Acceptable Quality Attributes Research Articles

Does Price Really Matter for Generic Alternatives? Supervised learning Approaches in Deciding the Right Price for Acceptable Quality Attributes of Amlodipine Besylate among Generic Alternatives.

The price and safety of finished pharmaceutical preparations are two major concerns while prescribing medicine. In this work, machine learning-based classification models were developed with respect to the quality attributes of 258 samples covering 9 marketed amlodipine (AMLO) formulations. The quantitation of AMLO and its three sulfonate ester genotoxic impurities of besylate counter ion was settled using a validated high-performance liquid chromatography-diode-array detection method. The classification of correlation between dependent and independent variables was exercised using linear discriminant analysis models. The linear dispersion of acceptable quality attributes was significantly different for AMLO besylate formulation with unit price per tablet "<1 Rs." Although the correlations between price and quality are well-understood associations group centroid distance for price group "2-3 Rs." and "1-2 Rs." reveal that acceptable quality dispersion was similar for both groups. Nonetheless, a higher price could allow storage of the finished formulation to be kept on the shelf for a longer period.

Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits

The potential application of apple pomace emulsions (APEs) as saturated fat replacers in biscuits was investigated by employing olive oil/water (35/65) emulsions enriched with 12.5–20.0% apple pomace residue (AP) and exploring their rheological properties and microstructure. A selected APE (with 15% AP) was used as margarine replacer in biscuits at 50–100% substitution levels and the biscuits quality attributes were examined using a multi-instrumental analytical approach; a full-fat biscuit (30% margarine) was tested as control. Firmness and spreadability work of APE, evaluated by large deformation mechanical testing, increased with increasing AP content. The elasticity and viscosity of the control biscuit dough as determined by rheometry were higher than their reduced-fat counterparts with APE. With increasing APE substitution level, the moisture and water activity increased, and a lower biscuit color lightness was noted, whereas the thickness did not significantly differ among the tested product formulations. Moreover, fracture strength, total phenolic (3,4-dihydroxybenzoic acid being predominant) content and antioxidant activity were greater for the APE-fortified biscuits than the control. SPME/GC–MS analysis revealed the presence of AP-derived volatile compounds, providing pungent, rancid and fruity notes in the APE-fortified biscuits. Nevertheless, the 50% margarine substituted biscuit received acceptable ratings for flavor notes, hardness, fragility and overall acceptability upon sensory evaluation. Slower rates of lipolysis (on biscuit weight basis) were also observed for the APE-fortified biscuits using an in vitro intestinal enzymatic digestion protocol. Overall, the APE appeared as an effective solid fat substitute in biscuits that improves their nutritional characteristics, while maintaining acceptable quality attributes.

Process optimization for low‐fat deep‐fried zucchini slices preparation: Effect ofAloe veragel coating concentration, frying temperature, and frying time

There is strong evidence that the consumption of fried foods is associated with an increased risk of cancer and cardiovascular diseases. In the current study, the effects of different process variables including Aloe vera gel concentration (5–25% w/w), frying temperature (150–190°C), and frying time (1–5 min) were investigated and optimized using response surface methodology with Box–Behnken design to introduce a new low-fat deep-fried zucchini slices. The optimum conditions based on maximum moisture content and hardness, minimum oil content, and total color difference (ΔE) were found to be 13.55% w/w gel concentration, 150°C frying temperature, and 1.50 min frying time. Compared to the uncoated samples, a reduction of 32.70% in oil content and 10.42% in hardness was observed for coated samples produced under optimum conditions. Moreover, moisture content and ΔE of coated samples were increased by 9.41% and 3.64%, respectively. Sensorial evaluation revealed that the deep-fried coated zucchini slices prepared under optimum conditions had higher overall acceptability compared with uncoated samples. It can be concluded that A. vera gel coating is a promising approach to developing new product low-fat deep-fried zucchini slices. Novelty impact statement A. vera gel coating can be used to produce low-fat deep-fried zucchini slices. It is expected that the optimized conditions highlighted in this work (13.55% w/w gel concentration, 150°C frying temperature, and 1.50 min frying time) will be useful in obtaining low-fat deep-fried zucchini slices of acceptable quality attributes.

