Applied Food Research最新文献

{"title":"The influence of microwave-assisted osmotic dehydration in coconut meat preservation technique","authors":"Mahfujul Alam ,&nbsp;Mipahur Jannat ,&nbsp;Nayon Datta ,&nbsp;Mir Meahadi Hasan ,&nbsp;Asraful Alam ,&nbsp;Md. Ashrafuzzaman Zahid ,&nbsp;Md. Shakir Moazzem ,&nbsp;Mohammad Mainuddin Molla ,&nbsp;Mrityunjoy Biswas","doi":"10.1016/j.afres.2024.100448","DOIUrl":"10.1016/j.afres.2024.100448","url":null,"abstract":"<div><p>Coconut is cultivated in tropical and subtropical areas across the globe because of its diverse applications, particularly in terms of its nutritional and therapeutic benefits. In order to enhance the shelf life of coconut meat while maintaining its quality, it must be pre-processed. The research aimed to determine the physicochemical constituents, antioxidant properties, and sensory attributes of BARI-1 coconut meat preserved in various sugar solutions (40–80)% by thermal processing (boiling and microwave) during refrigeration storage (3 ± 1 °C) for 45 days. Based on the results of physicochemical characteristics (lightness L*, chroma C*, hue H*, ash, moisture, pH, TSS, fat, and fiber), antioxidant capabilities (DPPH and TPC) and sensory analysis, there were significant (<em>p</em> &lt; 0.05) variations among the treatments. The coconut meat preserved in 80 % sugar solution with microwave treatment had significantly (<em>p</em> &lt; 0.05) higher retention of the quality parameters compared to other treatments during storage. After being treated with 80 °Brix solution in a 900 W microwave for 5 mins, the phenolic content and antioxidant activity of the coconut meat were shown to be 106.96 mg GAE/100 g and 5.88 %, respectively. Based on multivariate statistical analyses, the quality of coconut meat is mostly influenced by thermal processing and storage period.There was a considerable rise in the bioactive compounds and a significant decrease in the moisture content observed during storage. Pearson's correlation analysis further validated the findings. After 45 days of storage, the microwave treated sample (M₈₀) also had significantly (<em>p</em> &lt; 0.05) higher scores (7.9) and boiling treated sample (B₄₀) showed (6.5) least in overall acceptance in sensory analysis. Therefore, microwave treatment with an 80 % sugar solution was suggested for coconut meat preservation, which exhibited excellent nutritional and aesthetic stability during refrigeration storage. The findings are essential for producers, processors, and consumers looking to optimize the quality and functionality of coconut meat when utilized for multiple purposes.</p></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100448"},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277250222400060X/pdfft?md5=7fbd33893bf7a803d076e99a6bb7afa5&pid=1-s2.0-S277250222400060X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141637126","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}

{"title":"Developing a non-destructive method for the detection of egg quality and freshness using micro-Raman spectroscopy","authors":"Maryam Davari,&nbsp;Maryam Bahreini,&nbsp;Zahra Sabzevari","doi":"10.1016/j.afres.2024.100453","DOIUrl":"10.1016/j.afres.2024.100453","url":null,"abstract":"<div><p>Considering the pivotal role of eggs in the food industry and their nutritional significance, this study employed micro-Raman spectroscopy of eggs, examining both shells and yolks to assess the quality and freshness of eggs. Raman spectra were collected at different temperatures and time intervals to investigate temperature and time effects, potentially indicating Raman peak reduction due to Maillard reaction and oxidation of proteins and lipids and carotenoid depletion, respectively. By calculating the ratio of Raman peaks, lipids, fatty acids, and choline methyl were introduced as biomarkers of temperature and time. Notable correlations were identified between Raman peaks and egg quality coefficients, including egg coefficient and peak 1002 cm⁻¹ (protein), total weight and 1301 cm⁻¹ (Lipids), yolk weight and 2934 and 3057 cm⁻¹, total weight with peak 710 cm⁻¹, and egg shape index and peak 3057 cm⁻¹. Analysis of eggshells at different time intervals revealed Raman peak reduction during time, demonstrating Raman's effectiveness in assessing egg quality from its shell. Using the PLS-DA method, the classification of eggs at different temperatures and storage times using egg yolk Raman spectra was performed with 80 % accuracy that belongs to the validation report, predominantly influenced by carotenoid peaks, showing Raman a practical, non-destructive method for egg quality and freshness control.</p></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100453"},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772502224000659/pdfft?md5=cbdd2c2764466b2692f9d191174db33a&pid=1-s2.0-S2772502224000659-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141637127","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}

