Food Science and Technology

O presente trabalho teve por objetivos avaliar a composição de rizomas do lírio-do-bejo (Hedychium coronarium) e isolar e caracterizar seu amido, por meio de análises físicas e físico-químicas. A composição química dos grânulos de amido isolados dos rizomas também foi determinada, bem como o formato, tamanho, distribuição de tamanho de partícula por difração a laser, viscosidade de pasta em analisador rápido de viscosidade, poder de inchamento, índice de solubilidade em água, propriedade térmica por calorimetria diferencial de varredura e cristalinidade por difração de raios X. Observou-se que os rizomas apresentaram elevado teor de água e baixos teores de matéria graxa, carboidratos, cinzas, proteínas e fibras. Os rizomas de lírio-do-brejo apresentam-se inadequados para produção de amido, devido ao baixo teor de matéria seca (17,3%), com 21,97% de amido, bem como fibras longas e látex, que dificultam a extração do amido. O amido extraído apresentou pureza de 99,2%, com 37,2% de ami...

The present study was carried out to standardize roasting operation for production of superior quality sesame fat spread by optimizing roasting temperature, roasting time, selecting suitable food additives and their proportion. Central composite design (CCD) was used for planning experimental design. Four factors: roasting temperature (180-220°C), roasting time (10-20 min.), sugar (4-6%) and lecithin (0.8-1.2) were evaluated with respect to overall acceptability, texture profile analysis and L*, a*, b* color values. The optimized roasting conditions and level of ingredients for making superior quality sesame fat spread was found to be: roasting temperature at 180°C for 20 min and incorporating 7.3% sugar, 1.2% of lecithin, 5% hydrogenated vegetable oil and 1.2% salt. The average chemical composition of sesame fat spread was found to be moisture 0.26%, protein 27.0%, crude fat 53.51%, total carbohydrates 16.31%, crude fiber 13.23%, ash 3.15%, phytic acid 4.64%, oxalic acid 0.73mg/g. Sesame Fat Spread is categorized among nutraceutical and functional foods and healthy alternative product which can be eaten as spread on bread, biscuit sandwiches, salad dressing and in soups.

Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been
licensed to bear a label in the product claiming the health effect (Sanders, 1998).
The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of
the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the
consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly
and Stillwell (1965) to define substances produced by microorganisms which would
enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366)
changed this definition to “organisms and substances that contribute to intestinal balance.”
Fuller (1989, pp. 366) eliminated the concept of substances from the definition
of probiotics, and substituted it for “live microbial feed supplements which beneficially
affect the host animal by improving its intestinal microbial balance.” This definition
was later extended to include a viable mono or mixed culture of bacteria that
will beneficially affect the host when applied to human or animals by improving the
properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109)
stated that there are documented health effects of nonviable probiotics and even the
cell wall components on some probiotic microbes. This led to the establishment of
the following definition: “Probiotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health and well-being of the host.”
This definition introduces a second novelty with respect to the one proposed by Fuller,
and it is the beneficial effect of probiotics on human health in general rather than
specifically on intestinal health. The most accepted definition nowadays is that given
by the World Health Organization as “live microorganisms that, when administered
in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8).
Prebiotics have been defined as nondigestible food ingredients beneficially affecting
the host by selectively stimulating the growth and/or activity of a limited number
of bacteria in the colon and thus improving the host health (Gibson et al., 2004b).
Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics).
These mixtures beneficially affect the host in different ways. For instance, by improving
the survival and implantation of live microbial dietary supplements in the GIT;
by selectively stimulating the growth and/or by activating the metabolism of one or a
limited number of health-promoting bacteria, and thus improving the host well-being
(Hamilton-Miller, 2003).

ABSTRACT
This work was carried out to investigate the chemical/mineral composition of the water extract of zobo (Hibiscus sabdariffa) drink using the modern atomic absorption spectrophotometer. Zobo drink is a popular drink in the Nigeria, especially in the northern part of Nigeria. The result of the analysis indicated that the drink is high in vital mineral nutrients required for the healthy growth by humans and for the proper metabolic processes to be adequately maintained. Zobo drink is high, as indicated in the result, in iron – a major component of the human haemoglobin, when compared with other leaf like the popular vegetable leaf known as awa (Piper methysticum).

