Refine your search
Co-Authors
Journals
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Singh, Karuna
- High Pressure Carbon Dioxide-a Non-thermal Food Processing Technique for Inactivation of Micro-organisms
Abstract Views :586 |
PDF Views:0
Authors
Affiliations
1 Amity Institute of Food Technology, Amity University, Sector-125, Noida, U.P., IN
1 Amity Institute of Food Technology, Amity University, Sector-125, Noida, U.P., IN
Source
Asian Journal of Bio Science, Vol 8, No 2 (2013), Pagination: 267-275Abstract
For more than 20 years now, high pressure carbon dioxide (HPCD) has been proposed and studied as an alternative non-thermal pasteurization technique for various foods. This method imparts several basic advantages, mainly because of the involvement of mild conditions. A majority of the observed advantages are particularly because it permits the processing of foods at much lower temperature than the ones used in thermal pasteurization. In spite of intensified research efforts for the last couple of years, the HPCD preservation technique has not yet been implemented on a large scale by the food industry until now. Many scientific studies mainly focusing the lethality of this technique on different microorganisms have been done over the years. Most of the research aimed towards optimization of the HPCD technique to produce a desired level of stabilization for specific foods but less effort has, however, been put into the analysis of the interaction mechanism between HPCD and the structure of food, its kinetics and the effect on microorganisms is yet to be observed.Keywords
High Pressure Carbon Dioxide (HPCD), Non Thermal Pasteurization, Emerging Technology, Dense Phase Carbon Dioxide (DPCD)
References
- Adams, M.R. and Moss, M.O. (1995). Food microbiology. The Royal Society of Chemistry, Cambridge, UNITED KINGDOM.
- Arreola, A.G., Balaban, M.O., Marshall, M.R., Peplow, A.J., Wei, C.I. and Cornell, J.A. (1991a). Supercritical carbon dioxide effects on some quality attributes of single strength orange juice. J. Food Sci., 56: 1030–1033.
- Arreola, A.G., Balaban, M.O., Wei, C.I., Peplow, A., Marshall, M. and Cornell, J. (1991b). Effect of supercritical carbon dioxide on microbial populations in single strength juice. J. Food Qual. 14: 275–284.
- Balaban, M.O., Kincal, D., Hill, S., Marshall, M.R. and Wildasin, R. (2001). The synergistic use of carbon dioxide and pressure in nonthermal processing of juices. Institute of Food Technologists (Annual Meeting (Book of Abstracts) New Orleans, La. CHICAGO, CANADA.
- Bertoloni, G., Bertucco, A., De Cian, V. and Parton, T. (2006). A study on the inactivation of micro-organisms and enzymes by high pressure CO2. Biotech. Bioengg., 95: 155–160.
- Brown, H.D., Fitzgerald, C. and Neuman, F. (1939). Preserving Cider by Carbonation. Amer. Soc. Hort. Sci., 36: 371–373.
- Chen, J.S., Balaban, M.O., Wei, C.I., Marshall, M.R. and Hsu, W.Y. (1992). Inactivation of polyphenol oxidase by high pressure CO2. J. Agric. Food Chem., 40: 2345 –2349.
- Dagan, G.F. and Balaban, M.O. (2006). Pasteurization of beer by a continuous dense-phase CO2 system. J. Food Sci., 71: 715–719.
- Daniels, J.A., Krishnamurthi, R. and Rizvi, S.S.H. (1985). A review of effects of carbon dioxide on microbial growth and food quality. J. Food Protc., 48: 532-537.
- Del Pozo-Insfran, D., Balaban, M.O., Talcott, S.T. (2006). Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice. J. Agric. Food Chem., 54: 5468–5473.
- Dillow, A.K., Dehghani, F., Hrkach, J.S., Foster, N.R. and Langer, R. (1999). Bacterial inactivation by using near- and supercritical carbon dioxide. Proc. National Acad. Sci. United States of America, 96: 10344–10348.
- Ge, Y. and Yan, H. (2002). Extraction of natural Vitamin E from wheat germ by supercritical carbon dioxide. J. Agric. Food Chem.,50: 685–89.
- Gracia-Gonzalez, L., Geeraerd, A.H., Spilenbergo, S., Elst, K., Van Ginneken, L., Debevere, J., Impe, J.V. and Develieghere, F. (2007). High pressure carbon dioxide inactivation of microorganism sin food: the past, the present and the future. Internat. J. Food Microbiol., 117: 1-28.
- Gui, F.,Wu, J., Chen, F., Liao, X., Hu, X., Zhang, Z. and Wang, Z. (2005). Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide. European Food Res. Tech., 223: 427–432.
- Gunes, G., Blum, L.K. and Hotchkiss, J.H. (2005). Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system. J. Sci. Food Agric., 85: 2362–2368.
- Gunes, G., Blum, L.K. and Hotchkiss, J.H. (2006). Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide. J. Food Protc., 69: 12–16.
- Haas, G.J., Prescott, H.E., Dudley, E., Dik, R., Hintlian, C. and Keane, L. (1989). Inactivation of microorganisms by carbon dioxide under pressure. J. Food Safety., 9: 253-265.
- Hen, J.S., Balaban, M.O., Wei, C.I., Marshall, M.R., Hsu, W.Y. (1992). Inactivation of polyphenol oxidase by high pressure CO2. J. Agric. Food Chem., 40: 2345–2349.
- Hong, S.I., Park, W.S. (1999). High-pressure carbon dioxide effect on kimchi fermentation. Biosci. Biotech. Biochem., 63: 1119–1121.
- Hong, S.I. and Pyun, Y.R. (2001). Membrane damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO2 treatment. Internat. J. Food Micro., 63: 19–28.
- Hutkins, R.W. and Nannen, N.L. (1993). pH homeostasis in lactic-acid bacteria. J. Dairy Sci., 76: 2354–2365.
- Insalata, N. (1952). CO2 versus beverage bacteria. Food Engg., 190: 84–85.
- Isenschmid, A., Marison, I.W. and Stockar, U. Von (1995). The influence of pressure and temperature of compressed CO2 on the survival of yeast cells. J. Biotec., 39: 229–237.
