Journal of food processing & technology最新文献

Corrigendum to “Formulation Optimization and Evaluation of Probiotic Lactobacillus sporogenes-Loaded Sodium Alginate with Carboxymethyl Cellulose Mucoadhesive Beads Using Design Expert Software” “使用设计专家软件优化益生菌芽孢乳杆菌负载海藻酸钠的配方和评价羧甲基纤维素粘接珠”的勘误表

Journal of food processing & technology Pub Date : 2019-07-16 DOI: 10.1155/2019/5803142

Himanshu K. Solanki, D. Shah

引用次数: 3

Carotenoid content, total phenolic content, asntioxidant activity and carotenoids compounds of non-aqueous extracts from chillis (Capsicum annuum L.) 辣椒非水提取物类胡萝卜素含量、总酚含量、抗氧化活性及类胡萝卜素化合物的研究

Journal of food processing & technology Pub Date : 2019-03-21 DOI: 10.4172/2157-7110-C1-110

pAkanit Pisalwadcharinp

引用次数: 14

Innovative sensor system and evaluation procedure for monitoring of food processing 用于食品加工监控的创新传感器系统和评估程序

Journal of food processing & technology Pub Date : 2019-03-21 DOI: 10.4172/2157-7110-C1-109

R. Seifert, H. Keller, H. Kohler

{"title":"Innovative sensor system and evaluation procedure for monitoring of food processing","authors":"R. Seifert, H. Keller, H. Kohler","doi":"10.4172/2157-7110-C1-109","DOIUrl":"https://doi.org/10.4172/2157-7110-C1-109","url":null,"abstract":"There is a broad field of economic online and in-situ field analysis applications like the online monitoring of volatile components for quality monitoring in food processing. Looking to beer production, for example, the quality of the raw materials like grain, hops and yeast have to be investigated because these items could be the source of a contamination with 2,4,6-Trichloranisol (TCA). TCA is a chloric aromatic hydrocarbon with intensive mildewed and moldy smell and, therefore, leads to immense damage of the product not only limited to beer production. Another field of application is the monitoring of food transport and store chains to guarantee the quality of food and to avoid harm for the consumers. Typically, Volatile Organic Compounds (VOCs) are often evaporated, which can be measured by sophisticated gas sensor systems and therefore used for investigations of the mentioned problems. The purpose of this paper is to introduce a sophisticated sensor system which was developed to measure VOCs. The principal sensing element is a four-fold sensor array on a 4x4 mm2 alumina chip (Figure 1), which comprises four micro-dispensed thickfilm sensing layers of different SnO2/additive-composites. Operating MOG sensors thermo-cyclically and simultaneous sampling of the conductance yields gas specific Conductance-over-Time-Profile (CTP) features. Further-more, an innovative calibration and evaluation procedure ProSens will be introduced, which enables substance identification and concentration determination even in the case of varying environmental conditions from the characteristic CTP shapes. Many field analysis problems like those mentioned above are looking for innovative solutions. The above described sensor chip in combination with the numerical procedure ProSens is a powerful tool to solve existing problems in the area of food monitoring and food processing.","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43361938","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

The Effect of Microwave Heating of Pandanus Leaves with Vacuum Dried Non-Aromatic Milled Rice on Consumer Acceptability of Cooked Rice 微波加热香豆叶与真空干燥无香精米对煮熟米饭消费者接受度的影响

Journal of food processing & technology Pub Date : 2019-01-01 DOI: 10.35248/2157-7110.19.10.809

V. Jeevaratnam, N. Dharmasena

{"title":"The Effect of Microwave Heating of Pandanus Leaves with Vacuum Dried Non-Aromatic Milled Rice on Consumer Acceptability of Cooked Rice","authors":"V. Jeevaratnam, N. Dharmasena","doi":"10.35248/2157-7110.19.10.809","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.809","url":null,"abstract":"The aroma of cooked rice is contributed mainly by the compound 2-acetyl-1-pyrroline (2-AP) and it is also found in aromatic Pandanus leaves (Pandanus amaryllifolius). Therefore, this experiment was conducted to investigate a physical mechanism of transferring 2-AP from Pandanus leaves to non-aromatic polished rice. Milled Samba rice (medium/ bold) grains were vacuum dried for 24 hours to remove moisture and develop a porous structure on the grain. Then the rice samples were mixed with Pandanus leaves and microwaved for predetermined times in sealed bags to 65°C to explode oil glands and release 2-AP. After three weeks of chemical exchange time in bags, the consumer acceptability was tested based on preference. The results revealed that the consumer acceptability of rice could be significantly increased with appropriate microwave heating time. Data has shown that the mean acceptability rank value of 3.47 with 45 minutes microwaving (about 65°C) against the rank mean of 1.4 for the control in a five-point hedonic test. However, the increase of microwaving time above the optimum level produced an unpleasant aroma in rice and decreased the acceptability. Therefore, this physical treatment could be used to increase the palatability and acceptability of non-aromatic rice.","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69972700","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

Process Parameter Estimation of Biodiesel Production from Waste Frying Oil (Vegetable and Palm oil) using Homogeneous Catalyst 均相催化废煎炸油(植物油和棕榈油)生产生物柴油的工艺参数估算

Journal of food processing & technology Pub Date : 2019-01-01 DOI: 10.35248/2157-7110.19.10.811

Aworanti Oa, Ajani Ao, Agarry Se

引用次数: 1

Effect of Low Glycemic Index Stevia-Benefiber Sweetener on the Physical, Textural and Sensory Qualities of Oatmeal Raisin Cookies 低血糖指数甜菊糖-贝尼纤维甜味剂对燕麦葡萄干饼干物理、质地和感官品质的影响

