664 Lebensmitteltechnologie
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Increasing human population and extreme consumption of fossil fuels create the potential to generate alternative energy sources. Bioethanol is an alternative and renewable energy resource for fossil fuels, which can be generated from low-cost raw materials. The objective of the study is to optimize pretreatment and culture conditions to enhance bioethanol production from Azolla filiculoides substrate using Saccharomyces cerevisiae. The A. filiculoides was collected from fresh-water ponds, cleaned, dried, milled to fine powder and then autoclaved for 15 min at 121 ℃. When A. filiculoides substrate was pre-treated with different acids and alkaline separately and alcohol production was monitored, significantly higher alcohol (0.1%) was produced with 1 M H2SO4, thus it was selected as the best pre-treatment agent.
The consumer demand for healthier alternative sweeteners to replace modern confectionery continues to increase. Jaggery is a traditional non-centrifugal cane sugar used as a sweetener. This study investigates the physicochemical parameters, antioxidants, and phenolic contents of a confectionery developed by replacing refined sugar with sugarcane jaggery. Hence, its proximate composition, antioxidant activity, total phenolic content, mineral content, colour and texture were determined compared to a control sample made with refined sugar. In the samples made with refined sugar and jaggery the mean value for percentage content of moisture (6.2,7.4), protein (11.3,11.0), crude fibre (0.74,0.78), fat (23.9,25.6), and ash (2.6,3.0) were not significantly different (p > 0.05). The jaggery confectionery sample had significantly higher (p > 0.05) mean values for Mg (76.30 ppm), Ca (65.47 ppm), K (423.70 ppm), Fe (3.61 ppm), and Cu (0.25 ppm) contents than the control sample (Mg (49.38 ppm), Ca (49.30 ppm), K (308.50 ppm), Fe (3.24 ppm), and Cu (0.21 ppm). Total phenolic content and antioxidant activity based on the IC50 value of the developed product were significantly different from that of the control sample (p < 0.05). Collectively, results indicate that the jaggery confectionery sample has promising healthier attributes than the normal confectionery product made using refined sugar.
Resistant starch (RS) has been shown to manipulate food digestion and nutrient metabolism as well as being important in promoting gut health. However, the presence of RS varies across diverse food systems depending upon process conditions. To investigate this, chickpeas, potatoes, arrowroots, unripe bananas and oats were subjected to boiling and pressure cooking at various cooking durations and the RS% was determined. After 45 min of boiling and 15 min of pressure cooking, RS% of chickpeas increased by ~29% and ~41%, respectively. Increasing the cooking time, together with boiling and pressure cooking, led to higher RS% in chickpeas, mainly due to the retrogradation of starch after gelatinisation. In contrast, boiling and pressure cooking led to a reduction in RS% for potatoes, arrowroots, unripe bananas and oats, while a further decrease was encountered with the increase in processing time. After 45 min of boiling, RS% of potatoes, arrowroots, unripe bananas, and oats were reduced by 58%, 22%, 80% and 70%, respectively. After 15 min of pressure cooking, RS% of potatoes, arrowroots and unripe bananas were reduced by 41%, 22% and 83%, respectively. This was mainly due to the disruption of the ordered structure of starch molecules during thermal processing in the presence of water. This study clearly elucidates the impact of boiling and pressure cooking on RS% as a function of processing time and type of RS source.
A significant percentage of the world population suffers from non-communicable diseases (NCDs) such as diabetes, cardiovascular diseases, cancers, and obesity due to unhealthy food habits. There is an association between the ingestion of carbohydrate-dense food products and diabetes and obesity. Resistant (RS) starch is chemically tolerable to the digestion process in the human gut. RS has several health benefits such as hypoglycemic effects, hypocholesterolemic effects, acting as a prebiotic, prevention of colonic cancers. Most of the inherent characteristics of RS such as high gelatinization temperature, favorable color, prebiotic properties, and good extrusion qualities make it suitable to use as a functional ingredient. Incorporating RS into food products is one of the strategies food scientists implement to lower the Glycemic Index (GI) and Glycemic Load (GL) of the food products. When carefully scrutinizing the plant-based bio-sphere, many potential food sources are enriched in resistant starches. Different processing techniques can be used to alter RS characteristics, such as granule morphologies, crystalline patterns, changes in the organizational groups, and increase the amount of RS. Therefore, this review focused on resistant starch sources, their health benefits, the effect of processing techniques on resistant starch, potential applications in the dynamic food industry, and future trends.
