Food Science Commons^™

The Presence Of Aflatoxin M1 On Processed Milk In The Republic Of Kosovo, Ismail Ferati, Bizena Bijo, Durim Alija, Eljesa Ziberi

UBT International Conference

Aflatoxins are mycotoxins of major concern to the dairy industry. Given the fact that aflatoxins M1 mycotoxins can cause toxic effects called mycotoxicosis. It has been reported that mycotoxins are carcinogenic, tumorigenic, and dermatological in a large number of organisms and cause hepatic carcinoma in humans. This study aims to identify the quantity of mycotoxins M1 in dairy products used by consumers in the Republic of Kosovo. According to the results obtained from the analyzes of processed milk samples we have come to the conclusion that the content of aflatoxin M1 in all types of dairy products is not allowed …

The Usage Of Edible Additives With Different Gluten Quality In Baking Products, M. Sana, A. Sinani

UBT International Conference

One of the dominating factors in the foods quality besides the wheat quality,grinding and baking technology,is also the impact of edible additives in these products.These agents are nothing but chemical base products,that change the physical and rheological properties of baking products with the help of oxidation and reduction reactions placed in dough.The structures and quantitative formations of gluten proteins define dough qualities for cakes,biscuits and wafers.Reductants are substances,which soften gluten,weakening its links.Reductants react with disulfide SS in dough.Their impact is the reduction of the general molecular weight of the gluten proteins aggregates.The usage of reductants leads in the incensement of …

Comparison Of Some Quality And Safety Parameters In Drinking Water In Pollog Region, Zhezair Idrizi, Merita Saliu, Vigan Sulejmani, Namik Durmishi, Gafur Durmishi

UBT International Conference

Water is essential for its life, without water the life on Earth would not exist. Water is the main component of the cells comprising from about 70% to about 95% of the cellular mass or organisms. This means that we are made up of about 80% of our bodies by water, and even some special organisms, such as eg, contain up to 96% water. Water contains simultaneously the environment and the outside in which live many live forms, as noted above, about 75% of our planet is covered by water. Water, thanks to some of the above-mentioned properties, has such …

Comparison Of Quality Characteristics Of Fresh And Of Dried Strawberries, Ljubica Karakasova, Jovanka Ampova, Frosina Babanovska-Milenkovska, Namik Durmishi, Viktorija Stamatovska

UBT International Conference

The strawberry is a very importantberries fruit. It can be used fresh or for production of different products, available for consumption during the whole year.

The aim of this research was to compare the quality changes of fresh and dried strawberries. For drying were used the strawberries varieties: elsanta, humi grande and mesecharka, from Skopje region. Before drying were applied the following treatments: V0 – not treated, V1 - with vitamin C, V2 - with sugar solution. The drying was performed in Armenian solar dryer. During research were examined the chemical components of fresh and dried strawberries: total dry matter, …

The Changes In Colour Of Biscuits During Baking Depending On Time And Different Proportion Of Barley Flour, Viktorija Stamatovska, Gjore Nakov, Ivan Dimov, Ira Traneva, Tatjana Kalevska, Zora Uzunoska

UBT International Conference

Biscuits hold an important position in food industry due to variety of taste, nutrition, crispiness and digestibility. The nutritional value of biscuits can be enhanced by fortification with a wide variety of protein rich cereal such as barley. Color is essential to the manufacture of biscuits of good quality. During baking, complex chemical reactions take place in the biscuits, such as the Maillard reaction and caramelization. The aim of this study was to evaluate the changes in color of biscuits during baking. Biscuits were produced according to AACC 10-50D method. Wheat flour was replaced with barley flour at varying levels …

The Qualities Of The Type 500 Flours For The Production Of Bread Imported In The Republic Of Kosovo, Gafur Xhabiri, Ibrahim Hoxha, Hyrije Koraqi

UBT International Conference

The quality of baking products is dependent on wheat respectively flour. During the grinding process there are produced many types of flour which can be divided into different types according to the mineral content. The typical flour for making bread is from the type 500 flour so its quality has a special place in the industry of bread production.

The analyzed flour is an import to Republic of Kosovo. From the results that we have gotten we can see that the humidity level of the flour is in between the allowed boundaries at 13.238±1.08%, the acidity degree is also in …

Control Some Quality Parameters Of The Natural Juice Of Blueberry With Different Fruit Content, Namik Durmishi, Ljubica Karakasova, Frosina Babanovska-Milenkovska, Renata Kongoli

UBT International Conference

During the study, were analyzed two natural juice with blueberry juice concentrate, packed in Tetra Pak. At the juice were studied these parameters: the technological process of juice production, the sensory characteristics (color, aroma, taste and homogeneity), physical and chemical (pH degree, refraction index, soluble solids degree ° Brix and turbidity expressed with NTU ). The parameters were analyzed in the juice with fruit content of 50% and 25%. From the sensoric aspect the most qualitative fluid resulted with a 50% fruit concentration, from the refractive index content and the degree of ° Brix higher results had 25% fruit juice …

