Effect Of Processing Treatment Research Articles

Effect of processing treatment on chemical and nutritional properties of millets

Effect of processing treatment on chemical and nutritional properties of millets

Effect of processing treatments on the allergenicity of nuts and legumes: A meta-analysis.

The effective food processing to reduce nuts and legumes allergenicity could not be easily and directly concluded from reading a few published reports. Therefore, we conducted a meta-analysis to investigate this issue. A literature search was conducted in eight electronic databases from January 2000 to June 11, 2021. The primary outcome of interest was the allergenicity of processed nuts or legumes determined by enzyme-linked immunosorbent assay from in vitro studies. Data with the standardized mean difference (SMD) of 95% confidence interval (CI) were pooled using a random-effect model by RevMan 5.4 software. Heterogeneity was assessed using Cochran's Q (PQ ) and I2 tests. The search strategy identified 18,793 articles. However, only 61 studies met the inclusion criteria and were included in this meta-analysis. There were 21 and 15 types of respective single and combined food processing treatments analyzed for their effects on reducing allergenicity. In single processing treatment, the extrusion and fermentation had the largest reduction in allergenicity, considering their SMD value, that is, -20.19 (95% CI: -22.22 to -18.17; the certainty of evidence: moderate) and -20.8 (95% CI: -24.10 to -17.50; the certainty of evidence: moderate), respectively. Whereas in the combination, the treatment of fermentation followed by proteolytic hydrolysis showed the most significant reduction (SMD: -53.34; 95% CI: -70.18 to -36.5) and the evidence quality of this treatment was considered moderate. In conclusion, these three food processing methods showed a desirable impact in reducing nuts or legumes allergenicity. PRACTICAL APPLICATION: Nuts and legumes play an essential role as protein sources in food consumption worldwide, but they usually contain allergens. Our study has investigated the food processing methods that effectively reduce their allergenicity by meta-analysis. The result gives valuable information for further laboratory investigation on allergens and can be used by food industries in providing foods from nuts and legumes with lower allergenicity.

Effect of processing treatments on the phytochemical composition of asparagus (Asparagus officinalis L.) juice

Asparagus (Asparagus officinalis L.) is a widely consumed vegetable with high nutritional value and health benefits. However, little is known about how different processing treatments affect the nutritional and phytochemical composition of asparagus juice. This study investigated the effects of physical, thermal, and enzymatic juicing treatments on the nutritional and phytochemical composition (phenolic compounds, protodioscin, amino acids, and volatile organic compounds (VOCs)) of asparagus juices prepared from green and white asparagus spears. Both asparagus type and processing method affected the nutrient and phytochemical composition. Green asparagus juices contained more phenolic compounds and amino acids, whereas white asparagus juices were enriched with protodioscin. The type and content of VOCs also differed with asparagus type. Physical processing was favorable for amino acid retention. Thermal treatment significantly increased the phenolic and VOC contents in green asparagus juice. Enzymatic treatment optimized the juice yield and protodioscin extraction from both green and white asparagus (0.46 and 22.59 mg/g, respectively), but significantly reduced the phenolic and amino acid contents and altered the VOCs. Our results indicate that green asparagus has desirable properties for juice production, particularly with appropriate thermal treatment.

Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris)

Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris)

Effect of Processing Treatment and Modified Atmosphere Packing on Carrot's Microbial Community Structure by Illumina MiSeq Sequencing.

