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8/11/2020 ijfs - About this journal | Hindawi

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About this Journal

Aims and scope

International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research.

The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental

agencies.

Bibliographic information

ISSN: 2356-7015 (Print) ISSN: 2314-5765 (Online) DOI: 10.1155/1796

Contact

Editorial enquiries should be directed to [email protected].

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8/11/2020 ijfs - Editorial Board | Hindawi

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Editorial Board

Academic Editors

• Ahmed Al-Alawi , Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Oman

• Ference Békés, FBFD PTY LTD , Australia

• Alejandro Castillo , Texas A&M University, USA

• Philip W. Cox, School of Chemical Engineering, University of Birmingham, United Kingdom

• Rong Di , Rutgers University, USA

• Vita Di Stefano , University of Palermo, Italy

• Mohamad Djaeni , Department of Chemical Engineering Faculty of Engineering Diponegoro University Jl. Prof. Soedarto, Indonesia

• Asnake Fikre, Erhiopian Agriculture research Institute, Ethiopia

• Angelita Gambuti, Department of Agricultural Sciences University of Napoli “Federico II” – Oenology Sciences Section , Italy

• Mary Gikungu, Natl Museums Kenya, Dept Zool, Nairobi, Kenya

• Yeun-Hwa Gu , Department of Radiological Science,, Japan

• Eduard Hernández, Agro-industrial Process Engineering, Universidad de la Sabana, Campus Universitario Del Puente Del Común , Colombia

• Qingrong Huang, Rutgers University, USA

• Salam A. Ibrahim, North Carolina Agricultural and Technical State University, USA

• Shigeru Itoh, Kumamoto University, Japan

• Muhammad Jahangir, University of Haripur, Khyber Pakhtunkhwa, Pakistan

• Irwandi Jaswir, Department of Biotechnology Engineering Faculty of Engineering International Islamic University Malaysia (IIUM) Gombak , Malaysia

• Mohamed E. S. Mirghani, Nanoscience & Nanotechnology Research Group,

Department of Biotechnology Engineering, Faculty of Engineering, International Islamic University Malaysia, P. O. Box 10, 50728 Kuala Lumpur, Malaysia, Malaysia

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8/11/2020 ijfs - Editorial Board | Hindawi

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• Chaowalit Monton , Drug and Herbal Product Research and Development Center, College of Pharmacy, Rangsit University, Thailand

• Rosana G. Moreira, Texas A and M University, USA

• James Owusu-Kwarteng , University for Development Studies,bDepartment of Applied Biology, Faculty of Applied Sciences., Ghana

• Melvin Pascall , The Ohio State University, USA

• José M. Prieto , University College London, United Kingdom

• Armando Quintero-Ramos, Universidad Autónoma de Chihuahua, Mexico

• Ivan Salmeron, Universidad Autónoma de Chihuahua, Mexico

• Carl J. Schaschke , University of Abertay Dundee, United Kingdom

• Oliver Schlüter, Leibniz Institute for Agricultural Engineering, Germany

• Amarat (Amy) Simonne , University of Florida, USA

• Giorgia Spigno , Institute of Oenology and Agro-Food Engineering Università Cattolica del Sacro Cuore, Italy

• Diding Suhandy , Lampung Univ, Lab Bioproc & Postharvest Engn, Dept Agr Engn, SRG,Fac Agr, Jalan Prof Dr Soemantri Brojonegoro 1, Bandar Lampung 35145, Indonesia, Indonesia

• Elad Tako , Cornell University, USA

• Thierry Thomas-Danguin , INRAE, France

• Dimitrios Tsaltas , Cyprus University of Technology, Cyprus

• Isuru Wijesekara, Laboratory of Marine Biotechnology and Chemistry (LBCM) University of South Brittany (UBS) European Institute of Marine Studies (IEUM), France

• Haile Yancy, Food and Drug Administration, USA

• Jaime Yanez , Teoma Global, Peru

• Mitsuru Yoshida , Nippon Veterinary and Life Science University, Japan Page Sections

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8/11/2020 Table of Contents 2018 | International Journal of Food Science | Hindawi

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The utilisation of roselle (Hibiscus sabdariffa L.) calyx as a source of anthocyanins has been explored through intensive investigations. Due to its perishable property, the transformation of roselle calyces into dried extract without reducing their quality is highly challenging. The aim of this work was to study the effect of air temperatures and relative humidity on the kinetics and product quality during drying of roselle extract foamed with ovalbumin and glycerol monostearate (GMS). The results showed that foam mat drying increased the drying rate significantly and retained the antioxidant activity and colour of roselle calyces extract.

