Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup

In this paper, the time-dependent flow behavior of reduced fat sesame paste with date syrup were assessed using Brookfield rotational viscometer as a function of fat substitutes (guar gum, xanthan, and starch) at three levels and shearing time. Two models were used to predict the time-dependent behavior, known as, first-order stress decay with a zero equilibrium stress and Weltman models. It was found that time-dependent behavior of samples was adequately fitted with these models. All blends exhibited the thixotropic behavior and thixotropy of samples increased with increasing shear rate. For Weltman model, the A and B constants appeared in the range of 189.2–730.6 Pa and 0.090–1.571 Pa, respectively. While for first-order stress decay model, the initial shear stress (τ₀) was in the range of 197–794 Pa, and the breakdown rate constant (K) varied in the range of 0.002–0.018 s^?1. The presence of fat substitutes generally resulted in an increase of viscosity and thixotropy of blends in comparison with the blank.     

Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation

This study examines and compares the structural and rheological properties of succinoglycan exopolysaccharide made by fermentation of sucrose or date syrup at identical temperature, pH, and total soluble solid. Using thin-layer chromatography (TLC), Fourier transform infrared (FTIR) spectroscopy, and rotational viscometery structural and rheological properties of prepared exopolysaccharides were assessed. The variables under studies were biogum concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/w), temperature (5, 25 and 40°C), and pH (2.5, 4.0, 7.0, and 10.0). Results revealed that the quantity of exopolysaccharide produced in the date syrup (DSE) medium was three to five times greater than that of sucrose (SE) medium. The biogums exhibited non-Newtonian, shear-thinning behavior, and the viscosity of DSE was higher than SE at all tested concentrations. The TLC and FTIR spectroscopy assessments designated that the biogum is composed of glucose and galactose units, carrying a carboxylic group and indicated the presence of succinoglycan. The outcomes of this study could be useful to food industries seeking low cost biogum.     

Susceptibility of Date Fruits (Phoenix dactylifera) to Aflatoxin Production

Segments of fruits from 12 varieties of date (Phoenix dactylifera) and three stages of maturation were inoculated with a toxigenic strain of Aspergillus parasiticus. During growth at 28°C for 10 days, 8 varieties supported appreciable aflatoxin production at the Khalal stage—the most popular stage for direct human consumption, with a maximum value in excess of 300 μg g^-1 of fruit. Marked differences in susceptibility to infection and/or aflatoxin production were observed between varieties and/or stage of maturation. It was concluded that toxigenic aspergilli could proliferate on any date fruits that suffered mechanical damage in the field or during harvesting, and hence that such fruits should be considered as likely to be unfit for human or animal consumption. © 1997 SCI.     

Date fruits (Phoenix dactylifera Linn): an emerging medicinal food

Date palm is one of the oldest trees cultivated by man. In the folk-lore, date fruits have been ascribed to have many medicinal properties when consumed either alone or in combination with other herbs. Although, fruit of the date palm served as the staple food for millions of people around the world for several centuries, studies on the health benefits are inadequate and hardly recognized as a healthy food by the health professionals and the public. In recent years, an explosion of interest in the numerous health benefits of dates had led to many in vitro and animal studies as well as the identification and quantification of various classes of phytochemicals. On the basis of available documentation in the literature on the nutritional and phytochemical composition, it is apparent that the date fruits are highly nutritious and may have several potential health benefits. Although dates are sugar-packed, many date varieties are low GI diet and refutes the dogma that dates are similar to candies and regular consumption would develop chronic diseases. More investigations in these areas would validate its beneficial effects, mechanisms of actions, and fully appreciate as a potential medicinal food for humans all around the world. Therefore, in this review we summarize the phytochemical composition, nutritional significance, and potential health benefits of date fruit consumption and discuss its great potential as a medicinal food for a number of diseases inflicting human beings.     

