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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The optimization of the process parameters was the aim of this study to obtain a powder from the pumpkin juice (Cucurbita moschata) using the spray drying method. For the optimization of spray drying a surface response methodology was used, considering a central design composed of three factors: Maltodextrin concentration (10-25%), the temperature of the air inlet (150-170°C) and feed flow rate (4000-5000 mL/h) and the response variables evaluated to determine the optimal conditions of the process were: powder yield, humidity, hygroscopicity and solubility of the powder. The results of the statistical analysis indicate that all factors significantly affected the response variables, an increase in the addition of maltodextrin concentration to the pumpkin juice flow, generates an increase in yield, solubility and lower hygroscopicity values, the increase of the inlet temperature and the feed flow rate produced a decrease in the moisture content of the obtained powder. The optimal conditions of the process were reached with a 25% of maltodextrin concentration, 170°C for the air inlet and a flow rate of 4000 mL/h. These process parameters, allow obtaining a powder with a yield of 62.70%, humidity 3.40%, hygroscopicity 28.70% and solubility 71.5%, indicating a technological opportunity to generate and economic value to the pumpkin fruit, which allows improving the life quality of the country's farmers.
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A degree of acceptance of a paste based on orejero seeds (Enterolobium cyclocarpum) was determined with a preference test, for 9 formulations of spreadable pasta, in which was varied the content of pulp, milk and panela. To the formulation with most preferred a categorical scale test by attribute was performed (texture, color, aroma and flavor) with a group of 100 untrained panelists. The results obtained were implemented the corresponding frequency analysis. Furthermore, it was characterized physicochemical, microbiological and textually, determining its ability to be spreadable with a test of retro-extrusion. The formulation that presented better acceptance was F4 (25.6% seed pulp, 69.1% milk, 5.3% panela), which had a high protein content (28.37%), Carbohydrates (30.39%), fiber (13.48) and a good spreadability. Although, was no significant differences in spreadability with the formulation F1 (69% pulp, 2.8% milk) and F3 (28.1% Panela, 79.1% pulp, 2.8% milk, 18.1%).
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This study aimed to optimize the enzymatic hydrolysis of rainbow trout (Oncorhynchus mykiss) viscera with the enzyme alcalase® 2.4 L to found the highest the Degree of Hydrolysis (DH). In vitro evaluation of the optimum conditions (pH and temperature) was performed to maximize the Proteolytic Activity (PA) of alcalase® 2.4 L with the rainbow trout viscera. The optimal conditions for maximum enzymatic activity were a pH of 8.5 and a temperature of 60°C. Response Surface Methodology (RSM) was used to evaluate the effect of the enzyme/substrate ratio (10-30%), substrate concentration (2.0-6.0%) and temperature (45-65°C) on DH. A substrate concentration of 5.53% and an enzyme/substrate level of 30% were found to be the optimum conditions to obtain the highest DH (27.6%). The Michaelis-Menten plot indicated that these conditions were not in the saturation area.
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The ripe and overripe avocado seeds were evaluated in order to determine the maturity stage influence on the proximal composition. Lignocellulosic compounds, lipid profile, total phenols content, condensed tannins as well as antioxidant capacity by ABTS and DPPH were measured. The starch content of ripe and overripe avocado seeds was 63.70 and 58.7%; protein 3.1 and 2.9%, 14.72 and 16.36% for cellulose, respectively. The hemicellulose content was higher in ripe seeds (49.75%) than in overripe seeds (34.15%). The unsaturated lipids content, corresponding to linoleic acid and oleic acid in the seed oil was higher in the ripe fruit, while the overripe seeds showed higher linolenic acid concentration. The main fatty acid was oleic with 49% in the ripe seeds and concerning total unsaturated lipids. Total phenols were 43.04 and 41.02 mg GAE/g, while the condensed tannins were 146.45 and 148.47 mg catechin/g for the ripe and overripe fruit seeds, respectively. Therefore, the antioxidant capacity and essential acids concentration were higher in the ripe seeds than in the overripe seeds, while the condensed tannins content had no statistical difference.
