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BACKGROUND: Kenaf seeds are underutilized kenaf plant by‐products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed. RESULTS: Defatted kenaf seed powder yielded four DF fractions: alkali‐soluble hemicellulose (146.4 g kg−1), calcium‐bound pectin (10.3 g kg−1) and acid‐soluble pectin (25.4 g kg−1) made up the soluble fibre fraction, whereas cellulose (202.2 g kg−1) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2–2.7 g kg−1). The isolated pectin fractions had a low degree of esterification (14–30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol−1. X‐ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier‐transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions. CONCLUSION: These findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Meat has historically been an essential source of animal‐based protein. However, due to population growth, health problems linked to the consumption of red meat, and concerns over environmental challenges, there is an increased need for alternative protein sources. Various plant‐based meat alternatives have recently been explored, with ongoing advancements in industrial‐scale production. Mycoprotein has been proposed as a sustainable alternative to meat due to its distinctive functional food properties and fibrous structure. However, some challenges still prevail related to large‐scale production, texture, sustainability, and acceptability of mycoprotein products. This review paper provides a comprehensive overview of scientific research on mycoprotein, focusing on nutritional composition, functional properties, production technology, and health benefits. This study also examines the current challenges related to product safety, environmental impact, and prospects of this innovative food. [ABSTRACT FROM AUTHOR]

The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products. [ABSTRACT FROM AUTHOR]

Introduction: Ability to taste 6-n-propylthiouracil (PROP) predicts both taste sensitivity and food preferences, with PROP tasters being more sensitive to sweet taste in foods, which may lead to less intake of sugary foods. However, when obesity progresses, the individual's sense of taste and eating patterns may change. The aim of this study was to evaluate if PROP taster status affected habitual sweet food consumption and nutritional intake in obese and non-obese people. Methods: A total of 88 obese and 92 non-obese Malay male and female participants aged 20-45 years were classified into PROP non-tasters, medium tasters, or supertasters by using PROP filter paper screening procedure. Sweet food consumption was assessed using food frequency questionnaire (FFQ), while dietary intake was measured by using 3-day food diary. Data were analysed using General Linear Model (GLM) Analysis of Covariance (ANCOVA) to compare for differences and associations among variables. Results: Overall, there was no significant association between body mass index groups and PROP taster status (p>0.05). No significant differences were found on any habitual sweet food intake and dietary intake according to PROP taster status in both obese and non-obese participants (p>0.05). However, there was a significant difference (p<0.05) in fruit intake according to PROP taster status among obese participants. Conclusion: The findings suggest that PROP taster status does not play a role in nutrient intakes among obese and non-obese individuals. [ABSTRACT FROM AUTHOR]

The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll pigments and loss of green colour due to the formation of chlorophyll derivatives. This study aimed to evaluate a stabilisation process utilising metal ions to obtain a stable green colour of metal-chlorophyll derivative complexes. In this study, the effects of CuSO4 (0–240 ppm), ZnCl2 (0–1800 ppm) ions, pH (4–9), and temperature (60–100 °C) on green amaranth purees with a constant time of 15 min were investigated. In tapered leaf amaranths, the sample depicted higher contents of chlorophyll a (0.33 mg/g), chlorophyll b (0.34 mg/g), and total chlorophyll (0.68 mg/g) than round leaf amaranths (chlorophyll a = 0.28 mg/g, chlorophyll b = 0.29 mg/g, and total chlorophyll = 0.58 mg/g). A higher chlorophyll derivative content (0.62 mg/g), DPPH scavenging activity (93 mM TE/g), and FRAP value (54 mM TE/g) of Cu-amaranth purees were successfully achieved using 210 ppm of CuSO4 after heating at pH 6 and 80 °C. Zn-amaranth purees were produced using 1500 ppm of ZnCl2 at pH 8 and 90 °C for 15 min with chlorophyll derivative content of 0.39 mg/g, DPPH scavenging activity of 79 mM TE/g, and FRAP value of 57 mM TE/g. In HPLC chromatograms, two major peaks were identified as chlorophylls a and b in fresh amaranths. Nevertheless, these two peaks disappeared in Cu- and Zn-amaranth purees, presumably due to the formation of metallo-chlorophyll derivatives. [ABSTRACT FROM AUTHOR]

Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is known as a decontamination method for minimally processed products. The aim of this study was to determine the influence of pulsed light in combination with acidic electrolysed water on the sensory, morphological changes and bioactive components in the leaves of pennywort during storage. A combination of soaking with acidic electrolysed water (AEW) at pH 2.5 and pulsed light (PL) treatment (1.5 J/cm2) was tested on the leaves of pennywort. After treatment, these leaves were refrigerated (4 ± 1 °C) for two weeks and evaluated on the basis of sensory acceptance, the visual appearance of the epidermal cell and bioactive compounds. In terms of sensorial properties, samples treated with the combined treatment were preferred over untreated samples. The combination of AEW and PL 1.5 J/cm2 was the most preferred in terms of purchasing and consumption criteria. Observations of the epidermal cells illustrated that PL treatment kept the cell structure intact. The bioactive phytocompounds found in the leaves of pennywort are mainly from the triterpene glycosides (asiaticoside, madecassoside, asiatic acid and madecassic acid) and are efficiently preserved by the combined treatment applied. In conclusion, the combination of acidic electrolysed water and pulsed light treatment is beneficial in retaining the sensory quality and bioactive compounds in the leaves of Pennywort during storage at 4 ± 1 °C. [ABSTRACT FROM AUTHOR]

Plants represent a significant part of the human diet. Humans have utilized every part of plants for survival, and seeds are no exception. Seeds offer high protein, unsaturated fats, fibre, essential vitamins, and minerals for various food applications. They are also a promising reservoir of bioactive compounds, where various phytochemicals, such as polyphenolic compounds, capable of maintaining and improving well-being, are present in abundant quantities. Plants from Malvaceae and Cannabaceae families are known for their fibre-rich stems that benefit humankind by serving numerous purposes. For many centuries they have been exploited extensively for various commercial and industrial uses. Their seeds, which are often regarded as a by-product of fibre processing, have been scientifically discovered to have an essential role in combating hypercholesterolemia, diabetes, cancer, and oxidative stress. Maximizing the use of these agricultural wastes can be a promising approach to creating a more sustainable world, in accordance with the concept of Sustainable Development Goals (SDGs). [ABSTRACT FROM AUTHOR]

Summary: Tofu was made by substituting kenaf seed (K) with soybean (S) at 100 (positive control), 50%, 40%, 30%, 20%, 10% and 0% (negative control). The results indicated that kenaf seed substitution at all ratios significantly increased the soluble solids and protein content of the milky extracts. The yield, moisture and protein content of the tofu were significantly increased with the increase in kenaf seed substitution, while the lipid content was significantly decreased. The tofu made with kenaf seed substitution of 50%, 40% and 30% had the same protein content (43.76–45.36 g/100 g) with the positive control (45.36 g/100 g), but a significantly higher lipid content (32.00–35.75 g/100 g) than that of the positive control (27.50 g/100 g). The microstructure of the tofu revealed that only the positive control had a honey‐comb structure, whilst the tofu made from kenaf seed‐soybean blends had a pseudo‐honey like structure. Up to 30% of soybean can be added into the kenaf‐based tofu, without any negative effect on the textural and colour properties and, protein content, but significantly improved the essential amino acids content of the kenaf‐based tofu. Therefore, the blend of 70K:30S ratio using 0.5 g% glucono delta‐lactone as a coagulant is recommended to produce kenaf seed‐soybean tofu. [ABSTRACT FROM AUTHOR]

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]

