Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016. / This study focused on alcoholic fermented fruit beverages that were produced from various types of fruit, value addition and thus potentially increasing the diversity of commercially available fruit wines. Non-grape alcoholic fermented fruit beverages is a complex mixture of water, alcohol, and other components, that are either initially present in the fruit, or are formed during the fermentation process. The evaluation of wine and similar fermented products quality is important for manufacturers and consumers. The routine analysis of alcoholic fermented fruit beverages acts as an important tool that is useful for wine classification, quality control and sensory evaluation. Therefore, the aims of this study were (1) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain and percentage pulp in order to adapt existing technologies toward producing new fermented fruit beverage products using plums, an under-utilized agricultural produce; and (2) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain, pulp percentage and sugar levels in order to adapt existing technologies toward producing new fermented fruit beverages based on red and white wine styles, while applying the technology developed in the first part of the study using red-fleshed plums, blueberries and blackberries. The independent variables (ID) were yeast strains (1) Saccharomyces cerevisiae VIN13, (2) Saccharomyces cerevisiae NT116, and (3) Saccharomyces bayanus N96, with formulations containing percentage pulp concentrations at (40%, 50% and 60%). The dependent variables (DV) constituted key quality parameters for white and red wine style, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profile were measured. The optimal combination of independent variables was ascertained and in terms of the overall consumer response, for the red-fleshed plum beverage sample treatment N 96, 60% pulp showed the highest preference amongst consumers. In terms of the other dependent variables, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profiles of alcoholic fermented fruit beverages based on white and red wine styles. The processing conditions developed and applied in this study towards the development of alcoholic fermented beverages utilizing plums and selected berries demonstrated ways of improving the utilization of fruit commodities by developing niche products. Hence, the development of alcoholic fermented beverages utilizing (plums and selected berries) showed potential for micro agro-industries, as well as the impact on its potential role in employment creation and income generation.

Severe malnutrition in children is unacceptable. Rising malnutrition and household food insecurity are common. The problems of hunger and malnutrition in Nigeria are more severe than before. It has been estimated that the percentage of Nigerian households that are food insured was 40% in 1998 increasing from 18% in 1986. Malnutrition is widespread and its prevalence is high. ,The incidence of malnutrition has increased as a result of economic hardships facing the country. It is the children who suffer most. Their energy needs are never met and they remain hungry and wasted. UNICEF, 1998, published the number of malnourished under-five Nigerian children between 1990-1997 as 48% underweight, 9% wasted and 43% stunted. Families are unable to provide animal protein for the growing needs of the children. The use of soybean to augment meals lacking in animal protein is becoming popular. The Kersey Nutrition Rehabilitation Centre (KNRC) uses soybean as its mainstay in the rehabilitation of malnourished children. Reduction of soybean's high concentratioI1S of phytic acid will greatly enhance the crop's nutritional value, especially zinc and iron whose supplementation in the malnourished has greatly improved the management and achieved better weight gain. Up to now, the malnourished children in the world wait for deliverance from their burden. It is hoped that fermented soy supplements will reach out to these children more than ever.

No description available.

Para-hydroxybenzyl isothiocyanate (p-HBIT) formed in yellow mustard following hydrolysis of the glucosinolate, sinalbin, is a natural antimicrobial agent. p-HBIT is not dependably available commercially, and a small amount was synthesized for use in beaker sausage fermentations. For these trials stabilized p-HBIT was used in dry sausage meat batter to reduce the viability of inoculated Escherichia coli O157:H7. A >4 log CFU/g reduction of E. coli O157:H7 was achieved in the beaker sausage containing p-HBIT. For sensory evaluation of fermented sausages containing ≤ 4% (w/w) yellow mustard powder, consumer preference tests were done. Deodorized (deheated) yellow mustard was added at 1,2,3 and 4% (w/w) to dry-fermented sausage and it was found that 3% and 4% mustard negatively affected the flavour, texture and overall acceptability of the fermented sausage. Dry-fermented sausage containing 1% and 2% mustard had a slight change in flavour, texture and overall acceptability.

First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sauce. Most of the essential amino acids were present in both grades of sauces. Low microbial counts of halotolerant microorganisms were observed in both sauces. The use of trypsin and chymotrypsin to accelerate the rate of fish sauce fermentation produced from herring, one of the underutilized fish species in Quebec, was investigated. Results showed that supplementation with trypsin and chymotrypsin increased significantly the rate of proteolysis, the amounts of total nitrogen, formol nitrogen and free amino acids in the final fish sauces (p 0.05). (Abstract shortened by UMI).

Para-hydroxybenzyl isothiocyanate (p-HBIT) formed in yellow mustard following hydrolysis of the glucosinolate, sinalbin, is a natural antimicrobial agent. p-HBIT is not dependably available commercially, and a small amount was synthesized for use in beaker sausage fermentations. For these trials stabilized p-HBIT was used in dry sausage meat batter to reduce the viability of inoculated Escherichia coli O157:H7. A >4 log CFU/g reduction of E. coli O157:H7 was achieved in the beaker sausage containing p-HBIT. For sensory evaluation of fermented sausages containing ≤ 4% (w/w) yellow mustard powder, consumer preference tests were done. Deodorized (deheated) yellow mustard was added at 1,2,3 and 4% (w/w) to dry-fermented sausage and it was found that 3% and 4% mustard negatively affected the flavour, texture and overall acceptability of the fermented sausage. Dry-fermented sausage containing 1% and 2% mustard had a slight change in flavour, texture and overall acceptability.

Thesis (M.Sc.)--Memorial University of Newfoundland, 2002. / Restricted until May 2003. Bibliography: leaves 72-83.

