Gas Chromatography Mass Spectrometry Application to Investigate of Phytonutrient Different Parts of Lotus

Phytonutrients, also called phytochemicals, are chemicals produced by plants. Foods and vegetables with phytonutrients have antioxidant and anti-inflammatory benefits. The aim of this study was to analyzed 4 parts of 3 lotuses phytochemical constituents by using gas chromatography mass spectrometry. Our results showed that different parts of lotus had a different chemical compound. The major chemical constituents in each extract are 6-Methoxy-2-[p-tolyl]cinchoninic acid (23.92%), Stigmastan-3, 5-diene (6.17%), 5(1H)-Azulenone, 2, 4, 6, 7, 8, 8a-hexahydro-3, 8-dimethyl-4-(1-methylethylidene)-, (8S-cis)- (24.44%), 2-Cyclohexane-1-carboxaldehyde, 2, 6-dimethyl-6-(4-methyl-3-pentennyl (18.15%), Stigmastan-3, 5-diene (24.04%), 2(1H)Naphthalenone, 3, 5, 6, 7, 8, 8a-hexanhydro-4, 8a-dimethyl-6-(1-methylethenyl)-(6.49%), 2-[p-Methoxyphenyl]-8-methylcinchoninic acid (12.98%), Ergosta-4, 6, 22-trien-3, beta, -ol (13.57%), and Stigmastan-3, 5-diene (26.05%). Therefore, Phytonutrients could also provide significant benefits for human’s health that eat plant foods.

Improvement of the Technology of Meat Products Manufacturing with the use of Phytopreparations

The article is devoted to the improvement of the technology of meat products manufacturing with the usage of phytopreparations. The phytopreparation “Health”, on the basis of herbal additives of Chamomile, Hypericum, Oregano, Thyme and Calendula (marigolds) as preservatives in the production of cooked sausages, is developed. The ingredient composition is substantiated and the recipe of sausages is optimized with the usage of the developed phytopreparation. It is found that its use can increase the shelf life of sausages by 35%, increase the pH level and the proportion of bound moisture. Finished sausage products have acceptable organoleptic properties, higher nutritional value and meet safety requirements. The economic efficiency of production is determined, which increases the net profit by 14.3% and the level of profitability by 30.9%. The social effect of the use of such sausage products, which is to protect human health by the biological risk reduction associated with exposure to toxic microorganisms, is also found.

Effects of HHP’s Holding Time on Proteins of Liquid Egg Products

Today’s consumers require food products with fresh, or fresh-like characteristics. Minimal processing technologies are indicated as technologies with a gentle impact on sensorial and techno-functional properties. High Hydrostatic Pressure (HHP) is a widely used minimal technology considered as a cold pasteurization method in food preservation. The effect of applied pressure of HHP is well understood, but the holding time of HHP treatment is not extensively investigated in topic of proteins. One of the most important attribute of liquid egg products are the great foaming ability, foaming stability as well as emulsifying properties. These techno-functional properties are highly influenced by the protein structures of egg products. In our study, liquid egg products were pressurized at 400 MPa, for 1, 3, 5 7 and 10 minutes. The protein structures of liquid egg white (LEW), liquid egg yolk (LEY) and liquid whole egg (LWE) were investigated using Differential Scanning Calorimetry (DSC).Our study pointed out that after HHP treatment at 400 MPa, for 10 minutes 12% decrease in denaturation enthalpy of LWE was observed. In LEY 30% decrease was detected after 10 minutes HHP treatment. The highest impact of HHP treatment (35% decrease in denaturation enthalpy) in LWE was noted. The changes in protein structures of liquid egg products were smaller, than the effects of higher pressure applied for preservation. In aspects of techno-functional properties applying a longer holding time is more favourable, than applying a higher pressure.

A Rheological Study of Lemon Curd Made of Frozen-thawed Liquid Egg Yolk

In this study, we examined the industrial usability of frozen and thawed liquid egg yolk (LEY) by preparing lemon curd samples. Therefore, LEY frozen at-18°C was used to make lemon curd samples. LEY was stored for 90 days at -18°C and it was thawed with two different methods (in 2 hours, 35°C and in 24 hours, 5°C) on measurement days (day 1, 7, 14, 30, 60 and 90). After thawing of LEY samples, lemon curd samples were made by adding liquid egg white, butter, lemon juice and sugar. Ingredients were mixed by constant whisking over the steam of hot water. After that, butter was also added to the cream and it was cooled to 20°C. Rheological parameters of the lemon curd samples were examined with rotational rheometer. Shear stress data were recorded by increasing, than by decreasing shear rate values in the range of 10-1000 1/s. Herschel-Bulkley model was fitted to the flow curves of decreasing shear rate. Based on our measurements, we found that the thawing method of frozen liquid egg yolk does not affect the rheological properties of lemon curd made of them, but the length of the frozen storage does.

