Journal of Food Technology Research

Published by: Conscientia Beam
Online ISSN: 2312-3796
Print ISSN: 2312-6426
Quick Submission    Login/Submit/Track

No. 1

Flaxseed Nutritied Meat Balls With High Antioxidant Potential

Pages: 84-95
Find References

Finding References


Flaxseed Nutritied Meat Balls With High Antioxidant Potential

Search :
Google Scholor
Search :
Microsoft Academic Search
Cite

DOI: 10.18488/journal.58/2014.1.1/58.1.84.95

Hadia Saleem , Masood Sadiq Butt , Aamir Shehzad , Saira Tanweer

Export to    BibTeX   |   EndNote   |   RIS

  1. Alpers, L. and M.S. Morse, 1996. Eating quality of banana nut muffins and oatmeal cookies made with ground flaxseed. Journal of American Diet Association, 96(8): 794-796
  2. Berglund, D.R., 2002. Flax: New uses and demands. In: Janick,J. and A. Whipkey (eds.), Trends in new crops and new uses. Alexandria, VA, USA: ASHS Press. pp: 358-360.
  3. Burdock, G.A., I.G. Carabinand and J.C. Griffittis, 2006. The importance of GRAS to the functional food and nutraceutical industries. Toxicology, 221(1): 17-22.
  4. Crosby, G., 2005. Lignans in food and nutrition. Food Technology, 59(1): 32-36.
  5. Eliasson, C., A. Kamal-Eldin, R. Andersson and P. Aman, 2003. High performance liquid chromatographic analysis of secoisolariciresinol diglucoside and hydroxycinnamic acid glucosides in flaxseed by alkaline extraction. Journal of Chromatography A, 1012(12): 151-159.
  6. Hasler, C., S. Kundrat and D. Wool, 2000. Functional foods in cardiovascular disease. Current Atherosclerosis Reports, 2(6): 467-475.
  7. Ho, C., J. Cacace and G. Mazza, 2007. Extraction of lignans, proteins and carbohydrates from flaxseed meal with pressurized low polarity water. Lebenson Wiss Technology, 40(2): 1637-1647.
  8. Huda, N., H.S. Yap and L.H. Young, 2009. Proximate composition, color, textural profile of Malaysian chicken balls. Pakistan Journal of Nutrition, 8(1): 1555-1558.
  9. Hussain, S., 2004. Biochemical and technological properties of flaxseed supplemented wheat flour. M.Sc. Thesis. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan.
  10. Hussain, S., F.M. Anjum, M.S. Butt, M.I. Khan and A. Asghar, 2006. Physical and sensory attributes of flaxseed flour supplemented cookies. Turkey Journal of Biology, 30(1): 87-92.
  11. Jenkins, D.J.A., C.W.C. Kendall, E. Vidgen, S. Agarwal, A.V. Rao, R.S. Rosenberg, E.P. Diamandis, R. Novokmet, C.C. Mehling, T. Perera and L.C. Griffin, 1999. Health aspects of partially defatted flaxseed including effects on serum lipids oxidative measures and ex vivo androgen and progestin activity: A controlled crossover trial. American Journal of Clinical Nutrition, 69(3): 395-402.
  12. Kuntz, L.A., 1998. Building a better breakfast cereal. Available from http://www.foodproductdesign.com/articles/463/463_0498cs.html [Accessed 08 Aug. 2008].
  13. Meilgaard, M.C., G.V. Civille and B.T. Carr, 2007. Sensory evaluation techniques. 4th Edn., New York: C.R.C. Press L.L.C.
  14. Pradhan, R.C., V. Meda, P.K. Rout and S. Naik, 2010. Supercritical CO2 extraction of fatty oil from flaxseed and comparison with screw press expression and solvent extraction processes. Journal of Food Engineering, 98(4): 393-397.
  15. Puengphian, C. and A. Sirichote, 2008. Gingerol content and bioactive properties of ginger (Zingiber Officinale Rosco) extracts from supercritical CO2 extraction. Asian Journal of  Food Agriculture Indonesian, 1(1): 29-36.
  16. Qiu, Y., Q. Liu and T. Beta, 2010. Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids. Food Chemistry, 121(1): 140-147.
  17. Rodriguez-Garcia, J., A. Puig, A. Salvador and I. Hernando, 2012. Optimization of a sponge cake formulation with inulin as fat replacer: Structure, physicochemical, and sensory properties. Journal of Food Science, 1(3): 1-9.
  18. Serdaroglu, M., G. Yildiz-Turp and K. Abrodimov, 2005. Quality of low fat meatballs containing legume flour as extender. Meat Science, 70(1): 99-105.
  19. Shahidi, F., 2009. Nutraceuticals and functional foods: Whole versus processed foods. Trends in Food Science and Technology, 20(9): 376-387.
  20. Sicilia, T., H.B. Niemeyer, D.M. Honig and M. Metzler, 2003. Identification and stereochemical characterization of lignans in flaxseed and pumpkin seeds. Journal of Agriculture and Food Chemistry, 51(5): 1181–1188.
  21. Soniya, V., D. Deswandikar, A. Gourpriya , V. Koppikar and Bambawale, 2004. Ethnic flaxseed recipes. Available from http://www.bhj.org/journal/2003_4502_april/ethnic_334.htm [Accessed 12 June 2002].
  22. Yilmaz, I. and O. Daglioglu, 2003. The effects of replacing fat with oat bran on fatty acid composition and physic chemical properties of meat balls. Meat Science, 65(2): 819-823.
No any video found for this article.
Hadia Saleem , Masood Sadiq Butt , Aamir Shehzad , Saira Tanweer (2014). Flaxseed Nutritied Meat Balls With High Antioxidant Potential. Journal of Food Technology Research, 1(1): 84-95. DOI: 10.18488/journal.58/2014.1.1/58.1.84.95
 In the present era, nutraceutical foods have become a dietary inclination among consumers due to its health enhancing properties. Flaxseed is an important source of lignans which are phenolic compounds, linked to numerous health boosting effects against various life threatening ailments. To prevent different lifestyle disorders some antioxidant enriched foods must be included in our diet. To fulfill this requirement flaxseed enriched meat balls were prepared. Flaxseed bioactive moiety was obtained by using (3%) conventional solvent extraction system (T1) and with its comparison with (T2) supercritically extracted lignans (0.1%).  Flaxseed fortified meat balls were analyzed for its physicochemical and the sensory evaluation. After properly frying the fortified balls color was investigated by CIELAB color system. The maximum L*and a* value was observed in supercritical extracted nutrified meat balls however, b*, chroma and hue angle was observed maximum in conventional solvent extracted enriched meat balls. The T2 balls also have better texture and maximum antioxidant activity among all the treatments. In the case of sensory attributes color and over all acceptability was maximum in T2 whist T1 was best in texture however taste was more appreciated in control treatment. 
Contribution/ Originality

Quality Characteristics of High-Oleic Sunflower Oil Extracted from Some Hybrids Cultivated Under Egyptian Conditions

Pages: 73-83
Find References

Finding References


Quality Characteristics of High-Oleic Sunflower Oil Extracted from Some Hybrids Cultivated Under Egyptian Conditions

