Anti-mycotoxigenic properties of 'Fino' using the modified zinc-yeast

Autor: Ahmed Noah Badr, Hatem Salama Ali, Ibrahim Shabaan Abd-Elsalam Ahmed, Ahmed Mohamed Saied Hussein, Abdel Rahman S. Al-Khalifa
Jazyk: English<br />Spanish; Castilian
Rok vydání: 2019
Předmět:
Zdroj: CyTA - Journal of Food, Vol 17, Iss 1, Pp 163-171 (2019)
Druh dokumentu: article
ISSN: 1947-6337
1947-6345
19476337
DOI: 10.1080/19476337.2019.1569165
Popis: A traditionally prepared Saccharomyces yeast helps to improve nutritive food qualities and health impacts. Zinc-Yeast was formulated with the aim to enhance bakery products, extend shelf-life, improve safety, and diet-support by an essential mineral (Zn). A strain NRC112 was pre-treated to evaluate Zn-support optimum conditions. The best uptake was recorded at 1623 µg/g using zinc- sulphate. For safety-production increment; Zn-yeast effect on toxigenic fungi and aflatoxins was estimated on liquid media and diffusion tests. Fino was designed for comparing the differences between Zn-yeast and the control. In comparing the result of the paste and bread; Zn-yeast was more effective in aflatoxins reduction than the control. Organoleptic and chemical properties of Fino was also investigated to explore if Zn-yeast application distinct compared to the control. The Fino manufacturing by Zn-yeast was not significantly different from control. The sensory evaluation results were so close in the two types. Zn-yeast confers Fino fungal resisting properties and long shelf-life.
Databáze: Directory of Open Access Journals
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje