Pub Date : 2023-08-29DOI: 10.56557/jafsat/2023/v10i48359
Dorcas Funmilayo Olalere, I. F. Bolarinwa, M. Oke
Mango is widely consumed and traded due to its health benefits, excellent fiber sources, and bioactive compounds. However, mangoes are climacteric fruits and, therefore, highly perishable, thus, requiring proper postharvest management and adequate processing into value-added and more stable products with a longer shelf life in order to make the fruits available and marketable all year round. Vital information on postharvest losses and management of mango, nutritional and health benefits of mango fruits, value addition to green mature mango and ripe mango, and utilization of mango by-products were presented in this review. The aims of this review are to motivate farmers to increase mango cultivation, to explore processors new products of mango, and to keep consumers abreast of nutritious products from mango.
{"title":"Postharvest Management, Nutritional Profile, and Value-Added Products of Mango (Mangifera indica L.)","authors":"Dorcas Funmilayo Olalere, I. F. Bolarinwa, M. Oke","doi":"10.56557/jafsat/2023/v10i48359","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i48359","url":null,"abstract":"Mango is widely consumed and traded due to its health benefits, excellent fiber sources, and bioactive compounds. However, mangoes are climacteric fruits and, therefore, highly perishable, thus, requiring proper postharvest management and adequate processing into value-added and more stable products with a longer shelf life in order to make the fruits available and marketable all year round. Vital information on postharvest losses and management of mango, nutritional and health benefits of mango fruits, value addition to green mature mango and ripe mango, and utilization of mango by-products were presented in this review. The aims of this review are to motivate farmers to increase mango cultivation, to explore processors new products of mango, and to keep consumers abreast of nutritious products from mango.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"47 7","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120920957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-17DOI: 10.56557/jafsat/2023/v10i38347
Sarah Akoth, Albert Nuwagira, Stellah Byakika, I. M. Mukisa
Solanum aethiopicum is a nutrient rich green leafy vegetable whose utilisation is limited by its short shelf life. Although refrigeration and freezing are effective methods to preserve vegetables, these methods may not be available and affordable in resource-limited settings. A viable alternative is pickling, which is a cost effective and easy to apply method. In this study, nakati leaves were fermented in brine with 3% dry salt and 2% sugar at 25°C for 14 days. The fermentation was monitored at intervals by enumerating lactic acid bacteria (LAB), coliforms and fungi as well as measuring the brine pH. Sensory evaluation (n=30) was carried out to assess the acceptability of the vegetables. Shelf stability was evaluated for three weeks. The results showed that lactic acid bacteria increased significantly (P < .001) from 2.06 log cfu/ml to 8.2 log cfu/ml during fermentation. Coliforms and fungi reduced from 5.5 log cfu/ml and 1.5 log cfu/ml to undetectable levels within 8 and 6 days of fermentation, respectively. The brine pH decreased from 5.87 at day 0 to 3.35 after 14 days of fermentation (P < .001). Pickled nakati had lower consumer acceptability scores (P < .001) than fresh nakati. The nakati remained stable during the three weeks of storage. Therefore, pickling offers a potentially viable preservation method that can be adopted for green leafy vegetables.
