scholarly journals Reducing the Acrylamide Concentration in the Potato Chips Product by Using Sea Salt, Green Pepper and Thyme

2021 ◽  
Vol 36 (1) ◽  
pp. 762-767
Author(s):  
Raafat A. Abu - Almaaly ◽  
Adil T. Al-Musawi
Keyword(s):  
Sensory Evaluation ◽  
Salt Solution ◽  
High Performance ◽  
Potato Chips ◽  
Synergistic Action ◽  
Sea Salt ◽  
Control Treatment ◽  
Green Pepper ◽  
General Acceptance ◽  
Potato Slices

The study was conducted to show the effect of adding different percentages of Sea Salt solution and aqueous extracts of green pepper and thyme individually or in combination, it reduces the Acrylamide content in the potato chips product when exposed to high temperatures during processing, potato slices were treated by soaking before frying with C1 (0.1, 0.2, 0.3) % Sea Salt solution and the aqueous extract of Green Pepper C2 and thyme C3 in proportions (1, 2,3)% and a mixture of the three additives C4, the treatment C was left to be the control, High performance liquid chromatography technology (HPLC) was used to estimate the concentration of acrylamide in the treatments, sensory evaluation to the parameters of taste, color, odor, texture and general acceptance was conducted, the results showed a clear decrease in the acrylamide concentration in the potato chips treatments by increasing the concentration of the additives, C4 treatment with the synergistic action of Sea Salt, thyme and Green Pepper outperformed all other treatments in decreasing the acrylamide concentration, The results were descending C4 > C2- 3% C3- 3% > C1- 3% amounting to 0.013, 0.024, 0.034 and 0.084, respectively, compared to the control treatment 0.522, the results of sensory evaluation recorded the highest degree of receptivity to the treatments by increasing the percentage of additives, and the results were descending C4 > C3> C2 compared to the control treatment.

scholarly journals EFFECT OF REPLACING COW MILK WITH WHEY

2012 ◽  
Vol 9 (3) ◽  
pp. 411-416
Author(s):  
Baghdad Science Journal
Keyword(s):  
Sensory Evaluation ◽  
Cow Milk ◽  
Control Treatment ◽  
Standing Height ◽  
Quality Properties ◽  
General Acceptance ◽  
Significant Difference ◽  
Nutrition Value ◽  
C 50

The objective of study is to investigate the effect of using of Whey – Extracted Soyamilk indifferent Proportions instead of Cow s milk on Standing Height of Muffin of 5.5 cm. was reached in the treatment C ( 50% Whey – Extracted Soyamilk ) as compared with a Control treatment A (0% Whey – Extracted Soyamilk) at which the Muffin height reached 4.8 cm. About the sensory evaluation , The results showed for the Flavour property , to a significant difference was found between the treatment A (0% whey – Extracted Soyamilk ) which got 6.2 degree as compared with the two treatments namely , D(75% Whey – Extracted Soyamilk) and E(100% Whey – Extracted Soyamilk) Which got 5.7 and 5.3 degree , respectively. For General Acceptance property , both treatments , B(25% Whey – Extracted Soyamilk) and C(50% Whey – Extracted Soyamilk) got 6.2 and 6.3 degree, respectively, as compared with treatment A(0% Whey – Extracted Soyamilk) which got 6.1 degree. Finally , from the above results it can be deduced that treatments C and B were the best selective treatments from the stand points of nutrition value and quality properties of Muffin.

Determination of fexofenadine in Hank's balanced salt solution by high-performance liquid chromatography with ultraviolet detection: application to Caco-2 cell permeability studies

2014 ◽  
Vol 29 (4) ◽  
pp. 537-544 ◽  
Author(s):  
Marco Antônio dos. Reis Júnior ◽  
Ana Cláudia Miranda de Faria ◽  
Eudes da. Silva Velozo ◽  
Teresa Dalla Costa ◽  
Frank Pereira de Andrade ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Salt Solution ◽  
High Performance ◽  
Cell Permeability ◽  
Ultraviolet Detection ◽  
Permeability Studies

scholarly journals Study of acrylamide level in food from vending machines

2016 ◽  
Vol 5 (4) ◽  
Author(s):  
Naceur Haouet ◽  
Simona Pistolese ◽  
Raffaella Branciari ◽  
David Ranucci ◽  
Maria Serena Altissimi
Keyword(s):  
Human Exposure ◽  
High Performance ◽  
High Variability ◽  
Potato Chips ◽  
The Other ◽  
Bakery Products ◽  
Vending Machines ◽  
Public Areas ◽  
Protein Rich ◽  
The City

Acrylamide is a byproduct of the Maillard reaction and is potentially carcinogenic to humans. It is found in a number of foods with higher concentrations in carbohydrate-rich foods and moderate levels of protein-rich foods such as meat, fish and seafood. Acrylamide levels in food distributed in vending machines placed in public areas of the city of Perugia were analyzed by high-performance liquid chromatography. Samples included five different categories, depending on the characteristics of the products: 1) potato chips; 2) salted bakery products; 3) biscuits and wafers; 4) sweet bakery products; 5) sandwiches. A high variability in acrylamide level among different foods and within the same category was detected. Potato chips showed the highest amount of acrylamide (1781±637 μg/kg) followed by salted bakery products (211±245 μg/kg), biscuits and wafers (184±254 μg/kg), sweet bakery products (100±72 μg/kg) and sandwiches (42±10 μg/kg). In the potato chips and sandwiches categories, all of the samples revealed the presence of acrylamide while different prevalence was registered in the other foods considered. The data of this study highlight the presence of acrylamide in different foods sold in vending machines and this data could be useful to understand the contribution of this type of consumption to human exposure to this compound.

