Pub Date : 2021-10-15DOI: 10.7455/10.7455/IJFS/10.2.2021.A5
M. Zin, Szilvia Bánvölgyi
Membrane process is an intelligent alternative way of concentration, preferably for organic juices rich in thermolabile natural components. The expectation is to scale up the extraction of desired compounds from agro-industrial wastes through modernized concentration method. Recovery of betalains, phenolic, and antioxidant from beetroot peel extracts was accomplished by nanofiltration membrane (NF 200) at a recirculation flow rate (400 L h -1 ) and feed temperature (30 oC) under constant transmembrane pressure (40 bar). Characterization of betaxanthin, betacyanin, phenolic, and antioxidant activity by spectrophotometric analysis revealed that the final samples contain these compounds respectively: 202.25±3.26 mg.L -1 , 360.07±8.43 mg.L -1 , 987.79±19.18 mg.L -1 , 642.06±14.78 mg.L -1 (pure water); 206.62±1.37 mg.L -1 , 339.72±2.89 mg.L -1 , 972.72±47.49 mg.L -1 , 745.97±25.45 mg.L -1 (ethanol-water). Final samples exhibit vivid colour and a considerably large amount of desired compounds compared to crude extracts and could have industrial applications.
膜法是一种智能的替代浓缩方式，优选富含不耐热天然成分的有机果汁。期望通过现代化的浓缩方法，扩大从农业工业废物中提取所需化合物的规模。甜菜根皮提取物中β赖氨酸、酚类和抗氧化剂的回收是通过纳滤膜（NF 200）在恒定的跨膜压力（40巴）下，在再循环流速（400 L h-1）和进料温度（30℃）下完成的。通过分光光度法对甜菜黄质、甜菜青素、酚类和抗氧化活性的表征表明，最终样品中分别含有这些化合物：202.25±3.26mg.L-1360.07±8.43mg.L-1987.79±19.18mg.L-1642.06±14.78mg.L-1（纯水）；206.62±1.37 mg·L-1339.72±2.89 mg·L-1972.72±47.49 mg·L-1745.97±25.45 mg·L-1（乙醇-水）。与粗提取物相比，最终样品呈现出鲜艳的颜色和相当多的所需化合物，并且可以具有工业应用。
{"title":"Portfolio of beetroot (Beta vulgaris L.) peel extracts concentrated by nanofiltration membrane","authors":"M. Zin, Szilvia Bánvölgyi","doi":"10.7455/10.7455/IJFS/10.2.2021.A5","DOIUrl":"https://doi.org/10.7455/10.7455/IJFS/10.2.2021.A5","url":null,"abstract":"Membrane process is an intelligent alternative way of concentration, preferably for organic juices rich in thermolabile natural components. The expectation is to scale up the extraction of desired compounds from agro-industrial wastes through modernized concentration method. Recovery of betalains, phenolic, and antioxidant from beetroot peel extracts was accomplished by nanofiltration membrane (NF 200) at a recirculation flow rate (400 L h -1 ) and feed temperature (30 oC) under constant transmembrane pressure (40 bar). Characterization of betaxanthin, betacyanin, phenolic, and antioxidant activity by spectrophotometric analysis revealed that the final samples contain these compounds respectively: 202.25±3.26 mg.L -1 , 360.07±8.43 mg.L -1 , 987.79±19.18 mg.L -1 , 642.06±14.78 mg.L -1 (pure water); 206.62±1.37 mg.L -1 , 339.72±2.89 mg.L -1 , 972.72±47.49 mg.L -1 , 745.97±25.45 mg.L -1 (ethanol-water). Final samples exhibit vivid colour and a considerably large amount of desired compounds compared to crude extracts and could have industrial applications.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"334-345"},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47334719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-15DOI: 10.7455/ijfs/10.2.2021.a3
Rachel Thomas Tharmabalan
For the first time in the XXI century, the number of people suffering from obesity worldwide surpassed the number of undernourished people. For many developing countries, this presented a so-called "double burden" of coping for over- and under-nourishment. At a rate of more than 50% of the population in Malaysia being either overweight or obese, the country is facing the most severe dietary crisis in East Asia. Often recognized as one of the healthiest populations worldwide and having a blue zone, Japan has managed to set a yardstick for countries around Asia. Hence the purpose of this study was to uncover the capacity for contribution and successful integration of traditional vegetables into Japanese daily food practices. Semi structured interviews were conducted together with participating observation with key informants to help understand the role of women in preserving and safeguarding traditional vegetables also known as 'sansai' in terms of farming and food preparation. In order to solve the unhealthy eating patterns among Malaysians, it is timely to start appreciating the contributions of the older generation in terms of wild edible usage and preparatory methods which can help alleviate the double burden of malnutrition among the population.
