Pub Date : 2022-07-05DOI: 10.55642/eatij.v4i02.188
N. Arifin
This study discusses the design of homestay information systems, information systems are computer applications that are used for businesses related to the business world, especially in data and information storage and processing systems so that they can run their business easily and smoothly. Homestay is a residence where several rooms are rented out to guests for a certain period of time to learn about a particular culture or local routine. Homestay District. Batu Aji which has 21 rooms Currently in Batu Aji only about 30% of the rooms have been occupied by room tenants, since the Covid-19 pandemic and the absence of promotional media from Homestay is less well known to the general public resulting in many unfilled rooms. So it is necessary to design a system and digital information technology and are expected to be able to provide solutions to the problems that exist in homestay rentals.
{"title":"Perancangan Sistem Informasi Pengelolaan Homestay","authors":"N. Arifin","doi":"10.55642/eatij.v4i02.188","DOIUrl":"https://doi.org/10.55642/eatij.v4i02.188","url":null,"abstract":"This study discusses the design of homestay information systems, information systems are computer applications that are used for businesses related to the business world, especially in data and information storage and processing systems so that they can run their business easily and smoothly. Homestay is a residence where several rooms are rented out to guests for a certain period of time to learn about a particular culture or local routine. Homestay District. Batu Aji which has 21 rooms Currently in Batu Aji only about 30% of the rooms have been occupied by room tenants, since the Covid-19 pandemic and the absence of promotional media from Homestay is less well known to the general public resulting in many unfilled rooms. So it is necessary to design a system and digital information technology and are expected to be able to provide solutions to the problems that exist in homestay rentals.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86240008","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 : 2022-07-04DOI: 10.55642/eatij.v4i02.187
A. L. Setyabudhi
Application for changes to the minimum amount of Taxable Goods in PMK No. 19 the amount of tax owed. As a result, there is a decrease in interest in sending through the post office, this study was conducted to determine the extent of the impact of changes in tax rates on shipping so that it can be a reference for companies. Changes in tax rates affect the number of deliveries at the post office. and there is a very strong influence or 91.3% of the dependent variable can be influenced by the independent variable, while 8.7% is influenced by other variables not examined.
{"title":"Analysis System of the Effect of Tax Rates on the Number of Goods Sent at the Post Office","authors":"A. L. Setyabudhi","doi":"10.55642/eatij.v4i02.187","DOIUrl":"https://doi.org/10.55642/eatij.v4i02.187","url":null,"abstract":"Application for changes to the minimum amount of Taxable Goods in PMK No. 19 the amount of tax owed. As a result, there is a decrease in interest in sending through the post office, this study was conducted to determine the extent of the impact of changes in tax rates on shipping so that it can be a reference for companies. Changes in tax rates affect the number of deliveries at the post office. and there is a very strong influence or 91.3% of the dependent variable can be influenced by the independent variable, while 8.7% is influenced by other variables not examined.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"664 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76850090","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 : 2022-06-30DOI: 10.32732/jfet.2022.11.1.1
Pooja Nikhanj, Gurliin Kaur
In the present study, disinfectant pre-treatment conditions were optimized for Fresh cut salad vegetables after evaluating bactericidal efficacy of the five different disinfectants viz. Sodium hypochlorite, potassium metabisulfite, citric acid, acetic acid and benzoic acid. Sodium hypochlorite @ 100ppm was selected for disinfectant pretreatment of fresh cut vegetables viz. cucumber, carrot and tomato through physicochemical and microbial analysis. Optimization of pre-treatment conditions viz. temperature, pH and contact time was statistically designed and analyzed using response surface methodology. Numerical optimization of results revealed a temperature of 6.5, 10.0 and 6.5°C; pH 6.0, 7.0 and 7.0; contact time 23.0, 8.0 and 30.0 minutes was found to be optimized for fresh cut cucumber, carrot and tomato disinfectant pretreatment with a desirability level of 94, 94 and 92%, respectively. Shelf life analysis of pre-treated (under optimized conditions) and untreated fresh cut vegetables stored under refrigeration conditions (5-7°C) revealed enhancement in shelf life of treated fresh cut vegetables from 6, 9 and 6 days to 9, 12 and 9 days of fresh cut cucumber, carrot and tomato, respectively. During shelf life period, all physicochemical parameters of pre-treated fresh cut vegetables differed non-significantly along with microbial load under acceptable limits and a good sensory score.
