Microwave processing is one of the novel food processing technologies that use electromagnetic radiation in the wavelength and frequency between 1 mm to 1 m and 300 MHz to 300 GHz, respectively. In this review, principles and various applications of microwave technology for food processing are addressed. A systematic literature search was conducted by using, Google Scholar and, Web of Science, Open access theses and dissertations on the principles and application of microwave processing of food were summarized. Additionally, references of each selected publication were examined to get more relevant articles. In microwave processing, the food material absorbs microwave energy directly, and internally, and converts it to heat. The technology is applicable for different unit operations in food industries such as cooking, heating, drying, pasteurization, sterilization, thawing, tempering, baking, blanching, and the extraction of important food biomaterials. Microwave processing is highly advantageous over conventional food processing techniques, in terms of retaining the nutritional content of the food and reducing processing time. Consequently, the breakthrough of the technology in food processing industry has been predicted before. However, the potential of microwave technology is not widely exhausted in Africa. It is associated with a lack of awareness, a priority setting on the application of emerging technologies for safe and high quality value added products; moreover, its high initial investment and operational power cost may become a bottleneck for food processing companies in Africa. Therefore, food innovation centres in Africa should drive high performance standards from technology adoption to improve the application of microwave technology in food industries.
微波加工是一种新型食品加工技术，其使用波长和频率分别在1毫米至1米和300兆赫至300千兆赫之间的电磁辐射。本文综述了微波技术在食品加工中的原理和各种应用。利用Google Scholar和Web of Science进行了系统的文献检索，总结了关于微波食品加工原理和应用的开放获取论文。此外，还对每一份选定出版物的参考文献进行了审查，以获得更多相关文章。在微波加工中，食物材料直接从内部吸收微波能量，并将其转化为热量。该技术适用于食品行业的不同单元操作，如烹饪、加热、干燥、巴氏杀菌、杀菌、解冻、回火、烘焙、漂白和重要食品生物材料的提取。在保持食品的营养含量和减少加工时间方面，微波加工比传统的食品加工技术具有很大的优势。因此，该技术在食品加工行业的突破性进展早有预测。然而，微波技术的潜力在非洲并没有被广泛耗尽。这与缺乏意识有关，即对应用新兴技术生产安全和高质量增值产品缺乏优先考虑；此外，其高昂的初始投资和运营电力成本可能成为非洲食品加工公司的瓶颈。因此，非洲的食品创新中心应推动采用高性能标准的技术，以改进微波技术在食品工业中的应用。
{"title":"Microwave Processing of Food and Biological Materials","authors":"Markos Makiso Urugo, Shimelis Admassu Emire, Tadele Tuba Tringo","doi":"10.17508/cjfst.2021.13.2.09","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.09","url":null,"abstract":"Microwave processing is one of the novel food processing technologies that \u0000use electromagnetic radiation in the wavelength and frequency between 1 mm \u0000to 1 m and 300 MHz to 300 GHz, respectively. In this review, principles and \u0000various applications of microwave technology for food processing are \u0000addressed. A systematic literature search was conducted by using, Google \u0000Scholar and, Web of Science, Open access theses and dissertations on the \u0000principles and application of microwave processing of food were summarized. \u0000Additionally, references of each selected publication were examined to get \u0000more relevant articles. In microwave processing, the food material absorbs \u0000microwave energy directly, and internally, and converts it to heat. The \u0000technology is applicable for different unit operations in food industries such as \u0000cooking, heating, drying, pasteurization, sterilization, thawing, tempering, \u0000baking, blanching, and the extraction of important food biomaterials. \u0000Microwave processing is highly advantageous over conventional food \u0000processing techniques, in terms of retaining the nutritional content of the food \u0000and reducing processing time. Consequently, the breakthrough of the \u0000technology in food processing industry has been predicted before. However, \u0000the potential of microwave technology is not widely exhausted in Africa. It is \u0000associated with a lack of awareness, a priority setting on the application of \u0000emerging technologies for safe and high quality value added products; \u0000moreover, its high initial investment and operational power cost may become \u0000a bottleneck for food processing companies in Africa. Therefore, food \u0000innovation centres in Africa should drive high performance standards from \u0000technology adoption to improve the application of microwave technology in \u0000food industries.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49249390","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.2021.13.2.07
K. Alabi, A. Olaniyan, M. O. Sunmonu
Modelling and optimization represent an important aspect of drying in food processing, providing a fast and convenient means for quality prediction. The research focuses on modelling and optimization of process parameters such as drying rate, water loss, solid gain, vitamin C, manganese, and iron of dried osmo-pretreated onion slices. Least square regression analysis in the Math-lab computer software was used to model and optimise the process parameters., Six (6) mathematical models were developed for each output from the regression analysis that was carried out. The criteria for adjudging these models were the values of their adjusted coefficient of multiple determinations, prediction error sum of squares (also called deleted residual), R2 for prediction, coefficient of variation CV, and the Dubin-Watson test for autocorrelation. The models were checked for adequacy using these criteria, and those found to be adequate were selected from among the other possible combinations. Hence, the best-optimized obtained results from the models are 27.50 g/h, 1.61 g/g, 0.15 g/g, 77.52 mg/100 g, 2.79 mg/1000 g, and 2.19 mg/1000 g for drying rate, water loss, solid gain, vitamin C, manganese, and iron, respectively.
