World Academy of Science, Engineering and Technology

Authors: Su-Ling Li, Qun-Yu Gao

Abstract:

Mung bean starches were subjected to heat-moisture treatment (HMT) by different moisture contents (15%, 20%, 25%, 30% and 35%) at 120Ôäâ for 12h. The impact on the yields of resistant starch (RS), microstructure, physicochemical and functional properties was investigated. Compared to native starch, the RS content of heat-moisture treated starches increased significantly. The RS level of HMT-20 was the highest of all the starches. Birefringence was displayed clear at the center of native starch. For HMT starches, pronounced birefringence was exhibited on the periphery of starch granules; however, birefringence disappeared at the centre of some starch granules. The shape of HMT starches hadn-t been changed and the integrity of starch granules was preserved for all the conditions. Concavity could be observed on HMT starches under scanning electronic microscopy. After HMT, apparent amylose contents were increased and starch macromolecule was degraded in comparison with those of native starch. There was a reduction in swelling power on HMT starches, but the solubility of HMT starches was higher than that of native starch. Both of native and HMT starches showed A-type X-ray diffraction pattern. Furthermore, there is a higher intensity at the peak of 15.0 and 22.9 Å than those of native starch.

Keywords: Resistant starch, mung bean (Phaseolus radiatus) starch, heat-moisture treatment, physicochemical properties.

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Authors: Majid Toghyani, Abbas Ali Gheisari, Ali Khodami, Mehdi Toghyani, Mohammad Mohammadrezaei, Ramin Bahadoran

Abstract:

This experiment was conducted to investigate the effect of different levels of dietary chromium yeast (Cr-yeast) on thigh meat quality of broiler chicks reared under heat stress condition. Two hundred and forty Ross male chickens in heat stress condition (33±3°C) were allocated to five treatments in a completely randomized design. Treatments were supplemented with 0 (control), 200, 400, 800 and 1200 μg kg-1 Cr in the form of Cr yeast. Twelve chicks from each treatment were slaughtered at 42 d, to evaluate moisture, protein, lipid, pH and lipid oxidation of thigh meat. Protein, moisture, lipid and pH of thigh meat were not affected by supplemental Cr. Thigh meat lipid tended to decrease in broilers received 1200 μg kg-1. Storage time increased lipid oxidation of meat (P<0.01). Lipid oxidation of thigh muscle for two days of storage were affected by supplemental Cr and decreased (P<0.05). Results of this study showed that dietary Cr-yeast supplementation improved the thigh meat quality of broiler chicks in heat stress condition.

Keywords: Broiler, Heat stress, Chromium yeast, Thigh meat quality.

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Authors: Samir K. Deshmukh, Mayur M. Tajane

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In this work Membrane Distillation is applied to concentrate orange Juice. Clarified orange juice (11o Brix) obtained from fresh fruits and a sugar solution was subjected to membrane distillation. The experiments were performed on a flat sheet module using orange juice and sucrose solution as feeds. The concentration of a sucrose solution, used as a model fruit juice and also orange juice, was carried out in a direct contact membrane distillation using hydrophobic PTFE membrane of pore size 0.2 μm and porosity 70%. Surface modification of PTFE membrane has been carried out by treating membrane with alcohol and water solution to make it hydrophilic and then hydrophobicity was regained by drying. The influences of the feed temperature, feed concentration, flow rate, operating time on the permeate flux were studied for treated and non treated membrane. In this work treated and non treated membrane were compared in terms of water flux, Within the tested range, MD with surface modified membrane the water flux has been significantly improved by treating the membrane surface.

Keywords: Membrane Distillation, Surface Modification, Orange Juice. Polytetrafluoroethylene.

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Authors: H. Mansoori, A. Aghazadeh, K. Nazeradl

