Tài liệu miễn phí Ẩm thực
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Development of nutritious fruit leather by blending guava and papaya
Blended guava ‘Allahabad Safeda’ and papaya ‘Taiwan Red Lady’ fruit leathers were prepared by blending their pulp at different ratio of 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 respectively. Acidity at 0.3 % using citric acid and KMS (potassium metabisulphite) at 600 ppm was added to blended pulp and TSS adjusted to 20oB then dried in a cabinet drier at 55 ± 5oC till the desired moisture content (15 % approx.) is achieved. Blended guava-papaya (40:60) leather was found best among other treatments in terms of quality and acceptability. It had a good yield of 26.78 % with 15.75 % moisture content and 0.59 water acidity which promises a good storability and safety. It was highly acceptable with maximum sensory acceptability in terms of colour, flavor and texture (total 80.78 out of 100) with acidity 1.22 %, reducing sugar 39.44 %, non-reducing sugar 29.41 % and total sugar 68.85 %. It improved the nutritional value with 137.3 mg per 100g ascorbic acid and 1367.3 µg carotenoids per 100 g of prepared leather. Non enzymatic browning (NEB) measured at optical density at 420 nm had 0.124 reading which was far below unacceptable level.
3/29/2020 8:50:37 PM +00:00
Formulation, development and evaluation of bakery products from brown rice
Brown rice is whole or broken kernels of rice from which the hulls have been removed. Brown rice contains a high amount of fibre. It is also contained three major components; i.e., bran, germ and endosperm. The bran contains approximately 80 % at the minerals, the germ contains vitamin E, minerals, unsaturated fats, antioxidants and phytochemicals and the endosperm contains protein. The trend is now marching towards health consciousness and present opportunities for rice phytochemicals to find new applications in health care products and in many places they started to consume partially milled rice or brown rice owing to their nutritional quality. there is a need to enhance or promote the utilization of brown rice requires a viable technology that would increase its storage stability, value addition method that generates new food products based on brown rice. Brown rice cookies were developed with the incorporation of 50% of brown rice to whole wheat flour. The product was nutritional superior by being rich in crude fibre and minerals.
3/29/2020 8:48:28 PM +00:00
Flavor development in various forms of cheese
Though the cheese production through the curd milk is the oldest science, the fermentation technology unfurled the cheese production many thousand years ago and by now cheese is available in hundreds of different types and flavors from different climatic and environmental region. Availability of cheese in different flavors is mainly due to the origin/ source of milk and whether the milk is pasteurized and the butter content of the milk. The interplay of different microflora, physical and chemical conditions play role in production of various flavor types. Microorganisms growth is essential in development of flavor and true microflora growth is determined by the regulation of moisture and salt content, pH regulation, organic acid concentration, maintenance of ripening temperature, regulation of redox potential and also on nitrate production. Proteolysis and lipolysis also play an important role in flavor enhancement. If the ripening procedure goes haphazardly then there will be more chances of rancidity but our understanding of cheese ripening process and parameters will reduce the cost and time, energy and material consumption and also efficiently increase the production of variety of cheese. In this review, we had reviewed different parameters and their interplay for the successful cheese ripening and the better taste to provide.
3/29/2020 7:39:07 PM +00:00
Study of application of composite coating of Guar gum-garlic oil on grapes
Prevailing high temperature during harvesting to consumption of grapes in India results in accelerated water loss, faster respiration, physiological weight loss, rachis browning, berry shattering, poor shelf life and finally leads to significant post-harvest losses. Fruit surface is protected by the application of coating to maintain its freshness and shelf life for longer duration. Present experiment was designed to determine the effectiveness of guar gum (GG)/Garlic Oil (GO) composite coatings for maintaining the quality of Thompson Seedless grapes while stored at 10°C and 60-65 per cent relative humidity. Coating emulsions were formulated using guar gum (0.5 per cent) with different GO concentrations viz., 0.125, 0.5 and 1 per cent as T1, T2, T3, respectively and uncoated grapes were used as a control (T4). The recorded data showed that coated berries were registered with delayed changes in total soluble solids and titratable acidity in comparison to control. Physiological loss in weight in coated treatments were effectively lowered. Antioxidant activities and total phenols were increased in treated berries during the storage. Microbial load and total plate counts were decreased in coated berries. Among four treatments, T2 and T3 showed better results than other treatments. Results of present study indicated that treatment T2 was effective in maintaining quality of Thompson Seedless grapes when stored at 10° and 60-65 per cent RH.
