The effect of selected Non- yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer.

The last decade has seen increased consumer demand for zero and low-alcohol beverages. Cold-contact fermentation (CCF) in combination with non- can be an effective method for producing low-alcohol fruit beverages with desirable qualities. Thus, the aim of this study was to develop a CCF process to produce low-alcohol marula fruit beer using selected non- yeasts.

Functional properties and in vitro starch digestibility of infrared-treated (micronized) green banana flour.

Background: The consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high-intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five GBF cultivars grown in South Africa. The GBF was micronized at three surface temperatures (90, 120 and 150 °C for 30 min) and the in vitro starch digestibility was determined with Megazyme kits.

Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour.

This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut.

Processing functionality in terms of fermentability and nutritional characteristics of Mahewu (a sorghum-based nonalcoholic beverage product) supplemented with different proportions of Bambara groundnut (BGN) (80:20 and 70:30, respectively) was investigated to develop a sorghum-based beverage product with improved nutritional quality. Sorghum-BGN Mahewu blends showed a rapid reduction in pH and significantly (P < 0.05) lower final pH (4.

Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes.

Background: Sorghum types suitable for brewing and bioethanol production are required. The effect of sorghum type (white non-tannin versus white type II tannin) on free amino nitrogen (FAN) production from sorghum grain and malt using exogenous protease enzymes was investigated over extended incubation at moderate temperature (45 °C).

Results: With grain in the absence of exogenous proteases, white non-tannin sorghum produced substantially higher levels of FAN than white type II tannin sorghum, due to the tannins in the latter.

Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi.

Acid resistance of Escherichia coli O157:H7 strains UT 10 and UT 15 were determined in traditional Amasi fermented for 3 days at ambient temperature (ca 30 degrees C) and commercial Amasi fermented at 30 degrees C for 24h and stored at 7 degrees C for 2 days. Escherichia coli O157:H7 counts in commercial Amasi were detected at 2.7 log(10)cfu/ml after 3 days while those in traditional Amasi could not be detected after the same period.