scholarly journals Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)

Food Research ◽  
2019 ◽  
pp. 34-41
Author(s):  
Wan Zunairah W.I. ◽  
Nuradilah, M.P. ◽  
Ahmad Zainuri M.D. ◽  
Nor-Khaizura M.A.R. ◽  
Nor Afizah, M. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Water Activity ◽  
Microbiological Quality ◽  
Textural Properties ◽  
Water Spinach ◽  
Cooking Properties ◽  
Breaking Length

Effect of gamma irradiation on physicochemical properties and microbiological quality of wet water spinach yellow (WYS) noodles were investigated. Water spinach has been substituted with the wheat flour at level 5%, 10% and 15% and irradiated at 0 kGy, 3 kGy, 5 kGy and 7 kGy with a dose rate of 34 Gy/minutes by using Cobalt-60. Gamma irradiation significantly decreased the cooking yield, hardness and lightness while significantly increased cooking loss and breaking length of WYS noodles. All doses of irradiation did not affect the moisture content, pH, water activity, greenness and yellowness of the noodles. Cross sections of WYS noodles were observed under VPSEM at 500X magnification and irradiation gave little changes to starch granules. Increasing substitution level of water spinach and irradiation dose showed elongated and clumped together. Moisture content and color of yellow noodles increased gradually on increasing the level of water spinach substituted. However, a decreasing trend was observed in breaking length, hardness, lightness and yellowness. Total plate counts of the WYS noodles that stored at 27°C were examined at day 0, 3 and 5. It showed that certain dose such as 7 kGy of irradiation able to reduce the bacteria count in noodles. On day 5, most of the samples showed high bacteria count more than 108 CFU/g was not safe to be consumed. In conclusion, gamma irradiation and substitution of water spinach gave significantly effect cooking properties, textural properties and lightness while no effect on moisture content, pH, water activity, greenness and yellowness of WYS noodles.

scholarly journals Physicochemical, microbiological and bioactive evaluations of ‘Araçá-Boi’ (Eugenia stipitata Mc Vaugh) pulp exposed to Gamma Irradiation

2020 ◽  
Vol 9 (8) ◽  
pp. e131985453
Author(s):  
Romário Oliveira de Andrade ◽  
Gustavo Santos de Lima ◽  
Saul Ramos de Oliveira ◽  
Ana Raquel Carmo de Lima ◽  
Auryclennedy Calou de Araújo ◽  
...  
Keyword(s):  
Vitamin C ◽  
Gamma Irradiation ◽  
Water Activity ◽  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Agricultural Practices ◽  
The Other ◽  
Brazilian Legislation ◽  
Different Doses

The aim of this research was to evaluate the physicochemical, microbiological and bioactive quality of ‘Araçá-Boi’ pulps exposed to Gamma Irradiation. Manual harvesting was done in the morning, using good agricultural practices, and fruits were packed in thermal boxes and transported to the ‘Laboratório de Armazenamento e Processamento de Produtos Agrícolas’ of the ‘Universidade Federal de Campina Grande’, to obtain the pulp. The ‘Araçá-Boi’ pulp was irradiated in the ‘Laboratório de Irradiação Gama do Centro de Desenvolvimento de Tecnologia Nuclear’ (CDTN), located at UFPE - Recife, PE, where three doses of Gamma Irradiation (2, 3, 4 kGy) were applied for later comparison with the non-irradiated sample (control). After irradiation, the microbiological, physicochemical parameters and the quantification of vitamin C and flavonoids were evaluated it can be observed that dose 6 is grouped in a set with differential characteristics of the other treatments, as it provided higher AA, pH, luminosity and water activity (Aw). It was observed that there was no microorganism development after irradiation in all analyzed treatments. It can be concluded that the different doses of Gamma Irradiation guaranteed the microbiological quality of the ‘Araçá-Boi’ pulp, remaining fit for consumption and in compliance with the Brazilian legislation.

