Cake Powder Research Articles

Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high-moisture extrusion processed meat analogs.

In this study, the high-moisture meat analogs (HmMAs) were developed by incorporating defatted sesame cake powder (DSP) in soy protein isolate (SyPI). The quality attributes of HmMA like visual appearance, specific mechanical energy (SME), mass flow rate (MFR), phenolic profile, textural and rheological properties were assessed after varying DSP concentrations (0%, 20%, 40%, and 60% w/w) and feed moisture (FM) levels (55% and 60%). The HmMA1 (derived solely from SyPI) exhibited higher hardness, chewiness, gumminess, cohesiveness, and springiness. The HmMA prepared from SyPI-DSP blends (HmMA2-8) demonstrated significant improvements in nutritional composition, and their visual characteristics indicated noticeable anisotropy. The interaction between SyPI and DSP influenced the quality of HmMA. Thehigher DSP concentration led to higher MFR and deeper curvatures of U-shaped structures, whereas lower SMS, textural and rheological properties. The DSP incorporation and 55% FM adjustments allowed mimicking meat cuts with thick fiber, influenced color, and proved advantageous in developing white meat analogs with higher free phenolics. The findings of the study suggest avenues for exploring DSP at a suitable level in SyPI for the development of better quality meat analogs.

A Kinetic Study of Silver Extraction from End-of-Life Photovoltaic Panels through Gold-REC1 Process

Recycling materials from end-of-life devices and products is becoming increasingly a fundamental activity for the sustainable development of nations. With the return from the market of immense quantities of photovoltaic panels at the end of their life, it is essential to foresee processes for recovering and valorizing all the raw materials present in them to avoid wasting important flows of raw materials. This research introduces a novel process aimed at the recovery of silver and silicon from end-of-life photovoltaic panels. The leaching efficiency and kinetics of ground cake powder in sulfuric acid, ferric sulfate, and thiourea were investigated in the leaching system. In particular, the influences of significant parameters, including particle size, leaching temperature, and stirring rate, on the extraction kinetics were analyzed using the shrinking core model. The results showed silver dissolving mechanisms, in which more than 90% of silver recovery at 60 min of reaction time and 99% at 120 min was achieved (120 rpm, 53–125 µm, and 40 °C). The significant effect of the leaching temperature suggests that the process is under the control of the chemical reaction. Moreover, these results were confirmed by the regression analysis of the experimental data with the shrinking core model. It can be concluded that this newly proposed process, called Gold-REC1, allows the recovery of Ag and Si (solid residue from the process) with extremely high yields and rapid kinetics. The obtained results can provide fundamental data for developing end-of-life photovoltaic recycling on an industrial scale.

Physico-functional properties, structural, and nutritional characterizations of Hodgsonia heteroclita oilseed cakes

The physicochemical and functional properties, structures, and nutritional characterizations of Hodgsonia heteroclita oilseed cake powder (OCP) obtained from oil extraction with no pretreatment (NP), heat pretreatment (HP; drying at 55 °C until reaching 10% moisture content), and the combined heat and enzymatic pretreatment (HEP; 2.98% (w/w) enzyme loading, 48 °C of incubation temperature and 76 min of incubation time) were investigated. HP and HEP caused a decrease in lightness but an increase in the yellow–brown color of OCP. The results showed that HEP-OCP had significantly lower oil and water absorption index, pasting properties and gelatinization enthalpy while higher water solubility index, foaming and emulsifying properties than NP-OCP and HP-OCP. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction indicated a small change in the protein secondary structure after pretreatment. Moreover, depending on pretreatment method, OCP samples contained a significant difference in nutritional values. However, all OCP samples could be claimed as high protein sources, containing all 9 essential amino acids and 9 non-essential amino acids. Finally, HEP-OCP seemed to have suitable properties to use as a potential ingredient in various food products such as soups, sauces, ice-cream, mousses, chiffon cakes and whipped toppings.

Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats

Increasing interest in soya based dairy products is growing due to their health benefits. This study aims to formulate soya-enriched burfi by varying levels of milk fat, soya cake powder (SCP), and sugar based on sensory and textural characteristics using response surface methodology. The optimised formulation consisting of 4.59 % milk fat, 19.24 % SCP, and 26.93 % sugar. Burfi formulations were developed with 10 % SCP (G3), 20 % SCP (G4), and control burfi (G2) which undergo analysis for chemical parameters (moisture, fat, protein, ash, total carbohydrate, free fatty acid, 5-hydroxymethylfurfural, thiobarbituric acid, and peroxide value), microbiological counts (total plate count, coliform, yeast & mold), growth metrics (FI, BWG & FE) and biochemical impact on albino rats fed with burfi (G3 and G4). Results showed that the soya-fed groups (G3 and G4) experienced less weight gain and an increase in albumin (4.05 %), globulin (5.33 %), and total protein (4.05 %), while levels of total cholesterol (5.36 %), triglycerides (5.17 %), creatinine (2.78 %), glucose (2.70 %), aspartate aminotransferase (8.15 %), and alanine transaminase (15.71 %) were reduced as compared to the control burfi group (G2). The study demonstrated that incorporating soya into burfi significantly enhances its nutritional and functional attributes, making it a promising functional food.

Powder flow speed dependency, caking and cohesion behaviors of tomato powders as affected by drying methods

Abstract In addition to the morphology of tomato powders produced with different drying processes (oven, sun, microwave, tray drying), powder flow properties such as powder flow speed dependency, cohesiveness and caking were evaluated and compared in this study. The data was grouped and classified using Principal Component Analysis (PCA). The findings revealed a slight decrease in compaction coefficient up to 50 mm/s. Moreover, a sudden decrease was observed in the compaction coefficient with the test speed increasing from 50 mm/s to 100 mm/s for the tray-dried tomato powders. The findings of the Scanning Electron Microscopy (SEM) analysis revealed that the drying procedures had a substantial impact on the morphological structures of tomato powders. It was proven that different drying techniques caused structural differences. Microwave heating yielded faster moisture loss and, as a result, the morphology was rough. Ultimately, powders obtained from microwave processes had holes in the surface as a result of the water vapor released during the drying process.

Impacts of caking on corn stover – An assessment of moisture content and consolidating pressure

Caking or time consolidation of powders is a serious problem which can hinder productivity and overall feasibility of various industrial processes. This study focuses on the impacts moisture content and consolidating pressures can have on 2 mm corn stover samples after undergoing a drying treatment at different times. Individually, moisture content and consolidating pressure did not exhibit any significant changes throughout the modified variable flow rate tests using the FT4 powder rheometer. However, applying both variables simultaneously yielded higher-than-usual energy outputs from the corn stover, indicative of biomass agglomeration due to the moisture and its subsequent evaporation while under pressure via the induced consolidating pressure. However, despite the increase in energy usage, time dried did not have a direct effect and demonstrated no trend.

ТЕХНОЛОГИЯ ПРОИЗВОДСТВА ПРЯНИКА С ДОБАВЛЕНИЕМ ПОРОШКА ИЗ КЕДРОВОГО ЖМЫХА

The objective of the study is to analyze the use of cedar cake powder in different percentage additives to wheat flour (second grade) in laboratory experiment variants; to use of the optimal dosage of cedar cake powder for enrichment of cedar gingerbread and improvement of the quality of this flour confectionery product; to improve production technology. The object of the study is samples of cedar gingerbread pro-ducts obtained by adding cedar cake powder (5; 10; 15 %) to second-grade wheat flour. To perform the study, well-known organoleptic and physicochemical methods for studying raw materials and finished products were used. The safety of raw materials was controlled by TR CU 021/2011 "On the safety of food products". The choice of the control – Dnieper gingerbread, is associated with the use of second-grade flour in its recipe and its low calorie content. Laboratory studies and their testing were carried out in 2023 at the Department of Technology of Bakery, Confectionery and Pasta Production of Krasnoyarsk State Agrarian University. The finished flour confectionery product – cedar gingerbread was tested using stan¬dard methods in accordance with GOST R 58233-2-18; GOST 15810-2014. The cedar gingerbread sample with 15 % additive can be considered enriched, possessing improved quality indicators. The advantage of quality assessment is the pleasant smell (aroma) of cedar nut and an increased mass fraction of fat – 1.90 %. Organoleptic and physicochemical indicators and increased nutritional value of the enriched cedar gingerbread sample allow us to give an "excellent" rating on the rating scale (29.8 points). The generally accepted technology for the production of raw unglazed gingerbread was used. In the technology for ma¬king cedar gingerbread, the dough kneading stage was improved. Flour, cedar cake powder, soda and ammonium dissolved in water were added to the finished syrup. Profitability was 19 %. The production of cedar gingerbread is possible to expand the range and increase the production of flour confectionery products for all groups of the population.