{"title":"Lessons from Japan: promoting underutilized food crops through tourism","authors":"Rachel Thomas Tharmabalan","doi":"10.7455/ijfs/10.2.2021.a3","DOIUrl":"https://doi.org/10.7455/ijfs/10.2.2021.a3","url":null,"abstract":"For the first time in the XXI century, the number of people suffering from obesity worldwide surpassed the number of undernourished people. For many developing countries, this presented a so-called \"double burden\" of coping for over- and under-nourishment. At a rate of more than 50% of the population in Malaysia being either overweight or obese, the country is facing the most severe dietary crisis in East Asia. Often recognized as one of the healthiest populations worldwide and having a blue zone, Japan has managed to set a yardstick for countries around Asia. Hence the purpose of this study was to uncover the capacity for contribution and successful integration of traditional vegetables into Japanese daily food practices. Semi structured interviews were conducted together with participating observation with key informants to help understand the role of women in preserving and safeguarding traditional vegetables also known as 'sansai' in terms of farming and food preparation. In order to solve the unhealthy eating patterns among Malaysians, it is timely to start appreciating the contributions of the older generation in terms of wild edible usage and preparatory methods which can help alleviate the double burden of malnutrition among the population.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46300622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-15DOI: 10.7455/10.7455/IJFS/10.2.2021.A2
Anuj Saklani, R. Kaushik, Krishan Kumar
The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moisture and screw speed increased the bulk density and hardness of extruded snacks. Significant decreases in water absorption index and increases in water solubility index were observed with increases in extrusion temperature. The best conditions were determined by numerical optimization. The optimized value for non-cereal snacks for feed moisture is 18.22%, temperature 155.96 °C, screw speed 142.75 rpm and, desirability is 0.75. Verification of results showed decent agreement between the responses of experimental values at certain optimum conditions and the predicted values.
{"title":"Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks","authors":"Anuj Saklani, R. Kaushik, Krishan Kumar","doi":"10.7455/10.7455/IJFS/10.2.2021.A2","DOIUrl":"https://doi.org/10.7455/10.7455/IJFS/10.2.2021.A2","url":null,"abstract":"The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moisture and screw speed increased the bulk density and hardness of extruded snacks. Significant decreases in water absorption index and increases in water solubility index were observed with increases in extrusion temperature. The best conditions were determined by numerical optimization. The optimized value for non-cereal snacks for feed moisture is 18.22%, temperature 155.96 °C, screw speed 142.75 rpm and, desirability is 0.75. Verification of results showed decent agreement between the responses of experimental values at certain optimum conditions and the predicted values.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"296-310"},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47342653","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}
There is substantial evidence supporting individuals with polycystic ovary syndrome (PCOS) benefit from lifestyle changes through a nutrition intervention that improves small to moderate weight loss, restore ovulation, improve menstrual regularity, along with clinical (anthropometrics) and biochemical features (glucose tolerance, insulin, menstrual cycle, testosterone levels, free androgen index (FAI), and sex hormone binding globin). The objective of this systematic review was to evaluate individuals with PCOS and their body responses to different diets following a DASH, Mediterranean/Low-glycemic diet/low carbohydrate diet, and hypocaloric, diet in the improvement of clinical (anthropometrics) and biochemical (glucose tolerance, insulin, menstrual cycle, testosterone levels, free androgen index [FAI], and sex hormone binding globin) features. The literature was analyzed in different diet groups supporting nutrition intervention for PCOS in overweight/obese women in term of finding in clinical (anthropometrics- body mass index [BMI], waist circumference, and weight loss) and biochemical features (glucose tolerance, insulin, menstrual cycle, testosterone levels, FAI, and sex hormone binding globin), which will provide evidence to determine the best nutrition intervention for PCOS. This systematic review highlighted significant improvements in BMI, insulin resistance, menstrual irregularity and decrease testosterone levels in PCOS patients when following different diets (DASH, hypocaloric, Mediterranean/low-glycemic diet/low carbohydrate diet) when they are being compared among each other. Each diet supported different improvements in anthropometrics or biochemical biomarkers.
