-
New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making
Soha R. Khalil,
Hanan A. Hussien,
Sakina R. Abazied
Issue:
Volume 2, Issue 2, June 2018
Pages:
25-32
Received:
19 March 2018
Accepted:
23 April 2018
Published:
12 June 2018
Abstract: The present work was carried out at Giza Agricultural Research Station, Giza Governorate, Egypt, to evaluate using different forms of sweet sorghum syrup for making cake. Two forms of sweet sorghum (Roma variety) juice were used as a sugar replacement with ratio (10, 20, 30 and 40%) for syrup and (25, 50, 75 and 100%) for freeze-dried juice. Results showed that the syrup and freeze-dried juice were rich sources of both sugars and minerals which give its physico-chemical characteristics a wide spectrum of utilization in foods. The chemical properties indicated that the freeze- dried juice contained the highest value of sucrose, glucose, fructose, crude protein, phenols and minerals (K, Ca and Fe) followed by syrup, respectively. Meanwhile freeze-dried juice product gave the highest value for HMF. The physical properties indicated that the sweetness acceptability and power sweetener were higher in freeze-dried juice than syrup. The colour evaluation indicated that, the degree of browning and darkening is higher increased with syrup followed by freeze-dried juice. In regard to physical properties of cakes prepared with forms of sweet sorghum, the height, volume and specific volume of cake slightly decreased by sugar replacement up to 20% for syrup and 50% for freeze-dried, while the weight had significantly increased. Concerning crust and crumb color, the results indicated that a darker crust and crumb were increased with the increase of substitution levels. So, the cake applications with sweet sorghum forms of syrup are a suitable source for adding color to the cake by previous substitution levels that do not affect the quality. Organoleptically, cake showed insignificant difference between control (sucrose) cake and replacement with syrup (up to 20%) or freeze-dried juices (up to 50%), where it had high scores for crust and crumb color, texture, taste and flavor of cake.
Abstract: The present work was carried out at Giza Agricultural Research Station, Giza Governorate, Egypt, to evaluate using different forms of sweet sorghum syrup for making cake. Two forms of sweet sorghum (Roma variety) juice were used as a sugar replacement with ratio (10, 20, 30 and 40%) for syrup and (25, 50, 75 and 100%) for freeze-dried juice. Result...
Show More
-
Effect of Microwave Frying on Acrylamide Formation in Potato Chips
Taher Ahoussein Elfaitouri,
Hasanah Mohd Ghazali,
Gulum Sumnu,
Abual Azis Ariffin,
Chin Ping Tan
Issue:
Volume 2, Issue 2, June 2018
Pages:
33-37
Received:
16 May 2018
Accepted:
6 June 2018
Published:
4 July 2018
Abstract: The occurrence of acrylamide, a probable carcinogen and a neurotoxin, is currently a global issue. Therefore, the main objective of the present study was to determine the effects of microwave frying on acrylamide formation in potato chips. A simple method using high-performance liquid chromatography has been applied for determination of acrylamide in microwave-fried potato chips. The results showed that microwave frying could form more acrylamide at high microwave power level 800 W compared with low microwave power level 200 W. The highest level was 13230 ppb at 800 W for 120 s. Moreover, the acrylamide content was higher than the levels people might be exposed to in foods 1000 ppb. As a result of this study, it was concluded that microwave frying at high thermal process 180°C, 800 W, 120 s could form high level of acrylamide.
Abstract: The occurrence of acrylamide, a probable carcinogen and a neurotoxin, is currently a global issue. Therefore, the main objective of the present study was to determine the effects of microwave frying on acrylamide formation in potato chips. A simple method using high-performance liquid chromatography has been applied for determination of acrylamide ...
