Addition Of Sugar Research Articles

Nutmeg Essential Oil, Red Clover, and Liquorice Extracts Microencapsulation Method Selection for the Release of Active Compounds from Gel Tablets of Different Bases.

The current study presents the most suitable method for encapsulating nutmeg essential oil with liquorice and red clover. Two widely used methods, spray-drying and freeze-drying, were employed to find the most suitable for essential oil volatile compounds' protection. Results showed that freeze-dried capsules (LM) had a higher yield (85.34%) compared to the exact formulation of spray-dried microcapsules (SDM)-45.12%. All the antioxidant and total phenolic compounds' results obtained with the LM sample were significantly higher compared with SDM. LM microcapsules were incorporated in two different bases with no additional sugar (gelatin and pectin) for targeted release. Pectin tablets had firmer and harder texture properties, while gelatin tablets had a more elastic texture. There was a significant impact on texture changes caused by microcapsules. Microencapsulated essential oil with extracts can be used alone or in a gel base (pectin or gelatin, depending on user preferences). It could be an effective product to protect the active volatile compounds and regulate the release of active compounds and give a pleasant taste.

Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup

AbstractThis study aimed to investigate the effect of different simmering times, salt and sugar addition on the quality of the Morchella soup. The change in the released contents of nutrients and flavour compounds in the Morchella soup within 120 min was studied. The automatic amino acid analyser, solid‐phase microextraction–gas chromatography–mass spectrometry, phenosulphuric acid method, acid–base neutralization principle and 1,1‐dipheny2‐picrylhydrazyl scavenging activity were used to determine the changes in free amino acids, volatile flavour compounds, total sugar, titratable acids and antioxidant activities in the Morchella soup respectively. The results showed that the amount of amino acids, volatile flavour compounds, titratable acid, antioxidant capacity and total sugar in the Morchella soup were significantly higher at 40‐min simmering time than at other simmering times. At 40‐min simmering time, the salt and sugar addition increased the amounts of umami amino acids (54.33%, 23.48%) and total amino acids (40.83%, 20.02%), organic acids (211.6%, 127.74%), sulphur‐containing compounds (130.40%, 237.20%), titratable acids (43.3%, 16.7%), and total sugar (23.8%, 16.7%) and antioxidant activity (87.5%, 23.8%) in the Morchella soup respectively. This study revealed the influence mechanism of simmering time, salt and sugar addition on the Morchella soup and provided a basis for further processing the Morchella soup.

Ethanol production from non-detoxified hardwood spent sulfite liquor in submerged fed-batch culture using advanced yeasts

To improve process feasibility, it is essential to use hardwood spent sulfite liquor (HSSL) as the main feedstock for bioethanol production, without prior detoxification. In addition, operating at large-scale under cost-effective conditions such as a small inoculum size (< 1 g/L), pH 5, using industrially acceptable nutrients, and without sugar addition, will require the use of harsh, concentrated HSSL streams. The potential of non-detoxified HSSL as a feedstock for ethanol production using two recombinant Saccharomyces cerevisiae strains, CelluX™4 and TFA7, was assessed. The inhibitory effect of non-detoxified HSSL was mitigated, and the ethanol titer increased from 4.1 to 7.9 g/L when pulse fed-batch was used instead of batch production, with CelluX™4 performing best. Both strains made use of the xylose isomerase (XI) pathway, with strain TFA7 engineered for increased tolerance against inhibitors. By administering concentrated HSSL in pulses to shake-flask cultures, the ethanol titer could be increased by approximately 50–90% when compared to simple batch cultures supplemented with 20%, 40%, and 60% (v/v) dilutions of HSSL. CelluX™4 was used in non-aerated, non-sterile 5-L bioreactor fermentations with a low cell concentration (< 1 g/L), pH 5, and 5 g/L corn steep liquor (CSL) as the nitrogen source. In comparison, undiluted HSSL was fed continuously to obtain a final 65% (v/v) HSSL supplementation, which corresponded to a total sugar concentration of 70.8–80.8 g/L. Despite the use of harsher, concentrated feedstock and inexpensive process conditions, the reactor fed-batch fermentations obtained ethanol yields of 0.35–0.43 g/g, which, based on a maximum theoretical ethanol yield of 0.51 g/g of hexoses or pentoses, corresponds to yield efficiencies of 68.6 and 84.3%. This illustrates an improvement on the highest titers reported in the literature for non-detoxified HSSL. The use of the advanced industrial S. cerevisiae strain, CelluX™4, combined with a fed-batch strategy, offers an inexpensive and straightforward process with real upscaling potential for industrial HSSL fermentations.

