9Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels 10 of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and 0.23% (w/w) 11 (LFCA4). Control full fat cheese (CFFC) and control low fat cheese (CLFC) were used for 12 comparison. Physical characteristics, namely texture profile, microstructure, transverse 13 relaxation time (T 2 ) distribution (measured by low-field NMR) and color were analysed 14 periodically during ripening until 180 days. Texture profile analysis illustrated a significant 15 improvement in texture of alginate added LFC (P<0.05) as compared to CLFC. The textural 16 attributes of LFCA1 ripened for 30 days were comparable to CFFC ripened for 60 days and 17 beyond. A close resemblance in textural attributes between alginate added LFC and CFFC, 18 not previously reported when using other fat replacers, was observed. Scanning electron 19 micrograph (SEM) images revealed that alginate added LFCs had smoother surfaces as 20 compared to CFFC and CLFC, and the dense and compact protein matrix characteristic of 21 CLFC was not observed. Confocal laser scanning microscopy (CLSM) suggested that the fat 22 particle size, area and volume were affected in all LFCs due to their lower fat level and these 23 parameters increased during ripening in CFFC. NMR results revealed increase in higher 24 mobility water fraction in alginate added cheese compared to CFFC and CLFC. Hunter L, a 25 and b values for alginate added LFCs indicated that they were whiter than CLFC and less 26 yellowish than CFFC at the beginning of ripening; the color of some of the alginate added 27 LFCs was comparable to CFFC after 120 days of ripening. Overall, addition of alginate 28 significantly improved the textural, microstructural properties and color of LFCs, affirming 29 its potential as a promising texture modifier.30
The prevalence of two groups of antibiotics; namely penicillin and sulfonamides was studied in fresh milk available in Kathmandu Valley of Nepal. The milk samples (n = 140) were collected from three different sources; individual farmers, cottage dairies and organized dairies of Kathmandu valley. Qualitative and semi-quantitative analysis with rapid screening kits revealed that 23% samples were positive for antibiotic residues in the fresh milk for penicillin and sulfonamide groups (1-256 µg/kg). High performance liquid chromatography (HPLC) analyses detected 81% samples positive for amoxicillin (68-802 µg/kg), 41% for sulfadimethoxine (31-69 µg/kg), 27% for penicillin G (13-353 µg/kg), and 12% for ampicillin (0.5-92 µg/kg). Due to the precision and accuracy of liquid chromatography method, it detected more positive samples and consequently presented higher prevalence than the rapid screening kits. The antibiotic residues were found above the maximum residue limits that presented serious threat to consumer health and raised a serious concern regarding the implementation and monitoring of international regulations in developing countries.
Large cardamom (Amomum subulatum Roxb.) is an aromatic and medicinal spice native to Eastern Himalayas belonging to the family Zingiberaceae. It is used as flavoring and preservative to different types of coffee, liquors, confections, beverages and tobacco. Volatile oil (2-4%) is the principal aroma-giving compound in large cardamom and 1,8-cineole is the major active compound after compound, in an extent 60 to 80% of the total volatile oil. Alcohol and aqueous extract of large cardamom have been reported to contain allopathic, analgesic, anti-inflammatory, antimicrobial, antioxidant, antiulcer, cardio-adaptogenic and hypolipidaemic activities. Large cardamom and its powder, oleoresin and essential oils have many culinary and therapeutic uses. Objectives of this review is to give short overview on the processing technology, chemistry, bioactivity and uses of large cardamom and its components.
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