果汁新产品

1.功能性果汁RelaPunainenPuutarha水果&果浆汁功能性果汁继续流行,是因为消费者希望饮料不仅好喝,而且有助于健康。相应地,功能性果汁和饮料的诉求便是它们天生有利于健康,比如Probiotic(产生的细菌有益人体健康的饮食品)饮料有利于肠胃健康,欧米加3号脂肪酸以及维他命E和C有利于心脏血管健康。在芬兰,Ingman食品推出了一种含有乳酸R菌的果汁,这种乳酸菌可以肠胃带来健康和益处。它含有88%的果汁,包括42%的苹果汁,33%的葡萄汁,11%的黑莓汁,以及2%的接骨木汁。樱桃酸抗氧化饮料PlatinumHealthProducts(白金健康食品)在美国的新产品是10…     

Fractionation of Corn Syrup

Corn syrup was fractionated on a cellulose support. An ethanol-water gradient elution was used. Carbohydrates were determined quantitatively by the phenol-sulfuric acid method. A normal 43 D. E. corn syrup gave 20 peaks and a materials balance of 92%. A high maltose corn syrup gave 18 peaks and a 99–100% materials balance.     

模拟移动床利用安全因子法分离第三代高纯果糖

目的：研究以果葡糖浆为原料,利用模拟移动床法(simulated moving bed,SMB),从果葡糖浆中分离第3代高纯度果糖的工艺方法。方法：首先通过对分离度影响因素的分析,进行单柱脉冲实验,确定树脂型号、进料体积、进料流速、进料浓度以及操作温度等操作参数,然后通过安全因子法得到SMB的简易参数设计方法,确定模拟移动床的理论参数,并在实验中修正得到实际的最佳参数。结果：理论模拟结果很好的吻合实验结果,实验得到模拟移动床最佳参数为切换时间469s、进料流速0.325L/h、洗脱液流速1.574L/h、提取液流速0.902L/h、提余液流速0.951L/h、循环流速1.897L/h;通过模拟移动床法分离第3代高纯果糖纯度为99.91%、得率为80.32%、葡萄糖纯度为92.34%、得率为90.13%。     

低聚木糖浆的澄清工艺

低聚木糖浆中由于含有淀粉、果胶等大分子物质,易造成产品混浊.α 淀粉酶处理虽在一定程度上可减轻低聚木糖浆产品在贮藏过程中变混浊的问题,但效果仍不理想.作者采用超滤法进行澄清工艺研究,低聚木糖浆经超滤膜(相对分子质量截留为2000)处理后,大分子相对质量分数由15.35%下降至5.14%,产品贮藏3个月后也未有混浊现象出现.     

超高压处理对干红枣酒中微生物的影响

研究了超高压处理对干红枣酒中菌落总数、霉菌和酵母菌存活量的影响.室温25℃下,将干红枣酒分别在100 MPa、300 MPa、500 MPa和700 MPa压力下,超高压处理10 min后,进行微生物检测.实验结果表明,处理压力为100 MPa,霉菌和酵母菌存活量均为10 cfu/mL;当处理压力达到300 MPa时,菌落总数为45 cfu/mL.干红枣酒经300 MPa超高压处理10min,可以达到国家食品卫生标准.     

Confectioner's Syrup from Tapioca Processing Waste

The possibility to produce confectioner's syrup from tapioca processing waste by acid hydrolysis was explored at different substrate as well as acid concentrations, pressures and times. Syrup for confectioner's use can be effectively produced at various combinations of the parameters though severe hydrolysis conditions have to be employed as compared to the commercial starch. Economic considerations demand the use of waste slurry of 20% concentration with 4% sulphuric acid and the hydrolysis at 15 Pa for 15 min. The problem of disposal of the waste could be solved by gainfully utilizing it for the production of syrup meeting required standards.     

Composition of Capers (Capparis spinosa): Influence of Cultivar, Size and Harvest Date

Average composition values of capers found were as follows: moisture 79%, ash 1.6%, protein 5.8%, fat 1.6%, Ca 871 ppm, Mg 636 ppm, K 542 mg/100mL, Na 226 ppm, Fe 13 ppm, P 21 mg/100g, and raw fibre 5.4%. These values were affected by cultivar, size and harvest date. Of the flavonoids present, rutin, kaempferol-3-glucoside, kaempferol-3-rutinoside and kaempferol-3-rhamnorutinoside were identified and rutin was most abundant. A flavonoid derived from kaempferol and two from quercetin were detected but not identified. More than 50% of the fatty acids in both cultivars were polyunsaturates.     