{"title":"Optimization of Disinfection Treatment for Shelf Life Extension of Fresh Cut Salad Vegetables","authors":"Pooja Nikhanj, Gurliin Kaur","doi":"10.32732/jfet.2022.11.1.1","DOIUrl":"https://doi.org/10.32732/jfet.2022.11.1.1","url":null,"abstract":"In the present study, disinfectant pre-treatment conditions were optimized for Fresh cut salad vegetables after evaluating bactericidal efficacy of the five different disinfectants viz. Sodium hypochlorite, potassium metabisulfite, citric acid, acetic acid and benzoic acid. Sodium hypochlorite @ 100ppm was selected for disinfectant pretreatment of fresh cut vegetables viz. cucumber, carrot and tomato through physicochemical and microbial analysis. Optimization of pre-treatment conditions viz. temperature, pH and contact time was statistically designed and analyzed using response surface methodology. Numerical optimization of results revealed a temperature of 6.5, 10.0 and 6.5°C; pH 6.0, 7.0 and 7.0; contact time 23.0, 8.0 and 30.0 minutes was found to be optimized for fresh cut cucumber, carrot and tomato disinfectant pretreatment with a desirability level of 94, 94 and 92%, respectively. Shelf life analysis of pre-treated (under optimized conditions) and untreated fresh cut vegetables stored under refrigeration conditions (5-7°C) revealed enhancement in shelf life of treated fresh cut vegetables from 6, 9 and 6 days to 9, 12 and 9 days of fresh cut cucumber, carrot and tomato, respectively. During shelf life period, all physicochemical parameters of pre-treated fresh cut vegetables differed non-significantly along with microbial load under acceptable limits and a good sensory score.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78804658","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 : 2022-06-30DOI: 10.32732/jfet.2022.11.1.22
K. Sjölin, M. Rayner, J. Purhagen, I. Sjöholm
Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps— or more likely a combination of several steps— might contribute to reduced quality in terms of enzymatic discoloration, microbiological failure, and subsurface hardening. In this review, the effect of each of these steps on the potato tuber; from industrial peeling to steam-cooking in the large-scale food service system, has been studied to understand where the most significant quality changes occur, and to understand the combined impact of different actions.
{"title":"A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments","authors":"K. Sjölin, M. Rayner, J. Purhagen, I. Sjöholm","doi":"10.32732/jfet.2022.11.1.22","DOIUrl":"https://doi.org/10.32732/jfet.2022.11.1.22","url":null,"abstract":"Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps— or more likely a combination of several steps— might contribute to reduced quality in terms of enzymatic discoloration, microbiological failure, and subsurface hardening. In this review, the effect of each of these steps on the potato tuber; from industrial peeling to steam-cooking in the large-scale food service system, has been studied to understand where the most significant quality changes occur, and to understand the combined impact of different actions. ","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87509705","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 : 2022-06-30DOI: 10.32732/jfet.2022.11.1.13
S. Dubey, K. Bhayani, C. Bhatt, S. Maiti, Sandhya Mishra
Solar dryer technology is simple and can be implemented by households and small communities due to its simplicity. The suitable design of the absorber/collector is very vital for any solar drying system as the collector efficiency plays a key role in determining the overall system drying efficiency. To study the practical applicability of a developed solar dryer, grapes were dried in the drying chamber of a designed and developed solar dryer and for comparison, in open sunlight. Faster drying was noted for the grapes dried in the unit. The study on nutritional aspects indicated that solar drying process retained the major nutritional components like total sugars, total proteins and total lipids in raisins. The comparison between the solar dried raisins and open sun dried ones showed a higher ash content of 2.71% with solar dried ones and 1.95% in case of open sun dried raisins. The quantity of MUFA content was also affected by the varying drying practices implemented with 10.95% and 7.12% MUFA in solar dried and open sun dried raisins respectively. The drying technique also affects the bacterial load on raisins as observed in our current study with negligible bacterial growth on on solar dried raisins compared to open dried ones.
