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The higher demand and limited availability of honey led to different forms of honey adulteration. Honey adulteration is either direct by addition of various syrups to natural honey or indirect by feeding honey bees with sugar syrups. Therefore, a need has emerged for reliable and cost-effective quality control methods to detect honey adulteration in order to ensure both safety and quality of honey. In this study, honey is adulterated by feeding honey bees with various proportions of sucrose syrup (0 to 100%). Various physiochemical properties of the adulterated honey are studied including sugar profile, pH, acidity, moisture, and color. The results showed that increasing sucrose syrup in the feed resulted in a decrease in glucose and fructose contents significantly, from 33.4 to 29.1% and 45.2 to 35.9%, respectively. Sucrose content, however, increased significantly from 0.19 to 1.8%. The pH value increased significantly from 3.04 to 4.63 with increase in sucrose feed. Acidity decreased slightly but nonsignificantly with increase in sucrose feed and varied between 7.0 and 4.00 meq/kg for 0% and 100% sucrose, respectively. Honey’s lightness (L value) also increased significantly from 59.3 to 68.84 as sucrose feed increased. Other color parameters were not significantly changed by sucrose feed. K-means clustering is used to classify the level of honey adulteration by using the above physiological properties. The classification results showed that both glucose content and total sugar content provided 100% accurate classification while pH values provided the worst results with 52% classification accuracy. To further predict the percent honey adulteration, simulated annealing coupled with artificial neural networks (SA-ANNs) was used with sugar profile as an input. RBF-ANN was found to provide the best prediction results with SSE = 0.073, RE = 0.021, and overall R2 = 0.992. It is concluded that honey sugar profile can provide an accurate and reliable tool for detecting indirect honey adulteration by sucrose solution.

The effect of six months storage at 25 °C and 35 °C of Halawa tahinia on physicochemical and nutraceutical properties were evaluated. The results revealed that the highest value of phenol content of Halawa tahinia is 215.8 mg GAE 100 g−1 at zero time, while, the lowest level is 156.41 mg GAE 100 g−1 at 25 °C stored for six months. The highest antioxidant value is 64.38% at zero time and the lowest is 42.42% stored at 25 °C for six months. Results showed a decrease in antioxidant activity, total phenolics content (TPC) and anthocyanin during storage of Halawa tahinia at 25 °C and 35 °C. The raw material Halawa tahinia found to contain the highest amounts of phenols, antioxidant activities and anthocyanins, which were 320.47 mg GAE 100 g−1, 71.80%, and 0.54 mg cya-3-glu100 g−1, respectively. While, the soapwort root contained lower amounts of phenols and antioxidant as the values found was 30.17 mg GAE 100 g−1 and 5.06%, respectively. There was no significant difference between TPC and anthocyanin content in Halawa tahinia at 25 °C and at 35 °C. The anthocyanin levels of Halawa tahinia stored at 35 °C for six months decreased from 0.48 mg cya-3-glu 100 g−1 at zero time to 0.12 mg cya-3-glu100 g−1 at the sixth month. The color values of Halawa tahinia increased during storage at 25 °C and 35 °C. However, the total phenolics, antioxidant activity and anthocyanin contents of Halawa tahinia decreased significantly during processing and storage for six months at 25 °C and 35 °C. However, still, it is of considerable amount.

This study evaluated the effect of debittering fermentation methods on the sensory properties of green table olives. The panelist results of appearance, aroma, taste, and texture showed that the most preference sensory attributes are found in treated with NaOH followed significantly by the whole, scratchy and ticked. The panelist results varied and showed the higher values of overall appearance found in NaOH followed by the whole, scratchy, and ticked. Also, the higher values of overall flavor and taste found in treated with NaOH followed by ticked, scratchy, and whole. The higher values of overall texture found in whole followed by treated with NaOH, scratchy and ticked. The higher values of overall bitter taste found in whole followed by scratchy, ticked and treated with NaOH. In conclusion, despite of NaOH processing fermentation debittering method has the most sensory parameters but in general not big differences were found comparison with other methods.

Most olive varieties are grown in Jordan using Baladi, Nabali, Crosodi and k18 table olives. This study evaluated the effect of de-bittering fermentation methods on the total phenolic, flavonoid contents, and antioxidants. The phytochemical results of fresh and fermented table olives showed significant decrease after fermentation process and during three months of storage. Baladi fresh table olive presented the highest phenol content (350.9mg GAE/100g) followed by Nabali, Crosodi and k18 varieties, respectively. The highest antioxidant value was found in Baladi variety (42.2%) followed by k18, Crosodi and Nabali varieties, respectively. Crosodi fresh table olive presented the highest flavonoid content (107.4 mg CE/100G), followed by k18, Nabali and Baladi varieties, respectively. The storage results showed that total phenol content decreased and significantly varied among de-bittering fermentation methods in all storage periods. Higher content in fresh olives was found, followed by those treated with NaOH, ticked and scratchy, respectively. The antioxidant activity and flavonoid content decreased during fermentation periods. The results of de-bittering fermentation methods varied among storage periods and showed that higher antioxidant activities and flavonoid contents were found in olives treated with NaOH followed by ticked, scratchy, and fresh olives, respectively. Resumo A maioria das variedades de azeitona é cultivada na Jordânia, usando azeitonas de mesa Baladi, Nabali, Crosodi e k18. Este estudo avaliou o efeito dos métodos de fermentação de remoção do amargor no teor total de componentes fenólicos, flavonoides e antioxidantes. Os resultados fitoquímicos das azeitonas de mesa frescas e fermentadas apresentaram diminuição significativa após o processo de fermentação, durante três meses de armazenamento. A azeitona de mesa fresca Baladi apresentou o maior teor de fenólicos (350,9mg GAE / 100g), seguida pelas variedades Nabali, Crosodi e k18, respectivamente. O maior valor antioxidante foi encontrado na variedade Baladi (42,2%), seguida pelas variedades k18, Crosodi e Nabali, respectivamente. A azeitona de mesa fresca Crosodi apresentou o maior teor de flavonoides (107,4 mg CE / 100G), seguida pelas variedades k18, Nabali e Baladi, respectivamente. Os resultados do armazenamento mostraram que o teor total de fenólicos diminuiu e variou significativamente entre os métodos de fermentação de remoção do amargor em todos os períodos de armazenamento. Foi encontrado maior conteúdo em azeitonas frescas, seguido pelas tratadas com NaOH, marcadas e arranhadas, respectivamente. A atividade antioxidante e o teor de flavonoides diminuíram durante os períodos de fermentação. Os resultados dos métodos fermentativos de remoção do amargor variaram entre os períodos de armazenamento e mostraram que atividades antioxidantes e teores de flavonoides mais elevados foram encontrados nas azeitonas tratadas com NaOH, seguidas pelas azeitonas marcadas, arranhadas e frescas, respectivamente.

