Minor Ingredients Research Articles

Assessment of growth performance of African catfish (Clariasgariepinus) fed with feed produced from blend of pigeon pea (<i>Cajanuscajan</i>) bambara groundnut (<i>Vignasubterranea</i>) and fish meal

A 3-factor -factorial experiment (2K) was designed to produce fish feeds from mixture of pigeon pea, bambara groundnut and fish meal as major ingredients, while maize, red palm oil, salt and micro nutrient pre-mix were added as minor ingredients. The raw materials were processed into flours. The ingredients were weighed out in various ratios and mixed. The mixture was extruded; sun-dried and packaged and labeled F1-F8 and a commercial feed labeled F9 served as control. The feeds were feed to juvenile Clariasgariepinus kept in 9 separate plastic bowels and fed for 42 days. The forty-five fish of uniform weight and age were grouped into 9 and stocked in the nine artificial ponds, each pond contained five fish. The feeds were analyzed for proximate composition, while the growth performance of the fish was evaluated at the end of the feeding period. Result showed that F3 (20g pigeon pea, 20g Bambara ground nut and 16g fish meal) contains the highest protein (33.14 %) and F1(20g pigeon pea, 30g bambara ground nut and 16g fish meal) the least (23.13 %). F3 exhibited the highest specific growth rate (1.14 %) followed by the F9 (control) which contains 1.09%. The highest weight gain (16 g) was observed in the fish fed the control feed. However, F3 and F4 (20g pigeon pea, 30g bambara ground nut and 18g fish meal) ranked next to the control with respect to growth performance. It is therefore possible to produce quality catfish feed from bend of pigeon pea, Bambara ground nut and fish meal.
 Keywords: catfish, fish feed, bambara groundnut, pigeon pea, fish meal

Geographical discrimination of Allium species (garlic and onion) using 1H NMR spectroscopy with multivariate analysis

ABSTRACT Garlic and onion are the popular ingredients and spices world wide with their specific flavour. Plants of the Allium produce many chemical compounds related with characteristic taste and flavour. They involved many metabolites such as organic acid, sugar and amino acid. The growth environments of products affect content of constituents. 1H high resolution NMR spectroscopy based on metabolomics provides useful and detailed information of various kinds of samples such as food, plants, materials and even body tissue. Therefore, 1H NMR spectroscopy is widely used to study the metabolic variation because NMR spectra focused on not only major chemical components but also minor ingredients. Multivariate statistical analysis is the technique, which can be used to find the relationship between all factors and responses. It can extract the dominant patterns and useful meaning from complex data matrix. The information from multivariate data is commonly useful in understanding the characteristics of various samples. The 1H NMR and 1H HRMAS spectroscopy combined with multivariate statistical analysis could be used to classify of garlic and onion for the traceability issue even considering origins. In this experiment, considerable differences appeared in region of aromatic and amino acid distinction between Korean and Chinese Allium species.

Household vegetable processing practices influencing occurrence of pesticide residues in ready‐to‐eat vegetables

AbstractInfluence of vegetable processing on pesticide residues in ready‐to‐eat vegetables studied at the experimental level does not necessarily reflect actual situation at household level. This study assessed influence of household vegetable processing practices on pesticide residues in ready‐to‐eat vegetables at household level in Arusha, Tanzania. Data on vegetable handling practices were collected through observations and physical interviews in 70 households. Samples of raw and ready‐to‐eat vegetables were collected from the households for pesticide residues analysis. Detectable pesticide levels were found in 46% of raw and 14% of ready‐to‐eat vegetable samples. Pesticide residues detected were in the groups of organophosphates (22.8%), pyrethroids (14.3%), organochlorines (7.14%), benzoic acids (7.14%), and carbamates (5.71%). Unauthorized pesticides (dichlorvos, tetramethrin, and bendiocarb) and environmentally persistent pesticide (dieldrin) were found at levels above their respective maximum residue levels. Washing of vegetables twice or more (p = .01) or peeling (p = .008) was significantly associated with reduction of pesticide residues. There was a significant association between occurrence of pesticide residues in ready‐to‐eat vegetables and washing of minor ingredients with the water used to wash major ingredients (p = .001). Household practices of washing of vegetables with portable water followed with peeling can reduce pesticide residue levels significantly.