{"title":"The Comparison of the DASH, Hypocaloric, Mediterranean/Low Glycemic Diet/Low Carbohydrate, as a Nutritional Intervention in Polycystic Ovary Syndrome in Overweight Women: A Systematic Review","authors":"Stephanie Tran Le, K. Haubrick","doi":"10.5296/JFS.V10I1.18609","DOIUrl":"https://doi.org/10.5296/JFS.V10I1.18609","url":null,"abstract":"There is substantial evidence supporting individuals with polycystic ovary syndrome (PCOS) benefit from lifestyle changes through a nutrition intervention that improves small to moderate weight loss, restore ovulation, improve menstrual regularity, along with clinical (anthropometrics) and biochemical features (glucose tolerance, insulin, menstrual cycle, testosterone levels, free androgen index (FAI), and sex hormone binding globin). The objective of this systematic review was to evaluate individuals with PCOS and their body responses to different diets following a DASH, Mediterranean/Low-glycemic diet/low carbohydrate diet, and hypocaloric, diet in the improvement of clinical (anthropometrics) and biochemical (glucose tolerance, insulin, menstrual cycle, testosterone levels, free androgen index [FAI], and sex hormone binding globin) features. The literature was analyzed in different diet groups supporting nutrition intervention for PCOS in overweight/obese women in term of finding in clinical (anthropometrics- body mass index [BMI], waist circumference, and weight loss) and biochemical features (glucose tolerance, insulin, menstrual cycle, testosterone levels, FAI, and sex hormone binding globin), which will provide evidence to determine the best nutrition intervention for PCOS. This systematic review highlighted significant improvements in BMI, insulin resistance, menstrual irregularity and decrease testosterone levels in PCOS patients when following different diets (DASH, hypocaloric, Mediterranean/low-glycemic diet/low carbohydrate diet) when they are being compared among each other. Each diet supported different improvements in anthropometrics or biochemical biomarkers.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"149 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77985776","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}
The tea consumption has become an important part of the Malian’s habits. As a result, an image of tea preparation and consumption among Malians has become widely diffused; tea is offered in three successive glasses: the first drink (FD), the second drink (SD) and the third drink (TD). However, no study has been carried out on the antioxidant potential of this type of green tea preparation. The objective of this work was to evaluate the quality of the preparation methods of green tea (Camellia sinensis) as performed in grins. Thus, a phytochemical screening was carried out, the quantitative estimation of total polyphenols was performed by the method of Folin-Ciocalteu and that of flavonoids by using the aluminum trichloride. The in vitro antioxidant activity of the different tea extracts (macerated and decocted) was determined by the DPPH method. Thus, the presence of several metabolites was revealed in these tea extracts and the cumulative contents of phenolic compounds in the green tea extracts found in the glasses were 150.67 ±7.87 mg EAG/g, while 140.67 ±2.37 mg EAG/g were collected in the macerated extract (WM). Both types of extracts showed similar levels of flavonoids. The antioxidant activity of FD in all tea samples was statistically identical to that of the extracts (WM) from tea samples A and D (p-values > 0.05). It appears from this preliminary study that neither the total phenolic compound contents nor the antioxidant activity would be impacted by the way Malian green tea is prepared.
