Pub Date : 2023-06-14DOI: 10.17508/cjfst.2023.15.1.02
Rowland Monday-Ojo Kayode, Victoria Auhoiza Joshua, Mubarak Olalekan Oyetoro
Fruit dehydration is one of the ways of preserving fruits and supplying consumers with healthy and nutritious fruits, particularly when these fruits are in their off-seasons. Pawpaw (Carica papaya L.) is a tropical plant grown for its edible fruit, having commercial importance because of its high nutritive and medicinal value. However, it is highly perishable. Hence, its processing and preservation are important to retain the product quality and nutritional value. This study investigated the effect of drying methods on the nutrient and organoleptic qualities of pawpaw. Fresh pawpaw fruits were purchased at Oje market in Ibadan, Nigeria. The pawpaw samples were sorted, washed with clean water, peeled and sliced into chips, then the chips were dried using five techniques - solar, open sun, oven, cabinet and dehydrator. Fresh and dried samples were evaluated for physico-chemical properties, selected bioactive compounds, colour, fibre, microbial quality and organoleptic properties. Significant (p≤0.05) differences were observed in the effects of the drying techniques employed. The pawpaw samples that were dried in the dehydrator had significantly (p≤0.05) higher amounts of bioactive compounds and TSS (8.10 ± 0.00°Bx). They also had the most appealing organoleptic properties and showed the least bacterial growth (0.14 ± 0.21 x 104cfu/g) in comparison to the samples dried using other techniques and the fresh sample (91.5 ± 13.44 x 104). While the sun-dried samples had the least fungal load (0.05 ± 0.07 x 103) in comparison to the samples dried using other techniques and the fresh sample (315 ± 7.07 x 103). Results also showed that the samples dried in the dehydrator were the lightest (26.81 ± 0.01) and yellowest (11.42 ± 0.00) of all dried samples. Generally, findings from the study showed that dried fruits portray a greater nutrient density and increased shelf life compared to fresh fruits.
水果脱水是保存水果和为消费者提供健康和营养水果的方法之一，特别是当这些水果处于淡季时。木瓜(Carica papaya L.)是一种热带植物，因其可食用的果实而种植，因其高营养和药用价值而具有重要的商业价值。然而，它很容易腐烂。因此，其加工和保存对保持产品质量和营养价值至关重要。研究了不同干燥方式对木瓜营养品质和感官品质的影响。新鲜木瓜果实在尼日利亚伊巴丹的Oje市场购买。将木瓜样品分选、清水洗净、去皮切片，然后采用日光、露天、烘箱、橱柜、脱水五种工艺进行干燥。对新鲜和干燥样品的理化性质、选定的生物活性化合物、颜色、纤维、微生物质量和感官特性进行了评估。不同干燥工艺的效果差异有统计学意义(p≤0.05)。经脱水处理的木瓜样品生物活性物质含量和TSS均显著(p≤0.05)提高(8.10±0.00°Bx)。它们还具有最吸引人的感官特性，与使用其他技术干燥的样品和新鲜样品(91.5±13.44 x 104)相比，细菌生长最少(0.14±0.21 x 104cfu/g)。晒干样品的真菌负荷(0.05±0.07 × 103)低于其他干燥方法的样品和新鲜样品(315±7.07 × 103)。结果表明，干燥后的样品最轻(26.81±0.01)，黄度最低(11.42±0.00)。总的来说，研究结果表明，与新鲜水果相比，干果的营养密度更高，保质期更长。
{"title":"Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips<b> </b>","authors":"Rowland Monday-Ojo Kayode, Victoria Auhoiza Joshua, Mubarak Olalekan Oyetoro","doi":"10.17508/cjfst.2023.15.1.02","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.02","url":null,"abstract":"Fruit dehydration is one of the ways of preserving fruits and supplying consumers with healthy and nutritious fruits, particularly when these fruits are in their off-seasons. Pawpaw (Carica papaya L.) is a tropical plant grown for its edible fruit, having commercial importance because of its high nutritive and medicinal value. However, it is highly perishable. Hence, its processing and preservation are important to retain the product quality and nutritional value. This study investigated the effect of drying methods on the nutrient and organoleptic qualities of pawpaw. Fresh pawpaw fruits were purchased at Oje market in Ibadan, Nigeria. The pawpaw samples were sorted, washed with clean water, peeled and sliced into chips, then the chips were dried using five techniques - solar, open sun, oven, cabinet and dehydrator. Fresh and dried samples were evaluated for physico-chemical properties, selected bioactive compounds, colour, fibre, microbial quality and organoleptic properties. Significant (p≤0.05) differences were observed in the effects of the drying techniques employed. The pawpaw samples that were dried in the dehydrator had significantly (p≤0.05) higher amounts of bioactive compounds and TSS (8.10 ± 0.00°Bx). They also had the most appealing organoleptic properties and showed the least bacterial growth (0.14 ± 0.21 x 104cfu/g) in comparison to the samples dried using other techniques and the fresh sample (91.5 ± 13.44 x 104). While the sun-dried samples had the least fungal load (0.05 ± 0.07 x 103) in comparison to the samples dried using other techniques and the fresh sample (315 ± 7.07 x 103). Results also showed that the samples dried in the dehydrator were the lightest (26.81 ± 0.01) and yellowest (11.42 ± 0.00) of all dried samples. Generally, findings from the study showed that dried fruits portray a greater nutrient density and increased shelf life compared to fresh fruits.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-14DOI: 10.17508/cjfst.2023.15.1.01
