This document summarizes research on using chia seed mucilage as a fat replacer in cookies. Key points:
- Chia seed mucilage was extracted and characterized for its functional properties. It showed potential as a fat replacer due to its water-holding and thickening abilities.
- Cookies were produced with chia mucilage replacing up to 40% of the fat. Sensory evaluation found the cookies with 30% fat replacement were acceptable to panelists.
- Replacing fat with chia mucilage reduced the caloric content of cookies but did not negatively affect technical properties or sensory attributes up to the 30% replacement level.
Distillers grain protein quality for ruminantsFernando Diaz
1) Distillers grains production in the US has increased dramatically from 1 million metric tons in 1996 to over 40 million metric tons in 2016, far outpacing the growth in soybean meal production.
2) There is significant variability in the quality of distillers grains due to differences in fermentation processes across ethanol plants and variability in the grain source.
3) Research has found the protein content of distillers grains that escapes ruminal degradation (RUP) ranges from 59-72% of crude protein, while the amount digested in the intestines (IDP) ranges from 59-77%. The amount of protein available to ruminants (IADP) ranges from 41-49%.
The document summarizes research conducted on chia seeds and their mucilage. Key findings include:
- Chia seeds are a source of soluble fiber and nutrients. Extraction of mucilage from seeds yields 20-25%.
- Studies showed chia mucilage rapidly hydrates and swells in water. It exhibits pseudoplastic rheological behavior useful for emulsions and suspensions.
- Characterization found chia mucilage is a carbohydrate containing hydroxyl groups. It effectively suspended paracetamol in a paediatric formulation over 5 days without sedimentation.
This document summarizes a study on the rheological properties of chemically modified rice starch model solutions. Native rice starches have poor resistance to shear and stability to retrogradation, which can be altered through chemical modifications like acetylation, cross-linking, and dual modification. The study investigated the effects of different combinations of modification reagents on the rheological properties of starches isolated from three rice cultivars. Results showed that acetylation and dual modification increased viscosity while cross-linking decreased viscosity. Modified starches also showed improved flow behavior and consistency compared to native starches. The effect of modification was similar across cultivars but varied most for the cultivar with relatively higher amylose content.
Effect of different pre-treatment methods on production of reducing sugars fr...Asheesh Padiyar
Bioethanol can be used as a second generation advanced biofuels. Currently it is mainly produced from starch but bioethanol production from starch leads to competition for food, land and price. Therefore, ligno-cellulosic agricultural residues are potentially used for bioethanol production to solve such challenges. The efficiency of the fermentation process mainly depends on the amount of reducing sugars which is further enhanced by selecting an efficient pre-treatment process. In the present work Tamarind seeds have been chosen as the substrate. The yield of bioethanol mainly depends on the yield of reducing sugars which is again dependent on the various pre-treatment methods used. So, the proposed work aims to carry out different pre-treatment methods to identify the best pre-treatment method for enhancing the yield of reducing sugars. The tamarind kernel powder will be extracted from tamarind seeds and the extracted tamarind kernel powder is subjected to various pre-treatment methods like acid pre-treatment, alkaline pre-treatment and steam explosion. The amount of reducing sugars obtained, were then determined by di-nitro salicylic acid method. It was found that acid pre-treatment with 0.3N HCl and 0.3N H2SO4 is the best pre-treatment method among the selected pre-treatment methods.
THE INFLUENCE OF SUBSTITUTIONAL CASSAVA PEEL FLOUR TOWARD ORGANOLEPTIC QUALI...Naisya Putri
1) The study investigated the effect of substituting cassava peel flour at levels of 10%, 20%, and 30% on the organoleptic quality and fiber content of kue bawang.
2) Taste and texture testing by panelists found that kue bawang with 10% cassava peel flour substitution received the highest ratings.
3) Fiber content analysis showed that kue bawang with the 10% cassava peel flour substitution had a fiber content of 1.7851%, an increase of 0.6139% over the control.
4) It was concluded that substituting 10% cassava peel flour provided the best organoleptic quality while increasing the fiber content
This document summarizes a lab report on the proximate analysis of whole milk powder. Proximate analysis determines the percentages of major components (moisture, protein, fat, ash, carbohydrates) in a food. The lab report details the methods used to analyze each component in whole milk powder, including air oven method for moisture, Kjeldahl method for protein, Mojonnier method for fat, dry ashing method for ash. The results provided the percentages of each component and discussed the precision and accuracy of each method.
Application of ultrafiltration technique for the quality improvement of dahi ...Ganga Sahay Meena
This document describes a study on using ultrafiltration techniques to improve the quality of dahi, a fermented milk product from India. Ultrafiltered buffalo milk with varying protein levels was used to produce dahi. Dahi made from ultrafiltered milk showed increased firmness, stickiness, sensory scores and decreased whey separation compared to the control dahi made without ultrafiltration. Principal component analysis revealed that protein content was positively correlated with attributes like firmness while negatively correlated with whey separation. Overall, ultrafiltration improved the quality attributes of dahi by increasing the protein levels in milk.
Distillers grain protein quality for ruminantsFernando Diaz
1) Distillers grains production in the US has increased dramatically from 1 million metric tons in 1996 to over 40 million metric tons in 2016, far outpacing the growth in soybean meal production.
2) There is significant variability in the quality of distillers grains due to differences in fermentation processes across ethanol plants and variability in the grain source.
3) Research has found the protein content of distillers grains that escapes ruminal degradation (RUP) ranges from 59-72% of crude protein, while the amount digested in the intestines (IDP) ranges from 59-77%. The amount of protein available to ruminants (IADP) ranges from 41-49%.
The document summarizes research conducted on chia seeds and their mucilage. Key findings include:
- Chia seeds are a source of soluble fiber and nutrients. Extraction of mucilage from seeds yields 20-25%.
- Studies showed chia mucilage rapidly hydrates and swells in water. It exhibits pseudoplastic rheological behavior useful for emulsions and suspensions.
