bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effects of different plant oils on some emulsion properties of beef, chicken and turkey meats
Authors: Zorba Ömer , Kurt Şükrü 
Published: August 2010

SummaryThe effects of different plant oils (soybean, hazelnut, canola, sunflower, corn, cotton and olive) on emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef, chicken and turkey meats were studied by using a model system. Olive oil increased EC, AYSe and AYSg values and corn oil increased ES values significantly (P < 0.01). Moreover, olive oil decreased ED values significantly (P < 0.01). The effects of chicken meat on EC, turkey meat on ES and beef on AYSe were found to be significant (P < 0.01). The plant oils increased EC values of chicken meat significantly (P < 0.01). Olive oil had higher effect on EC values of chicken, beef and turkey meat. It was found to be 140.7, 132.5 and 128.9 mL (450 mg)−1 protein, respectively. However, olive oil had higher effect on AYSg values of turkey, chicken and beef. It was found to be 492.9, 492.3 and 487.7 Nm−2, respectively. In addition, olive oil decreased ED values of beef significantly (P < 0.01). The effect of corn oil on ES values of beef was found to be higher (P < 0.05) as 75.77%.
Chemical and physical hazard profile of ‘Robo’ processing – a street‐vended melon snack
Authors: Sobukola Olajide P. , Awonorin Olusegun S. , Idowu Ayodele M. , Bamiro Olukayode F. 
Published: August 2010

SummaryA study was carried out on the processing of a locally produced ‘robo’ from melon seeds in the Abeokuta metropolis in order to identify potential hazards and critical control points associated with its production and the measures to be adopted for the control of associated hazards. Samples collected along processing lines were subjected to physical and chemical hazard analysis. The results of the analysis showed that the samples were contaminated with the following hazards: mineral matter, tramp metal, extraneous vegetable material and matter of animal origin, as well as lead, cadmium, arsenic and tin (0.33 ± 03, 1.36 ± 0.02, 0.34 ± 0.00 and 1.24 ± 0.03 mg kg−1, respectively) which were still higher than the acceptable limits (0.1 mg kg−1).
Effect of previous gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at −20 °C
Authors: Lehmann Ines , Aubourg Santiago P. 
Published: August 2010

SummaryGutting was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during a prolonged frozen storage (up to 12 months at −20°C). To do so, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. The results showed that the gutting of horse mackerel led to a higher degree of oxidation in the frozen product, according to the chemical (PV, TBA‐i and FR) and sensory (odour and taste) analyses. However, a lower extent of lipid hydrolysis (FFA formation) was detected at the end of the storage (twelfth month) as a result of gutting. It is concluded that the gutting of a medium‐fat fish species such as horse mackerel is not recommended as previous treatment to frozen storage.
Development of a healthy low‐fat fish sausage containing dietary fibre
Authors: Cardoso Carlos , Mendes Rogério , Nunes Maria Leonor 
Published: August 2010

SummaryIn order to develop a healthy low‐fat fish sausage containing dietary fibre (DF), three fundamental changes were made to an ordinary pork sausage recipe: incorporation of 4% (w/w) of Swelite® (a DF obtained from inner pea), different levels of pork meat replacement (0%, 50% and 100%) by hake mince and the combination of varying amounts of Fibruline® (a DF obtained from chicory root) and hake mince (Fibruline: additional hake mince, 2.6:5.2, 5.2:2.6 and 7.8:0.0, % w/w) as a substitute for pork fat. It was found that the addition of Swelite to pork sausage favoured greater gel strength and hardness. On the contrary, increasing levels of pork meat replacement by hake reduced the sausages’ gel strength and hardness. Finally, sausages without pork fat showed promising textural and colour parameters. High‐Fibruline sausages were less cohesive and chewable than pork fat sausages (control), but also exhibited a greater gel strength. Low‐Fibruline ones presented almost all textural properties similar to the control, with exception of hardness and gumminess. Therefore, regarding some key textural parameters, it was possible to produce low‐fat fish sausages similar to the ordinary pork sausages.
Antioxidant properties of methanolic extracts from Diospyros mespiliformis (jackal berry), Flacourtia indica (Batoka plum), Uapaca kirkiana (wild loquat) and Ziziphus mauritiana (yellow berry) fruits
Authors: Ndhlala Ashwell R. , Chitindingu Kuda , Mupure Chipo , Murenje Tapiwa , Ndhlala Farai , Benhura Mudadi A. , Muchuweti Maude 
Published: August 2010