{"title":"Preparation Technique of Green Tea (Camellia sinensis) in Grins in Mali: Phytochemical Profiles and Antioxidant Activity","authors":"Bakary A. Dao, Issiaka Togola, Cheickna Daou","doi":"10.5296/JFS.V10I1.18701","DOIUrl":"https://doi.org/10.5296/JFS.V10I1.18701","url":null,"abstract":"The tea consumption has become an important part of the Malian’s habits. As a result, an image of tea preparation and consumption among Malians has become widely diffused; tea is offered in three successive glasses: the first drink (FD), the second drink (SD) and the third drink (TD). However, no study has been carried out on the antioxidant potential of this type of green tea preparation. The objective of this work was to evaluate the quality of the preparation methods of green tea (Camellia sinensis) as performed in grins. Thus, a phytochemical screening was carried out, the quantitative estimation of total polyphenols was performed by the method of Folin-Ciocalteu and that of flavonoids by using the aluminum trichloride. The in vitro antioxidant activity of the different tea extracts (macerated and decocted) was determined by the DPPH method. Thus, the presence of several metabolites was revealed in these tea extracts and the cumulative contents of phenolic compounds in the green tea extracts found in the glasses were 150.67 ±7.87 mg EAG/g, while 140.67 ±2.37 mg EAG/g were collected in the macerated extract (WM). Both types of extracts showed similar levels of flavonoids. The antioxidant activity of FD in all tea samples was statistically identical to that of the extracts (WM) from tea samples A and D (p-values > 0.05). It appears from this preliminary study that neither the total phenolic compound contents nor the antioxidant activity would be impacted by the way Malian green tea is prepared.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"275 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86731714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-16DOI: 10.7455/IJFS/10.1.2021.A9
W. Awoyale, H. Oyedele, B. Maziya-Dixon
Gari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries. The study investigated the effect of packaging materials (PM) and storage periods on the functional and pasting properties of Gari produced from white-fleshed cassava roots and sensory attributes of the cooked Gari dough ( eba ). Gari was produced using the standard method and packaged in a polypropylene woven sack (PP) and polyvinyl chloride container (PVC). Gari was stored for 24 weeks at room temperature and sampled at four-week intervals for functional and pasting properties, and sensory evaluation of the eba , using standard methods. The results showed that the storage periods significantly affected all the functional (except swelling power) and pasting properties of the Gari , and PM had no significant (p>0.05) effect on the functional (except bulk density) and pasting properties. Also, the PM had no significant effect on the sensory attributes of the eba except for the mouldability (p<0.05). The setback viscosity of the Gari packaged in PVC had a significant (p<0.05, r= -0.58) negative correlation with the texture of the eba . The panellists preferred all the sensory attributes of the eba made from the Gari stored in PP compared to that made from Gari stored in PVC. Therefore, packaging Gari in PP may keep most of the properties preferred by consumers when stored for up to 5 months.
{"title":"Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)","authors":"W. Awoyale, H. Oyedele, B. Maziya-Dixon","doi":"10.7455/IJFS/10.1.2021.A9","DOIUrl":"https://doi.org/10.7455/IJFS/10.1.2021.A9","url":null,"abstract":"Gari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries. The study investigated the effect of packaging materials (PM) and storage periods on the functional and pasting properties of Gari produced from white-fleshed cassava roots and sensory attributes of the cooked Gari dough ( eba ). Gari was produced using the standard method and packaged in a polypropylene woven sack (PP) and polyvinyl chloride container (PVC). Gari was stored for 24 weeks at room temperature and sampled at four-week intervals for functional and pasting properties, and sensory evaluation of the eba , using standard methods. The results showed that the storage periods significantly affected all the functional (except swelling power) and pasting properties of the Gari , and PM had no significant (p>0.05) effect on the functional (except bulk density) and pasting properties. Also, the PM had no significant effect on the sensory attributes of the eba except for the mouldability (p<0.05). The setback viscosity of the Gari packaged in PVC had a significant (p<0.05, r= -0.58) negative correlation with the texture of the eba . The panellists preferred all the sensory attributes of the eba made from the Gari stored in PP compared to that made from Gari stored in PVC. Therefore, packaging Gari in PP may keep most of the properties preferred by consumers when stored for up to 5 months.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"233-247"},"PeriodicalIF":0.0,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44202281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-16DOI: 10.7455/IJFS/10.1.2021.A10
K. Pou
Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.