The effect of genotype and storage on compositional, sensorial and textural attributes of canned fruit from commercially important non-melting peach cultivars

Peach (Prunus persica) fruit is widely consumed, both as fresh or as processed (mostly by canning) product. Despite its economic importance, a limited number of studies have dealt with quality assessment of clingstone peach cultivars after thermal processing. Thus, the aim of the current study was to evaluate the effect of canning process on compositional, sensorial and textural attributes of fruit from seven non-melting peach cultivars which exhibit on-tree ripening in succession, spanning from July till mid-September in the northern hemisphere. Descriptive quantitative analysis indicated discrete varietal differences, providing useful insights for the industry regarding the quality and marketing potential for canned products of each cultivar. Fruit packed in diluted-clarified grape juice concentrate, aiming towards a less caloric content product, demonstrated an inferior consumer perception regarding bitterness, astringency and off-taste. Storage of the canned fruit (6 versus 24 months) led to texture depletion modifications on a cultivar-dependent manner. ‘Ferlate®’ registered desirable textural properties, while ‘Mirel®’, besides the appealing orange-coloured fruit pieces, aligned with satisfactory sensorial properties, provide further marketing options for the peach canning industry. Both early (‘Romea’) and late-season ripening (‘VLG’) cultivars were proven amenable to canning with acceptable quality attributes, offering a sustainable solution towards extension of the non-melting peach harvesting season.

Productivity improvement and charge variant modulation for intensified cell culture processes by adding a carboxypeptidase B (CpB) treatment step.

The goal of cell culture process intensification is to improve productivity while maintaining acceptable quality attributes. In this report, four processes, namely a conventional manufacturing Process A, and processes intensified by enriched N-1 seed (Process B), by perfusion N-1 seed (Process C), and by perfusion production (Process D)were developed for the production of a monoclonal antibody. The three intensified processes substantially improved productivity, however, the product either failed to meet the specification for charge variant species (main peak) for Process D or the production process required early harvest to meet the specification for charge variant species, Day 10 or Day 6 for Processes B and C, respectively. The lower main peak for the intensified processes was due to higher basic species resulting from higher C-terminal lysine. To resolve this product quality issue, we developed an enzyme treatment method by introducing carboxypeptidase B (CpB) to clip the C-terminal lysine, leading to significantly increased main peak and an acceptable and more homogenous product quality for all the intensified processes. Additionally, Processes B and C with CpB treatment extended bioreactor durations to Day 14 increasing titer by 38% and 108%, respectively. This simple yet effective enzyme treatment strategy could be applicable to other processes that have similar product quality issues.

Development of low dose micro-tablets by high shear wet granulation process.

Low dose micro-tablets with acceptable quality attributes, specifically content uniformity (CU), would not only enhance the dose flexibility in the clinic, but also decrease excipient burden in pediatric population. Considering the CU challenges associated with directly compressed low dose micro-tablets, in this study, high shear wet granulation (HSWG) process was evaluated to manufacture micro-tablets with reduced CU variability. The impact of active pharmaceutical ingredient (API) particle size (D90 - 18-180µm) and loading (0.67-16.67% w/w) on the critical quality attributes of micro-tablets (1.2 and 1.5mm) like weight variability, CU, and dissolution were evaluated. Experimental results showed that final blends with flow function coefficient (ffc)≥5.4 or Hausner ratio (HR)≤1.43 facilitated robust compression of micro-tablets. With enhanced weight control, all the batches except the 1.2mm micro-tablets and 2.0mm micro-tablets with 0.67% w/w API loading and coarse API particle size (D90 - 180µm) resulted in CU variability that meets the USP <905> CU acceptance criteria for individual micro-tablets. Apart from the above mentioned 1.2mm micro-tablets, all the batches meet the USP <905> CU acceptance criteria for composites of 10 or more micro-tablets. Precise delivery of micro-tablets manufactured in the current study would allow dose titration in the increments of 11 mcg. The API particle size and loading impacted the in-vitro dissolution performance of micro-tablets with smaller API particle size and lower loading resulting in faster release profiles. This study provides a framework for developing low dose micro-tablets with acceptable quality attributes using HSWG process for micro-dosing, enhanced dose flexibility, and decreased excipient burden.

