Pub Date : 2022-12-31DOI: 10.56557/jafsat/2022/v9i48022
A. Ukom, L. Nwanagba, Christiana O. Oguzie
Xanthosoma mafaffa Schott (XMS) is an underutilized cocoyam that is relatively rich in food nutrients and antioxidant constituents. However, information on the values of glycemic index (GI) and the glycemic load (GL) of XMS is limited. Thus, this study was undertaking to contribute information on antioxidant activity and nutritional data of GI and GL values using boiled and roasted XMS tuber. Anthropometric measurements, GI, GL and antioxidant constituents were determined according to standard methods. Results showed variations in the tested parameters. Antioxidant constituents varied for carotenoids (14.33 to 49.08 mg/100gfw), total polyphenols (122.02 to 159.45 mgGAE/100gfw), total flavonoids (62.05 to 161.32 mgQE/100gfw), ascorbic acid (2.04 to 6.17 mg/100gfw) and tocopherol (1.31 to 2.63 mg/100gfw). Antioxidant activity assayed by DPPH, ABTS and FRAP ranged from 14.21 to 36.73%, 11.28 to 77.15 µmTE/100gfw and 6.03 to 19.36 mgTE/gfw. Glycemic index of standard food (glucose) and processed Xanthosoma maffafa Schott showed variance in the glycemic response (GR) from 4.17 to 4.53 mmol/L at 0 min fasting blood sugar, 4.50 to 6.83 mmol/L at 15 min, 4.60 to 7.53 mmol/L at 30 min, 4.20 to 8.37 mmol/L at 60 min, 4.27 to 5.90 mmol/L at 90 min and 4.27 to 5.77 mmol/L at 120 min post feeding intervals. In general, GI of boiled XMS (91.30 mmol/L) was higher than the roasted XMS (68.69 mmol/L) meal. With high antioxidant compounds, strong antioxidant activity, and a medium GI of roasted Xanthosoma maffafa Schott meal, it can act as a functional food to scavenge free radicals, prevent degenerative disorders and boost physiological health of consumers.
{"title":"ANTIOXIDANT ACTIVITY, GLYCEMIC INDEX AND GLYCEMIC LOAD OF BOILED AND ROASTED COCOYAM (Xanthosoma mafaffa Schott) TUBER","authors":"A. Ukom, L. Nwanagba, Christiana O. Oguzie","doi":"10.56557/jafsat/2022/v9i48022","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i48022","url":null,"abstract":"Xanthosoma mafaffa Schott (XMS) is an underutilized cocoyam that is relatively rich in food nutrients and antioxidant constituents. However, information on the values of glycemic index (GI) and the glycemic load (GL) of XMS is limited. Thus, this study was undertaking to contribute information on antioxidant activity and nutritional data of GI and GL values using boiled and roasted XMS tuber. Anthropometric measurements, GI, GL and antioxidant constituents were determined according to standard methods. Results showed variations in the tested parameters. Antioxidant constituents varied for carotenoids (14.33 to 49.08 mg/100gfw), total polyphenols (122.02 to 159.45 mgGAE/100gfw), total flavonoids (62.05 to 161.32 mgQE/100gfw), ascorbic acid (2.04 to 6.17 mg/100gfw) and tocopherol (1.31 to 2.63 mg/100gfw). Antioxidant activity assayed by DPPH, ABTS and FRAP ranged from 14.21 to 36.73%, 11.28 to 77.15 µmTE/100gfw and 6.03 to 19.36 mgTE/gfw. Glycemic index of standard food (glucose) and processed Xanthosoma maffafa Schott showed variance in the glycemic response (GR) from 4.17 to 4.53 mmol/L at 0 min fasting blood sugar, 4.50 to 6.83 mmol/L at 15 min, 4.60 to 7.53 mmol/L at 30 min, 4.20 to 8.37 mmol/L at 60 min, 4.27 to 5.90 mmol/L at 90 min and 4.27 to 5.77 mmol/L at 120 min post feeding intervals. In general, GI of boiled XMS (91.30 mmol/L) was higher than the roasted XMS (68.69 mmol/L) meal. With high antioxidant compounds, strong antioxidant activity, and a medium GI of roasted Xanthosoma maffafa Schott meal, it can act as a functional food to scavenge free radicals, prevent degenerative disorders and boost physiological health of consumers.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122085173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.56557/jafsat/2022/v9i48026
M. Hossain, M. Howlader, M. H. Khan, A. B. Khan, M. Mallik, S. Bain, A. Shila, M. Uddin
