查看更多>>摘要：EU regulation No. 1169/2011 states that foods that have been frozen and thawed before being sold, the name shall be accompanied by the designation 'defrosted'. This requirement does not apply when defrosting has no negative impact on their safety and quality. Producers should be able to show that defrosting has no negative impact during the shelf-life. Therefore, the impact of temporary frozen storage on the quality and safety of industrially produced bakery products, including wholemeal bread, sandwich rolls, sponge cake and pie, was studied in comparison with non-frozen products. Total plate count, a(w), texture analysis and sensory analysis were applied to assess microbial, physico-chemical quality and consumer acceptability of the products. All tests were performed before and after the defrosted shelf-life period. Freezing and defrosting of bakery products did not enhance microbial spoilage. All values remained under the maximal limit of microbial contamination, respectively 5 log CFU/g for bread products and 4 log CFU/g for sponge cake and pie. Texture analysis and a(w) showed only limited differences between fresh and defrosted products. Although a slight difference in texture was observed for sandwich rolls, sponge cake and pie through sensory trials, all products were found acceptable for consumption.
查看更多>>摘要：In this study, the effects of three groups of oleogels comprising 10 wt% beeswax as the gelator and different proportions of rapeseed and fish oils on the structures of surimi gels were investigated. X-ray diffraction revealed that the crystal structures of the oleogels were mainly dependent on the presence of the beeswax, where the oleogels formed via molecular association into crystalline structures. Texture profile analysis indicated that all studied oleogels comprehensively improved the textures of the surimi gels. The water holding capacities of the oleogel based surimi gels were significantly higher (p < 0.05) than those of the control samples obtained by the direct addition of liquid oil. However, the whiteness of the gels decreased significantly because of the yellow color of the beeswax. Rheological studies confirmed that the protein in the oleogel based surimi gel had a higher degree of cross linking than that of the control group, and its network structure was more stable. Finally, scanning electron microscopy observations indicated different degrees of compactness and uniformity among the surimi gel networks. Overall, the oleogels with added beeswax significantly improved the structures of the surimi gels. These findings could broaden the range of oils used in food products.
查看更多>>摘要：Red pepper powder (rpp), an important ingredient in kimchi, is responsible for its red color and spicy flavor. Previous reports showed that rpp influences the emergence of Weissells sp. bacteria in the kimchi fermentation. Herein, we tested watery kimchi (nabak) fermented with different concentrations of rpp. Analysis of bacterial counts and community composition showed that the addition of rpp did not affect these characteristics at the initial stage (week 0), but increased the number of lactic acid bacteria (LAB) during fermentation, especially in week 1. The number of LAB was significantly higher in the nabak kimchi with 1% rpp, wherein the Lactobacillus count was 2.6 times higher and the Weissella count was 10 times higher than that in the control nabak kimchi.
de Carvalho, Rosemary AparecidaLeite das Chagas, Eduardo GalvaoVanin, Fernanda Mariados Santos Garcia, Vitor Augusto...
8页
查看更多>>摘要：Camu-camu processing coproducts can present a high concentration of bioactive compounds with antioxidant characteristics. However, the application of these coproducts in food products is little explored. Thus, this study aimed to evaluate the effect of different drying temperatures on camu-camu coproducts in relation to the bioactive compound concentration and the effect of substitution of wheat flour by this coproduct on the characteristics of cookies. Camu-camu coproducts were dried at 50 degrees C, 60 degrees C and 70 degrees C and evaluated for proximate composition, phenolic profile and the total phenolic and antioxidant potential (DPPH, FRAP, ORAC assays). Cookies were produced with 5%-20% replacement of wheat flour by the coproduct powder and characterized in relation to hardness, spreading factor, specific volume and the total phenolic and antioxidant potential. The camu-camu coproduct powder dried at 70 degrees C showed the highest concentration of total phenolic and antioxidant potential. A total of 11 flavonoids were identified for camu-camu coproduct regardless of drying temperature. The incorporation of camu-camu coproduct powder, with a maximum substitution of 20%, did not affect the physical properties of the cookies when compared to the control cookies, improving total phenolics and antioxidant potential, confirming a possible to insert this coproduct in food industry.
Pralhadrao, Jadhav VitthalArora, SumitSharma, VSingh, A. K....
14页
查看更多>>摘要：Zinc (Zn) is important in maintaining metabolic condition of human health and its deficiency increases the prevalence of diarrhea especially in children. Novel Zn fortificants such as carbohydrate/protein-Zn chelates, nano-Zn oxides, etc., enhance the solubility of Zn under various processing conditions. In the present study, the conditions for the production of spray dried whey protein concentrate-Zn complex (WP-Zn) were optimized using combinations of variables like inlet air temperature, feed flow rate and total solids and responses like moisture, yield and solubility by adopting Central Composite Response Design (CCRD). The models for moisture, solubility and yield were statistically significant. Optimized conditions comprised of 200 degrees C inlet temperature, 3 mL/min flow rate and 14.4% total solids. Milk fortified with WP-Zn (@35 ppm Zn) showed similar sensory acceptability with control (unfortified milk). Physicochemical properties (pH, acidity and viscosity) of fortified milk showed non-significant differences with control.
