Journal of Food Science and Technology最新文献_第7页

Utilization of rice pasta by-products as the substrate for vinegar fermentation 利用米面副产品作为醋发酵的基质

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-15 DOI: 10.1007/s13197-024-06030-z

Sani Jirasatid, Wichamanee Yuenyongputtakal, Narakorn Srisuk, Uraiwan Intamaso, Palatip Chutoam, Pairat Ittarat

{"title":"Utilization of rice pasta by-products as the substrate for vinegar fermentation","authors":"Sani Jirasatid, Wichamanee Yuenyongputtakal, Narakorn Srisuk, Uraiwan Intamaso, Palatip Chutoam, Pairat Ittarat","doi":"10.1007/s13197-024-06030-z","DOIUrl":"10.1007/s13197-024-06030-z","url":null,"abstract":"<div><p>The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with <i>Saccharomyces cerevisiae</i> for 12 days, resulting in an alcohol yield of approximately 10% (v/v) after 4 days of fermentation. Further, acetic acid fermentation using <i>Acetobacter aceti</i> at ambient temperature for 20 days led to the production of RPB vinegars with 4.00-4.54% (w/v) of titratable acidity (expressed as acetic acid) (<i>p</i> > 0.05). Significant differences were found among four RPB vinegars in terms of color values (<i>L</i>*, <i>a</i>*, <i>b</i>* and hue angle) (<i>p</i> ≤ 0.05). All RPB vinegars exhibited good sensory acceptance, with the overall acceptability score ranging of 6.0–7.0 (<i>p</i> ≤ 0.05). Total phenolic contents, DPPH radical scavenging activities and xanthine oxidase inhibitory activities of four RPB vinegars varied within the range of 139.78 to 166.34 <i>µ</i>g GAE/mL, 41.80 to 50.13% and 82.47 to 87.30% (<i>p</i> ≤ 0.05), respectively, demonstrating their competent functional properties. Overall results suggested that vinegar can be effectively produced from RPBs by fermentation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"325 - 335"},"PeriodicalIF":2.701,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141645316","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

Water uptake by freeze-dried potato and soybean powders: experiments and simulations 冻干马铃薯和大豆粉的吸水率：实验与模拟

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-15 DOI: 10.1007/s13197-024-06026-9

Koki Ryo, Xi Yang, Shingo Matsukawa

引用次数: 0

Nutrient composition of human milk of Indian mothers: relation with maternal and infant anthropometry 印度母亲母乳的营养成分：与母婴人体测量的关系

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.1007/s13197-024-06025-w

Suman Kumari-Maurya, Uday S. Annapure, Shavika Gupta

{"title":"Nutrient composition of human milk of Indian mothers: relation with maternal and infant anthropometry","authors":"Suman Kumari-Maurya, Uday S. Annapure, Shavika Gupta","doi":"10.1007/s13197-024-06025-w","DOIUrl":"10.1007/s13197-024-06025-w","url":null,"abstract":"<div><p>The aim of the study was to determine the nutrient composition of human milk (HM) of Indian mothers and investigate its association with maternal and infant anthropometric measures. Human milk is an ideal source of nutrition for optimum growth and development of infant. Among Indian mothers, HM composition data is scanty, especially during prolonged lactation. Mother-infant dyads (n = 50) comprising of two lactation group (0–6 m, n = 26) and (7–12 m, n = 24) residing in Delhi, India were enrolled. Height, weight, BMI, MUAC and head circumference were measured and compared with reference standard. The macronutrients and micronutrients of HM were analysed using MIRIS analyzer, ICP-AES and HPLC. Correlation plots were generated between HM nutrients and maternal, infant anthropometry. Mean BMI of mothers were 19.6 ± 2.6 (0–6 m) and 21.2 ± 3.7 (7–12 m) kg/m<sup>2</sup>. Around 26% of mothers were underweight, 28% overweight. Among infants, 26% were underweight, wasted (18%), stunted (34%) and overweight (10%). The macronutrient composition of human milk were similar to reference values (means ± standard deviation). Both lactation group showed similar HM nutrient composition. Significant positive associations (<i>r</i> = 0.3–0.5) were found between maternal height, infant HCZ with HM energy, fat; maternal prepregnancy-weight, MUAC with retinol; maternal MUAC with crude protein.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"273 - 282"},"PeriodicalIF":2.701,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06025-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573101","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

Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.) 烤箱烘焙对大麻籽（Cannabis sativa L.）理化和化学感官特性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.1007/s13197-024-06033-w

Hyangyeon Jeong, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Moon Yeon Youn, Eui-Cheol Shin