Protein fractions were isolated from wheat flour including albumin, globulin, glutelin-1, glutelin-2 and prolamin. The free and bound phenolics were extracted from each protein fraction to determine the impact of their removal on allergenicity, antioxidant activity and the inhibitory activities of the angiotensin converting enzyme. The glutelin-1 fraction showed the highest protein content and yield of 71.02% and 21.02%, respectively. The highest antioxidant activity was noted in the glutelin-1 fraction (48.17%). The angiotensin converting enzyme inhibitory activities among the protein fractions ranged from 6.87% to 84.52%. The greatest reduction of allergenicity (39.66%) was demonstrated in the prolamin fraction. We conclude that the removal of phenolics appears to decrease significantly the allergenicity of wheat protein fractions while maintaining significant bioactivities related to anti-hypertensive, antioxidant, and anti-diabetic properties.

Lithium and its compounds are widely utilized in many applications like batteries, aircraft alloys, ceramics, nuclear reactors, medicine, and metallurgy additives due to its exceptional physical and chemical properties. The Dead Sea is known to be rich in several minerals and is considered as a saturated lake for many valuable elements like potassium and magnesium and a trace amounts of precious elements including lithium. Though, the high ratio of Mg2+ to Li+ in the Dead Sea water is one of the main challenges to extract lithium. This paper presents a promising approach for optimizing chemical precipitation from Dead Sea evaporation End Brine containing high Mg2+/Li+ ratio. The process can be carried out in the presence of magnesium, calcium, sodium and potassium chlorides. By comparing the effect of different precipitating reagents on the percentage of lithium extracted, tri-sodium phosphate (TSP) was found to be a promising Li precipitating reagent. The effects of operating conditions on the lithium phosphate (Li3PO4) precipitation behaviours were evaluated. The highest percentage of lithium extracted was reached when seven grams of TSP were added to 1-liter samples of the Dead Sea evaporated end brine at 450 rpm stirring speed. Statistically, temperature and stirring time, were found to have a negligible effect on the percentage of lithium extracted. The optimization process enriched lithium concentrations from 30 −40 mg/L in the brine to 1000–1700 mg/kg in the obtained solid precipitate and more than 40% of the lithium present in the brine was extracted. The effectiveness of the followed procedure and conditions was proven by testing on synthetic brine. The average percentage of lithium extracted from the synthetic brine was 55% and Li concentration was enriched over 50 times larger than its initial concentration. The novelty of the current work is not only by the results obtained but also the successful application of the method on an environmental complex brine that is considered among the most saline bodies of water on earth.

Over the last two decades, separation, identification and measurement of the total and individual content of phenolic compounds has been widely investigated. Recently, the presence of a wide range of phenolic compounds in oil-bearing plants has been shown to contribute to their therapeutic properties, including anti-cancer, anti-viral, anti-oxidant, hypoglycemic, hypo-lipidemic, and anti-inflammatory activities. Phenolics in oil-bearing plants are now recognized as important minor food components due to several organoleptic and health properties, and they are used as food or sources of food ingredients. Variations in the content of phenolics in oil-bearing plants have largely been attributed to several factors, including the cultivation, time of harvest and soil types. A number of authors have suggested that the presence phenolics in extracted proteins, carbohydrates and oils may contribute to objectionable off flavors The objective of this study was to review the distribution, identification and occurrence of free and bound phenolic compounds in oil-bearing plants.

This study of selected plants of the Rutaceae family was carried out to investigate their phenolic content, antioxidant activity, and the in vitro inhibitory potential of extracted phenolics towards enzymes relevant for hyperglycemia and hypertension. The phenolic content, antioxidant activity and phenolic extract-mediated inhibitory activities for α-glucosidase and α-amylase were evaluated by spectrophotometry. The content of individual phenolics and the angiotensin I-converting enzyme (ACE) inhibitory activity of the phenolic extracts were evaluated by LC/MS-MS and RP-HPLC methods, respectively. A higher percentage of free phenolic content was seen for all the selected plants of the Rutaceae family (85.43-92.82% of the total phenolic content) than of the bound form (7.18-14.57% of total phenolic content). The major predominant bound phenolic in lemon and red blood orange was hesperidin. The major predominant bound phenolic in pummelo, shamouti and clementine was ferulic acid. The highest ACE and α-glucosidase inhibitory activity of the extracted phenolics from lemon was associated with free phenolic extracts obtained at 30 °C with values of 100% inhibition. Red blood orange free phenolic extract (30 °C) elicited the highest α-amylase inhibition activity (32.3%). In contrast, extracted bound phenolics after acid and base hydrolysis from all selected plants from the Citrus species were shown to induce activation of the ACE and α-amylase enzymes.

Adaptive neuro-fuzzy inference system (ANFIS) has emerged as a synergic hybrid intelligent system. It combines the human-like reasoning style of fuzzy logic system (FLS) with the learning and computational capabilities of artificial neural networks (ANNs). ANFIS has several applications related to food processing and technology. The first part of this review provides a brief overview and discussion of ANFIS including: the general structure and topology, computational considerations, model development and testing. In the second part, two detailed examples are explained to demonstrate the capabilities of ANFIS in comparison with other modeling methods, followed by a brief but comprehensive discussion of ANFIS applications in different food processing and technology areas. The applications are divided into five main categories: food drying, prediction of food properties, microbial growth and thermal process modeling, applications in food quality control and food rheology. In all applications, the performance of ANFIS is compared to other methods such as ANNs, FLS and multiple regressions when available. It is concluded that, in most applications, ANFIS outperforms other modeling tools such as ANNs, FIS or multiple linear regression. Finally, some application guidelines, advantages and disadvantages of ANFIS are discussed.