Influence of packaging materials on storage of shatavari (Asparagus racemosus Willd.) root powder

The experiment was conducted at the Department of Post Harvest Technology, KRC College of Horticulture,Arabhavi, Belagavi district, Karnataka, India during 2020-21 to find out the suitable packaging material for storage ofshatavari root powder in Factorial Completely Randomized Design with two factors (types of roots and packagingmaterials). Different packaging materials viz., aluminium pouch, polyethylene lined aluminium pouch and polypropylenepouch were used for packing of shatavari root powder. Magnesium silicate, an anticaking agent was used at 1.00 and 1.50per cent concentration to avoid the caking of powder and vacuum packaging were also tried for these different packagingmaterials for storage of shatavari root powder without anticaking agent. The minimum moisture content (7.64%), wateractivity (0.550), L value (63.76) was noticed in yellow roots after three months of storage whereas maximum moisturecontent (8.10%), water activity (0.561) and L value (67.68) was observed in white root after three months of storage.Shatavari powder packed in polyethylene lined aluminium (laminated) pouch with vacuum recorded lower moisture content(6.25%), water activity (0.416), a* value (2.72), maximum L value (72.33) and b* value (19.82) followed by polyethylenelined aluminium pouch with 1.5 per cent magnesium silicate. The polyethylene lined aluminium pouch with vacuumcondition or 1.5 per cent magnesium silicate proved better for storage of shatavari root powder.

Green Extraction of Hodgsonia heteroclita Oilseed Cake Powder to Obtain Optimal Antioxidants and Health Benefits.

Most biowaste produced by domestic food preparation and food processing has no value, is difficult to manage, and is detrimental to the environment. Oil extraction from Hodgsonia heteroclita seeds produces large amounts of oilseed cake powder (OCP) as biowaste. The extraction of residual phytochemicals using simple and eco-friendly methods can increase the economic utility of OCP. This study optimized the extraction process for Hodgsonia heteroclita OCP using a Box-Behnken design and response surface methodology. The optimized extraction condition was 30 °C for 5 h in 50% (v/v) ethanol, giving a total phenolic content (TPC) of 414.23 mg of gallic acid equivalent/100 g dry weight (DW). Phytochemical profiles of OCP using liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ECI-MS/MS) identified 4-hydroxybenzoic acid and ferulic acid as the major compounds. Antioxidant activities and enzyme inhibitory activities toward the major enzymes involved in obesity (lipase), diabetes (α-amylase, α-glucosidase, and dipeptidyl peptidase IV (DPP IV)), Alzheimer's disease (acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and β-secretase-1 (BACE-1)), hypertension (angiotensin-converting enzyme, ACE), and genotoxicity were also investigated. Results showed that H. heteroclita OCP possessed antioxidant activity and potential inhibitory activities against BACE-1 and ACE, while also being genome-safe. A simple extraction method for H. heteroclita OCP was developed, demonstrating the enhanced value of its phytochemical and health-promoting qualities.

