Pub Date : 2024-07-19DOI: 10.26656/fr.2017.8(4).413
J. Wattanakul, N. Manakitlap, C. Sarawong, K. Norajit, N. Uthai, W. Julaya
Cookies are one of the most popular food products in the world. The demand for healthy and quality food products has encouraged interest in innovative food ingredients. With wheat flour as the main ingredient in cookies, they generally contain a low number of phytochemical compounds. To reduce wheat flour usage in cookies, innovative ingredients such as chloroplast-rich fraction (CRF) derived from holy basil leaves can be used as an alternative to increase the nutritional value. This research aimed to compare the nutritional components of the whole leaf (WL) and CRF from holy basil leaves. The variations of holy basil WL and CRF were 0% (control), 3% WL, 6% WL, 3% CRF and 6% CRF. The water activity, colour, spread ratio, texture, chlorophyll, carotenoid, phenolic compound, and antioxidant activity were evaluated in these butter cookies. The results showed that CRF derived from holy basil leaves had a higher amount of macro and micronutrients than WL, except for fibre and carbohydrates. The cookies substituted with 6% CRF had the darkest green colour. The cookies substituted with 6% WL containing higher fibre led to a decreased spread ratio and increased hardness of cookies. In addition, the replacement of wheat flour with holy basil WL and CRF can enhance nutritional and antioxidant values in bakery products. The butter cookies substituted with 6% WL showed the highest concentration of phenolic; the cookies substituted with 6% CRF had the highest contents of chlorophyll, carotenoid, and antioxidant activity.
{"title":"Effect of the partial replacement of wheat flour with a whole leave and a\u0000chloroplast-rich fraction derived from holy basil leaves on the nutrient\u0000composition, physical properties, and antioxidant activity of butter cookies","authors":"J. Wattanakul, N. Manakitlap, C. Sarawong, K. Norajit, N. Uthai, W. Julaya","doi":"10.26656/fr.2017.8(4).413","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).413","url":null,"abstract":"Cookies are one of the most popular food products in the world. The demand for healthy\u0000and quality food products has encouraged interest in innovative food ingredients. With\u0000wheat flour as the main ingredient in cookies, they generally contain a low number of\u0000phytochemical compounds. To reduce wheat flour usage in cookies, innovative\u0000ingredients such as chloroplast-rich fraction (CRF) derived from holy basil leaves can be\u0000used as an alternative to increase the nutritional value. This research aimed to compare the\u0000nutritional components of the whole leaf (WL) and CRF from holy basil leaves. The\u0000variations of holy basil WL and CRF were 0% (control), 3% WL, 6% WL, 3% CRF and\u00006% CRF. The water activity, colour, spread ratio, texture, chlorophyll, carotenoid,\u0000phenolic compound, and antioxidant activity were evaluated in these butter cookies. The\u0000results showed that CRF derived from holy basil leaves had a higher amount of macro and\u0000micronutrients than WL, except for fibre and carbohydrates. The cookies substituted with\u00006% CRF had the darkest green colour. The cookies substituted with 6% WL containing\u0000higher fibre led to a decreased spread ratio and increased hardness of cookies. In addition,\u0000the replacement of wheat flour with holy basil WL and CRF can enhance nutritional and\u0000antioxidant values in bakery products. The butter cookies substituted with 6% WL showed\u0000the highest concentration of phenolic; the cookies substituted with 6% CRF had the\u0000highest contents of chlorophyll, carotenoid, and antioxidant activity.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"120 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141822070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-15DOI: 10.26656/fr.2017.8(4).395
N.H. Xuan, N.T. Ngu, N.C. Ha
Dau Ha Chau (DHC) was produced by selecting and growing native kinds of Baccaurea ramiflora Lour. in Vietnam, where the fruit is utilized for fresh eating not only due to its distinctive sour-sweet flavor, but also because of its vitamins and minerals for the body. With the aim to enhance the value of this fruit, the peel, pulp, and seed extracts were determined antioxidant, antibacterial and antidiabetic activities. The filtrates from ethanol extract of peel and seed powders and fruit juice from squeezing pulp were evaporated at 58°C to create the extracts. The six methods of TAC, DPPH, ABTS•+, RP, FRAP, and NO• (antioxidant activities), four bacterial strains and two enzymes (associated with type 2 diabetes mellitus) were evaluated. The results showed that the extract of DHC peel exhibited the highest antioxidant activity (EC50 value from the six methods), antibacterial activity (MIC value), enzyme inhibiting activity (IC50 value), total phenolics content and total flavonoids content, at 643.81 µg/mL, 787.42 µg/mL, 651.10 µg/mL, 718.22 µg/mL, 270.38 µg/mL, 662.44 µg/mL, 16 < MIC ≤ 32 mg/mL (against Propionibacterium acnes, Escherichia coli and Bacillus cereus), 32 < MIC ≤ 64 mg/mL (against Staphylococcus aureus), 2780.91 µg/mL (against α-amylase), 541.24 µg/mL (against α-glucosidase), 119.43 mg GAE/g and 207.17 mg QE/g, respectively, whereas the opposite was true for extract of DHC seed. DHC pulp extract came second in all analytical methods. Pearson correlation coefficients with r value (0.63-0.99) showed a reasonably strong relationship between total phenolics and flavonoids contents, and antioxidant and enzyme inhibiting activities. This is the first report on the antioxidant, antibacterial and antidiabetic activities of DHC Ha Chau fruit extracts, which could be developed for medicinal, pharmaceutical, food preservative purposes, or industrial foods in the future.
