International Journal of Food Science & Technology

article

Effect of drying process on lemon verbena (Lippia citrodora Kunth) aroma and infusion sensory quality

Rodrigo Infante, Pia Rubio, Loreto Contador, Violeta Moreno

International Journal of Food Science & Technology > 45 > 1 > 75 - 80

Lemon verbena leaves are used as herbal infusion due to their aromatic, digestive and antispasmodic properties. The aim of the present study was to determine the sensory quality of lemon verbena infusions prepared with fresh leaves, dried leaves at 30 °C and 60 °C. Infusion aroma and taste was determined through a trained sensory panel and an electronic nose (e‐nose). Infusion acceptability was evaluated...

article

Composition and quality attributes of conventionally and organically farmed Pangasius fillets (Pangasius hypophthalmus) on the German market

Horst Karl, Ines Lehmann, Hartmut Rehbein, Reinhard Schubring

International Journal of Food Science & Technology > 45 > 1 > 56 - 66

A range of conventionally and organically farmed Pangasius or sutchi catfish fillets available on the German market were analysed to compare both composition and quality. Differentiation of Pangasius hypophthalmus from Pangasius bocourti was achieved by RFLP‐SSCP analysis. The protein content of conventionally farmed fillets ranged between 13.3 and 15.7%, whereas organically produced fillets had significantly...

article

Determination of the Gnetum africanum water sorption isotherms for use in the design of an adapted dryer

Marcel Edoun, Alexis Kuitche, César Kapseu

International Journal of Food Science & Technology > 45 > 1 > 105 - 112

This work is a contribution to the study of Gnetum africanum by the determination of sorption isotherms necessary for designing a dryer adapted to this product. Experiments were carried out on selected leaves sold in local markets of the region of Ngaoundéré (Cameroun) to produce a homogenous sample. Proximate characteristics of G. africanum leaves were determined. Desorption–adsorption isotherms...

article

Compositional analysis and roasting behaviour of gevuina and macadamia nuts

John Birch, Kim Yap, Patrick Silcock

International Journal of Food Science & Technology > 45 > 1 > 81 - 86

This study compares the composition of macadamia and gevuina nuts following natural abscission and air‐drying of intact nuts and compares chemical and sensory properties on roasting gevuina nuts using a reported macadamia roasting process. The markedly higher fat content of macadamia (75% vs. 43%) reflected a higher percentage of protein, moisture, ash and carbohydrate in gevuina nuts. Gevuina nuts...

article

Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel

Kiattisak Duangmal, Alisara Taluengphol

International Journal of Food Science & Technology > 45 > 1 > 48 - 55

Beef plasma protein (BPP) and egg white, at levels of 10, 20 and 30 g kg⁻¹, and sodium ascorbate (SA) and microbial transglutaminase (MTGase), at levels of 1, 2 and 3 g kg⁻¹, were individually added into red tilapia surimi. This gel was set at 40 °C for 90 min followed by heating at 90 °C for 30 min. Gel qualities were analysed and compared with those of non‐supplemented red tilapia control gel. Compared...

article

A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form

Mehmet Murat Karaoğlu, Melek Aydeniz, Halis Gürbüz Kotancilar, Kamil Emre Gerçelaslan

International Journal of Food Science & Technology > 45 > 1 > 38 - 47

In this study, wheat grain and wheat spike with 12%, 14% and 16% moisture content were stored at 10, 20 and 30 °C for 0, 3, 6 and 9 months. After storage, wheat samples were investigated for hectolitre weight, gluten content, Zeleny sedimentation volume, enzyme activity, acidity, phytic acid and L colour value. Storage of wheat at different storage forms (spike and grain) and storage conditions showed...

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Effect of moisture content on glass transition and sticky point temperatures of sugarcane, palmyra‐palm and date‐palm jaggery granules

Polamarasetty V. K. Jagannadha Rao, Madhusweta Das, Susanta K. Das

International Journal of Food Science & Technology > 45 > 1 > 94 - 104

Sorption isotherms of sugarcane (SC), palmyra‐palm (PP) and date‐palm (DP) jaggery granules were obtained at 25 and 35 °C following isopiestic vapour transfer technique. Glass transition temperatures (T_g) and sticky point temperatures (T_sc) at different moisture contents were determined using DSC and rotational viscometer, respectively. All sorption isotherms fitted well to the GAB equation while...

