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 objective of this study was to evaluate the useful life of lemon biscuit under different preservation systems. Lemon biscuit is a local food produced in the department of Cordoba, Colombia, it is very popular for its particular flavor and low cost. The samples were obtained from 3 local producers in the Lower Sinu region, to which potassium sorbate (0.1%) was added as a preservative during their processing. The samples were packed in two types of package (low density, polyethylene and polypropylene) and stored at temperatures of 28 and 32°C for 24 days, a lemon biscuit without sorbate and without any type of packaging was used as the control sample, which is the way it is locally marketed. Microbiological (aerobic mesophiles, lactic acid bacteria, molds and yeasts, total and faecal coliforms, Bacillus cereus and S. aureus), physicochemical (pH, acidity and weight loss) and sensorial parameters (color, taste, appearance and texture) were evaluated during storage at day 0, 6, 12, 18 and 24, respectively. Microbiological parameters of mesophiles, molds and yeasts presented significant differences (p＜0.05) between treatments. Treatments have highly significant differences (p＜0.001) regarding the attributes of color, appearance, taste and texture of the food. In conclusion, the flavor attribute was the determinant variable when estimating the durability of the analyzed product, the added with 0.1% potassium sorbate and packed in polypropylene bags reached 12 days of shelf life.
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A study was carried out to establish the prevalence of bacteria associated with infectious bovine mastitis in some milk-producing municipalities in Norte de Santander Department, from which possible species of Staphylococcus, Streptococcus and Enterobacteria were isolated and identified. One hundred and sixty three samples which were inoculated by depletion in: Blood Agar and EMB Agar were analyzed and incubated at 37°C/24 h. Preliminary identification of the bacteria was done through conventional biochemical tests and RapID^(TM) ONE System and RapID System PLUS STAPH. A total of 207 bacteria were isolated; 187 isolates corresponded to: Staphylococcus aureus, S. capitis, S. epidermidis, S. haemolyticus, S. saprophyticus, S. simulans and S. xylosus. And 20 isolates to: Escherichia coli, Enterobacter agglomerans, Klebsiella pneumoniae, Shigella spp. and Acinetobacter calcoaceticus. Staphylococcus epidermidis showed the highest prevalence for Pamplona, Pamplonita and Toledo with 19.02, 21, 46 and 7.32%, respectively. In Pamplona, the prevalence of Acinetobacter calcoaceticus and Shigella spp. with 0.49%; Klebsiella pneumoniae and Shigella spp. were isolated in Pamplonita (0.49%), in Toledo E. coli and Enterobacter agglomerans (1.95%). The species isolated in this study have been described as causing mastitis in dairy cattle and their presence is related to cleaning conditions and milking practices.
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The objective of this study was to evaluate the in vitro antibacterial activity of edible parts of Moringa oleifera against spore-forming bacteria associated with diarrhea such us Clostridium difficile and Clostridium perfringens. Ethanolic, methanolic, aqueous and acetone extracts in several presentations of M. oleifera (fresh leaf, leaf powder, whole seed powder and seed husk powder) were obtained. Broth microdilution method was used to analyze the activity and to determine the Minimum Inhibitory Concentrations (MICs) and the Minimum Bactericidal Concentrations (MBCs). A two-fold serial dilution of each extract was tested against C. difficile and C. perfringens during 48 h under anaerobic conditions. The broth microdilution analyzes revealed that red-stemmed leaf showed the lowest MICs (ranging from 3.9 to125 μg/mL), followed by whole seed (MICs 29.29-1875 μg/mL), green-stemmed leaf (MICs 39-2500 μg/mL) and seed husk (MICs 390.6-1562.5 μg/mL). The MBCs values were 1000- 2000 μg/mL for red-stemmed leaf fresh, 1250-10000 μg/mL for green-stemmed leaf fresh, 6250-12500 μg/mL for red-stemmed leaf powder, 2500-25000 μg/mL for whole seed and 25000 μg/mL for seed husk. The study revealed that leaves and seeds in different concentrations, irrespective of their presentation, inhibited the growth of the tested strains to varying degrees depending on the solvent employed in extraction. Therefore, it may be concluded that M. oleifera may be a potential source for antimicrobial molecule (s) against pathogenic Clostridium spp.