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The objective of this study was to investigate the effects of dietary supplementation with raw or heat-treated sunflower oil seed with two levels of 7.5% or 15% on unsaturated fatty acids in milk fat and performances of high-yielding lactating cows. Twenty early lactating Holstein cows were used in a complete randomized design. Treatments included: 1) CON, control (without sunflower oil seed). 2) LS-UT, 7.5% raw sunflower oil seed. 3) LS-HT, 7.5% heat-treated sunflower oil seed. 4) HS-UT, 15% raw sunflower oil seed. 5) HS-HT, 15% heat-treated sunflower oil seed. Experimental period lasted for 4 wk, with first 2 wk used for adaptation to the diets. Supplementation with 7.5% raw sunflower seed (LS-UT) tended to decrease milk yield, with 28.37 kg/d compared with the control (34.75 kg/d). Milk fat percentage was increased with the HS-UT treatment that obtained 3.71% compared with CON that was 3.39% and without significant different. Milk protein percent was decreased high level sunflower oil seed treatments (15%) with 3.18% whereas CON treatment is caused 3.40% protein. The cows fed added low sunflower heat-treated (LS-HT) produced milk with the highest content of total unsaturated fatty acid with 32.59 g/100g of milk fat compared with the HS-UT with 23.59 g/100g of milk fat. Content of C18 unsaturated fatty acids in milk fat increased from 21.68 g/100g of fat in the HS-UT to 22.50, 23.98, 27.39 and 30.30 g/100g of fat from the cow fed HS-HT, CON, LS-UT and LS-HT treatments, respectively. C18:2 isomers of fatty acid in milk were greater by LSHT supplementation with significant effect (P < 0.05). Total of C18 unsaturated fatty acids content was significantly higher in milk of animal fed added low heat-treated sunflower (7.5%) than those fed with high sunflower. In all, results of this study showed that diet cow's supplementation with sunflower oil seed tended to reduce milk production of lactating cows but can improve C18 UFA (Unsaturated Fatty Acid) content in milk fat. 7.5% level of sunflower oil seed that heated seemed to be the optimal source to increase UFA production.

Keywords: Fatty acid profile, milk production, sunflower seed.

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Authors: Keivan Beheshti Maal, Rasoul Shafiei, Noushin Kabiri

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Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry most significant of which are Acetobacter and Gluconobacter. In this research we isolated and identified an Acetobacter strain from Iranian apricot, a very delicious and sensitive summer fruit to decay, we gathered from fruit's stores in Isfahan, Iran. The main culture media we used were Carr, GYC, Frateur and an industrial medium for vinegar production. We isolated this strain using a novel miniature fermentor we made at Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town (ISTT), Isfahan, Iran. The microscopic examinations of isolated strain from Iranian apricot showed gram negative rods to cocobacilli. Their catalase reaction was positive and oxidase reaction was negative and could ferment ethanol to acetic acid. Also it showed an acceptable growth in 5%, 7% and 9% ethanol concentrations at 30°C using modified Carr media after 24, 48 and 96 hours incubation respectively. According to its tolerance against high concentrations of ethanol after four days incubation and its high acetic acid production, 8.53%, after 144 hours, this strain could be considered as a suitable industrial strain for a production of a new type of vinegar, apricot vinegar, with a new and delicious taste. In conclusion this is the first report of isolation and identification of an Acetobacter strain from Iranian apricot with a very good tolerance against high ethanol concentrations as well as high acetic acid productivity in an acceptable incubation period of time industrially. This strain could be used in vinegar industry to convert apricot spoilage to a beneficiary product and mentioned characteristics have made it as an amenable strain in food and agricultural biotechnology.

Keywords: Acetic Acid Bacteria, Acetobacter, Fermentation, Food and Agricultural Biotechnology, Iranian Apricot, Vinegar.

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Authors: Yen-Yiu Liu, Richard J. Haynes

Abstract:

The effects of irrigation with dairy factory wastewater on soil properties were investigated at two sites that had received irrigation for > 60 years. Two adjoining paired sites that had never received DFE were also sampled as well as another seven fields from a wider area around the factory. In comparison with paired sites that had not received effluent, long-term wastewater irrigation resulted in an increase in pH, EC, extractable P, exchangeable Na and K and ESP. These changes were related to the use of phosphoric acid, NaOH and KOH as cleaning agents in the factory. Soil organic C content was unaffected by DFE irrigation but the size (microbial biomass C and N) and activity (basal respiration) of the soil microbial community were increased. These increases were attributed to regular inputs of soluble C (e.g. lactose) present as milk residues in the wastewater. Principal component analysis (PCA) of the soils data from all 11sites confirmed that the main effects of DFE irrigation were an increase in exchangeable Na, extractable P and microbial biomass C, an accumulation of soluble salts and a liming effect. PCA analysis of soil bacterial community structure, using PCR-DGGE of 16S rDNA fragments, generally separated individual sites from one another but did not group them according to irrigation history. Thus, whilst the size and activity of the soil microbial community were increased, the structure and diversity of the bacterial community remained unaffected.