Shorter drying time was achieved when higher air temperature and/or lower relative humidity was used. Foam mat drying produced dried brilliant red roselle calyces extract with better antioxidant activity and colour qualities when compared with nonfoam mat drying. The results showed the potential for retaining the roselle calyces extract quality under suggested drying conditions.

1. Introduction

Roselle (Hibiscus sabdariffa L.) is commercially cultivated in some countries like India, Indonesia, Malaysia, Sudan, Egypt, and Mexico [1]. The roselle calyx is brilliant red in colour due to the existence of anthocyanins, such as cyanidin- 3-sambubioside, cyanidin-3-glucoside, and delphinidin-3- glucoside [2]. The calyx is usually used to prepare jam, jelly, cakes, ice cream, preserves, and herbal beverage [3].

The consumption of roselle calyx tea has been reported to promote health benefits, which mainly functions as an antioxidant [4]. The relationship between antioxidant activity and anthocyanin of roselle calyx has been reported in the litera- tures [5, 6]. The total anthocyanin content of roselle calyces is 2.52 g/100 g expressed as delphinidin-3-glucoside [7].

Besides, the roselle extracts also contain ascorbic acid. Wang et al. observed that anthocyanins have many times more antioxidant activity than ascorbic acid [8]. Therefore, the antioxidant activity of roselle extract is predominantly con- tributed by anthocyanins. However, the use of anthocyanins

in food products experienced problems related to their instability during processing and storage caused by direct exposure to heat, oxygen, and light [9]. Mazza and Miniati observed that thermal degradation of anthocyanin of roselle extract was fast at temperatures above 100^∘C [10].

Microencapsulation technique is one of the methods to maintain anthocyanins stability by entrapping them inside a coating material to reduce direct interactions with external factors, such as temperature, light, moisture, and oxygen.

Although spray drying and freeze drying are the most common microencapsulation methods applied in the food and pharmaceutical industries, freeze drying is 30 to 50 times more costly than that of spray drying [11]. However, extreme moisture loss during spray drying may trigger shrinking and deformation of dried particles [12].

Foam mat drying is carried out by transforming liquid and semisolid materials into stable foam by incorporation of air and a foaming agent. It is a good option to shorten drying time and to retain product quality [13]. Ovalbumin is usually chosen as a foaming agent due to the ability of its proteins

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International Journal of Food Science Volume 2018, Article ID 9243549, 8 pages https://doi.org/10.1155/2018/9243549

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Research Article

Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

Sarai Villalobos-Chaparro, Erika Salas-Muñóz,

Néstor Gutiérrez-Méndez, and Guadalupe Virginia Nevárez-Moorillón

Facultad de Ciencias Qu´ımicas, Universidad Aut´onoma de Chihuahua, Chihuahua, 31125, Mexico

Correspondence should be addressed to Guadalupe Virginia Nev´arez-Moorill´on; [email protected]

Received 5 August 2018; Revised 26 October 2018; Accepted 9 December 2018; Published 23 December 2018

Academic Editor: Thierry Thomas-Danguin

Copyright © 2018 Sarai Villalobos-Chaparro et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions.

Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance;

variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites.

Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

1. Introduction

Cheese has been produced for centuries, using the milk of many domestic animals, including cow, sheep, and buffalo.

There are many types of cheese, all of them have been initially manufactured within a particular human community where a specific cheesemaking process was developed. Traditional cheese products are characterized by diversity in their manufacturing processes, and when raw milk is used, a rich and diverse microbiota is associated with its production. Tradi- tional cheeses need to be studied considering the geographic location, history, and other social variables of the human communities where they are produced. Also, climate, milk characteristics, microbiota associated with cheese factories, and other environmental conditions contribute to specific and particular flavour and aroma of each product [1, 2]. In order to protect and preserve the production of traditional

food products, certifications such as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) have been awarded to food products that demonstrate their differences and particular social and cultural conditions of production. In Mexico, many traditional types of cheese have been elaborated for centuries with raw milk, but foodborne outbreaks associated with dairy products have led to manda- tory use of pasteurized milk in the production of most cheese types, except some PDO aged cheeses (minimum six months of ripening period) [3].

Chihuahua cheese manufactured with unpasteurized milk has been produced for almost a century in the northern state of Chihuahua, Mexico, and is the result of the interaction between the Mennonite community and local farmers [4].