Relating bulk solid caking events to phase change events that happen during crystallization processes

Caking causes significant problems in the storage of bulk solids in process vessels. Caking results in large rathole formation, lumps in product, inability to empty bags, silos, hoppers, and poor flow in feeders. Caking problems reaches all levels of the production process from the large-scale silos to the small single use packages sold in stores.Caking is characterized as a gain of significant bulk strength during storage. It is responsible for many lost production hours and unscheduled downtimes in processes dealing with bulk solids – particularly powders. Caking is also mechanistic in its nature. In this paper we will deal with one of those causes. The goal of this work is to more clearly understand the relationship between the root cause of caking and the kinetics of the gain of strength observed when recrystallization results in powder caking. Detailed strength measurements seem to indicate that the caking of powders induces a gain in strength in accordance with two exponential growth terms. The first strength growth term is proportional to storage time to the 1st power. The second exponential growth term is proportional to storage time to 3rd power. It was found that this behavior was consistent with phase growth kinetics in accordance with the Johnson-Mehl-Avrami-Kolmogorov (JMAK) equation. This equation suggests that within a confined space where crystallization is occurring the fraction of space that transforms into a crystalline material has kinetics consistent with exponential functions that are proportional to time to the 1st power, 2nd power, and 3rd power depending on the dimension of the crystals that form. Rods or fibers correspond to kinetics proportional to time to the 1st power. Plates correspond to kinetics proportional to time to the 2nd power. The formation of spheres or 3D clusters correspond to kinetics proportional to time to the 3rd power. The bulk strength tends to have a one-to-one correspondence to exponential crystal growth to time to the 1st and 3rd powers where the 1st power exponential strength growth happens on a short time frame and the 3rd power exponential growth happens on a longer time frame. This suggests that crystal rods or fibers first form in the pendular volume between particles followed by 3D structure formation in the pendules during bulk solid caking events. Understanding the magnitude and kinetics of these events can give engineers the information to prevent or minimize this issue.

The moisture adsorption, caking, and flowability of silkworm pupae peptide powders: The impacts of anticaking agents.

This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope. Moisture sorption curves and moisture sorption isotherm curves indicated that calcium stearate, silicon dioxide and calcium silicate of 20% reduced hygroscopicity and increased critical relative humidity. The angle of repose analysis revealed that anticaking agents could also increase flowability (45°-49°). LF NMR analysis indicated that anticaking agents reduced the moisture adsorption ability of SPPP. Scanning electron microscope observations demonstrated different shapes and surface morphology of SPPP using different anticaking agents. Notably, silicon dioxide served as the most effective anticaking agent by forming a physical barrier. Overall, anticaking agents can effectively delay moisture adsorption and deliquescence of SPPP by different anticaking fashions.

Optimization of coagulation-flocculation process with dehulled and unhulled Moringa oleifera cake powder by 25 full factorial design and artificial neural networks: effect on dam water quality

ABSTRACT This study explores parametric optimization of coagulation-flocculation process using statistically designed experimentation via two-level, five factors full factorial design (FFD) and artificial neural network (ANN). The experimental design was produced using Coagulant dosage ), Fast mixing ), Slow mixing ), Settling time and Seeds kind . Turbidity removal, pH and conductivity variations have been adopted as responses/outputs. The efficiency of Moringa oleifera Lam (MO) seeds cake powder was tested using dehulled (DSCP) and unhulled (USCP) seeds on dam water treated for drinking purposes. Both methods modelled Turbidity removal with high accuracy with a coefficient of determination () of 0.90 and 0.96 for FFD and ANN, respectively. Validation tests also proved to have good efficiency, with a removal rate of 90.42%, which is very close to that obtained by FFD (90.71%) and ANN (92.33%) models. Thus, MO seeds cake powder could serve as a replacement for the chemicals widely used.

Hygroscopicity of butterfly-pea under room temperature: Effect on sorption and physicochemical properties

This study aimed to determine the phenomenon during sorption on the whole dried and powder butterfly pea under room temperature storage. In addition, identified thermodynamics, hygroscopicity, degree of caking, and physicochemical properties to determine the quality of dried butterfly pea. Experiments applied the static gravimetric method by saturated salt at 13-27oC. The study results found that the best model was the Peleg Model. The increase in aw affects the increase in EMC during sorption. The comparison results indicated that the EMC of whole dried butterfly pea was smaller than that of powder. The net isosteric heat and differential entropy indicate a decrease with increasing EMC. However, spreading pressure indicates an increase with increasing aw. Dried butterfly pea has a hygroscopicity characteristic in the extremely hygroscopic category, and it was again identified that the degree of caking of butterfly-pea powder. Recommendations for drying and storage are carried out until the moisture content is 21.57% kg H2O/kg butterfly-pea solid (whole); 22.45% kg H2O/kg butterfly-pea solid (powder). The whole and powder butterfly-pea storage increased in L* and ΔE attributes and decreased antioxidant activity with increasing time and temperature.

