scholarly journals Effects of Malting and Fermentation on Anti-Nutrient Reduction and Protein Digestibility of Red Sorghum, White Sorghum and Pearl Millet

2013 ◽  
Vol 2 (1) ◽  
pp. 41 ◽  
Author(s):  
C. A. Onyango ◽  
S. O. Ochanda ◽  
M. A. Mwasaru ◽  
J. K. Ochieng ◽  
F. M. Mathooko ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
Nutrient Reduction ◽  
Organoleptic Properties ◽  
Optimum Time ◽  
Mineral Absorption ◽  
Ph Values ◽  
Fermentation Period ◽  
Spoilage Microorganisms

<p>Sorghum and millet and their products require specialized treatment in order to improve their nutritive value, organoleptic properties and shelf-life. They contain anti-nutrients which are the major phytochemicals which negatively affects their nutritive values. The phytochemicals of concern include tannins and phytates, which interfere with mineral absorption, palatability and protein digestibility. Malting and fermentation treatments were applied to reduce the anti-nutrients, improve protein digestibility, and acidity to increase the products shelf life. The effects of malting and fermentation on the cereals nutritive value and anti-nutrient reduction were studied and evaluated for a period of 8 days. A treatment combining malting for 3 days and fermentation for 2 days respectively both at room temperatures (25°C) was employed. Tannins and phytates were significantly reduced (p ? 0.05) by malting and fermentation. Protein digestibility was significantly (p ? 0.05) improved by malting and fermentation treatments; malted cereals digestibility ranged between 34.5-68.1% while the fermented flours protein digestibility range was 97.4-98.3%. The pH values were lowered to below 4.0, a level at which they could effectively inhibit spoilage microorganisms at the end of the fermentation period. A combination of optimum time treatments of malting and fermentation for 3 days and 2 days respectively were effective in reducing tannins and phytates and improving protein digestibility of the cereals.</p>

scholarly journals Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 941
Author(s):  
Panayiota Xylia ◽  
George Botsaris ◽  
Panagiotis Skandamis ◽  
Nikolaos Tzortzakis
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Carbon Dioxide Production ◽  
Microbial Load ◽  
Expiration Date ◽  
Postharvest Management ◽  
Minimally Processed Vegetables ◽  
Yeasts And Molds ◽  
Staphylococcus Spp ◽  
Spoilage Microorganisms

When minimally processed vegetables reach their expiration date, expose an increased microbial load. This includes mainly spoilage microorganisms but also foodborne pathogens, thus affecting the quality and safety of highly consumed ready-to-eat salads. A total of 144 ready-to-eat salads from the Cypriot market were analyzed in an attempt to determine the effects of the expiration date on the microbial load and plant metabolic variables of the salads. Possible correlations between them were also investigated for the first time. Furthermore, the impacts of the season (winter, summer), salad producing companies and type of salad and/or their interactions with the tested parameters were investigated. Results revealed that the microbial load (mainly spoilage microorganisms, such as Pseudomonas spp., yeasts and molds) increased towards the end of the shelf life. The microbial load was differentiated among the five salad producers and/or the salad types, highlighting the importance of a common and safe sanitation-processing chain in the preparation of ready-to-eat salads. Summer was the season in which Escherichia coli counts were found to be higher for plain lettuce, while Staphylococcus spp. was increased numbers for the lettuce+endive/radicchio, lettuce+rocket and lettuce+chives type of salads. Additionally, an increased Staphylococcus spp. was observed for plain rocket salads in winter. All samples examined were found negative for Salmonella enterica and Listeria monocytogenes. Moreover, carbon dioxide production and damage indexes (hydrogen peroxide and lipid peroxidation) increased on expiration date on both winter and summer seasons, indicating plant tissue stress at the end of shelf life. These findings indicate that the expiration date and relevant shelf life of processed vegetables are important parameters to be considered when postharvest management is applied to these products, ensuring safety and quality.

