cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318107.v1
title: Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food

description: Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Central and South America. Thus, the objective of this work is to carry out the bromatological characterization of F. brasiliensis, contributing to a better understanding of the nutritional and food potential, as well as registering the natural occurrence of the species in the Cerrado biome and in the state of Goiás. The F. brasiliensis mushrooms collected in the present study showed an average of 7.4% humidity, 27% crude protein, 1.5% ether extract, 17% crude fiber, and 1.7% mineral matter. Compared with other species of edible mushrooms, both wild and cultivated, the moisture content of F. brasiliensis (93.60%) is low for species of the genus Pleurotus. For example, the humidity varies from 87% to more than 90%, similar to that found in Lentinus crinitus, another mushroom native to Brazil and also consumed by the Yanomami people. Thus, F. brasiliensis has the potential to be used in human foods.
DOI: 10.6084/m9.figshare.14318108
title: Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

description: Abstract Six protein energy-bars (B1-B6) were prepared for Pakistani-athletes using dates, dried apricots, Cheddar-cheese and whey-protein isolate. Bars B1-B3 contained 5 g Cheddar-cheese and 13 g whey-protein isolate while quantity of dates were 74, 68 and 65 g and apricots 8, 14 and 17 g respectively. Bars B4-B6 contained 8g Cheddar-cheese and 12 g whey protein isolate while dates and apricots were same as in bars B1-B3. Bars were sealed in aluminium foil, stored at 20 ± 5 °C for 45 days to evaluate their sensory, compositional, physicochemical, microbial, textural and antioxidant properties. All bars have good sensory attributes except B6 that showed (p &lt; 0.05) lower acceptability. The pH, water activity and microbial count decreased (p &lt; 0.05) in all the bars. Maximum hardness was noticed in bar B1 and lowest in B6 while highest firmness was recorded in B2 and lowest in B6. The increase (p &lt; 0.05) of total phenolic content was noticed in B6 and the highest increase of total flavonoid content was estimated in B2 at day 45, while B5 showed the highest antioxidant-activity on the 30th day afterwards a decline was observed in all the bars. Study revealed that these bars have good sensory attributes, physical characteristics and shelf-stability and could be a healthy snack for athletes.
DOI: 10.6084/m9.figshare.14318108.v1
title: Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

description: Abstract Six protein energy-bars (B1-B6) were prepared for Pakistani-athletes using dates, dried apricots, Cheddar-cheese and whey-protein isolate. Bars B1-B3 contained 5 g Cheddar-cheese and 13 g whey-protein isolate while quantity of dates were 74, 68 and 65 g and apricots 8, 14 and 17 g respectively. Bars B4-B6 contained 8g Cheddar-cheese and 12 g whey protein isolate while dates and apricots were same as in bars B1-B3. Bars were sealed in aluminium foil, stored at 20 ± 5 °C for 45 days to evaluate their sensory, compositional, physicochemical, microbial, textural and antioxidant properties. All bars have good sensory attributes except B6 that showed (p &lt; 0.05) lower acceptability. The pH, water activity and microbial count decreased (p &lt; 0.05) in all the bars. Maximum hardness was noticed in bar B1 and lowest in B6 while highest firmness was recorded in B2 and lowest in B6. The increase (p &lt; 0.05) of total phenolic content was noticed in B6 and the highest increase of total flavonoid content was estimated in B2 at day 45, while B5 showed the highest antioxidant-activity on the 30th day afterwards a decline was observed in all the bars. Study revealed that these bars have good sensory attributes, physical characteristics and shelf-stability and could be a healthy snack for athletes.
DOI: 10.6084/m9.figshare.14318113
title: Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

description: Abstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banana. This method required the data such as initial water content, critical moisture content, solid weight of the product, surface area of the packaging, permeability water vapor of the packaging, saturated water vapor pressure, and slope of the sorption isotherm curve. The result showed that the shelf life of banana bar products that was packaged using aluminium foil, aluma, and metalized plastics consecutively for 511.15; 458.72; and 80.95 days based on the acceleration method with the critical moisture content approach.
DOI: 10.6084/m9.figshare.14318113.v1
title: Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

description: Abstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banana. This method required the data such as initial water content, critical moisture content, solid weight of the product, surface area of the packaging, permeability water vapor of the packaging, saturated water vapor pressure, and slope of the sorption isotherm curve. The result showed that the shelf life of banana bar products that was packaged using aluminium foil, aluma, and metalized plastics consecutively for 511.15; 458.72; and 80.95 days based on the acceleration method with the critical moisture content approach.
DOI: 10.6084/m9.figshare.14318116
title: Evaluation of sterol composition in different formulations of cocoa milk as milk fat purity indicator

