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Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the world. This article reviews the factors responsible for AA formation pathways, investigation techniques of AA, toxicity, and health-related issues followed by mitigation methods that have been studied in the past few decades comprehensively. Predominantly, AA and hydroxymethylfurfural (HMF) are produced via the Maillard reaction and can be highlighted as the major heat-induced toxins formulated in bread and bakery products. Epidemiological studies have shown that there is a strong relationship between AA accumulation in the body and the increased risk of cancers. The scientific community is still in a dearth of technology in producing AA-free starch-protein-fat-based thermally processed food products. Therefore, this paper may facilitate the food scientists to their endeavor in developing mitigation techniques pertaining to the formation of AA and HMF in baked foods in the future.

Antioxidant activity and physicochemical properties of Melastoma malabathricum (L.) and Syzygium caryophyllatum (L.) fruit were determined in line with the progressive color development in three ma...

Global trends moved towards fast food consumption due to the busy lifestyle of humans. Hence, the intake of fat-related food has exceeded the daily dietary reference intake (DRI) of fat, which caused multiple diseases. Analysis of the fatty acid profile plays a vital role in nutritional labelling and helps to understand the availability of diverse fatty acids among food commodities. This article reviews, general fatty acid extraction and derivatization techniques that have been developed in the past few decades due to the structural differences of fatty acids and briefed the steps involved in the complete process of fatty acid analysis using gas chromatography-mass spectrometry (GC–MS). Hence, the review mainly focused on conventional extraction methods, followed by microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), and supercritical fluid extraction (SFE) methods and widely used acid, base, and modified derivatization techniques. Importantly, this article compares the results of the previous studies in each section which assist to decide on the most appropriate pathway for the fatty acid analysis for different selected food types. Therefore, it is hoped that this review may help researchers to develop existing experimental methods and to improve ‘bad’ fatty acid level mitigation techniques in future.

Background: The excessive formation of Advanced Glycation End-products (AGEs) by non-enzymatic glycation mediates many health complications in the human body and the formation of AGEs largely accelerated under the hyperglycaemic condition. Objective: The prospect of the study to assess the strength of inhibiting the rapid AGE formations in four Ayurvedic medicinal plants, namely; Salacia reticulata (stems), Syzygium cumini (barks), Artocarpus heterophyllus (mature leaves) and, Cassia auriculata (flowers). Materials and methods: Herbal decoctions of four medicinal plant materials were prepared by simmering with hot water as prescribed by the Ayurvedic medicine. The effectiveness of the decoctions was analyzed in vitro based on their Anti-AGE formation activity, glycation reversing, and anti-oxidant potentials. Results: According to the results, the decoctions of S. reticulata, A. heterophyllus and C. auriculata indicated the strong Anti-AGE forming (IC50: 23.01 ± 2.70, 32.01 ± 2.09, 43.66 ± 2.11 mg/mL, respectively), glycation reversing (EC50: 183.15 ± 7.67, 91.85 ± 1.93, 252.35 ± 4.03 mg/mL, respectively) and antioxidant potentials in terms of total polyphenol content (TPC), total flavonoid content (TFC), ferric ion reducing power (FRAP), ABTS and DPPH radical scavenging activities. However, the decoction of S. cumini reported the significantly high (p < 0.05) Anti-AGE forming, (IC50: 9.75 ± 0.32 mg/mL), glycation reversing (EC50: 66.45 ± 4.51 mg/mL), and antioxidant potentials against the decoctions of the other three plant materials. Conclusion: S. cumini bark extract was identified as the best source in controlling the formation of AGEs excessively. Further, the other three plant extracts can also be effectively used as potential therapeutic agents to control the pathological conditions associated with AGEs-mediated health complications.

Lipid oxidation has been identified as a major deterioration process of vegetable oils, which leads to the production of primary and secondary oxidative compounds that are harmful to human health. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into coconut oil, and change occurrence on physicochemical properties, thermal stability, shelf life, and antioxidant activity was monitored against the same properties of pure coconut oil. Lipid oxidation was assessed in terms of the free fatty acid level and peroxide value. For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both peroxide value and FFA of pure and flavored coconut oil samples after a one-week storage period were 3.989±0.006 and 3.626±0.002 mEq/kg and 0.646±0.001 and 0.604±0.002 (%), respectively. Saponification value, iodine value, smoke point, and the flashpoint of flavored oil were decreased while increasing the viscosity during storage. The highest phenolic content and DPPH free radical scavenging activity were found in flavored coconut oil. Since spices containing antioxidants, the thermal stability of flavored oil was better than that of pure coconut oil. Both oleoresins and vitamin E-incorporated samples showed the same pattern of increment of FFA and peroxide value during storage; however, those increments were slower than those of pure coconut oil.