3/29/2020 7:36:22 PM +00:00
Evaluation of antioxidant activity of developed instant soup mixes using vegetable leaf powders from unconventional greens
The present study was carried out to formulate instant soup mixes using vegetable leaf powders from unconventional greens namely turnip (Brassica rapa), radish (Raphanus sativus), cauliflower (Brassica oleracea) and carrot (Daucus carota) and to measure their antioxidant activity along with organoleptic characteristic. The two formulations of instant soup mix which had been enriched with either turnip leaf powder or radish leaf powder at a 5% level had higher antioxidant activity than the formulation where no vegetable leaf powder had been incorporated i.e. 39.27 vs 41.58 and 44.80%, respectively. The retention of antioxidant activity of the soup mixes enriched with either turnip, radish or carrot leaf powders did not reduce significantly after storage of two months. The antioxidant activity of ten commercially available soup mixes varied between 18.64 to 34.45% with the mean value of 25.21%. The three optimized soup mix formulations with or without the vegetable leaf powders showed a significantly (p≤0.05) higher antioxidant activity in comparison to the commercially available soup mixes. The sensory characteristics of instant soup mix enriched with either turnip or radish leaf powder had comparable acceptability in comparison to the formulation where no leaf powder was incorporated. The turnip and radish leaf powder enriched soup mixes possessed an excellent antioxidant activity with optimum sensory characteristics and consumer acceptability.
3/29/2020 7:26:54 PM +00:00
Potato starch: Novel ingredient for food industry
Potato is a crop cultivated worldwide and starch extracted from potato had superior properties than their cereal starches. The limitations of native potato starch can be overcome by physical, chemical, enzymatic modifications. In fact, potato starch can easily be tailored to the requirements of the final product and ca give superior techno-functional properties to the food than traditionally available cereal starches. It has larger granule size, high purity, longer amylose and amylopectin chains with phosphate ester groups on amylopectin, and form thick, clear viscoelestic gels. These properties make potato starch suitable for use in range of food products and pharmaceutical application.
3/29/2020 7:26:42 PM +00:00
Studies on process development and organoleptic evaluation of blended wine from grape, guava and non juice
The present study was planned to investigate the possibility of blending different fruit juices for preparation of blended wine and to observe its effects on physico-chemical, sensorial and microbiological quality. During the preparation of wine three ratio of different concentration of guava and noni were used by keeping the grape juice concentration constant, because it has more fermentable sugar compared to the others which was easily fermentable for yeast to convert them into alcohol. The blended samples along with control one was allowed to ferment for period of ten days. The different properties of the must were studied during fermentation period at 1 st, 5th and 10th day. It was concluded that blended juice wine containing grape, guava and noni juice at the concentration of 80, 10 and 10 per cent respectively was found to be more acceptable (7.80 score). It was also observed that alcohol content was found gradually increased up to 5th day and decreased at slower rate after 10th day in all samples including the control. Thus, the prepared blended juice wine was having good taste and antioxidant activity due to synergistic effect of blended fruit juices.
