bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of different drying methods of cauliflower waste on drying time, colour retention and glucoamylase production by Aspergillus niger NCIM 1054
Authors: Oberoi Harinder Singh , Kalra Krishan Lal , Uppal Dewinder Singh , Tyagi Sanjeev Kumar 
Published: November 2007

SummaryThe non‐edible portion of cauliflower (cauliflower waste) was subjected to drying by different methods. While conventional sun drying (CSD) took 1920 min to dry the waste, microwave drying (MWD) took only a few minutes. As against the L value of 41.27 in samples with fresh cauliflower waste, the sample dried at 50 °C showed L value of 38.16, and those dried at 200 °C indicated an L value of 16.61. Highest glucoamylase (GA) activity was found in the samples containing waste dried at 50 °C and the least in samples dried at 200 °C. However, in samples containing waste dried at 70 °C, using combinations, such as MWD and CSD, MWD and drying at 50 °C, CSD showed comparable GA activity. The results indicate that the sample dried using the combination of MWD and drying at 50 °C resulted in shorter drying period, good colour retention in the final product, and its incorporation resulted in significant enzyme production.
Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants
Authors: Amr Ayed , Al‐Tamimi E. 
Published: November 2007

SummaryCrude extracts of Ranunculus asiaticus anthocyanin pigment were obtained using several solvents, and their stability to light and heat with varying pH and water activity (aw) levels was studied. Yield of the crude pigments was approximately 48 mg g−1 petals as cyanidin‐3‐glucoside equivalents in HCl: methanol (1:99, v:v). The pigment was moderately stable to heating at 50 °C and 80 °C, with its degradation curve showing two linear stages with heating time. The heat stability of the pigment extract in a buffer system was reduced by increasing the pH and water activity of the heating medium, and by inclusion of sugar. Light had a highly significant (P ≤ 0.01) negative effect on the pigment stability during storage especially in the presence of sugar. The pigment used in the colouring of a carbonated beverage was more stable during long time storage at 4 °C than at room temperature. The ethanolic pigment extract could be used successfully in the colouring of gelatine desserts and carbonated beverages, as well as yogurt.
Antioxidant activity of ethanolic extracts of propolis by high hydrostatic pressure extraction
Authors: Xi Jun , Shouqin Zhang 
Published: November 2007

SummaryThe in vitro antioxidant activity of the ethanolic extracts of propolis by high hydrostatic pressure extraction (HHPE) was investigated in relationship to its total polyphenol and flavonoid content by β‐carotene bleaching and 1,1‐diphenyl‐2‐picrylhydrazyl free radical scavenging assay systems. The results showed that the antioxidant activity of ethanolic extracts of propolis (EEP) samples gradually increased with increasing concentration of the extracts in the concentration range tested. The EEP by HHPE have the same relatively strong antioxidant activities as that by leaching at room temperature (LRT). LRT usually needs 7 days, while HHPE needs only 1 min. From the viewpoints of extraction time, and strong antioxidant activity of its extracts, HHPE was more effective than the conventional extraction methods studied.
Biochemical characterisation of rice protein fractions
Authors: Chandi Gurpreet K. , Sogi Dalbir S. 
Published: November 2007

SummaryTwo rice cultivars were studied for their protein characteristics. Osborne classification of protein fractions albumin, globulin, prolamin and glutelin was observed as 11:10:4:75 and 16:13:4:67 for brown rice of Basmati 386 and HBC 19, respectively. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS–PAGE) patterns were unique for both the cultivars. Glutelin the dominant protein fraction resolved into subunits ranging from 22–88 kDa. Pepsin hydrolysed the protein more thoroughly when compared with trypsin and chymotrypsin. In the 2‐h course of digestion, pepsin digested 85.1% and 95.6% protein of Basmati 386 and HBC 19 respectively.
Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking
Authors: Nurhan Unusan 
Published: November 2007