Keywords: Dairy factory, wastewater; effluent, irrigation, soil quality.

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Authors: Reihaneh Ahmadzadeh Ghavidel, Mehdi Ghiafeh Davoodi

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Tomato powder has good potential as substitute of tomato paste and other tomato products. In order to protect physicochemical properties and nutritional quality of tomato during dehydration process, investigation was carried out using different drying methods and pretreatments. Solar drier and continuous conveyor (tunnel) drier were used for dehydration where as calcium chloride (CaCl2), potassium metabisulphite (KMS), calcium chloride and potassium metabisulphite (CaCl2 +KMS), and sodium chloride (NaCl) selected for treatment.. lycopene content, dehydration ratio, rehydration ratio and non-enzymatic browning in addition to moisture, sugar and titrable acidity were studied. Results show that pre-treatment with CaCl2 and NaCl increased water removal and moisture mobility in tomato slices during drying of tomatoes. Where CaCl2 used along with KMS the NEB was recorded the least compared to other treatments and the best results were obtained while using the two chemicals in combination form. Storage studies in LDPE polymeric and metalized polyesters films showed less changes in the products packed in metallized polyester pouches and even after 6 months lycopene content did not decrease more than 20% as compared to the control sample and provide extension of shelf life in acceptable condition for 6 months. In most of the quality characteristics tunnel drier samples presented better values in comparison to solar drier.

Keywords: Dehydration, Tomato powder, Lycopene, Browning

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Authors: Marzieh Moosavi- Nasab, Safoora Pashangeh, Maryam Rafsanjani

Abstract:

Xanthan gum is a microbial polysaccharide of great commercial significance. The purpose of this study was to select the optimum fermentation time for xanthan gum production by Xanthomonas campestris (NRRL-B-1459) using 10% sugar beet molasses as a carbon source. The pre-heating of sugar beet molasses and the supplementation of the medium were investigated in order to improve xanthan gum production. Maximum xanthan gum production in fermentation media (9.02 g/l) was observed after 4 days shaking incubation at 25°C and 240 rpm agitation speed. A solution of 10% sucrose was used as a control medium. Results indicated that the optimum period for xanthan gum production in this condition was 4 days.

Keywords: Biomass, Molasses, Xanthan gum, Xanthomonascampestris

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Authors: Yose Rizal, Maria Endo Mahata, Mira Andriani, Guoyao Wu

Abstract:

An experiment was conducted with 80 unsexed broilers of the Arbor Acress strain to determine the capability of a carrot and fruit juice wastes mixture (carrot, apple, manggo, avocado, orange, melon and Dutch egg plant) in the same proportion for replacing corn in broiler diet. This study involved a completely randomized design (CRD) with 5 treatments (0, 5, 10, 15, and 20% of juice wastes mixture in diets) and 4 replicates per treatment. Diets were isonitrogenous (22% crude protein) and isocaloric (3000 kcal/kg diet). Measured variables were feed consumption, average daily gain, feed conversion, as well as percentages of abdominal fat pad, carcass, digestive organs (liver, pancreas and gizzard), and heart. Data were analyzed by analysis of variance for CRD. Increasing juice wastes mixture levels in diets increased feed consumption (P<0.05) and average daily gain (P<0.01), while improving feed utilization efficiency (P<0.05). These treatments also affected (P<0.05) abdominal fat pad percentage but had no effect (P>0.05) on carcass, liver, pancreas, gizzard or heart percentages. In conclusion, up to 20% of juice wastes mixture could be included for the broiler diet to effectively replace up to 40% corn in the diet.

Keywords: average daily gain, feed consumption, feedconversion, juice waste mixture

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Authors: Sahar Dehyouri, Seyed Jamal Farajollah Hosseini

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Perspective of food security in 21 century showed shortage of food that production is faced to vital problem. Food security strategy is applied longtime method to assess required food. Meanwhile, nanotechnology revolution changes the world face. Nanotechnology is adequate method utilize of its characteristics to decrease environmental problems and possible further access to food for small farmers. This article will show impact of production and adoption of nanocrops on food security. Population is researchers of agricultural research center of Esfahan province. The results of study show that there was a relationship between uses, conversion, distribution, and production of nanocrops, operative human resources, operative circumstance, and constrains of usage of nanocrops and food security. Multivariate regression analysis by enter model shows that operative circumstance, use, production and constrains of usage of nanocrops had positive impact on food security and they determine in four steps 20 percent of it.