Problem statement: This study was conducted to evaluate the potential use of microbial growth, sensory characteristic (odour) and pH as potential spoilage indicators of Chinese yellow wet noodles. Approach: Samples were collected from 3 commercial processing plants namely, Automated Processing (AP), Semi-automated Processing (SP) and Manual Processing (MP). The samples were kept at ambient temperature (28[+ or -]2 [degrees]C) and monitored microbiologically for ten days. Standard Plate Count (TPC) and Yeast and Mould Count (YMC) were determined using conventional spread plate methods. Sensory evaluation of noodles was carried out using Quantitative Descriptive Analysis (QDA). Results: Initial TPC for all samples were around log 3 CFU/g which significantly increased to around log 7 CFU/g towards the end of storage period. The same pattern was observed for YMC for all samples. Odour of AP, SP and MP samples began to deteriorate and samples became unacceptable to panelists on 3, 4 and 2 days of storage, respectively. Linear regression analyses between storage period and the various potential spoilage indicators demonstrated the strongest correlation for all samples between the storage time and odour (r = 0.81243 - 0.93856 and p= Key words: Chinese yellow wet noodles, microbial growth, sensory, spoilage indicators, INTRODUCTION Asian noodles have been in existence for thousands of years. There are many different types of chilled, high moisture, wheat flour noodles available including fresh yellow alkaline noodles (Chinese [...]

'Cempedak' powder was produced by spray-drying of juice produced from Celluclast® 1.5 L-treated 'cempedak' fruit puree, to which 15% (w/w) maltodextrin DE 10 and 0.66% (w/w) calcium phosphate have been added. Spray-drying took place at an inlet air temperature of 160 °C. The powder was packed in aluminum-laminated polyethylene pouches and subjected to accelerated storage at a temperature of 38±1 °C and 90% relative humidity (RH) for 49 days. Spray-dried 'cempedak' fruit powder was found to have a more pronounced hygroscopicity and caking tendency with the increase of storage time-apart from becoming darker, more reddish but less yellowish. The kinetics of most quality parameters monitored was of zero-order, indicating that the 'cempedak' fruit powder degradation was constant: while hygroscopicity and water solubility index was of the first order. Under accelerated storage conditions, the shelf-life was extrapolated to be 60.43 days, based on the Guggenheim-Anderson-de Boer (GAB) model for water activity-moisture content. [ABSTRACT FROM AUTHOR]

Summary: Kenaf seed gum (KSG) is a novel potential hydrocolloid extracted from kenaf seed. The physicochemical and functional characteristics of KSG were compared with guar gum (GG) and locust bean gum (LBG). The Fourier transform infrared (FTIR) analysis of KSG revealed representative peaks of polysaccharides in the regions of 3272, 2923, 1744, 1623, 1448 and 1082 cm‐1. The X‐ray diffraction (XRD) patterns displayed an amorphous structure of KSG, similar to other commercial gums. Based on the morphological evaluation, the gums exhibit a smooth surface microstructure. Furthermore, the KSG has comparable functional characteristics as GG and LBG in terms of water solubility, oil‐holding capacity, emulsion capacity and foaming capacity. This study provides basic information for exploring KSG as non‐conventional seed gum with the potential for further utilisation in the food and non‐food industries. [ABSTRACT FROM AUTHOR]

The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three types of cell wall degrading enzymes (i.e., Viscozyme L, Pectinex Ultra SP-L, and Rapidase PAC) with varying concentrations (0–3% v/w) and incubation time (0.5–24 h) at pH 5 and 45°C before the drying process. The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). The results showed that all freeze-dried powders generally had higher process yield (except for that encapsulated by HICAP), higher moisture content (but similar water activities), higher retention of total Zn-chlorophyll derivatives, lower hygroscopicity with slab-like particles, larger particle size, and lower bulk density than those of spray-dried powders. In contrast, the spray-dried powders exhibited irregular spherical shapes with relatively high encapsulation efficiency and antioxidant activities. Nonetheless, encapsulation using different wall materials and drying methods had no significant effect on the powder's cohesiveness and flowability. [ABSTRACT FROM AUTHOR]

Background. 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product. Materials and methods. The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder. Results. Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697. Conclusion. The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water. [ABSTRACT FROM AUTHOR]