SummaryChanges in proximate, amino acid and fatty acid composition of farmed, commercially important rainbow trout (Oncorhynchus mykiss) after conventional and microwave cooking were analysed. Rainbow trouts cooked in microwave ovens had statistically significant higher total protein, total fat, and ash than electrical oven‐cooked samples. The amounts of essential and nonessential amino acids were not different between cooking methods, but the difference between raw and cooked samples was significant. Lysine, leusine, methionine, threonine, valine, arginine and histidine were found most in microwave‐cooked rainbow trouts whereas isoleucine, tyrosine and phenylalanine were found most in electrical oven‐cooked samples. As total saturated fatty acid and total monounsaturated fatty acids amount were not statistically different between the cooking methods, the difference between raw and cooked fillets was found statistically significant (P < 0.05). There was no statistically significant difference between raw and cooked fillets in total n‐3 and n‐6 contents.
Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter‐type sausages
Authors: Cengiz Emel , Gokoglu Nalan 
Published: November 2007

SummarySome quality characteristics of frankfurters manufactured in three different fat levels (20%, 10% and 5%) and added citrus fibre (CF) and soy protein concentrate (SPC) were investigated. While moisture content of frankfurters increased with decreasing fat levels, protein contents increased. Lower fat levels resulted in lower water‐holding capacity (WHC), cooking losses and penetrometer values. Lower L* values and higher a* values were obtained in low fat frankfurters. SPC significantly increased the cooking losses in the sausages with 5% and 20% fat, but decreased in the sausages with 10% fat. The lower cooking loss values were obtained in sausages added CF for all fat levels. Addition of fat replacers decreased the L values but did not affect the a and b values. Addition of fat replacers increased hardness in case of low fat levels. The softer product was obtained with high‐fat formulation than low‐fat formulation. Lower taste scores were observed with addition of fat replacers.
Initial evaluation of a field‐friendly extraction procedure for the enzymatic assay of cassava cyanogens
Authors: O'Brien Gerard M. , Chow Emily P. L. , Price Ruth K. 
Published: November 2007

SummaryA novel ‘field friendly’ extraction procedure has been developed for the enzymatic colorimetric determination of cyanogenic potential (CNP) in fresh cassava root parenchyma. The novel procedure does not require electrical power or vacuum, and employs inexpensive lightweight equipment, making it suitable for remote field sites. Testing of the procedure involved ten fresh roots (24–80 mg kg−1 total CNP, as HCN, fresh basis). From the parenchyma of each root, one extract was made using the novel procedure, and a ‘control’ extract was made using a traditional laboratory‐based procedure. Total CNP assay of the extracts indicated strong (y = mx) or very strong (y = mx + c) correlation of results obtained using the two procedures, while a very strong correlation (y = mx) was obtained for free HCN. Based on this preliminary evidence, the novel procedure is satisfactory at least for total CNP assay of fresh low‐CNP cassava roots.
Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview
Authors: Ramadan Mohamed Fawzy 
Published: November 2007

SummaryNon‐conventional seeds are being considered because their constituents have unique chemical properties and may augment the supply of nutritional and functional products. Black cumin (Nigella sativa L.) seeds and its crude or essential oils have been widely used in traditional nutritional and medicinal applications. Consequently, black cumin has been extensively studied for its nutritional value and biological activities. The black cumin oilseed had been shown to be anticancer, antidiabetic, antiradical and immunomodulator, analgesic, antimicrobial, anti‐inflammatory, spasmolytic, bronchodilator, hepatoprotective, antihypertensive and renal protective. Moreover, black seeds have many antioxidative properties and activities. In consideration of potential utilisation, detailed knowledge on the composition of black cumin oilseed is of major importance. The diversity of applications to which black cumin can be put gives this oilseed great industrial importance. This review summarises the nutritional value, functional properties and nutraceutical applications of black cumin (N. sativa L.) oilseeds.
Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity
Authors: Asha Mysore Ramaswamy , Susheelamma Nuggehally Sampathkumarachar , Guha Manisha 
Published: November 2007

