2024-03-29T09:28:41Z
https://ajfs.journals.ekb.eg/?_action=export&rf=summon&issue=3986
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2010
7
2
Bioproduction of Fructose from Chicory (Cichorium intybus) Roots and Jerusalem Artichoke (Helianthus tuberosus)Tubers
Fructose is a natural sugar widely used in beverage production and pharmaceutical industries . Therefore, the present study aimed to utilize the chicory roots (Cichorium intybus) and Jerusalem artichoke tubers (Helianthus tuberosus) extracts as inulin source for the production of fructose by inulinase (EC 3.2.1.80) hydrolysis . Aspergillus strain was isolated from sugarcane bagasse and identified as A.niger isolate MonEg (GQ890276) using PCR system. Under the optimized conditions, the aforementioned A. niger isolate produced maximum inulinase (54.70 U/ml) on a medium containing chicory roots powder as a carbon source after 72hr at 30°C. The specific activity of the enzyme was 21.06 U/mg toward inulin with a purification fold of 6.77 with ammonium sulphate precipitation at pH 5.5 and 50°C. The enzyme incubated with extracts of chicory roots (CR ) and Jerusalem artichoke (JA) was prepared in 0.1M sodium acetate buffer (pH 5.5) at 50°C. The products of the enzymatic reaction were analyzed by dinitrosalicylic acid and HPLC. Data showed that the fructose yield ranged from 0.31 to 0.60 g/ g of inulin in the samples after 3 hr of reaction and nearly 58% and 39% of initial inulin had been hydrolysed under the same conditions in CR and JA samples, respectively. The fructose productivities were 0.57g /100ml/ hr and 0.31g /100ml/ hr for CR and JA samples, respectively. At a constant initial inulin concentration and changes in enzyme activity level, the fructose productivity increased to 0.48g /100ml/ hr in JA samples after 3 hr of incubation .So, chicory roots and Jerusalem artichoke are considered as natural inulin source that can be utilized for the production of fructose. The chicory powder is considered as a good source of carbon for inulinase production
Aspergillus niger
inulinase
pharmaceutical industries
inulin
Fructose
2010
12
31
1
11
https://ajfs.journals.ekb.eg/article_29078_70865f4b44dad53c3d09fe0d015918bc.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2010
7
2
Improvement of Pan Bread and Croissant Quality by Using Barley Tarhana Dough
Tarhana is a traditional Turkish fermented food made from cereal, yoghurt, various vegetables and spices with using yoghurt bacteria and baker’s yeast as starter culture. Wheat flour in tarhana dough was replaced by barley whole meal at a ratio of 1:1(w/w) and it was used in the preparation of pan bread and filling of croissant. Pan bread samples were prepared with replacement of wheat flour by barley tarhana dough at 0, 5, 10, 15 and 20%, whilst it was used in filling croissant at 5, 10, and 15 g /60g (croissant piece). Moisture content, softness index, loaf volume, weight and specific volume, crust and crumb colour and sensory characteristics were determined for pan bread. The moisture content was found to increase with elevating the replacement level of barley tarhana dough from 0 to 20 %. Also, addition of barley tarhana dough improved the freshness, specific volume and sensory acceptability of pan bread samples. The shelf life of tarhana pan bread was 5 days at room temperature (25±2ºC) as compared to 3 days for control sample. In croissant, the remained log numbers of lactic acid bacteria were 8.4, 9.5 and 10.9 at 5, 10, and 15 g filling barley tarhana dough, respectively. Tarhana croissant had significantly higher scores in most sensory characteristics than the control sample. The present research suggested that barley tarhana dough can be used as wheat flour replacer at 20% in pan bread making and in filling croissant as a source of probiotic lactic acid bacteria especially at 10g /60g (croissant piece).
Tarhana
barley whole meal
Pan bread
croissant
lactic acid bacteria
bread quality
2010
12
31
13
23
https://ajfs.journals.ekb.eg/article_29080_3eefd343a7b45794c87899f93e4d3622.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2010
7
2
Utilization of Carrot Pomace in Formulating Functional Biscuits and Cakes
Despite applying modern processing methods as depolymerizing enzymes, mash heating and decanter technology in carrot juice extraction, yet a major part of valuable nutritious components mainly dietary fibres and antioxidants are still retained in the pomace. Consequently, in the present study, red carrot pomace (RCP) and yellow carrot pomace (YCP) were chemically analyzed and utilized in formulating functional biscuits and cakes. Total dietary fibres content exhibited values of 51.18% and 52.94%, whereas β-carotene content revealed values of 2.96 and 12.71 mg/100g and anthocyanins content had values of 18.64 and 0.00 mg/100g for RCP and YCP, respectively.Incorporation of RCP at up to 20% and YCP at up to 15% produced acceptable and comparable biscuits to control. In contrast, the control plain cakes were significantly superior to supplemented cakes with RCP and YCP at levels higher than 5%. However, incorporation level of YCP could be elevated up to 20% in chocolate cakes. It was obvious that incorporation of carrot pomace elevated considerably total dietary fibre, β-carotene contents for YCP and anthocyanins contents for RCP of new biscuits and cakes formulated in the present study.
Chemical composition
dietary fibre
β-carotene
Anthocyanins
plain cake. chocolate cake. functional properties. sensory properties
2010
12
31
25
32
https://ajfs.journals.ekb.eg/article_29081_83bf54dc612425f973374c481c15f251.pdf