{"title":"Modelling and optimization of the drying process and the quality parameters of dried osmo-pretreated onions (Allium cepa)","authors":"K. Alabi, A. Olaniyan, M. O. Sunmonu","doi":"10.17508/cjfst.2021.13.2.07","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.07","url":null,"abstract":"Modelling and optimization represent an important aspect of drying in food \u0000processing, providing a fast and convenient means for quality prediction. The \u0000research focuses on modelling and optimization of process parameters such as \u0000drying rate, water loss, solid gain, vitamin C, manganese, and iron of dried \u0000osmo-pretreated onion slices. Least square regression analysis in the Math-lab \u0000computer software was used to model and optimise the process parameters., \u0000Six (6) mathematical models were developed for each output from the \u0000regression analysis that was carried out. The criteria for adjudging these models \u0000were the values of their adjusted coefficient of multiple determinations, \u0000prediction error sum of squares (also called deleted residual), R2 for prediction, \u0000coefficient of variation CV, and the Dubin-Watson test for autocorrelation. The \u0000models were checked for adequacy using these criteria, and those found to be \u0000adequate were selected from among the other possible combinations. Hence, \u0000the best-optimized obtained results from the models are 27.50 g/h, 1.61 g/g, \u00000.15 g/g, 77.52 mg/100 g, 2.79 mg/1000 g, and 2.19 mg/1000 g for drying rate, \u0000water loss, solid gain, vitamin C, manganese, and iron, respectively.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49342408","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.2021.13.2.02
Oluwatomilola Bolaji, Damilola Bamidele, A. Adeboye, A. Tanimola
The growing world population with increasingly demanding consumers has led to considering insects as part of are normal diet since they are good sources of proteins, and could therefore potentially contribute to global food security. This study produced Oryctes rhinoceros L. larvae powder and investigated the impact of preparation and processing methods (degutted; roasted and dried) on some quality parameters of O. rhinoceros larvae powder. Each batch was prepared with and without their gut respectively. Physico-chemical analyses were determined on the powder, while sensory evaluation was carried out on the whole O. rhinoceros larvae using standard procedures. Moisture content of the powders ranged from 3.57 - 5.66%, protein content (51.60 - 62.65%), fat (8.71 – 12.67%), ash (3.97 - 10.25%), fibre (15.57 - 19.52%) and carbohydrate (0.12 - 6.56%). The results of functional properties revealed a range of 2.64 – 2.98 mg/g for water absorption capacity, oil absorption capacity of 2.43- 2.70 mg/g and bulk density of 0.48 – 0.51 g/mL. Processing (roasting and oven drying) had no significant effect on the sensory and physico-chemical properties of whole O. rhinoceros larvae and O. rhinoceros larvae powder, while the removal of the gut significantly contributed to the improvement of the quality and sensory appeal of O. rhinoceros larvae.
