AGRIS - 

2020

Gerard, Amaury | El-Hajjaji, Soundous | Van Coillie, Els | Bentaib, Azeddine | Daube, Georges | Sindic, Marianne

Description of the subject. Cheese is a vector of Listeria monocytogenes. By default, European Commission imposes its absence in cheese before sales, but fixes pH and water activity thresholds below which it cannot grow.Objectives. To study pH and water activity of Belgian cheeses and the prevalence of L. monocytogenes in these products.Method. Salt content, pH and water activity of 134 cheeses were determined. Absence of L. monocytogenes in 25 g of cheese was also checked.Results. Three samples had pH or water activity under threshold values from regulation. Nevertheless, all unripened cheeses were acid in comparison with data from foreign countries. Listeria monocytogenes was isolated from 1.49% of the samples.Conclusions. Belgian artisanal cheeses could allow the growth of L. monocytogenes, and the bacterium was isolated from two samples. Further experiments should be performed to understand the fate of the pathogen in these products.

Show more [+]

Less [-]

University of Liège - Belgium

2020

Pretell-Vásquez,Carla | Márquez-Villacorta,Luis | Siche,Raúl | Hayayumi-Valdivia,María

Abstract Peru is one of the world’s leading producers of green asparagus (Asparagus officinalis L.), an extremely perishable vegetable due to its high respiration rate and metabolism. Hence, it is imperative to preserve the quality characteristics of its shoots. For this, we evaluated the effect of gaseous ozone (0-10 ppm) and storage time (0-30 days) on weight loss, luminosity, firmness, chlorophyll content, and lignin content. The response surface methodology was used, applying a rotatable central composite design. The results suggested a significant influence of the independent variables on the studied physicochemical characteristics and adequate goodness of fit of the quadratic regression model. We concluded, using the contour technique, that the optimal conditions for the highest retention of firmness (11.42 N), chlorophyll content (12.33 mg/100 g), and lignin content (7 mg/100 g) are 6.98 ppm gaseous ozone for 30 days of storage to preserve the quality of the shoots.

Show more [+]

Less [-]

Scientific Electronic Library Online Colombia - Colombia

2020

william k. c. kawalawu | robert asiedu | michael edet | abibatu kromah | adebayo abass | wasiu awoyale | suba mulbah | busie maziya-dixon

Wasiu Awoyale et al., 'Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia', Asian Food Science Journal, vol. 14(2: AFSJ.54567), pp.36-52, Sciencedomain International, 2020 | Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were characterized based on their yield and chemical, pasting and functional properties using standard methods. The results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the highest percentage yields. The starch content was higher in gari produced from TMS98/0505 (92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the interactions between varieties and locations had a significant (P < 0.05) effect on the properties of the products: Chemical (except ash content), pasting (except pasting temperature) and functional. Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality preferred by the consumers

Show more [+]

Less [-]

GARDIAN - United States of America

2020

Tuaño, A.P.P. | Lasam, K.T.M. | Vicente, C.J.M.

All open-bin milled rices (n = 44) sold in selected supermarkets along Emilio Aguinaldo Highway in Dasmariñas City, Cavite were collected in July-August 2017 and subjected to grain quality analysis, specifically those affecting rice cooking and eating quality. Rice with intermediate apparent amylose content (AC) (mean AC 21.4%) predominated this sample set, followed by high AC. Alkali spreading value (ASV) showed 21 out of 44 samples to have intermediate gelatinization temperature (GT) with mean ASV of 4.5. AC-GT combinations showed that supermarket milled rices in Dasmariñas, Cavite were predominantly of the intermediate AC-intermediate GT type which have soft texture when cooked. This was followed by high AC-intermediate GT type which have medium texture. Gel consistency (GC) test showed that most of the high-AC samples were hard on cooling but the overall mean GC of 58 mm corresponded to medium GC. Optimum cooking time (OCT) was found to be around 17-19 min. Market price was found negatively correlated with AC and OCT while ASV and price had a highly positive correlation. OCT was significantly positively correlated with AC but was negatively correlated with ASV. Determining the grain quality of market rice samples in supermarkets or public markets is of significance especially in market milled rice grading and clustering relative to rice end-use quality and price. Results of this study serve as baseline data on Philippine market milled rice quality. The survey started in 2012 at PhilRice Los Baños and was geared towards helping Filipino consumers and inspectors recognize common rice quality types in the local market.

Show more [+]

Less [-]

University Library, University of the Philippines at Los Baños - Philippines

2020

Bulatao, R.M. | Samin, J.P.A. | Huliganga, R.C. | Tubera, R.P. | Feliciano, M.A.M. | Ortinero, C.V.

