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Scholarly Works, School of Technology (SoTech)

Permanent URI for this collectionhttps://hdl.handle.net/20.500.14583/354

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    Development of a facile and convenient method for sugar determination in low moisture confectioneries and honeys using fourier transform infrared attenuated total reflectance spectroscopy and chemometrics
    Setijadi, Catherine H.; Felix, Jonathan N.; Ellis, Helena C.; Alumbro, Jihan Santanina S.; Bello, Ghalib; Dumancas, Gerard G. (Informa UK Limited, 2020-01-10)
    A method using Fourier transform infrared with attenuated total reflectance spectroscopy and partial least squares (PLS) chemometric analysis to simultaneously quantify the mass percent concentrations of glucose, fructose, and sucrose, commonly found in honey and low moisture confectionery food products, was developed. A three-component full factorial design was generated as a training set (n = 64) to predict the sugar concentrations in a Box-Behnken testing set (n = 16). Analysis of the entire spectral region from 649.99 to 3996.38 cm−1 using Savitzky–Golay signal processing technique and PLS algorithm garnered optimal errors of prediction and better linearity between predicted and measured concentrations in the test set compared to analysis using a specific spectral region from 800 to 1500 cm−1 and using a wide array of signal processing techniques (first derivative, second derivative, moving average, binning, and standard normal variate). The model further detected these sugar concentrations in 3 standard honeys, 12 commercial honey samples, 8 honey adulterants, 13 low moisture confectionery food samples, and 15 unknown honey samples from Louisiana apiaries. Applying principal component and clustering analysis also enabled the discrimination of these honey samples based on their fructose:glucose ratios. Thus, the developed method represents a potentially novel, simple, accurate, nondestructive, and rapid means of quantifying concentrations of glucose, fructose, and sucrose in honey and low-moisture confectioneries in 1–2 minutes.
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    Heat-induced changes in blends of skimmed buffalo and bovine milk
    Mejares, Carolyn T.; Huppertz, Thom; Chandrapala, Jayani (Elsevier, 2023)
    This study investigated the physical, chemical, and structural changes in mixtures of buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) induced by heating at 80, 85, 90, and 95 °C for 5 min. No significant changes in particle size, zeta potential, and calcium activity were observed in heated buffalo milk and its mixtures with bovine milk, irrespective of the heating temperature, but heating at ≥ 85 °C induced a significant decrease in pH. The increase in viscosity with heating was dependent on the ratio of buffalo to bovine milk and the heating temperature. The variation in casein dissociation, whey proteins denaturation and their association with themselves and casein micelles, and the alteration in salt balance were key factors that contribute to significant heat-induced changes in pH and viscosity of milk blends. © 2023 The Author(s)
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    Effect of calcium-sequestering salts and heat treatment on the rheological and textural properties of acid gels from blends of skimmed buffalo and bovine milk
    Mejares, Carolyn T.; Huppertz, Thom; Chandrapala, Jayani (Elsevier, 2024)
    The influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment (85 °C or 95 °C for 5 min) on the acid gelation properties of blends of skim buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) was investigated. Significant increases in gelation pH, final G′ values, firmness, and water-holding capacity of gels were observed with increasing proportion of buffalo skim milk and with higher heating temperature. Differences in gel firmness were linked to gel microstructure, where milk blends containing higher proportion of buffalo skim milk formed gels with denser protein network clusters. The addition of TSC or DSHP reduced the gelation pH, final G′ values and gel firmness, but increased gel water-holding capacity. These results provide a better understanding of acid gelation of buffalo and bovine milk blends which will subsequently promote the potential of using milk mixtures in modulating the gel texture.