- Characterization found chia mucilage is a carbohydrate containing hydroxyl groups. It effectively suspended paracetamol in a paediatric formulation over 5 days without sedimentation.
This document summarizes a study on the rheological properties of chemically modified rice starch model solutions. Native rice starches have poor resistance to shear and stability to retrogradation, which can be altered through chemical modifications like acetylation, cross-linking, and dual modification. The study investigated the effects of different combinations of modification reagents on the rheological properties of starches isolated from three rice cultivars. Results showed that acetylation and dual modification increased viscosity while cross-linking decreased viscosity. Modified starches also showed improved flow behavior and consistency compared to native starches. The effect of modification was similar across cultivars but varied most for the cultivar with relatively higher amylose content.
Effect of different pre-treatment methods on production of reducing sugars fr...Asheesh Padiyar
Bioethanol can be used as a second generation advanced biofuels. Currently it is mainly produced from starch but bioethanol production from starch leads to competition for food, land and price. Therefore, ligno-cellulosic agricultural residues are potentially used for bioethanol production to solve such challenges. The efficiency of the fermentation process mainly depends on the amount of reducing sugars which is further enhanced by selecting an efficient pre-treatment process. In the present work Tamarind seeds have been chosen as the substrate. The yield of bioethanol mainly depends on the yield of reducing sugars which is again dependent on the various pre-treatment methods used. So, the proposed work aims to carry out different pre-treatment methods to identify the best pre-treatment method for enhancing the yield of reducing sugars. The tamarind kernel powder will be extracted from tamarind seeds and the extracted tamarind kernel powder is subjected to various pre-treatment methods like acid pre-treatment, alkaline pre-treatment and steam explosion. The amount of reducing sugars obtained, were then determined by di-nitro salicylic acid method. It was found that acid pre-treatment with 0.3N HCl and 0.3N H2SO4 is the best pre-treatment method among the selected pre-treatment methods.
THE INFLUENCE OF SUBSTITUTIONAL CASSAVA PEEL FLOUR TOWARD ORGANOLEPTIC QUALI...Naisya Putri
1) The study investigated the effect of substituting cassava peel flour at levels of 10%, 20%, and 30% on the organoleptic quality and fiber content of kue bawang.
2) Taste and texture testing by panelists found that kue bawang with 10% cassava peel flour substitution received the highest ratings.
3) Fiber content analysis showed that kue bawang with the 10% cassava peel flour substitution had a fiber content of 1.7851%, an increase of 0.6139% over the control.
4) It was concluded that substituting 10% cassava peel flour provided the best organoleptic quality while increasing the fiber content
This document summarizes a lab report on the proximate analysis of whole milk powder. Proximate analysis determines the percentages of major components (moisture, protein, fat, ash, carbohydrates) in a food. The lab report details the methods used to analyze each component in whole milk powder, including air oven method for moisture, Kjeldahl method for protein, Mojonnier method for fat, dry ashing method for ash. The results provided the percentages of each component and discussed the precision and accuracy of each method.
Application of ultrafiltration technique for the quality improvement of dahi ...Ganga Sahay Meena
This document describes a study on using ultrafiltration techniques to improve the quality of dahi, a fermented milk product from India. Ultrafiltered buffalo milk with varying protein levels was used to produce dahi. Dahi made from ultrafiltered milk showed increased firmness, stickiness, sensory scores and decreased whey separation compared to the control dahi made without ultrafiltration. Principal component analysis revealed that protein content was positively correlated with attributes like firmness while negatively correlated with whey separation. Overall, ultrafiltration improved the quality attributes of dahi by increasing the protein levels in milk.
This study developed a process for producing L-lactic acid from potato starch waste using Lactococcus lactis in a novel dialysis sac bioreactor. Fermentation in the bioreactor was compared to shake flask fermentation. The bioreactor allowed for complete starch consumption within 24 hours compared to 48 hours in shake flasks. Maximum lactic acid concentration and productivity in the bioreactor were 1.2-fold and 2.4-fold higher than shake flasks, respectively. L. lactis cells remained viable for 4 cycles in the bioreactor compared to 1 cycle in shake flasks, demonstrating improved recycling of cells.
Quality Control Assessment & Comparisons with the USA Standard Values IOSRJAC
: This article aimed to generate out a quality control assessment of the performed analytical analysis, to highlight the importance of delivering quality control system independent of how these calculations are limited. Therefore, different commercial milk powder samples were analyzed for their fat, moisture and ash, and then the standard deviations were calculated, accordingly. Repeatability and reproducibility of the analysis show good results, and the comparability of the achieved results with the USA standard values presented likewise a very close acceptance range.
Impact of non-processing technology in dairy products for microbial safety | ...FoodresearchLab
Dairy products, especially milk is highly perishable as it contains ample nutrition and high in moisture content for the microorganism to grow and multiply.
1.Pulsed electric Field (PEF)
2.High Pressure Processing (HPP)
3.Ultrasound (US)
4.Plasma and low plasma Technology (PT)
To Read More : https://bit.ly/2UX13af
This study evaluated the use of treated sago solid waste and palm oil kernel shell waste in diets for tilapia fingerlings. Fingerlings were fed experimental diets containing 10-30% treated sago waste or 20-40% treated palm kernel shell waste. Those fed sago waste diets showed inferior growth compared to the control diet. However, no significant differences were found in fingerlings fed palm kernel shell diets versus the control. The highest growth was seen in the control diet group. The results varied depending on the nutrient content of each feed.
This experiment determined the concentration of acetic acid in three vinegar samples (A, B, C) through acid-base titration. Sample A had an acetic acid concentration of 11.2 moles, sample B had 0.432 moles, and sample C had 0.8064 moles. These values were found by titrating the vinegar samples with a base solution and recording the amount of titrant added at the endpoint using a buret. Repeating the titrations and averaging the results improved the accuracy of the determined concentrations.