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The objective of this study is to characterize agro-industrial business sector in southern Cesar in terms of chain, nature, type and size. Analyze the trends that have led to agro-industrial production in the towns of the South of Cesar and the influence it has on the academic and job in the agro-industrial engineering program's field of the popular University of Cesar sectional Aguachica. Agro-industrial potential from South Cesar-Colombia has been giving a turn in its agricultural production by substituting rice and corn crops instead African palm, being reflected this transformation in each one of the towns of study. Allowing to offer a pertinent and updated career with the area of influence. Similarly, the most representative competences for these professionals impulse the growth processes of the agro-chains, for this it applied a descriptive-analytical methodology with a statistical design that presented a representative sample of 33% among agro-industrial companies, within the results the towns that have the most agro industry are mainly Aguachica, La Gloria, Pailitas; they are framed more in the area of oilseeds, fishing, cereals and dairy. Agricultural supplies play an important role in the economy of this area because it supplies the south of Cesar, the possibility of hiring an Agro industrial Engineer has a favorability of 36-38%. In the competences that the agroindustrial companies of the zone require from the Agro industrial Engineers are skill and abilities to analyze situations and agro industrial phenomena and capacity to solve problems efficiently and being able to justify and sustaining what situation within the agro industrial context. Leadership and teamwork are also taken into account as their own competences for the selection of South-Cesarence personnel.
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The objective of this study was to implement the osmodehydration process as a pre-treatment prior to the frying process for the preparation of yam nuggets, where the moisture, ash, fiber, protein, fat and carbohydrate content was evaluated according to A.O.A.C. (1990). The obtained nuggets were sensorially characterized with 11 trained testers using a 9 cm unstructured scale. Five treatments were evaluated by varying the amount of sodium chloride and sucrose (T1: 0, 0, T2: 2; 15, T3: 4; 30, T4: 6; 45, T5: 8; T1: 10, T2: 20, T3: 30, T4: 40, T5: 50) min and temperature (T1: 30, T2: 40, T3: 50, T4: 60, T5: 70) °C. Following the osmodehydration, the nuggets were subjected to immersion frying (180°C for 4 min). The data obtained was evaluated by means of an analysis of variance, Tukey's mean comparison test (p≤0.05). The physicochemical analysis showed statistically significant differences (p≤0.05) between the treatments, observing the influence of osmodehydration, where the increase in the values in the conditions of the process was reflected in the increase in the carbohydrate, fiber and ashes and decreased in moisture, fat and protein. For the Quantitative Descriptive Analysis, the tasters identified statistically significant differences (p≤0.05) for the attributes of color, odor, yam flavor, hardness, chewability, fracturability and sweet taste residual, with T5 presenting the characteristics with better scores, concluding that the application of osmodehydration improved the organoleptic characteristics of the nuggets.
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The objective of this study was prepared a fried restructured sweet potato using an alginate/sulfate/Tripolyphosphate gelation System (PPTS) evaluating sensory and nutritional properties. Fried products, although very desirable, have a disadvantage in that their fat contents are high. The gelling system provides a product with consistent texture and acceptable by the consumer 15 formulations were prepared varying concentrations of alginate (0.35-0.70 g/100 g), calcium sulfate (0.50-0.75 g/100 g) and PPTS (0.09-0.18 g/100 g). The ingredients were mixed until the gel was obtained, then embedded in guts 2 cm in diameter and stored at -20°C. The fried products were characterized through the AOAC (2012) methods, the preference (ordering), sensorial acceptance (hedonic scale of 9 points) and intention to buy (5 points) were evaluated with 50 consumers. Data were analyzed by analysis of variance and Tukey’s test (p≤0.05). The formulations presented differences (p≤0.05), those with the lowest fat absorption were F10 (25.72%) and F14 (26.38%), with F11 (27.51%) and F13 (27.78%). The ones with the highest water retention were formulations F12 (49.07%) and F9 (48.17%) (p≤0.05). The fiber and protein contents of the formulations showed no differences (p＞0.05). The most preferred formulations were F1, F6, F10, F11 and F14 (p≤0.05). The tasters did not find significant differences (p＞0.05), in the attributes of softness, crocancy and flavor to sweet potato. Formulations F6, F10 and F11 were among the terms of greater enjoyability and those with better intention to purchase were formulations F10 and F11 (p≤0.05).