An experiment was conducted at the research farm of Patuakhali Science and Technology University (PSTU), Dumki, Patuakhali, during the period from January to April 2015 to evaluate the growth, development, and yield performance of seven mungbean varieties for obtaining the most productive variety suitable for Patuakhali region. The experiment was laid out in a Randomized Complete Block Design with three replicates. Among the varieties, BARI mung 4 showed better performance in respect of growth, development, and yield contributing characteristics compared to other varieties. The results showed better performance on growth characters namely, the number of leaves per plant (15.62), branches per plant (5.427), leaf area per plant (1079 cm2), and total dry matter weight per plant (9.64 g) were recorded in BARI mung 4. The highest seed yield recorded in BARI mung 4(1.69t ha-1) might be due to superior growth characteristics thereby seed yield. Besides, BARI mung 4 produced a pod number of 24.22 and the maximum number of seeds per pod (6.42). In contrast, the lowest seed yield was recorded in the local variety (0.81 t ha-1) for its inferior growth and yield contributing characters. Therefore, BARI mung 4 may be cultivated commercially in the southern region of Bangladesh.
{"title":"PHENOTYPIC PERFORMANCE ANALYSIS OF YIELD AND GROWTH TRAITS FOR SELECTION OF SUITABLE MUNGBEAN (Vigna radiata L.) VARIETIES IN THE SOUTHERN REGION OF BANGLADESH","authors":"M. Hossain, M. Howlader, M. H. Khan, A. B. Khan, M. Mallik, S. Bain, A. Shila, M. Uddin","doi":"10.56557/jafsat/2022/v9i48026","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i48026","url":null,"abstract":"An experiment was conducted at the research farm of Patuakhali Science and Technology University (PSTU), Dumki, Patuakhali, during the period from January to April 2015 to evaluate the growth, development, and yield performance of seven mungbean varieties for obtaining the most productive variety suitable for Patuakhali region. The experiment was laid out in a Randomized Complete Block Design with three replicates. Among the varieties, BARI mung 4 showed better performance in respect of growth, development, and yield contributing characteristics compared to other varieties. The results showed better performance on growth characters namely, the number of leaves per plant (15.62), branches per plant (5.427), leaf area per plant (1079 cm2), and total dry matter weight per plant (9.64 g) were recorded in BARI mung 4. The highest seed yield recorded in BARI mung 4(1.69t ha-1) might be due to superior growth characteristics thereby seed yield. Besides, BARI mung 4 produced a pod number of 24.22 and the maximum number of seeds per pod (6.42). In contrast, the lowest seed yield was recorded in the local variety (0.81 t ha-1) for its inferior growth and yield contributing characters. Therefore, BARI mung 4 may be cultivated commercially in the southern region of Bangladesh.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131381395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-20DOI: 10.56557/jafsat/2022/v9i47989
Deffodile Bharali, Sunita Mishra
“Ragi flour can be used to formulate nutritionally enriched dumpling incorporated with herbs. The ragi flour was incorporated in the recipe to replace other common flour. Nutritionally enriched dumpling was prepared by adding ragi flour (200 g), corn flour (200 g), Dehydrated Carrot powder (20 g), Dehydrated pea powder (20 g), Eryngium foetidum powder (10 g), Rumex acetosa powder (20 g), Centella Asiatica powder (20 g) and salt (a pinch). The objective of this research was to find out the awareness between consumers about Ragi flour and herbs containing dumpling. The result of the study reveals that majority of the respondents were aware of the nutritional value of finger millet and who were suffering from diabetics patients rarely added finger millet to their diets. This study also explored that composite ingredients of dumpling were more acceptable with respect to mentioned sensorial quality parameters with increased nutritional value. Sensory (appearance, color, flavour, texture, taste, and overall acceptability) evaluation revealed panelists members. The nutritional value of dumpling can be good for growing children.