article

Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking

Rafal Wolosiak, Elwira Worobiej, Malgorzata Piecyk, Beata Druzynska, more

International Journal of Food Science & Technology > 45 > 1 > 29 - 37

Antioxidant properties and changes in the levels of active compounds in fresh and processed broad beans were determined in the study. Activity of extracted substances was much higher against ABTS (2,2′‐azino‐bis [3‐ethylbenzothiazoline‐6‐sulphonic acid]) than towards DPPH (2,2′‐diphenyl‐1‐picrylhydrazyl) radicals. Phenolics extracted with 70% acetone were also more active comparing to amine compounds...

article

Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)

Barbara Lanza, Maria Gabriella Di Serio, Emilia Iannucci, Francesca Russi, more

International Journal of Food Science & Technology > 45 > 1 > 67 - 74

In the present study, we evaluated chemical, nutritional, sensory and textural characteristics of table olives of an Italian double‐aptitude olive cultivar (Olea europaea L. cv. Intosso d’Abruzzo). The aim of this work was to focus some physico‐chemical characteristics of this end product in order to enhance the value of this fruit from a nutritional point of view. These table olives are fruits with...

article

Effects of maturity and drying method on the physico‐chemical and reconstitution properties of plantain flour

Kolawole O. Falade, Ayojesutomi O. Olugbuyi

International Journal of Food Science & Technology > 45 > 1 > 170 - 178

Effects of maturity and drying method on physical, physico‐chemical and reconstitution properties of plantain flour were investigated. Colour (L*a*b*) parameters of dried flours were measured, and the delta chroma (ΔC) and colour difference (ΔE) were calculated. Particle size, physico‐chemical (pasting) using Rapid Visco‐Analyser and reconstitution properties of dried plantain flour were determined...

article

Nutritional composition and antioxidant properties of protein hydrolysates prepared from echinoderm byproducts

Jean Mamelona, Richard Saint‐Louis, Émilien Pelletier

International Journal of Food Science & Technology > 45 > 1 > 147 - 154

Protein hydrolysates were prepared from echinoderm byproducts, including viscera (SCV) of Atlantic sea cucumber (Cucumaria frondosa) and digestive tract (UDT) and non‐commercial grade gonads (UGN) of green sea urchin (Strongylocentrotus droebachiensis). Enzymatic hydrolysis was performed on defatted materials using Alcalase^® 2.4L (0.75% w/w) and reaction was carried out overnight (∼16 h, 55 °C, pH...

article

Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility

Nuha M. Osman, Isam A. Mohamed Ahmed, Elfadil E. Babiker

International Journal of Food Science & Technology > 45 > 1 > 124 - 132

Sicklepod leaves after fermentation and drying are commonly known as Kawal in Sudan. Investigation of the samples showed that the dry matter, oil, fibre and carbohydrates fluctuated during processing. The protein content of Algenina increased to 30.01% while that of Zalngy decreased to 24.32%. Cooking increased the ash content to 19.55% and 20.04% for Algenina and Zalngy samples respectively. For...

article

The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens

Gulum Sumnu, Filiz Koksel, Serpil Sahin, Arzu Basman, more

International Journal of Food Science & Technology > 45 > 1 > 87 - 93

The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten‐free rice cakes baked in microwave‐infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum...

article

Characterisation of soybean glycinin and β‐conglycinin fractionated by using MgCl₂ instead of CaCl₂

Chong Liu, Zi Teng, Xiao‐Quan Yang, Chuan‐He Tang, more

International Journal of Food Science & Technology > 45 > 1 > 155 - 162

A simple two step precipitation method was used to investigate the effect of MgCl₂ instead of CaCl₂ on fractionation of soybean glycinin and β‐conglycinin. Compositional and physicochemical properties of the resulting protein fractions were characterised. The optimised procedure, in terms of protein yield, purity, phytate content and physicochemical properties, was obtained when the addition of 5...

article

Effects of pH and chitosan on beef emulsion properties

Şükrü Kurt

International Journal of Food Science & Technology > 45 > 1 > 140 - 146

Effects of pH (3.75–8.25) and chitosan (0–0.36%) on emulsion capacity (EC), emulsion stability (ES) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef were studied by using a model system. Chitosan increased ES, AYSe and AYSg values of beef in the acidic medium. However, EC increased with increasing pH and chitosan levels until a critical...

article

Effects of frying on the fatty acid composition in farmed and wild gilthead sea bream (Sparus aurata)

