Quality Parameters of Salad Cream from Four Local Varieties of Millet Starches in Nigeria.

Purpose: The study was carried out to evaluate the proximate, rheological and sensory properties of Millet based salad cream in comparison with the conventional salad cream. Methodology: Starches were extracted from four different local varieties of millet, comprising two varieties of pearl millet, namely Gero and Maiwa (Pennisetum glaucum), Tamba-Finger millet (Eluesine coracona) and Acha-Fonio millet (Digitaria exillis) using dry and wet milling processes for the purpose of making salad cream. Standard analytical methods were used in measuring the pH values, proximate composition and viscosity. A 9-point Hedonic scale was used to evaluate the sensory characteristics of the salad cream. Findings: Values obtained for pH varied between 3.10 and 3.62 while the sample used as control had a pH of 3.07. Millet starch-based salad cream as well as the control sample had moisture content above 40 %, while protein and fat content ranged from 1.90 % to 4.49 % and 24.41 % to 33.74 % respectively. The control sample had protein content of 4.11% and fat content of 31.89 % in that order. Total available carbohydrate was highest in the samples tested (18.38 %) and 15.33 % in the control sample. Ash content was significantly (p < 0.05) different in the samples and the control; sample values ranged from 1.38 to1.81 % while the control was 1.29 %. Fibre was not detected in all the samples including control sample. Meanwhile, there was significant (p<0.05) difference in Energy (Kcal) and Energy (KJ) in the Millet starch based salad cream and the sample used as control with Millet starch based salad cream having Energy (Kcal) and Energy (KJ) in the range of 287.19 to 331.88 Kcal and 1190.0 to 1374.2 KJ respectively. The control sample had 364.77 and 1510.4 Energy (Kcal/KJ). The viscosity of dry and wet milled millet starch-based salad cream ranged from 0.006-0.033 mls. The control sample value was 0.006 and 0.004mls respectively. All salad cream samples exhibited a non-Newtonian behaviour. Sensory analysis result showed no significant (p >0.05) difference in colour, taste, texture among Millet starch based salad cream, however, there was significant (p < 0.05) difference in the colour, taste, texture attributes in the control sample. .The mean scores of colours, appearance, flavour, taste, mouth feel, texture and overall acceptability of the salad cream samples prepared from the four different local varieties of millet starches compared with a commercial salad cream shows Colour range of 4.30 – 8.50. Appearance ranged from 3.13 – 8.10. Sample Wmg had the least score of 5.00 in the taste attribute while the highest value was observed in Wmm (8.16). Highest score for Mouthfeel was observed in Wmm sample (7.43) with Wmg having the least score of (5.40). Average score for texture range from 4.80 to 7.53. The sample Wmm had the highest value (7.87) for Overall acceptability while Wma had the least value of 5.11. Sample Wmm (wet milled Maiwa) was preferred by the Panellist over the control sample, this means that comparable salad cream can successfully be produced from Millet based starch.

Physicochemical Properties of Starches from Four Local Varieties of Millet in Nigeria.

