5,529 research outputs found
UMIL_LOCALNUTLEG_WP3_T3.1_flours_data
No full textThe dataset refers to technological characterization of legume and nut flours of LOCALNUTLEG project. In details, six legume flours and seven nut flours collected from project partners or on the market were evaluated. Techno-functionality was estimated in terms of gross composition, color coordinates (CIE L*a*b*), bulk density, particle size (D90), water retention capacity, oil absorption capacity, emulsifying and foaming properties. The aim is to systematically evaluate legume and nut flours typical of the Mediterranean area, to clarify their peculiarities and promote their informed use in the design of tailored food products. Techno-functionality was assessed based on Official Methods or previously published methods. For each flour sample, a single batch was analyzed, performing different analytical replicates depending on the method applied. In the dataset, raw data for each replicate are reported
Extra-virgin olive oil contaminants
No full textChapter 7 gives some basic information about extra-virgin olive oil contaminants and the associated risks. The list includes: mycotoxins, micro-organisms, pesticide residues, polychlorinated biphenyls (PCBs), polycyclic aromatic hydrocarbons (PAHs), organic solvents, phthalates, lubricants, and particulate materials. Maximum levels set for contaminants by Codex Alimentarius, IOOC and EU regulations are reported. Conditions that determine or favour contamination and precautions for preventing them are discussed. In general, the health risk associated with the consumption of olive oils is low
Advances in NIR spectroscopy applied to process analytical technology in food industries
Get PDFProcess analytical technology (PAT) in food industries can improve process efficiency and final product quality by enhancing understanding and control of the manufacturing processes. Near infrared spectroscopy (NIRS) is one of the predominant e-sensing technologies used in PAT, thanks to its ability in fingerprinting materials and simultaneously analyzing different food-related phenomena. Recent advances have shown good potentials of NIRS in real-time monitoring and modeling of different food processes. However, most studies have been carried out at a lab scale, while applications at industrial levels are still few. To bridge the gap between NIRS potentials and its actual implementation in PAT, more efforts are requested to both researchers and industries in order to close the control loop for an efficient and automated processing management
A Computer Vision System for the Assessment of Ice Cream Melting Behavior
No full textMelting behavior is one of the most important quality indices of ice cream. It is usually evaluated by gravimetric methods and expressed in terms of starting time and rate of melting. However, the aspect of ice cream during melting is also important because shape retention is linked to a good structure of the product. The protocol proposed here illustrates a computer vision system (CVS) that can be used to support the already existing gravitational methodology to calculate two new melting indices related to shape retention and melting rate. Pictures of ice cream during melting are taken every 15 min for a total of 90 min. Afterward, digital images are elaborated using a purposely developed image processing method to calculate ice cream area, height, and width. The ratio between height and width at each melting time, referred to the ratio at time 0 (Rt/R0), is an index of the shape retention of ice cream, while the area at the different melting times referred to the area at time 0 (At/A0) is related to the melting rate. This computer vision system allows the obtaining of highly sensitive and reliable results, and it can be applied not only to ice cream but also to different food matrices, such as whipped milk cream or egg albumen
On the Importance of Investigating Data Structure in Miniaturized NIR Spectroscopy Measurements of Food: The Case Study of Sugar
Get PDFAlongside the increasing proofs of efficacy of miniaturized NIR instruments in food-related scenarios, it is progressively growing the number of end-users, even incentivized by the low-cost of the sensors. While attention is paid to the analytical protocol–from sampling to data collection, up to the data processing, the importance of error investigation in raw data is generally underestimated. Understanding the sources and the structure of uncertainty related to the raw data improves the quality of measurements and suggests the correct planning of the experiments, as well as helps in chemometric model development. The goal of chemometric modeling is to separate information from noise; therefore, a description of the nature of measurement error structure is necessary. Among the different approaches, we present the study of the Error Covariance Matrices (ECMs) and their decomposition in a bilinear structure as a powerful method to study the main sources of variability when using miniaturized NIR sensors in the actual way of use. Granulated and lump sugar samples were chosen as the case study and analyzed with two miniaturized spectrometers working in the NIR regions around 1350–2550 nm and 900–1750 nm, respectively, in dispersive reflectance mode. Results show that having some insights on multivariate measurement errors associated with spectra could be interesting in paving the way for several applications