The Presence Of Pesticides In Certain Imported Vegetables In Republic Of Kosovo, Ibrahim Hoxha, Gafur Xhabiri, Valdet Gjinovci, Nexhdet Shala, Eljesa Ziberi

UBT International Conference

The vegetables represent a food with high nutritional values, especially rich in vitamins, minerals and antioxidants, therefore it is recommended their daily consumption at least once up to twice rations per day. Based on this fact, it is of great importance to take into consideration the safety of consumption of vegetables for human health. Therefore, in this study one analyzed the content (presence) of pesticides in certain vegetables such are fresh tomatoes, fresh pepper, beans, fresh cucumbers and fresh carrots. The results that were obtained indicated that overall presence of pesticides in most of the vegetables that were studied, is …

Ability Of Acid And Bile Salt Resistance Of Lactic Acid Bacteria And Its Cholesterol Lowering Effect From Human Origin, Chen Dawei, Gu Ruixia, Lu Maolin, Huang Yujun, Zhang Chenchen, Guan Chengran, Zhang Yulu, Fan Chenyu

Food and Machinery

Lactic acid bacteria (LAB) with ability of acid and bile salt resistance were isolated from the feces of the longevity population in Rugao by using selective medium, artificial gastric juice and bile salt medium, and the ability of cholesterol reducing and manner were studied. The results showed that the survival rate of all isolated 60 strains of LAB in the pH 3.0 artificial gastric juice was more than 30%, the LAB from the middle-aged group, elderly group and longevity group was significantly higher than that in the youth group (P＜0.05); the survival rate of LAB in the 0.3% and 0.5% …

Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening, Zhou Xianrong, Lan Lingxia, Tang Yanyan, Huang Shenglan, Li Yuzhu, Yu Lihong, ZalN Zsolt, Zhao Xin, Du Muying

Food and Machinery

This study aimed to isolate lactic acid bacteria containing in vitro resistance ability from Sichuan fermented vegetables. Five strains of Lactobacillus were isolated from fermented vegetables and analyzed by 16S rDNA. Four strains of them were Lactobacillus plantarum, named as E-6-1, E-1-2, E-6-3, D-2-3 respectively, and another one was Lactobacillus alimentarius, named as C-2-1. The in vitro resistance of the 5 strains was determined by artificial gastric juice and bile salt. The results showed that the lactic acid bacteria numbered D-2-3 had good anti-artificial gastric juice ability, and the survival rate was 95.38% after 3 h of artificial gastric juice …

Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing, Li Shirui, Shi Cong, Jiang Liwen, Liao Luyan, Zhou Hongli, Li Pao

Food and Machinery

The changes of bacterial diversity in eight stages of Aspergillus fermented bean curd fermentation were determined by 454 high-throughput pyrosequencing technique. The changes and diversity of bacterial community at different stages were studied. The results showed that the similarity of the major microorganisms in different samples at the two levels was high, with a total of more than 90% of the total, including three types of Phytophagous, Proteobacteria and Actinomycetes. The samples with the highest level of homogeneity were HY04, and 31 major genera were found in it. It was also found that the abundance of Weissella, Bacillus, Staphyloco-ccus, Lactococcus, …

Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi., Wang Weijie, Cao Qingming, Lan Fang, Wang Wenfei, Bao Liyuan

Food and Machinery

To comprehensively develop and utilize Camellia semiserrata resources, compounds of ethanol extract of Camellia semise-rrata Chi. cake were separated and identified. Five purified compounds were achieved by HPLC preparation from 4 fractions including XVII, XXVI, XXVIII and XXXIV by ethyl acetate extraction and silica gel column chromatography. The analysis of compound 4 has been reported in another paper. Four compounds were identified as protocatechoic acid (1), apigenin-6-C-β-D-glucopyranoside (2), kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (3), and kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (5) by spectral analysis, among which, compounds 3 was the first time reported in the Camellia genus, and compounds 5 was firstly reported in Camellia semiserrata Chi., The …

Screening And Safety Evaluation Of Lactic Acid Bacteria Producing Fibrinolytic Enzyme, Yin Mengwen, Zhou Qian, Lei Chan, Hu Xinjie

Food and Machinery

In this study, 2 strains of Enterococcus faecalis HYD09 and HYN06 isolated from traditional fermented food were used to determine the enzyme activity of fermentation supernatant, and evaluate the basic safety of the strains. The safer strain were tested for gastrointestinal viability; meanwhile, the fermentation supernatant was subjected to protease; the crude enzyme was obtained from the fermentation broth and its activity was measured by Native-Page. The results showed: the enzyme activities of HYD09 and HYN06 fermentation supernatant were 115.3 U/mL and 107.2 U/mL, respectively; HYD09 and HYN06 indole test, nitrate reductase assay, amino acid decarboxylase test hemolysis test were …

Optimal Cultivation Conditions For Streptococcus Salivarius Bd3900 To Express Substances Capable Of Inhibiting Streptococcus Mutans Biofilm Formation, Yu Yanan, Wu Zhengjun, Han Jin