The aim of this study was to analyze the microbiome of carrot (Daucus carota subsp. sativus) subjected to minimal pre-treatment (rinsing in organic acid solution) and packaging in a high-oxygen modified atmosphere, and then stored for 17 days under refrigeration conditions (4 °C). The highest levels of bacteria in the carrot microbiome were characterized, at almost 78%, by bacteria belonging to the Enterobacteriaceae and Pseudomonadaceae families. Rinsing in a solution of ascorbic and citric acids resulted in the improvement of microbiological quality in the first day of storage. However, the use of a high-oxygen modified atmosphere extended the shelf life of the minimally processed product. Compared to carrots stored in air, those stored in high oxygen concentration were characterized by a greater ratio of bacteria belonging to the Serratia and Enterobacter genera, and a lower ratio belonging to the Pseudomonas and Pantoea genera. Moreover, the β-biodiversity analysis confirmed that the oxygen concentration was the main factor influencing the differentiation of the metabiomes of the stored carrots. The bacterial strains isolated from carrots identified by molecular methods were mostly pathogenic or potentially pathogenic microorganisms. Neither the minimal pre-treatment nor packaging in high-oxygen atmosphere was able to eliminate the threat of pathogenic bacteria emerging in the product.

Effect of processing treatments on digestibility and physicochemical properties of ready‐to‐cook breakfast mixes

Increasing metabolic disorders and changing lifestyles have created an increased demand for healthy convenience food, especially breakfast. The study aims to identify an ideal processing method to formulate a Ready-to-Cook savory wheat (Dalia) porridge with reduced starch digestibility and enriched protein and fiber content. Pressure-cooking (WP), autoclaving (WA), drum-drying (WD), flaking (WF) and toasting (WT) were adopted for instantization. The energy distribution was as per the guidelines of the American Diabetes Association. Processing resulted in reduced cooking time, changes in color parameters, increased water absorption and solubility. Complete gelatinization of starch was observed in all samples except WA and WT. Resistant starch content increased in all samples (8.95-16.70 g/100 g) except WD and WT. The estimated glycemic Index (eGI) ranged from 65.8-54.8, with maximum eGI shown by WD and minimum by WA. Increased in vitro protein digestibility 5-10% was observed. All the porridge showed good sensory characteristics and acceptability.

Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal

Rice, wheat and maize are the only three grains used globally by majority of people. This makes the cropping systems highly vulnerable to the detrimental effects of climate change. Expansion of crop sources by integrating ‘psudocereals’ appears to be a promising strategy to decrease the implications of climate change on the food security. Amaranth, an underutilized pseudocereal, has gained much attention these days because of its balanced amino acid and micronutrient profiles. However, effect of processing treatments on the quality attributes of amaranth is rather scanty. Attempts were made in the present investigation to evaluate the effect of hydrothermal treatment (HT) on physical and structural attributes of amaranth grains and its flour. During HT, amaranth grains were steeped in water at 70 °C for 3 h followed by steaming for 3, 6 and 9 min. The treated grains were dried and converted into flour. The HT had a great impact on the physical, rheological, textural and micro-structural attributes. Up to 6 min of HT led to an increase of density, porosity, water holding capacity and swelling index of the grain.

Effect of processing on the phenolics content and antioxidant properties of mung bean

AbstractBackground and objectivesHealth benefits of cereals depend not only on the intake levels but also on their processing methods and conditions. In this work, effects of processing treatments, including steaming, cooking, and roasting on the free and bound phenolics content and antioxidant properties of mung bean, were investigated.FindingsThe free phenolics content of mung bean significantly decreased (p < .05), while the bound phenolics content significantly increased after processing. The loss in the free phenolics content was found to be greater after cooking, followed by steaming, and roasting. However, cooked mung bean samples showed greater bound phenolics content than that of steamed or roasted ones. Antioxidant activity of mung bean phenolics retained or even enhanced after processing depending processing method, duration, and temperature as well as phenolics type, that is, free and bound. Furthermore, a positive correlation was found between the free or bound phenolics content and antioxidant activity of mung bean.ConclusionsThe processing of whole mung bean grain resulted in the change of the composition content of phenolics and changed the antioxidant activity. It was feasible to maintain the active by adjusting the processing mode and conditions of grain.Significance and noveltyThe antioxidant activity modification promoted by the processing treatment could increase the potential applications of mung bean.

