Sauce Powder Research Articles

Compliance of the food industry with mandated salt target levels in South Africa: Towards development of a monitoring and surveillance framework

This study evaluated the compliance of the food industry with mandated sodium target levels in South Africa for 13 categories of processed foods included in the sodium regulation R.214, and assessed whether there were differences between the sodium content provided on the product and the chemically analysed values. An in-store survey was done (February-June 2021) to collect sodium content data on the nutrition information panels of packaged foods (n = 1103). Commonly consumed brands for nine of the food categories, were physically sampled (n = 198) for sodium content analysis using Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES). Analysed sodium and food label values were compared with maximum permitted targets. According to food labels, 75% of food products had sodium levels at or below targeted limits. For the categories of bread, dry gravy powders and savoury sauce powders, and processed meat (uncured), > 30% of products had sodium levels above legislated targets. The least compliant food category was uncured processed meat which exceeded targets. Sodium levels declared on the packaging were similar to or higher than analytical sodium values, except for uncured processed meat (P < 0.05). According to food labelling and chemical analytical data, 70 – 75% of food products were compliant with the legislated sodium targets.

Development and Standardization of Wood Apple (Limonia acidissima Linn) Sauce

Development and standardization of Wood apple (Limonia acidissima Linn) Sauce, its acceptability and storage stability were studied in this study. To analyze the physic- chemical properties of developed product four variations of wood apple sauce of containing different levels of pulp (70, 80, 90 and 95per cent) were prepared and compared with control tomato sauce. Organoleptic evaluation for control sample was 8.40, 8.59, 8.79, 8.56, 8.26 and 8.60 for appearance, texture, colour, flavour, taste and overall acceptability respectively. It is followed by WA (wood apple 70%) which scored 7.80 for appearance, 7.90 for texture, 8.00 for colour, 8.15 for aroma, 7.50 for taste and 8.35 for overall acceptability. Phosphorous (90mg/100g), zinc (0.501mg/100g), copper (0.245mg/100g) and manganese (0.286mg/100g) content were observed in sauce prepared with 70% wood apple. Best accepted sauce powder WA-1 was stored at room temperature and refrigerated temperature in polythene pouches of 8 gauges for storage period of 3 months. There was a non significant difference with respect to pH of sauce stored for a period of three months under ambient conditions. Significant decrease in titrable acidity of sauce was observed from initial (6.07%) to final (6.02%) stored for a period of three months. Organoleptic evaluation of sauce stored under both ambient and refrigerated conditions were decreased as the duration increases. Moulds population of sauce at initial day was found to be 1.33 X 104 CFU, 3.67 X 104 CFU on 30th day, 6.67 X 104 CFU on 60th day and 8. 33 X 104 CFU on 90th day of storage.

An Innovative Use of Propolis in the Production of Dipping Sauce Powder as a Functional Food to Mitigate Testicular Toxicity Induced by Cadmium Chloride: Technological and Biological Evidence.

Propolis is a common natural ingredient used in food production, food packaging, and pharmaceutical products. Therefore, the aim of our study was to prepare dipping sauce powders as an innovative functional product with a regular and spicy taste from economical raw materials with high nutritional value. The developed products were fortified with propolis powder at 250, 500, and 750 mg/kg. All studied dipping sauces were subjected to a palatability test, a nutritional evaluation, and a microbiological assay performed during 6 months of storage. In addition, an in vivo study was designed to evaluate the efficacy of these products in preventing the testicular toxicity disorders induced by cadmium chloride (CdCl2) in albino rats. Based on the palatability test, the dipping sauces supplemented with propolis at 250 mg/kg and 500 mg/kg were preferred. Moreover, all samples were safe to consume within 6 months. Biological results showed that all investigated propolis-enriched dipping sauce samples caused an improvement in all CdCl2-induced testicular histopathological and biochemical changes, especially the spicy dipping sauce powder fortified with 500 mg/kg of propolis.

