Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips

Gluten free, antioxidant, calcium and dietary fibre rich, chia is known to contain the highest level of omega-3 available in any cultivated plant source. The objective of this research was to develop a high protein, high dietary fibre, gluten free and omega-3 fatty acid rich chips. Four different levels of whole chia flour (5%, 10%, 12%, and 15%) were incorporated to produce chia chip. There were no significant differences in appearance, colour, flavour and overall liking between a commercial chip sample and the 5% chia chips. The chemical analysis indicated that all four trial chips are excellent sources of omega-3 and the baking process has a limited impact on their nutritional profile. For optimal consumer acceptance and nutritional benefits, the incorporation of 5% chia is recommended. With limited chia based food products currently available, a chia chip would be a well-accepted and healthy alternative to the common unhealthy chips

Incidents and potential adverse health effects of serious food fraud cases originated in Asia

Food fraud has long been regarded as a major issue within the food industry and is associated with serious economic and public health concerns. Economically motivated adulteration, the most common form of food fraud, has consequences for human health, ranging from mild to life-threatening conditions. Despite the potential harm and public health threats posed by food fraud, limited information on incidents causing illness has been reported. Enhancing the food control system on the Asian continent has become crucial for global health and trade considerations. Food fraud databases serve as valuable tools, assisting both the food industry and regulatory bodies in mitigating the vulnerabilities associated with fraudulent practices. However, the availability of accessible food fraud databases for Asian countries has been restricted. This review highlights detrimental food fraud cases originating in Asian countries, including sibutramine in dietary supplements, plasticizer contamination, gutter oil, and the adulteration of milk. This comprehensive analysis encompasses various facets, such as incident occurrences, adverse health effects, regulatory frameworks, and mitigation strategies

Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu

Soy-lupin tofu samples were prepared by replacing 30% soybean with Lupin flour. Four different coagulants, i.e. calcium sulphate, calcium lactate, magnesium sulphate and magnesium chloride, were used at three different concentrations (0.3,0.4 and 0.5% w/v of the milk') to study their effect on yield and quality improvement. The results revealed that the tofu samples prepared using magnesium sulphate had higher moisture content and fresh yield than those prepared from other coagulants. The L*, a* and b* colour coordinates showed no significant differences among the samples. Fat content was affected by the type and concentration of the coagulants. Magnesium sulphates and magnesium chloride at 0.5:% level produced tofu with lower fat contents. Protein contents, however, were not affected by type or concentration of coagulant. Texture profile analysis revealed that the hardness and chewiness of samples change with the type and concentration of the coagulant whereas cohesiveness and springiness were the selected samples showed no significant differences. Based on the higher fresh yield magnesium sulphate was found to be better coagulant for soy-lupin tofu preparation

Efficient isolation of lupin protein

The increasing demand for low cost and non-genetically modified vegetable proteins has pushed the food industry to explore alternate sources of protein. Lupin has been found to have similar protein content and amino acid profile to that of soy. In particular, the Australian Sweet Lupin (Lupinus angustifolius), a low alkaloid variety of lupin, is high in protein and fibre and low in fat, making it an ideal food ingredient for health and well being. Concentrated form of lupin protein with protein content of 90% was prepared by alkaline extraction at pH 9.0 followed by acidic precipitation at eight different pH levels (4.0, 4.2, 4.4, 4.5, 4.6, 4.8, 5.0 and 5.5). The range of pH employed covered the isoelectric points of major legume proteins. The results revealed that there was no significant difference in protein content and yield of lupin protein isolates precipitated at pH 4.4, 4.5, 4.6, 4.8 and 5.0. The finding indicated that instead of using pH 4.5 for lupin protein precipitation, a higher pH such as 5.0 can be used that would result in decreased acid usage, thus providing a more economical approach to protein isolate production

