scholarly journals Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Yansheng Zhao ◽  
Jiayan Zhang ◽  
Yixing Wei ◽  
Lianzhong Ai ◽  
Dong Ying ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Wheat Germ ◽  
Ph Value ◽  
Amino Acid Content ◽  
Titratable Acidity ◽  
Structural Features ◽  
Bread Quality ◽  
Bread Making ◽  
Flavor Analysis

Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in bread making for nutrition and quality improvement. The amounts ranged from 1 % to 6 % of FWG were added into ingredients for bread making, the similar amounts of raw wheat germ (RWG) were used as control, and the wheat flour without germ addition was used as blank. Then, bread quality was evaluated through nutrition, texture, and flavor analyses. The results showed that 4% of FWG addition had the ability to increase the specific volume, slow down the aging process, and improve the color and luster of bread. A significant increase in free amino acid content was observed in the FWG bread, which could be helpful to enrich the flavor substances in bread. The flavor analysis of bread showed that more volatile compounds mainly alcohols and aldehydes were present in FWG bread compared with RWG bread. In the fermentation process, the pH value was decreased and the total titratable acidity (TTA) was enhanced to inhibit the growth of microorganisms. Therefore, the addition of FWG could not only enhance its nutritional properties, but also improve the flavor, quality, and structural features of bread. Moreover, it exhibited a good availability to extend the shelf life of bread.

scholarly journals Effects of double emulsification on Lactobacillus plantarum NBRC 3070 stability and physicochemical properties of soursop juice during storage

2020 ◽  
pp. 11-25
Author(s):  
Safiah Sabrina Hassan ◽  
Intan Nabihah Ahmad Fadzil ◽  
Hifa Nazirah Mohammed Yazid ◽  
Anida Yusoff ◽  
Khalilah Abdul Khalil
Keyword(s):  
Lactobacillus Plantarum ◽  
Titratable Acidity ◽  
Food Product ◽  
Physicochemical Changes ◽  
Soluble Solid ◽  
Adverse Environmental Conditions ◽  
The Stability ◽  
And Storage ◽  
Double Emulsification

Sufficient number of probiotics in product are required to confer its health benefits to consumers. However, the viability of probiotics can detriment during processing. An approach of emulsion method to provide a physical barrier of probiotics against adverse environmental conditions has received considerable level of interest. Various matrices were used to emulsified probiotics in food product. However, the usage of water/oil/water (W1/O/W2) base to emulsify probiotics for beverages application remained scarce. Thus, this study was to determine the suitability of using W1/O/W2 base to emulsify Lactobacillus plantarum NBRC 3070 to be incorporated into pasteurized soursop juice (Annona muricata L.). Hence, emulsion efficiency (EE%) of L. plantarum NBRC 3070 in W1/O/W2 base, the stability of emulsified cells (log10 CFU/mL) and physicochemical changes of soursop juice (pH, titratable acidity, total soluble solid, viscosity, colour, sensory) during storage were determined. In this study, emulsified L. plantarum NBRC 3070 (109 CFU/mL) was incorporated into soursop juice and stored at 4°C for four weeks. Results obtained with 86.02% ± 0.69 emulsion efficiency (%) of L. plantarum NBRC 3070. Insignificant changes (p>0.05) were notified from viability of emulsified probiotics, pH, titratable acidity and viscosity during storage. Meanwhile, satisfactory parameters (colour, sensory and coliform counts) were obtained at the satisfactory level. As for the conclusion, W1/O/W2 base was able to maintain the survivability of L. plantarum NBRC 3070 in soursop juice during storage and quality of the product. Optimization of parameters such as water/oil compositions and storage time can be further explored to enhance product quality.

scholarly journals Effect Of Storage Periods On Postharvest Quality Of Pumpkin

2013 ◽  
Vol 38 (2) ◽  
pp. 247-255 ◽  
Author(s):  
MA Rahman ◽  
M Miaruddin ◽  
MHH Khan ◽  
MAT Masud ◽  
MM Begum
Keyword(s):  
Ph Value ◽  
Storage Period ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Research Centre ◽  
Maximum Loss ◽  
Solids Content

The fully matured pumpkins (Cucurbita moschata Poir) of BARI Pumpkin-1 and BARI Pumpkin-2 were harvested from the experimental field of Horticulture Research Centre, BARI, Gazipur, Bangladesh. They were then stored under ambient room conditions (27-31 °C and 75-90% RH) for various periods ranged from 15 days to 120 days. The effect of different storage periods was assessed by evaluating their impact on changes in quality attributes of pumpkins. Results indicated that a slow but steady weight loss occurred in pumpkin with maximum loss of 18 and 21% after 120 days of storage in BARI Pumpkin-1 and BARI Pumpkin-2, respectively. ?-carotene and ascorbic acid contents were decreased throughout the whole storage time, however, they were drastically reduced during first 30 days of storage. Total soluble solids content increased until 45 days of storage followed by a decrease with progress in time. Titratable acidity was slowly decreased and simultaneously pH value was increased throughout the storage period. The results indicated that storage conditions need to be managed carefully to slow down any changes in fresh pumpkin. Bangladesh J. Agril. Res. 38(2): 247-255, June 2013 DOI: http://dx.doi.org/10.3329/bjar.v38i2.15888

scholarly journals Pemanfaatan Lactobacillus plantarum 1 RN2-53 dalam Pembuatan Minuman Probiotik Berbasis Sari Buah Melon dengan Variasi Penambahan Sukrosa