Nonalcoholic beverages are manufactured as either nonfermented or fermented beverages. Fermented beverages are being studied extensively for their health-promoting properties that have been attributed to their nutritional, nutraceutical, and medicinal characteristics. Cereal-based fermented beverages, such as barley malt beverages, are classified based on their alcoholic content in terms of either low alcohol or nonalcoholic beverages. Nonalcoholic, fermented barley malt beverages are produced by the fermentation of barley malt wort by lactic acid bacteria and tend to have high contents of fiber, phenolic compounds, and bioactive peptides. Other important characteristics of these fermented beverages are their high lactic acid content and relatively low pH (3.5–4.5). Alcohol is removed using physical methods such as heating, dialysis, and osmosis, as well as biological modifications including the use of low alcohol producing yeast strains, inactivation of fermentation, and the heating of the wort. The processing of malt beverages involves dissolving the starch granules of the wort in water, followed by filtration, addition of pure hop aroma, and carbonation. A major property of fermented barley malt beverages is their high antioxidant capacity, which may contribute physiological benefits for preventing and managing chronic diseases such as diabetes, cancer, cardiovascular, gastrointestinal, and neurodegenerative diseases. This chapter covers all aspects related to the processing, classification, composition, and bio-functional properties of fermented malt beverages, focusing on barley-based beverages and their potential as functional foods and for producing other high-value applications.

Ideal extraction conditions were estimated based on the maximum phenolic content, antioxidant activity and inhibitory activity of angiotensin-converting enzyme (ACE), α-glucosidase and α-amylase enzymes from Mentha spicata L. The optimum extraction conditions for phenolic compounds with maximum ACE inhibitory activity occurred in a mixture of acetone and water (1:1) at 40C for 6 h. The optimal extraction conditions for phenolic compounds with maximum α-amylase and α-glucosidase inhibitory activity were obtained in a mixture of methanol, acetone and water extraction (1:1:1) and in a mixture of methanol and distilled water (1:1) at 50C for 8 h. The major free phenolic compound extracted with the various extraction solvents, times and temperatures was rutin. The predominant bound phenolic compounds were caffeic acid and chlorogenic acid, which did not exist as free phenolic compounds. Practical Applications This study suggested the optimum extraction conditions of phenolic compounds with maximum capacity of antioxidant, antihypertensive and antidiabetic properties recommended to be used in food industry as pharmaceutical and nutraceutical herbal extract.

Building a system that consists of a combination of geothermal component (water well (pit)) and heat recovery from aerobic biological fermentation of olive cake for hot water production at an olive mill is examined in this work. Hot water is essential for mill operation and constitutes a main operational cost, and in many countries, including Jordan, it is normally produced using diesel fuel. In this process, treated and untreated olive cake was characterized. Results show that olive cake is rich in crude fiber and NFE, contains moderate amounts of crude protein and fat, and a good amount of ash. The as-received moisture content ranged from 33.3 to 35.6%, while water activity was between 0.93 and 0.96. The total counts, thermophilic bacteria, and the total mold count of fermentation ranged, respectively, from 2.1 × 108 to 2.4 × 108, 1.7 × 104 to 1.9 × 104, and 1.5 × 102 to 1.7 × 102. The temperature results showed that the well and the covered tank led to a rise in water temperature before entering the boiler in the range of 7 to 13°C. The system effected significant raises in water temperature entering the boiler ranging from 19°C up to 25°C, which holds a promising potential for the system to satisfy much of the mills needs at this range of temperature before entering the boiler provided a large enough pile (pile scale up) is used to handle larger flow rates. The exhausted cake may well be utilized as a soil organic fertilizer.

Historically, edible wild plants have been used as medical components throughout different regions of the world (e.g., China, Jordan, Egypt, Greece). Over the past decade, their possible applications in the food and drug industries have been extensively researched, due to renewed interest in novel bioactive phytochemicals with nutraceutical and pharmaceutical properties. The main bioactive compounds currently recognized in medicinal wild plants are phenolic compounds, volatile, and essential oil components, and small chain peptides. Unique chemical features of phenolics from wild medicinal plants have a broad range of applications in the health sector as functional food ingredients, nutraceuticals, dietary supplements, and drugs. Numerous studies have shown phenolic extracts to have anticancer, antiviral, antiinflammatory, hypolipidemic, antioxidant, antidiabetic, antihypertensive, and hypoglycemic effects in vivo, due to the ability of phenolics to interact with biological molecules such as DNA, hormones, and enzymes (e.g., angiotensin-I converting enzyme [ACE], α-glucosidase, and α-amylase), and to modulate cell-signaling pathways and epigenetic modifications. This chapter will cover the chemical, nutraceutical, and pharmaceutical properties of selected wild medicinal herbs (thyme, spearmint, and rosemary) and their phenolic constituents.

Moisture sorption isotherms (MSI) are required to optimize handling, drying, processing and storage of food products. MSI are obtained by solving nonlinear equations iteratively, which is normally a difficult process. A generic approach was successfully used for collective prediction of MSI for 12 cereals and five legumes simultaneously, by taking advantage of the superior computational capabilities of artificial neural networks (ANNs). A total of 779 observations were collected from literature and used in training and validation of ANNs. The ANNs model used product type (grains or legumes), sorption state (adsorption or desorption), temperature and equilibrium moisture content as inputs to predict equilibrium relative humidity. A one- and two-hidden-layer ANNs were implemented. The overall prediction results obtained from ANNs were found to compare well with those reported for conventional analytical MSI models. The average prediction results obtained from the two-hidden-layer ANN for mean square error, deviation modulus and R2 were 0.009, 4.47% and 0.984, respectively. The results for each product compared well with those obtained from analytical MSI models. Four important issues that are commonly raised when implementing ANNs in prediction of MSIs were explained. These included preventing network over-fitting, minimizing the time and effort needed for ANN architecture optimization, validating reproducibility of the results and validating the network capability to predict new observations. Unlike conventional MSI models, ANNs used the same network to predict MSIs for several products simultaneously. The principle can be easily expanded to predict MSI for other larger sets of various products, which can save time and effort. Practical Applications Determination of moisture sorption isotherms (MSI) is required for optimization of grain drying, processing, handling and storage operations. They can be also used to evaluate theoretical drying energy requirements and optimum storage conditions for a specific food product. In addition, they are used in food engineering calculations related to equipment design, shelf life evaluation and stability during storage operations. Determination of MSI for food products involves the use of conventional nonlinear MSI models, which requires an iterative solution methodology. The results are also specific to the food product investigated. Artificial neural networks were therefore proposed in this study as an alternative method for the collective prediction of MSI for some cereal grains and legumes. The method proposed in the study was accurate and reliable. In addition, it can be extended to larger varieties of food materials.