查看更多>>摘要：Probiotics are potential alternatives to antibiotics in poultry production. In this work, supplementing probiotics on broiler feed pellets (BFPs) was studied for the first time by directly spraying a Lactobacillus salivarius NRRL B-30514 suspension with 10% w/v milk powder and 0, 1, and 5% w/v sucrose, followed by drying at 60 degrees C for 0-30 min. For suspensions without sucrose, no visual change of BFPs was noticed after spraying the cell suspension for up to 30 s; the coated BFPs dried for a longer time had a lower water activity and lower bacterial viability after preparation; and the coated BFPs dried for 30 min had about 5 log colony-forming unit per gram (CFU/g) viable L. salivarius after 30-day storage at room temperature. Under the optimized conditions (spraying for 30 s and drying at 60 degrees C for 30 min), supplementing 1% (w/v) sucrose in coating suspension further improved bacterial viability to 6.71 +/- 0.14, 5.53 +/- 0.24, and 4.28 +/- 0.12 log CFU/g after 0, 30, and 730 days, respectively. Coatings slightly increased the diameter but showed no negative influence on the hardness, moisture sorption properties, and surface morphology of BFPs. This approach preventing thermal deactivation of probiotics during pelleting may be significant to supplementing probiotics to animals.
查看更多>>摘要：Bread preparation using foxtail millet flour is very challenging as it lacks gluten but enzyme addition showed to be effective in improving its quality. In this study, influence of enzymes glucose oxidase (GO), xylanase (XYL) and protease (PR) (0.05 and 0.1 g/100 g) on textural, rheological, pasting and sensory quality of the gluten-free foxtail millet bread has been evaluated. Addition of enzymes significantly increased (p < 0.05) specific volume and crumb springiness while crumb hardness and cohesiveness decreased in comparison to control. Enzyme addition changes the rheological properties of batter. Complex viscosity (G*) decreased due to lack of water holding capacity and reduced batter resistance to deformation. PR addition decreased phase angle (6) and batter viscosity significantly (p < 0.05) indicating increased elasticity and improved batter development due to protein hydrolysis. In pasting properties, all parameters significantly increased (p < 0.05) compared to control. Lower peak temperature in PR addition leads to continuous structure development in crumb and helps in re-aggregation of starch granules. In sensory properties, PR added bread has better taste, aroma and overall quality. Results from the study indicates that PR enzyme at 0.1 g/100 g can be used to prepare foxtail millet bread with better textural and sensorial properties.
查看更多>>摘要：A symbiotic based on B. animalis with agave fructans was successfully encapsulated within the double emulsion. In the first stage, B. animalis was emulsified using agave fructan enriched with high degree of polymerization (AFHDP), and canola oil; subsequently, it was coacervated using sodium alginate. Finally, the coacervates were dry using three different methods: lyophilization, spray dryer and convective drying by stove. The coacervates showed a uniform morphology and particle size distribution before the drying process. The capsules obtained by emulsification-coacervation and drying, exhibited significantly different physicochemical and thermal properties, with different survival rates during processing, storage and during simulated gastrointestinal conditions. The microorganisms encapsulated using stove drying exhibited greater encapsulation efficiency (96.24%) and survival during passage through the gastrointestinal tract (9.3 log CFU/g), while those obtained by spray drying and lyophilization had greater viability during storage at room temperature. This study demonstrates that the drying method influences the different properties and levels of protection of emulsified microorganisms encapsulated by coacervation, so that this should be considered in the production of encapsulated probiotics and their addition in a food product.
查看更多>>摘要：The functional and thermal properties of the Mahua deoiled cake flour and its protein (RMP) extracted by the reverse micellar method were investigated. The amino acid composition analysis revealed the presence of both the essential and non-essential amino acids in the samples. The explored functional properties of the RMP like nitrogen solubility index, water and oil holding capacities, emulsifying property, foaming capacity, foaming stability, and color parameters were comparable to the other plant proteins and superior to the flour. Thermal analysis envisaged RMP to be more ordered and thermally stable. The higher emulsifying stability suggested the existence of some protruded nonpolar branched side chains in RMP that may promote interactions at oil/water interface. The wettability of the protein is significantly higher than the flour although both the biological samples were hydrophilic in nature. Moreover, RMP possessed potential antioxidant activity. Thus, the isolated protein could be an ideal precursor for specific product formulations dealing with the higher temperature processing.
NSTL
Elsevier