{"title":"Pickling as a Preservation Technique for Solanum aethiopicum; An Edible Green Leafy Vegetable","authors":"Sarah Akoth, Albert Nuwagira, Stellah Byakika, I. M. Mukisa","doi":"10.56557/jafsat/2023/v10i38347","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i38347","url":null,"abstract":"Solanum aethiopicum is a nutrient rich green leafy vegetable whose utilisation is limited by its short shelf life. Although refrigeration and freezing are effective methods to preserve vegetables, these methods may not be available and affordable in resource-limited settings. A viable alternative is pickling, which is a cost effective and easy to apply method. In this study, nakati leaves were fermented in brine with 3% dry salt and 2% sugar at 25°C for 14 days. The fermentation was monitored at intervals by enumerating lactic acid bacteria (LAB), coliforms and fungi as well as measuring the brine pH. Sensory evaluation (n=30) was carried out to assess the acceptability of the vegetables. Shelf stability was evaluated for three weeks. The results showed that lactic acid bacteria increased significantly (P < .001) from 2.06 log cfu/ml to 8.2 log cfu/ml during fermentation. Coliforms and fungi reduced from 5.5 log cfu/ml and 1.5 log cfu/ml to undetectable levels within 8 and 6 days of fermentation, respectively. The brine pH decreased from 5.87 at day 0 to 3.35 after 14 days of fermentation (P < .001). Pickled nakati had lower consumer acceptability scores (P < .001) than fresh nakati. The nakati remained stable during the three weeks of storage. Therefore, pickling offers a potentially viable preservation method that can be adopted for green leafy vegetables.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125736437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-12DOI: 10.56557/jafsat/2023/v10i38343
P. D. Shere, A. Palve, S. Ghodke
The effect of hot air drying on nutritional profile of fruit leathers will help in redefining the importance as a nutritionally concentrated snack. The mango, strawberry fruit pulp was dehydrated at 40, 50, 60, 70ºC in cabinet dryer to standardize the drying temperature with respect to quality attributes. The drying rate curves at mentioned drying air temperature showed that 60ºC drying air temperature was suitable for obtaining good sensory quality dried leather with end moisture content of 16 to 19% for a drying period of 7 hours. Therefore, 60oC temperature was selected for nutritional profiling of fruit pulp vs fruit leather. The proximate composition of mango and strawberry leather (carbohydrate- 58.26/ 73.31%, protein- 1.58/2.95%, Ash- 1.98/2.11%, dietary fibre- 14.06/17.13%) was found to be superior compared to their fruit pulps (carbohydrate- 14.39/11.12%, protein- 0.61/2.64%, crude fibre-0.79/2.9%, ash-0.52/0.51%).
{"title":"Effect of Drying on Nutritional Profile of Fruit Leathers","authors":"P. D. Shere, A. Palve, S. Ghodke","doi":"10.56557/jafsat/2023/v10i38343","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i38343","url":null,"abstract":"The effect of hot air drying on nutritional profile of fruit leathers will help in redefining the importance as a nutritionally concentrated snack. The mango, strawberry fruit pulp was dehydrated at 40, 50, 60, 70ºC in cabinet dryer to standardize the drying temperature with respect to quality attributes. The drying rate curves at mentioned drying air temperature showed that 60ºC drying air temperature was suitable for obtaining good sensory quality dried leather with end moisture content of 16 to 19% for a drying period of 7 hours. Therefore, 60oC temperature was selected for nutritional profiling of fruit pulp vs fruit leather. The proximate composition of mango and strawberry leather (carbohydrate- 58.26/ 73.31%, protein- 1.58/2.95%, Ash- 1.98/2.11%, dietary fibre- 14.06/17.13%) was found to be superior compared to their fruit pulps (carbohydrate- 14.39/11.12%, protein- 0.61/2.64%, crude fibre-0.79/2.9%, ash-0.52/0.51%).","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"102 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125561635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-08DOI: 10.56557/jafsat/2023/v10i38337
Wahid Ridho Ramadhanto, P. H. Riyadi, L. Purnamayati, M. H. Arifin
Cobia skin is still rarely used as a raw material for gelatin production, even though this fish contains a certain amount of collagen which can be a promising source of gelatin. Ultrasound can be used as an alternative to assist the gelatin extraction process when applied with an appropriate time duration. The purpose of this study was to determine the effect of ultrasonication time on the gelatin characteristics of the cobia skin and determine the best ultrasonication time treatment based on its gel strength and viscosity. The research method used was an experimental laboratories with a Complete Randomized Design (CRD) pattern with ultrasound time of 20 minutes, 40 minutes, and 60 minutes and control treatment. The data were analyzed using ANOVA and further analysis of Honestly Significant Differences (HSD) was carried out to determine the differences in treatment. Each treatment was repeated 3 times. The results showed that the ultrasonication treatment affected all gelatin parameters of cobia skin gelatin. Some parameter values at ultrasonication treatment were lower than control treatments such as protein content, moisture content, ash content, and pH, but the yield, gel strength, and viscosity parameters tend to improve as the ultrasound time increases. The ultrasonication treatment for 40 minutes was the best treatment to produce cobia skin gelatin with the highest gel strength and viscosity of 391.40 bloom and 7.33 cP.