Search :
Google Scholor
Search :
Microsoft Academic Search
Cite

DOI: 10.18488/journal.58/2014.1.1/58.1.73.83

Citation: 2

Awatif I. Ismail , Shaker M. Arafat

Export to    BibTeX   |   EndNote   |   RIS

  1. O. A. C., 2005. Official methods of analysis of the association of official analytical chemists, 18th Edn., (Edited by W. Howitz). Washington, DC: AOAC.
  2. Baydar, H. and S. Erbas, 2005. Influence of seed development and seed position on oil, fatty acids and total tocopherol contents in sunflower (Helianthus Annuus L.). Turkish Journal of Agriculture and Forestry, 29 (3): 179-186.
  3. Burton, J.W., J.F. Miller, B.A. Vick, R. Scarth and C.C. Holbrook, 2004. Altering fatty acid composition in oil seed crops. Advances in Agronomy, 84(1): 273-306.
  4. Carvalho, C.G.P., 2003. Informes de avaliação de genótipos de girassol, 2002/2003. Londrina: Embrapa Soja, (Embrapa Soja. Documentos, 226). pp: 97.
  5. Codex Standard, 2003. Codex standard for named vegetable oils. Codex Stan 210-1999. pp: 1-16.
  6. De Souza Abreu, L.A., M.L.M. Carvalho, C.A.G. Crislaine Aparecida Gomes Pinto, V.Y. Kataoka and T.T.A. Silva, 2013. Deterioration of sunflower seeds during storage. Journal of Seed Science, 35(2): 240-247.
  7. Dorrell, D.G. and B.A. Vick, 1997. Properties and processing of oilseed sunflower. In: A.A. Schneiter, (Ed.), Sunflower technology and production. Agronomy monograph 35. ASA, CSSA and SSSA, Madison, WI, USA. pp: 709-745.
  8. Farhoosh, R., R. Niazmand, M. Rezaei and M. Sarabi, 2008. Kinetic parameter determination of vegetable oil oxidation under rancimat test conditions. Eur. J. Lipid Sci. Technol, 110(6): 587-592.
  9. Fernandez-Martinez, J., A. Jimenez, J. Dominguez, J. Magarcia, R. Garces and M. Mancho, 1989. Genetic analysis of the high oleic acid content in cultivated sunflower (Helianthus Annuus L.). Euphytica, 41: 39-51.
  10. Fernandez-Martinez, J., J. Munoz, A. Jimenez-Ramirez, J. Dominguez- Jimenez and A. Alcantara, 1986. Temperature effect on the oleic and linoleic acid of three genotypes in sunflower. Grasas Aceites, 37(3): 327-333.
  11. Fernandez-Martynez, J.M., L. Velasco and B. Pe´rez-Vich, 2004. Progress in the genetic modification of sunflower oil quality. In: Proceedings of the 16th International Sunflower Conference, Fargo, ND, USA. pp: 1–14.
  12. Friedt, W., M. Ganssmann and M. Korell, 1994. Improvement of sunflower oil quality. Proc of EUCARPIA - Symposium on breeding of oil and protein crops. September 22-24, Albena, Bulgaria. pp: 1-30.
  13. Grundy, S.M., 1986. Comparison of monounsaturated fatty acids and carbohydrates for lowering plasma cholesterol. New Engl. J. Med, 314(12): 745-748.
  14. Gupta, S., S. D. and V.S. Rathore, 1994. Influence of sowing dates on yield and oil quality in sunflower. Journal of Agronomy and Crops Science, 172(2): 137-144.
  15. Gutierrez, F., 1989. Determination de la estabilidade oxidative de acuities de olive virgrnes. Comparacion entre del metodo A. O. M. Y. El Metodo Rancimat. Grasas Y Aceities, 40(1): 1-5.
  16. IOOC, 2009. International olive oil council. International trade standard Appling to olive oils and olive- pomace oils. COI/T.15/NC 3/Rev. 2.
  17. Jing, M., A.R. Folsom, L. Lewis, J.H. Eckfeldt and J. Ma, 1997. Relation of plasma phospholipids and cholesterol ester fatty acid composition of carotid artery intima-media thickness: The atherosclerosis risk in communities (ARIC) study. Am. J. Clin. Nutr, 65(2): 551-559.
  18. Krajcova-Kudlackova, M., R. Simoncic, A. Bederova and J. Klvanova, 1997. Plasma fatty acid profile and alternative nutrition. Annals Nutr. Metab., 41(6): 365-370.
  19. Lopez, P.M., N. Trapani and V. Sadras, 2000. Genetic improvement of sunflower in argentina between 1930 and 1995. Iii. Dry matter partitioning and achene composition. Field Crop Res., 67(3): 215-221.
  20. Márquez-Ruiz, G., M. Martín-Polvillo, J. Velasco and C. Dobarganes, 2008. Formation of oxidation compounds in sunflower and olive oils under oxidative stability index conditions. Eur. J. Lipid Sci. Technol, 110 (5): 465-471.
  21. Merrill, L.I., O.A. Pike, L.V. Ogden and M. L. Dunn, 2008. Oxidative stability of conventional and high-oleic vegetable oils with added antioxidants. J. Am. Oil Chem. Soc., 85(7): 771-776.
  22. Miller, J.F. and D.C. Zimmerman, 1983. Inheritance of high oleic fatty acid content in sunflower. Proc. Sunfl. Research Worshop, Fargo N.D. 26 January.
  23. Monotti, M., 2004. Growing non-food sunflower in dry land conditions. Ital. J. Agron., 8(1): 3-8.
  24. Moschner, C.R. and B. Biskupek-Korell, 2006. Estimating the content of free fatty acids in high oleic sunflower seeds by near-infrared spectroscopy. Eur. J. Lipid Sci. Technol, 108(7): 606-613.
  25. Nolasco, S.M., L.A.N. Aguirrezabal and G.H. Crapiste, 2004. Tocopherol oil concentration in field-grown sunflower is accounted for by oil weight per seed. Journal of the American Oil Chemists Society, 81(11): 1045- 1051.
  26. Osorio, J., J. Fernandez-Martínez, M. Mancha and R. Garces, 1995. Mutant sunflower with high concentration of saturated fatty acids in the oil. Crop Science, 35(3): 739-742.
  27. Padley, F.B., F.D. Gunstone and J.L. Harwood, 1994. Occurrence and characteristics of oils and fats. In: F.D. Gunstone, J.L. Harwood, and F.B. Padley (Eds.), The lipid handbook. London. Chapman & Hall. pp: 47-223.
  28. Piva, G., A. Bouniols and G. Mondies, 2000. Effect of cultural conditions on yield, oil content and fatty acid composition of sunflower kernel. Proceeding. Toulouse, France: 15th Int. Sunflower Conference. pp: 61-66.
  29. Radic, V., S. Jocic and J. Mr?a, 2008. Effect of environment on the chemical composition and some other parameters of sunflower seed quality. In: Proc. 15th Int. Sunfl. Conf., Córdoba, Spain. Int. Sunfl. Assoc., Paris, France. pp: 747-750.
  30. Ricciarelli, R., J. Zingg and A. Azzi, 2001. Vitamin E: Protective role of a janus molecule. FASEB. J., 15(13): 2314-2325.
  31. Roche, J., A. Bouniols, Z. Mauloungui, B. T. and M. Cerny, 2006. Management of environmental crop conditions to produce useful sunflower oil components. European Journal of Lipid Science and Technology, 108(4): 287-297.
  32. Sabrino, E., A.M. Tarquis and M.C. Diaz, 2003. Modelling the oleic acid content in sunflower oil. Agronomy Journal, 95(2): 329-334.
  33. Scharp, W.R., 1986. Opportunities for biotechnology in the development of new edible vegetable oil products. YAOCS, 63(5): 594-600.
  34. Soldatov, K.I., 1976. Chemical mutagenesis in sunflower breeding. In Proc. 7th Int. Sunfl. Conf. Krasnodar, URSS: 352-357. Urie, A.L., 1985. Inheritance of high oleic acid in sunflower. Crop Science. pp: 986-989.
  35. Taher, H.M.E., Y.M. Abde-Twab and R.E.A. E-Sharihi, 2008. Dialell fingerprinting analysis of five sunflower parents. Egypt J. Plant Breed, 12(1): 187-201.
  36. Traber, M. and H. Sies, 1996. Vitamin E in humans: Demand and delivery. Annu. Rev. Nutr., 16(5): 321–347.
  37. Urie, L.A., 1985. Inheritance of high oleic acid in sunflower. Crop Science, 25(6): 986-989.
  38. Vranceanu, A.V., G. Soare and D.S. Craiciu, 1995. Ameliorarea florii-soarelui pentru conþinut ridicat în acid oleic (Breeding Sunflower for High Oleic Acid Content). Analele ICCPT –Fundulea, 62(1): 97-96.
  39. Weiss, E.A., 2000. Oilseed crops. 2nd Edn.: Blackwell Science Ltd.
  40. Wong, L.M., J.E. Timms, E. Rand and M.E. Goh, 1988. Colorimetric determination of total tocopherol in palm oil. J. Am. Oil Chem. Soc., 65(2): 318-321.
  41. Woo, J., S.S.F. Leung, S.C. Ho, T.H. Lam and E.D. Janus, 1997. Dietary practices and lipid intake in relation to plasma lipid profile in Hong Kong Chinese. Eur. J. Clin. Nutr., 51(7): 467-471.
No any video found for this article.
Awatif I. Ismail , Shaker M. Arafat (2014). Quality Characteristics of High-Oleic Sunflower Oil Extracted from Some Hybrids Cultivated Under Egyptian Conditions. Journal of Food Technology Research, 1(1): 73-83. DOI: 10.18488/journal.58/2014.1.1/58.1.73.83
This work was conducted to study the oil content, quality criteria of different seven sunflower hybrids growing under local environmental condition. Three high-oleic hybrids (2031, 2033 and Olivico), two mid-oleic hybrids (A12 AND A15) and two traditional hybrids (120 and 53) were studied to determine the oil content, physico-chemical properties, total tocopherol, oxidative stability by Rancimat method at 100ºC and fatty acid composition by GC during2012-2013.According to the results, the hybrids 2033, 2031 and A15 produced higher oil content (44.00%, 43.30% and 38.79% respectively, than other hybrids under study. Hybrids 2033, Olivico and 2031 had higher tocopherol content (445, 423, 419ppm) than other hybrids. In contrast, significant differences were noticed in oxidative stability and fatty acid composition. The hybrids 2033, Olivico and 2031 showed the higher oxidative stability (19.00, 17.50 and 17.00 hr) and oleic acid (82.87%, 82.11% and 81.40%) respectively. In conclusion, results indicated that the high-oleic and mid- oleic sunflower hybrids cultivated under Egyptian conditions gave higher quality oil.
Contribution/ Originality

Storage Stability of Intermediate Moisture Cauliflower Brassica Oleracea, Var, Botrytis Cabbage Brassica Oleracea, Var, Capitata Using Radiation as Hurdle Technology