'Cempedak' fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phosphate) were added separately at a concentration of 1.5% (w/w). It was found that calcium phosphate (1.5% w/w) yielded 'cempedak' fruit powder with lowest moisture content, water activity, hygroscopicity, and caking (change in cake height ratio), with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00% w/w) was then applied in the production of 'spray-dried' powder. With increase of calcium phosphate addition from 0 to 0.66%, the moisture content, water activity, hygroscopicity, cake height ratio of 'cempedak' powder decreased, with no significant decrease with further addition. Calcium phosphate (0.66 % w/w) yielded powder with the best properties: lowest moisture content (4.65%), water activity (0.18), hygroscopicity (22.0), and change in cake height ratio (0.17). In addition, there was a minimal change in color of its reconstituted powder, with a slight change in viscosity. [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]

Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food‐based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant‐based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value‐added plant‐based foods. At present kenaf seed and its value‐added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value‐added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value‐added food ingredient is of great significance and is emphasized. [ABSTRACT FROM AUTHOR]

Current work evaluated the effects of 12-month storage, at chilled (4ºC) and ambient (25ºC) temperatures, on the physical properties, resistant starch (RS) content and antioxidant profile of purple sweet potato (PSP) powder. This study revealed two findings: (i) The antioxidant content of food powders was not always reflective of its antioxidant capacity and (ii) Chilled storage could not prevent the loss of RS and antioxidant activity upon 12-month storage. It is suggested that measurements of antioxidant content and antioxidant activity should be performed concurrently on the same sample. [ABSTRACT FROM AUTHOR]

The physical properties of corn, wheat and rice starch edible films with different level of glycerol were evaluated. Starch films exhibited an apparent endothermic peak in the range of 151-199°C with corn starch film with 1.6% glycerol having a relatively lower To and higher Tp. X-ray diffraction spectroscopy indicated that the corn, wheat, rice starch powders had ~ 39-49% crystallinity, whereas Fourier transform infrared spectra showed peaks associated with the tightly bound water present in the rice, corn, wheat starches. Overall, glycerol addition could enhance the water vapour pressure barrier properties of the films, but their tensile strength was reduced. Corn starch films were identified as the most suitable choice for edible packaging as its thermal characteristics indicated suggested a more acceptable sealability. Rice starch films is proposed as the better choice for coating as it showed better flexibility as indicted by lower tensile and higher elongation properties. [ABSTRACT FROM AUTHOR]

Soursop ( Annona muricata L.) is a tropical fruit that undergoes rapid postharvest deterioration. Conversion into puree is a way to value add the fruit. Pectinex ® Ultra SP-L, Celluclast ® 1.5 L, and Fungamyl ® 800 L (0–5% v/w) were used to treat fruit pulp and pectinase at 1.5% (v/w) concentration was chosen as the primary enzyme in combined enzymes study because it produced the best result in liquefaction. A liquefied puree with reduced viscosity of up to 50% (15.20 ± 0.17 mPas) was obtained when pectinase was used in combination with cellulase compared to puree treated with pectinase only. Physicochemical results showed the addition of cellulase did not lead to significant changes (P > 0.05) in pH, titratable acidity, and ascorbic acid but caused significant increases (P ≤ 0.05) in total soluble solid and total sugar content. Aroma profile analyzed using a zNose™ showed at least 15 volatile compounds were detected in fresh soursop fruit with methyl hexanoate (MH) (0.023 ± 0.004%) and methyl trans-2-hexenoate (MTH) (0.014 ± 0.002%) as the major volatile compounds. Principal Component Analysis (PCA) indicated six important variables were selected as the principle component which generated total cumulative variance of 92.9%. [ABSTRACT FROM AUTHOR]