2021 ◽  
Vol 13 (1) ◽  
pp. 21-26
Author(s):  
Yusmarini Yusmarini ◽  
Vonny Setiares Johan ◽  
Shanti Fitriani ◽  
Emma Riftyan ◽  
Olo Marasi Siagian
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Functional Food ◽  
Ph Value ◽  
Food Products ◽  
Total Solids

Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink. The research objective was to utilize isolate of Lactobacillus plantarum 1 RN2-53 in the manufacture of melon juice-based fermented drinks and to acquire the best concentration of sucrose addition for the quality of fermented drinks. The study used a randomized complete design which variations in the addition of sucrose treatment, namely without the addition of sucrose as a control and the addition of sucrose 2, 4, 6, and 8%, respectively. Each treatment was repeated three times. The data obtained were analyzed statistically using analysis of variance with SPSS version 26 software. The results showed that variations in the addition of sucrose had a significant effect on the total lactic acid, total solids, taste and overall hedonic test, but had no significant effect on the pH value, total lactic acid bacteria, color and aroma of fermented drinks. The addition of 4% sucrose resulted in a better fermented drink with a pH value of 3.74; total lactic acid was 0.510%; total lactic acid bacteria was 8.477 log CFU/ml and total solids was 5.99%. Descriptively fermented drinks have a greenish white color, lack a distinctive fermented aroma, taste of sweet and sour, overall somewhat favored by the panelists. 

Microbial Transglutaminase Application in Wheat Bread Industry: A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Neda M. Meybodi ◽  
Leila Mirmoghtadaie ◽  
Zhaleh Sheidaei ◽  
Masoumeh Arab ◽  
Sarah S. Nasab ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Protein Quality ◽  
Proteolytic Enzymes ◽  
Amino Acid Content ◽  
Microbial Transglutaminase ◽  
Ease Of Use ◽  
Wheat Bread ◽  
Gluten Protein ◽  
Bread Making

: Bread as the main foodstuff all over the world is generally based on wheat flour due to its unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based on its amino acids composition and bonding (covalent and noncovalent). Gluten protein quality is considered to be weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks as the main factor in determining the integrity of gluten network is also interrupted by activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity, ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient option, considering its ability to introduce new crosslinks. This new crosslink formation can either improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in gluten free bread. The aim of this article is to review the application of microbial transglutaminase enzyme as an improving agent in wheat bread industry.

scholarly journals Effects of Soil Type on Trace Element Absorption and Fruit Quality of Pepper

2021 ◽  
Vol 12 ◽  
Author(s):  
Zhoubin Liu ◽  
Yu Huang ◽  
Fangjun Tan ◽  
Wenchao Chen ◽  
Lijun Ou
Keyword(s):  
Trace Elements ◽  
Fruit Quality ◽  
Ph Value ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Factors Affecting ◽  
Total Amino Acid Content

The inbred “SJ11-3” pepper was cultured in yellow brown soil, paddy soil, fluvo-aquic soil, and pastoral soil, and the factors affecting the absorption of trace elements and fruit quality were analyzed. The results showed that the physicochemical properties of the soils were significantly different, which led to differences in the nutritional quality of pepper fruits. The pH value had a significant effect on the absorption of trace elements in pepper. The increase of pH promoted the absorption of magnesium and molybdenum but inhibited the absorption of zinc, copper, manganese, and iron. The stepwise multivariable regression analysis showed that the amount of molybdenum in soil was the main factor affecting the total amino acid content of pepper. Total nitrogen, zinc, and copper were the main factors that contributed to the soluble sugar content of pepper, and the available potassium was the major determinant of the vitamin C content of pepper. This study provides new insight on the pepper fruit quality grown on different types of soil with varying levels of trace elements.

