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Taiwanese-style emulsified pork meatballs (EPM) (Kung-wan) are the most popular restructured ready-to-eat meat products in Taiwan. However, the quality of EPM is influenced by numerous factors, especially its nonmeat ingredients. Sorghum distillers grains (SDGs) are a byproduct of Taiwanese alcoholic liquor, kaoliang liquor brewing. SDGs have comprehensive nutrients and good processing properties. However, the application of SDGs in EPM has not been reported. For this purpose, we examined the quality of EPM containing SDGs in this study. EPM containing SDGs showed substantially higher hardness (2126.67 to 3515.50 gf), gumminess (1093.79 to 1532.19 gf), chewiness (395.43 to 501.16 mJf), and lower pH values (4.98 to 5.87) compared to those of control (1917.33 gf, 930.81 gf, 389.83 mJf, and 5.99) (p < 0.05); however, EPM did not affect springiness or cohesiveness. Additionally, the control EPM exhibited the highest water-holding capacity (WHC) (94.87%), which did not markedly differ from those of 20% and 40% SDGs (p > 0.05). The control EPM (0% SDGs) showed the lowest cooking loss (5.58%), water loss (3.67%), fat loss (1.31%), and L (54.29), a (4.23), and b values (12.62), which substantially increased with increasing SDGs addition ratios (7.42 to 35.16%, 4.27 to 15.30%, 1.31 to 9.73%, 54.87 to 59.20, 4.26 to 5.67, and 13.81 to 18.51). Therefore, sorghum distiller's grains can replace potato starch for emulsified meat products such as tribute balls, and produce high-quality products, and promote the added value of SDGs. [ABSTRACT FROM AUTHOR]

Recently, the market for emulsified chicken sausages (ECS), which are poultry meat products, has been growing owing to their excellent nutritional and eating qualities and because of their consumption is not forbidden by any cultural and religious laws. Sorghum dried distillers' grains (SDDGs), a byproduct of the brewing of Taiwan's famous sorghum wine (kaoliang liquor), are rich in nutrients; however, due to a lack of suitable processing applications, they pose serious waste problems. This study aimed to assess the quality of ECS formulated by replacing corn starch with SDDGs at levels of 0, 20, 40, 60, 80%, and 100%. ECS containing SDDGs showed substantially higher water-holding capacity (WHC) (7.83 to 15.49%), hardness (224.17 to 340.00 gf/mm2), cohesiveness (0.10 to 0.15), and lower L* (57.75 to 52.47), a* (4.95 to 3.83), b* (13.61 to 10.77), and pH values (6.04 to 5.71) compared to those of control ECS (5.35%, 185.67 gf/mm2, 0.08 and 63.03, 5.08, 14.90, 6.22) (p <.05); however, they did not affect springiness. Additionally, control ECS exhibited the lowest water loss (6.16%), fat loss (2.80%), water-holding capacity (WHC) (5.35%), cooking loss (8.96%), hardness (185.67 gf/mm2), cohesiveness (0.08), gumminess (20.12 gf), and chewiness (0.33 mJ), which substantially increased with increasing SDDGs levels; however, the L*, a*, b*, and pH values decreased. According to our results, we confirm the ECS could be prepared using SDDGs, offering potential and effectively improve the diversity of poultry meat products, establish appropriate processing and application of dried distillers' grains, and reduce waste and environmental problems caused by alcohol brewing. [ABSTRACT FROM AUTHOR]