{"title":"Influence of Preparation and Processing Methods on the Physico-chemical Properties \u0000of Oryctes rhinoceros Larvae","authors":"Oluwatomilola Bolaji, Damilola Bamidele, A. Adeboye, A. Tanimola","doi":"10.17508/cjfst.2021.13.2.02","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.02","url":null,"abstract":"The growing world population with increasingly demanding consumers has led \u0000to considering insects as part of are normal diet since they are good sources of \u0000proteins, and could therefore potentially contribute to global food security. This \u0000study produced Oryctes rhinoceros L. larvae powder and investigated the \u0000impact of preparation and processing methods (degutted; roasted and dried) on \u0000some quality parameters of O. rhinoceros larvae powder. Each batch was \u0000prepared with and without their gut respectively. Physico-chemical analyses \u0000were determined on the powder, while sensory evaluation was carried out on \u0000the whole O. rhinoceros larvae using standard procedures. Moisture content of \u0000the powders ranged from 3.57 - 5.66%, protein content (51.60 - 62.65%), fat \u0000(8.71 – 12.67%), ash (3.97 - 10.25%), fibre (15.57 - 19.52%) and carbohydrate \u0000(0.12 - 6.56%). The results of functional properties revealed a range of 2.64 – \u00002.98 mg/g for water absorption capacity, oil absorption capacity of 2.43- 2.70 \u0000mg/g and bulk density of 0.48 – 0.51 g/mL. Processing (roasting and oven \u0000drying) had no significant effect on the sensory and physico-chemical \u0000properties of whole O. rhinoceros larvae and O. rhinoceros larvae powder, \u0000while the removal of the gut significantly contributed to the improvement of \u0000the quality and sensory appeal of O. rhinoceros larvae.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47412437","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.2021.13.2.06
P. Matić, L. Jakobek
Spectrophotometric methods for the determination of total polyphenols and total flavonoids are often used because they are simple, sensitive, and precise. Before using these methods, they must be validated to ensure the quality of the obtained data and to prove that the method is suitable for its purpose. The aim of this study was to validate the spectrophotometric methods for total polyphenols and total flavonoids. The method for total polyphenols has been validated according to polyphenol standards, which belong to the groups of phenolic acids (p-hydroxybenzoic acid, sinapic acid, ferulic acid), flavan-3-ols ((-)-epicatechin), flavonols (myricetin, kaempferol), and anthocyanins (cyanidin-3-glucoside). For the validation of the method for total flavonoids, the same polyphenol standards belonging to flavan-3-ols, flavonols, and anthocyanins have been used. The validation parameters were linearity, sensitivity, limit of detection, limit of quantification, precision, and accuracy. The results of the validation for both methods were in acceptable ranges, except for kaempferol in the method for total flavonoids. In conclusion, these methods can be used for the determination of total polyphenols and total flavonoids by using calibration curves of studied polyphenol standards, except for the kaempferol standard in the method for total flavonoids, due to lower sensitivity
{"title":"Spectrophotometric Folin-Ciocalteu and Aluminium Chloride Method Validation for the Determination of Phenolic Acid, Flavan-3-ol, Flavonol, and Anthocyanin Content","authors":"P. Matić, L. Jakobek","doi":"10.17508/cjfst.2021.13.2.06","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.06","url":null,"abstract":"Spectrophotometric methods for the determination of total polyphenols and \u0000total flavonoids are often used because they are simple, sensitive, and precise. \u0000Before using these methods, they must be validated to ensure the quality of the \u0000obtained data and to prove that the method is suitable for its purpose. The aim \u0000of this study was to validate the spectrophotometric methods for total \u0000polyphenols and total flavonoids. The method for total polyphenols has been \u0000validated according to polyphenol standards, which belong to the groups of \u0000phenolic acids (p-hydroxybenzoic acid, sinapic acid, ferulic acid), flavan-3-ols \u0000((-)-epicatechin), flavonols (myricetin, kaempferol), and anthocyanins \u0000(cyanidin-3-glucoside). For the validation of the method for total flavonoids, \u0000the same polyphenol standards belonging to flavan-3-ols, flavonols, and \u0000anthocyanins have been used. The validation parameters were linearity, \u0000sensitivity, limit of detection, limit of quantification, precision, and accuracy. \u0000The results of the validation for both methods were in acceptable ranges, except \u0000for kaempferol in the method for total flavonoids. In conclusion, these methods \u0000can be used for the determination of total polyphenols and total flavonoids by \u0000using calibration curves of studied polyphenol standards, except for the \u0000kaempferol standard in the method for total flavonoids, due to lower sensitivity","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46023847","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.2022.13.2.17
A. Gotal, T. Kovač, Ante Lončarić
Apples are one of the most popular foods around the world. However, recently there has been a growing interest in the preservation of traditional apple varieties. This interest has grown due to the studies that suggest that traditional apples contain higher amounts of polyphenolics and antioxidant activity compared to commercial ones. Polyphenolics in apples have gained much attention because of their beneficial effects on human health, and thus they became a quality trait of apples. Traditional apple varieties have the same groups of polyphenols as commercial ones and those are flavan-3-ols, phenolic acids, flavonols, dihydrochalcones, and anthocyanins. However, traditional apple varieties proved to be rich in some individual polyphenolics, such as procyanidins B1, B2, A2, epicatechin, quercetin-3-rutinoside, chlorogenic acid, etc. This chapter is underlying the great potential of traditional apple varieties as a source of some individual polyphenolics and natural antioxidants.