{"title":"Design and Development of Domestic Solar Dryer with Comparative Analysis of Nutritional Aspect of Dried Raisins","authors":"S. Dubey, K. Bhayani, C. Bhatt, S. Maiti, Sandhya Mishra","doi":"10.32732/jfet.2022.11.1.13","DOIUrl":"https://doi.org/10.32732/jfet.2022.11.1.13","url":null,"abstract":"Solar dryer technology is simple and can be implemented by households and small communities due to its simplicity. The suitable design of the absorber/collector is very vital for any solar drying system as the collector efficiency plays a key role in determining the overall system drying efficiency. To study the practical applicability of a developed solar dryer, grapes were dried in the drying chamber of a designed and developed solar dryer and for comparison, in open sunlight. Faster drying was noted for the grapes dried in the unit. The study on nutritional aspects indicated that solar drying process retained the major nutritional components like total sugars, total proteins and total lipids in raisins. The comparison between the solar dried raisins and open sun dried ones showed a higher ash content of 2.71% with solar dried ones and 1.95% in case of open sun dried raisins. The quantity of MUFA content was also affected by the varying drying practices implemented with 10.95% and 7.12% MUFA in solar dried and open sun dried raisins respectively. The drying technique also affects the bacterial load on raisins as observed in our current study with negligible bacterial growth on on solar dried raisins compared to open dried ones.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75951419","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 : 2022-03-22DOI: 10.55642/eatij.v4i01.186
A. Shalihin
Halal customers want services that can bring their own satisfaction so that customers can return to using these services. Basically, customer satisfaction lies in the quality of service. Lean service is used for an approach that makes a service system optimal and effective. Problems in the service process that occur in halal certification services. In the halal certification process, there is still a waste of time which causes long queue waiting times. The concept of working to reduce the waste of waiting time is the lean service method. The tools used to solve problems using value stream mapping. In this study, the waiting time for the value stream mapping current state was 36537 minutes, while the value stream mapping future state processing time was 9980 minutes. There is a time reduction of 56.56%.
{"title":"Peningkatan Kualitas Layanan Sertifikasi Halal Menggunakan Value Stream Mapping (VSM)","authors":"A. Shalihin","doi":"10.55642/eatij.v4i01.186","DOIUrl":"https://doi.org/10.55642/eatij.v4i01.186","url":null,"abstract":" Halal customers want services that can bring their own satisfaction so that customers can return to using these services. Basically, customer satisfaction lies in the quality of service. Lean service is used for an approach that makes a service system optimal and effective. Problems in the service process that occur in halal certification services. In the halal certification process, there is still a waste of time which causes long queue waiting times. The concept of working to reduce the waste of waiting time is the lean service method. The tools used to solve problems using value stream mapping. In this study, the waiting time for the value stream mapping current state was 36537 minutes, while the value stream mapping future state processing time was 9980 minutes. There is a time reduction of 56.56%.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87943873","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 : 2022-03-08DOI: 10.55642/eatij.v4i01.159
A. L. Setyabudhi
The goal from this research is knowing number of needs worker in the service for student. There is three objective in this research. The research use work sampling with time study. Research input is all of service activites for student. With observe and make pie chart diagram we make a conclusion. The conclusion is service for student has a good job, they have 74% productive activities. The most activites is servicing the student and we don’t need additional worker. But we need to know standart time for the service next time and may be this research can be use for another case in the university.
{"title":"Determining Service Needs for xxx Students in Batam Using Work Sampling","authors":"A. L. Setyabudhi","doi":"10.55642/eatij.v4i01.159","DOIUrl":"https://doi.org/10.55642/eatij.v4i01.159","url":null,"abstract":"The goal from this research is knowing number of needs worker in the service for student. There is three objective in this research. The research use work sampling with time study. Research input is all of service activites for student. With observe and make pie chart diagram we make a conclusion. The conclusion is service for student has a good job, they have 74% productive activities. The most activites is servicing the student and we don’t need additional worker. But we need to know standart time for the service next time and may be this research can be use for another case in the university.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78040930","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 : 2022-01-01DOI: 10.32732/jfet.2022.11.2.55
M. Hamouda, A. Sboui, Abir Omrani, M. Dbara, Slah Zaidi, M. Hammadi, T. Khorchani
The present research was conducted to study heat treatment's effect on camel milk’s physicochemical and biological activities. Milk samples were heated at 63°C for 30 minutes, 90°C for 3 minutes, and 100°C for 3 minutes. After heating, the physicochemical: pH, acidity, Fat, Dry matter, proteins, and fatty acids composition as well as the antioxidant and anti-inflammatory activities of all samples were determined. The antioxidant activity of camel milk was evaluated by different assays, including free radical-scavenging activity (DPPH and ABTS) and ferric-reducing power assay (FRAP). Results showed that the heat treatment process increased significantly (p<0.05) the viscosity, total solids, ash, and lactose content. Although, the monounsaturated fatty acids and particularly the oleic acid were significantly decreased after heat treatment. Heat treatment didn’t show any significant effect on antioxidant activities. While a significant increase (p<0.05) was shown after boiling the milk in the anti-inflammatory activity. Therefore, pasteurization could be the greatest heating process to ensure the microbiological safety and the stability of the micronutrients in milk.
