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Anker Calhoun posted an update 6 months ago
Fenugreek is one of the well-known spices, used for its antioxidant, antimicrobial, pharmaceutical and nutritional properties. Information on fenugreek seed flour blend with teff for a bakery product is scanty. This study was initiated to evaluate the effect of substitution of teff flour with fenugreek seed flours on the mineral, phyto-chemicals and microbiological quality of produced injera. Teff-fenugreek composite injera samples were prepared by substituted teff flour with 4, 8, 12, and 16% fenugreek seed flours (raw, roasted and germinated). Teff injera substituted with fenugreek (raw, roasted and germinated) at 4, 8, 12 and 16% substituted injera showed a significant (P less then 0.05) effect on Ca content, selected phyto-chemicals and microbial quality of injera. Fenugreek seed flour substitution increased in Zinc, condensed tannin and total Phenol contents were observed in fenugreek substituted injera samples whereas phytic acid, calcium and Fe content were decreased as compared to control injera sample. During the storage days, yeast- mold and total aerobic plate counts were lowest in fenugreek substituted injera samples. Raw fenugreek substituted injera had higher microbial stability than germinated and roasted fenugreek substituted injera. The 16% fenugreek-substituted injera showed good in zinc, phyto-chemicals and microbial stability of injera.Diospyros kaki L., cv. Fuyu is a non-astringent seasonally available persimmon variety from New Zealand having short shelf life. Most of the current preservation techniques like pasteurization, spray drying etc. use high temperature for microbial inactivation, which results in quality reduction. In the present study, response surface methodology having Box-Behnken design used to explore the consequence of pressure (200-600 MPa), time (5-15 min) and temperature (20-45 °C) for controlling microbial load in fruit pulp. A mathematical model created to envision the responses, and the R2 value indicated that the established model proved highly accurate in the prediction of response. The optimization process advocated non-thermal minimal processing of persimmon pulp by high pressure processing at low temperature 20 °C, 400 MPa pressure for 5 min holding time for reducing total plate count and yeast mould count.In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples (P > 0.05), but the OH cooked samples had higher carbonyl content (P less then 0.05). Although there were no significant differences for water content and drip loss between OH and WB cooked samples, the relaxation time T 22 of the OH cooked samples were longer than WB cooked ones (P less then 0.05). On the whole, the qualities of the OH cooked samples were comparable to the WB cooked ones during the entire storage period, indicating that there was a great prospect for OH cooking to be applied in the meat product industry.This study was designed to investigate the changes of physicochemical, microbiological and sensory properties of oyster tissues during chilled storage at 4 °C, including digestive gland (DG), the gonad and surrounding mantle area (GM), adductor muscle (AM). Sensory evaluation showed that the decrease of sensory scores of the three oyster tissues was more rapid than the whole oyster (WO). The drip loss of DG was more than other tissues and the WO. Moreover, the GM showed higher extent of lipid oxidation than other tissues and WO, while the AM showed higher TVB-N value and microbial counts than other tissues and WO. It is concluded that the spoilage of oyster during chilled storage greatly depended on the composition of oyster tissues. Overall, the findings may provide new insights to control the spoilage of oyster based on the changes of oyster tissues during storage.The co-crystalized powder prepared from Securigera securidaca seed extract was used for the formulation of a functional beverage in the study. In doing so, various ratios of co-crystalized powder from the plant extract, water, citric acid, mint essential oil, honey, apple extract, and stevia were mixed together. Three beverage formulas along with the control sample were prepared and evaluated by panelists using six-point hedonic scale. The formula containing 2 g of the extract powder was introduced as the best beverage from the panelists’ perspective and received an average score. EIDD-1931 price The samples were stored at 4 °C for 3 months and examined for pH, acidity, brix, turbidity, vitamin C, phenolic compounds, radical scavenging capacity, total microorganism count, molds and yeasts to evaluate shelf life. The pH and acidity changes were almost constant until day 60; but pH and acidity were decreased and increased in the last month, respectively. The brix changes were slight and had a slight decrease in the last month of storage. Although turbidity changes were small, they were associated with an increase over the storage time. Moreover, the beverage could well retain the phenolic compounds and the radical scavenging capacity and the antioxidant activity had a little change during storage. The changes trend in vitamin C was declining and equal to 16.85 mg/ml in the last month. No mold and yeast contamination were observed in any of the treatments according to ISO 21527 and mesophilic aerobic bacterial counts were in the range based on the ISO 4833. Hence, the herbal beverages produced with 2 g of the extract powder can replace industrial beverages given their proper chemical and microbial properties.To estimate the oxidative stability of the raw and roasted hazelnuts, accelerated shelf-life testing (ASLT) was used at elevated temperatures (55, 65 and 75 °C) at water activity (aw) of 0.43. Chemical parameters, including peroxide value (PV), para-anisidine value, and total oxidation value were measured to estimate the oxidative stability of the samples using Arrhenius model. In addition, the samples were maintained for 8 months in a real condition at 20-30 °C (long-term shelf-life testing) for validating the results obtained from short-term ASLT. The maximum activation energy (Ea, 78.76 kJ/mol °K) and Q10 (1.871) was obtained for PV in raw hazelnuts, while the minimum Ea (53.36 kJ/mol °K) and Q10 (1.552) were recorded for PV in roasted hazelnuts, indicating the negative effect of roasting process on the oxidative stability of the samples. In order to validate the estimations, the values predicted by short-term ASLT for each oxidation index were plotted versus their corresponding values in actual storage. The results showed good correlation coefficients (R2 = 0.
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