Keywords: adoption, food safety, food security, nanocrops

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Authors: A. L. Ho, N. Ab. Aziz, F. S. Taip, M. N. Ibrahim

Abstract:

The study of the fouling deposition of pink guava juice (PGJ) is relatively new research compared to milk fouling deposit. In this work, a new experimental set-up was developed to imitate the fouling formation in heat exchanger, namely a continuous flow experimental set-up heat exchanger. The new experimental setup was operated under industrial pasteurization temperature of PGJ, which was at 93°C. While the flow rate and pasteurization period were based on the experimental capacity, which were 0.5 and 1 liter/min for the flow rate and the pasteurization period was set for 1 hour. Characterization of the fouling deposit was determined by using various methods. Microstructure of the deposits was carried out using ESEM. Proximate analyses were performed to determine the composition of moisture, fat, protein, fiber, ash and carbohydrate content. A study on the hardness and stickiness of the fouling deposit was done using a texture analyzer. The presence of seedstone in pink guava juice was also analyzed using a particle analyzer. The findings shown that seedstone from pink guava juice ranging from 168 to 200μm and carbohydrate was found to be a major composition (47.7% of fouling deposit consists of carbohydrate). Comparison between the hardness and stickiness of the deposits at two different flow rates showed that fouling deposits were harder and denser at higher flow rate. Findings from this work provide basis knowledge for further study on fouling and cleaning of PGJ.

Keywords: Pink guava juice, fouling deposit, heat exchanger.

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Authors: Marzieh Moosavi-Nasab, Masoumeh Izadi, Sara Hosseinpour

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In this study, the possibility of using potato as a substrate for glutamic acid production by Brevibacterium linens was investigated. For preparation of fermentation medium, potato was hydrolyzed by hydrochloridric acid. The medium contained potato hydrolysate, tween 80, mineral solution, glucose, and potassium hydrogen phosphate. The initial pH of the medium was adjusted to 7-7.5. For achieving the optimum time with maximum yield, the beakers containing the medium and the inoculums were incubated in a rotary water bath flask shaker for one to five days. Thin layer choromatography was used for quantitative and qualitative assay of the glutamic acid produced. The results revealed that as fermentation time increased, pH of the fermentation medium significantly decreased (P<0.05). Furthermore, glutamic acid concentration in fermentation medium increased significantly (P<0.05). The highest amount of the glutamic acid obtained was 5.6 g/l on the forth day of fermentation.

Keywords: Brevibacterium linens, Fermentation, Glutamicacid, Thin layer choromatography

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Authors: M. Manafi, J. Hesari, H. Peighambardoust, M. Rahimzade Khoyi

Abstract:

Fruit drying is a well known process mostly used for preservation of fruits. Osmotic dehydration of apricot slices were carried out in three different salt-sucrose concentrations and four different temperatures. Also three different weight ratios of solution to sample were conducted to one set of experiments. The dehydration curves were constructed using Peleg-s model. Increasing the solution volume increased the mass transfer rate and hence the solid gain increased rapidly. Increasing the volume of osmotic media caused an increase in overall mass transfer but a 'solution to sample' ratio of 5:1 gave the best product quality. The best temperature and concentration that had a high water loss to solid gain ratio and an acceptable taste were 40°C and 5%, respectively.

Keywords: Apricot, Effective diffusivities, Osmotic dehydration

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Authors: Marzieh Moosavi-Nasab, Ali R. Yousefi

Abstract:

Bacterial cellulose, a biopolysaccharide, is produced by the bacterium, Gluconacetobacter xylinus. Static batch fermentation for bacterial cellulose production was studied in sucrose and date syrup solutions (Bx. 10%) at 28 °C using G. xylinus (PTCC, 1734). Results showed that the maximum yields of bacterial cellulose (BC) were 4.35 and 1.69 g/l00 ml for date syrup and sucrose medium after 336 hours fermentation period, respectively. Comparison of FTIR spectrum of cellulose with BC indicated appropriate coincidence which proved that the component produced by G. xylinus was cellulose. Determination of the area under X-ray diffractometry patterns demonstrated that the crystallinity amount of cellulose (83.61%) was more than that for the BC (60.73%). The scanning electron microscopy imaging of BC and cellulose were carried out in two magnifications of 1 and 6K. Results showed that the diameter ratio of BC to cellulose was approximately 1/30 which indicated more delicacy of BC fibers relative to cellulose.