- Ishikawa, H., Shimoda, M., Shiratsuchi, H. and Osajima, Y. (1995). Sterilization of microorganisms by the supercritical carbon dioxide micro-bubble method. Biosci. Biotech. Biochem., 59: 1949–1950.
- Ishikawa, H., Shimoda, M., Tamaya, K., Yonekura, A., Kawano, T. and Osajima, Y. (1997). Inactivation of Bacillus spores by the supercritical carbon dioxide micro-bubble method. Biosci. Biotech. Biochem., 61: 1022–1023.
- Jones, R.P. and Greenfield, P.F. (1982). Effect of carbon dioxide on yeast growth and fermentation. Enz. Microbial Technol., 4 : 210- 223.
- Kincal, D., Hill, W.S., Balaban, M.O., Portier, K.M., Wei, C.I. and Marshall, M.R. (2005). A continuous high pressure carbon dioxide system for microbial reduction in orange juice. J. Food Sci., 70: M249–M254.
- Lin, H.M., Cao, N.J. and Chen, L.F. (1994). Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes. J. Food Sci. 59: 657–659.
- Lin, H.M., Yang, Z.Y. and Chen, L.F. (1992a). Inactivation of Saccharomyces cerevisiae by supercritical and subcritical carbon dioxide. Biotec. Prog., 8: 458–461.
- Lin, H.M., Yang, Z.Y. and Chen, L.F. (1992b). An improved method for disruption of microbial cells with pressurized carbon dioxide. Biotec. Prog. 8: 165–166.
- Lin, H.M., Yang, Z.Y. and Chen, L.F. (1993). Inactivation of Leuconostoc dextranicum with carbon dioxide under pressure. Chem. Engg. J. Biochem. Engg. J., 52: B29–B34.
- Liu, X.F., Zhang, B.Q. and Li, T.J. (2005). Effects of CO2 compression and decompression rates on the physiology of microorganisms. Chinese J. Chem. Engg., 13: 140–143.
- Mackey, B.M., Forestière, K. and Isaacs, N. (1995). Factors affecting the resistance of Listeria monocytogenes to high hydrostatic pressure. Food Biotec., 9: 1-11.
- McHugh, M. and Krukonis, V. (1993). Introduction. Supercritical Fluid Extraction Butterwoth-Heinemann. Newton, MA, 1-16.
- Parton, T., Bertucco, A., Elvassore, N. and Grimolizzi, L. (2007). A continuous plant for food preservation by high pressure CO2. J. Food Engg., 79:1410–17.
- Shimoda, M., Yamamoto, Y., Cocunubo-Castellanos, J., Tonoike, H., Kawano, T., Ishikawa, H. and Osajima, Y. (1998). Antimicrobial effects of pressured carbon dioxide in a continuous flow system. J. Food Sci., 63: 709–712.
- Spilimbergo, S. (2002). A study about the effect of dense CO2 on microorganisms. Ph.D. Thesis, University of Padova, ITALY.
- Spilimbergo, S. and Bertucco, A. (2003). Non-thermal bacteria inactivation with dense CO2.Biotec. Bioengine., 84: 627–638.
- Spilimbergo, S., Elvassore, N. and Bertucco, A. (2003c). Inactivation of microorganisms by supercritical CO2 in a semi-continuous process. Italian J Food Sci., 15: 115–124.
- Suzuki, K. and Taniguchi, Y. (1972). Effect of pressure on biopolymers and model systems. In : The effects of pressure on organism (Society for Experimental Biology, Eds.) Academic Press, New York (US) pp. 103–124.
- Valley, G. and Rettger, L.F. (1927). The influence of carbon dioxide on bacteria. J. Bacter., 14: 101-137.
- Van der Velde, E.G. and De Haan, W. (1992). Supercritical fluid extraction of polychlorinated biphenyls and pesticides from soil. Comparison with other extraction methods. J. Chromatography., 626 (1): 135–43.
- Wei, C.I., Balaban, M.O., Fernando, S.Y. and Peplow, A.J. (1991). Bacterial effect of high pressure CO2 treatment on foods spiked with Listeria and Salmonella. J. Food Protc., 54: 189-193.
- Walnut (Luglan regia L.) a Complete Health and Brain Food
Abstract Views :524 |
PDF Views:0
Authors
Affiliations
1 Amity Institute of Food Technology, Amity University, Noida, U.P., IN
1 Amity Institute of Food Technology, Amity University, Noida, U.P., IN
Source
Asian Journal of Bio Science, Vol 8, No 2 (2013), Pagination: 276-288Abstract
Nuts are nutrient dense foods and have been a regular constituent of mankind's diet since prehistoric times. In recent years there is a growing interest in nuts which provide health benefits and are alternative to medicine.Walnut (Juglan regia L.) belong to family Juglandaceae have amazing health benefits. They are not only delicious but also a complete functional food because they not only provide nutritional but also medicinal health benefits. They are unique among nuts because they are loaded with omega -3 fatty acids, and various other bioactive compounds, antioxidants, fibre, vitamins, minerals, and phytosterols.Keywords
Juglan regia L., Nutraceutical Potential, Omega- 3 And 6 Fatty Acids, Alpha-linolenic Acid, Good Mood FoodReferences
- Abhaya, D., Chuck, L. and McGranahan, G. (2005). Juglans regia Walnut. In (Richard E. Litz, ed.) Biotechnology of fruit and nut crops (Cambridge, MA: CABI Pub) 307pp.
- Amaral, J.S, Casal, S., Pereira, J.A., Seabra, R.M. and Oliveira, B.P. (2003). Determination of sterol and fatty acid compositions, oxidative stability, and nutritional value of six walnut (Juglans regia L.) cultivars grown in Portugal. J. Agric. Food. Chem., 51(26): 7698–7702.
- Anderson, K.J., Teuber, S.S., Gobeille, A., Cremin, P., Waterhouse, A.L. and Steinberg, F.M. (2001). Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation. J. Nutr., 131: 2837–2842.
