New or lesser known cultivar selection as a tool for sensory and nutritional value enhancement of osmo-convectively dried sour cherries

Taking into consideration the economic importance of sour cherry growing in Europe as well as the arising perspective of novel sour cherry product development, an investigation outlining the processing usefulness of some promising sour cherry cultivars that could lead to a better final product quality was undertaken. Nine new or lesser popular cultivars of sour cherries were compared to ‘English Morello’ with particular consideration given to processing suitability for osmo-convective drying. The quality of raw material was characterized taking into account fruit size, soluble solids content, acidity and pro-health properties. To assess the quality trait stability of individual cultivars, standard deviations were calculated. As a measure of ascertaining the fruits' suitability for drying, the sensory properties of osmo-dried products produced by the examined cultivars were considered. The gathered data demonstrates high seasonal variations in quality traits of the most investigated cultivars, which could well restrict their processing usefulness, especially for osmo-drying, as this product was found highly sensitive to fluctuation of raw material uniformity. Among the tested cultivars ‘Nefris’ emerged the most suitable for processing purposes. Fruits of this cultivar gave high quality dried product of repeatable sensory attributes characterized by significantly better pro-health properties than that of ‘English Morello’.     

Effect of Sorghum Flour Addition on In Vitro Starch Digestibility,Cooking Quality,and Consumer Acceptability of Durum Wheat Pasta

Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory‐scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum‐containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability.     

Prebiotics: Application in Bakery and Pasta Products

The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category. The trend of increasing consumption of bakery products justifies the choice of using them as vehicles for delivering the prebiotic compounds. Apart from the health benefits, the prebiotic compounds also have nutritional and technological effects in the food matrix. In addition to increasing the fiber content, the candidate prebiotics also affect the rheology and final quality of bakery products. The prebiotic compounds are selected accordingly to confer desirable properties in the final product. The health advantages of prebiotics being well established, the technological advantages in bakery products such as bread and biscuits and extruded product such as pasta are discussed elaborately.     

不同加工处理方式对枸杞色素的影响

色素作为枸杞的主要功效成分之一,其含量除与枸杞品种、气候和产地等采前因素有很大关系外,很大程度上受到加工及贮藏条件的影响。本文首先论述了枸杞中主要色素组成以及不同产地、成熟期枸杞中色素含量的差异,然后讨论了不同的干制方法、制汁过程以及贮藏等不同处理方式对枸杞色素的影响,最后展望了枸杞色素的发展前景。     

HACCP在柿饼加工中的应用研究

为了提高柿饼的质量和卫生安全，采用HACCP原理对柿饼生产过程中影响其产品质量的危害性因素进行分析，确定了保证其产品质量的关键控制点。并提出了各关键控制点的预防措施，以确保柿饼达到较高的卫生安全性。     

冷冻面团的研究与发展

冷冻面团是面包生产的一种新工艺,本文对冷冻面团开发的背景、现状和主要技术问题作了简要的介绍,探讨了酵母耐冷冻性的研究。可通过两种途径提高酵母的耐冷冻性：一方面利用改良剂来保护酵母细胞;另一方面通过生物技术培养发酵良好的耐冻藏酵母,最后对我国冷冻面团的发展前景作了展望。     

Characteristics of moisture-absorbing film impregnated with synthesized attapulgite with acrylamide and its effect on the quality of seasoned laver during storage

Moisture-absorbing film impregnated with synthesized attapulgite with acrylamide (ATPGAA) was developed. The effects of ATPGAA concentrations of 0.5%, 1%, 2%, and 4% (w/w) in a linear low-density polyethylene polymer (LLDPE) matrix on the film properties were determined by measuring the physical properties, the oxygen and water vapor barriers, and moisture absorbency. The 4% ATPGAA film had high moisture absorbing efficiency. A packaging system fabricated from ATPGAA-impregnated films was applied to a dried-seasoned laver to evaluate its change in quality during storage. Seasoned laver packaged with ATPGAA-impregnated films had significantly greater crispness in texture and a lower peroxide value during storage than that packed with LLDPE film. The surface color of the seasoned laver packaged by ATPGAA-impregnated films was more stable than the control film. This study shows that moisture-absorbing films could serve as a packaging system to improve the storage quality of moisture-sensitive products.     

Microbiological aspects and challenges of whey powders – I thermoduric,thermophilic and spore-forming bacteria

For dairy processors, spoilage and pathogenic spore-forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination of foods. These include members of the genera Bacillus, Geobacillus, Anoxybacillus, Brevibacillus, Paenibacillus and Clostridium, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them.