SummaryRheological properties of black gram batter as a function of soaking time, and effect of flour from native and thermally modified rice on black gram batter have been studied. Greater increase in hydration capacity of black gram dhal was observed during 5–15 min of soaking, a gradual increase up to 90 min and a marginal increase beyond this period. Apparent viscosity of batter showed 100% increase up to 90 min and less than 20% increase beyond 120 min, and shear‐thinning nature of batter indicated that they were pseudo‐plastic in nature. Yield stress and consistency index showed greater changes after 90 min, while flow behaviour index did not show significant change beyond 90 min of soaking. Compared with the addition of native rice flour, incorporation of flaked rice flour and expanded rice flour into black gram batter significantly increased the cold paste viscosity of the batter, probably because of their greater water‐holding capacity, compared with that from native rice. Differences in physicochemical characteristics and pasting behaviour of these flour slurries, as studied by Rapid Visco Analyser, corroborated these results by the typical profile of pregelatinised products for flaked rice and expanded rice in comparison to native rice.
Nutritional composition and safety of Patagonotothenramsayi, a discard species from Patagonian Shelf
Authors: González María Jesús , Gallardo Jose Manuel , Brickle Paul , Medina Isabel 
Published: November 2007

Summary Patagonotothen ramsayi, a nototheniid discard species from the southwest Atlantic, was studied to evaluate its composition, quality and suitability for human consumption. The chemical composition of the flesh revealed that P. ramsayi is a valuable food with protein and fat contents ranging between 16–19% and 0.78–1.34%, respectively. It has a high amount of unsaturated fatty acids, especially docosahexaenoic acid (30–42%) and eicosapentaenoic acid (12–18%). It is also a potential source of minerals, with important amounts of magnesium, potassium and phosphorous. The microbial quality of P. ramsayi was good and the detection of toxic metals such as Pb, Cd and Hg revealed that there is no intrinsic risk associated with its consumption. Additionally, no parasites with potential public health implications were found in the flesh. Finally, its flesh is white, with a shellfish odour, and has a firm and elastic texture. The present study shows that P. ramsayi is a nutritious species of high value for human consumption.
Sheeting of wheat flour dough
Authors: Xiao Wenfeng , Charalambides Maria N. , Gordon Williams J. 
Published: November 2007

SummaryA combined experimental, analytical and numerical study of sheeting of wheat flour dough was performed. The material behaviour was defined using a non‐linear viscoelastic model calibrated with data obtained from uniaxial compression, loading–unloading and stress relaxation tests. Tests were performed using an instrumented small‐scale rolling rig. The roll speed and roll gap were varied to determine the effect on the steady‐state vertical force and exit thickness. Experiments were performed using one‐stand as well as a two‐stand roll set up. The analytical model which assumed perfect plasticity led to significantly lower forces than the experimental data. The numerical predictions were accurate at small reduction ratios. The exit thickness of the dough sheet was predicted accurately from the numerical model. For the two‐stand rolling, the numerical data were not accurate when a significant level of stress developed in the dough between the two roll stands.
Changes in salted yoghurt during storage
Authors: Güler Zehra 
Published: November 2007

SummaryThe study was conducted to determine the gross chemical composition and concentrations of free fatty acids (FFAs) and volatile compounds of salted yoghurt made from indigenous goat's milk. The effects of some chemical properties on sensory attributes of salted yoghurt were also studied. Changes in FFAs (P < 0.01) and volatile compounds were statistically significant (P < 0.05) during storage. The most abundant FFAs were 9‐octadecenoic (C18:1), hexadecanoic (C16), tetradecanoic (C14) and decanoic (C10) acids, respectively. Ethanol and ethyl acetate were principal volatile compounds through the end of storage period. The storage period affected the intensity of flavour attributes and overall flavour score of salted yoghurt (P < 0.05). According to factor analysis result, chemical compounds including volatiles, FFAs up to C14, tyrosine and titratable acidity, and flavour attributes explained 86.50% and 55.33% of total variance, respectively.
Effect of cassava varieties on the sorption isotherm of tapioca grits
Authors: Adebowale Abdur Rasaq , Sanni Lateef , Awonorin Samuel , Daniel Isaac , Kuye Ayoade 
Published: November 2007