Since all most all foods are hygroscopic, tend to shorten their shelf life by absorbing water vapour from the natural environment. This phenomenon is very badly affecting for the food security as well as in building resilience against calamities. To investigate this relationship a hygroscopic food product “Noodles” were taken and packed in LLDPE, OPP, Double laminate and triple laminate pouches and stored at 85% RH and 25°C. Samples were drawn weekly up to 14 weeks and determined increment of moisture content. Results were analyzed to determine co-relationship between storage time and moisture ingress and also to develop an equation “how long the Noodles can be kept safe” under different packaging materials by performing regression analysis. Result revealed that there is a strong positive co-relationship between moisture ingress and period of storage of noodles packed in LLDE, OPP, DL and TL packaging materials as coefficient of correlation ship were 0.89, 0.99, 0.98 and 0.99 respectively. The developed equations for the same order of the packing materials for maximum period of storage were y = 6.31 + 0.606x, y = 6.92 + 0.307x, y = 7.07 + 0.243x and y = 7.27 + 0.166x (y = period of storage, x = moisture content %). According to these equations Noodles can be stored safely for 12, 19, 28 and 42 weeks respectively in LLDE, OPP, DL and TL packaging materials.

The variations of moisture, pH, free fatty acids (FFA), peroxide value (PV), total carbonyl content (TCC) and organoleptic properties of hard dough biscuits packed with double laminated wrapper, were studied for 56 days of storage under accelerated shelf life conditions at 400C and 90% relative humidity. Variations of FFA, PV and TCC were statistically analyzed using V-masks with time-weighted CUSUM control charts. Sensory test results revealed that the biscuits began to deviate from the organoleptic freshness from 22ndday. Moisture content and FFA gradually increased and pH value slightly declined. The PV and TCC were remarkably elevated during the study. Only the variation of PV was statistically significant on 22nd day which was compatible with the sensorily decay of freshness in biscuits from the 22ndday onwards. However, PV declined after 42ndday onwards while showing a compatible increment in TCC. Either PV >=1.07meq/kg or TCC >=0.25ppm were identified as the indicators of deviation from organoleptic freshness. Thus, the typical hard dough biscuits were considered to be organoleptically fresh when both PV and TCC remained

Bakery industry is heavily depended on wheat flour due to its favorable properties. This dependency has proven disadvantageous for Bakery industry in countries where wheat cultivation is not possible. Rice flour with necessary modifications could be an ideal candidate to replace or used in combination with imported wheat flour in bakery industry. Traditional rice varieties suits best for obtaining flour since they nutritious and well adapted to the local setup. This study reports the impacts of physio-chemicals modifications of rice flour obtained from four traditional rice varieties grown in Sri Lanka in making of bread. Four traditional rice varieties namely Madatuwalu, Kaluhenati, Panchaperumal and Rathdal were selected and grains were soaked in 0.5M or 1M NaHCO3 solution for one hour followed by dehydration at 100oC for one to two hours. Functional properties of the modified rice flour such as, Water Solubility, Swelling Power and Water Absorption Index were determined. The treatments tested were shown significant effects (p 0.05) on functional properties of all four flour types. Dipping in 1M NaHCO3 solution for one hour followed by dehydration for two hours at 100oC was the best treatment and Madathuwalu was the highest performing flour type for all the functional properties. Hence, Madathuwalu was selected after the application of best treatment to develop rice flour incorporated composite bread. The results showed that composite bread developed by substituting 40% wheat flour with modified rice flour resulted in the similar sensory attributes to bread developed with 100% commercial wheat flour.

Gluten protein is responsible for the formation of basic structure of wheat flour noodles. Since absence of gluten in rice flour, rice starch itself act as the major component which determine the cooking tolerance and mouth feel sensation during chewing of rice noodles. Therefore, the aim of this study was to improve the quality characteristics of rice noodles by altering the process variables while adding gum and mucilage as binding agents. Hence, five process variables namely extrusion temperature, dough temperature, type of flour, addition of gums and mucilaginous materials and their concentrations were altered with a view to improve the cooking quality and the texture profile of cooked noodles. Results revealed that, rice noodles extruded at 75 °C was the best extrusion temperature in terms of both cooking quality and texture profile analysis (TPA). Dough temperature improved the cooking quality of rice noodles but did not show a significant effect on textural quality of rice noodles. Nevertheless, noodles prepared from white rice flour showed significantly high cooking quality and textural characteristics than the noodles prepared from red rice flour. Addition of gums and mucilaginous materials was significantly improved the cooking and textural qualities of rice noodles. Xanthan gum incorporated noodle imparted the best cooking and textural quality characteristics than the other gums and mucilage materials incorporated noodles. However, mucilage extract of Neolitsea cassia leaves added noodles showed rather higher cooking and textural quality than the Gum Arabic added noodles. Nevertheless, when increasing the gum concentration, it did not significantly affect on cooking tolerance and textural qualities of cooked rice noodles. Finally, texture of the rice noodles can be improved by altering the extrusion temperature along with the binding materials.