3/29/2020 7:23:05 PM +00:00
Effect of aloe vera coating on quality of Indo-pacific king mackerel (Scomberomorus guttatus) chunks during chilled storage
In present study “Effect of Aloe Vera coating on the Quality of indo pacific-king mackerel fish Chunks during Chilled Storage”Indo pacificking mackerel fish chunks were dipped in aqueous solution containing 25%, 50%, 75% and 100% Aloe vera Gel before chilled storage for 8 Days. Their physical (color and drip loss), biochemical (peroxide value), chemical (moisture) and organoleptic characters (textural) were analyzed. Both control and Treated Fish chunks samples were analyzed periodically. There were significant Differences between Coated fish chunks and the Control group in all parameters evaluated. Aloe vera at 75% and 100% concentration was able to prevent Lipid oxidation, PV and Drip loss properly. However, Coating containing 25% Aloe vera did not have the desired effect on characteristics. Fish chunk with higher concentration of Aloe vera had better Textural properties during chilled storage. Result also indicates the positive effect of aloe vera coating on the sensory quality of Fish Chunks.
3/29/2020 7:22:04 PM +00:00
To economize the feed cost of broiler Japanese quail (Coturnix coturnix japonica) by feeding fish silage
The present day Indians prefer quail meat due to low cholesterol and fat content than that of other poultry meats. One hundred ninety two (192) 7days old broiler quail chicks of either sex were taken for the study. The chicks were weighed and randomly distributed into four dietary treatments with four replicates in each group having twelve (12) chicks in each replicate. The dietary treatments were: T1 - control diet; T2- diet containing 5% fish silage and T3-diet containing 10% fish silage and T4 - diet containing 15% fish silage. The cost of experimental diet per kg fed to the birds during the period of experiment was estimated to be Rs 29.11 (T1), 28.52(T2), 28.10 (T3) and 27.72(T4). The cost of feed per kg of weight gain was the lowest in T2 (Rs.99.88) while it was highest in case of T3 (Rs 121.62). Therefore, it is concluded that AFS can be included at 5% level in the diet of broiler Japanese quails to economize the feed cost.
3/29/2020 7:18:56 PM +00:00
Changes in phytochemicals during processing of green tea
Considering lack of research on biochemical analysis of green tea manufactured by gradually increasing small tea growers of Assam and to know the changes of the phytochemicals taking place during traditional processing, the present investigation was carried out. The present investigation revealed that the phytochemicals in green tea changed significantly during processing from fresh leaves to final product. Due to processing, the constituents like ash, total chlorophyll content, total phenol, ascorbic acid and antioxidant activity in terms of DPPH scavenging decreased from 5.90% to 4.19%, 1.82 mg/g to 0.67 mg/g, 48.70 % to 20.72%, 45.90 mg /100 g to 9.31 mg/100 g and 83% to 76.02%, respectively. Boiled, rolled and dried green tea samples revealed the highest content of ascorbic acid (14.63 mg/100 g) and antioxidant activity in terms of DPPH scavenging (84.17%) among four types of final products of green tea. The highest total phenol content (24.55%) was found in green tea processed through boiling, rolling and pan firing and the highest (0.85 gm/g) chlorophyll content was found in steamed, rolled and pan fired green tea.
3/29/2020 7:15:53 PM +00:00
Effect of incorporation of different levels of algal oil in rice based ready to eat breakfast cereal mix
It is known that a plethora of clinical and epidemiological evidence relates to the beneficial effects of omega-3 fatty acids, as in fatty fish, and is especially strong in neurocognitive disease. Many authorities have made recommendations for intake of EPA and DHA because of their significant role in development, health and disease prevention. A ready-to-eat breakfast cereal mix was formulated by blending of roasted aromatic black rice and glutinous white rice was mixed with SMP, sugar, cocoa powder and Algal oil in different combinations. The contents of SMP, sugar, cocoa powder was constant for all the treatments. Four treatments namely TA, TB, TC, TD, TE and TF were studied for its physico-chemical and organoleptic analysis. The black rice: white rice ratio combinations of the treatments are 60:40 for TA and TB, 80:20 for TC and TD and 100:00TE and TF respectively. The level of algal oil was maintained at 2% for treatment TA, TC and TE while the level was kept at 3% for treatments TB, TD and TF. The sensory analysis of the products was conducted by using 9point Hedonic scale by a team comprising of five judges. The scores revealed that TA scores the highest in flavour and Organoleptic analysis. Therefore, treatment TA was considered as the optimized product. Omega three fatty acids derived from algal oils emerging as a new functional ingredient and is being accepted by the consumers because of its health benefits.