SummaryFour wild fruits, Diospyros mespiliformis, Flacourtia indica, Uapaca kirkiana and Ziziphus mauritiana, were extracted with methanol and analysed for radical‐scavenging effect of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical, reducing power and anion radical effect on superoxide anion using colorimetric method. There was an increase in the radical‐scavenging effect, reducing power and superoxide anion radical‐scavenging effect as the concentration of sample increased. Diospyros mespiliformis had high DPPH radical‐scavenging capacity. The peels of F. indica and U. kirkiana had higher DPPH radical‐scavenging effects, reducing power and superoxide‐scavenging effects compared with the pulp while the pulp of Z. mauritiana had high DPPH radical‐scavenging effects, reducing power and superoxide‐scavenging effects compared with the peel.
Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Höşmerim)
Authors: Kurultay Şefik , Öksüz Ömer , Taş Mahire 
Published: August 2010

SummaryCheese halva (Höşmerim) is a popular Turkish dessert composed mainly of unsalted fresh cheese. In this research, the effects of critical process parameters such as different fat and pH levels on some compositional and structural characteristics of cheese halva were investigated. The fat levels of unsalted fresh cheese at four different pH values (4.8, 5.0, 5.2 and 5.4) were adjusted to 5%, 15%, 20% and 25% by the addition of pasteurised fresh cream. According to the results, some compositional and structural properties of experimental samples, determined for both parameters (fat, pH), are as follows, respectively: dry matter (%): 51.76–65.72, 58.24–61.21; total sugar (%): 21.16–25.64, 22.19–23.79; starch (%): 12.17–13.49, 12.21–14.18; protein (%): 6.70–7.46, 6.79–7.35; titratable acidity (%): 0.22–0.24, 0.20–0.28; ash (%): 0.87–0.93, 0.83–0.94; hardness (loadgram): 43.75–55.75, 34.50–78.75. Both of the investigated parameters were affected significantly by dry matter, total sugar and starch contents of the samples (P < 0.01). Decrease in the pH value from 5.4 to 5.2 caused approximately 1–2 units increase in dry matter and starch contents. In the manufacturing of Cheese Halva, 5% fat and pH 5.2 for fresh cheese were determined as the most suitable process parameters.
Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production
Authors: Mais Anton , Brennan Charles S. 
Published: August 2010

SummarySweet potato (kumara) tubers of differing colours (orange, red and white) were used to produce tuber flour, a purified starch fraction and an isolated fibre extract. The fractions from each tuber colour were added into a biscuit mixture, and the effects of tuber source and fraction composition were observed in relation to the physico‐chemical characteristics of biscuits. Addition of sweet potato flour and fibre fractions to white wheat flour significantly reduced the pasting properties (peak and final viscosity) of the resulting gels by up to seven‐fold compared with the control wheat flour gel (as determined by the Rapid Visco Analyser). The addition of sweet potato starch affected the pasting properties of wheat flour–sweet potato starch mixes to a lesser extent. Biscuit texture (force required to cause a biscuit to fracture) was significantly reduced with the incorporation of sweet potato fibre into the biscuit dough preparation, this was linked to a reduction in biscuit thickness and spread ratio. However, the addition of sweet potato flour and starch resulted in biscuits of similar firmness as the control biscuits.
Whole‐grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value
Authors: Maya‐Cortés Diana Cecilia , Figueroa Cárdenas Juan de Dios , Garnica‐Romo Ma. Guadalupe , Cuevas‐Villanueva Ruth Alfaro , Cortés‐Martínez Raúl , Véles‐Medina José Juan , Martínez‐Flores Héctor Eduardo 
Published: August 2010

SummaryCorn tortillas are produced using the traditional nixtamalisation process (TP). Nevertheless, one of the greatest problems that the tortilla industry faces is the high level of losses of solids. The aim of this research was to evaluate the nutritional value of a whole‐grain tortilla, produced using an ecological process (EP). In the EP corn was cooked at 90 °C with 1.8% (w/w) calcium sulphate. The grains were steeped, washed and grounded to obtain the masa, which was baked to produce tortillas. Also, tortillas were prepared using the TP and following the same steps as those used in the EP, except that 1.0% (w/w) of calcium hydroxide was used. The tortillas from EP retained 14.05, 6.03, and 54.02% more fat, protein and fibre than tortillas produced by the TP. The PER value of rats fed whole‐grain tortillas (1.81) was not different from that of rats fed the traditional tortillas (1.85).
Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking
Authors: Wolosiak Rafal , Worobiej Elwira , Piecyk Malgorzata , Druzynska Beata , Nowak Dorota , Lewicki Piotr P. 
Published: August 2010

