Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)

2020 ◽  
pp. 108201322094981
Author(s):  
Prashant Sahni ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Thermal Processing ◽  
Cooking Quality ◽  
Reducing Power ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Maximum Increase ◽  
Extrusion Processing ◽  
Dry Heating ◽  
Processing Techniques

Impact of different processing techniques (wet heating, microwave processing, dry heating, soaking, and extrusion) on the techno-biofunctional characteristics of dhaincha ( Sesbania aculeate) was investigated to ascertain the most effective method for processing dhaincha to improve its potentiality for utilization. All the processing techniques improved the cooking quality of dhaincha seeds. Thermal processing techniques were effective in reducing antinutrients and enhancing the antioxidant activity in comparison to soaking. Microwave and extrusion processing completely inactivated lectin and trypsin inhibitor activity and reduced 13.48% and 23.68% saponins, respectively. Extrusion treatment resulted in the maximum increase in total phenols (21.94 to 28.48 GAE mg/g) and flavonoids (0.94 to 1.41 QE mg/g) with consequent highest increase in ABTS· + RSA (161.21 to 261.27 TEAC μmol/100g), FRAP (34.97 to 39.04 TEAC μmol/g), reducing power (12.18 to 17.05 AAE mg/g), and metal chelating activity (2.65 to 3.76 mmol EDTAE/100g). Furthermore, extrusion treatment improved techno-functional characteristics and exhibited improvement in the freeze and refrigeration thaw stability in comparison to other methods of processing. Extrusion processing was the most effective method to process dhaincha for improving its techno-biofunctionality.

Effect of processing techniques on the quality of animal feed

2021 ◽  
pp. 45-58
Author(s):  
Dennis Forte ◽  
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
Feed Formulation ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Processing Techniques

The objective of this chapter is to demonstrate how the manipulation of extrusion processing parameters such as specific mechanical energy (SME) can directly influence the nutritional value of a given formulation component such as starch in a dry animal feed formulation.

Quality of Commercial Shelf-Stable Soymilk Products†

1998 ◽  
Vol 61 (9) ◽  
pp. 1161-1164 ◽  
Author(s):  
YONG BAI ◽  
LESTER A. WILSON ◽  
BONITA A. GLATZ
Keyword(s):  
Trypsin Inhibitor ◽  
Storage Stability ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Microbial Counts ◽  
Ph Values ◽  
Solids Content ◽  
Shelf Stable ◽  
Microbiological Analyses

Four brands of shelf-stable soymilks (three lots each) were evaluated for their quality. All samples were tested for trypsin inhibitor activity, microbial load (coliforms, aerobio mesophiles, and psychrotrophs), solids content, pH, color, and viscosity. Storage stability at 5°C of the opened original containers was evaluated by microbiological analyses. Physical properties were consistent among three lots of the same brand, but varied among brands. Trypsin inhibitor activity ranged from 3.43 to 10.35 mg/g dried soymilk. The pH values of the soymilks varied between 6.41 and 7.34. Viscosity was measured between 16.5 and 26.4 mPa. Solids content varied considerably among soymilks, from 6.88 to 12.37% (wt/vol). Freshly opened commercial soymilk contained fewer than one microorganism per ml in all microbial counts. During storage at 5°C, microbial counts increased sharply after 2 to 3 weeks. A single microorganism predominated in each stored sample. Shelf life (defined as the time during which aerobio mesophile counts remained below 106 CFU/ml) varied from 3 to 4 weeks. The appearance and pH of soymilks remained unchanged even after 4 weeks of storage. Five types of microorganisms were found in stored soymilk samples; none of them produced acid.

scholarly journals Effect of Industrial and Domestic Processing Techniques On the DNA Degradation of Anchovy

2022 ◽  
Vol 9 (sp) ◽  
pp. 2385-2389
Author(s):  
Elif Tuğçe Aksun Tümerkan
Keyword(s):  
Thermal Processing ◽  
Dna Degradation ◽  
Extraction Methods ◽  
Molecular Techniques ◽  
Important Species ◽  
The World ◽  
Seafood Products ◽  
Domestic Processing ◽  
Processing Techniques

Food fraudulent activities have become a serious issue over the world recently. Seafood products have trading and profitable potential in Turkey owing to the abundance of fisheries and other species. While morphological features are commonly used for species identification in raw seafood products, this identification does not meet the correct classification in cryptic species and processed seafood products. Molecular techniques have been utilized for species authentication in processed seafood items successfully. In this study, the effect of different processing techniques on the DNA quality and DNA degradation isolated from raw and processed anchovy was investigated. Anchovy is one of the important species in both fisheries activities and processing and consumption in Turkey. For this aim, DNA was isolated from processed anchovy groups and un-processed anchovy groups as control by the same extraction methods and the quality of DNA was compared among the groups. The most common processing techniques, frying, baking, smoking, roasting, baking and grilling were applied to anchovy. The results revealed that not only different thermal processing but also treatment with acid and salt cause DNA degradation and quality loss of DNA parameters which are essential for authentication of species and traceability for public health.

Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates

LWT ◽  
2018 ◽  
Vol 98 ◽  
pp. 629-634 ◽  
Author(s):  
Sara Avilés-Gaxiola ◽  
Cristina Chuck-Hernández ◽  
María del Refugio Rocha-Pizaña ◽  
Silverio García-Lara ◽  
Laura Margarita López-Castillo ◽  
...  
Keyword(s):  
Functional Properties ◽  
Trypsin Inhibitor ◽  
Thermal Processing ◽  
Reducing Agents ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Protein Concentrates

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

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