{"title":"The Effect of Ultrasonication Time on Gelatin Characteristics of Cobia Fish (Rachycentron canadum) Skin","authors":"Wahid Ridho Ramadhanto, P. H. Riyadi, L. Purnamayati, M. H. Arifin","doi":"10.56557/jafsat/2023/v10i38337","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i38337","url":null,"abstract":"Cobia skin is still rarely used as a raw material for gelatin production, even though this fish contains a certain amount of collagen which can be a promising source of gelatin. Ultrasound can be used as an alternative to assist the gelatin extraction process when applied with an appropriate time duration. The purpose of this study was to determine the effect of ultrasonication time on the gelatin characteristics of the cobia skin and determine the best ultrasonication time treatment based on its gel strength and viscosity. The research method used was an experimental laboratories with a Complete Randomized Design (CRD) pattern with ultrasound time of 20 minutes, 40 minutes, and 60 minutes and control treatment. The data were analyzed using ANOVA and further analysis of Honestly Significant Differences (HSD) was carried out to determine the differences in treatment. Each treatment was repeated 3 times. The results showed that the ultrasonication treatment affected all gelatin parameters of cobia skin gelatin. Some parameter values at ultrasonication treatment were lower than control treatments such as protein content, moisture content, ash content, and pH, but the yield, gel strength, and viscosity parameters tend to improve as the ultrasound time increases. The ultrasonication treatment for 40 minutes was the best treatment to produce cobia skin gelatin with the highest gel strength and viscosity of 391.40 bloom and 7.33 cP.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129507055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-02DOI: 10.56557/jafsat/2023/v10i38329
I. Mayanja, Laudia Anokye-Bempah, Musdalifa Parwoth, J. Dhikusooka, I. Oluk
Preserving perishable food items like fruits and vegetables in local markets of developing countries is a significant challenge due to the lack of affordable and sustainable cooling solutions, resulting in high food loss, economic burden, and environmental waste. This paper presents a conceptual analysis of a footstep-powered cooler (FPC) system that harnesses the energy generated from footstep movement to power refrigeration systems. The study developed a Minimal Viable Product (MVP) consisting of a piezoelectric plate connected to a voltage doubler circuit to measure the energy generated per step. Results showed that a single footstep on a 0.15 x 0.15 m tile with four piezoelectric plates connected in series generated 0.8 J of energy. However, when extrapolated to the scale of a market, the energy generated from footsteps fell significantly short of the energy requirements for refrigeration. The study suggests optimizing tile placement, exploring other piezoelectric materials, and improving energy extraction efficiency through circuit modifications as potential strategies to enhance energy output to meet the required energy demands. While footstep-generated energy alone may not be sufficient, it represents a promising and sustainable approach to preserving perishable food in local markets, reducing food loss, and improving overall efficiency in the food supply chain.
