Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat flour with varying levels (10% - 50% w/w) of debittered acorn flour and to investigate its effects on the rheological characteristics of the dough, total phenolic content (TPC), staling, colour indices and sensory properties of toast bread. The farinograph degree of softening and water absorption of the dough decreased with increasing the acorn flour content, while the stability and time of development of the dough increased. Resistance and extensibility to deformation of the samples respectively increased and decreased compared to those of the control. Toast bread with 30% acorn flour replacement was observed to have lower staling than the control. The highest TPC (9.44 mg GAE/g) and the lowest peroxide value (0.36 m eq O2/kg) were obtained for the bread having 30% acorn flour substitution. Moreover, the breads showed darker crumbs with significantly lower specific loaf volumes. Overall, the bread with 30% of acorn flour substitution showed good rheological, staling properties and reasonable anti-oxidant content compared to the control bread as well as the highest sensorial acceptability.

Consumption pattern among indigenous groups is usually influenced by consumers' sociocultural and perceptual factors. This study employs the binary logit model to analyse the factors that influence the consumption of sunflower oil in Kumasi, Ghana. A cross-sectional approach was used to obtain data from 200 consumers who were selected using a multi-stage sampling method. The results showed that a majority (93%) of the respondents were aware of the availability of sunflower oil on the local market and a third (69.5%) had used it for cooking before. The respondents agreed with the perception statements that sunflower oil is healthy, expensive, reduces the risk of heart diseases and cancer and has better frying performance. The empirical results of the logit regression model showed that consumption of sunflower oil is influenced by household size, awareness of the product and perceptions on health benefits, price and frying performance of sun ower oil. The price of the oil was identified as the most important constraint to its use albeit it had no negative effect on its consumption. Investments in the production and promotional strategies on the use of sunflower oil should consider the significant variables that have influence on its consumption.

The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moisture and screw speed increased the bulk density and hardness of extruded snacks. Significant decreases in water absorption index and increases in water solubility index were observed with increases in extrusion temperature. The best conditions were determined by numerical optimization. The optimized value for non-cereal snacks for feed moisture is 18.22%, temperature 155.96 °C, screw speed 142.75 rpm and, desirability is 0.75. Verification of results showed decent agreement between the responses of experimental values at certain optimum conditions and the predicted values.

Membrane process is an intelligent alternative way of concentration, preferably for organic juices rich in thermolabile natural components. The expectation is to scale up the extraction of desired compounds from agro-industrial wastes through modernized concentration method. Recovery of betalains, phenolic, and antioxidant from beetroot peel extracts was accomplished by nanofiltration membrane (NF 200) at a recirculation flow rate (400 L h-1) and feed temperature (30 ºC) under constant transmembrane pressure (40 bar). Characterization of betaxanthin, betacyanin, phenolic, and antioxidant activity by spectrophotometric analysis revealed that the final samples contain these compounds respectively: 202.25±3.26 mg.L-1, 360.07±8.43 mg.L-1, 987.79±19.18 mg.L-1, 642.06±14.78 mg.L-1 (pure water); 206.62±1.37 mg.L-1, 339.72±2.89 mg.L-1, 972.72±47.49 mg.L-1, 745.97±25.45 mg.L-1 (ethanol-water). Final samples exhibit vivid colour and a considerably large amount of desired compounds compared to crude extracts and could have industrial applications.

Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.

For the first time in the XXI century, the number of people suffering from obesity worldwide surpassed the number of undernourished people. For many developing countries, this presented a so-called "double burden" of coping for over- and under-nourishment. At a rate of more than 50% of the population in Malaysia being either overweight or obese, the country is facing the most severe dietary crisis in East Asia. Often recognized as one of the healthiest populations worldwide and having a blue zone, Japan has managed to set a yardstick for countries around Asia. Hence the purpose of this study was to uncover the capacity for contribution and successful integration of traditional vegetables into Japanese daily food practices. Semi structured interviews were conducted together with participating observation with key informants to help understand the role of women in preserving and safeguarding traditional vegetables also known as 'sansai' in terms of farming and food preparation. In order to solve the unhealthy eating patterns among Malaysians, it is timely to start appreciating the contributions of the older generation in terms of wild edible usage and preparatory methods which can help alleviate the double burden of malnutrition among the population.

Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, staling rate and overall consumer acceptability of the formulated breads were explored. Both olive pulps exhibited significantly higher antioxidant activity than refined wheat flour. Baking imparted an impressive increase in TPC, TFC and antioxidant activity of breads as revealed by comparison of experimental with theoretical values but returned significant differences only in the case of TPC when a two-tailed t-test for paired data was applied. Texture measurements showed a substantial increase in hardness with storage along with decreasing loaf volume and increased density. Hydroxytyrosol was the major phenolic compound of fortified breads followed by tyrosol. Olive pulp could be incorporated in a bread formulation without interfering with the general sensory acceptability.

Conditions influencing Bacillus cereus growth and cereulide production, such as temperature and pH, were evaluated at varying incubation periods. The growth and cereulide production at different temperatures and pH values ranging from 10 to 40 ºC and 5.0 to 8.5, respectively showed that the temperature from 20 to 30 ºC and at pH from 6.0 to 7.0 gave the optimum growth and cereulide production by B. cereus SA105. pH below 6.0 resulted in reduced growth and cereulide production. Cereulide production increased along with the incubation period, and maximum cereulide titre (ng/mL) of 1219.1±8.90 was obtained after 6 days of incubation at 30 ºC and pH 6.5 under static conditions. There was no quantifiable toxin at incubation temperatures of 10 and 40 ºC by B. cereus SA105. This work further reveals that B. cereus growth and cereulide production was significantly affected by temperature and pH in relation to the incubation period. Furthermore, the findings of this study will serve as a means for reducing the diversity of emetic toxin-producing B. cereus population in food and food products, thus preventing food poisoning.

Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.

Whole mango peel powder and fibre extracted from mango peel were investigated as potential ingredients to replace salt and phosphate in chicken marinade. Whole mango peel powder possessed higher water absorption capacity than mango peel fibre, 4.57% and 1.47%, respectively (P < 0.05). Similar oil absorption capacity was observed in both mango peel ingredients (P > 0.05). Purified pectin and sorbitol syrup were also used to compare the water holding capacity in marinated chicken breasts. Mango peel ingredients exhibited less cooking loss than pectin and sorbitol syrup, however, higher cooking loss than sodium tripolyphosphate (STPP) and NaCl (P > 0.05). Marinating with mango peel ingredients significantly increased a* value of chicken breasts after cooking, while L* and b* values were similar in marinating with NaCl (P > 0.05). Hardness of frozen fully cooked chicken breast was measured after thawing. The lowest shear force of 7.13 N was observed in chicken breasts marinated with mango peel fibre (P < 0.05), while the hardness of chicken breasts marinated with whole mango peel powder was not significant different from STPP and NaCl treatments. Results from this study revealed a potential approach of utilizing fruit waste as an ingredient to substitute phosphate and salt in chicken marinade.