Abstract: Easily perishable soursop (Annona muricata L.) fruit was converted into powder for value‐addition. Soursop puree obtained from fruit pulp that had been treated with different concentrations (0–2% v/w) of Celluclast 1.5 L at fixed (1.5% v/w) concentration of Pectinase Ultra SP‐L were spray‐dried at various inlet temperatures (130–160 °C) after mixing the puree with maltodextrin (20–40% w/w). Multiple responses optimization from Response Surface Methodology (RSM) indicated puree that was pretreated with 1.3% (v/w) cellulase and incorporated with 37% w/w maltodextrin and spray‐dried at an inlet temperature of 156 °C could be transformed into powder that had the following physicochemical properties: moisture content, 2.03% (wb); Aw, 0.18; hygroscopicity, 29.02 g/100g; stickiness, 173.02 g and yield 70.56% of powder. The glass transition temperature (Tg) was found to range between 46.53 and 58.25 °C, indicating the spray‐dried powder was an amorphous material. Surface morphology of the powder particles, viewed using Scanning Electron Microscopy, showed they exhibited spherical in shape and possessed a continuous wall (crust) without surface cracks. Practical applications: This work offers an alternative way of reducing wastage in soursop plantation due to short shelf life and perishable properties of soursop fruit. Soursop fruit was transformed to soursop puree without the addition of water by enzymatic–liquefaction. The soursop puree produced by enzymatic pretreatment is suitable to be used as spray drying feed as the puree produced is smooth. This is significant especially to the food processing industry to understand the potential application of enzyme in pretreatment step to liquefy and reduce the viscosity in the production of puree instead of using conventional method (addition of water). Soursop powder was produced by spray drying which is a commercial method in the production of fruit powder. This indicates it is feasible with the spray drying to produce soursop powder that exhibited amorphous particle characteristic. Production of soursop powder also broadens its potential applications in food industry. [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]

Abstract: Effects of different rice starch‐based coating formulations on physical properties of walnut were studied during 20 days storage at accelerated temperature. Results from different starch films indicated there were nonsignificant differences in water and oxygen barrier properties of the starch films. However, significant (p ≤ .05) differences were present in the elongation at break characteristics between the corn and rice films. Tensile strength varied significantly between edible films made from rice starch with that of wheat and corn. Melting temperature (Tm) of wheat and corn starch films was higher than rice starch films (152.77 °C). Thus, rice starch in combination with different additives such as chitosan, emulsifier, and red palm oil, which improve the properties of rice starches have been chosen to coat dried walnut kernels. The coated walnuts were significantly (p ≤ .05) lighter than the control group. Results on different functional ingredients also showed significant variations, for example; yellowness of walnut in the presence of chitosan was lower among the coating formulas (p ≥ .05). However, the variations in textural characteristics of walnuts with different coating formulas remained nonsignificant (p > .05). Practical applications: Rice based edible coating added with chitosan can be used to extend the shelf life of walnut kernels. These coated walnuts can be safely distributed or sold in tropical countries where the surrounding relative humidity and temperature is high. Edible coating serves as a barrier which reduces the effect of oxygen, moisture and temperature (most important factors of rancidity) on nuts. The application of starch‐based coating for walnuts will also help to reduce storage space as removing the husk (green layer) and shell of walnuts (wooden layer) results in less space requirements. Furthermore, the coated walnuts can be stored at room temperature and requirement for refrigerated system can be eliminated, hence the cost of storage is minimized. [ABSTRACT FROM AUTHOR]

Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses. Although powder production is not complicated, studies have shown that caking is a common problem often associated with fruit powders. Thus, an addition of a food additive is needed to improve the storage stability of powders. In this study, soursop powder was produced by spray-drying an enzyme-liquefied soursop puree incorporated with either tricalcium phosphate (TCP) or calcium silicate (CS), at three different concentrations (0.5, 1.0, and 1.5% w/w). The control was considered powder without the addition of anticaking agent. Storage stability of the powder packed in aluminum-laminated polyethylene (ALP) pouches was examined at conventional (25 ± 1°C) and accelerated (38 ± 1°C) temperatures for 91 days until lumpiness was observed. Statistical analysis showed that the addition of anticaking agent significantly (p ≤ 0.05) improved the process yield of powder (7.2%). The moisture content, water activity, density, and water solubility index of the powder were significantly affected by storage time, storage temperature, and concentration of the anticaking agents. The critical moisture content, Xc, for control and powder incorporated with either TCP or CS was 0.07 g H2O/g ds. The total color difference (ΔE) of the powder increased throughout the storage period, followed by a zero-order kinetic reaction. Kinetics-derived Arrhenius model showed that the activation energy (Ea) of color change ranged between 6.5 and 17.3 kJ/mol. Scanning electron microscopy showed that the freshly spray-dried powder was composed of spherical particles with smooth surfaces but these particles tended to agglomerate and form liquid bridges after storage for 91 days. Overall, TCP and CS exhibited a protective effect by lowering moisture adsorption and improved the glass transition temperature of the powder. [ABSTRACT FROM AUTHOR]