在发展中国家的当地市场保存水果和蔬菜等易腐食品是一项重大挑战，因为缺乏负担得起和可持续的冷却解决方案，导致大量粮食损失、经济负担和环境浪费。本文提出了一个概念分析的脚步动力冷却器(FPC)系统，利用能量产生的脚步运动，以动力制冷系统。该研究开发了一种最小可行产品(MVP)，由连接到电压倍增电路的压电板组成，用于测量每一步产生的能量。结果表明，在一块由4块压电板串联而成的0.15 x 0.15 m的瓷砖上，单脚行走产生0.8 J的能量。然而，当外推到市场规模时，脚步声产生的能量远远低于制冷所需的能量。该研究建议优化瓷砖放置，探索其他压电材料，并通过电路修改提高能量提取效率，作为提高能量输出以满足所需能源需求的潜在策略。虽然仅靠步行产生的能源可能还不够，但它代表了一种有前途的可持续方法，可以在当地市场上保存易腐食品，减少粮食损失，提高食品供应链的整体效率。
{"title":"Re-Imagining the Cooling Systems for Markets in Developing Countries: A Conceptual Analysis of a Footstep Powered Cooler","authors":"I. Mayanja, Laudia Anokye-Bempah, Musdalifa Parwoth, J. Dhikusooka, I. Oluk","doi":"10.56557/jafsat/2023/v10i38329","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i38329","url":null,"abstract":"Preserving perishable food items like fruits and vegetables in local markets of developing countries is a significant challenge due to the lack of affordable and sustainable cooling solutions, resulting in high food loss, economic burden, and environmental waste. This paper presents a conceptual analysis of a footstep-powered cooler (FPC) system that harnesses the energy generated from footstep movement to power refrigeration systems. The study developed a Minimal Viable Product (MVP) consisting of a piezoelectric plate connected to a voltage doubler circuit to measure the energy generated per step. Results showed that a single footstep on a 0.15 x 0.15 m tile with four piezoelectric plates connected in series generated 0.8 J of energy. However, when extrapolated to the scale of a market, the energy generated from footsteps fell significantly short of the energy requirements for refrigeration. The study suggests optimizing tile placement, exploring other piezoelectric materials, and improving energy extraction efficiency through circuit modifications as potential strategies to enhance energy output to meet the required energy demands. While footstep-generated energy alone may not be sufficient, it represents a promising and sustainable approach to preserving perishable food in local markets, reducing food loss, and improving overall efficiency in the food supply chain.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"143 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121982780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-17DOI: 10.56557/jafsat/2023/v10i38278
D. Maharani, A. D. Anggo, S. Suharto, M. H. Arifin, U. Amalia
Tilapia fish sausage is a practical ready-to-eat food product to fill nutritional needs. Sausage is made through a process of mixing ingredients, inserting them into the casings, heating, and cooling. Mackerel oil can be used to increase omega-3 levels in tilapia sausage products. The purpose of this study was to determine the characteristics of tilapia sausage substituted with mackerel fish oil, determine the best formulation for substitution of mackerel fish oil in tilapia sausage, and determine the levels of omega-3 fatty acids in tilapia sausage. The study was conducted in a laboratory, using a completely randomized design (CRD). The treatment given substitution of mackerel oil and palm oil is (control)K (6:0); P1 (4:2); P2 (3:3); P3 (2:4) and P4 (0:6). The data of moisture content, fat content, emulsion stability, omega-3 and colour were processed using SPSS 16. The results showed that the substitution of mackerel fish oil for palm oil could have a significant effect on the moisture content, oil content, amount of omega 3, appearance and hedonic sausages. The best results were obtained by substitution of mackerel oil in treatment P4 with a moisture content value of 58.70%, fat content 2.83%, emulsion stability 93.68%, colour analysis 53.37 (L), -1.27 (a*) and 48.30 (b*) and the average hedonic test result was 8.09 <µ< 8.66. Omega-3 levels in treatment K (control) were obtained at 0.0610%, consisting of ALA 0.034% and EPA 0.027%, while in treatment P4 the higher omega-3 levels were 1.287%, consisting of ALA 0.324%, EPA 0.365% and DHA 0.598%.
