Pub Date : 2024-07-16DOI: 10.56557/jafsat/2024/v11i38776
Indu Balakrishnan, Athira K J, Aswathy S
Milk fat is observed to have high nutritional properties and other health benefits. The fat in milk is the most complicated natural fat since it comprises over 400 distinct fatty acids. The saturated fatty acids present in milk account for approximately 70% by weight (5). The most important fatty acid from a quantitative viewpoint is palmitic acid (16:0), which accounts for approximately 30% by weight of the total fatty acids. Myristic acid (14:0) and stearic acid (18:0) make up 11 and 12% by weight, respectively. Oleic acid is the major unsaturated fatty acid present in milk. The fatty acid composition of milk fat determines its nutritional value. The fatty acids found in milk vary in terms of their structure, cis or trans isomers, amount and location of double bonds, and chain length. The chemical makeup and content of the fatty acids present determine the physical and nutritional characteristics of the fat. The fatty acids in milk also have nutritional value and offer certain health advantages. Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and other polyunsaturated fatty acids are considered to help prevent coronary artery disease (CAD) and other age-related neurodegenerative illnesses. Many of these therapeutic properties are unknown even today. The impact of fatty acids on human health is a topic that is always under dispute. Here we discuss how fatty acids act in terms of human health. Regulations have been implemented to ensure reduced risk due to the intake of fatty acids like trans fatty acids. Trans fats can increase the risk of CHD.
{"title":"Consequential Effect of Intake of Fatty Acid through Milk and Butterfat (Ghee)","authors":"Indu Balakrishnan, Athira K J, Aswathy S","doi":"10.56557/jafsat/2024/v11i38776","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i38776","url":null,"abstract":"Milk fat is observed to have high nutritional properties and other health benefits. The fat in milk is the most complicated natural fat since it comprises over 400 distinct fatty acids. The saturated fatty acids present in milk account for approximately 70% by weight (5). The most important fatty acid from a quantitative viewpoint is palmitic acid (16:0), which accounts for approximately 30% by weight of the total fatty acids. Myristic acid (14:0) and stearic acid (18:0) make up 11 and 12% by weight, respectively. Oleic acid is the major unsaturated fatty acid present in milk. The fatty acid composition of milk fat determines its nutritional value. The fatty acids found in milk vary in terms of their structure, cis or trans isomers, amount and location of double bonds, and chain length. The chemical makeup and content of the fatty acids present determine the physical and nutritional characteristics of the fat. The fatty acids in milk also have nutritional value and offer certain health advantages. Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and other polyunsaturated fatty acids are considered to help prevent coronary artery disease (CAD) and other age-related neurodegenerative illnesses. Many of these therapeutic properties are unknown even today. The impact of fatty acids on human health is a topic that is always under dispute. Here we discuss how fatty acids act in terms of human health. Regulations have been implemented to ensure reduced risk due to the intake of fatty acids like trans fatty acids. Trans fats can increase the risk of CHD.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":" 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141831684","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 : 2024-06-08DOI: 10.56557/jafsat/2024/v11i38725
Mohan A J, Mounica V, Shanthilal J, Madhavi R
Recent advancements in robotics have witnessed significant progress in both industrial and mobile robotics, paving the way for a new era of automation. However, a paradigm shift is underway in robotics research, focusing on enhancing the interaction between humans and robots, termed as service robotics. This emerging field aims to cater to a wide array of human social needs by bridging the gap between man and machine. Traditionally, laboratory automation has been constrained by the rigid control mechanisms of computer-driven robots. Despite their utility, particularly in liquid handling tasks, many laboratory procedures remain only partially automated. Nonetheless, by breaking down laboratory processes into discrete unit operations and integrating them, overarching analysis schemes can be accomplished. The future of laboratory automation necessitates interdisciplinary skills, requiring scientists to blend biological knowledge with engineering expertise to fully exploit its potential. Simultaneously, a new wave of robotic innovations is permeating various sectors, from robot lawn mowers to autonomous vehicles, alongside smarter robots in manufacturing environments. This progression underscores the increasing reliance on automation, with future research endeavours expected to pivot towards leveraging laboratory automation to tackle novel scientific challenges. This abstract underscore the necessity for future scientists to acquire a comprehensive skill set that integrates both biological knowledge and engineering expertise. It highlights the trend towards greater automation in laboratory environments, representing the merging of scientific and engineering fields to tackle new research challenges.