Effect of salinomycin and enzyme supplementation on nutrient digestibility and the performance of pigs fed barley- or rye-based diets

1992 ◽  
Vol 72 (1) ◽  
pp. 117-125 ◽  
Author(s):  
P. A. Thacker ◽  
G. L. Campbell ◽  
J. W. D. GrootWassink
Keyword(s):  
Feed Efficiency ◽  
Crude Protein ◽  
Nutritive Value ◽  
Control Diet ◽  
Protein Digestibility ◽  
Nutrient Digestibility ◽  
Growing Pigs ◽  
Beta Glucanase ◽  
Dry Matter Digestibility ◽  
Crossbred Pigs

Two experiments of a factorial design (sex × treatment) were conducted to determine the effects of enzyme and salinomycin supplementation on the nutritive value of barley or rye-based diets for growing pigs fed from approximately 20 to 85 kg. For exp. 1, 72 crossbred pigs were fed either a barley-based control diet or a similar diet supplemented with enzyme (Aspergillus niger; 750 units g−1 beta-glucanase and 650 units g−1 pentosanase), salinomycin (25 ppm) or both additives in combination. For exp. 2, two replicates of 48 pigs were fed either a barley-based diet, an unsupplemented rye-based diet or a rye-based diet supplemented with enzyme, salinomycin or both additives. During both experiments, chromic oxide (0.5%) was added to the diet of four to six pigs/treatment to act as a digestibility indicator starting when the pigs reached 42 kg. Neither enzyme nor salinomycin, alone or in combination, significantly improved the growth rate or feed efficiency of pigs fed barley or rye. Supplementation of barley with the combination of additives significantly (P < 0.05) improved protein digestibility while neither enzyme nor salinomycin had any effect on nutrient digestibility when fed alone. In rye-based diets, salinomycin, both alone and in combination, significantly (P < 0.05) improved the digestibility of crude protein and energy. Dry matter digestibility of the rye-based diets was unaffected by treatment. Key words: Swine, rye, barley, beta-glucanase, pentosanase, salinomycin

Extending Shelf Life of Refrigerated Catfish Fillets Using Sodium Acetate and Monopotassium Phosphate

1995 ◽  
Vol 58 (6) ◽  
pp. 644-647 ◽  
Author(s):  
CHANG R. KIM ◽  
JAMES O. HEARNSBERGER ◽  
AMY P. VICKERY ◽  
CHARLES H. WHITE ◽  
DOUGLAS L. MARSHALL
Keyword(s):  
Shelf Life ◽  
Sodium Acetate ◽  
Life Extension ◽  
Microbial Counts ◽  
Ph Values ◽  
Shelf Life Extension ◽  
Catfish Fillets ◽  
Plate Counts ◽  
Monopotassium Phosphate

The effects of sodium acetate (SA) and monopotassium phosphate (MKP) on total aerobic plate counts (APC), pH, odor, and appearance of catfish fillets during storage at 4°C were determined. Use of 0.75% and 1.0% SA lowered (P &lt; 0.05) initial APC by 0.6 to 0.7 log units compared to the control. Microbial counts of SA-treated fillets remained lower than the control during storage, resulting in a 6-day shelf-life increase. MKP alone had no effect on APC values, but it did influence the activity of SA. The results indicate that a combination of SA and MKP could prolong the microbiological shelf life of catfish to 12 days at 4°C. Fillets treated with 1% SA alone or SA-MKP combinations had pH values and odor scores that were similar to fresh controls for up to 9 days; however, appearance scores were lower after 3 days, probably due to a brownish and watery appearance. MKP alone is not recommended for shelf-life extension of catfish fillets. Conversely, SA alone or combined with MKP is recommended to extend the microbiological shelf life of refrigerated catfish fillets.

scholarly journals Quality evaluation of minoxidil topical solutions obtained from magistral pharmacies

2019 ◽  
Vol 3 (2) ◽  
pp. 30-35
Author(s):  
Karen N. Dartora ◽  
Paula C. Bona ◽  
Francielli L. Dos Santos ◽  
Paula Bianchetti ◽  
Renata Vidor Contri
Keyword(s):  
Statistical Difference ◽  
Quality Evaluation ◽  
Quality Parameters ◽  
Centrifuge Test ◽  
Test Drug ◽  
Organoleptic Properties ◽  
Industrial Sample ◽  
Drug Content ◽  
Ph Values

