Search results for: Myrtle C. Orbon
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 3

Search results for: Myrtle C. Orbon

3 Drying Kinetics of Okara (Soy Pulp) Using the Multi-Commodity Heat Pump Dryer (MCHPD)

Authors: Lorcelie B. Taclan, Jolly S. Balila, Maribel Balagtas, Eunice M. Aclan, Myrtle C. Orbon, Emson Y. Taclan, Irenea A. Centeno

Abstract:

Okara (soy pulp), a by-product and waste from the production of soymilk, tufo and tokwa and soybean-based vegan food products is readily available in the university thrice a week. The Food Factory owned and managed by AUP produces these food products weekly. Generally the study was conducted to determine the drying kinetics of soya pulp using the MCHPD. Specifically, it aimed to establish the time of drying; moisture loss per hour and percent moisture content of soya pulp and to establish the dried okara as an ingredient to other foods. The MCHPD is drying equipment that has an ideal drying condition of 50.00C and 10.0% relative humidity. Fresh and wet soya pulp were weighed at 1.0 kg per tray (21 drying trays), laid on the trays lined with cheese cloth. The MCHPD was set to desired drying conditions. Weight loss was monitored every hour and calculated using standard formulas. Research results indicated that the drying time for soya pulp was 19.0 hours; the % moisture content was reduced from 87.6.0% to 9.7.0% at an average moisture loss of 3.0 g/hr. The nutritional values of okara were favorably maintained with enhanced color. The dried okara was added as an ingredient to other healthy bakery products produced by the AUP Food Factory. Making use of okara would add nutritional values to other food products and would also help waste management concerns inside the university.

Keywords: okara, MCHPD, drying kinetics, nutritional values, waste management

Procedia PDF Downloads 366
2 The Use of Antioxidant and Antimicrobial Properties of Plant Extracts for Increased Safety and Sustainability of Dairy Products

Authors: Loreta Serniene, Dalia Sekmokiene, Justina Tomkeviciute, Lina Lauciene, Vaida Andruleviciute, Ingrida Sinkeviciene, Kristina Kondrotiene, Neringa Kasetiene, Mindaugas Malakauskas

Abstract:

One of the most important areas of product development and research in the dairy industry is the product enrichment with active ingredients as well as leading to increased product safety and sustainability. The most expanding field of the active ingredients is the various plants' CO₂ extracts with aromatic, antioxidant and antimicrobial properties. In this study, 15 plant extracts were evaluated based on their antioxidant, antimicrobial properties as well as sensory acceptance indicators for the development of new dairy products. In order to increase the total antioxidant capacity of the milk products, it was important to determine the content of phenolic compounds and antioxidant activity of CO₂ extract. The total phenolic content of fifteen different commercial CO₂ extracts was determined by the Folin-Ciocalteu reagent and expressed as milligrams of the Gallic acid equivalents (GAE) in gram of extract. The antioxidant activities were determined by 2.2′-azinobis-(3-ethylbenzthiazoline)-6-sulfonate (ABTS) methods. The study revealed that the antioxidant activities of investigated CO₂ extract vary from 4.478-62.035 µmole Trolox/g, while the total phenolic content was in the range of 2.021-38.906 mg GAE/g of extract. For the example, the estimated antioxidant activity of Chinese cinnamon (Cinammonum aromaticum) CO₂ extract was 62.023 ± 0.15 µmole Trolox/g and the total flavonoid content reached 17.962 ± 0.35 mg GAE/g. These two parameters suggest that cinnamon could be a promising supplement for the development of new cheese. The inhibitory effects of these essential oils were tested by using agar disc diffusion method against pathogenic bacteria, most commonly found in dairy products. The obtained results showed that essential oil of lemon myrtle (Backhousia citriodora) and cinnamon (Cinnamomum cassia) has antimicrobial activity against E. coli, S. aureus, B. cereus, P. florescens, L. monocytogenes, Br. thermosphacta, P. aeruginosa and S. typhimurium with the diameter of inhibition zones variation from 10 to 52 mm. The sensory taste acceptability of plant extracts in combination with a dairy product was evaluated by a group of sensory evaluation experts (31 individuals) by the criteria of overall taste acceptability in the scale of 0 (not acceptable) to 10 (very acceptable). Each of the tested samples included 200g grams of natural unsweetened greek yogurt without additives and 1 drop of single plant extract (essential oil). The highest average of overall taste acceptability was defined for the samples with essential oils of orange (Citrus sinensis) - average score 6.67, lemon myrtle (Backhousia citriodora) – 6.62, elderberry flower (Sambucus nigra flos.) – 6.61, lemon (Citrus limon) – 5.75 and cinnamon (Cinnamomum cassia) – 5.41, respectively. The results of this study indicate plant extracts of Cinnamomum cassia and Backhousia citriodora as a promising additive not only to increase the total antioxidant capacity of the milk products and as alternative antibacterial agent to combat pathogenic bacteria commonly found in dairy products but also as a desirable flavour for the taste pallet of the consumers with expressed need for safe, sustainable and innovative dairy products. Acknowledgment: This research was funded by the European Regional Development Fund according to the supported activity 'Research Projects Implemented by World-class Researcher Groups' under Measure No. 01.2.2-LMT-K-718.

