ResearchSpace
→
Browsing by Subject

Browsing by Subject "Food sciences"

Now showing items 1-13 of 13

African maize porridge: a food with slow in vitro starch digestibility

Author: Van der Merwe, B ; Erasmus, C ; Taylor, JRN Date: 15 Feb 2001 The incidence of diabetes is very low in rural, traditionally living, South African Black people, but higher in the urbanised Black population. One factor that could have contributed to the increased prevalence of diabetes is the change in ... Read more
Bacteria and yeast isolation and characterisation from a South African fermented beverage

Author: Moodley, Sanchia S ; Dlamini, Nomusa R ; Steenkamp, Lucia H ; Buys, Elna M Date: Nov 2019 Spontaneous fermentation of motoho, a southern African non-alcoholic sorghum beverage, results in products with inconsistent microbiological and sensory quality. We aimed to identify the microorganisms involved in the fermentation of motoho ... Read more
Changes in chemical quality indices during long-term storage of palm-olein oil under heated storage and transport-type conditions

Author: Van der Merwe, GH ; Du Plessis, LM ; Taylor, JRN Date: 15 Jan 2004 Six quality indices, namely free fatty acids (FFA), peroxide value (PV), anisidine value (AV), oxidative stability index (OSI), total tocopherols and headspace volatiles (hexanal, t-2-hexenal and t,t-2,4-decadienal), were evaluated in a ... Read more
Determination of improved steeping conditions for sorghum malting

Author: Dewar, J ; Taylor, JRN ; Berjak, P Date: Jul 1997 The effect of various steeping conditions (time, temperature and aeration) on the quality of sorghum malt for brewing (in terms of diastatic power, free amino nitrogen and hot water extract) was examined. Steeping time and temperature had a ... Read more
Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process

Author: Pelembe, LAM ; Erasmus, C ; Taylor, JRN Date: 2002 To develop instant high protein porridge, various ratios of sorghum and cowpeas were extruded at 130 and 165 degrees C and a water content of 200 g/kg using a thin-screw extruder. An increased proportion of cowpeas resulted in an increase in ... Read more
Effect of germination moisture and time on pearl millet malt quality - with respect to its opaque and lager beer brewing potential

Author: Pelembe, LAM ; Dewar, J ; Taylor, JRN Date: 2004 The effect of germination moisture and time on pearl millet malt quality was investigated. Two pearl millet varieties SDMV 89004 and 91018 were germinated at 25degreesC under three different watering regimes for 5 days. As with sorghum malting, ... Read more
Effect of malting conditions on pearl millet malt quality

Author: Pelembe, LAM ; Dewar, J ; Taylor, JRN Date: 2002 The effect of malting conditions on pearl millet malt quality in two varieties, SDMV 89004 and SDMV 91018, was investigated. Grain was steeped and germinated at four temperatures, 20degrees, 25degrees, 30degrees and 35degreesC, over 5 days. ... Read more
Effect of modified atmosphere packaging and addition of calcium hypochlorite on the atmosphere composition, colour and microbial quality of mushrooms

Author: Kuyper, L ; Weinert, IAG ; Mcgill, AEJ Date: 1993 The effect of modified atmosphere packaging in combination with the addition of calcium hypochlorite on the atmosphere composition, colour and microbial quality of mushrooms was investigated. A modified atmosphere which slowed down discolouration ... Read more
Granule integrity and starch solubility during slow, extended pasting of maize starch - the second viscosity peak

Author: Nelles, EM ; Dewar, J ; Van der Merwe, CF ; Taylor, JRN Date: Feb 2003 Maize starch granule integrity and starch solubilisation at specific intervals during a relatively long pasting profile-which is known to exhibit biphasic peak viscosity character-was studied by microscopy and high-performance size-exclusion ... Read more
Lipids of marine origin: the rudderfish (Centrolophus niger)

Author: De Koning, AJ Date: Jan 2006 Muscle of rudderfish (centrolophus niger), or black ruff, a rare mesopelagic fish caught in the South Atlantic, was found to contain 19.3% total lipids. The major part of the lipids (~70%) was unusual in not yielding glycerol but non-saponifiable ... Read more
Phospholipids of marine origin: the orange roughy (Hoplostethus atlanticus)

Author: De Koning, AJ Date: Sep 2005 Fillets of deep-skinned orange roughy (Hoplostethus atlanticus) were found to contain 5.46% total lipids consisting of as much as 93% non-digestible wax esters. The fillets therefore act as a mild laxative, which probably contributes to their ... Read more
Preservation of South African steamed bread using hurdle technology

Author: Lombard, GE ; Weinert, IAG ; Minnaar, A ; Taylor, JRN Date: 2000 To transform traditional South African steamed bread, a dumpling-like product, into a convenient ready-to-eat form in a can, the application of various hurdles was investigated. Prevention of the growth of Clostridium botulinum in this low ... Read more
Production of improved infant porridges from pearl millet using a lactic acid fermentation step and addition of sorghum malt to reduce viscosity of porridge with high protein, energy and solids (30%) content

Author: Thaoge, ML ; Adams, MR ; Sibara, MM ; Watson, TG ; Taylor, JRN ; Goyvaerts, EM Date: Apr 2003 With the aim of improving the safety and nutritional quality of traditional African weaning porridge, the reduction of the viscosity of high solids fermented pearl millet porridge by addition of sorghum malt (amylase rich flour, ARF) was ... Read more

Now showing items 1-13 of 13

Browse

All of ResearchSpace

Quick Links

Legislation and compliance

General Enquiries

Tel: + 27 12 841 2911
Email: callcentre@csir.co.za

Physical Address
Meiring Naudé Road
Brummeria
Pretoria
South Africa

Postal Address
PO Box 395
Pretoria 0001
South Africa

Social Connect

Resources on this site are free to download and reuse according to associated licensing provision. Please read the terms and conditions of usage of each resource.

Browsing by Subject "Food sciences"

Browsing by Subject "Food sciences"

Browse

All of ResearchSpace

Quick Links

Legislation and compliance

General Enquiries

Social Connect