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The effect of formulation on physiochemical and functional properties of extruded breakfast cereals was investigated. The anthocyanins of breakfast cereals were quantified using HPLC, and remarkable retention of anthocyanins and antioxidant properties was recorded. The purple sweet potato (PSP) indicated a most significant positive impact on antioxidant capacity, whereas the cornflour contributed toward a better expansion of the final product. The optimum formulation of breakfast cereal with an acceptable textural properties and highest antioxidant properties was produced using 55% PSP powder, 15% whole red rice flour, and 30% cornflour and resulted breakfast cereals with hardness, SEI, antioxidant activity, anthocyanin, and total phenolic content of 4.87 kg, 2.93, 13.57 μmol TE/g, 66.35 mg/100 g and 5.13 mg GAE/g, respectively, with attractive natural color, satisfactory bowl‐life and better functional properties. PSP and red rice provide natural color to the final product and rich source of anthocyanins with better antioxidant capacity. Novelty impact statement: The results obtained in this study reveals the potential use of purple sweet potato, whole red rice, and cornflour to formulation of healthy extruded breakfast cereals using a D‐optimal mixture design approach, and resulted breakfast cereals showed better expansion, texture, bowl‐life, and rich in the natural bioactive compound, fiber, and colorants. [ABSTRACT FROM AUTHOR]

The effects of soaking temperature of kenaf seed on the proximate, phytic acid, and microstructure were studied to produce kenaf‐based tofu. The seeds were soaked at temperatures 65°C, 45°C, and 25°C for 160, 300, and 616 min, respectively. The soaked seeds were used to produce tofu based on the Box–Behnken design with three independent variables (coagulant types (x1), coagulant concentrations (x2), and soaking temperature of seed (x3). Soaking significantly increased the carbohydrate and reduced the ash content without a significant effect on the phytic acid of the seeds. An increase in the soaking temperature of seed significantly decreased the yield, hardness, and chewiness of the tofu. Two‐way interactions of (x1x2) and (x1x3 and x2x3) significantly affected the yield and the hardness of the tofu, respectively. There was a 75.91%–100% reduction in the phytic acid of the tofu. Hydrogen and hydrophobic interactions were the major bonds that stabilized the coagulation process of the tofu. Practical applications: Kenaf seed contains a high amount of protein and it could serve as a suitable seed for tofu production. In general, processing factors are an important concern in tofu making. Soaking is a crucial step in the production of tofu which is often time‐consuming. Soaking of seeds at higher temperature is known to practically reduce the time of soaking and overall processing time. Different types and concentrations of coagulants will give different effects on the characteristics of the tofu. The results showed that the soaking temperature of kenaf seed, coagulant types, and concentrations used in the tofu preparation affected the textural characteristics of the product. Hardness and chewiness of the tofu were significantly decreased as the soaking temperature of the seed was increased. The findings of this research will serve as the primary knowledge to produce tofu from kenaf seed. Application of suitable kenaf seed soaking conditions and appropriate concentration and type of coagulant will be useful for the tofu manufacturers to produce kenaf‐based tofu with desirable qualities. [ABSTRACT FROM AUTHOR]

Abstract: Novel wheat and rice based parboiled blending wet noodle was prepared and studied for its textural and cooking quality characteristics. To elongate the shelf life of wet fresh noodle, citric acid and vitamin C were added into the wheat rice blending wet noodle which was irradiated by commercial microwave. Total plate count and yeast and mold count were below detection limit until the 49th day of preservation of acid blending noodle (pH = 4.3). The shelf‐life of the acid wheat rice blending wet noodle was significantly enhanced by the microwave irradiation and the control could only be preserved for less than 2 days. Water content, water activity, crude oil, and protein content in the acid blending noodle were tested after microwave irradiation, and the acid blending noodle strains remained fresh and elastic after one month preservation. Practical applications: This research involved the preparation of a new blending wet noodle type from two worldwide staple food grains, i.e., wheat and rice with high blending ratio for the first time. This study on the preparation of wheat rice blending noodle may have industrial implication for the development of other novel nutritious blend noodles. Also the study presents a simple method to greatly enhance the shelf life of blending wet noodle and it can be applied for the better preservation of wet noodle. [ABSTRACT FROM AUTHOR]

