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Reconhecendo-se a susceptibilidade do camarão à autólise e à decomposição microbiana, a presente pesquisa teve como objetivo avaliar a influência de diferentes doses de radiação gama na qualidade da carne, sob os aspectos microbiológicos, físicoquímicos e sensoriais durante o armazenamento sob refrigeração do camarão-brancodo- pacífico (Litopenaeus vannamei). As amostras foram constituídas de camarões in natura, sem o cefalotórax, acondicionados em bandejas de poliestireno, embalados em filme plástico flexível e submetidos a diferentes doses de radiação gama (1,0 e 3,5 kGy), sendo que estas foram mantidas sob refrigeração (5ºC ± 1ºC) e analisadas no 1º, 7º, 14º e 21º dias de armazenamento. Foram realizadas análises microbiológicas (Staphylococcus coagulase positiva, Salmonella ssp, Coliformes totais e termotolerantes, microrganismos psicrotróficos e mesófilos), e testes físico-químicos: bases nitrogenadas voláteis totais (BNVT), pH, nitrogênio não protéico (NNP), análise de TBARS - substâncias reativas ao ácido tiobarbitúrico (TBA) e trimetilamina (TMA), além de determinações de colesterol e composição centesimal. Foram realizadas análises para cor (instrumental) e para aceitabilidade (hedônico), visando à determinação da qualidade sensorial do camarão (submetido à cocção) durante o período de armazenamento. Verificou-se que o processo de irradiação reduziu a população bacteriana inicial e após o armazenamento as amostras irradiadas apresentaram-se dentro dos padrões previstos pela legislação brasileira (BRASIL, 2005b). Já as amostras não irradiadas, após o 7º dia de armazenamento, estavam impróprias para o consumo por extrapolarem o limite estabelecido para Staphylococcus. Foram encontrados valores de 6,05 a 6,39 para pH; 19,47 a 80,84 mg/100g para BNVT; 2,61 a 12,85 mg/100g para TMA; 0,22 a 1,20 mg de malonaldeído/1000g para TBA e 53,09 a 134,81 mg/100g para colesterol. As amostras irradiadas mantiveram-se estáveis durante o período de armazenamento, o que não ocorreu nas amostras não irradiadas, quanto ao pH, índices de BNVT e TMA. A irradiação resultou na redução do teor de colesterol e valores de TBA nos diferentes tempos avaliados. Não houve diferença (p <=0,05) para cor instrumental no primeiro dia de armazenamento, em relação a amostras não irradiadas e irradiadas com 3,5 kGy. Não foram detectadas diferenças estatísticas (p <= 0,05) no aspecto sensorial entre amostras irradiadas e não irradiadas no 1º dia de armazenamento. As amostras não irradiadas foram rejeitadas sensorialmente a partir do 7º dia de armazenamento, enquanto que as amostras irradiadas com 1 kGy foram aceitas até o 14º dia. As amostras irradiadas com 3,5 kGy mantiveram-se com aroma e aparência adequados até o final do experimento. Concluiu-se que o uso da radiação gama, especialmente a dose de 3,5 kGy, proporcionou maior estabilidade físico-química e segurança microbiológica durante o armazenamento, em relação ao produto refrigerado convencional, sem ocasionar alteração na qualidade sensorial do camarão. A radiação gama assegurou maior vida útil ao camarão refrigerado, atingindo 21 dias de armazenamento, sendo, portanto, um coadjuvante recomendável. / Taking into account shrimp susceptibility to autolise and bacterial decomposition, this study aimed to evaluate the different gamma irradiation dosis influence over meat quality related to microbiological, physical-chemical, nutritional and sensorial aspects, during cold storage of the white shrimp (Litopenaeus vannamei). Samples were taken from fresh shrimps without cephalothoraxes, settled into poliestirene trays, packed with flexible plastic film and submitted to different dosis of gamma irradiation (1.0 and 3.5 kGy). Samples were kept under refrigeration (5ºC 1ºC) and analyzed at the 1st, 7th 14th and 21st day of storage. Microbiological analyzes were realized (Coagulase-positive Staphylococcus, Salmonella ssp, coliforms, psychrotrophic and mesophilic population), and physical-chemical and tests (Total volatile bases (TVNB), pH, non proteic nitrogen (NNP), TBARS analysis – reactive substances to tiobarbituric acid (TBA), trimetilamine (TMA) cholesterol teor and proximate composition). Instrumental color test were realized and hedonic test was taken to determine cooked products sensorial quality during storing period. It was noticed that the irradiation process reduced bacterial population and during storage all the irradiated samples were under the patterns established by the Brazilian legislation (BRAZIL, 2005a). Non-irradiated samples were inappropriate for consumption after one week of storage, since they were over Staphylococcus established limits. The pH values ranged from 6.05 to 6.39; 19.47 to 80.84 mg.100g-1 for TVNB; 2.61 to 12.85 mg.100g-1 for TMA-N; 0.22 a 1.20 mg of malonaldeide.1000g-1 for TBA and 53.09 to 134.81 mg.100g-1 for cholesterol concentrations. Irradiated samples kept more stability during storage period when compared to non-irradiated samples, regarding to pH, TVNB and TMA levels. Samples irradiation resulted into cholesterol and TBA values reduction at different evaluated moments. No significant differences (p <= 0.05) were found in terms of instrumental color during the first day of storing when compared to the non-irradiated samples and to the 3.5 kGy irradiated ones. Statistical differences were not found (p <= 0.05) between non-irradiated and irradiated samples within the first day of sensorial analysis. Non-irradiated samples were rejected on the sensorial test after the 7th day of storage, while the 1kGy irradiated samples were accepted until the 14th day. Samples irirradiated with 3.5 kGy kept viability in terms off flavour and aspect until the end of the experiment. When compared to conventional refrigerated product, the gamma-irradiation technique, (especially the 3.5 kGy dosis) provided a higher stability related to physicalchemical properties and microbiological safety during storage. No differences on the sensorial shrimp quality were found. Through gamma irradiation, we obtained a product with minimal procedure modifications, with enhanced shelf life under refrigeration.