Antioxidants are widely recognized for their immune-enhancing and disease-preventing properties. However, there are some reports that certain synthetic antioxidants can pose carcinogenic effects on human cells. Therefore, it is vital to look for an alternative source of natural, effective, and safe antioxidants for human consumption. In this study, ethanolic extracts of six pigmented rice bran samples were evaluated for their phytochemical properties, antioxidant activities, and cytotoxicity against normal human blood lymphocytes (NHBL). Results showed that the pigmented rice bran extracts had high total phenolic (70.1178.4 mg/g gallic acid equivalent), flavonoid (123.3378.0 mg/ rutin hydrate equivalent), and anthocyanin (0.8152.5 m/g cyanidin-3-glucoside) content. They also had strong antioxidant activities that ranged from 116.4 to 461.7 mg/g trolox equivalent (TE) for ferric reducing antioxidant power (FRAP) and 85.4367.7 mg.g-1 TE for 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation scavenging activity (ABTS-RCSA). All sample extracts showed low levels of effective concentration (EC) at 50 (EC50) (11.630.3 mg/L) and 25 (EC25) (1.210.1 mg/L), which is a good indication of high antioxidant activities. Pearsons correlation analysis revealed that there was a moderate to very strong positive correlation (R value: 0.6230.993) among the phytochemical properties and antioxidant activities tested. Furthermore, pigmented rice bran extracts (1001000 ppm) showed no toxic effect against NHBL, which implies that all samples are safe for human consumption. Therefore, pigmented rice bran extracts can be used as key ingredient in the development of safe and effective functional food and pharmaceutical products.

Show more [+]

Less [-]

University Library, University of the Philippines at Los Baños - Philippines

2020

Lazarev, V.A. | Tikhonov, S.L. | Bobylev, D.O., Ural State Economical Univ., Ekaterinburg

The stage of process and dosage of milk whey powder concentrate addition to fermented coagulum at yogurt production was substantiated. Organoleptic and physical-chemical properties of yogurt samples prepared with concentrate added in the doses in the range 5–35% were assessed and analyzed in view of the standard GOST 31981–2013. In samples prepared with dry whey concentrate increase of protein level was noted by 11.8, 38.5, 54.4 and 57.9%, as well as the increase of the solids-non-fat as compared with the control to 12.62, 23.04, 34.76 and 44.35%, respectively. In the yogurt with whey powder content 5% mass fraction of fat increased from 3.41 to 3.57%. Acidity in samples increased from 113 deg. T in samples with 5% of whey to 136, 158 and 208 deg. T in samples with introduction of 15, 25 and 35% of whey powder, respectively. Yogurt prepared with introduction of dried whey in the quantity of 15% and less meets the requirements of the normative documentation. The cost of product is by 8% lower as compared with yogurt made according to standard recipe. The developed technology allows expanding the sphere of applying whey, increasing the level of using secondary feedstock, decreasing the burden on the environment. | Обоснована стадия процесса и дозировка внесения концентрата сухой молочной сыворотки в кисломолочный сгусток при производстве йогурта. Определены показатели образцов йогурта, приготовленных с концентратом в дозировке от 5 до 35% по органолептическим и физико-химическим свойствам на соответствие ГОСТ 31981–2013. В образцах, приготовленных с использованием сухого концентрата сыворотки, отмечено возрастание белка на 11,8, 38,5, 54,4 и 57,9% и массовой доли сухого обезжиренного молочного остатка в сравнении с контрольным образцом до 12,62, 23,04, 34,76, 44,35% соответственно. В йогурте с содержанием сухой сыворотки 5% увеличилась массовая доля жира с 3,41 до 3,57%. Кислотность в образцах за указанный период времени возросла со 113 град. Т у образца с 5% сыворотки до 136, 158 и 208 град. Т для образцов с внесением 15, 25 и 35% сухой сыворотки соответственно. Йогурт, приготовленный с добавлением сухой сыворотки 15% и менее, соответствует требованиям нормативной документации. Себестоимостьпродуктана 8% ниже, чем классического йогурта стандартной рецептуры. Разработанная технология позволяет расширить сферу применения сыворотки, повысить уровень использования вторичного сырья, уменьшить нагрузку на окружающую среду.