Artemisia and beeswax against Tinea capitis (teigne tondante)

A catholic sister in Senegal has developed a very efficient topical treatment against Tinea capitis It is based on Artemisia extracts beeswax and a few other minor ingredients

Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread

The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and consumer investigations. The use of (i) a reduced-sodium salt substitute, Pansalt® (NaCl 57%, other salts and minor ingredients) at 1.5%, and (ii) the heterogeneous NaCl distribution (average level of 1%) leading to enhanced saltiness by taste contrast, were compared with standard (1.5%) and reduced (1.0%) addition of NaCl. The heterogeneous NaCl distribution was effective in preserving saltiness. Salt substitution with Pansalt® was less effective but preserved the overall flavour. Higher amount of Maillard reaction volatile products, associated with more intense toasted odour of the crust, was found in breads with higher NaCl content. The consumer survey highlighted satisfactory results of Pansalt® use for 58% of the respondents (equal or higher liking and purchase intention). Heterogeneous salt distribution was effective for 31% of consumers.

Mistletoe-Based Drugs Work in Synergy with Radio-Chemotherapy in the Treatment of Glioma In Vitro and In Vivo in Glioblastoma Bearing Mice.

Background Extracts from Viscum album L. (VE) are used in the complementary cancer therapy in Europe for decades. VE contain several compounds like the mistletoe lectins (MLs) 1-3 and viscotoxins and also several minor ingredients. Since mistletoe lectin 1 (ML-1) has been described as the main component of VE harboring antitumor activity, purified native or recombinant ML-1 has been recently used in clinical trials. MLs stimulate the immune system, induce cytotoxicity, are able to modify the expression of cancer-associated genes, and influence the proliferation and motility of tumor cells. Objective In this study our goal was to determine anticancer effects of the VE ISCADOR Qu, of recombinant ML-1 (Aviscumine), and of native ML-1 in the treatment of glioblastoma (GBM), the most common and highly malignant brain tumor in adults. Additionally we were interested whether these drugs, used in combination with a temozolomide-(TMZ)-based radio-chemotherapy, provide synergistic effects. Methods Cell culture assays, ex vivo murine hippocampal brain slice cultures, human GBM cryosections, and a xenograft orthotopic glioblastoma mouse model were used. Results In cells, the expression of the ML receptor CD75s, which is also expressed in GBM specimen, but not in normal brain, correlates with the drug-induced cytotoxicity. In GBM cells, the drugs induce cell death in a concentration-dependent manner and reduce cell growth by inducing cell cycle arrest in the G2/M phase. The cell cycle arrest was paralleled by modifications in the expression of cell cycle regulating genes. ML containing drugs, if combined with glioma standard therapy, provide synergistic and additive anticancer effects. Despite not reaching statistical significance, a single intratumoral application of Aviscumine prolonged the median survival of GBM mice longer than tumor irradiation. Moreover, intratumorally applied Aviscumine prolonged the survival of GBM-bearing mice if used in combination with irradiation and TMZ for further 6.5 days compared to the radio-chemotherapy. Conclusion Our results suggest that an adjuvant treatment of glioma patients with ML-containing drugs might be beneficial.

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products.

The addition of flaxseed and amaranth on the physicochemical, functional, and microstructural changes of instant-extruded products was evaluated. Six mixtures with different proportions of amaranth (18.7–33.1%), flaxseed (6.6–9.3%), maize grits (55.6–67.3%) and minor ingredients (4.7%) were extruded in a twin-screw extruder. Insoluble and soluble fiber contents in extrudates increased as the proportions of amaranth and flaxseed increased. However, the highest flaxseed proportion had the highest soluble fiber content (1.9%). Extruded products with the highest proportion of flaxseed and amaranth resulted in the highest dietary fiber content and hardness values (5.2 N), which was correlated with the microstructural analysis where the crystallinity increased, resulting in larger, and more compact laminar structure. The extruded products with the highest maize grits proportion had the highest viscosity, expansion, and water absorption indexes, and the lowest water solubility index values. The mixtures with amaranth (18.7–22.9%), flaxseed (8.6–9.3%), and maize grits (63.8–67.3%) resulted in extruded products with acceptable physicochemical and functional properties.