Survey was carried out to identify human attitudes on micro-sleepiness and preventive measures with a view to develop a food product to combat micro-sleepiness. Statistical data pertaining to road accidents were collected from, Sri Lanka Police Traffic Division and were statistically analyzed to identify the social impact. Results revealed that peak level of road accidents is observed at 14.00 -20.00h (38.2%)[1] and intencity of micro-sleepiness falls at the same time period (37.36%) while14.00 to 16.00h is the peak time,16.00 to 18.00h is the least; again 18.00 to 20.00h it reappears slightly. Peak hours of micro-sleepiness occurs at 14.00- 20.00h and it was also validated by the statistics from Sri Lanka police during last ten years. Even though respondents of the survey expressed that peak hours of micro-sleepiness is 14.00-16.00h, according to police reports, peak hours fall in between 18.00-20.00h. Reason for this disparity is due to stressful condition of the drivers, traffic jams, mental stress, rushing to attend urgent matters and bad light. Out of the interviewees, 69.27% strongly wanted to avoide micro-sleepiness and intend to spend LKR 10-20 on a commercial product to combat micro-sleepiness. As age old practices to supress micro-sleepiness are time taken, modern day respondents (51.64%) like to have a quick solution through a drink. Moreover, 46.94% respondents proposed a product developed from plant based materials and 94.5% expressed formulation of a product is of nationally importance. Survey further disclosed that about, 76.84%, 96.39% and 80.93% taking heavy diets for their breakfirst, lunch and dinner respectively. Therefore, food habits of morning and noon may cause for micro-sleepiness while dinner may cause for both, natural and micro-sleepiness due to heavy glicemic load of food[2].According to the study micro-sleepiness can be catogorized in to three zones such as low-risk zone(08.00-10.00h and 18.00-20.00h), managable zone(10.00-12.00h), and high-risk zone(14.00-16.00h).

A ready to bake cake mixture was developed using wheat, Sugar, coconut milk powder, baking powder, corn starch, xanthan gum, vanilla flavour and cream of tartar. Combination of corn starch, baking powder and xan-than gum were used as egg substitution. Eight samples were prepared and the best treatment was selected in terms of sensory properties. Proximate and shelf life analysis were carried out for the best treatment. The best treatment was organoleptically compared with vanilla flavoured cake. Results revealed that there was no signifi-cant difference between the two products in overall acceptability. Proximate analysis revealed that developed cake mixture having lower amount of protein and fat than the normal cake due to absence of egg and butter. Coconut milk powder was the only fat source which contributes around 16.74% fat into the final product. The shelf life analysis for the final product was carried out for two months by testing the sensory attributes, moisture content, peroxide value and microbial count under two types of packaging materials (Triple laminated and Polypropylene) as well as at two different temperatures 270C (Ambient) and 40C (Refrigerated). The sensory attributes along with microbiological level, moisture content and peroxides value of the sample packed in Polypropylene and kept un-der ambient temperature only had a significant deviation at the end of two months shelf life.

At present traditional rice varieties are gaining recognition in Sri Lanka as potential raw material for newfood products due to their high nutritional value and high adaptability to the local environmental conditions.However, utilization of rice flour in the bakery industry is limited due to the lack of gluten in flour which isessential for maintaining the desired quality of the products. The objective of this study was to modify riceflour varieties by adapting physical treatments, thus improving the functional properties making floursuitable for the fabrication of bakery products. Traditional rice varieties namely Madatuwalu, Kaluhenati,Panchaperumal and Rathdal, were taken and moisture content was allowed to increase up to 16.5% byadding calculated amount of water and soaking in water overnight. Soaked grains were subjected to a heattreatment at 85oC or 95oC for 3-5 minutes followed by dipping in cold water (4oC) for 1 or 2 hours.Functional properties of the treated rice flour such as, Water Solubility (WS), Swelling Power (SP), WaterAbsorption Index (WAI), and pH, were determined. Rice flour of all four varieties without any treatmentserved as the control. The treatments tested, soaking time and gelatinization temperature, had a significantpositive effect (p< 0.05) on the functional properties of flour of all four selected traditional rice varieties.Treated flour of Madatuwalu and Rathdal showed significantly higher WAI and SP compared to all othertreatments. This study demonstrated that the simple physical treatments of rice grains could improve thefunctional properties of rice flour making them more suitable for the bakery industry. KEYWORDS: Traditional rice varieties, Physical modification methods, Functional properties of flour