Development of a Bioactive Food Additive for Controlling of Fungal GrowthIJEAB
Fresh foods have a great importance in human nutrition. However, they are marketed with greatly reduced shelf life mainly due to fungal spoilage. In this work, cell wall degrading enzymes produced by Trichoderma asperellum T00 (TCWDE) were immobilized onto cashew gum polysaccharide (CGP) in order to evaluate the potential use of this material as food additive aiming to increase the shelf life by inhibiting fungal growth. Results from factorial design (32) evidenced that the best conditions for TCWDE immobilization was achieved with 20 min of reaction using 1 mmol L-1 of NaIO4. On these conditions it was observed 91% of retention yield for NAGase (30.1 ± 0.38 U mL-1), 41% for chitinase (0.67 ± 0.05 U mL-1), and 24% for β-1,3-glucanase (0.017± 0.001 U mL-1). CGP/TCWDE was effective for growth inhibition of Aspergillus fumigatus and Penicillium sp. and the inhibition mechanism seems to involve changes in the cell wall of those microorganisms. Finally, the CGP/TCWDE presented high stability after drying, maintaining enzymatic and biological activity after 200 days of storage at room temperature (25 ºC).
It's probiotics: encapsulation and isolationsaisankar21
The document discusses characterization and encapsulation of probiotic Lactobacillus cells isolated from fermented curd. The objectives were to isolate probiotic Lactobacillus from curd, encapsulate the cells using sodium alginate and whey powder, and evaluate their survival under simulated gastrointestinal conditions. Various tests were conducted to characterize the isolates including resistance to bile salts and low pH. Selected isolates were encapsulated via extrusion and their survival in simulated gastric and intestinal fluids was examined over time. Encapsulation yields up to 87.5% were obtained. Scanning electron microscopy confirmed the presence of bacterial cells within the capsules.
This study examined the glucose and lactic acid contents of tube paste flour with additions of the amylolytic bacteria Lactobacillus bulgaricus FNCC 004P and Streptococcus thermophillus FNCC 1.9.03. The bacteria were added to wheat, tapioca, and taka tube pastes at concentrations from 0.2x108 to 10x108 CFU/mL. Glucose content was highest in wheat paste with 2x108 CFU/mL of S. thermophillus and in tapioca and taka pastes with 2x108 CFU/mL of L. bulgaricus. Lactic acid contents were similar between the bacteria in wheat and tapi
The quality and digestibility of proteins is one of the most important issues in shrimp nutrition. Marine proteins (mainly fish meal) can only be partially replaced by standard vegetable proteins like soybean meal.
Comparative Analysis of the proximate Composition of palmyrah pinattu and flo...Agriculture Journal IJOEAR
— Palmyrah (Borassusflabellifer) fruit is mostly used as fresh fruit, because of its perishable nature it is traditionally preserved as dried fruit pulp called as pinattu (fruit leather). It contained pectin as well as contain appreciable amount of saponinbecause of that fruit pulp having important medicinal properties. Considering these facts the phytochemical constituents of solvent extracts of pinattuwas identified and evaluated. Samples was collected from the three different branches ofPalmyrah Development Board.
The presentation will focus on the application of the FoodPro® Cleanline enzyme Glycerophospholipid Cholesterol Acyltransferase (GCAT) in the milk, which converts cholesterol to cholesterol esters and lysophospholipids. Lysophospholipids are surface-active amphiphiles that will act as biosurfactants and prevent protein aggregation and promote refolding of proteins (chaperone-like properties), resulting in various processing advantages and increased emulsion stability when used in the manufacture of milk and dairy products. GCAT can reduce free cholesterol in milk by as much as 65 to 85%, which could potentially be an important advantage from a nutritional point of view when producing milk and dairy products.
The document describes optimization of protein extraction from sacha inchi (Plukenetia volubilis) kernel cake using alkaline and enzyme-assisted methods. Response surface methodology was used to optimize extraction parameters. For alkaline extraction, optimal conditions were 54.2°C, solvent/meal ratio of 42/1, 1.65M NaCl concentration at pH 9.5 for 30 minutes, yielding 29.7% protein. For enzyme extraction, optimal conditions were 5.6% enzyme concentration, 40.4 minutes extraction at pH 9.0 and 50°C, solvent/meal ratio of 50/1, yielding 44.7% protein and 7.8% hydrolysis degree. The enzyme method produced higher protein recovery
This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 μl of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashing
This document describes a study that used response surface methodology to optimize the solvent system for recovering the biopolymer pullulan from fermentation broth. Four solvents (ethanol, acetone, isopropanol, tetrahydrofuran) were selected and their interactions studied using a 20-experiment D-optimal design. The results identified a solvent system with lower ethanol that recovered 1.44 times more pullulan than conventional methods. Statistical analysis generated a model to understand the solvent interactions and identify compositions giving higher pullulan yields, enhancing downstream processing efficiency.
Evaluation of fermentation period on the proximate composition and tanninCollins Prah Duodu
This document summarizes a study that evaluated the effect of fermentation period on the proximate composition and tannin concentration of sheanut (Vitellaria paradoxa) meal. Sheanut meal was fermented for 8 weeks using the oyster mushroom Pleurotus ostreatus as a biocatalyst. The results showed that crude protein and ash content significantly increased over the fermentation period, while moisture, crude fiber, and crude lipid content significantly decreased. Tannin content was also significantly reduced. A minimum of 5 weeks of fermentation was determined to be sufficient to significantly improve the nutritional profile and reduce tannins in the sheanut meal.
International Journal of Engineering and Science Invention (IJESI)inventionjournals
This study evaluated the nutritional quality of treated and untreated Jatropha curcas seed meals used to formulate diets for rats. Proximate analysis showed the food intake and growth parameters like growth rate, protein efficiency ratio, and food transformation index of rats were significantly better for diets made from treated seed meals compared to untreated meals. The differences were attributed to reductions in anti-nutrients like phorbol esters and trypsin inhibitors achieved through various treatments. This suggests treatments that reduce anti-nutrients can improve the nutritional value of Jatropha seeds and support animal growth without negative effects.
