American Journal of Food Science and Technology最新文献

{"title":"Analysis of the Flavor and Active Compounds in Lonicera japonica Wine Produced by a New Extraction and Fermentation Method","authors":"Xiao-long Zhou, O. Borrás-Hidalgo, Wenting Ruan, Xinli Liu, G. Lin","doi":"10.12691/AJFST-8-5-3","DOIUrl":"https://doi.org/10.12691/AJFST-8-5-3","url":null,"abstract":"Lonicera japonica species have been used as an adjuvant therapy for physical fitness, due to their extensive biological activity and pharmaceutical properties. For example, this species demonstrates antimicrobial, anti-inflammatory and detoxifying effects. Therefore, the changes in the chlorogenic acid, amino acid, and total polyphenol contents and in the antioxidant activity were analyzed. The results showed that the content of chlorogenic acid was 2378.63 mg/L without residue fermentation, 2039.05 mg/L with residue fermentation and 1476.74 mg/L with liquor extraction, which were increases of 1.86, 1.53 and 0.87 times more, respectively, than the chlorogenic content in unfermented L. japonica broth. The total content of polyphenols during the fermentation time had a positive linear correlation and the following values were obtained; fermentation without residue was 0.73 mg/mL, fermentation with residue was 0.62 mg/mL, and liquor extraction was 0.45 mg/mL. The clearance rate of ABTS and DPPH reached approximately 95%. Moreover, flowers could be used to avoid the production of methanol and fusel oil. Therefore, the nutrients and active functional components in L. japonica and the flower flavor of L. japonica could be preserved. This suggested fermentation process is better than the liquor extraction process and is a safe and controllable metabolic process.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74468842","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":"Influence of Morphological Variability on Nutritional and Technological Characteristics of Flours from Cowpea (Vigna unguiculata L., 1843) Grown in Côte d’Ivoire","authors":"S. Traoré, A. L. Loukou, A. E. Agbo, Mampeu Carine Zah, Hadja Mawa Fatim Diabagate, F. Camara, K. Brou","doi":"10.12691/AJFST-8-5-2","DOIUrl":"https://doi.org/10.12691/AJFST-8-5-2","url":null,"abstract":"In Cote d'Ivoire, from leaves to seeds, cowpea were used in different forms for preparation of several dishes. For better valorization, this study aimed to evaluate the influence of morphological variability on the nutritional and technological characteristics of flours from cowpea seeds. The study was carried out on the red and white grains of cowpea collected at the market of Korhogo and Abidjan. After classification according to their size, shape and color, the grains were ground to obtain flour. The biochemical, nutritional and functional properties parameters were performed on the flours. The results showed high dry matter contents (> 85 %) in all flours whatever the color and size of grains. The red varieties flours, large and small size, were higher total carbohydrates contents (71.47% and 67.20%), and protein content (18.50 ± 0.23% and 13.33 ± 7.69%) than white varieties. In addition, the amino acid profile were dominated by methionine followed by threonine and lysine, which were showed the higher contents in flours of red varieties. The lipid contents of all the flours was less than 3%, on the other hand, the energy was higher than 340 kcal / 100g. The red and white varieties of large size were higher fiber with respective values of 25.45 ± 0.30% and 26.13 ± 0.30%. The results of functional properties showed that flour of the red varieties were higher water absorption capacity than white varieties. On the other hand, all flours were similar absorption capacity in Dinor oil whatever the color and size. The nutrient profile by the determination of scores SAIN > 5 and LIM <7.5 classified red and white cowpea in food of group 1, recommended foods for health. Whatever the morphological variabilities, the flours from red and white Cowpea could be recommended as a local product in the formulation in infant food.