Volume 23, No. 1 (2022)

PHYSICOCHEMICAL AND SENSORY PROFILES OF VANILLA ICE MILK IN INDUSTRIAL AGEING TANKS USING TWO DIFFERENT AGITATOR SPEEDS

MUHAMAD RIZAL, SITI AMINAH, MUHAMMAD F. KURNIAWAN, AMINULLAH*

Ice milk is one of the low-fat ice cream-based dairy products which requires good both physicochemical and organoleptic profiles. The objective of the research was to study the effect of ageing time and agitation speed in industrial-scale on physicochemical and sensory properties of vanilla ice milk. This research using factorial completely randomized design consisted of an ageing time of 4, 24, and 48 hours and an agitation speed of 35 rpm and 45 rpm with three replications. Fat globule diameter, viscosity, phase separation, total solids, fat content, and sensory profile using different from control tests and quantitative descriptive analysis (QDA®) were analyzed in this research. The results showed that the ageing time, and the agitation speed did not have a significant effect on viscosity, total solids, and fat content of ice milk, but have little effect on fat globule diameter and phase separation. Ageing at 48 hours and agitation speed of 45 rpm slightly decreased the separation phase in ice milk. In addition, the overall attribute of 4 hours aged ice milk with a speed of 35 rpm was significantly different from 4 hours aged ice milk of 45 rpm. Based on the QDA®, the difference was only in the coarse texture attribute from ten attributes. This minor difference reflected that ice milk in these industrial tanks resulted in uniform and consistent product quality.

EVALUATION OF PESTICIDE RESIDUES AND POLYCYCLIC AROMATIC HYDROCARBONS CONTAINED IN SOME INSECT SPECIES CONSUMED IN TOGO

FÈGBAWÈ BADANARO(1*), EDMOND A. DUÉ(2)

This study assesses the pesticide residues and Polyclic Aromatic Hydrocarbons (PAHs) contamination risks associated with the consumption of insects in Togo. The results of this research have shown that Desethylatrazine and Diuron were two herbicides found in some species. Acanthacris ruficornis (Serville, 1839) (Orthoptera: Acrididae) and Imbrasia obscura (Butler, 1878) (Lepidoptera: Saturniidae) were found to contain Desethylatrazine at 0.320 and 0.640 µg·kg-1 respectively, while Oryctes monoceros (Olivier, 1789) (Coleoptera: Scarabaeidae) and Macrotermes bellicosus (Isoptera: Termitidae) contained Diuron at 0.217 and 0.532 µg·kg-1 respectively. Moreover, Permethrin insecticide was found only in Rhynchophorus phoenicis (Smeathman, 1781) (Coleoptera: Curculionidae) at 0.556 µg·kg-1. However, the concentration of Permethrin found in this species is low compared to the maximum residual limit recommended in animalproducts (50 µg·kg-1). Moreover, no species contains more than one pesticide. For PAHs, only Fluoranthene was found in processed Cirina forda (Westwood, 1849) (Lepidoptera: Saturniidae) (0.31 µg·kg-1) at a relatively low concentration compared to the threshold allowed in processed foods (µg·kg-1). According to our results, the insects studied had a low tendency to accumulate pesticides that could pose risks to human health and the culinary methods of insects in Togo do not lead to the formation of PAHs.

FATTY ACIDS CONTENT AND ANTIBACTERIAL ACTIVITY OF Sargassum duplicatum LIPID

RIONG S. PANJAITAN*, ARI T.W. ASTUTI, HILWA R. NOVITA, FUAD ALHADI

Propionibacterium acne, Bacillus cereus and Escherichia coli are bacteria that cause infections of the skin and digestive tract in humans. Sargassum duplicatum, one of brown macroalgae species, is known to have the antibacterial activities. This study aims to prove antibacterial activities of S. duplicatum lipid against three different bacteria. The method used is the Folch method (using soxhletation, with a ratio of chloroform: methanol 2:1, v/v) to extract lipid. Furthermore, fatty acids content was identified by gas chromatography - mass spectrophotometry (GC-MS). Then, the disc diffusion method was used to measure the inhibition zone for antibacterial activity by using tetracycline as positive control. The lipid percentage of S. duplicatum was obtained about 2.502 % (v/w) where there were two lipid layers namely chloroform layer (0.388 % (v/w)) and methanol layer (2.114 % (v/w)). S. duplicatum lipid contained palmitic acid (in both layers) and oleic acid (only methanol layer). Moreover, methanol and chloroform lipid layer (1000 mg·mL-1) of S. duplicatum showed antibacterial activity against B. cereus, E. coli and P. acne

WAYS TO INCREASE THE NUTRITIONAL VALUE OF CULINARY DISHES

KRISTINA BELINSKA

Every year the demand for food in restaurants is growing. This is due to the rhythm and lifestyle of the working population. Therefore, the task of restaurants is to provide guests with a balanced diet. Due to the requirements of nutrition, the range of functional and health dishes should be expanded. The raw material that gives dishes such properties are vegetable meal. The use of vegetable meal in the amount of 15 % by weight of flour in the recipe of pancakes is proposed. A standard recipe for pancakes was used for the study. Experiments to determine the rheological properties of the dough were performed using a viscometer "Reotest-2". Determination of nutritional and biological value was performed according to generally accepted methods in Microsoft Excel. It has been found that the application of vegetable meal in the amount of 15 % increases the viscosity of the dough. It is proved that when eating a portion of pancakes with the addition of vegetable meal, the daily requirement for dietary fiber is sometimes up to 40 %, and protein - up to 30 %. It has been found that replacing 15 % of wheat flour with vegetable meal in a pancake recipe balances the ratio of polyunsaturated fatty acids. Eating a portion of pancakes with vegetable meal increases the body's daily supply of vitamins and essential macronutrients.