Muhammad Elsayed Elsorady
Moringa seed oil composition extracted with different methods such as supercritical fluid extraction (SFE), soxhlet extraction (SOXE) and solvent extraction (SE) was evaluated and compared. The oil yield obtained by SFE, SE and SOXE was 25.25, 27.53 and 29.81%, respectively. There were slightly significant differences among SFE, SOXE and SE oils in their refractive indices, peroxide values, tocopherols, carotenoids, β-sitosterol and campesterol contents. However, SOXE and SE oils showed no significant differences in their TBA, unsaponifiable matter, phenols, flavonoids, oxidative stability, oleic acid, stigmasterol, Δ7- avenasterol and Δ5-avenasterol contents. Furthermore, SFE oil showed significantly higher unsaponifiable matter, phenols, flavonoids, tocopherols, carotenoids, oleic acid, unsaturated fatty acids to saturated fatty acids ratio, sterols contents and oxidative stability. The high content of tocopherol, phenols, and flavonoids of the Moringa oils could be attributed to the higher resistance to oxidation, especially extracted by SFE. These results promote the use of SFE for the extraction of high quality Moringa oil. extraction of high quality.
{"title":"Evaluation of Moringa oleifera seed oil extracted with different extraction methods","authors":"Muhammad Elsayed Elsorady","doi":"10.17508/cjfst.2023.15.1.01","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.01","url":null,"abstract":"Moringa seed oil composition extracted with different methods such as supercritical fluid extraction (SFE), soxhlet extraction (SOXE) and solvent extraction (SE) was evaluated and compared. The oil yield obtained by SFE, SE and SOXE was 25.25, 27.53 and 29.81%, respectively. There were slightly significant differences among SFE, SOXE and SE oils in their refractive indices, peroxide values, tocopherols, carotenoids, β-sitosterol and campesterol contents. However, SOXE and SE oils showed no significant differences in their TBA, unsaponifiable matter, phenols, flavonoids, oxidative stability, oleic acid, stigmasterol, Δ7- avenasterol and Δ5-avenasterol contents. Furthermore, SFE oil showed significantly higher unsaponifiable matter, phenols, flavonoids, tocopherols, carotenoids, oleic acid, unsaturated fatty acids to saturated fatty acids ratio, sterols contents and oxidative stability. The high content of tocopherol, phenols, and flavonoids of the Moringa oils could be attributed to the higher resistance to oxidation, especially extracted by SFE. These results promote the use of SFE for the extraction of high quality Moringa oil. extraction of high quality.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Amla (Phyllanthus emblica Linn) is an important crop, indigenous to Indian subcontinent, which is used in alternative medicine, health foods and herbal products. An attempt was made to add value to the highly perishable and seasonable raw material and produce a convenient, shelf stable instant mix for south Indian cuisines. The standardized instant amla pulihora mix (APM) consisted of amla powder (AP, 26%), roasted ground nuts, bengal gram, black gram, green chili, salt (18%) and spices. The titrable acidity of amla powder and amla pulihora mix was 15.1 and 6.4%, respectively. Amla pulihora mix was a rich source of Ca (191.18 mg/100 g), Fe (21.19 mg/100 g) and a considerable amount of proteins (11.2%). The total polyphenol content in amla powder and the amla pulihora mix was found to be 9989 and 3093 mg/100 g, respectively. HPLC analysis revealed that tannic acid and ascorbic acid contents of amla powder were 8102.1, 1601.21 mg/100 g, respectively, and ascorbic acid in amla pulihora mix was found to be 440.21 mg/100 g. Retention of ascorbic acid was higher in the amla pulihora mix (84%), when compared to amla powder (22%), over a storage period of six months. The antioxidant activity (IC50) of amla powder and the amla pulihora mix, as assayed by DPPH and ABTS, were 0.7 and 0.2 mg/ml and 0.28 and 0.17 mg/ml, respectively. Sensory evaluation of the amla pulihora mix indicated that the product was highly acceptable, when mixed with cooked rice in the ratio of 1: 6.9 w/w. The shelf-life of the product was 6 months with a sensory acceptability score of 8. The equilibrium moisture content- relative humidity studies indicated that both the amla powder and amla pulihora mix were non-hygroscopic and stable at room temperature (28±2 °C) up to 6 months when packed in metalized polyester polyethylene pouches. Microbiological analysis indicated both products as safe for consumption up to 6 months storage.