{"title":"Robotics Autonomous Systems (RAS) in Food Laboratories are the Future of Food Processing Industries: A Review","authors":"Mohan A J, Mounica V, Shanthilal J, Madhavi R","doi":"10.56557/jafsat/2024/v11i38725","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i38725","url":null,"abstract":"Recent advancements in robotics have witnessed significant progress in both industrial and mobile robotics, paving the way for a new era of automation. However, a paradigm shift is underway in robotics research, focusing on enhancing the interaction between humans and robots, termed as service robotics. This emerging field aims to cater to a wide array of human social needs by bridging the gap between man and machine. Traditionally, laboratory automation has been constrained by the rigid control mechanisms of computer-driven robots. Despite their utility, particularly in liquid handling tasks, many laboratory procedures remain only partially automated. Nonetheless, by breaking down laboratory processes into discrete unit operations and integrating them, overarching analysis schemes can be accomplished. The future of laboratory automation necessitates interdisciplinary skills, requiring scientists to blend biological knowledge with engineering expertise to fully exploit its potential. Simultaneously, a new wave of robotic innovations is permeating various sectors, from robot lawn mowers to autonomous vehicles, alongside smarter robots in manufacturing environments. This progression underscores the increasing reliance on automation, with future research endeavours expected to pivot towards leveraging laboratory automation to tackle novel scientific challenges. This abstract underscore the necessity for future scientists to acquire a comprehensive skill set that integrates both biological knowledge and engineering expertise. It highlights the trend towards greater automation in laboratory environments, representing the merging of scientific and engineering fields to tackle new research challenges.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":" 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141370761","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 : 2024-05-06DOI: 10.56557/jafsat/2024/v11i28685
V. N, Pavithra S, K. M, Balakrishnan N
Tomato (Lycopersicon esculentum) typically constitutes an essential part of the daily diet and it has great demand round the year. The commercial value of tomato in terms of direct consumption, processing as well as trade has risen substantially in recent years. The top ten major tomato producing countries are China, India, USA, Turkey, Italy, Egypt, Spain, Iran, Brazil and Mexico of the world area and production. China ranks first in an area under tomato 10 lakh hectares with annual production of 50 million tonnes fallowed by India ranks second in an area under 8.8 lakh hectare with annual production of 18 million tonnes. Among the tomato cultivation districts, Coimbatore district was purposively selected, which accounted tomato area of 3033 ha. The collected data were analysed with reference to the objectives set forth for the study. The analytical techniques employed in this study are explained by Conventional (Percentage) analysis, Factor analysis, Marko chain analysis, Garrett ranking technique, Multi-dimensional scaling technique. Our study revealed that, nearly 52% of the sample farmers learned about hybrid tomato seeds via dealers, and the majority of the farmers (65%) are aware that hybrid tomato seeds exist in the Coimbatore district. Retail stores make up the majority of places to shop (76 percent). Approximately 60% of farmers favor making purchases with cash. Family members account for 71% of the information that influences a decision to purchase tomato seeds. The purchase of distinct firm seeds is influenced by several key elements, including recommendations from other farmers, prior experience, retailer insistence, advertising campaigns, and demonstrations.