Evaluation of Plant Powder/ Oil Against Pulse Beetle (<i>Callosobruchus chinensis</i> L.) on Green Gram

Six plant powders viz. neem leaf powder, neem seed powder, neem cake powder, curry leaf powder, chili fruit powder and bael leaf powder each at 5 g/ kg and mustard oil at 5 ml/ kg of powder grains were evaluated for their effectiveness as grain protectants against Callosobruchus chinensis on green gram in storage. The results revealed that mustard oil and neem seed powder were more effective. The order of efficacy of remaining treatments was neem cake > neem leaf powder > curry leaf powder > chili fruit powder > bael leaf powder which were significantly superior over control. It was also found that treatments do not affect the germination of seeds.

Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique

The exploitation of by-products is a key factor to increase the sustainability of the agri-food chain and fermentation is a simple and eco-friendly process for achieving safe and suitable food materials. In this study, we investigated the possibility to manage a spontaneous fermentation of blends made with different proportions of two food side streams (bovine acid whey and sunflower press cake powder) through the application of a back-slopping technique of the mixed material incubated at 26°C in static conditions. A full-factorial 2-factor 3-level design of experiment was applied to infer the effect of the percent (w/w) of press cake powder in the mixture (20, 25, and 30%) and the rate of back-slopping inoculum (15, 30, and 45%). The pH value, titratable acidity, content of sugars, organic acids, and phenolic acids, enumeration of lactic acid bacteria, yeasts and molds, bacterial contaminants, presumptive Bacillus cereus, and Escherichia coli were measured for each fermentation step at 0, 24, 48, and 72 h. On the same samples, a metataxonomics analysis, targeted on bacterial 16S rRNA gene and fungal ITS region, was performed by using the Illumina MiSeq platform. Acidification of the blends (on average, starting pH = 5.45 ± 011, final pH = 4.61 ± 0.11; starting acidity =13.68 ± 1.02 °SH/50 mL, final acidity = 28.17 ± 2.92°SH/50 mL) and high LAB counts (on average, 9.39 log CFU/g ± 0.25) were observed at the end of each refreshment. In all fermented mixtures, B. cereus, E. coli, and molds counts were lower than the detection limit (<2 log CFU/g), whereas bacterial contaminants, overall spore-formers, were always present (3.74 log CFU/g ± 0.27). After 72 h, the dropping of pH value was maximum, yielding significant differences compared to previous fermentation steps (p < 0.01); particularly, the lowest pH (4.45 ± 0.06) was achieved in the central points of DoE (25% of press cake powder and 30% of back-slopping rate), representing the most suitable condition. Results from both culture-dependent and -independent techniques were consistent; although Lactococcus lactis, continuously deriving from the acid whey, was the main LAB, Pediococcus pentosaceus appeared and, in some cases, became the dominant species. Finally, a long-term trial (about 1 month), using the best condition previously pointed out, was performed with an extension of the incubation time to 84 h for each refreshment. The increase in acidity forced the natural selection toward acid-tolerant microbial strains confirming the former results. Although preliminary, these findings can be useful for developing innovative operations to manage these two relevant side streams implementing the circularity of food resources.

