Abstract This study evaluated the effect of microencapsulation and addition mango peel powder on survival Lactobacillus acidophilus Bifidobacterium lactis, overrun, apparent viscosity, overall acceptability symbiotic ice cream during storage at -20 °C for 180 days. Six formulations vanilla-flavored were prepared: three with probiotic cultures a concentration 108 CFU/g 0, 2%, 3% microencapsulate...

ARS-680 environmental chamber was employed in this study to determine the drying behavior of sliced ginger rhizomes. Blanched and unblanched treated rhizomes were considered at temperature 40 °C for a period 2 – 24 h. Linear non-linear regression analyses establish correlation that exits between time moisture ratio. Correlation analysis, root mean square error (RMSE) standard estimate (SEE) ana...

Amorphophallus konjac fresh tubers are often used as a raw material for making food because it has fairly high nutritional content. Therefore, is very important to measure the equilibrium moisture content of andprocessed tuber. The present study aimed determine best model represent adsorption and desorption isotherms tuber slices. samples weresliced into slices (3.0 × 3.0 0.8 cm) rinsed in 0.2%...

Aim: To evaluate the anti-bacterial potential of pomegranate against Salmonella typhi. Methodology: Ethanolic extracts of pomegranate's different parts; peel, pericarp and fruit were screened for anti-bacterial activity against Multi-Drug Resistance (MDR) strain (UHS-14) by agar well diffusion method. 6% phenol was used as positive control. Results: The peel extract had the largest inhibitory z...

The effect of some natural wastes (orange pomace, orange peel, lemon pomace, lemon peel, apple pomace, pear peel, banana peel, melon peel and hazelnut shell) on the production of xylanase from Trichoderma harzianum 1073 D3 has been studied and maximum activity has been observed on melon peel (26.5 U/mg of protein) followed by apple pomace and hazelnut shell. Also, molasses could be used as an a...

Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at h...