The chemical, functional and sensory properties of carob juice compared with grape juice were evaluated. Composition results showed that carob pods contained high concentrations of carbohydrate and phytochemicals, moderate amounts of proteins and fiber, and low amounts of fat and ash. Phytochemical results showed that carob particle and powder juices had significantly higher total phenolic (19.8 and 20.3 mg gallic acid equivalent [GAE]/g, respectively) and tannin (4.3 and 4.5 mg catechin equivalents [CE]/g, respectively) contents than grape juice (6.2 mg GAE/g and 0.43 mg CE/g), while grape juice was higher in IC50 (10.8 mg/ mL) than carob particles and powder juices (9.1 and 9.4 mg/mL, respectively). Descriptive results showed minor differences between grape and carob juices. In terms of consumer evaluation, the carob juices were similar to grape juice despite small differences especially in carob particle juice. Although carob juice is not traditionally considered as grape juice, it was found to be of acceptable overall quality.

Handling, processing and shelf life determination of honey requires the knowledge of rheological properties. In this study, rheological properties of eight different untreated wild-flower honey samples collected in Jordan were modeled using three important parameters including temperature (28–58C), water content (16.1–17.3%) and shear rate (2.2–47/s). Artificial neural network (ANN) (feed forward [FF] and radial basis function [RBF] ANNs) and adaptive neural fuzzy inference system (ANFIS) were used because conventional analytical models were insufficient. The results showed that both ANNs and ANFIS were able to model honey viscosity very well. RBF-ANNs and FF-ANNs were able to model viscosity with R2 from 0.961 to 0.986 and mean square error (MSE) of 1.43–4.71. An important analysis of input variables showed that shear rate was the most influential factor with 60% weight, followed by temperature (25% weight) and finally water content (15% weight). ANFIS was also found to adequately model honey viscosity using three, four and five triangular and bell-shaped membership functions. The results showed that R2 and MSE varied between 0.953 and 0.984 and between 1.41 and 4.24, respectively. ANFIS provided an extra advantage over ANNs because it presented a set of fuzzy if-then rules that can be used for predictions of new viscosity data. It was concluded that both ANNs and ANFIS were able to provide an excellent alternative to conventional analytical rheological models. Practical Applications Determination of honey rheological properties is of great interest to honey keepers, processors and handlers. It is difficult to predict the combined effect of temperature, water content and shear rate on honey rheological properties using conventional rheological models. More recent intelligent techniques such as artificial neural networks and neural fuzzy logic systems have been alternatively used to model such complex systems. This paper deals with the implementation of intelligent modeling to predict untreated honey viscosity as a function temperature, shear rate, water content and geographic location, which cannot otherwise be modeled using conventional analytical models.

Plant phenolic compounds are indicated to play an important role in promoting human health because of their varied bioactivities, such as potent antioxidant and antiinflammatory properties that could reduce the risk of diabetes, cardiovascular, and cancer diseases. Olive oil is a main important food component in Mediterranean dishes, which are linked to inferior risk of cardiovascular, diabetes, hypertension, and cancer diseases. Virgin olive oil has received extensive study for its potential health benefits due to its high content of monounsaturated fatty acids and bioactive phenolic compounds. This review describes the chemistry and interactions of bioactive components from olive oil, predominantly the lipid, phenolics, and their derivatives constituents. The major roles of extracted bioactive compounds from olive oil in food and the nutraceutical industry are reviewed, including their biofunctional, nutritional, and nutraceutical characteristics. The current state of research regarding methods of phenolic extractions from olives and olive oil and their methods of analysis is also discussed.

This study aimed to investigate the molecular and bio-functional properties of protein fractions from Nigella damascena and Nigella arvensis, including the albumin, globulin, glutein-1, glutein-2 and prolamin fractions. Protein subunits were not observed in globulin and prolamin fractions. No peaks appeared in RP-HPLC chromatograms of globulin for either species. Two predominant peaks were observed in the RP-HPLC profiles of all protein fractions. Proteins separated by RP-HPLC have potential inhibitory and antioxidant activities in all fractions. Optimum ACE-inhibitory and antioxidant activities of proteins separated by RP-HPLC were observed in glutein-2 and albumin, respectively, for both species. For pepsin and combined pepsin-trypsin hydrolyses, the highest degree of hydrolysis (DH) was obtained in glutein-2 fraction of Nigella arvensis. Highest ACE-inhibitory activity of hydrolyzed protein fractions was found at 4h via pepsin hydrolysis in globulin fraction of Nigella damascena. Highest antioxidant activities of hydrolyzed protein fractions were found in glutelin-2 for both species.

Roasted green wheat is a high-value product made by roasting green (under-mature) wheat. Due to its high initial moisture content, drying is needed to avoid fast deterioration. Open sun drying of this product is by far the most common practice due to its simplicity, effectiveness, and low cost. The assumption of open sun drying adequacy to prevent deterioration was tested in this study. The drying data were fitted into eight common thin-layer drying models. Goodness of fit for each model was evaluated using coefficient of determination (R2) and root mean square error. The two-term exponential model was found to best describe open sun drying of roasted green wheat with R2, and root mean square error values of 0.988 and 0.038, respectively. A fuzzy model of open sun drying for roasted green wheat was also developed and compared with conventional modeling. The results showed a much better performance of fuzzy model compared to conventional models with a much lower value of root mean square error (1.2 × 10−6)...