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"18 1","pages":"176-184"},"PeriodicalIF":0.0,"publicationDate":"2020-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79781971","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":"Determination of Protein Quality of Oven Dried Clam (Mecerneria m.), Whelk (Thias c.), Oyster (Crossostrea g.) and Periwinkle (Tympanotonus f.) Meat Using Rat Bioassay","authors":"Ebasi Okoya Johnnie, Achinewhu, Simeon Chituru, Kiin-Kabari David Barine, E. Joy","doi":"10.12691/AJFST-8-5-1","DOIUrl":"https://doi.org/10.12691/AJFST-8-5-1","url":null,"abstract":"Meat samples of four species of shell fish; Clam (Mercenaria mercenaria), Whelk (Thias coronate), Oyster (Crassostrea gasar) and Periwinkle (Tympanotonus fuscatus) were processed using oven drying and their nutritional content determined by proximate analysis. The protein content was then subjected to quality analysis using rat’s bioassay to determine PER and in vivo APD values. Nutritionally the four shell fish meat samples considered in this study shows that whelk contains the highest levels of moisture with 13.96±0.01, Oyster 8.99±0.00, clam 8.98±0.01 and least is periwinkle with moisture content of 6.50±0.14. The fat content of the shell fish meat samples considered shows that oyster contains the highest fat content of 10.60±0.00, cam 10.07±0.03, whelk 9.20±0.00 and the least is periwinkle with 4.76±0.01. The ash content was highest in whelk with 5.62±0.00, clam 5.07±0.03, oyster 4.23±0.00 and the least is periwinkle with 3.38±0.01. The fibre content was highest in whelk with 10.45±0.01, clam 10.10±0.00, oyster5.33±0.04 and the least is periwinkle with 3.56±0.01. Periwinkle has the highest protein content of 70.42±0.03, oyster 64.70±0.00, whelk 47.30±0.03 and the least is clam with 46.90±0.00. Protein Efficiency Ratio (PER) and in vivo Apparent Protein Digestibility (APD) were used to determine the protein quality in the meat samples using casein as the reference protein. The PER results indicates that clam, whelk, oyster, periwinkle and casein have PER values of 1.76±0.02, 1.34±0.01, 1.83±0.00, 1.46±0.00, and 2.28±0.01 respectively. The PER values however significantly differ from each other at (P<0.05). The percentage in vivo APD values of 79±0.71, 81±0.63, 86±0.71, 90±0.00 for clam, whelk, oyster, periwinkle and casein respectively were obtained. Results indicates that meat samples considered in the study contains high quality proteins that can support lively wood like other conventional protein sources such as cow meat, fish, egg and milk.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"11 1","pages":"172-175"},"PeriodicalIF":0.0,"publicationDate":"2020-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85192695","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":"Amino Acids Profile and Mineral Content of Wheat Based Funkaso as Affected by Addition of Pearl Millet and Soybean Flours","authors":"F. M. Adam, M. H. Badau, H. Lawan, A. O. Igwegbe","doi":"10.12691/AJFST-8-4-6","DOIUrl":"https://doi.org/10.12691/AJFST-8-4-6","url":null,"abstract":"A 3iA4iA2 factorial design was used to formulate wheat based funkaso. Amino acid profile and minerals content of funkaso produced from 24 formulations were determined. All the essential amino acid varied significantly (P<0.05) from the control. Samples supplemented with 30% soybean had higher (P<0.05) values of the essential amino acid (EAA). Amino acid levels obtained are comparable to Food and Agricultural Organization (FAO) and World Health Organization (WHO) standards. Phosphorus, zinc and calcium contents appreciated with 30% soybean flour incorporation among all the samples and differ significantly (p<0.05). The value obtained in this study ranged between 0.05 and 0.26 ppm. The iron content ranged between 0.08 and 9.75 ppm, CC (commercial control) is insignificantly different to sample AA7 (60% whole wheat flour: 40% pearl millet flour: 0% Soybean flour) at p<0.05 but differs to remaining formulation at 5% level of significance. The highest iron level was observed in N2 (70% wheat flour: 0% Pearl millet flour: 30% soybean flour) and the least in N3 (80% wheat flour: 20% pearl millet flour: 0% Soybean flour). The Cu in all the samples are significantly different (P<0.05).","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"106 1","pages":"166-171"},"PeriodicalIF":0.0,"publicationDate":"2020-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77890546","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":"Soaking Effects of Chips from Two