The aim of the current study was to evaluate the natural pigments (chlorophylls, carotenoids and antho-cyanins), phenolic compounds and antioxidant activity of water and 95% ethanol extracts from five edible flowers-snapdragon (Antirrhinum majus), carnation (Dianthus plumarius), garden geranium (Pelargonium hortorum), petunia (Petunia integrifolia) and dahlia (Dahlia decorative). It was found that water extracts gave higher extractive yields. The highest carotenoids and total anthocyanins content were detected in snapdragon and dahlia flowers. The total phenolic content dominated in water extracts of petunia, garden geranium, carnation and snapdragon-above 30 mg GAE/g of dry extract. Sinapic acid was detected in all edible flowers. Gallic, caffeic, chlorogenic, p-coumaric, rosmarinic, sinapic and ferulic acid were detected only in carnation. Antioxidant activity was the highest in ethanol extracts of petunia, garden geranium, carnation by FRAP method. The current study demonstrated ...

Which heat process value F should a particular food receive to make it safe and shelf stable?
* Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation processes of all types of food products, for several package sizes and types.
* Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4 - 7 °C), are indicated.
* Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food water activity aW, and on the presence of preservatives such as nitrite (E250) mixed with salt NaCl, or nisin.
* In Section 4, two worked examples are presented on how to use an F value when calculating the actual sterilization time Pt:
- C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort;
- O.T. Pham’s (1987; 1990) formula method,  incorporated in Excel program “Heat Process calculations according to Pham.xls”, has been used  to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort.
* The worked example in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice.
* Section 6 explains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only!
An example calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required  for the same food, to be sold in tropical areas.

Sesbania grandiflora L. an indigenous species native to Asian, South-Asian nations widely used for innumerable purpose. The plant is accepted for its vast use for an economic benefit from environmental valuation to human livelihood. Nation such as Indonesia, Philippines cultivate this plant for economical purpose. The plant is also known to be useful for manufacture of paper and pulp. Thus, cellulose and fibres generated from various sources from this plant is highly valued in developing the economy. Moreover, the seeds of Sesbania are indeed utilized for consumption purpose. The current research is carried out to testify the amount of Dietary fibre in the seeds of Sesbania grandiflora L. Researches have shown the plant leaves enriched with high amount of nutrient content, hence the seed of the plant too forms an attractive theme to search out and study experimentally for the various nutritional sources. The research carried out for evaluation of dietary fibre successfully concludes the quantity and its consumption on a daily basis in a diet.

In this study use the spirulina which is one of the blue-green algae rich in protein 62.84% and contains a
high proportion of essential amino acids (38.46% of the protein) and a source of naturally rich in vitamins
especially vitamin B complex such as vitamin B12 (175 μg / 10 g) and folic acid (9.92 mg / 100 g), which
helps the growth and nutrition of the child brain, also rich in calcium and iron it containing (922.28 and
273.2 mg / 100 g, respectively) to protect against osteoporosis and blood diseases as well as a high
percentage of natural fibers. So, the spirulina is useful and necessary for the growth of infants and very
suitable for children, especially in the growth phase, the elderly and the visually appetite. It also, helps a
lot in cases of general weakness, anemia and chronic constipation. Spirulina contain an selenium element
(0.0393 mg/100 g) and many of the phytopigments such as chlorophyll and phycocyanin (1.56% and
14.647%), and those seen as a powerful antioxidant. Finally, spirulina called the ideal food for mankind
and the World Health Organization considered its "super food" and the best food for the future because of
its nutritional value is very high. The American space agency is working on a project to be grown in
space and regards it as the main food for astronauts. All this and more is what makes the best food
spirulina exists on the ground. It ensures the whole food and alkaline balance of the body. Sixteen food
formulas were prepared for as complementary food babies (1-3 years age) by using spirulina at 0, 2.5 0.5
and 7.5% for the production of two types of baby food one of them is ready to eat by using some fruits
and vegetables. Papaya fruits with good nutritional values and cheap price as an essential ingredient of
30% in the four formulas and banana fruit which rich in potassium in four formulas addition to potatoes
purée and carrot purée by adding 10% for each and apple purée, guava puree and mango juice by adding
15% for each been mobilized mixes in jars glass and thermal treatment was carried out at 100 ºC for 40
minutes. The second type of baby foods formulas was production by using cereals, legumes and some
dried green vegetables, where it was manufactured 8 dried formulas four of them by 30% wheat flour
72% and four others by 30% milled rice in addition to the 30% crushed pearl barley and dryer lentils and
dried spinach dried cauliflower by adding 10% for each formulas. After produced formulass were
packaged in bottles court lock. Then, evaluated all formulas microbiologically to study its safety before
sensory evaluation and found to be microbiology safe. Sensory evaluation of produced formulas were
acceptable sensory significantly. After that, chosen 4 formulas containing 5% spirulina based on the
results of sensory evaluation was conducted analysis chemotherapy and natural for these selected
formulas. The chemical composition indicated that these formulas were suitable as a food supplement for
children aged 1-3 years. On the other hand, these formulas were economic cost and can produced on the
scale of domestic and industrial scale, as well as can be exported to the outside.