{"title":"Determinants of Tomato Seed Purchasing Decisions among Coimbatore Farmers","authors":"V. N, Pavithra S, K. M, Balakrishnan N","doi":"10.56557/jafsat/2024/v11i28685","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i28685","url":null,"abstract":"Tomato (Lycopersicon esculentum) typically constitutes an essential part of the daily diet and it has great demand round the year. The commercial value of tomato in terms of direct consumption, processing as well as trade has risen substantially in recent years. The top ten major tomato producing countries are China, India, USA, Turkey, Italy, Egypt, Spain, Iran, Brazil and Mexico of the world area and production. China ranks first in an area under tomato 10 lakh hectares with annual production of 50 million tonnes fallowed by India ranks second in an area under 8.8 lakh hectare with annual production of 18 million tonnes. Among the tomato cultivation districts, Coimbatore district was purposively selected, which accounted tomato area of 3033 ha. The collected data were analysed with reference to the objectives set forth for the study. The analytical techniques employed in this study are explained by Conventional (Percentage) analysis, Factor analysis, Marko chain analysis, Garrett ranking technique, Multi-dimensional scaling technique. Our study revealed that, nearly 52% of the sample farmers learned about hybrid tomato seeds via dealers, and the majority of the farmers (65%) are aware that hybrid tomato seeds exist in the Coimbatore district. Retail stores make up the majority of places to shop (76 percent). Approximately 60% of farmers favor making purchases with cash. Family members account for 71% of the information that influences a decision to purchase tomato seeds. The purchase of distinct firm seeds is influenced by several key elements, including recommendations from other farmers, prior experience, retailer insistence, advertising campaigns, and demonstrations.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"314 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141007034","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 : 2024-05-04DOI: 10.56557/jafsat/2024/v11i28679
V. N, Raja K, K. M, Aruna Prabha S
The continuous effort to increase the global dairy production level has led to increasing due to adoption of new technologies. The innovative technologies have resulted in a significant rise in production and productivity of dairy in the world market in the last decades. The present study is made with an objective to study the consumer brand preference of Packed Milk in Coimbatore district. The major source of awareness about various packed milk brands is through TV & Radio advertisements and it contributes around 48.33 per cent followed by Retailers & Dairy fresh, contributing around 19.16 per cent. Advertisement through local newspaper contributes around 15 per cent. 69 per cent of the respondents were willing to recommend the packed milk brand to others and would encourage others to purchase in that packed milk brand, while remaining 30.83 per cent of the respondents were not willing to recommend the packed milk brand to others Majority of the respondents are preferring the packet size of milk is 200 ml. Most of the respondents were purchasing their packed milk through the Private vendors, followed by the source of Govt. Dairy and Dairy fresh. Introduction of new designs in packaging is helps to attracting the all the type of consumers. Advertisement through social media, leaflets, and awareness programme in public places to creating curiosity about packed milk brands and new offers. The packed milk brands should adopt new and effective measures in door delivery services to distribute their brands to every area of the city.
{"title":"A Study on Consumer Brand Preference of Packed Milk in Coimbatore, India","authors":"V. N, Raja K, K. M, Aruna Prabha S","doi":"10.56557/jafsat/2024/v11i28679","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i28679","url":null,"abstract":"The continuous effort to increase the global dairy production level has led to increasing due to adoption of new technologies. The innovative technologies have resulted in a significant rise in production and productivity of dairy in the world market in the last decades. The present study is made with an objective to study the consumer brand preference of Packed Milk in Coimbatore district. The major source of awareness about various packed milk brands is through TV & Radio advertisements and it contributes around 48.33 per cent followed by Retailers & Dairy fresh, contributing around 19.16 per cent. Advertisement through local newspaper contributes around 15 per cent. 69 per cent of the respondents were willing to recommend the packed milk brand to others and would encourage others to purchase in that packed milk brand, while remaining 30.83 per cent of the respondents were not willing to recommend the packed milk brand to others Majority of the respondents are preferring the packet size of milk is 200 ml. Most of the respondents were purchasing their packed milk through the Private vendors, followed by the source of Govt. Dairy and Dairy fresh. Introduction of new designs in packaging is helps to attracting the all the type of consumers. Advertisement through social media, leaflets, and awareness programme in public places to creating curiosity about packed milk brands and new offers. The packed milk brands should adopt new and effective measures in door delivery services to distribute their brands to every area of the city.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"58 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141013830","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 : 2024-04-08DOI: 10.56557/jafsat/2024/v11i28633
