13197-024-06045-6","url":null,"abstract":"<div><p>Obesity and associated health alarms have encouraged increased awareness in developing healthier food alternatives, such as low-fat bakery products. This study explores a sustainable plant-based approach to formulate low-fat muffins by partially replacing butter with sago flour at levels of 25, 37, and 50% (w/w). The research designed to assess the physicochemical and pasting properties of wheat-sago flour composites and their impact on the texture, color, post-baking attributes, and sensory characteristics of the muffins. Results presented that the ash content of the fat-reduced muffins significantly improved, increasing from 1.08 to 3.09%. Sago concentration significantly affected solvent retention, swelling, sedimentation properties, pasting temperature, and both peak and breakdown viscosities. At 50% fat replacement, the muffins exhibited increased density and firmness, measuring 32.67 N, compared to full-fat and lower-fat samples. Sensory evaluations by semi-trained assessors rated both full-fat and reduced-fat muffins within the liking range, with scores ranging from 8.52 to 7.42. Lightness values showed no significant difference between full-fat and reduced-fat muffins. These findings suggest that sago flour is an effective partial fat replacer in muffin formulations, enhancing nutritional value while maintaining acceptable sensory qualities, with the 25 and 37% replacements achieving the best balance of properties.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"551 - 561"},"PeriodicalIF":2.701,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06045-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Traditional weaning foods and processing methods with fortification for sustainable development of infants to combat zero hunger: a review 传统断奶食品和强化加工方法促进婴儿可持续发展，消除零饥饿：综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-25 DOI: 10.1007/s13197-024-06065-2

Safreena Kabeer, Mary S Jeroline, Nagamaniammai Govindarajan, Musthafa Mohamed Essa, M. Walid Qoronfleh

{"title":"Traditional weaning foods and processing methods with fortification for sustainable development of infants to combat zero hunger: a review","authors":"Safreena Kabeer, Mary S Jeroline, Nagamaniammai Govindarajan, Musthafa Mohamed Essa, M. Walid Qoronfleh","doi":"10.1007/s13197-024-06065-2","DOIUrl":"10.1007/s13197-024-06065-2","url":null,"abstract":"<div><p>Weaning foods are soft digestible baby foods introduced along with breast milk for infants of 6 to 24 months. Early nutrition is a crucial one for proper growth and wellbeing. Researchers have developed weaning food from locally available ingredients with appropriate processing methods without losing actual nutrients value. Despite this, micronutrient malnutrition irrespective of the country status is a potential threat. This is overcome by fortifying micronutrients in the formulated weaning foods. Typically, formulated weaning foods are prepared from fruits and cereal grains that are abundant in micronutrients. Different processing methods are adopted to maintain the original natural characteristics of the ingredients. Traditional homemade weaning foods always have an upper hand over industrialized ones. Additionally, fortification enhances the micronutrients in weaning food and helps in uprooting the hidden hunger thereby helping in the sustainable development goals. This review focuses and delivers insights on the various processing methods and cereal-fruit weaning foods as traditional homemade ready-to-serve food supplement. It also highlights the impact of fortification of weaning foods against micronutrient malnutrition. On the whole this work emphasizes on the importance of sustainable weaning foods and how babies can be brought up into healthy grown-ups achieving zero hunger.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 12","pages":"2263 - 2274"},"PeriodicalIF":2.701,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142443264","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

Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-23 DOI: 10.1007/s13197-024-06046-5

Feilong Yin, Fuyang Wang, Ning Xu, Liang Shuai, Yuanli Liang, Mubo Song, Meiying He, Wen Cai, Yunfen Liu

