40 results on '"Mutukumira, Anthony N."'
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2. What do you we know about kombucha today? [part 3]
- Author
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Mutukumira, Anthony N.
- Published
- 2020
3. What do we know about kombucha? [part 1]
- Author
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Mutukumira, Anthony N.
- Published
- 2020
4. Reducing FODMAPs in bread - the case for sourdough fermentation
- Author
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Mutukumira, Anthony N, Tian, Haojing, and Rutherfurd-Markwick, Kay
- Published
- 2021
5. Probiotic potential of acetic acid bacteria isolated from kombucha in New Zealand in vitro
- Author
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Wang, Boying, Rutherfurd-Markwick, Kay, Liu, Ninghui, Zhang, Xue-Xian, and Mutukumira, Anthony N.
- Published
- 2024
- Full Text
- View/download PDF
6. Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand
- Author
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Wang, Boying, Rutherfurd-Markwick, Kay, Liu, Ninghui, Zhang, Xue-Xian, and Mutukumira, Anthony N.
- Published
- 2024
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- View/download PDF
7. Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture
- Author
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Sun, Jia, Silander, Olin, Rutherfurd-Markwick, Kay, Wen, Daying, Davy, Tanya Poi-poi, and Mutukumira, Anthony N.
- Published
- 2022
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- View/download PDF
8. Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand
- Author
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Wang, Boying, Rutherfurd-Markwick, Kay, Zhang, Xue-Xian, and Mutukumira, Anthony N.
- Published
- 2022
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- View/download PDF
9. Effect of chia seed mucilage as stabiliser in ice cream
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Feizi, Reihaneh, Goh, Kelvin K.T., and Mutukumira, Anthony N.
- Published
- 2021
- Full Text
- View/download PDF
10. Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food Products.
- Author
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Mutukumira, Anthony N. and Todorov, Svetoslav Dimitrov
- Subjects
FERMENTED foods ,PROBIOTICS ,OXALATES ,FOOD industry ,FOOD preservation ,ANIMAL health ,FRUCTOOLIGOSACCHARIDES - Abstract
This document discusses the history and evolution of fermented foods, highlighting their cultural significance and health benefits. It emphasizes the role of fermentation in preserving food and improving its sensory and nutritional properties. The document also explores the potential of fermented foods as sources of probiotics and postbiotics, which have been linked to various health benefits. Several research papers presented in this special issue of Foods focus on the isolation and characterization of potential probiotics from different fermented food products, such as kombucha, litchi juice, and fermented milk supplemented with fruit pulps. The studies examine the microbial composition, functional profiles, and health effects of these fermented products. Additionally, the document discusses the importance of selecting appropriate fermenting microbes and the potential applications of bacteriocins as biopreservatives in food production. Overall, the document highlights the growing demand for functional food products containing probiotics and the need for further research in this field. [Extracted from the article]
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- 2024
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11. Kombucha today
- Author
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Mutukumira, Anthony N, Rutherfurd-Markwick, Kay, Wang, Xiaolei, and Archer, Richard
- Published
- 2020
12. Comparing Business, Innovation, and Platform Ecosystems: A Systematic Review of the Literature.
- Author
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Liu, Zhe, Li, Zichen, Zhang, Yudong, Mutukumira, Anthony N., Feng, Yichen, Cui, Yangjie, Wang, Shuzhe, Wang, Jiaji, and Wang, Shuihua
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LITERATURE reviews ,BIBLIOMETRICS ,EVIDENCE gaps ,ECOSYSTEMS ,TECHNOLOGICAL innovations ,USER-generated content ,CONTENT analysis - Abstract
In recent decades, the term "ecosystem" has garnered substantial attention in scholarly and managerial discourse, featuring prominently in academic and applied contexts. While individual scholars have made significant contributions to the study of various types of ecosystem, there appears to be a research gap marked by a lack of comprehensive synthesis and refinement of findings across diverse ecosystems. This paper systematically addresses this gap through a hybrid methodology, employing bibliometric and content analyses to systematically review the literature from 1993 to 2023. The primary research aim is to critically examine theoretical studies on different ecosystem types, specifically focusing on business, innovation, and platform ecosystems. The methodology of this study involves a content review of the identified literature, combining quantitative bibliometric analyses to differentiate patterns and content analysis for in-depth exploration. The core findings center on refining and summarizing the definitions of business, innovation, and platform ecosystems, shedding light on both commonalities and distinctions. Notably, the research unveils shared characteristics such as openness and diversity across these ecosystems while highlighting significant differences in terms of participants and objectives. Furthermore, the paper delves into the interconnections within these three ecosystem types, offering insights into their dynamics and paving the way for discussions on future research directions. This comprehensive examination not only advances our understanding of business, innovation, and platform ecosystems but also lays the groundwork for future scholarly inquiries in this dynamic and evolving field. [ABSTRACT FROM AUTHOR]
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- 2024
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13. Sustainable Paper-based Packaging from Hemp Hurd Fiber: A Potential Material for Thermoformed Molded Fiber Packaging.