ADDITION OF CURCUMA (CURCUMA XANTHORRHIZA) AS AN ANTIOXIDANT ON AFRICAN CATFI...IAEME Publication
African catfish cultivation using a high stock solid system can cause increased
stress and disease susceptibility to African catfish. Thus, it is necessary to use natural
ingredients of antioxidants as a substitute for chemicals or antibiotics to avoid
resistance. This study aimed to determine the effect of curcuma flour addition on
increasing leukocyte counts, leukocyte differential and survival rate as parameters of
African catfish cultivation success. This study was an experimental study, by the
completely randomized design (CRD) with 4 treatments and each treatment received 5
replications so there were 20 experimental units. The variables observed were doses
of curcuma flour, total leukocytes, differential leukocytes and the survival levels of
African catfish.The results of this study indicated that the addition of curcuma flour in
African catfish (Clarias gariepinus) feed formulation were quite effective to influence
the increase in leukocyte counts and differential leukocytes in African catfish bodies,
although the survival rate was still lower than control (without curcuma).The addition
of curcuma (Clarias gariepinus) flour in catfish feed formulation could increase
leukocyte counts, leukocyte differential and the survival levels of African catfish to
obtain maximum results. The most effective dose of curcuma flour was by mixing 4%
curcuma flour in 100% formulation feed.
Cultivation of Oleaginous Yeast to Produce Fatty Acids for Biofuel ApplicationKonyin Oluwole
Growing concern about carbon emissions has motivated research into biodiesel from yeast. Yeast can produce biodiesel at lower cost than plant oils. The study aims to improve yeast cell density and lipid yield for biodiesel production. Different feeding strategies were tested in bioreactors, with continuous fed-batch reaching the highest cell density. Sorghum hydrolysate supported yeast growth when diluted and supplemented, showing potential as a low-cost carbon source.
High feedstuffs costs: Improving nutritional value of swine diets by processi...Milling and Grain magazine
This document summarizes an article from the May/June 2014 issue of Grain & Feed Milling Technology magazine. The article discusses how optimizing feed milling processes can improve the nutritional value of swine diets and reduce production costs. Specifically, it addresses the impact of grinding, pelleting and other processing conditions. Finer grinding was shown to improve nutrient digestibility. Pelleting increased feed efficiency over meal diets by reducing particle size and potentially improving starch gelatinization and protein denaturation. Processing conditions like temperature and pellet quality significantly influence the benefits of pelleting. Optimizing these milling factors can enhance pig performance and profits.
Towards climate smart livestock systems in Tanzania: assessing opportunities to meet the triple win
Poster presented at the 3rd Global Science Conference on Climate-Smart Agriculture in Montpellier.
Read more: http://ccafs.cgiar.org/3rd-global-science-conference-%E2%80%9Cclimate-smart-agriculture-2015%E2%80%9D#.VRurLUesXX4
This study developed a process for producing L-lactic acid from potato starch waste using Lactococcus lactis in a novel dialysis sac bioreactor. Fermentation in the bioreactor was compared to shake flask fermentation. The bioreactor allowed for complete starch consumption within 24 hours compared to 48 hours in shake flasks. Maximum lactic acid concentration and productivity in the bioreactor were 1.2-fold and 2.4-fold higher than shake flasks, respectively. L. lactis cells remained viable for 4 cycles in the bioreactor compared to 1 cycle in shake flasks, demonstrating improved recycling of cells.
Quality Control Assessment & Comparisons with the USA Standard Values IOSRJAC
: This article aimed to generate out a quality control assessment of the performed analytical analysis, to highlight the importance of delivering quality control system independent of how these calculations are limited. Therefore, different commercial milk powder samples were analyzed for their fat, moisture and ash, and then the standard deviations were calculated, accordingly. Repeatability and reproducibility of the analysis show good results, and the comparability of the achieved results with the USA standard values presented likewise a very close acceptance range.
Impact of non-processing technology in dairy products for microbial safety | ...FoodresearchLab
Dairy products, especially milk is highly perishable as it contains ample nutrition and high in moisture content for the microorganism to grow and multiply.
1.Pulsed electric Field (PEF)
2.High Pressure Processing (HPP)
3.Ultrasound (US)
4.Plasma and low plasma Technology (PT)
To Read More : https://bit.ly/2UX13af
This study evaluated the use of treated sago solid waste and palm oil kernel shell waste in diets for tilapia fingerlings. Fingerlings were fed experimental diets containing 10-30% treated sago waste or 20-40% treated palm kernel shell waste. Those fed sago waste diets showed inferior growth compared to the control diet. However, no significant differences were found in fingerlings fed palm kernel shell diets versus the control. The highest growth was seen in the control diet group. The results varied depending on the nutrient content of each feed.
This experiment determined the concentration of acetic acid in three vinegar samples (A, B, C) through acid-base titration. Sample A had an acetic acid concentration of 11.2 moles, sample B had 0.432 moles, and sample C had 0.8064 moles. These values were found by titrating the vinegar samples with a base solution and recording the amount of titrant added at the endpoint using a buret. Repeating the titrations and averaging the results improved the accuracy of the determined concentrations.
Development of a Bioactive Food Additive for Controlling of Fungal GrowthIJEAB
Fresh foods have a great importance in human nutrition. However, they are marketed with greatly reduced shelf life mainly due to fungal spoilage. In this work, cell wall degrading enzymes produced by Trichoderma asperellum T00 (TCWDE) were immobilized onto cashew gum polysaccharide (CGP) in order to evaluate the potential use of this material as food additive aiming to increase the shelf life by inhibiting fungal growth. Results from factorial design (32) evidenced that the best conditions for TCWDE immobilization was achieved with 20 min of reaction using 1 mmol L-1 of NaIO4. On these conditions it was observed 91% of retention yield for NAGase (30.1 ± 0.38 U mL-1), 41% for chitinase (0.67 ± 0.05 U mL-1), and 24% for β-1,3-glucanase (0.017± 0.001 U mL-1). CGP/TCWDE was effective for growth inhibition of Aspergillus fumigatus and Penicillium sp. and the inhibition mechanism seems to involve changes in the cell wall of those microorganisms. Finally, the CGP/TCWDE presented high stability after drying, maintaining enzymatic and biological activity after 200 days of storage at room temperature (25 ºC).