3/29/2020 7:15:24 PM +00:00
Effect of packaging material and storage period on quality of aonla and cereal based extruded R-T-E snack
Maize based extruded samples with rice and aonla powder (in the ratio of 80:10:10 respectively) extruded at the optimum conditions of 120 barrel temperature, 350 screw rpm and 20% (d.b) were packed in three different packaging materials (LDPE, Aluminium foil and Aluminum foil pouches with Nitrogen gas) and stored at ambient conditions (25 to 30ºC). It was found that the physical and nutritional changes are very less in aluminum foil with nitrogen gas compared with aluminium foil and LDPE pouch.
3/29/2020 7:14:24 PM +00:00
Standardization of synbiotic drinkable fruit based yoghurt using Lactobacillus brevis
The demand for foods with specific functional characteristics and nutritional balance is increasing. This study was investigated for the feasibility of symbiotic yoghurt with Lactobacillus brevis as probiotics. This yoghurt was prepared by addition of natural fruits (mango or banana). Hereby the drinkable yoghurt might act as a good source of calcium, Vitamin D and other nutrients. The incorporation of fruits also enhances the flavour of yoghurt establishing the need to optimize the level of inclusion of these fruits in yoghurt. This study was carried out to analyze the effect of inclusion of different levels of fruits and prebiotic into yoghurt thus optimizing the composition of fortified synbiotic drinkable yoghurt. Sensory evaluation was conducted to assess the optimum inclusion levels of the above ingredients in the fortified synbiotic drinkable yoghurt. One way analysis of variance (ANOVA) was conducted to study the significance of difference among the fortified synbiotic drinkable yoghurt
3/29/2020 7:13:29 PM +00:00
Quality assessment of traditionally processed kola, a deli meat of tamil Nadu, India
In the present study, kola, a comminuted deli meat of Tamil Nadu was traditionally processed and assessed for microbial, sensory and physiochemical qualities. For the standardization of recipe and process, the traditional knowledge on different recipes and processes of kola possessed by the caterers and homemakers were utilized for conducting preliminary experiments that were solely based on sensory trails. Subsequently, the kola prepared using standardized recipe and process was subjected to sensory (colour, flavour, texture, and overall acceptability), microbial (total viable count, staphylococcal count and coliform count) and physio chemical (pH and cooking loss) quality analysis at periodic intervals during refrigerated storage (4±1°C). Data obtained from different analysis were presented and discussed.
3/29/2020 7:10:52 PM +00:00
Enrichment of wheatgrass (Triticum aestivum L) juice and powder in milk and meat-based food products for enhanced antioxidant potential
Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. With an aim to develop wheatgrass enriched health foods, Wheatgrass juice (WGJ) and wheatgrass powder (WGP) were incorporated in milk and meat products, respectively. WGJ (1:2 ratio of wheatgrass: water) was incorporated at 3, 6 and 9% in milk to formulate green milk, green paneer and enrobe paneer. WGP was incorporated at 1, 2 and 3% for chicken balls and nuggets. Overall acceptability score of green milk and green paneer with 9% WGJ was 8.15, 7.93 and 8.55, respectively on nine-point hedonic scale and were statistically comparable with their control counterparts.