Biofabrication of Functional Pullulan by Aureobasidium pullulans under the Effect of Varying Mineral Salts and Sugar Stress Conditions.

Pullulan is a linear exopolysaccharide, produced in the fermentation media of Aureobasidium pullulans, with a variety of applications in the food and pharmaceutical industries. Pullulan derivatives have growing potential for biomedical applications, but the high cost of pullulan biofabrication currently restricts its commercial use. Better control over pullulan yield, molecular weight and melanin production by altering fermentation conditions could improve the economics. In this study, the effects of sugar and mineral salt stresses on the pullulan production of A. pullulans ATCC 42023 were examined in batch processes. The chemical structure of the recovered pullulan was characterized by FTIR and NMR spectroscopy, and the molecular weight distribution was obtained via SEC. Pullulan yield and melanin production varied when the conditions were adjusted, and pullulans with different molar masses were obtained. Higher-yield pullulan production and a lower polydispersity index were observed when CuSO4 was added to the fermentation in comparison with the control and with the addition of sugars and other salts. Biofabrication of pullulan under stress conditions is a promising strategy to enhance biopolymer yield and to obtain pullulan with a targeted molecular weight.

Organoleptic evaluation and chemical tests of various formulations of kencur drink (Kaemfelia galanga L.): efforts to find the best formulation to increase body immunity

Kencur drink is one of the traditional drinks that has been known to be popular and has become an icon for daily healthy drinks. Kencur drink is very useful in preventing and treating diarrhea in Indonesia, can prevent colds and flu. Kencur can also prevent cancer, stop vomiting, prevent and treat fungi, lower cholesterol and improve appetite. Therefore, various ways are done so that this kencur drink remains a healthy daily drink, such as giving a mixture of other ingredients, one of which is the provision of stevia leaf extract. There is also the addition of lemon, brown sugar, and others. Methods in the study with the addition of stevia extract were increased from groups one to six. While other compositions remain such as kencur, lemon and brown sugar. From the results of the study it was obtained that the addition of stevia leaf extract was the highest most preferred and contained vitamin C which was more abundant with other groups. It was concluded that giving stevia leaf extract as much as 24.24% became a favorite drink and had the highest vitamin C content

Spent Mushroom Substrate Hydrolysis and Utilization as Potential Alternative Feedstock for Anaerobic Co-Digestion

Valorization of lignocellulosic biomass, such as Spent Mushroom Substrate (SMS), as an alternative substrate for biogas production could meet the increasing demand for energy. In view of this, the present study aimed at the biotechnological valorization of SMS for biogas production. In the first part of the study, two SMS chemical pretreatment processes were investigated and subsequently combined with thermal treatment of the mentioned waste streams. The acidic chemical hydrolysate derived from the hydrothermal treatment, which yielded in the highest concentration of free sugars (≈36 g/100 g dry SMS, hydrolysis yield ≈75% w/w of holocellulose), was used as a potential feedstock for biomethane production in a laboratory bench-scale improvised digester, and 52 L biogas/kg of volatile solids (VS) containing 65% methane were produced in a 15-day trial of anaerobic digestion. As regards the alkaline hydrolysate, it was like a pulp due to the lignocellulosic matrix disruption, without releasing additional sugars, and the biogas production was delayed for several days. The biogas yield value was 37 L/kg VS, and the methane content was 62%. Based on these results, it can be concluded that SMS can be valorized as an alternative medium employed for anaerobic digestion when pretreated with both chemical and hydrothermal hydrolysis.

