Yellowness Values Research Articles

Effect of Genotype and Sex on Chemical Composition, Physicochemical Properties, Texture and Microstructure of Spent Broiler Breeder Meat

The aim of this research is to compare the carcass composition and meat quality characteristics of spent Cobb 500 and Ross 308 broiler breeders. A total of 28 carcasses were evaluated—7 female and 7 male carcasses from each genotype. Dissection was performed, and the percentages of neck, wings, skin with subcutaneous fat, abdominal fat, residual components, breast and leg muscles were calculated relative to the eviscerated carcass weight. The breast and leg muscles were evaluated for their chemical composition, color attributes (Lab), acidity (pH24), and electrical conductivity (EC24). Analysis of the structure and texture of the pectoralis major muscle was performed. The genotype of the birds had an impact on the eviscerated carcass weight, percentage of skin with subcutaneous fat, leg muscles, wings, and neck. Broiler breeder genotypes differed in terms of the chemical composition of the breast and leg muscles, except for the water content in the breast muscle and the collagen content in both the breast and leg muscles. The breast muscles of Cobb 500 exhibited lower cooking loss, pH24, redness, and yellowness, while the leg muscles of Ross 308 had lower EC24 but higher cooking loss and lightness values. The pectoralis major muscle of Cobb 500 was firmer and more tender, with a smaller cross-sectional area of the muscle fiber and a smaller vertical (V) diameter of the muscle fiber. Males were characterized by a greater carcass weight and a higher percentage of leg muscles, neck, and carcass remains. On the other hand, females had a higher percentage of breast muscles, skin with subcutaneous fat, and abdominal fat. The sex of the birds affected the chemical composition of the breast and leg muscles, with the exception of the water content in the breast muscles and collagen content in the breast and leg muscles. The breast muscles of females were characterized by higher values of yellowness, although they also exhibited lower pH and cooking loss. In terms of texture analysis of the pectoralis major muscle, the meat of females was characterized by higher tenderness and firmness. However, the analysis of the structure showed that males had a thicker perimysium and endomysium. Regardless of broiler origin and sex, significant differences were found between the breast and leg muscles in terms of the assessed physicochemical features (pH24, EC24, cooking loss), color attributes (Lab) and chemical composition (protein, intramuscular fat, and collagen contents). Genotype and sex interactions were significant for the chemical composition of the breast muscles (protein, fat, collagen) and leg muscles (fat), as well as for the yellow color saturation of the breast muscles and springiness of the pectoralis major muscle. The study produced results that showed the meat and carcasses of spent hens and roosters to be suitable for processing due to their favorable chemical composition, high nutritional value and good technological properties, as assessed based on the results of meat texture and structure.

A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture.

This work was carried out with the aim to investigate the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe's milk. Experimental yoghurt productions were performed with a commercial freeze-dried starter preparation and a natural milk starter culture (NMSC) of Streptococcus thermophilus and Lactobacillus delbrueckii. The two yoghurts did not differ for colour parameters, showing an average value of lightness, redness, and yellowness of 94.99, -3.74, and 9.37, respectively. The yoghurt produced using the NMSC as a fermenting agent was characterised by a significantly lower fat percentage and a higher antioxidant potential than commercial starters. Microbiological analysis confirmed the safety of the final product and a level of living lactic acid bacteria of 108 CFU/g. Sensory analysis revealed some differences among yoghurts regarding unpleasant odour, homogeneity, and persistence in the mouth, but the yoghurt processed with NMSC was more appreciated. Thus, the production of ewe's yoghurt fermented by a selected multi-strain starter culture represents an interesting strategy to enlarge the functional ovine dairy product portfolio.