{"title":"Polyphenols of Traditional Apple Varieties - The Overview","authors":"A. Gotal, T. Kovač, Ante Lončarić","doi":"10.17508/cjfst.2022.13.2.17","DOIUrl":"https://doi.org/10.17508/cjfst.2022.13.2.17","url":null,"abstract":"Apples are one of the most popular foods around the world. However, recently \u0000there has been a growing interest in the preservation of traditional apple \u0000varieties. This interest has grown due to the studies that suggest that traditional \u0000apples contain higher amounts of polyphenolics and antioxidant activity \u0000compared to commercial ones. Polyphenolics in apples have gained much \u0000attention because of their beneficial effects on human health, and thus they \u0000became a quality trait of apples. Traditional apple varieties have the same \u0000groups of polyphenols as commercial ones and those are flavan-3-ols, phenolic \u0000acids, flavonols, dihydrochalcones, and anthocyanins. However, traditional \u0000apple varieties proved to be rich in some individual polyphenolics, such as \u0000procyanidins B1, B2, A2, epicatechin, quercetin-3-rutinoside, chlorogenic \u0000acid, etc. This chapter is underlying the great potential of traditional apple \u0000varieties as a source of some individual polyphenolics and natural antioxidants.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46399749","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: 10.1515/9783112359600-112
Siniša Simić, Milica Aćimović, Senka Vidović, Marija Banožić, Jelena Vladić
This study aimed at examining the effect of supercritical carbon dioxide (ScCO2) extraction on the subsequent extraction of the Viola odorata polar bioactive components. The raw material was firs submitted to ScCO2 extraction for the extraction of the lipophilic fraction. Then the exhausted raw material was subjected to ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) in order to extract the polar components. ScCO2 extraction was performed under the pressure of 300 bar and at a temperature of 40 °C for 4 hours. In order to see the effect of ScCO2, the UAE and MAE (50% aqueous ethanol solution as solvent) were conducted on both exhausted (residue-after the ScCO2) and unexploited raw materials. Also, the impact of the various UAE and MAE conditions was tested. The UAE was conducted on two different temperatures (40 and 50 °C) at the constant extraction time (40 and 20 min). MAE was conducted on two different extraction powers (470 and 800 W) and at the constant extraction time (10 min). The results were focused on the content of total phenols, total flavonoids and antioxidant activity of the obtained extracts. The yield during the ScCO2 process was 1.43% (w/w). It was noted that the extracts obtained by applying UAE and MAE after the ScCO2 were noticeably richer in the content of total phenols. UAE conditions of 40 °C and 20 min showed the highest yield of total phenols, recording 70.38 mg GAE/g DE, while the MAE at the power of 470 W achieved 11.89% higher yield of polyphenols in residue extracts. The antioxidant activity has also been in correlation with the concentration of polyphenols.