Keywords: Gluconacetobacter xylinus, Fourier Transform Infrared spectroscopy, Scanning Electron Microscopy, X-ray diffractometry

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Authors: S.H. Suseno, T.A.Yang, W.N. Abdullah , N.A. Febrianto, W.N. Asti, B. Bahtiar, Hamidah, A. Suman, Desniar, A. Hartoyo

Abstract:

Sixteen selected deep-sea fish obtained from Southern Java Ocean and Western Sumatra Ocean was analyzed to determine its proximate, fatty acid and mineral composition. The moisture content was ranged from 64.38 to 86.04 %, ash from 0.17 to 0.69 %, the fat content was 1.54 – 13.30 % while the protein content varied from 15.84 to 23.60%. Among the fatty acids, oleic acid and palmitic acid was the dominant MUFA and SFA. Linoleic acid was the highest PUFA found at the selected deep-sea fish. Phospor was the highest macroelement concentration on selected deep-sea fish, followed by K, Ca, Mg and Iod, Fe and Zn among microelement. The trace concentration was found at Se microelement.

Keywords: deep-sea fish, fatty acid, microelement, macroelement, monounsaturated fatty acid, proximate, polyunsaturated fatty acids.

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Authors: G. Jelic Mrcelic, M. Sliskovic

Abstract:

In Croatia, the majority of cultured marine fish species are reared in net cages. The intensive production of the fish in net cages may generate the considerable amount of bio waste and change water quality especially in enclosed and semi-enclosed coastal areas. The aim of this paper is to assess the potential impact of sea bass (Dicentrarchus labrax L.) cage farm on water quality. The weak relationship between food supply and water quality parameters (nutrient content and phytoplankton biomass) was found, but significant changes in oxygen saturation was observed in the cages during the warmer period of a year especially in the morning (occasionally it dropped below 70 %). Despite of, satisfactory results of water quality parameters, it is necessary to establish comprehensive monitoring process, especially to include quality assessment of fouling communities.

Keywords: Mariculture, monitoring, fish cages, water quality parameters.

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Authors: Z. Didar, A. Pourfarzad, M. H. Haddad Khodaparast

Abstract:

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with different dough yield (250 and 300) is made and incubated at 30°C for 20 hour, then added to dough in the ratio of 10, 20 and 30% replacement. Breads that supplemented with Lb. plantarum sourdough had lower phytic acid. Higher replacement of sourdough and higher DY cause higher decrease in phytic acid content. Sourdough from Lb. plantarum, DY = 300 and 30% replacement cause the highest decrease in phytic acid content (49.63 mg/100g). As indicated by panelists, Lb. reuteri sourdough can present the greatest effect on overall quality score of the breads. DY reduction cause a decrease in bread quality score. Sensory score of Toast bread is 81.71 in the samples that treated with Lb. reuteri sourdough with DY = 250 and 20% replacement.

Keywords: Phytic Acid, Sourdough, Toast Bread, Whole Wheat Flour, Lactic Acid Bacteria.

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Authors: Marzieh Moosavi-Nasab, Mohsen Gavahian, Ali R. Yousefi, Hamed Askari

Abstract:

Dextran is a D-glucose polymer which is produced by Leuconostoc mesenteroides grown in a sucrose-rich media. The organism was obtained from the Persian Type Culture Collection (PTCC) and was transferred in MRS broth medium at 30°C and pH 6.8 for 24 h. After preparation of inoculums, organisms were inoculated into five liquid fermentation media containing either molasses or cheese whey or different combinations of cheese whey and molasses. After certain fermentation period, the produced dextran was separated and dried. Dextran yield was calculated and significant differences in different media were observed. Furthermore, FT-IR analysis was performed and the results showed that there were no significant differences in the produced dextran structures.

