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FSB1 – 2004 Food Science and Biotechnology in Developing Countries with residual matter from the fruit and vegetable industry, the use of technical standard equipment for upgraded processing is an important factor. olive oil processing olive oil food processing fodder/fertilizer biological treatment single strain fermentation key flavor pure flavor for cosmetics or pharmacy upgraded processing residual matter pre-processing I chemical treatment intermediate product adaptation processing complex flavor physical treatment example olive cake olive cake (possibly extracted) hygienization, drying raw material stable olive cake pre-processing II prime processing mixed culture fermentation food products with natural ingredients pre-processing II bt: fermentation or enzymatic catalysis to metabolize or degrade certain components ct: acid /alkaline hydrolysis, oxidation pt: pressure, temperature or ultrasound treatment pretreated olive cake substrate prime bioconversion: fermentation with selected microorganisms, single strain or mixed culture a.: key component flavor e.g. γ-decalactone b: natural food ingredient peach flavor Figure 2 The sustainability concept converting the product stream olive press cake into flavor [20] The recycling strategy, applied in the outlined example to olive press cake as one of the major oil press cakes in Europe, is designed in a modular manner (Figure 2). In this case pre-processing is the main focus due to the fact that olive press cake contains reasonable amounts of polyphenols inhibiting the growth of flavor producing microorganisms. The actual bioconversion of fatty acids into flavors is attained in the prime processing module, converting the fraction into flavor components. According to
FSB1 – 2004 Food Science and Biotechnology in Developing Countries the key components needed, e.g. γ-decalactone or the complex peach flavor aroma, such substances are produced in the prime processing module. The sustainability concept offers excellent possibilities to be used for the production of value-added products by biotechnological processes [21] [22]. Biotechnological processes include the production of chemical substances like organic acids, sugars, alcohol or aroma compounds as well as different enzymes and proteins. Another promising possibility for the utilization of organic residues in the frame of green productivity is the development of multifunctional food ingredients (MFI). In the mentioned context MFI have to be understood as natural ingredients taking over food additive functions during processing and /or add a further benefit to the final product. Several research groups have been working on the development of multifunctional ingredients from vegetable residues and its application in different food products. The crude fiber content combined with at least one other property enables them to fulfill several functions in food as exhibited in Table 2. Table 2: Food properties and quality influenced by multifunctional food ingredients [23] Operating areas of multifunctional food ingredients due to food properties and quality (1) Nutritional and healthy quality (2) Food product structure e.g. vitamin content, dietary fiber content e.g. porosity, network structure (3) Sensorial properties (4) Physical properties e.g. texture/ structure, mouth feel, freshness e.g. density, viscosity (5) Processing properties e.g. water binding ability, emulsifying properties The high crude fiber content of the vegetable pomace, see Table 3, suggests its utilization as a crude fiber “bread improver”. One reason for the low dietary fiber uptake is the non-acceptance of whole meal products in large parts of the population. An enrichment of different products with crude fiber compounds can thus raise the dietary fiber uptake, if the food products are not strongly modified. The macromolecular structure of the fiber must not be changed during the transformation of the residue into a food compound, and the fiber material has to be of food grade. Table 3: Content and composition of dietary fiber of some residues [23][24][25][26] Residues Fiber Pectin Lignin Cellulose Total Insoluble Soluble Apple pomace 62.5 48.3 14.2 15.69 18.2 - Barley pomace 65.3 62.1 3.2 - - - Carrot pomace 29.6 18.9 10.7 22-25 - - Cocoa pod bean shells husks/ [27] 36.3 - - 6 - 13.7 Corn cobs - - b 43 - 17 [28] 32 Kiwi pomace 25.8 18.7 7.1 7.25 3.2 - Lemon peel 50.9 28.2 22.7 25.23 5.5 - Lemon pulp 45.8 26.0 19.8 12.02 2.9 - Olive cake 69.4 65.7 3.7/ 15.5 [9] b 4.10 37.2/ 35.4 [9] 18.4 [9] Pea pots 90.1 84.7 5.4 - - - Peach pomace [29] 54.5 35.4 19.1 - - - Pear pomace 43.9 36.3 7.6 7.05 5.2 -
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Water and calcium absorption during
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Calcium absorption is shown in figu
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D (m2/s) 1.00E-09 9.00E-10 8.00E-10
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Tejate Drying Study Mendoza-Santiag
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The tejate dough is mainly constitu
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CONCLUSION A tejate formulation was
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problems can be controlled by doubl
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The primary emulsion was still visc
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Evaluation of microbial, physicoche
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Table 1. Microbiological results of
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BIBLIOGRAPHY g of H 2O/g of dry mat
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. Texture attributes of sabila cube
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