Show More
-
Evaluation of Physical and Cooking Characteristics of Five Improved Lima Beans
Kyeremateng Daniel Owusu,
Coleman Fred Newman,
Agyare-Gyimah Gabriel
Issue:
Volume 2, Issue 2, June 2018
Pages:
38-43
Received:
10 May 2018
Accepted:
4 June 2018
Published:
6 July 2018
Abstract: Phaseolus lunatus commonly known as lima bean is one of the important leguminous crops in the genus phaseolus noted for its nutritional and medicinal properties. However, the current improved varieties released by Crop Research Institute (CRI) have no documental records on their physical and cooking properties. This informed the study to evaluate the physical and cooking characteristics of 5 improved lima beans. The lima beans were obtained from Crop Research Institute, Fumesua-Ghana and analyses on physical and cooking properties were carried out. Seed length ranged from 19.12 to 25.50 mm, breadth from 12.41 to 15.41 mm with significant differences among the accessions. However, thickness which varied from 5.10 to 6.58 mm showed no statistical significant difference. The thousand (1000) seed weight significantly varied from 886.00 to 1311.65 g. All the five lima bean accessions belonged to the Andean gene pool or Meso-American large seeded type. Length/breadth & water uptake ratio, and bulk density were within the range of 1.49 to 1.76, 1.15 to 1.81 g, and 0.59 to 0.62 g/ml, respectively. The cooking time of all the accessions ranged from 81.00mins to 91.50mins with no significant differences. Cooked Length-Breadth and water uptake ratios had minimum and maximum values of 1.39 to 1.78 and 1.15 to 1.31, respectively. Seed hydration capacity and index had values between 18.98-23.05 g/seed & 7.14-10.45; swelling capacity ranged between 17.98-20.38ml/seed and swelling index recorded values between 3.88-5.10. The physical and cooking properties of legumes are important for the design of equipment necessary for food processing, packaging, post-harvest handling and also for determination of cooking quality. The underutilized legumes have physical and cooking characteristic which make them potentially ideal for commercial cultivation, local food uses and for industrial food processing.
Abstract: Phaseolus lunatus commonly known as lima bean is one of the important leguminous crops in the genus phaseolus noted for its nutritional and medicinal properties. However, the current improved varieties released by Crop Research Institute (CRI) have no documental records on their physical and cooking properties. This informed the study to evaluate t...
Show More
-
Possible Mimics of Duffy Binding Protein-II for Plasmodium vivax Binding Endothelial Cells or Binding Plasmodium falciparum by Mimicking Epitope on Erythrocyte Binding Antigen-175 A
Jesus’ Christus,
Michael Arden Madson
Issue:
Volume 2, Issue 2, June 2018
Pages:
44-54
Received:
19 July 2018
Accepted:
15 August 2018
Published:
19 September 2018
Abstract: Two molecules from the same source, Κ casein, are suggested as treatments to prevent infection by Plasmodium vivax, malaria virus, through the prevention of Duffy Binding Protein II (DBPII) monomers 1 and 2 from binding. By preventing DBPII monomer 1 and 2 binding there would be half the Duffy Antigen Receptor for Chemokines (DARC) binding to the DBPII trimer. This may prevent infection by this virus. Here the essential, structural, characterization of two potential binding mimics of the DBPII monomer 2 to prevent its binding to DBPII monomer 1, are provided. Κ casein is treated with NaBH4 in 1 N NH4OH (pH 11.4) to produce the two molecules; N-acetamido deoxy neuraminyl (α 2->3’) N-acetamido deoxy neuraminyl (α 2->6’) galactosyl 4’ (di-hydrido) sulfo (β 1->3) N-acetamido deoxy galactosaminyl 6 (di-hydrido) sulfo di-(hydrido) di-phospho serinyl (di-hydrido) sulfo tyrosine dipeptide and N-acetamido deoxy neuraminyl (α 2->3’) N-acetamido deoxy neuraminyl (α 2->6’) 4’ (di-hydrido) sulfo galactosyl (β 1-> 3) 6 (d-hydrido) sulfo 1,5 anhydro N-acetamido deoxy galactosaminitol. Only the first of the two molecules presents a (di-hydrido) sulfo tyrosine, yet both have two (di-hydrido) sulfo groups. Still the dipeptide may mimic another sulfo tyrosine on the DBPII monomer 2, thought to be away from T266 (threonine 266) a significant distance, possibly Y363 of DBPII monomer 2. These molecules may also mimic the appropriate epitope on Erythrocyte Binding Antigen (EBA)-175 of Plasmodium falciparum to prevent infection by this virus.
Abstract: Two molecules from the same source, Κ casein, are suggested as treatments to prevent infection by Plasmodium vivax, malaria virus, through the prevention of Duffy Binding Protein II (DBPII) monomers 1 and 2 from binding. By preventing DBPII monomer 1 and 2 binding there would be half the Duffy Antigen Receptor for Chemokines (DARC) binding to the D...
Show More