This study evaluated the effect of jam processing of cherry on the phytochemicaland physiochemical properties for fresh cherry, after processing and during 15days at 25, 35, 45 and 55C. Fresh cherry had the highest contents of total pheno-lics, antioxidant activity and anthocyanins. Jam processing significantly decreasedtotal phenolics (370.20 mg gallic acid equivalent/100 g), antioxidant activity(50.72%) and anthocyanins (6.53 mg cyanidin-3-glucoside/100 g). During jamstorage, also, a significant decrease of these compounds was observed at studiedtemperatures. Color measurements of jam during storage showed an increase oflightness and yellowness and a decrease in redness in cherry only after processing.Total color differences and chroma values increased after processing from 21.36 to31.01 and from 10.67 to 14.32, respectively, and during storage for 15 days. Q 10 values of phytochemicals were between 1 and 2 and were less sensitive to tempera-ture changes as compared with most chemical and biochemical reactions.

Physical and rheological properties of minimally processed Jordanian wild flowers honeys were investigated. Eight honey samples collected from different regions were investigated. Rheological properties were measured in the temperature range between 28 and 58C. Water content, water activity and specific gravity were found to vary between 16.1 and 17.3 wt %, 0.495 and 0.557 and 1.246 and 1.33, respectively. Viscosity was found to be time independent but showed a power law shear thinning behavior. Viscosity decreased with increase in temperature in the range between 28 and 58C, especially below 38C. Shear thinning behavior was attributed to the presence of sugar granules and other colloidal particles in honey. Honey viscosity was modeled as a function of both shear rate and temperature by Nonlinear Regression. The results showed that RMSE varied between 1.52 and 2.49, and R2 varied between 0.91 and 0.97. The validity of each model and its parameters were checked by appropriate statistical significance tests. PRACTICAL APPLICATIONS Minimal processing of honey has been used widely to avoid reducing the pro-health properties of this natural product. This however, presents a challenge in terms of modeling viscosity and other physiochemical properties. Most rheological studies of honey reported in literature subjected honey to various heat treatments to dissolve sugar crystal which forms naturally in honey. These crystals will reappear, however, and change the rheological properties of honey during the normal processing and handling conditions. This paper focuses on modeling, mechanisms and other important issues related to the topic and present a new prospective for measuring honey rheology in the presence of naturally formed crystals.

The effectiveness of substituting different concentrations (3, 6 or 9%) of broad bean flour (Bb), chickpea flour (Cp) or isolated soy protein (ISP) on the physiochemical and sensory properties of corn chips was evaluated. Fortification increased (P ≤ 0.05) protein contents from 6.4 to 10.5%. Sensory and instrumental color results indicated that fortification at high levels (9%) increased (P ≤ 0.05) chip redness. Texture profile analysis results (TPA) indicated that, as fortification ratios increased, texture measures of TPA measures decreased (P ≤ 0.05). The raw and cooked corn flavor attributes decreased (P ≤ 0.05) in chips fortified with 9% Bb and Cp, and with 6 and 9% ISP. The descriptive texture indicated that 9% Bb and Cp decreased hardness. The consumer intensity scale results showed that Bb, Cp and ISP at 9% decreased (P ≤ 0.05) crunchiness and hardness. It can be concluded that Bb, Cp or ISP can be added in corn chips. PRACTICAL APPLICATIONS As the protein–energy–malnutrition problem continues to expand because of limited protein sources, using inexpensive and readily available sources of protein has become a major research focus in recent years. Fortification of several food products with components such as legume flours was proposed to enhance the nutritional values of products by using these products in schools, feeding programs and in catastrophic situations. Chickpeas and broad beans, rich in food proteins, are widely available and used in different countries as a source of protein. Soybean flour contains 38% protein, also has been used to fortify different types of food to enhance their quality. Corn and tortilla chips account for 80% of the corn-based snacks consumed worldwide. Corn-based snacks increased over the last 30 years because of being included to the main meal as well as between-meal nourishments. For that, this study evaluated fortifications in chips with different high-legume proteins.

Roasted green wheat at moisture content from 0.052 to 0.25 (decimal d.b.) and temperatures from 25 to 43 °C was used to model moisture sorption isotherms using conventional non-linear least square regression (NLR) and neural-fuzzy (NF) techniques. The results showed that neural-fuzzy techniques provided a better fit than conventional least square regression with: R 2 = 0.99 and 0.97, RMSE = 0.01 and 0.0038, E % = 1.01 and 5.9 and SSE = 0.0008 and 0.009, for NF and NLR techniques, respectively. Differential enthalpy decreased from 477.9 kJ/kg at 0.052 (decimal d.b. mc) to 44.7 kJ/kg at 0.25 (decimal d.b. mc) and entropy decreased from 1.16 kJ/kg K at 0.052 (decimal d.b. mc) to 0.014 kJ/kg K at 0.25 (decimal d.b. mc). A linear plot between enthalpy and entropy showed that compensation exists. The isokinetic temperature T β was 376.13 K which was larger than the harmonic mean temperature T hm = 307.31 K, showing that the water sorption was entropy-driven. The free energy change Δ G was positive (+38.42 kJ/kg) indicating a non-spontaneous water sorption process.

The effect of natural extracts of green tea or commercial grape seed in combination with synthetic tert methyl-butylhydroquinone at different concentrations on lipid oxidation and the redness of go...

The effectiveness of adding different concentrations (2, 4 and 6% from weight corn used) of flavors on the physiochemical and sensory properties of corn chips was evaluated. Results showed that corn chips contain low moisture contents (less than 2%). Color measurements and just about right (JAR) attributes of color indicated that flavor additions decreased the lightness and yellowness, whereas the redness increased. Consumer and descriptive results showed that the flavor additions enhanced the consumer acceptance and increased the total quality of corn chips as compared with the control. Consumer results showed that hedonic scale attributes of overall impression, flavor, aroma and color and JAR attributes of flavor and color significantly increased by adding flavors. Also, consumer results indicated flavor additions at 4%. PRACTICAL APPLICATIONS Corn and corn products are processed into a variety of snack products including tortilla and corn chips. In the last decades, tortilla and chips accounted for five of the top 10 products of the salty snack category. In some Mediterranean countries also, corn chips are considered one of the snack products that are consumed a lot especially by children. Flavor compounds are key elements for consumer acceptance and product identification in most products such as corn chips. In corn chip factories in Jordan, the percentages of flavor additions are in the range of 2–6% from the weight of the products. Therefore, there was a need to optimize the added flavors to corn chips; especially because most of these flavors are synthetic flavors that are considered a health concern. Also, using higher concentration from the added flavors increases the price of corn chips; furthermore, there is a lack of literature on corn chips.