Dau Ha Chau（DHC）是通过选择和种植越南原生种类的Baccaurearamiflora Lour.而生产出来的，这种水果不仅因其独特的酸甜口味而被用作鲜食，还因其维生素和矿物质对身体有益而被用作鲜食。为了提高这种水果的价值，对果皮、果肉和种子提取物进行了抗氧化、抗菌和抗糖尿病活性测定。将果皮和种子粉末的乙醇提取物滤液以及果肉的果汁在 58°C 下蒸发，制成提取物。对 TAC、DPPH、ABTS-+、RP、FRAP 和 NO-（抗氧化活性）六种方法、四种细菌菌株和两种酶（与 2 型糖尿病有关）进行了评价。结果表明，DHC peelex 提取物的抗氧化活性（六种方法的 EC50 值）、抗菌活性（MIC 值）、酶抑制活性（IC50 值）、总酚含量和总黄酮含量最高，分别为 643.81 µg/mL、787.42 µg/mL、651.10 µg/mL、718.22 µg/mL、270.38 µg/mL、662.44 µg/mL，16 < MIC ≤ 32 mg/mL（抗痤疮丙酸杆菌、大肠杆菌和蜡样芽孢杆菌），32 < MIC ≤ 64 mg/mL（抗金黄色葡萄球菌），2780.91微克/毫升（抗α-淀粉酶）、541.24微克/毫升（抗α-葡萄糖苷酶）、119.43毫克GAE/克和207.17毫克QE/克。在所有分析方法中，DHC 果肉提取物均居第二位。皮尔逊相关系数 r 值（0.63-0.99）表明，总酚和类黄酮含量与抗氧化活性和酶抑制活性之间有相当强的相关性。这是首次报道 DHC Ha Chau 果实提取物的抗氧化、抗菌和抗糖尿病活性，未来可将其开发为药用、医药、食品防腐剂或工业食品。
{"title":"Enzyme inhibiting, antibacterial and antioxidant activities of peel, pulp and seed\u0000extracts from dau Ha Chau (Baccaurea ramiflora Lour.) fruit of Vietnam","authors":"N.H. Xuan, N.T. Ngu, N.C. Ha","doi":"10.26656/fr.2017.8(4).395","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).395","url":null,"abstract":"Dau Ha Chau (DHC) was produced by selecting and growing native kinds of Baccaurea\u0000ramiflora Lour. in Vietnam, where the fruit is utilized for fresh eating not only due to its\u0000distinctive sour-sweet flavor, but also because of its vitamins and minerals for the body.\u0000With the aim to enhance the value of this fruit, the peel, pulp, and seed extracts were\u0000determined antioxidant, antibacterial and antidiabetic activities. The filtrates from ethanol\u0000extract of peel and seed powders and fruit juice from squeezing pulp were evaporated at\u000058°C to create the extracts. The six methods of TAC, DPPH, ABTS•+, RP, FRAP, and NO•\u0000(antioxidant activities), four bacterial strains and two enzymes (associated with type 2\u0000diabetes mellitus) were evaluated. The results showed that the extract of DHC peel\u0000exhibited the highest antioxidant activity (EC50 value from the six methods), antibacterial\u0000activity (MIC value), enzyme inhibiting activity (IC50 value), total phenolics content and\u0000total flavonoids content, at 643.81 µg/mL, 787.42 µg/mL, 651.10 µg/mL, 718.22 µg/mL,\u0000270.38 µg/mL, 662.44 µg/mL, 16 < MIC ≤ 32 mg/mL (against Propionibacterium acnes,\u0000Escherichia coli and Bacillus cereus), 32 < MIC ≤ 64 mg/mL (against Staphylococcus\u0000aureus), 2780.91 µg/mL (against α-amylase), 541.24 µg/mL (against α-glucosidase),\u0000119.43 mg GAE/g and 207.17 mg QE/g, respectively, whereas the opposite was true for\u0000extract of DHC seed. DHC pulp extract came second in all analytical methods. Pearson\u0000correlation coefficients with r value (0.63-0.99) showed a reasonably strong relationship\u0000between total phenolics and flavonoids contents, and antioxidant and enzyme inhibiting\u0000activities. This is the first report on the antioxidant, antibacterial and antidiabetic activities\u0000of DHC Ha Chau fruit extracts, which could be developed for medicinal, pharmaceutical,\u0000food preservative purposes, or industrial foods in the future.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"20 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141646223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-15DOI: 10.26656/fr.2017.8(4).351
S. Magdalena, N.A. Surya, Y. Yogiara
Tempeh is a fermented food made from soybeans and consumed daily due to its delicious flavour and high nutritional value. Traditionally, tempeh is wrapped in banana leaf, but nowadays, tempeh wrappers are often replaced with plastic because it is cheap and practical. However, high plastic utilization in daily life results in waste accumulation and causes environmental issues. Therefore, different types of leaves were explored as wrapping alternatives to reduce plastic utilization. This study aimed to determine the sensory characteristics of tempeh made with various wrappers and the lactic acid bacteria (LAB) characteristics of each tempeh. In this study, tempeh was wrapped in a teak leaf, bamboo leaf, lotus leaf, coconut leaf and plastic. Enumeration of total viable bacteria and LAB were not significantly different for all