{"title":"SENSORY EVALUATION AND CONSUMER AWARENESS TOWARDS RAGI FLOUR DUMPLINGS BY USING TRADITIONAL HERBS","authors":"Deffodile Bharali, Sunita Mishra","doi":"10.56557/jafsat/2022/v9i47989","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i47989","url":null,"abstract":"“Ragi flour can be used to formulate nutritionally enriched dumpling incorporated with herbs. The ragi flour was incorporated in the recipe to replace other common flour. Nutritionally enriched dumpling was prepared by adding ragi flour (200 g), corn flour (200 g), Dehydrated Carrot powder (20 g), Dehydrated pea powder (20 g), Eryngium foetidum powder (10 g), Rumex acetosa powder (20 g), Centella Asiatica powder (20 g) and salt (a pinch). The objective of this research was to find out the awareness between consumers about Ragi flour and herbs containing dumpling. The result of the study reveals that majority of the respondents were aware of the nutritional value of finger millet and who were suffering from diabetics patients rarely added finger millet to their diets. This study also explored that composite ingredients of dumpling were more acceptable with respect to mentioned sensorial quality parameters with increased nutritional value. Sensory (appearance, color, flavour, texture, taste, and overall acceptability) evaluation revealed panelists members. The nutritional value of dumpling can be good for growing children.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125199692","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 : 2022-11-30DOI: 10.56557/jafsat/2022/v9i47943
Karnon Coulibaly, F. Camara, Pierre Alain Kouassi Konan
Background: In the face of the numerous nutrition and public health problems experienced in many parts of the world, particularly in the poorest regions, food formulation is an excellent means of enhancing the nutritional value of foodstuffs and preventing certain pathologies. Aim of the Study: This study was conducted to determine the biochemical and phytochemical composition and nutritional value of the formulations of Neré soumbara and Moringa oleifera leaves. Materials and Methods: The different formulations were produced from powder from Néré (Parkia Biglobosa) and powder from leaves of Moringa oleifera. Results: The results obtained revealed that the formulations made from Néré soumbara and Moringa oleifera leaves have a very appreciable nutritional potential. Thus the content of fat, protein, fiber, iron, and calcium was between 3.49 and 37.95%; 31.67 and 36.56%; 10.32 and 13.54%; 11.37 and 172.56% and 1123.31 and 1586.73%, respectively. The content of total flavonoids, condensed tannins, and total polyphenols was respectively between 4.66 and 37.22 mg/g EQ ; between 3.20 and 7.17 mgEC/gMS; and between 53.42 and 102.14 mgEAG/MS. In addition, all the formulations showed high antioxidant activity, with values between 82.44% and 83.36%. Microbiological analysis during storage at ambient temperature revealed that the formulations were of acceptable quality according to Directive 2005/2073/EC on microbiological criteria for foodstuffs. Furthermore, statistical analyses showed significant differences (P<0.05) between the formulations. Conclusion: From all the formulations analyzed, S20M80 and S30M70 had the highest levels of nutrients and phytochemicals.