Diskussion mit Cristina Morales
No full textInvitation to an informal lunch talk with the the seventeenth Friedrich Dürrenmatt Guest Professor, the Spanish author and activist Cristina Morales. We will prepare soups with bread and hope for lively discussions and food for thought
Organogels as novel ingredients for low saturated fat ice creams
Get PDFThe aim of this work was to evaluate the use of sunflower oil organogels made with phytosterols and γ-oryzanol as milk cream substitutes in artisanal ice creams. Fat amount (4 and 8 g/100 g) and type (milk cream, sunflower oil, and organogels containing two levels of gelators) were considered as factors. The higher fat amount significantly decreased density (1.08±0.01 g/mL vs 1.10±0.01 g/mL) and soluble solid content (27.2±0.3 °Bx vs 30.1±0.3 °Bx) of mixes, as well as ice cream overrun (31.1±0.6% vs 37.3±0.6%) and melting rate (2.5±0.1 g/min vs 2.9±0.1 g/min). The use of organogels with the highest gelator concentration yielded ice creams with quality characteristics comparable to those of the samples containing milk cream, and even better overrun (42.4±0.8% vs 37.1±0.8%) and melting starting time (20±1 min vs 16±1 min). Thus, the application of organogels in artisanal ice creams is a successful approach in order to obtain “low saturated fat” products (saturated fat < 0.9 g/100 g) “with added plant sterols and stanols” intended for people who want to lower their blood cholesterol level
Effects of different milk substitutes on pasting, rheological and textural properties of puddings
No full textCommercial pudding powders are usually composed of starch, hydrocolloids, sugars, colorings and aromas, and are intended to be dissolved in milk. However, the use of milk substitutes is mandatory for people suffering from lactose intolerance and milk allergies, but these ingredients have an effect on pudding structure and rheological behavior that has been little studied. This work investigates the pasting, rheological and textural behavior of two commercial pudding powders dissolved in rice drink, light soy drink, partially skimmed milk (reference sample), and water (model system). The eight different puddings were evaluated both during preparation (heating and cooling phases) and a 3 day refrigerated storage period, by means of viscoamylographic tests, rotational and oscillatory measurements, and penetration tests. The two pudding powders, apparently similar in formulation, resulted in final products with large structural differences, that could be ascribed to different types and quantity of starch and carrageenans present in the formulation. Soy and rice drinks can not be indifferently used for pudding production, as the optimal texture of the final product is not always achieved. Generally, the properties of soy drink-based puddings were similar to those of the reference samples, while the characteristics of rice drink-based products were comparable to those of the water systems
The hygiene of the olive oil factory
No full textThe hygienic requirements of an olive oil factory are listed. These involve the external environment, buildings and internal logistics, plant and equipment and personnel.
The structure of a hygiene management system (HMS or HACCP) is thoroughly discussed. In Annex 21.1, the fundamentals and practical applications of hygienic design are presented
Spectroscopic Non-targeted Techniques in Combination with Linear Discriminant Analysis for Wine Vinegar Authentication
Get PDFThis work aims at comparing different non-targeted spectroscopic techniques (i.e., UV-Vis, FT-IR, FT-NIR, and NIR spectroscopy) for the authentication of white wine vinegar. Five white wine vinegars were adulterated with two different spirit vinegars. Further twenty-five wine vinegars were analysed to enlarge the authentic product dataset. All samples (i.e., 160) were analysed in duplicate by UV-Vis, FT-NIR, and FT-IR spectroscopy; moreover, a handheld NIR device was tested on a sub-set of samples (i.e., 89). Principal Component Analysis revealed sample patterns related to vinegar acidity (6 or 7.1%) rather than adulteration levels. After variable selection (SELECT algorithm), Linear Discriminant Analysis (LDA) models were developed and tested by independent external sets. The LDA models gave very high average correct classification rates in calibration (95.5-100.0%), cross-validation (92.4-100.0%), and prediction (90.0-100.0%) for all the spectroscopic techniques. With the portable NIR instrument, 100% correct classifications in prediction were obtained, demonstrating its suitability in vinegar authentication
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