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Chi Hou Lo, Wade, Kelly R., Parker, Kate G., Mutukumira, Anthony N., and Sloane, Michelle
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PACKAGING materials ,MOLDING materials ,HEMP industry ,TENSILE tests ,HEMP ,AIR resistance - Abstract
Hemp hurd fiber, a low-value waste stream from the hemp industry, has potential downstream applications as an alternative to non-renewable plastics for single-use food service ware and packaging applications. Packaging paper substrates made from chemically pulped hemp hurd, mixed in varying ratios with bleached thermomechanical radiata pine pulp were developed and tested. Handsheets were characterized using several mechanical property tests including tensile strength, tearing resistance, burst strength, short-span compression, ring crush, together with Gurley air resistance, contact angle, and Cobb60 tests. Generally, addition of hemp hurd fibers significantly improved handsheet mechanical properties. Hot-pressing of the handsheets so as to approximate molded fiber thermoforming further enhanced their performance, with pure hemp hurd handsheets having the highest mechanical properties and barrier performance. A prototype was successfully thermoformed from hemp fiber, demonstrating overall feasibility of this fibre source for molded fibre objects. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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14. Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean
- Author
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Gunawan-Puteri, Maria Dewi Puspitasari Tirtaningtyas, Hassanein, Tia Raissha, Prabawati, Elisabeth Kartika, Wijaya, Christofora Hanny, and Mutukumira, Anthony N.
- Published
- 2015
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15. Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture.
- Author
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Wang, Boying, Rutherfurd-Markwick, Kay, Naren, Naran, Zhang, Xue-Xian, and Mutukumira, Anthony N.
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KOMBUCHA tea ,ACETOBACTER ,YEAST extract ,MANNITOL ,ENZYMES ,RIBOSOMAL DNA ,PERCEIVED benefit - Abstract
Kombucha is a popular sparkling sugared tea, fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast. The demand for kombucha continues to increase worldwide, mainly due to its perceived health benefits and appealing sensory properties. This study isolated and characterised the dominant AAB and yeast from a starter culture and kombucha broth after 0, 1, 3, 5, 7, 9, 11, and 14 days of fermentation at ambient temperature (22 °C). Yeast and AAB were isolated from the Kombucha samples using glucose yeast extract mannitol ethanol acetic acid (GYMEA) and yeast extract glucose chloramphenicol (YGC) media, respectively. The phenotypic and taxonomic identification of AAB and yeast were determined by morphological and biochemical characterisation, followed by a sequence analysis of the ribosomal RNA gene (16S rRNA for AAB and ITS for yeast). The changes in the microbial composition were associated with variations in the physico-chemical characteristics of kombucha tea, such as pH, titratable acidity, and total soluble solids (TSS). During fermentation, the acidity increased and the TSS decreased. The yield, moisture content, and water activity of the cellulosic pellicles which had developed at the end of fermentation were attributed to the presence of AAB. The dominant AAB species in the cellulosic pellicles and kombucha broth were identified as Komagataeibacter rhaeticus. The yeast isolates belonged to Debaryomyces prosopidis and Zygosaccharomyces lentus. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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16. Kombucha: Production and Microbiological Research †.
- Author
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Wang, Boying, Rutherfurd-Markwick, Kay, Zhang, Xue-Xian, and Mutukumira, Anthony N.
- Subjects
KOMBUCHA tea ,ORGANIC acids ,ACETOBACTER ,MICROBIAL diversity ,GENETIC techniques ,SYSTEM identification ,ACETIC acid - Abstract
Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B.C. with various reported potential health benefits and appealing sensory properties. During Kombucha fermentation, sucrose is hydrolysed by yeast cells into fructose and glucose, which are then metabolised to ethanol. The ethanol is then oxidised by acetic acid bacteria (AAB) to produce acetic acid which is responsible for the reduction of the pH and also contributes to the sour taste of Kombucha. Characterisation of the AAB and yeast in the Kombucha starter culture can provide a better understanding of the fermentation process. This knowledge can potentially aid in the production of higher quality products as these microorganisms affect the production of metabolites such as organic acids which are associated with potential health benefits, as well as sensory properties. This review presents recent advances in the isolation, enumeration, biochemical characteristics, conventional phenotypic identification system, and modern genetic identification techniques of AAB and yeast present in Kombucha to gain a better understanding of the microbial diversity of the beverage. [ABSTRACT FROM AUTHOR]
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- 2022
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17. Bioactive Yoghurt Containing Curcumin and Chlorogenic Acid Reduces Inflammation in Postmenopausal Women.
- Author
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Ahmed Nasef, Noha, Thota, Rohith N., Mutukumira, Anthony N., Rutherfurd-Markwick, Kay, Dickens, Martin, Gopal, Pramod, Singh, Harjinder, and Garg, Manohar L.
- Abstract
Menopause is marked by a gradual and permanent decrease of estrogen from the ovaries, leading to metabolic and physiological changes in the body. Combined with increased body mass index, postmenopausal women have elevated systemic inflammation and metabolic disturbances leading to increased risk of developing chronic diseases. A bioactive coconut yoghurt containing curcumin and chlorogenic acid was developed with the potential to target inflammatory processes. In this randomized crossover study, healthy postmenopausal women with a BMI of 25–40 were recruited to consume 125 g of either the bioactive or placebo yoghurt. Blood samples were collected at baseline, 30 min, and 1, 2, 3 and 4 h postprandially. Plasma inflammatory markers (TNFα and IL6) and metabolic markers (triglycerides, insulin and glucose) were measured. Participants had significantly lower plasma TNFα C
max after consumption of the bioactive yoghurt compared to placebo (mean difference = 0.3 pg/mL; p = 0.04). Additionally, plasma TNFα was significantly lower postprandially compared to baseline after consumption of the bioactive yogurt but not the placebo. No differences were observed in the metabolic markers measured. Conclusions: The bioactive yoghurt fortified with curcumin and chlorogenic acid has the potential to reduce inflammatory mediators; however, a larger and longer-term study is required to confirm these findings. [ABSTRACT FROM AUTHOR]- Published
- 2022
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18. Microencapsulation of Limosilactobacillus reuteri DPC16 by spray drying using different encapsulation wall materials.