Based on long term archaeological ethnography on the border island of Lesvos situated on Europe's margins, this article explores the regimes of eating and the role of food practices in the refugee camp/processing centre of Moria. Starting from the double liminality of eating and border-crossing, it outlines and juxtaposes two regimes of corporeal life. The first is the biopolitical arena of official food provision as produced by the border apparatus and the logic of humanitarian governmentality. This regulates border-crosser's time and daily routines and renders them 'people of concern', tress-passers or victimized individuals with no agency. The second is the affective, trans-corporeal, multisensorial field of cooking, eating, making kin, making community. It is produced through the agency of border-crossers themselves, when they take charge of their own eating. In doing so, they constitute eating in these liminal conditions as affirmative biopolitics, as the affirmative politics of life and hope.

Günümüzde insan nüfusu sürekli artarken çevresel kirlilik ve iklim problemleri nedeniyle besin üretim verimliliği azalmaktadır. Bu nedenle alternatif besinler araştırılmaktadır. Bu derleme, geleceğe yönelik alternatif besin kaynaklarının güncel bilimsel literatür ile incelemeyi amaçlamaktadır. Pubmed ve Google Akademik veri tabanlarında 2010 2021 yıllarını kapsayan geleceğe yönelik besin alternatiflerinin sunulduğu çalışmalar incelenmiş ve derleme haline getirilmiştir. Geleceğe yönelik besin alternatifleri doğal ve biyoteknolojik alternatifler olarak iki grupta incelenmektedir. Doğal alternatifler besin değeri oldukça yüksek olup dünyanın farklı bölgelerinde uzun yıllardır tüketilen yenilebilir böcekler ve alglerdir. Bu kaynakların verimlilikleri yüksek ve çevresel zararları düşüktür. Biyoteknolojik yöntemlerle elde edilen alternatifler ise genetik düzenleme ile üretilen besinler, zenginleştirilmiş fonksiyonel veya süper besinler ve sentetik ettir. Teknolojinin gelişmesi ile bu yöntemlerle üretilen besinler ve bu besinlere olan talep artmıştır. Çeşitli sorunlara çözüm önerileri getirmeleri nedeniyle de bu alanlarda gelişmenin devam edeceği öngörülmektedir. Gelecekte artan nüfusla birlikte besin ihtiyacının artacağı bilinmektedir. Günümüzde tarım ve hayvancılık da doğaya zarar vermektedir. Geleceğe yönelik alternatifler düşünürken öncelik bu zararın azaltılması olmalıdır. Sürdürülebilir, çevre dostu ve verimli besin üretim sistemlerine ihtiyaç duyulmaktadır. Alternatif besinler kapsamlı araştırılmalı ve risk analizleri yapılmalıdır. İleri çalışmalara sonucunda gerekli mevzuatlar ve politikalar oluşturulmalıdır.

Excel spreadsheet Settling Velocity.xls (2.1) calculates the terminal settling velocity of single spherical particles and of single natural sediment particles, in liquids and gases. It also predicts the hindered settling velocity of concentrated suspensions, by using Richardson & Zaki’s Law.
Guo (2002), Song Zhiyao et al. (2008), and Cheng (2009) combined the 3 “classical” settling velocity equations on laminar flow (Stokes’ Law), intermediate flow, and turbulent flow (Newton’s Law) each to only one relatively simple “new” settling velocity equation, used in this spreadsheet.
Calculations by these new settling laws are compared and contrasted with the sometimes tedious
classical calculations, and validated by graphical and manual sedimentation calculations.
13 worked examples illustrate how to use this spreadsheet, and how do manual calculations.

