Advance Journal of Food Science and Technology
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Maxwell Science Publishing,正常發行
選擇卷期
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Spent Coffee Ground (SCG) represents an opportunity to reuse as a new raw material due to its properties and the amount of material available. Taking in account this, the aim of this study was to characterize its physicochemical properties and antioxidant activity. Bromatological properties like ash, cellulose, fat, Elemental analysis (C, H, N, Calcium, Iron, Sodium, Phosphorus and potassium) and moisture were evaluated. As results of investigations it was found values Ash 1.71%, residual moisture 7.42%, fat 14.7%, cellulose 30.58%. Hemicellulose 20.2%, lignin 17.91% and protein 10.34%. In other hand, minerals analyzed for major elements showed that potassium was the most abundant mineral with a value of 0.442%. While Calcium, phosphorus, sodium and Magnesium had values of 0.184, 0.145, 0.024 and 0.148%, respectively. Minor elements Copper (ppm) 12.8, Iron (ppm) 7.50 and Manganese (ppm) 50.98. Emulsifying Activity values using four different oils 60.42% (Corn Oil), 62.30% (Soya Oil), 63.44% (Isopropylmiristate) and 62.30% (Mineral Oil). Relating to antioxidant activity exhaustive coffee waste (Coffee arabica L) had promising result with values of IC50 of 14.38 and 8.10 for DPPH and ABTS respectively. SCG showed characteristics of a natural antioxidant that could be employed in food industry as possible substituents of synthetic antioxidants.
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This research aimed to develop cookies and muffins based on a mixture of Rice (RF), Corn (CF) and Quinoa (QF) Flour as alternative bakery products. Three main formulations were used for the elaboration of cookies (F1: 60%RF, 30%CF, 10%QF; F2: 70%RF, 10%CF, 20%QF; F3: 60%RF, 10%CF, 30%QF); while for muffins elaboration two formulations were used (F1:27%RF, 5%CF, 14%QF; F2: 23%RF, 8%CF, 8%QF). Bromatological (ashes, humidity content, protein, fiber and lipids), microbial and sensorial (30 personnel for anon-trained panel with a 9 point hedonic scale) analysis were done to characterize the developed food products. The bromatological results showed the presence of proteins (10.58%), lipids (6.37%), humidity (9.56%), ashes (2.36%), carbohydrates (74%) and a caloric intake of 288 kcal. Muffins presented in their composition: 14% protein, 10% lipids, 14% humidity, 4% ashes, 40% carbohydrate and 320 kcal. Cookies presented the following microbial counts: 200 UFC/g aerobic mesophiles, ＜3 UFC/g fungi, ＜4 UFC/g yeast, ＜3 NMP/g total coliforms and ＜3 NMP/g fecal coliforms, while muffins presented the following microbial counts: 300 UFC/g aerobic mesophiles, ＜5 UFC/g fungi, ＜4 UFC/g yeast, ＜3 NMP/g total coliforms and ＜3 NMP/g fecal coliforms. Finally, both products had a positive sensorial acceptation.
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The main goal of this study was to develop an innovative product based on food from vegetal origin (beet and oat) incorporated in a dairy product (koumiss). Raw materials were pasteurized milk, bacterial inoculum, beet and oat. Beet and oat were incorporated according to three formulations. The sensorial analysis (5 points hedonic scale) was done by a panel constituted by 30 non-trained personnel who considered the following attributes: aroma, taste, color, texture. The nutritional analysis was estimated considering the information in the Colombian table of food composition (2015 version). As a result, koumiss presented viscous texture similar to commercial koumiss. Additionally, the content of micronutrients was identified (from major to minor): riboflavin (1.7 mg), iron and zinc (both 1.2 mg), niacin (0.9 mg), thiamin (0.2 mg), vitamin A (97.5 UI) and folic acid (41.7 μg) based on 200 mL. Thus, there was an innovation in the presentation of this food product, which allowed improving their nutritional value. Finally, the developed product achieved a sensorial score of 4, which indicated its acceptation by consumers and commercial potential.
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This study evaluated the effect of acid concentration and reaction time in the lintnerization process on the physicochemical, structural and rheological properties of native yam starch (Dioscorea alata cv. Diamante 22). The lintnerization process involves chemical modification with hydrochloric acid to produce starch for the food, paper and textile industries. The acid hydrolysis of yam starch produced low dextrose equivalents (D.E 4.7%) and yields between 83 and 96%, as well. Slight changes to the granule surface, which mainly affected the amorphous part of the granule and reflected in the increased crystallinity, reducing the Water Absorption Capacity (WAC) and swelling (SP). For to the native starch, otherwise, when moderate acid hydrolysis is applied. A yield between 83 and 96%, slight changes on the granular surface (exo-corosion superficial). A reduction was observed in the initial gelatinization temperature from 82.1 to 77.6°C and maximum viscosity (1790 to 1656 MPa.s) when subjected to severe lintnerization treatments. The lintnerization process improved the stability of the starches during heating and decreased their tendency to retrograde, resulting a gel of stable consistency, suitable for the processed food industry.
