It was of interest to determine the water holding effect of the gum from the Acacia senegal var. kerensis in extended beef rounds. Beef rounds injected at two injection levels (30% and 35% over green weight) with curi...It was of interest to determine the water holding effect of the gum from the Acacia senegal var. kerensis in extended beef rounds. Beef rounds injected at two injection levels (30% and 35% over green weight) with curing brines containing gum arabic at 1%, 1.5%, 2.0%, 2.5% and 3.0% of the final product were investigated. A non-injected sample and a product injected with soy protein concentrate (SPC) at 3.5% of the final product weight were prepared for comparison. Mean results indicated that the level of gum arabic from Acacia senegal var. kerensis used in curing brines significantly increased the cook yield and reduced the extractable moisture in cooked extended beef rounds. The injection of beef with curing brine also significantly increased the cook yield and the extractable moisture of the extended beef rounds as compared to the non-injected beef samples. Both injection and gum levels had a significant effect on the proximate composition and sensory properties of the resulting beef rounds. Sensory analysis revealed that samples containing gum arabic at 2.5% were juicier and comparable to those containing SPC at 3.5% injection level. Furthermore, these samples had the highest overall preference comparable to samples injected with curing brines containing SPC. This is the first report on the physicochemical properties of extended beef rounds containing gum arabic from Acacia senegal var. kerensis.展开更多
<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical foo...<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from </span><i><span style="font-size:14px;">Acacia senegal </span></i><span style="font-size:14px;">var.</span><i><span style="font-size:14px;"> kerensis</span></i><span style="font-size:14px;"> to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical </span><span style="font-size:14px;">and enzymatic modification. Blends were prepared by substituting the starches </span><span style="font-size:14px;">with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender vis</span><span style="font-size:14px;">cograph while the textural properties (firmness, consistency, cohesiveness</span><span style="font-size:14px;"> and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters</span><i> </i><span style="font-size:14px;">(peak viscosity, final viscosity, break down and setback values) of both starches at </span><span style="font-size:14px;">all levels of substitution. However, there was no significant effect of gum</span><span style="font-size:14px;"> Arabic on the pasting temperature (72.05</span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">°C - 71.85</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for corn starch and (68.90</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C - 68.65</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for cassava starch. The degree of gel firmn展开更多
The fatty acid profile in breast milk of nursing mothers who participated in a Cohort for Vitamin A (COVA) study at the fourth and ninth month of lactation was investigated. Breast milk samples were collected by manua...The fatty acid profile in breast milk of nursing mothers who participated in a Cohort for Vitamin A (COVA) study at the fourth and ninth month of lactation was investigated. Breast milk samples were collected by manual expression and stored at - 20°C until analysis. The fat was extracted from the milk and methylated using the American Oil Chemists’ Society (AOCS) Official Methods with modifications. The separation, identification and quantification of the fatty acid methyl esters was performed by gas chromatography coupled with mass spectrometry (GC-MS). Fat contents of human milk increased significantly between the fourth and ninth month of lactation 0.38 and 1.21 mg·mL<sup>-1</sup> respectively;P 0.05) than the average percent of the total unsaturated FAs (48.93%). Similarly, at the 9th month the percentage average of the total saturated fatty acids (15.18%) was significantly lower (P < 0.05) than the average percent of the total unsaturated FAs (31.05%). The results obtained in this study demonstrated that the fat content in breast milk significantly increased in the 9th compared to the 4th month of lactation. The fatty profile was also significantly different with the omega 6 being the dominant at the 9th month compared with the omega - 9 being dominant at the 4th month of lactation.展开更多
Like most roots and tubers, taro (Colocasia esculenta) corms have a short shelf-life due to the high moisture content, which aggravates their post-harvest losses. They also contain high amounts of calcium oxalates, li...Like most roots and tubers, taro (Colocasia esculenta) corms have a short shelf-life due to the high moisture content, which aggravates their post-harvest losses. They also contain high amounts of calcium oxalates, limiting their use in food applications. To help add value and diversify the use of taro corms as well as curb food losses, various strategies have been proposed, such processing of the corms into flour. This study aimed at evaluating the total oxalate content and techno-functional properties of taro flour as affected by the pre-gelatinization conditions (i.e., method and time). Pre-gelatinized taro flour was prepared by subjecting peeled and cleaned taro corms to roasting (190°C), boiling (100°C), and steaming (100°C) for 10 min, 20 min and 30 min, respectively, for each method, followed by drying at 55°C and milling. Generally, all the properties of flour were significantly affected by the pre-gelatinization conditions (P 0.05). The total oxalate content of the pre-gelatinized taro flour ranged from 33.26 to 76.90 mg/100g. Pre-gelatinization by boiling significantly reduced the oxalate content (56.7%), while roasting resulted in the least reduction (36.2%). The flour colour i.e. L<sup>*</sup>, hue, and chroma ranged from 38.47° - 70.30°, 42.64° - 69.43°, and 7.78° - 10.58°, respectively. Roasting resulted in flour with the largest L<sup>*</sup> (70.30°) and hue angle (69.43°). Boiling also resulted in flour with the highest bulk density (BD) (0.86 g/cm<sup>3</sup>) and the lowest water solubility index (WSI) (9.39%). Steamed flour had the highest water absorption index (WAI) (3.81 g/g), water holding capacity (WHC) (4.59 g/g), and swelling capacity (SC) (4.86 g/g). This study shows that pre-gelatinization (i.e. by boiling, steaming or roasting) significantly affects the total oxalate content and techno-functional properties of taro flour, which in turn influences its use in other food applications thus increasing the utilization and production of taro simultaneously.展开更多
文摘It was of interest to determine the water holding effect of the gum from the Acacia senegal var. kerensis in extended beef rounds. Beef rounds injected at two injection levels (30% and 35% over green weight) with curing brines containing gum arabic at 1%, 1.5%, 2.0%, 2.5% and 3.0% of the final product were investigated. A non-injected sample and a product injected with soy protein concentrate (SPC) at 3.5% of the final product weight were prepared for comparison. Mean results indicated that the level of gum arabic from Acacia senegal var. kerensis used in curing brines significantly increased the cook yield and reduced the extractable moisture in cooked extended beef rounds. The injection of beef with curing brine also significantly increased the cook yield and the extractable moisture of the extended beef rounds as compared to the non-injected beef samples. Both injection and gum levels had a significant effect on the proximate composition and sensory properties of the resulting beef rounds. Sensory analysis revealed that samples containing gum arabic at 2.5% were juicier and comparable to those containing SPC at 3.5% injection level. Furthermore, these samples had the highest overall preference comparable to samples injected with curing brines containing SPC. This is the first report on the physicochemical properties of extended beef rounds containing gum arabic from Acacia senegal var. kerensis.