variants of the tempeh, except for the lotus leaf variant, which had a significantly lower number of LAB. The teak and coconut leaf variant tempeh were acceptable to panellists in the sensory evaluation test. The most preferred variant was the plastic-wrapped variant which had no significant difference from commercial tempeh. All LAB from the five types of tempeh were isolated to evaluate their haemolytic activity and antibiotic resistance. The result showed that all isolates exhibited negative haemolytic activity (gamma haemolysis). Most isolates (90.8%) were susceptible to chloramphenicol, while 80.3% of the isolates were resistant to vancomycin. The five isolates with the best characteristics were identified using the 16S rRNA gene. They were identified as Enterococcus faecium, Staphylococcus gallinarum and Staphylococcus xylosus.
{"title":"Effect of tempeh wrapping on sensory evaluation and lactic acid bacteria profile","authors":"S. Magdalena, N.A. Surya, Y. Yogiara","doi":"10.26656/fr.2017.8(4).351","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).351","url":null,"abstract":"Tempeh is a fermented food made from soybeans and consumed daily due to its delicious\u0000flavour and high nutritional value. Traditionally, tempeh is wrapped in banana leaf, but\u0000nowadays, tempeh wrappers are often replaced with plastic because it is cheap and\u0000practical. However, high plastic utilization in daily life results in waste accumulation and\u0000causes environmental issues. Therefore, different types of leaves were explored as\u0000wrapping alternatives to reduce plastic utilization. This study aimed to determine the\u0000sensory characteristics of tempeh made with various wrappers and the lactic acid bacteria\u0000(LAB) characteristics of each tempeh. In this study, tempeh was wrapped in a teak leaf,\u0000bamboo leaf, lotus leaf, coconut leaf and plastic. Enumeration of total viable bacteria and\u0000LAB were not significantly different for all variants of the tempeh, except for the lotus\u0000leaf variant, which had a significantly lower number of LAB. The teak and coconut leaf\u0000variant tempeh were acceptable to panellists in the sensory evaluation test. The most\u0000preferred variant was the plastic-wrapped variant which had no significant difference from\u0000commercial tempeh. All LAB from the five types of tempeh were isolated to evaluate their\u0000haemolytic activity and antibiotic resistance. The result showed that all isolates exhibited\u0000negative haemolytic activity (gamma haemolysis). Most isolates (90.8%) were susceptible\u0000to chloramphenicol, while 80.3% of the isolates were resistant to vancomycin. The five\u0000isolates with the best characteristics were identified using the 16S rRNA gene. They were\u0000identified as Enterococcus faecium, Staphylococcus gallinarum and Staphylococcus\u0000xylosus.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-15DOI: 10.26656/fr.2017.8(4).207
S. Butseekhot, W. Sorndech, T. Ployphetchara, C. Auranwiwat, W. Sumsakul, S. Siricoon, B. Chaisuwan, R. Aluko
Legumes are well-known as sources of nutritionally desirable plant proteins. The objective of this research was to investigate the effects of alkaline extraction on the functional and antioxidant properties of protein concentrates obtained from Black gram (Vigna mungo) and red kidney bean (Phaseolus vulgaris L.) legumes. The alkaline extraction at pH 9.0 for soluble protein revealed significantly (p<0.05) the highest protein content (71-74%). The total essential and non-essential amino acids of Black gram and red kidney bean proteins increased approximately 3-fold when compared to the amino acid content of the flour. The molecular weight profile of the Black gram (BGP) and red kidney bean (RKBP) protein concentrates ranged from 12 to 100 kDa and 16 to 160 kDa, respectively. Results showed that the BGP and RKBP absorbed soybean oil in the range of 2.49 to 2.67 g of oil/ g protein. The protein concentrates had strong emulsion forming and stabilizing activity. In addition, the antioxidant activities of BGP presented significantly the highest capacity to scavenge ABTS•+ with a value of 421.80 mg TEAC/g sample. We conclude that these proteins have the potential to be used as ingredients to formulate functional foods against oxidative stress.