SummaryAntioxidant properties and changes in the levels of active compounds in fresh and processed broad beans were determined in the study. Activity of extracted substances was much higher against ABTS (2,2′‐azino‐bis [3‐ethylbenzothiazoline‐6‐sulphonic acid]) than towards DPPH (2,2′‐diphenyl‐1‐picrylhydrazyl) radicals. Phenolics extracted with 70% acetone were also more active comparing to amine compounds obtained with water both in experiments applying radicals and during oxidation of linoleic acid. Steam cooking and freezing had a negative influence on the content of polyphenols and in consequence on their activity. Cooking fresh broad beans decreased the content of those compounds by 16% and freezing – by over 30%, while cooking frozen material resulted in a much lower further decrease (2–8%). Processes applied on fresh material reduced the activity against ABTS•+ to a smaller extent (cooking by 11% and freezing by around 20%), while cooking frozen beans caused a further decrease by 10–17%.
The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens
Authors: Sumnu Gulum , Koksel Filiz , Sahin Serpil , Basman Arzu , Meda Venkatesh 
Published: August 2010

SummaryThe objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten‐free rice cakes baked in microwave‐infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 ± 2 °C for 120 h. Xanthan‐guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten‐free cakes.
Determination of the Gnetum africanum water sorption isotherms for use in the design of an adapted dryer
Authors: Edoun Marcel , Kuitche Alexis , Kapseu César 
Published: August 2010

SummaryThis work is a contribution to the study of Gnetum africanum by the determination of sorption isotherms necessary for designing a dryer adapted to this product. Experiments were carried out on selected leaves sold in local markets of the region of Ngaoundéré (Cameroun) to produce a homogenous sample. Proximate characteristics of G. africanum leaves were determined. Desorption–adsorption isotherms were determined by using static gravimetric method at 30, 40 and 50 °C for water activity ranging from 0.10 to 0.90. Results obtained show that on dry basis G. africanum contains 5.91% of lipids, 20.19% proteins and 69.92% of total sugar and about 2.76% ash. The sorption isotherms of G. africanum are of type II. Five different models were used to study these experimental curves and GAB’S model best describes these sorption isotherms (MRE < 10% and R2 > 0.996%). The sorption heat of the monolayer HM was 57.857 kJ mol−1 while that for the multilayer was 42.947 kJ mol−1.
Effects of frying on the fatty acid composition in farmed and wild gilthead sea bream (Sparus aurata)
Authors: Amira Mnari Bhouri , Hanene Jrah Harzallah , Madiha Dhhibi , Imen Bouhlel , Mohamed Hammami , Abdelhamid Chaouch 
Published: August 2010

SummaryThe effects of frying in soybean (FWSO) and olive oils (FWOO) on the fatty acid composition of farmed and wild gilthead sea bream Sparus aurata were evaluated. The fat content increased with both frying treatments. However, after FWOO the moisture content of the fish was reduced to a greater extent than that in fish FWSO. The concentration of saturated fatty acids (SFA) decreased significantly during both frying processes (P < 0.01). However, the concentration of monounsaturated fatty acids (MUFA) increased significantly in fish fried in olive oil (P < 0.01). The fried fish contained a higher level of n‐6 polyunsaturated fatty acids (PUFA) and a lower level of n‐3 PUFA compared to raw fish. The n‐3/n‐6 ratio decreased in wild fish FWSO and FWOO from 0.94 ± 0.08 to 0.15 ± 0.01 and 0.15 ± 0.02, respectively. In farmed bream, the ratios decreased from 2.51 ± 0.03 to 0.18 ± 0.03 and 0.36 ± 0.01, respectively. The concentration of trans fatty acids decreased significantly in both fish types after frying (P < 0.05). The frying process widely affected the EPA and DHA content, limiting the positive effects of n‐3 PUFA.
Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility
Authors: Osman Nuha M. , Mohamed Ahmed Isam A. , Babiker Elfadil E. 
Published: August 2010