- Bes-Rastrollo, M., Sabaté, J., Gomez-Gracia, E., Alonso, A., Martinez, J.A. and Martinez-Gonzalez, M.A. (2007). Nut consumption and weight gain in a Mediterranean cohort: the SUN Study. Obes., 15: 107–116.
- Blomhoff, R., Carlsen, M.H., Andersen, L.F. and Jacobs, D.R. (2006). Health benefits of nuts: potential role of antioxidants. Br. J. Nutr., 96: 52-60.
- Bostock, J. and Riley, H.T. (1890). The Natural History of Pliny (London: George Bell and Sons, 1890) 4:515.
- Brufau, G., Boatella, J. and Rafecas, M. (2006). Nuts: Source of energy and macronutrients. Br. J. Nutr., 96: 24–28.
- Canales, A., Benedi, J., Nus, M., Librelotto, J., Sánchez-Montero, J.M. and Sánchez-Muniz, F.J. (2007). Effect of walnut-enriched restructured meat in the antioxidant status of overweight/obese senior subjects with at least one extra CHD-risk factor. J. Am. Coll. Nutr., 26(3): 225-232.
- Colditz, G.A., Manson, J.E. and Hankinson, S.E. (1997). The Nurses’ Health Study: 20-year contribution to the understanding of health among women. J. Women’s Hel., 6: 49-62.
- Daniel, A. (1997). Sexual Symbolism and Merkavah Speculation in Medieval Germany Tübingen: Mohr Siebeck, pp 47.
- Davis, L., Stonehouse, W., Loots, D.T., Mukuddem-Petersen, J., Westhuizen, F.H., Hanekom, S.M. and Jerling, J.C. (2007). The effects of high walnut and cashew nut diets on the antioxidant status of subjects with metabolic syndrome .Eur. J. Nutr., 46 : 155 - 164.
- De Wilde, M.C., Hogyes, E., Kiliaan, A.J., Farkas, T., Luiten, P.G. and Farkas, E. (2003). Dietary fatty acids alter blood pressure, behavior, and brain membrane composition of hypertensive rats. Brain Res., 988 :9–19.
- Edward, W.B. (1914). Notes on the geological history of the walnuts and hickories (Washington: Government Printing Office) 326pp.
- Feldman, E.B. (2002). The scientific evidence for a beneficial health relationship between walnuts and coronary Heart Disease. J. Nutr., 132(5): 106-110.
- Fernstrom, J.D. (1985). Dietary effects on brain serotonin synthesis: Relationship to appetite regulation. Am. J. Clin. Nutr., 42: 1072–1082.
- Ferrari, C.K. (2004). Functional foods, herbs and nutraceuticals: towards biochemical mechanisms of healthy aging. Biogeront., 5(5): 275-89.
- Fraser, G.E., Sabaté, J., Beeson, W.L. and Strahan, T.M.A. (1992). Possible protective effect of nut consumption on risk of coronary heart disease. Arch. Internat. Med., 152: 1416-1424.
- Fukuda, T., Ito, H. and Yoshida, T. (2004). Effect of the walnut polyphenol fraction on oxidative stress in type 2 diabetes mice. Biofact., 21(1- 4): 251-253.
- Gharibzahedi, S.M.T., Mousavi, S.M., Hamedi, M. and Khodiyan, H.A. (2011). Application of response surface modeling to optimize critical structural components of walnut- beverage emulsion with respect to analysis of physico-chemical aspects. Food Process Technol., Doi:10:1007/s/11947-011-0763-8.
- Griel, A., Kris-Etherton, P.M., Hilpert, K.F., Zhao, G., West, S.G. and Corwin, R.L. (2007). An increase in dietary n-3 fatty acidsdecreases a marker of bone resorption in humans. Nutr. J., 6:133-138.
- Grotto, D. (2008). 101 foods that could save your life. Bantam Bell, New York, U.S.A.
- Garrido, I., Monagas, M., Gómez-Cordovés, C. and Bartolomé, B. (2008). Polyphenols and antioxidant properties of almond skins: influence of industrial processing. Food. Chem., 73: C106–C115.
- Haider, S., Batool, Z., Tabassum, S., Perveen, T., Saleem, S., Naqvi, F., Javed, H. and Haleem, D.J. (2011). Effects of walnuts (Juglans regia) on learning and memory functions. Plant Foods Hum Nutr., 66(4): 335-340.
- Haider, S., Khaliq, S., Ahmed, S.P. and Haleem, D.J. (2006). Long-term tryptophan administration enhances cognitive performance and increases 5HT metabolism in the hippocampus of female rats. Amin. Acids., 31: 421–425.
- Halvorsen, B.L., Holte, K., Myhrstad. M.C., Barikmo, I., Hvattum, E., Remberg, S.F., Wold, A.B., Haffner, K., Baugerod, H., Andersen, L.F., Moskaug, O., Jacobs, D.R. Jr. and Blomhoff, R. (2002). A systematic screening of total antioxidants in dietary plants. J. Nutr., 132: 461-471.
- Hardman, W.E. and Ion, G. (2008). Suppression of implanted MDA-MB 231 human breast cancer growth in nude mice by dietary walnut. Nutr. Cancer., 60: 666–674.
- Hartmann, M.A. (1998). Plant sterols and the membrane environment. Trends Plant. Sci., 3: 170–175.
- Hill, A. and Sharma, O.P. (1988). Hills’ economic botany. Tata Mc Graw–Hill Publishing Company Ltd. NEW DELHI, INDIA 695pp.
- Hu, F.B., Stampfer, M.J., Manson, J.E., Rim, E.B., Colditz, G.A., Rosner, B.A., Speizer, F.E., Hennekens, C.H. and Wilett, W.C. (1998). Frequent nut consumption and risk of coronary heart disease in women: prospective cohort study.Br. Med. J., 317: 1341-1345.
- Jiang, R., Manson, J.E., Stampfer, M.J., Liu, S., Willett, W.C. and Hu, F.B. (2002). Nut and peanut butter consumption and risk of type 2 diabetes in women. J. Am. Med. Assoc., 288: 2554–2560.
- Kornsteiner, M., Wagner, K.H. and Elmadfa, I. (2005). Tocopherols and total phenolics in ten different nut types. Food Chem., 98: 381–387.