{"title":"Preparation and storage stability of amla (<i>Phyllanthus emblica</i>) based instant pulihora mix - a South Indian traditional food condiment","authors":"Prabhakara Rao Pamidighantam, Usha Kiran Bojja, Narsing Rao Galla, Sulochanamma Guruguntla, Srinivasulu Korra, Madhusudhan Rao Dasari, Sathiya Mala Kripanand","doi":"10.17508/cjfst.2023.15.1.12","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.12","url":null,"abstract":"Amla (Phyllanthus emblica Linn) is an important crop, indigenous to Indian subcontinent, which is used in alternative medicine, health foods and herbal products. An attempt was made to add value to the highly perishable and seasonable raw material and produce a convenient, shelf stable instant mix for south Indian cuisines. The standardized instant amla pulihora mix (APM) consisted of amla powder (AP, 26%), roasted ground nuts, bengal gram, black gram, green chili, salt (18%) and spices. The titrable acidity of amla powder and amla pulihora mix was 15.1 and 6.4%, respectively. Amla pulihora mix was a rich source of Ca (191.18 mg/100 g), Fe (21.19 mg/100 g) and a considerable amount of proteins (11.2%). The total polyphenol content in amla powder and the amla pulihora mix was found to be 9989 and 3093 mg/100 g, respectively. HPLC analysis revealed that tannic acid and ascorbic acid contents of amla powder were 8102.1, 1601.21 mg/100 g, respectively, and ascorbic acid in amla pulihora mix was found to be 440.21 mg/100 g. Retention of ascorbic acid was higher in the amla pulihora mix (84%), when compared to amla powder (22%), over a storage period of six months. The antioxidant activity (IC50) of amla powder and the amla pulihora mix, as assayed by DPPH and ABTS, were 0.7 and 0.2 mg/ml and 0.28 and 0.17 mg/ml, respectively. Sensory evaluation of the amla pulihora mix indicated that the product was highly acceptable, when mixed with cooked rice in the ratio of 1: 6.9 w/w. The shelf-life of the product was 6 months with a sensory acceptability score of 8. The equilibrium moisture content- relative humidity studies indicated that both the amla powder and amla pulihora mix were non-hygroscopic and stable at room temperature (28±2 °C) up to 6 months when packed in metalized polyester polyethylene pouches. Microbiological analysis indicated both products as safe for consumption up to 6 months storage.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-15DOI: 10.17508/cjfst.2022.14.2.13
A. Tanimola, Atinuke Adekunle-Aremu, Oluwatomilola Bolaji, F. Oludemi, Kudirat Ibrahim
Coconut flour is the pulverized residue obtained after the extraction of milk from coconut copra, regarded as coconut waste. The objective of this study was to find a use for this underutilized industrial waste by producing flakes from coconut flour using different binding agents and to evaluate their physical, functional and chemical properties. Coconut flour was produced from coconut copra, followed by processing of six batches of coconut flakes with different binders (xanthan gum, guar gum, ofor seed gum, achi seed gum and cassava starch) and a control sample with no binding agent. The proximate composition, mineral content, caprylic acid, colour and functional properties of the coconut flake samples were evaluated using standard methods. The crude protein, ash, crude fat, crude fibre and moisture content of the coconut flakes ranged from 8.46-10.21%, 1.01-1.40%, 0.94-0.99%, 2.55-2.82% and 1.89-2.45% respectively. The binding agents had a significant effect in retaining the aroma compound (caprylic acid) of the coconut flakes (1.48 - 2.45%), compared with the sample without a binding agent (1.37%). The calcium, iron, magnesium and sodium content in coconut flake samples ranged from 2.71 to 4.52 mg/100g, 1.57 to 2.06 mg/100g, 9.58 to 10.53 mg/100 g and 502 – 943 mg/kg respectively. The binding agents had no significant effect on the bulk density (0.13 to 0.15 g/cm3), but significantly increased the water absorption capacity of the coconut flakes from 78.23% to 126 – 164%. The L*, a* and b*colour parameters of the coconut flakes ranged from 72.41 to 93.38; -0.12 to +4.89 and 10.04 to 21.95 and the colour difference (delta Chroma), colour intensity and hue angle varied from 1.90 to 12.07, 6.75 to 24.17 and 77.13-91.44 respectively. This study showed that coconut flakes, a nutritious and less dense meal can be produced from coconut flour with or without a binding agent, which could serve as a breakfast meal or snack.