우리나라 육회의 시대별 조리학적 고찰

The purpose of this study was to investigate changes in the recipes for yukhoe found in Korean cookbooks published from 1766 to 2008. There were 59 yukhoe found in 19 literately works. The main ingredients used in yukhoe were as follows: for soegogihoe(raw beef), naejang(guts) was used 20 times, salkogi(lean meat) 17 time, and salkogi·naejang(lean meat·guts) five times. For dwaejigogihoe(boiled pork), pig shell was used. Other minor ingredients included the following: soegogie·salkogihoe(raw beef·lean meat) only used pear and garlic, while dwaejigogihoe(boiled pork) mainly used green onions. Pine nuts powder was used for garnishing soegogi·salkogihoe(raw beef·lean meat) and pine nuts were used to garnish naejanghoe(raw guts). Seasoning used included the following: soy sauce seasoning for soegogi·salkogihoe(raw beef·lean meat) and balck pepper for dwaejigogihoe(boiled pork). There were no seasoning listed for all most half of the naejanghoe(raw guts) recipes. Side sauces used included mustard·mustard juice(seven times) and 4 uses of chogochujang(red pepper paste with vinegar) in soegogi·salkogihoe(raw beef·lean meat) recipes. Mustard sauce was listed eight times and salt sauce was listed six in naejanghoe(raw guts). Vinegar sauce or vinegar was used as a side sauce for dwaejigogihoe(boiled pork). The cooking method used to prepare yukhoe also varied. In the case of saenghoe(raw meat) used for soegogi·salkogihoe(raw beef·lean meat), the meat was sliced thinly, and shredded into thin slices and sprinkled with pine nuts powder. For naejanghoe(raw guts), after the pretreatment process, the guts was cut into pieces and rolled in pine nuts. A thin slice of frozen kkwonggogihoe (raw pheasant) was eaten without cooking. Soegogihoe(raw beef) was stir-fried or warmed for preparing sukhoe(heated meat). For dwaejigogihoe(boiled pork), after the pretreatment process, it was cooked well, coagulated and eaten. In conclusion, yukhoe has been inherited and developed as a scientific food that is hygienic, nutritious, distinctive, and creative.

Combined roles of precipitated silica and porosity on electrical properties of battery separators

Abstract Polyethylene separators currently represent about 90% of the lead-acid separator market. They are composed of precipitated silica, ultra-high molecular weight polyethylene (UHMW-PE), process oil and minor ingredients. Obviously, the dispersion of precipitated silica will affect the separator electrical resistance. However, results show that the porosity is constituted of two types of pores in membranes: pores wettable by water and pores non-wettable by water. These two porosities can be distinguished using suitable measurement procedures. Only the porosity wettable by water is related to the electrical resistivity of the separator. Moreover, this porosity is strongly dependent on the quality of precipitated silica dispersion and distribution. Finally, it is possible to obtain a quantitative measurement of the effect of porosity and filler dispersion on the electrical resistivity by a simple separator porosity characterization.

Adjuvant Therapy Using Mistletoe Containing Drugs Boosts the T-Cell-Mediated Killing of Glioma Cells and Prolongs the Survival of Glioma Bearing Mice.

