Raw Material For Food Industry Research Articles

Pengaruh Konsentrasi Larutan Natrium Bisulfit Terhadap Karakteristik Manisan Pala Basah (Myristica fragrans Houtt)

Since long ago nutmeg was a popular commodity with high economical value, especially as spices. Nutmeg fruit could be processed into candied nutmeg, as an effort of food diversification. Problem in candied nutmeg production was the browning reaction. After having peeled, the color of flesh will change brown. This condition can lower the quality of nutmeg as raw material in food industry. One of the methods can be applied to prevent the browning reaction is by soaking nutmeg flesh in sodium bisulfite solution. Research had been conducted to find out the effect of soaking nutmeg flesh in sodium bisulfite at Chemistry Laboratory Agriculture Faculty Ma’soem University. The objective of the research was to determine the right solution of sodium bisulfite to produce the finest characteristic of candied nutmeg. The experimental method was applied in this research with six treatments; 500 ppm (A), 750 ppm (B), 1000 ppm (C), 1200 ppm (D), 1500 ppm (E), dan 1750 ppm (F), and each of the treatments was repeated four times. Monitoring was held on total soluble solid, vitamin C, sulfite residue, and organoleptic test on color, aroma, flavor and texture. Statistic analysis used variance analysis and proceeded by Duncan's Multiple Range Test. Result of the research showed that sodium bisulfite solution gave a significant effect on total soluble solid, sulfite residue, color and aroma. Vice versa, sodium bisulfite solution had no effect on vitamin C, flavor and texture. The 1500 ppm of solution produce the finest characteristics of candied nutmeg.

Genetic evaluation of hulless barley (Hordeum vulgare) genotypes for morpho-physiological traits and stripe rust resistance

Nowadays, hulless barley (Hordeum vulgare L.) is gaining importance as a raw material for food industry due to its highly nutritive value. Non-availability of high yield and disease resistant varieties has restricted its production in marginal areas over the last two decades. Therefore, an experiment was conducted during 2017–18 and 2018–19 at the Seed and Research Farm of ICAR-Indian Institute of Wheat and Barley Research, Karnal, Haryana to characterized 11 exotic hulless barley genotypes and 4 Indian barley cultivars for morpho-physiological characters and stripe rust resistance. Seedling resistant test for stripe rust was done at Regional Station (ICAR-Indian Institute of Wheat and Barley Research), Flowerdale, Shimla, Himachal Pradesh. Highly significant genotypic differences were found for morpho-physiological traits during analysis of variance. Genotype DWRNB28 showed a good combination of desirable traits, viz. early maturity (118 days), dwarf plant height (64.4 cm) and high 1000-grain weight (55.2 g). Maximum number of tillers per meter (149) was observed in DWRNB17. Genotype DWRNB25 was found resistant to maximum pathotypes (6S0, 7S0, and Q) at the seedling stage. DWRNB23 and DWRNB25 with pooled ACI=0 and ACI=0.04 respectively, were found immune to stripe rust in field conditions. These promising genotypes can be utilized as donor parents for the development of high-yielding and stripe-rust-resistant hulless barley varieties.

Effect of Drying Temperature on the Proximate Content of Moringa Leaves (Moringa oleifera) Powder as Raw Material in Food Industry using Fluidized Bed Dryer

Moringa (Moringa oleifera) leaves can be used as a functional food as well as a source of nutrition for health. Moringa leaves are very rich in carbohydrates, protein, fiber, iron, magnesium, potassium, folate, phosphorus, selenium, zinc, copper, calcium, vitamin A, B vitamins, vitamin C, alkaloids, tannins, terpenoids, flavonoids, and saponins. Moringa leaves processing is very limited in Indonesia, therefore further processing is needed using the best temperature. Because the content contained in Moringa leaves is very easy to damage. This study aims to obtain the best temperature treatment in the drying process of Moringa leaves and determine the effectiveness of drying Moringa leaves with a fluidized bed dryer, and it with the drying method at room temperature (20oC to 25oC) on the degradation of the proximate content of Moringa leaves. The stages of this research the cleaning and separation process from the stems of Moringa leaves, followed by a drying process at temperatures of 35oC, 45oC, 55oC, 65oC, and room temperature (20oC to 25oC). Followed by making Moringa leaves to powder and the process of proximate analysis of Moringa leaves. Results. The results showed that the best treatment proximate analysis results was at a temperature of 45oC with a water content of 8.97%, and ash content of 10.31%. The protein content of 36.04%, fat content of 9.56%, and carbohydrates of 35.11%.