SummaryCassava (Manihot esculenta Cranzt) deteriorates rapidly. Hence it is processed into various products within 2 to 3 days after harvesting. For this work, tapioca was produced from three different varieties of cassava. They are Odongbo, Okoiyawo and TMS30572. The sorption isotherm for the tapioca grits from three different varieties of cassava at temperatures 25, 32 and 45 °C were determined experimentally and modelled using five different models. Using analysis of variance at 0.01 level, it was shown that the experimental sorption isotherms of the tapioca from the various cassava varieties are not significantly different from each other. However, the Guggenheim (1966), Anderson (1946) & de Boer (1953) (GAB) model gave the best fit for sorption isotherm of tapioca from either the Odongbo or Okoiyawo varieties, while the exponential model was the best for that from TMS30572 variety.
Application of chemical composition and infusion colour difference analysis to quality estimation of jasmine‐scented tea
Authors: Liang Yuerong , Wu Ying , Lu Jianliang , Zhang Lingyun 
Published: November 2007

SummaryInfusion chemical composition, colour difference indicators and volatile constituents of seventeen jasmine‐scented tea samples and their correlation with sensory total quality score given by tea‐tasting panel were studied by techniques of HPLC, colour difference metre and gas chromatograph. Spearman's linear correlation analysis showed that concentration of nitrogen, caffeine, catechin, epicatechin, catechin gallate, total catechins, terpineol, nerol and infusion light‐black indicator ΔL, yellow‐blue indicator Δb, total colour difference indicator ΔE were significantly correlated with sensory total quality score, respectively. Regression of the total quality score upon twelve components extracted from thirty‐six tested indicators by principal component analysis could properly estimate total quality score of two jasmine‐scented tea samples which were not included in the seventeen samples used to construct the regression model.
Physicochemical and sensory quality of wines from red sorrel/roselle (Hibiscus sabdariffa L.) calyces: effects of pretreatments of pectolase and temperature/time
Authors: Mounigan Pascale , Badrie Neela 
Published: November 2007

SummaryThe effects of pretreating red sorrel (Hibiscus sabdariffa L.) calyces on the physicochemical and sensory quality of wines were investigated. Sorrel calyces were processed at 60 °C for 3.5 h or 90 °C for 30 min at 0%, 0.5% and 1.0% w/w pectolase addition in fermentation of wines. Significant changes (P < 0.01) in all physicochemical parameters of sorrel wines were found during fermentation, but not (P > 0.05) because of temperature/time effects. Colour (P < 0.01) became redder with pectolase and on storage at 23 °C for 2 months. Significant differences (P < 0.01) were noted in sensory quality for taste and flavour, balance, duration and overall quality. Higher (P < 0.01) overall sensory quality scores were obtained for wines by pretreatment at 90 °C for 30 min (10.44–11.06/20) when compared with wines at 60 °C for 3.5 h (6.88–9.06/20). Colour of wines from 90 °C/30 min was most saturated and red than all wines and had pH 2.57 ± 0.01, 0.43 ± 0.07% citric acid, 10.53 ± 0.53 °Bx and 15.29 ± 0.71% alcohol.
The effects of preparatory procedures and storage temperature on the quality of carrot discs packaged in modified atmospheres
Authors: Cliffe‐Byrnes Valerie , Brennan Louise , O’ Beirne David 
Published: November 2007