- Kritchevsky, D., Tepper, S.A., Czarnecki, S.K. and Klurfeld, D.M. (1982). Atherogenicity of animal and vegetable protein: influence of the lysine to arginine ratio. Atheroscler., 41: 429-431.
- Lavedrine, F., Ravel, A., Villet, A., Ducros, V. and Alary, J. (2000). Mineral composition of two walnut cultivars originating in France and California. Food Chem., 68(3): 347–351.
- Lavedrine, F., Zmirou, D., Ravel, A., Balducci, F. and Alary, J. (1999). Blood cholesterol and walnut consumption: a cross-sectional survey in France. Prev. Med., 28(4): 333–339.
- Lintas, C. and Cappelloni, M. (1992). Dietary fibre content of Italian fruit and nuts. J. Food Com. Anal., 5: 146-151.
- Ma, Y., Njike, V.Y., Millet, J., Dutta, S., Doughty, K., Treu J.A. and Katz, D.L. (2010). Effects of walnut consumption on endothelial function in type 2 diabetics: A randomized, controlled, cross-over trial. Diab. Care., 33(2): 227-232.
- Mark, G. (2000). Galen: on food and diet (New York: Routledge) 132pp.
- McManus, K., Antinoro, L. and Sacks, F. (2001). A randomized controlled trial of a moderate-fat, low-energy diet compared with a low fat, low-energy diet for weight loss in overweight adults. Internat. J. Obes. Relat. Metab.Disord., 25(10): 1503-11.
- Meneses, A. (1999). Are 5-HT (1B/1D) and 5-HT (2A/2B/2 C) receptors involved in learning and memory processes? I. Drugs., 2: 796–801.
- Mexis, S.F., Badeka, A.V., Riganakos, K.A., Karakostas, K.X. and Kontominas, M.G. (2009). Effect of packaging and storage conditions on quality of shelled walnuts. Food Cont., 20: 743–751.
- Munoz, S., Merlos, M., Zambon, D., Rodriguez, C., Sabate, J., Ros, E. and Laguna, J.C. (2001). Walnut-enriched diet increases the association of LDL from hypercholesterolemic men with human HepG2 cells. J. Lipid .Res., 42(12): 2069-2076.
- Oliveira, R., Rodrigues, F., Gabriela, M. and Bernardo-Gil, M. (2002). Characterization and supercritical carbon dioxide extraction of walnut oil. J. Am. Oil. Chem. Soc., 79(3): 225–230.
- Paul, G. (1979). The French pyrenees: An economic prehistory. Ph.D. dissertation, University of Cambridge. ; Frank H. Lamb, Book of the Broadleaf Trees; the Story and the Economic, Social, and Cultural Contribution of the Temperate Broad-leaved Trees and Forests of the World (New York: W.W. Norton & Co., 1939), 182.
- Pellegrini, N.,Serafini, M.,Salvatore, S.,Del Rio, D.,Bianchi, M. and Brighenti, F. (2006). Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays.Mol.Nutr.Food.Res., 50(11): 1030–1038.
- Pereira, J.A., Oliveira, I., Sousa, A., Ferreira, I.C., Bento, A. and Estevinho, L. (2008). Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars. Food Chem. Toxicol., 46(6): 2103–2111.
- Prasad, R.B.N. (2003). Walnuts and pecans. In: Benjamin C, Trugo LC, Finglas PM (eds) Encyclopedia of food sciences and nutrition. Academic, London, pp. 6071–6079.
- Prosky, L., Asp, N.G., Schweizer, T.F., De Vries, J.W. and Furda, I. (1988). Determination of insoluble, soluble and total DF in foods and food products: Inter-laboratory study. J. Assoc. Off. Anal. Chem., 71: 1017-1023.
- Reiter, R.J., Manchester, L.C., Tan, D. (2005). Melatonin in walnuts: Influence on levels of melatonin and total antioxidant capacity of blood. Nutr., 21(9): 920-924.
- Richard, B. (1788). The new art of cookery (G. G. J. and J. Robinson eds.). London, 617pp.
- Ruggeri, S., Cappelloni, M., Gambelli, L., Nicoli, S. and Carnovale, E. (1996). Chemical composition and nutritive value of nuts grown in Italy. Italian J. Food Sci., 3: 243-252.
- Sabate, J., Fraser, G.E., Burke, K., Knutsen, S.F., Bennett, H. and Lindsted, K.D. (1993). Effects of walnuts on serum lipid levels and blood pressure in normal men. New Engl. J. Med., 328(9): 603–607.
- Sabate, J. and Fraser, G.E. (1993). The probable role of nuts in preventing coronary heart disease. Pri. Cardio., 19: 65-72.
- Savage, G.P., Dutta, P.C. and McNeil, D.L. (1999). Fatty acid andtocopherol contents andoxidative stability of walnuts oils. J. Amer. Oil Chem. Soc., 76: 1059–1063.
- Savage, G.P. (2001). Chemical composition of walnuts (Juglans regia L.) grown in New Zealand. Plant Foods. Hum. Nutr., 56:75–82.
- Savage, G.P. and Dutta, P.C. (2002). The sterol composition of nuts grown in New Zealand.
- Savage, G.P., McNeil, D. and Dutta, P.C. (2001). Some nutritional advantages of walnuts. 4th International Walnut Symposium, Acta Hort., 544: 557-563.
- Schroder, N., O’Dell, S.J. and Marshall, J.F. (2003). Neurotoxic methamphetamine regimen severely impairs recognition memory in rats. Synapse., 49: 89–96.
- Segura, R., Javierre, C., Lizarraga, M.A. and Ros, E. (2006). Other relevant components of nuts, phytosterols, folate and mineral. Br. J. Nutr., 36:44.
- Solfrizzi, V., Colacicco, A.M., D’Introno, A., Capurso, C., Torres, F., Rizzo, C., Capurso, A. and Panza, F. (2006). Dietary intake of unsaturated fatty acids and age-related cognitive decline: A 8.5 year follow-up of the Italian longitudinal study on aging. Neurobiol. Aging., 27: 1694–1704.