Aditya Aji Nugroho, Lukita Purnamayati, .. Romadhon, M. H. Arifin
Snakehead fish (Channa striata) is one of the freshwater fish consumptions that has high economic value so that many people like it. Processing snakehead fish into fish oil can be an alternative to product diversification. Fish oil is an oil that contains high unsaturated fatty acids that are easily oxidized. Adding antioxidants to the oil can suppress oxidation so it is necessary to add antioxidant agents derived from natural ingredients such as sea cucumber extract (Stichopodidae). The purpose of this study was to examine the effectiveness of sea cucumber extract antioxidants with the best concentration on changes in the quality of snakehead fish oil obtained from previous research during storage. The material used in this study was sea cucumber extract and snakehead fish oil. The study was carried out using experimental laboratories method using Split Plot in Time design where the difference in adding sea cucumber extract as the main plot and storage duration as a sub-plot for Thiobarbituric acid (TBA), Peroxide Value (PV), and Free Fatty Acid (FFA) tests. The treatment of this study was the addition of sea cucumber extract (0% as a control; 0.1%; 0.2%; 0.3%) with 2 storage points (0 and 5 days) for 3 repeats. Making sea cucumber extract extraction method using 96% ethanol. Parametric data were analyzed with Analysis of Variance tests (ANOVA) and Honest Real Difference (HRD) while non-parametric data were analyzed with Kruskal Wallis and Mann-Whitney. The results of preliminary research obtained sea cucumber extract ration with 96% ethanol solvent of 16.1%, % inhibition of 80.30% and antioxidant activity of IC50 of 80.875 ppm (strong). The results of the main study obtained TBA values ranging from 0.07 to 0.27 mg. malonaldehyde/kg, PV range from 0.13 to 5.31 mEq/kg, and Free Fatty Acid (FFA) values range from 0.39 to 1.54%. Based on the results of the study showed that the interaction between the concentration of sea cucumber extract and the duration of storage had a real effect (p < 0.05). 0% sea cucumber extract produced the lowest TBA sapling, which was 0.07±0.05 mg. malonaldehyde/kg, 0.1% yielded the lowest peroxide number at 3.40±1.25 mEq/kg, and 0.2% yielded the lowest FFA number of 0.58±0.00% on day 5. The results suggest that ethanolic extract of sea cucumber does not act as an efficient antioxidant agent to prevent fish oil degradation.
{"title":"The Addition Effect of Sea Cucumber Extract (Stichopodidae) on the Quality of Snakehead Fish oil (C. striata) during Storage","authors":"Aditya Aji Nugroho, Lukita Purnamayati, .. Romadhon, M. H. Arifin","doi":"10.56557/jafsat/2024/v11i28633","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i28633","url":null,"abstract":"Snakehead fish (Channa striata) is one of the freshwater fish consumptions that has high economic value so that many people like it. Processing snakehead fish into fish oil can be an alternative to product diversification. Fish oil is an oil that contains high unsaturated fatty acids that are easily oxidized. Adding antioxidants to the oil can suppress oxidation so it is necessary to add antioxidant agents derived from natural ingredients such as sea cucumber extract (Stichopodidae). The purpose of this study was to examine the effectiveness of sea cucumber extract antioxidants with the best concentration on changes in the quality of snakehead fish oil obtained from previous research during storage. The material used in this study was sea cucumber extract and snakehead fish oil. The study was carried out using experimental laboratories method using Split Plot in Time design where the difference in adding sea cucumber extract as the main plot and storage duration as a sub-plot for Thiobarbituric acid (TBA), Peroxide Value (PV), and Free Fatty Acid (FFA) tests. The treatment of this study was the addition of sea cucumber extract (0% as a control; 0.1%; 0.2%; 0.3%) with 2 storage points (0 and 5 days) for 3 repeats. Making sea cucumber extract extraction method using 96% ethanol. Parametric data were analyzed with Analysis of Variance tests (ANOVA) and Honest Real Difference (HRD) while non-parametric data were analyzed with Kruskal Wallis and Mann-Whitney. The results of preliminary research obtained sea cucumber extract ration with 96% ethanol solvent of 16.1%, % inhibition of 80.30% and antioxidant activity of IC50 of 80.875 ppm (strong). The results of the main study obtained TBA values ranging from 0.07 to 0.27 mg. malonaldehyde/kg, PV range from 0.13 to 5.31 mEq/kg, and Free Fatty Acid (FFA) values range from 0.39 to 1.54%. Based on the results of the study showed that the interaction between the concentration of sea cucumber extract and the duration of storage had a real effect (p < 0.05). 