Effect of processing treatments on nutritional profile of garden cress (Lepidium sativum L.) seeds

Garden cress (Lepidium sativum L.) is a small perennial edible plant that belongs to family Brassicaceae and possesses nutritional as well as therapeutic properties. The bitterness and astringency of garden cress greatly reduces its acceptability to be incorporated in food products. So, to reduce the bitterness and thereby enhancing the acceptance, three treatments i.e. popping, roasting and germination were given to the seeds. The effect of these treatments on the nutritional composition of garden cress seeds was evaluated. Processing treatments significantly increased the protein and crude fibre content in the seeds with germinated treatment indicating a significant per cent increase of 17.68 and 54.50 respectively. Significant effect of different processing treatments on iron, calcium and phosphorous content of garden cress seeds was recorded. Process of germination and popping influenced a significant per cent increase of 8.90 and 22.99 on iron values respectively.

Effect of processing treatment on nutritional properties and phytochemical contents of aonla (Emblica officinalis) juice.

The present study was undertaken to evaluate physico-chemical composition and to study the effect of processing on phytochemical contents and nutritional components of anola juice prepared from Banarasi cultivar. Aonla juice pasteurized at 90°C for 1min showed better retention of phytochemicals as well as sensory characteristics. Methanol was used as a solvent for extraction of phytochemicals and reversed phase high performance liquid chromatography was performed to identify and quantify the phytochemical contents in juice extract. The pasteurized juice extract contained gallic acid, ethyl gallate, ellagic acid and quercetin 79.12, 0.29, 112.11 and 1.32mg/100g, respectively. Ascorbic acid content in juice extract was 155.04mg/100g. The storage study of aonla juice was conducted at refrigeration (4°C) and ambient condition (25-40°C).

Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)

In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

Effect of Processing Treatments on the Quality of Bread Supplemented with Pigeon Pea Seed Flour

Effect of Processing Treatments on the Quality of Bread Supplemented with Pigeon Pea Seed Flour

Effect of Processing Treatments on the Proximate, Functional and Sensory Properties of Soy-Sorghum-Roselle Complementary Food

Aim: The objective of this work was to produce complementary foods from germinated/fermented sorghum, germinated/roasted soybean and dried roselle calyces. Methodology: Complementary foods were formulated from sorghum, soybean and roselle calyces by varying the processing methods (fermentation, germination and roasting) applied to them. Proximate, functional, colour and sensory properties of the complementary foods were determined. Results: The protein contents for the seven formulations were significantly different (p≤0.05) from each other. The sample consisting of sorghum flour, germinated soybean and roselle flour (SFGS) had the highest protein content followed by the sample made from germinated sorghum, germinated soybean and roselle flour (GSGS). The ash content ranged from 2.00% to 4.50%. Fat content ranged from 4.95% to 16.35%. Fat was significantly different for all the formulations. FSRS Short Research Article Adedeji et al.; BJAST, 6(6): 635-643, 2015; Article no.BJAST.2015.118 636 made from fermented sorghum and roasted soybean, had the highest fat content followed by SF. The moisture content of the formulations ranged from 6.28-10.75%. From the values obtained, there were significant differences (p≤0.05) in the water absorption capacity, oil absorption capacity, loosed and packed bulk density as well as swelling capacity among the samples. Swelling capacity (SC) values ranged between 2.60% for GSRS and 6.95% for SF. Water absorption capacity (WAC) of the flour mixes ranged from 1.20 ml/g to 2.40 ml/g for FSRS and SFGS respectively. The values for oil absorption capacity (OAC) were between 0.84 mL/g for SFRS and 1.67 mL/g for SFGS. From the result obtained, there was significant difference (P≤0.05) in loosed and packed density of the complementary foods. Packed bulk density (PBD) was between 0.71 g/cm 3 for FSRS and 0.86g/cm 3 for SF. The samples varied significantly (P≤ 0.05) from one another in all the colour parameters evaluated. FSGS and FSRS scored highest in L* (64.14 and 59.44 respectively), a* (12.06 and 11.23 respectively) and b* (17.88 and 14.18 respectively). There were significant differences (p≤ 0.05) among the complementary foods in colour, aroma, and taste, while there were no significant difference (p≥ 0.05) among them in mouthfeel and overall acceptability. Conclusion: The results from this study showed that processing methods employed had marked effect on the proximate, functional and sensory properties of the complementary foods produced from soybean, sorghum and roselle calyces.