Purpose: The study was carried out to evaluate the physico-chemical properties of starches from four local varieties of millet in salad cream production. Methodology: Starches were extracted from four varieties of millet, two varieties of pearl millet were used namely Gero and Maiwa (Pennisetum glaucum), Tamba-Finger millet (Eluesine coracona) and Acha-Fonio millet (Digitaria exillis) using dry and wet milling processes for characterization and salad cream production. Standard analytical methods were used in determining the physicochemical properties of the starches. Findings: The various starches physical properties, including colour, Amylose, Amylopectin, Starch Damage and Total Starch of millet cultivars were determined, and significant (p < 0.05) differences were observed among them. Values obtained for Amylose and amylopectin ranged from 24.47 to 26.91% and 73.09 to 74.51% respectively. The amount of starch damage varied from 0.08 to 0.10 % while total starch contained in the various samples ranged from 89.74 to 98.42 %. Proximate composition showed no significant difference among the starches in terms of moisture except in the wet milled Acha with 10 %. Ash content of the starches ranged between 0.79 and 9.22 %. Fat was higher in the control sample 10.22 % and lowest in the wet milled Tamba 1.69 %. Significant differences P<0.005 were found in the protein content amongst the various starches extracted, with Wmg having the highest value of 9.26 %. Crude fibre was in the range of 2.37 and 4.50 %. The Resistant starch was highest in Wmt (79.44%) and lowest in Dma (16.90%). Carbohydrate content was less in the control sample Wmc (62.40%) and highest in Wma (75.29%). Functional properties of various starches such as Bulk density ranged from 0.59% to 0.77%. Water absorption capacity of the starches were between 0.35% and 4.80% with Dmm starch having the lowest and Wmg the highest. Oil absorption capacity of starches varied between 2.10g/ml and 2.80g/ml. while swelling power were 0.43 to 0.91% with Dmc starch recording the lowest and Dmg starch the highest. Solubility values ranged from 9.50 to 24.00% with Dmm and Dmg having lowest and highest respectively. Least gelation capacity varied from 6% to 10%. The pasting characteristics of the four different starches were significantly (p < .05) different. Peak viscosity ranged from 2145.5 to 4379.0 RVU while Trough viscosity ranged from 1311.0 to 3190.0 RVU. Breakdown viscosity ranged from 625.5 RVU to 2401.5 RVU. The Final viscosity varied between 2704.5 and 5495.0 RVU. Increase may be attributed to high carbohydrate content in the different starches. Setback viscosity in this study ranged from 1393.5 to 2633.0 RVU. Peak time measured the peak viscosities in minutes of the cooking time of the starches and it ranged from 4.93 min to 6.30 min. Pasting temperature varied between 75.85°C and 88.40°C. Starches produced from the four local Millet varieties can be utilized for making diverse food products to meet the growing demand for starches in the food industries.

A rapid reversed-phase thin layer chromatographic detection protocol for adulteration in some edible fats and oils food formulation

The problems of adulteration in the vegetable oil and fat have been the major draw backs in the food products formulation, in spite of the various adulteration detection methods in different applications that have been reported. However, the detection tools that can be fast and reliable for the routine analysis necessitated the current work. The two groups of three different samples: vegetable fat containing sample (Blue Band, Golden Penny, La Prairie Classic) and animal fat containing samples (Kell Salad Cream, Crosse & Blackwell and Nola) was used for the purity check using the reversed phased - thin layer chromatographic (RPTLC) method of analysis were developed. The average Rf ratio of 0.95 and 0.92, found for the vegetable and animal fat groups were reported, respectively. The Rf = 0.03 difference between the two groups indicated the presence of sistosterol (plant sterol) and cholesterol (animal sterol), an improvement over color detection methods to screen oils and fats to ascertain purity. Keywords: Sistosterol, Cholesterol, Adulteration, Animal fat, Vegetable oil

Salad cream formulated with tofu and coconut oil

Purpose The purpose of this paper is to develop a new salad cream formulation from a mixture of tofu and coconut oil for replacement of egg yolk and soy oil, respectively. Design/methodology/approach A salad cream formulation mainly composing of edible oil, egg and vinegar was formulated. Ratios of egg yolk and soy oil were replaced by tofu and coconut oil, respectively. The formulated salad creams were determined for pH, color, viscosity, protein and fat. Sensory acceptances of formulated products was evaluated by using a seven-point hedonic scale test and untrained panelists (n=30). The formulated salad creams were stored in a refrigerator for 14 days and determined for pH, color and viscosity. Findings The results showed that the formulated salad creams using the mixture of 50 percent tofu and 50 percent egg yolk (RE) by weight of egg yolk ratio in control presented 4.25+0.01 of pH which was comparable to control. The highest scores in the sensory test were obtained in the formula using 37 percent coconut oil by weight of salad cream. The formulated salad creams using tofu and coconut oil (REC) presented 4.42+0.03 of pH, 4.25+0.05 cm. of viscosity, and 87.36+0.44 (L), −1.13+0.04 (a), 16.32+0.22 (b) of color values. Protein and fat contents were 4.79 and 27.59 percent (w/w) in the REC, respectively. After storage under refrigerated, pH, color and viscosity of the modified product were less changed. Originality/value Replacement of egg yolk and soy oil with tofu and coconut oil in salad creams was feasible. The REC was less changed in its quality both fresh and after storage. It was accepted in sensory evaluation. The REC could prepare at home and being a food choice for consumers.