Exploring the nutritional profiling and health benefits of Palmyra palm haustorium

The Palmyra tree has its own cultural, nutritional, and medicinal values from ancient times. Every part of the tree is useful either in its native form or a modified form, though the seeds is generally neglected by people as a waste and are not utilized. The current study is conducted with the germinated seed embryo of Asian Palmyra palm ( Borassus flabellifer ) termed as Palmyra haustorium (PH). The nutritional, phytochemical, and nutraceutical aspects were evaluated to explore the pharmacological significance of three different samples prepared from Palmyra haustorium (PH) i.e., Palmyra haustorium powder (PHP), Palmyra haustorium milk (PHM) and Palmyra haustorium milk extracted cake powder (PHMCP). The PHP is found to be superior in all nutritional aspects compared to other samples analyzed in the study. Proximate analysis of PH samples has shown that it is rich in carbohydrates, protein, and fiber but negligible in fat while PHMCP is a greater source of fiber content. Mineral analysis has shown that PHP is rich in Potassium and Phosphorus, moderate in Calcium and Sodium levels, whereas PHMCP is rich in Iron. High-performance liquid chromatography (HPLC) and Gas Chromatography-Mass Spectrometry (GCMS) analysis showed the presence of different phenolic compounds like Gallic acid and chlorogenic acid in all PH samples; similarly various phytochemicals such as Clindamycin, Sucrose, Hexadecanoic acid, Myristic acid were present in these samples. Functional groups present in samples were identified as aldehydes, primary amines, alkanes were carried out by Fourier transform infrared (FTIR) spectroscopy. The results depict that the germinated seed embryo of Palmyra palm is rich in macro and micronutrients that act as nutraceuticals in enhancing the human health and well-being. Also these products may help in mitigating the effects of malnutrition, prevalent among the vulnerable population and PHM can be an alternate nutrient for individuals susceptible to digest lactose. • The Palmyra seed embryo powder (PHP) is nutritionally superior especially rich in carbohydrates, proteins and minerals like potassium and phosphorus. • The presence of phenolic compounds like gallic acid, chlorogenic acid, rutin, caffeic acid improves the health condition by its property to scavenge free radicals. • The phytochemical like oleic acid, an unsaturated fatty acid is good to consume as it possesses cardio-protective effect. • The current study highlights the potent nutritional quality and explores the phytochemicals in Borassus flabellifer seed embryo samples.

Process optimization for the extraction of bioactive compounds from defatted flaxseed cake (Linum usitatissimu) using ultrasound‐assisted extraction method and its characterization

AbstractThe purpose of this study was to use an ultrasound‐assisted approach to maximize the extraction of polyphenols from defatted flaxseed cake. Response surface methodology (RSM) was used to optimize the power intensity (757, 1010, 1262 W/cm2), solid–liquid ratio (1: 10, 1:20, and 1:30 g/ml), and sonication time (15, 20, and 25 min), using a three‐factor Box–Behnken design. The optimization was done on the basis of different responses viz. extract yield, total phenolics content (TPC), and DPPH radical scavenging activity. The linear effect of power intensity was significant (p < .01) on all the responses. However, TPC assay and DPPH radical scavenging activity was only significantly affected by power intensity in a negative linear fashion. The interactive effect of power intensity with sonication time was also significant (p < .05) on all the responses. The optimized values obtained for extract yield, TPC assay, and DPPH antioxidant activity were 19.126%, 51.984 mg GAE/g, and 72.149%, respectively, under the optimal condition of power intensity 1013.69 W/cm2, solid–liquid ratio 22.83 g/ml, and sonication time 22.22 min. In addition, scanning electron microscopy (SEM) analysis revealed that ultrasound‐assisted extraction effectively disrupted the defatted flaxseed cake powder, thereby improving polyphenol yield.Practical ApplicationDefatted flaxseed cakes are normally used as fodder in animal nutrition or as fuel in industries. Economically, the potentiality of the defatted flaxseed cake seems to be ignored as they can be the good source of raw materials in pharmaceutical or act as functional food ingredient. Most of the antioxidants used in foods are synthetic ones which and have been restricted recently due to some major health issues. Therefore, nowadays there is interest in finding natural sources of antioxidants. Enrichment of defatted flaxseed cake extract into food not only increases it stability but also the nutritional value.

Response Surface Methodology (RSM) Mediated Optimization of Medium Components for Mycelial Growth and Metabolites Production of Streptomyces alfalfae XN-04.