Determination of Silica in Corn Syrup

A method for the determination of silica in corn syrup is presented. A silico-molybdate complex is formed. The interfering phospho-molybdate is neutralized by the addition of oxalic acid. The silico-molybdate complex is reduced by 1-amino-2-naphthol-4-sulfonic acid to give the heteropoly blue which absorbs at 810 nm. Repeated analysis of a corn syrup gave a value of 17.8 microgram silica per gram of solids and a standard deviation of 0.06 for nine determinations. The recovery of added silica was in the range of 99–103%.     

糖汁硫漂自控改造

本文通过对糖汁硫漂系统基本原理和有关技术参数推算及确准的叙述，突出说明了在糖汁硫漂自控改造中，应注意控制喷嘴流量选择及设计的方法，它是控制系统改造成败的关键。     

新型麦芽四糖酶及其应用

麦芽四糖属麦芽低聚糖,与蔗糖相比,它具有低甜度,高粘度,低渗透压,耐强酸等特性,因此在食品行业有特别的应用。目前虽然能够产生麦芽四糖的酶不少,但真正工业化生产的却很少,且被报道的大部分麦芽四糖酶须在中性或偏碱性条件下进行反应,这对实际生产操作带来很多不便,影响产品质量并导致生产成本较高。作者采用一种新型的由嗜糖假单胞菌改造得到的耐热耐酸的麦芽四糖酶,对其生产麦芽四糖的工艺条件进行了研究及优化。实验表明,该酶可以在pH4.0~8.0,温度55~70℃,与普鲁兰酶协同作用生产质量分数在50%以上的麦芽四糖糖浆。     

谈蒸发糖浆pH值的控制

在加工正常甜菜时,操作中无需把蒸发糖浆的ｐＨ指标放在显著重要的位置上,只须规定硫漂后的稀汁ｐＨ值８．０－８．５（无糖浆硫漂时,稀汁硫漂ｐＨ７．５－ ８．０）,糖浆硫漂 ｐＨ７．５－ ８．０［１］。在这种情况下,糖汁经过蒸发系统后碱度（ｐＨ值）略有下降,能够保证成品工序在微碱条件下正常进行。 然而在加工热稳定性很差的糖汁时,情况就不同了。酒泉糖厂自１９９３／９４生产期开始,由于甜菜品质低劣,糖汁中溶解性含氮非糖分和有机酸的含量很高。糖汁的自然碱度很低,热稳定性不好,生产中,糖汁经过蒸发系统的高温作用,…     

超滤技术在生产精制糖浆中的应用

研究了不同操作条件下对不锈钢膜超滤原糖浆的影响,通过加入高离子澄清剂Ｇ４０９提高糖浆的脱色与除浊效率,并改良其超滤性能。与传统工艺相比,这种絮凝与膜滤相结合的技术能显著提高脱色与除浊效率。不锈钢膜具有耐酸碱,耐高温,抗脆裂,易清洗的优点。     

糖浆微小悬浮粒子的分离除浊

由于亚硫酸法糖厂的糖浆中存在许多微小悬浮粒子，直接影响了白砂糖的产品质量，为了提高产品的质量，必须进行补充报道，本文阐述了亚硫酸法的缺点，介绍了国内外采用的多种补充澄清方法，并分析对比了各种方法的效果及投资费用，提出深层过滤应用于国内糖厂的可行性。     

带苦味的低聚龙胆糖玉米糖浆

低聚龙胆糖是以葡萄糖液为原料,经过专用酶的葡基转移作用和缩和作用生产出来的。由于低聚龙胆糖比蔗糖和麦芽糖浆（malt syrup)有较高的吸湿性（hygroscopity),因此可以保持各种食品中有合适的水分,从而防止淀粉质食品的老化。