{"title":"Characteristics and Omega-3 Content of Tilapia Sausage Subtitued with Mackerel Fish (Rastrelliger kanagurta) Oil","authors":"D. Maharani, A. D. Anggo, S. Suharto, M. H. Arifin, U. Amalia","doi":"10.56557/jafsat/2023/v10i38278","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i38278","url":null,"abstract":"Tilapia fish sausage is a practical ready-to-eat food product to fill nutritional needs. Sausage is made through a process of mixing ingredients, inserting them into the casings, heating, and cooling. Mackerel oil can be used to increase omega-3 levels in tilapia sausage products. The purpose of this study was to determine the characteristics of tilapia sausage substituted with mackerel fish oil, determine the best formulation for substitution of mackerel fish oil in tilapia sausage, and determine the levels of omega-3 fatty acids in tilapia sausage. The study was conducted in a laboratory, using a completely randomized design (CRD). The treatment given substitution of mackerel oil and palm oil is (control)K (6:0); P1 (4:2); P2 (3:3); P3 (2:4) and P4 (0:6). The data of moisture content, fat content, emulsion stability, omega-3 and colour were processed using SPSS 16. The results showed that the substitution of mackerel fish oil for palm oil could have a significant effect on the moisture content, oil content, amount of omega 3, appearance and hedonic sausages. The best results were obtained by substitution of mackerel oil in treatment P4 with a moisture content value of 58.70%, fat content 2.83%, emulsion stability 93.68%, colour analysis 53.37 (L), -1.27 (a*) and 48.30 (b*) and the average hedonic test result was 8.09 <µ< 8.66. Omega-3 levels in treatment K (control) were obtained at 0.0610%, consisting of ALA 0.034% and EPA 0.027%, while in treatment P4 the higher omega-3 levels were 1.287%, consisting of ALA 0.324%, EPA 0.365% and DHA 0.598%.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134076613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-15DOI: 10.56557/jafsat/2023/v10i38272
Romadhon, Kuntari Cahya Ningsih, L. Purnamayati, M. H. Arifin
One of the tilapia waste produced is offal. The content contained in the innards of tilapia contains a lot of fat which can be used as raw material for making fish oil. Fish oil plays an important role in health because it contains a source of omega 3. The application of fish oil into margarine can be used in the manufacture of bakery products. Making margarine requires an emulsion stability, which functions so that oil and water can mix. One of the emulsion stability that can be used is carrageenan. The purpose of this study was to determine the effect of using carrageenan on the stability of the emulsion on the physical properties of margarine and to determine the best concentration. This study used a completely randomized design (CRD), using one factor, namely the carrageenan concentration of 0.1; 0.2 and 0.3. The test parameters observed were water content test, spreadability test, texture test, melting point slip test, emulsion stability and hedonic test. The result shows that carrageenan plays a significant role as an emulsifier agent for the tilapia oil based margarine as it enhances the physical chracteristics of margarine. The best test results at a concentration of 0.3% with a water content value of 14.64%. The results for the basting power were 3.93%, while the slip melting point test was 33.80ᵒC, the stability test results were 93.07%, the hedonic test was 7.37 < µ < 7.76. The research suggests that there should be further analysis of margarine shelf-life time and fatty acid composition.
{"title":"Characteristics of Margarine Produced from Palm Stearin and Tilapia (Oreochromis niloticus) Oil with Carrageenan as Emulsifier","authors":"Romadhon, Kuntari Cahya Ningsih, L. Purnamayati, M. H. Arifin","doi":"10.56557/jafsat/2023/v10i38272","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i38272","url":null,"abstract":"One of the tilapia waste produced is offal. The content contained in the innards of tilapia contains a lot of fat which can be used as raw material for making fish oil. Fish oil plays an important role in health because it contains a source of omega 3. The application of fish oil into margarine can be used in the manufacture of bakery products. Making margarine requires an emulsion stability, which functions so that oil and water can mix. One of the emulsion stability that can be used is carrageenan. The purpose of this study was to determine the effect of using carrageenan on the stability of the emulsion on the physical properties of margarine and to determine the best concentration. This study used a completely randomized design (CRD), using one factor, namely the carrageenan concentration of 0.1; 0.2 and 0.3. The test parameters observed were water content test, spreadability test, texture test, melting point slip test, emulsion stability and hedonic test. The result shows that carrageenan plays a significant role as an emulsifier agent for the tilapia oil based margarine as it enhances the physical chracteristics of margarine. The best test results at a concentration of 0.3% with a water content value of 14.64%. The results for the basting power were 3.93%, while the slip melting point test was 33.80ᵒC, the stability test results were 93.07%, the hedonic test was 7.37 < µ < 7.76. The research suggests that there should be further analysis of margarine shelf-life time and fatty acid composition.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"277 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116218692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-28DOI: 10.56557/jafsat/2023/v10i38176
T. Rahayuningsih, M. Revitriani, .. Andaryati