Application of Spectrophotometer and Photocolorimetric Method from Mobile Phone for Soybean Meal Rawness Measurement

This study aimed to create a detection method for measuring rawness of soybean meals using a spectrophotometer and photocolorimetric method. A relationship between the percentage of the rawness of soybeans was studied by the detection of urease content using phenol red as an indicator. Absorbance values from the spectrophotometer, and color values generated by the Adobe Photoshop software from the picture of IOS and Android mobile phones were then measured. The results showed that the percentage of the rawness of soybeans was positively correlated with absorbance values from the spectrophotometer (r = 0.942) (P < 0.01) with the form of the linear regression equation, y = 33.738x - 13.236 (R² = 0.886). In addition, the percentage of the rawness of soybeans was negatively correlated with the yellow (b*) values from IOS (r = -0.955) (P < 0.01) with the form of the linear regression equation, y = -0.3001x + 12.645 (R² = 0.912). Furthermore, the percentage of the rawness of soybeans was negatively correlated with the green (G) values from Android (r = -0.964) (P < 0.01) with the form of the linear regression equation, y = -0.1119x + 18.395 (R² = 0.929). Moreover, the percentage of the rawness of soybeans was negatively correlated with the green (G) values from Mobile (r = -0.941) (P < 0.01) with the form of the linear regression equation, y = -0.1093x + 17.727 (R² = 0.886). The rawness of soybeans by spectrophotometer and photocolorimetric methods were then compared. This experimental design was a completely randomized design (CRD) consisting of 4 treatments (spectrophotometer analysis and photocolorimetric method from IOS Android, and mobile phones), and divided into 10 replications per treatment. The results showed a statistically significant difference between a method for determining rawness in soybean meal based on spectrophotometer analysis and a photocolorimetric method (P < 0.01). The results from the spectrophotometer analysis method for measuring the rawness of soybean meal produced were close to the actual rawness value and can be used to inspect the quality of soybean meal.

The Effects of Poly-γ-Glutamic Acid on the Postharvest Physiology and Quality of Strawberry cv. Hongyan during Cold Storage.

This study investigated the effects of poly-γ-glutamic acid (γ-PGA) on the postharvest physiology and quality of the strawberry cv. Hongyan during cold storage. The results showed that all concentrations of γ-PGA improved decay control and strawberry preservation by enhancing antioxidant capacity, delaying the softening process, and maintaining fruit quality, especially for 100 mg·L-1 γ-PGA. After 14 days of treatment, compared with control, 100 mg·L-1 γ-PGA decreased weight loss, decay rate, and index by 21.9%, 75.0%, and 66.7% and increased the total antioxidant capacity by 43.5% through antioxidant enzymes. In addition, 100 mg·L-1 γ-PGA increased fruit firmness by 53.6% by decreasing the activities of polygalacturonase, pectin lyase, cellulase, and β-galactosidase. In terms of color quality, 100 mg·L-1 γ-PGA improved the values of lightness and yellowness by 30.9% and 52.8%. As regards nutritional quality, 100 mg·L-1 γ-PGA increased the contents of protein, soluble sugars, vitamin C, and total phenols by 106.6%, 80.6%, 51.2%, and 78.4%. In terms of sensory quality, 100 mg·L-1 γ-PGA increased the soluble solids' content by 19.0% and decreased the titrated acids' content by 21.1%, which increased the sugar-acid ratio by 50.9%. Our findings suggest that 100 mg·L-1 γ-PGA can be used to improve the decay control and preservation of strawberry cv. Hongyan under cold storage.