- Stephen, A.B., Lewis, W.J., Beach, J.A. and Berghof, O. (2006). The Etymologies of Isidore of Seville (New York: Cambridge University Press. 344 pp.
- Sytze, B. (2000). The holocene history of walnut, sweet chestnut, manna-ash and plane tree in the Eastern Mediterranean (ed. Jean-Marc Luce) Paysage et alimentation dans le monde grec (Toulouse: Presses universitaires du Mirail) pp.38–41.
- Sze-Tao, K. and Sathe, S. (2000a). Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate. Food Chem., 69(2): 153–160.
- Sze-Tao, K.W.C. and Sathe, S.K. (2000b). Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility. J. Sci. Food Agric., 80: 1393–1401.
- Tapsell, L.C., Gillen, L.J., Patch, C.S., Batterham, M., Owen, A., Bare, M. and Kennedy, M. (2004). Including walnuts in a low-fat/ modified-fat diet improves HDL cholesterol-to-total cholesterol ratios in patients with type 2 diabetes.Diab. Care., 27 (12) : 2777 -2783.
- Thakur, M., Pandey, A. and Jain, S.C. (2012). Good mood foods: A panacea of life. Indian Food Indus., 31(2): 45-52.
- USDA (2004). Qualified health claims: Letter of enforcement discretion—walnuts and coronary heart disease. (Accessed on 13 November 2011).
- Wardlaw, G.M. (1999). Perspectives in Nutrition. 4th Ed. Mc Graw Hill, New York, pp A-56-A-57.
- William, G.C. and James, D.L. (1985). Evolution and environment in the late Silurian and early devonian proceedings of the Royal Society, (London: The Society; distributed by Scholium International, 1985). 62.
- Willis, L.M., Shukitt-Hale, B., Chang, V. and Joseph, J.A. (2009). Dose dependent effects of walnuts on motor and cognitive function in aged rats. Br. J. Nutr., 101: 1140–1144.
- Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S. and Prior, R.L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem., 52(12): 4026–4037.
- Yasuno, F. (2004). Hippocampal serotonin 1A receptor and memory function. Sei. Shinkeigaku Zas., 106: 1314–1322.
- Young, S.N. and Gauthier, S. (1981). Tryptophan availability and the control of 5 hydroxytryptamine and tryptamine synthesis in human CNS. Adv. Exp. Med. Biol., 133: 221–230.
- Zhao, G., Etherton, T.D., Martin, K.R., West, S.G., Gillies, P.J. and Kris-Etherton, P.M. (2004). Dietary alpha-linolenic acid reduces inflammatory and lipid cardio-vascular risk factors in hypercholesterolemic men and women. J. Nutr., 134(11): 2991-2997.
- Zhao, T.S., Fang, W.L., Fan, Z.Y., Xi, X.L. and Zhang, Y. (2007). Yunxin 90303: a promising new early walnut selection. J. Food Sci., 24: 252-253.
- Dioscorides, P. (1890). Dioscorides De materia medica, IBIDIS Press, pp 926. Retrieved from www.academia.dk/MedHist/Biblioteket/.../Dioscorides_0_FRONTsection.pdf. Accessed on 13th April, 2013.
- Eder, C. (2011). A wealth of health found in walnuts.Retrieved from: www.lef.org/.../aug2011_Walnuts-A-Wealth-of-Health-Found-in-Walnut. Accessed on 13th August, 2013.
- FAO (2005). Statistical Database Agriculture. Retrieved from: http://faostat.fao.org/faostat/collections?subset=agriculture.Accessed on13th April, 2013.
- U.S.D.A. (2010). USDA National Nutrient Database for Standard Reference, Release 23. Nutrient Data Laboratory. Retrieved from: http:// www.nal.usda.gov/fnic/cgi-bin/nut_search.pl (Accessed on 26 April 2013).
- USDA (2012). Nutrient Database for Standard Reference. Release 25. Retrieved from www.ars.usda.gov/Services/docs.htm?docid=8964. (Assessed on 8 August, 2013).
- Vigneshwara, V. (2011). Facts for you. Retrieved from www.ffymag.com/admin/issuepdf/walnut_jan11.pdf. (Assessed on 8 August, 2013).
- Wilson, R.J.A. (1987–1988). Archaeology in Sicily. Archaeological Reports, No. 34 (1987-1988): 149. Retrieved from http// www.archaeobotany.de/databasehtml. (Accessed on 26 April 2013).
