Journal of Food Science and Technology

Bhat, Zuhaib; Fayaz, Hina

doi: 10.1007/s13197-010-0198-7pmid: N/A

The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by harvesting mature muscle cells after differentiation and processing them into various meat products. Besides reducing the animal suffering significantly, it will also ensure sustainable production of designer, chemically safe and disease free meat with favourable nutritional profile as the conditions in an in vitro meat production system are controlled and manipulatable. However, the production of highly-structured, unprocessed meat faces considerably greater technical challenges and a great deal of research is still needed to establish a sustainable in vitro meat culturing system on an industrial scale. This review discusses the requirements that need to be met to increase the feasibility of meat production in vitro, which include finding an appropriate stem cell source and being able to grow them in a three dimensional environment inside a bioreactor, providing essential cues for proliferation and differentiation.

Koç, Mehmet; Koç, Banu; Susyal, Gonca; Sakin Yilmazer, Melike; Kaymak Ertekin, Figen; Bağdatlıoğlu, Neriman

doi: 10.1007/s13197-010-0159-1pmid: 23572728

Pasteurized liquid whole egg was subjected to spray drying to determine the effect of spray drying conditions on moisture content, water activity, peroxide value, emulsion stability, gel texture, foaming stability and colour change of the powder product. Drying process was carried out in a pilot scale spray dryer (Mobile Minor Niro-Atomizer, Denmark). The inlet (165–195 °C) and outlet air temperatures (60–80 °C) and the atomization pressure (196–392 kPa) were investigated as spray drying process variables. Perturbation and 3-D graphs revealed that outlet air temperature and atomization pressure had more effect than inlet air temperature, on the properties of whole egg powder. Optimum spray drying conditions of whole egg powder were determined according to the specific end-product requirements (bakery foods, omelette and mayonnaise and salad dressing) targeting to obtain the desired value of functional properties, i.e.; emulsion stability, gel texture, foaming stability and colour change.

Ladaniya, Milind

doi: 10.1007/s13197-010-0160-8pmid: 23572729

Influence of chilling temperature, intermittent warming (IW) and fungicidal wax coating was evaluated during storage of ‘Nagpur’ mandarins (Citrus reticulata Blanco). Fruits were light green coloured with slight colour-break at the start of storage. Waxed and non-waxed fruits were stored at 3.5 °C (constant), 2 weeks at 3.5 °C followed by IW for 1 week at 19.5 °C (cycle) and at 6.5 °C (constant), and were evaluated immediately after 30, 45, 60, 75 days and also after 1 week holding at ambient condition (24 ± 2 °C, 60–70% RH). There was no chilling injury to fruit under IW treatment irrespective of coating. At 3.5 °C (constant) chilling injury appeared after 45 days during 1 week holding and thereafter increased at each storage interval. Wax coated fruit had lower chilling injury. Fruit under IW treatment and at 6.5 °C (constant) developed yellow-orange colour while at 3.5 °C (constant) fruit remained green during storage. Juice content, titratable acidity and ascorbic acid contents were not affected by temperature regimes and waxing while total soluble solids content was higher with IW treatment. Reducing and total sugars were higher in fruits stored at IW treatment and at 6.5 °C (constant) than at 3.5 °C (constant). Total peel phenols content were not significantly affected by waxing and temperature regimes. However, loss of phenols content was higher at 3.5 °C (constant). Phenol content decreased during storage. At 3.5 °C (constant), chlorophyll (‘a’, ‘b’ and total) content in peel was maximum while total carotenoids were minimum with little colour development. Rapid colour development was recorded under IW and also at 1 week holding. Wax coating delayed colour development at 3.5 °C (constant). Initially carbendazim residues were higher in peel (4.0 ppm) and pulp (3.2 ppm) of waxed fruit than in non-waxed (3.2 ppm in peel and 3.1 ppm in pulp) fruit. Overall drop in residues till storage up to 75 days+ 1 week over the initial values was 80.2–85.6% in peel and 56.2–75.8% in pulp of waxed and non-waxed fruit, respectively. Respiration was lower in waxed fruit. Respiratory rate was lowest at 3.5 °C (constant) and it changed with IW. At 3.5 °C and 6.5 °C (constant), range of respiration was 4–6 mgCO2/kg/h and 7–9 mgCO2/kg/h, respectively in waxed and non-waxed fruit. Respiratory rate increased as the fruit was removed to warmer temperature. Chilling injury caused considerable rise in respiration rate of fruit. Present findings indicated that storage life of ‘Nagpur’ mandarin can be extended up to 75 days at 3.5 °C with IW.