{"title":"Viola odorata","authors":"Siniša Simić, Milica Aćimović, Senka Vidović, Marija Banožić, Jelena Vladić","doi":"10.1515/9783112359600-112","DOIUrl":"https://doi.org/10.1515/9783112359600-112","url":null,"abstract":"This study aimed at examining the effect of supercritical carbon dioxide \u0000(ScCO2) extraction on the subsequent extraction of the Viola odorata polar \u0000bioactive components. The raw material was firs submitted to ScCO2 extraction \u0000for the extraction of the lipophilic fraction. Then the exhausted raw material \u0000was subjected to ultrasound-assisted extraction (UAE) and microwave-assisted \u0000extraction (MAE) in order to extract the polar components. ScCO2 extraction \u0000was performed under the pressure of 300 bar and at a temperature of 40 °C for \u00004 hours. In order to see the effect of ScCO2, the UAE and MAE (50% aqueous \u0000ethanol solution as solvent) were conducted on both exhausted (residue-after \u0000the ScCO2) and unexploited raw materials. Also, the impact of the various UAE \u0000and MAE conditions was tested. The UAE was conducted on two different \u0000temperatures (40 and 50 °C) at the constant extraction time (40 and 20 min). \u0000MAE was conducted on two different extraction powers (470 and 800 W) and \u0000at the constant extraction time (10 min). The results were focused on the \u0000content of total phenols, total flavonoids and antioxidant activity of the \u0000obtained extracts. The yield during the ScCO2 process was 1.43% (w/w). It was \u0000noted that the extracts obtained by applying UAE and MAE after the ScCO2 \u0000were noticeably richer in the content of total phenols. UAE conditions of 40 °C \u0000and 20 min showed the highest yield of total phenols, recording 70.38 mg \u0000GAE/g DE, while the MAE at the power of 470 W achieved 11.89% higher \u0000yield of polyphenols in residue extracts. The antioxidant activity has also been \u0000in correlation with the concentration of polyphenols.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1515/9783112359600-112","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44985805","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 : 2021-06-01DOI: 10.17508/cjfst.2021.13.1.06
Adebimpe Fatimat Okeleye, Charles Taiwo Akanbi, Tunde Afolabi Morakinyo
The thin layer drying characteristics of blanch-assisted water yam slices were investigated with respect to its un-blanched water yam slices in a convective hot air oven. The yam slices (diameter 4 cm; thickness 0.8 cm) were dried at temperatures 50, 60 and 70 °C, respectively with a constant air velocity of 0.13 m/s. The drying data obtained were fitted into six existing drying models: Page, Newton, Midilli, Henderson and Pabis, Logarithmic and Diffusion model. Non-linear regression analysis was used to determine the model parameters; the coefficient of determination (R2) and standard error of estimates (SEE) in order to determine the model best fit. The study showed that the drying process occurred in the falling rate drying period. The blanch-assisted slices had a faster drying rate than the un-blanched yam slices. Among the models, the diffusion model gave the overall best fit for the drying data obtained. The effective moisture diffusivity ranged from 3.18×10-8 to 4.47×10-8 m2/s for the blanch-assisted slices and from 4.73×10-8 to 7.33×10-8 m2/s for the un-blanched slices. The activation energies of the blanch-assisted and un-blanched yam slices were 15.5 kJ/mol and 20.1 kJ/mol, respectively. These processing conditions obtained for water yam flour would be suitable for its process design and control thereby enhancing its utilization and overall acceptability.