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The aim of this study was to evaluate the microbiological quality of water used to irrigate food crops, which can lead to the spread of certain microorganism, such as Escherichia coli, which poses a high risk of contamination for food, especially food consumed as fresh vegetables and milk, making it important to monitor the hygienic state of water based on the detection of ＂indicator＂ bacteria, which are normally only present in human and animal intestines, such as coliforms, which have been accepted worldwide as a unfailing parameter. To evaluate the water quality, the coliforms present in the water used for agricultural irrigation on the Sabana de Bogota were quantified in the La Ramada irrigation district. Water samples were taken at ten agricultural irrigation points in municipalities around Bogota. The methodology for the analysis included the technique that uses serial dilutions of samples in a specific culture media. In the different sampled sites where the water quality used for irrigation was evaluated, the total and fecal coliforms values were higher in CFU than the established limits (Decree 1594 of 1984) and values were found in some samples that were higher than 1×10^6 CFU 100/mL for total coliforms and 1×10^5 CFU 100/mL for fecal coliforms. This study indicated that, with the current conditions of some water sources on the Sabana de Bogota, there is an inherent source of contamination, creating an obstacle for agricultural irrigation and a microbiological risk for consumers.
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The objective of this study was to compare methods of immunoassay with High Efficiency Liquid Chromatography methods (HPLC) of processing plants of dairy products. Aflatoxins are a group of organic chemical non-protein compounds of low molecular weight, mainly produced by fungi Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius. The Aflatoxin M1 (AFM1) is an oxidative metabolite of Aflatoxin B1 (AFB1), produced by animals after the ingestion of this, which appears in milk and urine. The negative impact of aflatoxins in human health is particularly due to their carcinogenicity, by what it is important the detection and quantification of AFM1 in raw milk used as raw material. In the dairy industry it is common to use rapid tests for the determination of the AFM1, but how reliable are these tests? The study discussed 28 raw milk samples taken in times of drought and rain in the South of Cesar, to determine the AFM1 using an immunoassay method with sensitivity of 0.35 μg/kg and for Liquid Chromatography (HPLC) method. The first method data were analyzed with basic descriptive statistics and with the results obtained by chromatography it was estimated the average level of aflatoxin by intervals, AFM1 average estimate was slightly higher in the dry season. It was also noted that results in dry season coincide with the results of the two methods by 42.9% and in the rainy season by 64.3%. The use of immunoassay method has as a disadvantage: the appearance of cross reactions with mycotoxins from the same group.
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The objective of this study was to evaluate the effect of different yeast strains (Lalvin 71B-112, Red Star Premier Cuvee, Red Star Montrachet) on the quality of blackberry grape wines. Blackberry grape (Syzygium cumini L. Skeels), as it is known in the Atlantic coast, grows with great abundance and on a wild basis in gardens, streets and avenues, but it is rarely used by this region’s inhabitants. In the fermentation process, yeast strains were inoculated within three fermentation musts with the same physicochemical characteristics, cleared up with Bentonite (USP grade) and different parameters such as pH, alcohol levels, color, residual sulfur, appearance and sensory analysis were evaluated; then, the results were subjected to a statistical analysis with “Statgraphics1” and “Excel” to identify if there were significant differences amongst wine samples from the blackberry grapes. The results showed that the grape wine with the best characteristics was the one fermented with the Red Star yeast, which displayed superior quality with respect to the others. In the color evaluation, the % of red saw a decrease. The alcohol production that was obtained was influenced by the initial pH resulting in a characteristic degree of alcohol for this type of alcoholic beverage. It was determined that the optimum dose for the process of clearing in blackberry grape wine is 0.9 g/L of albumin since it complies with all the parameters established in the standard.