The molecular structure of Traditional Balsamic Vinegar (TBV) undergoes shear-induced and timedependent jamming transitions due to the high solute concentration and self-assembling phenomena of high molecular size melanoidins with very-long relaxation times (12 years at least or more than 25). The purpose of this work was to perform a descriptive and quantitative evaluation of relationships between rheological properties, vinegar composition, and perceptual assessment of sensory properties according to the official sensory procedure. With this aim, vinegars having quality traits matching legal requirements for the PDO designation were analyzed for their reducing sugars (glucose and fructose), volatile acidity, fixed acidity, pH, Brix degree, and density as well as for their flow behaviour and dynamic viscosity over a wide range of shear rates. Results showed that flow behaviour of TBV was affected by jamming properties over wide-scale ranges of shear rate producing flow instability below a shear rate of 60 s−1 . Homogeneous, continuous flow was found at medium-high shear rates with thickening and/or thinning traits. A common onset for the structure scaling was mathematically estimated to occur close to when the density was 1.32 gmL−1 . Comparative analysis of rheological, compositional and sensory properties suggested that the colloidal jamming of the vinegar melanoidins dominated the total olfactive and gustative stimuli, and determined the classification of the vinegars that had a higher dynamic viscosity but more homogeneous flow as being of the highest commercial quality category. A robust statistical model was proposed encoding for the top-down decision-making process for quality assignment according to the official sensory procedure, using composition and flow properties as predictor variables.

The food preservation hypothesis as impacted by overall packaging applications is considered in this work. The objective was to devise a decision supportive method for the selection of “just-right” packaging materials, techniques and procedures. For that, food preservation was critically approached in order to identify the optimum outcome at experimental and packaging selection decision-making levels. A mathematically supported and proven knowledge classification, and the establishment of a straightforward coherence mode among the principles of the natural systemic phenomena, were used. The ultimate aim of this work was to justifiably surpass a simple description of packaging according to its measurable specifications, and instead, engage its inherent properties into a cyclic 8-steps-process for eventually understanding its potential to support any particular preservation hypothesis in question. The proposed methodology includes primarily, the consideration of the study hypothesis and, in parallel, the conclusive remarks and claims with respect to the experimental factors involved (properties, parameters, relations and conditions). Considering the experimentally controlled set-ups that a researcher has to expose the food system to and the role of packaging in obtaining its preservation potential, our method supports the experimenters in selecting the experimental conditions under which the preservation hypothesis can be disclaimed and furthermore, it could indicate the way to reduce experimentation research waste.

Research has shown that gum arabic from Acacia Senegal var. kerensis can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quality and shelf life of the resulting meat product has not yet been reported. Thus, the objective of this work was to study the microbial quality of beef rounds containing 2.5% gum arabic and to study shelf life based on the growth parameters of Total Viable Counts (TVC) and Lactic Acid Bacteria (LAB). Beef round samples were injected at 30% with curing brines containing gum arabic and cooked through boiling. The growth kinetics of LAB and TVC were studied for vacuum packaged sliced beef round samples stored at 7 °C and 15 °C for a period of 21 days. Baranyi and modified Gompertz models were used to fit the LAB and TVC data obtained using DMFit. Results of microbial analysis indicated that coliforms, yeasts and molds as well as pathogenic bacteria; Salmonella, Escherichia coli, and Staphylococcus aureus, were below detection limit. In addition, TVC and LAB were found to be 1.87 ± 1.09 and 1.25 ± 0.75 Log10 CFU g−1 , respectively. The results of accuracy analysis showed that both the Baranyi and modified Gompertz models were adequate in representing the bacterial growth in beef rounds injected with curing brines containing gum arabic. The predicted shelf life was found to be between 84.3 – 88.1 h and 158.0 – 173.1 h at 15 °C and 7 °C, respectively. 

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour which, affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

Launea taraxacifolia and Crassocephalum rubens are among many wild, underutilized and under cultivated vegetables in Nigeria that are at risk of extinction. Total flavonoid contents (TFC), total phenolic contents (TPC), and antioxidant activities of different concentrations (1-5 mg ml−1 ) were evaluated; using in vitro assays to assess the scavenging properties of 2, 2-diphenyl-1-picryl hydrazyl (DPPHRSP), nitric oxide (NORSP) and hydroxyl (OHRSP). Phenolic profiles of the alcoholic extracts were characterized using high-performance liquid chromatography techniques. The results revealed higher TFC (mg/100g RE) in aqueous (6.06±0.02-78.79±0.01) than alcohol extracts (with methanol 0.93±0.01—12.73±0.04, and with ethanol -0.85±0.01–7.70±0.03). In a similar trend, OHRSP (%) was higher in aqueous extracts (40.83±0.10–91.74±0.19) than alcoholic extracts (with methanol - 11.67±0.3–30.83±0.06; and with ethanol -14.42±0.06-40.27±0.05). TPC (mg/100g GAE) which was higher in alcoholic extracts (with methanol -21.48±0.01–133.20±0.16 and with ethanol -9.45±0.01– 59.73±0.02) than aqueous extracts (14.83±0.01–52.64±0.03) was in agreement with the trend observed for NORSP (28.24±0.05-151.76±0.08 for methanolic extracts, 21.99±0.13–49.93±0.04 for ethanolic extracts and 38.47±0.11–86.15±0.05 for aqueous extracts). DPPHRSP was also higher in alcoholic extracts (methanolic -22.81±0.01-48.41±0.05 and ethanolic–14.53±0.01-62.68±0.07) than aqueous extracts (13.66±0.13–42.86±0.03). TFC, TPC and antioxidant activities showed concentration dependent increase and strong positive correlation with TFC (r= 0.926 – 0.997and r= 0.432 – 1.000) and TPC (r= 0.825 – 0.999 and r= 0.473 - 0.994) for L. taraxacifolia and C. rubens respectively. Caffeic acid, chlorogenic acid, ellagic acid, quercetin and kaempferol were identified as major phenolic components in the extracts. The vegetables have high antioxidant potential for promoting good health; which could be attributed to the identified phytochemicals in them.

