Optimisation of the combined treatments of aqueous chlorine dioxide,fumaric acid and ultraviolet‐C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout

The effects of the combined treatments with aqueous chlorine dioxide (ClO₂), fumaric acid and ultraviolet‐C (UV‐C) on the microbial quality of common buckwheat sprouts were examined using a response surface methodology. The populations of total aerobic bacteria, yeast and mould, and coliform decreased with increasing aqueous ClO₂ and fumaric acid concentrations and increasing UV‐C irradiation dose. However, the increase in the UV‐C irradiation dose had a negative effect on the sensory quality. Therefore, the optimal combined treatment condition of 100 ppm aqueous ClO₂, 0.31% fumaric acid and 1.9 kJ m^?2 UV‐C was selected for the buckwheat sprouts by providing reductions of 3.9, 1.8 and 2.4 log CFU g^?1 on the populations of total aerobic bacteria, yeast and mould, and coliform, respectively. The combined treatment also maintained an acceptable sensory quality. These results suggest that the optimised combined treatment can be used as a microbial inactivation method for buckwheat sprouts.     

Effect of treatment with α‐galactosidase,tannase or a cell‐wall‐degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour

The effect of treatment with α‐galactosidase, tannase or a cell‐wall‐degrading enzyme complex under optimal conditions of pH, temperature and length of incubation time on the chemical composition and nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour was studied. Soaking of pea flours in combination with enzyme treatment led to reductions of 77–90% in the levels of α‐galactosides, and of 60–80% in the levels of trypsin inhibitor activity, increasing the content of total available sugars, which was highest in the pea flour treated with the cell‐wall‐degrading enzyme complex. All the treatments assayed caused a significant improvement in daily food intake, whereas the nutritive utilisation of protein was not increased in any of the pea products tested when compared to the raw pea flour. However, all the soaking and enzymatic treatments led to a significant improvement in daily weight gain associated with a higher dietary intake of food and total available sugars. Copyright © 2007 Society of Chemical Industry     

The impact of treatment of cereal mashes with hydrolases of non‐starch polysaccharides and pullulanase on the chemical composition of the obtained distillates

The distilling industry has been looking for more efficient technologies for spirit production. The pressureless starch liberation method (PLS) is an energy‐saving alternative to high‐pressure treatment of starch raw materials. Also, one of the promising solutions is the use of supportive enzymatic preparations during the mashing of starch raw materials. Rye and corn mashes obtained by the PLS method were treated with enzymes (pullulanase, xylanase, cellulases and cellobiase). The composition of volatile compounds in the distillates of the fermentation mashes was determined. Acetaldehyde was the dominant aliphatic carbonyl compound found in the raw distillates. Rye‐based fermentation distillates contained small amounts of propionaldehyde, isobutyraldehyde and isovaleraldehyde, which were not found in any of the corn distillates. The treatment of mashes with cellulolytic preparations caused an increase in the methanol content of the obtained distillates. All of the mashes treated with auxiliary enzymes yielded raw distillates with much higher levels of higher alcohols. The application of hydrolases of non‐starch polysaccharides, or pullulanase preparations, during the mashing of the starch raw materials affects the chemical composition of the distillates. Xylanase and pullulanase can be used in the processing of rye and corn mashes for subsequent use in distilled ethanol beverage production. Copyright © 2014 The Institute of Brewing & Distilling