(RRJoFST) Research & Reviews Journal of ISSN : 2321 – 6468 May-August 2014 STM JOURNALS Scientific Technical Medical Food Science & Technology Study on Production of Wine from Different Vegetables Aflatoxins in Food and Feed: The Science of Safe Food Cytotoxicity of Edible Indian Oils on MDCK Cell Line Effect of Moisture Content on Flaxseed Trypsin Inhibitor Activity of Soybean
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Research & reviews journal of food science & technology (vol3, issue2)
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(RRJoFST)
Research & Reviews Journal of
ISSN : 2321 – 6468
May-August 2014
STM JOURNALSScientific Technical Medical
Food Science & Technology
� Study on Production of Wine from Different Vegetables
� Aflatoxins in Food and Feed: The Science of Safe Food
� Cytotoxicity of Edible Indian Oils on MDCK Cell Line
� Effect of Moisture Content on Flaxseed
� Trypsin Inhibitor Activity of Soybean
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Research & Reviews : Journal of Food Science & Technology
Research & Reviews : Journal of Food Science & Technology
(ISSN: 2321–6468)
?Packaging and Engineering of foods and food products
?Food handling and processing
?Innovative and rising technologies, trends and future research in food products
?Novel foods, food superiority assurance and food security
?Raw material, composition of food, food storage and distribution
? Physical properties of food, food production and preservation
Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print)
Volume 3, Issue 2
www.stmjournals.com
A Comparative Study on Production of Wine from
Different Vegetables
Kritika Tripathi, Amiti Garg, Pooja Singh, Sudhir Kotnala, Jai Prakash Muyal* School of Biotechnology, Gautam Buddha University, Greater Noida, Uttar Pradesh, India
Abstract Wine consumption provides many health benefits. Production of wine involves
fermentation of the substrate by yeast and conversion of sugar to alcohol. Wine produced
from vegetables can be used as a nutraceutical throughout the year. In the current comparative study we selected bottle gourd, brinjal and bitter gourd for wine production
involving alcohol fermentation by yeast. As an internal control grape wine was also
prepared. The vegetable samples and grape samples were tested at day 0, 8 and 16 for sugar content using hand refractrometer, alcohol content using specific gravity method,
total polyphenols using folin-ciocalteau method and antioxidant capacity using phosphomolybdate method. A gradual reduction in the sugar content was observed with a
gradual increase in the alcohol content in the vegetable wines, suggesting that the sugar
content was converted into alcohol due to fermentation. As a result of fermentation, polyphenol content and antioxidant capacity increased in vegetable wines.
Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print)
Volume 3, Issue 2
www.stmjournals.com
Aflatoxins in Food and Feed: The Science of Safe Food
Kiran Lakkireddy*, Kasturi K., Sambasiva Rao K. R. S. Department of Biotechnology, Acharya Nagarjuna University, Guntur, A.P., India
Abstract Aflatoxins (AFs) are polyketide-derived; cancer causing toxic fungal metabolites
(mycotoxins) produced by filamentous fungal species Aspergillus flavus, Aspergillus parasiticus, Aspergillus pseudocaelatus, Aspergillus pseudonomius and rarely
Aspergillus nomius in/on foods and feeds, exclusively in field corn and peanuts. AFs frequently contaminate agricultural commodities and thus pose serious health hazards to
plants, humans and domestic animals. AFs are “natural” contaminants of foods, their
formation is unavoidable and it’s very important to detoxify chemically or physically crops of foods that are contaminated by toxins in ways that retain their edibility. This
review focuses on the most important detection methods of Aflatoxin (AF) fungi and
quantification of their toxic products which are threated to humans, animals and crops.
Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print)
Volume 3, Issue 2
www.stmjournals.com
Cytotoxicity of Edible Indian Oils on MDCK Cell Line
Neha Vaidya1, Subhadra Mandalika
1*, Sweta Kothari2,
Devanshi Gohil2, Abhay Chowdhary
2
1Department of Foods, Nutrition and Dietetics, College of Homescience, Nirmala Niketan,
49 New Marine Lines, Mumbai, India 2 Department of Virology, Haffkine Institute for Training, Research and Testing,
Acharya Donde Marg, Parel, Mumbai, India
Abstract The therapeutic effects of edible lipids and their products have received great attention
from healthcare specialists, with the conclusions often remaining contradictory and thus
inviting further research in this area. The present study is yet another attempt to
understand the safety of edible oils at cellular level and thus aimed at exploring the
cytotoxicity of branded cooking oils on a cell line based model, i.e., Madin- Darby Canine Kidney (MDCK) cell line using MTT assay. Two- and ten-fold dilutions of the oil
samples were used for the assay. All the oil samples showed cytotoxic effect on MDCK
cell line in a dose dependent manner. As per the CC50 values, mustard oil was most cytotoxic followed by groundnut and canola oils (4.23, 13.94 and 29.07%) where as palm
oil was the least cytotoxic (96.89%).Coconut oil and sesame seed oil were also found to be cytoprotective with CC50 values of 83.22 and 72.22%, respectively. The cytotoxicity
of virgin coconut oil and virgin olive oil (66.46 and 12.55) was more than that of their
refined forms (83.22 and 64.85). Thus, a source specific difference was noticed in the cytotoxicity of the samples tested, with the effect being inversely proportional to the
degree of saturation in the oils. Virgin oils showed higher level of cytotoxicity than their
corresponding refined forms. Thus, results of the present study indicated a strong need
for an in depth analysis of the therapeutic potential of edible oils as well as the impact of
Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print)
Volume 3, Issue 2
www.stmjournals.com
Effect of Moisture Content on Physical Properties
of Flaxseed
Ajit K Singh1*, Vasudha Sharma
2, K C Yadav
3
1Department of Agricultural Engineering, NIMS University, Jaipur, Rajasthan, India
2Department of Food Technology, Jamia Hamdard, Hamdard University, Delhi, India
3Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad, India
Abstract The physical properties of fibered flaxseed were investigated within moisture content varying from 4.62 to 18.39%. The length and width increased from 5.17 to 5.46 mm, 2.53
to 2.68 mm, respectively while the thickness increased from 1.21 to 1.26 mm with
increase in the moisture content from 4.62 to 11.12% and decreased to 1.23 mm with further increase in moisture content to 18.39%, respectively in the moisture content
range. One thousand seed weight increased linearly from 7.31 to 8.82g. The bulk density decreased from 702.24 to 582.37 kg/m
3, while the true density increased from 1124.38 to
1242.29 kg/m3 in the moisture content range. The porosity values of flaxseed increased
linearly from 37.544 to 53.121%. The angle of repose increased linearly from 23.224° to 39.148° in the moisture content range. The static coefficient of friction was in the range
of 0.427 to 0.961 over different material surfaces due to change in moisture content from 4.62 to 18.39% (d.b.). The static coefficient of friction against aluminium sheet had the
highest static coefficient of friction (0.446) at the lowest moisture content (4.62%)
followed galvanized iron (0.438), plywood (0.432), and stainless steel (0.427)while at the highest moisture content (18.39%), plywood (0.961) had the highest coefficient of friction
followed by aluminium sheet (0.946), stainless steel (0.935), and galvanized iron (0.928),
respectively. The results are necessary for design of equipment to handling, transportation, processing, and the storage of flaxseed.
Keywords: Flaxseed, Physical Properties, Moisture Content, Density, Angle of
Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print)
Volume 3, Issue 2
www.stmjournals.com
Trypsin Inhibitor Activity of Soybean as Affected by
Genotype and Processing
Bharti Jain* Department of Foods Science and Nutrition, Maharshi Dayanand Saraswati University, Ajmer, India
Abstract The health and prosperity of consumers depend upon their ability to refine their food
supply in the short term by removing toxic materials using extraction methods, or in the
long term through crop selection and plant breeding. During the last four decades, soybean has emerged as an important kharif crop of Rajasthan. Soybean is recognized for
its value in enhancing and protecting health. The study has been undertaken to validate
analysis of trypsin inhibitor activity of different soy genotype popularly grown in Rajasthan and effect of home scale processing techniques on trypsin inhibitors present in
different soy genotypes. On the basis of popularity and recent yield, five varieties namely NRC 37, Pratap Soya, PK 1024, JS 93-05 and JS 335 were selected for the study. These
varieties were purchased from Agriculture Research Station, Kota. Whole unbroken
soybeans free from infestations were selected. The processing techniques applied to see the effects on trypsin inhibitors of genotypes are soaking, boiling, roasting and
germination. With reference to trypsin inhibitor activity, highest was observed in Pratap Soy (59.76 mg/g of soy), followed by NRC 37 (39.23 mg/g of soy), JS-335 (38.18 mg/g of
soy), JS 93-05 (34.09 mg/g of soy) and PK-1024 (31.82 mg/g of soy). After soaking
highest reduction in trypsin inhibitor activity was observed in JS-335 (69.59%). After boiling, highest reduction in trypsin inhibitor activity was observed in JS-9305 (91.08%).
After roasting, maximum reduction was seen, the highest being in NRC-37 (93.8%).
Germination showed highest reduction of 36 per cent in NRC-37. The results of mean difference in trypsin inhibitor activity of unprocessed and processed soy genotypes
revealed a very high significant difference (P<0.001) after boiling. Similarly, microwave roasting and germination also revealed a significant difference (P<0.05) after
processing. The analysis of variance in mean trypsin inhibitor activity among
unprocessed and processed soy genotypes showed a very high significant difference (P<0.001). A highly significant difference (P<0.01) was observed between soaking v/s
boiling and boiling v/s germination. Rest other processing techniques showed a difference
in mean content of trypsin inhibitor, but this difference was not significant (P>0.05).
Keywords: Anti nutritional factors, Trypsin Inhibitors Activity, Soy genotype, Soy