Mnari Bhouri Amira, Jrah Harzallah Hanene, Dhhibi Madiha, Bouhlel Imen, more

International Journal of Food Science & Technology > 45 > 1 > 113 - 123

The effects of frying in soybean (FWSO) and olive oils (FWOO) on the fatty acid composition of farmed and wild gilthead sea bream Sparus aurata were evaluated. The fat content increased with both frying treatments. However, after FWOO the moisture content of the fish was reduced to a greater extent than that in fish FWSO. The concentration of saturated fatty acids (SFA) decreased significantly during...

article

A heat‐stable trypsin inhibitor in adzuki bean (Vigna angularis): effect of extraction media, purification and biochemical characteristics

Sappasith Klomklao, Soottawat Benjakul, Hideki Kishimura, Kazufumi Osako, more

International Journal of Food Science & Technology > 45 > 1 > 163 - 169

Trypsin inhibitor from adzuki bean (Vigna angularis) seed was isolated and characterised. Extraction of seed with NaCl at the concentration of 0.15 m showed a higher recovery of trypsin inhibitor than other solvents tested (P < 0.05). Optimal extraction time for the recovery trypsin inhibitor from adzuki bean seed was 30 min (P < 0.05). Purification of inhibitor was achieved by heat‐treatment...

article

Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis

Ying Li, Haifeng Zhao, Mouming Zhao, Chun Cui

International Journal of Food Science & Technology > 45 > 1 > 133 - 139

Antioxidant activities (AA) and quality indices including the contents of total nitrogen, amino nitrogen, total acidity, sodium chloride, total solids (TS), non‐salt soluble solids and Browning Index (BI) were determined in forty‐one commercial soy sauces. The relationships between quality indices and AA were elucidated by multivariate analysis techniques. Results showed that production location,...

article

Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland

Bogumiła Pilarczyk, Agnieszka Tomza‐Marciniak, Anna Mituniewicz‐Małek, Marta Wieczorek‐Dąbrowska, more

International Journal of Food Science & Technology > 45 > 1 > 186 - 191

The aim of the study was to determine Se concentration in selected products of animal origin (dairy products, pork, beef, chicken, giblets, fish, eggs) and to estimate the degree to which these products cover daily Se requirement in humans. Selenium concentrations were determined using the spectrofluorometric method. Mean Se concentration in the milk, yoghurt, kefir, and probiotic drinks was 0.020...

article

Efficacy of extract and essential oil of Lantana indica Roxb. against food contaminating moulds and aflatoxin B₁ production

Ashok Kumar, Ravindra Shukla, Priyanka Singh, Anuradha, more

International Journal of Food Science & Technology > 45 > 1 > 179 - 185

The study investigates the antifungal and antiaflatoxigenic efficacy of Lantana indica against Aspergillus flavus, a key storage fungus. The leaf essential oil of L. indica was found more active than leaf extracts. The oil absolutely inhibited the growth of A. flavus at 1.5 mg mL⁻¹ while ethanolic and chloroform extracts of leaf show MIC at 7.5 and 10.0 mg mL⁻¹ concentrations respectively. The oil...

INFONA - science communication portal

International Journal of Food Science & Technology

Effect of drying process on lemon verbena (Lippia citrodora Kunth) aroma and infusion sensory quality

Composition and quality attributes of conventionally and organically farmed Pangasius fillets (Pangasius hypophthalmus) on the German market

Determination of the Gnetum africanum water sorption isotherms for use in the design of an adapted dryer

Compositional analysis and roasting behaviour of gevuina and macadamia nuts

Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel

A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form

Effect of moisture content on glass transition and sticky point temperatures of sugarcane, palmyra‐palm and date‐palm jaggery granules

Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking

Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)

Effects of maturity and drying method on the physico‐chemical and reconstitution properties of plantain flour

Nutritional composition and antioxidant properties of protein hydrolysates prepared from echinoderm byproducts

Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility

The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens

Characterisation of soybean glycinin and β‐conglycinin fractionated by using MgCl₂ instead of CaCl₂

Effects of pH and chitosan on beef emulsion properties

Effects of frying on the fatty acid composition in farmed and wild gilthead sea bream (Sparus aurata)

A heat‐stable trypsin inhibitor in adzuki bean (Vigna angularis): effect of extraction media, purification and biochemical characteristics

Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis

Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland

Efficacy of extract and essential oil of Lantana indica Roxb. against food contaminating moulds and aflatoxin B₁ production

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