Volume 23, No. 3 (2022)

PROCESS OPTIMISATION AND MICRONUTRIENTS RETENTION IN THE PRODUCTION OF OVEN-DRIED ORANGE FLESHED SWEET POTATO FLOUR: TIME STUDY AND VALUE STREAM MAPPING APPROACH

ABDUL-RAZZAK MOMODU(1), BABATUNDE O. ODEDAIRO(1*), GIBSON L. ARUEYA(2)

Orange Fleshed Sweet Potato (OFSP) is a highly nutritious tuber, rich in vitamins, and a major source of micronutrients (beta-carotene, ascorbic acid and phenolic acid). The retention of these micronutrients during the conversion of OFSP to flour is limited by the choice of drying methods. There is a dearth of information for ascorbic acid and phenolic acid retention levels. Therefore, this study was designed to optimise the OFSP processing methods so that appreciable quantities of the micronutrients are retained in the conversion of OFSP to flour. Time study and Value stream mapping methods were used to establish a standard time for each operation and process improvement, respectively. Using the traditional methods, production time for the process was 2 days, 2 hrs, 44 mins. For the optimised process, the production time was 9 hrs, 5 min, 15 s. The processed OFSP flour had the following nutrient densities: beta-carotene (0.00011 mg·g-1), ascorbic acid (1.76120 mg·g-1), and phenolic acid (0.24321 mg·g-1) at optimised conditions. Based on these results, it can be concluded that nutrients were retained in good measure for the OFSP (Mother’s Delight Variety) through improved drying and production times.

THE EFFECT OF NOVEL PACKAGING CONTAINING PHASE CHANGE MATERIAL ON BROCCOLI QUALITY DURING STORAGE

FAHIMEH VAHABI, SEPIDEH BAHRAMI(*), MARYAM MOSLEHISHAD

Farmers and distributors find it challenging to maintain broccoli as a fresh vegetable during shelf life. Novel packaging can be used to extend the shelf life and preserve the nutritional value of the plant. Innovative aspects of this package include the use of high latent heat phase change materials, such as short chain paraffins in the polymer matrix. The weight loss, DPPH radical scavenging activity, glucosinolates, total phenol and moisture content, texture, color and microbiological test, have been investigated for 15 days by 5 days’ interval of storage under refrigerator temperature using PE packages containing phase change material and PVC packaging with ozone pretreatment. According to the results, the sample was packaged in PE containing phase change material during 15 days of storage had the lowest microbial count and the least amount of weight loss, the highest total phenol content and the highest content of glucosinolates. During 15 days of storage, the samples treated with 1.6 ppm ozone and the novel packaging showed more freshness and crispness. In comparison to the control sample, the L, a, and b indicators changed the least in the sample packed in novel packaging. Therefore, broccoli's shelf life can be successfully extended by using novel packaging with better preservation of its durability, sensory properties, and nutritional value and freshness of the agricultural product.

HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY WITH PULSED AMPEROMETRIC DETECTION (HPAEC–PAD) AND PHYSICOCHEMICAL ANALYSIS OF HONEY: EVALUATION OF THE COMPOSITION AND THE QUALITY

INES BOUDIAR(1), MABROUKA BOUACHA(2*), SANA BESNACI(3), MINA KOUCH(2), AKILA ABDI(1), PAUL SCHWEITZER(4)

This study aims to evaluate the quality of five types of Algerian honey in terms of sugar profile and physicochemical properties. The honey samples were collected in different locations and under different climatic conditions. The carbohydrates were analyzed by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Their general physicochemical parameters were also evaluated. The HPAEC-PAD was used for the simultaneous qualitative and quantitative analysis of six mono- and disaccharides. The averages of physicochemical properties such as moisture, pH, EC, HMF, and color (Pfund) were 16.32 ± 0.04; 4.36 ± 0.00; 0.38 ± 0.37 mS·cm-1; 09.84 ± 0.19 mg·kg-1 and 75.4 ± 0.24 mm, respectively. The results showed that fructose is quantitatively the major sugar in honey samples, followed by glucose, turanose, isomaltose, maltose, and sucrose. The estimated reducing sugars are between 72.13 % for Eucalyptus honey and 75.20 % for Euphorbia honey. Thus, the results showed that Algerian honey is natural, there is no sugar added to the nutrition of the bees, and it can be preserved for a long period.

