American Journal of Food Science and Technology

The most economically important of the hydrodynamic properties of a material are viscosity and density, which allow determining the intrinsic viscosity of raw materials used in the food industry. They serve as an indirect measure of molecular weight (M), hydrodynamic radius (R_H), number of Simha, (ν_(P₎), Perrin parameter (P); hydration value (δ), Scheraga-Mandelkern parameter (β), and Flory parameters (₀ and P₀). Normally, these parameters are reported at a temperature of 25ºC, which limits their use at different temperatures. This work studies the temperature-dependence of whole arabic gum (WAG) in aqueous solution, finding that in aqueous solution, this biopolymer presents a random coil shape with ν_(p) ≈ 2.55. The behavior of WAG in this system indicates that it behaves as a colloidal particle that tends to compact as temperature increases (R_H decrease). The M of WAG calculated here are 760000 g/mol. The Mark-Houwink-Sakurada equation constants, a and k, for WAG in water solvent-temperature systems have been reported already, where the value of a ranges from 0.5496 to 0.5085 within a temperature range of 20 to 50°C.

American Journal of Food Science and Technology. 2013, 1(3), 60-66. DOI: 10.12691/ajfst-1-3-9
Pub. Date: November 26, 2013

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Effect of Solanumindicum L. Green Berries Extract on Proliferation and Survival of Aspergillusnidulans, Aspergillusflavus, and Aspergillusfumigatus

by Irene Ahou kouadio, Mi-Kyung Lee, Kap-Hoon Han and Jae-Hyuk Yu

Original Research

The berries of Solanumindicum L. are known to be an appreciable source of antioxidants. In this study, the effect of the green berries’ ethanolic extract on growth, RNA concentration representing the biomass and the percentage of reduced Alamar Blue indicating cell viability of Aspergillusnidulans, Aspergillusfumigatus and Aspergillusflavus was evaluated. It was noted a reduction of growth with the increasing of the extract content in the medium. Indeed, a radial growth of 90 mm was observed on the medium without extract for the three species after 7 days of incubation, while on the medium at 1 % of the berries extract, the radial growths were 0 mm for A. nidulansand A. fumigatus and 14.67 mm for A. flavus. In addition to the absence of growth of Aspergillusnidulans and Aspergillusfumigatus observed at 1 % of berries extract, an absence of their conidia germination was observed. It was noted also that the mean of RNA concentration observed in the medium without extract was about 285 times that observed in the medium at 1 % of berries extract for A. nidulans. For A. fumigatusand A. flavus, this mean of RNA concentrations observed in the medium without extract were respectively about 73 and 57 times that observed in the medium at 1 % of berries extract. The RNA bands of the three species tested observed after the electrophoresis seem to be degraded also in the medium at 1 % of berries extract. At this concentration, the percentages of surviving cells were less than 10 % for the three species tested, while that observed in the medium without the berries extract was 100 %.Thus, Solanumindicum green berries extract exhibit a real inhibitory effect against fungi with an ability of killing them.

American Journal of Food Science and Technology. 2013, 1(3), 50-59. DOI: 10.12691/ajfst-1-3-8
Pub. Date: November 19, 2013

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The Effect of Corn Oil on the Quality Characteristics of Mayonnaise