Pages: 60-72
Find References

Finding References


Storage Stability of Intermediate Moisture Cauliflower Brassica Oleracea, Var, Botrytis Cabbage Brassica Oleracea, Var, Capitata Using Radiation as Hurdle Technology

Search :
Google Scholor
Search :
Microsoft Academic Search
Cite

DOI: 10.18488/journal.58/2014.1.1/58.1.60.72

Sujatha. V , Anurag Chaturvedi , Manjula. K

Export to    BibTeX   |   EndNote   |   RIS

  1. Ahn, H., J.H. Kim, J.K. Kim, D. Kim, H. Yook and M. Byun, 2005. Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica Rapa L.). Food Chemistry, 89: 589–597.
  2. AOAC, 1990. Official methods of analysis, association of official analytical chemists. 15th Edn., Washington, DC. 929: 01.
  3. Azam-Ali, S., E. Judge, P. Fellows and M. Battcock, 2003. Small- scale food processing. A directory of equipment and methods. London: ITDG Publishing.
  4. Brennan, J.G., 2006. Food processing handbook. In S.Alistair, Grandison (Eds.) Online ISBN: 978-3-527-32468-2.
  5. Brewer, M.S., S. Begum and A. Bozemann, 1995. Microwave and conventional blanching effects on the chemical, sensory and colour characteristics of frozen broccoli. Journal of Food Quality, 18: 479-493.
  6. Dostie, M., J.N. Seguin, D. Maure, Q.A. Tonthat and R. Chatingy, 1989. Preliminary measurements on the drying of thick porous materials by combinations of intermittent infrared and continuous convection heating. In: A.S .Mujumdar, and M.A. Roques, (Eds.) Drying’ 89. New York: Hemisphere Press. pp: 513-520.
  7. Fan, X. and K.J.B. Sokorai, 2002. Sensorial and chemical quality of gamma irradiated fresh-cut iceberg lettuce in modified atmosphere packages. Journal of Food Protection, 65: 1760-1765.
  8. Gustavo, B.C.V., F.M. J. Juan, M. Stella, S. Alzamora, T. Maria, L.M. Aurelio and W.C. Jorge, 2003. Handling and preservation of fruits and vegetables by combined methods for rural areas. Technical Manual FAO Agricultural Services Bulletin –149.
  9. Hamanaka, D., S. Dokan, E. Yasunaga, S. Kuroki, T. Uchino and K. Akimoto, 2000. The sterilization effects on infrared ray of the agricultural products spoilage microorganisms (Part 1). An ASAE Meeting Presentation, Milwaukee, WI, July 9–12, No. 00 6090.
  10. Harsimrat, K., Bons and S.S. Dhawan, 2003. Evaluation of methods for preparation of guava juice concentrates. Crop Research, 25(2): 364-368.
  11. Jain, P.K. and P.K. Nema, 2007. Processing of pulp of various cultivars of guava (Psidium Guajaval.) for leather production. Agricultural Engineering International, the CIGRE Journal. Manuscript FP 07 001, 9.
  12. Jayaraman, K.S., 1988. Development of intermediate moisture tropical fruit and vegetable products: Technological problems and prospects. In C.C. Seow, (Ed.). Food preservation by moisture control,  London: Elsevier Applied Science Publishers. pp: 175-197.
  13. Jha, S.N. and S. Prasad, 1996. Determination of processing conditions of gorgon nut (Euryale Ferox). Journal of Agricultural Engineering Research, 63(2): 103-112.
  14. Kaur, B. and S. Singh, 1981. Effect of dehydration on storage of cauliflower on the physical characteristics. Indian Food Packer, 35(1): 23–26.
  15. Khattak, A.B., N. Bibi, M.A. Chaudry, M. Khan, M. Khan and M.J. Qureshi, 2005. Shelf life extension of minimally processed cabbage and cucumber through gamma irradiation. Journal of Food Protection, 68(1): 105-110.
  16. Kilara, A., M. Witowski, J. Mccord, R. Beelman and G. Kuhn, 1984. Development of acidification processing technology to improve color and reduce thermophilic spoilage of canned mushrooms. Journal of Food Processing and Preservation, 8: 1-14.
  17. Krishnakumar, T. and C.T. Devadas, 2006. Microbiological changes during storage of sugarcane juice in different packaging materials. Beverage and Food World, 33(10): 82– 83.
  18. Lin, T.M., T.D. Durance and C.H. Scaman, 1998. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International, 31: 111–117.
  19. McGuire, R.G., 1992. Reporting of objective color measurements. Hort Science, 27(12): 1254-1255.
  20. Mongpreneet, S., T. Abe and T. Tsurusaki, 2002. Accelerated drying of welsh onion by far infrared radiation under vacuum conditions. Journal of Food Engneering, 55: 147-156.
  21. Mudgal, V.D. and V.K. Pandey, 2007. Dehydration characteristics of cauliflower. International Journal of Food Engneering, Article 6, 3(6). DOI 10.2202/1556-3758.1278.
  22. Navari, P., J. Andrieu and A. Gevaudan, 1992. Studies on infrared and convective drying of non hygro scopic solids. In: A.S. Mujumdar, (ed.). Drying 92. Amsterdam: Elsevier Scienc. pp: 685-694.
  23. Niibori, F. and S. Motoi, 1988. Evaporation of vegetables used by infrared rays. Food Processing, 23: 38–42.
  24. Paakkonen, K. and M. Mattila, 1999. Processing, packaging and storage effects on quality of freeze dried strawberries. Journal of Food Science, 56: 1388–1392.
  25. Paul, P., V. Venugopal and P.M. Nair, 1990. Shelf-life effect of enhancement of lamb meat under refrigeration by gamma irradiation. Journal of Food Science, 55: 865-868.
  26. Periaym, D.R. and J.F. Pilgrim, 1957. Hedonic scale method of measuring food preferences. Food Technology, 11(9): 9–14.
  27. Purvi, V., S.W. Andre and S. Donald, 2003. Survival of staphylococcus aureus ATCC 13565 in intermediate moisture foods is highly variable. Risk Analysis, (23): 229.
  28. Ranganna, S., 1986. Handbook of analysis of quality control for fruit and vegetables products. New Delhi. Tata Mc.Graw Hill Book Co.
  29. Sagar, V.R. and R. Kumar, 2006. Preparation and storage study of ready-to-eat dehydrated gooseberry (Aonla) shreds. Journal of Food Science Technology, 43(4): 349-352.
  30. Sakai, N. and T. Hanzawa, 1994. Applications and advances in far-infrared heating in Japan. Trends Food Science Technology, 5: 357–362.
  31. Sawai, J., K. Sagara, A. Hashimoto, H. Igarashi and M. Shimizu, 2003. Inactivation characteristics shown by enzymes and bacteria treated with far-infrared radiative heating. International Journal of Food Science Technology, 38: 661–667.
  32. Sawai, J., K. Sagara, H. Igarashi, A. Hashimoto, T. Kokugan and M. Shimizu, 1995. Injury of escherichiacoli in physiological phosphate buffered saline induced by far-infrared irradiation. Journal of Chemical Engineering of Japan, 28(3): 294–299.
  33. Sehgal, S., 1999. Indian economic data. Naraina, New Delhi: Shivam Offset Press.
  34. Sharma, J., S. Chatterjee, S. Gupta, K. Vivekan, P.S. Variyar and A. Sharma, 2009. Development of shelf-stable radiation processed ready -to-cook (RTC) Indian vegetables. Peaceful Uses of Atomic Energy: 528-529.
  35. Snecdor, G.W. and W.G. Cohran, 1983. Statistical methods. New Delhi: Oxford and IBH Publishing Company. pp: 217–235.
  36. Vega-Galvez, A., R. Lemus-Mondaca, C. Bilbao-Sa´inz, P. Fito and A. Andre´s, 2008. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (Var.  Lamuyo). Journal of Food Engineering, 85: 42–50.
  37. Villavicencio, A.L.C.H., J. Mancini-Filho, H. Delincee and R. Greiner, 2000. Effect of irradiation on anti-nutrients (Tiotal Phenolics, Tannins &Phyate) in Brazilian beans. Radiation Physics and Chemistry, 57: 289–293.
  38. Yen, Y.H., S.C.H. and C.H. Chang, 2008. Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot. Food Chemistry, 107: 265–272.
No any video found for this article.
Sujatha. V , Anurag Chaturvedi , Manjula. K (2014). Storage Stability of Intermediate Moisture Cauliflower Brassica Oleracea, Var, Botrytis Cabbage Brassica Oleracea, Var, Capitata Using Radiation as Hurdle Technology. Journal of Food Technology Research, 1(1): 60-72. DOI: 10.18488/journal.58/2014.1.1/58.1.60.72
Processing conditions were established for developing shelf stable ‘intermediate moisture’ (IM) cabbage and cauliflower. The new protocols were based on the hurdle technology (HT) - a mild heat treatment, addition of 1% Potassium meta bi sulphite as antimicrobial agent, partial dehydration to lower water activity (aw ) using two methods - Infrared drying (IR) and Tray drying (TD). The IM vegetables prepared were packed in 400 gauge polyethylene covers and treated with low doses of gamma radiation as major hurdle technologyand observed for shelf life stability at ambient conditions (30oC and 65% RH). The physical, chemical and pathological stability were monitored during storage. Infra-red dried (IR) vegetables treated with gamma radiation at 0.75-1.0 kGyyielded a product with improved rehydration potential, appearance and maximum nutrient retention up to 43.1%-44.6 % of vitamin C with maximum shelf life of 5 to 7 months.No significant changes   were noticed in scores for color, taste, flavor, texture and overall acceptability during storage period. The growth of microbes were controlled throughout the study resulting in shelf stable IM vegetables.
Among the four treatments studied, infrared dried with radiation dose of  0.75 kGy for cauliflower and1.0 kGy for cabbage  was found to be best in obtaining high quality IM products with optimum sensory, microbial, nutritional quality and storability.