{"title":"NUTRITIONAL AND PHYTOCHEMICAL EVALUATION OF SOUMBARA (Parkia biglobosa) SEEDS POWDER AND Moringa oleifera LEAF FORMULATIONS","authors":"Karnon Coulibaly, F. Camara, Pierre Alain Kouassi Konan","doi":"10.56557/jafsat/2022/v9i47943","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i47943","url":null,"abstract":"Background: In the face of the numerous nutrition and public health problems experienced in many parts of the world, particularly in the poorest regions, food formulation is an excellent means of enhancing the nutritional value of foodstuffs and preventing certain pathologies. \u0000Aim of the Study: This study was conducted to determine the biochemical and phytochemical composition and nutritional value of the formulations of Neré soumbara and Moringa oleifera leaves. \u0000Materials and Methods: The different formulations were produced from powder from Néré (Parkia Biglobosa) and powder from leaves of Moringa oleifera. \u0000Results: The results obtained revealed that the formulations made from Néré soumbara and Moringa oleifera leaves have a very appreciable nutritional potential. Thus the content of fat, protein, fiber, iron, and calcium was between 3.49 and 37.95%; 31.67 and 36.56%; 10.32 and 13.54%; 11.37 and 172.56% and 1123.31 and 1586.73%, respectively. The content of total flavonoids, condensed tannins, and total polyphenols was respectively between 4.66 and 37.22 mg/g EQ ; between 3.20 and 7.17 mgEC/gMS; and between 53.42 and 102.14 mgEAG/MS. In addition, all the formulations showed high antioxidant activity, with values between 82.44% and 83.36%. Microbiological analysis during storage at ambient temperature revealed that the formulations were of acceptable quality according to Directive 2005/2073/EC on microbiological criteria for foodstuffs. Furthermore, statistical analyses showed significant differences (P<0.05) between the formulations. \u0000Conclusion: From all the formulations analyzed, S20M80 and S30M70 had the highest levels of nutrients and phytochemicals.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124557622","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 : 2022-11-15DOI: 10.56557/jafsat/2022/v9i37930
P. H. Riyadi, A. D. Anggo, Indy Putri Egayanti, M. H. Arifin
Sonneratia alba fruit vinegar is an acidic liquid from fermentation with a high antioxidant content that the public can consume because it captures free radicals in the body. Fruit vinegar is produced through a fermentation process with the addition of sugar as a medium during fermentation. This study aimed to examine the best sugar concentration used in making pedada fruit (Sonneratia alba) vinegar and to determine the bioactive compounds in pedada fruit vinegar (Sonneratia alba). Samples were obtained from Demak, Central Java. The research method used is experimental laboratories with a Completely Randomized Design (CRD) model. The treatment given for the preliminary study was in the form of differences in the concentration of the amount of granulated sugar, namely 15%, 20%, 25%, and 30%, while for the primary research, the best concentration of granulated sugar was 30%. Parameters observed in the preliminary study were pH, antioxidant, and color, while in the main study, phytochemical screening and bioactive components were tested. Parametric data were analyzed using analysis of variance ANOVA and Honest Significant Difference (HSD) to determine differences between treatments. The best results were obtained in Sonneratia alba fruit vinegar with a sugar concentration of 30% with a pH value of 3.10; antioxidant activity 84.14%; color analysis 22.63 (L*), 7.83 (a*) and 11.70 (b*); Phytochemical screening qualitatively showed positive results containing flavonoids and the bioactive components contained xanthosine which has the potential as antioxidants.
{"title":"IDENTIFICATION OF BIOACTIVE CONTENT IN PEDADA FRUIT VINEGAR (Sonneratia alba) AS AN ANTIOXIDANT POTENTIAL","authors":"P. H. Riyadi, A. D. Anggo, Indy Putri Egayanti, M. H. Arifin","doi":"10.56557/jafsat/2022/v9i37930","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i37930","url":null,"abstract":"Sonneratia alba fruit vinegar is an acidic liquid from fermentation with a high antioxidant content that the public can consume because it captures free radicals in the body. Fruit vinegar is produced through a fermentation process with the addition of sugar as a medium during fermentation. This study aimed to examine the best sugar concentration used in making pedada fruit (Sonneratia alba) vinegar and to determine the bioactive compounds in pedada fruit vinegar (Sonneratia alba). Samples were obtained from Demak, Central Java. The research method used is experimental laboratories with a Completely Randomized Design (CRD) model. The treatment given for the preliminary study was in the form of differences in the concentration of the amount of granulated sugar, namely 15%, 20%, 25%, and 30%, while for the primary research, the best concentration of granulated sugar was 30%. Parameters observed in the preliminary study were pH, antioxidant, and color, while in the main study, phytochemical screening and bioactive components were tested. Parametric data were analyzed using analysis of variance ANOVA and Honest Significant Difference (HSD) to determine differences between treatments. The best results were obtained in Sonneratia alba fruit vinegar with a sugar concentration of 30% with a pH value of 3.10; antioxidant activity 84.14%; color analysis 22.63 (L*), 7.83 (a*) and 11.70 (b*); Phytochemical screening qualitatively showed positive results containing flavonoids and the bioactive components contained xanthosine which has the potential as antioxidants.