Several quality attributes of wax apple cider vinegar (WACV) were determined every 30 days for six months at ambient temperature. Acetic acid fermentation significantly increased the acetic content in WACV. The light-ness and yellowness gradually decreased, whereas redness during storage. Density, viscosity, pH WACV continuously retarded, total acidity, volatile electrical conductivity, nitroge...

The way the pH falls post-slaughter has an impact on meat quality. Pork longissimus muscles (n=48) were sorted in fast- (FG) (n=15) and normal glycolysing (NG) (n=33) muscles according to the post-slaughter pH 45 min values (FG<6.0; NG>6.0). FG muscles (5.84±0.04) compared with NG muscles (6.27±0.04) were accompanied with higher temperature, electrical conductivity, lightness and yellowness, an...

Hue sensations resulting from the selective stimulation of short-wavelength-sensitive (S) and middle-wavelength-sensitive (M) cones were deduced from measurements of spectral unique green and unique blue under conditions of high or low S-cone sensitivity relative to M- and long-wavelength-sensitive-cone sensitivity. Selective reduction of S-cone stimulation shifted unique blue toward shorter wa...

"Amala" is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour ("elubo") from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were processed into flour using two methods. The interactive effect of vari...

The addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + tocopherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive substances, volatile production, and off-odor intensity in turkey breast homogenates. Also, these 3 antioxidant treatments were effective in controlling lipid oxidation and off-odor...

The study was carried out, to explore the potentiality of extrusion technology for elimination of antinutritional components of cereal brans. Extrusion variables were moisture content (14, 17 and 20 %) and temperatures (115 °C, 140 °C, 165 °C). Phytic acid, polyphenols, oxalates, trypsin inhibitor, bulk density and color of brans after extrusion were analyzed. All four raw bran samples had high...

This study characterised pineapple pomace (PP) and evaluated its application in extrusion to enhance fibre content of the final product. The pomace had low fat (0.61%) and high dietary fibre (45.22%), showing its potential for fibre enrichment of nutritionally poor products, as some extruded snacks. Results also showed low microbiological counts, water activity, and pH indicating good microbiol...

the effect of commercial xylanase enzyme in prebleaching of bagasse kraft pulp was investigated. xylanase enzyme from trichoderma viride was added to pulp at various doses of 5, 10, 25 and 50 iu/g pulp for reaction time 2h and then the enzyme treated pulp was bleached in d1ed2 sequences (using dioxide chlorine 4, 6, 8, 10% + alkaline extraction + dioxide chlorine 2% as active chlorine). the res...

The purpose of this study is to determine the effect adding various types polysaccharides (CMC, xanthan gum, pectin, agar) and percentage (0.5% 1%) on characteristics cucumber sorbet with a low proportion sugar. This uses Randomized Block Design (RBD) eight treatments three replications. results show that interaction between significantly affects value brightness (L) yellowness (b+) sorbet. Bas...