{"title":"Applications of High Pressure Technology in Food Processing","authors":"K. Pou","doi":"10.7455/IJFS/10.1.2021.A10","DOIUrl":"https://doi.org/10.7455/IJFS/10.1.2021.A10","url":null,"abstract":"Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"248-281"},"PeriodicalIF":0.0,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45316399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-16DOI: 10.7455/IJFS/10.1.2021.A5
F. Nimoh, R. Anaman, A. Abubakar, Bortey Manison Bishop, D. O. Darko
Consumption pattern among indigenous groups is usually influenced by consumers' sociocultural and perceptual factors. This study employs the binary logit model to analyse the factors that influence the consumption of sunflower oil in Kumasi, Ghana. A cross-sectional approach was used to obtain data from 200 consumers who were selected using a multi-stage sampling method. The results showed that a majority (93%) of the respondents were aware of the availability of sunflower oil on the local market and a third (69.5%) had used it for cooking before. The respondents agreed with the perception statements that sunflower oil is healthy, expensive, reduces the risk of heart diseases and cancer and has better frying performance. The empirical results of the logit regression model showed that consumption of sunflower oil is influenced by household size, awareness of the product and perceptions on health benefits, price and frying performance of sun ower oil. The price of the oil was identified as the most important constraint to its use albeit it had no negative effect on its consumption. Investments in the production and promotional strategies on the use of sunflower oil should consider the significant variables that have influence on its consumption.
{"title":"Consumers’ Perception and Consumption of Sunflower Oil in Kumasi, Ghana","authors":"F. Nimoh, R. Anaman, A. Abubakar, Bortey Manison Bishop, D. O. Darko","doi":"10.7455/IJFS/10.1.2021.A5","DOIUrl":"https://doi.org/10.7455/IJFS/10.1.2021.A5","url":null,"abstract":"Consumption pattern among indigenous groups is usually influenced by consumers' sociocultural and perceptual factors. This study employs the binary logit model to analyse the factors that influence the consumption of sunflower oil in Kumasi, Ghana. A cross-sectional approach was used to obtain data from 200 consumers who were selected using a multi-stage sampling method. The results showed that a majority (93%) of the respondents were aware of the availability of sunflower oil on the local market and a third (69.5%) had used it for cooking before. The respondents agreed with the perception statements that sunflower oil is healthy, expensive, reduces the risk of heart diseases and cancer and has better frying performance. The empirical results of the logit regression model showed that consumption of sunflower oil is influenced by household size, awareness of the product and perceptions on health benefits, price and frying performance of sun ower oil. The price of the oil was identified as the most important constraint to its use albeit it had no negative effect on its consumption. Investments in the production and promotional strategies on the use of sunflower oil should consider the significant variables that have influence on its consumption.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"185-194"},"PeriodicalIF":0.0,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43911326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-16DOI: 10.7455/IJFS/10.1.2021.A8
Muhamad Wahyu Pamuji, E. Purnomo, A. Sitanggang
Indonesian consumers are fond of commercially sterilized milk as indicated by increasing product sales. High demand for products intensifies the need to increase productivity, generally achieved by minimizing product defects. This study aimed to reduce the number of defects in commercially sterilized milk produced using overpressure rotary retorts. Based on Pareto analysis, the percentage of defective products was 5.14% of which 2.37% were dented bottles. A cause-effect diagram (Ishikawa Diagram) was used to find the root cause of dented bottles. The pressure difference between the retort chamber (external pressure) and inside the product packaging (internal pressure), and the number of bottles stacked inside the retort basket (bottle density) were found as major factors for causing dented bottles. The internal pressure was 1.20 bar higher than the external pressure. By reducing the pressure difference to 0.40 bar, the percentage of dented bottles could be reduced to 0.79%. Applying the low-est bottle density (73% of the retort basket area occupied by bottles) during the sterilization process could decrease the number of dented bottles, however, it also increased the appearance of striped lids. The best conditions for sterilization (pressure difference = 0.40 bar; number of bottles/basket = 1938 bottles) which were used in the three-month full-scale production trial reduced the percentage of defective products from 5.14% to 2.24% of which 0.76% were dented bottles. Setting the retort pressure at 2.80 bar could avoid 52,920 defective bottles of commercially sterilized products per month.