BACKGROUND: Fruits have been widely recognised as an excellent source of bioactive phenolic compounds. The purpose of this study was to evaluate the effect of jam processing of strawberry, cherry, apricot, fig and orange on the total phenolics, antioxidant activity and anthocyanins during 5 months of storage at 25 ◦ C. RESULTS: Fresh strawberry had the highest contents of total phenolics (8503.1 mg GAE kg −1 ) followed by cherry, apricot, fig and orange, respectively. Jam processing decreased the total phenolics, antioxidant activity, and anthocyanins of all fruits. Total phenolics of jam during storage decreased only in apricot, fig and orange. Fresh strawberry had the highest antioxidant activity (54.88% inhibition) followed by the other fruits. Antioxidant activity did not change in strawberry during jam storage, while there are reductions in the other fruits were observed. Fresh strawberry had the highest anthocyanins (2323.8 mg cya-3-glu kg −1 ), followed by cherry and the other fruits, respectively. Results showed only a decrease of anthocyanins and pH in apricot and fig jams during 5 months of storage. CONCLUSION: Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage. c � 2011 Society of Chemical Industry

This study evaluated the effectiveness of grape seed extracts (GSE) on lipid oxidation of corn chips stored for 90 days in comparison to tert-butylhydroxytoluene (BHT). Proximate chemical analysis results showed that corn chips contained low moisture contents (less than 2%) and also that no significant differences were found in the dry matter values in ash, fat, protein, and fiber. Antioxidant activity of the GSE measured by an oxidative stability instrument ranged from 1.6 to 9.3 h of induction time, while BHT prevented oxidation by 18.8 h. GSE (800 ppm) increased the redness and decreased the brightness and yellowness of the corn chip samples, whereas no significant differences were observed for other concentrations of the GSE compared to the control. The peroxide values (PV) for the control and the lower concentration (200 ppm) of GSE increased from 4.5 to 32.7 mequiv/kg, and from 4.4 to18.7 mequiv/kg, respectively, while no increase in PV was found for the higher level (400 and 800 ppm) of GSE or BHT. These changes were observed after 90 days of storage. Descriptive and consumer results showed that the control and the low concentration of GSE were associated with an increase in rancidity and the appearance of off-flavor, while no noticeable increase in either rancidity or off-flavor was observed when using a higher concentration of GSE or BHT. GSE has great potential for use as a natural antioxidant to preserve the extruded corn chips.

In this study, calcium intake by Jordanians from diet and different sources of water was evaluated. For this purpose, a questionnaire was prepared and distributed to 300 persons in three major cities namely: Amman, Irbid, and Zarqa. The questionnaire included the type of diet which people eat daily and the type of water they drink. The amount of calcium intake was calculated by knowing the calcium content of the diet, the type of water and calcium bioavailability. The concentration of calcium in sold-RO water, home-RO water, bottled water and rain water was determined using an atomic absorption spectrophotometer. The calcium content in tap water was obtained from the Jordanian water authority determined by ion chromatography. It was found that 63% of the Jordanian people who live in Amman, 43% living in Irbid and 30% living in Zarqa depend on reverse osmosis (RO) water for drinking and cooking due to high salinity of tap water. Results showed that such water contains not more than 6 mg/L calcium which is ...

Summary Engineering and thermal properties of black cumin seeds at 5.3% (w.b.) moisture content were obtained. Seed length, width and thickness ranged from 2.85 to 3.27 mm, 1.36 to 1.81 mm and 0.84 to 1.22 mm, respectively. Geometric mean diameter, effective mean diameter, sphericity and roundness ranged from 1.55 to 1.88 mm, 1.63 to 1.77 mm, 51.6 to 60.7% and 66.0 to 71.4%, respectively. One hundred seed mass, true density, bulk density and porosity ranged from 2.35 to 2.85 g, 992 to 1094.1 kg m−3, 538.4 to 568.4 kg m−3 and 46.6 to 48.1%, respectively. Average static friction coefficient on mild steel, stainless steel, galvanised steel, aluminum and plywood were 0.36, 0.22, 0.39, 0.33 and 0.52, respectively. Angle of repose and terminal velocity ranged from 32.2 to 34.7°, and from 5.4 to 5.9 m s−1. Specific heat and thermal conductivity varied from 1672 to 2091 J kg−1 K., 0.16 to 0.21 W m−1 K., respectively.

The total phenolics, antioxidant activities, anthocyanins, vitamine E, and tert-butylhydroxytoluene (BHT) of different cultivars of grape seed extracts (GSE) grown in Jordan were evaluated. In addition, antioxidant activities of GSE were investigated using olive oil substrate by oxidative stability instrument (OSI). Results of chemical composition showed that Baladi black and Asbani black had the highest amount of fat content 14.52 and 14.22 g /100 g seed, respectively, followed by Baladi green (13.28 g /100 g seed), Ajloni green (12.24 g/100 g seed), and Khudari green (10.92 g/100 g seed), respectively. The total phenolics and anthocyanins of GSE ranged from 4.66 to 5.12 g/100 g extracts and 0.14 to 0.68 g/100 g extracts, respectively. Antioxidant activities of GSE ranged from 66.4 to 81.40%, while vitamin E and BHT were 90.34 and 94.70%, respectively. Antioxidant activity of the extracts using OSI ranged from 3.10 to 41.13 h induction time, while vitamin E and BHT had 16.33 and 17.20 h, respectively. GS...

Grain dust is a by-product produced in large quantities from grain storage and milling facilities but as of yet is treated as waste locally and regionally. Based on the conviction that material properties determination is a necessary first step for the efficient handling, processing, and use of materials, this work was initiated with the purpose of characterizing grain dust in terms of its physicochemical and thermal properties. Grain dust as a special waste material is a complex, dry, grey powder, composed mainly of grain chips, soil, whole wheat and barley seeds, and straw. The material was found to have a bulk density of 362 kg/m3, specific heat, thermal conductivity, and gross calorific value were 1540 J/kg K, 0.27 W/m K, and 4120 kJ/kg, respectively. Nutritional composition showed low concentrations of protein, and ether extract, and high concentrations of carbohydrates, ash, and crude fiber. Mineral analysis showed that Ca, Fe, and K were available in significant amounts ranging from 30 to 135 ppm. The as-received material is dry enough to be stored very safely and burned for energy production in either its loose form or as pellets. Moreover, adjustments to the ash content and C:N ratio of the material deems it a promising candidate as an animal feed and as a substrate for composting and biogasification.