Master of Science / Food Science Institute -- Human Nutrition / Koushik Adhikari / A significant increase in the number of products carried in supermarkets has lead manufacturers to use food color as a way to differentiate their products from competitor’s products or as a form of communication. This report’s overall objective was to review the impact of color on sensory properties of foods and beverages and help product developers understand the multiple sensory properties within a food or beverage that may potentially change by manipulating color. The effect of color on flavor or odor identification, basic taste perception, flavor or odor intensity, quality and refreshment, and consumer acceptance has been extensively researched. Research to date has shown inconsistent findings, although key themes are consistent. Some colors are more appropriate for certain foods and beverages, and product color can be directly linked to palatability. Color cues can be used for flavor identification within a food or beverage, and the presence of certain colors evoke flavor associations within a product. Perceived intensities of basic taste or flavor attributes have increased or decreased merely with color addition. Consumers use color cues to determine quality, therefore color can ultimately affect product acceptance.

Master of Science / Department of Human Nutrition / Kadri Koppel / Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most common dishes prepared from FBFs with a wide range of solids content, cooking times and variations in added ingredients such as sugar and fruit. This study was intended to evaluate the tolerance to preparation variations for a porridge product made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis was performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. In this study, most sensory properties were only marginally affected by variations in ingredients or procedures. However, as expected, large differences occurred in some properties such as thickness when solids content varied or sweetness and fruit flavor when fruit was added. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, a positive aspect for product use and development. This means that the product can be modified during preparation by consumers without having a major impact on most sensory properties.