PELATIHAN PENGELOLAAN GULA SEMUT DI NAGORI SILOU BUTTU KECAMATAN RAYA KABUPATEN SIMALUNGUN

Brown sugar is crystallized palm sugar. Some of the reasons why palm sugar is healthier than granulated sugar is that the calories contained in palm sugar are smaller than white sugar so palm sugar is often referred to as low-calorie sugar, and palm sugar also has a lower glycemic index, namely of 35 while in granulated sugar the glycemic index is 58. The optimal way to improve the structure of melted sugar is by processing it into granular sugar, namely through re-melting of molded sugar with the addition of water into a sugar solution. The addition of granulated sugar and seed was found to have an effect on the yield, total sugar, sucrose, and the level of preference for color, taste and aroma, but decreased water content, reducing sugar, browning index and aroma level.The best treatment is the addition of 30% granulated sugar with a seeding temperature of 120 0C, in general it meets the requirements of SII where the water content, 2.75%, reducing sugar 4.35%, sucrose 81.14, total sugar 89.86, ash content, 1 .91%, browning index 0.20 abs/g and 81.36 yield. While the most preferred organoleptic test is the addition of 30% granulated sugar with a seeding temperature of 120 0C with a color value of 6.95, aroma 5.70 and taste 5.70. Economic analysis of melted molded sugar gives a profit of IDR 778,800/month, while improving the quality by processing ant sugar gives a profit of Rp. 1,606,000/month (all inputs are calculated at cost), If the allocation of family labor is categorized as family income plus the use of other materials that are not paid, then the income is Rp. 4,278,000/month for sugar. printing and Rp. 5,456,000/month for ant sugar. The processing of ant sugar is classified as a profitable business with a relatively higher price level than printed sugar

Comparative Study on Effectiveness of Organic Grape Juice Vinegar Over Commercially Available Vinegar Using Chemical Titration Technique for Chicken Quality Analysis

Aim: In developing nations there is a huge loss in post-harvest process and making vinegar from extra fruit, which may be used to preserve some foods and snacks, is a useful technique for reducing these losses. This research was done to determine the amount and quality of innovative grape vinegar produced (sultanina). The juice from Sultanina grapes was utilized in the making of vinegar. Materials and Methods: Two groups are taken with 6 samples per group,G power 80%, Coincidence interval 95%. Grape juice was separated into two batches, with one receiving a 20 percent sugar addition for primary fermentation and the other receiving none. For primary fermentation, we added Saccharomyces cerevisiae to the juice in two separate batches. Acetic acid bacteria (acetobacter) were added and left to acetic acid production through aerobic fermentation for 15 days before vinegar was formed. Results and Discussion: The pH was found to be 2.36, and the acetic acid content was 7.2%. Our innovative grape juice-based vinegar production procedure increased the content of acetic acid by 2.2 percent (p =0.001) , according to the results Conclusion: For the product, researchers looked at color and physical/chemical qualities, and whole chicken preserved in vinegar underwent a sensory examination. When compared to commercial vinegar, grape vinegar has a high acetic acid (7.2%) content. Vinegar with a higher acetic acid concentration can aid to improve the flavour of food.

Determination of 3'-Sialyllactose in Edible Bird's Nests and the Effect of Stewing Conditions on the 3'-Sialyllactose Content of Edible Bird's Nest Products.