Effects of food gums and pre-drying on fat content of fabricated fried chips

© 2020 Institute of Food Science and Technology Deep-frying contributes to the unique taste and texture of fried products. However, they are low in nutritional value. Food industries actively trying to find ways to reduce the fat content while maintaining organoleptic properties of fried foods. In this work, effects of pre-drying and adding food gums on the moisture and fat contents of chips were evaluated. The chips were pre-dried for 60 and 90 min, and gellan gum, guar gum, methylcellulose and xanthan gum were added at the concentration of 0.25, 0.75, 1 and 2 % w/w. The xanthan gum was the most effective gum for fat reduction. The addition of 0.25 % w/w xanthan gum and at 90 min pre-drying reduced the fat content from 20 % (control) to 15 % w/w. The results also indicated that the reduction of moisture content after frying was not affected by the type of gums but the method of pre-drying

Sonocrystallisation of Lactose in an Aqueous System

Although research on sonocrystallisation of lactose has been reported in the literature (yield and crystal size), the effect of ultrasound variables on nucleation and growth rate of lactose have not been studied. In this study, lactose crystallisation with ultrasound was compared with mechanical agitation using the induction time method at 22 °C. Ultrasound had a significant effect in reducing induction times and narrowing the metastable zone width but had no effect on individual crystal growth rate or morphology. A rapid decrease in induction time was observed up to 0.46 Wg-1 power density. Sonication up to 3 min decreased the induction time, but no further reduction was observed beyond 3 min. It was not possible to generate the nucleation rates achieved by sonication using agitation alone. 1 min sonication at 0.46 Wg1 power density followed by continuous stirring was found to be the optimum under the experimental conditions tested

Effect of goji berry on the formation of extracellular senile plaques of Alzheimer\u27s disease

BACKGROUND: Alzheimer\u27s disease (AD) is the most common neurodegenerative disease and a major source of morbidity and mortality. Currently, no therapy nor drug can cure or modify AD progression, but recent studies suggest that nutritional compounds in certain foods can delay or prevent the onset of AD. Diets with high antioxidants is one of the examples which is believed to influence AD pathogenesis through direct effect on amyloid beta levels. Compared to other fruits and vegetables, goji berry (GB) has high levels of polyphenolic substances with antioxidant activities which have shown some positive effects on cognitive function while its mechanism on neuroprotection is yet to be explored. We investigated whether GB would decrease the quantity of amyloid beta in cell culture model of AD. OBJECTIVE: To assess the protective effects of GB against amyloid beta toxicity in M17 cells using different techniques. METHODS: Goji berry powder (GBP) at different concentrations was treated with 20 μM amyloid beta-induced neuronal cells. MTS assay (3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxy-phenyl)-2-(4-sulfophenyl)-2H-tetrazolium), bicinchoninic acid (BCA) assay, Western blot analysis, enzyme-linked immunosorbent assay (ELISA) and atomic force microscopy (AFM) were performed to identify how GB affected amyloid beta. RESULTS: MTS assay indicated that GBP significantly increased cell viability up to 105% when GBP was at 1.2 μg/ mL. Western blot showed significant reduction of amyloid beta up to 20% in cells treated with 1.5 μg/ mL GBP. GBP at 1.5 μg/ mL was the most effective concentration with 17% reduction of amyloid beta in amyloid beta-induced neuronal cells compared to control (amyloid beta only) based on ELISA results. AFM images further confirmed increasing GBP concentration led to decreased aggregation of amyloid beta. CONCLUSION: GB can be a promising anti-aging agent and warrants further investigating due to its effect on reduction of amyloid beta toxicity

Novel exopolysaccharide produced from fermented bamboo shoot-isolated Lactobacillus fermentum