- Author
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Wang, Fang and Mutukumira, Anthony N.
- Subjects
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MICROENCAPSULATION , *SPRAY drying , *WHEY proteins , *SKIM milk , *GUM arabic , *LOW temperatures - Abstract
Most probiotics are delivered in liquid media which tends to limit their shelf life thus, they are not convenient for the modern lifestyles. In this study, Limosilactobacillus reuteri DPC16 was encapsulated in 10% reconstituted skim milk (RSM), 10% gum Arabic, 10% maltodextrin, and a mixed wall material (2.5% whey protein isolate/2.5% gum Arabic/2.5% inulin/2.5% sucrose), (w/w). The mixture was then spray‐dried at 160°C/80°C and/or 180°C/100°C inlet/outlet temperatures. The spray‐dried DPC16 microcapsules were characterized for viable cells of the probiotic, aw, and morphology. Results showed that at the inlet/outlet temperatures of 160°C/80°C, RSM as an encapsulation wall material had the highest cell counts (98.06% ± 0.86%) with 0.196 ± 0.010 aw. Most of the powder particles (RSM) were spherical with dented surfaces. At 180°C/100°C, about 84% DPC16 cells survived in RSM capsules. Thus, RSM showed good potential as an encapsulating wall material to maintain high DPC16 cell viability during spray drying. Novelty impact statement: The encapsulation of Limosilactobacillus reuteri DPC16 using reconstituted skim milk (RSM) by spray drying at elevated inlet/outlet temperatures had lower encapsulation efficiency (EE), water activity, and smaller particle size of the microcapsules compared to RSM microcapsules spray‐dried at low temperatures. Mixed wall material comprising gum Arabic, whey protein isolate, inulin, and sucrose produced microcapsules with relatively high EE, low water activity, and some microcapsules with smoother surfaces which could improve powder solubility. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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19. Effectiveness of phages in the decontamination of Listeria monocytogenes adhered to clean stainless steel, stainless steel coated with fish protein, and as a biofilm
- Author
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Ganegama Arachchi, Geevika J., Cridge, Andrew G., Dias-Wanigasekera, Beatrice M., Cruz, Cristina D., McIntyre, Lynn, Liu, Rachel, Flint, Steve H., and Mutukumira, Anthony N.
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- 2013
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20. Influence of Operating Conditions on Reuterin Production Using Resting Cells of Limosilactobacillus reuteri DPC16.
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Sun, Yuanze, Gutierrez-Maddox, Noemi, Mutukumira, Anthony N., Maddox, Ian S., and Shu, Quan
- Abstract
Limosilactobacillus reuteri strains can secrete a potentially valuable chemical and broad-spectrum antimicrobial substance named reuterin (3-hydroxypropionaldehyde, 3-HPA). L. reuteri DPC16 is a novel and patented probiotic strain that is used commercially because of its proven ability to kill various foodborne pathogens. A two-step process has been developed for reuterin production from glycerol using L. reuteri DPC16. Cells were grown, followed by harvesting, and then were incubated with glycerol for reuterin production. Parameters investigated during the glycerol conversion included the initial glycerol concentration, the biomass concentration, pH, culture age at harvesting, conversion time, and temperature. The highest reuterin yield was obtained using 21 g/L 24 h old cells, to convert glycerol solution (300 mmol/L) in 1 h at 30 °C and pH 6.2. The most efficient transformation of glycerol to reuterin was achieved in approximately 20 h of growth of cells at 25 °C and pH 6.8. Using the regression equation of this study, the maximum concentration of reuterin can be obtained using 25 g/L 20 h old DPC6 cells to ferment 350 mmol/L glycerol (initial concentration) for 2 h at 25 °C and pH 6.8 The ranking of effects on reuterin production for the six single factors was glycerol concentration > pH > conversion time > biomass concentration > temperature > culture age. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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21. A household-level sweet potato-based infant food to complement vitamin A supplementation initiatives
- Author
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Amagloh, Francis K., Hardacre, Allan, Mutukumira, Anthony N., Weber, Janet L., Brough, Louise, and Coad, Jane
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- 2012
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22. Food safety knowledge, attitudes, and eating behavior in the advent of the global coronavirus pandemic.
