Inulin in Some Artichoke By-Products :Determination and Effects of Some Technological Processes Thereon
text
article
2011
eng
The present study was conducted to determine the inulin content in some artichoke by - products (biomass) such as leaves, outer and inner bracts and floral stalk beside the edible part of the artichoke head named receptacle in two artichoke cultivars ( Balady and French Hyrious) with two sizes from each cultivar ( small and large). Generally, French Hyrious cultivar, contained more inulin content as compared to Balady. Data indicated that there were significant differences in inulin content among the different parts of the head in both cultivars and sizes. Meanwhile, Data revealed that the receptacle of artichoke head had the highest percentage of inulin content than the other parts in artichoke head amounted to 41.11% and 52.54% (on dry weight basis) in Balady and French Hyrious, respectively. Blanching in boiling water for different periods (5,10 and 15 min) caused considerable decline in inulin content of artichoke. Cold storage at 5°C decreased the inulin loss of artichoke samples and could not completely inactive the enzyme activity in artichoke. Artichoke samples were frozen at – 22°C and stored for 4 months at –18°C to determine the effect of freezing on inulin content of edible part of artichoke (receptacle). Saoking of artichoke receptacle in 1% citric acid before freezing without any heat treatment could reduce inulin loss during freezing.
Alexandria Journal of Food Science and Technology
The Scientific Society of Food Industries, Alexandria, Egypt.
1687-3920
8
v.
1
no.
2011
1
8
https://ajfs.journals.ekb.eg/article_20182_72d3c24212639b3996662820fb731cab.pdf
dx.doi.org/10.21608/ajfs.2011.20182
Potentiality of Red Palm Olein in Formulating Novel Functional Salad Dressing
text
article
2018
eng
Novel functional salad dressings were formulated by replacing corn oil in conventional salad dressing by red palm olein (RPOL) at 5%, 10%, 15%, 20%, 40%, 60% and 80% levels. Sensory evaluation revealed that salad dressing made from 15% RPOL and 85% corn oil was quite acceptable as the conventional salad dressing (100% corn oil). Therefore, the former two formulas were selected for subsequent evaluation. Salad dressings were stored at room temperature (24°C±2) for 6 months and monitored for their physical properties, fat stability, fatty acid composition and natural antioxidants, namely carotenes, tocopherols and tocotrienols.The data revealed that the replacement of corn oil in functional salad dressing led to a significant increment in α, γ and δ tocotrienols (29 folds) and carotenes (15 folds) as compared to the control. Storage of salad dressing made from 15% RPOL for 6 months led to significant declines in peroxide and p-anisidine values and little declines in saturated and polyunsaturated fatty acids, as compared to the control. Utilization of RPOL as a replacer of corn oil revealed positively significant effects on stability of salad dressing along with maintaining high content of natural antioxidants.
Alexandria Journal of Food Science and Technology
The Scientific Society of Food Industries, Alexandria, Egypt.
1687-3920
8
v.
1
no.
2018
9
17
https://ajfs.journals.ekb.eg/article_20183_c01a316d7d18586c2bba5527aad7a570.pdf
dx.doi.org/10.21608/ajfs.2018.20183
Properties and Utilization of Transglutaminase in the Food Industry: A Review
text
article
2011
eng
Transglutaminase (EC 2.3.2.13) is an enzyme that forms crosslinks between protein molecules. The enzyme is found in many different organisms where they have very specific roles. This crosslinkes have unique effects on protein properties such as viscosity, gelation, capability, thermal stability, solubility and water holding capacity. The basic reaction mechanism of transglutaminases is similar. It is able to modify proteins by catalyzing crosslinking reactions through an acyl transferase mechanism involving protein-bound glutaminyl residues and primary amines including the ε-amino groups of lysine residues in proteins.Many patent applications and research papers in recent years reflect the potential of cross-linked proteins for developing novel foodstuffs and processing methodologies that allow the manufacture of products with high convenience, improved sensory and nutritional-physiological properties.Transglutaminase is now widely used in meat products seafood surimi products, backed goods, noodles pasta and dairy products.So, the overall applications of transglutaminase in the food industry are reviewed in this article.
Alexandria Journal of Food Science and Technology
The Scientific Society of Food Industries, Alexandria, Egypt.
1687-3920
8
v.
1
no.
2011
31
43
https://ajfs.journals.ekb.eg/article_20203_e09e921c25b65c20336b8a32bd3371f3.pdf
dx.doi.org/10.21608/ajfs.2011.20203
Polyphasic Approaches to Lactobacilli Identification: Comparison of Phenotypic, Genotypic and Spectroscopic Methods
text
article
2011
eng
Lactobacillus forms a large and diverse group of lactic acid bacteria (LAB). In raw milk and dairy products such as cheeses, yoghurts and fermented milks, lactobacilli are either naturally present or added intentionally for technological reasons or to generate a health benefit for the consumer. The Lactobacillus taxonomy has continued to evolve over the last twenty years, and currently consists of over 170 species.We employed API 50CH (Apparatus and Procedure of Identification) and SDS-PAGE (sodium dodecyl sulfate-–-polyacrylamide gel electrophoresis) as phenotypic techniques to establish the identity of 52 wild lactobacilli isolated from artisanal dairy products. The identifications were confirmed using repetitive genomic element-PCR (Rep-PCR) fingerprinting and spectral methods including fluorescence spectroscopy. The SDS-PAGE results confirmed about 90% of API identification results. PCR using Boxair primers discriminated tested strains into Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus paracasei subsp. paracasei, and Lactobacillus plantarum. This genetic method confirmed all the SDS-PAGE phenotyping results. Synchronous fluorescence spectra (SyFS) were recorded from 31 non-transparent bacterial colonies using a FluoroMax-2 spectrofluorometer linked to an optic fiber, and the results confirmed all the genotypic results, excluding certain strains: Lb. plantarum (217N and 1025RM) and Lb. paracasei subsp. paracasei 286KC as identified by the fluorescence method were genetically reclassified as Lb. delbrueckii subsp. lactis and Lb. plantarum, respectively.Our study therefore highlights that spectral data provide real phenotypic fingerprints of the bacteria and can thus be used for taxonomic purposes. This study found that BOXPCR is a good tool for confirming most of the phenotypic identifications, making it possible to taxonomically
Alexandria Journal of Food Science and Technology
The Scientific Society of Food Industries, Alexandria, Egypt.
1687-3920
8
v.
1
no.
2011
19
30
https://ajfs.journals.ekb.eg/article_28811_d41d8cd98f00b204e9800998ecf8427e.pdf
dx.doi.org/10.21608/ajfs.2011.28811