Contribution/ Originality

Nutritional Properties of Some Novel Selected Fish Species in Khuzestan Province, Iran

Pages: 52-59
Find References

Finding References


Nutritional Properties of Some Novel Selected Fish Species in Khuzestan Province, Iran

Search :
Google Scholor
Search :
Microsoft Academic Search
Cite

DOI: 10.18488/journal.58/2014.1.1/58.1.52.59

Citation: 1

Ali Aberoumand

Export to    BibTeX   |   EndNote   |   RIS

  1. Ahmed, A.T.A., 2003. Prawn culture. In: Bangladpedia (Ed. Islam, S.). Bangladesh, Dhaka: Asiatic Soc. pp: 172- 176.
  2. Andrew, A.E., 2001. Fish processing technology. Nigeria: University of IIorin Press. pp: 8-7.
  3. AOAC, 1995. Official method of analysis, 12th Edn., Washington DC. Association of Official Analytical Chemists. pp: 832.
  4. Department of Fisheries, 2003. Ministry of fisheries and livestock. Dhaka, Bangladesh: Fish Fortnight Publ. pp: 134.
  5. Jacquot, R., 1961. Organic constituents of fish and other aquatic animals: Fish as food. N.Y. and London. Borgstorm Academic Press. pp: 145-209.
  6. Nabi, R.M. and M.A. Hossain, 1989. Seasonal variation in the chemical composition and caloric content of macrognathus aculeatus (bloch) from the chalan beel water. Journal of Asiatic Sociation. Bangladesh (Sc.), 15(2): 103-110.
  7. Naser, M.N., G.W. Chowdhury, M.M. Begum and W. Haque, 2007. Proximate composition of prawn, macrobrachium rosenbergii and shrimp, penaeus monodon. Dhaka Univ. Journal of Biological Science, 16(1): 61-66.
  8. Rubbi, S.F., M. Mujibar, A.R. Khan, S.S. Jahan and B. Majeda, 1987. Proximate composition and quality of some commercial species of fresh water fish. Bangladesh Journal of  Science Research, 5(1): 1-20.
  9. Salam, M.A., 2002. Seasonal changes in the biochemical composition of body muscles of a freshwater catfish, heteropneustes fossilis. Bangladesh Journal of Life Science, 14(1&2): 47-54.
  10. Salam, M.A., N. Alam, M. Nasiruddin, R. Nabi and M.Z.H. Howlade, 1995. Biochemical composition of body muscles and its caloric contents of tawes (Puntius Gonionotus, Bleeker). Bangladesh Journal of  Science Research, 13(2): 205-211.
  11. Sarower-E-Mahfuj, M., M. Belal Hossain and M.H. Minar, 2012. Biochemical composition of an endangered fish, Labeo bata (Hamilton, 1822) from Bangladesh waters. American Journal of Food Technology, 7(10): 633-641.
  12. Stansby, M.Z., 1954. Composition of certain species of freshwater fish. Food Research, 19: 231- 234.
No any video found for this article.
Ali Aberoumand (2014). Nutritional Properties of Some Novel Selected Fish Species in Khuzestan Province, Iran. Journal of Food Technology Research, 1(1): 52-59. DOI: 10.18488/journal.58/2014.1.1/58.1.52.59
 The proximate biochemical contents of some fish species i. e. Thunnus alalunga, Evynnis japonica, Caulerpa lentillifera, Orcynopsis unicolor and Euthynnus affinis were analyzed. Protein contents was determined in T. alalunga (22 %), E. japonica (13.02%), C.lentillifera (26.9%), O. unicolor (22%) and in E. affinis (24%) respectively. Fat content was recorded as 23.3%, 0.24%, 15%, 16% and 14% respectively in the five species of fish. The ash content was highest in C. lentillifera (8.8%). The present findings revealed that the highest protein content was recorded as in C.lentillifera (26.9%), but the fat was highest in T. alalunga (23.3%). The overall nutrient contents of studied medium indigenous fishes were observed as higher or equal to those of larger fish species.
Contribution/ Originality

Preservative Activity of Ethanolic Extract of Ginger in Wara - A West African Traditional Soft (Unripened) Cheese

Pages: 45-51
Find References

Finding References


Preservative Activity of Ethanolic Extract of Ginger in Wara - A West African Traditional Soft (Unripened) Cheese

Search :
Google Scholor
Search :
Microsoft Academic Search
Cite

DOI: 10.18488/journal.58/2014.1.1/58.1.45.51

Citation: 1

Adesokan Isaac Ayanniran

Export to    BibTeX   |   EndNote   |   RIS

  1. Abd El-Aziz, M., S.H.S. Mohamed and F.L. Seleet, 2012. Production and evaluation of soft cheese fortified with ginger extract as a functional dairy food. Polish Journal of Food and Nutrition Science, 62(2): 77-83.
  2. Achi, O. and P. Akubor, 2000. Microbiological characterization of yam fermentation for elubo (Yam Flour) production. World Journal of Microbiology and Biotechnology, 16(1): 3-7.
  3. Adesokan, I., E. Avanrenren, R. Salami, I. Akinlosotu and O. Olayiwola, 2008. Management of spoilage and pathogenic organisms during the fermentation of nono – an indigenous fermented milk product in Nigeria.  Journal of Applied Biosciences, 11: 564-569.
  4. Adesokan, I., Y. Ekanola, S. Fakorede, O. Oladejo and O. Odutola, 2009. Influence of lactic staters on sensory properties and shelf life of wara- a Nigerian (Unripened) soft cheese. Journal of Applied Biosciences, 13: 714-719.
  5. Ahn, J., I. Graun and A. Mustapha, 2007. Effects of plant extract on microbial growth, colour change and lipid oxidation in cooked beef. Food Microbiology, 24(1): 7-14.
  6. AOAC, 1990. Official methods of analysis. 15th Edn., Washington D.C.: Association of Official Analytical Chemists. ISBN 0-93 558 442-0.
  7. Aworh, O. and M. Egounlety, 1985. Preservation of West African soft cheese by chemical treatment. Journal of Dairy Research, 52(1): 189-195.
  8. Azzouz, M. and L. Bullerman, 1982. Comparative antimycotic effects of selected herbs and spices, plant components and commercial antifungal agents. Journal of food Protection, 45: 1248–1301.
  9. Belewu, M., K. Belewu and C. Nkwunono, 2005. Effects of biological and chemical preservations on the shelf-life of West African soft cheese. African Journal of Biotechnology, 14(10): 1076.
  10. Binshan, Y., C. Zhong, D. John and H. Brooks, 2007. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology, 117(1): 112–119.
  11. Cowan, M., 1999. Plant products as antimicrobial agents. Clinical Microbiology Reviews, 12(): 564–582.
  12. Cutler, H., 1995. Natural product flavor compounds - a potential antimicrobials, insecticides, and medicinals. Agro-Food-Industry Hi-Tech, 6: 19-23.
  13. George, W., 2004. Spices and herbs for the home garden. Cooperative extension service, college of agriculture and home economics. New Mexico State University, Guide H. pp: 1 – 8.
  14. Hara-kudo, Y., A. Kobayashi, Y. Sugita-Konishi and K. Kondo, 2004. Antibacterial activity of plants used in cooking for aroma and taste. Journal of Food Protection, 67: 2820–2824.
  15. Jay, J. and G. River, 1984. Antimicrobial activity of some food flavouring compounds. Journal of food Safety, 6: 129–139.
  16. Joseph, J. and F. Akinyosoye, 1997. Comparative studies on red sorghum extract and other chemicals as preservations for West African soft cheese.  International Dairy Journal, 12: 193–198.
  17. Kolapo, A., T. Popoola, M. Sanni and R. Afolabi, 2007. Preservation of soybean daddawa condiment with dichloromethane extract of ginger. Research Journal of Microbiology, 2(3): 254-259 
  18. Marija, M.S. and T.N. Nevena, 2009. Antimicrobial effects of spices and herbs essential oils. BIBLID, 40: 195-209.
  19. Nout, M., 1991. Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas. International Journal of food Microbiology, 14: 217–224.
  20. Pazakova, J., P. Turek and A. Lackakova, 1997. The survival of Staphylococcus aureus during the fermentation and storage of yoghurt. Journal of Applied Microbiology, 82: 659–662.
  21. Pearson, D., 1981. The chemical analysis of food. 6th Edn., Churchill Livingstone Ediburgh. pp: 56.
  22. Seaberg, A., R. Labbe and K. Shetty, 2003. Inhibition of Listeria monocytogenes by elite clonal extracts of oregano (Origanum Vulgare). Food Biotechnology, 17(2): 129–149.
  23. Smith - Palmer, A., J. Stewart and L. Fyfe, 1998. Antimicrobial properties of plant essential oils against five important food-borne pathogens. Letters in Applied Microbiology, 26: 118–122.
  24. Zia-Ur-Rehman, A. Salariya and F. Habib, 2003. Antioxidant activity of ginger extract in sunflower oil. Journal of the Science of Food and Agriculture, 83: 624-629.
No any video found for this article.
Adesokan Isaac Ayanniran (2014). Preservative Activity of Ethanolic Extract of Ginger in Wara - A West African Traditional Soft (Unripened) Cheese. Journal of Food Technology Research, 1(1): 45-51. DOI: 10.18488/journal.58/2014.1.1/58.1.45.51
The effect of ethanolic extract of ginger (Zingiber officinale) on sensory and storage qualities of wara was evaluated. Pasteurized fresh milk samples were used to prepare wara and; 1.6%, 2.4%, 3.2% and 0% ginger extracts (samples A, B, C and D respectively) were incorporated into the samples separately. The wara samples were then fried in hot palm oil as it is done traditionally and organoleptic properties of the samples were determined by a taste panelist. Also physico-chemical and microbiological changes during six (6) days storage at ambient tropical temperature (30 ± 2oC) were determined. The samples (A, B and C) containing ginger were rated better than the control sample (D). Sample C had the highest overall acceptability of 4.0 while sample D had the least (2.8). During storage a significant decrease (P≤0.05) in pH with a corresponding increase in titratable acidity (TA) was recorded for the wara samples. The pH ranged between 4.17 and 6.55 while the TA ranged between 0.018 and 0.099 (mg/100g).The peroxide values (POV) of sample D increased at a faster rate than samples A, B and C. The POV for sample D after 3 days of storage was 34.15 meq/kg while that of sample C was 25.33 meq/kg at the end of 6 days storage. Although there was general increase in the microbial loads (MLs) of all the samples, the MLs of samples A, B and C were significantly lower than that of sample D. Moreover samples A and B got spoilt by day 4 of storage; sample D by day 3 while sample C was still in good condition at the end of 6 days storage. This study therefore showed that incorporation of 3.2% ethanolic ginger extract significantly improved acceptability of wara and increased the shelf life of the product by 3 days.
Contribution/ Originality