Decoding the small size challenges of mini-tablets for enhanced dose flexibility and micro-dosing.

Mini-tablets are an age appropriate dosage form for oral administration to pediatric and geriatric patients, either as individual mini-tablets or as composite dosage units. Smaller size mini-tablets than the commonly used 2mm or larger size would offer more tailored micro-dose delivery of investigational drugs. This work demonstrated drug substance particle size, drug loading and mini-tablet size ranges to achieve acceptable quality attributes of mini-tablets. A platform formulation with 60, 80, and 100μm (particle size D6,3) ibuprofen at 3, 14, and 25% loadings were directly compressed into 1.2, 1.5, 2, and 2.5mm diameter mini-tablets. With an enhanced weight control approach, all the mini-tablet batches except the 1.2mm diameter mini-tablets with 100µm ibuprofen at 3% loading would achieve acceptable content uniformity as individual mini-tablets (USP <905> L2 criteria) and as composite dosage units of five or more mini-tablets (USP <905> L1 criteria). A dissolution method was developed and successfully utilized to evaluate the formulations herein. Small size mini-tablets, small ibuprofen particle size, and low dose (or low ibuprofen loading) enhanced the dissolution performance. In addition, hypothetical scenarios of potential dose flexibility, dose range, dose titration, and excipient burden were discussed. The results of this study provide guidance for development of smaller size mini-tablets that enable dosing as a single or composite dosage unit, reduce excipient burden and leverage dispensing technology to achieve enhanced dosing flexibility and micro-dosing.

EFFECT OF DIFFERENT NITROGEN FERTILIZER RATES AND SOURCES ON LEAF CHEMICAL COMPOSITIONS AND YIELD OF QUINOA PLANT AS A NEW LEAFY VEGETABLE CROP

Quinoa (Chenopodium quinoa Willd.) has gained increased a worldwide attention since 1970s when it has been revived as a new food crop, due to the attractive nutritive value and potential health benefits as well as to its exceptional tolerance to several environmental stresses. It is considered as a new non-traditional leafy vegetable crop newly introduced to Egypt. Nitrogen requirements for quinoa plants are not clarified yet and the numbers of studies is still quite limited. The present study was conducted to evaluate the effect of nitrogen sources as ammonium sulfate 20.6% or calcium nitrate 15.5% used at rates of 40, 60 or 80 kg N/feddan on leaf chemical compositions and yield of two quinoa cultivars of Cica and Hualhuas harvested after 40 days from sowing date. A field experiment was carried out at the Experimental Farm of the Horticulture Dept., the Faculty of Agriculture, Ain Shams University, Shoubra El-Kheima, Cairo, Egypt, during the two winter seasons of 2015 and 2016. The treatments were laid out in a split plot design, with three replicates. The obtained results revealed that Cica cultivar was superior to Hualhuas concerning all measured chemical parameters of leaves and leaf yield during both seasons, except for leaf contents of chlorophyll a, b and total chlorophyll, ash, fats, Ca and Fe, where Hualhuas cultivar was superior to Cica in these parameters. However, no significant differences were detected between both cultivars regarding leaf carbohydrates content in both seasons. Re garding nitrogen rates and sources, quinoa plants received 80 kg N/feddan as calcium nitrate gave the highest significant values of carotenoids, nitrate, proteins, ash, N, K and Fe contents in both seasons of the study. Whereas, nitrogen treatment of 80 kg N/feddan from ammonium sulfate gave the highest values of leaf contents of Ca and leaf yield in both seasons. Nitrogen treatment of 60 kg N/feddan from calcium nitrate showed the highest significant values of chlorophyll a, b and total chlorophyll contents during both seasons. No significant differences were realized among all nitrogen treatments (rates and sources) on P content in both seasons. In relation to the interaction effect, the results clearly revealed that leaves of Cica plants received 80 kg N/feddan either from ammonium sulfate or calcium nitrate recorded significant increases in carotenoids, nitrate, proteins, ash, N, P, K and Na contents as well as yield without significant differences between them. On the other hand, the best values of chlorophyll a, b, total chlorophyll in both seasons were attained when Hualhuas plants received 60 kg N/feddan from calcium nitrate. Moreover, there were no significant differences noticed among nitrogen treatments applied to Cica plants in both seasons on Na. Furthermore, the best values of Zn content were obtained when Cica plants treated with 40 kg N/feddan from ammonium sulfate or 60 kg N/feddan from calcium nitrate without significant differences between them in both seasons of the study. Given the experimental conditions of this study, it is concluded that Cica plants received 80 kg N/feddan either from ammonium sulfate or calcium nitrate gave the highest yield of leaves with acceptable quality attributes.