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

AbstractBackground and objectivesBoza is a traditional cereal‐based (millet, corn, rice, etc.) and fermented beverage with sweet‐sour and bread‐like taste. It is a low‐alcohol and high‐viscosity beverage. In this study, it was aimed to develop a new gluten‐free boza formulation consisting of chia (100%), quinoa (100%) and chia + quinoa mixtures (50% + 50%) and determine its characteristics. For this purpose, physical, chemical, rheological, microbiological, and sensory properties of gluten‐free boza were researched.FindingsThe highest protein (6.44%), ash (0.89%), pH (3.24%), oil (0.84%), and mineral content were determined for the chia boza samples. The highest lightness (L*) and yellowness (+b*) values were determined in quinoa boza samples (p < .05). The highest soluble dietary fiber (1.22%) and insoluble dietary fiber (1.25%) contents were determined for chia boza samples. The dietary fiber content of quinoa and chia + quinoa boza were similar (p > .05). The highest lactic acid bacteria (9.03 lab log cfu/g) and yeast mould counts (6.72) were observed for quinoa boza samples. Rheological analyses results showed that all boza samples showed pseudoplastic behavior with a flow behavior index ranging from 0.66 to 0.98. The highest viscosity belonged to chia‐containing samples.ConclusionsConsidering sensory analyses, quinoa boza samples got the highest general acceptance in terms of color, sensory, flavor, and consistency according to panelists results.Significance and noveltyGluten‐free boza production with high nutritional value and acceptable taste can be achieved. For the first time, chia and quinoa were used as raw materials in the production of boza.

Effects of different types of xanthophyll extracted from marigold on pigmentation of yellow-feathered chickens.

This study aimed to explore the effects of different types of xanthophyll extracted from marigold on the growth performance, skin color, and carcass pigmentation. A total of 192 healthy 60-day-old yellow-feathered broilers weighing an average of 1,279±81 g were randomly allocated to 4 groups, each with 6 replicates and 8 broilers. The 4 treatments were as follows: i) CON group, fed with basal diet; ii) LTN group, supplemented with lutein; iii) MDP group, supplemented with monohydroxyl pigment including dehydrated lutein, β-cryptoxanthin, and α-cryptoxanthin; iv) LTN+MDP group, supplemented with lutein and monohydroxyl pigment in proportion to 1:1. The supplementary content of LTN, MDP, and LTN+MDP was 2 g/kg. Skin color was measured after 7, 14, 21, and 28 days of feeding the dietary treatments. The breast, thigh, and abdominal fat of slaughtered chickens were stored in cold storage at 4°C for 24 hours and then the meat color of lightness (L*), redness (a*), and yellowness (b*) values was determined. The results showed that all treatments enhanced the yellow scores of subwing skin on day 14, 21, and 28 (p<0.05), and the mixture of lutein and monohydroxyl pigment promoted the yellow scores of shanks on day 14, 21, and 28 (p<0.05). The mixture of lutein and monohydroxyl pigment increased the yellow scores of beaks and all treatments enhanced the yellow of shanks on day 28 (p<0.05). In addition, all treatments improved the yellow (b*) values of breast and thigh muscle, moreover, the monohydroxyl pigment and the mixture of lutein and monohydroxyl pigment enhanced the values of redness (a*) and yellow (b*) of abdominal fat (p<0.05). In summary, different types of xanthophyll extracted from marigold significantly increased the yellow scores of skin color and the yellow (b*) values of carcass pigmentation. Especially, the mixture of lutein and monohydroxyl pigment was more efficient on skin color.

Sugarcane Derived Polyphenol Feed Additive Supplemented to the Wheat Diet Improved Broiler Performance