It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris L.) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins, phytates, trypsin inhibitors and phytohemagglutinins that limit nutrient absorption. One way to solve this problem is to utilize the flour of climbing beans made from different treatments and processing methods. In this study, climbing beans were pre-treated by soaking them in water for 24 hours, soaking in 2% sodium bicarbonate solution and steam blanching for 10 minutes. After that, pre-treated climbing beans were processed into flours by processing methods such as roasting, cooking and germination where anti-nutritional factors were reduced. The pretreatments did not significantly (p>0.05) affect phytates in climbing bean flours but processing conditions significantly (p<0.05) reduced it. Pretreatments and processing conditions significantly (p<0.05) reduced tannin content. The pretreatments followed by different processing conditions significantly (p<0.05) decreased trypsin inhibitors content. The great significant decrease in phytohemagglutinins content was observed in pretreatment followed by different processing methods. All pretreatments and processing conditions effectively decreased anti-nutritional factors at low level. However, pretreatments or untreated followed by germination and roasting were found to be the most and the least effective respectively. Making flour from germinated climbing bean seeds is a good option for sustainable food processing as it reduces anti-nutritional factors. It is an inexpensive method in terms of time, energy and fuel for Rwandan households, restaurants and industries where climbing bean seeds are integral part of daily meal.

The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and In-vitro starch digestibility (SD). The lentils were germinated for 5 days and dried by a pulse mode microwavevacuum method, using 2 s to 8 s out of 10 s pulsed mode at 2000W microwave power and varying the vacuum pressure level between 15 and 45 kPa. In-vitro starch digestibility increased significantly with increased microwave power level. The TPC and TAA appeared to vary distinctively in the two varieties of selected lentils. Vacuum pressure levels did not significantly (p>0.05) affect any responses. Green lentils could be dried at 8 s microwave power and 45 kPa vacuum pressure and red lentils could be dried at 5.5 s microwave power and 42.19 kPa vacuum pressure. The microwave-vacuum drying showed great potential for the drying of germinated lentils. 

Quality reductions of raw and cooked vegetables are caused by forces generated during industrial high-speed manufacturing. However, the transferability of low-speed texture measurement methods to high speed processes is limited. Therefore, analyses with a low-speed uniaxial compression test (breaking strength σ, breaking strain ε) and a high-speed pendulum test (relative fracture height ∆h) at different speeds (3.6, 4.4, 5.3 m s−1 ) were carried out. Textural values for potatoes, carrots and celeriacs (0 to 25 min cooking time) were recorded to compare the two measurement methods. Furthermore, whether the increase of textural values of blanched vegetables measured with low-speed methods, was also observable with high-speed methods, was also investigated. Low to medium rank correlation coefficients (rS < 0.659) between parameters of the two methods were calculated. In contrast to σ and ε, ∆h-values indicate a distinct initial increase as well as textural maxima between 5.0 to 12.5 min cooking time for all tested potato and carrot varieties. On the other hand, most celeriac samples did not exhibit an increase in texture with respect to cooking time. Therefore, a textural analysis at high speeds is necessary for the prediction of textural characteristics of blanched vegetables during high-speed processing in order to reduce quality degradation.

Chopped green bell pepper pieces were blanched (95 °C, 5 min) and chemically pretreated (1% potassium metabisulphite solution, 25 min at room temperature) before drying in hot air dryer (HAD) at various temperature ranges (60 – 80 °C). Three vacuum levels (200, 400, 600 mm Hg) and microwave power levels (100, 200, 300 W) were also used to dry green bell pepper samples in a vacuum-assisted microwave (VAM) (2.45 GHz, 0.8 kW) dryer. VAM drying methods offered a maximum reduction by four to five times in drying time as compared to that in HAD. The logarithmic model was found to have the best fit based on high R2 and small values of reduced χ 2 and RMSE. VAM method has higher values for effective moisture diffusivity (Deff ) and lower values for activation energy (Ea), in comparison to the HAD method.

The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Special importance is placed on the physicochemical and chemical modifications of protein, starch and dietary fibre. Extruded products can be categorized for a particular application based on their functional properties such as water absorption and water solubility index, expansion ratio, bulk density and viscosity of the dough. Therefore, the literature was reviewed for effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded products.