Recent researches on prebiotics for gut health in Thailand

ABSTRACT Background: In the food industries, several oligosaccharides have received increasing attention as key components for functional foods and nutraceutical products. Prebiotics are non-digestible oligosaccharides which have been shown to have properties that can modulate gastrointestinal problems and improve gut health and well-being. Recent researches much pay attention to find alternative sources, improve specific properties and proof on health benefits of these prebiotics.Methods: This is the summary of research works have been done by our research group on prebiotics and gut health in Thailand. These works aimed to study sources of prebiotics from fruits and vegetables in Thailand, production by enzymatic synthesis of prebiotics, purification by microbial fermentation and membrane technology and applications of the prebiotics in nutraceuticals and functional foods.Results: Among the 30 parts of 14 plants, six appear to have the highest potential for commercialization based on extract yield and the amount and type of indigestible oligosaccharides. These include dragon fruit, palm flesh, palm embryo, jackfruit flesh, jackfruit seed, and okra pod. At least three of them, dragon fruit, jackfruit flesh and seed, were confirmed on their prebiotic property by selectively in vitro colonic microflora fermentation in an artificial colon system. Among 52 LAB isolates for production of GOS, BFP32 showed highest intracellular β-galactosidase activity and GOS yield. It was identified as Lactobacillus pentosus var. plantarum by 16S rDNA sequencing. Composition of GOS consisted of oligosaccharides with having DP of 3, 4 and 5. A mixture of GOS was purified successful by sequential bacterial and yeast fermentation whereas nanofiltration could be used for partial purification. Prebiotic index (PI) of the GOS produced was1.19 in batch culture. A crude extract from tubers of Jerusalem artichoke (Helianthus tuberosus L.) had transfructosylating activity for biosynthesis of FOS from sucrose. Optimal conditions for production of FOS were 0.26 U FTase, incubated with 0.46 M sucrose as substrate at pH 5.4 and 35ºC for 144 h. A maximum yield of scFOS (DP<5) was obtained (54.46%). The scFOS showed prebiotic property with PI of 1.29 in batch culture. Four formulas of canned tuna in spring water and tuna in mayonnaise and pouched tuna in salad cream and tuna in thousand island cream with added inulin were developed for commercial production. An addition of 5 % inulin for tuna in spring water and 7 % inulin for tuna in mayonnaise, tuna in thousand island and tuna in salad cream are recommended. The highest prebiotic index (PI) scores of tuna in spring water and tuna in salad cream added 5% inulin were 1.82 and 0.93, respectively in three-stage continuous culture. In clinical study of tuna products, it was found that 5% inulin addition helps on improve bowel regularity. By-product from rubber wood sawdust could be used as alternative source of XOS. Among eight edible commercial mushrooms, Schizophyllum commune had highest total β-glucan content (59.87% dry basis).Conclusions: Research on prebiotics in Thailand had two mainly approaches including by extraction from natural occurring in fruits and vegetables and by enzymatic approach using hydrolysis and transferase activities from agricultural by-products and low cost raw materials. Prebiotic researches are covered in vitro, in vivo in rat and being investigated in clinical study related to gut health functional and immunity.Keywords: Prebiotic, Functional carbohydrate, Gut health, Fecal fermentation, Clinical study