Keywords: Dextran, Leuconostoc mesenteroides, Molasses, Whey

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Authors: Marzieh Moosavi-Nasab, Ali R. Yousefi, Hamed Askari, Maryam Bakhtiyari

Abstract:

In this study, static batch fermentation was used for bacterial cellulose production in date syrup solution (Bx. 10%) at 28°C using Gluconacetobacter. xylinus (PTCC 1734). The physicochemical properties of standard Sigma CMC and the produced carboxymethyl bacterial cellulose (CMBC) were studied using FT-IR spectroscopy, X-ray diffractometry (XRD) and Scanning Electron Microscopy (SEM). According to the FT-IR spectra the bands at 1664 and 1431 cm-1 indicate that carboxylic acid groups and carboxylate groups exist on the surface. The SEM imaging of CMBC and CMC carried out in magnification of 1K. Comparing the SEM imaging obviously showed that the ribbon shape in CMC remained but the length of ribbons became shorter while that shape changed to flake shape for CMBC. Determination of the area under XRD patterns demonstrated that the crystallinity amount of CMC was more than that for CMBC (51.08% and 81.84% for CMBC and CMC, respectively).

Keywords: Carboxymethyl bacterial cellulose, Fourier Transform Infrared spectroscopy, Scanning Electron Microscopy, X-ray diffractometry.

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Authors: Marzieh Moosavi-Nasab, Behnaz Layegh , Ladan Aminlari, Mohammad B. Hashemi

Abstract:

Levan, an exopolysaccharide, was produced by Microbacterium laevaniformans and its yield was characterized as a function of concentrations of date syrup, sucrose and the fermentation time. The optimum condition for levan production from sucrose was at concentration of 20% sucrose for 48 h and for date syrup was 25% for 48 h. The results show that an increase in fermentation time caused a decrease in the levan production at all concentrations of date syrup tested. Under these conditions after 48 h in sucrose medium, levan production reached 48.9 g/L and for date syrup reached 10.48 g/L . The effect of pH on the yield of the purified levan was examined and the optimum pH for levan production was determined to be 6.0. Levan was composed mainly of fructose residues when analyzed by TLC and FT-IR spectroscopy. Date syrup is a cheap substrate widely available in Iran and has potential for levan production. The thermal stability of levan was assessed by Thermo Gravimetric Analysis (TGA) that revealed the onset of decomposition near to 49°C for the levan produced from sucrose and 51°C for the levan from date syrup. DSC results showed a single Tg at 98°C for levan produced from sucrose and 206 °C for levan from date syrup.

Keywords: Date syrup, Fermentation, Levan, Microbacteriumlaevaniformans

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Authors: Kgatla T.E., Howard S.S, Hiss D.C.

Abstract:

Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.

Keywords: Consumer acceptability, descriptive test, Prickly pear juice

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Authors: M.Aasif Shahzad, N.Mukhtar, M.Sarwar

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Dietary macro and micro nutrients in their respective proportion and fractions present a practical potential tool to fabricate milk constituents since cells of lactating mammary glands obtain about 80 % of milk synthesis nutrients from blood, reflecting the existence of an isotonic equilibrium between blood and milk. Diverting milk biosynthetic activities through manipulation of nutrients towards producing milk not only keeping in view its significance as natural food but also as food item which prevents or dilutes the adverse effects of some diseases (like cardiovascular problem by saturated milk fat intake) has been area of interest in the last decade. Nutritional modification / supplementation has been reported to enhance conjugated linoleic acid, fatty acid type and concentration, essential fatty acid concentration, vitamin B12& C, Se, Cu, I and Fe which are involved to counter the health threats to human well being. Synchronizing dietary nutrients aimed to modify rumen dynamics towards synthesis of nutrients or their precursors to make their drive towards formulated milk constituents presents a practical option. Formulating dietary constituents to design milk constituents will let the farmers, consumers and investors know about the real potential and profit margins associated with this enterprise. This article briefly recapitulates the ways and means to modify milk constituents keeping an eye on human health and well being issues, which allows milk to serve more than a food item.

Keywords: Nutritional modification, fabricating milk composition, human health.