Effects of Exogenous Enzymatic Treatment During Processing on the Sensory Quality of Summer Tieguanyin Oolong Tea from the Chinese Anxi County.

In order to attenuate the bitter taste and improve the aroma of the summer tieguanyin oolong tea from the Chinese Anxi county, the effects of processing treatment with exogenous laccase and α-galactosidase on tea sensory quality and related compounds were investigated. The solutions of laccase and/or α-galactosidase were sprayed on the tea leaves before the first drying process. The sensory evaluation results showed that the sensory quality of the tea was significantly enhanced with the enzymatic treatment. The combined application of laccase at 8.25 and α-galactosidase at 22 U per kg of fresh tea shoots achieved the most satisfying sensory quality. Further analysis of flavour-related constituents was carried out by HPLC and GC-MS. The HPLC analysis showed that the contents of catechins and total polyphenols were reduced, compared to the untreated group, by 11.9 and 13.3% respectively, and the total soluble sugars and water extract content were increased by 19.4 and 6.6% respectively, after the treatment with both enzymes. The decrease of catechins and total polyphenols reduced the bitterness and astringency of the summer tea, while the increase of total soluble sugars and water extract content improved the sweetness and mellow taste. The aromatic compound data from GC-MS showed that the total essential oil content in these tea samples co-treated with laccase and α-galactosidase increased significantly, in which aldehydes, alcohols, esters and alkenes increased by 23.28, 37.05, 20.10 and 38.99%, respectively. Our data suggest that the exogenous enzymatic treatment can enhance the summer oolong tea quality, especially its taste and aroma.

Effect of processing treatments and storage conditions on stability of fruit juice based beverages enriched with dietary fibers alone and in mixture with xanthan gum

The present work aims to study the synergistic effect between xanthan gum (X) with a range of hydrocolloids such as barley β-glucan (Bg), guar gum (G), and konjac-mannan (K) on the viscosity of heat-treated fruit juice based beverages. The protective effect of X on the stability of Bg, G, and K in a fruit juice based beverage during processing and storage (0–16 weeks at 4 °C or 20 °C) was also evaluated. The results showed that pasteurization stabilized viscosity and turbidity of beverages enriched in Bg and BgX. However, the viscosity of pasteurized beverages enriched in K and G varied with storage time. In general, addition of X showed a complete protective effect against degradation at 4 °C for K (KX) whereas it provides no protection at all for G (GX). Viscosity and turbidity of beverages prepared with Bg and BgX increased significantly while those with G and K decreased slightly over time. Viscosity and turbidity changes are rapid when beverages are stored at 20 °C. We clearly evidenced that processing and storage treatments along with proper formulation are crucial to ensure technological stability of dietary fibers and X proved to be efficient to stabilize other fibers.

Effect of processing treatments (frozen, frying) on contents of minerals in tissues of ‘frutti di mare’

SummaryThe objective of this study was to determine the effect of thermal treatment (frying) of frozen seafood on the content of minerals and heavy metals. An analysis was conducted to compare concentration of sodium, magnesium, potassium, calcium, copper, iron, manganese, zinc, as well as lead, cadmium and mercury in the analysed tissues of invertebrates (shellfish – blue mussel, Japanese squid, white shrimp and octopus). Thermal processing (in this case, frying) applied to the frozen invertebrates was found to affect significantly the content of macro‐ and microelements as well as the content of heavy metals, except for potassium and manganese content in mussels and shrimps, respectively. Frozen and thermally treated (frying) mussels are characterised by significantly higher concentrations of the analysed minerals (except Na+, Ca+2, Cu+2), as well as higher concentrations of cadmium and mercury. In turn, shrimps and squids are invertebrates with lower content of both macro‐ and microelements.