{"title":"Influence of banana powder on proximate composition, physicochemical and rheological properties of soy yoghurt","authors":"Victor Vicent","doi":"10.1016/j.afres.2024.100450","DOIUrl":"10.1016/j.afres.2024.100450","url":null,"abstract":"<div><p>The study investigates the impact of banana powder on the proximate composition, physicochemical, and rheological properties of soy yoghurt. The fermentation kinetics of soy yoghurt were assessed by monitoring the pH, which changed from 6.8 to 4.4 after 12 h. Matured banana fruits, ripened to stages 5 and 6 were used to enrich the soy yoghurt. The enriched soy yoghurt was stored at 4 °C for 28 days, during which its physicochemical and rheological properties were examined. The proximate composition and physicochemical properties of soy yoghurt were measured using standard methods. The proximate compositions showed significant differences (<em>p</em> &lt; 0.05) among banana powder, soy yoghurt, and enriched soy yoghurt blends. Protein, fat, fibre, and ash contents in banana powder from stage 6 were significantly higher (<em>p</em> &lt; 0.05) compared to those of stage 5. Moisture and fat contents decreased by 15 % to 19 % and 10 % to 12 %, respectively, when banana powder from stages 5 and 6 were added to soy yoghurt. The inclusion of banana powder into soy yoghurt led to a significant increase in protein, fibre, ash, and carbohydrate contents. Additionally, the total soluble solids (TSS) of enriched soy yoghurt significantly increased (<em>p</em> &lt; 0.05) from 6 to 18 °Brix as the amount of banana powder increased and then decreased during storage. The pH values of soy yoghurt initially remained stable between 4.40 and 4.42 before gradually decreasing during 7 days of storage. The apparent viscosity increased as the amount of banana powder increased, indicating non-Newtonian fluid behaviour characterised by a shear-thinning property, as evidenced by <em>n</em> &lt; 1. The study highlights the potential of banana powder to enhance the nutritional and rheological properties of soy yoghurt, thereby contributing to the development of plant-based dairy alternatives.</p></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100450"},"PeriodicalIF":0.0,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772502224000623/pdfft?md5=fae2fcdcf39b3f05f654d13d08333e99&pid=1-s2.0-S2772502224000623-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141637124","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}

{"title":"Improvement of quality and shelf-life of tomatoes with Aloe vera coatings enriched with tulsi extract","authors":"Joya Roy ,&nbsp;Md. Nahidul Islam ,&nbsp;Sabina Yasmin ,&nbsp;Md. Sultan Mahomud","doi":"10.1016/j.afres.2024.100449","DOIUrl":"10.1016/j.afres.2024.100449","url":null,"abstract":"<div><p>This work aimed to investigate the effect of edible coatings on shelf life and quality of tomato fruits. <em>Aloe vera</em> (AL) gel and tulsi leaf extract (TE), and a combination of <em>aloe vera</em> gel and tulsi extract (ALTE) coating, were applied to the surface of fresh tomatoes and stored at ∼26 °C and 75–82 % relative humidity for 25 days. Tomato fruits were evaluated periodically after the application of coating materials. Results showed that tomatoes coated with AL and TE maintained better quality than uncoated tomato fruits. Among various treatments, tomatoes coated with AL resulted in delayed weight loss (3.25 %), and ripening process, reduced disease incidence, and disease severity. It also showed that AL coated fruits had lower amount of lycopene (28.6 μg/g) and <em>β</em> carotene (11.42 μg/g), and a higher amount of phenolics (84.56 mg/100 gm) content. Disease incidence was significantly reduced by the coatings, with ALTE showing the lowest incidence (31 % at 25 days) compared to 100 % in the control. This novel edible coating technology can be applied industrially to enhance the quality and shelf life of mature tomato fruits.</p></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100449"},"PeriodicalIF":0.0,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772502224000611/pdfft?md5=eb7f3cba1ca863d863558f8bc8f1cc4c&pid=1-s2.0-S2772502224000611-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141637125","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}