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

Pages: 27-44
Find References

Finding References


Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

Search :
Google Scholor
Search :
Microsoft Academic Search
Cite

DOI: 10.18488/journal.58/2014.1.1/58.1.27.44

Citation: 1

Anam Ansari , Ali Aghar , Muhammad Shahid , Saira Tanweer

Export to    BibTeX   |   EndNote   |   RIS

  1. AACC, 2000. Approved methods of the American association of cereal chemists. 10th Edn., St. Paul, MN: American Association Cereal Chemistry.
  2. Abdalla, H.O., N.N.A. Ali, F.S. Siddig and S.A.M. Ali, 2013. Improving tenderness of spent layer hen’s meat using papaya leaves (Carica Papaya). Pakisan Vetnary Journal, 33(1): 73-76.
  3. Afolabi, I.S. and K. Ofobrukweta, 2011. Physicochemical and nutritional qualities of carica papaya seed products. Journal of Medicinal Plants Research, 5(14): 3113-3117.
  4. Akoh, C.C., 1998. Fat replacers. Food Technology, 52(3): 47-52.
  5. Arbonnier, M., 2004. Trees, shrubs and lianas of West African dry zones. Netherlands: CIRAD, MARGAF Publishers GMBH, MNHN. pp: 149-248.
  6. Archile-Contreras, A.C., M.C. Cha, I.B. Mandell, S.P. Miller and P.P. Purslow, 2011. Vitamins E and C may increase collagen turnover by intramuscular fibroblasts, potential for improved meat quality. Journal of Agriculture and Food Chemistry, 59(2): 608–614.
  7. Ayoola, P.B. and A. Adeyeye, 2010. Phytochemical and nutrient evaluation of carica papaya (Pawpaw) leaves. International Journal of Research and Applied Science, 5(3): 325-328.
  8. Azarkan, M., R. Dibiani, E. Goormaghtigh, V. Raussens and D. Baeyens-Volant, 2006. The papaya kunitz-type trypsin inhibitor is a highly stable ?-sheet glycoprotein. Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, 1764(6): 1063-1072.
  9. Bala, B.K., M.R.A. Mondol, B.K. Biswas, B.L. Das Chowdury and S. Janjai, 2002. Solar drying of pineapple using solar tunnel drier. Journal of Food Engineering, 28(2): 183-190.
  10. Beltagy, A.E., G.R. Gamea and A.H. Amer Essa, 2007. Solar drying characteristics of strawberry. Journal of Food Engineering, 78(2): 456-464.
  11. Bhattacharjee, S.K., 2001. Carica papaya, In: Hand book of medicinal plants. 3rd Revised ed, by Shashi Jain (Ed). Jaipur: Pointer Publisher. pp: 1-7.
  12. Bockki, M., I.Y. Bae, H.G. Lee, S.H. Yoo and S. Lee, 2010. Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system. Journal of Bioresources and Technology 101(14): 5414-5418.
  13. Bouraoui, M., P. Richard and J. Fichtali, 1993. A review of moisture content determination in foods using microwave oven drying. Journal of Food Engineering, 26: 49-51.
  14. Burns, A.A., M.B.E. Livingstone, R.W. Welch, A. Dunne, A. Reid and I.R. Rowland, 2001. The effects of yoghurt containing a novel fat emulsion on energy and macro-nutrient intake in lean, over-weight and obese subjects. International Journal of Obesity Related to Metabolic Disorders, 25: 1487-1496.
  15. Chandrika, U.G., E.R. Jansz, S.N. Wickramasinghe and N.D. Warnasuriya, 2003. Carotenoids in yellow- and red-fleshed papaya (Carica Papaya L). Journal of Science and Food Agriculture, 83: 1279-1282.
  16. Chen, Y.T., I.P. Huang, T.C. Tsai, G.G. Lee and J.F. Shaw, 2007. Gene cloning and characterization of a novel recombinant antifungal chitinase from papaya (Carcia Papaya). Journal of Agriculture and Food Chemistry, 55(3): 714-722.
  17. Cheung, I., F. Gomes, R. Ramsden and D.G. Roberts, 2002. Evaluation of fat replacers avicel, N Lite S, and simplesse in mayonnaise. International Journal of Consumer Study, 26: 27-33.
  18. Clark, D., 1994. Fat replacers and fat substitutes. Food Technology, 48(12): 86-88.
  19. Claudia, F.O., D. Neli and M. Ognean, 2006. Fat replacers-review. Journal of Agroalimentary Product Technology, 12(2): 433-442.
  20. Conforti, F.D. and L. Archilla, 2001. Evaluation of amylo-dextrin gel as a partial replacement for fat in a high ratio white- layer cake. International Journal of Consumer Science, 25: 238-245.
  21. Cooper, D.A., D.A. Berry, M.B. Jones and A.L. Kiorpes, 1997. Olestra’s effect on the status of vitamins A, D and E in the pig can be offset by increasing dietary levels of these vitamins. Journal of Nutrition, 127: 1589-1608.
  22. De-Castro, J.M., 2004. Dietary energy density is associated with increased intake in free living humans. Journal of Nutrition, 134: 335-341.
  23. DiMigelio, D.P. and R.D. Mattes, 2004. Liquid versus solid carbohydrate: Effects on food intake and body weight. International Journal of Obesity, 24: 794-800.
  24. Doymaz, I., 2004. Pretreatment effect on sun drying kinetics of mulberry fruits (Morus Alba L.). Journal of Food Engineering, 65: 205-209.
  25. Drewnowski, A., 1998. Energy density, palatability and satiety: Implications for weight control. Nutrition Review, 56: 347-353.
  26. Duffrin, M.W., D.H. Holben and M.J. Bremner, 2001. Consumer acceptance of pawpaw (Asimina Triloba) fruit puree as a fat-reducing agent in muffins, compared to muffins made with applesauce and fat. Consumer Science and Research Journal, 29: 281-287.
  27. El-Naggar, A.K., H.W. Kim, G.L. Clayman, M.M. Coombes, B. Le, S. Lai, F. Zhan, M.A. Luna, W.K. Hong and J.J. Lee, 2002. Differential expression profiling of head and neck squamous carcinoma: Significance in their phenotypic and biological classification. Oncogene, 21(53): 8206-8219.
  28. El Moussaoui, A., M. Nijs, C. Paul, R. Winljens, J. Vincentelli, M. Azarkan and Y. Looze, 2001. Revisiting the enzymes stored in the laticifers of carica papaya in the context of their possible participation in the plant defense mechanism. Cell Molecule Life Science, 85: 556-570.
  29. Espe, A. and W. Muhlbauer, 1998. Solar drying an effective means of food preservation. Renew. Energy, 15: 95-100.
  30. Eze, J.I. and E.E. Chibuzor, 2008. Evaluation of drying efficiency of solar cabinet dryer using okra and tomato. Nigerian Journal Solar Energy, 19(1): 25-33.
  31. Farias, L.R., F.T. Costa, L.A. Souza, P.B. Pelegrini, M.F. Grossi-de-Sa, S.M. Neto Jr, C. Bloch, R.A. Laumann, E.F. Noronha and O.L. Franco, 2007. Isolation of a novel carica papaya ?-amylase inhibitor with deleterious activity toward callosobruchus maculatus. Pesticide Biochemistry and Physiology, 87: 255-260.
  32. Faridi, H. and J.M. Faubion, 1990. Dough rheology and baked product texture .AVI. Van Nostrand Reinhold New York.
  33. Fellows, P., 1997. Traditional foods. Processing for profit. UK: Intermediate Technology Publications Ltd. pp: 1-120.
  34. Giordani, R.O. and M. Siepai, 1991. Antifungal action of carica papaya latex isolation of fungal cell wall hydrolyzing enzymes. Mycoses, 34: 469-477.
  35. Godson, E.N. and P. Ojimelulwe, 2012. Chemical composition of leaves, fruit pulp and seed in some carica papaya (L) morphotypes. Int. J. Med. Arom. Plants, 2(1): 200-206.
  36. Gurr, I., 2002. Fats. In: S. Garrow, W.P.T. James and A. Ralph (Eds.). 10th Edn., U.K.: Churchill Livingstone. pp: 97-102.
  37. Gyabaah-Yeboah, E., 1985. African workshop for improvement and development of drying fruits in Ghana. Proceedings of the Expert Consultation on Planning the Development of Sun Drying Techniques in Africa, Food and Agriculture Organisation of the United Nations, Rome. pp: 1-3.
  38. Hewitt, H.H., S. Whittle, S.A. Lopez, E.Y. Bailey and S.R. Weaver, 2000. Topical uses of papaya in chronic skin ulcer therapy in Jamaica. Indian Medicine Journal, 49(1): 32-33.
  39. Huet, J., Y. Looze, K. Bartik, V. Raussens, R. Wintjens and P. Boussard, 2006. Structural characterization of the papaya cysteine proteinases at low pH. Biochemistry Biophysics Research Community, 341: 620-626.
  40. Imaga, N.O.A., G.O. Gbenle, V.I. Okochi, S.O. Akanbi, S.O. Edeoghon, V. Oigbochie, M.O. Kehinde and S.B. Bamiro, 2009. Antisickling property of carica papaya leaf extract. African Journal of Biochemistry and Research, 3(4): 102-106.
  41. Ingelin, M.E. and O.M. Lukow, 1999. Mixograph absorption determined by response surface methodology. Cereal Chemistry, 76: 9-15.
  42. Jiang, R., J.E. Manson, M.J. Stampfer, S. Liu, W.C. Willet and F.B. Hu, 2002. Nut and peanut butter consumption and risk of type 2 diabetes in women. Journal of American Medicinal Association, 288: 2554-2560.
  43. Jissy, J. and K. Leelavathi, 2007. Effect of fat type on cookie dough and cookie quality. Journal of Food Engineering, 79: 299-305.
  44. Kermanshai, R., B.E. McCarry, J. Rosenfeld, P.S. Summers, E.A. Weretilny and G.J. Sorger, 2001. Benzyl isothiocynate is the sole or chief anthelmintic in papaya seed extracts. Phytochemistry, 57(3): 427-435.
  45. Khanna, N. and P.C. Panda, 2007. Effect of papain on tenderization and functional properties of spent hen meat cuts. Indian Journal of Animal Research, 41: 55-58.