There are health issues associated with traditional mayonnaise including the risk of Salmonella from the use of unpasteurized eggs and the contribution of cholesterol from eggs. The production of low fat mayonnaise involves the use of components such as modified starch, pectin, microcrystalline cellulose, carrageenan gum, and some thickeners that are utilized to stabilize the emulsion, increasing the viscosity of light mayonnaises, and increasing the water content. There is scant information regarding the use of alternative protein sources such as legumes instead of carbohydrate and lecithin as stabilizing and emulsifying filaments for emulsification of food products such as mayonnaise. The use of plant protein sources as emulsifiers can confer nutritional advantages as they do not contribute fat and cholesterol and can also provide health-promoting proteins and associated phytochemicals. This chapter covers the various types of mayonnaise and their chemical, physicochemical, nutritional properties, and the nutritional advantages of the inclusion of emulsion protein filaments from legumes in food products.

Determination of thermodynamic functions is essential for the analysis of theoretical energy requirements during heat and mass transfer processes such as drying and freezing. Experimental measurements of equilibrium relative humidity (ERH) and equilibrium moisture content (EMC) were used to find the best moisture sorption isotherm model for defatted sesame meal (DSM). The modified Halsey model was found to be the best fit to the experimental data. The model was used to obtain thermodynamic functions that included latent heat of sorption, differential enthalpy and entropy, monolayer moisture content, spreading pressure, net integral enthalpy and entropy. Latent heat of sorption decreased as moisture content increased before it reached an asymptote close to 30% moisture content (dry basis, d.b.). Differential enthalpy and entropy were both found to decrease exponentially with increase in moisture content. Monolayer moisture content decreased linearly with temperature. Net integral enthalpy decreased steeply with increase in moisture content up to 18% d.b. moisture content before it leveled off. Net integral entropy decreased to a minimum value at around 6.4% d.b. moisture content, increased again up to 18% d.b. moisture content, and then became constant thereafter.

Sesame hulls are a useful by-product of the sesame processing industry. The sesame hulls are produced at a high moisture content (68% wet basis) and need further drying to prevent deterioration. In this study, both open sun drying (OSD) and forced convection drying (FCD) at 42, 55, and 76C and 1.2 m/s air velocity were investigated. Six common thin-layer drying models were fitted to the experimental data. Several statistical parameters were used to evaluate the performance of thin-layer drying models, including r2, x 2 , root mean square error (RMSE) and residuals. Sesame hull drying was found to take place completely in the falling rate region. The modified Page model was found to describe OSD data well, while the Wang and Singh model was the best model for describing FCD. Effective diffusivity was found to be 1.89 x 10 -8 m 2 /s and 7.36 x 10 -10 to 1.20 x 10-9 m 2 /s for OSD and FCD, respectively. Activation energy was also found to be 12.95 kJ/mol for FCD.

Determination of physical characteristics of grain and agricultural commodities is important in the design of harvesting, handling, and processing equipment. Physical properties of green wheat (frikeh) kernels were established over moisture content range from 9.3 to 41.5% (w.b.) which covers the moisture range from harvesting to storage. Increasing of moisture content was found to increase axial dimensions, mass of 1000 seeds kernel surface area, kernel volume, and static friction coefficient, while decreasing bulk density, true density, and porosity. Kernel length, width, thickness, and effective mean diameter increased from 6.24 to 6.66 mm, 3.65 to 4.22 mm, 3.43 to 3.85 mm, and 4.19 to 4.75 mm, respectively. Mass of 1000 seeds was found to increase from 32.57 to 51.95 g. Kernel surface area, volume, and sphericity were found to increase from 47.07 to 61.02 mm2, 28.84 to 41.95 mm3, and 0.685 to 0.721, respectively. Bulk density, true density, and porosity were found to decrease with moisture content increase from 711.3 to 675.4 kg/m3, 1333.2 to 1241 kg/m3, and 46.65 to 45.59, respectively. Static friction coefficients were found to increase as moisture content increases. Static friction coefficient was largest between green wheat kernels and plywood surface ranging from 0.41 to 0.62, while the largest increase in static friction coefficient with moisture content was observed for stainless steel and ranged from 0.22 to 0.64.

This study evaluated the effectiveness of substituting different concentrations of chickpea flour, broad bean flour, or isolated soy protein (ISP) on the physicochemical and sensory properties of biscuits. Fortification processes were conducted by substituting specified concentrations (3%, 6%, 9%, and 12%) of both broad bean and chickpea and (3%, 6%, and 9%) ISP from the total percent of wheat flour (100%). Proximate chemical analysis results of biscuits showed that fortification increased protein contents from 16.57% to 22.84%. Results indicated that fortification decreased spread factor compared with the control. Sensory and instrumental color results showed that fortified chickpea increased the lightness, while fortification with broad bean or ISP increased the darkness. Descriptive results showed that as the fortified ISP and chickpea ratios increased most of liking and just about right (JAR) attributes decreased, while they increased for fortified broad bean. Descriptive analysis also showed that 3% of fortified ISP and chickpea or 12% of broad bean provided the best quality ratios within each type of fortification. Consumer results showed that no significant differences of fortification of soy protein isolate (3%), chickpea (3%), or broad bean (12%) and the control of sensory quality attributes of liking and JAR were found except for overall flavor and color. Fortification of chickpea and broad bean flour as well as ISP could be used in production of high-protein biscuits.

Balady bread was prepared from barley flour (Rum and ACSAD 176 flour) with local wheat flour (Unified and Zero flour). Chemical, physical, and sensory analysis of the bread was performed. The results showed that there were variations in physical and chemical properties, between different barley varieties, barley flour, and the bread. This study showed that barley flour can be mixed with wheat flour to provide Balady bread that is acceptable to the consumer by 15 and 30%. Additional portions of barley flour resulted in harder bread, darker color, non uniform-shaped loaf, and unacceptable quality for the consumer. The results also showed a better quality of unified wheat flour compared to Zero wheat flour, which was mixed with barley flours; Rum and ACSAD 176 produced a better overall bread quality that was acceptable to the consumers.