The study examined the impact of refrigerated storage on antioxidant profile, oxidative changes in myoglobin, lipids and myofibrillar proteins and quality attributes of longissimus thoracis (LT) muscle from goats. Analyses were conducted on LT obtained from carcasses of sixteen Boer bucks on 0, 1, 5 and 10 days postmortem. Ageing had no effect on antioxidant enzyme activities. Concentration of tocopherols and total carotenoids decreased over storage. Myoglobin, metmyoglobin reducing activity, redness and shear force decreased while metmyoglobin content and drip loss increased over storage. Free thiol decreased while carbonyls and TBARS increased over storage. The relative density of myosin heavy chain, actin and troponin T and the concentration of n−6 and n−3 fatty acids were stable until day 5 but declined afterward. Tocopherol and carotenoid were correlated ( P < 0.05) with oxidative changes. Ageing did not affect consumer preference for juiciness, flavor and overall acceptability. However, preference for tenderness increased over storage. Practical Applications Information on the impact of postmortem ageing on the antioxidant status of chevon in relation to its oxidative changes, physicochemical properties and shelf life is limited. This study demonstrates that although tenderness improved, quality loss during ageing of chevon is inexorable. The tocopherols and carotenoids are the primary drivers of postmortem oxidative stability of chevon. Antioxidant enzymes do not seem to play a significant role in the postmortem oxidative stability of chevon. The oxidative stability of longissimus thoracis in goats could be maintained for 5 days during chill storage. The current findings would provide useful information to consumers, retailers and meat industries on the merits and demerits of postmortem ageing of chevon and the factors to consider when longer ageing periods are desired or necessitated. [ABSTRACT FROM AUTHOR]

ABSTRACT In an attempt to develop a new beverage from pistachio nuts, the effect of different methods of making paste, which involved grinding soaked kernels (method 1) and milling roasted kernels (method 2), as well as the blending time (20 or 30 min) and pH (6.5, 7.5 or 8.5) of the slurry on the pistachio milk compositions (protein, fat, total dry matter and total soluble solid), was evaluated. The taste and flavor of the pistachio milk were improved by the addition of sugar, vanillin and salt. The overall acceptability of the products was evaluated by 25 untrained panelists using hedonic test. The best processing conditions were milling the roasted kernels and blending the pistachio paste with water at pH 8.5 for 30 min. The most preferred flavor of pistachio milk is made by the addition of 5.0% sugar, 0.02% vanilla and 0.0% salt. PRACTICAL APPLICATIONS This study describes a process for preparing pistachio milk from small-sized and unsplit pistachio nuts that cannot be used for direct human consumption. This product can be served as a substitute for animal milk. [ABSTRACT FROM AUTHOR]

This study was to optimise the alginate coating formulations for shelf life extension of fresh‐cut cantaloupe treated with repetitive pulsed light (RPL). The optimised coating formulation was 1.86% alginate and 1.47% glycerol. The fresh‐cut cantaloupe was coated with the optimised coating followed by RPL using 0.9 J cm−2 at every 48 hr for the first 26 days during 40 days of storage at 4 ± 1 °C. The combined treatment prolonged the shelf life of fresh‐cut cantaloupe in term of microbiological quality with extended 28 and 24 days compared to the untreated and alginate‐coated samples, respectively. The coating reduced fluid loss of cantaloupe while maintaining its physicochemical quality, that is, headspace gas composition, firmness, colour, pH, titratable acidity and nutritional quality such as total phenolic, ascorbic acid and total carotenoid contents. Overall, the combined treatment was more effective to preserve fresh‐cut cantaloupes compared to RPL or coating alone. Practical applications: Fresh‐cut cantaloupes are receiving great interest due to the benefits of convenience and fresh‐like quality provided. However, fresh‐cut cantaloupes are susceptible to microbial contamination and deterioration as a result of tissue injury caused by fresh‐cut processes. Pulsed light treatment is a nonthermal technique that can preserve fresh‐cut fruits by inactivating microorganisms. However, PL treatment alone is insufficient to preserve quality of fresh‐cut fruits. Hurdle technology by combining repetitive PL treatment and edible coating is an efficient approach for extending shelf life of fresh‐cut fruits in terms of microbiological and physicochemical properties. The results from this study contribute to the knowledge regarding the feasibility of combining RPL treatment and edible coating to further extend shelf life of fresh‐cut cantaloupes compared to the individual treatment. The knowledge can be utilised by food producers for commercialising fresh‐cut products. [ABSTRACT FROM AUTHOR]