by Kotomi Iwabuchi, Jun Shima and Noriko Komatsuzaki
Original Research
The objective of this study was to compare the loaf quality and shelf life of sourdough and yeast-leavened. Sourdough bread is widely consumed in regions such as northern Europe and U.S while sourdough bread relatively unknown in Japan. Sourdough bread was made using novel lactic acid bacteria (LAB): Lacticaseibacillus paracasei NFRI 7415, isolated from traditional Japanese fermented fish, and Laciplantibacillus plantarum, an LAB which, together with L. paracasei, was recently shown to inhibit growth of Escherichia coli. A bread to which LAB were not added was made as a control. Although there were no significant differences in the weight, specific volume and water content among the three samples, the total sugar content of sourdough breads was lower than that of the control: co-fermentation of LAB and yeast appeared to increase sugar consumption. As expected, sourdough bread contained a higher content of organic acid, especially lactic acid. The sample loaves were cut into 1-cm slices and placed in a polypropylene bag, sealed, and stored at 28°C for 6 days. The general bacteria count of the control reached 1010 cfu/g in 6 days, while the sourdough bread was in the range of 105–106 cfu/g. The mold exposure tests showed mixed results, with the sourdough breads showing relatively suppressed growth of incidentally introduced mold, but not inoculated mold. These results indicate that the lactic acid produced by L. paracasei and L. plantarum was effective at inhibiting expansion of toxic bacteria but had no effect on mold to shelf.
American Journal of Food Science and Technology. 2023, 11(4), 165-161. DOI: 10.12691/ajfst-11-4-5
Pub. Date: October 17, 2023
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by Silué Fatogoma Etienne, Ouattara Adidjatou, Yéboué Kouamé Hermann, Ouattara Karamoko and Kati-Coulibay Séraphin
Original Research
Cashew kernels are rich in protein, carbohydrates, polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA). In Côte d'Ivoire, cashew nut kernel debris is abundant, but are not highly valued. This study aims to assess the impact of cashew kernel meal in diets on serum biochemical parameters and the pathophysiological state of organs regulating nutritional metabolism in hens. To carry out the experiment, 96 hens, aged 20 weeks, of LOHMANN-Brown strain, with an average weight of 1600 ± 36.7 g, were used over a 10-week period. Laying hens were fed four diets: Rt, R10, R15 and R20, with 0%, 10%, 15% and 20% cashew kernel meal respectively. The results indicate that the consumption of the diets caused a significant reduction in the mean value of glucose, total cholesterol and uric acid in the hens' blood, due to the presence in quantity of the PUFAs and MUFAs contained in cashew kernels. In this study, the absence of weight variation in kidneys, livers, hearts and gizzards shows that cashew kernel meal had no deleterious effects on the body's immune responses. On the other hand, spleen mass was reduced in hens fed the R10, R15 and R20 diets, showing that they were immune to splenomegaly. In view of the results obtained, the incorporation of cashew kernel meal, in the diets of laying hens could be an interesting alternative to the use of conventional soybean meal and corn.
American Journal of Food Science and Technology. 2023, 11(4), 150-155. DOI: 10.12691/ajfst-11-4-4
Pub. Date: October 13, 2023
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by Adjouman Yao Désiré, Kouamé Kohi Alfred, Diabate Massogbè, Doh Amenan Aline, Kossonou Kouassi Ezéchiel, Nindjin Charlemagne and Tetchi Fabrice Achille
Original Research
The preservation of mangoes is limited by rapid ripening which leads to a change in the physicochemical and organoleptic properties of the fruit. In this study, edible coating was chosen as an alternative method to preserve the quality attributes of the ʹʹKentʺ mango. The objective was to preserve the mango ʺKentʺ with coatings based on cassava starch, coconut fibre and Garcinia kola oil. The mangoes after being collected and cleaned were subjected to coating and stored for 30 d with evaluations every 5 d at room temperature (25 ± 2°C) and under refrigeration at 13°C. The results showed that the coating significantly reduced the loss of mangoes during storage. There was no significant difference in the weight loss of coated and uncoated mangoes stored at 13°C during the 30 d of storage. The soluble solids content increased significantly during storage from 15.55 ± 0.25 on d5 to 15.75 ± 0.62 on 15 d for coated mangoes stored at room temperature, while at 13°C it increased from 17 ± 0.13 on 5 d to 20 ± 0.56 on 30 d. The ascorbic acid (vitamin C) content decreased during the thirty days of storage. At 13°C, it decreased from 228.62 ± 2.12 mg/100g on 5 d to 142.5 mg g-1 on 30 d in coated mangoes. The sensory profiles of the coated mangoes stored at room temperature and under refrigeration at 13°C showed good conservation of organoleptic properties with a sweet taste, good firmness, and good resistance to chewing. The coating technology used resulted in better preservation of most of the physicochemical and sensory characteristics of the mangoes ʺKentʺ during the 30 d of storage.