NEW PROCESSES FOR OBTAINING MANNOPROTEINS FROM BEER YEAST SEDIMENTS AND THEIR BIOCHEMICAL PROPERTIES

ALINA BEŞLIU(1*), NATALIA CHISELIȚA(1), OLEG CHISELIȚA(1), NADEJDA EFREMOVA(1), ELENA TOFAN(1), GHEORGHE DARIE(2), ANA SPRINCEAN(1), DOINA ROTARI(2)

The paper provides information on a new process of extracting mannoproteins from yeast sediments from waste from the beer industry. The process is characterized by the use of wastes that pollutes the environment, the reduction of the time, the autolysis temperature and the amount of ethyl alcohol used. The content of mannoproteins is 41.34 - 44.8 % dry biomass, being 7 - 16 % higher compared to the control variant. The mannoproteins obtained according to the process have a varied biochemical composition and high catalase and superoxide dismutase activities. The obtained results present an opportunity for application in zootechnics, food, pharmaceuticals, medicine and agriculture.

VALORIZATION OF EGGSHELLS WASTE FOR BREAD PRODUCTION

NICOLETA PLATON(1), ANA-MARIA GEORGESCU(1*), VASILICA-ALISA ARUŞ(1*), IULIANA SION(2), MIHAELA SILION(3), ALINA-VIOLETA URSU(4), ILEANA-DENISA NISTOR(1)

This paper treats the effect of addition of unconventional materials as eggshell (ES) derived products for improving the quality of bread and bakery products. The main goal of this study is to demonstrate the feasibility of eggshells macerated (ESM) that contains a high assimilable calcium source (i.e. calcium citrate) as a supplement in white bread formulation. The influence of different percentage of ESM (i.e. 2.5 %, 5.0 %, 7.5 %, 10.0 %, wt/wt) into a classical white bread recipe to some physico-chemical, textural, nutritional, microbiological properties and also to sensory quality of fresh bread is compared. The results show that the addition of ESM, promoted as a natural additive for calcium fortified breads, generates a product with potential high acceptability degree for the consumers that need to improve the calcium daily intake.

DEGRADATION OF CAPRINE CASEIN BY PAPAIN, AND ITS ANTIBACTERIAL EFFECT TOWARDS ESCHERICHIA COLI

DIANA LESTARI(1), HARSI DEWANTARI KUSUMANINGRUM(2), MAGGY THENAWIDJAJA SUHARTONO(2*)

Caprine milk is one of the animal protein sources with high nutrition and relatively easy to digest. Caprine milk has high protein content (3.4 %) which is potential to produce bioactive peptides such as antimicrobial peptides. This study was to analyze the profile of peptides from caprine casein hydrolyzed with papain and analyze their bioactivity as antibacterial toward food pathogens Escherichia coli and Staphylococcus aureus. The caprine casein was separated by adding HCl to the defatted caprine milk until the pH reached isoelectric point. The coagulated protein was recovered by centrifugation. α-Casein (MW 32 kDa), β-casein (MW 24 kDa) and other caprine protein were hydrolyzed using papain enzyme (4000-6000 units∙g-1) for 15 minutes leaving κ-casein (MW 21 kDa) and producing one new peptide band (MW 10 kDa) as seen following SDS-PAGE. Both casein and peptide hydrolysates inhibited Escherichia coli but not Staphylococcus aureus. Further analysis showed that unhydrolyzed casein reduced Escherichia coli growth significantly by 1.6 log after 2 hours of exposure and the inhibition was increased by exposure time. However, the hydrolyzed casein only shows little (non-significant) inhibition after 4 hours incubation with the bacteria.

ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY

NATALYA I. MOSOLOVA(1), VERA V. KRYUCHKOVA(1,2), SVETLANA N. BELIK(3), IVAN F. GORLOV(1,4), MARINA I. SLOZHENKINA(1,4), ANASTASIA E. SERKOVA(4*)

The authors have developed a technology for a 3.2 % fat fermented dairy product enriched with Jerusalem artichoke powder and red currant juice. High sensory indicators have been established, and taste characteristics of the product have been determined. The assessment of the nutritional value of the developed product has revealed an increase in the weight fraction of protein by 0.2 % and carbohydrates by 1.5 %, including nutrients by 123.28 ± 0.11 mg/100 g of product and dietary fiber by 161.36 ± 0.14 mg/100 g of product. The acid production efficiency of the enriched fermented dairy product increased, which resulted in reducing the fermentation time of the developed product by 1 hour in comparison with the traditional one. The developed product is microbiologically safe. Lactic acid microorganisms in the enriched product considerably exceeded the control values, which proved its pre- and probiotic properties.