{"title":"Physical, Chemical and Functional Properties of Flakes from Coconut Flour","authors":"A. Tanimola, Atinuke Adekunle-Aremu, Oluwatomilola Bolaji, F. Oludemi, Kudirat Ibrahim","doi":"10.17508/cjfst.2022.14.2.13","DOIUrl":"https://doi.org/10.17508/cjfst.2022.14.2.13","url":null,"abstract":"Coconut flour is the pulverized residue obtained after the extraction of milk from coconut copra, regarded as coconut waste. The objective of this study was to find a use for this underutilized industrial waste by producing flakes from coconut flour using different binding agents and to evaluate their physical, functional and chemical properties. Coconut flour was produced from coconut copra, followed by processing of six batches of coconut flakes with different binders (xanthan gum, guar gum, ofor seed gum, achi seed gum and cassava starch) and a control sample with no binding agent. The proximate composition, mineral content, caprylic acid, colour and functional properties of the coconut flake samples were evaluated using standard methods. The crude protein, ash, crude fat, crude fibre and moisture content of the coconut flakes ranged from 8.46-10.21%, 1.01-1.40%, 0.94-0.99%, 2.55-2.82% and 1.89-2.45% respectively. The binding agents had a significant effect in retaining the aroma compound (caprylic acid) of the coconut flakes (1.48 - 2.45%), compared with the sample without a binding agent (1.37%). The calcium, iron, magnesium and sodium content in coconut flake samples ranged from 2.71 to 4.52 mg/100g, 1.57 to 2.06 mg/100g, 9.58 to 10.53 mg/100 g and 502 – 943 mg/kg respectively. The binding agents had no significant effect on the bulk density (0.13 to 0.15 g/cm3), but significantly increased the water absorption capacity of the coconut flakes from 78.23% to 126 – 164%. The L*, a* and b*colour parameters of the coconut flakes ranged from 72.41 to 93.38; -0.12 to +4.89 and 10.04 to 21.95 and the colour difference (delta Chroma), colour intensity and hue angle varied from 1.90 to 12.07, 6.75 to 24.17 and 77.13-91.44 respectively. This study showed that coconut flakes, a nutritious and less dense meal can be produced from coconut flour with or without a binding agent, which could serve as a breakfast meal or snack.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48379757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-15DOI: 10.17508/cjfst.2022.14.2.05
R. Akinoso, A. I. Lawal, A. Raji, Adejonwo Opeyemi Osifuwa
This study investigated the effects of blanching, drying and storage conditions on the quality characteristics of sweet potato leaves (SWPL). SWPL (unblanched and steamed blanched at 90 C for 1 min) were oven-dried (50 C for 72 hours), packaged in polyethylene bags, stored at ambient temperature (28±2 C) and refrigerated (7±2 C) for nine weeks. The rehydration ratio, beta carotene, phenolic content, mineral content, and their soup sensory properties were determined at three weeks intervals using standard methods. Rehydration ratio, beta carotene and phenolic contents ranged from 9.46-10.50, 0.10-0.70 g/100 g and 16.40-29.20 g/100 g respectively. The refrigerated blanched samples contained a greater amount of calcium (496.35) and zinc (1.64) than unblanched samples at the end of nine-week storage. The soups prepared from refrigerated blanched dried SWPL were rated similar to fresh SWPL. The combined processing methods of blanching, drying and refrigeration preserved the nutrients in SWPL with better rehydration and organoleptic properties.