Use of Dead Sea salt solution for chronic rhinitis and rhinosinusitis

2006 ◽  
Vol 17 (2) ◽  
pp. 147-150 ◽  
Author(s):  
Howard L. Levine ◽  
Scott Cordray ◽  
Linda A. Miner
Keyword(s):  
Salt Solution ◽  
Dead Sea ◽  
Sea Salt ◽  
Chronic Rhinitis

Rapid Thin Layer Chromatographic Method for Determination of Zearalenone and Zearalenol in Grains and Animal Feeds

1984 ◽  
Vol 67 (3) ◽  
pp. 580-582 ◽  
Author(s):  
Steven P Swanson ◽  
Richard A Corley ◽  
Donald G White ◽  
William B Buck
Keyword(s):  
Thin Layer ◽  
Ethyl Acetate ◽  
Salt Solution ◽  
Lead Acetate ◽  
High Performance ◽  
Chromatographic Method ◽  
Inexpensive Method ◽  
Animal Feeds ◽  
Better Than

Abstract A rapid and inexpensive method has been developed for the analysis of zearalenone and zearalenol in grains and animal feeds. The method involves extraction with 75% methanol, precipitation of pigments with lead acetate, and defatting with petroleum ether. The mycotoxins are subsequently partitioned into toluene–ethyl acetate, chromatographed on high performance thin layer chromatographic plates, and detected after treatment with Fast Violet B salt solution. Sensitivity of the method is better than 80 ng/g for zearalenone and 200 ng/g for zearalenol. Ten samples can be completed in less than 2 h. The method is applicable for zearalenone in corn, wheat, barley, millet, and swine feeds.

scholarly journals Studies on the preparation of chapatti and biscuit supplemented with potato flour

1970 ◽  
Vol 8 (1) ◽  
pp. 153-160 ◽  
Author(s):  
M Khaliduzzaman ◽  
M Shams-Ud-Din ◽  
MN Islam
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Potato Flour ◽  
Evaluation Data ◽  
Baking Quality ◽  
Treated Sample ◽  
Baked Products ◽  
Potato Slices

The present study was concerned with the preparation of potato flour with various treatments and to formulate the chapatti and biscuit incorporating potato flours were prepared by treating the raw potato slices as blanched, blanched plus potassium meta-bisulphite (KMS) treatment and one as control. Various substitution levels from 15 % to 30 % of potato flour was used in the formulations of chapatti and biscuit in conjunction with wheat flour. Chapatti and biscuit prepared with either blanched or blanched plus KMS treated sample of potato flour had very good physical and baking quality. And chapatti prepared with 20% potato flour and biscuit containing 25 % had the most suitable baking properties among other proportions. The statistical analysis of sensory evaluation data indicated that the baked products prepared with potato flour from blanched plus KMS-treated samples ranked very well and were more acceptable than those made from blanched sample. Keywords: Potato flour; Drying; Chapatti; Biscuit DOI: 10.3329/jbau.v8i1.6413J. Bangladesh Agril. Univ. 8(1): 153-160, 2010

scholarly journals Cyclo(l-Pro–l-Leu) of Pseudomonas putida MCCC 1A00316 Isolated from Antarctic Soil: Identification and Characterization of Activity against Meloidogyne incognita

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 768 ◽  
Author(s):  
Yile Zhai ◽  
Zongze Shao ◽  
Minmin Cai ◽  
Longyu Zheng ◽  
Guangyu Li ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Pseudomonas Putida ◽  
Meloidogyne Incognita ◽  
High Performance ◽  
Larval Mortality ◽  
Control Treatment ◽  
Hatching Rate ◽  
Antarctic Soil ◽  
Egg Hatching ◽  
Flight Mass Spectrometry

Pseudomonas putida MCCC 1A00316 was originally isolated from an Antarctic soil and has demonstrated potential nematicidal activity. Thus, it has promising applications for the biological control of Meloidogyne incognita. The larval mortality and egg-hatching inhibition rates of M. incognita will increase with the rising concentration of culture filtrates of P. putida MCCC 1A00316 and the duration of exposure. Thus, this study aimed to separate, purify, and identify nematicidal compounds from P. putida MCCC 1A00316 and to validate their anti-M. incognita activities. Compounds were purified through silica gel column chromatography and thin-layer chromatography combined with high-performance liquid chromatography (HPLC). Structural identification was conducted through liquid chromatography time-of-flight mass spectrometry, 1H nuclear magnetic resonance (NMR) spectroscopy, 13C-NMR, and Marfey’s method. The isolated compounds were identified as cyclo(l-Pro–l-Leu) on the basis of the results of the above analyses and previously reported data. The effects of various concentrations of cyclo(l-Pro–l-Leu) on the mortality rates of second-stage juveniles (J2) of M. incognita were investigated. Results showed that HPLC-purified cyclo(l-Pro–l-Leu) displayed nematicidal activities. The mortality rate of M. incognita J2 reached 84.3% after 72 h of exposure to 67.5 mg/L cyclo(l-Pro–l-Leu). The lowest egg-hatching rate (9.74%) was observed after 8 days of incubation with 2000 mg/L cyclo(l-Pro–l-Leu). An egg-hatching rate of 53.11% was obtained under the control treatment (sterile distilled water). However, cyclo(l-Pro–l-Leu) did not elicit chemotaxis activity to M. incognita. This is the first work to investigate the anti-M. incognita characteristics of cyclo(l-Pro–l-Leu).

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