Submitted in partial fulfilment of the requirements for the Doctrate Degree in Technology: Food Technology - Durban University of Technology, 2013. / A pearl millet (Pennisetum glaucum) based instant beverage powder (PMIBP) was prepared from two different varieties of pearl millet (Agrigreen (AgG) and Babala (Ba)) by a combination of malting and extrusion cooking. The millet grains were germinated (30oC and 98% RH for 36 h), kilned (50oC for 48 h), cooled to room temperature, ground and stored in a chiller at 5oC until used. The raw and malted pearl millet grains were extruded under different parameters to accommodate the types of pre-treatment applied to the pearl millets. Combination processing of the pearl millet grain was achieved by extrusion of malted pearl millet of both varieties individually, and as a mixture of raw and malted pearl millet (50:50). The effect of the processing methods on the physical, functional, nutritional and biochemical properties of the raw and processed pearl millets varieties were evaluated. Combination processing led to a significant (p ≤ 0.05) decrease in total fat and total dietary fibre (TDF) (3.85 and 22.99 g/100 g, respectively) content of AgriGreen (AgG) extruded malted pearl millet (EMPM); a decrease in TDF (18.12 g/100 g) content of AgG extruded raw pearl millet-malted pearl millet mix (ERPMMPM). Combination processing led to a decrease in ash, total fat, total dietary fibre, Fe and Zn (1.76, 3.48, 14.26 g/100 g, 7.78 and 4.74 mg/100 g, respectively) content of Babala (Ba) EMPM. It also led to a significant (p ≤ 0.05) decrease in ash, total fat, TDF, Fe and Zn (1.88, 4.22, 21.71 g/100 g, 7.24 and 4.14 mg/100 g, respectively) content of Ba ERPMMPM. Regardless of the pearl millet variety, malting led to a significant (p ≤ 0.05) decrease in moisture, total, saturated, mono- and polyunsaturated fats, total dietary fibre iron, zinc and protein digestibility; a significant (p ≤ 0.05) increase in total carbohydrates, total phenolic content, antioxidant activity (TEAC) and water solubility index. Extrusion however, led to a significant (p ≤ 0.05) decrease in total dietary fibre, zinc, total phenolic content and protein digestibility; a significant (p ≤ 0.05) increase in ash, total, saturated and monounsaturated fats, total carbohydrates, iron, starch digestibility water absorption index (WAI) and water solubility index (WSI). The beverages of 10% total solids (8% pearl millet + 2% sugar for taste) prepared from the processed pearl millet were offered to an untrained consumer panel consisting of students and staff of the Cape Peninsula University of Technology, under similar sets of conditions in a sensory evaluation room at the Food Technology Department. The following characteristics of the products were rated and scored on a 9-point hedonic scale (1 – like extremely and 9 – dislike extremely): appearance, colour, aroma, flavour, mouth-feel and overall acceptability. In general, Ba RPM was rated 4 - like slightly, and AgG malted pearl millet (MPM) was rated 6 - dislike slightly and all other pearl millet samples from both varieties were rated 5 - neither like nor dislike.

7 pp. / This article introduces the popular mole (pronounced: MOH-lay) sauces that are typically served in three regions (the North, Central, and South) of Mexico. It also discusses how this popular Mexican food can promote healthy meal cooking, which can reflect traditional foods of the land.

Thesis (MSc (Biochemistry))--University of Stellenbosch, 2006. / The phytoestrogenic activity of Cyclopia, used to prepare honeybush tea, was evaluated and compared with that of the endogenous estrogen, 17-β-estradiol (E2) and the known phytoestrogen, genistein. Phytoestrogens are plant polyphenols much in demand in the nutraceutical market as they mediate an estrogenic effect through binding to estrogen receptor (ER) subtypes, ERα and ERβ.

abstract / Japanese Studies / Doctoral / Doctor of Philosophy

4 pp. / Healthy bone growth and maintenance requires adequate calcium intake. You can meet your calcium needs from foods, beverages, and if necessary, supplements. This publication contains the calorie and calcium content of some foods from each group of the Food Guide Pyramid which includes bread, cereal, rice, & pasta group; vegetable group; fruit group; milk, yogurt, & cheese group; meat, poultry, fish, dry beans, eggs, & nuts group; and fats, oils & sweets.