3/29/2020 7:09:58 PM +00:00
Development of the process for whey based pineapple beverage
Whey is the aqueous (serum) protein of the milk. It compromises approximately 20% of the protein in milk, albumins and globulins, majority of lactose and the water soluble nutrients. The disposal of whey, the liquid remaining after the separation of milk fat and casein from the whole milk, is a major problem for the dairy industries, which demands simple and economic solutions. The usage of whey to valuable products could overcome the issue. Whey-based pineapple beverage was prepared by blending Pineapple juice with whey in different proportions such as 10:90, 20:80, 30:70, 40:60, 50:50 and 100 ml juice as control, 3 g of sugar were fixed per 100 ml of the beverage and analyzed for various physic- chemical and sensory characteristics for its overall acceptability. Acidity and TSS (Total Soluble Solids) content increased while pH decreased during storage. A significant decrease in ascorbic acid content was also observed during storage. The overall acceptability of the beverage was desirable up to 20 days of storage at refrigeration temperature. The study revealed that beverage prepared by blending the whey and Pineapple juice in proportion 30:70 (T3) & sterilized at 850C for 15 min, was found better in almost all physic-chemical, microbial properties and sensory quality parameters as compared to other combination.
3/29/2020 7:09:33 PM +00:00
Mathematical modeling of dried green peas: A review
Green Pea (Pisum sativum L.) is an important leguminous vegetable crop grown in the world which ranks top ten among the vegetable crops. Green pea has high nutritive value used in many culinary preparations and several medicinal actions. Processing and preservation of green peas by mathematical modeling is a major focus area and the techniques are mainly used for preservation and value addition of green peas. Several researchers have attempted for decades to model the drying kinetics and quality parameters of green peas, which Green Peas are also compiled here briefly.
3/29/2020 7:09:28 PM +00:00
Experimental investigation on the effect of pre-treatments on thin layer drying and quality characteristics of green mangoes in forced convection hot air drying
This study investigates the effect of various types of pre-treatments in drying behaviour and quality of slices green mangos in convective drying. This experimental study was carried out with a constant air velocity and thickness (3±0.5 X 103 m) of „dasheri” variety of mangoes, having Julian shape in a laboratory scale dryer at 50, 60 and 70˚C drying air temperatures. Five chemical and one moist heat pre-treatment was done prior to drying to analyse the effect on drying behaviour and quality of final product (aamchur). Dried samples were evaluated for sensory and quality attributes. The result indicates that the citric acid treated samples had highest rehydration ratio while the moist air treated sample have the highest drying rate. According to the result obtained, rehydration ratio was significantly affected by drying air temperature and various pre-treatments have an effect on colour and sensory attributes of the dried products. Effective moisture diffusivity values were calculated using Fick‟s second law of diffusion and range of calculated values in this experiment was found to be between 2.37 X 10-10 to 3.26 X 10-10 m 2 /s. and activation energy was 14.7 KJ/Mol. In contrast to industrial practices, drying at higher temperature (70ºC) rather than low (50˚C, for longer period) was optimal for production of „aamchur‟. Since drying time was considerably reduced at elevated temperatures, dryer capacity can be extended.
3/29/2020 7:08:33 PM +00:00
Effect of pasteurization methods on enzyme activities, microbial and sensory evaluations in ready to serve watermelon juice (Citrullus lanatus)
A comparative evaluation of the use of thermal, microwave and irradiation treatments for pasteurization of ready to serve watermelon juice was undertaken to study their relative impact on residual enzyme (polyphenol oxidase and peroxidase) activities microbial population, and sensorial changes during its refrigerated storage for a period of three months.
3/29/2020 7:05:02 PM +00:00
Consumer preference towards branded and unbranded honey in Tamil Nadu, India
Honey is a natural, sweet, syrupy fluid obtained from the nectar of flowers collected by bees. The main objective of the study was to analyze consumer preference towards branded and unbranded honey in Tamil Nadu. The primary data was collected from consumers through questionnaire using online survey method. The secondary data was collected using published sources and websites. From the study it was clear that majority of the respondents preferred branded honey which was followed by wild/ tribal honey and most of them preferred Dabur honey from the available brands.