Rambutan seed is discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to determine two anti-nutritional constituents, namely saponin and tannin, and to characterize the fat of the seeds of 11 varieties of rambutan fruit. Results showed that the range of crude fat content is fairly narrow (36.13-39.13 g/100 g dried seeds). The iodine value and free fatty acid content of the fat were 38.50-50.61 g I2/100 g fat and 0.99-2.18% as oleic acid, respectively. Oleic (33.35-46.64%) and arachidic (26.03-33.27%) acids were the main fatty acids in the fat. HPLC analysis showed that the fat comprised mainly five unknown triacylglycerols (83.94-95.33%). The melting and crystallization curves showed that the fat exhibited four to nine non-distinct peaks. The complete melting and crystallization onset temperatures of the fat were 24.8-50.6°C and 24.1-39.4°C, respectively, while the melting and crystallization enthalpies of the fat ranged from 71.2 to 141.7 J/g and from 60.4 to 88.9 J/g, respectively. At 0°C, the solid fat index of the fat ranged between 87.4% and 91.6% and the fats of some varieties melted completely at human body temperature. The saponin and tannin contents of the seed were 14.27-18.96 mg soya saponin/100 g and 4.40-26.68 mg catechin equivalent/100 g, respectively. Findings showed that rambutan seed fat has potential to be used in various sectors of food industry. [ABSTRACT FROM AUTHOR]

Proteins from defatted flour winged bean seed (Psophocarpus tetragonolobus) were sequentially fractionated with reference to soybean seed (Glycine max) using distilled water, 25 g/kg sodium chloride solution, 0.1 M NaOH, and 70% alcohol and subjected to physicochemical, functional, and structural analysis. Winged bean seed had globulin (31.94%) and albumin (26.46%), with denaturation temperatures (Td) of 92.82 and 82.76°C, and surface hydrophobicities (SHs) of 214.51 and 189.32, respectively, whereas soybean seed had 34.95% globulin and 32.82% albumin, with respective Td of 81.68 and 90.63°C, and SH of 210.80 and 204.66. This indicates that winged bean albumin could perform better at water/oil interface in an oil-in-water emulsion system because of it higher hydrophobicity, although soybean albumin had higher extraction rate. Both legumes' proteins showed comparable gelation when employed for their gelling ability to form three-dimensional network in food systems. Soybean proteins had significantly (P < 0.05) higher foaming capacities, but winged bean proteins foams were more stable and soluble over broad pH, good for manufacture of ice cream and protein beverages, respectively. Though β-sheets and β-turns were the major secondary structures of both protein fractions, soybean albumin had significantly (P < 0.05) higher β-sheets than winged bean albumin, whereas winged bean globulin and glutelin had higher content of β-sheets than corresponding soybean fractions. The low amounts of β-sheets in the winged bean albumin and soybean globulin could render them more digestible than the corresponding soybean and winged bean protein fractions. [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]

