Abstract Healthy oil profile of chia has been well established. Chia could also be a good source gel. The characteristics gel were studied and compared to guar gum gelatin which are commonly used in the food industry. properties tested water holding capacities, viscosity, line‐spread; emulsification activity freeze–thaw stability. extracted gels from seeds flour analyzed for moisture, ash, protein, crude fiber, oil, fatty acid profile. Water‐holding capacity, oil‐holding emulsion activity,...

Abstract Microbial spoilage of meat during chilled aerobic storage causes significant financial losses to the industry. Even with modern day preservation techniques, remains an unsolved problem. Spoilage is a complex process that involves activity endogenous enzymes and microorganisms. Psychrotrophic Pseudomonas species are key microorganisms cause in aerobically stored meat. pseudomonads highly robust able withstand stressful environmental conditions would otherwise inhibit growth other...

Abstract Psychrotrophic Pseudomonas species are the key spoilage bacteria of aerobically stored chilled meat. These organisms readily form biofilms on meat under refrigerated conditions leading to consumer rejection and associated economic losses. Limited information is available matrix composition formed by these bacteria. We quantified characterized main components mono-species selected fragi lundensis strains using chemical analysis Raman spectroscopy. The were grown at 10 °C 25...

Abstract The polyphenols, antioxidant activities and antinutrients in Acacia seeds of different species, growing locations harvest years were characterised this study. main phenolic compounds 6-hydroxy-2-methylindole 2,2′-methylenebis(6-tert-butyl-methylphenol). total flavonoid contents the free polyphenol fractions positively correlated, while content ABTS, DPPH ORAC bound negatively correlated. There no differences trypsin chymotrypsin inhibition across all seed batches. lowest phytate...

Summary High‐temperature high‐pressure extrusion of sorghum–maize composite flour, potential for healthy food manufacture, was investigated by factorial experimental design to determine the effect level sorghum in dry mix (15–60%); final barrel zone temperature (120–150 °C); total moisture (21.4–25.8%); input rate (2.3–6.8 kg h −1 ); and screw speed (250–450 rpm) on extrudate slowly digestible starch ( SDS ), phenolic content, antioxidant capacity, protein digestibility, density expansion...

The aim of this study was to investigate the effect diets supplemented with fish oil, flaxseed, and chia seed on omega-3 fatty acid composition sensory properties hens' eggs. No significant difference in yolk fat content found between treatments. egg significantly affected by dietary Inclusion at 300 g/kg into diet produced eggs highest concentration acid. Eicosapentaenoic docosahexaenoic were only detected from laying hens fed oil. Diet had a color, flavor overall acceptability Types levels...

Summary Factorial experimental design was used to investigate the effects of: sponge proofing time (min), and dough mixing final temperature (°C) baking (min) on Australian sweet lupin‐wheat bread physical attributes. models show that specific volume positively associated with ( P = 0.01) 0.02). Crumb area time. Final influenced cell wall thickness < diameter but negatively affected number of cells 0.01). Cell 0.04), whilst by Instrumental springiness Sponge times were two most...

<p>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 this research was develop a high protein, fibre, gluten free fatty acid rich chips. Four different levels whole flour (5%, 10%, 12%, 15%) were incorporated produce chip. There no significant differences appearance, colour, flavour overall liking between commercial chip sample 5% chemical analysis indicated that all...

Summary Carotenoids are one of the most widespread pigments in nature and can be used as health‐promoting natural food colorants. Banana peel, which is a by‐product banana processing, contains range bioactive compounds including carotenoids. There no published research on extraction food‐grade carotenoids from peels. This study evaluated change peel carotenoid content over its ripening stages determined best possible solvent to extract for applications. The solvents permitted under Food...

Pseudomonas fragi is the predominant bacterial species associated with spoiled aerobically stored chilled meat worldwide. It readily forms biofilms on under refrigerated temperature conditions used in industry. Biofilm growth leads to slime development which turn becomes a major quality defect. To understand genetic regulation that aids P. survive industry, as well obtain an overview of transcriptomic behavior this organism when grown biofilms, RNA sequencing was carried out for main stages...

Summary Consumer desire for typical health‐promoting snacks is on the rise. Millet thought to provide consumer health benefits and can be used in treating celiac disease gastrointestinal problems. In this study, wheat flour (WF) was substituted with multi‐millet (MMF) at different levels (0%, 20%, 40%, 60%, 80% 100%) producing biscuit. MMF made by combining an equal proportion of barnyard, finger, kodo pearl millet. The functional, physicochemical sensorial properties biscuits were examined....

Abstract In recent decades, the demand for ready‐to‐eat (RTE) food items prepared by catering sector has increased together with value of cook‐serve, cook‐chill, and cook‐freeze products. The technologies which foods are cooked, chilled, refrigerated storage, reheated before serving prime importance to maintain safety. Packaging materials containers play an important role in influencing cooling rate RTE foods. Food that using improper inappropriate packaging may be contaminated foodborne...