It's probiotics: encapsulation and isolationsaisankar21
The document discusses characterization and encapsulation of probiotic Lactobacillus cells isolated from fermented curd. The objectives were to isolate probiotic Lactobacillus from curd, encapsulate the cells using sodium alginate and whey powder, and evaluate their survival under simulated gastrointestinal conditions. Various tests were conducted to characterize the isolates including resistance to bile salts and low pH. Selected isolates were encapsulated via extrusion and their survival in simulated gastric and intestinal fluids was examined over time. Encapsulation yields up to 87.5% were obtained. Scanning electron microscopy confirmed the presence of bacterial cells within the capsules.
This study examined the glucose and lactic acid contents of tube paste flour with additions of the amylolytic bacteria Lactobacillus bulgaricus FNCC 004P and Streptococcus thermophillus FNCC 1.9.03. The bacteria were added to wheat, tapioca, and taka tube pastes at concentrations from 0.2x108 to 10x108 CFU/mL. Glucose content was highest in wheat paste with 2x108 CFU/mL of S. thermophillus and in tapioca and taka pastes with 2x108 CFU/mL of L. bulgaricus. Lactic acid contents were similar between the bacteria in wheat and tapi
The quality and digestibility of proteins is one of the most important issues in shrimp nutrition. Marine proteins (mainly fish meal) can only be partially replaced by standard vegetable proteins like soybean meal.
Comparative Analysis of the proximate Composition of palmyrah pinattu and flo...Agriculture Journal IJOEAR
— Palmyrah (Borassusflabellifer) fruit is mostly used as fresh fruit, because of its perishable nature it is traditionally preserved as dried fruit pulp called as pinattu (fruit leather). It contained pectin as well as contain appreciable amount of saponinbecause of that fruit pulp having important medicinal properties. Considering these facts the phytochemical constituents of solvent extracts of pinattuwas identified and evaluated. Samples was collected from the three different branches ofPalmyrah Development Board.
The presentation will focus on the application of the FoodPro® Cleanline enzyme Glycerophospholipid Cholesterol Acyltransferase (GCAT) in the milk, which converts cholesterol to cholesterol esters and lysophospholipids. Lysophospholipids are surface-active amphiphiles that will act as biosurfactants and prevent protein aggregation and promote refolding of proteins (chaperone-like properties), resulting in various processing advantages and increased emulsion stability when used in the manufacture of milk and dairy products. GCAT can reduce free cholesterol in milk by as much as 65 to 85%, which could potentially be an important advantage from a nutritional point of view when producing milk and dairy products.
The document describes optimization of protein extraction from sacha inchi (Plukenetia volubilis) kernel cake using alkaline and enzyme-assisted methods. Response surface methodology was used to optimize extraction parameters. For alkaline extraction, optimal conditions were 54.2°C, solvent/meal ratio of 42/1, 1.65M NaCl concentration at pH 9.5 for 30 minutes, yielding 29.7% protein. For enzyme extraction, optimal conditions were 5.6% enzyme concentration, 40.4 minutes extraction at pH 9.0 and 50°C, solvent/meal ratio of 50/1, yielding 44.7% protein and 7.8% hydrolysis degree. The enzyme method produced higher protein recovery
This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 μl of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashing
This document describes a study that used response surface methodology to optimize the solvent system for recovering the biopolymer pullulan from fermentation broth. Four solvents (ethanol, acetone, isopropanol, tetrahydrofuran) were selected and their interactions studied using a 20-experiment D-optimal design. The results identified a solvent system with lower ethanol that recovered 1.44 times more pullulan than conventional methods. Statistical analysis generated a model to understand the solvent interactions and identify compositions giving higher pullulan yields, enhancing downstream processing efficiency.
Evaluation of fermentation period on the proximate composition and tanninCollins Prah Duodu
This document summarizes a study that evaluated the effect of fermentation period on the proximate composition and tannin concentration of sheanut (Vitellaria paradoxa) meal. Sheanut meal was fermented for 8 weeks using the oyster mushroom Pleurotus ostreatus as a biocatalyst. The results showed that crude protein and ash content significantly increased over the fermentation period, while moisture, crude fiber, and crude lipid content significantly decreased. Tannin content was also significantly reduced. A minimum of 5 weeks of fermentation was determined to be sufficient to significantly improve the nutritional profile and reduce tannins in the sheanut meal.
International Journal of Engineering and Science Invention (IJESI)inventionjournals
This study evaluated the nutritional quality of treated and untreated Jatropha curcas seed meals used to formulate diets for rats. Proximate analysis showed the food intake and growth parameters like growth rate, protein efficiency ratio, and food transformation index of rats were significantly better for diets made from treated seed meals compared to untreated meals. The differences were attributed to reductions in anti-nutrients like phorbol esters and trypsin inhibitors achieved through various treatments. This suggests treatments that reduce anti-nutrients can improve the nutritional value of Jatropha seeds and support animal growth without negative effects.