by Ghulam Rasool, Sarfraz Hussain, Zafar Alam and Muhammad Suhail Ibrahim

Original Research

Mayonnaise is semi-solid stable emulsion of vegetable oil, egg yolk or whole egg, vinegar or lemon juice, salt seasonings and sugars and dextrose. Oil is used in mayonnaise as energy source and for smooth texture. Mayonnaise was prepared by using different concentrations of corn oil (235 ml, 240ml, 245 ml, 250 ml and 255 ml).Firstly all the ingredients were weighed by using the electrical balance. Eggs and vinegar was cooled at 10-13 c. After washing and cleaning. Eggs were not shelled. spices and eggs were blended for 2 minutes. Pouring of oil was started drop by drop at first and then remaining oil was added. Packaging was done in already hygienically cleaned bottles. The product was stores under controllable conditions. During the storage period the product was analyzed for moisture, crude protein, total ash, crude fat, and acidity. The sensory evaluation of the product was also made when stored under controlled conditions. The result of the investigation was statistically analyzed and interpreted. The present project was carried out to study the effect of corn oil on the different quality characteristics of mayonnaise. Different concentrations of corn oil were used to prepare mayonnaise samples. The mayonnaise samples were prepared by using 235 ml, 240 ml, 245 ml, 250 ml and 255 ml of corn oil. Theses samples were tested for chemical properties like moisture, crude protein, crude fat, total ash, peroxide value and acidity. Among the sensory characteristics it was evaluated for its taste, texture, flavor and overall acceptability during 40 days of storage period. The test was made after 10 days interval up to 40 days. Among chemical characteristics the effect of different oil concentration was non significant for fat and acidity. While as sensory characteristics were concerned color, flavor, taste, texture and overall acceptability decreased by increasing oil concentration. The last result was shown by the mayonnaise sample prepared by using 235 ml of corn oil. The concentration of 235 ml of corn oil showed good quality attributes especially with respect to its sensory evaluation such as color, taste, texture, flavor and overacceptibility of mayonnaise. Mayonnaise prepared by using 235 ml of corn oil also showed good emulsion stability than others.

American Journal of Food Science and Technology. 2013, 1(3), 45-49. DOI: 10.12691/ajfst-1-3-7
Pub. Date: November 19, 2013

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Technical Sheet of Irvingia gabonensis Seeds Preparation in Ivory Coast

by A D Sahoré, L B Koffi and A M Kouamé

Original Research

The Seed of Irvingia gabonensis is a traditional vegetable, non-timber forest product (NTFP) much consumed by some populations of the forest regions in Ivory Coast. It is rich in essential nutrients (protein, fat, etc.) and minerals (Ca, K) which are important nutritional supplements to the diet often starchy (Foutou banana, yam Foutou, Placali, Foutou cassava etc.) of these populations.

American Journal of Food Science and Technology. 2013, 1(3), 42-44. DOI: 10.12691/ajfst-1-3-6
Pub. Date: November 19, 2013

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Morphological, Physiological and Molecular Changes in Solanum tuberosum L. in Response to Pre-sowing Tuber Irradiation by Gamma Rays

by N. Hamideldin and O.S. Hussien

Original Research

Tuber of two varieties of potato named Silana and Daimont were irradiated with control, 10 and 30 Gy of gamma rays before planting to investigate its effects on morphological, physiological criteria and DNA profiles. The effects of γ-irradiation on stored tubers were also investigated. It was observed that irradiation treatments improved vegetative characters in Silana and most of the physical properties were increased in response to treatment with 10Gy. But, in Daimont variety, the physical properties were inconsistently affected. Total phenols showed insignificant changes in the two varieties as affected by gamma irradiation and storage. A higher level of Ca, Cl, Fe and Na were detected in Silana as compared with corresponding contents in Daimont variety. Gamma irradiation treatments induced changes in DNA profile within the two varieties used.

American Journal of Food Science and Technology. 2013, 1(3), 36-41. DOI: 10.12691/ajfst-1-3-5
Pub. Date: October 24, 2013

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A Potential Peroxidase Obtained from the Juice of Beta Vulgaris (Beet)

by Pankaj Kumar Chaurasia, Shashi Lata Bharati, Sunil Kumar Singh and Rama S.S. Yadav

Original Research

In this communication, authors have reported the peroxidase enzyme in the juice of Beta vulgaris (beet) and studied its different enzymatic properties. The steady state enzyme kinetics of this peroxidase was studied using two substrates i.e. guaiacol and hydrogen peroxide. The K_m values of this peroxidase for the substrates guaiacol and hydrogen peroxide were 900 and 30 μM, respectively. The pH and temperature optima were 6.0 and 60°C, respectively. The enzyme has maximum stability at pH 6.0. The enzyme was most stable at 45 °C and the activation energy for thermal denaturation of the enzyme was 38.6 kJ/mole/K. Activity of this peroxidase is inhibited completely by sodium azide at the concentration of 16 mM.