Sialyllactose is an acidic oligosaccharide that has an immune-protective effect against pathogens and contributes to developing the immune system and intestinal microbes. In this study, a method for the determination of 3'-sialyllactose by high-performance liquid chromatography tandem mass spectrometry was established. The sample was treated with 0.1% formic acid methanol solution, and the gradient elution was performed with 0.05% formic acid water and 0.1% formic acid acetonitrile. The hydrophilic liquid chromatographic column was used for separation. The results showed that the linearity was good in the concentration range of 1~160 μg/L. The limit of detection (LOD) and the limit of quantification (LOQ) of the method were 0.3 μg/kg and 1.0 μg/kg, the recovery range was 91.6%~98.4%, and the relative standard deviation (RSD) was 1.5%~2.2%. This method is fast and sensitive. In addition, the 3'-sialyllactose content in edible bird's nest products produced by different processes was studied. It was found that within the tested range, 3'-sialyllactose in edible bird's nest products increased with the intensity of stewing and increased with the addition of sugar. In short, the results provided a new method for detecting the nutritional value of edible bird's nests, as well as a new direction for improving the nutritional value of edible bird's nest products.

Investigation on the effective substrate for high yields of Pleurotus ostreatus: A case study of Kinyerezi Tanzania

Investigation on what substrate combination is more effective in producing high yields of Pleurotus ostreatus in local greenhouses was conducted at Kinyerezi (6°50'27.2"S, 39°10'26.5"E) in Dar es Salaam in 2020 aiming to produce a substrate protocol which will maximize yielding of mushrooms in local greenhouses. Sugar, grain chaff, and lime were added in specified ratios to the compost of sliced banana leaves and sawdust and followed by sterilization for 4 hours and cooling for 24 hours before being packaged in 1 kg bags for fungal inoculation. 450 plastic bags of compost were inoculated with mushroom spores and left for 28 days for colonization. The compost was sparingly watered to maintain the optimal humidity, temperature, and pH for the germination of mushrooms. Mushroom germination in 100 bags with additional sugar,100 bags with additional grain chaff, and 100 bags with additional lime were monitored for four months where germination percentage and germination number were recorded monthly and used for statistical analysis. Bags with additional sugar indicated a significant difference in the monthly germination percentage (P=0.002248, df = 2). Additional sugar descriptively increased germination number from 30 to 173 than other substrates which increased from 0.5 to 16.5. However, the increase was statistically not significant P=0.25246, df = 2. Mushroom growers are advised to use the compost formula as indicated in this investigation as a new knowledge contributed by the research. The use of added sugar as a substrate in the compost is mandatory.

Thermophilic Exopolysaccharide Films: A Potential Device for Local Antibiotic Delivery.

Natural polysaccharides being investigated for use in the field of drug delivery commonly require the addition of sugars or pretreated biomass for fabrication. Geobacillus sp. strain WSUCF1 is a thermophile capable of secreting natural polymers, termed exopolysaccharides (EPSs), cultivated from cost-effective, non-treated lignocellulosic biomass carbon substrates. This preliminary investigation explores the capabilities of a 5% wt/wt amikacin-loaded film constructed from the crude EPS extracted from the strain WSUCF1. Film samples were seen to be non-cytotoxic to human keratinocytes and human skin-tissue fibroblasts, maintaining cell viability, on average, above 85% for keratinocytes over 72-h during a cell viability assay. The drug release profile of a whole film sample revealed a steady release of the antibiotic up to 12 h. The amikacin eluted by the EPS film was seen to be active against Staphylococcus aureus, maintaining above a 91% growth inhibition over a period of 48 h. Overall, this study demonstrates that a 5% amikacin-EPS film, grown from lignocellulosic biomass, can be a viable option for preventing or combating infections in clinical treatment.

