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This study's objectives were to evaluate the possibility of S. aureus contamination in bottled drinking water and to determine the elements that affect the level of S. aureus in raw water. In two drinking water treatment facilities, samples of raw water, soft water, reverse osmosis (R.O.) water, and finished water were collected at various stages. In addition, raw water samples and risk indicators like pH, temperature, and residual chlorine were gathered at the packaging facility during the washing process. For Factory A (small scale), the pH values for the raw water, soft water, R.O. water, and finished water samples were 7.17, 7.24, 6.69, and 5.92, respectively. For Factory B (medium scale), the pH values were 7.9, 7.44, 6.97, and 6.8. All water samples from Factory A (2 CFU/mL) and Factory B (1 CFU/mL) had S. aureus concentrations that were within the acceptable range for human consumption. All water samples from Factory A (2–26 CFU/mL) and Factory B (11–316 CFU/mL) contained total coliforms as well. Our study revealed that S. aureus contamination in water is mostly caused by pH and processing times. To prevent pathogen contamination in bottled drinking water, it is recommended that raw and finished water be kept at a pH level between 6.5 and 7.5. [ABSTRACT FROM AUTHOR]

The purpose of this study was to determine the extraction of hydrolysate protein from waste materials (rice grain and rice beverages) in order to increase the value of domestic raw materials. The goal was to create protein beverage products containing rice protein hydrolysates that are customized to the needs of athletes for post-workout muscle restoration. Carbohydrates were extracted from rice paste using an amylase enzyme, followed by protein extraction using the Protease G6 enzyme. The E/S SL ratio, temperature, and time were investigated, with the extraction taking place at a pH of 7.0. The Central Composite Design approach was used in the experimental design to change the extraction conditions. The protein concentration and the concentration levels were determined. The concentration data were then submitted to 95 percent confidence level Analysis of Variance (ANOVA) to find significant differences. To visualize the relationship between protein concentration and the interaction between the E/S SL ratio, temperature, and extraction duration, a contour plot was generated. The results showed that increasing enzyme proportions and temperatures between 50 and 60 degrees Celsius boosted protein concentration. Lower E/S SL ratios and longer extraction times enhanced protein concentration. An E/S, SL ratio of 5%, a temperature of 52 degrees Celsius, and an extraction time of 180 min were shown to be ideal conditions for extracting protein from rice grains utilizing the Protease G6 enzyme. The final protein content was 3.14 g/100 mL. These findings suggested that Protease G6 can be a viable alternative for developing rice protein beverages for athletes and health-conscious individuals. [ABSTRACT FROM AUTHOR]

The objective of this research was to investigate the combination effects of phosphate and sodium chloride (NaCl) on the quality of frozen Nile tilapia fillets (control and treated with sodium tripolyphosphate 1.4 % STPP + 2.7 % NaCl) during storage at -18 °C for up to 8 months. Results showed that moisture content decreased slightly (P = 0.05), while pH gradual decreased, total volatile base nitrogen (TVB-N) increased, and hardness and gumminess decreased with increasing time (P = 0.05). Thiobarbituric acid-reactive substances (TBARS) values were low (0.01 - 0.03 mg malonaldehyde/kg) and phosphate content ranged from 3350 - 3900 mg/kg. There was no significant difference (P > 0.05) in drip loss during storage. The control had higher cooking losses and the L* value increased with increasing storage time, while a*, b*, C*, and h* values were not significantly different (P > 0.05). Appearance and texture acceptability scores of treated fish were significantly higher than the control throughout storage (P = 0.05). Total aerobic psychrophilic and mesophilic bacteria were relatively unchanged at about 4 log CFU/g. [ABSTRACT FROM AUTHOR]

The effects of crude malva nut gum ( CMG) on the texture, digestion and the glycaemic index ( GI) of white bread were investigated. Different CMG levels (0%, 2.5%, 5%, 7.5% and 10% w/w based on weight of flour) were added into a bread formula. The lightness ( L*) and loaf-specific volumes of the bread decreased with increased CMG levels. Firmness of the bread increased with increased CMG content. The in vitro starch digestion kinetics showed that bread containing CMG had generally lower predicted GI (74-81 vs. the control). In vivo human testing showed that increasing the CMG reduced the GI of the bread. The GI values of bread containing CMG ranged from 73 to 98 of the control. Overall liking scores of consumers ranged between 'like slightly' and 'like moderately' (6.1-7.1) compared to 7.1 for the control. Thus, the addition of CMG in carbohydrate-based foods may lower the GI. [ABSTRACT FROM AUTHOR]