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"66 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131342670","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 : 2022-09-29DOI: 10.56557/jafsat/2022/v9i37871
Adeola O. Omojokun, E. T. Otunola
The purpose of this research is to examine the functional and pasting properties of Cardaba banana and malted millet in the production of ‘Ogi’ flour. Malted millet flour was produced by germinating, fermenting, drying, and milling to fine powder, while the ripe Cardaba banana flour was produced by peeling, slicing, drying and milling. Different formulations (0:100%, 10:90%, 20:80%, 30:70%, 40:60% and 50:50%) were obtained from mixes of Cardaba banana and malted millet flour, respectively. Each sample was subjected to functional and pasting properties. Results were analyzed using ANOVA, with the means being separated by Duncan multiple range test. Bulk density, water absorption capacity, and swelling index ranged from 0.258-0.833 g/cm3, 180.77-205.93% and 15.67-36.69 g/mL respectively. Swelling power and solubility index at 65 ºC and 95 ºC ranged from (11.13-13.81 % and 2.12-11.23 %) and (36.96-45.67 % and 6.68-47.5 %), respectively, while peak viscosity, final viscosity, set back value, pasting temperature ranged from 50.33–68.67 RVU, 120.25–257.33 RVU, 73.42-191.33RVU, 85.35-88.40 °C, respectively. Findings from this study potentiate the industrial production of a cheap and longer shelf-life complementary/weaning food produced from malted millet and Cardaba banana. Adopting this would create a ready market and full utilization of the underutilized Cardaba banana. Based on findings from this study, we concluded that ‘Ogi’ flour produced at equal amount of Cardaba banana and malted millet flours was mostly stable at good quality and with the possibility of longer shelf-life.
{"title":"FUNCTIONAL AND PASTING PROPERTIES OF BLENDED FLOUR MIXES OF MALTED MILLET AND RIPE CARDABA BANANA AS COMPLEMENTARY FOOD","authors":"Adeola O. Omojokun, E. T. Otunola","doi":"10.56557/jafsat/2022/v9i37871","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i37871","url":null,"abstract":"The purpose of this research is to examine the functional and pasting properties of Cardaba banana and malted millet in the production of ‘Ogi’ flour. Malted millet flour was produced by germinating, fermenting, drying, and milling to fine powder, while the ripe Cardaba banana flour was produced by peeling, slicing, drying and milling. Different formulations (0:100%, 10:90%, 20:80%, 30:70%, 40:60% and 50:50%) were obtained from mixes of Cardaba banana and malted millet flour, respectively. Each sample was subjected to functional and pasting properties. Results were analyzed using ANOVA, with the means being separated by Duncan multiple range test. Bulk density, water absorption capacity, and swelling index ranged from 0.258-0.833 g/cm3, 180.77-205.93% and 15.67-36.69 g/mL respectively. Swelling power and solubility index at 65 ºC and 95 ºC ranged from (11.13-13.81 % and 2.12-11.23 %) and (36.96-45.67 % and 6.68-47.5 %), respectively, while peak viscosity, final viscosity, set back value, pasting temperature ranged from 50.33–68.67 RVU, 120.25–257.33 RVU, 73.42-191.33RVU, 85.35-88.40 °C, respectively. Findings from this study potentiate the industrial production of a cheap and longer shelf-life complementary/weaning food produced from malted millet and Cardaba banana. Adopting this would create a ready market and full utilization of the underutilized Cardaba banana. Based on findings from this study, we concluded that ‘Ogi’ flour produced at equal amount of Cardaba banana and malted millet flours was mostly stable at good quality and with the possibility of longer shelf-life.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"199 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115524494","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 : 2022-09-27DOI: 10.56557/jafsat/2022/v9i37866
Nalia Tasya Gunawan, F. Swastawati, P. H. Riyadi