Analysis of anthocyanins content and microbiological quality control in fresh and frozen raspberry fruit

Raspberry (Rubus idaeus L.) is a plant from the rose family and the most important berry-type fruit in our country. The most significant sorts of raspberries grown in Serbia are the red sorts, namely Willamette, Meeker, Gradina, Malling exploit and Skina. Raspberry fruit may be used either fresh or as a raw material in food industry, for the production of fruit juice, nectar, syrup, concentrate, dried and frozen fruit. The goal of this paper is to determine pH, titratable acidity (as citric acid), soluble solids, concentration of anthocyanins, vitamin C and total polyphenols, and to perform sensory analysis and microbiological quality control in both fresh and frozen fruit. pH value was measured with pH-meter. The concentration of acids was determined by the volumetric method, by titration with NaOH. The dry matter was measured by a refractometer. The concentration of anthocyanins was determined by the spectrophotometry method. The concentration of vitamin C was determined using the volumetric method. The concentration of polyphenol compounds was determined according to the Singleton method. The microbiological methods of detection and counting microorganisms were performed according to ISO standards. The results of this study have shown that both fresh and frozen raspberries are a good source of anthocyanins, indicating that their consumption is favorable for human health and that they may be useful in the production of functional food. The microbiological analyses have shown the absence of L. monocytogenes and Salmonella spp., while the concentration of Enterobacteriaceae and E. coli was below 10 cfu/g in both fresh and frozen raspberry fruit.

Rational use of local wild plant raw materials in food industry

Rational use of local wild plant raw materials in food industry

Effects of Mycorrhiza Doses and Manure Types on Growth and Yield of Cassava in Gunungkidul

Gunungkidul is a production center of cassava (Manihot esculenta Crantz), a carbohydrate source and raw material for food industry. AMF inoculation in cassava plants is known to increase biomass production. However, little studies have been conducted on the response of cassava to mycorrhizal inoculation and organic fertilizer. Therefore, this study was aimed at examining the effects of AMF inoculation and types of manure on the AMF colonization and yield of cassava in Gunungkidul. The research was carried out by planting cassava in Alfisol Gunungkidul arranged in a randomized complete block design with two factors, AMF doses of 25g; 50; and 75g/plant; and types of manure i.e. cow, goat, and poultry manure, for five months period. Rhizosphere soil and root samples were analyzed for AMF colonization and the spores number. The results showed that AMF-infected cassava roots combined with cow or goat manure application produced more spores than poultry manure. AMF infection and manure, thus, significantly resulted in better root proliferation, root forehead weight, tuber diameter, and cassava products, than the absence of both treatments. Cow manure combined with AMF at a dose of 25 g/plant significantly affected the dry weight of cassava roots. This study implies that applying AMF and manure provide a substantial contribution on the growth and production of cassava.

Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability

Aim of the study was to aid the utilization of pangas protein isolates (PPI) and pangas processing by-products (PPB) in food products (rohu mince sausage) and to evaluate the quality of the developed products. Rohu mince in sausages was replaced with PPI and PPB at 0, 2.5, 5.0, and 10% levels and the composition, physical, textural, and sensorial quality of sausages were assessed. Increasing PPI and PPB content in sausages increased its crude protein and lipid content (p < .05); however, the expressible moisture of sausages decreased with increasing levels of PPI (p < .05). Increasing PPB and PPI content in sausages showed a negative impact on its gel strength, while the differences in the color, textural, sensory attributes and acceptability of sausages were insignificant. Results indicated that the PPI and PPB from pangas could be successfully incorporated into fish sausages without significantly affecting the quality and acceptability. Novelty impact statement In this study, pangas fish processing by-products (PPB) and protein isolates (PPI) were used to supplement fish sausages with an aim of its utilization in food systems. Adding PPB and PPI to sausages influenced its physicochemical attributes without significantly causing changes in its eating quality, opening a new way to utilize these raw materials in food industry. Using PPI and PPB, edible fish meat sausages with good acceptability could be developed.