“Bir kişinin çalışmadan yiyebilmesi için çok sayıda insanın yemeden çalışması gerekir.”
Zaven Biberyan

İlerlemeci bilim uzun yıllar insanın tarihsel yolculuğunun karnını doyurmakta güçlük çeken, akılsız hayvandan modern, akıllı, tok bir varlığa doğru olduğu öyküsünü anlattı. Avcı-toplayıcı ataları tüm gün karınlarını doyurma peşindeki yarı-aç ilkeller olarak betimleyen bu bilimsel söylem, elde edilen arkeolojik veriler ışığında nihayet terk edilmeye başlandı. Yiyecek bulmak için özel bir zamana dahi gereksinim duymayan, günlük hareketliliği içerisinde karşısına çıkan yiyeceklerle karnını doyuran avcı-toplayıcı insana kıyasla modern insanın yaşamı, yemek üzerine kuruludur. Bu “yemek” uygarlaşma süreci boyunca öylesine bir dönüşüm geçirir ki insanı doğadan ve birlikte evrimleştiği diğer tüm canlılardan ayırır. Evcilleşip kentcilleşmiş insanın midesi bedeninden taşar. Yemek artık sınıfsal bir ayraçtır ve bu yolda iştah da uygarlaşmıştır.

Atalarımız ne yiyordu? Besinlerini ilk kez ne zaman pişirdiler? Et yemek ile ataerkil şiddet arasında bir ilişki var mı? GDO tarımla birlikte mi başladı? İçinde bulunduğumuz uygarlık bir buğday ve ekmek uygarlığı mı? Yaşam ne zamandan bu yana ekmek kavgasına dönüştü? Antikçağın sofralarında neler vardı? Ne yiyorsan o musun yoksa neysen onu mu yiyorsun? Zenginin şöleninden, fakirin ekmeğine kadar sınıfsal sofra savaşları…

İsmail Gezgin’in milyonlarca yıllık insan-besin ilişkisi üzerine düşündüğü bu çalışmada, atalarımızın ne yediğinden başlayarak buğday uygarlığına, ilk ehli tohumlardan hayvan yemeye, antikçağın ataerkil şölenlerinden lezzet tüccarlarına, yemeğin iktidarla doğrudan bağına, farklı çağlardan geçerek ve türlü türlü sofralara konuk olarak tanıklık ediyoruz.

Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms, as well as retarding the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.

Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods.
Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have come to be seen as desirable qualities – cheese, yogurt and pickled onions being common examples.

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.

Contamination of heavy metals in certain levels of food can disrupt human health. Heavy metals have toxic properties, cannot be overhauled or destroyed by living organisms, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metal Hg, Cd, Cr is a very toxic metals (can result in death or health problems that are not recovered in a short time), while heavy metal Co, Pb, Cu toxicity is moderate (can lead to both recoverable and non-recoverable health problems in a relatively long time). Hence the heavy metal contaminating the food must be eliminated or reduced to a safe level. One effort was use coriander leaves to reduce the contamination of heavy metals in fish/shellfish. The objective of the research was to prove the extract of coriander leaves can reduce heavy metal contamination of Pb, Hg and Cu in rod shellfish (lorjuk). The treatment of this research was long soaking in coriander leaves extract that were 0, 30, 60 and 90 minutes. The results showed that the longer time of soaking can decrease Pb level from 4.4 ± 0.424 ppb to 1.7 ± 0.5 ppb, Hg level from 4.11± 0.07 to 1.12± 0.6 ppb, and Cu level from 433.7 ± 0.1 ppb to 117 ± 0.78 ppb. Protein content not significant decrease in rod shellfish (lorjuk) after 90 minutes soaking time, that was from 28.56 ± 0.403% to 26,625 ± 0.19%. 1. Introduction Contamination of heavy metals in food at a certain level can interfere with human health. The problem posed by heavy metals is quite complicated, because heavy metals have toxic properties [1] , cannot be overhauled or destroyed by living things, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metals Hg, Cd, Cr, Pb are highly toxic metals (can result in death or health problems that are not recovered in a short time) [2] medium Co coat is moderate toxicity (can cause both recoverable and non-recoverable health problems in a relatively long time) [3]. Heavy metals become toxic when they are not metabolized by the body and accumulate in tissues [4]. Heavy metals are dangerous because they tend to accumulate in living organisms [5]. As trace elements, some heavy metals are essential to maintain the metabolism of human body. However, at higher concentrations they can lead to poisoning. Some heavy metals like mercury, cadmium and lead are highly toxic in nature [6] ; [7]. The content of heavy metals, namely cuprum (Cu), mercury (Hg), copper (Cr), lead (Pb), and cadmium (Cd), has piled-pile settled and inundated Kenjeran Beach's water. Research conducted by "Balai Teknik