Food and Machinery

In order to increase the metabolites of the strain BD3900 inhibiting the S. mutans biofilm formation, the inhibition rate of biofilm formation by Streptococcus mutans was used as indexes. The effects of the cultivation time and temperature, the carbon resources, the concentration of sucrose and the inoculum amount were investigated. The results showed that optimal cultivation conditions were composed of a cultivation period of 16 h, a cultivation temperature of 34 ℃, and a sucrose concentration of 1 g/100 mL. Under the optimized cultivation conditions, the inhibitory ability of the strain BD3900 on the formation of S. mutans biofilm was …

Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties, Zhan Jinling, Sun Binghua, Xie Yayun, Jin Zhengyu, Tian Yaoqi

Food and Machinery

Mechanical pulverization was generally used to fractionate starch granules, but this method produced broken starch granules, thus resulting in the difficulties in finding the relationship between particle size of starch granule and hydrolysis efficiency by enzymes. Therefore, a sedimentation method based on stokes law was developed to produce unbroken starch granules with different particle sizes. The results showed that four sizes of starch granules were obtained and their average equivalent particle diameters were 17.39, 25.81, 38.77, and 56.53 μm, respectively. Furthermore, smaller starch granules possessed large specific surface and exhibited higher hydrolysis rate. A negative correlation was observed between granule …

Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice, Zhang Gensheng, Wang Rui, Yue Xiaoxia, Zhang Honglei, Chi Tianqi

Food and Machinery

To soybean oil as the main raw material, chicken for the fried food. The effects of different frying time, frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes, including color, acid value, peroxide value, carbonyl valence price and polar component of soybean oil. Moreover, the low-frequency nuclear magnetic resonance imaging (MRI) technology was used to verify the physical and chemical indicators. The results showed that the color, acid and carbonyl value of the frying oil increased with the frying time, temperature and the …

Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials, Xu Zhou, Tang Yao, Wang Rong, Chen Maolong, Wen Li, Cheng Yunhui

Food and Machinery

A horseradish peroxidase enzyme-sensitized detection platform based on functionalized magnetic nanoparticles and gold nanoparticles was established with the nanomaterials as the carrier and the bisphenol A aptamer and the complementary strand as the biometric recognition unit. The method about rapid pretreatment and trace detection of bisphenol A in food matrix was established. The BPA aptamer binding to the magnetic nanomaterials could compete with the complementary strands of the aptamer and the horn root peroxidase (HRP) modified gold nanoparticles. The effect of HRP on the catalytic hydrolysis of the substrate resulted in the change of characteristic peaks at 450 nm, helping …

Prediction Of Moisture Content Of Noni Fruit Powder By Freeze-Drying Process Based On Plsr And Infrared Spectroscopy, He Yunxiao, Zhang Xiaoqing, Zhang Yang, Liu Hong

Food and Machinery

Noni powders with the moisture content of 15.33% were prepared from fresh noni fruit by spray drying, then vacuum freeze drying to obtain samples with moisture content (0.44%～9.00%) by different dying time respectively. Then the model between IR and water content of all samples with partial least squares regression (PLSR) was established. The results showed that IR absorption peak of water appeared about 1 640 cm^-1, and the absorption peak was influenced by the freeze drying time. PLSR model with moisture content in range of 0.44%～9.00% in the noni fruit powder was also built, and the square of …

Research On Non-Destructive Methods For Soluble Solid Content Detection Of Astringent Persimmon Based On Near-Infrared Hyperspectral Technology, Wei Xuan, He Jincheng, Ye Dapeng, Jie Dengfei

Food and Machinery

This study collected the near infrared (NIR) hyperspectral images of 150 astringent persimmons, with the spectra are in 900~1700 nm. Monte Carlo-uninformative variable elimination (MC-UVE) algorithm and successive projections algorithm (SPA) were adopted to the optimization of wavelengths obtained from the region of interest (ROI). Eight wavelengths were selected by MC-UCE-SPA. These feature wavelengths were 924.69, 928.05, 1 112.72, 1 270.91, 1 365.3, 1 402.42, 1 453.06 and 1 547.69 nm, respectively. The spectral reflectance of the 8 feature wavelengths were applied to establish the detective model for the soluble solid content (SSC) of persimmon by partial least squares regression …

Rapid Quantitative Detection Of Trehalose Syrup Component Based On Near Infrared Spectroscopy, Zheng Ruina, Xie Ding, Yang Qianyuan

Food and Machinery

A rapid detection method of using the near-infrared spectra（NIRS）to determine the concentration of syrup (trehalose, maltose and glucose ) in producing trehalose by synthase was established. The 65 NIRS samples of trehalose syrup were divided into a calibration set of 48 samples and a prediction set of 17 samples. Calculation results showed that the first derivative and savitzky-golay filter pretreatment is optimal, and the partial least squares (PLS) was more robust and predictive than the principal component regression (PCR) in building model by TQ analyst. Using PLS, 1D and savitzky-golay filter combination pretreatment model could not only reduce the background …