The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce

We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60.C. The results indicated that the density and viscosity of foamed pasta sauce were lower than that of non-foamed pasta sauce, thereby increasing the drying rate. The higher the sugar cane concentration, the higher the density and viscosity of pasta sauce, resulting in a slower drying rate. The Page model was found as the best model to describe the drying kinetics of pasta sauce. The foaming process and reducing sugarcane concentration generally decreased the final moisture and sucrose content, water activity, water solubility index, and hygroscopicity. Moreover, they increased protein content, water absorption index, and the color of dried pasta sauce. Considering the drying rate and physicochemical properties, we proposed the foaming process and less sugar concentration to produce dried-tomato pasta sauce. Keywords: Drying kinetics; Foaming process; Pasta sauce powder; Sugar cane

Community Empowerment through Agricultural Commodity Processing Training as an Effort to Improve Community Welfare in Kerta Barat Village, East Java

Kerta Barat Village in Dasuk District is one of several tomato and chili producing areas in Sumenep Regency. The economic potential of processed food production from agricultural commodities is considerable. This potential can be further increased by harvest abundance. Tomatoes and cayenne chillies are categorized as agricultural commodities with a shelf life and are difficult to store for long periods. The best solution to the overabundance of crop products is by processing these agricultural materials into processed products capable of extended periods of storage. Additionally, processed food products will add to the economic value of the commodity itself. This community service aims to empower the people of Kerta Barat Village by exploiting the potential of agricultural commodities through the processing of tomato sauce and cayenne chilli powder products. This activity was carried out through training and mentoring on the subject of food product processing of tomato sauce and cayenne chili powder. Knowledge and skill increase were seen to have followed this empowerment activity, namely partners can process tomato and cayenne chilly commodities into tomato sauce and cayenne chili powder products through the use of simple technology. A social impact was perceived where partners have become acquainted with agricultural commodity processing technology, namely for the process of drying and size reduction in the manufacturing of processed tomato and cayenne chili products. Additionally, the utilization of post-harvest technologies is crucial for the process of making produced commodities more useful and increase its economic value, which in turn can lead to welfare for the locals.

Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders

The modelling of adsorption isotherms is an important method for analysing the stability of spray-dried powders. These properties are intimately related with the inflection points of the isotherm curve. The accurate calculation of the inflection points provides a method to determine the critical water activity (RHc) of powders. Though the inflection points can be estimated from standard models such as BET or GAB, in the present work we employ Least Squares Fitting-Polynomials for representing the adsorption isotherms, which in turn leads to a minimum error in the calculation of the inflection points. Then we investigate the physicochemical sense of the inflection points thus calculated for spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders and compare with the results reported in literature. Here we observe that from the LSF-polynomials, the inflection points may give an approximation of the value of the monolayer moisture content, and the critical water activity.

Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Naturally brewed soy sauce was spray-dried using a pilot-scale spray-dryer with two-fluid atomization nozzle. Maltodextrin (DE 10) was incorporated into liquid soy sauce as a drying aid, to form a uniform liquid of 40% w/v. The influence of spray-drying parameters including inlet drying air temperature, feed flow rate, and atomization air flow was examined. The product yield, bulk density, cohesiveness and particle size of the spray-dried powders were found to be influenced by the spray-drying conditions.Extremely cohesive soy sauce powders were obtained when the air-drying temperature reached 180°C and above. Moreover, surface NaCl concentration of the soy sauce powders was shown to have insufficient expression in comparison with that in bulk. Surface NaCl content was also found to increase with increasing drying temperature.

Application of Thermo-luminescence (TL) Method for the Identification of Food Mixtures Containing Irradiated Ingredients

Thermo-luminescence (TL) method was employed to identify irradiated garlic or ginger powder mixed at different proportions into the food base. The identification of irradiation was carried out by analyzing the shapes of the glow curves and the TL ratios in the temperature ranges of 150–250 °C. Four independent laboratories participated in the study. Garlic or ginger powder was irradiated at 1 or 10 kGy with gamma ray and mixed into a non-irradiated single food base at ratios 0, 0.5, 1, 5, and 10 % for analysis. Detectable TL glows were observed for the samples containing more than 5 % of irradiated ginger or garlic powder. However, the TL ratios of the samples containing more than 5 % were not always positive. In order to identify irradiation in complicated food matrices, garlic or ginger powder irradiated at 10 kGy was added to curry powder and black bean sauce powder at different ratios, namely, 0, 5, 10, 15, and 20 %. In case of curry powder, identification of irradiated garlic and ginger was possible for samples containing more than 5 and 15 %, respectively. On the other hand, identification was possible for black bean sauce powder containing more than 5 % irradiated garlic and 10 % irradiated ginger. The results showed that the detection sensitivity of the TL method decreased substantially in complicated food matrices. In addition, the observed detection limits were too high as compared to the commercial food products. The study showed that the identification of irradiated food ingredients by the TL method was dependent on the irradiation dose, food type, and proportion of irradiated ingredients mixed with the food. Further study is required on how to reduce the variance of the detection limit of irradiated materials in food mixtures.

Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier

This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying.

Investigation of the effect of hapten heterology in the enzyme-linked immunosorbent assay for Sudan I

Three hapten derivatives of Sudan I were designed. Hapten-M and hapten-T shared a similar structure, differing only in spacer length. Hapten-X was obtained by reacting with the hydroxyl of Sudan I. Then polyclonal antibodies were produced and different combinations of antibodies and coating antigens were designed. The results showed that it was not the spacer length of hapten but the hydroxyl played an indispensable role in inducing antibody production for Sudan I. More importantly, we verified the experimental results theoretically by calculating the charge distribution of atoms. Next, monoclonal antibody was prepared and the optimal combination of monoclonal antibody and coating antigen was selected. The IC50 was 0.65 ng/mL for Sudan I, and good cross-reactivity of antibody to other azo compounds was obtained. Finally, we acquired the recoveries of 82.2–116.0% and coefficients of variation of 4.3– 10.9% through the analysis of chilli sauce, tomato paste and chilli powder.

Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids

This study investigated the effect of adding whey protein isolate (WPI) as a complementary drying aid of maltodextrin (MD) on spray drying of soy sauce powders. Soy sauce powders were prepared by spray drying soy sauce liquid adding 5%, 10% and 15% of WPI respectively together with MD as the drying aids. Tests were conducted to evaluate the powder properties relevant to the caking issue of the soy sauce powders. Results showed that addition of just 5% WPI could significantly increase the product yield for the spray drying process. At the same time, the caking strength of the spray dried soy sauce powders were significantly reduced during storage with WPI addition. XPS results indicated that WPI have preferential migration to the surface of the soy sauce powder. The over-expression of WPI on powder surface after spray drying might explain the improved stability for soy sauce powders during the caking test.

Water Adsorption and Glass Transition of Spray-Dried Soy Sauce Powders Using Maltodextrins as Carrier

Moisture adsorption isotherm and glass transition temperature of various spray-dried soy sauce powders containing different types and concentrations of maltodextrins were studied and compared. Maltodextrins of dextrose equivalent (DE) = 5, DE = 10 and DE = 15, respectively, with concentrations of 20 or 40 % (w/v) were used as carrier agents. The equilibrium moisture content was reduced with increased maltodextrin concentration, whereas it was not apparently influenced by the value of maltodextrin DE. Both the Brunauer–Emmett–Teller (BET) and Guggenheim–Anderson–de Boer (GAB) models could be applied to simulate the moisture adsorption behaviour of the soy sauce powders. The monolayer moisture content of the powders was determined by fitting experimental data to the BET/GAB models with a w up to 0.53, although both models could fit satisfactorily with the experimental data to a higher water activity level. The glass transition temperatures (T g) of the powders equilibrated under various water activities were determined using a differential scanning calorimeter. Increasing moisture adsorption of the soy sauce powders resulted in a T g reduction, and the experimental T g values fitted the Gordon–Taylor model well. The BET and Gordon–Taylor models were applied together to predict the critical moisture contents (i.e. 0.0464–0.0777 g water/g dry matter) and water activities (i.e. 0.032–0.241), above which the soy sauce powders become vulnerable to degradation and changes in their physicochemical properties.

Electron Spin Resonance Spectroscopy for the Identification of Irradiated Foods with Complex ESR Signals

Electron spin resonance (ESR) spectroscopy for the detection of irradiated food could provide complex spectra due to the presence of different nonirradiation-specific paramagnetic species in the sample. Particularly, ESR signals from naturally present Mn2+ could limit the ESR-based detection of irradiated foods of plant origin. In this study, the effects of different concentrations of Mn2+ on the radiation-specific ESR spectral features of radiation-induced crystalline sugar or cellulose radicals were examined. Soy sauce powder with Mn2+ was irradiated at 10 kGy and its effect on the identification of radiation-induced sugar (pak choi, 10 kGy) and cellulose (red pepper powder, 10 kGy) radicals was evaluated. In the blends of red pepper and soy sauce, the left (g 1 = 2.025) and central (g 2 = 2.005) peaks of the cellulose signal significantly decreased with the decline of red pepper content (R 2 = 0.9384, g 1; 0.8819, g 2). However, the right peak (g 3 = 1.988) significantly increased (R 2 = 0.9353, g 3) with an escalation in the soy sauce content. The cellulose radical signals were identifiable from the blends containing more than 50 % red pepper powder. In the blends of soy sauce and pak choi, the ESR intensity of crystalline sugar radicals significantly decreased with the decline in pak choi content (R 2 = 0.9887). However, Mn2+ signal didn’t overlap with the sugar radical signals. The ESR signals from radiation-induced crystalline sugar remained unaffected; however, the signals from cellulose radicals provided a reduced detectionability depending upon the concentration of Mn2+ in the sample.