EFFECT OF HEAT TREATMENT ON THE QUALITY AND UTILIZATION BY THE RAT OF PROTEIN IN WHEAT GERM MEAL

1967 ◽  
Vol 45 (11) ◽  
pp. 1673-1679 ◽  
Author(s):  
E. M. Olsen
Keyword(s):  
Heat Treatment ◽  
Amino Acids ◽  
Wheat Germ ◽  
Protein Efficiency Ratio ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Lower Weight ◽  
Lower Weight Gain

Five samples of wheat germ meal (WGM): raw, toasted 45 min, autoclaved 20, 45, or 90 min were analyzed for amino acids. Arginine and lysine were decreased by all treatments; the greatest loss was of lysine in 45- and 90-min autoclaved samples. Digestibility of protein and absorption of amino acids, determined with rats, was decreased by autoclaving. Decreased amino acid content and protein digestibility was reflected in lower weight gain and protein efficiency ratio (PER). Experimentally determined protein digestibilities of mixtures of raw and 90-min autoclaved WGM showed that the digestibility values of the two components were additive. Supplementation of raw WGM with amino acids showed that only methionine improved growth and PER. By these criteria, methionine-supplemented raw WGM was superior to methionine-supplemented soybean meal. Raw WGM exhibited no toxicity for the rat. The results confirm the excellent quality of protein in WGM. It is suggested that heat treatments applied during processing should be kept at a minimum.

Quality of wheat breads enriched with flour from germinated amaranth seeds

2021 ◽  
pp. 108201322110165
Author(s):  
Luciano M Guardianelli ◽  
María V Salinas ◽  
María C Puppo
Keyword(s):  
Relaxation Time ◽  
Elastic Modulus ◽  
Wheat Flour ◽  
Specific Volume ◽  
Bread Quality ◽  
Maximum Volume ◽  
High Area ◽  
Amaranth Flour ◽  
Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

scholarly journals Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 86
Author(s):  
So-Ra Yoon ◽  
Yun-Mi Dang ◽  
Su-Yeon Kim ◽  
Su-Yeon You ◽  
Mina K. Kim ◽  
...  
Keyword(s):  
Correlation Analysis ◽  
Physicochemical Properties ◽  
Correlation Coefficient ◽  
Partial Correlation ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Titratable Acidity ◽  
Free Sugar ◽  
Partial Correlation Analysis ◽  
The Relationship

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).

scholarly journals Phytochemical changes in mango fruit in response to Alternaria alternata infection

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 227-232 ◽  
Author(s):  
Jiao Li ◽  
Liangang Mao ◽  
Yanning Zhang ◽  
Lan Zhang ◽  
Hongyun Jiang
Keyword(s):  
Superoxide Dismutase ◽  
Vitamin C ◽  
Fruit Quality ◽  
Alternaria Alternata ◽  
Enzyme Activities ◽  
Phenylalanine Ammonia Lyase ◽  
Titratable Acidity ◽  
Mango Fruit ◽  
Malondialdehyde Content

Changes in mango fruit quality, malondialdehyde content, and enzymatic activities in response to pathogen Alternaria alternata infection were studied. A. alternata significantly affected the appearance of mango fruit at 5 and 7 days after treatment (DAT). The quality of pathogen-infected fruit first showed a significant decrease in titratable acidity and vitamin C content and a significant increase in pH since 3 DAT. The malondialdehyde content was higher than that in the untreated controls at 3 and 7 DAT. The enzyme activities of ascorbate peroxidase and polyphenol oxidase showed significant increases since 3 DAT. Significant increases in l-phenylalanine ammonia-lyase and superoxide dismutase activities were observed at 7 DAT. These results indicate that A. alternata infection first significantly affects some biochemical constituents and enzyme activities in mango fruit since 3 DAT and that there was no significant effect on appearance until 5 DAT.

scholarly journals Some indicators of water quality of the Tamis river

2011 ◽  
Vol 17 (1) ◽  
pp. 107-115 ◽  
Author(s):  
Nada Babovic ◽  
Dejan Markovic ◽  
Vojkan Dimitrijevic ◽  
Dragan Markovic
Keyword(s):  
Water Quality ◽  
Ph Value ◽  
Ammonium Nitrogen ◽  
Field Analysis ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Physico Chemical

This paper shows the results obtained in field analysis performed at the Tamis River, starting from the settlement Jasa Tomic - border between Serbia and Romania to Pancevo - confluence of Tamis into the Danube. The Tamis is a 359 km long river rising in the southern Carpathian Mountains. It flows through the Banat region and flows into the Danube near Pancevo. During the years the water quality of the river has severely deteriorated and badly affected the environment and the river ecosystem. In situ measurements enabled determination of physico-chemical parameters of water quality of the Tamis River on every 400 m of the watercourse, such as: water temperature, pH value, electrical conductivity, contents of dissolved oxygen and oxygen saturation. The main reason of higher pollution of Tamis is seen in connection to DTD hydro system. Sampling was performed at 7 points with regard to color, turbidity, total hardness, alkalinity, concentration of ammonium nitrogen, nitrite nitrogen, nitrate nitrogen, iron, chlorides and sulphates in samples. The aim of the present work was to evaluate water quality in the Tamis River taking into account significant pollution, which originates from settlements, industry and agriculture, and to suggest appropriate preventive measures to further pollution decreasing of the river's water.

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