Sra, Sarabjeet; Sandhu, Kulwant; Ahluwalia, Preeti

doi: 10.1007/s13197-010-0170-6pmid: 23572730

The investigation was carried out to evaluate the carrot (Daucus carota) cultivars, to optimize the pre-treatments, time and temperature combination for drying carrot slices and to assess the suitability of the dried product for culinary preparations. Among the 4 cultivars, (‘PC-34’, ‘Sel-21’, ‘Ambala Local’ and ‘Nantes’) the last one showed the best physico-chemical characteristics for dehydration. The dried carrot slices with highly desirable physico-chemical characteristics could be prepared from 4.5 mm thick slices, blanched in water at 95 °C for 4 min followed by 2 stage phase drying at 90 ± 5 °C for 2 h and at 60 ± 5 °C for 7 h in a cross-flow hot air cabinet dryer. Dipping slices in 6% potassium metabisulphite solution prior to drying improved the rehydration ratio, colour, retention of ascorbic acid and carotenoids content of dried slices. The soup and curried product prepared from dried slices had highly acceptable sensory quality with 8.5 and 8.2 scores, respectively on a 9-point Hedonic scale.

Chakraborty, Subir; Kumbhar, Baburao; Chakraborty, Shalini; Yadav, Pravesh

doi: 10.1007/s13197-010-0164-4pmid: 23572731

Five blends of refined wheat flour (RWF) (63.2 – 96.8, %RWF) and millet were used to manufacture biscuits baked for varying time (3.3–6.7 min) and temperature (166.6 – 183.4 °C). The manufactured biscuits were evaluated in terms of textural attributes (crispness, hardness and cutting strength) and overall acceptability (OAA). Results showed that increasing the amount of RWF in biscuits decreased (p < 0.01) hardness. Prolonging the baking time led to a decrease (p < 0.01) in hardness and cutting strength and a significant increase (p < 0.05) in OAA. Increase in baking temperature was followed by an increase in crispness (p < 0.01) and OAA (p < 0.1), while hardness and cutting strength (p < 0.01) decreased. Optimum processing condition generated form the models was, — blend ratio, 90%RWF; baking time, 6 min and baking temperature, 170 °C. The predicted responses in terms of crispness, hardness, cutting strength and OAA were 45, 0.3N, 27.2N and 8.9, respectively. The desirability of the optimum conditions was 0.98.

Khan, Mohammad; Asha, M.; Bhat, K.; Khatoon, Sakina

doi: 10.1007/s13197-010-0145-7pmid: 23572732

Blends of coconut oil—coconut oil with sesame oil (blend 1); coconut olein with sesame oil (blend 2); coconut olein with palmolein (blend 3) in 1:1 (v/v) ratio—were used in this study for frying Poori, a traditional Indian fast food prepared from wheat flour. Changes in oil quality were determined by chemical and sensory methods. Free fatty acid content did not change whereas peroxide value increased. Anisidine value increased from 5.5, 0.9 and 4.2 to 34.3, 42.8 and 23.6 for blends 1, 2 and 3, respectively. Iodine value showed marginal decrease in blends 1 and 2. Diene value showed no change in all three blends. Sesamol content in blends 1 and 2, total tocopherols in all the three blends, and β-carotene content in blend 3 decreased after frying. The blends showed a significant decrease (P ≤ 0.05) in the characteristic coconut oil odour after frying. Blend 3 showed comparatively better frying stability and also overall sensory quality of poori fried in this blend was the highest.

