Notes

Educated agreement: its value pertaining to retrolective analysis and health-related technology progress.
The research study was conducted to utilize by-products of baby corn in the development of soup mix. Baby corn powder was obtained by drying and grinding of cut pieces of baby corn. Different formulations of soup mixes were prepared by altering the level of baby corn powder (10-40%), corn flour, salt, mango, onion, garlic, cumin, black pepper, coriander and sugar powders. Formulation 2-baby corn powdercorn flouronion powdergarlic powdersaltsugarmango powdercoriander powdercumin powderblack pepper in ratio of 20422210615111 was selected best on the basis of proximate, functional, pasting and sensory parameters. Soup mix was stored under ambient conditions and a declining trend was observed for antioxidant activity (67.64-48.41% DPPH inhibition), water absorption index (3.15-2.58 g/g), pH (6.81-4.15) and sensory score whereas total plate count, moisture and viscosity were found increasing after every 15 days interval. After 5 months of storage, color and sensory parameters declined. This study is valuable in promoting exploitation of by-products of baby corn by preparing soup mix that can alleviate the problem of postharvest losses and by-product utilization. © Association of Food Scientists & Technologists (India) 2019.In this study, we investigated the diversity of AAB from fermenting cocoa and the production of acetic acid in response to various environmental conditions. Ribosomal 16S gene sequence analysis and PCR-RFLP showed a restricted microbiota mainly composed of Acetobacter pasteurianus, Acetobacter tropicalis and Acetobacter okinawensis sp., consistently found in all six regions studied. Meanwhile Acetobacter malorum, Acetobacter ghanensis and Gluconobacter oxydans were isolated as minor species in specific regions. The dominant species were mainly isolated in the first 72 h period of natural cocoa fermentation while the minor species were present toward the later stages. Acetobacter okinawensis, a newly isolated species, was able to yield an unusually high quantity, up to 62 g/L of acetic acid at 30 °C. However, a shift of temperature to 35 °C severely impaired acid production in most strains of this species. While acetic acid production increases for up to 6 days in Acetobacter okinawensis and Acetobacter pasteurianus, it decreases beyond 4 days in Acetobacter tropicalis strains. The production of acetic acid was strongly dependent on environmental conditions, with optimal production between pH 4 and 5, under ethanol concentration below 8% and temperatures above 35-40 °C, corresponding to conditions prevailing in the first half of fermentation process. Acetobacter tropicalis was more productive at higher ethanol concentration and Acetobacter okinawensis at low pH. Species diversity and different behavior of strains highlight the importance of valuable starter selection for well-controlled cocoa fermentation. learn more © Association of Food Scientists & Technologists (India) 2019.Honey from different botanical sources presents a great variability in chemical composition, physical properties, and sensorial attributes. The association between honey qualities and its geographical origin allows the recognition of honey, and beekeepers are economically benefited. The objective of this study was to evaluate the physicochemical characteristics of honey produced in Ortigueira, Brazil and to compare it with the honey produced in the neighboring localities for the request of geographical indication certification. In the 112 honey samples collected between 2010 and 2013 from Ortigueira and the neighboring localities, moisture acidity, pH, hydroxymethyl furfural (HMF), diastase activity (DA), sugars, proline (Pro), electrical conductivity (EC), color absorbance at 635 nm (C635), and Cielab color parameters were evaluated. HMF, reducing sugars (RS), total sugars (TS), proline, and color parameters (L*, a* and b*) were significantly different in Ortigueira 2010 honey seasons. Principal component analysis separated assapeixe (Vernonia sp) and capixingui (Croton floribundus) honeys from wild honeys (polyfloral). In addition, HMF, RS, L*, and lactonic acidity values promoted the separation between assapeixe and capixingui honeys. Ortigueira honey differs significantly from honeys from neighboring locality in pH, proline, HMF, DA, EC, RS, sucrose, TS, free and total acidity, and color parameters (C635, L*, a*, b*). The multivariate analysis applied to variables was efficient to discriminate honeys from different botanical sources and different locals, and is recommended for studies on the geographical indication of honey. © Association of Food Scientists & Technologists (India) 2020.Using new technologies to know the nutrition contents of food is the new emerging area of research. Predicting protein content from the image of food is one such area that will be most useful to the human beings because monitoring the nutrition intake has many health benefits. Patients with rare diseases like maple syrup urine disease need to be in good diet practices in order to survive. Protein intake has to be monitored for those individuals. In this paper, protein measurement of health drink powder is performed using image processing techniques. In this work food images are captured and a new database with 990 images of 9 health drink powders is created. Protein content is predicted using deep learning convolutional neural network and also using image features with linear regression. Image features like first order statistics, histogram-oriented gradient, gray level co-occurrence matrix, local binary pattern and gradient magnitude and