{"title":"Modeling of thin layer drying characteristics of blanch-assisted water yam (Dioscorea alata) slices","authors":"Adebimpe Fatimat Okeleye, Charles Taiwo Akanbi, Tunde Afolabi Morakinyo","doi":"10.17508/cjfst.2021.13.1.06","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.1.06","url":null,"abstract":"The thin layer drying characteristics of blanch-assisted water yam slices were investigated with respect to its un-blanched water yam slices in a convective hot air oven. The yam slices (diameter 4 cm; thickness 0.8 cm) were dried at temperatures 50, 60 and 70 °C, respectively with a constant air velocity of 0.13 m/s. The drying data obtained were fitted into six existing drying models: Page, Newton, Midilli, Henderson and Pabis, Logarithmic and Diffusion model. Non-linear regression analysis was used to determine the model parameters; the coefficient of determination (R2) and standard error of estimates (SEE) in order to determine the model best fit. The study showed that the drying process occurred in the falling rate drying period. The blanch-assisted slices had a faster drying rate than the un-blanched yam slices. Among the models, the diffusion model gave the overall best fit for the drying data obtained. The effective moisture diffusivity ranged from 3.18×10-8 to 4.47×10-8 m2/s for the blanch-assisted slices and from 4.73×10-8 to 7.33×10-8 m2/s for the un-blanched slices. The activation energies of the blanch-assisted and un-blanched yam slices were 15.5 kJ/mol and 20.1 kJ/mol, respectively. These processing conditions obtained for water yam flour would be suitable for its process design and control thereby enhancing its utilization and overall acceptability.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43166479","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 : 2021-06-01DOI: 10.17508/cjfst.2021.13.1.05
J. Ndife, Itohan Imade, James Samaila
Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of soy cheese. In this study, soy cheese (tofu) samples were prepared from soybean using four selected coagulants - Moringa oleifera seed extract (MC), tamarind seed extract (TC), lime juice (LC) and alum (AC). The effects of the coagulants on the physicochemical, microbial and sensory qualities of the soy cheese samples were evaluated. The results of the physical properties of the samples showed that MC had higher yield (12.84%) and acidity (0.37%), while AC had the highest values in hardness (84.55%) and dry matter (36.72%) content. The result of the proximate composition revealed that MC had the lowest moisture content (60.52 %) and the highest protein content (22.51%). The ash content of the soy cheese samples from plant coagulants MC (3.00%), TC (2.80%) and LC (3.5%) were lower than that of the alum coagulant AC (3.89%). The cheese from alum coagulant (AC) had more minerals than those from plant coagulants. TC had the highest vitamin C (2.69 mg/100 g), while MC had the highest vitamin B1 (6.07 mg/100 g) and B2 (29.21 mg/100 g) contents. There was no detection of coliform in the soy cheese samples. There were no significant differences (p>0.05) in the appearance and overall acceptability of MC sample and LC sample MC sample from Moringa oleifera seed extract coagulant had the highest sensory scores for flavour (8.35), texture (8.40) and overall acceptability (8.63). The results of quality properties of the cheese samples differed with the coagulants used. Moringa Oleifera coagulated cheese (MC) had superiority in nutrients and sensory qualities Hence, it is recommended for tofu production.
{"title":"Production and quality evaluation of soy cheese (tofu) using various coagulants","authors":"J. Ndife, Itohan Imade, James Samaila","doi":"10.17508/cjfst.2021.13.1.05","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.1.05","url":null,"abstract":"Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of soy cheese. In this study, soy cheese (tofu) samples were prepared from soybean using four selected coagulants - Moringa oleifera seed extract (MC), tamarind seed extract (TC), lime juice (LC) and alum (AC). The effects of the coagulants on the physicochemical, microbial and sensory qualities of the soy cheese samples were evaluated. The results of the physical properties of the samples showed that MC had higher yield (12.84%) and acidity (0.37%), while AC had the highest values in hardness (84.55%) and dry matter (36.72%) content. The result of the proximate composition revealed that MC had the lowest moisture content (60.52 %) and the highest protein content (22.51%). The ash content of the soy cheese samples from plant coagulants MC (3.00%), TC (2.80%) and LC (3.5%) were lower than