Show more [+]

Less [-]

Central Scientific Agricultural Library - Russian Federation

2020

Tvorogova, A.A. | Shobanova, T.V., All-Russia Research and Development Inst. of Refrigerating Industry, Moscow

Summaries (En, Ru) | 6 ill. | 7 ref. | 3 tables | Исследовано влияние замены сухого обезжиренного молочного остатка (СОМО) на 100 и 50% сухой подсырной сывороткой (СПС) и на 50% концентратами сывороточных белков (КСБ) на показатели качества мороженого (МР) пломбир с массовой долей молочного жира 12%. Во избежание кристаллизации лактозы (ЛК) при использовании СПС проведен ее гидролиз. Исследовали 6 образцов (ОБ) МР: ОБ1 (массовой доля СОМО 10%), ОБ2 (полная замена СОМО на СПС), ОБ3 (полная замена СОМО на сухую СПС с проведением гидролиза ЛК), ОБ4 (замена 50% СОМО на СПС), ОБ5 (замена 50% СОМО на СПС с проведением гидролиза ЛК), ОБ6 (замена 50% СОМО на КСБ). Установили, что полная и частичная замена СОМО на СПС привела к снижению массовой доли белка на 70 и 35% соответственно и увеличению доли ЛК на 23 и на 14% соответственно. При использовании КСБ доля белка увеличилась, а доли ЛК и минеральных веществ заметно снизились. Кислотность в ОБ2, ОБ3, ОБ4, ОБ5 была ниже чем в ОБ1 (14, 14, 16, 16, против 19 град. T), а в ОБ6 – выше (25 град T). При полной замене СОМО на СПС (ОБ2 и ОБ3) показатель динамической вязкости снизился почти в 2 раза, при частичной замене (ОБ4 и ОБ5) – в 1,1–1,5 раза. Взбитость МР у ОБ1, ОБ2, ОБ4 и ОБ6 (ОБ без гидролиза ЛК) составила 60, 76, 75 и 54% соответственно. При полной замене СОМО на СПС (ОБ2, ОБ4) средний размер воздушных пузырьков в продукте по сравнению с ОБ1 увеличился в 1,33 раза. Наибольшей термоустойчивостью (ТУ) обладал ОБ6, наименьшей -ОБ5. При оценке органолептических свойств МР наивысший балл получил ОБ1. Проведение гидролиза ЛК на стадии созревания предотвратило кристаллизацию ЛК при хранении МР. Установлено отрицательное влияние замены СОМО на СПС на динамическую вязкость смеси, ТУ, дисперсность воздушной фазы и органолептические показатели МР, и положительное влияние замены СОМО на КСБ на ТУ и содержание белка в МР. | There was studied the influence of replacing a nonfat milk solid (NMS) by 100 and 50% of cheese whey powder (SWP) and by 50% of whey protein concentrate (WPC) on the quality values of extra rich ice-cream (IC) weight fraction of milk fat 12%. To avoid lactose crystallization when using SWP it was hydrolyzed. There were studied 6 samples (SP) of IC were investigated: SP1 (NMS weight fraction of 10%), SP2 (full replacement of NMS by SWP), SP3 (full replacement of NMS by SWP with lactose hydrolysis), SP4 (replacing 50% of NMS by SWP), SP5 (replacing 50% of NMS by SWP with lactose hydrolysis), SP6 (replacing 50% of NMS by WPC. It has been found that full partial replacement of NMS by SWP resulted in reduced weight fraction of protein by 70 and 35%, respectively, and increased fraction of lactose by 23 and 14%, respectively. When using WPC the protein fraction increased, and the lactose and mineral fraction greatly reduced. The acidity in SP2, SP3, SP4, SP5 was lower than in SP1 (14, 14, 16, 16, against 19 deg. T), and in SP6 – higher (25 deg. T). When fully replacing NMS by SWP (SP2 and SP3) the dynamic viscosity value reduced also twice, when partially replacing (SP4 and SP5) – 1.1–1.5 times. The IC overrun in SP1, SP2, SP4 and SP6 (SP without lactose hydrolysis) was 60, 76, 75 and 54%, respectively. When fully replacing NMS by SWP (SP2, SP4) the medium size of air bubbles in the product as compared to SP1 increased 1.33 times. SP6 has the most thermosatbility (TS), SP5 has the least one. When evaluating the organoleptical properties of IC SP1 received maximum. Lactose hydrolysis at the stage of maturing prevented crystallization of lactose when IC was stored. The negative influence has been recorded when replacing NMS by SWP on the dynamic viscosity of the mixture, TS, dispersing ability of air phase and organoleptical properties of IC, and the positive influence of replacing NMS by WPC on TS and the protein content in IC was recorded.