Barracuda fish balls are a diversified fishery product made from surimi. Fish balls on the market have almost the same taste, so they have the potential to be developed. One way is to add a smoked taste to the barracuda fish balls using liquid smoke. There is a lot of information about the use of liquid smoke on meat balls and chicken balls. However, regarding the effect of using liquid smoke with different immersion times on fish balls, which is especially related to physical characteristics, it is still limited. There is a lot of information about the use of liquid smoke on meat balls and chicken balls. However, the effect of using liquid smoke with different immersion times on fish balls is still limited. The purpose of this study was to determine the characteristics of barracuda fish balls after immersion in liquid smoke and the sensory value of barracuda fish balls with different immersion times. The experimental laboratory research method uses a Completely Randomized Design. The research was conducted by making barracuda fish balls and then soaking them in a liquid smoke solution for 20, 40, and 60 minutes. The test results showed that the immersion of liquid smoke at different times significantly affected all test parameters (p<0,05). The liquid smoke immersion resulted in the lowest water content and TPC values of barracuda fish balls, 65,61±0,18% and 4,66±0,02 log cfu/g, respectively. While immersion in liquid smoke resulted in the highest protein content, phenol content, ash content and gel strength, respectively, 17,13±0,40%, 0,06±0,012%, 0,85±0,03% and 1791,25±38,99 g.cm. The test results also showed that there was histamine in the barracuda fish balls sample. Soaking barracuda fish balls in liquid smoke for 20 minutes was able to increase the sensory value of the fish balls up to 8,59
{"title":"PHYSICOCHEMICAL CHARACTERISTICS OF BARRACUDA FISH BALLS (Sphyraena sp.) WITH LIQUID SMOKE IMMERSION IN DIFFERENT TIMES","authors":"Nalia Tasya Gunawan, F. Swastawati, P. H. Riyadi","doi":"10.56557/jafsat/2022/v9i37866","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i37866","url":null,"abstract":"Barracuda fish balls are a diversified fishery product made from surimi. Fish balls on the market have almost the same taste, so they have the potential to be developed. One way is to add a smoked taste to the barracuda fish balls using liquid smoke. There is a lot of information about the use of liquid smoke on meat balls and chicken balls. However, regarding the effect of using liquid smoke with different immersion times on fish balls, which is especially related to physical characteristics, it is still limited. There is a lot of information about the use of liquid smoke on meat balls and chicken balls. However, the effect of using liquid smoke with different immersion times on fish balls is still limited. The purpose of this study was to determine the characteristics of barracuda fish balls after immersion in liquid smoke and the sensory value of barracuda fish balls with different immersion times. The experimental laboratory research method uses a Completely Randomized Design. The research was conducted by making barracuda fish balls and then soaking them in a liquid smoke solution for 20, 40, and 60 minutes. The test results showed that the immersion of liquid smoke at different times significantly affected all test parameters (p<0,05). The liquid smoke immersion resulted in the lowest water content and TPC values of barracuda fish balls, 65,61±0,18% and 4,66±0,02 log cfu/g, respectively. While immersion in liquid smoke resulted in the highest protein content, phenol content, ash content and gel strength, respectively, 17,13±0,40%, 0,06±0,012%, 0,85±0,03% and 1791,25±38,99 g.cm. The test results also showed that there was histamine in the barracuda fish balls sample. Soaking barracuda fish balls in liquid smoke for 20 minutes was able to increase the sensory value of the fish balls up to 8,59","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131843018","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 : 2022-09-12DOI: 10.56557/jafsat/2022/v9i37852
A. O. Abioye, J. Adeyanju, A. Adekunle, O. Adepoju, A. S. Olajire, E. O. Sangotayo
In this investigation, the mechanism of mass (moisture and fat) transfer during deep-fat frying of robo (fried melon cake) was carried out. The plots of dimensionless concentration ratios against time were used to determine moisture transfer parameters including moisture diffusivity, moisture transfer coefficient, moisture transfer Fourier number, moisture transfer Biot number and activation energy and fat transfer kinetic parameters such rate constants and activation energy at different frying temperatures of 140, 155 and 170 0C. All moisture parameters increased linearly with frying oil temperatures except moisture transfer Biot number which deceased linearly with increase in temperature with correlation coefficient (R2) ≥ 0.99. There was also positive linear relationship between fat transfer rate constant and frying temperatures (R2 ≥ 0.99). An Arrhenius type of relationship was found between temperature and the effective moisture diffusivity and fat transfer rate constant (R2≥0.99) with activation energies values calculated as 25.66 and 42.18 kJ/mol, respectively. Both moisture loss and fat desorption after initial adsorption of 60 seconds were adequately modeled by the first-order kinetics adopted with high correlation coefficient (R2) value and were time and temperature dependent as revealed by Arrhenius analysis performed on the experimental data.