Kamaboko is an important fish product that is consumed in high volumes across the globe. This study investigated whether the amount of sorghum distillers grains (SDGs) contained in kamaboko affected its quality. Kamaboko containing SDG had significantly higher cohesiveness and chewiness, but reduced springiness and gumminess. However, the SDG addition ratio had no significant effect on hardness. The pH value (range, pH 4.98–5.87) and cooking loss (range, 2.54–2.71%) were significantly lower than the control group (5.99 and 5.27%, respectively). The kamaboko's emulsification stability and water loss (range, 1.22–1.59%) decreased with increasing SDG; however, the differences were not significant. The fat loss (range, 0.02–0.10%) and water‐holding capacity (WHC) (range, 91.56–95.91%) at high SDG addition ratios (100%) were significantly lower than those in the control group (0.07 and 96.12%, respectively). Practical applications: The results of this study demonstrate the practical application of sorghum distillers grains (SDG), a byproduct of brewing a famous Taiwanese alcoholic drink, kaoliang liquor. Sorghum distillers grains can replace starch in emulsified seafood products, such as kamaboko, to create products with favorable qualities (texture profile analysis, pH value, cooking loss, and emulsification stability). Ultimately, our findings should serve as a reference for exploring the diverse roles of SDG in food processing, provide a basis for adding value to SDG, and help reduce the waste and the environmental problems caused by leftover distillers grains generated during the alcohol brewing process. [ABSTRACT FROM AUTHOR]

Extrusion is a modern food processing to produce a wide range of food products. This study, brown rice and corn were mixed with barley at different ratios (60:0, 40:20, 20:40, 0:60) and extruded at different die temperatures (DT, 110, 120, and 130℃) and screw speeds (SS, 200 and 300 rpm) to evaluate the physicochemical characteristics of expanded barley ready‐to‐eat snacks. A decrease in the water absorption index (3.35–4.73 g/g) and an increase in the radial expansion ratio (2.35–3.60) were observed at increased DT and corn ratios, but the water solubility index (7.16%–23.25%) was not affected. Increasing the SS caused increased hardness, but this decreased as the proportion of brown rice increased. Total dietary fiber content (4.21%–13.65%) was affected by a change in the proportion of brown rice, but was significantly increased with increasing DT and SS (p <.05). Practical applications: The results of this study demonstrate the optimal conditions for the production of expanded barley ready‐to‐eat (RTE) snacks using extrusion technology. Brown rice and corn were mixed with barley at different ratios, and extruded at different die temperatures and SSs to create expanded barley RTE snacks with favorable quality characteristics. Barley was able to replace a percentage of brown rice and corn, which provided the final product with properties such as improved texture and higher total dietary fiber content. Ultimately, the results of this study can serve as a reference for effectively enhancing the quality of expanded barley RTE snacks by extrusion processing. [ABSTRACT FROM AUTHOR]

Three varieties of ripe and unripe bananas as well as indica rice (taichung sen no. 17) Were analyzed for the production of flat-Rice Noodles. The ripe bananas contained the lowest amylose, total starch, and resistant starch contents (rsc). The L-Value, hardness, and rsc of the flat-rice noodles with unripe bananas were higher than the values of those prepared using ripe bananas; the opposite trend was observed for a and b values and cooking loss. the solubility and swelling power of the flat-rice noodles using ripe bananas were significantly higher than those of the noodles prepared using unripe bananas. [ABSTRACT FROM AUTHOR]

This study examined how the quality of emulsified pork sausages is affected by the amount of sorghum distillers grains (SDG) the sausages contain. Sausages containing SDG instead of potato flour had significantly higher levels of hardness, gumminess, and chewiness; however, the SDG addition ratio (percentage of potato flour replaced with SDG) had no significant effect on springiness or cohesiveness. The sausage pH ranged between 6.21 and 6.43 and decreased significantly as the SDG addition ratio increased. The cooking loss rate decreased significantly at high SDG addition ratios (80% and 100%). Regarding sausage emulsification stability, water and fat loss rates were significantly lower at high SDG addition ratios, but no significant difference in water‐holding capacity compared with the control group was observed. The control sausages had the highest L, a, and b; these values decreased significantly as the SDG addition ratio increased. Practical applications: The results of this study demonstrate a valuable application of sorghum distillers grains (SDG), a waste product generated during the brewing process. It can replace potato starch in the production of emulsified meat products, such as emulsified pork sausages, to create products with favorable quality characteristics (such as texture profile, pH value, cooking loss rate, emulsification stability, and color). Ultimately, the results of the current study can serve as a reference for exploring the diverse roles that SDG can play in derivative food processing, investigating the added value of SDG, and reducing wastage and environmental problems caused by leftover distillers grains generated during the brewing process. [ABSTRACT FROM AUTHOR]