{"title":"Industrial Practice for Reducing Defective Sterile Milk Products Produced Using Overpressure Rotary Retorts","authors":"Muhamad Wahyu Pamuji, E. Purnomo, A. Sitanggang","doi":"10.7455/IJFS/10.1.2021.A8","DOIUrl":"https://doi.org/10.7455/IJFS/10.1.2021.A8","url":null,"abstract":"Indonesian consumers are fond of commercially sterilized milk as indicated by increasing product sales. High demand for products intensifies the need to increase productivity, generally achieved by minimizing product defects. This study aimed to reduce the number of defects in commercially sterilized milk produced using overpressure rotary retorts. Based on Pareto analysis, the percentage of defective products was 5.14% of which 2.37% were dented bottles. A cause-effect diagram (Ishikawa Diagram) was used to find the root cause of dented bottles. The pressure difference between the retort chamber (external pressure) and inside the product packaging (internal pressure), and the number of bottles stacked inside the retort basket (bottle density) were found as major factors for causing dented bottles. The internal pressure was 1.20 bar higher than the external pressure. By reducing the pressure difference to 0.40 bar, the percentage of dented bottles could be reduced to 0.79%. Applying the low-est bottle density (73% of the retort basket area occupied by bottles) during the sterilization process could decrease the number of dented bottles, however, it also increased the appearance of striped lids. The best conditions for sterilization (pressure difference = 0.40 bar; number of bottles/basket = 1938 bottles) which were used in the three-month full-scale production trial reduced the percentage of defective products from 5.14% to 2.24% of which 0.76% were dented bottles. Setting the retort pressure at 2.80 bar could avoid 52,920 defective bottles of commercially sterilized products per month.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"221-232"},"PeriodicalIF":0.0,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43483589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-16DOI: 10.7455/IJFS/10.1.2021.A3
P. Valério, Amanda L. T. Brandão, Jesus Maria Frias Celayeta, E. C. Cren
Worldwide, there is a current need for new sources of vegetable oils. The natural content of total carotenoids in Acrocomia aculeata palm oil (up to 378 µg.g -1 ) surpasses that of many other tropical fruits, making it one of its main compositional characteristics. As far as can be verified, there is no available information on the degradation kinetics of carotenoids for A. aculeata oil, which is required to describe reaction rates and to predict changes that can occur during food processing. The present study considered prediction abilities that have emerged with the use of specific kinetic data and procedures to understand thermal processing better, as an essential unity operation. Two kinetic mechanisms were proposed to describe the overall thermal degradation of carotenoids in the oil; the first one consists of three reaction steps while the other presents only one-step reaction. Mass balance equations were numerically solved by a Backward Differentiation Formula technique. The kinetic parameters from both models were estimated through a hybrid optimisation method using the Particle Swarm Optimization and the Gauss-Newton method, followed by statistical analyses. The model with more than one reaction was shown to be overparameterized and was discarded. The model with a single reaction was highly suited to handle the experimental data available, and the dependency of its rate constant on temperature was expressed according to Arrhenius law. As far we know, this is the first time the kinetics of carotenoids thermal degradation in A. aculeata oil is investigated through modelling simulation.
{"title":"Thermal Degradation of β-Carotene from Macauba Palm: Mathematical Modeling and Parameter Estimation","authors":"P. Valério, Amanda L. T. Brandão, Jesus Maria Frias Celayeta, E. C. Cren","doi":"10.7455/IJFS/10.1.2021.A3","DOIUrl":"https://doi.org/10.7455/IJFS/10.1.2021.A3","url":null,"abstract":"Worldwide, there is a current need for new sources of vegetable oils. The natural content of total carotenoids in Acrocomia aculeata palm oil (up to 378 µg.g -1 ) surpasses that of many other tropical fruits, making it one of its main compositional characteristics. As far as can be verified, there is no available information on the degradation kinetics of carotenoids for A. aculeata oil, which is required to describe reaction rates and to predict changes that can occur during food processing. The present study considered prediction abilities that have emerged with the use of specific kinetic data and procedures to understand thermal processing better, as an essential unity operation. Two kinetic mechanisms were proposed to describe the overall thermal degradation of carotenoids in the oil; the first one consists of three reaction steps while the other presents only one-step reaction. Mass balance equations were numerically solved by a Backward Differentiation Formula technique. The kinetic parameters from both models were estimated through a hybrid optimisation method using the Particle Swarm Optimization and the Gauss-Newton method, followed by statistical analyses. The model with more than one reaction was shown to be overparameterized and was discarded. The model with a single reaction was highly suited to handle the experimental data available, and the dependency of its rate constant on temperature was expressed according to Arrhenius law. As far we know, this is the first time the kinetics of carotenoids thermal degradation in A. aculeata oil is investigated through modelling simulation.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"10 1","pages":"161-172"},"PeriodicalIF":0.0,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45139085","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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