{"title":"MODELING OF MASS TRANSFER PARAMETERS DURING DEEP-FAT FRYING OF FRIED MELON CAKE (ROBO)","authors":"A. O. Abioye, J. Adeyanju, A. Adekunle, O. Adepoju, A. S. Olajire, E. O. Sangotayo","doi":"10.56557/jafsat/2022/v9i37852","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i37852","url":null,"abstract":"In this investigation, the mechanism of mass (moisture and fat) transfer during deep-fat frying of robo (fried melon cake) was carried out. The plots of dimensionless concentration ratios against time were used to determine moisture transfer parameters including moisture diffusivity, moisture transfer coefficient, moisture transfer Fourier number, moisture transfer Biot number and activation energy and fat transfer kinetic parameters such rate constants and activation energy at different frying temperatures of 140, 155 and 170 0C. All moisture parameters increased linearly with frying oil temperatures except moisture transfer Biot number which deceased linearly with increase in temperature with correlation coefficient (R2) ≥ 0.99. There was also positive linear relationship between fat transfer rate constant and frying temperatures (R2 ≥ 0.99). An Arrhenius type of relationship was found between temperature and the effective moisture diffusivity and fat transfer rate constant (R2≥0.99) with activation energies values calculated as 25.66 and 42.18 kJ/mol, respectively. Both moisture loss and fat desorption after initial adsorption of 60 seconds were adequately modeled by the first-order kinetics adopted with high correlation coefficient (R2) value and were time and temperature dependent as revealed by Arrhenius analysis performed on the experimental data.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129368786","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 : 2022-08-26DOI: 10.56557/jafsat/2022/v9i37817
F. Swastawati, E. Susanto, Marins Puspita Loka
Chikuwa is a product made from surimi, then grilled over fire. The result of roasting gives a smoked flavor to chikuwa. Smoke flavor can be obtained not only through the combustion process, which can produce Polycyclic Aromatic Hydrocarbon compounds. In order to support the implementation of SDG's goal 2, microencapsulated coconut shell liquid smoke can be used as a flavoring agent in barracuda chikuwa to replace the combustion process. The purpose of this study was to determine the effect of the addition of microencapsulated liquid smoke on the characteristics of barracuda chikuwa to support SDG's goal 2. The experimental laboratory research method uses a Completely Randomized Design. The research was conducted by producing microencapsulated liquid smoke and barracuda chikuwa. The test results showed that the use of microencapsulated liquid smoke with different concentrations had a significant effect on all test parameters (p< 0,05). The highest phenol content was 0,1085% and the highest antioxidant was 69,65%. The lowest water content was 51, 2% and the lowest TPC value was 3.36 log cfu/g. While the results showed the highest protein content was 17, 69% and the highest hardness was 450.75 gf. Based on the assessment of the hedonic test, the highest value was obtained by the addition of 1% microencapsulated liquid smoke, with a value of 8,39 < µ < 8,71. The addition of microencapsulated liquid smoke was able to increase the protein, phenol, antioxidant, and hardness levels of barracuda chikuwa, as well as reduce the water content and TPC value.