文摘<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from </span><i><span style="font-size:14px;">Acacia senegal </span></i><span style="font-size:14px;">var.</span><i><span style="font-size:14px;"> kerensis</span></i><span style="font-size:14px;"> to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical </span><span style="font-size:14px;">and enzymatic modification. Blends were prepared by substituting the starches </span><span style="font-size:14px;">with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender vis</span><span style="font-size:14px;">cograph while the textural properties (firmness, consistency, cohesiveness</span><span style="font-size:14px;"> and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters</span><i> </i><span style="font-size:14px;">(peak viscosity, final viscosity, break down and setback values) of both starches at </span><span style="font-size:14px;">all levels of substitution. However, there was no significant effect of gum</span><span style="font-size:14px;"> Arabic on the pasting temperature (72.05</span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">°C - 71.85</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for corn starch and (68.90</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C - 68.65</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for cassava starch. The degree of gel firmn
文摘The fatty acid profile in breast milk of nursing mothers who participated in a Cohort for Vitamin A (COVA) study at the fourth and ninth month of lactation was investigated. Breast milk samples were collected by manual expression and stored at - 20°C until analysis. The fat was extracted from the milk and methylated using the American Oil Chemists’ Society (AOCS) Official Methods with modifications. The separation, identification and quantification of the fatty acid methyl esters was performed by gas chromatography coupled with mass spectrometry (GC-MS). Fat contents of human milk increased significantly between the fourth and ninth month of lactation 0.38 and 1.21 mg·mL<sup>-1</sup> respectively;P 0.05) than the average percent of the total unsaturated FAs (48.93%). Similarly, at the 9th month the percentage average of the total saturated fatty acids (15.18%) was significantly lower (P < 0.05) than the average percent of the total unsaturated FAs (31.05%). The results obtained in this study demonstrated that the fat content in breast milk significantly increased in the 9th compared to the 4th month of lactation. The fatty profile was also significantly different with the omega 6 being the dominant at the 9th month compared with the omega - 9 being dominant at the 4th month of lactation.
文摘Like most roots and tubers, taro (Colocasia esculenta) corms have a short shelf-life due to the high moisture content, which aggravates their post-harvest losses. They also contain high amounts of calcium oxalates, limiting their use in food applications. To help add value and diversify the use of taro corms as well as curb food losses, various strategies have been proposed, such processing of the corms into flour. This study aimed at evaluating the total oxalate content and techno-functional properties of taro flour as affected by the pre-gelatinization conditions (i.e., method and time). Pre-gelatinized taro flour was prepared by subjecting peeled and cleaned taro corms to roasting (190°C), boiling (100°C), and steaming (100°C) for 10 min, 20 min and 30 min, respectively, for each method, followed by drying at 55°C and milling. Generally, all the properties of flour were significantly affected by the pre-gelatinization conditions (P 0.05). The total oxalate content of the pre-gelatinized taro flour ranged from 33.26 to 76.90 mg/100g. Pre-gelatinization by boiling significantly reduced the oxalate content (56.7%), while roasting resulted in the least reduction (36.2%). The flour colour i.e. L<sup>*</sup>, hue, and chroma ranged from 38.47° - 70.30°, 42.64° - 69.43°, and 7.78° - 10.58°, respectively. Roasting resulted in flour with the largest L<sup>*</sup> (70.30°) and hue angle (69.43°). Boiling also resulted in flour with the highest bulk density (BD) (0.86 g/cm<sup>3</sup>) and the lowest water solubility index (WSI) (9.39%). Steamed flour had the highest water absorption index (WAI) (3.81 g/g), water holding capacity (WHC) (4.59 g/g), and swelling capacity (SC) (4.86 g/g). This study shows that pre-gelatinization (i.e. by boiling, steaming or roasting) significantly affects the total oxalate content and techno-functional properties of taro flour, which in turn influences its use in other food applications thus increasing the utilization and production of taro simultaneously.