{"title":"Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.)","authors":"Hyangyeon Jeong, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Moon Yeon Youn, Eui-Cheol Shin","doi":"10.1007/s13197-024-06033-w","DOIUrl":"10.1007/s13197-024-06033-w","url":null,"abstract":"<div><p>Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness (<i>L*</i>) with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time. The electronic tongue (E-tongue) analysis showed that the sweetness tended to increase with increasing roasting temperature and time, but the bitterness also tended to increase sharply when roasted at 180 °C. The electronic nose (E-nose) analysis showed that the main terpenes like d-limonene, α-pinene, caryophyllene, and β-pinene that exhibit fresh, herbal, and lemon-like aromas were decreased with increasing roasting time. But the volatile compounds with a sweet aroma produced like 2.5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-methyl propanal were increasing with high temperatures (160 °C and 180 °C). This study will provide basic information for developing products using HS.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"344 - 358"},"PeriodicalIF":2.701,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141585076","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 nutrient-rich quinoa fraction composite wheat flour on product development 营养丰富的藜麦部分复合小麦粉对产品开发的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-06 DOI: 10.1007/s13197-024-06016-x

R. Madhumathi, K. V. Harish Prashanth, Aashitosh Ashok Inamdar

{"title":"Effect of nutrient-rich quinoa fraction composite wheat flour on product development","authors":"R. Madhumathi, K. V. Harish Prashanth, Aashitosh Ashok Inamdar","doi":"10.1007/s13197-024-06016-x","DOIUrl":"10.1007/s13197-024-06016-x","url":null,"abstract":"<div><p>To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend. Functional properties also reported higher WAC and swelling power for the quinoa addition to WF. Farinograph data revealed higher Water absorption (72.96 ± 0.02) and dough development time (4.92 ± 0.05) for higher blends than WF. Amylograph results in lower peak viscosity and HPV. DSC onset temperature is higher for blends (20%WQF-55.54 ± 0.13) than WF (49.17 ± 0.03). DSC data reported that adding quinoa flour showed higher gelatinization temperature and enthalpy. Incorporation of 5–20% quinoa flour with wheat flour gradually decreased the loaf volume of Bread compared to the WF bread, but up to 10% substitution bread becomes acceptable in taste and eating quality, but after 15–20% bread becomes challenging and not acceptable. A blend of nutrient-rich fractions of quinoa flour and WF bread resulted in progress in nutrition and better sensory attributes.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"134 - 143"},"PeriodicalIF":2.701,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573100","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

Development of nutri-functional paneer whey-based kefir drink 开发基于乳清的营养功能性帕纳乳清酸乳饮料

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-29 DOI: 10.1007/s13197-024-06023-y

Harisha Devi, Tejinder Pal Singh, Ruby Siwach, Vandana Chaudhary

{"title":"Development of nutri-functional paneer whey-based kefir drink","authors":"Harisha Devi, Tejinder Pal Singh, Ruby Siwach, Vandana Chaudhary","doi":"10.1007/s13197-024-06023-y","DOIUrl":"10.1007/s13197-024-06023-y","url":null,"abstract":"<div><p>Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.24 kcal total energy, 8.29 g carbohydrates, 7.19 g sugar, 1.51 g protein, 0.52 g total fat, 0.13 g saturated fat, 0.30 g MUFA, 0.23 g ash, 49.7 mg sodium content, 0.51% (w/w) alcohol and 4.5% (v/v) CO<sub>2</sub>. Results revealed a notable decline in pH and a rise in acidity during the early stages of storage followed by stabilization thereafter. Additionally a progressive decrement in lactose content and increase in ethanol was reported owing to the fermentation activity of the diverse microflora in kefir culture. The product exhibited antimicrobial as well as antioxidant activity and also remained stable for 12 days under refrigeration. Microbial stability was further strengthened by the absence of <i>E.coli</i> and consistent viable count of lactic acid bacteria and yeast in confirmation with the microbiological standards of fermented milk products. Results indicated that both proteinaceous as well as non-proteinaceous components are responsible for antioxidant activity of the product. Hence, the development of paneer whey-based kefir could relieve hassle of waste management and also provide health benefits.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"254 - 263"},"PeriodicalIF":2.701,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06023-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501524","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

Correction: Peanuts as functional food: a review 更正：作为功能性食品的花生：综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-29 DOI: 10.1007/s13197-024-06021-0

Shalini S. Arya, Akshata R. Salve, S. Chauhan

引用次数: 0

Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability 探索柚木果实在 RTS 饮料中的潜力：关于制备和稳定性的综合研究

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-27 DOI: 10.1007/s13197-024-06017-w