Viscum album L. extracts (VE) are applied as complementary cancer therapeutics for more than one century. Extracts contain several compounds like mistletoe lectins (ML) 1-3 and viscotoxins, but also several minor ingredients. Since ML-1 has been described as one of the main active components harboring antitumor activity, purified native or recombinant ML-1 has been also used in clinical trials in the last years. The present study examined and compared the immunoboosting effects of three ML-1 containing drugs (the extract ISCADOR Qu, the recombinant ML-1 Aviscumine, and purified native ML-1) in the context of the T-cell mediated killing of glioma cells. Additionally we examined the possible underlying T-cell stimulating mechanisms. Using cocultures of immune and glioma cells, a PCR-based microarray, quantitative RT-PCR, and an antibody-based array to measure cytokines in blood serum, immunosupporting effects were determined. A highly aggressive, orthotopic, immunocompetent syngeneic mouse glioma model was used to determine the survival of mice treated with ISCADOR Qu alone or in combination with tumor irradiation and temozolomide (TMZ). Treatment of glioblastoma (GBM) cells with ISCADOR Qu that contains a high ML concentration, but also viscotoxins and other compounds, as well as with Aviscumine or native ML-1, enhanced the expansion of cancer cell-specific T-cells as well as T-cell-mediated tumor cell lysis, but to a different degree. In GBM cells all three ML-1-containing preparations modulated the expression of immune response associated genes. In vivo, subcutaneous ISCADOR Qu injections at increasing concentration induced cytokine release in immunocompetent VM/Dk-mice. Finally, ISCADOR Qu, if applied in combination with tumor irradiation and TMZ, further prolonged the survival of glioma mice. Our findings indicate that ML-1 containing drugs enhance anti-GBM immune responses and work in synergy with radiochemotherapy. Therefore, adjuvant mistletoe therapy should be considered as an auspicious treatment option for glioma patients.

Impact of clay minerals on bacterial diversity during the fermentation process of kimchi

Abstract Kimchi is a popular traditional Korean food and has various beneficial health properties, e.g., it has preventative effects against cancer, obesity, diabetes, and constipation. The characteristics of kimchi, including its texture, flavor, and functionality, are affected by the major and minor ingredients. Bentonite, a clay mineral, is used as a component in functional foods, cosmetics, and pharmaceuticals owing to its physical and chemical characteristics. In this study, different types of cation-substituted forms of bentonite (Na+, K+ and Mg2 +) were used as kimchi ingredients to analyze their effect on the microbial community during fermentation for 10 days. Amplicon sequencing targeting the bacterial 16S rRNA gene was conducted using the ion torrent PGM system and sequencing data were analyzed with Qiime. At the initial stage, kimchi samples exhibited diverse microflora. Lactic acid bacteria (LAB), such as Weissella, Lactobacillus, and Lactococcus, dominated after 10 days of fermentation. Seven core LAB species, i.e., Leuconostoc gelidum, Leuconostoc gasicomitatum, Weissella koreensis, Leuconostoc citreum, Leuconostoc lactis, Lactobacillus sakei, and Weissella cibaria, showed differences in abundance among samples treated with different types of bentonite.

The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition.

This work is a case study on how temporal sensory methods can contribute important information on the actual perception of food during consumption. Depending on the ingredients added these sensory properties appear at different times and with different dominance during evaluation affecting liking or fullness expectations. In consequence, the temporal sensory properties should be taken into account when designing or reformulating food.

The polysaccharide extracts from the fungi Coprinus comatus and Coprinellus truncorum do exhibit AChE inhibitory activity

The polysaccharide (PSH) extracts from the edible mushroom species Coprinus comatus and Coprinellus truncorum were screened in liquid for their acetylcholinesterase inhibitory (AChE) activity. Both extracts were found to display inhibition of the aforementioned enzyme reaching similar IC50 values of 0.62 ± 0.07 and 0.61 ± 0.03 mg/mL, respectively. According to the means of FTIR spectroscopy, these PSH extracts mostly contained β-glucans. However, the presence of some proteins and polyphenolics as minor ingredients were also detected. Compared with existing literature data for anti-AChE activity of the sugar samples, the findings within this study may be treated as a profound bioactivity. Consequently, this study puts some light on the possible use of the screened macrofungi in the palliative treatment of Alzheimer’s disease.

Lychee seed extract protects against neuronal injury and improves cognitive function in rats with type II diabetes mellitus with cognitive impairment.