Effect of Processing Treatment on the Quality of Tigernut Milk

Tigernut tubers were differently processed into six products: Fermented Tigernut Milk (FTM), Pasteurized Tigernut Milk (PTM), Ultra-high Temperature Tigernut Milk (UHTM), Sterilized Whole Tigernut Milk (SWTM), Unheated Tigernut Milk (UTM) and Sweetened Tigernut Milk (STM). The effect of these treatments on the sensory, chemical and microbiological qualities of the various samples was investigated. Microbiological examination of the products was carried out over a 6 week storage period. Processing treatment significantly (p 0.05) difference in colour and flavour. Although, all the samples were generally acceptable in terms of sensory quality, STM had the highest general acceptance while UTM had the least. The milk products were microbiologically stable during storage. UHTM and SWTM had no microbial growth throughout the storage period. The other samples recorded microbial growth from the 4 week of storage but was not th high enough (bacteria and mould 10 cfu/ml maximum) to cause any appreciable spoilage of the samples. 2

DEVELOPMENT OF AN ALMOND LEXICON TO ASSESS THE SENSORY PROPERTIES OF ALMOND VARIETIES

ABSTRACT A unique comprehensive sensory lexicon for describing the appearance, aroma, flavor and texture attributes of almonds was developed by a nine‐member panel with extensive experience in descriptive analysis. The almond lexicon was then used to profile the sensory properties of 20 almond samples obtained from three growing regions in California over two harvest years and encompassing seven major almond varieties, to better understand the natural variability in raw almonds. Range graphs were plotted to depict the intensity range (minimum to maximum score) for a given attribute across all samples evaluated for a variety. Descriptive analysis results revealed that the major almond varieties tested had a range of inherent variability and that specific varieties had unique attributes. Distinct walnut, tea and squash flavor aromatics were detected in only some almond varieties. Appearance, aroma, basic taste and chemical feeling factor attribute ranges were generally small and consistent among varieties. PRACTICAL APPLICATIONSThe detailed, working almond lexicon created in this study will provide researchers, producers and manufacturers with an effective platform to communicate observations for the evaluation of almonds. The sensory attribute assessment of almond varieties obtained from different regions, growers and harvest years allows for a better understanding of the natural variability in almonds. Establishing the range of natural variability found in raw almonds of the major California varieties provides the basis for future research on the effects of processing treatments on the sensory characteristics of almonds.

Effect of Processing Followed by Fermentation on HCl Extractability of Ca, P, Fe and Zn of Pearl Millet (Pennisetum glaucum L.) Cultivars

Millet grains of cultivars Gazira and Gadarif were processed. The processed grains were fermented for 12 and 24 h. Total and extractable Ca, P, Fe and Zn of processed grains before and after fermentation were investigated. Compared to fine ground grains (control), the data showed that, the effect of processing treatments on minerals content was fluctuated for both cultivars. Fermentation of processed grains for 12 h increased minerals content, thereafter it started to decrease for both cultivars. HCl-extractability (an index of bioavailability) of Ca, P, Fe and Zn was investigated. HCl-extractable Ca, P, Fe and Zn of the processed grains of the cultivars were significantly (p ≤0.05) improved. Fermentation of germinated grains of Gadarif cultivar for 24 h was found to increase Ca extractability to 99.30% compared to other minerals.

Effect of Processing Treatments on Quality of Cereal Based Soyabean Fortified Instant Weaning Food

Effect of Processing Treatments on Quality of Cereal Based Soyabean Fortified Instant Weaning Food