This study examined effects of incremental levels of sugarcane derived polyphenol on most commonly used cereals in the poultry feed industry; wheat and maize. Both cereals rapidly digestible starch, which is usually digested completely than protein itself whereas polyphenol slows down glucose absorption in rat without compromising feed intake. Polyphenol may enhance depositing of muscle in broilers due to synchronous availability of the plasma glucose and amino acid. In this experiment, 240 Ross 308 male broilers (5 birds/cage; n=6) were given 8 different diets, wheat and maize; without or with polyphenol inclusion level at 0.5%, 2% and 4% respectively. Feeds were given ad-libitum in 2 phases as grower (day 11-24) and finisher (day 24-38). Parameters assessed were body weight (BW), average daily feed intake (ADFI), feed conversion ratio (FCR), drip loss%, shear force and meat color. Birds were euthanized at day 38 for meat quality inspection using Pectoralis muscle. The research revealed that 2% polyphenol in wheat diets significantly reduced ADFI (day 24-38) as compared to unsupplemented wheat diets (p&lt;0.0001). At the same level, polyphenol numerically improved FCR (day 24-38) in broilers fed wheat diets (FCR 1.93) and maize diets (FCR 1.63) as compared to unsupplemented wheat diets (FCR 1.98) and maize diets (FCR 1.70) respectively. However, 4% polyphenol inclusion level had adverse effect on BW (day 17 and 38) and ADG (day 10-38, day 24-38) in broilers fed wheat diets as compared to unsupplemented wheat diets. On other hand, maize diets supplemented with different level of polyphenol did not have any significant effect on BW, ADG, ADFI and FCR in broilers as compared to unsupplemented maize diets. Also, there was significantly higher ADFI (day 24-38) in broilers fed wheat diets as compared to maize diets (p&lt;0.0001). Regarding meat qualities, there were not any effect of polyphenol on drip loss%, shear force and meat color. However, cereal type itself had significant effect on meat color appearance as maize fed broilers had more yellowness value of meat (b*; p&lt;0.0001) than broilers fed wheat diets. In conclusion, polyphenol supplementation found to be useful for broilers mainly on wheat diets at 2% inclusion level.

Effects of black cumin (Nigella Sativa) seed meal on growth performance, blood and biochemical indices, meat quality and cecal microbial load in broiler chickens

Black cumin seed (Nigella Sativa) meal (BCSM) is by-products resulting from the extraction of black cumin seed oil. It contains valuable functional nutrients such as proteins, dietary fibers and phytochemicals. The objective of this study was to investigate the effects of different levels of BCSM in broiler diets on productive performance, oxidative status, immune response, qualitative characteristics of meat, and caecal microbial population. A total of 400 one-day-old male broiler chickens (Ross 308) were allotted into four groups in ten replicates of 10 chicks each. The control group was fed a basal diet without BCSM, whereas BCSM-20, BCSM-40, and BCSM-60 groups were fed diets containing BCSM (20, 40, and 60 g/kg diet, respectively) for 42 days. Results showed that the inclusion of BCSM at all three levels reduced the feed conversion ratio, mortality and breast meat content of MDA, LPO, and lipid. The BCSM-40 and BCSM-60 groups increased body weight gain, RBCs count, HGB, and HCT and reduced the ALP concentration in serum of birds. Moreover, BCSM at all three levels, enhanced the WBCs count, IgG, and IgM and reduced ALT, TC, and TG levels in serum of birds. Furthermore, a significant increase in LYM and IgA content and reduce in HET, HET / LYM ratio, and AST by BCSM supplementaion at 60 g/kg level compared to the other groups.BCSM-60 group had higher GSH-Px, T-SOD, and CAT in serum, lower MDA in liver and greater values of pH and DM of the breast meat. BCSM-40 and BCSM-60 groups enhanced the GSH-Px content in liver and breast, T-SOD in liver, and reduced MDA in serum. Moreover, BCSM-40 and BCSM-60 groups compared to control enhanced values of CP, ash, total volatile bases nitrogen (TVBN) contents, redness, juiciness, tenderness, taste, aroma, and reduced lightness of breast meat. BCSM supplementation at all three levels increased yellowness values of breast meat of birds. A reduction in caecal coliform and E. coli population by 40 and 60 g/kg of BCSM supplementation. Moreover, BCSM supplementation at all three levels reduced the caecal total yeast and molds count population. In conclusion BCSM supplementation has a multi-fold benefit: it improved the broiler's performance traits, increases antioxidant, immune, and meat quality and reduced pathogenic bacteria papulation. It should, therefore, be considered a good supplement in the broiler industry.