Search for alternative plant raw materials for food industry and environmentally safe animal breeding

The relevance of the search for alternative plant raw materials to enrich the diets of population throughout the world, including in the Russian Federation, is explained by global mass year-round insufficiency of biologically active nutrients in food. This work is aimed at identifying the most promising food plant species from the list, proposed on basis of long-term observations by staff of Tsytsin Main Moscow Botanical Garden of Russian Academy of Sciences (MBG RAS), by bachelors, studying in direction 06.03.01 (Biology) at Moscow State University of Food Production. The research materials (2016-2018) are fruits of hawthorns, rosehips, quince, eleutherococcuses, medlar, mahonia, spindle tree, yews, sumacs, oaks, red-fruited honeysuckles and needles of coniferous plants. Research results indicate the value of studied raw materials as a whole and its advantages in compared species within the genus of plants. Some recommendations for practical usage were made. The following things have been proposed: separation of fruit pulp and seeds before drying of fruits of Crataegus submollis and more preferable C. punctata; wide plantation cultivation of rosehips Rosa amblyotis and R. oxyodon; non-waste separate application of pericarp and seeds of Cydonia oblonga, Mespilus germanica and Mahonia aquifolium; medicinal use of fruits of Eleutherococcus sessiliflorus , and more preferable E. senticosus ; further study of cones of Taxus baccata and T. media; as a spice there is usage of fruits of Rhus typhina ; obtaining unique oils from fruit pulp of Lonicera glehnii, L . ferdinandii, L. maackii and arils of Euonymus europaeus; usage of acorns of Quercus robur, Q. rubra and needles of Picea abies, Pinus sylvestris in feed production. Thus, possibilities of intensifying plant resource usage in the food industry and agriculture were discovered, primarily due to fruits of native introduced species. It is necessary to continue search and further study of the most promising species - sources of alternative plant raw materials.

Innovation Technology on Catfish Fillet By-Product as Raw Materials for Food Industry

Kampar Regency is one of the national catfish cultivation development clusters, and there are many catfish processing industries, especially fish fillet processing. The processing of catfish fillets always left by-products in the form of small pieces of meat, skin, bones, and abdominal fat, which amounts to around 50% – 60%. The by- products are mostly disposed to the environment around the industry, causing pungent odor pollution, as the byproducts contain protein, fat, minerals and crude enzymes which are suitable habitat for the growth of spoilage microbes. Therefore, it is very possible for these by-products to be processed further in order to obtain new products in the form of industrial raw materials that have economic added value. The objectives of this research are (1) Optimizing the utilization of by-products from fish fillet processing starch into raw materials for food industry that have economic value; and (2) understanding the characteristics of organoleptic quality and the proximate composition of the food industry raw materials produced. The research method used is an experimental method, namely experiments on processing by-products into raw materials for the food industry in the form of fish meal, fish oil and bone meal. The results showed that the number of by-products produced from processing the catfish fillets was arround 60% with, consisted of head, tailbone and fins by 37%, small pieces of meat 5%, viscera 10% and abdominal fat 8%. Furthermore, that raw materials having organoleptic quality and proximate composition that meet the SNI standards.

Bioresources and diversity of snakehead, Channa striata (Bloch 1793): a proposed model for optimal and sustainable utilization of freshwater fish

Among freshwater fishes in Indonesia, snakehead is an essential and valuable fish bioresources for a long time. Although breeding snakehead just started in the last decade, direct consumption, raw material for food industry and pharmacy/albumin source have already been developed earlier. This study outlines snakehead biological resources and their diversity, production trends and challenges, and understanding for strategic planning for its optimal and sustainable use. Of the 10 snakehead species in Indonesia, Channa striata is the most popular species. Although Indonesia’s snakehead production contributes significantly to global production, the production of this species in the last three decades still depends on inland fisheries around 73-97%, and the rest comes from aquaculture. Therefore, the decline in snakehead production occurs because of over-exploitation, seasonal influence and high vulnerability of the species to climate change. Bioresource flow model (BRFM) is proposed to optimize the use of snakehead to provide strategic planning for further development. This model includes a domestication program for aquaculture and conservation, hatchery production, an alternative understanding of snakehead aquaculture production systems, biotechnological improvement processing for albumin production, and wastewater treatment management.