gradient direction features obtained by applying Prewitt, Sobel and Kirsch are used to estimate the protein content. Training and testing are done using linear regression model which uses support vector machine to obtain the optimal hyper plane. A tenfold cross validation is used to improve the statistical significance of the results. Experimental results show that the protein contents are predicted with an average error of ± 2.71. Deep learning improves the prediction with an average error of ± 1.96. © Association of Food Scientists & Technologists (India) 2019.The increasing sensitivity to gluten has aroused interest in gluten-free products like bread. However, one of the biggest challenges of producing gluten-free bread is to get a good quality structure. We hypothesize that using chitosan along with transglutaminase, a network of crosslinks would be generated, guaranteeing a better structure. Thus, in the present work, we produced gluten-free bread using red rice flour and cassava flour, transglutaminase, and chitosan at concentrations of 0%, 1%, and 2%. Loaves of bread were characterized, and the instrumental texture properties during five days were determined. Bread produced with chitosan and transglutaminase presented lighter brown coloration due to incomplete Maillard reaction and low specific volumes varying from 1.64 to 1.48 cm3/g, possibly due to chitosan interfering with yeast fermentation. Rheological tests revealed increases in viscosity before and after fermentation when chitosan was used. Bread with chitosan presented high initial firmness but a lower rate of staling, possibly due to water retention. According to results, a possible network involving chitosan and other proteins promoted by transglutaminase was formed and after optimization could yield better gluten-free bread. © Association of Food Scientists & Technologists (India) 2019.Tricholoma scalpturatum, Tricholoma populinum, Neolentinus cyathiformis, Chlorophyllum agaricoides, and Lycoperdon utriforme have been traditionally utilized as food in Turkey for a long time. The present study focused on determining antioxidant activities, total phenolic groups contents (flavonols, hydroxycinnamic acids, proanthocyanidins, and anthocyanins), phenolic compounds and fatty acids of sequential extracts (n-hexane, ethyl acetate, chloroform, acetone, ethanol, and pure water) obtained from five wild edible macrofungi species. Ethanol and acetone (or ethyl acetate) were found as the most efficient solvents in terms of antioxidant activities and extraction efficiency. Antioxidant studies showed that L. utriforme, C. agaricoides, and T. populinum exhibited the highest radical scavenging and reducing activities and contained the highest phenolic contents. Chromatographic studies revealed that phenolic acids (protocatechuic, gallic, and chlorogenic acids) and fatty acids (oleic, linoleic, and palmitic acids) were the major contributors of the antioxidant activities of the extracts. The results obtained suggest the utilization of these macrofungi species as significant sources of natural antioxidants. © Association of Food Scientists & Technologists (India) 2019.In this work the preparation of a hummus pastes from a Mexican variety of chickpea (Blanco Sinaloa, BS) was investigated. With this purpose, the nutritional and functional properties of the raw chickpea were evaluated, which revealed a content of protein, fiber and lipids of 19, 1.6 and 10.3%, respectively. Meanwhile the values of hydration capacity, water absorption index, water solubility index, emulsifying activity and foam capability were 0.65 g/seed, 2.26 g/g, 22.3%, 40.7% and 29.2%, respectively. Based on these results this variety of chickpea was considered suitable for the target application. The preparation of the paste was done by further sterilization of the paste promoted a decreased on the activity of lipoxygenase (68%) and starch content (40%). The rheological characterization of the hummus paste showed that the sterilization induced the formation of a tridimensional structure, due to the gelatinization of the starch and protein denaturation. Moreover, the linear viscoelastic zone shifted to higher values of strain (%γ), whereas the storage modulus (G') increased in about two orders of magnitude. The results of frequency sweeps showed that the paste exhibits a solid-like behavior (weak gel). Measurements of shear rate of the paste (unsterilized and sterilized) revealed that the shear viscosity exhibited a shear thickening behavior and a thixotropic behavior. © Association of Food Scientists & Technologists (India) 2019.This study investigated the formation of angiotensin-converting enzyme (ACE) inhibitory peptides from koro kratok beans tempe during gastrointestinal digestion. The absorption of bioactive peptides was also investigated in this study. Koro kratok was fermented by commercial culture including Rhizopus oligosporus for 48 h. Gastrointestinal digestion was simulated sequentially by hydrolysis of tempe protein extract with pepsin and pancreatin for 240 min. The peptide content, degree of hydrolysis, molecular weight distribution, and ACE inhibitory activity were analyzed. The absorption of ACE inhibitory peptides was evaluated using the inverted gut sac of Sprague Dawley rats. Results showed that some amino acids, such as Arg, Lys, Asp, Glu, Phe, and Leu, were predominantly found in tempe. After the hydrolysis process, cooked tempe exhibited the highest ACE inhibitory activity (90.05%). Although the ACE inhibitory activity of nonfermented koro kratok was lower than that of tempe, the increase in its inhibitory activity was too large (23.
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