- Correlation Between the Sources of Carbohydrate Assimilation and Spoilage of Food Items by Pathogenic and Non-Pathogenic Yeast
Abstract Views :209 |
PDF Views:0
Authors
Affiliations
1 Mahila Mahavidhyalaya, Banaras Hindu University, Varanasi (U.P.), IN
1 Mahila Mahavidhyalaya, Banaras Hindu University, Varanasi (U.P.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 432-433Abstract
Biologically active compounds are extra nutritional constituents that typically occur in small quantities in foods, vary widely in chemical structure and beneficially affect health and well-being. Nutritional yeast is the powerhouse of nutrients and it’s a great addition to healthy life style especially for the vegetarians. Nutritional yeast is deactivated yeast, often a strain of Saccharomyces cerevisiae, which is sold commercially as a food product. Some of the sub species of Crytptococcus neoformans are pathogenic for the human immune system. Yeasts for obtaining energy undergo assimilation reaction i.e. break down of carbohydrate into its monomeric unit by various enzymatic activities produced by various yeasts.In the present study carbohydrate assimilation was studied by using different food products having pathogenic and non-pathogenic yeasts. All the17 isolates of pathogenic yeast were used and two sub species of S. cerevisiae and Rhodotorulla which were isolated from yeast powder and curd, respectively. It was seen by the use of spectrophotometer i.e. if the isolate has greater efficiency to assimilate food products then that food product having specific carbohydrate will be easily spoiled by the yeast. It was revealed by results that all the pathogenic yeast has high absorbance efficiency for fructose. It has been statistically proved‘t’ calculated value (6.68) is greater than value of tabulated value (2.05) at 5% level of significant. The Rhodotourla obtained from curd sample, have high absorbance value (0.83) at is more favourable in food fermentation when food ingredients contains honey as energy. In milk proper absorbance value not obtained, indicating that Rhodotourla can be utilized in fermentation but not too much extent.Keywords
Yeast, Carbohydrates, Assimilation, Pathogenic, Non Pathogenic.- Studies on Nutritional, Quality and Sensory Evaluation of Value Added Baked Products With Button Mushroom (Agaricus bisporus) Powder
Abstract Views :187 |
PDF Views:0
Authors
Affiliations
1 Amity Institute of Food Technology, Amity University, Noida (U.P.), IN
1 Amity Institute of Food Technology, Amity University, Noida (U.P.), IN
Source
International Journal of Agricultural Sciences, Vol 14, No 1 (2018), Pagination: 173-179Abstract
Mushroom has been relished as a source of food and medicine throughout the world. The fresh mushroom and dried mushroom powder was analyzed for their nutritional composition. The present study was undertaken with the objective of value addition of mushroom powder in baked products. Mushroom powder has been incorporated in the formulations of cake at 0, 5, 10, 15 and 20 per cent by weight. The effect of various levels of mushroom powder on the physic-chemical properties and nutritional quality of cakes has been observed. The cakes containing mushroom powder in different concentrations were evaluated for their sensory attributes by a panel at 9 pointer hedonic scale. The results revealed that the colour and flavour of cake containing mushroom powder was significantly different from the control cake. Mushroom powder at 15 per cent addition level significantly improved colour, flavour and texture of cake. The texture and overall acceptability of the cakes with mushroom powder was equally acceptable to the control cake.Keywords
Agaricus bisporus, Mushroom Powder, Value Added Products, Sensory Evaluation.References
- Alam, D. S. M. and Raza, M.S. (2001). Importance of mushrooms. NIA, Tando Jam, Pakistan.
- AOAC (2000). Official methods of analysis, 17th Ed. Association of Official Analytical Chemists. Washington, D. C., U.S.A.
- AOAC (2005). Official methods of analysis,18th Ed. Association of Official Analytical Chemists. Washington, D. C., U.S.A.
- Atkins, J. H.C. (1971).Mixing requirement of baked products. Foods Manufuring, 47:120.
- Awan, J. A., Rehman, S. U., Ullah, E., Siddique, M. L. and Aziz, T. (1991). Nutrition of wheat flour in Islamic perspective. J. Appl. Pharm. Sci., 1: 1-7.
- Ayo, J. A. and Nkama, I. (2003). Effect of acha (D. exilis) flour on the physico chemical and sensory qualities of biscuits. Nutr. Food Sci., 33: 125-130.
- Chang, S.T. (1999). Global impact of edible medicinal mushrooms on human welfare in the 21st century: non green evolution. Internat. J. Medicinal Mushrooms, 1-7pp.
- Chang, S.T. and Miles, P.G. (2004). Mushroom cultivation, nutritional value, medicinal effects and environmental impact. CRC Press.
- Deepalakshmi, K. and Mirunalini, S. (2014). Pleurotusostreatus: An oyster mushroom with nutritional and medicinal properties. J. Biochem.Tech., 5(2):718-726.
- Dunkwal, V., Jood, S. and Singh, S. (2007). Physico-chemical properties and sensory evaluation of Pleurotussajorcaju powder as influenced by pre-treatments and drying methods. Br. Food J., 109: 749-759.
- Gadallah, M.G.E. and Ashoush, I.S. (2016).Value addition on nutritional and sensory properties of biscuit using desert truffle (Terfezia claveryi) powder. Food & Nutr. Sci.,7: 1171-1181.
- Kotwaliwale, N., Bakane, P. and Verma, A. (2007). Changes in textural and optical properties of oyster mushroom during hot air drying. J. Food Eng., 78 : 1207-1211.
- Kulshreshtha, M., Singh, A. and Vipul, D. (2009). Effect of drying conditions on mushroom quality. J. Engg. Sci. Tech., 4 (1) : 90-98.
- Kumar, S., Nirankar, N. and Tyagi, R. K. (2006).Development and evaluation of Pleurotusmushroom mathri. J. Food Sci. Technol., 43 (5) : 501-504.
- Lakhanpal, T.N. and Rana, M. (2005). Medicinal and nutraceutical genetic resources of mushrooms. Plant Gen. Res. Charac. Uti., 3: 288-303.
- Lakhanpal, T.N., Shad, O. and Rana, M. (2010). Biology of Indian Morels. I K International Publishing House, pp. 266.
- Lakshmipathy, G., Jayakumar, A., Abhilash, M. and Raj, S. P. (2013). Studies on different drying, canning and value addition techniques for mushrooms (Calocybe indica). African J. Food Sci.,7 (10) : 361-367.
- Manzi, P., Aguzzi, A. and Pizzoferrato, L. (2001). Nutritional value of mushrooms widely consumed in Italy. Food Chem.,73: 321-325.
- Pearson, D. (1970). The chemical analysis of foods. 7th Ed., Churchill Living stone, LONDON, UNITED KINGDOM.
- Rai, R. D. and Arumuganathan, T. (2008). Economics for pickling. Post Harvest Technology. Technical Bulletin, NRCM, Solan. 68-69 pp.
- Rajchel, C. L., Zabik, M. E. and Everson, E. (1975).Wheat Bran and middling: A source of dietary fibre in bannana, Chocolate, Nut and Spices Cakes. Bakers Dig. pp. 27-30.
- Rana, N., Vaidya, D., Sharma, S. and Chauhan, N. (2015). Chemical profile and amino acids composition of edible mushroom. Internat. J. Agric. Environ. & Biotechnol., 8(3): 675-679.
- Rosli, W.I. and Aishah, M. S. (2012). Pleurotussajor-caju (PSC) improves nutrient contents and maintains sensory properties of carbohydrate-based products. World Acad Sci. Engg. Tech., 6 : 03-20.
- Sanchez, C. (2010). Cultivation of Pleurotus ostreatus and other edible mushrooms. App. Microbiol.& Biotechnol., 85: 1321-1337.