{"title":"Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality","authors":"Feilong Yin, Fuyang Wang, Ning Xu, Liang Shuai, Yuanli Liang, Mubo Song, Meiying He, Wen Cai, Yunfen Liu","doi":"10.1007/s13197-024-06046-5","DOIUrl":"10.1007/s13197-024-06046-5","url":null,"abstract":"<div><p>This study aims to investigate the impacts of the peach gum (PG) edible coating film on pericarp browning of ‘Guiwei’ litchi stored at ambient temperature. Factor analysis was applied to comprehensively evaluate the effect of different concentrations (0, 1%, 2%, 4%) of PG treatments. Compared to the control, 4% PG treatment could effectively suppress the rising of relative electric conductivity, delay the degradation of anthocyanin, maintain the <i>a</i>* and <i>c</i>*value and higher TSS content, and inhibit the browning index. Moreover, 4% PG treatment reduced the accumulation of total phenols and flavonoids, including gallic catechin (GC), epigallocatechin (EGC), epigallocatechin gallate (EGCG), epicatechin (EC), epicatechin gallate (ECG), and catechin gallate (CG), restrain the peroxidase activity. 4% PG treatment also contributes to higher organic acid content (oxalic acid, ascorbic acid, malic acid, and succinic acid), maintaining good litchi flavor. In conclusion, the 4% PG treatment provides good performance, and these findings will provide a promising approach for litchi preservation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"562 - 571"},"PeriodicalIF":2.701,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109219","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 partial replacement of whole milk khoa with groundnut (Arachis hypogaea) and sunflower seeds (Helianthus annuus) milk on biochemical and functional properties 用花生（Arachis hypogaea）和向日葵籽（Helianthus annuus）奶部分替代全脂奶粉 khoa 对生化和功能特性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-19 DOI: 10.1007/s13197-024-06082-1

Divyadharshini Sivaraj, Nagamaniammai Govindarajan, Ravi Pandiselvam

{"title":"Effect of partial replacement of whole milk khoa with groundnut (Arachis hypogaea) and sunflower seeds (Helianthus annuus) milk on biochemical and functional properties","authors":"Divyadharshini Sivaraj, Nagamaniammai Govindarajan, Ravi Pandiselvam","doi":"10.1007/s13197-024-06082-1","DOIUrl":"https://doi.org/10.1007/s13197-024-06082-1","url":null,"abstract":"<p>Growing interest in product development with specific alternative ingredients by partial replacement paved the way. The study aims to optimize and develop the nutrient-rich <i>khoa</i> by partial replacement with sunflower seed milk and groundnut milk and evaluate the biochemical, physicochemical, specific properties and sensory of the product. The optimized ratio is 50% whole milk, 30% sunflower seed milk, 20% groundnut milk. The biochemical composition (g/100 g) of plant-based milk <i>khoa</i> is 21 ± 0.5 carbohydrate, 14 ± 0.9 crude protein, 12 ± 0.7 crude fat, 2.66 ± 0.8 total ash, 0.34 ± 0.8 crude fibre 50 ± 0.8 moisture and 0.432 ± 0.7 FFA %. Incorporation shows higher antioxidant activity and acidity with decreased pH. Partial replacement of sunflower seed and groundnut extracts at different levels had a significant (<i>p</i> < 0.05) effect on the colour values of <i>khoa</i>, texture profile analysis shows no significant difference (<i>p</i> > 0.05). one of the positive findings: fatty acid profile (g/100 g)- 5.07 monounsaturated fatty acids, 4.29 polyunsaturated fatty acids, 4.89 saturated fatty acids and trans fat is below the level of quantification. FTIR, SEM, and GC-MS are analyzed. The <i>khoa</i> is stored under refrigerated conditions (5 ± 2℃) to maintain its sensory (9-point hedonic scale) and physicochemical characteristics.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"21 1","pages":""},"PeriodicalIF":2.701,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259065","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

Gelatin/mushroom (Lactarius deliciosus) extract nanofibers fabricated by electro-assisted solution blow spinning as a potential edible active food packaging 用电辅助溶液吹塑纺丝法制造的明胶/蘑菇（Lactarius deliciosus）提取物纳米纤维有望成为可食用的活性食品包装材料

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-19 DOI: 10.1007/s13197-024-06080-3

Nurcan Doğan, Cemhan Doğan, Yasin Akgul, Salih Birhanu Ahmed, İlkay Buran

引用次数: 0

Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage 亚麻籽粘液--用于在榛子牛奶冰淇淋中输送维生素 D 的稳定双乳液：体外稳定性和储存

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-19 DOI: 10.1007/s13197-024-06078-x