SummarySicklepod leaves after fermentation and drying are commonly known as Kawal in Sudan. Investigation of the samples showed that the dry matter, oil, fibre and carbohydrates fluctuated during processing. The protein content of Algenina increased to 30.01% while that of Zalngy decreased to 24.32%. Cooking increased the ash content to 19.55% and 20.04% for Algenina and Zalngy samples respectively. For both samples the total energy was decreased to 221.59 and 227.39 kcal per 100 g for the samples respectively. The first limiting amino acid is lysine with a score of 73.9. Although cooking of the sample increased lysine score to 76.00 but still is a limiting amino acid. Sulphur amino acids are the second limiting of Zalngy. The protein fractions fluctuated during processing. Cooking of the samples decreased polyphenols to 890.01 and 620.58 mg per 100 g and phytate to 77.90 and 146.28 mg per 100 g for the samples respectively. However, tannin content increased to 1183.65 and 977.65 mg per 100 g for the samples respectively. For Algenina sample the protein digestibility increased to 50% after cooking but for Zalngy it decreased to 30%.
A heat‐stable trypsin inhibitor in adzuki bean (Vigna angularis): effect of extraction media, purification and biochemical characteristics
Authors: Klomklao Sappasith , Benjakul Soottawat , Kishimura Hideki , Osako Kazufumi , Tanaka Munehiko 
Published: August 2010

SummaryTrypsin inhibitor from adzuki bean (Vigna angularis) seed was isolated and characterised. Extraction of seed with NaCl at the concentration of 0.15 m showed a higher recovery of trypsin inhibitor than other solvents tested (P < 0.05). Optimal extraction time for the recovery trypsin inhibitor from adzuki bean seed was 30 min (P < 0.05). Purification of inhibitor was achieved by heat‐treatment at 90 °C for 10 min, followed by ammonium sulphate precipitation with 30–65% saturation and size exclusion chromatography on Sephacryl S‐200, presenting a yield and purification of 53.9% and 10.91‐fold, respectively. The apparent molecular weight of trypsin inhibitor was estimated to be 14 kDa based on SDS‐PAGE and inhibitor activity of zones separated by electrophoresis. The purified inhibitor was stable over a broad pH range and retained high inhibitory activity toward trypsin after incubation at 90 °C for 60 min. NaCl, at 0–3% concentration, did not affect the inhibitory activity of purified trypsin inhibitor, however, the activity was lost when sample was treated with β‐mercaptoethanol prior to electrophoresis.
Effect of water, albumen and fat on the quality of gluten‐free bread containing amaranth
Authors: Schoenlechner Regine , Mandala Ioanna , Kiskini Alexandra , Kostaropoulos Athanasios , Berghofer Emmerich 
Published: August 2010

SummaryThe aim of the research was the development of an alternative formula for gluten‐free bread (GFB) containing amaranth flour. GFBs were prepared using a 23 factorial screening experimental design. The amount of water, albumen and fat varied in order to evaluate their impact on the textural, structural and sensory characteristics of the final product. Water amount had the greatest influence on bread characteristics. For a 33% water content increase (from 0.6 to 0.8 g g−1 of flour) the firmness of the crumb decreased to 20% of the initial value. Also, for the same water content increase, the average pore size became 2.5‐fold greater. Albumen addition (from 0 to 0.04 g g−1 of flour) influenced mainly crumb viscoelasticity (20% increase). Variations in fat amount did not significantly influence any of the response variables investigated. However, the combined addition of fat and albumen resulted in breads that received the best rankings in overall acceptance in sensory evaluation.
Vibrio parahaemolyticus in granulated ark shell clam (Tegillarca granosas): accumulation from water and survival during cold storage and thermal process
Authors: Liu Wenwei , Shen Xiaosheng , Liu Chengchu , Su Yi‐Cheng 
Published: August 2010

SummaryThis study investigated accumulation of Vibrio parahaemolyticus in granulated ark shell clam (Tegillarca granosas) exposed to contaminated water and survival of V. parahaemolyticus in the clams during cold storage and heating processes. Vibrio parahaemolyticus could be accumulated in clams to a level similar to that of contaminated water within 12 h of exposure of clams to contaminated water at temperatures between 9 and 33 °C. Keeping clams stored at 5 and 0 °C for 10 days resulted in 1.98 and 2.32 log MPN g−1 reductions of V. parahaemolyticus, respectively, in the clams. Frozen storage at −18 °C for 15 days or at −30 °C for 30 days were capable of reducing V. parahaemolyticus from 4.05 log MPN g−1 to non‐detectable levels (< 3 MPN g−1). A heating process in hot water at 80 °C or higher for 1 min also reduced V. parahaemolyticus in the clams to non‐detectable levels.
Use of wheat, triticale and rye flours in layer cake production
Authors: Oliete Bonastre , Pérez Gabriela T. , Gómez Manuel , Ribotta Pablo D. , Moiraghi Malena , León Alberto E. 
Published: August 2010