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The aim of study was to evaluate the replacement effect of wheat (Triticum aestivum L.) flour by Yacon (Smallanthus sonchifolius (Poepp) peel flour in a Frankfurter-type sausages formulation. In order to obtain an optimal incorporation level, five formulations from which Wheat Flour (WF) replacement with YPF were carried out as follows: 25, 50, 75 and 100%, respectively. Therefore, emulsifying stability, pH, water retention capacity, color, proximal composition and texture profile in Frankfurter-type sausages, were evaluated. Results showed that water retention capacity in sausage increased upon 6% when is replaced with up to 50% WF. pH decreased upon replacement with 75% WF. Conversely, Frankfurter-type sausages with added YPF had a higher protein content and hardness at different levels. In addition, the most similar formulation to the control sample was 25% YPF. Results demonstrated that wheat flour replacement (replaced with 25% of YPF) by yacon peel flour, which was beneficial for frankfurter-type sausages quality.
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The aim of this study was to determine the shelf life of papaya of the Sunrise variety, packed in two plastic films, Bi-Oriented Polypropylene/Low-Density Polyethylene (BOPP/PEBD) and Ethylene Vinyl Acetate (EVA), packed with two gas mixtures (5% CO_2 and 7% O_2; 4% CO_2 and 6% O_2). The changes in the fruit were determined by a microbiological analysis of aerobic mesophilic count, fungi, total and fecal coliforms and clostridium sulfite reducer, as well as its sensory characteristics like flavor and hardness, during 26 days of storage. The obtained results on aerobic mesophilic counts, fungi, taste and hardness attributes didn't reveal statistically significant differences with a 95% confidence level between treatments. The treatment that presented the longest shelf life was the one with the gaseous composition of 5% CO_2 and 7% O_2, with BOPP/PEBD packaging material during 23 days of storage, on which the microbiological and sensory parameters of the fruit were preserved; demonstrated that the atmosphere modification is a good alternative to increase the shelf life of fruits.
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The aim of this study was to determine the physicochemical characteristics of papaya fruit (Carica papaya L.) from the Sunrise variety, packed in 2 plastic films (Bi-oriented Polypropylene/Low-Density Polyethylene and Ethylene Vinyl Acetate) and 2 gaseous mixtures of oxygen and carbon dioxide. Papaya produced in Valencia- Cordoba (Colombia) was packed in 2 plastic films (BOPP/LDPE and EVA) with 2 gaseous mixtures (5% CO_2 and 7% O_2, 4% CO_2 and 6% O_2) were packed and stored for 1 month at temperature of 13±1°C; physicochemical analyzes of pH, acidity, weight loss and oxygen and carbon dioxide concentrations were carried out inside the package during storage. The results indicate that the physicochemical parameters do not have a linear behavior and do not show a statistically significant difference between the samples at a 95% confidence level; while for the case of oxygen and carbon dioxide concentrations, significant differences are found at a 95% confidence level between treatments. The treatment with a gaseous composition of 5% CO_2 and 7% O_2 in the BOPP/LDPE film preserved the physicochemical characteristics of the fruit better, being recommended for its conservation under the conditions of this study.
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In this study, physicochemical (moisture, ash, protein, fat, fiber and carbohydrates), physical (specific volume, pH and hardness) and sensorial properties (preference testing with untrained sensory panels) were evaluated in cottage Diabolines and Diabolines obtained under standard conditions the process. A completely randomized experimental design with three replicates was applied, it was analyzed the data with ANOVA and Tukey test (p＜0.05). Results showed that cottage Diabolines and Diabolines obtained under standard conditions did not have significant differences in ash, fiber, carbohydrates, pH, hardness and lightness. They were found significant differences in moisture, fat, protein, specific volume and color (h, a* and b*) in the samples evaluated, but not in the sensorial testing. Production of Diabolines obtained under standard conditions helps to control the most important variables in the process and final product homogeneity; which are part of the requirements in the Colombian Technical Norms (NTC 1241) and contributein a higher protein and lower fat content than the cottage Diabolín.
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The aim of this study was to evaluate the color changes in avocado puree by Computer Vision System analysis as a useful parameter to determine inhibitory behavior of lyophilized avocado seed, fresh seed, seed coat and citric acid on enzymatic browning during storage at room temperature and cooling. Enzymatic browning can be an undesirable phenomenon in many fruits and vegetables producing color alterations. These can reduce commercial value of food products, or even make them unacceptable to consumers. Following up this reaction through low cost and easy to use technological tools is very important to avoid quality losses. In this research study, different samples of avocado puree were prepared and analyzed under cooling and room storage. Color changes were analyzed using the CIEL*a*b, h° and C* coordinates and Color Index (CI) was calculated. For both storage conditions, L* value decreased for control and sample with citric acid added and CCI calculated did not show significant differences among analyzed samples. However, a maximum CIC value was obtained for the sample treated with citric acid and a minimum for the sample with lyophilized seed, which might give indications of inhibitory action of seed, independently of storage conditions. Through use of chromatic techniques, it was possible to follow color variations in avocado puree effectively.
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The aim of the research was to obtain a meat analog by using a flour mixture composed of quinoa and amaranthas protein source of plant origin. For this purpose, an optimal mixture was formulated of flours composed of quinoa and amaranth, which was texturized in an extruder to form an emulsion. To optimize the emulsion, the study used a response surface central composite design. The input factors were percentage of mixture, percentage of humidity and percentage of oil and the response variable considered the percentage of protein in the mixtures. The results indicated that the optimal emulsion consisted of 55/100 g of humidity, 3/100 g of oil, 42/100 g of flour mixture and 18/100 g of protein. The optimal mixture showed appropriate viscous-elastic behavior to prepare a cooked ham-type meat analog. The analog obtained complied with the physical-chemical parameters of texture and color established by NTC 1325.