SummaryCarrot discs were produced by combinations of hand or machine abrasion peeling followed by either manual or machine slicing. Machine slicing was carried out using either sharp or blunt blades. The carrot discs were then packaged into a micro‐perforated oriented polypropylene film (PA‐60) and stored for 6 days at 4 or 8 °C. Sensory descriptive analysis showed that more severe processing resulted in a greater loss of appearance and colour with increased surface whitening compared with the manually processed carrot discs. Machine prepared carrot discs had a higher degree of lightness, with lower colour hues. Initially, carrot discs produced by the more severe processing had higher levels of headspace volatiles. However, during storage greater reductions in headspace volatiles occurred compared with those manually peeled or sliced. Principal component analysis confirmed that minimal processing had a large influence on quality with the milder processing treatments providing a better retention of shelf‐life. Of the treatments examined, the combination of manual peeling and slicing and storage at 4 °C allowed better preservation of sensory quality.
Physicochemical and sensory analysis of dry bean landraces in conjunction with multivariate analysis: an exploratory approach
Authors: Arvanitoyannis Ioannis S. , Mavromatis Athanassios , Rodiatis Anestis , Goulas Christas 
Published: November 2007

SummaryFive landraces of Greek common dry bean (Phaseolus vulgaris L.), were analysed for thirteen physico‐chemical and eighteen sensory variables. Brightness, acceptance, odour and hardness were the most important sensory variables for the overall acceptability of the cooked product. Application of principal component analysis revealed a rather weak relationship between the sensory attributes and the physico‐chemical variables. However, a certain grouping of cultivars with corresponding properties [(PC1 vs. PC2, Kastoria with saltiness, hardness, grassiness, intensity, protein and metal; Byzitsa bushy with fat, odour and sourness; Ksanthi and Belestino with tenaciousness, chroma, pH and overall impression), (PC1 vs. PC3 Byzitsa bushy with odour and acridness; Ksanthi with metal, hardness and pH; Kastoria with colour, protein and intensity)] was made. On the contrary, cluster analysis showed a much more satisfactory grouping of dry bean varieties based on their geographical origin. The multiple regression equation explained 72.3% of the variation in total acceptance of dry beans. The relative importance of brightness, acceptance, smell and hardness in predicting the overall impression of dry beans was 13%, 13.7%, 26% and 10%, respectively. These results may indicate that smell, brightness and acceptance are the most important factors determining dry bean total acceptability, so effort should be directed at improving these attributes in an attempt to satisfy consumer experience.
Thermal conductivity of South African sauces in a shear flow field
Authors: Ikhu‐Omoregbe Daniel I.O. 
Published: November 2007

SummaryThe objectives of this work were to determine the thermal conductivity of sauces obtained from a South African supermarket in a shear flow field and to develop theoretical models to predict their thermal conductivities under these conditions. A coaxial cylinder apparatus with a rotating outer cylinder was used to measure the thermal conductivity. The thermal conductivities of the substances were determined as a function of temperature (20–50 °C) and shear rates (0–1 000 s−1). The fluids were observed to be shear thinning and their thermal conductivity values increased with both temperature and shearing rate. The thermal conductivity was also observed to increase asymptotically with time of shear to a constant value. Temperature and shear rate‐dependent models, which correlate the observed thermal conductivity data fairly well, were proposed and tested for the materials.
Incidence and sources of Listeria monocytogenes in a traditional hot‐smoked rainbow trout processing plant in Turkey†
Authors: Kışla Duygu , Üzgün Yasemin , Demirhisar Melek A. 
Published: November 2007

SummaryIn recent years, microbial fish safety is getting a close attention from regulatory agencies and consumers. Therefore, fish farm raising rainbow trout and affiliated slaughterhouse and smoking plants were evaluated for the occurrence of Listeria monocytogenes. Samples including raw fish, swabbings of equipment or other surfaces, as well as processing water, salt, fish feed and fish samples taken after various stages of processing were collected from thirty different locations in the plant. For the detection of L. monocytogenes, both conventional and Listeria Rapid Test (LRT) were used. L. monocytogenes was detected in thirty out of sixty samples (50%) by LRT, while it was detected in thirty‐four out of sixty samples (57%) by conventional method. No L. monocytogenes was detected from raw fish, smoked fish (before handling) and processing water, but it was detected in all environmental samples including swabbings of equipment or other surfaces and smoked fish samples after filleting.