0% sea cucumber extract produced the lowest TBA sapling, which was 0.07±0.05 mg. malonaldehyde/kg, 0.1% yielded the lowest peroxide number at 3.40±1.25 mEq/kg, and 0.2% yielded the lowest FFA number of 0.58±0.00% on day 5. The results suggest that ethanolic extract of sea cucumber does not act as an efficient antioxidant agent to prevent fish oil degradation.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"34 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140732377","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 : 2024-04-03DOI: 10.56557/jafsat/2024/v11i28621
Tamirat Bejiga, Eresa W Dasa
Sorghum has a relatively lower price compared to other brewing cereals, and consequently has potential as an alternative substrate for lager beer brewing and especially represents an excellent option for gluten-free beers. Attributes such as extracts, proteins, total nitrogen and free amino nitrogen content of sorghum malt and the wort obtained from mashes indicate that sorghum is potentially an alternative substrate for conventional beer brewing in the tropics. In alcohol industry, some distillers prefer sorghum varieties with high starch and less protein contents. The variation in biochemical compositions among sorghum varieties affects the optimal malting conditions and characteristics of the grains. The degree of steeping and temperature, and germination capacity, kilning temperature and the intrinsic enzyme activity determine sorghum grain malt quality. The high degree of gelatinization temperature, poor saccarification, lower fermentability and filterability of sorghum malt could generally affects the acceptability of sorghum beer by the consumer than a beer brewed from malt barley.
{"title":"Comprehensive Review of the Potential of Sorghum in Malt and Beer Production","authors":"Tamirat Bejiga, Eresa W Dasa","doi":"10.56557/jafsat/2024/v11i28621","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i28621","url":null,"abstract":"Sorghum has a relatively lower price compared to other brewing cereals, and consequently has potential as an alternative substrate for lager beer brewing and especially represents an excellent option for gluten-free beers. Attributes such as extracts, proteins, total nitrogen and free amino nitrogen content of sorghum malt and the wort obtained from mashes indicate that sorghum is potentially an alternative substrate for conventional beer brewing in the tropics. In alcohol industry, some distillers prefer sorghum varieties with high starch and less protein contents. The variation in biochemical compositions among sorghum varieties affects the optimal malting conditions and characteristics of the grains. The degree of steeping and temperature, and germination capacity, kilning temperature and the intrinsic enzyme activity determine sorghum grain malt quality. The high degree of gelatinization temperature, poor saccarification, lower fermentability and filterability of sorghum malt could generally affects the acceptability of sorghum beer by the consumer than a beer brewed from malt barley.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"38 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140747623","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 : 2024-04-03DOI: 10.56557/jafsat/2024/v11i28622
Eressa Woldegiorgis, Wabi Bajo, Mulate Zerihun
In tropical and sub-tropical regions, the cultivation of barley is generally very limited and far less viable for brewing. This study was intended to investigate the potential of released maize varieties for malt purpose. Seventeen released maize varieties were collected from Bako, Ambo and Melkassa Agricultural Research Centers. The varieties were investigated for the most critical chemical compositions, germination test and malt quality. AMH-851 variety had the highest crude protein and ash contents. The highest moisture absorption (49.2%) and germination energy (82%) was noticed in MK-1 maize variety. Insignificant variation and less malting loss (0.7g) was noticed for MK-141 and BH-661 varieties. A significant increment in protein content was observed in maize malt compared to the un-malted grain. AMH-851had the highest (13.8%) and MK-2 showed the lowest (11.2%) malt protein content and the highest kolbach index. In its coarse and fine extract contents, BH-661 (69.93%) and BH-540 (69.29%) varieties had the highest and did not show a significant variation. A range of 6.8 to 29.07 wk enzymatic activity was observed among the selected maize malt with the highest for AMH-851 followed by BH-547 and the lowest for Limu variety. It was noticed that maize grains grown in intermediate agro-ecology could be used as potential malt for brewing purpose.
