scholarly journals The effect of food additive on physicochemical characteristics of seaweed stick snack and consumer acceptance

2021 ◽  
pp. 102-113
Author(s):  
Sumartini ◽  
Sellen Gurusmatika ◽  
Wan Amira
Keyword(s):  
Food Additives ◽  
Sensory Perception ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Traditional Use ◽  
International Demand ◽  
Effect Of Food ◽  
Induce Change ◽  
And Control ◽  
Derivative Products

Seaweed is considered high class marine and fisheries sector in international demand for its derivative products. One of traditional use of seaweed as food is stick snack which is widely consumed due to its crunchiness and deliciousness. The objective of this study was to characterize the proximate analysis, hardness, and sensory perception of stick snack derived from seaweed. Seaweed stick were prepared with varying food additives such as  sodium acid phyorposphate (SAPP), steaoryl lactylate (SSL), sodium bicarbonate (NaHCO3), and control (without addition of food additives). The results confirmed that the use of food additives induce change in proximate, hardness, and sensory perception. Seaweed stick with addition NaHCO3 has the highest fat content while seaweed stick with addition of SAPP has  the highest crispness. In addition, sensory test showed that seaweed stick with addition with NaHCO3 provide the highest acceptance in texture and flavour.

scholarly journals Method for Zero-Waste Circular Economy Using Worms for Plastic Agriculture: Augmenting Polystyrene Consumption and Plant Growth

2021 ◽  
Vol 4 (2) ◽  
pp. 43
Author(s):  
Samuel Ken-En Gan ◽  
Ser-Xian Phua ◽  
Joshua Yi Yeo ◽  
Zealyn Shi-Lin Heng ◽  
Zhenxiang Xing
Keyword(s):  
Plant Growth ◽  
Circular Economy ◽  
Food Source ◽  
Food Additives ◽  
Poultry Feed ◽  
Zero Waste ◽  
Dragon Fruit ◽  
Hylocereus Undatus ◽  
Natural Solution ◽  
And Control

Polystyrene (PS) is one of the major plastics contributing to environmental pollution with its durability and resistance to natural biodegradation. Recent research showed that mealworms (Tenebrio molitor) and superworms (Zophobas morio) are naturally able to consume PS as a carbon food source and degrade them without observable toxic effects. In this study, we explored the effects of possible food additives and use of worm frass as potential plant fertilizers. We found that small amounts of sucrose and bran increased PS consumption and that the worm frass alone could support dragon fruit cacti (Hylocereus undatus) growth, with superworm frass in particular, supporting better growth and rooting than mealworm frass and control media over a fortnight. As known fish and poultry feed, these findings present worms as a natural solution to simultaneously tackle both the global plastic problem and urban farming issue in a zero-waste sustainable bioremediation cycle.

scholarly journals Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice

2021 ◽  
Vol 11 (6) ◽  
pp. 2842 ◽  
Author(s):  
Ammar B. Altemimi ◽  
Asaad R. S. Al-Hilphy ◽  
Tarek Gamal Abedelmaksoud ◽  
Salam A. Aboud ◽  
Laxmikant S. Badwaik ◽  
...  
Keyword(s):  
Infrared Radiation ◽  
Heat Exposure ◽  
Titratable Acidity ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Conventional Heating ◽  
Lime Juice ◽  
Significant Difference ◽  
Key Lime ◽  
And Control

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.

scholarly journals Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment

2003 ◽  
Vol 8 (1) ◽  
pp. 19-24
Author(s):  
SOICHI FURUKAWA ◽  
KOJI SAITA ◽  
HIROKAZU OGIHARA ◽  
MITSUYA SHIMODA ◽  
ISAO HAYAKAWA
Keyword(s):  
Food Additives ◽  
Bacterial Spores ◽  
Effect Of Food

scholarly journals Effect of Food Additives (Yellow Colors) on Rabbit Platelet Function (Proceedings of the 22nd Symposium on Toxicology and Environmental Health)