{"title":"Quality characteristics of sweet potato leaves (Ipomoea batatas L.) as influenced by processing and storage conditions","authors":"R. Akinoso, A. I. Lawal, A. Raji, Adejonwo Opeyemi Osifuwa","doi":"10.17508/cjfst.2022.14.2.05","DOIUrl":"https://doi.org/10.17508/cjfst.2022.14.2.05","url":null,"abstract":"This study investigated the effects of blanching, drying and storage conditions on the quality characteristics of sweet potato leaves (SWPL). SWPL (unblanched and steamed blanched at 90 C for 1 min) were oven-dried (50 C for 72 hours), packaged in polyethylene bags, stored at ambient temperature (28±2 C) and refrigerated (7±2 C) for nine weeks. The rehydration ratio, beta carotene, phenolic content, mineral content, and their soup sensory properties were determined at three weeks intervals using standard methods. Rehydration ratio, beta carotene and phenolic contents ranged from 9.46-10.50, 0.10-0.70 g/100 g and 16.40-29.20 g/100 g respectively. The refrigerated blanched samples contained a greater amount of calcium (496.35) and zinc (1.64) than unblanched samples at the end of nine-week storage. The soups prepared from refrigerated blanched dried SWPL were rated similar to fresh SWPL. The combined processing methods of blanching, drying and refrigeration preserved the nutrients in SWPL with better rehydration and organoleptic properties.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68213834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-15DOI: 10.17508/cjfst.2022.14.2.01
M. A. Fakunle, W. B. Agbaje, E. A. Aninku
The quality of tomato (Solanum lycopersicum) was investigated at green (GR), yellowish–orange (YOR) and red ripening (RR) stages using viscometry, to identify the best ripening stage to maximally derive its nutritional values. Selected tomatoes were obtained from a local market in Osogbo, Nigeria at three ripening stages They were cleaned, grated, extracted with muslin cloth and centrifuged. The viscosity of the supernatant - fresh tomato juices (FTJ) was measured with an Ubbelohde viscometer and recorded on an hourly basis for 48 h. The data were analyzed with SPSS. The study established that the viscosity of FTJ ranged from 1.39 to 2.25 cP (GR > YOR > RR), but reduced at the first twelve hours of study and ranged from 1.12 cP (RR) to 1.65 cP (GR). At the last twelve hours of study, the viscosity of the three juices remained fairly constant and ranged from 1.12 to 1.24 cP (RR < YOR < GR). However, the levels of overall reduction observed in viscosities of the FTJ monitored for 48 h were 44.89% (GR), 19.46% (YOR) and 19.42% (RR), indicating poor quality retention in GR tomato. Thus, it is more nutritionally suitable to consume yellowish-orange and red ripen tomatoes.