Cellulose nanofibers with a size range of 5–100 nm have the potential to be a low cost renewable material that has application in a range of products. However, current chemical methods to produce crystalline nanofibers suffer from low yields and high chemical costs, while mechanical methods require high energy costs. Methods to lower the energy costs of the mechanical methods have not been well documented in the literature. A bleached softwood kraft pulp was processed using a mechanical dispersion mill and a homogenizer to produce cellulose nanofibers. Two different commercial enzymes were used to pretreat the wood fibers before the mechanical treatments. The resulting nanofibers were characterized by light microscopy, atomic force microscopy, and inverse gas chromatography. Results indicate that the dispersion mill does not affect the overall pulp fiber fibrillation, but does help prepare the sample for the homogenizer. Most fibrillation occurs after three passes through the homogenizer. The enzyme pretreatment has little effect on the size of the fibers, but does allow for higher solids to pass through the homogenizer without clogging. The dispersion component of surface energy of the resulting nanofibrils is impacted by the type of enzyme used. The measurement of acid–base properties proved to be challenging using current IGC experimental protocols.

The safety of irradiated pork packed in 25% CO2:75% N2 and stored at abuse temperature (10 or 15°C) was assessed by inoculation studies involving Salmonella typhimurium, Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica and Clostridium perfringens. Irradiation to a dose of 1.75 kGy reduced pathogen numbers to below the detection limit of 102 cells g-1. When higher inoculum levels were used (106 cells g-1) irradiation at 1.75 kGy reduced pathogen numbers by 1 –>5 log10 cycles depending on strain. Clostridium perfringens was the most resistant, and Y. enterocolitica the most sensitive of the pathogens studied.In all cases when high numbers (106 to 107g-1) of spoilage and/or pathogenic bacteria were present initially on the pork the meat appeared spoiled, and although irradiation reduced the number of microorganisms, the meat was still unacceptable from a sensory viewpoint after treatment.It was concluded that the microbiological safety of irradiated, modified atmosp...

Because peanut is a legume of nutrient abundance and contains a wide variety of chemical constituents such as proteins, carbohydrates, fibers, fats, niacin, folate, thiamine, resveratrol, flavonoids, magnesium, and phosphorus, a lot of researcher focus the study on the peanut. Especially the peanut has high content of resveratrol, so the health benefits including anti-aging, anticancer, anti-inflammatory and the prevention of cardiovascular disease, therefore the study that the peanut is used to process food and treat disease carried out widely. In this study, the condition to optimize the process programmes of fermentative germinated peanut drink by response surface experiment and to increase resveratrol contents by lactic acid bacteria is determined. In order to improve the resvertrol contents of fermentative germinated peanut drink, was prepared by using four-day germinated peanut as raw materials?adding Lactobacillus and xylitol before pasteurized, fermentation and cold storge. By single factor analysis and response surface experiments, the optimum conditions for fermentative germinated peanut drink were the amount of inoculum 3.26%, the amount of xylitol 6.2%, the fermentation time 15h and the ratio of material to water 1:5(g/mL). Product quality was evaluated through sensory evaluation.  Investigate the change in resveratrol content of fermentative germinated peanut drink by HPLC. Resveratrol contents were increased from 674.22 ±2.47 μg/L to 815.82±4.53 μg/L in germination peanut drink after fermentation.