Show more [+]

Less [-]

Central Scientific Agricultural Library - Russian Federation

2020

Abramova, I.M. | Golovacheva, N.E. | Morozova, S.S. | Gallyamova, L.P. | Shubina, N.A. | Titova, O.T., All-Russia Research and Development Inst. of Food Biotechnology, Moscow

Изучали влияние обработки черной смородины (ЧС) и вишни (ВШ) ферментными препаратами (ФП) "Фруктоцим П6-Л" (ФП1) и "Брюзайм" (ФП2), повышающей выход экстрактивных веществ из ягодного сырья, на качество и стабильность настоек полусладких (НПС). Объектами исследований являлись ягоды ЧС, плоды ВШ и спиртованные морсы (СМ), полученные на их основе. В работе использовали общепринятые и стандартные методы. При получении опытных образцов (ОО) ягодных соков ФП1 применяли в дозах 100 и 200 см3/т, а ФП2 – 50 и 150 см3/т. ФП1 применяли отдельно и в сочетании с ФП2. Контрольным образцом (КО) служили образцы ЧС и ВШ, не подвергшиеся ферментной обработке. Установили, что максимальный объем сока из 100 г мезги ЧС (44,0 см3) получается при совместном использовании ФП1 и ФП2 в максимальных дозах. В этом варианте массовая концентрация общего экстракта составляла 13,9 г/100 см3, интенсивность окраски – 3,80 И, содержание фенольных веществ – 3320 мг/дм3. В ОО СМ из ЧС и ВШ содержание фенольных веществ было выше, чем в КО, на 35,0 и 4,6% соответственно. Т.о., ферментативная обработка была более эффективна для ЧС, чем для ВШ. Общее содержание фенольных веществ в НПС, приготовленных на основе ОО СМ из ЧС и ВШ, было выше, чем в НПС, приготовленных из КО СМ, на 23,0 и 16,3% соответственно. В ОО НПС, по сравнению с КО, снизилась массовая концентрация железа, увеличилось содержание фенольных веществ и повысилась антиоксидантная активность. ОО НПС имели более высокие значения оптической плотности по сравнению с КО. Т.о., показано преимущество ФП1 над ФП2 и ЧС над ВШ как сырья для производства НПС. | The effect of black current and cherry treatment by enzyme preparations Fructocyme P6-L (FP6-L) and Bruzaime (B), which increase the output of extractives from berry raw materials, on the semi-sweet wines quality and stability was examined. The research subjects were berries of black current and cherry and alcoholic fruit beverages, which were made on their basis. Standard methods were applied. During the experimental samples of berry juices obtaining FP6-L was applied in the rate of 100 and 200 сm3/t, and B was applied in the rate of 50 and 150 сm3/t. FP6-L was applied separately and in the combination with B. Berries not treated with enzyme preparations were the control sample. It was found that the maximum juice output from black current septum (44.0 cm3) is obtained during the combination of FP6-L and B in maximum rates. In this variant the mass concentration of fruit extract was 13.9g/100cm3, color intensity was 3.80 I, phenolic compounds content was 3320 mg/dm3. The phenolic compounds content in control samples made from black current and cherry was higher than in control sample for 35.0 and 4.6% respectively. Treatment by enzyme preparations was more effective for black current than for cherry. The total phenolic compounds content in semi-sweet wine, made from experimental sample of black current and cherry alcoholic fruit beverages, was higher than in semi-sweet wine that was made from control sample of alcoholic fruit beverages, for 23.0 and 16.3% respectively. In experimental semi-sweet wine sample (in comparison with control sample) the iron mass concentration is decreased, phenolic compounds content and antioxidant activity were increased. The semi-sweet wine experimental sample had higher absorbance value in comparison to the control sample. The advantages FP6-L over B and black current over cherry as a raw material for semi-sweet wines production were shown.

Show more [+]

Less [-]