{"title":"Malt Quality Characteristics of Selected Maize Varieties","authors":"Eressa Woldegiorgis, Wabi Bajo, Mulate Zerihun","doi":"10.56557/jafsat/2024/v11i28622","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i28622","url":null,"abstract":"In tropical and sub-tropical regions, the cultivation of barley is generally very limited and far less viable for brewing. This study was intended to investigate the potential of released maize varieties for malt purpose. Seventeen released maize varieties were collected from Bako, Ambo and Melkassa Agricultural Research Centers. The varieties were investigated for the most critical chemical compositions, germination test and malt quality. AMH-851 variety had the highest crude protein and ash contents. The highest moisture absorption (49.2%) and germination energy (82%) was noticed in MK-1 maize variety. Insignificant variation and less malting loss (0.7g) was noticed for MK-141 and BH-661 varieties. A significant increment in protein content was observed in maize malt compared to the un-malted grain. AMH-851had the highest (13.8%) and MK-2 showed the lowest (11.2%) malt protein content and the highest kolbach index. In its coarse and fine extract contents, BH-661 (69.93%) and BH-540 (69.29%) varieties had the highest and did not show a significant variation. A range of 6.8 to 29.07 wk enzymatic activity was observed among the selected maize malt with the highest for AMH-851 followed by BH-547 and the lowest for Limu variety. It was noticed that maize grains grown in intermediate agro-ecology could be used as potential malt for brewing purpose.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"109 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140747160","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 : 2024-04-02DOI: 10.56557/jafsat/2024/v11i28618
Marina Revitriani, Tri Rahayuningsih
Indonesia is a country that produces fruit, including pineapples. They are the third highest produced fruit in Indonesia after bananas and mangoes. Pineapple waste in the form of eyes and weevel is still not widely utilized. The addition of pineapple waste is expected to add nutrition and increase organoleptic consumer acceptance of red bean jam. Jam is one of the processed foods that people like, various variants of jam have been produced to meet consumer needs. One of the jams made from non-fruit ingredients is peanut butter. Peanut butter is generally made from peanuts. Red beans can be used as an alternative to peanuts, considering that the amount of production in Indonesia is much higher than peanuts. From a nutritional perspective, red beans are the highest carbohydrate bean and have a fat content far below than peanuts. Red beans are said to be able to facilitate digestion and prevent cholesterol. The purpose of this study was to determine the effect of the proportion of red beans and pineapple waste on the chemical (water, ash, protein, fat, carbohydrate content) and organoleptic (color, aroma, taste, and spreadability) tests of jam. The study was conducted using a factorial randomized block design (RBD) method with two factors repeated 3 times on a laboratory scale. The treatment factors were Proportion of Red Beans: Pineapple Waste (P) with 3 levels (P1=25%:75%, P2=50%:50%, P3=75%:25%) and Type of Pineapple Waste (L) with 2 level (L1 = pineapple eye, L2 = pineapple weevel). Based on the alternative selection, the best jam was produced from the P3L1 treatment (Proportion of red beans : pineapple eyes = 25% : 75% ). with protein 1.37%; fat 0.07%; water 48.24%; ash 0.64%; carbohydrate 58.67%; average liking score for taste 4.33; aroma 4.33; color 4 and spreadability 4.