Chihuahua cheese manufacturing is similar to Cheddar cheese, but it is usually consumed without maturation; it is then considered as a young semi-hard cheese elaborated

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Research Article

Evaluation of the Starch Quantification Methods of

Musa paradisiaca, Manihot esculenta, and Dioscorea tr $fida Using Factorial Experiments

J. J. Lafont-Mendoza ,¹C. A. Severiche-Sierra ,^2,3and J. Jaimes-Morales²

1Universidad de Cordoba, Monteria, Colombia

2Universidad de Cartagena, Cartagena de Indias, Colombia

3Corporacion Universitaria Minuto de Dios (UNIMINUTO), Barranquilla, Colombia

Correspondence should be addressed to J. J. Lafont-Mendoza; [email protected]

Received 23 May 2018; Revised 5 September 2018; Accepted 6 September 2018; Published 13 November 2018

Academic Editor: Salam A. Ibrahim

Copyright © 2018 J. J. Lafont-Mendoza et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Background. Starch and its products are used in a variety of ways for both the food and nonfood industries. A factorial experiment is carried out with two factors to explain the behavior of the percentage of starch, where the factors correspond to the extraction method and to the raw material.Method. Three methods were used in triplicate: the first followed the official technique of the Association of Official Analytical Chemists (AOAC), to perform acid hydrolysis and quantification of starch by Titulation; the second method involved the colorful reaction with iodine using the UV equipment to measure the absorbance and calculate the percentage of starch; as a third method the FTIR was used, through which the concentration of the starch was calculated by the area under the curve obtained from the spectrum.Results. there is an effect of both the method and the raw material on the percentage of starch, while there was no effect of the interaction; the Tukey test indicates that the highest average percentage of extraction occurs with the extraction method by Titulation and with the starch ofManihot esculenta.Conclusion. It is used as raw material. The method of quantification of starch by UV-VIS spectroscopy was the best for the study samples because it presented less deviation in relation to the FTIR and Titulation methods.

1. Introduction

The starch is a food reserve polysaccharide predominant in plants, it is the most important and abundant from the commercial point of view, and it is the most common way to include carbohydrates in our diet; the foods rich in it are a good source of energy [1]; starch has been a fundamental part of the diet of man for many years; in addition to this, it has been given a large number of industrial uses so it is considered, after cellulose, the most important polysaccharide from the commercial point of view. This carbohydrate is found in various sources such as cereals, tubers, and some fruits, and although its composition does not change the properties, if it does so, this depends on the source from which it is extracted [2–4].

The starch comes from different sources with different crystalline structures; cereal grains such as corn, wheat,

or rice are sources of starch, such as roots and tubers;

for example, tapioca, cassava root, and potatoes are fre- quently used in the preparation of gluten-free foods; the reversible transformations between the starch and glu- cose that intervene in the maturation and after the har- vest have a remarkable influence on the quality, and the concentration of the starch varies according to the state of maturity [5, 6]. Starch is also derived from legumes such as soybeans and chickpeas; starch granules form different grains that differ in size, ranging from 2 to 150 microns, and in shape, which can be round or polygonal [7].

Starch and its products are used in a variety of ways in both the food and nonfood industries. In food, it is used as an ingredient in different preparations and in the nonfood industry as a raw material for the elaboration of a wide range of products. The consumption of starch is destined

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+ Journal Menu - Undip PAK Repository

About this Journal

Aims and scope

Bibliographic information

Contact

+

International Journal of Food Science

Editorial Board

Academic Editors

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International Journal of Food Science

+

International Journal of Food Science

Table of Contents

Sensory Proﬁle of Chihuahua Cheese Manufactured from Raw Milk

Evaluation of the Starch Quantiﬁcation Methods of Musa paradisiaca, Manihot esculenta, and Dioscorea tríﬁda Using Factorial Experiments

Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with

Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

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International Journal of Food Science

Drying Rate and Product Quality Evaluation of Roselle ( Hibiscus sabdariﬀa L.) Calyces Extract Dried with Foaming Agent under Diﬀerent Temperatures

Comparative Study between Ethanolic and β -Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace

International Journal of Food Science

Research Article

Drying Rate and Product Quality Evaluation of Roselle

( Hibiscus sabdariffa L.) Calyces Extract Dried with Foaming Agent under Different Temperatures

Research Article

Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

Research Article

Evaluation of the Starch Quantification Methods of

Musa paradisiaca, Manihot esculenta, and Dioscorea tr $fida Using Factorial Experiments