Seed tocopherol assessment and geographical distribution of 1151 Chinese soybean accessions from diverse ecoregions

Soybean seeds are primary sources of natural tocopherols used by food and pharmaceutical industries owing to their beneficial impacts on human health. Here, we profiled the seed tocopherol compositions of 1151 Chinese soybean accessions that originated from different ecoregions, grown in three locations for two years in China. Thus, this study aimed to evaluate the effect of accessions, ecoregions of origin, accession types and geographical factors on tocopherol content of soybean as well as unveil the correlations among tocopherols and other important seed quality traits. The highest average contents of α- and γ-tocopherols (15.43 μg g−1 and 151.44 μg g−1, respectively) were observed in the Northern Region (NR) accessions of China. Also, α-, γ-, and total tocopherol contents were higher in cultivars than landraces. The correlation analysis showed that tocopherols were significantly associated with other seed quality traits. α- and γ-tocopherols had significant positive correlations with latitude and longitude, while δ-tocopherol showed a contrary trend. Taken together, we identified novel soybean accessions that can be utilized as raw materials for food industries and in breeding programs to improve the tocopherols contents of soybean seeds.

Transcriptome analysis of genes involved in starch biosynthesis in developing Chinese chestnut (Castanea mollissima Blume) seed kernels

Chinese chestnut (Castanea mollissima Blume) seed kernels (CCSK) with high quality and quantity of starch has emerged as a potential raw material for food industry, but the molecular regulatory mechanism of starch accumulation in developing CCSK is still unclear. In this study, we firstly analyzed the fruit development, starch accumulation, and microscopic observation of dynamic accumulation of starch granules of developing CCSK from 10 days after flowering (DAF) to 100 DAF, of which six representative CCSK samples (50–100 DAF) were selected for transcriptome sequencing analysis. Approximately 40 million valid reads were obtained, with an average length of 124.95 bp, which were searched against a reference genome, returning 38,146 unigenes (mean size = 1164.19 bp). Using the DESeq method, 1968, 1573, 1187, 1274, and 1494 differentially expressed unigenes were identified at 60:50, 70:60, 80:70, 90:80 and 100:90 DAF, respectively. The relationship between the unigene transcriptional profiles and starch dynamic patterns in developing CCSK was comparatively analyzed, and the specific unigenes encoding for metabolic enzymes (SUSY2, PGM, PGI, GPT, NTT, AGP3, AGP2, GBSS1, SS1, SBE1, SBE2.1, SBE2.2, ISA1, ISA2, ISA3, and PHO) were characterized to be involved potentially in the biosynthesis of G-1-P, ADPG, and starch. Finally, the temporal transcript profiles of genes encoding key enzymes (susy2, pgi2, gpt1, agp2, agp3, gbss1, ss1, sbe1, sbe2.1, sbe2.2, isa1, isa2, isa3, and pho) were validated by quantitative real-time PCR (qRT-PCR). Our findings could help to reveal the molecular regulatory mechanism of starch accumulation in developing CCSK and may also provide potential candidate genes for increasing starch content in Chinese chestnut or other starchy crops.

TCO model for seasonal procurement of raw materials in food industry

TCO model for seasonal procurement of raw materials in food industry

Экструдирование растительного сырья для продуктов питания (обзор)

Introduction. The present review covers the issues of extrusion of plant raw materials in food industry. The authors analyzed foreign publications about various extrusion technologies, their rational parameters, and their effect on the properties of final products. Study objects and methods. The research featured extrusion methods of plant raw materials in food production. The review included scientific articles published in English in 2000–2020. Results and discussion. Extrusion is an effective processing method for plant raw materials in food industry. The analysis made it possible to define the effect of extrusion parameters on the components of plant raw materials. Extrusion increases digestibility of such plant components as protein and starch. High temperature, speed, and moisture are the optimal parameters for extrusion. High barrel temperature has a negative effect on vitamin and carotene content, while feed rate and screw speed are not important. Extrusion leads to complete mycotoxins reduction at critical temperatures. While high temperature and screw speed are important for process efficiency, they have a negative effect on the nutritional value of the final product. Conclusion. Optimal parameters of various raw materials and their compounds remain largely understudied, in spite of the fact that they are responsible for the balance between the required extrudate properties and nutritional value. Formation of nutrient complexes and their effect on the process parameters also require further research, especially in regard with protein-carbohydrate and amylaselipid complexes. In general, extrusion of plant raw materials remains a promising but largely neglected research topic in food science.