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Liu, Zhe, Mutukumira, Anthony N., and Shen, Cong
- Subjects
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FOOD habits , *FOOD safety , *COVID-19 pandemic , *STAY-at-home orders , *MEDICAL masks , *CONSUMER behavior , *HAND washing - Abstract
The objective of this study was to evaluate the relationships of food safety knowledge, attitude and eating behavior of consumers during national lockdowns in the advent of the COVID-19 pandemic. A total of 157 respondents completed the online survey using a structured questionnaire worldwide. Overall, the respondents exhibited good attitude and good knowledge towards public health including food safety especially on the importance of social distancing, mask wearing, well-balanced diet, physical exercise and personal hygiene, such as hand washing during the pandemic lockdowns. A Structural Equation Modeling (SEM) was used to test the relationships among food safety knowledge, attitude and behavior under the pandemic conditions. Results showed that attitude towards food safety under the coronavirus pandemic and lockdowns positively affected the eating behavior of the respondents, which exhibited a high β (0.686) among the variables tested (p<0.05). Food safety knowledge was apparently not affected by the food safety behavior of the respondents. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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23. Partial purification and characterisation of a xylanase enzyme produced by a micro-organism isolated from selected indigenous fruits of Zimbabwe
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Chivero, Ernest T, Mutukumira, Anthony N, and Zvauya, Remigio
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- 2001
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24. Persistent contamination of Salmonella, Campylobacter, Escherichia coli, and Staphylococcus aureus at a broiler farm in New Zealand.
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Castañeda-Gulla, Kristine, Sattlegger, Evelyn, and Mutukumira, Anthony N.
- Subjects
STAPHYLOCOCCUS aureus ,ESCHERICHIA coli ,CAMPYLOBACTER ,MICROBIOLOGICAL aerosols ,POLYMERASE chain reaction ,SALMONELLA typhimurium - Abstract
Copyright of Canadian Journal of Microbiology is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2020
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25. Food safety governance in China: From supervision to coregulation.
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Liu, Zhe, Mutukumira, Anthony N., and Chen, Hongjun
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VETERINARY drug residues , *FOOD safety , *MICROBIAL contamination , *ANTIBIOTIC residues , *CONSUMER activism , *FOOD chemistry , *FOOD quality - Abstract
The food control and regulatory system in China is beset by several challenges. While firms have to reduce their costs in pursuit of benefits, customers are increasingly focusing on safety and quality of food products. Although the Chinese government has developed more stringent regulatory measures, food safety incidents still occur, including abuse of food additives, adulterated products as well as contamination by pathogenic microorganisms, pesticides, veterinary drug residues, and heavy metals, and use of substandard materials. A national food safety strategy has been proposed to assure food safety from "farm to table." This paper begins with the analysis of current food regulatory systems and then discusses cogovernance of food safety management in China. We explore the practice in the city of Shenzhen where government intervention has strengthened food control, thereby creating an opportunity to form a coregulatory system. The review highlights that the current food safety regulatory system of multi‐agency structure can inevitably lead to insufficient incentives for business entities. Due to asymmetric information, lack of regulatory resources, and consumer advocacy, coregulation has been developed and is increasingly being promoted as an important instrument of food regulation. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
- View/download PDF
26. What do you we know about Kombucha today?: Microbiological, chemical and sensory analysis.
- Author
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Mutukumira, Anthony N., Rutherfurd-Markwick, Kay, Boying Wang, Xiaolei Wang, and Archer, Richard
- Subjects
- *
RIBOSOMAL DNA , *FERMENTED beverages , *KOMBUCHA tea , *ANALYTICAL chemistry , *BEER , *INDUCTIVELY coupled plasma mass spectrometry - Abstract
The article presents a microbiological, sensory and chemical analysis of kombucha, a sparkling sugared tea beverage fermented with symbiotic culture of yeast and acetic acid bacteria (AAB) in New Zealand. Also cited are the methods used to analyze metabolites, fermenting cultures and inherent chemical components of fermented kombucha, as well as other topics like biofilms and planktonic organisms, yeast, and organic acids.
- Published
- 2020
27. Development of a recombinase polymerase amplification assay for Vibrio parahaemolyticus detection with an internal amplification control.
- Author
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Yang, Huan-Lan, Wei, Shuang, Gooneratne, Ravi, Mutukumira, Anthony N., Ma, Xue-Jun, Tang, Shu-Ze, and Wu, Xi-Yang
- Subjects
VIBRIO parahaemolyticus ,GENES ,DNA primers ,BACTERIA ,SEAFOOD - Abstract
Copyright of Canadian Journal of Microbiology is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2018
- Full Text
- View/download PDF
28. Microencapsulation of Probiotic Bacteria.
- Author
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Mutukumira, Anthony N., Ang, Jolyn, and Lee, Sung Je
- Published
- 2015
- Full Text
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29. Food control in Zimbabwe: A situational analysis.
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Pswarayi, Felicitas, Mutukumira, Anthony N., Chipurura, Batsirai, Gabi, Benson, and Jukes, David J.
- Subjects
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FOOD supply , *PUBLIC health , *FOOD safety , *FOOD chains , *COMPARATIVE studies - Abstract
The food control and regulatory system in Zimbabwe is beset by many challenges. The system is fragmented and consists of many entities in the Ministry of Health, the Ministry of Agriculture and in local authorities. There are no clear mechanisms to coordinate the activities of these different entities and, in practice, they act independently except in times of a national food safety challenge. This, therefore, makes it difficult to ensure food safety throughout the food chain. Lack of the requisite resources is a major contributory factor to weaknesses in the food control system. In view of the food safety challenges in Zimbabwe, the food control system in the country is currently being reviewed. This paper describes and compares the current system with the proposed food control system as outlined in the draft Food Control Bill 2011. Particular attention is given to the establishment and functions of a Food Control Authority of Zimbabwe which will replace the existing State authorities in the control and regulation of food. The proposed Food Control Bill 2011 has provisions for a coordinated approach to food safety which would strengthen and improve food regulation in Zimbabwe. It includes proposals to bring together all inspection and analytical services under the supervision of one organisation. However the priority given to enhancing the overall supply of food and the lack of resources to develop a modern food control system is leading to continuing delays in implementing an enhanced food control system for food safety and quality. [ABSTRACT FROM AUTHOR]
- Published
- 2014
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- View/download PDF
30. Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages.