Impact of Processing Techniques and Packaging Materials on some Functional Properties of Soybean Flour

This study investigated some functional properties of soya bean flour produced from steeping and gelatinization techniques and stored in different packaging materials. The freshly harvested soya bean seeds used for the study were cleaned and soaked for five different durations (6, 9, 12, 15, and 18 hours); cooked at five different cooking times (20, 25, 30, 35 and 40mins); packaged in five different materials (paper bag, low density polythene bag, composite bag, high density polythene bag and plastic) and stored for five different periods (20, 40, 60, 80 and 100 days). A Response Surface Methodology, Central Composite Experimental Design was used. The samples of flour were then subjected to functional analysis. All experiments were carried out in triplicates. Data obtained was analyzed using Design Expert 11.0 statistical software tool; the Analysis of Variance (ANOVA) was conducted and empirical models developed. Statistical analysis shows that the gelatinization duration, and packaging materials had significant effect (P≤0.05) on the oil absorption capacity of the flour sample at P-value of 0.044 for gelatinization duration, 0.012 for packaging material, and water absorption capacity of the flour samples was significant with effect to storage duration P= 0.001, packaging material of 0.015 p-value. Bulk density of the processed flour was not significantly affected by processing techniques, packaging materials and storage duration employed in this study. Numerical optimization conducted on the experimental factors shows best desirability constraint of 0.60 point at steeping and gelatinization duration of 13.03 minutes and 25minutes respectively.

Factors Influencing Dietary Diversity in Infants in India: Study Undertaken in Two Districts

Adequate feeding practices in early life have a lasting impact on child nutrition and development. This paper examines the dietary diversity and its associated factors among children aged 6-12 months, in the age that they transition from breastfeeding to complementary feeding, in two districts in India: Udupi (Karnataka) and Sambalpur (Odisha). In 2019, a citizen-led survey, that can be scaled up further very rapidly and cost-effectively, was conducted covering 976 mothers of children below 1 year of age by 90 trained local volunteers. The survey tool uses the Knowledge, Access and Practices Framework and was developed, tested and refined over 4 years through diverse pilots in various locations in India. In the sample, only 12% children aged 6-12 months met the WHO’s minimum dietary diversity requirement. A linear probability regression model was used to assess significant factors for an adequate diversified diet intake in infants. Maternal education, child’s age and meal frequency were found to be significantly associated with dietary diversity. Other factors such as household wealth, gender of child, birth order and homegrown gardens did not present a strong association. Integrated interventions targeted at mothers and children that include nutrition education components into mothers’ education are more likely to be effective in improving infant dietary diversity.

Fermented Drink of Whey Enriched with Different Portions of Tarwi (Lupinus Mutabilis)

The objective of the present investigation is to obtain an optimal formulation for the elaboration of a fermented beverage from whey enriched with tarwi. The research was carried out in the laboratories of biochemistry, processes, and microbiology of the Professional School of Agroindustrial Engineering of the National University Federico Villarreal (UNFV). The Taguchi methodology was used in the formulation and optimization process, which allowed us to work with three control factors: fresh milk (LF), whey (LC) and tarwi flour (HT), with two levels of work and four runs Experimental The formulations to which sensory acceptability analysis (AS) determined by taste, color and smell were obtained. The F4 formulation (50% LC, 40% LF, and 5% HT) obtained the highest score with an AS (4.49) equivalent to "Moderately liked," Signal to Noise ratio (13,045). The factor with the most significant influence in the elaboration of the fermented whey drink enriched with tarwi depending on the sensory acceptability determined by the S / R was fresh milk (1.78). The addition of tarwi flour does affect the sensory acceptability of the product according to the S / R and the response surface method, and they determine that the higher the amount of tarwi flour shows lower acceptability of the product.

Formulation of a Functional Lactic Drink Enriched with Different Proportions of Quinoa (Chenopodium Quinoa)

The present research work is to propose, formulate an optimal functional drink and reduce the impact generated by the cheese industries. Different formulations enriched with quinoa were evaluated and thus be able to characterize it as sensorial acceptable. The Taguchi methodology was used in the formulation process, which allowed us to work with three control factors: serum (LC), water (AG), and quinoa flour (HQ), with two levels of work and four experimental runs. The four formulations were F1 (LC (50%), AG (30%) and HQ (5%)), F2 (LC (50%), AG (40%) and HQ (10%)); F3 (LC (60%), AG (30%) and HQ (10%)) and F4 (LC (60%), AG (40%) and HQ (5%)). A sensory acceptability (AS) analysis determined by taste, color, and the smell was performed. The best formulation was F3 with an AS (4.46) equivalent to the "moderately similar" signal/noise ratio (12,987).

Development and Analysis of a Product Made from Pink Pine Nuts in the South of Nuevo León

Nowadays one of the most evident problems in Mexico is hunger, malnutrition, and food safety, according to The Hunger Project México (2016) the 23.3% of the total population lives in poverty food, and the 12% suffer chronic malnutrition. Applying innovative tendencies and the industrial engineering, our project provides the option for the generation of a food product that is consider organic waste in this case is the "pink pine nut" this, because to its properties and benefits among which are, control in levels of fats, high protein concentration, and also fatty acids that are essential as omega 3 and 6. In addition to minerals such as Iron (Fe), Magnesium (Mg) and Potassium (K) necessary for the proper functioning of the body. This project was managed for the municipality of Aramberri located in the state of Nuevo León since the pink pine nuts are abundant in this region and wasted on a large scale.

Hazelnut: A Valuable Resource

Hazel (Corylus avellana L.) nutshell is one of the most consumed and most appreciated nut fruit all over the world. It is believed to have constituted a basic food in early prehistory, in temperate zones of the globe, such as for example Europe. Presently the hazelnut production is mainly concentrated on the Black Sea coast of Turkey, but other countries are also important producers, like for example Portugal, situated on the western Europe, in the Iberian Peninsula. The objective of this work is to make a review about the worldwide importance of hazelnut, their usages, including gastronomic and industrial applications, as well as some ways that allow adding value to this fruit, making it an even more valuable resource. The advantages include higher income for produces, lower environmental impacts and valorisation of residues improving sustainability and providing valuable products for consumers and/or ingredients to incorporate into those products.