scholarly journals Effect of gamma irradiation on physicochemical characteristics and microbiological quality at different ratio of tapioca and potato starches of flat rice noodle

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1500-1512
Author(s):  
Ahmad Zainuri M.D. ◽  
Wan-Zunairah W.I. ◽  
Farah-Nadiah A.R. ◽  
Fatimah M.H.B. ◽  
Nor-Khaizura M.A.R. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Gamma Irradiation ◽  
Ph Value ◽  
Potato Starch ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Plate Count ◽  
Potato Starches ◽  
Cooking Yield

Flat rice noodle is classified under non-wheat noodles due to the absence of gluten and required gelatinization of starch during processing. It is also very susceptible to spoilage and has a short shelf-life because of the high moisture content. This study was conducted to investigate and compare the effect of gamma irradiation on the physicochemical characteristics and microbiological quality of containing two different starches. Tapioca starch (TS) and potato starch (PS) were incorporated into the formulations at 3 levels (3%, 8% and 11%) and was irradiated at 4 doses of 0 (control), 4, 6, and 8 kGy with dose rate of 42.78 Gy/min by using 60Cobalt. Total plate count (TPC) was performed where samples were stored at 8°C and examined for day 1, 3, 5, and 7. Results showed that all doses of irradiation did not significantly (p>0.05) affected the moisture content and water activity of samples. However, gamma irradiation significantly (p<0.05) decreased the pH value, cooking yield, lightness, and hardness of the samples; whereas it significantly (p<0.05) increased the cooking loss, colour (a* and b*), and breaking length. Meanwhile, cooking yield, lightness, and hardness of samples containing PS were higher compared to samples containing TS. Moisture content for samples containing both TS and PS was higher compared to samples containing single starch. TPC showed that irradiation was able to control microbial growth. Moreover, no microbial load was detected on samples irradiated at 8 kGy until day 7. It was thus shown that increased doses in gamma irradiation could improve microbiological quality of flat rice noodles

scholarly journals Microbiological and Physicochemical Characteristics of Three Types of “Soumbara” from Seeds of African Locust Bean in Korhogo Markets, Côte d’Ivoire

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Ollo Kambire ◽  
Konan Mathurin Yao ◽  
Andrée Emmanuelle Sika ◽  
Aminata Coulibaly ◽  
Zamble Bi Irie Abel Boli ◽  
...  
Keyword(s):  
Moisture Content ◽  
Sodium Hydroxide Solution ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Total Coliform ◽  
African Countries ◽  
Fermented Product ◽  
African Locust Bean

“Soumbara” is a fermented product sold in the markets of several West African countries. In the markets, it is sold in several formats (granulated, powder, and paste). The objective of this study was to evaluate the microbiological and physicochemical characteristics of these three types of “Soumbara” sold in the Korhogo markets. For this purpose, a preliminary survey followed by a sampling of 54 samples of “Soumbara” was carried out. The microorganism load count was carried out according to microbiological standards. The pH, titratable acidity, and moisture content were measured, respectively, with a pH meter, by dosing with sodium hydroxide solution and by differential weighing after passing the sample through the oven. The pH of the different samples is around 6. The moisture content is higher in “Soumbara” paste (20-24.7%) than in powdered (7.3-9.3%) and granulated (8.6-10.7%) “Soumbara.” The acidity rates are between 0.07 and 0.13%, 0.2 and 0.3%, and 0.08 and 0.1%, respectively, for the granulated, powder, and paste types. Mesophilic aerobic germ loads (6.17-8.38 log10 cfu/g) for all three types of “Soumbara” are above the standard. Total coliform (1.13-2.96 log10 cfu/g), mould (0.86-2.52 log10 cfu/g), and yeast (0.33-1.53 log10 cfu/g) loads are below standard. The microbiological quality of the three types of “Soumbara” is unsatisfactory. Overall, “Soumbara” powder is the most contaminated, followed by granulated and paste “Soumbara.” “Soumbara” must be added during culinary preparations in order to avoid possible public health problems.