Central Scientific Agricultural Library - Russian Federation

2020

Timakova, R.T., Ural State Economical Univ., Ekaterinburg

The spread of radiation technologies is due to their high efficiency to reduce the microbiological contamination of food products. The aim of the research was to study the effect of different doses of ionizing radiation during processing in different environments (air, carbon dioxide) on the freshness of raw cow's milk. The research was carried out in accordance with the requirements of GOST R 52054–2003 and TR CU 033/2013. Raw cow's milk treated with doses up to 2.2 and 2.4 kGy in the air and carbon dioxide environment, respectively, refers to fresh milk with lower quantitative characteristics of titrated acidity and microbiological indicators during radiation treatment in the carbon dioxide environment. There have been determined rational doses of ionizing radiation having practical importance for ensuring the safety of raw cow's milk: for radiation treatment in the air – 1.2 kGy for milk of the highest and first grade and 2 kGy for milk of the second grade, for radiation treatment in the environment of carbon dioxide – 1.4 and 2.2 kGy, respectively. | Распространение радиационных технологий обусловлено их высокой эффективностью в плане уменьшения микробиологической обсемененности пищевой продукции. Цель исследований – изучение влияния различных доз ионизирующего излучения при обработке в разных средах (воздух, углекислый газ) на показатели сырого коровьего молока. Исследования осуществлялись в соответствии с требованиями ГОСТ Р 52054–2003 и ТР ТС 033/2013. Сырое коровье молоко обрабатывали дозами до 2.2 кГр в воздушной среде и 2.4 кГр в среде углекислого газа. При радиационной обработке в среде углекислого газа молоко имело более низкие количественные уровни титруемой кислотности и микробиологических показателей. Определены рациональные дозы ионизирующего излучения, имеющие практическое значение для обеспечения безопасности сырого коровьего молока: при радиационной обработке в воздушной среде – 1.2 кГр для молока высшего и первого сорта и 2 кГр для молока второго сорта, при радиационной обработке в среде углекислого газа – 1.4 и 2.2 кГр соответственно.

Show more [+]

Less [-]

Central Scientific Agricultural Library - Russian Federation

2020

Kharlamova, L.N. | Dubinina, E.V. | Trofimchenko, V.A. | Rotaru, I.A. | Chistova, A.A., All-Russia Research and Development Inst. of Brewing, Beverage and Wine-Making Industry, Moscow

Цель работы состояла в научном обосновании разработки дополнительных критериев оценки качества красных виноматериалов для игристых вин на основе сравнительной оценки влияния физико-химического состава исходной тиражной смеси на процесс вторичного брожения. В качестве объектов исследования использовали 4 образца тиражной смеси, приготовленные из красных и розовых сухих столовых виноматериалов, произведенных на предприятиях Российской Федерации. Подготовку тиражной смеси и вторичное брожение в бутылках проводили в соответствии с действующей нормативной документацией. В процессе вторичного брожения контролировали давление диоксида углерода в бутылке, а также изменение крепости, массовой концентрации сахаров, аминного и аммиачного азота, титруемой кислотности, рН, ОВП, динамической устойчивости двусторонней пленки шампанизируемого вина. Установлено, что наиболее интенсивно вторичное брожение проходило в образцах с массовой концентрацией фенольных веществ в исходном купаже в диапазоне от 1129 до 1635 мг/дм3 и суммарной концентрацией азотистых соединений в пределах 730–750 мг/дм3, что позволило получить игристое вино с высокими органолептическими показателями. Результаты исследования показали, что на процессы вторичного брожения при производстве красных игристых вин в наибольшей степени оказывают влияние массовая концентрация фенольных и азотистых соединений, присутствующих в исходных виноматериалах и тиражной смеси. Полученные данные выявили необходимость проведения более глубоких исследований, направленных на определение пределов варьирования таких дополнительных показателей качества исходных красных виноматериалов, как массовая концентрация фенольных веществ, аминного и аммиачного азота и суммы свободных аминокислот. | The aim of the work was to scientifically substantiate the development of additional criteria for assessing the quality of red wine materials for sparkling wines based on a comparative assessment of the effect of the physical and chemical composition of the original batch mixture on the secondary fermentation process. As objects of research, we used four samples of the circulation mixture prepared from red and pink dry table wine materials produced at the enterprises of the Russian Federation. The preparation of the batch mix and secondary fermentation in bottles was carried out in accordance with the current regulatory documentation. In the process of secondary fermentation, the pressure of carbon dioxide in the bottle was monitored, as well as the change in strength, mass concentration of sugars, amine and ammonia nitrogen, titratable acidity, pH, ORP, dynamic stability of the double-sided film of champagne wine. It was found that the most intense secondary fermentation took place in samples with a mass concentration of phenolic substances in the initial blend in the range from 1129 to 1635 mg/dm3 and a total concentration of nitrogenous compounds in the range of 730–750 mg/dm3, which made it possible to obtain sparkling wine with high organoleptic characteristics. The results of the study showed that the processes of secondary fermentation in the production of red sparkling wines are most influenced by the mass concentration of phenolic and nitrogenous compounds present in the original wine materials and the circulation mixture. The data obtained showed the need for more in-depth studies aimed at determining the limits of variation of such additional indicators of the quality of the original red wine materials as the mass concentration of phenolic substances, amine and ammonia nitrogen and the amount of free amino acids.

Show more [+]

Less [-]

Central Scientific Agricultural Library - Russian Federation