النشر العلمي

  • An Introduction to Statistical Software Usages in Food and Nutrition Research: A Review

 

In the past decade, there has been an explosion of high -content 
and high-throughput data associated with a large number of disease 
states,  chemical  exposures,  biological  species,  food  and  nutritional 
researches. To fully interpret this information, it has become necessary 
to  develop  a  range  of  software  tools  that  will  identify  the  potentially 
biological  patterns  within  given  sets  of  data,  and  present-  it  in  a ontext that is both understandable to non specialists, and searchable 
so that the data underlying the constructed networks can be reviewed 
and  assessed.  To  this  end,  a  number  of  analysis  tools  have  been 
developed,  and  this  paper  will  provide  a  short  overview  of  the  most 
commonly  used  approaches  of  both  commercial  and  open  access 
software suites for food and nutrition researches. 

published in EUROPEAN ACADEMIC RESEARCH

  • Alhydwan (Boerhavia elegana Choisy) seed flour: A new approach in bread staling

 

In this study, the impact of the addition of alhydwan seed flour 
on bread staling was investigated by loss of moisture, Alkaline Water 
Retention Capacity (AWRC), and Scanning electron microscopy (SEM). Results  showed  that  the  retardation  effect  of  alhydwan  seed  flour  on 
bread  staling  was  found  to  be  significant.  The  moisture  content  and 
alkaline  water retention capacity were determined at different storage 
time  at  zero  time,  8,24,48,72  h.  The  moisture  content  was  decreased 
with  the  storage  period  increased,  but  the  rate  of  loss  in  moisture 
content  in  the  presence  of  ahydwan  flour  was  12.23%  for  15% 
compared  with  35.45%  in  bread  control  after  72  h  from  the  baking 
process complete. It is clear that the values of AWRC was gradually 
decreased with the storage period increase, the alhydwan make bread 
more  fresh  then  the  control  (wheat  bread).  The  freshness  reductions 
were  4.33%, 15.21%, 20.00% and 22.54 for 15% at 8, 24, 48 and 72 h. 
From the above results, it could be noticed that addition of alhydwan 
flour  caused  increase  in  the  moisture  content  and  this  increase  was 
accompanied by a decrease the stale rate of bread.

published in EUROPEAN ACADEMIC RESEARCH

  • Influence of Enzymatic Hydrolysis on the Nutritional, Functional and Antioxidant Properties of Protein Hydrolysates Prepared from Seinat (Cucumis melo var. tibish) Seeds

 

The effect of enzymatic hydrolysis time on nutritional, functional properties and antioxidant activities of 
seinat seed protein isolates were studied. Hydrolysates of seinat seed protein isolates (HSSPIs) were prepared at 
different time (30–180 min), using two food-grade proteases. Trypsin was applied in the first hydrolysis stage 
followed by Pepsin. The hydrolysis time showed significant differences (p<0.05) on nutritional parameters such as 
essential amino acid score, essential amino acid index, biological value and predicted protein efficiency ratios. All 
the functional properties studied decreased as hydrolysis time increases. Antioxidant activities; (DPPH radical 
scavenging, ABTS radical scavenging and ferrous chelating) of HSSPIs increased with increase in hydrolysis time. 
Large amounts of small-sized peptides (3,000–5,000 Da) were observed with decreased as hydrolysis time increased 
(2.07–1.28%). The results in this study indicated that increase in hydrolysis time has positively affected nutritional 
and antioxidant properties of HSSPIs, but had a negative impact on the functional properties studied.

published in Journal of Food and Nutrition Research

  • In vitro antioxidant activity of protein fractions extracted from seinat (Cucumis melo var. tibish) seeds

 

The aim of this study was to assess antioxidant activity of glutelin, albumin, and globulin seinat seed protein hydrolysate (SSPH) fractions.
The SSPH fractions were prepared using two food-grade proteases; trypsin and pepsin. The total amino acid composition, molecular weight
distribution, and total phenolic contents were evaluated. The antioxidant activity, hydroxyl radical scavenging assay, DPPH radicalscavenging activity, metal chelating activity, and reducing power were also tested. The protein content of the glutelin, albumin, and
globulin SSPH fractions was 81.80%, 73.09%, and 50.95%, respectively. The SSPH fractions showed high reducing power. Their
molecular weights were in the range of 300 to 5000 Da. The glutelin fraction hydrolysate showed the highest content of the total phenolic
(43.53 µg/mL GAE) and the strongest antioxidant activity. The inhibitory concentration of 50% of DPPH and hydroxyl radical scavenging
assays and metal chelating was lower (p< 0.05) in the glutelin compared with that in albumin and globulin fractions. The results indicated
that hydrolysates derived from seinat seed protein can be considered to be antioxidant sources

published in CyTA - Journal of Food

  • Extraction of pectin from some local fruits and its use in jam processing

 

In the present study, pectin was extracted from  orange, grapefruit and guava  fruits 
and  used  in  jam  processing.  The  percentages  of  pectin  extracted  from  orange, 
grapefruit  and  guava  powder  were  28%,  26.4%  and  2.8%,  respectively.  Jam  made 
using  pectin  extracted  from  grapefruit  (GrPJ),  orange  (OPJ)  and  guava  (GuPJ) 
contained 66%, 67% and  67% total  soluble solids,  respectively.  The  reducing  sugar 
contents of  GrPJ, OPJ  and GuPJ  were 4.7%,  5%, and  4.1%, respectively,  while  the 
total sugar contents were 8.7%, 8.5% and 8.4%, respectively. The pH values of GrPJ, 
OPJ and GuPJ  were 3.5,  3.4 and  3.6, respectively.  Moisture contents  of GrPJ,  OPJ 
and  GuPJ  were  53.7%,  45.8%  and  47.4%,  respectively,  and  the  ash  contents  were 
0.23%, 0.18%, and 0.21%, respectively. The contents of sodium were 36, 34 and 35 
mg/100g in OPJ, GrPJ and GuPJ, respectively, while the contents of potassium were 
60, 68  and 69 mg/100 g, respectively. The  contents of calcium were 80, 79 and  78 
mg/100 g,  respectively.  The content of vitamin C of OPJ, GrPJ and GuPJ were 0.01, 
0.02, and 0.02 mg/100g, respectively. Microbial analysis revealed that all jam samples 
were  devoid  of  coliforms,  staphylococci,  yeasts  and  moulds.  The  sensory  analysis 
indicated that all types of jams were accepted by panelists who preferred them in the 
order  of  jam  made  using  commercial  pectin  followed  by  jam  made  using  pectin 
extracted from orange, grapefruit and guava. Most panelists preferred the jam  made 
using commercial pectin due to its appealing color and appearance.

published in Gezira J. of Agric Sci

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