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Authors: Alireza Vakili, Mohsen Danesh Mesgaran, Majid Abdollazade

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In this study four Holstein steers with rumen fistula fed 7 kg of dry matter (DM) of diets differing in concentrate to alfalfa hay ratios as 60:40, 70:30, 80:20, and 90:10 in a 4 × 4 latin square design. The pH of the ruminal fluid was measured before the morning feeding (0.0 h) to 8 h post feeding. In this study, a two-layered feed-forward neural network trained by the Levenberg-Marquardt algorithm was used for modelling of ruminal pH. The input variables of the network were time, concentrate to alfalfa hay ratios (C/F), non fiber carbohydrate (NFC) and neutral detergent fiber (NDF). The output variable was the ruminal pH. The modeling results showed that there was excellent agreement between the experimental data and predicted values, with a high determination coefficient (R2 >0.96). Therefore, we suggest using these model-derived biological values to summarize continuously recorded pH data.

Keywords: Ruminal pH, Artificial Neural Network (ANN), Non Fiber Carbohydrate, Neutral Detergent Fiber.

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Authors: Ghulam Mueen-ud-Din, Salim-ur-Rehman, Faqir M. Anjum, Haq Nawaz, Mian A. Murtaza

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The effect of wheat flour extraction rates on flour composition, farinographic characteristics and the quality of sourdough naans was investigated. The results indicated that by increasing the extraction rate, the amount of protein, fiber, fat and ash increased, whereas moisture content decreased. Farinographic characteristic like water absorption and dough development time increased with an increase in flour extraction rate but the dough stabilities and tolerance indices were reduced with an increase in flour extraction rates. Titratable acidity for both sourdough and sourdough naans also increased along with flour extraction rate. The study showed that overall quality of sourdough naans were affected by both flour extraction rate and starter culture used. Sensory analysis of sourdough naans revealed that desirable extraction rate for sourdough naan was 76%.

Keywords: Extraction rates, Farinographic characteristics, Flour composition, Sourdough naans, Wheat flour.

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Authors: E. Hosseini, M. Kadivar, M. Shahedi

Abstract:

Malting is usually carried out on intact barley seed, while hull is still attached to it. In this study, oat grain with and without hull was subjected to controlled germination to optimize its enzymes activity, in such a way that lipase has the lowest and α- amylase and proteinase the highest activities. Since pH has a great impact on the activity of the enzymes, the pH of germination media was set up to 3 to 8. In dehulled oats, lipase and α-amylase had the lowest and highest activities in pHs 3 and 6, respectively whereas the highest proteinase activity was evidenced at pH 7 and 4 in the oats with and without hull respectively. While measurements indicated that the effect of hull on the enzyme activities particularly in lipase and amylase at each level of the pH are significantly different, the best results were obtained in those samples in which their hull had been removed. However, since the similar lipase activity in germinated dehulled oat were recorded at the pHs 4 and 5, therefore it was concluded that pH 5 in dehulled oat seed may provide the optimum enzyme activity for all the enzymes.

Keywords: Enzyme activity, malting, oat, optimization.

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Authors: Nor Hayati Ibrahim, Yaakob B. Che Man, Chin Ping Tan, Nor Aini Idris

Abstract:

Interaction effects of xanthan gum (XG), carboxymethyl cellulose (CMC), and locust bean gum (LBG) on the flow properties of oil-in-water emulsions were investigated by a mixture design experiment. Blends of XG, CMC and LBG were prepared according to an augmented simplex-centroid mixture design (10 points) and used at 0.5% (wt/wt) in the emulsion formulations. An appropriate mathematical model was fitted to express each response as a function of the proportions of the blend components that are able to empirically predict the response to any blend of combination of the components. The synergistic interaction effect of the ternary XG:CMC:LBG blends at approximately 33-67% XG levels was shown to be much stronger than that of the binary XG:LBG blend at 50% XG level (p < 0.05). Nevertheless, an antagonistic interaction effect became significant as CMC level in blends was more than 33% (p < 0.05). Yield stress and apparent viscosity (at 10 s-1) responses were successfully fitted with a special quartic model while flow behaviour index and consistency coefficient were fitted with a full quartic model (R2 adjusted ≥ 0.90). This study found that a mixture design approach could serve as a valuable tool in better elucidating and predicting the interaction effects beyond the conventional twocomponent blends.

Keywords: O/W emulsions, flow behavior, polysaccharideinteraction, mixture design.