In this study, the quality characteristics of the following foodstuffs were studied: waxy rice, three varieties of Taiwanese banana, and banana rice cakes prepared using ripe or unripe fruit. The proportions of resistant starch (RS), total starch, and amylose were significantly higher in the ripe bananas than in the unripe bananas (p <.05). Banana rice cakes prepared from the ripe bananas had a higher cooking loss rate and greater a and b values (p <.05); conversely, those prepared from the unripe bananas had greater hardness and L values. The use of unripe bananas led to the rice cakes containing more RS (8.86, 8.53, and 8.44 g/100 g vs. 8.30, 8.15, and 7.36 g/100 g for the ripe bananas). The use of any type of banana led to higher RS content values for the resulting rice cakes than did the use of pure rice (6.67%; p <.05). The rice cakes prepared from the ripe bananas had significantly greater swelling power and solubility, and these characteristics were affected by temperature; higher temperatures were found to result in significantly higher swelling power and solubility levels (p <.05). [ABSTRACT FROM AUTHOR]

The retail market is the largest domestic unwashed chicken egg market in Taiwan. Being unwashed, contamination may be introduced, and internal pathogens may grow during the collection, distribution, transport, and storage stages of the eggs. Microbial safety is an important factor contributing to egg quality. The purpose of this study was to assess the microbial profiles of the shell surface and internal fraction of retail washed and unwashed shell chicken eggs in Taiwan, to better understand the microbial safety and quality of retail eggs. A total of 210 unwashed and 57 washed eggs were collected and screened between July 2019 and January 2020. Pathogenic E. coli , Salmonella spp., and S. aureus were not detected in any of the sampled eggs. The prevalence of Staphylococcus spp. and Enterobacteriaceae on the surface of unwashed shelled chicken eggs was 93.81% and 13.33%, respectively. Of the unwashed shelled chicken eggs, 197 samples were positive for Staphylococcus spp., and 28 samples were positive for both Staphylococcus spp. and Enterobacteriaceae , among which four eggs were contaminated with higher levels of Enterobacteriaceae (13,000–365,000 CFU/egg) than others. On the internal fraction of unwashed shelled chicken eggs, the prevalence of Staphylococcus spp., Enterobacteriaceae and E. coli was 1.90%, 1.90%, and 0.48%, respectively. Staphylococcus spp. were detected in four samples. Enterobacteriaceae were found in four other samples, with non-pathogenic E. coli in one of the four egg samples. The prevalence of Staphylococcus spp. and Enterobacteriaceae on the surface of washed eggs was 66.67%, and 7.02%, respectively, and there were no Enterobacteriaceae , Staphylococcus spp., E. coli , S. aureus , or Salmonella spp. in the contents of washed eggs. Staphylococcus spp. were more dominant in unwashed and washed eggshells compared to Staphylococcus spp. and Enterobacteriaceae in the content of unwashed eggs. The Enterobacteriaceae and Staphylococcus spp. counts were considerably higher in unwashed eggs than in washed eggs. For unwashed egg samples, the Enterobacteriaceae counts ranged from 10 to 365,000 CFU for eggshells and two to 14,600 CFU for egg contents; the Staphylococcus spp. counts ranged from three to over 1,100 MPN for eggshells and 0.3 to 3.6 MPN for egg contents. These results indicate that washed eggs have better microbial safety and quality in Taiwan. Effective control measures are also recommended for unwashed eggs. • Staphylococcus spp. is the dominant bacteria on eggshells in Taiwan. • Pathogenic E. coli , Salmonella spp., and S. aureus were not found in retail eggs. • Unwashed eggs have higher levels of Enterobacteriaceae eggshell contamination • Washed eggs had acceptable microbial safety and quality to the consumer. [ABSTRACT FROM AUTHOR]