PHENOLIC COMPOUND CONTENT OF DISTILLED QUINOA (CHENOPODIUM QUINOA WILLD.) BEVERAGES

JERRY FREDY GOMEZ CAHUATA(1*), FERNANDO AMOS MAYORGA GUTIERREZ(1), ERIKA PACHARI VERA(1), MAYELA ELIZABETH MAYTA ANCO(2), GIULIANA RONDÓN SARAVIA(1)

The effect of processing of two Peruvian quinoa seed cultivars on the content of total phenolic compounds (TPC) was studied. The cultivars were INIA 420 “Negra Collana” (BNQ, black) and INIA 415 “Pasankalla” (RPQ, red). Seeds were washed to remove saponins and germinated at three different times at two temperatures. The total sugar content of the germinated seeds was measured, obtaining the highest value after 72 h at 25 °C (14.35 % for BNQ and 13.15 % for RPQ). These seeds were then roasted to get malts that were fermented to obtain washes of up to 5.5 % alcohol. After two distillations, distilled beverages of 45 and 42 % alcohol were obtained for BNQ and RPQ, respectively. TPC values increased after malting compared to ungerminated seeds, reaching 172.16 mg gallic acid equivalent (GAE)/100 g for BNQ. The wash of this cultivar also showed a higher TPC level compared to RPQ. There was no significant difference between the TPC levels of the distilled beverages of both cultivars. However, the one obtained from BNQ obtained a higher flavor score than RPQ in the sensory acceptability tests. These results are the first reported for a distilled beverage made from quinoa malts.

THE INFLUENCE OF MICROWAVE EXPOSURE OF BOLETUS MUSHROOM-SOLVENT MIXTURES ON THE EXTRACTABILITY OF PHENOLICS AND ANTIOXIDANT ACTIVITY

MIRUNA F. POPA(1), MARIA DENISA COCÎRLEA(1), SIMONA MICLĂUȘ(2), SIMONA OANCEA(1*)

Microwaves have been frequently applied for extraction of bioactive compounds of different origin, using systems operating at 200 -1000 W power, the efficiency being related to the heating of molecules. This study investigated the effects of non-thermal microwaves at 1.7 and 2.5 GHz for different exposure time, on the phenolic content and antioxidant activity of Boletus edulis extracts. The irradiated mixtures of fresh samples in ethanol solution showed increased phenolic content compared to control and in contrast to those of dried samples. The ATR-FTIR analysis indicates no structural changes after irradiation, confirming that the effect is due to the cell membrane disruption facilitating the compounds’ release. The antioxidant activity of extracts from fresh samples significantly increased after MW exposure at 1.7 GHz for 3 h, 775 Vm-1. These results suggest that microwaves at investigated frequencies and electric field strengths can contribute to an efficient extraction of antioxidants from fresh mushrooms.

EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH BLACK LENTIL FLOUR ON BREAD QUALITY

MERYEM ÇELIK(1), HURI İLYASOĞLU(2*)

The aim of this study was to investigate the effect of black lentil flour (BLF) on the quality of wheat bread. The control bread with wheat flour and BLF-supplemented breads (2, 6 and 10 %, respectively) were prepared and analyzed in terms of proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), and antioxidant activity. The BLF-supplemented breads provided significantly higher protein compared to the control bread (p < 0.05). Moreover, it improved significantly TPC and antioxidant capacity (p < 0.05). However, the addition of BLF reduced significantly the specific volume of the bread, L* and b* values of both crumb and crust (p < 0.05). The BLF had no influence overall acceptability. Our findings revealed that the BLF may a have potential use to enhance the quality of wheat bread.