To explore possible food applications, the oxidative stability, antioxidants contents (tocopherols and tocotrienols), thermal properties, and solid fat content of winged bean oil were investigated along with soybean oil for comparison. Results showed that winged bean oil was significantly (p< 0.05) resistant to oxidation (27 h) compared to soybean oil (9 h) heated at 110oC for 32 h, due presumably to the presence of alpha tocotrienol and the high behemic acid content. The high content of tocopherols, 230 mg/100 g in soybean oil did not contribute much to its oxidation stability. At around 25oC, winged bean oil contained about 15% solid fat content with <1% in soybean oil. Soybean oil, however, had better levels of the omega-3 and omega-6 fatty acids with a ratio of 7.6:1, falling within the range of 5:1 and 10:1 recommended by the Food and Agriculture Organization/World Health Organization, when compared to winged bean oil having a ratio of 34.4:1. The positional fatty acids esterified as stearoyl, palmitoyl, behemoyl or lignoceroyl triacylglycerides species, PSP, PPP, PLB, POB and SSlg+PBP overwhelmed the unsaturated FAs of winged bean oil for free radical reaction and also conferred it high thermal conductivity. The high oxidative stability, solid fat content, and thermal conductivity of winged bean oil coupled with its crystalization characteristics confirmed it to be good material for frying and for making zero-trans-fat margarines and spreads. [ABSTRACT FROM PUBLISHER]

Celiac is the second most important issue in food sensitivities. The only treatment for celiac is a lifetime avoidance of consuming gluten. As pretzels are one of the most popular snacks in the world, making gluten-free pretzels is a market need. To produce gluten-free products, it is important to optimize the ingredients of the formulation. This research focused on optimization of the leavening agents of the most popular commercial hard pretzel formulation in which wheat flour is replaced with brewer's rice flour. This research also attempts to explain the effect of leavening agents in products containing no matrix molecules such as gluten. Response surface methodology via the central composite design was used to optimize the effects of yeast and bicarbonate of soda on the hardness (cutting strength), fracturability (brittleness), surface color, lateral expansion, expansion ratio, specific length, density (bulk, particle, material), porosity (open, close, total), water absorption index, water solubility index, water holding capacity, oil absorption index and oil holding capacity of gluten-free hard pretzel. The optimized results indicated that the gluten-free pretzel requires 8.05g yeast and 2.59g bicarbonate of soda for every 500g of brewer's rice flour. Practical Applications The study investigated the effect of leavening agents (yeast and sodium bicarbonate) which are critical ingredients affecting the quality characteristics, consumer preference and palatability of gluten-free hard pretzel when typical soft wheat flour was replaced with a gluten-free flour like rice or brewer's rice flour. The result guides the gluten-free industries on the importance of using the suitable amount of leavening agents for production of acceptable physicochemical and textural properties of not only hard pretzel, but also for other low moisture cereal products as well. The findings also introduce the usage of brewer's rice, a by-product of rice milling industry as one of the ingredients for the production of value-added products for all consumers' especially the celiac sufferers who need to find more reasonable price products compared to gluten ones. [ABSTRACT FROM AUTHOR]

The study examined the effects of blend of 80% canola oil and 20% palm oil (BCPO) on nutrient intake and digestibility, growth performance, rumen fermentation and fatty acids (FA) in goats. Twenty-four Boer bucks were randomly assigned to diets containing 0, 4 and 8% BCPO on a dry matter basis, fed for 100 days and slaughtered. Diet did not affect feed efficiency, growth performance, intake and digestibility of all nutrients except ether extract. Intakes and digestibilities of ether extract, unsaturated fatty acids (FA) and total FA were higher ( P < 0.05) while digestibility of C18:0 was lower ( P < 0.05) in oil-fed goats than the control goats. Total volatile FA, acetate, butyrate, acetate/propionate ratio and methane decreased ( P < 0.05) with increasing BCPO but propionate, NH3-N and rumen pH did not differ between diets. Ruminal concentration of C18:0, n-3 FA and total FA increased ( P < 0.05) while C12:0, C14:0, C15:0 and n-6 FA decreased with increasing BCPO. Analysis of the FA composition of Triceps brachii muscle showed that concentrations of C16:0, C14:0 and C18:2n-6 were lower ( P < 0.05) while C18:1n-9, C18:3n-3 and C20:5n-3 were higher in oil-fed goats compared with control goats. Dietary BCPO altered muscle lipids without having detrimental effects on nutrient intake and digestibility and growth performance in goats. [ABSTRACT FROM AUTHOR]

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