This study aimed at providing a route towards the production of a novel exopolysaccharide (EPS) from fermented bamboo shoot-isolated Lactobacillus fermentum. A lactic acid bacteria strain, with high EPS production ability, was isolated from fermented bamboo shoots. This strain, R-49757, was identified in the BCCM/LMG Bacteria Collection, Ghent University, Belgium by the phenylalanyl-tRNA synthetase gene sequencing method, and it was named Lb. fermentum MC3. The molecular mass of the EPS measured via gel permeation chromatography was found to be 9.85 × 104 Da. Moreover, the monosaccharide composition in the EPS was analyzed by gas chromatography–mass spectrometry. Consequently, the EPS was discovered to be a heteropolysaccharide with the appearance of two main sugars—D-glucose and D-mannose—in the backbone. The results of one-dimensional (1D) and two-dimensional (2D) nuclear magnetic resonance spectroscopy analyses prove the repeating unit of this polysaccharide to be [→6)-β-D-Glcp-(1→3)-β-D-Manp-(1→6)-β-D-Glcp-(1→]n, which appears to be a new EPS. The obtained results open up an avenue for the production of novel EPSs for biomedical applications

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

This study aimed to optimise formulation and process factors of Australian sweet lupin (ASL)-refined wheat bread bun to maximise the ASL level whilst maintaining bread quality using response surface methodology (RSM) with a central composite face-centered design. Statistical models were generated that predicted the effects of level of ASL flour incorporation (g/100 g of ASL-wheat composite flour), ASL flour volume weighted mean particle size (mm), water incorporation level (g/100 g ASL-wheat composite flour), mixing time of sponge and dough (min) and baking time (min) on crumb specific volume (CSV), instrumental texture attributes and consumer acceptability of the breads. Verification experiments were used to validate the accuracy of the predictive models. Optimisation of the formulation and process parameters using these models predicted that formulations containing ASL flour at 21.4e27.9 g/100 g of ASL-wheat composite flour with volume weighted mean particle size of 415e687 mm, incorporating water at 59.5e71.0 g/100 g ASL-wheat composite flour, with sponges and dough mixed for 4.0e5.5 min and bread baked for 10e11 min would be within the desirable range of CSV, instrumental hardness and overall consumer acceptability. Verification experiments confirmed that the statistical models accurately predicted the responses

Crop Updates 2011 - Farming Systems

This session covers twelve papers from different authors: 1. Fallowing 50% of the farm each year – does it pay? Janette Drew and Rob Grima Department of Agriculture and Food 2. How crop sequences affect the productivity and resilience of cropping systems in two Western Australian environments, Bob French, Raj Malik, Mark Seymour, Department of Agriculture and Food 3. When is continuous wheat or barley sustainable? Christine Zaicou-Kunesch and Rob Grima Department of Agriculture and Food 4. Identifying constraints to bridging the yield gap, Glenn McDonald, Department of Agriculture and Food 5. Land constraints limiting wheat yields in the Bridging the Yield Gap project area, Brendan Nicholas and Dennis van Gool, Department of Agriculture and Food 6. Can livestock have a long-term role in no-till cropping systems? James Fisher1, Peter Tozer2, and Doug Abrecht3, 1Désirée Futures, York, WA, 2PRT Consulting, West Wyalong, NSW and 3Department of Agriculture and Food 7. Pros and cons of dry seeding to counter variable seasonal breaks, Michael Robertson1, Cameron Weeks2, Michael O’Connor1, Doug Abrecht3, Rob Grima3, Peter Newman3, 1CSIRO, 2PlanFarm, 3Department of Agriculture and Food 8. Defining economic optimum plant densities of open pollinated and hybrid canola in WA, Mark Seymour, Department of Agriculture and Food 9. Alternative uses for unproductive soils examined in the North Eastern Agricultural Region (NEAR), Mike Clarke and Andrew Blake, Department of Agriculture and Food MARKETS 10. What the world wants from Australian wheat, Gordon MacAulay, Principal Economist, BRI Australia, Emeritus Professor of Agricultural Economics, University of Sydney 11. Effect of lupin flour incorporation on the physical and sensory quality of pasta, Vijay Jayasena1,2 and Syed M. Nasar-Abbas1,2, 1Food Science and Technology, School of Public Health, Curtin Health Innovation Research Institute, Curtin University, 2Centre for Food and Genomic Medicine 12. Wheat quality requirements for Saudi Arabia: baking quality and blending potential of some Australian exporting grades, Larisa Cato1, Robert Loughman1 and Ken Quail2, 1Department of Agriculture and Food, 2BRI Australi