- Sheikh, M. A. M., Kumar, A. , Islam, M. M. and Mahomud, M S. (2010). The effects of mushroom powder on the quality of cake. Progress. Agric., 21(1&2) : 205-214.
- Singh, K. and Thakur, M. (2016). Formulation, organoleptic and nutritional evaluation of value added baked product incorporating Oyster mushrooms (Pleurotus ostearus) powder. Internat. J. Food Sci. & Nutr., 1 (6): 16-20.
- Strmiskova, G., Strmiska, F. and Dubravicky, J. (1992). Mineral composition of oyster mushroom. Nahrung, 36: 210-212.
- Thakur M. (2012). Mushrooms: a prominent source of nutraceuticals. J. Food Process. Technol., 3(10) 178. http://dz.doi.org/10.4172/2157-7110.S1.011.
- Thakur, M. and Lakhanpal, T. N. (2015). Mushroom cultivation and women entrepreneurship: prospects and challengers. In: Padma Vasudevan, Satyawati Sharma, V.P. Sharma and Monica Verma. Women, Technology and Development. III Delhi, Narosa Publishers, 220-240 pp.
- Wakchaure, G. C., Mahantesh, S., Manikandan, K. and Rana, L. (2010). Development and evaluation of quality value added mushrooms. Mushroom Research, 19 (1): 40-44.
- Nutritional Evaluation and Storage Stability of Popped Pearl Millet Bar
Abstract Views :232 |
PDF Views:80
Authors
Affiliations
1 Amity University, Sector 125, Noida 201 301, India, IN
2 ICAR-Indian Agricultural Research Institute, New Delhi 110 012, IN
1 Amity University, Sector 125, Noida 201 301, India, IN
2 ICAR-Indian Agricultural Research Institute, New Delhi 110 012, IN
Source
Current Science, Vol 120, No 8 (2021), Pagination: 1374-1381Abstract
The study was aimed at making the pearl millet available in ready-to-eat form to people with some enhanced nutritional and storage properties. A bar was developed through popping processing using pearl millet as main ingredient. It was formulated using dry raw materials (popped pearl millet, popped amaranth, puffed bengal gram, flax seeds, sunflower seeds and raisins), and agglutinative ingredients (sugar and carboxy methyl cellulose). The developed bar was evaluated for proximate composition, nutritional quality, as well as change in moisture, water activity (aw), free fatty acids and peroxide value, textural and sensory attributes, and total microbial load during storage under ambient conditions (25 ± 28.0°C and 65 ± 10% RH) after packaging in high density poly ethylene and metalized-polyester polyethylene pouches for 3 months. The developed bar was found to have 10.84% protein, 4.39% fat and 6.45% dietary fibre. The minerals and vitamins like calcium, phosphorus, iron, and zinc estimated, were: 58.70, 215.65, 3.17 and 5.13 mg/ 100 g respectively. The metallized pouch film was found suitable for packing popped pearl millet bars with respect to its stability and acceptability, and the product remained chemically and microbiologically safe and stable during entire storage. The development of composite bar using low cost, locally available ingredients were nutri dense and a convenient snack for children and adults.Keywords
Free Fatty Acid, Nutritional Analysis, Peroxide Value, Popped Pearl Millet Bar, Sensory Evaluation, Storage.Full Text
References
- Satyavathi, C. T., Praveen, S., Mazumdar, S., Chugh, L. K. and Kawatra, A., Enhancing demand of pearl millet as super graincurrent status and way forward. ICAR-All India Coordinated Research Project on Pearl Millet, Jodhpur, 2017.
- Onyango, C. A., Ochanda, S. O., Mwasaru, M. A., Ochieng, J. K., Mathooko, F. M. and Kinyuru, J. N., Effects of malting and fermentation on anti-nutrient reduction and protein digestibility of red sorghum, white sorghum and pearl millet. J. Food Res., 2013, 2(1), 41–49.
- Sade, F. O., Proximate, anti-nutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). J. Food Technol., 2009, 7(3), 92–97.
- Malleshi, N. G. and Desikachar, H. S. R., Varietal difference in puffing quality of ragi (Eleusine coracana). J. Food Sci. Technol., 1981, 18, 30–32.
- Mariott, M., Alamprese, C., Pagani, M. A. and Lucisano, M., Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours. J. Cereal Sci., 2006, 43(1), 47–56.
- Kumari, R., Singh, K., Jha, S. K., Singh, R., Sarkar, S. K. and Bhatia, N., Nutritional composition and popping characteristics of some selected varieties of pearl millet (Pennisetum glaucum). Indian J. Agric. Sci., 2018, 88(8), 344–348.
- Giri, N. A., Taur, A. T., Kshirsagar, R. B. and Yadav, G. B., Studies on formulation and evaluation of fiber rich food bars. Indian J. Nutr. Dietet., 2012, 49, 243–247.
- Lobato, L. P., et al., Snack bars with high soy protein and isoflavone content for use in diets to control dyslipidaemia. Int. J. Food Sci. Nutr., 2011, 63, 1–10.
- Sharma, G. K., Padmashree, A., Roopa, N. and Bawa, A. S., Storage stability of protein rich compressed bar. J. Food Sci. Technol., 2006, 43(4), 404–406.
- Kumari, R., Singh, K., Singh, R. and Nain, M. S., Development of healthy RTE – breakfast cereal from popped pearl millet. Indian J. Agric. Sci., 2019, 89(5), 129–133.
- AOAC. Official methods of the Association of Official Agricultural Chemists, Washington, DC, USA, 2000, 11th edn.
- AOAC. Vitamin assays, Turbidimetric Method. AOAC Official Method, 2005, 960.46.
- AOAC. Niacin and niacinamide (nicotinic acid and nicotinamide) in ready-to-feed milk-based infant formula microbiologicalturbidimetric method. AOAC Official Method, 2005, 985.34.
- AACC. The definition of dietary fibre. Report of the dietary fibre definition committee to the board of directors of the American Association of Cereal Chemists. Cereal Food World, 2011, 46, 112–126.
- AOAC. Total, soluble, and insoluble dietary fiber in foods, enzymaticgravimetric method, 2005.