Characterization of Local Products for Their Industrial Use: The Case of Italian Potato Cultivars Analyzed by Untargeted and Targeted Methodologies.

The chemical characterization of local Italian potato cultivars is reported to promote their preservation and use as high quality raw material in food industries. Twenty potato (Solanum tuberosum L.) cultivars from Piedmont and Liguria Italian regions were investigated using NMR (Nuclear Magnetic Resonance) and RP-HPLC-PDA-ESI-MSn (Reversed Phase High-Performance Liquid Chromatography with Photodiode Array Detector and Electrospray Ionization Mass Detector) methodologies. Water soluble and lipophilic metabolites were identified and quantified. With respect to literature data, a more complete 1H (protonic) spectral assignment of the aqueous potato extracts was reported, whereas the 1H NMR assignment of potato organic extracts was reported here for the first time. Phenolics resulted to be in high concentrations in the purple–blue colored Rouge des Flandres, Bergerac, Fleur Bleu, and Blue Star cultivars. Servane, Piatlina, and Malou showed the highest amount of galacturonic acid, a marker of pectin presence, whereas Jelly cultivar was characterized by high levels of monosaccharides. Roseval and Rubra Spes contained high levels of citric acid involved in the inhibition of the enzymatic browning in fresh-cut potato. High levels of the amino acids involved in the formation of pleasant-smell volatile compounds during potato cooking were detected in Rouge des Flandres, Blue Star, Bergerac, Roseval, and Ratte cultivars. These results suggest that each local cultivar is characterized by a proper chemical profile related to specific proprieties that can be useful to obtain high quality industrial products.

Effect of microwave irradiation on the pasting, thermal, and rheological properties of cassava starch–sugar mixtures

AbstractThe effects of microwave irradiation (300 W for 1.5 min, two times) on the pasting, thermal, and rheological properties of powder cassava starch–sugar mixture (1:1 or 1:2, w:w) were studied. Different sample preparation ways were used: microwave (of starch) before mixing (Mw‐mix), or mixing before microwave (Mix‐mw). Rapid visco‐analyzer (RVA) experiments showed that the peak viscosity, breakdown, final viscosity, setback, as well as pasting temperature of “Mix‐mw” sample were obviously higher than “Mw‐mix” sample. Differential scanning calorimetry (DSC) experiments showed that the peak temperature (Tp) value of “Mix‐mw” sample was significantly higher than that of the “Mw‐mix” sample, while the gelatinization enthalpy (ΔH) value of the former was significantly lower than that of the latter. Steady‐state rheological experiments showed that “Mix‐mw” samples had larger consistency coefficient (K) and yield stress (σ0) compared with those of “Mw‐mix” sample. The result demonstrated that microwave irradiation could significantly influence the pasting, thermal, and rheological properties of cassava starch–sugar mixture.Practical applicationsCassava starch is an excellent raw material for food industry, and low molecular sugars are often added into starchy food to produce starch‐based desserts. Meanwhile, microwave irradiation has been used as a “green” approach for starch modification and food processing. A comparative study of the pasting, thermal, and rheological properties of cassava starch–sugar mixtures has been studied. The results show that the “Mw‐mix” samples (microwave before mixing) have different physical property compared with the “Mix‐mw” samples (mixing before microwave). The results would be useful to simulate the process of starch modification during microwave irradiation, and they could be applied for the food quality control in food industry.

Protective effects of beet (Beta vulgaris) leaves extract against oxidative stress in endothelial cells in vitro.

Beetroot is an herb used worldwide as a food product, raw material for food industry, ethanol production and source of food coloring. Beet leaves are an unconventional food with antioxidant properties, which might neutralize reactive oxygen species (ROS) induced by oxidized Low-Density Lipoprotein (LDL) present in dyslipidemias. This study aimed to elucidate the effects of beet leaves on the suppression of LDL oxidative processes. Beet leaves extract was produced, characterized, and tested for its antioxidant capacity using endothelial cells in vitro. A model of human umbilical vein endothelial cells was used in various tests, including viability assay, molecular analysis of antioxidant genes, ROS labeling, and macrophage adhesion assay. The extract improved the antioxidative protection of endothelial cells against different agents including oxidized LDL-cholesterol and H2 O2 . It acted on ROS directly due to its high content of natural antioxidants, but also due to the activation and improvement of cellular defenses such as Superoxide dismutase 1, Superoxide dismutase 2, and catalase. The inhibition of LDL-mediated oxidative effects on endothelial cells may turn this unconventional food a functional food with great potential for phytotherapy of atherosclerosis as an adjuvant for medicinal treatments.