that of the alum coagulant AC (3.89%). The cheese from alum coagulant (AC) had more minerals than those from plant coagulants. TC had the highest vitamin C (2.69 mg/100 g), while MC had the highest vitamin B1 (6.07 mg/100 g) and B2 (29.21 mg/100 g) contents. There was no detection of coliform in the soy cheese samples. There were no significant differences (p>0.05) in the appearance and overall acceptability of MC sample and LC sample MC sample from Moringa oleifera seed extract coagulant had the highest sensory scores for flavour (8.35), texture (8.40) and overall acceptability (8.63). The results of quality properties of the cheese samples differed with the coagulants used. Moringa Oleifera coagulated cheese (MC) had superiority in nutrients and sensory qualities Hence, it is recommended for tofu production.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43797674","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 : 2021-06-01DOI: 10.17508/cjfst.2021.13.1.10
I. Okwunodulu, Stella Chikezie, A. Linus-Chibuezeh, S. Abasiekong
Breadfruit milk (BM) is an unpopular nutritive drink compared to soymilk and ia mostly consumed along with the seeds when boiled. Blending with soymilk will give a novel functional drink with enhanced nutritive value to prevent hidden hunger, enhance stability and may popularize the blend. Soymilk and BM from soaked and boiled dehulled African breadfruit were blended in 95:5%, 90:10% and 50:50% ratios, respectively, while 100% soymilk and 100% BM served as controls. Proximate, vitamin, mineral, anti-nutrient and physicochemical analyses were conducted on the milk blends using standard methods. Sensory properties were determined by subjective evaluation with semi-trained panellists. With increasing BM inclusion, proximate composition revealed increase in moisture content (93.60 to 94.05%) and carbohydrate (0.3 to 0.93%) while total solids (TS) (6.40 to 5.95%), ash (0.55 to 0.49%), fat (2.70 to1.85%) and protein (2.93 to 2.70%) decreased. Vitamin A (0.62 to 1.48 µg/100 mL) increased while vitamin B1 (0.12 to 0.08 mg/100 mL) and vitamin C (4.05 to 3.21 mg/100 mL) decreased. Calcium (0.59 to 0.53 mg/100 mL), phosphorus (8.05 to 7.33 mg/100 mL), zinc (0.75 to 0.63 mg/100 mL) and iron (0.59 to 0.54 mg/100 mL) decreased. Flavonoid (0.15 to 0.09 mg/100 mL), saponin (0.13 to 0.9 mg/100 mL), tannin (0.39 to o.29 mg/100 mL), phytate (0.23 to 0.17 mg/100 mL) and oxalate (0.27 to 0.19 mg/100 mL) decreased. Titratable acidity (TTA) (0.23 to 0.26) and visible coagulation time (VCT) (15 to 19 days) increased while pH (6.33 to 5.59), and viscosity (0.48 to 0.45 mPa) decreased. General acceptability (7.01 to 6.41) decreased. The nutrient contents of all the milk blends varied due to increasing concentration effects of the ash, but were acceptable to the panellists mostly at lower levels.
{"title":"Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia africana)","authors":"I. Okwunodulu, Stella Chikezie, A. Linus-Chibuezeh, S. Abasiekong","doi":"10.17508/cjfst.2021.13.1.10","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.1.10","url":null,"abstract":"Breadfruit milk (BM) is an unpopular nutritive drink compared to soymilk\u0000and ia mostly consumed along with the seeds when boiled. Blending with soymilk will give a novel functional drink with enhanced nutritive value\u0000to prevent hidden hunger, enhance stability and may popularize the blend. Soymilk and BM from soaked and boiled dehulled African breadfruit\u0000were blended in 95:5%, 90:10% and 50:50% ratios, respectively, while 100% soymilk and 100% BM served as controls. Proximate, vitamin, mineral, anti-nutrient and physicochemical analyses were conducted on the milk blends using standard methods. Sensory properties were determined by subjective evaluation with semi-trained panellists. With increasing BM inclusion, proximate composition revealed increase in moisture content (93.60 to 94.05%) and carbohydrate (0.3 to 0.93%) while\u0000total solids (TS) (6.40 to 5.95%), ash (0.55 to 0.49%), fat (2.70 to1.85%) and protein (2.93 to 2.70%) decreased. Vitamin A (0.62 to 1.48 µg/100 mL) increased while vitamin B1 (0.12 to 0.08 mg/100 mL) and vitamin C (4.05 to 3.21 mg/100 mL) decreased. Calcium (0.59 to 0.53 mg/100 mL), phosphorus (8.05 to 7.33 mg/100 mL), zinc (0.75 to 0.63\u0000mg/100 mL) and iron (0.59 to 0.54 mg/100 mL) decreased. Flavonoid (0.15\u0000to 0.09 mg/100 mL), saponin (0.13 to 0.9 mg/100 mL), tannin (0.39 to o.29 mg/100 mL), phytate (0.23 to 0.17 mg/100 mL) and oxalate (0.27 to 0.19 mg/100 mL) decreased. Titratable acidity (TTA) (0.23 to 0.26) and visible coagulation time (VCT) (15 to 19 days) increased while pH (6.33 to 5.59), and viscosity (0.48 to 0.45 mPa) decreased. General acceptability (7.01 to 6.41) decreased. The nutrient contents of all the\u0000milk blends varied due to increasing concentration effects of the ash, but were acceptable to the panellists mostly at lower levels.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45970250","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 : 2021-06-01DOI: 10.17508/cjfst.2021.13.1.09
