The colour and lipid oxidative stability of sliced cooked ham stored at 4°C were studied in relation to dark storage duration, lighting and packaging conditions.

No abstract

BSG (brewery spent grain) is the most frequent by-product from the beer industry, which is high in protein, fiber, and minerals. This research was carried out to improve the nutritional content of bread by adding BSG to wheat flour. In this study, five levels (0%, 5%, 10%, 15%, and 20%) of BSG blending ratio and three levels (1, 2, and 3 hrs) of fermentation time were considered. Standard procedures were used to determine the chemical composition of BSG, dough quality, physicochemical composition, and sensory quality of bread. The BSG is composed of 6.19% moisture, 4.01% ash, 8.80% crude fat, 16.80% crude fiber, 21.86% crude protein, 42.30% carbohydrate, 2.57 mg/g calcium, 3.16 mg/g magnesium, and 7.34 mg/g potassium. The dough water absorption (58.53-66.67 ml/100 g), development time (3.43-17.57 min), stability (6.53–12.40 min), and degree of softening (25.33-50.33 FU) were increased significantly ( p < 0.05 ) as BSG ratio increased in blending. As the BSG raised, the loaf weight (127.58-148.85 g) was increased and reduced the loaf volume (372.97–366.74 cm3). The proximate composition of the BSG blended bread was increased significantly from 33.19 to 45.29% moisture, 1.31 to 3.82% ash, 0.88 to 3.63% crude fat, 0.74 to 8.45% crude fiber, and 8.33 to 14.65% crude protein. The utilizable carbohydrate and energy values were decreased from 53.18 to 34.45% and 2.66 to 2.24 kcal, respectively. The calcium, magnesium, and potassium contents of the bread were increased from 76.44 to 150.93 mg/100 g, 87.12 to 176.81 mg/100 g, and 116.04 to 225.49 mg/100 g, respectively, as the BSG level was increased from 0 to 20%. However, the fermentation time had a significant effect ( p < 0.05 ) only on the moisture content, protein content, caloric value, and mineral content of bread. The sensory acceptance of bread was significantly affected ( p < 0.05 ) by BSG levels. Finally, by considering the sensory, other functional, and nutritional properties, we concluded that replacing the wheat flour with BSG up to 10% was accepted by the consumers.

A comparative study on the antioxidant effect of rosemary extract (RE) and sodium ascorbate (SA) on lipid and colour oxidation of liver pâté made of lard and pork liver was done. During the 48 hour experimental time all the pâtés were wrapped in a foil and stored in cold room of 3.5°C under light of 1000 lux. Colour stability was monitored by instrumental colour measurement (CIE L*a*b* colour space) whereas lipid stability was measured by the determination of the 2-thiobarbituric acid reactive substances (TBARS). In the present study RE doses range (0,125, 250, 375 and 500 ppm) showed no significant (p>0.05) and linear effect on colour stability. However thez RE revealed a significant effect (p<0.05) against lipid oxidation and linearly reduces the TBARS number. The added SA doses (0, 250, 500, 750 and 1000 ppm) revealed significant (p<0.05) and linear effect in reducing discoloration. However the studied SA dose ranges showed no significant (p>0.05) effect on TBARS number. In this study RE was showed better performance against lipid oxidation and SA was potent against discoloration. The effect of the added spices used in manufacturing of the studied product showed no significant (p>0.05) effect against lipid and color oxidation. However the added spices revealed possible antagonistic and synergetic relationship with the studied the antioxidant systems (RE & SA).

The effect of germination duration on proximate, minerals, anti-nutritional factors and functional properties of two local sorghum varieties (Girana and Miskr) were investigated. A 2*3*2 full factorial design was used to conduct the experiment. Sorghum varieties were soaked for 24 hours at room temperature and germinated for 24, 48 and 72 hours in duplicate. The germinated and control sorghum grains were milled. The analysis and measurement of dependent variables were done in triplicate. The collected data were subjected to analysis of variance using SPSS statistical software. On average after 72 hours germination 9.68% and 9.52% reduction in pH and 34.5% & 16.6% increase in TTA was observed which may improve product stability and mineral absorption. Similarly crude protein content showed a significant (p<0.05) increase from 10.35±0.04% to 12.59±0.15% and 10.17± 0.02 to 12.75±0.136% for Girana and Misker varieties, respectively. A significant (p< 0.05) decrease in crude fat and carbohydrate content was observed for both varieties that in turn brought about a decrease in the average energy value of nearly 8kcal/100gm of sorghum flour. Germination resulted in a significant (p< 0.05) average 50% and 53 % reduction in phytate and tannin content of Girana and Misker varieties respectively. Germination shows a significant (p < 0.05) increase of iron from 7.15±0.03 to 7.51±0.23 and from 7.42±0.1 to 7.85±0.17 at 48 hours for Girana and Misker varieties respectively. Moreover, phytate/zinc molar ratio significantly decreased well below 15 for both varieties. Improvement in functional properties of sorghum as measured by WAI, WSI and viscosity was also observed after 72 hours germination.