CHAPTER – II
REVIEW OF LITERATURE
Shelke et al., (1990) analyzed the study, Chinese wet noodle Formulation: A Response Surface Methodology Study. So, the After a preliminary testing of 10 commercial Southeast Asian noodle affected firmness, and sodium chloride had little influence on the noodle flours, brands A and B were used to determine optimum formulation quality parameters examined. Among the interaction terms the only for Chinese wet noodle. So, the noodle quality attributes measured for each formulation flour in the 10.0-11.5% protein range, using 1.4- 1.7% sodium chloride combination were a color, pH, firmness, mold growth, and odor.
Pang- Hung Yiu et al., (2008) examined the study was conducted the Boric Acid Levels in Fresh Noodle
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So, this Banana peel(BP) noodle prepared by partial substitution of wheat flour with green Cavendish banana peel flour was characterized for physicochemical properties and in-vitro starch hydrolysis. So, the tensile strength of Bp noodle was similar to control, but their elasticity was higher. Following in-vitro starch hydrolysis studies, it was found that the GI of BP noodle was lower than control noodle. Partial substitution of banana peel into noodle may be useful for controlling starch hydrolysis of yellow …show more content…
The objective of this study was to compare dried noodle made of different type of seaweeds puree and then were compared to noodle which was made without any seaweeds puree substitution. So, higher water absorption by the seaweed leads to softer and spongier textural intensities in the noodle. However, different pattern was observed in the protein and carbohydrate content. The substitution of different seaweed puree did not give any significant influence (P>0.05) only for to the taste and color of dried
Iodine is used to distinguish starch from mono/di/polysaccharides. In the test only two of the six solutions showed any signs of starch being present. The potato juice turned a brownish color with a precipitate indicating a slight presence of starch. The stach solution turned a dark blue/black color indicating a very high presence of starch in the solution. The presence of starch in the potato juice indicates that it does not have as high an amount of carbohydrates as onion juice, but a higher concentration of starch.
My SNHU Pet Store is growing because of its success in providing quality products to their pet-owning customers. The company would like to introduce a new line of pet foods with no artificial ingredients or additives. It will be a high quality pet food that would mirror the company’s dedication to providing quality pet products and will be named “My Healthy Best Friend.” This paper will show you how we will be doing this with this new product.
You have been asked to design an oral liquid formulation of ibuprofen for paediatric use.
Obtaining a secure supply of food is one of the most important parts of life. Acquiring food and its preparation is changing with the times, but the age-old art of preparing a healthy diet from natural ingredients is being put to use even today. After harvesting wild vegetables, those which are not eaten right away are dried and stored. It is important to provide an ample supply of food, because the summers are short and the winters are long in Hokkaido. The Ainu have made it a rule not to pick more than necessary, and of what was collected all o...
flavor. In China pasta and rice are very popular and the people eat them with
This method is usually carried out on ready to eat food and processed meat and poultry. This method is a proven way to extend shelf life by killing microorganisms and pathogens, which are the reason processed meat such as deli meats last so long. However, there are negative effects of this method. There is a change in nutritional value and sensory value in foods that have been used in this process. It can change the flavour and can cause vitamin and protein destruction. However, non-thermal methods offer an extension in shelf life without changing the sensory values or nutritional values. It is a low cost method of food processing also. Non thermal methods have a big place in the future of food processing as consumers are becoming more aware of the nutritional value of the food, as well as wanting to save money and enjoy the flavour of the
Seafood has been an important part of the human diet since the first hunter-gatherers realized they could use fish, shellfish, and other aquatic animals as a food source. Now, almost 10,000 years later, seafood comprises a major part of animal protein consumption all over the world (Huss et al. 2000). In fact, global seafood consumption has been on the rise within the last two decades. The number of consumed seafood products rose from 140 million tons in 2007, to 145 million tons in 2009 (White 2011). This increase in consumption can be contributed to the many health benefits that have been attributed to the consumption of seafood.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
25. China National Center for Food Safety Risk Assessment.(n.d.) Working responsibility. Retrieved April 4, 2014, from http://www.cfsa.net.cn/Article/Singel.aspx?channelcode=B2957AD28C393252428FF9F892D1EDE1811F73D8044090E5&code=224F8CC60FBB5F9730DD1A1FEB4FFBECADA5BD5859FE051B
value of 0.6. Each dry ingredient also has a value. Ingredients like flour and almond paste have a
There is a clear link between the food consumption and human life span, with food manufacturers in the middle of that relationship. Food manufacturing is of great significance in a society because they produce majority of the food that individuals eat. Excess amount of consummation require food manufacturers to produce great amount of product in a short period of time which also makes food manufacturing quite lucrative. Considering the lack of regulation by authorities and other factors, food manufacturers are receding on the information about the amount of chemical used in food processing. Food manufacturers claim that the use of these excessive amounts of chemical such as antibiotics, steroid, and spray in food manufacturing process is for the benefit of the consumer’s health. Despite their claim this does not erase the fact that excessive use of chemicals in food processing is because of huge economical profit, to respond to high demand by consumers and poor control of food.
The Land of the Rising Sun, Japan, is an island located in the Pacific Ring of Fire. Surrounded by water, this archipelago is nearly 71% mountainous. The climate of Japan is fairly consistent creating a long growing season. Because of these specific geographic features, Japan’s culture has been impacted greatly. One of the largest sources of protein, for the Japanese, is fish. This source of protein is gained through the help of specific geographic features. As well as their diet, their source of relaxation and tranquility is made possible. Finally, a large growing season is promising as well.
At present, the market of the Malaysian fish fermented products remains to fulfill the local demand. As comparison, Thailand is reported to be the largest fish sauce exporter in the world with more than USD $13 million to US, Japan and Australia export annually (Brillantes, 1999 as cited in Sim, Chye, Anton, nd). Sim et al. (nd) proposed that the limitation of the local Malaysian fish sauce producer is due to the long fermentation time, limited technology and skill which cause low quality control of the products.
In order to make the processed food healthier, we may reduce salt, MSG, fats, colouring, additives and so on in the processing of food. However, we may overlook something more important. That is the toxicants formed during food processing. The formation of toxicants has a close relationship with the composition of foods and type of processing methods. In the following review, we are going to learn its occurrence, properties, effect and regulation on 6 selected toxicants which are commonly found in food consumed by us.
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.