Quality of Low-Fat Mozzarella Cheese with Different Fat Replacers

The comparative efficacy of 0.4% carboxymethyl cellulose (CMC) and 0.3% sodium alginate (SA) was evaluated as fat replacer in low-fat (<0.5% milk fat) mozzarella pre-cheese on the basis of physico-chemical, processing, textural, and colour profile, nutritional and sensory attributes. High-fat mozzarella cheese (prepared from milk with 6.0% fat) was taken as control (FFMC), whereas low-fat mozzarella cheese (prepared from milk with <0.5% fat) without any fat replacer (LFMC) taken as negative control. The per cent yield was lower in low fat cheese with CMC (LFMC-CMC), whereas in low fat cheese with SA (LFMC-SA) it was comparable with FFMC. The moisture and protein contents were higher (P<0.05) in low-fat mozzarella cheese (LFMC-CMC, LFMC-SA) than in FFMC. The energy content in LFMC-CMC and LFMC-SA was 44 percent lower than in FFMC. The meltability decreased, whereas melt time increased in LFMC-CMC and LFMC-SA compared to FFMC. The processing and nutritional attributes were comparable in both treatments. Hardness increased, whereas chewiness decreased in low-fat cheese. However, type of fat replacer did not affect hardness of the product. Gumminess was higher (P<0.05) in LFMC-CMC than in LFMC-SA. The sensory panellists rated LFMC-SA better for flavour and overall acceptability than LFMC-CMC. The appearance, texture, and juiciness were comparable in low-fat and high-fat mozzarella cheese. Results indicated that 0.3 per cent SA can be successfully used for processing of low-fat cheese

Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, aw), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water

Bacterial dissolution of fluorapatite as a possible source of elevated dissolved phosphate in the environment

In order to understand the contribution of geogenic phosphorus to lake eutrophication, we have investigated the rate and extent of fluorapatite dissolution in the presence of two common soil bacteria (Pantoea agglomerans and Bacillus megaterium) at T = 25 °C for 26 days. The release of calcium (Ca), phosphorus (P), and rare earth elements (REE) under biotic and abiotic conditions was compared to investigate the effect of microorganism on apatite dissolution. The release of Ca and P was enhanced under the influence of bacteria. Apatite dissolution rates obtained from solution Ca concentration in the biotic reactors increased above error compared with abiotic controls. Chemical analysis of biomass showed that bacteria scavenged Ca, P, and REE during their growth, which lowered their fluid concentrations, leading to apparent lower release rates. The temporal evolution of pH in the reactors reflected the balance of apatite weathering, solution reactions, bacterial metabolism, and potentially secondary precipitation, which was implied in the variety of REE patterns in the biotic and abiotic reactors. Light rare earth elements (LREE) were preferentially adsorbed to cell surfaces, whereas heavy rare earth elements (HREE) were retained in the fluid phase. Decoupling of LREE and HREE could possibly be due to preferential release of HREE from apatite or selective secondary precipitation of LREE enriched phosphates, especially in the presence of bacteria. When corrected for intracellular concentrations, both biotic reactors showed high P and REE release compared with the abiotic control. We speculate that lack of this correction explains the conflicting findings about the role of bacteria in mineral weathering rates. The observation that bacteria enhance the release rate of P and REE from apatite could account for some of the phosphorus burden and metal pollution in aquatic environments

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First AuthorA simple, rapid and low cost analytical method for the determination of b-carotene content in four different food categories is developed and validated. This method is based on solvent extraction followed by UV-Vis spectrometric detection. Target compound was extracted with four different solvents, in which acetone appears to be an excellent extractant as recovery of the analyte at 1 mg/g concentration in spiked samples was in the range of 67.8e98.8%, with relative standard deviation (RSD) ranging between 4.8 and 6.6%. Intra- and inter-day assay precisions of the method at 0.1, 1.0 and 5.0 mg/g concentrations ranged in between 3.4 and 8.9%. The linearities for b- carotene in the pure acetone, raw carrot, sweet potato, and fortified raw and cooked chicken meat nuggets were 0.994, 0.995, 0.990, 0.984 and 0.984, respectively. For robustness, the analytical method was applied to 24 samples of four different food categories namely carrot, sweet potato and carrot and sweet potato supplemented chicken meat nuggets.Not Availabl