This study evaluated effects of vacuum-infused fresh chicken breast meats with grape seed extracts, green tea extracts, or tertiary butyl hydroquinone on pH, texture, color, and thiobarbituric reactive substances after cooking using a microwave or conventional electric oven for 12 d storage at 5 degrees C. Thiobarbituric reactive substances values of uncooked (raw) chicken breast meats for 0 to 12 d of storage ranged from 1.12 to 3.5 mg of malonaldehyde/100 g of chicken. During 0 to 12 d of storage, thiobarbituric reactive substances values ranged from 2.50 to 7.80 and from 2.4 to 7.35 mg of malonaldehyde/100 g of chicken breast meat cooked by microwave and conventional electric oven, respectively. Meats cooked by microwave had higher redness and lower lightness values than those cooked by conventional electric oven. Also, meats cooked by microwave had higher maximum shear force, working of shear, hardness, springiness, cohesiveness, and chewiness values than meats cooked by conventional electric oven. Tertiary butyl hydroquinone was the most effective in raw and cooked meats in reducing lipid oxidation, followed by grape seed and green tea extracts. Plant extracts are effective in preventing undesirable changes in chemical properties in chicken breast meat caused by microwave and conventional electric oven cooking.

A commercial combine equipped with a yield monitor and Global Positioning System (DGPS) was constructed to include a weighing system in the clean grain tank. The scale was able to output its current readings two times per second to a data-logger. The reading from the yield monitor and the scale could be matched to check the accuracy of the yield monitor summary as well as the individual (1 s) readings. Harvest data from fields of corn and oats were collected using this system. Data from both the scale and yield monitor were analyzed to verify the accuracy of the yield monitor. The scale was verified to be accurate by calibration. Results showed that the yield monitor has two data processing streams; one gives the individual weights (1 s interval weights) and the other gives the summary weights (total load weights). The results showed that these two streams are slightly different. Further analysis was conducted to understand these differences. The results showed an increase in the yield monitor accuracy with the harvest strip length. Data collected in 1997 were more accurate than data collected in 1996. It was concluded that improvement was primarily due to the updated yield monitor system (ver. 6.02 CJC).

Sesame oil separation from sesame paste is viewed as a quality defect during sesame paste processing and storage. Palm oil (PO) and distilled mono-glycerides (DMG) were added to sesame paste at (0–2%) and (0–8% [w/w]), respectively, to reduce sesame oil separation. Results showed oil separation was reduced by 12.5% at 2% PO and by 50% at 8% DMG. Most oil separation occurred during the first 40 days of storage for DMG. Rheological behavior was modeled with a typical thixotropic model. A progressive structural breakdown and decrease in viscosity. Addition of DMG to sesame paste was responsible for increasing the viscosity of colloidal system as compared to PO. It was observed that emulsifying properties of both PO and DMG were responsible for retarding oil separation. The study concluded that addition of 8% DMG to sesame paste was effective in reducing oil separation in sesame paste. Practical Applications A common problem with sesame paste (tahini) and halva (made from tahini and sugar) is sesame oil separation during storage. After grinding of de-hulled and roasted sesame seeds, oil is released and separates into an oily layer above a relatively dry mixture of sesame solids and a little oil. This results in contamination of the containers, reduction of marketability and formation of a tough and nonsmooth texture. Mono-glycerides are food additives which act as both emulsifiers and binders. They were used in this study to prevent or reduce natural oil separation taking place in sesame paste. Mono-glycerides were added to sesame paste at three concentrations (0%, 2%, 4% and 8% [w/w]) while palm oil (PO) was added at two concentrations (1% and 2%). The standard oil diffusion test was used to simulate real life oil separation.

This objective of this study was to evaluate the effect of jam processing of grape and raisin on the nutraceutical, physiochemical, and sensory properties. The results showed that fresh grape had the highest antioxidant activity, and total phenolic and anthocyanin content followed by grape jam, raisin, and raisin jam, respectively. No significant differences existed in soluble solids, pH, or firmness between grape and raisin jams. No significant differences in color parameters, ΔE, and chroma existed between grape and raisin jam. Descriptive sensory results showed minor differences in some sensory attributes between grape and raisin jams. In terms of consumer evaluation (9-point verbal hedonic scale and a 5-point just-about-right scale) the jams made from local raisins were parity with those from grape, despite small differences especially in whole raisin jam. Although raisin and other dried products are not traditionally considered as a raw material for jam processing, they have the same potential as fresh fruits.

Sesame hulls are a useful byproduct of sesame processing industry. Moisture adsorption isotherms (MSIs) for whole sesame hulls (WSHs) and powdered sesame hulls (PSHs) were obtained at 15, 30 and 45C, and 0.05 to 1.5 moisture content (decimal dry basis) using a water activity meter. Four MSI models were tested. Halsey model was found to provide the best fit for experimental data for both WSHs and PSHs. Standard error of estimate, %P and pseudo-R2 values were: 0.00168 and 0.00248, 4.7 and 5.7%, and 0.963 and 0.974, respectively. Equilibrium relative humidity (ERH) values of PSHs were greater than those of WSHs at constant moisture content. Differential enthalpy (qst) and entropy (ΔSd) decreased exponentially with the increase in equilibrium moisture content, then became constant beyond 0.7 moisture content. qst and ΔSd values were larger for WSHs than PSHs. Enthalpy–entropy compensation was found to exist for both PSHs and WSHs. An entropy-driven process was observed, with the free energy change (ΔG) for WSHs and PSHs of+0.0183 kJ/kg and−0.0284 kJ/kg, respectively. The spreading pressure was found to increase with the increase in ERH and decrease in temperature. The net integral enthalpy (ΔHi) decreased then reached an asymptote beyond a moisture content of 0.15 for both PSHs and WSHs. Net integral enthalpy was larger for WSHs. The net integral entropy (ΔSi) was negative for PSHs and WSHs, and ΔSi was greater in magnitude for PSHs. PRACTICAL APPLICATIONS Sesame hulls are useful byproducts of sesame processing industry. Large amounts of this effluent are produced yearly in Jordan. They are used as livestock feed, but they require further dehydration to reduce moisture content and water activity into safe levels. In this project, drying thermodynamics of sesame hulls were discussed.