{"title":"Evaluation of tomato (Solanum lycopersicum) quality at three different ripening stages using viscometry","authors":"M. A. Fakunle, W. B. Agbaje, E. A. Aninku","doi":"10.17508/cjfst.2022.14.2.01","DOIUrl":"https://doi.org/10.17508/cjfst.2022.14.2.01","url":null,"abstract":"The quality of tomato (Solanum lycopersicum) was investigated at green (GR), yellowish–orange (YOR) and red ripening (RR) stages using viscometry, to identify the best ripening stage to maximally derive its nutritional values. Selected tomatoes were obtained from a local market in Osogbo, Nigeria at three ripening stages They were cleaned, grated, extracted with muslin cloth and centrifuged. The viscosity of the supernatant - fresh tomato juices (FTJ) was measured with an Ubbelohde viscometer and recorded on an hourly basis for 48 h. The data were analyzed with SPSS. The study established that the viscosity of FTJ ranged from 1.39 to 2.25 cP (GR > YOR > RR), but reduced at the first twelve hours of study and ranged from 1.12 cP (RR) to 1.65 cP (GR). At the last twelve hours of study, the viscosity of the three juices remained fairly constant and ranged from 1.12 to 1.24 cP (RR < YOR < GR). However, the levels of overall reduction observed in viscosities of the FTJ monitored for 48 h were 44.89% (GR), 19.46% (YOR) and 19.42% (RR), indicating poor quality retention in GR tomato. Thus, it is more nutritionally suitable to consume yellowish-orange and red ripen tomatoes.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43500820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-15DOI: 10.17508/cjfst.2022.14.2.10
Ademola Aremu, B. Oyefeso, Kemisola Molehin
Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important crop which serves as a staple food for a large number of people in developing nations including Nigeria. Its perishability necessitates immediate processing after harvest to obtain products such as chips, flakes and flour with better storage stability. Proper selection of appropriate packaging materials for cocoyam flour is important to maintain the quality attributes during storage and to extend its shelf life. This study, therefore, examined the influence of packaging materials and storage period on the quality of cocoyam flour. Cocoyam flour was produced from fresh, wholesome cormels. The flour samples were stored in three packaging materials (polyethylene terephthalate [PET] bottles, polyethylene bags and woven polypropylene sacks) for six months under ambient conditions. The flour samples were then analyzed at four-week intervals for proximate composition, pH, colour and sensory analysis using standard methods. The results showed that packaging materials and length of storage significantly affected crude fibre and carbohydrate content of cocoyam flour. The moisture content of the flour packed in woven polypropylene decreased to a larger extent due to its higher water vapour permeability. The type of packaging did not significantly affect the crude fat content of the flour throughout the storage period. The PET bottle performed better in retaining the protein and ash content of the flour. Although significant differences were observed in the pH levels and colour of the cocoyam flour samples after storage in the different packaging materials, the type of packaging material did not affect these physicochemical properties. The sensory properties of the cocoyam flour in three packaging materials were found to be within acceptable limits at the end of storage. All the selected packaging materials performed well in retaining the quality attributes of the cocoyam flour throughout the period of storage.
{"title":"Effect of packaging materials on selected quality attributes of cocoyam (Xanthosoma sagittifolium (L.) Schott) flour","authors":"Ademola Aremu, B. Oyefeso, Kemisola Molehin","doi":"10.17508/cjfst.2022.14.2.10","DOIUrl":"https://doi.org/10.17508/cjfst.2022.14.2.10","url":null,"abstract":"Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important crop which serves as a staple food for a large number of people in developing nations including Nigeria. Its perishability necessitates immediate processing after harvest to obtain products such as chips, flakes and flour with better storage stability. Proper selection of appropriate packaging materials for cocoyam flour is important to maintain the quality attributes during storage and to extend its shelf life. This study, therefore, examined the influence of packaging materials and storage period on the quality of cocoyam flour. Cocoyam flour was produced from fresh, wholesome cormels. The flour samples were stored in three packaging materials (polyethylene terephthalate [PET] bottles, polyethylene bags and woven polypropylene sacks) for six months under ambient conditions. The flour samples were then analyzed at four-week intervals for proximate composition, pH, colour and sensory analysis using standard methods. The results showed that packaging materials and length of storage significantly affected crude fibre and carbohydrate content of cocoyam flour. The moisture content of the flour packed in woven polypropylene decreased to a larger extent due to its higher water vapour permeability. The type of packaging did not significantly affect the crude fat content of the flour throughout the storage period. The PET bottle performed better in retaining the protein and ash content of the flour. Although significant differences were observed in the pH levels and colour of the cocoyam flour samples after storage in the different packaging materials, the type of packaging material did not affect these physicochemical properties. The sensory properties of the cocoyam flour in three packaging materials were found to be within acceptable limits at the end of storage. All the selected packaging materials performed well in retaining the quality attributes of the cocoyam flour throughout the period of storage.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46589326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-15DOI: 10.17508/cjfst.2022.14.2.11
E. O. Farinde
Dietary diversification necessitates the development of nutrient-rich and healthy food products from indigenous and resilient crops for sustainable food and nutrition security in Nigeria. Both plantain and lima bean are resilient and locally available, especially in the south west of Nigeria, though lima bean is underutilized. The study developed pudding (momo) from plantain and lima bean in order to evaluate the functional properties of the flour and nutrient content of the product and enhance lima bean utilization for nutrition and food security. Composite flour from various combination ratios of unripe plantain and lima bean flour was processed into momo products. The functional properties of the flour samples as well as the nutrient content of the momo products were evaluated. The multivariance analysis approach was used to study the relationship between the chemical data, principal components and experimental samples. There was no significant difference (p>0.05) n the bulk density of the plantain flour and lima bean flour. Water absorption capacity, oil absorption capacity and swelling power were highest in plantain-lima bean flour (PLF). The higher the lima bean flour in the composite mixture, the higher the protein content of the momo samples. Potassium and phosphorous were the highest in 100% plantain-momo, while iron, antioxidant activity and phytochemical compounds were the highest in momo samples containing 50% plantain flour and 50% lima bean flour. The Principal Component Analysis (PCA) of the momo samples showed the locations of the nutrient data and the samples in the quadrants. The PCA revealed that the momo samples were high in the evaluated chemical nutrients. Plantain-lima momo could be harnessed as a potential functional, nutritious and healthy food.