{"title":"Effects of alkaline extraction on the physicochemical and functional properties\u0000of protein concentrates obtained from Vigna mungo and Phaseolus vulgaris L.\u0000legumes","authors":"S. Butseekhot, W. Sorndech, T. Ployphetchara, C. Auranwiwat, W. Sumsakul, S. Siricoon, B. Chaisuwan, R. Aluko","doi":"10.26656/fr.2017.8(4).207","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).207","url":null,"abstract":"Legumes are well-known as sources of nutritionally desirable plant proteins. The objective\u0000of this research was to investigate the effects of alkaline extraction on the functional and\u0000antioxidant properties of protein concentrates obtained from Black gram (Vigna mungo)\u0000and red kidney bean (Phaseolus vulgaris L.) legumes. The alkaline extraction at pH 9.0\u0000for soluble protein revealed significantly (p<0.05) the highest protein content (71-74%).\u0000The total essential and non-essential amino acids of Black gram and red kidney bean\u0000proteins increased approximately 3-fold when compared to the amino acid content of the\u0000flour. The molecular weight profile of the Black gram (BGP) and red kidney bean (RKBP)\u0000protein concentrates ranged from 12 to 100 kDa and 16 to 160 kDa, respectively. Results\u0000showed that the BGP and RKBP absorbed soybean oil in the range of 2.49 to 2.67 g of oil/\u0000g protein. The protein concentrates had strong emulsion forming and stabilizing activity.\u0000In addition, the antioxidant activities of BGP presented significantly the highest capacity\u0000to scavenge ABTS•+ with a value of 421.80 mg TEAC/g sample. We conclude that these\u0000proteins have the potential to be used as ingredients to formulate functional foods against\u0000oxidative stress.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"54 50","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141644626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-15DOI: 10.26656/fr.2017.8(4).002
R.A. Talib, N. M. Rashid, R.A. Rahman, N. Mohamad, R. Sukor, M. Mohamad Mazlan
Lard in blends of commercial gravure ink (ranging from 0.5 to 20%) and ink extracts from eleven commercially printed packaging films for foodstuffs was characterized using Fourier transform infrared (FTIR) spectroscopy. The FTIR spectral bands at 4000 ‒ 650 cm-1 associated with the lard fingerprint were acquired and used to classify the lard and its blends using partial least squares (PLS) regression and discriminant analysis (DA). Commercial gravure inks (also used for preparing calibration curve samples), blends of lard ranging from 0.5 to 20% in gravure inks, and commercially printed food packaging films were tested. Linear correlation of predicted and actual values of lard were determined using PLS calibration and validation models. They produced a high coefficient of determination (R2 ) of 0.943, a low root mean square error of calibration (RMSEC) of 1.674, as well as a high R2 = 0.999 and a low root mean square error of prediction (RMSEP) of 1.233, respectively. The PLS calibration was verified employing a leave-oneout cross-validation, while DA was used to classify a series of lard standard, lard-added ink, and commercial food packaging films. The Coomans plot classification of the lardadded ink and commercial food packaging films illustrated that the food packaging samples were plotted in the right and left hemispheres in the lard-added ink class. This result also demonstrated that FTIR coupled with chemometric PLS predicted the lard content in the printing inks with high overall accuracy, as indicated by a low mean difference (MD) value of 0.577 and a low standard deviation of difference (SDD) value of 0.599. The DA allowed the ink packaging samples that potentially contained lard to be distinguished from those without lard. Sample 7 (commercially printed food packaging ink) exhibits the highest possibility of containing lard.