description: Abstract: Based on available national standards, the level of phytosterols in cocoa milk should not exceed 3% of sterol compounds. The aim of this study is to control the quality of the product and evaluate the sterol composition application as an indicator of cocoa milk fat authentic. Therefore, the first part of the present study aimed to examine the sterol composition of ingredients, including milk, cocoa powders. For this purpose, the level of phytosterols in products determined. After the preparation of samples, their sterol composition examined using gas chromatography. Results showed that the level of cholesterol and phytosterols in milk was 99.24 and 0.76, respectively. The examination of the sterol profile of cocoa powder revealed that the largest portion of sterol compounds belongs to beta-sitosterol, stigmasterol and campesterol have the highest level among sterol compounds, respectively. In the second part of this study, the effect of adding various amounts (2, 5, and 8%) cocoa powders was examined on the level of phytosterols in milk due to determine the optimal amount of these compounds to observe standard ranges. As expected, by increasing the percentage of cocoa powders in the formulation of cocoa milk, the level of phytosterols increased.
DOI: 10.6084/m9.figshare.14318114
title: Impact of organic certification on the price of ready-to-drink fruit nectars and juices

description: Abstract Several studies indicate that the consumer market considers the price of organic foods to be significantly high and attribute this fact as one of the main restrictive aspects for starting the consumption of organic foods or even increasing their frequency. Given this scenario, the present study is proposed as a way to confirm such a perception. Therefore, the purpose of the study is to evaluate if the price of organic is higher than conventional in the market of ready-for-consumption juices and nectars, using samples collected in Brazil and France. For this, the hedonic price methodology was applied, using as variables the information described on ready-to-drink processed juices/nectars marketed in Brazil and France. The results of the study confirm that organic version is more expensive, with the price being approximately 50% higher in the Brazilian market, and 10% higher in France. Additional attributes, such as type of packaging, pulp content, and flavor, are also relevant for the price. This is believed to be the first study to evaluate the impact on price of the organic certification of ready-for-consumption juices and nectars in different consumer markets.
DOI: 10.6084/m9.figshare.14318114.v1
title: Impact of organic certification on the price of ready-to-drink fruit nectars and juices

description: Abstract Several studies indicate that the consumer market considers the price of organic foods to be significantly high and attribute this fact as one of the main restrictive aspects for starting the consumption of organic foods or even increasing their frequency. Given this scenario, the present study is proposed as a way to confirm such a perception. Therefore, the purpose of the study is to evaluate if the price of organic is higher than conventional in the market of ready-for-consumption juices and nectars, using samples collected in Brazil and France. For this, the hedonic price methodology was applied, using as variables the information described on ready-to-drink processed juices/nectars marketed in Brazil and France. The results of the study confirm that organic version is more expensive, with the price being approximately 50% higher in the Brazilian market, and 10% higher in France. Additional attributes, such as type of packaging, pulp content, and flavor, are also relevant for the price. This is believed to be the first study to evaluate the impact on price of the organic certification of ready-for-consumption juices and nectars in different consumer markets.
DOI: 10.6084/m9.figshare.14318116.v1
title: Evaluation of sterol composition in different formulations of cocoa milk as milk fat purity indicator

description: Abstract: Based on available national standards, the level of phytosterols in cocoa milk should not exceed 3% of sterol compounds. The aim of this study is to control the quality of the product and evaluate the sterol composition application as an indicator of cocoa milk fat authentic. Therefore, the first part of the present study aimed to examine the sterol composition of ingredients, including milk, cocoa powders. For this purpose, the level of phytosterols in products determined. After the preparation of samples, their sterol composition examined using gas chromatography. Results showed that the level of cholesterol and phytosterols in milk was 99.24 and 0.76, respectively. The examination of the sterol profile of cocoa powder revealed that the largest portion of sterol compounds belongs to beta-sitosterol, stigmasterol and campesterol have the highest level among sterol compounds, respectively. In the second part of this study, the effect of adding various amounts (2, 5, and 8%) cocoa powders was examined on the level of phytosterols in milk due to determine the optimal amount of these compounds to observe standard ranges. As expected, by increasing the percentage of cocoa powders in the formulation of cocoa milk, the level of phytosterols increased.
DOI: 10.6084/m9.figshare.14318120
title: Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology

description: Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response surface methodology. In total, 14 experimental models were generated using a simplex lattice design. Results demonstrated that the quadratic model appeared to be the best fitting model for assessing dietary fiber and hardness response of banana bars; meanwhile, the linear model was found to be the best fitting model for assessing protein and potassium response, and the special cubic model was best fitted for assessing inulin response. Results of the optimization process suggested that banana bars prepared using 20% banana puree, 20.50% banana flour and 9.50% potato starch was the best solution for this combination of variables, with a desirability value of 0.923.
DOI: 10.6084/m9.figshare.14318120.v1
title: Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology

description: Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response surface methodology. In total, 14 experimental models were generated using a simplex lattice design. Results demonstrated that the quadratic model appeared to be the best fitting model for assessing dietary fiber and hardness response of banana bars; meanwhile, the linear model was found to be the best fitting model for assessing protein and potassium response, and the special cubic model was best fitted for assessing inulin response. Results of the optimization process suggested that banana bars prepared using 20% banana puree, 20.50% banana flour and 9.50% potato starch was the best solution for this combination of variables, with a desirability value of 0.923.
DOI: 10.6084/m9.figshare.14318119
title: Identification, antibacterial and antifungal effects, antibiotic resistance of some lactic acid bacteria

description: Abstract A total of 74 lactic acid bacteria (LAB) isolates were obtained from yoghurt, cheese, raw milk, boza and whey. 36 strains were identified at species levels as Lactococcus lactis (15), Lc. garvieae (8) Lactobacillus plantarum (7), Enterococcus faecium (3), Leuconostoc citreum (2) and Lb.casei (1) by MALDI-TOF MS analysis. The strains were tested for antimicrobial properties using disc diffusion method against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Cronobacter sakazakii, Bacillus cereus and Salmonella Typhimurium. 18 strains from available samples showed antimicrobial activity. Formation zones were appeared from 7 mm to 19 mm against all bacteria, except B. cereus. Additionally, antibiotic susceptibility of these 18 strains were investigated and strains related to 18 LAB were found resistant despite of 72.2% rifampicin, 53.3% tetracycline and vancomycin, 27.7% to erythromycin and nitrofurantoin. In this study, we investigated antifungal effects of the strains. LAB were screened for antifungal effects by using dual agar overlay against mycotoxigenic Aspergillus candidus, Cladosporium cladosporioides, Cladosporium sphaerospermum, Mucor hiemalis, Ulocladium chartarum, Aspergillus niger and Penicillium expansum. 18 LAB isolates showed antifungal effects. As a result, Enterococcus faecium has antimicrobial and antifungal properties, and therefore, it can be used under various experimental conditions in future studies.
DOI: 10.6084/m9.figshare.14318119.v1
title: Identification, antibacterial and antifungal effects, antibiotic resistance of some lactic acid bacteria

description: Abstract A total of 74 lactic acid bacteria (LAB) isolates were obtained from yoghurt, cheese, raw milk, boza and whey. 36 strains were identified at species levels as Lactococcus lactis (15), Lc. garvieae (8) Lactobacillus plantarum (7), Enterococcus faecium (3), Leuconostoc citreum (2) and Lb.casei (1) by MALDI-TOF MS analysis. The strains were tested for antimicrobial properties using disc diffusion method against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Cronobacter sakazakii, Bacillus cereus and Salmonella Typhimurium. 18 strains from available samples showed antimicrobial activity. Formation zones were appeared from 7 mm to 19 mm against all bacteria, except B. cereus. Additionally, antibiotic susceptibility of these 18 strains were investigated and strains related to 18 LAB were found resistant despite of 72.2% rifampicin, 53.3% tetracycline and vancomycin, 27.7% to erythromycin and nitrofurantoin. In this study, we investigated antifungal effects of the strains. LAB were screened for antifungal effects by using dual agar overlay against mycotoxigenic Aspergillus candidus, Cladosporium cladosporioides, Cladosporium sphaerospermum, Mucor hiemalis, Ulocladium chartarum, Aspergillus niger and Penicillium expansum. 18 LAB isolates showed antifungal effects. As a result, Enterococcus faecium has antimicrobial and antifungal properties, and therefore, it can be used under various experimental conditions in future studies.
DOI: 10.6084/m9.figshare.14318122.v1
title: Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners

