Development and characterization of gluten-free fried dough () using sorghum flour.

, a deep-fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten-free cereal grain, was used to produce . The aim was to develop and characterize gluten-free fried dough using sorghum flour.

Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology.

Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential processing technology that can preserve and produce "fresh" products. Watermelon (Citrullus lanatus) juice is a nutrient-rich fruit juice that is desired by consumers due to its appealing color, pleasant odor, sweet taste and low-calorie content.

The occurrence and human health risk assessment of microcystins in diverse food matrixes during production.

Globally, the presence of cyanotoxins in water supplies and food has been widely investigated for over a decade. Cyanotoxins are harmful metabolites produced by toxic cyanobacterial genera. These metabolites belong to diverse chemical classes, with a variety of physicochemical properties, chemical structures, and toxic activities.

Virulence Signatures, Integrons, and Antibiotic Resistance Genes in Bacterial Strains Recovered from Selected Commercial Dairy Products and Fresh Raw Meat.

Bacterial species responsible for food infections and intoxication are sometimes carried through the food production and processing. Very few published literatures exist on integrons among antibiotic-resistant staphylococcal strains from foods of animal origin in Gauteng Province, South Africa, hence this study. A total of 720 samples (360 meat and 360 dairies) from a community abattoir of a research farm in South Africa, using conventional bacteriological and molecular methods.

Using FlowCam and molecular techniques to assess the diversity of Cyanobacteria species in water used for food production.

Globally, the occurrence of cyanobacteria in water currently remains an important subject as they produce cyanotoxins that pose threat to human health. Studies on the contamination of maize meals during mill grinding processes using cyanobacteria-contaminated water have not been conducted. The present study aimed to assess the diversity of cyanobacteria in the samples (process water, uncooked maize meal, and cooked maize meal (porridge)).

Classification of African Native Plant Foods Based on Their Processing Levels.

With increasing advocacy for plant food consumption, the sub-Saharan Africa landscape is home to diverse plant-based food commodities. The need to leverage the advantages of unprocessed/minimally processed foods (PFs) over ultra-processed foods (UPFs) is a system that requires exploitation. Most of the crops produced in the continent are either classified as traditionally or moderately PFs.

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products.

The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem.

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology.

Calcium chloride and citric acid (0.6-3.4%/) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45-74°C.

In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran.

A deep-fried dough/batter food () consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). In this research, we investigated the influence of bran type-wheat bran (WB) and oat bran (OB), and concentration (0-20% ) on the starch digestibility and eGI of . Rapidly available glucose (RAG) of control fried dough (60.

Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter.

A double staining protocol for image acquisition using confocal microscopy (CLSM) coupled with image analysis was employed to elucidate the crust and cross-sectional properties of fried dough. Penetrated oil by image analysis (POia), porosity and pore features were quantified from the cross-section micrographs. Crust surface roughness was measured using fractal metrics and fat content was determined by solvent extraction using the American Association of Cereal Chemists method.

Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough.

This study investigated the effect of wheat bran (WB) supplementation on the physical and sensory properties of a South African cereal fried dough (). The physical properties, instrumental texture, and sensory profile were determined for (100:0, control) and for wheat flour to wheat-bran ratios of 95:5 (MWB5), 90:10 (MWB10), 85:15 (MWB15), and 80:20 (MWB20). An increase in the proportion of WB in the fried dough showed no significant difference on the specific volume (1.

Polyphenolic and Physicochemical Properties of Simple-Spined Num-Num () Fruit Harvested at Ripe Stage of Maturation.

Wildly grown in most regions of the world, is a highly underutilised fruit with significant antioxidant characteristics. The phyto and physicochemical properties of berries at different stages of ripening are evaluated in this work. Total flavonoids (TF), total phenolic content (TPC) and antioxidant activity were determined spectrophotometrically, while concentration of polyphenols was determined using liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry.

Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions.

The influence of fine and medium wheat bran (WB) particle sizes on process and quality parameters of a cereal fried dough () was investigated. is a snack that resembles, but different from doughnut and it is commonly consumed in most Sub-Saharan African countries. The effect of WB, fermentation and frying time was investigated on weight, diameter, volume, colour, hardness, fat, ash, and moisture, contents of .

Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet () flour varieties.

Background: Deficiency of essential minerals is a widespread nutritional disorder in the world, particularly in developing economies. Poor mineral accessibility from foods is a major contributing factor to deficiency and associated health problems. This study investigated the effect of malting on minerals, phytic acid, and physicochemical properties of finger millet varieties.

Malting Period Effect on the Phenolic Composition and Antioxidant Activity of Finger Millet ( L. Gaertn) Flour.

The present study examined the influence of malting on the phenolic composition of two cultivars of finger millet using an ultra-performance liquid chromatography mass spectrometer. Total polyphenols and antioxidant activities of the grains were also evaluated using sorghum as an external reference. Catechin, epicatechin, quercetin, taxifolin, and hesperitin were isolated flavonoids, whereas protocatechuic acid was the phenolic acid detected in finger millet malt.

Phenolics and essential mineral profile of organic acid pretreated unripe banana flour.

Banana fruit (Musa spp) though rich in essential minerals, has also been implicated for the presence of phytochemicals which nonetheless beneficial, can also act as mineral inhibitors when in forms such as phenolic compounds, phytates and tannins. This study assayed the essential macro and trace minerals as well as phenolic compounds present in unripe banana flour (UBF) obtained from the pulp of four different cultivars. Unripe banana flour was processed by oven drying in a forced air oven dryer at 70°C upon pretreatment with ascorbic, citric and lactic acid.

Quality properties of fruits as affected by drying operation.

The increasing consumption of dried fruits requires further attention on the quality parameters. Drying has become necessary because most fruits are highly perishable owing to their high moisture content and the need to make them available all year round and at locations where they are not produced. In addition to preservation, the reduced weight and bulk of dehydrated products decreases packaging, handling and transportation costs.

Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars.

Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. UBF showed marked significant differences (p<0.05) in colour (CIEL(∗)a(∗)b(∗) and CIELCH) and water holding capacity with no significant difference in oil holding capacity.

Functional Properties and Postharvest Utilization of Commercial and Noncommercial Banana Cultivars.

Banana (Musa spp.) is one of the world's most important crops cultivated in tropical and subtropical regions of the world. Banana is a major source of macro-elements, especially potassium, and contains health-beneficial ingredients such as resistant starch, total dietary fibers, rapidly digestible starch, and slowly digestible starch.