Lychee seed is a traditional Chinese medicine and has many beneficial effects such as modulation of blood sugar and lipids, antioxidation, antivirus and antitumor. Studies have indicated that type II diabetes mellitus (T2DM) and Alzheimer's disease (AD) share common biological mechanisms including insulin resistance, impaired glucose metabolism, β-amyloid (Aβ) formation, oxidative stress and presence of advanced glycation end products (AGEs). The present study investigated the effects of lychee seed extract (LSE) on neuroprotection, cognitive function improvement and possible underlying mechanisms in a rat model of T2DM with cognitive impairment. We analyzed the chemical profile of LSE using a UHPLC-SPD chromatogram and evaluated its effect on the improvement of spatial learning and memory of rats by a Morris water maze. The levels of glucose, insulin, Aβ, AGEs, Tau protein and acetylcholinesterase in the blood and/or hippocampus of rats were determined by blood-glucose meter, radioimmunoassay, chemical chromatometry, enzyme-linked immunosorbent assay (ELISA) and immunohistochemical analysis, respectively. Results demonstrated that LSE consists of eight major and around 20 minor ingredients, and it remarkably prevents neuronal injury and improves cognitive functions in T2DM rats. The levels of glucose, insulin, Aβ, AGEs and Tau protein were significantly increased in the blood and/or hippocampus of T2DM rats, while LSE remarkably decreased their levels compared to vehicle treatment (P<0.01). The possible mechanisms may be associated with IR improvement and decreased formations of Aβ, AGEs and Tau protein in the hippocampus of T2DM rats. LSE may be developed as the agent for the treatment of T2DM and/or AD clinically.

Influence of mixing supplements (dry or liquid) with monensin or soluble protein on the feeding value of finishing diets for feedlot cattle

ABSTRACTThe influence of supplement form (dry vs. liquid) on the feeding value of diets for feedlot cattle was evaluated. Treatments were: (1) dry supplement (DS); (2) liquid supplement (LS, all supplemental macro- and micro-minerals, salt, monensin and urea provided as a uniform blend with cane molasses; (3) LS minus monensin, that was provided in a 3% premix with dried distillers grains plus solubles before combination into a complete mixed diet (LS-MON) and (4) LS, except that condensed molasses solubles replaced 41% (DM basis) of the cane molasses solids (LSUF). In a 112-day trial involving 160 Holstein steers (473 ± 32 kg) cattle fed DS, LS, LS-MON and LSUF diets had similar (P > .10) ADG, DMI, feed efficiency and estimated dietary NE. The effects on characteristics of digestion were evaluate using four Holstein steers with cannulas in rumen and proximal duodenum. There were no treatment effects (P > .10) on ruminal digestion of OM, and feed N, microbial efficiency and ruminal N efficiency. It is concluded that the form of incorporation of minor dietary ingredients during batch mixing (dry premix or in combination with a liquid carrier) will not appreciably affect the feeding value of growing-finishing diets for feedlot cattle.

Significantly enhanced biomass production of a novel bio-therapeutic strain Lactobacillus plantarum (AS-14) by developing low cost media cultivation strategy

BackgroundProbiotic bacteria are becoming an important tool for improving human health, controlling diseases and enhancing immune responses. The availability of a cost effective cultivation conditions has profound effect on the efficiency and role of probiotic bacteria. Therefore the current study was conducted with an objective to develop a low cost growth medium for enhancing the biomass production of a bio-therapeutic bacterial strain Lactobacillus plantarum AS-14. In this work the isolation of Lactobacillus plantarum AS-14 bacterial strain was carried out from brinjal using cheese whey as a main carbon source. Moreover, the effect of four other nutritional factors besides cheese whey was investigated on the enhanced cell mass production by using response surface methodology (RSM).ResultsThe best culture medium contained 60 g/l cheese whey, 15 g/l glucose and 15 g/l corn steep liquor in addition to other minor ingredients and it resulted in maximum dry cell mass (15.41 g/l). The second-order polynomial regression model determined that the maximum cell mass production (16.02 g/l) would be obtained at temperature 40°C and pH 6.2. Comparative studies showed that cultivation using cheese whey and corn steep liquor with other components of the selected medium generated higher biomass with lower cost than that of De Man, Rogosa and Sharpe (MRS) medium under similar cultivation conditions (pH 6.2 and temperature 40°C).ConclusionIt is evident that the cell biomass of L. Plantarum AS-14 was enhanced by low cost cultivation conditions. Moreover, corn steep liquor and ammonium bisulphate were perceived as low-cost nitrogen sources in combination with other components to substitute yeast extract. Of all these factors, cheese whey, corn steep liquor, yeast extract and two operating conditions (temperature and pH) were found to be the most significant parameters. Thus the cost effective medium developed in this research might be used for large-scale commercial application where economics is quite likely important.