Bitter Yam Species on Chemical and Functional Compositions of the Flour","authors":"Francis Chigozie Okoyeuzu, Rachael Chinwendu Eze, N. Okoronkwo","doi":"10.12691/AJFST-8-4-5","DOIUrl":"https://doi.org/10.12691/AJFST-8-4-5","url":null,"abstract":"Physico-chemical properties of foods are greatly influenced by some processing methodologies which thus affects the utilization of these foods. This research studied the soaking effect of two species of bitter yam chips D. dumentorum and D. hispida in water for for 6, 12, 18 and 24 h before oven drying and size reduction to flour. The various flour samples and their respective controls were analyzed for functional properties, vitamin C, beta carotene, phosphorus, calcium, pH and anti-nutrient (alkaloid and tannin) using standard methods. The results depicts that in flour samples of D. hispida and D. dumetorum, respectively, there were significant increase (from fresh to 24 h soaked samples) in pH values from acidic to near neutrality (5.2 - 7.5; 4.8 - 7.9), decrease in anti-nutritional factors (tannin (0.48 - 4.02%; 1.37 -15.83%) and alkaloid (nil; 0.14 - 1.26%), vitamin C (1.02 - 1.95; 1.22 - 2.39 mg/100g) and beta carotene (1.81 - 3.56; 4.24 - 5.79 mg/100g) and minerals (phosphorus (1.40 - 3.44; 1.78 - 4.50 mg/100g) and calcium (16.4 - 24.80; 4.23 - 28.16 mg/100g) with increase in soaking periods (h) due to leaching out of these nutrients in soaking water. Water/oil absorption capacity, swelling index, least gelation capacity and viscosity of samples decreased with increase in soaking time (h), while gelatinization temperature of samples increased with increase in soaking time (h). This shows that there was modification in compositions of these flours depending on the soaking time applied which provided information on utilization of soaking in water processes in optimizing the properties of bitter yam chips in flour production.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"40 1","pages":"161-165"},"PeriodicalIF":0.0,"publicationDate":"2020-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78839377","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":"Comparative Study of Artisanal and Industrial Palm Kernel Meal as a Potential Substitutes of Soybean Meal in Broiler Chickens Diet","authors":"Ngouana Tadjong Ruben, Kana Jean Raphaël, Mube Kuietché Hervé, L. Brice, Edie Nounamo LangstonWilfried, Teguia Alexis","doi":"10.12691/AJFST-8-4-4","DOIUrl":"https://doi.org/10.12691/AJFST-8-4-4","url":null,"abstract":"This study was designed to assess the effect of the incorporation level of artisanal and industrial palm kernel meal as protein source in broilers diet at the finishing phase. A control ration without palm kernel meal was formulated with soybean meal as the main protein source. Three other rations were obtained from the control ration by substituting 50, 75 and 100% soybean meal with artisanal or industrial palm kernel meal. Each experimental rations were randomly assigned to 112 chicks in a completely randomized design. The main results revealed that feed intake decreased significantly (p 0.05) by the incorporation levels irrespective of the type of palm kernel meal in the ration. Increasing the level of artisanal or industrial palm kernel meal in the ration tends to reduce triglycerides and cholesterol contents in the serum. It was concluded that both the artisanal and industrial palm kernel meal can advantageously replace 50% soybean meal in broiler chicken’s ration.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"52 1","pages":"154-160"},"PeriodicalIF":0.0,"publicationDate":"2020-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73830394","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":"Cholesterol Levels in Vegetable Oils Produced in Burkina Faso","authors":"Zio Souleymane, Zongo Oumarou, Ouattara Ismaël, Bazié Raoul Sylvain Bazoin, Somda Namwin Siourimè, Traoré Korotimi, Nikiéma Fulbert, E. Driss, Traoré Yves, Savadogo Aly","doi":"10.12691/AJFST-8-4-3","DOIUrl":"https://doi.org/10.12691/AJFST-8-4-3","url":null,"abstract":"Vegetable oils are widely produced and consumed in Burkina Faso. The objective of this work is to evaluate the cholesterol level, refractive value and saponification value of crude peanut oils and refined cottonseeds oils produced in Burkina Faso. The study was