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

scholarly journals Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation

2013 ◽  
Vol 33 (2) ◽  
pp. 316-322 ◽  
Author(s):  
Isabela Costa Guimarães ◽  
Evandro Galvão Tavares Menezes ◽  
Priscilla Silva de Abreu ◽  
Ariel Costa Rodrigues ◽  
Paulo Rogério Siriano Borges ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Microbiological Quality ◽  
Rubus Idaeus ◽  
Different Doses

E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

2017 ◽  
Vol 82 (4) ◽  
pp. 865-872 ◽  
Author(s):  
Kyung-A An ◽  
Muhammad Sajid Arshad ◽  
Yunhee Jo ◽  
Namhyeok Chung ◽  
Joong-Ho Kwon
Keyword(s):  
Physicochemical Properties ◽  
Microbiological Quality ◽  
Beam Irradiation

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals The impact of gamma irradiation and storage on the physicochemical properties of tomato fruits in Ghana

2020 ◽  
Vol 4 (3) ◽  
pp. 151-157
Author(s):  
Linda A Gyimah ◽  
Harry M Amoatey ◽  
Rose Boatin ◽  
Victoria Appiah ◽  
Bernard T Odai
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Tomato Fruits ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Storage Temperatures

Abstract Objectives Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars, acids, vitamins, minerals, lycopene, and other constituents. The fruit, however, has a short shelf life due to its climacteric nature. In view of this, an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits. Materials and Methods Freshly harvested tomato fruits were subjected to 0, 1, 2, 3, and 4 kGy gamma radiation and stored at 10 ± 1°C and 28 ± 1°C. Parameters analysed during the study include pH, total titratable acidity, weight loss, total solids, and moisture content of the sample. Results At both storage temperatures, results of the analyses were in the range of 2.80%–38.67% for weight loss, 0.23%–0.51% for total titratable acidity, 3.5%–5.0% for total soluble solids, 94.43%–96.53% for moisture content, and pH was generally low in the samples stored at 10 ± 1°C. Generally, gamma irradiation had an effect on the total soluble solids, total titratable acids, pH values, and moisture content and physiological weight loss at both storage temperatures. Conclusion From the study, storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.

Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes

2020 ◽  
Vol 16 (3) ◽  
pp. 403-409
Author(s):  
Fardin Javanmardi ◽  
Mir-Michael Mousavi ◽  
Afsaneh T. Ghazani ◽  
Mansour Mahmoudpour ◽  
Faran Taram ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Specific Volume ◽  
Cake Volume ◽  
Calorie Content ◽  
Two Samples ◽  
Sensory Analyses ◽  
Sensory Evaluations ◽  
High Calorie

Background: As the main sweetener in sponge cakes, sucrose provides not only energy and structure, but also acts as a stabilizer and tenderizer. Due to its high-calorie content, alternative sweeteners such as xylitol and maltitol are used in its place. Objective: The purpose of this study is to substitute sugar with xylitol and maltitol in sponge cake. Methods: In this study, the possibility of producing sugar free sponge cakes with xylitol and maltitol was evaluated (control: 100% sucrose, M1: 100% xylitol, M2: 75% xylitol-25% maltitol, M3: 50% xylitol-50% maltitol and M4: 25% xylitol- 75% maltitol). Sensory evaluations and physicochemical properties of the final product such as water activity, moisture content, firmness, cake volume, crust color and sensory analyses were determined. Results: Based on the results obtained from the four samples, M3 and M4 resulted in a significant decrease in volume. The highest specific volume was obtained in M2. The last two samples, M1 and M2 showed lower water activity than the control. In addition, the highest dark crust color was obtained in M1. M2 produced a softer texture and thus produced cakes with the highest flavor. Conclusion: The results of the study showed that complete substitution of sucrose with 75% xylitol and 25% maltitol (M2) produced samples with similar crust color, firmness, volume and porosity in comparison with control cakes.

Sign in / Sign up

Export Citation Format

Share Document