3/29/2020 6:57:21 PM +00:00
Studies on quality evaluation of non-dairy probiotic beverage prepared from carrot and tomato juice
The carrot and tomato juice (70:30) with 180 Bx inoculated using 10% mixed culture of L. acidophilus and S. boulardii (1:1) and fermented for 20 hours was standardized for development of probiotic carrot and tomato beverage. Various physico-chemical attributes of the beverage like TSS, titratable acidity, pH, total sugars, reducing sugars and non-reducing sugars. The color was found to orange red which was most acceptable for carrot and tomato based beverage. Further, viscosity of beverage was found to be decreased with increase in temperature. The microbiological analysis showed that prepared beverage contained optimum level of cultures i.e. 7.5 x109 CFU/mL and yeast and mold 3.5x109 CFU/mL was free from any traces coliform bacteria. Hence, it can be concluded that the carrot and tomato juice has the potential as a carrier of probiotic culture for the preparation of carrot and tomato probiotic beverage.
3/29/2020 6:51:24 PM +00:00
Review on response of rice to nutrient management interventions
Rice (Oryza sativa L.) is the most important cereal crop in the world and is the staple food of over half the world’s population. In intensive cropping systems, maintenance of soil fertility is the major criteria to sustain the crop yields for longer period of time. In these systems, they deplete substantial amount of nutrients from the soil throughout year. For maintaining fertility status of soil on a long run, we should dependent on the different nutrient sources rather than single source chemical fertilizers. Paddy respond well to the integration of different nutrient sources rather than single source. To achieve maximum yields without polluting the environment we should apply chemical fertilizers along with organic fertilizers.
3/29/2020 6:45:54 PM +00:00
Impact of recycling cleaning solution under cleaning-in-place (CIP) system on thermoduric count in pasteurized milk
The objective of the current study was to identify the effect of reusing the alkali solution on thermoduric count in pasteurized milk. The study was carried out in a commercial Dairy Plant, where reusing of alkali solution is not practiced. In the present study, 28 samples each were collected from raw milk, pasteurized milk, and alkali solution before and after its use. Equivalent numbers of samples from surface swab of storage tank were also collected after cleaning procedure. Immediately after collection samples were plated for evaluating Total Viable Count (TVC) and thermoduric count on plate count agar. The genera which comes under the thermoduric bacteria are characterized based on colony morphology, Gram staining, biochemical reactions and 16s rDNA PCR. The result indicated that the isolated organism was B. megaterium. The isolated organisms were subjected to acid, alkali and heat adaptation studies.
3/29/2020 6:37:31 PM +00:00
Làm giàu hàm lượng gaba trong chế biến sữa mầm đậu nành
Acid γ-aminobutyric (GABA) có tác dụng hạ đường huyết, hạ huyết áp, chống trầm cảm và giảm lo lắng. Hạt đậu nành nảy mầm có h m lượng GABA khá cao và được sử dụng khá phổ biến trong đời sống. Nghiên cứu được thực hiện nhằm xây dựng một qui trình đơn giản làm giàu GABA của đậu n nh, tăng giá trị sản phẩm. Nghiên cứu khảo sát các yếu tố ảnh hưởng đến h m lượng GABA trong quá trình nảy mầm yếm khí như: pH nước ngâm, nhiệt độ và thời gian nảy mầm; đồng thời tối ưu hóa điều kiện nảy mầm để thu được h m lượng GABA cao nhất. H m lượng GA A được đo theo phương pháp đo quang. Số liệu được xử lí bằng phần mềm Design- Expert 8.0.6. Kết quả cho thấy pH nước ngâm, nhiệt độ và thời gian nảy mầm có ảnh hưởng quan trọng đến sự tích lũy h m lượng GABA. H m lượng GABA cao nhất là 23,467ppm gấp 9,46 lần so với đậu nguyên liệu với điều kiện tương ứng là pH 6,5; nhiệt độ 35oC và thời gian nảy mầm 3 ngày.