{"title":"Effect of Thermal Treatments on the Fatty Acids Composition, Antioxidant and Anti-inflammatory Properties of Camel Milk","authors":"M. Hamouda, A. Sboui, Abir Omrani, M. Dbara, Slah Zaidi, M. Hammadi, T. Khorchani","doi":"10.32732/jfet.2022.11.2.55","DOIUrl":"https://doi.org/10.32732/jfet.2022.11.2.55","url":null,"abstract":"The present research was conducted to study heat treatment's effect on camel milk’s physicochemical and biological activities. Milk samples were heated at 63°C for 30 minutes, 90°C for 3 minutes, and 100°C for 3 minutes. After heating, the physicochemical: pH, acidity, Fat, Dry matter, proteins, and fatty acids composition as well as the antioxidant and anti-inflammatory activities of all samples were determined. The antioxidant activity of camel milk was evaluated by different assays, including free radical-scavenging activity (DPPH and ABTS) and ferric-reducing power assay (FRAP). Results showed that the heat treatment process increased significantly (p<0.05) the viscosity, total solids, ash, and lactose content. Although, the monounsaturated fatty acids and particularly the oleic acid were significantly decreased after heat treatment. Heat treatment didn’t show any significant effect on antioxidant activities. While a significant increase (p<0.05) was shown after boiling the milk in the anti-inflammatory activity. Therefore, pasteurization could be the greatest heating process to ensure the microbiological safety and the stability of the micronutrients in milk.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85249834","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 : 2022-01-01DOI: 10.11648/j.ijfet.20220601.13
Irine Mengeneh, Charles Chukwuma Ariahu
Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. Biscuits produced were analysed for physical properties, and sensory attributes. Sensory evaluation of the biscuits samples was carried out with a team of thirty (30) panellists. The hedonic scale of nine was used, and the panellists were instructed to evaluate the coded samples for appearance, taste, aroma, texture, and Overall acceptability with a reference sample A. Biscuit samples were evaluated for weight (g), diameter (cm), thickness (cm) and spread ratio. Six biscuits edge-to-edge were used for the evaluation and the average was noted. The weight was measured using an electronic scale; diameter and thickness were measured using a Vernier Caliper. The Spread ratio was calculated by dividing diameter by thickness. There was a significant difference in weight, diameter, and spread ratio. Furthermore, there was a general decrease in the weight of the biscuits, with values ranging from 10.950g to 9.600 g with increase in the proportion of millet flour. However, there was an increase in diameter and spread factor as well as a decrease in thickness with increase in millet flour, with values ranging from 4.312 to 4.733 cm, 4.288 to 4.729 and 1.006 to 1.001 cm respectively. The sensory evaluation of the biscuits revealed that there were no significant differences in aroma and taste between the treatments whereas there was a significant difference in appearance, texture and general acceptability. Sensory results showed that all biscuits samples were accepted by panelists.
{"title":"Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties","authors":"Irine Mengeneh, Charles Chukwuma Ariahu","doi":"10.11648/j.ijfet.20220601.13","DOIUrl":"https://doi.org/10.11648/j.ijfet.20220601.13","url":null,"abstract":"Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. Biscuits produced were analysed for physical properties, and sensory attributes. Sensory evaluation of the biscuits samples was carried out with a team of thirty (30) panellists. The hedonic scale of nine was used, and the panellists were instructed to evaluate the coded samples for appearance, taste, aroma, texture, and Overall acceptability with a reference sample A. Biscuit samples were evaluated for weight (g), diameter (cm), thickness (cm) and spread ratio. Six biscuits edge-to-edge were used for the evaluation and the average was noted. The weight was measured using an electronic scale; diameter and thickness were measured using a Vernier Caliper. The Spread ratio was calculated by dividing diameter by thickness. There was a significant difference in weight, diameter, and spread ratio. Furthermore, there was a general decrease in the weight of the biscuits, with values ranging from 10.950g to 9.600 g with increase in the proportion of millet flour. However, there was an increase in diameter and spread factor as well as a decrease in thickness with increase in millet flour, with values ranging from 4.312 to 4.733 cm, 4.288 to 4.729 and 1.006 to 1.001 cm respectively. The sensory evaluation of the biscuits revealed that there were no significant differences in aroma and taste between the treatments whereas there was a significant difference in appearance, texture and general acceptability. Sensory results showed that all biscuits samples were accepted by panelists.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84497640","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 : 2022-01-01DOI: 10.11648/j.ijfet.20220601.14
Helen Berihu, A. Zegeye
{"title":"Enhancement of Quality and Storability of Avocado (<i>Persea americana</i>) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating","authors":"Helen Berihu, A. Zegeye","doi":"10.11648/j.ijfet.20220601.14","DOIUrl":"https://doi.org/10.11648/j.ijfet.20220601.14","url":null,"abstract":"","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84046109","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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