- Author
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Arachchi, Geevika J Ganegama, Cruz, Cristina D, Dias-Wanigasekera, Beatrice M, McIntyre, Lynn, Billington, Craig, Hudson, Andrew, Flint, Steve H, and Mutukumira, Anthony N
- Subjects
LISTERIA monocytogenes ,SEAFOOD ,BACTERIOPHAGES ,FOOD pathogens ,GRAM-positive bacteria - Abstract
Listeria-infecting bacteriophages (listeriaphages) can be used to control Listeria monocytogenes in the food industry. However, the sensitivity of many of seafood-borne Listeria strains to phages has not been reported. This research investigated the host ranges of three listeriaphages (FWLLm1, FWLLm3 and FWLLm5) by the formation of lytic zones and plaques on host lawns and in vitro lysis kinetics of listeriaphage FWLLm3. The study also predicted the phage titres required to lyse host cells. The host ranges of the phages were determined using 50 L. monocytogenes strains, of which 48 were isolated from the seafood industry and two from clinical cases. Of the 50 strains, 36 were tested at 25 and 30 ℃ and the remainder (14) at 15 and 25 ℃. Based on the formation of either discrete plaques or lytic zones (host kill zones), the host ranges of FWLLm1, FWLLm3 and FWLLm5 were about 87%, 81% and 87%, respectively, at 25 ℃. Six L. monocytogenes strains from the seafood environment were insensitive to all three phages, while the other seafood strains (42) were phage-sensitive. The adsorption rate constant (k value) of listeriaphage FWLLm3 was between 1.2 × 10−9 and 1.6 × 10−9 ml/min across four host strains in tryptic soy broth at 25 ℃. The cultures (at 3–4 log colony-forming unit (CFU/ml) were completely lysed (<1 log CFU/ml) when cultures were infected with FWLLm3 at > 8.7 log phage-forming units (PFU/ml) for 30 min. Re-growth of phage-infected cultures was not detected after 24 h. The effective empirical phage titre was similar to the calculated titre using a kinetic model. Results indicate the potential use of the three phages for controlling L. monocytogenes strains in seafood processing environments. [ABSTRACT FROM PUBLISHER]
- Published
- 2014
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31. Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods.
- Author
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Kweku Amagloh, Francis, Mutukumira, Anthony N., Brough, Louise, Weber, Janet L., Hardacre, Allan, and Coad, Jane
- Subjects
- *
ANALYSIS of variance , *STATISTICAL correlation , *GRAIN , *INFANT nutrition , *PROBABILITY theory , *RESEARCH funding , *SENSES , *STATISTICS , *VEGETABLES , *VISCOSITY , *DATA analysis software - Abstract
Background: Cereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning, that is, the reduction of energy and nutrient densities. Carbohydrate is the major constituent of food that significantly influences viscosity when heated in water. Objectives: To compare the sweetpotato-based complementary foods (extrusion-cooked ComFa, roller-dried ComFa, and oven-toasted ComFa) and enriched Weanimix (maize-based formulation) regarding their 1) carbohydrate composition, 2) viscosity and water solubility index (WSI), and 3) sensory acceptance evaluated by sub-Sahara African women as model caregivers. Methods: The level of simple sugars/carbohydrates was analysed by spectrophotometry, total dietary fibre by enzymatic-gravimetric method, and total carbohydrate and starch levels estimated by calculation. A Rapid Visco™ Analyser was used to measure viscosity. WSI was determined gravimetrically. A consumer sensory evaluation was used to evaluate the product acceptance of the roller-dried ComFa, oven-toasted ComFa, and enriched Weanimix. Results: The sweetpotato-based complementary foods were, on average, significantly higher in maltose, sucrose, free glucose and fructose, and total dietary fibre, but they were markedly lower in starch content compared with the levels in the enriched Weanimix. Consequently, the sweetpotato-based complementary foods had relatively low apparent viscosity, and high WSI, than that of enriched Weanimix. The scores of sensory liking given by the caregivers were highest for the roller-dried ComFa, followed by the oven-toasted ComFa, and, finally, the enriched Weanimix. Conclusion: The sweetpotato-based formulations have significant advantages as complementary food due to the high level of endogenous sugars and low starch content that reduce the viscosity, increase the solubility, impart desirable sensory characteristics, and potentially avoid excessive energy and nutrient thinning. [ABSTRACT FROM AUTHOR]
- Published
- 2013
- Full Text
- View/download PDF
32. Sweetpotato-based complementary food would be less inhibitory on mineral absorption than a maize-based infant food assessed by compositional analysis.