Processed butterfly pea flowers are tasteless to add a fresh taste, it is necessary to put in natural ingredients, one of which is bilimbi. In addition, the acidity of bilimbi is expected to increase the stability of the color of the butterfly pea pudding. The objective of this research was to determine the characteristics of butterfly pea flowers and bilimbi pudding. The research design used was a factorial randomized block design with two treatments. The first factor was the concentrations of the butterfly pea flower (T) consisting of 3 levels, namely 0.05% (T1), 0.10% (T2), and 0.15% (T3). The second factor was the concentrations of bilimbi (B) consisting of 3 levels, namely, 4% (B1), 5% (B2), and 6% (B3). Each treatment was repeated three times. Furthermore, the natural dyes obtained (according to the treatment) was used in making pudding. Parameters tested were pH test, anthocyanin content test, color test (L*a*b), and an organoleptic test was carried out using preference assessment of color, taste, aroma, and product color homogeneity. Furthermore, the color test value data were analyzed using variance (ANOVA) and if there was a significant difference it was continued with Duncan's test with a confidence level of 95%. In addition, alternative selection used AHP (Analytical Hierarchy Process) and to find the best treatment used the expectation value method. The results showed that there were interactions between treatments on all parameters. Increasing the concentration of bilimbi increased the pH of the pudding and the stability of the anthocyanin The T2B1 was chosen as the best treatment. The characteristic of T2B1 was with pH 3.60, anthocyanin content 0.50 mg/L, brightness (L) 32.20, a* value 0.80, and b* value 3.00, and panelist preference color 3.43, taste 3.90, flavor 3,70 and texture 3.90. The color of the pudding was the reddish-yellow color.
{"title":"Effect of Butterfly Pea Flower (Clitoria ternatea L.) and Belimbing Wuluh (Averrhoa bilimbi L.) Extract on the Physicochemical and Organoleptic Characteristics of Pudding","authors":"T. Rahayuningsih, M. Revitriani, .. Andaryati","doi":"10.56557/jafsat/2023/v10i38176","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i38176","url":null,"abstract":"Processed butterfly pea flowers are tasteless to add a fresh taste, it is necessary to put in natural ingredients, one of which is bilimbi. In addition, the acidity of bilimbi is expected to increase the stability of the color of the butterfly pea pudding. The objective of this research was to determine the characteristics of butterfly pea flowers and bilimbi pudding. The research design used was a factorial randomized block design with two treatments. The first factor was the concentrations of the butterfly pea flower (T) consisting of 3 levels, namely 0.05% (T1), 0.10% (T2), and 0.15% (T3). The second factor was the concentrations of bilimbi (B) consisting of 3 levels, namely, 4% (B1), 5% (B2), and 6% (B3). Each treatment was repeated three times. Furthermore, the natural dyes obtained (according to the treatment) was used in making pudding. Parameters tested were pH test, anthocyanin content test, color test (L*a*b), and an organoleptic test was carried out using preference assessment of color, taste, aroma, and product color homogeneity. Furthermore, the color test value data were analyzed using variance (ANOVA) and if there was a significant difference it was continued with Duncan's test with a confidence level of 95%. In addition, alternative selection used AHP (Analytical Hierarchy Process) and to find the best treatment used the expectation value method. The results showed that there were interactions between treatments on all parameters. Increasing the concentration of bilimbi increased the pH of the pudding and the stability of the anthocyanin The T2B1 was chosen as the best treatment. The characteristic of T2B1 was with pH 3.60, anthocyanin content 0.50 mg/L, brightness (L) 32.20, a* value 0.80, and b* value 3.00, and panelist preference color 3.43, taste 3.90, flavor 3,70 and texture 3.90. The color of the pudding was the reddish-yellow color.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114163157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-25DOI: 10.56557/jafsat/2023/v10i38171
Theophilus Maduabuchukwu Ikegwu, Chika U. Obiora, Jennifer N. Onwuemeri, Nkemakonam N. Anene, Paige N. Igwe, C. Okolo
The research investigated the effect of drying temperature and time; and the proportion of different samples on the physicochemical and sensory properties of herbal tea from lemongrass, moringa leaf and ginger. The samples were analyzed using standard methods. The results obtained showed that there were significant (P<0.05) differences in the proximate composition (%) of the samples (with fats, protein, carbohydrate, ash, moisture, and fibre contents ranged from 0.01-4.01, 3.90-6.67, 67.59-78.91, 2.02-6.90, 3.14-6.01 and 8.89-12.02, respectively. The phytochemical analyses showed significant (P<0.05) variations that could be attributed to the effect of temperature of drying, duration and proportion of ginger, moringa and lemon grass leaves. The oxalates ranged from 0.01-3.89 mg/g, alkaloids (2.89-7.89 mg/g), saponin (0.22-5.47 mg/g), phytates (0.08-6.67 mg/g), phenols (0.01-4.01 mg/g, flavonoids (0.06-16.34 mg/g, steroids (0.33-7.83 mg/g and Terpenoids (0.02-7.98 mg/g). It was observed that the vitamins (mg/g) and minerals (mg/g) likewise showed significant (P<0.05) variations with vtamins A, B1, C and D ranging from 7.57-12.05, 1.78-11.45, 2.77-11.91 and 4.32-12.11, respectively while the magnesium, calcium, manganese, potassium and sodium ranged from 3.64-8.89, 2.36-8.20, 0.00-0.04, 3.22-12.33 and 6.13-10.12, respectively. The samples with higher content of the lemon grass were observed to contain more flavonoids than others but increased concentration of the moringa and reduced the flavonoids content.