Growth, Health, and Carcass Traits of Broilers Supplemented with Acalypha australis L. Leaf Extract, Whey Protein, or their Combination in the Diet

The study aimed to investigate the effect of dietary administration of Acalypha australis L. leaf extract, whey powder, or a combination of both on the growth, physiological condition, and carcass traits of broilers. A total of 392 broiler chicks was divided into four groups based on a fully randomized design, including (1) control (C, basal feed without additives), (2) basal feed supplemented with 1% Acalypha australis L. leaf extract (AALE), (3) basal feed with 1% whey powder (WHEY), and (4) basal feed with 1% Acalypha australis L. extract and 1% whey powder (AALEWHEY). Samples (i.e., internal organs, blood, intestinal digesta, small intestinal segments, and breast and thigh meats) were collected on day 33. Data were treated with an analysis of variance followed by Duncan’s multiple analysis. Treatments did not affect body weight, feed intake, and feed conversion ratio (p>0.05). Abdominal fat was higher in the treated broilers than in the control (C) (p<0.05). The serum high-density lipoproteins (HDL) were lower in AALE, WHEY, and AALEWHEY groups than in the control (C) (p<0.05). Serum creatinine concentrations were higher in WHEY and AALEWHEY groups than in C and AALE groups (p<0.05). The AALE, WHEY, and AALEWHEY groups had higher duodenal villi height than C group (p<0.05). The villi height to crypt depth ratios were higher in the jejunum of the WHEY and AALEWHEY group than in the C group (p<0.05). The pH of breast meat was higher in the C group than in AALE and AALEWHEY groups (p<0.05). The lightness values of breast meats were lower in the AALEWHEY group than in the other groups (p<0.05). The redness values of breast meats were lower in the C group than in the AALE, WHEY, and AALEWHEY groups, while the yellowness values were lower in C and AALE groups than in WHEY and AALEWHEY groups (p<0.05). The pH values of thigh meats were higher in the AALE group than in control (C), WHEY, and AALEWHEY groups (p<0.05). In conclusion, the treatment of broilers with leaf extract of Acalypha australis L., whey powder, or a combination of both improved intestinal morphology and meat quality without affecting the growth performance of broilers.

Improving the Optical Properties and Filler Content of White Top Testliners by Using a Size Press.

This study aims to investigate the impact of coating with ground calcium carbonate (GCC) on the optical properties and filler content of white top testliner (WTT) papers. The paper properties investigated include brightness, whiteness, opacity, color coordinates, and yellowness. The results showed that the amount of filler mineral used in the coating process significantly affected the optical properties of the paper. The use of 15% total solids of GCC in the coating suspension resulted in the highest level of whiteness and improved the brightness value by 6.8%. The use of 7% total solids of starch and 15% total solids of GCC reduced the yellowness index by 85%. However, the use of only 7 and 10% total solids of starch had an adverse effect on the yellowness values. The surface treatment led to a significant increase in the filler content of the papers, with a maximum of 23.8% achieved using a coating suspension with 10% total solids of starch solution, 15% total solids of GCC suspension, and 1% dispersant. The starch and GCC in the coating suspension were found to have a direct impact on the filler content of the WTT papers. The addition of a dispersant improved the uniform distribution of the filler minerals and increased the filler content of the WTT. The water resistance of WTT papers increases due to the use of GCC, while their surface strength remains at an acceptable level. The study demonstrates the potential benefits of the surface treatment in terms of cost savings and provides valuable information on the impact of the treatment on the properties of WTT papers.