3/29/2020 6:36:03 PM +00:00
Tỉ lệ nhiễm Auramine O trong dưa cải chua và kiến thức, hành vi của người kinh doanh dưa cải chua tại quận 8 thành phố Hồ Chí Minh
Bài viết xác định tỉ lệ nhiễm Auramine O trong dưa cải chua được bán tại các chợ trên địa bàn quận 8 - TP. Hồ Chí Minh; tỉ lệ người chủ kinh doanh dưa cải chua có kiến thức đúng, hành vi đúng về tác hại của việc sử dụng Auramine O và các yếu tố liên quan đến tỉ lệ nhiễm Auramine O trong dưa cải chua.
3/29/2020 4:58:47 PM +00:00
Thực trạng trứng gà tồn dư kháng sinh và kiến thức của người kinh doanh trứng tại các chợ ở quận 8 - thành phố Hồ Chí Minh
Bài viết xác định tỉ lệ tồn dư kháng sinh trong trứng gà được bán tại các chợ trên địa bàn Quận 8 - TP. Hồ Chí Minh và tỉ lệ kiến thức đúng của tiểu thương kinh doanh trứng gà về tồn dư kháng sinh.
3/29/2020 4:58:41 PM +00:00
Tỷ lệ nước mắm có hàm lượng nitơ toàn phần đúng theo công bố ở các cơ sở sản xuất tại thành phố Phan Thiết, tỉnh Bình Thuận
Bài viết xác định tỷ lệ nước mắm có hàm lượng Nitơ toàn phần đúng theo công bố trên nhãn ở các cơ sở sản xuất tại thành phố Phan Thiết, tỉnh Bình Thuận và mối liên quan giữa kiến thức về an toàn thực phẩm của người đại diện cơ sở sản xuất với nước mắm có hàm lượng Nitơ toàn phần đúng theo công bố.
3/29/2020 4:56:11 PM +00:00
Kiến thức, thực hành về an toàn thực phẩm của người chế biến chính tại các quán ăn thị xã Cai Lậy, Tiền Giang năm 2017
Bài viết xác định tỉ lệ kiến thức, thực hành đúng về an toàn thực phẩm của người chế biến thực phẩm chính tại các quán ăn, thị xã Cai Lậy, Tiền Giang năm 2017. Mời các bạn cùng tham khảo bài viết để nắm chi tiết nội dung nghiên cứu.
3/29/2020 4:54:35 PM +00:00
Đánh giá thực trạng an toàn vệ sinh thực phẩm tại các bếp ăn tập thể doanh nghiệp tỉnh Nam Định năm 2018
Bài viết xác định tỉ lệ các bếp ăn tập thể của các doanh nghiệp trên 200 suất tại tỉnh Nam Định đạt các điều kiện đảm bảo an toàn vệ sinh thực phẩm theo Thông tư 15/2012/TT-BYT ngày 12/9/2012 và Thông tư 30/2012/TT-BYT ngày 05/12/2012 của Bộ Y tế.
3/29/2020 4:53:29 PM +00:00
Optimization of enzymatic hydrolysis process from shrimp by-product for shrimp sauce production
Shrimp by-product from shrimp processing industry was hydrolyzed by alcalase and flavourzyme and the process was optimized by response surface methodology. Shrimp byproduct was ground and treated with fixed alcalase 0.2 % (4.8A U/kg protein) and flavourzyme of different loadings (0.1 - 0.4 %), pH (6.0 - 9.0), temperature (45 - 65 oC) and hydrolysis time (5 - 1 3 h). At optimal conditions of pH of 7.5, temperature of 59 oC, flavourzyme loadings of 0.4 % (100 LAPU/g protein), alcalase of 0.2 %, and hydrolysis time of 8.2 h, hydrolysis degree was 36.76 % when compared to control sample (hydrolysis by HCl 6N at 100 oC for 24 h). Shrimp hydrolysis solution was mixed with 25 % of NaCl before fermentation. After 10 days of fermentation, shrimp sauce had total nitrogen of 13.2 g/l, amino nitrogen of 9.625 g/l, NH3 of 2.13 g/l. These properties and sensory quality were equivalent to control sample (2.5 months of fermentation by traditional process).
1/13/2020 12:50:01 PM +00:00