Eisei kagaku ◽  
1997 ◽  
Vol 43 (1) ◽  
pp. P6-P6
Author(s):  
Hiroyasu YAMAZAKI ◽  
Sayoko AKIEDA ◽  
Yoshie TANAKA ◽  
Toru YOKOI ◽  
Takako YAMAGUCHI
Keyword(s):  
Environmental Health ◽  
Platelet Function ◽  
Food Additives ◽  
Rabbit Platelet ◽  
Effect Of Food

The effect of food processing on the amount of trace elements and their bioavailability: a review

2021 ◽  
Author(s):  
Maral Neyestani ◽  
Parisa Shavali Gilani ◽  
Mohadeseh Fesahat ◽  
Ebrahim Molaee-Aghaee ◽  
Nabi Shariatifar
Keyword(s):  
Trace Elements ◽  
Trace Metals ◽  
Food Processing ◽  
Food Production ◽  
Food Additives ◽  
Food Product ◽  
Special Method ◽  
Effect Of Food ◽  
Almost All ◽  
Main Factor

Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.

scholarly journals Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

2016 ◽  
Vol 46 (4) ◽  
pp. 604-609 ◽  
Author(s):  
Irma Aranda-Gonzalez ◽  
Maribel Perera-Pacheco ◽  
Enrique Barbosa-Martín ◽  
David Betancur-Ancona
Keyword(s):  
Food Industry ◽  
Stevia Rebaudiana ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Original Product ◽  
Processed Products ◽  
Diabetes And Obesity ◽  
Different Levels

ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

scholarly journals Effect of Food Bio-Additives on Chemical and Amino Acid Compositions of Cooked Sausages

2019 ◽  
Vol 8 (11) ◽  
pp. 2108-2110
Keyword(s):  
Amino Acid ◽  
Chemical Analysis ◽  
Food Additives ◽  
Mineral Elements ◽  
Food Additive ◽  
Meat Production ◽  
Biological Value ◽  
Amino Acid Compositions ◽  
Degree Of Satisfaction ◽  
Effect Of Food

Large number of various food additives is widely used in meat production. Sea cabbage, food additive “Laminaria” and “Iodactiv” added during preparing the sausages. Chemical analysis showed that cooked sausages with food additive “Laminaria” contains more protein, fat and mineral elements, such as calcium and iron than in other variants. The analysis of the nutritional and biological value of the developed cooked sausages shows that the degree of satisfaction of the balanced nutrition formula for most indicators mainly corresponds to the recommended biomedical requirements.

scholarly journals Sensory perception in autism: an fMRI ALE meta-analysis

2020 ◽  
Author(s):  
Nazia Jassim ◽  
Simon Baron-Cohen ◽  
John Suckling
Keyword(s):  
Meta Analysis ◽  
Likelihood Estimation ◽  
Sensory Perception ◽  
Superior Temporal Gyrus ◽  
Occipital Cortex ◽  
Anterior Cingulate ◽  
Future Research ◽  
Precentral Gyrus ◽  
And Control ◽  
Lateral Occipital Cortex

Sensory sensitivities occur in up to 90% of autistic individuals. With the recent inclusion of sensory symptoms in the diagnostic criteria for autism, there is a current need to develop neural hypotheses related to autistic sensory perception. Using activation likelihood estimation (ALE), we meta-analysed 52 task-based fMRI studies investigating differences between autistic (n=891) and control (n=967) participants during non-social sensory perception. During complex perception, autistic groups showed more activity in the secondary somatosensory and occipital cortices, insula, caudate, superior temporal gyrus, and inferior parietal lobule, while control groups showed more activity in the frontal and parietal regions. During basic sensory processing, autistic groups showed hyperactivity in the lateral occipital cortex, primary somatosensory and motor cortices, insula, caudate, and thalamus, while controls showed heightened activity in the precentral gyrus, middle frontal gyrus, precuneus, and anterior cingulate cortex. We conclude that autistic individuals, on average, show distinct engagement of sensory-related brain networks during sensory perception. These findings may help guide future research to focus on relevant neurobiological mechanisms underpinning the autistic experience.

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