{"title":"Utilisation of Pineapple Waste in the Processing of Red Bean Jam","authors":"Marina Revitriani, Tri Rahayuningsih","doi":"10.56557/jafsat/2024/v11i28618","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i28618","url":null,"abstract":"Indonesia is a country that produces fruit, including pineapples. They are the third highest produced fruit in Indonesia after bananas and mangoes. Pineapple waste in the form of eyes and weevel is still not widely utilized. The addition of pineapple waste is expected to add nutrition and increase organoleptic consumer acceptance of red bean jam. Jam is one of the processed foods that people like, various variants of jam have been produced to meet consumer needs. One of the jams made from non-fruit ingredients is peanut butter. Peanut butter is generally made from peanuts. Red beans can be used as an alternative to peanuts, considering that the amount of production in Indonesia is much higher than peanuts. From a nutritional perspective, red beans are the highest carbohydrate bean and have a fat content far below than peanuts. Red beans are said to be able to facilitate digestion and prevent cholesterol. The purpose of this study was to determine the effect of the proportion of red beans and pineapple waste on the chemical (water, ash, protein, fat, carbohydrate content) and organoleptic (color, aroma, taste, and spreadability) tests of jam. The study was conducted using a factorial randomized block design (RBD) method with two factors repeated 3 times on a laboratory scale. The treatment factors were Proportion of Red Beans: Pineapple Waste (P) with 3 levels (P1=25%:75%, P2=50%:50%, P3=75%:25%) and Type of Pineapple Waste (L) with 2 level (L1 = pineapple eye, L2 = pineapple weevel). Based on the alternative selection, the best jam was produced from the P3L1 treatment (Proportion of red beans : pineapple eyes = 25% : 75% ). with protein 1.37%; fat 0.07%; water 48.24%; ash 0.64%; carbohydrate 58.67%; average liking score for taste 4.33; aroma 4.33; color 4 and spreadability 4.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"146 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140751848","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 : 2024-03-29DOI: 10.56557/jafsat/2024/v11i18613
Pragati Yadav, Seema Sonkar
Cluster fig, also known as goolar in Hindi, is a medicinal fruit abundant in India, offering a rich source of iron and other essential micronutrients. Wheat, a staple in the Indian diet, is energy-dense and provides valuable carbohydrates and proteins. Pearl Millet, the most commonly grown type of millet, is renowned for its high calorie, vitamin, and mineral content. Mung beans, part of the legume family, are calorie-dense and a great source of protein and polyunsaturated fatty acids. In this study, cluster fig powder, germinated wheat flour, germinated mung bean flour, germinated pearl millet, carrot powder, and beetroot powder were utilized for product development. Two products were developed with three treatments, varying the quantity of ingredients. Sensory and proximate analysis were conducted on the developed products, with each treatment having three different replications to minimize errors during analysis. Based on the sensory evaluation, T1 is considered the best among all treatments, with a moderate ratio of cluster fig contributing to its taste and flavor. The ash content varied across replications, with the control product having the highest ash content of 11.03%, likely due to experimental errors. Treatments T1, T2, and T3 had ash content values of 10.19%, 10.55%, and 10.89%, respectively. Organoleptic evaluation indicated that as the quantity of cluster fig increased, the taste became bitter, leading to decreased acceptability. Proximate analysis revealed that an increase in the quantity of cluster fig resulted in higher iron and zinc content in the products. This study highlights the organoleptic acceptability and nutritive & medicinal properties of cluster fig, providing insights into the appropriate quantities of cluster fig powder and other ingredients for various processed convenience healthy foods. The research emphasizes the use of cluster fig, a readily available fruit in India, which has not been previously utilized in convenience food products.