AbstractIn this study, the capacity of obtaining high quality layer cakes from rye and triticale lines was analysed and compared to wheat lines. The samples were characterised considering grain hardness, flour composition and quality parameters as protein, pentosan, damaged starch, pasting viscosity and functional predictive test – solvent retention capacity test. Cakes were analysed in weight, symmetry, volume, volume index (VI) by measuring the height in different points of the cake, crust and crumb colour, crumb structure and texture. Wheat and triticale cakes showed similar characteristics. Rye cakes showed higher volume and lower weight than those with crumbs darker in colour, higher adhesiveness, springiness and resilience. The multiple regression analysis was used to develop an equation for cake volume index prediction. The best‐fit linear regression model was: VI = 14.75 – 0.14 × protein + 0.93 × water soluble pentosan – 0.27 × total pentosan. Despite the differences, high quality cakes can be elaborated with rye, triticale and soft wheat cultivars.
Some physico‐chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.)
Authors: Furkan Yardibi Muhammet , Gumus Tuncay 
Published: August 2010

SummaryThis study was conducted to determine the physico‐chemical characteristics of honeys (n = 52 samples) produced from sunflower in Trakya region of Turkey. We have evaluated the conformity of the honeys in accordance with the criteria specified by the Turkish Honey Standard (TS 3036), Turkish Food Codex and European Union Commission. According to the results of our analysis, the average values determined were in Tekirdag (n = 10 samples), Malkara (n = 22 samples), Hayrabolu (n = 13 samples) and Muratlı (n = 7samples) respectively: 6.67%, 6.06, 8.43, 7.89 for hydroxymethyl furfural (HMF); 15.02, 23.98, 18.61, 17.61 (Goethe unit) for diastase activity; 2.01%, 2.39, 2.36, 1.69 for saccharose; 75.26, 73.78, 75.50, 76.80 for invert sugar (%); 23.38, 34.92, 31.70, 26.38 for meq kg−1 for acidity; 0.16, 0.25, 0.31, 0.13 for ash value (%); 18.13, 18.21, 17.52, 18.21 for water content (%).
Effect of pretreatments and drying temperatures on sweet potato flour
Authors: Ahmed Maruf , Sorifa Akter Mst. , Eun Jong Bang 
Published: August 2010

SummaryEffect of pretreatments with 1 w/v% sodium hydrogen sulphite (NaHSO3) and 1 w/v% calcium chloride (CaCl2) and drying temperatures (55, 60 and 65 °C) on sweet potato flour were investigated. Flour treated with CaCl2 had higher amounts of ascorbic acid and β‐carotene (10.61–12.54 and 3.26–3.46 mg 100 g−1 wet basis, respectively) than that treated with NaHSO3 (9.47–11.47 and 3.05–3.43 mg 100 g−1 wet basis, respectively). Total phenolic content and water absorption index (wet basis) were highest at 65 °C when treated with NaHSO3 (10.44 mg 100 g−1 and 2.49 g g−1 respectively) and CaCl2 (9.52 mg 100 g−1 and 2.85 g g−1 respectively). Swelling capacity (wet basis) was highest at 60 °C when treated with CaCl2 (2.96 g g−1) whereas when treated with NaHSO3 (2.85 g g−1) it was highest at 55 °C. Freeze‐dried samples treated with NaHSO3 had higher lightness and total phenolic content while CaCl2‐treated samples had higher β‐carotene and ascorbic acid. The results showed that good quality flour could be produced after soaking in CaCl2 and dried at 65 °C.
Furcellaran metal salts – structure, thermal properties and their ligation with coumarin
Authors: Para Andrzej , Tomasik Piotr 
Published: August 2010

SummaryFurcellaran formed complexes with transition metal ions. The amount of bound metal ions decreased in the following order: Fe(III) > Mn(II) > Cu(II) > Cr(III) > Zn > Ni(II), thus the hardness of these Lewis acids seemed to be the most essential factor controlling their ligation with the polysaccharide. Resulting complexes decomposed thermally at lower temperature than plain furcellaran. Neither furcellaran bound coumarin selected as the model molecule for mycotoxins nor this oxacompound coordinated to furcellaran metal salts.