Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta post processing and during storage for 4 months. Chemical salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulphate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g respectively, whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900 µg/100g. After processing, the prepared pasta with both iron salts showed retention of 94–95% for iron and 90 92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum colour attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40 °C in laminates (aluminium laminates) and polypropylene packets for a period of 4 months and evaluated for changes in their iron and vitamin A contents. An overall retention of 93–95% of the iron and 56–62 % of vitamin A was observed after 4 months considering losses during processing and storage. Variations in temperature had a non-significant effect on the stability of iron, whereas for vitamin A a loss of 33–37% was noted for pasta stored at accelerated temperature of 40 °C. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.

This study aims to identify objective quality attributes of functional foods based on literature reviews and proposing the future research agenda. There are not many articles that examined the objective quality of functional foods. This article aims to fill that gap: discussing objective quality attribute of functional foods based on the syntheses of previous studies. Previous research on objective quality of functional foods mostly came from the field of food science, and therefore applicable only to certain foods. Studies from the field of consumer behaviour/management mostly focused on perceived quality. This study used journals from three databases and utilised the term ‘functional food’ as the main keyword. Articles gathered were filtered based on their types and contents. There are two categories of objective quality found in literature. Firstly, objective quality related to the process, and secondly, objective quality related to the product itself. Both types are required to make accurate and marketable health claims of functional foods. Future research should try to empirically validate those objective quality attributes.

The present work aims to assess the levels of some heavy metals in agricultural soils and Tomatoes in Jijel (Algeria). The soil samples were extracted by aqua regia and fluorhydric acid methods. The tomato’s digestion was realised by the Hoening methods. Lead, Cadmium (Cd) and Zinc levels were measured using Atomic Absorption Spectrometry. According to the integrated pollution index, all the sites are slightly polluted by heavy metals. In tomatoes, lead (Pb) and Cd concentrations exceeded the standards set by the World Health Organization (WHO)/Food and Agriculture Organization (FAO). In general, the hazard indexes in all the studied area are less than 1, signifying that it is not risky for the people to consume these elements. However, the hazard quotients for Cd in sites 5, 6 and 7 are greater than 1, suggesting that inhabitants are experiencing a significant potential health risk especially from the consumption of tomatoes cultivated in these sites. To the best of our knowledge, this is the first study conducted on the agricultural soils of Jijel, and this could serve as a reference for future studies to monitor pollution in Jijel and its surrounding areas.

This research aimed to determine the effects of the structural ingredients (starch, wheat flour, wheat bran and whole grain flours from oat, barley, rye and wheat) on the physical, chemical and sensorial properties of the mulberry pestil. Effects of structural ingredients and their levels were statistically significant on colour values, total dry matter, ash, pH and titratable acidity, total soluble solids, total phenolic content and sensorial evaluation results (P < 0.01) of pestil samples. The characteristics of mulberry pestils ranged from 7.26 to 8.53 brix for total soluble solids, 90.23–92.67% total dry matter, 2.09–3.23% ash (in dry weight), 5.67–5.81 pH, 0.40–0.73% titratable acidity. The highest total phenolic contents were determined in samples containing whole oat flour and whole barley flour, while the lowest values were determined in samples containing starch. The L* values of the pestil samples increased with increasing barley flour and starch content whereas L* values decreased in the pestil samples containing wheat flour, whole rye flour, whole wheat flour, whole oat flour and wheat bran. The highest a* and b* values were measured in samples containing 9% level of starch, and the lowest a* and b* colour values were determined in samples containing 9% level of wheat bran. According to the sensorial evaluation results, the pestil samples produced with oat flour were generally more appreciated by panelists.

Considering expansion of genetically modified organisms and the basic principle of consumers’ right to access information about products, legislations of several countries establish a limit for labelling transgenic food. Qualitative tests based on the polymerase chain reaction (PCR) have been recommended. However, validation of qualitative methods is still a critical point in the quality management of food analysis laboratories. A screening method for the detection of Roundup Ready (RR) soy in soybeans by nested PCR was validated by a novel qualitative approach, in a single-laboratory, considering all fundamental parameters for an adequate evaluation of fitness for purpose. Blank samples of soybeans and formulations containing 0.001 to 1% of RR soy were analysed. Agarose gel electrophoresis and fluorimetry techniques were compared in terms of the quantification of extracted DNA. False-positive rate obtained was 0%, with selectivity and reliability rates of 100.0% for both techniques. Sensitivity and relia...