The Effect of Varying Starter Culture Content on the Characteristics of Peanut Yogurt Produced from Peanut Milk

Presently, a considerable number of people go for plant milk substitutes due to various reasons such as medical reasons or lifestyle choices. Medical reasons include lactose intolerance, cow's milk allergy and cholesterol issues.Life style choices such as vegetarian orvegandiet concerns about growth hormones or antibiotic residues in cow's milk also influence these choices. The possibility of producing fermentedpeanutbever age (Peanut yoghurt) from lactose free milk-like beverage (peanut milk) was studied. Plant milk substitutes (such as peanut milk) are suspensions of dissolved and disintegrated plant materials in water resembling cow's milk. Peanut yogurt with varying amount of starter culture was successfully produced by fermenting peanut milk. The increase in starter culture content was done in an attempt to reduce the nutty flavour which is an undesirable characteristic in the peanut milk product. The peanut yogurt improved gradually as the starter culture content increased. The peanut yogurt was subjected to physicochemical, proximate, micro biological analysis and sensory evaluation. The peanut yogurt with the highest starter culture content was discovered to have the highest viscosity value and better aroma than the other variations, it also had low fat content and high protein and carbohydrate content. Sensory evaluation of peanut yoghurt using the nine-point hedonic scale with the help of fifteen panelists showed that as the starter culture increased peanut yogurt with acceptable quality attributes was achieved. Therefore, peanut yogurt can be a successful alternative to milk yoghurt manufacture in regions with high peanut production.

3D printing of high drug loaded dosage forms using thermoplastic polyurethanes

It was the aim of this study to develop high drug loaded (>30%, w/w), thermoplastic polyurethane (TPU)-based dosage forms via fused deposition modelling (FDM). Model drugs with different particle size and aqueous solubility were pre-processed in combination with diverse TPU grades via hot melt extrusion (HME) into filaments with a diameter of 1.75 ± 0.05 mm. Subsequently, TPU-based filaments which featured acceptable quality attributes (i.e. consistent filament diameter, smooth surface morphology and good mechanical properties) were printed into tablets. The sustained release potential of the 3D printed dosage forms was tested in vitro. Moreover, the impact of printing parameters on the in vitro drug release was investigated. TPU-based filaments could be loaded with 60% (w/w) fine drug powder without observing severe shark skinning or inconsistent filament diameter. During 3D printing experiments, HME filaments based on hard TPU grades were successfully converted into personalized dosage forms containing a high concentration of crystalline drug (up to 60%, w/w). In vitro release kinetics were mainly affected by the matrix composition and tablet infill degree. Therefore, this study clearly demonstrated that TPU-based FDM feedstock material offers a lot of formulation freedom for the development of personalized dosage forms.

Comparative study of therapeutic antibody candidates derived from mini-pool and clonal cell lines.