Characterization of spray-dried soy sauce powders using maltodextrins as carrier

Soy sauce powders were made by spray drying liquid soy sauce using maltodextrin as the drying aid. Three types of maltodextrin, i.e. DE 5, DE 10 and DE 15, were studied and compared. Each type was incorporated into soy sauce with concentration levels of 20% and 40% (w/v), respectively, as a carrier. The spray-dried soy sauce powders were mixtures of amorphous substances and crystalline salts. Caking related properties including particle size distribution, hygroscopicity, glass transition temperature, flowability and caking strength of the powders were characterized. Soy sauce powders produced from the feed solution of maltodextrin concentration of 40% had a larger particle size dispersion, reduced hygroscopicity, higher glass transition temperatures and smaller cohesive index than their 20% concentration counterparts. Maltodextrin of a smaller DE value produced soy sauce powders with less cohesion, higher glass transition temperature and reduced hygroscopicity. Maltodextrin concentration and DE value greatly influenced the caking strength of the soy sauce powders, with different mechanisms and effects under different storage conditions.

건조방법에 따른 브라운소스의 품질 특성

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-fish sauce powder

Fish sauce is a popular Asian food ingredient having specific flavor that gives pleasure to the senses of taste. However, fish sauce contains high-salt content, which is nowadays not desirable by health-conscious consumers. Recently, it has been shown that electrodialysis succeeds in reducing the salt content of fish sauce without affecting its important characteristics over a specific range of residual salt content. In this study the effect of electrodialysis pretreatment prior to spray drying to produce low-salt fish sauce powder, which is a more shelf-stable and convenient product compared with liquid fish sauce, was investigated. Product recovery, morphology and selected physicochemical properties, i.e., moisture content, water activity, hygroscopicity, as well as X-ray diffraction (XRD) patterns of the fish sauce powder were determined. The ED-treated-fish sauces of various salt contents (in the range of approximately 2–25% w/w) were spray dried at inlet drying air temperatures of 120–180 °C. It was found that the feed salt concentration and inlet air temperature had significant effects on all observed variables. This is due to the fact that the feed salt concentration strongly affected water removal from the ED-treated-fish sauce during spray drying, leading to significant alterations of the ED-treated-fish sauce powder properties.

Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004

A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg−1. All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between <0.005 (LOQ) and 189 mg kg−1, and only 12.2% had levels in excess of the Chinese ML of 1.0 mg kg−1 for acid hydrolyzed vegetable protein (acid HVP). This indicates that the necessary processing changes have been made to decrease levels of chloropropanols in soy sauce. 2-Monochloropropane-1,3-diol (2-MCPD), 1,3-dichloro-2-propanol (1,3-DCP) and 2,3-dichloro-1-propanol (2,3-DCP) were detected in 48.1 19.1 and 3.78% of the soy sauce samples, respectively; the highest levels being 20.3, 8.26 and 0.50 mg kg−1, respectively. A good linear correlation was found between the amount of 3-MCPD and 2-MCPD, with the level of 3-MCPD being generally higher than that of other chloropropanols for the same soy sauce. Acid HVP contained 3-MCPD at a level of 0.010–117.7 mg kg−1 (on a liquid basis) and 80% of samples contained levels exceeding 1.0 mg kg−1. In some other foods investigated, relatively high levels of 3-MCPD were found in soy sauce powder, oyster sauce, beef products, instant noodle spices and health foods, ranging from 0.029 to13.64 mg kg−1. It is concluded that abnormal levels of 3-MCPD in soy sauce or other foods produced in China may result from acid hydrolysis or the addition of the contaminated acid HVP.

Microscopic Detection and Identification of Various Substitute Vegetable Tissues in Ground Horseradish

Turnip root, parsnip root, potato tuber, and corn kernels have been used as adulterants in the preparation of horseradish sauce and horseradish powder. The diagnostic histological features of horseradish root and its known adulterants are described and illustrated as viewed through a polarizing microscope with cross polars and a first order red plate. A procedure which can be used to detect any of the known adulterants in horseradish is described. The adaptation of a previously reported semiquantitative method is also discussed.