The oil contents and the composition of fatty acids and tocopherols of sixteen samples from Salvia columbariae collected in Arizona were investigated. The samples are characterised by high oil content ranging from 19.2 to 36.5 g/100 g with α-linolenic acid as main fatty acid (59.4 to 65.7 g/100 g). The seeds contain linoleic acid (15.9 to 20.9 g/100 g) and oleic acid (8.5 to 10.7 g/100 g) as well as palmitic and stearic acid in remarkable amounts. The 18:3/18:2 ratio could be an interesting chemotaxonomic feature to differentiate S. columbariae from other members of the genus Salvia. The content of vitamin E active compounds ranged from 82.8 to 536.5 mg/kg, mainly dominated by γ-tocopherol. From the composition of fatty acids and vitamin E active compounds, it can be suggested that seeds and seed oil from S. columbariae may constitute high-value products for healthy nutrition.

Hot air roasting is the classical way for processing pistachio. In this study, the classical operation was compared with a frying operation that was assumed to be as efficient as classical roasting and permit flavour intensification. The final moisture content at 180 °C was 5.6% at 5 min for fried samples and at 160 °C was 6% at 11 min for roasted samples. The breaking force of pistachio kernels was found to decrease from 2,008 N for raw pistachio to 780, 860, 975 and 1,030 N and then increased from there to 930, 1,460, 1,930 and 2,130 N at 140, 160, 170 and 180 °C, respectively, during frying. The results are similar for roasting. Oil content values ranged between 47 and 48% for the raw pistachio kernels and 53, 54, 55 and 56% after 5 min of frying at 140, 160, 170 and 180 °C, respectively. The results suggest that frying is an efficient intensive and innovative processing technique.

For more than 70 years, Chopin's range of products has been dedicated to quality control analysis for grains, flours, foods and feeds. Its international experience allows Chopin to propose, complete and adapt solutions for all flour producers and users, whatever the final product may be. Chopin has the right answer for controlling most of the processes in the first and second transformation of cereals and cereal products. For example, as bakers know, it depends on the protein quality, whether flour will meet their requirements or not. This is the reason why tests like the Consistograph and Alveograph exist. These tests allow measurement of water absorption, tenacity, elasticity, extensibility and baking strength of the tested flour. It is necessary for all users wishing to control or blend flours to measure the effects of additives or write a specification book. Taking another example, mechanical starch damage, caused by the milling process, has a positive effect by notably increasing the water absorption capacity of flour, leading to a better dough yield. But if damage is excessive, the dough becomes sticky; proofing is too strong and crust colour too dark. The Chopin SDmatic offers the ultimate solution to measure starch damage in a very fast, simple and accurate way. Assessment of the complete dough process through temperature increase and decrease with gelatinization and retrogradation of starch is very useful with the Mixolab. The Infraneo is the latest NIR analyzer from Chopin Technologies. Highly versatile (whole grains and flours), it adapts to every application for grain facilities, milling industries and second transformation. The major product parameters: protein, moisture, ash, gluten, oil, ash, and water absorption are determined in a few seconds. Our team is comprised of highly skilled technicians relayed by a network of more than 60 distributors world-wide especially selected for their commitment to the wheat-flour-bread market. The Chopin website provides a real link between the industry and our technicians. Everyone involved in the processing of cereals is welcome, whatever their need for quality control. The list of these partnerships is long and demonstrates CHOPIN's openness of mind: AACCI, AFNOR, ANMAC, ARVALIS, BIPEA, CEN, ENSMIC, INRA, IRTAC, ICC, ISO, ONIC etc. The CHOPIN Applications Laboratory also provides specific services such as training, studies, etc. More information can be found at www.chopin.fr