The long journey of developing a drug from initial discovery target identification to regulatory approval often leaves many patients with missed window of opportunities. Both regulatory agencies and biopharmaceutical industry continue to develop creative approaches to shorten the time of new drug development in order to deliver life-saving medicine to patients. Generally, drug substance materials to support the toxicology and early phase clinical study can only be manufactured after creating the final Master Cell Bank (MCB) of the clonally derived cell line, which normally takes 1-2 years. With recent advances in cell line development, cell culture process and analytical technologies, generating more homogeneous bulk/mini-pool population with higher productivity and acceptable quality attributes has become a norm, thereby making it possible to shorten the timeline to initiate First in Human (FIH) trial by using bulk/mini-pool generated materials to support toxicology and FIH studies. In this study, two monoclonal antibodies of different subclasses (IgG1 and IgG4) were expressed from the mini-pool cells as well as clonally derived cell lines generated from the same mini-pool. Cell growth, productivity, and product quality were compared between the materials generated from the mini-pool and clonally derived cell line. The results demonstrate the similarity of the antibody products generated from mini-pool cells and clonally derived cell lines from the same mini-pool, and strongly support the concept and feasibility of using antibody materials produced from mini-pool cultures for toxicology and FIH studies. The strategy to potentially shorten the FIH timeline is discussed. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 33:1456-1462, 2017.

Development and evaluation of chitosan and its derivative for the shelf life extension of beef meat under refrigeration storage

SummaryThe current study was aimed to study the shelf life of beef meat at refrigeration storage using novel chitosan derivative (Ch‐D). Chitosan was modified with antimicrobial monomethyl fumaric acid (MFA). The chemical structure of the resulting material was characterized by FT‐IR and HR‐XRD. The results confirmed the successful synthesis of conjugate sample. For the shelf life study, following lots were used: control (distilled water), chitosan 0.5%, Ch‐D 0.5%. The samples were kept at 4 °C for 16 days and analyzed at 4‐day intervals. Ch‐D treatment significantly reduced the total viable counts, enterobacteriaceae, lactic acid bacteria, psychrotrophic bacteria, and yeasts–moulds when compared with the chitosan and control during refrigeration storage. The peroxide value (PV) for Ch‐D was 0.19 ± 0.04 meq O2 kg−1 fat and chitosan was 0.21 ± 0.07 meq O2 kg−1 fat and showed no significant difference (P &lt; 0.05) at the end of the storage. Thiobarbituric acid reactive substance (TBARs) value for Ch‐D was 0.48 ± 0.02 mg MDA kg−1 and chitosan was 0.57 ± 0.09 mg MDA kg−1, while the carbonyl contents for Ch‐D was 3.16 ± 0.23 nm mg−1 protein and chitosan was 3.11 ± 0.16 nm mg−1 protein at 16 days of storage. Values for Ch‐D and chitosan treatments were significantly lower (P &lt; 0.05) for all the quality attributes as compared with the control throughout storage. At the end of storage, Ch‐D treatment showed a significant increase (P &lt; 0.05) in lightness (L* = 41.54 ± 0.09) and yellowness (b* = 2.23 ± 0.04). The redness for control was high (a* = 6.12 ± 0.09) as compared with the treated samples. Based primarily on microbial counts, Ch‐D treatment extended the shelf life of beef meat by about 8 days, maintaining acceptable quality attributes.

Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread

The aim of this study was to evaluate the color and sensory characteristics of bread made with different levels of peach palm peel flour (PPPF). This flour was added into breads with a proportion of 2.5-10% (w/w), and studied its effect on total carotenoids, CIELab parameters, and sensory characteristics of bread. Results showed that PPPF supplementation increased the carotenoid content of bread. The color test showed that high levels of PPPF were associated with a decreased L* and H°, while, browning index (BI), increases. Sensory evaluation ratings indicated that bread with acceptable quality attributes can be prepared from wheat flour fortified with PPPF up to 5% level. Thus, peach palm peel, a by-product from the peach palm processing, could be utilized for the preparation of wheat breads.