{"title":"Evaluation of Nutrient Content of Plantain-Lima Bean Momo Using Multivariance Analysis Approach","authors":"E. O. Farinde","doi":"10.17508/cjfst.2022.14.2.11","DOIUrl":"https://doi.org/10.17508/cjfst.2022.14.2.11","url":null,"abstract":"Dietary diversification necessitates the development of nutrient-rich and healthy food products from indigenous and resilient crops for sustainable food and nutrition security in Nigeria. Both plantain and lima bean are resilient and locally available, especially in the south west of Nigeria, though lima bean is underutilized. The study developed pudding (momo) from plantain and lima bean in order to evaluate the functional properties of the flour and nutrient content of the product and enhance lima bean utilization for nutrition and food security. Composite flour from various combination ratios of unripe plantain and lima bean flour was processed into momo products. The functional properties of the flour samples as well as the nutrient content of the momo products were evaluated. The multivariance analysis approach was used to study the relationship between the chemical data, principal components and experimental samples. There was no significant difference (p>0.05) n the bulk density of the plantain flour and lima bean flour. Water absorption capacity, oil absorption capacity and swelling power were highest in plantain-lima bean flour (PLF). The higher the lima bean flour in the composite mixture, the higher the protein content of the momo samples. Potassium and phosphorous were the highest in 100% plantain-momo, while iron, antioxidant activity and phytochemical compounds were the highest in momo samples containing 50% plantain flour and 50% lima bean flour. The Principal Component Analysis (PCA) of the momo samples showed the locations of the nutrient data and the samples in the quadrants. The PCA revealed that the momo samples were high in the evaluated chemical nutrients. Plantain-lima momo could be harnessed as a potential functional, nutritious and healthy food.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48026263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-15DOI: 10.17508/cjfst.2022.14.1.02
Zorana Mutavski, J. Vladić, S. Vidovic, Nataša Nastić, M. Aćimović
For maximal utilization of bioactive components from Santolina, a combination of extraction techniques, supercritical extraction with carbon dioxide (SFE-CO2), followed by ultrasound-assisted extraction (UAE), was used. SFE-CO2was done at a pressure of 300 bar and a temperature of 40 °C. This extraction targeted to extract non-polar components from investigated plant material. The raw material remaining after extraction was subjected to the UAE, using ethanol solutions as an extraction solvent in concentrations of 30, 50, and 70% (v/v), at temperatures of 30, 50, and 70 °C, for a period of extraction of 10, 20 and 40 min. The yield, achieved by the application of SFE-CO2, was 3.98% (w/w). The highest UAE yield (28.48%) was obtained using 50% ethanol as an extraction solvent, at the temperature of 50 °C during a period of extraction of 40 min. The lowest yield (22.15%) was obtained when 30% ethanol was applied at 50 °C for 20 min of extraction. The highest measured concentration of total phenols was 2.45 mg GAE/mL of extract, achieved at the following extraction conditions: extraction time 20 min, temperature of 50 °C, extraction solvent 70%. Keywords
{"title":"High pressure and ultrasound-assisted extraction of bioactive compounds from Santolina chamaecypatissus L.","authors":"Zorana Mutavski, J. Vladić, S. Vidovic, Nataša Nastić, M. Aćimović","doi":"10.17508/cjfst.2022.14.1.02","DOIUrl":"https://doi.org/10.17508/cjfst.2022.14.1.02","url":null,"abstract":"For maximal utilization of bioactive components from Santolina, a combination of extraction techniques, supercritical extraction with carbon dioxide (SFE-CO2), followed by ultrasound-assisted extraction (UAE), was used. SFE-CO2was done at a pressure of 300 bar and a temperature of 40 °C. This extraction targeted to extract non-polar components from investigated plant material. The raw material remaining after extraction was subjected to the UAE, using ethanol solutions as an extraction solvent in concentrations of 30, 50, and 70% (v/v), at temperatures of 30, 50, and 70 °C, for