{"title":"The Impact of Cluster Fig Fruits Powder Addition on Nutritional and Organoleptic Properties of Some Healthy Food Products","authors":"Pragati Yadav, Seema Sonkar","doi":"10.56557/jafsat/2024/v11i18613","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i18613","url":null,"abstract":"Cluster fig, also known as goolar in Hindi, is a medicinal fruit abundant in India, offering a rich source of iron and other essential micronutrients. Wheat, a staple in the Indian diet, is energy-dense and provides valuable carbohydrates and proteins. Pearl Millet, the most commonly grown type of millet, is renowned for its high calorie, vitamin, and mineral content. Mung beans, part of the legume family, are calorie-dense and a great source of protein and polyunsaturated fatty acids.\u0000In this study, cluster fig powder, germinated wheat flour, germinated mung bean flour, germinated pearl millet, carrot powder, and beetroot powder were utilized for product development. Two products were developed with three treatments, varying the quantity of ingredients. Sensory and proximate analysis were conducted on the developed products, with each treatment having three different replications to minimize errors during analysis.\u0000Based on the sensory evaluation, T1 is considered the best among all treatments, with a moderate ratio of cluster fig contributing to its taste and flavor. The ash content varied across replications, with the control product having the highest ash content of 11.03%, likely due to experimental errors. Treatments T1, T2, and T3 had ash content values of 10.19%, 10.55%, and 10.89%, respectively. Organoleptic evaluation indicated that as the quantity of cluster fig increased, the taste became bitter, leading to decreased acceptability. Proximate analysis revealed that an increase in the quantity of cluster fig resulted in higher iron and zinc content in the products. This study highlights the organoleptic acceptability and nutritive & medicinal properties of cluster fig, providing insights into the appropriate quantities of cluster fig powder and other ingredients for various processed convenience healthy foods. The research emphasizes the use of cluster fig, a readily available fruit in India, which has not been previously utilized in convenience food products.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"86 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140366370","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 : 2024-03-23DOI: 10.56557/jafsat/2024/v11i18601
Yuliana Kurniarianti, Lukita Purnamayati, A. D. Anggo, M. H. Arifin
Fruit leather is a food modification of semi-wet or dry processed fruit products in the form of thin sheets. Agar flour from seaweed Gracilaria sp. Can be used to improve the texture of fruit leather so that it is easy to consume. The aim of this research was to determine the role of agar powder from Gracilaria sp. in improving the texture of fruit leather and the influence on consumer preference value. The research method used is experimental laboratories. Making fruit leather using jackfruit then adding agar flour from Gracilaria sp. using control concentrations, 0.5%, 1%, 1.5%, and 2%. Testing of jackfruit fruit leather includes total sugar, water content, pH, ash content, texture and hedonic test. The results showed that the addition of Gracilaria sp agar powder had significant effect on all fruit leather parameters. The addition of 0.5% Gracilaria sp agar flour produced the best fruit leather.
{"title":"Characteristics of Fruit Leather Made from Jackfruit (Artocarpus heterophyllus) with the Addition of Gracilaria sp. Agar Flour","authors":"Yuliana Kurniarianti, Lukita Purnamayati, A. D. Anggo, M. H. Arifin","doi":"10.56557/jafsat/2024/v11i18601","DOIUrl":"https://doi.org/10.56557/jafsat/2024/v11i18601","url":null,"abstract":"Fruit leather is a food modification of semi-wet or dry processed fruit products in the form of thin sheets. Agar flour from seaweed Gracilaria sp. Can be used to improve the texture of fruit leather so that it is easy to consume. The aim of this research was to determine the role of agar powder from Gracilaria sp. in improving the texture of fruit leather and the influence on consumer preference value. The research method used is experimental laboratories. Making fruit leather using jackfruit then adding agar flour from Gracilaria sp. using control concentrations, 0.5%, 1%, 1.5%, and 2%. Testing of jackfruit fruit leather includes total sugar, water content, pH, ash content, texture and hedonic test. The results showed that the addition of Gracilaria sp agar powder had significant effect on all fruit leather parameters. The addition of 0.5% Gracilaria sp agar flour produced the best fruit leather.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":" 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140386619","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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