Sunmonu Musliu, Sanusi Mayowa, Lawal Habeeb
Sweeteners play a vital role in the food industry serving either as preservative or as addition to consumables. The high intake of sweetener brought about production of artificially synthesized sweetener which has, in turn, given a reason of concern for health on a long term. Cassava is one of the mostly cultivated crops in Nigeria with cassava possessing the highest level of starch compared to other crops. This research explores the abundance of cassava, converting its starch into sweetener (glucose). An extraction test rig was developed as part of the study to extract sweetener from cassava. A 2x3x3 factorial experiment was used to carry out the experiment and the factors considered were cassava varieties (Manihot dulcis and Manihot palmatal), delay period (15, 30 and 45 minutes) and quantity of starch (1, 2 and 4 kg). The SPSS 20.0 was used to carry out the Analysis of Variance (ANOVA) for the measured parameters. The sugar concentration analysis carried out on the cassava sweetener (Manihot dulcis) and (Manihot palmatal), gave values 13.02 and 17.57 mg/mL, respectively which were in line with the established cassava sweetener with value of 12.43 mg/mL. The ANOVA showed the interactive effect of cassava variety, delay period and quantity of starch on the nutritional composition of the sweetener on a 5% confidence level. The result revealed the highest extraction efficiency of which full hydrolysis for cassava variety (Manihot palmatal), 45minutes delay period and 2 kg quantity of starch compared with cassava variety (Manihot dulcis) 45 minutes delay period and 2 kg quantity of starch that gave the extraction efficiency of 76.93% and 78.03%, respectively. In nutritional value and sugar concentration comparison, the cassava sweetener obtained gave values closer to the established cassava sweetener and, as such, is a proper replacement for artificial sweetener.
{"title":"Effect of different processing conditions on quality of cassava","authors":"Sunmonu Musliu, Sanusi Mayowa, Lawal Habeeb","doi":"10.17508/cjfst.2021.13.1.09","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.1.09","url":null,"abstract":"Sweeteners play a vital role in the food industry serving either as preservative or as addition to consumables. The high intake of sweetener brought about production of artificially synthesized sweetener which has, in turn, given a reason of concern for health on a long term. Cassava is one of the mostly cultivated crops in Nigeria with cassava possessing the highest level of starch compared to other crops. This research explores the abundance of cassava, converting its starch into sweetener (glucose). An extraction test rig was developed as part of the study to extract sweetener from cassava. A 2x3x3 factorial experiment was used to carry out the experiment and the factors considered were cassava varieties (Manihot dulcis and Manihot palmatal), delay period (15, 30 and 45 minutes) and quantity of starch (1, 2 and 4 kg). The SPSS 20.0 was used to carry out the Analysis of Variance (ANOVA) for the measured parameters. The sugar concentration analysis carried out on the cassava sweetener (Manihot dulcis) and (Manihot palmatal), gave values 13.02 and 17.57 mg/mL, respectively which were in line with the established cassava sweetener with value of 12.43 mg/mL. The ANOVA showed the interactive effect of cassava variety, delay period and quantity of starch on the nutritional composition of the sweetener on a 5% confidence level. The result revealed the highest extraction efficiency of which full hydrolysis for cassava variety (Manihot palmatal), 45minutes delay period and 2 kg quantity of starch compared with cassava variety (Manihot dulcis) 45 minutes delay period and 2 kg quantity of starch that gave the extraction efficiency of 76.93% and 78.03%, respectively. In nutritional value and sugar concentration comparison, the cassava sweetener obtained gave values closer to the established cassava sweetener and, as such, is a proper replacement for artificial sweetener.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47046981","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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