Thesis (M.S.)--University of Wisconsin--Madison, 1969. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--Victoria University (Melbourne, Vic.), 2009. / Includes bibliographical references.

In Namibia, Omashikwa traditional fermented buttermilk made with the root of Omunkunzi (Boscia albitrunca) tree by local farmers is one of the most important rural food products. It provides nutrition, jobs and generates income for food security for the community. As a traditional fermented product, it is unusual as it has a viscous consistency and low syneresis. However, the quality of Omashikwa is inconsistent and is characterized by high acid taste, low pH, rancid flavour, root taste and smell and contains filth. In this research, the production process of Omashikwa, physico-chemical properties of the traditional and laboratory prepared Omashikwa and the role of the root of B. albitrunca tree in Omashikwa, viscosity, syneresis, microbiology and sensory properties were studied and compared in order to improve the quality of Omashikwa for wider community use and for poverty alleviation. Omashikwa was found to have a protein content of about 3.3%, fat 1.6%, moisture 90%, lactose 4.6%, ash 0.7%, total solids 8.7%, lactic acid 0.9% and a pH of 3.3 The quality of traditionally processed Omashikwa (TO) was compared with the laboratory processed Omashikwa (LO), which was made without the root. Traditional fermentation was carried out with raw milk and under rural conditions. After fermentation the milk was agitated vigorously to churn into butter, whereas LO was made with pasteurized (65ºC/30 min) and filtered milk, and cream was scooped off after fermentation instead of churning. LO had a significantly (p < 0.05) higher pH (4.44) compared to traditional Omashikwa (pH 3.25), lower acidity (0.68%) compared to 0.92% of TO. Fat content was higher in LO (2.44% fat) compared to 1.56% fat in TO. LO was free from filth and had higher viscosity (2.98 Pa.s) compared to 2.54 Pa.s and lower syneresis (14.4ml/24 ml) compared to 19.6ml/24ml of TO. It was found that extract from B. albitrunca root showed a low pH of 4.7 and exhibited bacterial inhibition properties on Total Plate Count Agar ring test. The root appear to specifically inhibit Escherichi coli, Staphylococcus aureus and Clostridium species. It also had a high content of soluble carbohydrates (hydrocolloids or gum) (19.4%). Significant difference (p < 0.05) in total aerobic counts was observed in TO of 6.62 log cfu/g compared to 8.62 log cfu/g of LO and lower lactic acid bacterial counts, 6.58 log cfu/g compared to 7.87 log cfu/g of LO. Probably the most affected microorganisms in TO were the non acid formers, as lower pH of TO and inhibitory compounds in Omunkunzi root could have reduced them. Coliforms, yeasts and moulds counts were not significantly different (p<0.05). No pathogenic bacteria were found in either product. The lactic acid bacteria identified belonged to the genera Lactobacillus (Lb.) (Weissella), Leuconostoc (Leuc.), Lactococus (Lact.) and Streptococcus (Str.) Twenty representative strains of LAB isolates were identified to species level; three belonged to the species Lb. delbrueckii subsp. lactis and two belonged to Lb. plantarum and two to Weissella confusa (former Lb. confuses). Three belonged to Str. salivarius thermophilus, three to Leuc. lactis, and two to Leuc. mesenteroides subsp. mesenteroides. Three belonged to Lact. lactis subsp. lactis and two belonged to Lact. lactis subsp. cremoris. Significant differences (p < 0.05) in descriptive and consumer sensory attributes scores were observed between traditional and laboratory Omashikwa. Sensory attributes scores of TO on the levels of syneresis was 3.4 compared to 2.9 for LO, filth 3.0 compared to 1.8 in LO, rancidity scores were 3.4 in TO compared to 1.8 in LO, and bitterness 4.2 in TO compared to 2.5 in LO. Aroma scores were 2.6 for TO and 4.2 for LO, viscosity 2.5 (TO) and 3.8 (LO) and texture 2.7 for TO compared to 4.2 for LO. There was an 80% preference score given to the laboratory Omashikwa by the young consumer panelists. The results of this study indicate justification of using B. albitrunca root in the processing of Omashiwa by the rural community to improve the quality of Omashikwa in terms of flavour, smell and consistency compared to other traditional fermented milk products and in the absence of modern technology. However, application of good manufacturing practices on unit operations, particularly heat treatment of milk prior to fermentation, use of lactic acid starter cultures, maintenance of good hygiene and sanitation including packaging, seem to be the effective methods to improve and sustain the quality and safety of traditional fermented buttermilk (Omashikwa) for a wider market and better price. Namibia Dairies Ltd, just like any other dairies in the region and elsewhere, manufactures buttermilk, a byproduct of butter that is fermented with mesophilic lactic acid cultures and branded as Omashikwa for the purpose of marketing. It has nothing to do with traditional Omashikwa as such; B. albitrunca root is not added and is processed by using modern industrial method. In addition, additives such as preservatives (potassium sorbate), stabilizers (pectin) and sugar are added and packed for distribution. This research project therefore investigated the processing technology, physico-chemical, microbiological, viscosity and sensory quality of traditional Omashikwa. The remedial measures to curb inconsistency and poor quality experienced in Omashikwa processed in Namibia were also investigated and scientific measures were proposed for production of quality Omashikwa for marketing to a wider community. Since laboratory processing method of Omashikwa gave a better quality product compared to traditional method in terms of microbiological quality, sensory attributes, viscosity, filth content, syneresis and general appearance, laboratory processing technique of processing Omashikwa is therefore recommended as an alternative and appropriate processing method for small scale production in the rural set up to improve the quality of Omashikwa. / Thesis (PhD)--University of Pretoria, 2010. / Food Science / unrestricted