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Authors: M.Y. Pua, M.C. Tan, L.W. Tan, N. Ab.Aziz, F.S. Taip

Abstract:

The most common type of controller being used in the industry is PI(D) controller which has been used since 1945 and is still being widely used due to its efficiency and simplicity. In most cases, the PI(D) controller was tuned without taking into consideration of the effect of actuator saturation. In real processes, the most common actuator which is valve will act as constraint and restrict the controller output. Since the controller is not designed to encounter saturation, the process may windup and consequently resulted in large oscillation or may become unstable. Usually, an antiwindup compensator is added to the feedback control loop to reduce the deterioration effect of integral windup. This research aims to specifically control processes with constraints. The proposed method was applied to two different types of food processes, which are blending and spray drying. Simulations were done using MATLAB and the performances of the proposed method were compared with other conventional methods. The proposed technique was able to control the processes and avoid saturation such that no anti windup compensator is needed.

Keywords: constraints, food process control, first order plusdead time process, PI

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Authors: H. Rasouli Pirouzian, J. Hesari, S. Farajnia, M. Moghaddam, S. Ghiassifar, M. Manafi

Abstract:

Lighvan cheese is basically made from sheep milk in the area of Sahand mountainside which is located in the North West of Iran. The main objective of this study was to investigate the effect of enterococci isolated from traditional Lighvan cheese on the quality of Iranian UF white during ripening. The experimental design was split plot based on randomized complete blocks, main plots were four types of starters and subplots were different ripening durations. Addition of Enterococcus spp. did not significantly (P<0.01) affect the pH and gross composition of cheeses. In the cheeses produced with Ent. faecalis and Ent. faecium strains, lipolysis rates were higher and flavor were improved. Moreover, proteolysis assay by measuring percentage of soluble nitrogen at pH 4.6 and urea polyacrylamide gel electrophoresis indicated the increase in proteolysis rate in the cheese containing Ent. faecalis and Ent. faecium strains compared to the control cheeses. Furthermore, the highest percentage of non- protein nitrogen was observed in the cheese containing Ent. faecium. In conclusion, the results showed the positive effect of the Ent. faecalis and Ent. faecium on secondary proteolysis, lipolysis and sensorial characteristics development of UF white cheeses.

Keywords: Enterococcus faecalis, Enterococcus faecium, Lighvan cheese, Lipolysis, Proteolysis, UF cheese

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Authors: I. Fathollahi, J. Hesari, S. Azadmard, S. Oustan

Abstract:

The relationships between Proteolysis and soluble calcium levels with hardness of cheese texture were investigated in Iranian UF white cheese during 90 d ripening. Cheeses were sampled in interior and exterior. Results showed that levels of proteolysis, soluble calcium and hardness of cheese texture changed significantly (p< 0.05) over ripening. Levels of proteolysis and hardness were significantly (p< 0.05) different in interior and exterior zones of cheeses. External zones of cheeses became softer and had higher levels of proteolysis compared to internal zones during ripening. The highest correlation coefficient (r2= 0.979; p<0.01) was observed between hardness and levels of pH 4.6-soluble nitrogen in exterior zones of cheese. These result showed that proteolysis can contribute to textural softening during ripening of Iranian UF white cheese.

Keywords: Calcium, Proteolysis, Softening, Ultrafiltration, White cheese.

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Authors: A. Hematian Sourki, F. Tabatabaei Yazdi, M. Ghiafeh Davoodi, S.A. Mortazavi, M. Karimi, S.H. Razavizadegan Jahromi, A. Pourfarzad

Abstract:

This study investigated the use of modified atmosphere packaging (MAP) and different packaging to extend the shelf life of Barbari flat bread. Three atmospheres including 70%CO2 and 30%N2, 50% CO2 and 50%N2 and a normal air as control were used. The bread samples were packaged in three type pouches. The shelf life was determined by appearance of mold and yeast (M +Y) in Barbari bread samples stored at 25 ± 1°C and 38 ± 2% relative humidity. The results showed that it is possible to prolong the shelf life of Barbari bread from four days to about 21 days by using modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated and vacuum bags packages. However, the hardness of samples kept in MAP increase significantly by increase of carbon dioxide concentration. The correlation coefficient (r) between headspace CO2 concentration and hardness was 0.997, 0.997 and 0.599 for A, B and C packaging respectively. High negative correlation coefficients were found between the crumb moisture and the hardness values in various packaging. There were significant negative correlation coefficients between sensory parameters and hardness of texture.

Keywords: modified atmosphere packaging, flat bread, Iranian bread, staling, correlation.

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