Influence of method of synthesis on the colour and NIR reflective properties of bismuth and vanadium doped cerium phosphate

Inorganic pigment with NIR reflectance properties could mitigate the energy consumption used for controlling the indoor temperature in buildings. This work presents an environmentally benign pigment series of Bi3+ and V5+ doped CePO4 of formula Ce1-xBixP1-yVyO4 (x = y = 0.02 to 0.5) by coprecipitation and hydrothermal methods. Doping of metal ion could tune the band gap of CePO4 approximately from 3.01 to 2.4 eV mainly due to the introduction of additional V3d orbital in the conduction band. Doping changed the color of the compound from white to yellow color. The synthesized compounds were characterized by XRD for phase identification, FT-IR for functional group analysis, UV-DRS to determine the sample's reflectance and band gap, CIE – L*a*b* for color values and SEM techniques for morphology studies. XPS analysis was conducted to confirm the oxidation state of Ce, V and Bi in the compound. Among the series of individual and co-doped CePO4 series, the compound Ce0.8Bi0.2(P0.8V0.2O4) synthesized from the precipitation method exhibited a high yellow value (b* = 24.58) with single-phased monoclinic system and 75.05% NIR solar reflectance. The same compound prepared by the hydrothermal method exhibited less yellow value (b* = 18.96) and 75.67% NIR solar reflectance. Good chemical stability in acid and alkaline medium was observed.

Characteristics of Composite Flour Made of Kidney Bean and Soybean

Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour. The aim of this study was to analyze the physical and chemical characteristics of composite flour made of kidney beans and soybeans. The experiment was designed using Completely Randomized Design with nine treatments and each treatment was replicated three times. The factor investigated was formulation of composite flour made from kidney bean and soybean (90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; and 10%:90%). The swelling power, solubility, color, white degree, moisture content, ash, protein, fat, and carbohydrate content were analyzed. The results showed that the higher percentage of soybean flour caused a decrease on swelling power, white degree, and redness of composite flour, but it increased the value of solubility, lightness and yellowness of composite flour. Composite flour with higher percentage of kidney bean flour had higher carbohydrate level, while composite flour with higher percentage of soybean flour had higher protein and fat content. The moisture contents of composite flour made of kidney bean and soybean were in accordance with the standard for beans flour products.

Effect of antioxidant-enriched microcrystalline cellulose from almond residue on physicochemical and textural characteristics of mayonnaise

The purpose of this study was to investigate whether antioxidant-enriched microcrystalline cellulose from almond residue (AE-MCC-AS) affects the physicochemical and textural characteristics of mayonnaise during 56 days of storage at 25 °C. The L * value of the mayonnaise decreased by increasing the AE-MCC-AS ratio; whereas the redness and yellowness values increased. The emulsion stability and viscosity increased by increasing the AE-MCC-AS ratio from 0.2% to 0.4%; however, they decreased with an increase in the AE-MCC-AS ratio from 0.4% to 0.6%. The largest oil droplets were observed in the micrographs of the control, 0.2% AE-MCC-AS-M and 0.6% AE-MCC-AS-M; while the smallest ones were observed in the micrographs of α-tocopherol-M, BHT-M and 0.4% AE-MCC-AS-M. During the storage period, the total MUFA and PUFA showed a declining trend in all treatments with a higher decrease in the control; while total SFA showed an upward trend with a higher increase in the control. In terms of textural characteristics, a significant declining trend (P &lt; 0.01) was observed in firmness and consistency; whereas an upward trend was observed in cohesiveness during the storage in all treatments.

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeusvannamei)

The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.48 min and 81.87 °C, expressible moisture of 18.48% was 14.5 min and 84.5 °C, and cook loss of 5.58% was 5 min and 75 °C. Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased (p < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. With increasing time and temperature, TBARs and total carotenoid content increased (p < 0.05). However, the TBARs values were within accepted limits and ranged from 0.05 to 0.08 mg malonaldehyde/kg. Sensory evaluation indicated that all SV cooked samples were well accepted, with overall scores ≥7. These results suggest that the SV cooking temperature and time had a substantial impact on the textural, physicochemical, and sensory characteristics of shrimp. In addition, increasing time-temperature increased cooking and moisture loss, but decreased hardness and higher sensory scores made the product more acceptable to consumers.

