Nevillejacobsen4408

Glycyrrhiza uralensis Fisch. is known as a common Chinese medicinal herb used to harmonize the effects of other ingredients in most Chinese herbal prescriptions. The rapid production of flavonoids in vitro remains unknown in G. uralensis Fisch. To investigate the in vitro adventitious root regeneration and flavonoid accumulation characteristics in G. uralensis for restrictions on collecting wild plants, suspension cultural and freezing microtomy with histochemical assays were carried out. We reported that multiple adventitious roots were initiated from hypocotyls and stems of G. uralensis. Indole-3-butyric acid (IBA) was more conducive than NAA (1-naphthaleneacetic acid) in inducing G. uralensis adventitious roots, but the addition of 6-BA (6-benzylaminopurine) and KT (kinetin) suppressed the formation of adventitious roots. While the concentration of IBA was 1.0 mg L-1, the flavonoid content and yield were the highest at 19.96 mg g-1 and 1.23 mg g-1, respectively. The optimum medium for adventitious root indlavonoid and effective production for flavonoid instead of wild culture could be obtained from calli inducing adventitious roots and apicals. © Association of Food Scientists & Technologists (India) 2019.The effect of packaging material and storage temperature on two types of soy sauce was investigated. Ethanol content decreased significantly in all tested samples after storage (P  less then  0.05). While the changes of physicochemical properties and CIELAB color space indexes varied with soy sauce types, packaging materials and storage temperatures. The changes of volatile profiles after storage indicated that storage temperature was a key factor resulting in flavor scalping. It also suggested that there was no significant difference of flavor compounds sorption between glass bottle and polyethylene terephthalate bottle. The abundances of acids and alcohols increased after stored at ambient temperature (AT) and low temperature (LT) for 90 days, but phenols decreased. The effect of the packaging material, raw soy sauce type and storage temperature resulted in changing the intensities of fruity, caramel-like, mushroom-like note as well as smoky note. For the inoculated soy sauces, 1-octen-3-ol, ethyl hexanoate and ethyl octanoate in the samples were dominant in samples stored at AT, while the samples stored at LT were characterized by multiple components according to the results of principal components analysis. These results were benefit for understanding the main factors affecting the flavor profiles and quality of soy sauce during storage, as well as optimizing the storage condition. © Association of Food Scientists & Technologists (India) 2019.Research on investigation and determination of geographic origins of olive oils is increased by consumers' demand to authenticated olive oils. Classification algorithms which are machine learning methods can be employed for the authentication of olive oils. In this study, different classification algorithms were evaluated to reveal the most accurate one for authentication of Turkish olive oils. BayesNet, Naive Bayes, Multilayer Perception, IBK, Kstar, SMO, Random Forest, J48, LWL, Logistic Regression, Simple Logistic, LogitBoost algorithms were implemented on 61 chemical analysis parameters of 49 olive oil samples from 6 different locations at Western Turkey. These 61 parameters were obtained from five different chemical analyses which are stable carbon isotope ratio, trace elements, sterol compositions, FAMEs and TAGs. This study is the most comprehensive study to determine the geographical origin of Turkish olive oils in terms of these mentioned features. selleck products Classification performances of the algorithms were compared using accuracy, specificity and sensitivity metrics. Random Forest, BayesNet, and LogitBoost algorithms were found as the best classification algorithms for authentication of Turkish olive oils. Using the classification model in this study, geographic origin of an unknown olive oil can be predicted with high accuracy. Besides, similar models can be developed to obtain useful information for authentication of other food products. © Association of Food Scientists & Technologists (India) 2019.Potato snacks can be used as an ideal strategy for nutrient delivery, since they are one of the most widely consumed products in the world. Due to fried snacks are known to be a significant source of fat intake, consumption is changing towards healthier alternatives. The aim of this research is to evaluate the effect of vacuum impregnation and three dehydration techniques heated air drying, freeze drying, and microwave vacuum drying of the potato snack that has been fortified with active components calcium and vitamins C and E. Vacuum impregnation was evaluated using the response surface methodology that had a central composite experimental design with the following independent variables vacuum pressure, vacuum stage time, and atmospheric stage time. The following were the dependent variables fraction and volumetric deformation in the vacuum stage and at the end of the process and effective porosity. Finally, a sensorial analysis was carried out on the dehydrated potatoes. The results of the optimal vacuum impregnation process conditions were a vacuum pressure of 77.3 kPa for 3.0 min followed by 4.0 min at atmospheric pressure. The content of calcium, vitamin C, and vitamin E in the impregnated potato were 956, 472, and 35 mg 100 g-1 dry solids, respectively. The highest retention of the active components in snacks was obtained by the combination of vacuum impregnation and the dehydration techniques in the following order freeze drying, microwave vacuum drying, and then heated air drying. It can be concluded that the integration processes give an added value to potato snacks due to the increased content of the active components; additionally, the vacuum impregnation process together with microwave vacuum drying was the alternative that had the highest sensorial acceptability. © Association of Food Scientists & Technologists (India) 2019.Inulin has been used as a fat substitute in baked goods due to its gelling properties and functionality. However, it usually has been done in low substitution levels. The aim of this study was to evaluate the effect in rheological parameters in cassava dough caused by high substitution levels of fats by inulin. Physical and chemical characterization of biscuits were done for evaluation of dough's potential usage in bakery products. Substitution of mozzarella cheese by inulin showed that up to 12.5 g inulin per 100 g cassava flour led to a lower storage modulus, suggesting bakery potential for bread like products. Higher substitutions (25 g, 37.5 g, and 50 g per 100 g cassava flour) led to a higher storage modulus and suggest a potential for cookies and similar products. Hardness results obtained support rheological ones, suggesting higher substitution levels are suitable for cookies and similar products. This is inferred by observing an increase in hardness ranging from 5.80 N up to 17.47 N. Cassava dough with fat substituted by inulin in high levels, has potential in the development of different baked goods.