a period of extraction of 10, 20 and 40 min. The yield, achieved by the application of SFE-CO2, was 3.98% (w/w). The highest UAE yield (28.48%) was obtained using 50% ethanol as an extraction solvent, at the temperature of 50 °C during a period of extraction of 40 min. The lowest yield (22.15%) was obtained when 30% ethanol was applied at 50 °C for 20 min of extraction. The highest measured concentration of total phenols was 2.45 mg GAE/mL of extract, achieved at the following extraction conditions: extraction time 20 min, temperature of 50 °C, extraction solvent 70%. Keywords","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41861472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-15DOI: 10.17508/cjfst.2021.13.2.03
Chandan Kumar Sahu, Angitha Balan, V. K. Bayineni, Soumitra Banerjee
The present study analyses the drying kinetics and changes in qualities during hot air drying of betel leaf paste for the manufacturing of betel leaf paste powder. A comparative study was conducted to evaluate the changes in different properties, including physico-chemical properties, proximate composition and other functional properties. The betel leaf paste dried powders have longer shelf life than raw leaves. Drying of betel leaf paste was conducted in three different levels, i.e., 50, 70 and 80 °C, till the samples reached a constant weight. The samples dried at 80 °C and 70 °C, showed the lowest water activity 0.1, whereas the sample dried at 50 °C, showed the highest water activity of 0.15. The values of protein, fat, crude fibre and ash were observed a little higher in betel leaf powder dried at 70 °C, than in other drying temperatures. This increase in the composition may be the result of higher dry matter in dried powder and less drying time of paste and minimum degradation in nutritional value at 70°C. However, the highest carbohydrate content was observed in betel leaf powder dried at 50 °C. The alcoholic extract of the oven- dried powder exhibited the DPPH radical scavenging activity (at 50 µg/mL) of 41.45, 46.32, and 44.35 at temperatures of 50, 70 and 80 °C respectively. The amount of phenolic content in the ethanolic extract was found to be 307, 322, and 316 mg/g in oven-dried betel leaf paste powder at 50, 70 and 80 °C respectively.
{"title":"Study of physicochemical and antioxidant synergy efficacy of betel leaf dried paste powde","authors":"Chandan Kumar Sahu, Angitha Balan, V. K. Bayineni, Soumitra Banerjee","doi":"10.17508/cjfst.2021.13.2.03","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.03","url":null,"abstract":"The present study analyses the drying kinetics and changes in qualities during \u0000hot air drying of betel leaf paste for the manufacturing of betel leaf paste \u0000powder. A comparative study was conducted to evaluate the changes in \u0000different properties, including physico-chemical properties, proximate \u0000composition and other functional properties. The betel leaf paste dried powders \u0000have longer shelf life than raw leaves. Drying of betel leaf paste was conducted \u0000in three different levels, i.e., 50, 70 and 80 °C, till the samples reached a \u0000constant weight. The samples dried at 80 °C and 70 °C, showed the lowest \u0000water activity 0.1, whereas the sample dried at 50 °C, showed the highest water \u0000activity of 0.15. The values of protein, fat, crude fibre and ash were observed a \u0000little higher in betel leaf powder dried at 70 °C, than in other drying \u0000temperatures. This increase in the composition may be the result of higher dry \u0000matter in dried powder and less drying time of paste and minimum degradation \u0000in nutritional value at 70°C. However, the highest carbohydrate content was \u0000observed in betel leaf powder dried at 50 °C. The alcoholic extract of the oven-\u0000dried powder exhibited the DPPH radical scavenging activity (at 50 µg/mL) of \u000041.45, 46.32, and 44.35 at temperatures of 50, 70 and 80 °C respectively. The \u0000amount of phenolic content in the ethanolic extract was found to be 307, 322, \u0000and 316 mg/g in oven-dried betel leaf paste powder at 50, 70 and 80 °C \u0000respectively.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42384847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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