In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5...

The role of phenolics and saponins in contributing to bitterness in marama beans, an underutilized legume, especially when roasted, was investigated. Marama beans were roasted at 150°C for 20, 25 or 30 min, then dehulled to separate cotyledons, and pastes were prepared from these. Water extracts were prepared from full fat and defatted flours from roasted and unroasted marama cotyledons. A sens...

Republik Tani Mandiri (RTM) is group coffee farmers residing at Desa Kucur, Kab. Malang.The activity aimed to help RTM in increasing production capacity and train them manage small business early stage. Roasting process the most critical process. After re-designing roasting machine implementation, processing times reduce 26,1%.

AT THE SWISS FEDERAL INSTItute of Technology’s Artificial Intelligence Laboratory, we have developed an approach that combines qualitative reasoning and memory-based reasoning, thereby exploiting their strengths and compensating for their weaknesses. We have applied this approach to two processes: coffee roasting and decaffeination. Both applications used large amounts of data collected from pl...

The concentration of putrescine (PUT), spermidine (SPD) and spermine (SPM) was determined in chilled meat and kidneys of 18 rabbits and in liver of 12 animals 24h after slaughter. Very low PUT concentrations were detected only in kidneys. Mean SPD levels were 2.2, 2.2, 61.7 and 32.7mgkg(-1) in saddle, leg, liver and kidneys, respectively. The respective SPM concentrations were 14.7, 8.0, 115 an...

A sensitive and reliable LC-(ESI)MS/MS method was developed and validated for the simultaneous analysis of five common advanced glycation endproducts (AGEs) after enzymatic digestion in raw and roasted almonds. AGEs included carboxymethyl-lysine (CML), carboxyethyl-lysine (CEL), pyralline (Pyr), argpyrimidine (Arg-p), and pentosidine (Pento-s). This method allows accurate quantitation of free a...

From the nutritional point of view, data on dietary fiber content, tannin and in vitro protein digestibility of processed millet is of importance, because millets are never eaten raw. Effects of commonly used traditional methods on dietary fiber, tannin content and %IVPD of two locally available pearl millet varieties (Kalukombu and Maharashtra Rabi Bajra) were investigated. The millet was subj...

This study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten nondiabetic test subjects (5 males and 5 females; mean age of 27 ± 2 years). The GI varied betwee...

Processing and preservation of spices are important for assuming the quality of the end-product. Microwave processing and cooking of foods is a recent development, which is gaining momentum in household as well as largescale food applications. Processing of spices using microwaves is a newer dimension. This alternative methodology is preferred, due to the convenience and ease of handling. In In...