Physico-chemical, textural and sensory properties of breads enriched with date seed powder

Despite being a rich source of fiber and other nutrients, date seed is typically discarded as a waste material after consumption of date pulp. This food waste can be used for processing of value-added food items. In this study, the quality parameters of date seed powder (DSP) and processed breads having different level of DSP (1 %, 5 % and 10 %) were assessed. Nutritional analysis revealed that the prepared DSP had 5.25 % protein, 0.86 % ash, 8.06 % fat and 63.26 %. Substitution of DSP in breads resulted in decreasing the protein, height, specific volume, and baking loss; while moisture, ash, fat, dietary fiber, weight and total phenolic content were increased. Both in the aspects of crumb and crust color, brightness (L*) and yellowness (b*) values were decreased while redness (a*) increased as the amount of DSP substitution increased. Textural properties resulted that 10 % DSP incorporation had significant (p ≤ 0.05) effects; both the pierce force and hardness were increased whereas the cohesiveness, springiness, and chewiness were decreased. Considering the sensory and other analyzed properties, this study revealed that fiber and phytochemical enriched breads can be processed using DSP by supplementing wheat flour up to 5 %.

Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread.

This study aimed to assess the effects of insoluble dietary fiber (IDF) from feijoa supplementation on the physicochemical and functional properties of wheat bread. The results showed that feijoa IDF (FJI) had the typical structures of hydrolysis fiber, polysaccharide functional groups, and crystal structure of cellulose. The gradual increase of FJI levels (from 2 to 8%) in wheat bread resulted in increased total DF, ash, and protein contents, accompanied by a reduction in moisture, carbohydrates, and energy value. The inclusion of FJI in the bread crumb caused a rise in both redness (a*) and yellowness (b*) values while decreasing the brightness (L*) relative to the control specimen. In addition, adding FJI up to 2% significantly increased total phenolic and flavonoid contents and antioxidant activity, as well as flavor score of supplemented bread samples, while additions above 2% resulted in undesirable taste and texture. FJI addition caused higher bile acid, NO2-, and cholesterol adsorption capacities. Moreover, FJI addition up to 4% significantly reduced glucose adsorption capacities at different in vitro starch digestion intervals. The findings revealed that FJI offers great potential as an ideal functional ingredient in food processing.

A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein.

As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and pea protein isolate. Formulations containing 15% to 70% (w/w) SO were successfully produced without phase inversion. The addition of more SO resulted in pre-gelled emulsions with a more elastic behavior. After the emulsion was gelled in the presence of calcium, the color of the gelled emulsion changed to light yellow, and the formulation containing 70% SO exhibited a color most similar to actual beef fat trimming. The lightness and yellowness values were greatly influenced by the concentrations of both SO and pea protein. Microscopic images revealed that pea protein formed an interfacial film around the oil droplets, and the oil was more tightly packed at higher oil concentrations. Differential scanning calorimetry showed that lipid crystallization of the gelled SO was influenced by the confinement of the alginate gelation, but the melting behavior was like that of free SO. FTIR spectrum analysis indicated a potential interaction between alginate and pea protein, but the functional groups of SO were unchanged. Under mild heating conditions, gelled SO exhibited an oil loss similar to that observed in actual beef trims. The developed product has the potential to mimic the appearance and slow-rendering melting attribute of real animal fat.

Growth Performance, Molting Frequency and Carapace Coloration of Two Different Size Classes of Red Swamp Crayfish (Procambarus clarkii) Fed with Different Diets