Kerang darah bersifat filter feeder sehingga berpotensi tercemar logam berat dan mikrobiologi yang berbahaya bagi pengkonsumsi. Penelitian ini diharapkan dapat memberikan informasi mengenai salah satu cara untuk mengurangi kadar berat timbal (Pb), dan kadmium (Cd) pada kerang darah (Anadara granossa) hingga batas yang aman untuk dikonsumsi manusia. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh daging kerang darah rebus dalam berbagai perlakuan depurasi (tanpa depurasi, dengan depurasi dan penyiangan) terhadap kadar logam timbal (Pb) dan kadmium (Cd), kadar air dan kadar abu. Perlakuan perendaman kerang darah ke dalam wadah depurasi selama 24 jam secara signifikan mengalami penurunan kadar Pb sebanyak 54,05% dalam tubuhnya. Sedangkan perlakuan depurasi dan penyiangan saluran pencernaan dapat mengalami penurunan sebanyak 89,76 % karena sebagian besar timbal yang terikat di dalam saluran pencernaan sudah hilang 100%. Depurasi dan penyiangan dapat mereduksi logam berat pada kerang darah lebih besar dibandingkan hanya depurasi. Kandungan logam berat timbal (Pb) pada kerang darah yang didepurasi dengan menggunakan air laut selama 24 jam mengalami penurunan sebanyak 45,05 % Sedangkan proses depurasi selama 24 jam dan penyiangan dapat menurunkan kandungan timbal sebanyak 89,76 %. Penurunan Kadar logam berat Cd pada kerang darah dengan depurasi dimulai dari jam ke-0 sampai jam ke-24 mengalami penurunan sebesar 42,17%. Selanjutnya pada kerang darah yang direndam dengan menggunakan depurasi dan penyiangan mengalami penurunan sebesar 94,15 %. Kata kunci : depurasi, timbal (Pb), kadmium (Cd), kerang darah PENDAHULUAN Beberapa peneliti menyatakan kerang dapat digunakan sebagai indikator pencemaran air laut. Menurut Wenner (1988), kebanyakan biota yang hidup di perairan dasar dengan mobilitas rendah atau bahkan menetap di dasar sering dapat menjadi mediator bahaya keracunan dari suatu perairan tercemar. Ditambahkan oleh Darmono (2001), kerang mengakumulasi logam lebih besar dibandingkan hewan air lainnya karena sifatnya yang menetap, lambat untuk menghindar dari pengaruh polusi, dan mempunyai toleransi yang tinggi terhadap konsentrasi logam tertentu. Kerang darah bersifat filter feeder sehingga berpotensi tercemar logam berat dan mikrobiologi yang berbahaya bagi pengkonsumsi. Penelitian ini diharapkan dapat D 03

A troublesome factor during folate analysis is the instability of folates, especially tetrahydrofolate. This investigation was therefore performed to evaluate the relative effectiveness of four antioxidants (2-mercaptoethanol, dithiothreitol, 2,3-dimercapto-1-propanol, and 2-thiobarbituric acid) as stabilizing agents. The antioxidants were tested in the combination with 2% sodium ascorbate in acetate, phosphate, and HEPES/CHES buffers commonly used to extract folates from food samples. Baker's yeast was chosen as a model food matrix. A validated method based on reversed-phase high performance liquid chromatography with fluorescence and diode array detection was used for folate analysis. We showed that sample handling was of critical importance in folate analysis. Heat treatment, long-term storage, and repeated freeze/thaw cycles could impair the stability of tetrahydrofolate in varying degrees depending on buffers and antioxidants used. 2,3-Dimercapto-1-propanol was better than 2-mercaptoethanol in protecting tetrahydrofolate under heat extraction, long-term storage of food extracts and freezing/thawing. The use of 2,3-dimercapto-1-propanol as stabilizing agent in folate analysis may, therefore, be preferable owing to its lower toxicity and higher protective effectiveness. Preparation of food samples should include as few freeze/thaw steps as possible before analysis to prevent degradation of tetrahydrofolate.

Tomato juice samples were ozonated with control variables of ozone concentration (1.6–7.8 %w/w) and treatment time (0–10 min). Effects of ozone processing variables on quality parameters of pH, oBrix, titratable acidity (TA), cloud value, non-enzymatic browning, colour values (L*, a*, and b*) and ascorbic acid (AA) content were determined. No significant changes (P > 0.05) in pH, oBrix, TA, cloud value and Non enzymatic browning (NEB) (P ≤ 0.05) were found with ozonation. L*, a* and b* colour values were significantly affected by ozone concentration and treatment time. A significant reduction of AA (96 %) was observed at an ozone concentration of 7.8%w/w and a treatment time of 10 min. Results presented in this study indicate that visual colour and nutritional quality is significantly affected during ozone processing. Thus, the effects of ozonation on the nutritional properties of tomato juice should be considered by processors prior to its adoption as a preservation technique.