{"title":"Nutritional, Phytochemical and Sensory Properties of Herbal Tea: Cymbopogon citratus, Moringa oleifera and Zingiber officinale","authors":"Theophilus Maduabuchukwu Ikegwu, Chika U. Obiora, Jennifer N. Onwuemeri, Nkemakonam N. Anene, Paige N. Igwe, C. Okolo","doi":"10.56557/jafsat/2023/v10i38171","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i38171","url":null,"abstract":"The research investigated the effect of drying temperature and time; and the proportion of different samples on the physicochemical and sensory properties of herbal tea from lemongrass, moringa leaf and ginger. The samples were analyzed using standard methods. The results obtained showed that there were significant (P<0.05) differences in the proximate composition (%) of the samples (with fats, protein, carbohydrate, ash, moisture, and fibre contents ranged from 0.01-4.01, 3.90-6.67, 67.59-78.91, 2.02-6.90, 3.14-6.01 and 8.89-12.02, respectively. The phytochemical analyses showed significant (P<0.05) variations that could be attributed to the effect of temperature of drying, duration and proportion of ginger, moringa and lemon grass leaves. The oxalates ranged from 0.01-3.89 mg/g, alkaloids (2.89-7.89 mg/g), saponin (0.22-5.47 mg/g), phytates (0.08-6.67 mg/g), phenols (0.01-4.01 mg/g, flavonoids (0.06-16.34 mg/g, steroids (0.33-7.83 mg/g and Terpenoids (0.02-7.98 mg/g). It was observed that the vitamins (mg/g) and minerals (mg/g) likewise showed significant (P<0.05) variations with vtamins A, B1, C and D ranging from 7.57-12.05, 1.78-11.45, 2.77-11.91 and 4.32-12.11, respectively while the magnesium, calcium, manganese, potassium and sodium ranged from 3.64-8.89, 2.36-8.20, 0.00-0.04, 3.22-12.33 and 6.13-10.12, respectively. The samples with higher content of the lemon grass were observed to contain more flavonoids than others but increased concentration of the moringa and reduced the flavonoids content.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125415247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-06DOI: 10.56557/jafsat/2023/v10i28130
I. P. A. Idangodage, A. B. C. G. J. De Siva, H. Herath, J. Jayasinghe
Isotonic drinks are the type of sports drink with a similar number of osmotically active particles as present in the body plasma (i.e. osmolality; 275-295 mOsmole/kg) and help for replenishing the loss of electrolytes and sugar after physical workout. The present study describes the potential of utilization of Nas Narang (Citrus madurensis) fruit juice in the development of Isotonic Nas Narang Sports Drink (INNSD) and investigation of the physico-chemical parameters. INNSD was developed using varying content of fresh juice of Nas Narang 5%, 6.5%, and 7.5% v/v with other recommended food grade ingredients. The 7.5% of fresh Nas Narang juice was selected as the best fruit content based on the highest overall acceptability in sensorial evaluation using a trained sensory panel. The total osmolality of developed isotonic Nas Narang sports drink was 282.95 mOsmol/l. The physical properties of Total Soluble Solids content (TSS), Titratable Acidity (TA), and pH of the INNSD were 9.00±0.00%, 0.53±0.01%, and 2.45±0.01 respectively. The proximate composition of Nas Narang fruit juice and developed sports drink were total ash (0.47±0.11%; 0.42±0.17%), protein (0.47±0.01%; 0.05±0.00%), crude fibre (0.53±0.01%; 0.09±0.01%), total carbohydrate content (6.97±0.27%; 7.31±0.31%) and caloric value (29.44 Kcal /per 100 ml of sports