Journal of food processing & technology Pub Date : 2019-01-01 DOI: 10.35248/2157-7110.19.10.804

K. Bukolt, N. Ramirez, A. Saenz, K. Mirza, S. Bhaduri, K. Navder

{"title":"Effect of Low Glycemic Index Stevia-Benefiber Sweetener on the Physical, Textural and Sensory Qualities of Oatmeal Raisin Cookies","authors":"K. Bukolt, N. Ramirez, A. Saenz, K. Mirza, S. Bhaduri, K. Navder","doi":"10.35248/2157-7110.19.10.804","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.804","url":null,"abstract":"This study was conducted to test the effectiveness of a 33%, 50%, 66% and 100% substitution of white and brown sugar with a zero calorie sweetener (Stevia) and a bulking agent (Benefiber). As Stevia and Benefiber increased, %Δ weight, %Δ height and pH did not differ significantly between variations and control samples. Compared to control, moisture decreased significantly with all substitutions (p<0.05). Water activity decreased significantly with 66% and 100% substitutions. Area and diameter also significantly decreased with the replacement of sugar. Hunter colorimeter showed significantly increased crust lightness at 66% and 100% while the crumb lightness decreased significantly with all substitutions. Texture analysis measured using a TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated a significant increase in fracturability at 66% and 100% substitution. Hardness was found to significantly increase by 50%, 66% and 100% (p<0.05). Sensory evaluations indicated that substitutions at 50%, 66%, and 100% were significantly different (p<0.05) in color, texture, taste and overall acceptability compared to control. Substitutions at 33%, 50% and 66% all ranked above 3 (acceptable) in appearance, color, taste, texture and overall acceptability. The nutrient analysis showed that the 66% variation increased in fiber by 3 grams (289.09%), and decreased in sugar content by over 4 grams (-48.70%) per 27 grams serving compared to control. Improved nutritional content and acceptability make Stevia and Benefiber a viable sugar replacement at 66% substitution for oatmeal cookies.","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"133 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69971924","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: 3

Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality 南瓜粉对小麦粉流变特性及饼干品质的影响

Journal of food processing & technology Pub Date : 2019-01-01 DOI: 10.35248/2157-7110.19.10.814

M. A. Khan, C. Mahesh, P Vineeta, G. Sharma, A. Semwal

引用次数: 9

Valorization of sugarcane bagasse as an emulsifier in O/W emulsion by Hydrothermal Liquefaction (HTL) pre-treatment 水热液化(HTL)预处理蔗渣作为乳化剂在油水乳状液中的增值研究

Journal of food processing & technology Pub Date : 2019-01-01 DOI: 10.4172/2157-7110-c1-111

Sekove Vodo

引用次数: 0

Development and Evaluation of a Non-Dairy Probiotic Beverage from Brown Rice (Oryza sativia) 糙米非乳益生菌饮料的研制与评价

Journal of food processing & technology Pub Date : 2019-01-01 DOI: 10.35248/2157-7110.19.10.806

J. Ndife, A. Linus-Chibuezeh, V. C. Ezeocha, M. Ojinnaka

{"title":"Development and Evaluation of a Non-Dairy Probiotic Beverage from Brown Rice (Oryza sativia)","authors":"J. Ndife, A. Linus-Chibuezeh, V. C. Ezeocha, M. Ojinnaka","doi":"10.35248/2157-7110.19.10.806","DOIUrl":"https://doi.org/10.35248/2157-7110.19.10.806","url":null,"abstract":"The development of functional foods to promote health is currently of global relevance. Prebiotics are food ingredients that exert beneficial health effects on the host by stimulating the growth of probiotics. This work examined the potential of brown rice in the production of probiotic beverage (PB) inoculated with Lactobacillus acidophilus and Streptococcus thermophillus. The beverage quality and probiotic viability were evaluated over 4 weeks storage and compared with a control beverage (CB) which was produced without inoculation. The physicochemical analyzes result showed viscosity of PB (601-1200 cp) to be higher than CB (500-550 cp). The specific gravity of PB (0.99-1.90) was not significantly different from CB (1.00-1.92). The % Brix increased more in PB (6.10-7.00) than in CB (4.90-6.50). There was more reduction in pH in a probiotic beverage (5.32-4.77) than in the control (6.21-5.96). The total microbial count at the end of fermentation ranged from 3.3 × 108 to 4.1 × 109 CFU/ml for PB and 1.0 × 101 to 3.3 × 103 CFU/ml for the control sample CB. There were no detectable fungi and coliform growths in the probiotic sample (PB). However, a range of 1.1 × 101 to 4.2 × 103 CFU/ml fungi and <1.0 × 101 CFU/ml coliforms were observed in the control (CB). Lactobacillus acidophilus (5.0 × 106 to 2.9 × 107) CFU/ml proliferated more compared to Streptococcus thermophillus (2.0 × 105 to 3.2 × 106) CFU/ml in the probiotic sample (PB) but lagged in the control sample (CB). The beverages differed significantly (p ≥ 0.05) with respect to overall sensory acceptability. The inoculated beverage (PB) showed better acceptance than the non-fermented beverage (CB). At the end of 4 weeks of evaluation, the inoculated brown rice beverage was able to support high probiotic cell viability which confirms its prebiotic potential.","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69972483","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

γ Irradiation of Cowpea and Potato Starch: Effect on Physicochemical Functional and Rheological Properties γ辐照对豇豆和马铃薯淀粉理化、功能和流变特性的影响

Journal of food processing & technology Pub Date : 2019-01-01 DOI: 10.35248/2157-7110.19.10.810

Kush Verma, Kulsum Jan, K. Bashir

引用次数: 6