ADDITION OF CURCUMA (CURCUMA XANTHORRHIZA) AS AN ANTIOXIDANT ON AFRICAN CATFI...IAEME Publication
African catfish cultivation using a high stock solid system can cause increased
stress and disease susceptibility to African catfish. Thus, it is necessary to use natural
ingredients of antioxidants as a substitute for chemicals or antibiotics to avoid
resistance. This study aimed to determine the effect of curcuma flour addition on
increasing leukocyte counts, leukocyte differential and survival rate as parameters of
African catfish cultivation success. This study was an experimental study, by the
completely randomized design (CRD) with 4 treatments and each treatment received 5
replications so there were 20 experimental units. The variables observed were doses
of curcuma flour, total leukocytes, differential leukocytes and the survival levels of
African catfish.The results of this study indicated that the addition of curcuma flour in
African catfish (Clarias gariepinus) feed formulation were quite effective to influence
the increase in leukocyte counts and differential leukocytes in African catfish bodies,
although the survival rate was still lower than control (without curcuma).The addition
of curcuma (Clarias gariepinus) flour in catfish feed formulation could increase
leukocyte counts, leukocyte differential and the survival levels of African catfish to
obtain maximum results. The most effective dose of curcuma flour was by mixing 4%
curcuma flour in 100% formulation feed.
Cultivation of Oleaginous Yeast to Produce Fatty Acids for Biofuel ApplicationKonyin Oluwole
Growing concern about carbon emissions has motivated research into biodiesel from yeast. Yeast can produce biodiesel at lower cost than plant oils. The study aims to improve yeast cell density and lipid yield for biodiesel production. Different feeding strategies were tested in bioreactors, with continuous fed-batch reaching the highest cell density. Sorghum hydrolysate supported yeast growth when diluted and supplemented, showing potential as a low-cost carbon source.
High feedstuffs costs: Improving nutritional value of swine diets by processi...Milling and Grain magazine
This document summarizes an article from the May/June 2014 issue of Grain & Feed Milling Technology magazine. The article discusses how optimizing feed milling processes can improve the nutritional value of swine diets and reduce production costs. Specifically, it addresses the impact of grinding, pelleting and other processing conditions. Finer grinding was shown to improve nutrient digestibility. Pelleting increased feed efficiency over meal diets by reducing particle size and potentially improving starch gelatinization and protein denaturation. Processing conditions like temperature and pellet quality significantly influence the benefits of pelleting. Optimizing these milling factors can enhance pig performance and profits.
Towards climate smart livestock systems in Tanzania: assessing opportunities to meet the triple win
Poster presented at the 3rd Global Science Conference on Climate-Smart Agriculture in Montpellier.
Read more: http://ccafs.cgiar.org/3rd-global-science-conference-%E2%80%9Cclimate-smart-agriculture-2015%E2%80%9D#.VRurLUesXX4
Towards climate smart livestock systems in Tanzania
Chia seeds as fat replacer
1. Chiaseedsasfat replacer
Source
Chiaseed(SalviahispanicaL.) mucilage (aheteropolysaccharide):Functional,thermal,rheological
behaviouranditsutilizationSnehPunia,SanjuBalaDhull⁎
Departmentof FoodScience andTechnology,ChaudharyDevi Lal University,Sirsa,India
Article history:Received17August2019 Receivedinrevisedform23August2019Accepted23 August
2019 Available online26August2019
Increasedglobal urbanizationandawarenesssomehowhitthe foodindustrieswithremarkableimpact.
Bakeryindustryisamongthemthat come up withlatesttechnological improvementsin termsof various
functional andnut raceutical potential.Broadrangesof cookiesare the latestongoingexamplesthat
markedtheirpresence asconsumers'choice andwell marketadaptability too. Cookies are one of the
mostcommonly consumed bakedstuff becauseof the irready-to-eatnature ,convenience ,andlong
shelf life.Amongthe ingredientsusedforcookiesformulation,fatplays avital role as itcontributes to
increasingthese of tnessandimprovingthe sensorycharacteristicsof cookies.Excessive consumptionof
dietaryfatleadsto a higherintake of energy,ultimatelygaininbodyweight[1] whichiscause for
concernas excessbodyweightisassociatedwithincreasedriskof manycardiovasculardiseases.
Therefore,due toconcernfortheirhealth,peoplehave divertedtheirinterestinhealthyfoodswithlow-
fat content.Formaintaining consumeracceptance andreductionindailyintakeof energy without
alteringthe palatability, consumption fatshouldbe decreasedorreplacedwith alternatives .Asbakery
goodscontainahighamountof fat , therefore,replacementof fatwithanalternative isagreat challenge
for bakers.Inpassingyears starch,fibres,gums/mucilage have beenusedasareplacementof
fat and mucilage fromchiaseedshasbeenrecentlyconsideredasa fatsubstitute.Chia(Salviahispanica
L.) belongstothe Lamiaceae familyandnative fromMexico.The chiaseedcontainshighprotein(15–
25%) , fibres(18–30%) and oil (30–40%) withpolyunsaturatedfattyacidswhichincludesomega-3fatty
acids(54–67%) and omega-6fattyacids (12–21%) [6]. Chiaseedsexudedmucilagewhenimmersedin
waterand formgelsaccounts for6% of seedsandcomposedof fibres.The gel haspotential touse as
thickener,emulsifiersandstabilizers andfatreplacerasthey hydrate ,become viscous andretain
freshnessinbakerygoods .Chiaseedmucilage hasbeenpreviouslyincorporatedinthe poundcakesas
fat replacer,in ice creamas emulsifierandstabilizer[9],inbreadasfat replacer[12].To achieve the
desiredproduct functionality andtexture ,thereisagrowinginterestindevelopingnovel bakery
products supplemented withmucilage.Previous studieshave reported the utilizationof chiamucilage in
poundcakes breadsandcakes[12]etc.However ,littleinformation isavailableonutilization of chiaseed
mucilage incookies asfatreplacer.Sothe presentstudy focusedon investigatingthe rheological andthe
rmal behaviorof chiaseedmucilage andtheirutilization incookiesasa fat replacer.