- Author
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Amagloh, Francis Kweku, Brough, Louise, Weber, Janet L., Mutukumira, Anthony N., Hardacre, Allan, and Coad, Jane
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MINERALS in nutrition ,ABSORPTION (Physiology) ,CORN as food ,SWEET potatoes ,BABY foods ,FOOD composition ,POLYPHENOLS ,COOKING - Abstract
The availability of micronutrients from sweetpotato-based complementary foods (CFs): oven-toasted and roller-dried ComFa, and from a maize-based infant food, enriched Weanimix, was compared using phytate/mineral molar ratios, polyphenols and β-carotene levels. The phytate/calcium, iron and zinc molar ratios of approximately 0.17, 1 and 15 predict better absorption of calcium, iron and zinc respectively. Generally, the sweetpotato-based CFs had at least half the phytate/mineral ratios of enriched Weanimix. The phytate/iron ratio in both the sweetpotato- and the maize-based CFs was greater than 1. Only the ComFa formulations had phytate/zinc ratio lower than 15. The level of polyphenol (iron inhibitor) was similar for the formulations. Only the sweetpotato-based CFs contained measurable levels of β-carotene, a possible iron enhancer. The lower phytate/mineral ratios and the β-carotene level of the sweetpotato-based CFs suggest that calcium, iron and zinc absorption could be better from them than from the maize-based infant food. [ABSTRACT FROM AUTHOR]
- Published
- 2012
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33. Arabinogalactan proteins contribute to the immunostimulatory properties of New Zealand honeys.
- Author
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Gannabathula, Swapna, Skinner, Margot A., Rosendale, Douglas, Greenwood, Jeffrey M., Mutukumira, Anthony N., Steinhorn, Gregor, Stephens, Jonathan, Krissansen, Geoffrey W., and Schlothauer, Ralf C.
- Subjects
ARABINOGALACTAN ,IMMUNOLOGICAL adjuvants ,THERAPEUTIC use of honey ,WOUND healing ,LIPOPOLYSACCHARIDES ,CYTOKINES ,MONOCYTES ,TUMOR necrosis factors - Abstract
Context: Factors in honey that improve wound healing are poorly understood, but are thought to include lipopolysaccharide (LPS), apalbumin-1 and -2, and a 5.8 kDa component that stimulate cytokine release from macrophages. Objective: To characterize the ability of New Zealand honeys to elicit the release of tumor necrosis factor-α (TNF-α) from monocytic cell lines as a model for early events within a wound site. Materials and methods: The ability of kanuka ( Kunzea ericoides), manuka ( Leptospermum scoparium), and clover ( Trifolium spp.) honeys to stimulate the release of TNF-α from monocytic cell lines THP-1 and U937 was assayed by ELISA. Results: All three honeys stimulated TNF-α release from THP-1 cells, with kanuka honey being the most active. The activity of kanuka honey was associated with a high molecular weight (>30 kDa) component that was partially heat labile and inhibitable with polymyxin B. LPS concentrations in the honeys were too low to adequately explain the level of immunostimulation. The contribution of type II arabinogalactan proteins (AGPs) we recently identified in kanuka honey was tested, as AGPs are known immunostimulators. AGPs purified from kanuka honey stimulated the release of TNF-α from THP-1 and U937 cells. Discussion: Here we demonstrated that AGPs we recently identified in kanuka honey have immunostimulatory activity. We propose that the immunostimulatory properties of individual honeys relate to their particular content of LPS, apalbumins, the 5.8 kDa component and AGPs. Conclusion: The immunostimulatory activity of kanuka honey may be particularly dependent on AGPs derived from the nectar of kanuka flowers. [ABSTRACT FROM AUTHOR]
- Published
- 2012
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34. Sweet potato-based complementary food for infants in low-income countries.
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Amagloh FK, Hardacre A, Mutukumira AN, Weber JL, Brough L, Coad J, Amagloh, Francis Kweku, Hardacre, Allan, Mutukumira, Anthony N, Weber, Janet L, Brough, Louise, and Coad, Jane
- Abstract
Background: In low-income countries, most infants are given cereal-based complementary foods prepared at the household level. Such foods are high in phytate, which limits the bioavailability of nutrients, including iron, calcium, zinc, and in some cases proteins, which are crucial to the development of infants.Objective: To compare the levels of macronutrients (protein, fat, and carbohydrate), gross energy, and fructose in sweet potato-based (denoted ComFa) formulations and enriched Weanimix (dehulled maize-dehulled soybean-groundnut blend with fish powder and sugar incorporated). The phytate level was also compared.Methods: A composite flour of sweet potato and soybeans containing fish powder was processed by oven toasting as a home-based complementary food. Another blend containing skim milk powder was processed by extrusion cooking or roller drying as industrial-based prototypes. The macronutrient composition and the levels of fructose and phytate were determined in the ComFa formulations and enriched Weanimix.Results: The ComFa formulations and the enriched Weanimix met the stipulated values in the Codex Alimentarius Commission standard for energy (400 kcal/100 g), protein (15 g/100 g), and fat (10 to 25 g/100 g) for complementary food, with the exception of the industrial-based ComFa formulations, which satisfied 83% of the protein requirement (15 g/100 g). The ComFa formulations had a quarter of the phytate level of enriched Weanimix. The fructose level in the sweet potato-based complementary foods was more than five times that in enriched Weanimix.Conclusions: The sweet potato-based formulations were superior to enriched Weanimix as complementary foods for infants in low-income countries, based on the fructose (which makes the porridge naturally sweet) and phytate levels. [ABSTRACT FROM AUTHOR]- Published
