检索结果-南通市图书馆

Peroxide Index, Trans Fatty Acids, Acrylamide and Polycyclic Aromatic Hydrocarbons (Pah) Contents in Frying Oils and Fried Tuna Fish Involved in “Garba” Production in Côte d’Ivoire

引用

Food and Nutrition Sciences 2019年第8期10卷 947-962页

作者： Massogbè Diabate daouda nimaga Charlemagne Nindjin Virgile Ahyi Joseph Dossou N’Guessan Geoges Amani Laboratory of Food Biochemistry and Tropical Products Transformation (LBATPT) University of Nangui Abrogoua Abidjan C&#244 te d’Ivoire Department of Engineering Agronomy Forest and Environment University of Man Man C&#244 te d’Ivoire Laboratory of IRGIB Africa Institute IRGIB Africa Institute of Cotonou Cotonou Benin Laboratory of Food Processing Bioengineering (LABIOPA) University of Abomey Calavi Cotonou Benin

This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of “Garba” food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95;15.01 and 11.97 meqO2/kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%;61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 μg/kg) is higher than the value recorded in the cooking oil (19.99 μg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 μg/kg). Increased consumption of “Garba” may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.

关键词： Garba Polycyclic Aromatic Hydrocarbons Trans-Fatty Acids Acrylamide

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”

引用

Food and Nutrition Sciences 2012年第10期3卷 1335-1339页

作者： nimaga daouda Tetchi Fabrice Achille Kakou Cela Abodjo Nindjin Charlemagne Amani N’guessan Georges Food Technology Laboratory Formation and Research Unit of Sciences and Technologies of Food UFR/STA University of Abobo-Adjamé Ivory Coast Microbiology laboratory of UFR/STA University of Abobo-Adjamé Ivory Coast

To improve the process of “Attiéké” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p < 0.05), of inoculums quantity and fermentation time on the “Attiéké” quality. “Attiéké” obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for “Attiéké” production. The importance of traditional starter inoculums in “Attiéké” processing could be necessary to standardization at small and industrial scale the process of production.

关键词： Cassava Attieke Organoleptic Characteristics Traditional Inoculum Starter Culture

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Impacts of Field Harvesting and Conservation Practices on the Physical Quality of Yam “Kponan” (Dioscorea cayenensis-rotundata) of Côte D’Ivoire

引用

Open Journal of Applied Sciences 2022年第12期12卷 1979-1994页

作者： Yapo Hypolithe Kouadio Kouakou Nestor Kouassi daouda nimaga Yao Denis N’dri N’Guessan Georges Amani Laboratory of Food Biochemistry and Technology of Tropical Products Department of Food Science and Technology NANGUI ABROGOUA University Abidjan C&ocirc te D’Ivoire Swiss Center for Scientific Research in Cô te d’Ivoire (CSRS-CI) Abidjan C&ocirc te D’Ivoire Agronomic Forestry and Environmental Engineering Department University of Man Man C&ocirc te D’Ivoire

Yam “Kponan” (Dioscorea cayenensis-rotundata) is a popular staple food in Côte d’Ivoire. However, its rapid decay during conservation prevents regular supply of markets. The objective of this study was therefore to assess the impact of field cultivation and conservation practices on some physical quality parameters of “Kponan”. To this end, “Kponan” yam from three production areas (Bondoukou, Bouna, Kouassi-Kouassikro) was cultivated in each area. At maturity, physical parameters of yams at harvest and after 3 months of storage in field were analyzed. The results showed that injury was the most significant deterioration in yam harvest. The rate of injured yams was highest for hoe-harvested in Kouassi-Kouassikro area (16.67% - 22.22%) regardless of the origin of the cuttings. The main damage observed after the 3 months of storage was rots (22.86% - 60.00%) and weight loss (8.57% - 42.86%). However, yams stored in pits in Bouna zone had less damage (40% - 48.87%) than those stored under straw huts in Bondoukou locality (100%) and at shade under a tree in Kouassi-Kouassikro area (100%). In conclusion, the physical quality of “Kponan” in field is most affected by abusive use of herbicides during weeding and clearing, hoe harvesting and storage in the shade under a tree.

关键词： “Kponan” Yam Post-Harvest Loss Cultivation Practices Conservation Practices Physical Quality

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Modeling of Tuna Fish Frying Using Response Surface Methodology in the Production of Attieke “Garba” Dish in Côte D’Ivoire

引用

Food and Nutrition Sciences 2024年第10期15卷 959-973页

作者： daouda nimaga Massogbe Diabate Nestor Kouakou Kouassi Elisée Yapi Kouakoua Charlemagne Nindjin Joseph Dossou Georges N’Guessan Amani Agronomic Forestry and Environmental Engineering Department University of Man Man Cte dIvoire Laboratory of Food Biochemistry and Technology of Tropical Products Department of Food Science and Technology Nangui Abrogoua University Abidjan Cte dIvoire Laboratory of Bioengineering of Food Processes (LABIOPA) University of Abomey Calavi Cotonou Benin

With the aim of optimizing the factors which act on the frying of the fish dish “Garba”, a study using the response surface methodology was carried out. After an appropriate choice of three variables, 15 experiments led to three second-order mathematical models linking the responses (temperature, number of reuses, frying time) to the factors and allowing good control of the frying process. After carrying out the tests and analyzing the data, the study provided knowledge of the optimal conditions necessary for frying while preserving the quality of the oil. The optimal point region for maintaining this quality is obtained when the temperature is 160˚C at frying times of 7.5 minutes for only 5 reuses of the oil.

关键词： Attieke Frying Optimization Surface Plan

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：