3.6. Physical parametersandsensoryevaluationof cookies
The spreadfactor is the ratiowhichparticularlydependsonthe thickness anddiameterof the cookies
and has longbeen usedtodeterminethe quality of flourforproducingcookies .Highestspreadfactorof
6.99 was observed infull-fatsample.Withthe increase inthe concentrationof chiaseedmucilage,the
2. spreadfactor of cookiesdecreasedfrom6.83to5.99.Both diameterrandthickness were decreased as
the concentrationof chiaseedmucilage increasedfrom0%to40% in the blends.The resultsof the
sensoryevaluationscore of cookiesthatwere formulated withfatreplacementbychiaseedmucilage
upto40%. Sensoryevaluationmethodsdonotrequire trainedpanellist,require small size samplesand
lesstime.The describedsensoryevaluationscore of cookiesformulatedfromfullfatandchiamucilage
as fat replacerare presentedinTable 2.The sensorypanellistsrated full fatsample (100% fat) withthe
highestscore forcolor andflavour.Highestoverall acceptabilityscores(84%) wasobserveduntil cookies
withCM-30% and afterthislevel of replacement,areductioninacceptabilityscoreswasobserved(Fig.
4). The index of acceptability(IA) wasN83%,whichconfirms that the cookiesare considered as
acceptable bythe panellists.Withrespecttooverall acceptability,cookiespreparedfromCM-40%were
giventhe lowestscores.Throughevaluation,itcanbe suggested thatinall evaluatedparameterstill
30% replacementof fatwithchiamucilage,nosignificant(Pb0.05) differenceswereobservedwhich
showedthatmucilage utilization didnotaffectresponses of sensory parameters.The resultobtainedfor
the purchase intentwasfoundto be satisfactory,being87.4% of a response correspondingto“would
certainlybuy”forcookieswiththe fatreplacementof 30%.
4.Conclusions
The presentstudy wasundertaken tocharacterize chiaseedmucilage foritsfunctional ,rheologyand
thermal properties andtosee the potential of chiaseedmucilage incookiesasfatreplacer.Low n values
and high valuesof chiaseedmucilage indicateditsthinningproperty.Asthe shearrate was increased,
the apparentviscositydecreased.At low-frequencyregion,G″wassupposedtobe higherthanG′ for
chia seedmucilage andata particularcharacteristicfrequency,acrossoverof frequencyversusG′and
G″ curveswas observed.The substitutionof fatwithchiamucilage didnotaffectthe technical
characteristicsof the cookiesandreducedthe caloricvalue asa resultof the fat replacement.Keeping
sensorial attributesinmind,chiaseedmucilagemaybe
successfullyusedasafatreplaceruptothelevelofCM-30%withreasonableacceptance.
2.2. Characterizationof flourmixingdoughby aviscometerRapidViscosity
Analyser(RVA)
The pastingpropertiesof the flourmixtureswere analysed usingthe viscosityprofile
obtainedbythe viscometerRVA (RapidViscoAnalyserSuper4,NewportScientific).
For thispurpose,the methodapprovedbyAACC(AmericaAssociationof Cereal
Chemists),whose reference is“General PastingMethodforWheator Rye Flourof
Starch Usingthe RapidViscoAnalyser.AACC2000, number:76-21”), was used.
Samplesof 3 g±0.01g were weighedandthe amount of waterincorporatedwas25
g±0.01g. The teststartedat 50 °C and 960 RPM, and wassloweddownto160 RPM at
10 s. Temperature wasmaintainedduringthe firstminute.The temperature from50 °C
to 95 °C was increase duringthe next4minutestoreach 95 °C at minute 5 in a second
step.The thirdstepinvolvedmaintainingatemperature of 95 °C until minute 7.5.The
3. fourthstepwas to lowerthe temperature to50 °C,which was reachedat minute 11. The
laststepwas to maintainatemperature of 50 °C until minute 13.Measurementswere
takenintriplicate.
3.1. Characterizationof flourmixtures byRapidViscosityAnalysis
The resultsof the pastingpropertiesobtainedbyRVA andthe profilesof the different
mixturessamplesare showninFig.1. The correspondingpastingparametersare
summarizedinTable 1.The pastingtimesof the sampleslowereddue todegree of chia
substitution,andsignificantdifferenceswere observedforthe 10% and 15%
substitutionmixtures.Peakviscositypresentedaninversebehaviorandbecame higher
withincreasingchiasubstitution,where the 10% and 15% mixturescontinuedtoshow
significantdifferencescomparedtothe control and5% mixture despitethe peaktime
presentingthisinverse behavior.Trough,breakdownand setbackalsoshowedaclear
incrementwithdegreeof substitution.
Initially,reducedwateravailabilitydue tothe presence of chiacompoundsshouldmake
starch gelatinizationdifficult.Thusthe pastingtemperature shouldpresentthe opposite
behaviortothat observedinthe results.One possible explanationisthatchiamucilage,
incombinationwithwaterandheat,producesincreasedviscosityatalowertemperature
comparedto starch. Therefore, the increase inviscosityatthe beginningof the assay,at
the 10% and 15% degreesof substitutioncouldbe attributedmore tomucilage
hydrationthanto starch gelatinization.The peaktime resultswerealsoaffectedforthe
same reason,whichlowered. Thisindicatesahigherdegree of substitution.Yetdespite
the reductioninpeaktime,peakviscosityincreasedwithdegreeof substitution.These
behaviorsprovedthatchiacomponentsmainlyaffectedthe viscosityof mixtures,
independentlyof wheat,because the degreeof substitutionincrementedthe viscosity
level.Similarly,final viscositywasanotherparameterthatshowedconsiderable
MANUSCRIPTACCEPTED
changes.Thisimpliesthatthe changesinpastingpropertiesobservedinthe behaviorsof
the mixturescouldbe producedbychiaseedmucilage.Thiscomponenthasahigh
water-holdingcapacityandhydrationfeatures(Inglettetal.2014) andthisphenomenon
4. had no majorinfluenceonstarchgranule gelatinization.However,the rapidformation
of hydrocolloids,whentheycame intocontactwithwater,wasthe mainfactor
responsible forthe variationsinthe viscosityparametersobserved.