{"title":"INNOVATION OF BARRACUDA (Sphyraena sp.) CHIKUWA WITH MICROENCAPSULATION LIQUID SMOKE ADDITION IN SUPPORTING SDG's GOAL 2","authors":"F. Swastawati, E. Susanto, Marins Puspita Loka","doi":"10.56557/jafsat/2022/v9i37817","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i37817","url":null,"abstract":"Chikuwa is a product made from surimi, then grilled over fire. The result of roasting gives a smoked flavor to chikuwa. Smoke flavor can be obtained not only through the combustion process, which can produce Polycyclic Aromatic Hydrocarbon compounds. In order to support the implementation of SDG's goal 2, microencapsulated coconut shell liquid smoke can be used as a flavoring agent in barracuda chikuwa to replace the combustion process. The purpose of this study was to determine the effect of the addition of microencapsulated liquid smoke on the characteristics of barracuda chikuwa to support SDG's goal 2. The experimental laboratory research method uses a Completely Randomized Design. The research was conducted by producing microencapsulated liquid smoke and barracuda chikuwa. The test results showed that the use of microencapsulated liquid smoke with different concentrations had a significant effect on all test parameters (p< 0,05). The highest phenol content was 0,1085% and the highest antioxidant was 69,65%. The lowest water content was 51, 2% and the lowest TPC value was 3.36 log cfu/g. While the results showed the highest protein content was 17, 69% and the highest hardness was 450.75 gf. Based on the assessment of the hedonic test, the highest value was obtained by the addition of 1% microencapsulated liquid smoke, with a value of 8,39 < µ < 8,71. The addition of microencapsulated liquid smoke was able to increase the protein, phenol, antioxidant, and hardness levels of barracuda chikuwa, as well as reduce the water content and TPC value.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134462785","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 : 2022-08-23DOI: 10.56557/jafsat/2022/v9i27812
D. E. PETERS, S. R. BARADUM, R. Ohiri
Piper umbellatum Linn (cowfoot) is a perennial herb or scrambling shrub that originates from tropical America, and is now widely naturalized in tropical rain forest in Africa. Piper umbellatum Linn have been used as spice and in herbal medicine for treating and managing diverse ailments. This study evaluated the nutrient composition of Piper umbellatum leaves using standard analytical methods. The outcome showed that phenyalalanine (19.54±0.06g/100g) was the major abundant essential amino acid while glutamic acid (23.47±0.03g/100g) was the major non essential amino acid. Fatty acid compositions shows 33.39 ± 078% saturated fatty acid with tricosylic acid (7.04±0.03%) as the predominant fatty acid. Monounsaturated fatty acid composition was 36.72 ± 0.66% with Oleic acid (15.47±0.17%) as the predominant fatty acid and poly unsaturated fatty acid having a total of 7.11 ± 0.24% with eicosatetraenoic acid (3.61 ± 0.01) being the predominant fatty acid. Vitamin composition also showed higher concentration of vitamin C (150.36±1.26mg/100g) and appreciable amount of Vitamin A (38.20±0.14IU). The result of the present study therefore revealed that Piper umbellatum Linn leaves contain substantial quantity of amino acids, vitamins and fatty acid and possess medicinal value.
{"title":"NUTRIENT COMPOSITION OF Piper umbellatum Linn LEAVES","authors":"D. E. PETERS, S. R. BARADUM, R. Ohiri","doi":"10.56557/jafsat/2022/v9i27812","DOIUrl":"https://doi.org/10.56557/jafsat/2022/v9i27812","url":null,"abstract":"Piper umbellatum Linn (cowfoot) is a perennial herb or scrambling shrub that originates from tropical America, and is now widely naturalized in tropical rain forest in Africa. Piper umbellatum Linn have been used as spice and in herbal medicine for treating and managing diverse ailments. This study evaluated the nutrient composition of Piper umbellatum leaves using standard analytical methods. The outcome showed that phenyalalanine (19.54±0.06g/100g) was the major abundant essential amino acid while glutamic acid (23.47±0.03g/100g) was the major non essential amino acid. Fatty acid compositions shows 33.39 ± 078% saturated fatty acid with tricosylic acid (7.04±0.03%) as the predominant fatty acid. Monounsaturated fatty acid composition was 36.72 ± 0.66% with Oleic acid (15.47±0.17%) as the predominant fatty acid and poly unsaturated fatty acid having a total of 7.11 ± 0.24% with eicosatetraenoic acid (3.61 ± 0.01) being the predominant fatty acid. Vitamin composition also showed higher concentration of vitamin C (150.36±1.26mg/100g) and appreciable amount of Vitamin A (38.20±0.14IU). The result of the present study therefore revealed that Piper umbellatum Linn leaves contain substantial quantity of amino acids, vitamins and fatty acid and possess medicinal value.","PeriodicalId":275882,"journal":{"name":"Journal of Advances in Food Science & Technology","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117220071","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：