Manoj Prabhakaran, Attar Singh Chauhan, Nandini Prasad Shetty, Y. N. Sreerama

{"title":"Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability","authors":"Manoj Prabhakaran, Attar Singh Chauhan, Nandini Prasad Shetty, Y. N. Sreerama","doi":"10.1007/s13197-024-06017-w","DOIUrl":"10.1007/s13197-024-06017-w","url":null,"abstract":"<div><p>The potential of <i>Carissa spinarum</i> (<i>Cs</i>), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting <i>Cs</i> fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations. These formulations, with 10% <i>Cs</i> fruit juice at different °Brix concentrations (10 (T1), 12 (T2), and 14 (T3)), were refrigerated (4 ± 0.5 °C) for 60 days, for shelf life studies, alongside physicochemical (pH, vitamin C, titratable acidity, total sugars, anthocyanin, total phenolics, flavonoids, DPPH activity) and sensory assessments. The treatments showed significant improvements in physicochemical stability compared to controls. HPLC analysis confirmed the retention of bioactive compounds Cyanidin-3-glucoside, Chlorogenic acid, Syringic acid, and Resveratrol in RTS beverages. Sensory evaluation indicated a higher level of acceptance, with overall acceptability ranked as follows on a 9-point hedonic scale: T2 (7.01) > T3 (6.92) > T1 (6.58) > Control (5.46). The study underscores <i>Cs</i>'s bioactive potential and promising role in functional beverage development, appealing to health-conscious consumers due to retained nutrition and nutraceuticals during storage, offering convenient and flavorful options.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"144 - 154"},"PeriodicalIF":2.701,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501526","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

High pressure processing of jackfruit (Artocarpus heterophyllus L.) shreds: quality prediction and response surface optimization 菠萝（Artocarpus heterophyllus L.）丝的高压加工：质量预测和响应面优化

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-26 DOI: 10.1007/s13197-024-06022-z

Suseela Saranya, Sudheer Kundukulanagara Pulissery, Sankalpa Kallahalli Boregowda, Lakshmi E. Jayachandran, Hridyesh Pandey, S. Abdullah

{"title":"High pressure processing of jackfruit (Artocarpus heterophyllus L.) shreds: quality prediction and response surface optimization","authors":"Suseela Saranya, Sudheer Kundukulanagara Pulissery, Sankalpa Kallahalli Boregowda, Lakshmi E. Jayachandran, Hridyesh Pandey, S. Abdullah","doi":"10.1007/s13197-024-06022-z","DOIUrl":"10.1007/s13197-024-06022-z","url":null,"abstract":"<div><p>The present work investigates the impact of pressure (<i>P</i>; 300–600 MPa) and holding time (<i>t</i>; 5–20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the <i>P</i> and <i>t</i> had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of <i>P</i> and <i>t</i> increased the firmness of the shreds. Better colour retention and lower colour deviation were observed after processing at 450 and 600 MPa for 20 and 23 min, respectively. The ascorbic acid content in jackfruit shreds increased from 15.42–16.32 mg/100 g and the total flavonoid content in high pressure processed sample increased maximum of about 31% after HPP processing. All the response variables fitted well with the polynomial model of degree two by multilinear regression analysis. High pressure processing at 600 MPa/8 min rendered jackfruit shreds with optimal quality and improved microbial stability with a desirability value of 0.832.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"185 - 196"},"PeriodicalIF":2.701,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501520","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

Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility 应用热辅助高静水压改性高粱淀粉：多尺度结构、技术功能特性和消化率

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-25 DOI: 10.1007/s13197-024-06014-z

Ludmilla de Carvalho Oliveira, Ourania Gouseti, Bill Macnaughtan, Maria Teresa Pedrosa Silva Clerici, Ulliana Sampaio, Serafim Bakalis, Syahrizal Muttakin, Marcelo Cristianini

{"title":"Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility","authors":"Ludmilla de Carvalho Oliveira, Ourania Gouseti, Bill Macnaughtan, Maria Teresa Pedrosa Silva Clerici, Ulliana Sampaio, Serafim Bakalis, Syahrizal Muttakin, Marcelo Cristianini","doi":"10.1007/s13197-024-06014-z","DOIUrl":"10.1007/s13197-024-06014-z","url":null,"abstract":"<div><p>The effects of high hydrostatic pressure (HHP) (400–650 MPa) and holding temperature (25–50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules. These findings were associated with larger particles, resulting from increased swelling of the granules. The enthalpy changes of crystallite melting decreased from 22.7 (SS) to 0.1–26.9 J/g as a result of increases in pressure and temperature. Measurements of long- and short-range order of SS showed granules have not been completely gelatinized during processing. Water absorption index (1.7–5.4 g/g) and cold viscosity (52.7–94.3 cP) increased as pressure increased, against lowered gel strength (0.80–1.44 N), peak (1394–2735 cP), final (1499–3103 cP) and setback viscosities (233–1288 cP). Increased RS (27.3–35.8%) in processed SS was attributed to the amylose–lipid complex. The process did not affect RDS compared to native SS, but it decreased SDS. Combinations of HHP and temperature demonstrated the potential to produce different versions of physically modified SS suitable for a wide range of applications.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"109 - 121"},"PeriodicalIF":2.701,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518083","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