Efficacy of Affination on Quality Parameters of White Sugar During Refining Process

At laboratories of Delta Sugar Company, Kafr El-Sheikh Governorate, Egypt, as well as Food science Department Faculty of Agriculture, Minia University, Egypt during 2019 working season was carried out this work. It was particularly designed to evaluate the affination process of raw sugar at different temperatures on refined sugar quality parameters during sugar refining process under prevailing industrial conditions. The obtained results revealed that there were a significant differences among raw cane sugar samples in the all studied physiochemical traits, i.e. moisture, sucrose, reducing sugars, starch, dextran and color (ICUMSA units) except total sugars and ash % , Significant effect of dextran addition for sugar type, where white sugar was affected more than raw sugar, and added dextran level, significant effect of affination syrup temperature on physiochemical properties of white sugar, i.e. dextran, starch, sucrose, ash, and colour, except reducing sugars percent was non-significant it can be concluded from the present research that affination syrup temperature at 70oC is the best treatment under the study conditions regarding white sugar quality and can be recommended to the industry for further processing and quite near to the standards of white sugar.

Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds

Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.

The Risk Takers: The Support Faculty Participants in Integration Initiatives Say They Really Need

This qualitative study reports the concerns of faculty in three pre-professional programs of one food science department as they integrate communication competencies into their classes. The study found that faculty viewed communication activities through the lenses of their disciplinary traditions, applying scientific frames of reference to communication activities. Two areas of concern that emerged are: first, faculty were challenged by logistical issues such as development assessment instruments and assignments; second the risks they took by teaching an area outside of their disciplinary expertise caused them anxieties. Agents of integration and other participants must be cognizant of the disciplinary frames of reference influencing faculty decisions during integration efforts. This study focused on self-reports from faculty regarding the challenges they experienced (rather than disciplinary content issues) while integrating communication activities into their classes; consequently the results and recommendations are generalizable to integration efforts in other discplines.

Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 5

Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated.Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please find the application form and details at http://recruitment.ccsenet.org and e-mail the completed application form to [email protected] for Volume 5, Number 5Akshay Kumar Anugu, Ingredion Incorporated, United StatesAly R Abdel-Moemin, Faculty of Home Economics nutrition and Food Science Department Helwan University, EgyptAnna Maria Pappalardo, University of Catania, ItalyAntonello Santini, University of Napoli "Federico II", ItalyCorina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, RomaniaDevinder Dhingra, Indian Council of Agricultural Research, IndiaHaihan Chen, University of California, United StatesLenka Kourimska, Czech University of Life Sciences Prague, Czech RepublicLilia Calheiros De Oliveira Barretto, Universidade Federal do Rio de Janeiro, BrazilNicola Caporaso, University of Naples Federico II, ItalyNingning Zhao, Oregon Health & Science University, United StatesPaa Akonor, Council for Scientific and Industrial Research-Food Research Institute, GhanaRenata Dobrucka, Poznan University of Economics, PolandRigane Ghayth, Organic Chemistry-Physics Laboratory, University of Sfax., TunisiaVasudha Bansal, Academy of Scientific and Innovative Research-Central Scientific Instruments Organisation (AcSIR-CSIO), IndiaZafar Iqbal, Carleton University, Canada

Physicochemical Evaluation of Seeds and Oil of Nontraditional Oil Seeds

The present work was conducted in the Laboratory of Biochemistry and Food science department, Faculty of Natural Resources and Environmental Studies, University of Kordofan, in order to evaluate some nontraditional oil seeds these are i.e. Marula (Sclerocarya birrea), Roselle (Hibiscus sabdariffa L.) seeds and Christ’s thorn (Zizyphus spina-christi) seeds. The seeds of the roselle and Christ’s thorn fruits were procured from Elobeid local market, North Kordofan State, while marula fruits were obtained from Elnuhod, West Kordofan State. The proximate composition of the seeds, cake and christ’s thorn pulp was done. Some chemical and physical properties were performed for the extracted oil. The results revealed that proximate composition of the seeds and cake differ statistically among the studied materials. Significant differences were observed among the oil extracted from these species; moreover, these oils differ significantly in color and viscosity only.

The Oregon State University Mini Malter

In the past 30 years the growing micro brewing community has stimulated research in the science of brewing beer. The Oregon State University (OSU) food science and crop science departments are resources for such research. There has existed a gap between the two departments that hinders the combination of their work. This gap is the production of malted barley, which is a key ingredient in beer. There currently exists no industry equivalent that can malt a batch size on a scale appropriate for the OSU food science brewery. This factor was the motivation for the mini malter project. This project was a collaborative effort between the schools of mechanical, industrial, manufacturing engineering and food science technology to design and build a prototype malting machine. The design chosen was a round stainless steel vessel for washing, steeping, germinating and kilning. Its main capability is incorporating all the different processes required for malting barley into a single machine. These multiple systems are controlled by a dedicated PC, data acquisition and conditioning hardware, and a custom LabVIEW program. After calibrating to produce malt similar to industry standard the mini malter has become a permanent addition to the food science department. The mini malter has also attracted interest from local brewers and barley farmers.

724 PB 462 PHYSICOCHEMICAL PROPERTIES OF GUAVA PRODUCED IN GEORGIA

Fully developed and ripe guava (Psidium guajava L.) fruits harvested during Sept-Dec 1993, from field-grown trees which were winter protected by 6-mil clear polyethylene, were examined for physical characteristics and nutrient contents. The purpose of this study was to establish optimum harvest time, fruit yield and physical characters, and nutritional fluctuations over a five week storage time. Fruits picked at turning stage, were observed for fresh weight, fruit girth (horizontal) and height (vertical), fruit volume, and fruit surface & flesh color evaluation (L* a* b* values by chromameter CR-200, Minolta Corp). Nutritional analysis (proximates, vitamins, and minerals) of fruits harvested on Oct 11, Oct 18, Oct 25, Nov 1, and Nov 8 and, refrigerated until analyzed, was performed at Food Science Department, University of Georgia. There were 342 fruits/tree with an average weight of 292 g, fruit girth 26.1” and height 7.5”. L* a* b* values for surface and flesh colors were. +65.61. -6.86, +39.37, and +55.86, +35.41, +19.48, respectively. Nutritional analyses indicated that the guava fruits were high in vitamin C (305 mg per 100 g fruit). K (201 mg), protein (1.4 g) and total dietary fiber (5.1 g) but low in fat (0.19 g per 100 g fruit) and Na (1.3 mg). The harvested fruit kept well for a five weeks period under refrigerated storage. Except for a modest loss of moisture, the storage period showed no significant effect on nutrient contents in the proximates, vitamins or mineral analyses indicating value of cool storage for guavas.

Influence of Oily Bird Syndrome on the Shelf-Life of Fresh Ice-Packed Broilers

Processed ready-to-cook broiler carcasses were obtained from a commercial poultry processing plant on three separate occasions. The birds were identified at the plant as being either normal or as exhibiting the appearance and feel of birds exhibiting the phenomena collectively termed as “oily bird syndrome” (OBS). The carcasses were packed in ice, transported to the Food Science Department, University of Georgia, held on ice for 24 h and individually bagged and stored under retail conditions at 2°C. At 2, 8, 14 and 20 days postmortem, the birds were examined microbiologically for total plate counts and observed for evidence of spoilage. No consistent trends could be ascertained to indicate that birds exhibiting OBS would have higher total bacterial numbers or shorter shelf-life. Thus, it would appear that birds exhibiting OBS would pose no problems regarding initial microbial loads, microbial growth rates or reduced fresh shelf-life as compared to carcasses not exhibiting OBS.