  46. Kral, T.V., L.S. Roe and B.J. Rolls, 2004. Combined effects on energy density and portion size on energy intake in women. American Journal of Clinical Nutrition, 79: 962-968.
  47. Krauss, R.M., R.H. Eckel and B. Howard, 2001. American heart association’s (AHA): AHA dietary guidelines – Revision 2000: A statement for healthcare professionals from the nutrition committee of the American heart association. Journal of Nutrition, 131: 132-146.
  48. Kreutler, P.A. and D.M. Czajka-Narins, 1987. Nutrition in perspective. 2nd Edn., Englewood Cliffs, New Jersey: Prentice Hall.
  49. Krishn, K.L., M. Paridhavi and A.P. Jagruti, 2008. Review on nutritional, medicinal and pharmacological properties of papaya (Carica Papaya Linn.). National Product Report, 7: 364-373.
  50. Lau, F. and F.S. Taip, 2011. Effects of different operating parameters in papaya halwa. Pertanika Journal of Food Science and Technology, 19(2): 389-396.
  51. Laura, E., G.G. Sancho and E.M. Yahia, 2010. Effect of maturity stage of papaya maradol on physiological and biochemical parameters. American Journal of Agriculture and Biology Science, 5(2): 194-203.
  52. Lin, S.D. and C.C. Lee, 2005. Qualities of chiffon cake prepared with indigestible dextrin and sucralose as replacement for sucrose. Cereal Chemistry, 82: 405-413.
  53. Maache-Rezzoug, Z., J.M. Bouvier, K. Allaf and C. Patras, 1998. Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits. Journal of Food Engineering, 35(1): 43-56.
  54. Mendiratta, S.K., G. Chauhan, P.K. Nanda, A.S.R. Anjaneyulu, N. Kondaiah and S. Devatkal, 2002. Preparation of enrobed chunks from spent hen meat tenderized with papain. Indian Journal of Poultry Science, 37: 295-298.
  55. Mistry, V.V., 2001. Low fat cheese technology. International Dairy Journal, 11: 413-422.
  56. Nakamura, Y., M. Yoshimoto, Y. Murata, Y. Shimoishi, Y. Asai, E.Y. Park and K. Sato, 2007. Papaya seed represents a rich source of biologically active isothiocyanate. Journal of Agriculture and Food Chemistry, 55: 4407-4413.
  57. Navid, S., A. Sheikhlar and K. Kaveh, 2011. Influence of the combination of vitamin D3 and papaya leaf on meat quality of spent layer hen. Agriculture Journal, 6: 197-200.
  58. Neena, N.G. and K.D. Mukherjee, 2001. Synthesis of designer lipids using papaya (Carica Papaya) latex lipase. Journal of Molecular Catalase B: Enzyme, 11: 271-277.
  59. Ngozi, A.I., G.O. Gbenle, V.I. Okochi, S. Adenekan, T. Duro-Emmanuel, B. Oyeniyi, P.N. Dokai, M. Oyenuga, A. Otumara and F.C. Ekeh, 2010. Phytochemical and antioxidant nutrient constituents of carica papaya and parquetina nigrescens extracts. Science Research and Essays, 5(16): 2201-2205.
  60. Nonaka, H.H., 1997. Plant carbohydrate derived products as fat replacers and calorie reducers. Cereal Foods World, 42(5): 377-378.
  61. Oduola, T., F.A.A. Adeniyi, E.O. Ogunyemi, I.S. Bello and T.O. Idowu, 2006. Antisickling agent in an extract of unripe pawpaw (Carica Papaya): Is it real? African Journal of  Biotechnology, 5(20): 1947-1949.
  62. Office of the Gene Technology Regulator Australia, 2008. The biology of carica papaya L. (Papaya, Papaw, Paw Paw): February 2008, Aus. Gov. Deptt. Health and Ageing.
  63. Ojike, O., O.O. Nwoke and W.I. Okonkwo, 2011. The influence of different solar drying systems on the vitamin content of pawpaw (Carica Papaya). Australian Journal of  Agriculture and Engineering, 2(1): 8-11.
  64. Ordonez, M., J. Rovira and I. Jaime, 2001. The relationship between the composition and texture of conventional and low-fat frank furthers. International Journal of Food Science and Techology, 36: 749-758.
  65. Padma, S.V., T.L. Vandna, S. Warjeet and S. Ningomban, 2006. Antioxidant properties of some exclusive species of zingiberacea family of manipur electronic. Journal of Agriculture and Food Chemistry, 5(2): 1318-1324.
  66. Pamplona-Roger, G.D., 2003. Healthy foods. 1st Edn., Euorpean Union: Marpa Artes Publications, 32: 264-267.
  67. Penfield, M.P. and A.M. Campbell, 1990. Fats and their lipid constituents. In: Experimental food science. 3rd Edn., San Diego, CA: Academic Press Inc. pp: 351-357.
  68. Piper, B., 1999. Diet and nutrition. A guide for students and Practitioners. Ltd., UK. pp: 66-85.
  69. Prachayarawarakorn, S., W. Tia, N. Plyto and S. Soponronnarit, 2007. Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering, 85: 509-517.
  70. Puwastien, P., B. Burlingame, M. Raroengwichit and P. Sungpuag, 2000. ASEAN food comp.Tables Nutr. Mahidol Univ. Thailand.
  71. Rodriguez-Amaya, D.B., M. Kimura, H.T. Godoy and J. Amaya-Farfan, 2008. Updated brazilian database on food carotenoids: Factors affecting carotenoid composition. Journal of Food Components Analysis. 21: 445-463.
  72. Romeih, E.A., A. Michaelidou, C.G. Biliaderis and G.K. Zerfiridis, 2002. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: Chemical, physical and sensory attributes. International Dairy Journal, 12: 525-540.
  73. Sachdev, A.K. and S.S. Verma, 1990. Tenderization of spent hen meat. Indian Poultry Review, 21: 21-25.
  74. Sampaio, G.R., M.N. Claudia and E.A.F.S. Torrcs, 2004. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. Journal of Food Component Analysis, 18: 469-474.
  75. Sandrou, D.K. and I.S. Arvanitoyannis, 2000. Low-fat/calorie foods: Current state and perspective. Critical Review of Food Science and Nutrition, 40: 427-447.
  76. Saxholt, E., A.T. Christensen, A. Moller, H.B. Hartkopp, K. Hess Ygil and O.H. Hels, 2008. Danish food composition databank, deperatment of nutritional national food institute. Technological University. Denmark.
  77. Scheldeman, X., P.S.V. Damme and J.P.R. Motoche, 2002. Highland papayas in Southern ecuador: Need for conservation actions. Acta Horticulture, 575: 199-205.
  78. Schwenk, N.E. and J.F. Guthrie, 1997. Trends in marketing and usage of fat-modified foods: Implications for dietary status and nutrition promotion. Economic Nutrition and Review, 10: 16-32.
  79. Singh, A.K., H.K. Sharma, P. Kumar and B. Singh, 1999. Physico-chemical changes in white button mushroom (Agaricus Bisporus) at different drying temperatures. Mushroom Research, 8: 27-30.
  80. Spies, R., 1990. Application of rheology in the bread industry. In: H. Faridi and J.M. Faubion (Eds.), Dough rheology and baked product texture, New York: AVI Van Nostrand Reinhold. pp: 343-361.
  81. Stauffer, C.E., 1998. Fats and oils in bakery products. Cereal Foods World, 43(3): 120-126.
  82. Stretch, B., 2006. Health studies. Oxford, UK: Heinemann Educational Publishers. pp: 472-517.
  83. Swanson, L.B. and L.B. Munsayac, 1999. Acceptability of fruit puree in peanut butter, oatmeal and chocolate chip reduced fat cookies. Journal of American Diet Association, 99: 343-345.
  84. Swanson, R.B., J.M. Perry and L.A. Carden, 2002. Acceptability of reduced fat brownies by school-aged children. Journal of American Diet Association, 102: 856-859.
  85. Tiffany, D.W. and W. Duffrin, 2003. Effects of substituting pawpaw fruit puree for fat on sensory properties of a plain shortened cake. Consumer Science Research Journal, 13(3): 442-444.
  86. Torringa, E., E. Esveld, I. Scheewe, V. Den-Berg and P. Bartels, 2001. Osmotic dehydration as a pretreatment before combined microwave hot air drying of mushrooms. Journal of Food Engineering, 49: 185-191.
  87. Walker, C.E. and J.L. Hazelton, 1996. Dough rheological test. Cereal Foods World, 41: 161-168.
  88. Wylie-Rosett, J., 2002. Fat substitutes and health – An advisory from nutrition committee of the American heart association circulation, 105: 2800-2804.
  89. Yackel, W.C. and C.L. Cox, 1992. Application of starch-based fat replacers. Food Technology, 46: 146-148.
No any video found for this article.
Anam Ansari , Ali Aghar , Muhammad Shahid , Saira Tanweer (2014). Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes. Journal of Food Technology Research, 1(1): 27-44. DOI: 10.18488/journal.58/2014.1.1/58.1.27.44
Fat is a major constituent of food that softens the food product in addition to provide energy. High fat foods are energy dense foods that produce obesity and also some other major disorders. To reduce the risk of disease fat replacers can be used. Weight conscious people are adopting these fat replacers very quickly. There are three different types of fat replacers i.e. carbohydrate based, protein based and fat based. Solar dried papaya lather is an excellent source of fat replacers.  This fat replacer can be used in baked especially for cakes products instead of shortening and oil. Papaya lather has the same functions as of fats. It has numerous theraputical perspectives and can be used in different drugs preparation. Papaya is a rich source of papain that acts as meat tenderizer. Papaya fruit has rich contents of antioxidant activity hence important to be used in diet owing to different health benefits. 
Contribution/ Originality