American Journal of Food Science and Technology. 2023, 11(4), 141-149. DOI: 10.12691/ajfst-11-4-3
Pub. Date: October 12, 2023
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by O. E. Tadros, M. K. Khalil, M. A. Attia and M. S. Tawfik
Original Research
Summer squash seeds are highly nutritious functional food, rich in tocopherols, carotenoids, total phenolic compounds, flavonoids, and antioxidants. Egypt is a major producer of pumpkins, squash, and gourds, with pumpkin seeds being the main part consumed. The present study investigated the effect of all local manufacturing parameters, including soaking, roasting, and soaking followed by roasting, on the concentration of these compounds. The findings showed that the total concentration of tocopherols was highest in raw hulled seeds, with alpha-tocopherol being the most abundant. However, all processed seeds had lower tocopherol levels than raw seeds, with soaked roasted seeds having the lowest levels. The total carotenoid content varied significantly in soaked seeds, while the rind had lower carotenoid levels compared to raw hulled seeds. The rind also had higher levels of total phenolic content (TF) and flavonoids, showing greater antioxidant activity compared to raw hulled seeds. The combination of soaking and roasting led to the highest TF content, while it resulted in the lowest level of flavonoids. All the treated seeds exhibited higher antioxidant activity compared to raw hulled seeds, with the greatest antioxidant activity found in soaked seeds. Overall, the study highlights the importance of processing methods in determining the nutritional value of summer squash.
American Journal of Food Science and Technology. 2023, 11(4), 131-140. DOI: 10.12691/ajfst-11-4-2
Pub. Date: September 26, 2023
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by Yousif A. Elhassaneen, Ghada M. ElBassouny, Rania H. Hassan and Eman B. Meharam
Original Research
The present work was carried out to study the antioxidant activity of natural products (onion skin, potato peel, marjoram, fennel, cinnamon, black seed and olive leaf) in relation to their content of total phenolic compounds. Also, their aqueous extracts will be applied in meatballs to prevent chemical and bacteriological spoilage agents and extend its storage life within the scope of this investigation. Such data indicated that the natural products extract showed considerable differences in antioxidant activity (AA= 61.83 to 92.75%) and total phenolics content (297.94 to 1207.32 mg of GAE.100g-1). When all extracts were included in the statistical analysis, there was a positive [Total phenolics (mg/100g, d.b.)= 23.083 (Antioxidant activity, %) –1082.4, r2= 0.6306] and significant (p≤ 0.01) relationship between total phenolics and antioxidant activity. Activity in a lamb fat system was established for all the extracts and further determination of the development of rancidity as malonaldehyde consistently showed that more that 50% of the rancidity can be controlled by the onion skin, potato peel, cinnamon, black seeds preparations after a period of 12 days of storage at 4°C. The same behavior was recorded for the protein quality parameter, total volatile-base nitrogen (TVBN). Also, such extracts activity against lactic acid bacteria was demonstrated in an agar diffusion test in the product and its counts were significantly (p<0.05) reduced. Sensory analysis results, particularly acceptability scores, indicated the significant advantages in using all extracts in rancidity-susceptible meat products. Furthermore, the use of mixtures of these extracts gave more effective results compared to the use of extracts in a single way, which proves the interactional effects of the different groups of bioactive compounds contained in those extracts in the case of mixing. Finally, the results of the study are an important step for using these natural extracts in the food industry as a substitute for synthetic antioxidants, especially after suspicions have been raised about the harmful and devastating effects of these chemically synthesized compounds on public health.
American Journal of Food Science and Technology. 2023, 11(4), 118-130. DOI: 10.12691/ajfst-11-4-1
Pub. Date: September 27, 2023
307 Views6 Downloads