This paper studied the changes of nutrients such as total sugars, total acids and pH values in the process of 7 sweet cherry and 5 sour cherry varieties. The results showed that the changed trends of total sugar contents of sour cherry varieties were basically the same. The sugar content decreases rapidly in the first 8 days of fermentation, and gradually stabilized in the later stage. The sugar content of “Meizao” and “Zaohongzhu” decreasesd rapidly, with a advantage of short brewing cycle compared with other sweet cherry varieties; While changing, the total acid content of sour cherry was significantly higher than that of sweet cherry, among which “Meizao” had the lowest acid content; The pH values of 12 kinds of cherries showed a tendency of decreasing in the early stage and increasing in the later stage. The pH value of “Meizao” was significantly higher than that of other cherry varieties during the brewing process, and the pH value of “Russian sour cherry” was the lowest. Although with different cherry varieties, the pH values in the brewing process were quite different, the final pH values were maintained between 3.6 and 4.5.
The aim of the study was to compare the frying performance of soybean oil using microemulsified rosemary-gallic acid (RG30ME) liquid against non-microemulsified RG30 liquid in deep-fat frying of French fries. Frying trials were conducted for 70 frying cycles. The oil samples were analyzed for induction period at 100°C, peroxide value (PV), p-anisidine value (AV), acid value, % total polar compounds (TPC) and colour parameters after every 10 frying cycles and the results were statistically analyzed. Frying performance of soybean oil in terms of number of extra frying cycles and % improvement offered by microemulsified RG30ME liquid were compared against an untreated control and non-microemulsified RG30 liquid for all quality parameters. Overall, addition of microemulsified RG30ME liquid at 250 and 500 ppm respectively improved the frying performance of soybean oil by 280% and 940% for induction period, 125% and 150% for % total polar compounds and 50% and 70% in TOTOX value respectively in comparison to untreated control. When compared to non-microemulsified RG30 liquid at the same inclusion rate of 500 ppm, improvement by 34% for induction period, 11% for % total polar compounds and 6% in TOTOX value respectively were observed. Microemulsified RG30ME liquid is unique, as it is based on a microemulsion carrier allowing better distribution of the antioxidants combined with a better solubility into oil matrices, resulting in protection against oxidation in deep fat frying application.
Due to the tropical climate that promotes the growth of most microorganisms, the food service industry in Malaysia faces a lot of challenges in order to ensure quality foods are served to the customers. One of the bacteria that are associated with food spoilage is Pseudomonas spp., and the presence of these bacteria on cutting boards could cross-contaminate food items during food handling. This study performed pyrosequencing analysis to investigate the existence of microbial communities on cutting boards collected from restaurants in Seri Kembangan, Malaysia. Most of the samples were dominated by Flavobacteriales, Enterobacteriales, Lactobacillales, and Pseudomonadales. This study discovered that, all samples of cutting boards were contaminated with Pseudomonas spp. With the mean bacterial count of 1.4 × 106 cfu/cm2, 5.1 × 105 cfu/cm2 and 5.6 × 106 cfu/cm2 on samples collected from clean, moderately clean and less clean food premises, respectively. The study shows that the contamination level of Pseudomonas spp. was not significantly different in different grades of food premises. Regardless of the status and grades of the food premises, they have the same likelihood to introduce spoilage bacteria like Pseudomonas spp. from cutting board to food if they neglect correct food handling measures. Therefore, all food handlers need to prioritize safe food handling to avoid food contamination and spoilage.
Cannabis-infused consumables may become a fact of life in Canada by the end of 2019 and, according to this study, food companies are already seriously considering their options for entering the cannabis-infused consumables market. Food and beverage businesses continuously search for growth; new products using cannabis as an ingredient are seen by many as a fresh market that is going to open significant opportunities for growth and earnings.This study does not look at the functional effects of cannabis, but rather food processors’ perceptions and plans regarding cannabis as a food ingredient once it is legalized. It explores several dimensions, including perceived risks associated with this embryonic sector, what those risks specifically might be, and any sense of competitive urgency that they may feel. Combined with a similar examination of Canadian consumer attitudes to cannabis consumables, published in January 2018 (Charlebois, Simogyi, & Sterling, 2018), the two reports provide a unique view of the potential opportunities, hazards, and impediments in this new market sector.A total of 294 food and beverage firms were surveyed in August 2018. Just under 40% of these organizations say they support legalization of cannabis-infused products, while a substantial minority (41%) are ambivalent. Over 65% of responding companies are concerned about the risks edibles represent to children and young adults. That said, 16.4% of surveyed companies confirmed that they are either planning to launch a product as soon as edibles are legal, or are already serving a market with such a product. The most commonly stated reason for not entering the cannabis consumables market is that cannabis is not compatible with their current product line. A general lack of understanding of cannabinoids was the second most popular reason given.The results highlight how just risk-adverse Canadian food industry leaders currently are regarding cannabis. Liability risks (47.1%) and reputational risks (20.1%) are cited as significant deterrents to entering the cannabis-infused consumables market. Other hazards include the lack of regulatory clarity, training of front-line staff, the residual social stigma of cannabis itself, questions about supply chain reliability, and the need for different, tamper-proof packaging.Plainly, regulatory questions remain top-of-mind for most company officials. Food and beverage firms say they are awaiting regulatory guidance as a condition of their plans. Respondents also state that governments are likely the key resource that they would employ during product and strategy development. More than 30% of respondents say governments are their primary choice, followed by their own internal resources. And 45.5% see government bearing the chief responsibility for addressing cannabis-infused edibles issues.At the time of this writing, Health Canada has said it expects to begin industry consultations concerning cannabis consumables early in 2019. Until then, based on this survey’s results, we perhaps should expect enthusiastic, yet limited, interest related to these products.
Effect of controlled temperature on microflora of fermented Bottle Gourd Seeds (BGS) as well as Melon Seeds (MES) was studied.De-hulled seeds were boiled for 6 h and fermented at 28°C, 35°C and 42°C for 96 h.The microbial flora of the fermented BGS and MES were determined with respects to seed type, fermentation time and fermentation temperature.The microorganisms isolated from the fermented samples included; Bacillus subtilis, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus, Corynebacterium sp, and some varieties of fungi.The viable bacterial count for both the BGS and MES were within the range of 5 x 10 8 cfu/g and 36 x 10 8 cfu/g between zero and ninety-six hours.Bacillus subtilis was the major fermenting organism since it was seen at the three temperatures and throughout the fermentation period for all the samples.The absence of other fermenting organisms in some of the samples indicates that these substrates (BGS and MES) differ slightly in their ability to sustain the growth of different species of microorganisms probably due to the differences in their overall composition.The result shows that when the factors that affect the microflora of fermentation are controlled, safe good quality ogiri can be produced from BGS.