In this study, the effects of three different commercial aquarium feeds were tested on the growth performance, molting frequency and carapace coloration of red swamp crayfish (Procambarus clarkii) in two different size classes (4 and 5 cm). For this purpose, six experimental groups were formed according to crayfish size (S1: Size 1 and S2: Size 2) and feed type (BF: bottom fish food, CF: cichlid food and CG: crustacean granules) as S1BF, S1CF, S1CG, S2BF, S2CF and S2CG, and the crayfish were fed with these diets for 12 weeks. The final mean weight (FMW) of the S1CG was higher than the S1BF (P&amp;lt;0.05). The final mean total length (FMTL) and final mean carapace length (FMCL) of S2BF were the lowest (P&amp;lt;0.05). No significant differences were recorded in the feed conversion ratios (FCR), specific growth rates (SGR) and survival rates (SR) of red swamp crayfish in two different size classes (P&amp;gt;0.05). The lowest cheliped injury and cannibalism rates were found in the crayfish fed with crustacean feed in both size classes. The mean molting frequencies (MMF) of the S1CG and S2CG were statistically higher than the S1CF and S2BF, respectively (P&amp;lt;0.05). S2CG has the highest final lightness (L*) value (P&amp;lt;0.05). The final redness (a*) and final yellowness (b*) values of the S1BF and S2BF groups were the lowest (P&amp;lt;0.05). The results showed the positive effects of crustacean feed on all the tested parameters in both size classes. Further studies are needed to investigate the efficient use of species-specific rations in the crayfish species.

Laying hen performance, feed economy, egg quality and yolk fatty acid profiles from laying hens fed live black soldier fly larvae

<br />The black soldier fly (<i>Hermetia illucens</i>) serves as an alternative source of protein in poultry production. However, there is little available information on feeding live black soldier fly larvae (LBSFL) to hens. The present study filled this gap by testing the effect of dietary LBSFL on laying hen performance, feed economy, egg quality, and yolk fatty acid composition. In total, one hundred forty-four 25-week-old Charoen Pokphand Brown laying hens were assigned to four groups. Experimental birds were provided a basal diet supplemented with 0.0 (T1), 10.0 (T2), 20.0 (T3), or 30.0 (T4) g/kg LBSFL. Our results indicated that no effects on body weight gain, egg yield, egg weight, or egg mass (<i>P</i> > 0.05) were observed in any of the dietary LBSFL groups. The addition of 10.0 g/kg LBSFL decreased feed intake, feed conversion ratio, and feed cost (<i>P </i>< 0.05), contrary to two higher doses of LBSFL. Similarly, the egg quality parameters were not influenced (<i>P ></i> 0.05) by the dietary LBSFL except for the egg yolk colour which significantly decreased with increasing LBSFL levels. Furthermore, the values for lightness (L*), redness (a*), and yellowness (b*) of the egg yolk were different (<i>P <</i> 0.05) between the four treatments. Paler egg yolk was found in the 20.0 and 30.0 g/kg LBSFL groups compared to the control group (<i>P <</i> 0.05). Significantly lower deposition of C18:3n6 was found for 30.0 g/kg, whereas there was a significant decrease in deposition of C22:6n3 with all LBSFL groups (<i>P</i> < 0.05). C20:3n6 levels, on the other hand, increased significantly in the 20.0 g/kg LBSFL group (<i>P</i> < 0.05). Thus, feeding LBSFL has no potential to increase the proportion of anti-inflammatory n-3 fatty acids. From an economic point of view, it is advantageous to feed the hens a dose of 10 g/kg LBSFL.

Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle.

Present study aimed to evaluate the changes in proximate composition and physical attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking followed by freezing. For this, three different grades (100/200, 200/300, and 300/500 numbers per kg) of brown shrimp were cooked at 90 °C till the core temperature of the product reaches 85 °C using hot water, steam, and microwave (400 W) techniques. The changes in yield, cooking loss, proximate composition, textural, and colour profile were assessed for cooked shrimps. The cooking loss was higher for larger grades of shrimp, whereas shrimp cooked using hot water exhibited the highest cooking loss. Lowest cooking loss was observed for microwave-cooked shrimp. Moisture content decreased after cooking whereas protein, fat, ash, and calorie content increased. After cooking, different grades of shrimp showed an increase in their lightness (L*), redness (a*), and yellowness (b*) values. The smaller grade shrimp exhibited lower value for cohesiveness, hardness, chewiness, and gumminess. Different cooking techniques yielded cooked shrimp of varying hardness values.