Keywords: antioxidant properties, antimicrobial properties, cinnamon, CO₂ plant extracts, dairy products, essential oils, lemon myrtle

Procedia PDF Downloads 160
1 Screening of Freezing Tolerance in Eucalyptus Genotypes (Eucalyptus spp.) Using Chlorophyll Fluorescence, Ionic Leakage, Proline Accumulation and Stomatal Density

Authors: S. Lahijanian, M. Mobli, B. Baninasab, N. Etemadi

Abstract:

Low temperature extremes are amongst the major stresses that adversely affect the plant growth and productivity. Cold stress causes oxidative stress, physiological, morphological and biochemical changes in plant cells. Generally, low temperatures similar to salinity and drought exert their negative effects mainly by disrupting the ionic and osmotic equilibrium of the plant cells. Changes in climatic condition leading to more frequent extreme conditions will require adapted crop species on a larger scale in order to sustain agricultural production. Eucalyptus is a diverse genus of flowering trees (and a few shrubs) in the myrtle family, Myrtaceae. Members of this genus dominate the tree flora of Australia. The eucalyptus genus contains more than 580 species and large number of cultivars, which are native to Australia. Large distribution and diversity of compatible eucalyptus cultivars reflect the fact of ecological flexibility of eucalyptus. Some eucalyptus cultivars can sustain hard environmental conditions like high and low temperature, salinity, high level of PH, drought, chilling and freezing which are intensively effective on crops with tropical and subtropical origin. In this study, we tried to evaluate freezing tolerance of 12 eucalyptus genotypes by means of four different morphological and physiological methods: Chlorophyll fluorescence, electrolyte leakage, proline and stomatal density. The studied cultivars include Eucalyptus camaldulensis, E. coccifera, E. darlympleana, E. erythrocorys, E. glaucescens, E. globulus, E. gunnii, E. macrocorpa, E. microtheca, E. rubida, E. tereticornis, and E. urnigera. Except for stomatal density recording, in other methods, plants were exposed to five gradual temperature drops: zero, -5, -10, -15 and -20 degree of centigrade and they remained in these temperatures for at least one hour. Experiment for measuring chlorophyll fluorescence showed that genotypes E. erythrocorys and E. camaldulensis were the most resistant genotypes and E. gunnii and E.coccifera were more sensitive than other genotypes to freezing stress effects. In electrolyte leakage experiment with regard to significant interaction between cultivar and temperature, genotypes E. erythrocorys and E.macrocorpa were shown to be the most tolerant genotypes and E. gunnii, E. urnigera, E. microtheca and E. tereticornis with the more ionic leakage percentage showed to be more sensitive to low temperatures. Results of Proline experiment approved that the most resistant genotype to freezing stress is E. erythrocorys. In the stomatal density experiment, the numbers of stomata under microscopic field were totally counted and the results showed that the E. erythrocorys and E. macrocorpa genotypes had the maximum and E. coccifera and E. darlympleana genotypes had minimum number of stomata under microscopic field (0.0605 mm2). In conclusion, E. erythrocorys identified as the most tolerant genotype; meanwhile E. gunnii classified as the most freezing susceptible genotype in this investigation. Further, remarkable correlation was not obtained between the stomatal density and other cold stress measures.

Keywords: chlorophyll fluorescence, cold stress, ionic leakage, proline, stomatal density

Procedia PDF Downloads 229