{"title":"Valorization of Andean berries through whole-fruit powder development","authors":"Manuela Gallón-Bedoya ,&nbsp;Misael Cortés-Rodríguez ,&nbsp;Jesús H Gil-González ,&nbsp;José Luis Guil-Guerrero ,&nbsp;Rodrigo Ortega-Toro","doi":"10.1016/j.afres.2024.100447","DOIUrl":"10.1016/j.afres.2024.100447","url":null,"abstract":"<div><p>Modern consumer trends are directed towards the search for products that offer components with physiological activity and provide positive effects on health. This research is aimed to evaluate the effect of the formulation and process of the Andean berries mix powder of cape gooseberry-strawberry-blackberry (BP) using SD technology. A central composite design was used, considering the following independent variables (IV): inlet air temperature (IAT) (140–160 °C), outlet air temperature (OAT) (80–90 °C), atomization disk speed (ADS) (20,000–24,000 rpm), and maltodextrin (MD) (6–10 %), and the dependent variables (DV): moisture (M), hygroscopicity (Hy), solubility (S), wettability (<em><u>We</u></em>), particle size (D_[3,2]), bulk density (ρ_bulk), antioxidant capacity (ABTS and DPPH methods), total phenolic compounds (TP), vitamin C, and yield (Y). Experimental optimization defined the formulation and process conditions: MD = 6.3 %, ADS = 24,000 rpm, IAT = 140.0 °C, OAT = 83.6 °C. The BP obtained the following quality attributes: <em>M</em> = 3.3 %, <em>S</em> = 62.9 %, Hy = 17.9 %, <em><u>We</u></em> = 8.7 min, ρ_bulk₌0.396 g/mL, D _[3,2] = 14.8 µm, ABTS = 1,478.3 mg TE/100 g db, DPPH = 1,000.6 mg TE/100 g db, TP = 860.4 mg GAE/100 g db, vitamin C = 18.1 mg AA/100 g db, <em>Y</em> = 62.5 %. The application of statistical tools contributes to developing Andean berries mix powder products maximizing antioxidant activity and physicochemical stability.</p></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100447"},"PeriodicalIF":0.0,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772502224000593/pdfft?md5=89270ca5cee3f7339830b0211bf71735&pid=1-s2.0-S2772502224000593-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141700749","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}

{"title":"Large-scale production of paraprobiotic soy milk in stirred tank bioreactor: A dual-step fermentation approach","authors":"Chatchol Kongsinkaew ,&nbsp;Kant Hongphankul ,&nbsp;Thanakorn Soontornkitlert ,&nbsp;Worawat Surarit ,&nbsp;Manote Sutheerawattananonda ,&nbsp;Phongphat Thitasirikul ,&nbsp;Soisuda Pornpukdeewattana ,&nbsp;Supenya Chittapun ,&nbsp;Ketnarin Panpeang ,&nbsp;Theppanya Charoenrat","doi":"10.1016/j.afres.2024.100446","DOIUrl":"10.1016/j.afres.2024.100446","url":null,"abstract":"<div><p>This study investigates the feasibility of using soy milk as a substrate for cultivating <em>Lactobacillus casei</em> and its subsequent conversion into paraprobiotics. The research focuses on optimizing the fermentation process from shake flasks to bioreactor scale and assessing the antioxidant properties and proximate compositions of the resulting paraprobiotic soy milk beverage. The study highlights a dual-step large-scale fermentation process comprising an anaerobic fermentation step followed by a thermal inactivation step using the <em>in situ</em> temperature control system of the bioreactor. Results indicated that soy milk enriched with 10 g/L glucose and fermented at 37 °C for 24 h on flask scale provided optimal conditions for <em>L. casei</em> growth, achieving a bacterial count increase of 8.80 ± 0.11 log CFU/mL and a titratable acidity of 0.89 ± 0.03 %. These optimal conditions were employed for bioreactor scale fermentation, attaining a bacterial count of 10.02 ± 0.06 log CFU/mL and a titratable acidity of 1.07 ± 0.04 % at 24 h. The thermal inactivation step at 90 °C for 30 min successfully converted the probiotic soy milk into a paraprobiotic form, maintaining its antioxidant activity at 62.12 ± 2.58 % radical scavenging activity. The final paraprobiotic product met the Food and Drug Administration (FDA) specifications for titratable acidity, presenting a viable alternative for soy-based functional beverages.</p></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100446"},"PeriodicalIF":0.0,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772502224000581/pdfft?md5=447bd6f9119cf9c2ac54775b0115cb74&pid=1-s2.0-S2772502224000581-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141623982","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}