Cia seedmucilage
Source
Chia(SalviahispanicaL.) mucilage asanew fat substitute inemulsifiedmeatproducts:Technological,
physicochemical,andrheological characterization
Ana Karoline FerreiraIgnácioCâmara,PaulaKiyomi Okuro,RosianeLopesdaCunha,AnaMaría Herrero,
ClaudiaRuiz-Capillas, Marise AparecidaRodriguesPollonio
2.2 Extractionof chia (SalviahispanicaL.) mucilage
Chiamucilage (CM) wasobtainedusingprocedurespreviouslypublishedbyCoorey,
Tjoe,& Jayasena(2014) and Felisbertoetal.(2015) withsome modification.Whole
chia seedswere soakedinwater(1:25w/v) for 3 h at 60 ºC usingan electriccookerwith
automaticstirringinorderto induce mucilage exudation.The extractedmucilage was
separatedfromthe seedsusinga35/CM-876 finisherpulperwithastainless-steel wire
meshwith0.26 mm apertures(FMCdo Brasil Indústriae ComércioLtda,Araraquara,
Brazil).The aqueoussuspensioncontainingthe mucilage wasdriedinanLP820 freeze-
drier(SãoPaulo,Brazil) andgroundusinga foodprocessor(GM200, Retsch,
Germany) to obtaina fine powder.The CMwas packagedinhermeticallysealedmetal
packaging.
2.3 Physicochemical andrheological characterizationof chiamucilage
2.3.1 Chemical composition
The moisture,protein,lipid,total dietaryfiber,solubleandinsolubledietaryfiber,and
ash contentof the lyophilizedchiamucilagewasdeterminedfollowingthe Official
Methodsof Analysisof AOACInternational (AOAC,2012).The carbohydrate level
was obtainedbysubtractingthe nutritional contentof proteinsandlipidsfromthe total
5. composition.All measurementswere performedintriplicate.
2.3.2 Fatty acidprofile
To determine the fattyacidprofile,lipidswereextractedasdescribedbyBligh&Dyer
(1959) and esterificationwascarriedout accordingtoprotocolspublishedbyHartman
& Lago (1973). The methyl estersof fattyacidswere separatedaccordingtothe Ce-66
method(AOCS,2009). Sampleswere analyzedinCGCAgilent6850 SeriesGC
CapillaryGasChromatographequippedwithDB-23AGILENT (50% cyanopropyl-
methylpolysiloxane)capillarycolumn60 m, Ø int: 0.25 mm, 0.25 µm film.Fattyacid
compositionwasdeterminedbycomparingpeakretentiontimeswithfattyacid
standards.The analysiswasperformedinduplicate.The atherogenicindex (AI) and
thrombogenicindex(TI) were calculatedaccordingtoUlbricht& Southgate (1991) as a
ratiobetweenSFA andunsaturatedfattyacids.
2.3.3 Rheological measurements
Dispersionswitheither15%,20%, or 25% w/vCM were preparedbyhydratingdried
mucilage indeionizedwaterfor30 minat room temperature (25ºC) to formchia
mucilage gels(CMGs).Dispersionswerethenleftovernightat4 °C to ensure complete
hydrationpriorto the rheological measurements.Viscoelasticbehaviorof CMGs was
investigatedbysmall amplitude oscillatorymeasurementsusingastress-controlled
rheometerPhysicaMCR301 (AntonPaar,Graz, Austria) equippedwithaPeltier
systemanda water bath(Julabo,Seelbach,Germany) fortemperature control.The
experimentwasperformedusingcone-plate geometry(50mm, 2° angle,truncation
µm).First,a strain sweepwasperformedbylogarithmicallyincreasingthe strainfrom
0.01 to 10% at a frequencyof 1.0 Hz to identifythe linearviscoelasticregion(LVR) of
samples.Frequencysweepsof 0.01–10 Hz were subsequentlyperformedat5 °C and a
strainvalue withinthe LVR.
Sample behavioraftereitherheatinganda frequencysweepat72 °C or heating
6. followedbycooling(72°C to 5 °C) anda frequencysweepat5 °C were carriedout.
Temperaturesof 5 ºC and 72 ºC were selectedforrheological measurementsto
reproduce commonproceduresinthe thermal treatmentof meatproductsandto have a
betterunderstandingof the behaviorof CMwhenaddedas a fat substitute inthe
products.Rheological measurementswere performedthe followingprotocols:(i)
temperature rampfrom5 °C to 72 °C (5 °C·min-1);(ii) 72°C for 5 min;(iii) frequency
sweepat72 °C or (i) temperature rampfrom5 °C until 72 °C (5 °C·min-1);(ii) 72ºC for
5 min;(iii) temperature rampfrom72 °C to 5 °C (5 °C·min-1);(iv) 5°C for 5 min;(v)
frequencysweepat5 °C. The elasticcomponent(G'),viscouscomponent(G"),andtan
delta(tan δ) were recorded.All measurementswere performedintriplicate.
2.3.4 AttenuatedTotal Reflectance (ATR)-FTIRspectroscopyanalysis
The infraredspectraof the powderedsampleswere recordedusingaPerkin-Elmer
SpectrumTM 400 spectrometer(Perkin ElmerInc.,Madrid,Spain) inmid-IRmode,
equippedwithanATR(attenuatedtotal reflectance) samplingdevice containinga
diamond/ZnSe crystal.Measurementswere performedatroomtemperature (25ºC)
usingapproximately25mg of CM, whichwasplacedon the surface of the ATR crystal
and gentlypressedwithaflat-tipplunger.The spectrawere scannedinthe 4000–650 cm-1 wave range
witha scan speedof 0.20 cm/s and 8 accumulationsata resolutionof 4170
cm-1. Tenmeasurementswere takenandsummed toobtainthe total spectrum(80
accumulations).A backgroundspectrumwasgeneratedusingthe same instrumentconditionsbefore
each measurement.
Spectrawere acquiredwiththe Spectrumsoftware version6.3.2and spectral data were
processedwiththe Grams/AIversion9.1(ThermoElectronCorporation,Waltham,
MA) software.