carried out on 61 samples of refined cottonseeds oils and crude peanut oils collected in Ouagadougou, Bobo Dioulasso and surrounding areas. Cholesterol level was evaluated by HPLC, refractive and saponification values were determined by physico-chemical standard methods. The results show that 64.52% of the saponification value of peanut oils fall within the compliance range of the Codex Alimentarius standard compared to 63.33% for cottonseeds oils. The average saponification values are respectively 192.06 mg KOH/g and 194.16 mg KOH/g for crude peanut oils and refined cottonseeds oils (p>0.05). All cottonseeds oils have refractive value in accordance with the Codex Alimentarius standard while 90.32% of peanut oils have refractive value in accordance with the standard. The average refractive value are 1.468 and 1.471 for crude peanut oils and refined cottonseeds oils respectively (pp>0.05). Almost all cholesterol values of different oil samples are lower to the Codex Alimentarius standard.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"380 1","pages":"147-153"},"PeriodicalIF":0.0,"publicationDate":"2020-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76762158","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":"Influence of pH, Total Acidity and Technological Processes of Preparation of babenda “leafy vegetables and cereal sauce” on Pesticide Residues","authors":"Tarnagda Bakary, Zongo Oumarou, Traoré Korotimi, Sourabié-Ouattara Pane Bernadette, Konaté Soumaila, D. Maxime, Traoré Yves, Savadogo Aly","doi":"10.12691/AJFST-8-4-2","DOIUrl":"https://doi.org/10.12691/AJFST-8-4-2","url":null,"abstract":"The uncontrolled use of pesticides on leafy vegetables has been frequently reported in recent years. The aim of this study was to evaluate the influence of pH, total acidity and various technological processes for the preparation of babenda on pesticide residues contained in leafy vegetable. The \"babenda\" is a Burkinabe dish consisting mainly of Hibiscus sabdariffa, Amaranthus hybridus and Cleome gynandra coarsely cut from steamed rice. The Quick, Easy Cheap Effective Rugged Safe Method (QuEChERS) and Gas Chromatography with Microelectron Capture Detector (GC-μECD) were used. Six pesticides were detected in 180 samples of leafy vegetables and cereal sauce (babenda) collected in 5 cities of Burkina Faso. Results showed that 56% of the samples contained residues among which 41.66% contained concentrations above the LMR and 25% contained multiple pesticides. There were found a correlation between pH and dieldrin content. Compared with the diuron with an average value of 0.0625-0.0969 mg.kg-1, there is no correlation between this molecule and the pH (5.86) whose acidity varies between 0.04 - 0.10. The pH has an influence on the cypermethrin and the diuron. However acidity has an effect on the degradation of Lamda-cyhalothrines, 2, 4 DDT, dieldrin, heptachlor. For treatments of 150°C and 300°C, organochlorine pesticides are little or no degradation. There is a considerable reduction as the temperature increases. Only lindane, heptachlor, aldrin, alpa-endosulfan and 2, 4 DDT which have undergone total destruction from 250 and 300°C. Significant reductions were observed in all treatments applied. Future research needs to focus on the integration of food safety parameters into actual applied research at the level of babenda producers.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"13 1","pages":"136-146"},"PeriodicalIF":0.0,"publicationDate":"2020-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86600176","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":"Safety Evaluation of Volatile Organic Compounds (VOCs) in the Environment and Ready-to-eat Foods during Dry and Wet Seasons in Parts of Port Harcourt City, Rivers Sate, Nigeria","authors":"Oyet G.I, S. Achinewhu, K. D.B, Akusu M.O","doi":"10.12691/AJFST-8-4-1","DOIUrl":"https://doi.org/10.12691/AJFST-8-4-1","url":null,"abstract":"Safety implications of the presence of Volatile Organic Compounds (VOCs) in the environment and selected ready-to-eat foods were investigated to determine the impact of wet and dry seasons on food safety in some parts of Port Harcourt. The study was carried out using complete randomized block design in three (3) factorial experiment. The experiment was conducted