Dietary Inclusion of Palm Oil in Bangladeshi Dietensures Better Nutrition with Minimal Cost: An Overview

Pages: 21-26
Find References

Finding References


Dietary Inclusion of Palm Oil in Bangladeshi Dietensures Better Nutrition with Minimal Cost: An Overview

Search :
Google Scholor
Search :
Microsoft Academic Search
Cite

DOI: 10.18488/journal.58/2014.1.1/58.1.21.26

Shatabdi Goon

Export to    BibTeX   |   EndNote   |   RIS

  1. Canfield, L.M., 2001. Red palm oil in the maternal diet increases provitamin a carotenoids in breastmilk and serum of the mother-infant dyad. Eur J Nutr, 40(1): 30-38.
  2. Chong, Y.H. and T.K. Ng, 1991. Effects of palm oil on cardiovascular risk. Med J Malaysia, 46(1): 41-50.
  3. Edem, D.O., 2002. Palm oil: Biochemical, physiological, nutritional, hematological, and toxicological aspects: A review. Plant Foods Hum Nutr, 57(3-4): 319-341.
  4. Fakhrul Alam, A.K.M., 2008. Palm oil plays important role in meeting edible oil demand in Bangladesh. A.K. M. Fakhrul Alam. The Financial Express. Dhaka, Sunday.  [Accessed August 31,2008].
  5. http://mpoc.org.bd/?p=1002.
  6. http://www.americanpalmoil.com/publications/Fortune/2013/Fortune-Vol-1-January-2013.pdf.
  7. http://www.indexmundi.com/agriculture/?country=bd&commodity=palm-oil&graph=imports.
  8. Oguntibeju, O.O., 2009. Red palm oil: Nutritional, physiological and therapeutic roles in improving human wellbeing and quality of life. Br J Biomed Sci, 66(4): 216-222.
  9. Radhika, M.S., 2003. Red palm oil supplementation: A feasible diet-based approach to improve the vitamin a status of pregnant women and their infants. Food Nutr Bull, 24(2): 208-217.
  10. Rice, A.L. and J.B. Burns, 2010. Moving from efficacy to effectiveness: Red palm oil's role in preventing vitamin a deficiency. J Am Coll Nutr, 29(3Suppl): 302S-313S.
No any video found for this article.
Shatabdi Goon (2014). Dietary Inclusion of Palm Oil in Bangladeshi Dietensures Better Nutrition with Minimal Cost: An Overview. Journal of Food Technology Research, 1(1): 21-26. DOI: 10.18488/journal.58/2014.1.1/58.1.21.26
The paper outlines the situation, consumption and importation of fats and oils in Bangladesh considering its latest trend of marketing with palm oil covered by health and economic issue. Recommended dietary intake of fats and oils are missing from Bangladeshi diet having poor knowledge regarding its importance and low purchasing ability. In this regards, Palm oil being the cheapest commodity vegetable oil and also the cheapest oil to produce and refine, can be an important component of the increasing intake of oils and fats in the developing world like Bangladesh. Compared with other imported edible oils, Palm oil having better nutrition value and low cholesterol as well as  price and import cost has gained much attention by Bangladeshi government in recent years. The active presence of different suppliers of palm oil, direct interactions between suppliers and local importers and refiners can uplift the present situation of oils and fats consumption aiming popularity for palm oil in Bangladesh.

Contribution/ Originality

Monte Carlo Modeling for Aflatoxin B1 Distribution in Pistachio Samples: A Prerequisite for Sampling Plan Validation

Pages: 1-20
Find References

Finding References


Monte Carlo Modeling for Aflatoxin B1 Distribution in Pistachio Samples: A Prerequisite for Sampling Plan Validation