Zohreh Didar, Mohammad Hossein Haddad Khodaparast, Behzad Goharjoo

{"title":"Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage","authors":"Zohreh Didar, Mohammad Hossein Haddad Khodaparast, Behzad Goharjoo","doi":"10.1007/s13197-024-06078-x","DOIUrl":"https://doi.org/10.1007/s13197-024-06078-x","url":null,"abstract":"<p>The present study aimed to fabricate a double emulsion stabilized with flaxseed mucilage containing vitamin D. The hazelnut milk ice cream was prepared with a 5 µg/100 g vitamin D double emulsion. The storage resistance and the in vitro release of vitamin D as well as the sensory characteristics were assessed. The results indicated that the highest vitamin release rate in the simulated intestinal situation for vitamin D occurs in a double emulsion structure. The observation affirmed no remarkable variations in the magnitude of vitamin D retention during 28 days of storage (p˃0.05). The content of vitamin D in fortified hazelnut ice cream samples showed that the content of released vitamin D during in vitro simulated stomach and simulated small intestinal circumstances were about 4% and 94.8% of the initial content of vitamin D, respectively. Sensory evaluation by approach using text highlighting technique implies no remarkable variations between control and fortified hazelnut ice cream samples in various properties. Still, the purchase intention of control and enriched samples showed significant differences. After reading the highlighted text, an important difference was observed between purchase intention before and after reading the highlighted text.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"19 1","pages":""},"PeriodicalIF":2.701,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259064","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 pre-treatment on drying kinetics and chemical composition of pea processing waste 预处理对豌豆加工废料干燥动力学和化学成分的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-19 DOI: 10.1007/s13197-024-06084-z

Harinderjeet Kaur, Ramandeep Kaur, Amarjeet Kaur, Rupinder pal Singh

{"title":"Influence of pre-treatment on drying kinetics and chemical composition of pea processing waste","authors":"Harinderjeet Kaur, Ramandeep Kaur, Amarjeet Kaur, Rupinder pal Singh","doi":"10.1007/s13197-024-06084-z","DOIUrl":"https://doi.org/10.1007/s13197-024-06084-z","url":null,"abstract":"<p>This study investigated the effects of different treatments such as hot water blanching and potassium metabisulphite (KMS) treatment after blanching, along with various air-drying temperatures on pea processing waste. The drying process was conducted using a laboratory tray dryer at temperatures of 50 °C, 60 °C, and 70 °C, as well as their combinations, for various durations. The equilibrium moisture content decreased with increasing drying air temperature owing to higher moisture diffusivity. The Logarithmic model showed the best fit to the drying data, exhibiting R<sup>2</sup> values ranging from 0.979 to 0.999. Chemical analysis of proximate composition, bioactive composition, chlorophyll content, and color (L*, a*, b*) was conducted to determine the optimal time-temperature combination. The results indicate that pea pods treated with KMS and dried at 60 °C for 5 h resulted in the highest retention of polyphenols (9%), ascorbic acid (20%), and chlorophyll content (17%) compared to blanched samples. Moreover, antioxidant content increased by 37–40% in pre-treated and dried pea pod powder relative to fresh pea pod. Additionally, pre-treatment process effectively preserved the color of pea pods, making it a desirable ingredient for various food products. This study contributes valuable insights into the optimization of pea processing waste utilization in the food industry.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"55 1","pages":""},"PeriodicalIF":2.701,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259067","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

Potential antioxidant activities and bioactive compounds in probiotic tiger nut date palm yogurt fermented with lactic acid bacteria 用乳酸菌发酵的益生虎掌椰枣酸奶中潜在的抗氧化活性和生物活性化合物

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-17 DOI: 10.1007/s13197-024-06081-2