drink) respectively. The vitamin contents of INNSD were ascorbic acid (0.3 mg/100 ml), vitamin B2 (0.135 mg/100 ml), vitamin B5 (0.15mg/100ml) and vitamin B6 (0.145 mg/100 ml). Further, anti-oxidant potential of Total Polyphenolic Content (TPC) and Total Flavonoids Content (TFC) of fresh Nas Narang fruit juice and developed INNSD were (0.224±0.02 mg GAE/ml; 0.029±0.00 mg GAE/ml) and (0.139±0.01 mg QE/ml; 0.011±0.00 mg QE/ml) respectively. Nas narang fruit is available throughout the year as an adequate source of raw material for industry. It provides natural citrus flavor, attractive yellow colour, appealing taste, minerals and antioxidants to the product and further act as a natural preservative. Present study showed incorporation of Nas Narang juice in formulation of sport drink is technically sound and acceptable.
{"title":"Development and Physico-chemical Evaluation of an Isotonic Nas Narang (Citrus madurensis) Sports Drink","authors":"I. P. A. Idangodage, A. B. C. G. J. De Siva, H. Herath, J. Jayasinghe","doi":"10.56557/jafsat/2023/v10i28130","DOIUrl":"https://doi.org/10.56557/jafsat/2023/v10i28130","url":null,"abstract":"Isotonic drinks are the type of sports drink with a similar number of osmotically active particles as present in the body plasma (i.e. osmolality; 275-295 mOsmole/kg) and help for replenishing the loss of electrolytes and sugar after physical workout. The present study describes the potential of utilization of Nas Narang (Citrus madurensis) fruit juice in the development of Isotonic Nas Narang Sports Drink (INNSD) and investigation of the physico-chemical parameters. INNSD was developed using varying content of fresh juice of Nas Narang 5%, 6.5%, and 7.5% v/v with other recommended food grade ingredients. The 7.5% of fresh Nas Narang juice was selected as the best fruit content based on the highest overall acceptability in sensorial evaluation using a trained sensory panel. The total osmolality of developed isotonic Nas Narang sports drink was 282.95 mOsmol/l. The physical properties of Total Soluble Solids content (TSS), Titratable Acidity (TA), and pH of the INNSD were 9.00±0.00%, 0.53±0.01%, and 2.45±0.01 respectively. The proximate composition of Nas Narang fruit juice and developed sports drink were total ash (0.47±0.11%; 0.42±0.17%), protein (0.47±0.01%; 0.05±0.00%), crude fibre (0.53±0.01%; 0.09±0.01%), total carbohydrate content (6.97±0.27%; 7.31±0.31%) and caloric value (29.44 Kcal /per 100 ml of sports drink) respectively. The vitamin contents of INNSD were ascorbic acid (0.3 mg/100 ml), vitamin B2 (0.135 mg/100 ml), vitamin B5 (0.15mg/100ml) and vitamin B6 (0.145 mg/100 ml). Further, anti-oxidant potential of Total Polyphenolic Content (TPC) and Total Flavonoids Content (TFC) of fresh Nas Narang fruit juice and developed INNSD were (0.224±0.02 mg GAE/ml; 0.029±0.00 mg GAE/ml) and (0.139±0.01 mg QE/ml; 0.011±0.00 mg QE/ml) respectively. \u0000Nas narang fruit is available throughout the year as an adequate source of raw material for industry. It provides natural citrus flavor, attractive yellow colour, appealing taste, minerals and antioxidants to the product and further act as a natural preservative. Present study showed incorporation of Nas Narang juice in formulation of sport drink is technically sound and acceptable.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132199490","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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