Viscoelastic behaviour, sensitivity analysis and process optimization of aloe Vera/HM pectin mix gels: An investigation using RSM and ANN and its application to food gel formulation

Reconstituted Aloe vera non-fibrous alcohol insoluble residue (NFAIR) hydrogels were utilized to combine gel formation with HM pectin samples in order to minimize the additive. The Response Surface Methodology (RSM) and Artificial Neural Networks (ANN) were used to examine the impact of the Aloe vera/HM pectin mix ratio (0.25–1.0), sucrose (0–60% w/w), and pH (3–7) on the responses to the Power law model fitted (RSM). The RSM and ANN statistical performance was assessed based on the validation data set utilizing the coefficient of determination (R2), root mean square error (RMSE), standard error of prediction (SEP), model predictive error (MPE), and absolute average deviation (AAD). The validation data produced coefficients of determination (R2) for the RSM and ANN models that were 0.869 and 0.991, respectively. According to the commonly used steepest ascent numerical optimization technique, the addition of Aloe vera/HM pectin with a mix ratio (r) ranging from 0.40 to 0.59 can lower sucrose from 60% to 40% weight-weight while maintaining a similar gel strength and being more appealing. According to the results, Aloe vera was a good choice for the development of HM pectin mix gel formation with the addition of less sugar.

Analisis Sensori Manisan Jahe Merah (Zingiber Officinale Var. Rubrum)

The purpose of this study was to determine the most preferred concentration of palm sugar and granulated sugar based on organoleptic tests. A food assessment method that uses the five senses is an organoleptic assessment and is generally called a sensory test. The results showed that the most preferred candied red ginger with the addition of palm sugar and granulated sugar was treatment E (added 40% palm sugar and 60% granulated sugar) with a preference value for taste 3.40 (like), aroma 3.72 (like ) and texture 3.56 (like) on a rating scale of 5.

Identifying possible thresholds for nonstructural carbohydrates in the insulin dysregulated horse.

Identifying intake levels of nonstructural carbohydrates (NSCs) that limit the postprandial insulinaemic response in the insulin dysregulated (ID) horse may help reduce hyperinsulinaemia-associated laminitis (HAL) risk. To determine if ID horses have thresholds for pure sources of starch and sugar, above which there is an augmented insulin response. Randomised crossover experiment. Fourteen adult horses (6 ID and 8 noninsulin dysregulated, NID; matched for bodyweight) were randomly fed eight dietary treatments. Dietary treatments were formulated using a base of low-nonstructural carbohydrate pellet (LNSC; 0.04 g of water-soluble carbohydrates (WSCs)/kg bwt and 0.01 g of starch/kg bwt), to which pure sugar (dextrose) or starch (50:50 mix of waxy-maize and oat starch powder) sources were titrated to create diets with increasing amounts of either WSC (0.06-0.17 g WSC/kg bwt), or starch (0.03-0.1g starch/kg bwt). Horses were fed each dietary treatment at a rate of 1g/kg bwt once over 12 weeks. Serial blood samples were collected pre- and up to 240 min postprandially. Insulin was determined via RIA and diet analytes were determined via wet chemistry. Statistical analysis was performed with a mixed effect model. Positive incremental area under the curve for insulin (IAUCi) was calculated for all horses and dietary treatments. There was no significant effect of diet in NID horses but diets with NSC >0.1g/kg bwt produced an augmented response in ID horses compared with the LNSC (p < 0.05). ID horses IAUCi were also significantly different to all NID IAUCi for diets with NSC >0.1g/kg (p < 0.04). Apparent thresholds for sugar and starch addition varied. Based on this study, using supplemental pure starch and sugar sources, ID horses seem to have an apparent threshold for NSC of around 0.1g/kg bwt/meal, above which significantly increased insulin responses are seen compared with NID horses.