- 2012
35. Chlorogenic Acid Potentiates the Anti-Inflammatory Activity of Curcumin in LPS-Stimulated THP-1 Cells.
- Author
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Bisht, Akshay, Dickens, Martin, Rutherfurd-Markwick, Kay, Thota, Rohith, Mutukumira, Anthony N., and Singh, Harjinder
- Abstract
The anti-inflammatory effects of curcumin are well documented. However, the bioavailability of curcumin is a major barrier to its biological efficacy. Low-dose combination of complimentary bioactives appears to be an attractive strategy for limiting barriers to efficacy of bioactive compounds. In this study, the anti-inflammatory potential of curcumin in combination with chlorogenic acid (CGA), was investigated using human THP-1 macrophages stimulated with lipopolysaccharide (LPS). Curcumin alone suppressed TNF-α production in a dose-dependent manner with a decrease in cell viability at higher doses. Although treatment with CGA alone had no effect on TNF-α production, it however enhanced cell viability and co-administration with curcumin at a 1:1 ratio caused a synergistic reduction in TNF-α production with no impact on cell viability. Furthermore, an qRT-PCR analysis of NF-κB pathway components and inflammatory biomarkers indicated that CGA alone was not effective in reducing the mRNA expression of any of the tested inflammatory marker genes, except TLR-4. However, co-administration of CGA with curcumin, potentiated the anti-inflammatory effects of curcumin. Curcumin and CGA together reduced the mRNA expression of pro-inflammatory cytokines [TNF-α (~88%) and IL-6 (~99%)], and COX-2 (~92%), possibly by suppression of NF-κB (~78%), IκB-β-kinase (~60%) and TLR-4 receptor (~72%) at the mRNA level. Overall, co-administration with CGA improved the inflammation-lowering effects of curcumin in THP-1 cells. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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36. Enterotoxigenicity and genetic relatedness of Staphylococcus aureus in a commercial poultry plant and poultry farm.
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Qian, Cheng, Castañeda-Gulla, Kristine, Sattlegger, Evelyn, and Mutukumira, Anthony N.
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POULTRY processing plants , *STAPHYLOCOCCUS aureus , *POULTRY farms , *POULTRY products , *CONTAMINATION of poultry , *FOOD poisoning - Abstract
Raw (fresh) and frozen poultry products are frequently associated with Staphylococcus aureus contamination. New Zealand is among the developed countries with high incidences of staphylococcal food poisoning. The study investigated the S. aureus isolates obtained from various stages of poultry production, to determine the primary source of contamination. Viable cell counts of S. aureus were enumerated using Petrifilm™ Staph Express Count Plates, and the isolates were confirmed by Gram-stain and coagulase-positive test. Sixty S. aureus isolates were further confirmed by PCR. The PCR analysis used primers that specifically amplifies a fragment of the femA gene, unique to S. aureus. The confirmed S. aureus strains were further examined for enterotoxigenicity by PCR. Multilocus Sequence Typing (MLST) was then used to identify sequence types (STs) of the sixty isolates of S. aureus. The relatedness of the sequence types was investigated by eBURST. In this study, it was observed that all samples from the processing plant and live chickens at the farm were contaminated by S. aureus. Fifty-nine (59) of the 60 isolates were enterotoxigenic carrying enterotoxin genes: seg , sei , seh , sek , sel , sem , sen , or seo. The sixty isolates were categorised into six different sequence types: ST5, ST2594, ST101, ST83, ST398, ST1; where ST5, ST83 and ST2594 belonged to the Clonal Complex (CC) 5 with ST5 being the clonal ancestor. The sources of S. aureus contamination in the final poultry products were linked to fresh mechanically separated meat, fresh skin, fresh skin-on-breast fillet, rubber fingers on mechanical pluckers, and live chickens at the farm. The skin of live chickens at the farm was most likely the origin of S. aureus contamination on equipment and final products. Not all identified S. aureus strains at the farm were observed in the final products. Therefore, further investigation on other potential contamination sources such as gloves and knives used at the processing plant, and feeders and drinkers at the farm level is recommended. • Swab samples collected from the processing plant and live chickens at the farm were contaminated by S. aureus. • Of the 60 S. aureus isolates from the main sampling sites, 59 were enterotoxic. • S. aureus ST5 was identified in microbiological samples collected in the processing plant and live chickens at the farm. • A major clonal complex CC5 was identified. • The source of S. aureus contamination in the final products was linked to the live chickens at the farm. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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37. Comparing rapid methods for detecting Listeria in seafood and environmental samples using the most probably number (MPN) technique
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Cruz, Cristina D., Win, Jessicah K., Chantarachoti, Jiraporn, Mutukumira, Anthony N., and Fletcher, Graham C.
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SEAFOOD microbiology , *LISTERIA , *DETECTION of microorganisms , *POISSON processes , *COMPARATIVE studies , *PERFORMANCE evaluation , *SENSITIVITY analysis - Abstract
Abstract: The standard Bacteriological Analytical Manual (BAM) protocol for detecting Listeria in food and on environmental surfaces takes about 96h. Some studies indicate that rapid methods, which produce results within 48h, may be as sensitive and accurate as the culture protocol. As they only give presence/absence results, it can be difficult to compare the accuracy of results generated. We used the Most Probable Number (MPN) technique to evaluate the performance and detection limits of six rapid kits for detecting Listeria in seafood and on an environmental surface compared with the standard protocol. Three seafood products and an environmental surface were inoculated with similar known cell concentrations of Listeria and analyzed according to the manufacturers'' instructions. The MPN was estimated using the MPN-BAM spreadsheet. For the seafood products no differences were observed among the rapid kits and efficiency was similar to the BAM method. On the environmental surface the BAM protocol had a higher recovery rate (sensitivity) than any of the rapid kits tested. Clearview™, Reveal®, TECRA® and VIDAS® LDUO detected the cells but only at high concentrations (>102 CFU/10cm2). Two kits (VIP™ and Petrifilm™) failed to detect 104 CFU/10cm2. The MPN method was a useful tool for comparing the results generated by these presence/absence test kits. There remains a need to develop a rapid and sensitive method for detecting Listeria in environmental samples that performs as well as the BAM protocol, since none of the rapid tests used in this study achieved a satisfactory result. [Copyright &y& Elsevier]
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- 2012
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38. Gynura bicolor DC. (Okinawa spinach): A comprehensive review on nutritional constituents, phytochemical compounds, utilization, health benefits, and toxicological evaluation.