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The aim of the study was evaluating the incidence of pectin concentration, soluble solids concentration, extraction temperature and pH in the rheological behavior and molecular mass of a mango vallenato pectin gel. Experimental design was in blocks (mango pectin and commercial) completely random, in factorial arrangement 2^4, for the factors, pectin concentration (0.5-0.25% w/w), temperature (50, 70°C), pH (2.2- 2.8) and solids concentration (55, 65°Brix), with three replicates. Storage modulus (G'), loss modulus (G＂) and loss tangent (tan δ), determined on the rheometer AR 1500 with parallel plate geometry, were determined. The data were adjusted to the Mark- Houwink-Sakurada model to determine the molecular weight of the pectin gel. Gels with 0.25% of mango pectin showed viscous behavior with little gelling property, the gels prepared with 50% of mango pectin at 55°Brix soluble solids concentration had a structured gel behavior, similar behavior to those of commercial pectin. The molecular mass of the gel prepared with mango pectin was in the range of 583.90 to 24.17 kDa, being significantly affected by the concentration of 0.25% of pectin, the extraction temperature and soluble solids concentration.
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The aim of this study was evaluate the effects of edible coatings on the sensory quality of minimally processed carrots. Minimally processed carrot samples were immersed in coatings prepared with yam starch (4%), glycerol (2%) and chitosan (0; 0.5; 0.75; 1.0 and 1.5%, respectively) for 3 min. Samples were conditioned in trays of expanded polystyrene and polyvinyl chloride films, stored at 8°C during 15 days. Color, flavor and whiteness index attributes were analyzed after 0, 5, 10 and 15 days by using a nine-point hedonic scale and colorimetry, respectively. The coated samples showed significant differences (p＜0.05) regarding color, flavor and whiteness index. At time zero, the samples coated with starch, glycerol and chitosan obtained the highest hedonic notes, presenting a homogeneous and bright color. At day 15, samples coated with starch and glycerol, obtained the highest marks for color (7.4) and taste (6.5); while the control group (uncoated) and samples coated with starch, glycerol and chitosan had scores around 5. Samples coated with starch, glycerol and 1.5% chitosan had the lowest whitening index (37.6) compared to 44.2, obtained with the control group. Edible coatings based on starch and chitosan improved the sensory quality of the minimally processed sliced carrot, maintaining its color and delaying the whitening process.
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The main goal was to determine the nutritional status and the contextual factors related to food security in teenagers from the educational institution Ciudadela 2000 (Cartagena). An anthropometric assessment (107 teenagers) was done to determine the nutritional status and a questionnaire was used to identify main issues regarding contextual factors (economic, mobility, environmental and sociocultural). The nutritional status: heightfor- age index (78.3%) and BMI-for-age index (83%) indicated that most of the participants presented an adequate nutritional status. However, 18.9% of the participants presented a risk of low height and 2.8% presented low height for the age. Regarding the BMI-for-age index, participants presented a risk to thinness (8.5%) and overweight (7%). Regarding contextual factors, 68% of the teenagers indicated concerns related to food purchase and limited income for this. Additionally, 52% of the teenagers indicated that the food purchased at home did not last enough and that there was no money to buy more. On the other hand, 88% of participants indicated that there is an easy mobility to local markets for food purchase. Moreover, the teenagers presented hygiene habits intended to avoid cross-contamination of consumed food. However, there is environmental contamination close to the educational institution or to their homes. Finally, nutritional problems were more evident in lower socioeconomic levels (levels 1 and 2), but malnutrition caused by food excess was present in teenagers who belonged to a highest evaluated (level 3) socioeconomic level.
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The present research aimed to evaluate the effect of the manipulation of the process variables during the natural fermentation of the cassava native starch. In Colombia, the production process is carried out with a traditional and low-tech method in small companies called ＂rallanderias＂. Sour starch is a high added-value product that is obtained through submerged spontaneous fermentation with native starch, without control of processes variables and a product of heterogeneous quality. Thus, was evaluated the effect of the solid/liquid ratio (1:1, 1:2, 1:3 w/w) and the enrichment of the fermentation medium by adding glucose syrup and yeast extract (0.75% w/w) on the physicochemical properties of the medium, such as pH and titratable acidity, during the fermentation step. In addition, the quality of the fermented starch was evaluated with infrared spectroscopy (FT-IR), along with analysis of the paste viscosity behavior during the heating and cooling cycles with a viscoamylograph and the mass expansion capacity. The results showed a significant increase in the titratable acidity of the fermentation medium (p＜0.05) that was linked to a pH decrease during the first 15 days of the fermentation. The infrared FT-IR spectra revealed substantial changes in the structural properties of the cassava starch resulting from the introduction or substitution of functional -OH and -COOH groups. The 1:1 solid/liquid ratio was the best treatment, with significant changes in the pasting properties, crystallinity index and spreading capacity of the cassava starch.