{"title":"Effect of thermal processing on the degradation of pesticides in a banana jam partially formulated with banana peel flour","authors":"Magnólia Carneiro de Oliveira ,&nbsp;John Kelvyn de Oliveira ,&nbsp;Joselito Brilhante Silva ,&nbsp;Luana Guabiraba Mendes ,&nbsp;Felipe Sousa da Silva ,&nbsp;Mairlane da Silva Alencar ,&nbsp;Crisiana de Andrade Nobre ,&nbsp;Mayra Garcia Maia Costa ,&nbsp;Micael de Andrade Lima ,&nbsp;Maria Aparecida Liberato Milhome","doi":"10.1016/j.afres.2024.100445","DOIUrl":"10.1016/j.afres.2024.100445","url":null,"abstract":"<div><p>Bananas are one of the most widely consumed fruits in Brazil and across the world. However, the intensive use of pesticides in these and other crops can negatively impact human and animal health due to the possibility of pesticide residues persisting in derived products, even after industrial processing. Therefore, this study evaluated the effect of thermal processing on the degradation of the pesticides azoxystrobin, bifenthrin, difenoconazole, and simazine in samples of caramelized banana jam added of banana peel flour (4% w/w) in partial replacement of the fruit pulp. QuEChERS (<em>quick, easy, cheap, effective, rugged, and safe</em>) method and gas chromatography coupled to mass spectrometry (GC-MS) wa used to analyze the above compounds. The method was validated following the standard procedures of the European Commission and ANVISA. Samples of banana pulp were spiked with the pesticides at different concentrations (0.1, 0.5 and 1.0 mg.Kg^-1) in order to observe their degradation following thermal processing. Degradation percentages ranged between 28 and 60 %, and these were potentially influenced by the physicochemical properties of each compound, as well as the characteristics of the food matrix. The thermal processing provided partial degradations of pesticide residues, some at levels below the MRLs (Maximum Residual Levels) established for bananas. Currently, there is no specific legislation in Brazil and in many other countries for controlling pesticides in processed foods, such as fruit jams. Therefore, this research highlights the need for the creation of new food laws by government agencies to this end to ensure the provision of safe food to the wide population.</p></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100445"},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277250222400057X/pdfft?md5=27e670c9125ad6d71ffd4e5a8ea9b4de&pid=1-s2.0-S277250222400057X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141707855","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}

{"title":"The impact of gamma irradiation on the quality of meat and poultry: A review on its immediate and storage effects","authors":"Mohamad Shahrimi Hashim ,&nbsp;Salma Mohamad Yusop ,&nbsp;Irman Abdul Rahman","doi":"10.1016/j.afres.2024.100444","DOIUrl":"https://doi.org/10.1016/j.afres.2024.100444","url":null,"abstract":"<div><p>Gamma irradiation stands as a proven and efficient technology, elevating the safety, quality, and shelf life of meat and poultry. Its prowess lies in its capacity to eradicate harmful microbes and prolong shelf life without inducing radioactivity. The utilisation of gamma irradiation emerges as an energy-efficient, safe, and environmentally friendly method. Irrespective of dosage, the application of gamma irradiation significantly reduces microorganisms and moisture content, while concurrently enhancing TVBN, PV, TBARS, colour a*, and fat content. However, it caused no significant impact on pH, sensory properties, colour L* and b*, protein, and ash content. During storage, gamma-irradiated meat and poultry experience a decline in pH, sensory properties, colour a*, moisture, protein, and ash content. On the other hand, microbial load, shelf life, TVBN, PV, TBARS, and fat content increase, while colour L* and b* remain unchanged. Precise dosage selection is paramount to effectively manage these changes. This comprehensive review explores both current advancements and potential developments within the gamma-irradiated meat and poultry. It is imperative not only to scrutinize the effects of gamma irradiation utilisation across various muscle-based systems but also to examine its efficacy with the use of diverse packaging methods, alternative preservation techniques, functional food ingredients in food systems, and consumer acceptance studies across different regions. Such investigations will bolster understanding and application of gamma irradiation, ensuring its efficacy and acceptance within the meat and poultry industry.</p></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100444"},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772502224000568/pdfft?md5=f1d81a4074837dcaba6bf52e35a8a23c&pid=1-s2.0-S2772502224000568-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595968","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}