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Do, Thi Van Thanh, Suhartini, Wildan, Mutabazi, Francois, and Mutukumira, Anthony N.
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- *
SPINACH , *EDIBLE plants , *PLANT nutrients , *FUNCTIONAL foods , *NATIVE plants , *PLANT health - Abstract
• Gynura bicolor is a perennial plant and native to China, Taiwan, Thailand, and Myanmar. • G. bicolor pigment showed potential use as a natural food colorant. • G. bicolor can be used as a functional food and source of therapeutic pharmaceuticals. • G. bicolor extracts exhibit antioxidant activities and anti-hyperglycemic effects. Functional food plants are nature's gift to human beings to help them battle against various ailments for thousands of years. With the global pursuit of improving the quality of life, there is an increasing demand for functional plants in the world's diet. There is a long history of using Gyruna bicolor not only as a vegetable but also as a medicinal herb in East and Southeast Asia. It has been found in G. bicolor that there is a broad spectrum of nutrients and plant bioactives. G. bicolor has been acknowledged by local people as a useful source of medicine for several therapeutic treatments. This paper provides a comprehensive review of G. bicolor from updated research literature. Botanical characteristics, cultivation information, traditional uses, phytochemistry, nutrient values, as well as biological activities are discussed. The storage, processes, proposals for product development, and toxic assessment of G. bicolor are also covered. It is expected that the paper will encourage further research thereby contributing to open avenues for scientific applications of G. bicolor as a valuable plant with multiple health benefits. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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39. Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand.
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Yang Q, Rutherfurd-Markwick K, and Mutukumira AN
- Abstract
This study characterised a commercial New Zealand gluten free (GF) rice sourdough and its starter culture composition. Acidity of the mother sourdough, dough before proofing and dough after proofing was determined during the production of rice sourdough bread, and colour was measured for the baked bread. Yeast and lactic acid bacteria (LAB) were enumerated in the rice sourdough samples and representative colonies characterised using API kits and sequenced by the Internal Transcribed Spacer and 16 S rRNA region. Sourdough LAB isolates were identified as Lactobacillus (L.) papraplantarum DSM 10667 and L. fermentarum CIP 102980 and the yeast isolates as Saccharomyces (S.) cerevisiae CBS 1171. Dough acidity increased significantly (p < 0.05) during fermentation due to the metabolic activities of the sourdough cultures. After baking, the colour of the rice sourdough bread crust was similar to that of unleavened wheat bread (golden brown). The improved colour of the rice sourdough bread crust may be a result of combined use of sourdough technique and optimal baking conditions. The results of this study may allow bakers to improve the overall quality of GF rice sourdough baked bread by selecting suitable fermentation and baking parameters., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2021 The Authors.)
- Published
- 2021
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40. Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods.
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Amagloh FK, Mutukumira AN, Brough L, Weber JL, Hardacre A, and Coad J
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Background: Cereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning, that is, the reduction of energy and nutrient densities. Carbohydrate is the major constituent of food that significantly influences viscosity when heated in water., Objectives: To compare the sweetpotato-based complementary foods (extrusion-cooked ComFa, roller-dried ComFa, and oven-toasted ComFa) and enriched Weanimix (maize-based formulation) regarding their 1) carbohydrate composition, 2) viscosity and water solubility index (WSI), and 3) sensory acceptance evaluated by sub-Sahara African women as model caregivers., Methods: The level of simple sugars/carbohydrates was analysed by spectrophotometry, total dietary fibre by enzymatic-gravimetric method, and total carbohydrate and starch levels estimated by calculation. A Rapid Visco™ Analyser was used to measure viscosity. WSI was determined gravimetrically. A consumer sensory evaluation was used to evaluate the product acceptance of the roller-dried ComFa, oven-toasted ComFa, and enriched Weanimix., Results: The sweetpotato-based complementary foods were, on average, significantly higher in maltose, sucrose, free glucose and fructose, and total dietary fibre, but they were markedly lower in starch content compared with the levels in the enriched Weanimix. Consequently, the sweetpotato-based complementary foods had relatively low apparent viscosity, and high WSI, than that of enriched Weanimix. The scores of sensory liking given by the caregivers were highest for the roller-dried ComFa, followed by the oven-toasted ComFa, and, finally, the enriched Weanimix., Conclusion: The sweetpotato-based formulations have significant advantages as complementary food due to the high level of endogenous sugars and low starch content that reduce the viscosity, increase the solubility, impart desirable sensory characteristics, and potentially avoid excessive energy and nutrient thinning.
- Published
- 2013
- Full Text
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