Pisalkar, P.; Jain, N.; Jain, S.

doi: 10.1007/s13197-010-0121-2pmid: 21350589

Aloe vera (Aloe barbadensis Miller) cubes of 12.5 × 12.5 × 12.5 mm thick were osmosed for 4 h in sugar syrup of 30, 40 and 50°Brix concentration and temperatures of 30 and 50°C at constant syrup to fruit ratio of 5:1. Osmosed and unosmosed aloe vera samples were hot air dried at 50, 60, 70 and 80°C with constant air velocity of 1.5 m/s. The water loss, solid gain and convective drying behaviour were recorded during experiments. It was observed that water loss and solid gain ranged from 39.2 to 71.3 and 2.7 to 6.3%, respectively during osmo-drying. The moisture diffusivity varied from 2.9 to 8.0 × 10−9 m²/s and 2.7 to 4.6 × 10−9 m²/s during air drying of osmosed and unosmosed aloe vera samples, respectively. Drying air temperature and osmosis as pre-treatment affected the water loss, solid gain, diffusivity at −p ≤ 0.01

Modha, Hiral; Pal, Dharam

doi: 10.1007/s13197-010-0146-6pmid: 23572733

Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum (L.)) (PM) flour with butter milk, is a traditional popular beverage of North-Western states of India. A process for PM based Rabadi-like fermented milk beverage was attempted. Skim milk and flour of 24 h germinated PM grains (FGG-24 h) were used as sources of solids. FGG-24 h was mixed in skim milk before fermentation and level of flour and water were determined using Response Surface Methodology (RSM) with central composite rotatable design (CCRD). The product developed using 5.3% flour and 72% water on the basis of curd gave the most acceptable product. For further stabilization during storage, pectin and/or carboxy methyl cellulose were tried at different levels and a level of 0.6% pectin was selected. The standardized product was packaged in glass bottles and stored under refrigeration (5–7 °C). The shelflife of the product was 7 days.

Pareek, Sunil; Paliwal, Ravinder; Mukherjee, Subrata

doi: 10.1007/s13197-010-0154-6pmid: 23572734

Influence of juice extraction methods and pasteurization temperature and time on quality of mandarin (Citrus reticulata Blanco) juice was studied. The experiment consisted of 65 °C pasteurization temperature with 15, 25 and 35 min holding time; 75 °C with 10, 20 and 30 min and 85 °C with 5, 10 and 15 min holding times and two types of juice extraction methods. The experiment was laid out in factorial completely randomized Design with three replications. Juice extracted with screw type juice extractor and processed at 65 °C for 15 min maintained better qualitative characteristics like total soluble solids, acidity, ascorbic acid, sugars and non-enzymatic browning during 6 months storage. Naringin and limonin contents were minimum with the screw extractor and 65 °C processing temperature for 15 min.

Ruhil, A.; Singh, R.; Jain, D.; Patel, A.; Patil, G.

doi: 10.1007/s13197-010-0158-2pmid: 23572735

A ready-to-reconstitute formulation of Basundi, a popular Indian dairy dessert was subjected to storage at various temperatures (10, 25 and 40 °C) and deteriorative changes in the Basundi mix were monitored using quality indices like pH, hydroxyl methyl furfural (HMF), bulk density (BD) and insolubility index (II). The multiple regression equations and the Arrhenius functions that describe the parameters’ dependence on temperature for the four physico-chemical parameters were integrated to develop mathematical models for predicting sensory quality of Basundi mix. Connectionist model using multilayer feed forward neural network with back propagation algorithm was also developed for predicting the storage life of the product employing artificial neural network (ANN) tool box of MATLAB software. The quality indices served as the input parameters whereas the output parameters were the sensorily evaluated flavour and total sensory score. A total of 140 observations were used and the prediction performance was judged on the basis of per cent root mean square error. The results obtained from the two approaches were compared. Relatively lower magnitudes of percent root mean square error for both the sensory parameters indicated that the connectionist models were better fitted than kinetic models for predicting storage life.