{"title":"DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations","authors":"Carmela Zacometti ,&nbsp;Sara Khazzar ,&nbsp;Andrea Massaro ,&nbsp;Alessandra Tata ,&nbsp;Giorgia Riuzzi ,&nbsp;Roberto Piro ,&nbsp;Enrico Novelli ,&nbsp;Severino Segato ,&nbsp;Stefania Balzan","doi":"10.1016/j.afres.2024.100443","DOIUrl":"10.1016/j.afres.2024.100443","url":null,"abstract":"<div><p>Despite native whey (hereafter termed WHEY) being a watery by-product rich in high-value nutritional components, it poses environmental concerns. Recently, the techniques of thermal-mechanical microparticulation to produce microparticulated whey (MPW) and a further process to ferment MPW (FMPW) were suggested, in order to recycle whey into a protein concentrated soft dairy cream that acquires also fat mimicking functionality. Aiming at monitoring the effects of this recycling process on the products’ metabolic profiles, samples (<em>n</em> = 8) of WHEY, MPW and two sub-types of FMPW were analysed by combining direct analysis in real time coupled with high resolution mass spectrometry (DART-HRMS). The most informative ions were used to build a partial least squared discriminant analysis (PLS-DA) model to assess the biochemical compounds that characterize and differentiate WHEY from MPW and FMPW. The DART-HRMS fingerprints acquired in negative mode accurately differentiated samples throughout the steps of microparticulation and fermentation. Post-fermentation, greater relative abundances of lactic acid, glucosamine and histidyl-aspartic acid were detected in both subtypes of FMPW, which were moderately differentiated by DART-HRMS. Moreover, while WHEY and MPW contained high relative abundances of hydroxyglutaric and malic acids, the fermented derivates (FMPW) were characterised by elevated levels of volatile compounds (tetradecanal, hexadecene and tetradecene) and fermentative end-products (diethyltartrate and histidyl-aspartic acid). DART-HRMS successfully captured a pool of informative biomarkers useful to understand the chemical and metabolomic changes occurring in microparticulation and fermentation processes used to recycle whey. This analytical technique is an operative supporting step needed for comprehensive assessment of the nutritional and organoleptic properties of the proposed whey-based soft cream dairy food.</p></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100443"},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772502224000556/pdfft?md5=3372b97a6a2bc280940a3c802bd0c3f7&pid=1-s2.0-S2772502224000556-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141623983","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}

{"title":"Optimization of germinated cowpea flour ratios and extrusion conditions on the nutritional composition and sensory quality of Ethiopian emmer wheat-based extruded porridge","authors":"Desye Alemu Teferi ,&nbsp;Neela Satheesh ,&nbsp;Messenbet Geremew Kassa","doi":"10.1016/j.afres.2024.100442","DOIUrl":"https://doi.org/10.1016/j.afres.2024.100442","url":null,"abstract":"<div><p>Childhood malnutrition is a major problem in developing countries, particularly in Ethiopia. This study aimed to create nutritious emmer wheat and cowpea extruded porridge with optimal macronutrient levels and sensory quality. Utilizing Design-Expert software, the effects of cowpea blending ratios (10–25 %), barrel temperatures (80–120 °C), and feed moisture content (22–26 %) were analyzed using a three-factor, three-level Box-Behnken design. Significant impacts on nutritional characteristics were observed, leading to the identification of optimal extrusion conditions (cowpea blend: 20.17 %, moisture content: 25.91 %, barrel temperature: 117.20 °C). Blending emmer wheat with cowpea flour significantly enhanced the porridge's color, taste, and aroma. The highest color intensity (4.36 %) was at 10 % cowpea and 22 % moisture processed at 100 °C. The best taste (4.41 %) was with 25 % cowpea and 22 % moisture at 100 °C, while the highest aroma was in blends with 10 % and 25 % cowpea at 100 °C. The control had the best mouthfeel (4.36 %), but a blend with 25 % cowpea, 24 % moisture, and 80 °C barrel temperature had the highest overall acceptability (4.31 %). The study highlighted the potential of these protein-rich porridge products to address protein-energy malnutrition, particularly in Ethiopia, by introducing awareness about the unique nutritional composition of Ethiopian emmer wheat and underutilized cowpea, thus creating a new market for nutritious food options.</p></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100442"},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772502224000544/pdfft?md5=c6505fa479d6d62a9a76987a07790217&pid=1-s2.0-S2772502224000544-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595969","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}