The objective of this study was to evaluate quality parameters of magistral topical solutions containing minoxidil (A, B and C), comparing the results with the ones obtained for the industrial formulation. Organoleptic tests, evaluation of the pH and density, centrifuge test, drug content determination, comparison of indicated dosages and in vitro follicular penetration of minoxidil were performed. Regarding the organoleptic properties, differences in color and viscosity were observed between the magistral (composed of minoxidil sulfate) and the industrial formulations (composed of minoxidil base). For pH values, the magistral solutions presented considerably more acidic pH, compared to the industrial sample. For the density test, the samples with the highest ethanol percentages (B and C) presented lower density. In the centrifuge test, none of the samples showed changes. Considering the drug content test, only the industrial sample and the magistral sample C showed drug percentage within the expected (90-110%), indicating lack of correction factor determination by the magistral pharmacies. Furthermore, it was observed that the dosage indicated by the magistral pharmacies do not correspond to the dose indicated by the industry, being significantly lower. All topical solutions tested presented hair follicle penetration of minoxildil, without statistical difference. The results indicate that there is a failure in the magistral pharmacies regarding the production and the indication of dosage of minoxidil topical solutions.

scholarly journals Food Additives Frequency in processed baby products in Cochabamba, Bolivia

2021 ◽  
Vol 17 (Especial) ◽  
pp. 19-27
Author(s):  
Nelcy Aguilar Sasari ◽  
Milenka Alessandra Fernández Ledezma ◽  
Tania Araujo-Burgos
Keyword(s):  
Shelf Life ◽  
Functional Groups ◽  
Frequency Analysis ◽  
Metropolitan Area ◽  
Sodium Nitrate ◽  
Functional Group ◽  
Food Additives ◽  
Processed Food ◽  
Food Labels ◽  
Organoleptic Properties

Additives are necessary substances to improve the nutritional and organoleptic properties and the shelf life of processed food. In addition, their use is regulated, and it must be declared on the food labels. Thus, the objective of this research was to determine the frequency of food additives in processed baby products in Cochabamba metropolitan area (Bolivia). Data were collected by label reading and a frequency analysis was performed by additives and by functional group. 26 baby products were found where 41 food additives were identified with an occurrence of 256 times, and a mean of 9,8 additives per product. Moreover, the functional groups most widely used are antioxidants and colorants. Finally, the most frequent additives are mostly harmless, except for sodium nitrate and copper sulfate.

scholarly journals Nutritive value and metabolic effects of whey protein concentrate and hydrolysed lactose for growing pigs

1984 ◽  
Vol 56 (3) ◽  
pp. 227-238
Author(s):  
Matti Näsi
Keyword(s):  
Amino Acids ◽  
Whey Protein ◽  
Crude Protein ◽  
Nutritive Value ◽  
Mineral Metabolism ◽  
Protein Digestibility ◽  
Growing Pigs ◽  
Metabolic Effects ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

In two digestibility and balance trials with growing pigs, whey protein concentrate (WPC) was compared as a protein supplement with casein (CAS) and dried skim milk (DSM), and, 30 % lactose (40 % dried whey, DW) was compared as a sugar supplement with the same amounts of hydrolysed lactose (HYLA) and sucrose (SUC). The effects of these supplements on protein and mineral metabolism of the pigs were investigated, WPC contained 42.2 % crude protein and had a high content of lysine, 8.6 g, and sulphur containing amino acids: cystine 2.8 and methionine 2.2g/16 g N, These exceeded the values for DSM. The hydrolysing degree of the enzymatically treated lactose syrup was 73 %. WPC had high crude protein digestibility, 99.1 % as compared to 95.4 for CAS and 95.0 % for DSM. Dried whey had low crude protein digestibility, 72.5 %. The amino acids in the WPC diet were highly digestible, but low values were obtained for the DW diet. On the WPC diet, nitrogen retention was higher than with the other protein supplements (P > 0.05), urinary urea excretion was low and the biological value very high. On a combination of WPC and HYLA protein utilisation was higher than on dried whole whey. On the diets supplemented with different sugars, none of the blood parameters differed statistically significantly (P > 0.05) and all values lay within the reference range. Water intake was on average 49 % greater on diets with sugar supplements than without. Urinary excretion of reducing sugars averaged 40.2, 8.3 and 6.6 g/d on the HYLA, SUC and DW diets, while on the diets without sugar supplements the values were 0.8—1.2 g/d. The following mean daily mineral retention values were obtained: P 4.0 g, Ca 5,9 g. Mg 0,4 g, Na 1.9g, K 2.9 g, Fe 27 mg, Cu 6.4 mg, Zn 65 mg and Mn 4.0 mg. The surplus Na and K on the DW diet were excreted in the urine and the pigs did not have diarrhoea.