Search :
Google Scholor
Search :
Microsoft Academic Search
Cite

DOI: 10.18488/journal.58/2014.1.1/58.1.1.20

Citation: 3

Nathalie Wesolek , Alain-Claude Roudot

Export to    BibTeX   |   EndNote   |   RIS

  1. Bonjar, G.H.S., 2004. Incidence of aflatoxin producing fungi in early split pistachio nuts of Kerman, Iran. Journal of Biological Sciences, 4(2): 199-202.
  2. Cheraghali, A.M., H. Yazdanpanah, N. Doraki, G. Abouhossain, M. Hassibi, S. Ali-Abadi, M. Aliakbarpoor, M. Amirahmadi, A. Askarian, N. Fallah, T. Hashemi, M. Jalali, N. Kalantari, E. Khodadadi, B. Maddah, R. Mohit, M. Mohseny, Z. Phaghihy, A. Rahmani, L. Setoodeh, E. Soleimany and F. Zamanian, 2007. Incidence of aflatoxins in Iran pistachio nuts. Food and Chemical Toxicology, 45(5): 812–816.
  3. Codex, Development of aflatoxin sampling plans for Almonds, Hazelnuts, Pistachio, and Brazil Nuts. Technical information provided by the U.S. delegation to members of the electronic working group to help recommend aflatoxin sampling plan designs for treenuts to the full committee. Available from http://www.bae.ncsu.edu/usda/www/ResearchActDocs/CCCF1.pdf [Accessed 10/01/13].
  4. Daane, K.M., J.G. Millar, R.E. Rice, P.G. Da Silva, W.J. Bentley, R.H. Beede and G. Weinberger, 2005b. Stink bugs and leafooted bugs. In pistachio production manual, 4th Edn., Ferguson L, Beede RH, Freeman MW, Haviland DR, Holtz BA, Kallsen CE, Coviello JA (ed). Pest, disease and physiological disorders management, pp: 186–196. Available at: fruitsandnuts.ucdavis.edu/files/73703.pdf.
  5. Daane, K.M., G.Y. Yokota, R. Krugner, S.A. Steffan, P.G. Da Silva, R.H. Beede, W.J. Bentley and G.B. Weinberger, 2005a. Large bugs damage pistachio nuts most severely during midseason. California Agriculture, 59(2): 95-102.
  6. Danisti, L., A. Eskalen, S. Karadag and M. Kusek, 2001. Fungal diseases in pistachio trees in East-Mediterranean and Southeast Anatolian regions. In: Ak B.E. (ed.). XI GREMPA Seminar on Pistachios and Almonds. Zaragoza : CIHEAM. pp: 261-264 (Cahiers Options Méditerranéennes; No 56).
  7. Doster, M.A. and T.J. Michailides, 1994. Aspergillus molds and aflatoxins in pistachio nuts in California. Postharvest Pathology and Mycotoxins, 84(6): 583-590.
  8. Doster, M.A. and T.J. Michailides, 1995. The relationship between date of hull splitting and decay of pistachio nuts by aspergillus species. Plant Disease, 79(8): 766-769.
  9. Doster, M.A., T.J. Michailides and D.A. Goldhamer, 1993. Influence of cultural practices on occurrence of early split pistachio nuts. California pistachio industry, annual report crop Year 1992-1993. California Pistachio Commission, Fresno. pp: 82-84.
  10. Ferguson, L., A. Kader and J. Thompson, 1995. Harvesting, transporting, processing and grading. In pistachio production; Ferguson, L. Ed.; Center for fruit and nut crop research and information, Pomology Department, University of California: Davis, CA. pp: 110-114.
  11. Hadavi, E., 2005. Several physical properties of aflatoxin-contaminated pistachio nuts: Application of BGY fluorescence for separation of aflatoxin-contaminated nuts. Food Additives and Contaminants, 22(11): 1144-1153.
  12. Labavitch, J.M., C.M. Heintz, H.L. Rae and A.A. Kader, 1982. Physiological and compositional changes associated with maturation of ‘Kerman’ pistachio nuts. Journal of the American Society for Horticultural Science, 107(4): 688-692.
  13. Mahoney, N.E. and S.B. Rodriguez, 1996. Aflatoxin variability in pistachios. Applied and Environmental Microbiology, 62(4): 1197-1202.
  14. Michailides, T.J., D.P. Morgan and M.A. Doster, 1995. Diseases of pistachios in California and their significance, In N. Kaska, A. B. Kuden, L. Ferguson, and T. Michailides (eds.), 1st International Symposium on Pistachio. ISHS Acta Horticulturae 419, Adana, Turkey. pp: 337-343
  15. Michailides, T.J., J.M. Ogawa and R.E. Rice, 1988. Sites of epicarp lesions and kernel necrosis in relationship to symptoms and phenology of pistachio fruit. Journal of Economic Entomology, 81(8): 1152-1154.
  16. Miller, J.D., 1995. Fungi and mycotoxins in grain: Implications for stored product research. Proceedings of the 6th International Working Conference on Stored-product Protection, 2: 971-977.
  17. Miraglia, M., B. De Santis, E. Pannunzi, F. Debegnach and C. Brera, 2008. Mycotoxin concentration data quality: The role of sampling. In Mycotoxins: Detection Methods, Management, Public Health, and Agricultural Trade. Eds. Leslie, J.F., Bandyopadhyay, R., Visconti, A. pp: 185-193.
  18. Pearson, T., 1996. Machine vision system for automated detection of stained pistachio nuts. Lebensmittel-Wissenschaft undTechnologie, 29(3): 203-209.
  19. Pearson, T.C., D.C. Slaughter and H.E. Studer, 1994. Physical properties of pistachio nuts. Transactions of the ASAE, 37(3): 913-918.
  20. Rahimi, P., B. Sharifnabi and M. Bahar, 2008. Detection of aflatoxin in aspergillus species isolated from pistachio in Iran. Journal of Phytopathology, 156(1): 15-20.
  21. Regulation, 2010. (EU) No 165/2010 of 26 February 2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins. Official Journal of the European Union L, 50(27): 8-12.
  22. Regulation, 2010. (EU) No 178/2010 of 2 March 2010 amending Regulation (EC) No 401/2006 as regards groundnuts (peanuts), other oilseeds, tree nuts, apricot kernels, liquorice and vegetable oil. Official Journal of the European Union L, 52(3): 32-43.
  23. Schatzki, T.F. and J.L. Pan, 1996. Distribution of aflatoxin in pistachios. 3. Distribution in pistachio process streams. Journal of Agriculture and Food Chemistry, 44(4): 1076-1084.
  24. Sommer, N.F., J.R. Buchanan and R.J. Fortlage, 1986. Relation of early splitting and tattering of pistachio nuts to aflatoxin in orchards. Phytopathology, 76(7): 692-694.
  25. Spanjer, M.C., 2005. Sampling and sample preparation: An underestimated issue ? In rapid methods for biological and chemical contaminants in food and feed. Eds. Van Amerongen, A., Parug, D., Lauwaars, M. pp: 39-63.
  26. Steiner, W.E., K. Brunschweiler, E. Leimbacher and R. Schneider, 1992. Aflatoxins and fluorescence in Brazil nuts and pistachio nuts. Journal of Agricultural and Food Chemistry, 40(12): 2453-2457.
  27. UNECE, 2001. Revision of UNECE standards inshell pistachio nuts, transmitted by Turkey, TRADE/WP.7/GE.2/2001/6, DF-09, pp: 1-10.
  28. Whitaker, T.B., J.W. Dickens, R.J. Monroe and E.H. Wiser, 1972. Comparison of the observed distribution of aflatoxin in shelled peanuts to the negative binomial distribution. Journal of the American Oil Chemists’ Society, 49(10): 590-593.
  29. Whitaker, T.B., J.J. Saltsman, G.M. Ware and A.B. Slate, 2007a. Evaluating the performance of sampling plans to detect hypogycin a in ackee fruit shipments imported to the United States. Journal of AOAC International, 90(4): 1060-1072.
  30. Whitaker, T.B., A.B. Slate, J.M. Hurley and F.G. Giesbrecht, 2007b. Sampling almonds for aflatoxin, part II: Estimating risks associated with various sampling plan designs. Journal of AOAC International, 90(3): 778-785.
  31. Yu, J., P.K. Chang, J.W. Cary, M. Wright, D. Bhatnagar, T.E. Cleveland, G.A. Payne and J.E. Linz, 1995. Comparative mapping of aflatoxin pathway gene clusters in aspergillus parasiticus and aspergillus flavus. Applied and Environmental Microbiology, 61(6): 2365-2371.
No any video found for this article.
Nathalie Wesolek , Alain-Claude Roudot (2014). Monte Carlo Modeling for Aflatoxin B1 Distribution in Pistachio Samples: A Prerequisite for Sampling Plan Validation. Journal of Food Technology Research, 1(1): 1-20. DOI: 10.18488/journal.58/2014.1.1/58.1.1.20
AFB1 is the main aflatoxin found in pistachios, and as it is dangerous for health, the European Union (EU) has set a maximum level at 8 µg/kg in pistachios in 10 kg samples. Given that efficient sampling plans must be used in order to determine this contaminant level accurately, a mathematical validation of sampling plans has to be achieved with to Operating Characteristics curves. However, a prerequisite before drawing these curves is to assess the contaminant distribution within the food lot as well as to determine the variability between samples taken from the food lot. This is difficult to achieve for AFB1 in pistachios, as the contamination incidence rate is low, and concentrations differ greatly between food items. More precisely, the contaminant is heterogeneously distributed. Contrarily to current contaminant distribution assessment methods used on a regulatory basis and which are based directly on variability between samples, the method developed relied first on variability between individual pistachios, before computing the variability between samples, thus triggering more reliable results. This work assessed the distribution and incidence of aflatoxin in pistachio nuts, thanks to a Monte Carlo simulation, with pistachios split into categories, which were early split sound kernel, cracked sound kernel, and mouldy pistachios. A 30 kg sample size of Iranian pistachios for export to Europe was considered. Differences between good and bad lots were taken into account with lots split into 3 classes for mean contamination levels in export packages. Simulation results were in good accordance with observed contamination levels in Iran.

Contribution/ Originality