Streptomyces alfalfae XN-04 has been reported for the production of antifungal metabolites effectively to control Fusarium wilt of cotton, caused by Fusarium oxysporum f. sp. vasinfectum (Fov). In this study, we used integrated statistical experimental design methods to investigate the optimized liquid fermentation medium components of XN-04, which can significantly increase the antifungal activity and biomass of XN-04. Seven variables, including soluble starch, KNO3, soybean cake powder, K2HPO4, MgSO4·7H2O, CaCO3 and FeSO4·7H2O, were identified as the best ingredients based on one-factor-at-a-time (OFAT) method. The results of Plackett–Burman Design (PBD) showed that soluble starch, soybean cake powder and K2HPO4 were the most significant variables among the seven variables. The steepest climbing experiment and response surface methodology (RSM) were performed to determine the interactions among these three variables and fine-tune the concentrations. The optimal compositions of medium were as follows: soluble starch (26.26 g/L), KNO3 (1.00 g/L), soybean cake powder (23.54 g/L), K2HPO4 (0.27 g/L), MgSO4·7H2O (0.50 g/L), CaCO3 (1.00 g/L) and FeSO4·7H2O (0.10 g/L). A verification experiment was then carried out under the optimized conditions, and the results revealed the mycelial dry weight of S. alfalfae XN-04 reaching 6.61 g/L. Compared with the initial medium, a 7.47-fold increase in the biomass was achieved using the optimized medium. Moreover, the active ingredient was purified from the methanol extract of S. alfalfae XN-04 mycelium and then identified as roflamycoin (a polyene macrolide antibiotic). The results may provide new insights into the development of S. alfalfae XN-04 fermentation process and the control of the Fusarium wilt of cotton and other plant diseases.

Optimized Cellulase-Hydrolyzed Deoiled Coconut Cake Powder as Wheat Flour Substitute in Cookies.

Deoiled coconut cake powder (DCCP) was hydrolyzed to reduce the ratio of insoluble/soluble dietary fiber (RIS) by partially converting insoluble dietary fiber to soluble using Celluclast 1.5 L, a commercial cellulase preparation in citrate buffer medium. Firstly, the influence of citrate buffer amount, enzyme concentration, pH, and retention time on the enzymatic hydrolysis efficiency was investigated. Then, response surface methodology (RSM) was employed to optimize the process in which the insoluble and soluble dietary fiber contents were the responses. The results revealed that 10.3 g buffer/g of materials, 3.7 U/g of the materials, and 60 min of retention time were the optimal conditions for the enzymatic hydrolysis to obtain the insoluble and soluble contents of 68.21%db and 8.18%db, respectively. Finally, DCCP or hydrolyzed DCCP (HDCCP) was partially substituted for wheat flour at different replacement ratios in a cookie recipe at 0, 10, 20, 30, and 40%. The cookies with a 10% replacement ratio of hydrolyzed deoiled coconut cake powders had a lower RIS by more than two folds those of DCCP and had the same sensorial score as the control sample. This study proposed that Celluclast 1.5 L effectively reduced RIS by partially converting insoluble to soluble dietary fiber, improving the soluble dietary fiber content in fiber-enriched cookies.

Effect of temperature shocks on the caking of moisture-sensitive amorphous powders

Caking in amorphous powders is frequently caused by sintering at particle contacts. The molecular mobility and hence viscosity at these contacts depends delicately on temperature and concentration of plasticizers and specifically for carbohydrate matrices, water is a very effective plasticizer. In scenarios with rapid temperature changes, drying at particle surfaces reduces plasticization whereas it is promoted by the elevated temperature itself. In this paper, we combine particle-based simulations, experiments, and a percolation analysis to study the effect of sudden temperature rise on the caking of amorphous food powders. We show how and when a sudden change in temperature may lead to rapid percolation and hence powder caking, where caking time depends not only on the matrix properties, but also strongly on the particle size distribution. • Caking of amorphous powders is studied using a particle-based model. • An abrupt temperature increase changes the humidity and viscosity of the particles. • Particle sintering is affected by competing particle drying and bridge formation. • The phase plot of the caking time agrees qualitatively with experiments.