scholarly journals Optimization of lactic acid bacteria viability using fuzzy soft set modelling

2018 ◽  
Vol 8 (2) ◽  
pp. 266-275
Author(s):  
Reyhan Irkin ◽  
Nihal Yilmaz Ozgur ◽  
Nihal Tas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Health Effect ◽  
Soft Set ◽  
Fuzzy Soft Set ◽  
Organoleptic Properties ◽  
Ph Values ◽  
Fermented Vegetables

Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show health effect with the containing high numbers of lactic acid bacteria. The aim of this study is to optimize mathematically cabbage-carrot pickle fermentation for the viability of Lactobacillus acidophilus, Lactobacillus casei cultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations. Viability optimization of lactic acid bacteria is done via the notion of “fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria, Enterobacteriaceae sp., yeast-mould counts and pH values have been reported during the 30 days of storage. The results are compared with the control traditional fermented cabbage-carrot pickle. Organoleptic properties are evaluated. We conclude that the fermented pickle samples contain a significant number of beneficial lactic acid bacteria and high sensory marks at the end of the storage.

scholarly journals Nutritive value of sugarcane silages with different bacterial additives and fermentation periods

2020 ◽  
Vol 21 ◽  
Author(s):  
Ivone Rodrigues da Silva ◽  
Francirose Shigaki ◽  
Rosane Cláudia Rodrigues ◽  
Ana Paula Ribeiro Jesus ◽  
Clésio dos Santos Costa ◽  
...  
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Soluble Fraction ◽  
B Value ◽  
Neutral Detergent Fiber ◽  
Acid Detergent Fiber ◽  
Fermentation Period

ABSTRACT The objective of this study was to evaluate the nutritive value of sugarcane silage with or without inoculation with P. acidipropionici or L. buchneri, over three fermentation periods. The experimental design was completely randomized in a 3 x 3 inoculant by fermentation period factorial arrangement (without inoculant, inoculant 1, inoculant 2; x three fermentation periods, 10, 60, 90 days). Values of pH, dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose (HEM) and lignin were determined and in situ DM degradability profiles were modelled for parameters a, b and c, potential degradation (A) and effective degradability (ED). The 90 day fermentation yielded a lower pH for both inoculants. There was an interaction between inoculant and fermentation period (P < 0.05) for DM content, with a reduction in silage DM without the additive at 90 days. The CP, HEM, ADF and lignin contents of sugarcane were not influenced by the treatments. The addition of P. acidipropionici provided the lowest NDF content at 10 days and presented a higher fraction a, potential degradation and ED. At 60 days, there was no variation in soluble fraction, the control silage showed a higher fraction b, higher potential degradation and ED. At 90 days of fermentation, L. buchneri silages presented a higher fraction a, degradation rate and DE and a higher b value was obtained in the silage without inoculant. Inoculants are effective in maintaining the silage DM content and nutritional value during prolonged fermentation periods.