American Journal of Food Science and Technology. 2013, 1(3), 30-35. DOI: 10.12691/ajfst-1-3-4
Pub. Date: September 28, 2013

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Effect of Whey Protein Concentrate and Cornstarch on Chemical, Rheological and Sensorial Properties of White Feta Cheese

by A. Tashakori, S.A. Yasini-Ardakani and M. Daneshi

Original Research

This study examined the effect of Whey Protein Concentrate and Cornstarch on the chemical, rheological, and sensorial properties of Feta cheese. Four combinations were tested: C (control; no additive), A (1.5% cornstarch), B (1.5% whey protein concentrate), AB (0.75% cornstarch and 0.75% whey protein concentrate).Sampling was done on 3, 7, 14, 28 days after production and sensory testing was performed 28 day after production. All treatments exhibited significant differences in sensory (flavor, appearance, texture, overallacceptance), chemical (acidity, pH, dry matter, lactic and acetic acid content), and rheological properties (p < 0.05). Results showed positive effects from these two components on cheese properties. The addition of either Cornstarch Whey Protein Concentrate or a mixture of them increased dry matter in the cheese samples. The addition of Whey Protein Concentrate increased lactic and acetic acid and softness. The mixture of Whey Protein Concentrate and Cornstarch scored the highest grade on the sensorial evaluation.

American Journal of Food Science and Technology. 2013, 1(3), 25-29. DOI: 10.12691/ajfst-1-3-3
Pub. Date: September 23, 2013

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Canned Anchoita (Engraulis Anchoita): Technological Process and Sensory Analysis - an Alternative for Human Feed

by Roger Vasques Marques, Helena Genevez Porto Azambuja, Denise Back Perius, Gustavo Amaro Bittencourt, Rodrigo Bilhalva Moncks, Érico Kunde Corrêa and Milton Luiz Pinho Espírito Santo

Original Research

The increasing world population presses the productive sector for a supply of food increasingly more expressive. For this reason, the search for innovative nutritional alternatives becomes crucial to ensure food security for mankind. This way, anchoita (Engraulis anchoita), a pelagic with nutritional technological characteristics similar to sardine (Sardinella brasiliensis) appears, with a potential to be an alternative food to consumer market, relieving the relentless search for sardine. Therefore, this work performed a comparative study between the two species as a raw material, considering physical and chemical evaluations and microbiological and freshness of the fish, in addition to a control in the process of seaming. As a result, it was observed that the fish in natura was transformed into a food with all its own characteristics, through the employment of quality control for the canning process, ensuring a product with good acceptability to consumers by means of sensory analysis, which revealed an acceptance of 86.44% for canned anchoita with no significant difference (p < 0.05) between this product and one of the most consumed canned fish in the market (sardine).

American Journal of Food Science and Technology. 2013, 1(3), 18-24. DOI: 10.12691/ajfst-1-3-2
Pub. Date: September 12, 2013

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Studies on the Effectiveness of Tejpata (Cinnamomum tamala Nee) Leaf Extract on Dried Kachki (Corica soborna) Fish Preservation in Laboratory Condition

by Mohajira Begum, Majeda Begum, Shakir uddin Ahmed and Tanjina Akter

Original Research

The present study was conducted by the effectiveness of tejpata leaves extract on dried control & experimental kachki fish. The microbiological parameters have been measured by application of standard plate count (cfu/g), total coliform (MPN/g), total Fungi (cfu/g), E. coli (MPN/g), Salmonella/25g, S. aureus (cfu/g) during the study period. Simultaneously the biochemical composition has been also determined. Before use of tejpata leaves extract, control & experimental kachki contained total coliform bacteria 110 MPN/g & >240 MPN/g. After using of extract, total coliform bacteria were decreased 23 & 46 MPN/g. In addition, before using extract control kachki & experimental kachki contained total Fungi 4.9 × 10² cfu/g & 3.8 × 10² cfu/g. Total Fungi were decreased after using extract that is 40 cfu/g & 100 cfu/g. In the mean time, another microbiological parameter E. coli (MPN/g), Salmonella /25g, S. aureus were also determined in both two treatments. Both of the treatments, all of them are absent. it may be concluded that tejpata leaves extract constitute a feasible treatment option for use in dried fish due to their natural antimicrobials, easy availability in tropical countries and low cost to the consumer.

American Journal of Food Science and Technology. 2013, 1(3), 14-17. DOI: 10.12691/ajfst-1-3-1
Pub. Date: July 15, 2013

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