Effect of Lr34/Yr18 on agronomic and quality traits in a spring wheat mapping population and implications for breeding

The locus Lr34/Yr18 plays an important role in conferring resistance to a number of fungal diseases and is thus an important component of global wheat breeding efforts. We investigated the differences in disease response and agronomic traits of the ‘CDC Teal’ × ‘CDC Go’ spring wheat population of 187 recombinant inbred lines (RILs) in relation to the presence/absence of the rust resistance gene Lr34/Yr18. Lines carrying the resistant allele of Lr34/Yr18 were taller, matured earlier, and yielded less grain with lower test weights than lines without Lr34/Yr18. Lines with or without the resistant allele of Lr34/Yr18 did not differ for grain protein content, SDS sedimentation volume, and for resistance to leaf spotting and common bunt. Lines with Lr34/Yr18 exhibited lower leaf and stripe rust infection than lines without it. We selected superior lines from the population based on high yield, protein content, SDS sedimentation, and the presence of the resistant allele of Lr34/Yr18 and grew them with continued selection in replicated yield trials over nine site-years. We attempted to combine Lr34/Yr18 with high yield, protein content, and SDS sedimentation suitable for the Canadian western red spring wheat class. Our results suggested that the population size we used was not large enough to obtain recombinants with high yield potential, high grain protein, and acceptable quality attributes. Moreover, selection for Lr34/Yr18 resulted in the elimination of lines with high yield potential. We therefore suggest using a population size of at least 310 to increase the potential of pooling Lr34/Yr18 with high grain yield and desirable agronomic and end-use quality attributes.

Development of Optimum Operating Conditions for Quality Attributes in Deep-Fat Frying of &amp;lt;i&amp;gt;Dodo&amp;lt;/i&amp;gt; Produced from Plantain Using Response Surface Methodology

Response surface methodology involving historical data design has been successfully developed with the aim of predicting optimum operating conditions for dodo fried from plantain. Frying temperature and time were 150, 160, 170, 180 and 190°C and 2.0, 2.5, 3.0, 3.5 and 4.0 min respectively. The parameters analyzed included moisture content, oil content, texture and change in colour. The fitted functions were optimized for moisture content, oil content, texture and change in colour in order to obtain a product with the acceptable quality attributes. Frying conditions had significant (p R2) of the generated models ranged from 0.91 to 0.99. Optimum frying condition was 177.51°C for 2.10 min. This gave 14.16% moisture content, 1.54% oil content, 2.93 N texture and 40.89 change in colour. Desirability of 0.7 was obtained for optimum conditions. Therefore, the estimated response surface model can be used to optimize the frying process of dodo fried from plantain.

Improvement of the quality of steamed bread by supplementation of wheat germ from milling process

Wheat germ, an important by-product in the flour milling industry, is known for its nutritive value. This study investigated the effects of wheat germ supplementation on the quality of steamed bread. Raw wheat germ (RWG) or defatted wheat germ (DWG) was added to wheat flour at compositions of 1–11% (w/w). Results showed that RWG supplementation increased the wet gluten content of dough, but decreased the gluten index of steamed bread compared to the raw flour. However, opposite trends were observed by addition of DWG. Both RWG and DWG had generally similar effects on disulfide bond content. The color test showed that high levels of wheat germ were associated with a decreased L∗ value and an increased b∗ value. The a∗ values stayed close to a light red color irrespective of germ type. Sensory evaluation ratings and textural analysis indicated that steamed bread with acceptable quality attributes can be prepared from wheat flour fortified with wheat germ at less than 3%.

In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiber

The influence of the ratio of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) on the in vitro starch digestion, predicted glycemic index (pGI), and the physicochemical properties of fiber-enriched cakes were evaluated. The hydration and pasting properties were affected by the ratio of SDF and IDF. According to the increase of IDF ratio (SDF ratio reduction) in 3g fiber-enriched cakes, slowly digestible starch (SDS) contents increased, while the rapidly digestible starch (RDS) contents decreased. The pGI values were significantly different with control in 3g fiber-enriched cake containing more than 50% IDF contents (p<0.05). But the pGI values of 6g fiber-enriched cake samples were not significantly different by SDF and IDF ratio. With the exception of the SDF 100% cake, volume index, hardness, and color values of the fiber-enriched cakes increased according to reductions in the SDF ratio. The cakes containing 3g of total dietary fiber (the same ratio of SDF and IDF) per serving were shown to have low pGI and acceptable quality attributes. Specially, total dietary fiber amount and IDF ratio are more effective than SDF ratio to lower the pGI value.

