Water vapor adsorption characteristics of starch Àalbumen powder and rheological behavior of its paste ABSTRACT This paper concerns the water vapor adsorption properties of starch-albumen powder (SAP), as a new product with many potential food processing applications. The adsorption data were generated at some practical storage temperatures (27, 35 and 40 1C) and water activities, a w (0.11-0.86) using gravimetric method. The data were fitted to some isotherm models (GAB, Peleg, DLP and BET). The values of some thermodynamic parameters based on the Clausius-Clapeyron equation were also calculated. The rheological behavior of SAP paste was also studied at 20, 30, 45 and 60 1C. SAP was found to have type II isotherm shape and is highly hygroscopic. The adsorption data were better fitted by Peleg and DLP models (r 2 ¼0.987-0.999). Monolayer moisture capacity ranged between 4.9 and 6.8 g/100 g solid. The water vapor sorption process in SAP is thermodynamically non-spontaneous and enthalpy-driven. SAP paste showed a characteristic shear-thinning behavior. Activation energy of flow (E a ) was found to be 31.63 kJ/mol. & 2015 The Authors. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Purpose In recent times, science and technology has taken a front seat in revolutionizing agricultural production and food processing globally with noticeable impact on food, nutrition and family health. This study was carried out to have a critical review of genetically modified (GM) foods and the use of GM and biofortified crops for food security in developing countries where foods are not adequately available and people are not food secured. Design/methodology/approach A critical review of GM foods was undertaken and the use of GM and biofortified crops for food security in developing countries where foods are not adequately available and people are not food secured was carried out. Findings Currently, there are no recent patents on GM and biofortified crops and this shows that there are more works to be done by policymakers, regulatory agencies, consumers and right organizations on environmental, health and biosafety of GM and biofortified crops. Advances in science and technology have changed our relationship with nature which enables crops to be modified and improved through selective breeding to obtain more stronger and productive crops. However, despite the benefits and improvements from GM and biofortified crops, controversy and arguments have continued to trail the consumption of GM and biofortified crops because of the perceived safety issues. Although genetic engineering has helped in developing fast-growing and pest-resistant crops, as well as reduction in use of pesticides, however, its impact on the environment and the consumers cannot be overemphasized. In conclusion, this study showed that the role of GM and biofortified crops for food security is the subject of public controversy; however, genetic engineering has the potential to improve world food production, increase food availability and influence farmers’ income and thus their economic access to food but the attendance potential risks related to food safety and avoidable environmental hazards should not be overlooked. There is need for comprehensive information on the impact of GM and biofortified crops on environment, human health and biosafety of the crops. Research limitations/implications Few available literatures on the subject matter were critically reviewed. Practical implications The paper helps in creating awareness for more in-depth research on GM and biofortified crops and their impacts on food security in developing countries where foods are not adequately available and people are not food secured. Originality/value This research is of value to the researchers, policymakers and regulatory agencies in developing countries on food safety.
Street-vended foods are cheap, readily available and have been currently identified as possible means for micronutrient fortification in an effort to prevent malnutrition in developing countries.
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