- Syed, H. M., Syed, I., Deshpande, H. W., Kulkarni, K. D. and Kulkarni, D. N., Chemical Analysis of Food Samples – Laboratory Manual, Needs Agencies, Parbhani (M.S.), India, 2007.
- Olunlade, B. A., Adeola, A. A. and Anuoluwapo, A. O., Microbial profile of maize-pigeon pea biscuit in storage. Fountain J. Nat. Appl. Sci., 2013, 2, 1–9.
- Pradeep, P. M., Dharmaraj, U., Sathyendra Rao, B. V., Senthil, A., Vijayalakshmi, N. S., Malleshi, N. G. and Singh, V., Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals. J. Food Sci. Technol., 2013, 51(12), 3812– 3820.
- Muyonga, J. H., Andabati, B. and Ssepuuya, G., Effect of heat processing on selected grain amaranth physicochemical properties. Food Sci. Nutr., 2014, 2(1), 9–16.
- Obatolu, V. A., Omucti, C. O. and Ebenerer, A. A., Qualities of extruded puffed snacks from maize/soybean mixture. J. Food Process Eng., 2016, 29, 149–161.
- Mishra, G., Joshi, D. C. and Panda, B. K., Popping and puffing of cereal grains: a review. J. Grain Process. Storage, 2014, 1, 34–46.
- Bunkar, D. S., Jha, A. and Mahajan, A., Optimization of the formulation and technology of pearl millet based ‘ready-toreconstitute’ kheer mix powder. J. Food Sci. Technol., 2012, 51, 2404–2414.
- Oloyede, O. I., Chemical profile of unripe pulp of carica papaya. Pak. J. Nutr., 2005, 4(6), 379–381.
- Padmashree, A., Sharma, G. K. and Govindaraj, G., Development and evaluation of shelf stability of flaxoat nutty bar in different packaging materials. Food Nutr. Sci., 2013, 4, 538–546.
- Mridula, K. K. and Singh, P., Barnwal development of Omega-3 rich energy bar with flaxseed. J. Food Sci. Technol., 2013, 50(5), 950–957.
- Singh, G., Development of value-added products from pearl millet, Ph.D. thesis, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, 2005.
- Agbaje, R., Hassan, C. Z., Norlelawati, A., Rahman, A. and Huda, F. N., Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried sunnah foods. Int. Food Res. J., 2016, 23(2), 498–506.
- Zamora-Gasga, V. M., Bello-Perez, L. A., Ortiz-Basurto, R. I., Tovar, J. and Sayago-Ayerdi, S. G., Granola bars prepared with Agave tequilana ingredients: chemical composition and in vitro starch hydrolysis. Food Sci. Technol., 2014, 56(2), 309–314.
- Sharma, M., Mridula, D., Yadav, D. N. and Gupta, R. K., Physiochemical characteristics of maize and sorghum as affected by popping. Proc. Natl. Acad. Sci. India, Sect. B. Biol. Sci., 2015, 85(3), 794–799.
- Ribnar, A. A., Designing sorghum (Designing Sorghum (Sorghum bicolor (L.) Moench) flakes-based snack bar for nutritional and health benefits of children, M.Sc. thesis, University of Agricultural Sciences, Dharwad, 2014.
- Tibagonzeka, J., Wambete, J., Muyinda, A. M., Nakimbugwe, D. and Muyonga, J. H., Acceptability and nutritional contribution of grain amaranth recipes in Uganda. Afr. J. Food Agric. Nutr. Dev., 2014, 14(3), 8979–8997.
- Verma, S., Khetrapaul, N. and Verma, V., Development and standardisation of protein rich sorghum based cereal bars. Int. J. Curr. Microbiol. App. Sci., 2018, 7(5), 2842–2849.
- Taylor, J. R. N., Millet: Pearl. Encycl. Grain Sci., 2004, 2, 253– 261.
- Dongxiao, S.-W., Teoh, A., Massarotto, C. and Wibisono, R., Comparative analysis of fruit-based functional bars. Food Chem., 2010, 119(4), 1369–1379.
- Sharma, S. K., Chaudhary, S. P., Rao, V. K., Yadav, V. K. and Bisht, T. S., Standardization of technology for preparation and storage of wild apricot fruit bar. J. Food Sci. Technol., 2013, 50(4), 784–790.
- Manthey, F. A., Sinha, S., Wolf-Hall, C. E. and Hall, C. A., Effect of flaxseed flour and packaging on shelf life of refrigerated pasta. J. Food Process. Preserv., 2008, 32(1), 75–87.
- Hiremath, S. P., Physio-chemical characteristics of raw, malted and popped finger millet varieties, M.Sc. thesis, University of Agricultural Sciences, GKVK, Bengaluru, 2011.
- Loveday, S. M., Hindmarsh, J. P., Creamer, L. K. and Singh, H., Physicochemical changes in a model protein bar during storage. Food Res. Int., 2009, 42(7), 798–806.
- Kavitha, B., Vijayalakshmi, R., Yalagala, P. C. R., Illamaran, M. and Sugasini, D., Nutritional evaluation and cell viability of formulated probiotic millet fruit bar. J. Food Nutr. Disor., 2018, 7.
- Muhammad, N., Rehman, S., Muhammad, A. F., Anjum, M. M. and Din Ghulam, M., Development, characterization, and optimization of protein level in date bars using response surface methodology. Sci. World J., 2012, 2012, 10; https://doi.org/10.1100/2012/518702.
- Yang, Z. F., Zheng, Y. H., Cao, S. F., Tang, S. S., Ma, S. J. and Li, N., Effects of storage temperature on textural properties of Chinese bay berry fruit. J. Texture Stud., 2007, 38(1), 166–177.
- Aggarwal, P. and Kaur, R. P., Development of intermediate moisture product from carrot pulp. Am. J. Food Sci. Nutr. Res., 2014, 1, 52–59.
- Marotirao, P. C., Development of process technology for nutritional multigrain bar and storage studies, M.Tech. (Food Sci.) Thesis. Vasantrao Naik Marathwada Agricultural University, Parbhani, Maharashtra, 2017.