Brown sugar addition enhanced nutrient removal rates, growth performance, and bacterial community in a rice straw-based biofloc shrimp culture system

A 30-day culture trial was executed to ascertain the effects of brown sugar addition on nutrient removal, feed conversion ratio, growth performance, and microbial community in a rice straw-based biofloc shrimp system. Twelve indoor experimental barrels were supplied with juvenile pacific white shrimp (Litopenaeus vannamei) with a preliminary mean weight of ∼1.08 ± 0.35 g. The experimental groups comprised four biofloc treatments labeled as (Control-CT, SG1, SG2, and SG3), each with three replicates. The SG groups were the treatments with varying amounts of carbon source (brown sugar) addition. Each experimental barrel was stocked with 100 juvenile shrimps. To maintain the carbon: nitrogen ratio, brown sugar was added daily in varying amounts in the SG treatments but not in the control group (CT). The results demonstrated that the ammonium and nitrite‑nitrogen concentrations in the SG3 (0.45 and 0.34 mg/L) and SG2 (0.58 and 0.43 mg/L) groups were significantly (p < 0.05) lower than the Control (1.18 and 0.88 mg/L). Also, the highest nutrient removal rates for ammonium nitrogen (80%) and nitrite nitrogen (83.79%) were observed in the SG3 treatment. In addition, the SG2 group's feed conversion ratio (0.66) was statistically (p < 0.05) lower than the CT group's (0.83). Compared to the control setup (86%), the SG treatments recorded shrimp survival rates of over 90%. Furthermore, our results revealed that the most dominant microbial phyla in all treatments were Proteobacteria (71.60%), Bacteroidetes (26.60%), Actinobacteria (18.53%), Planctomycetes (8.30%), and Verrucomicrobia (2.40%) which played a significant role in nutrient cycling and promoting water quality. Overall, our study highlighted an innovative ecological farming system that recycles agricultural waste, minimizes inorganic nitrogen levels, and serves as an in-situ food source for sustainable shrimp production.

Analysis of sucrose addition on the physicochemical properties of blueberry wine in the main fermentation.

Harvested blueberries can be processed into wine to extend their shelf life and increase their commercial value. In order to produce fruit wine, external sugar is often added prior to fermentation to increase the final alcohol content to a target of 8-12% (v/v) to meet consumer expectations. we explore the effect of 8-14% (w/w) sucrose on the physicochemical properties of blueberry wine throughout the main fermentation process. We monitor changes of alcohol content, sugar, color, phenol, acidity, anthocyanin, and odor. We notice that sucrose affects the fermentation process and physicochemical composition of the final blueberry wine by fermentation rate, fermentation color and protection of functional substances protection. Additional sucrose extends the total time of fermentation, and increases wine acidity. The color of the wine is also affected, with added sugar darkening and yellowing the final product. Interestingly, the sucrose has a protective effect on anthocyanin levels, although total anthocyanin levels are still substantially reduced following fermentation. Finally, the additional sugar increases accumulation of volatile odor components, particularly alcohols and esters, as measured by an electronic nose. We conclude that an addition of 12% sucrose produces wine with superior physicochemical properties of alcohol, anthocyanin loss and odor relative to other conditions tested and recommend this approach to commercial manufacturers.

Dental disease reflects differential diets and changes in consumption over time at Knossos

AbstractKnossos was an important city on Crete and within Mediterranean networks during the Hellenistic, Roman, and Late Antique periods. However, there were significant social, cultural, and economic shifts that appear to have caused changes to daily lifeways, including diet. This paper sets out to explore dietary changes across these time periods by looking at dental caries, with reference also to antemortem tooth loss, calculus, and stable isotope data. This study also looks to contextualize these results using archaeological and textual information relating to diet. It presents a thorough methodological approach to the investigation and interpretation of caries and discusses some of the shortcomings of using a fragmentary and commingled skeletal assemblage. The Roman diet was more cariogenic than in the Hellenistic or Late Antique periods. The caries‐zone analysis of the teeth suggests that there may have been a greater addition of sugars to the diet in the Roman period, though the increased caries could also be due to improved preparation techniques and technologies producing a more refined and sticky carbohydrate diet. Such changes could be due to either increased connectivity making certain foods more readily available, the cultural changes in food consumption or dental hygiene due to the influx of merchants, colonists, migrants, and other newcomers to the Colonia Iulia Nobilis Cnosus that was Roman Knossos, or increased prosperity at the site in this period. There was a significant difference detected between females and males for caries indicating differential dietary practices between the sexes, which was most notable for the Roman period.