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First AuthorThe aim of this study was to investigate the antioxidant activity of different solvent extracts of curry and mint leaf and their effect on colour and oxidative stability of raw ground pork meat stored at 4 ± 1 C. The results indicated that among the two individual leaf categories, the ethanol extract of curry leaf (EHEC) and the water extract of mint leaf (WEM) showed higher DPPH and ABTS+ activity. EHEC also exhibited the highest total phenolic contents while these were the lowest for WEM. WEM showed the highest superoxide anionic scavenging activity (%). The pork meat samples treated with EHEC and WEM showed a decrease in the Hunter L- and a-values and a increase in b-value during storage at 4 C. However, the pH and TBARS values were higher in control samples irrespective of storage periods. In conclusion, EHEC and WEM have the potential to be used as natural antioxidants to minimise lipid oxidation of pork products.Not Availabl

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Not AvailableThis experiment was undertaken to study the effect of incorporation of carrot on quality characteristics of chicken nuggets. Results indicated that incorporation of 5% carrot in chicken nuggets formulation significantly (P < 0.05) improved hunter colour values, textural properties like hardness, gumminess, chewiness and sensory scores of colour and appearance. Thus the experiment indicated that use of carrot could be explored for the preparation of functional meat products.Not Availabl

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Not AvailableResponse surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110–130 g); processing conditions such as steaming time (12–18 min) and drying time (7–9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained.Not Availabl

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Not AvailableThe nutritional and textural properties of low fat paneer using soy protein isolate (SPI) as fat replacer was investigated. The physico-chemical and sensory characteristics of 4 types of paneer made of low-fat milk (3% milk fat (MF) and 10% solids-not-fat (SNF)) and SPI of 0 (T1), 0.1 (T2), 0.2 (T3) and 0.3% SPI (T4) were compared with high fat paneer (TC) made of high fat milk (6% MF and 9% SNF). CaCl2 (0.2%, w/v) was used as coagulant at 75 ± 1°C. Increased level of SPI in paneer increased yield, protein, ash, moisture content and decreased fat, moisture protein ratio, lactose and calorie contents. Titratable acidity and pH varied in narrow range. Instrumental firmness was higher (p ≤ 0.05) in T1-T4 than in TC. The gumminess, chewiness and firmness showed the same trend. Resilience and cohesiveness values showed no significant difference among the samples. Hunter colour L values showed a decreasing, and a and b values increasing trend with increasing levels of SPI. Sensory appearance and colour scores were lower (p ≤ 0.05) for T1-T4 than TC. More than 0.2% SPI imparted beany flavour to paneer.Not Availabl

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Corresponding AuthorThe green banana flour (GBF), soybean hull flour (SHF) and combination (50:50) of GBF and SHF were added at the level of 4% each to evaluate the storage characteristics of chicken nuggets. The pH values were declined (P < 0.05) over storage periods. Lipid oxidation products were higher (P < 0.05) in control samples; however, they were increased in all samples with the increase in storage time. GBF-added samples had lower (P < 0.05) free fatty acid contents when compared to other treated nuggets including control. With respect to microbial quality, standard plate counts, psychrotrophic counts and Lactobacillus spp. counts were increased (P < 0.05) with the storage periods. Total coliforms, Staphylococcal spp. and Yeast and mould counts were detected sporadically. Result of sensory evaluation indicates that scores for all attributes were declined gradually with storage time, and slight off-flavour was noticed on the day 45. So, chicken nuggets developed with GBF and SHF could have shelf life in between 36 and 45 days at 4 ± 1 C under vacuum-packaging conditions.Not Availabl