Isolation, characterization and standardization of demineralization process for chitin polymer and minerals from the crabs waste of Portunidae segnis

The most abundant polymeric compound in nature after cellulose is chitin. Mostly, it is used as raw material for food additives, agriculture, biomedicine, water treatment, cosmetics and textile industry. Exoskeletons of crustaceans such as lobster, crabs and shrimps, mollusks, insects and the cell walls of certain fungi are the main sources of chitin. The best raw material for the production of chitin is marine exoskeletons. The current objective of this study is to standardize the demineralization process for removal of minerals from the waste of Portunidae segnis (P. segnis) by using chemical treatment. A fix concentration of HCl acid at various reaction conditions are used in the demineralization process for the first step of chitin isolation. The percentage of calcium and phosphorous removed after demineralization process was determined by using sensitive Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The P. segnis was purchased from a local market, it was collected from the coastal area of Oman. The samples were dried and ground into coarse powder. The coarse powdered samples were treated with 2 M concentration of hydrochloric acid at different incubation time, temperature and weight/volume ratio. All treated samples were analyzed by using sensitive ICP-OES. The results from the ICP-OES showed that treatment of P. segnis waste samples with 2 M of HCl at room temperature for 70 min with ratio of 1:20 (w/v) is the best process for demineralization of chitin. FT-IR, SEM/EDX and ICP-OES analysis of this sample confirmed successful isolation of minerals from Omani P. segnis. In conclusion, the best standardized demineralization process could be used for the isolation of good quality of chitin. This chitin could be used as the main raw material in food industry, agriculture, biomedicine, cosmetics and textile industry.

Alternative raw materials for food industry

The paper is devoted to searching for alternative raw materials for the food industry. The purpose of this study is to develop a recipe and technology to prepare cheese curds coated with dried apricots. Conventional methods are used to study structural and mechanical parameters. The results obtained when investigating structural and mechanical indicators of fruit coating for cheese curds with the software package STATISTICA 6.0 are presented. The research involves regression and correlation analysis of experimental data. Based on the results we could determine the exact amount of each ingredient in the recipe for multicomponent fruit coating of cheese curds. A recipe and the stages of manufacturing process for the production of sweet cheese curds coated with dried fruit have been developed. The manufacturing process proposed for the production of cheese curds coated with dried fruit has a number of advantages in comparison with the traditional technologies for the production of glazed cheese curds. Replacing the chocolate glaze with dried apricots resulted in decreasing the cost of the cheese curds coated with dried apricots per 5 kg batch. Moreover, cheese curds with the fruit coating are a good source of complete proteins, fiber, vitamin C, and minerals.

Extraction and partial characterization of durian rind pectin

Durian which is famous for its plentiful nutrition, is a delicious fruit from Southeast Asia with rising popularity worldwide. Since durian rinds are often thrown away as waste, it would be beneficial to transform it into value-added product like pectin. In general, pectin is a complex carbohydrate molecule which broadly applied in food industries such as stabilizer, texturizer, emulsifier, thickeners, gelling agent and many others. The purpose of this research is to determine pectin content in durian rinds using conventional acid extraction and to characterize the properties of pectin in terms of yield, water activity, moisture content and ash content. Pectin was extracted using hydrochloric acid at pH 2.5, 85°C for 60 minutes. The statistical analyses were conducted by using Statistical Package for the Social Sciences (SPSS) and data obtained were reported in mean and standard deviation. The results indicated that durian rinds pectin yield is 73.67%, 11.53% moisture content, 4.67% ash content, and 0.452 water activity. The overall study highlighted that durian rinds are rich source of pectin and it is likely to become a significant raw material for food industries. The results of this research show successful pectin extraction, acquiring potential advantages for industrial pectin extraction economically and environmentally.