Stability of Betaine Capsules

Betaine is used to treat homocystinuria and is not available in Canada as a formulated drug. In order to facilitate the administration of this compound to patients, a capsule formulation and an evaluation of its stability were required. Capsule formulations of betaine were developed (160 mg and 625 mg of betaine per capsule). As betaine has no chromophore, an HPLC-ELSD analytical method was also developed. The critical quality attributes of these formulations were evaluated (content assay, content uniformity, and dissolution) as well as their stability. Capsules with acceptable quality attributes were produced. These capsules remained stable for 1 year when stored in airtight containers at controlled room temperature. However, shelf life decreased dramatically in nonairtight containers at 30°C (3 months for the lactose-containing capsules of 160 mg and 6 months for the capsules of 625 mg).

EFFECT OF PRETREATMENTS ON AIR‐DRYING PATTERN AND COLOR OF DRIED PUMPKIN (CUCURBITA MAXIMA) SLICES

ABSTRACT Effect of pretreatments on air‐drying pattern and color of pumpkin slices was investigated. Fresh, sulfited (1,000 ppm), blanched (100C for 3 min) and osmotically pretreated pumpkins (40, 50 and 60 °Brix) were air dried at 50–80C. Moisture transfer from fresh and pretreated pumpkin was modeled using Fick's diffusion model, and effective moisture diffusivity (m2/s) was calculated. Moisture ratio decreased with increased drying temperature and time. No constant drying rate period was observed in the drying process. Pre‐osmosed pumpkin recorded lower moisture contents and drying rate. Effective moisture diffusivity was in the range of 6.50 E‐10–2.45 E‐09 m2/s. Arrhenius relation with activation energy for moisture diffusion of 24.49–43.27 kJ/mol expressed the effect of temperature on moisture diffusivity. L*, a*, b*, color intensity (ΔE) and chroma (ΔC) values of dried pumpkin increased with increase in drying temperature from 50 to 60C.PRACTICAL APPLICATIONSPumpkin is usually sun dried during the season of production, packaged and rehydrated in water prior to use. However, some problems are associated with the drying of the commodity. Use of pretreatments such as blanching, sulfiting and osmotic dehydration (OD) prior to forced convection air drying would result in minimal quality degradation, savings in energy and, in the case of OD, the production of eat‐out‐of‐hand snack items. The effects of the pretreatment are mainly related to the improvement of some nutritional, organoleptic and functional properties of the product. Also, pretreatments aid the inhibition of enzymatic browning, provide an adjustment of water activity and the achievement of structural, textural and sensory, and other functionalproperties. These properties are obtained with a reduced energy input over traditional drying processes. Air drying following the pretreatment could be adopted for the production of shelf‐stable dried fruit and vegetable commodities with acceptable quality attributes.

Major Fermentative Organisms in Some Nigerian Soup Condiments

Various types of microorganism s were isolated from fermented products of locust bean seeds (Parkia biglobosa), castor bean seeds (Ricinus communis), African oil bean seeds (Pentaclethra macrophylla) and mesquite seeds (Prosopis africana) and characterized. The fermented products, namely, iru, ogiri, ugba and okpei, respectively, are mainly used as condiments in soups, sauces and porridges among consuming populations in Nigeria. The results show that only bacteria were isolated from the fermented condiments. The organisms isolated included species of Micrococcus, Lactobacillus, Staphylococcus and Bacillus. From the results of morphological and biochemical tests carried out on the isolated species, Bacillus subtilis, Bacillus cereus, Lactobacillus brevis, Lactobacillus fermenti, Staphylococcus aureus, Staphylococcus saprophyticus, Micrococcus roseus and Micrococcus varians were found to be present. The isolates were used to ferment freshly prepared oilseed samples, with subsequent evaluation of the desirable quality characteristics of texture, color and aroma. B. subtilis was found to give the products with acceptable quality attributes.