Simultaneous determination of components with wide polarity and content ranges in Cistanche tubulosa using serially coupled reverse phase-hydrophilic interaction chromatography-tandem mass spectrometry

To meet the demands from plant physiologists and pharmacognosists, sustainable efforts are being devoted by the analytical chemists from all over the world to search an approach being capable of simultaneously monitoring primary along with secondary metabolites. The key technical bottlenecks currently lie at affording satisfactory chromatographic and spectrometric performances for both hydrophilic and hydrophobic substances that span a great content range. Herein, reverse phase liquid chromatography was directly coupled with hydrophilic interaction chromatography, namely RPLC-HILIC, to integrate their merits, whereas dilution pumps were employed to tackle the mismatching for the mobile phase between them. On the other side, inferior parameters rather than the optimal ones were applied for those abundant ingredients to advance the upper limits of quantitation, such as echinacoside (1250.0μg/mL), mannitol (100.0μg/mL), and acteoside (125μg/mL), in mass spectrometer domain. As a desert parasitic plant as well as tonic materials, Cistanche tubulosa (CT) has drawn widely interests from plant physiologists and pharmacognosists regarding its quantitative metabolome. Simultaneous determination of 23 abundant and minor ingredients covering most chemical families in CT, i.e. amino acid, nucleoside, organic acid, phenylethanoid glycoside, lignan, and iridoid, was attempted to understand the physiologic patterns as well as pharmacological values of the crude materials. Although the analytes spanned wide polarity (−3.326≤cLogP≤1.421) and content (more than 5 orders of magnitude) ranges, satisfactory chromatographic and spectrometric behaviors were gained for all analytes. Reliable quantitation was demonstrated via various method validation assays, such as recovery, linearity, sensitivity, and precision. The contents of 23 hydrophilic and hydrophobic substances were quantified in 20 batches of CT. Significant variations occurred for the contents of those components. Echinacoside (1.35–387.50mg/g) was usually observed as the most abundant component, whereas ferulic acid (<0.0043mg/g) always exhibited trace distributions. Above all, the integrated equipment setup could serve as a fit-for-purpose tool for in-depth quality evaluation of CT and more importantly, for comprehensively understanding the metabolome of plants.

Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.

동결건조한 원부재료를 이용하여 제조한 나박김치의 저장 중 품질 특성

This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi.The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at 4℃. The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p&lt;0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p&lt;0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.

Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability

Designing satiating food is not an easy task. Food reformulation is normally done by altering the proportion of basic ingredients or by adding new minor ingredients. In general, the texture varies concomitantly with these changes, altering the way the food is processed orally and the complete eating experience. This highlights the interest of discovering how variations in minor ingredients influence texture and how this affects the dynamics of the oral trajectory. Six cheese pie formulations were prepared: basic recipe (Base), no egg (−Egg), no corn starch (−Corn starch) no sugar (−Sugar), added diary cream (+Cream) and extra skimmed milk powder (+Milk powder). Temporal dominance of sensations was used to show that the appearance and disappearance of each texture sensation dominance experienced in the mouth during the eating process differed among the six pies, as did their relation to the consumers' expectation of satiating capacity scores and to the changes in composition. Two extreme behaviors were found: suppression of egg/addition of extra milk powder made the pies initially drier and harder, while suppression of corn starch/addition of cream gave the samples a soft, moist early sensation. The former elicited higher expectations of satiating capacity. In addition, overall liking, liking evolving with time (dynamic liking) and the level of several key texture attributes' divergence from those of an “ideal” cheese pie were evaluated on bipolar just-about-right scales and through penalty analysis to gain insights into potential directions for reformulating acceptable pies.