The Effect of Sugar Concentration and Citric Acid on Physicochemical Characteristics of the Pumpkins Syrup (Cucurbita moschata Durch)

Pumpkins (Cucurbita moschata Durch) are a food commodity with very high nutritional content, abundant production, and affordable prices, but their utilization has not been maximized. The syrup is a processed product made from sugar and water, with a minimum sugar moisture content requirement of 65%. The syrup is made from yellow pumpkins with food additives such as sugar, carboxyl methyl cellulose, citric acid, and lime. Variations in concentrations of sugars between 65% and 70% and citric acid between 0%, 0.1%, 0.3%, and 0.5%, are expected to affect pH, total dissolved solids, reduction sugars, vitamin C, and beta-carotene. The research objective was to study and determine the effects of cane sugar and citric acid concentrations on pumpkin syrup's physical, chemical, and organoleptic properties. pH, total dissolved solids, reducing sugars, vitamin C, and beta-carotene content were measured using a pH meter, a hand refractometer, the Nelson-Somogyi method, the iodometric method, and the spectrophotometer method, respectively, and organoleptic properties were evaluated using the sensory test. Results showed that variations in the addition of sugar and citric acid had a pH of 3.46-6.00, total dissolved solids 10.33-11.4 (obrix); reduction sugars of 19.4%-30.21%, vitamin C of 20.53-38.13 (mg/100 g); and beta-carotene of 1.24-2.82 mg/100 g. Pumpkin syrup made by adding 65% sugar and 0.5% citric acid (A1B3) was found to have the best concentration and was liked by panelists for its aroma, color, and taste.

The intra-laboratory study of EIM-IRMS® (Ethanol Isotope Measurement–Isotope Ratio Mass Spectrometry) method performance with CS-qNMR (Cumulative Screening–quantitative NMR)

In our earlier publications we proposed the possibility of using new EIM–IRMS® instrumental technique and analytical parameter δDn wine ethanol, which represents δ2H value of non-exchangeable hydrogen stable isotope ratio in ethanol, to improve detection of illegal wine production practices such as addition of sugar and/or water to grape must prior to alcoholic fermentation. This article shows a comparative performance study between EIM-IRMS® and CS-qNMR methods in order to evaluate potential and demonstrate the precision of two isotopic concepts and their degree of detection of illegal wine production practices. Three batches of laboratory wine samples were prepared from three different types of grapes (N=24 samples). Sample results obtained from both methods are compared and a statistical data processing was carried out. Based on the results obtained using the EIM-IRMS® method we detected 11 out of 21 of previously adulterated wine samples which represents a success rate of 52.4% detection of illegal practices (beet sugar, water or beet sugar syrup additions). In addition, wines from the Republic of Serbia (90 samples) were examined as well using the EIM-IRMS® method and appropriate equipment to confirm their authenticity.

Application of carrot powder in preparation of low-fat frozen yoghurt

Low-fat frozen yoghurt was prepared using carrot powder as one of the ingredients. Response surface methodology (RSM) was used to optimize the level of carrot powder, stabilizer-emulsifier mixture and sugar. The responses were sensory attributes such as flavour, body and texture, melting quality, colour and appearance and total score as well as physical attributes like melted quantity and overrun. Based on the output, RSM suggested the rate of addition of carrot powder, stabilizer-emulsifier mixture and sugar to be 3.93%, 0.41% and 14.30%respectively. The experimental frozen yoghurt was prepared as per the suggestions from RSM and compared with control low-fat frozen yoghurt where carrot powder was replaced with vanilla flavour. The experimental frozen yoghurt was statistically similar in terms of compositional parameters except moisture and carbohydrate content while the experimental sample was superior to control sample in terms of sensory attributes. Aerobic plate counts of both the samples were statistically similar while coliformas well as yeast and mold were absent in the product.