Sensory Attributes and Other Properties of Yogurt Fortified with Immobilized Lactobacillus Plantarum and Soybean Residue (Okara)

2020 ◽  
Vol 16 (1) ◽  
pp. 1-6
Author(s):  
I.N.D. Roslan ◽  
N.A. Kamaruding ◽  
N. Ismail ◽  
S. Shaharuddin
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Nutritive Value ◽  
Cell Immobilization ◽  
Food Additive ◽  
Probiotic Bacteria ◽  
Manufacturing Processes ◽  
Strategic Approach ◽  
High Viability ◽  
Sensory Qualities

Yogurt enriched with probiotic bacteria benefits health by strengthening the abdominal ecosystem. A short shelf-life and poor survivability of probiotic in yogurt remains a great problem in production and manufacturing processes. Cell immobilization is believed as a suitable way to lengthen the probiotic survivability and prolong yogurt shelf-life. One of the cheap sources of natural immobilization carrier is okara, a soybean by-product. Due to its overproduction, the okara is becoming a source of pollution. The use of okara as a food additive in dairy products such as yogurt is potentially one strategic approach to minimize pollution. Therefore, this study has evaluated the effect of fortification with increasing concentrations of okara on texture, probiotic survivability, nutritive value, and sensory qualities of yogurt. On day 1, the yogurt fortified with 1% okara was the most preferable to panelists because of its high texture consistency, the lightest color, more sour taste, low sugar and fat contents, and high viability of probiotic bacteria. Based on this finding, we suggested 1% okara is the best formulation for symbiotic yogurt production.

PENGARUH PROSES M EMBRAN U LTRAFILTRASI DAN ULTRAVIOLET TERHADAP KOMPOSISI GIZI, SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN AIR KELAPA / The Effects of Ultrafiltration and Ultraviolet Process on Nutritional Composition, Physicochemical and Organoleptic

2016 ◽  
Vol 22 (1) ◽  
pp. 43 ◽  
Author(s):  
SARI INTAN KAILAKU ◽  
BUDI SETIAWAN ◽  
AHMAD SULAEMAN
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Coconut Water ◽  
Organoleptic Properties ◽  
Membrane Unit ◽  
Organoleptic Characteristics ◽  
Analysis Laboratory ◽  
Processing Techniques

<p>The obstacle in developing coconut water-based product is its easily altered properties. Ultrafiltration and ultraviolet processing are potential to obtain a longer shelf life for coconut water drink without altering its nutritional values and unique organoleptic properties, unlike other processing techniques e.g. pasteurization and ultra high temperature. Shelf-life estimation experiment showed that ultrafiltration-and- ultraviolet-processed coconut water without any addition of food additives can be stored for 51 days in 00C. The objective of this research was to evaluate the effects of ultrafiltration and ultraviolet treatments on the nutritional, physicochemical and organoleptic properties of coconut water drink. The experiments were carried out at Food Analysis Laboratory, Indonesian Center of Agricultural Postharvest Research and Development, on January-April 2015. Coconut water was flown through the ultrafiltration membrane unit and ultraviolet light unit, samples were collected in three repetitions. Nutritional composition and physicochemical properties of fresh coconut water (FCW) and coconut water drink obtained from ultrafiltration and ultraviolet process (CUU) were evaluated and compared. Organoleptic analysis was done by 20 panelists, observations included quality hedonic (aroma, sweetness, saltiness, sourness and turbidity), and acceptance (preferance and ranking test), comparing FCW and CUU with commercial coconut water drink (CWD). CUU showed indistinguishable nutritional composition and physicochemical characteristics from FCW (p&gt;0,05), except on total sugar (p=0,049), clarity (p=0,001), L* (lightness) (p=0,000) and b* (yellowish) (p=0,002). Panelists gave CUU a statistically equal rank to FCW, and better than CWD. The organoleptic characteristics of CUU were concluded as relatively same in saltiness and aroma as FCW, and less intense in sweetness and turbidity compared to CWD. After 10 days storage, panelists level of liking was higher for CUU compared to CWD in color (p=0,004) and general appearance (p=0,016).</p><p>Keywords: coconut water, nutritional composition, organoleptic properties ultrafiltration, ultraviolet</p>

Sign in / Sign up

Export Citation Format

Share Document