in dry and wet seasons along the 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). The Six Food products investigated were roasted plantain, roasted fish, roasted yam, suya, meat pie and doughnuts were purchased from parts of Port Harcourt city respectively. The results showed that VOCs value was highest (19950 µg/m3) at station 1 during the dry season and as low as 1471 µg/m3 during the raining season at station 1. VOCs level was higher in station in 2 and 3 (14817 and 15283 µg/m3) during the dry season compared to lower values of (700 and 1086 µg/m3) for station 2 and 3 during wet season respectively. No volatile organic compounds was detected in the street vended food samples during the raining season. However, Ethyl Benzene (2.3x106 ng/ul and 2.0 3x106 ng/ul) were detected in doughnut from station 3 and 1 during the dry season. The impact of factorial interaction of season and location on the presence of Volatile Organic Compounds in ambient air (VOCs ) and vended street foods were significant (P<0.05).The presence of Volatile Organic Compounds in street vended foods is a source of health concerns.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"140 1","pages":"128-135"},"PeriodicalIF":0.0,"publicationDate":"2020-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84734314","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":"Improving of Low-Fat Ras Cheese Properties with Adding Sesame Hulls","authors":"W. Gafour, M. Tawfek, E. Baker","doi":"10.12691/AJFST-8-3-6","DOIUrl":"https://doi.org/10.12691/AJFST-8-3-6","url":null,"abstract":"This study aimed to improve the properties of low-fat Ras cheese via the application by adding sesame hulls. Ras cheese were made from cow’s milk standardized to skim milk (T5), 1% (T4), 1.5% (T3), 2% (T2) and 3% fat (control) (T1) with adding zero % (T1) control, 1% (T2), 1.5% (T3), 2% (T4) and 3% (T5) sesame hulls respectively . Control cheese and their treatments were stored for four months at (13±2oC and humidity 85%). The chemical composition, microbiological and organoleptic properties were determined in cheese and its treatments months. The obtained results reveal that both contents of the dry matter (DM), protein (total nitrogen, TN x 6.38), salt, ash, titratable acidity (TA) and vitamin (A) contents of cheese increased as the fat content of cheesemilk decreased and increased ratio sesame hulls. The adding of sesame hulls associated with an increase in the DM, protein, fat/DM, salt, ash, TA, and vitamin (A) contents of cheese, those also raised gradually along the ripening period for four months. The water-soluble nitrogen (WSN/TN), shilovich ripening index (SRI), and PH value contents of cheese decreased as the fat content of cheesemilk was reduced and increased of ratio sesame hulls. An increase in total volatile fatty acids (TVFA) contents occurred of cheese decreased as the fat content of cheesemilk was reduced and increased ratio sesame hulls. Adding of sesame hulls lead to the increase in antioxidants activity and fiber contents of cheese increased as the fat content of cheesemilk decreased and increased of ratio sesame hulls, as well as mineral contents (K, Ca, Fe, P, Zn, Mg, Cu, Mn) increasing of ratio sesame hulls with increasing. Hardness values increased gradually while each of Springiness and Cohesiveness values decreased when reducing the fat content of cheesemilk and increased ratio sesame hulls. Microbiological analysis of Ras cheese revealed that the total bacterial count increased until the second month, then decreased at the end period storage. However, mold and yeasts were not detected during the first months then slightly detected at the end of the storage period meanwhile, the coliforms were not detected. Ras cheese containing 1%, 1.5%, 2%, and 3% sesame hulls was acceptable and of good flavor, color, body and texture, and appearance, while the most acceptable cheese treatments were cheese made by adding 1-1.5% sesame hulls. Finally, a palatable low-fat Ras cheese could successfully be made from low-fat milk using sesame hulls between 1% - 1.5%.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"8 1","pages":"118-127"},"PeriodicalIF":0.0,"publicationDate":"2020-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81896396","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}