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- Category: food and Agro-Industry
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Author : พัฒนา นรมาศ.
Source : เทคโนโลยีชาวบ้าน 30, 678 (ก.ย. 2561) 62-64
Abstract : ส้มโอขาวแตงกวาเป็นไม้ผลเฉพาะถิ่นและเป็นพืชเศรษฐกิจสำคัญของจังหวัดชัยนาทเพื่อพัฒนาการปลูกและให้ได้ส้มโอขาวแตงกกวาคุณภาพ ที่มีลักษณะเฉพาะ คือ เนื้อกุ้งใหญ่ สีน้ำผึ่งทอง เนื้อนุ่ม รสชาติหวานซ่อนเปรี้ยวอร่อยเป็ฯที่ต้องการทางตลาด จึงนำมาสู่การผลิตส้มโอขาวแตงกวาจีไอ หรือ GI (Geographical Individual) ที่มีการส่งเสริมให้เกษตรกรและผลิตในระบบเกษตรดีที่เหมาะสม GAP (Good Agriculture Practice) ทำให้ไม้ผลท้องถิ่นพันธุ์ดั้งเดิมคุณภาพดี และเป็นพืชเศรษฐกิจที่สำคัญให้คงอยู่คู่กับจังหวัดชัยนาทต่อไป.
Subject : ส้มโอ -- ชัยนาท. ส้มโอ -- การปลูก.
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- Category: food and Agro-Industry
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Author : Deandrae L. Smith and Griffiths G. Atungulu
Source : Cereal Chemistry. 95, 1 (Sep. 2017) 130-140
Abstract : Background and objectives The impacts of microwaves set at the 915 MHz frequency and power levels 5, 10, and 15 kW on inactivation of harmful microbes across rice beds of different thicknesses 5, 10, and 15 cm, during microwave (MW) heating for 4, 6, and 8 min, were examined. Findings Increasing MW‐specific energy from zero (control) to 900 kJ/kg‐grain resulted in statistically significant decreases in rice microbial loads. At the highest specific energy, the reduction in the aerobic bacterial and aflatoxigenic fungal loads of Aspergillus flavus was 4.56 and 2.93 log colony‐forming units, respectively; virtually no statistically significant disparity of the A. flavus mold count was observed across the entire rice bed of up to 15 cm thickness. Conclusions Depending on selected MW‐specific energy, treatment of rice with MW set at the 915 MHz frequency has potential to achieve significant reductions in the harmful, A. flavus mold that inhabit rice; this has potential to reduce risks of rice contamination with aflatoxin. Significance and novelty Simultaneous drying and decontamination of harmful microbes, such as A. flavus, as accorded by the treatments using MW set at 915 MHz frequency, could improve overall rice drying efficiency with the merits of securing rice quality and safety, thereby improving returns to producers and processors.
Subject : Microbial load reduction. One pass drying. Rough rice drying. Specificenergy.
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- Category: food and Agro-Industry
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Author : Yaozhou Zhu ... [et.al.].
Source : Journal of Food Science 83, 1 (Jan. 2018) 153-161
Abstract : The objective of this study was to characterize the flavor of a premium Florida tomato variety that has significant potential for producing a high quality processed juice product. A high‐quality Florida plum tomato variety (Garden Gem), and a typical grocery‐store plum tomato variety (Roma) were thermally processed into tomato juices without any additives. The 2 pilot products and a popular commercially available tomato juice (low sodium with sugar and flavor added) were compared using sensory evaluation and instrumental analysis. Flavor compounds in these products were identified using dynamic headspace purge and trap‐gas chromatography‐mass spectrometry (PT‐GC‐MS) by MS library match and retention index and were semi‐quantitated using internal standards. Color, uniformity, overall liking, tomato flavor, sweetness and texture were rated using a hedonic scale. Analysis of variance, correlation and principal component analysis were used to analyze both sensory and flavor data. Among the 3 products, Garden Gem juice was rated significantly (P < 0.05) higher for overall liking, tomato flavor, and sweetness by the 119 consumer panelists in both seasons. Garden Gem juice was found to contain higher levels of 3 sweet/fruity related aroma compounds: 6‐methyl‐5‐hepten‐2‐one, linalool, and β‐ionone. The commercial tomato juice contained a high level of the Maillard reaction‐related notes furfural, dimethyl sulfide, and the least amount of green‐related notes (hexanal, E‐2‐hexenal and Z‐2‐heptenal). The flavor profile of the Roma tomato juice was similar to Garden Gem juice except it contained substantially lower amounts of hexanal and 2‐isobutylthiazole. The compound β‐ionone (fruity note) was not detected in either the commercial or Roma juice.
Subject : Flavor quality. Garden Gem. Tomato.
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- Category: food and Agro-Industry
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Author : Fengfeng Wu ... [et.al.].
Source : Cereal Chemistry. 95, 1 (Sep. 2017) 98-108
Abstract : Background and objectives Germinated wheat was used as the raw material to make a new type of natural bread flavor additive to enhance the taste of ordinary bread. This study aimed to achieve a better optimization of Maillard reaction products and explore the effect of the Maillard reaction products on bread flavor. Findings Through an orthogonal experiment, the sensory evaluation score by the Friedman rank test was used as an indicator to determine the best technological parameters for making the Maillard reaction flavor additive from germinated wheat: A 1:2 ratio of 2‐day‐old/3‐day‐old germinated wheat flour, a 130°C baking temperature, and 15 min baking time were found to be optimal. Then, the effect of the Maillard reaction products on bread quality was studied. The results revealed that the optimum addition of the Maillard reaction product was 3%, which could produce bread with more baking flavor and best sensory assessment without affecting the bread specific volume, texture, and color. Conclusions Germinated wheat can be used to make flavor components with bread‐like baking smell by the Maillard reaction. These flavor components, made by mixing wheat seeds at different germination stages at a certain ratio and produced by solid‐phase baking, can give relatively favorable flavor to bread. Significance and novelty This approach not only can solve the problem of improving the flavor of bread, but is also in line with the current pursuit of natural health food, and additionally can provide a new way for the comprehensive utilization of germinated wheat.
Subject : ฺBread. Flavor. Germinated wheat. Maillard reaction products.