Kolawole Banwo, Oluwatosin Timothy Taiwo

{"title":"Potential antioxidant activities and bioactive compounds in probiotic tiger nut date palm yogurt fermented with lactic acid bacteria","authors":"Kolawole Banwo, Oluwatosin Timothy Taiwo","doi":"10.1007/s13197-024-06081-2","DOIUrl":"https://doi.org/10.1007/s13197-024-06081-2","url":null,"abstract":"<p>The need for sustainable production of beverages has increased the interest in non-diary milk to produce yogurt. The functional profile of probiotic yogurt made from tiger-nut-date-palm milk (TNDPM) fermented with <i>Lactiplantibacillus plantarum</i> LB113 and <i>Pediococcus pentosaceus</i> L35 was investigated. Lactic Acid Bacteria (LAB) isolated from the natural fermentation of TNDPM were screened for their technological, probiotic, and safety potentials. Antioxidants and organoleptic attributes of the probiotic yogurt were investigated. The LAB from the fermentation process exhibited adequate production of metabolites, tolerance to simulated gastrointestinal conditions, and was considered safe. The yogurt fermented with a combination of <i>L. plantarum</i> LB113 and <i>P. pentosaceus</i> L35 had the highest DPPH scavenging activity (83.04%), ferric-reducing antioxidant function (0.66 mM FeSO<sub>4</sub>), total phenolic content (56.08 mg/100 mL GAE) and total flavonoid content (4.10 mg/mL rutin). The sensory evaluation of the yogurt revealed that the overall sensory properties were influenced by the concentration of date palm milk (DPM) and the specific LAB strains used for fermentation. The beverage with a 20% concentration of DPM fermented with <i>L. plantarum</i> LB113 had the highest sensory attributes. The functional profile of this beverage makes it a promising option for individuals seeking a plant-based probiotic yogurt with potential health benefits.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":2.701,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259069","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

Powdered cuxá sauce from Hibiscus sabdariffa L. leaves obtained by foam-mat drying 通过泡沫垫干燥法获得的芙蓉树叶制成的菊酱粉末

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-16 DOI: 10.1007/s13197-024-06067-0

Adeval Alexandre Cavalcante Neto, Ana Maria Chaux-Gutiérrez, Ezequiel José Pérez-Monterroza, Letícia Yuri Nagai, Víctor Justiniano Huamaní-Meléndez, Maria Aparecida Mauro

{"title":"Powdered cuxá sauce from Hibiscus sabdariffa L. leaves obtained by foam-mat drying","authors":"Adeval Alexandre Cavalcante Neto, Ana Maria Chaux-Gutiérrez, Ezequiel José Pérez-Monterroza, Letícia Yuri Nagai, Víctor Justiniano Huamaní-Meléndez, Maria Aparecida Mauro","doi":"10.1007/s13197-024-06067-0","DOIUrl":"https://doi.org/10.1007/s13197-024-06067-0","url":null,"abstract":"<p>Cuxá, a sauce from Roselle (<i>Hibiscus sabdariffa</i> L.) leaves, is a traditional dish in Maranhão, Brazil. This study evaluated foam-mat drying for cuxá powder production using albumin (ALB) and an emulsifier mixture (EMB) as foaming agents. Foam characteristics, density, stability, and overrun were evaluated. The effects of ALB, EMB, and drying temperatures (60, 70, 80 °C) on drying kinetics, color, total phenolic content, and powder morphology were examined. EMB resulted in higher air incorporation compared to ALB. Increased drying temperature led to faster drying times (regardless of foaming agent) and higher effective diffusion coefficients of water (1.12 × 10<sup>–9</sup> to 1.97 × 10<sup>–9</sup> m<sup>2</sup> s<sup>−1</sup>). ALB influenced cuxá powder color, reducing vividness but maintaining a hue similar to the cuxá sauce for both ALB and EMB powders. Total phenolic content ranged from 4.96 (EMB, 60 °C) to 2.46 mg g<sup>−1</sup> (ALB, 80 °C) and decreased with higher temperatures. ALB exhibited superior phenolic compound retention (74.8–71.1%), highlighting its potential for preserving heat-sensitive compounds during drying.</p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"19 1","pages":""},"PeriodicalIF":2.701,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259070","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

An insight into the applications of bacteriophages against food-borne pathogens 深入了解噬菌体在对付食源性病原体方面的应用

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-12 DOI: 10.1007/s13197-024-06070-5

Gutti Deepa, Irene Daniel, Shobana Sugumar

引用次数: 0