description: Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, cholesterol content, cooking loss, proximate composition and textural properties of wieners were also determined on manufacturing day. Results revealed that SO incorporation in wiener formulation resulted in a higher unsaturated fatty acid contents (P &lt; 0.05). Wieners manufactured with a 50% or higher fat replacement with SO resulted in lower cholesterol content compared to other treatments (P &lt; 0.05). Increasing the amount of SO used for beef back fat replacement in wieners created higher TBARS formation during the storage period (P &lt; 0.05). Incorporation of SO increased CIE L* and b* values, whereas it caused a decrease in CIE a* values of wieners (P &lt; 0.05). On the other hand, replacing beef back fat with SO did not affect sensory attributes of wieners. Study results indicated that replacement rate of beef back fat with SO up to 50% can be good strategy for the meat industry to produce desirable and healthy weiners.
DOI: 10.6084/m9.figshare.14318122
title: Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners

description: Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, cholesterol content, cooking loss, proximate composition and textural properties of wieners were also determined on manufacturing day. Results revealed that SO incorporation in wiener formulation resulted in a higher unsaturated fatty acid contents (P &lt; 0.05). Wieners manufactured with a 50% or higher fat replacement with SO resulted in lower cholesterol content compared to other treatments (P &lt; 0.05). Increasing the amount of SO used for beef back fat replacement in wieners created higher TBARS formation during the storage period (P &lt; 0.05). Incorporation of SO increased CIE L* and b* values, whereas it caused a decrease in CIE a* values of wieners (P &lt; 0.05). On the other hand, replacing beef back fat with SO did not affect sensory attributes of wieners. Study results indicated that replacement rate of beef back fat with SO up to 50% can be good strategy for the meat industry to produce desirable and healthy weiners.
DOI: 10.6084/m9.figshare.14318123
title: The screening of Digitalis ferruginea L. subsp. ferruginea for toxic capacities, phenolic constituents, antioxidant properties, mineral elements and proximate analysis

description: Abstract The present study outlines the antioxidant and toxic activity, total phenol, flavonoid and tannin content of Digitalis ferruginea’s extracts in addition to evaluating its proximate parameters and mineral elements. Successive extraction was made using different solvents (ethanol, acetone, water). Total phenol content was determined by the Folin-Ciocalteu’s reagent method and flavonoid was determined by the aluminum chloride colorimetric method. The antioxidant activities were investigated using different assays. The phenolics were determined using HPLC. In addition an evaluation was made of the proximate parameters and mineral elements. The radical scavenging capacities were highest in the water extract. The same extract was effective in total antioxidant activities (β-carotene, 83.75%). The acetone extract demonstrated stronger reducing power and phosphomolybdenum antioxidant activity with 0.52 mg/mL and, 107.43 µg/mg, respectively. The HPLC results determined major phenolics: rutin and ferulic acid. This plant also have rich in polyphenolic content together with toxic activity and possesses nutrients and mineral elements. As well as demonstrating the good antioxidant activity of D. ferruginea this study suggest that the plant could be of particular interest from a practical perspective, as it is a significant source of potential natural antioxidants that can be used for the prevention of a range of diseases.
DOI: 10.6084/m9.figshare.14318123.v1
title: The screening of Digitalis ferruginea L. subsp. ferruginea for toxic capacities, phenolic constituents, antioxidant properties, mineral elements and proximate analysis

description: Abstract The present study outlines the antioxidant and toxic activity, total phenol, flavonoid and tannin content of Digitalis ferruginea’s extracts in addition to evaluating its proximate parameters and mineral elements. Successive extraction was made using different solvents (ethanol, acetone, water). Total phenol content was determined by the Folin-Ciocalteu’s reagent method and flavonoid was determined by the aluminum chloride colorimetric method. The antioxidant activities were investigated using different assays. The phenolics were determined using HPLC. In addition an evaluation was made of the proximate parameters and mineral elements. The radical scavenging capacities were highest in the water extract. The same extract was effective in total antioxidant activities (β-carotene, 83.75%). The acetone extract demonstrated stronger reducing power and phosphomolybdenum antioxidant activity with 0.52 mg/mL and, 107.43 µg/mg, respectively. The HPLC results determined major phenolics: rutin and ferulic acid. This plant also have rich in polyphenolic content together with toxic activity and possesses nutrients and mineral elements. As well as demonstrating the good antioxidant activity of D. ferruginea this study suggest that the plant could be of particular interest from a practical perspective, as it is a significant source of potential natural antioxidants that can be used for the prevention of a range of diseases.