{"title":"Coomans plot classification of lard in the ink blends and ink extracts from\u0000printed packaging films using lard Fourier transform infrared spectral profile\u0000and multivariate analysis","authors":"R.A. Talib, N. M. Rashid, R.A. Rahman, N. Mohamad, R. Sukor, M. Mohamad Mazlan","doi":"10.26656/fr.2017.8(4).002","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).002","url":null,"abstract":"Lard in blends of commercial gravure ink (ranging from 0.5 to 20%) and ink extracts from\u0000eleven commercially printed packaging films for foodstuffs was characterized using\u0000Fourier transform infrared (FTIR) spectroscopy. The FTIR spectral bands at 4000 ‒ 650\u0000cm-1\u0000associated with the lard fingerprint were acquired and used to classify the lard and its\u0000blends using partial least squares (PLS) regression and discriminant analysis (DA).\u0000Commercial gravure inks (also used for preparing calibration curve samples), blends of\u0000lard ranging from 0.5 to 20% in gravure inks, and commercially printed food packaging\u0000films were tested. Linear correlation of predicted and actual values of lard were\u0000determined using PLS calibration and validation models. They produced a high coefficient\u0000of determination (R2\u0000) of 0.943, a low root mean square error of calibration (RMSEC) of\u00001.674, as well as a high R2\u0000= 0.999 and a low root mean square error of prediction\u0000(RMSEP) of 1.233, respectively. The PLS calibration was verified employing a leave-oneout cross-validation, while DA was used to classify a series of lard standard, lard-added\u0000ink, and commercial food packaging films. The Coomans plot classification of the lardadded ink and commercial food packaging films illustrated that the food packaging\u0000samples were plotted in the right and left hemispheres in the lard-added ink class. This\u0000result also demonstrated that FTIR coupled with chemometric PLS predicted the lard\u0000content in the printing inks with high overall accuracy, as indicated by a low mean\u0000difference (MD) value of 0.577 and a low standard deviation of difference (SDD) value of\u00000.599. The DA allowed the ink packaging samples that potentially contained lard to be\u0000distinguished from those without lard. Sample 7 (commercially printed food packaging\u0000ink) exhibits the highest possibility of containing lard.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"15 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141645882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-12DOI: 10.26656/fr.2017.8(4).283
J. Ortiz, F. Casanoves, J. Balanta, G. Celis
The raw materials used for animal feed are traditionally cereal crops and forage grasses that compete with the cultivation of feed for humans, so it is important to identify nonconventional food sources to reduce competition. This study determined the physical and chemical properties of two agro-industrial by-products, palm kernel cake (PKC) (Elaeis guineensis) and Theobroma cacao husk (CPH), to identify their potential as a resource for animal feed, and which were compared with forage samples collected from the pasture. The study was carried out in five municipalities of the Amazonia region, 120 samples were collected for chemical analysis where dry matter (DM), crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF), and acid detergent lignin (ADL), cellulose, hemicellulose, ethereal extract (EE), ash and in vitro degradability of DM (IVDDM), organic matter digestibility (OMD), total digestible nutrients (TDN), digestible energy (DE) and metabolic energy (ME) were estimated. Subsequently, statistical analysis was carried out using ANOVA with the comparison of means by means of Fisher's LSD test by means of a general linear and mixed model, and principal component analysis. The species that presented the highest contents of CP was PKC (13.47±0.36), followed by grasses (6.19±0.26) and CPH (4.65±0.27), including the variable of EE, which is why its implementation is recommended in ruminant and non-ruminant animal production systems due to its availability and low utilization.
{"title":"Physical and chemical properties of cocoa (Theobroma cacao) and palm kernel\u0000cake (Elaeis guineensis) by-products","authors":"J. Ortiz, F. Casanoves, J. Balanta, G. Celis","doi":"10.26656/fr.2017.8(4).283","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).283","url":null,"abstract":"The raw materials used for animal feed are traditionally cereal crops and forage grasses\u0000that compete with the cultivation of feed for humans, so it is important to identify nonconventional food sources to reduce competition. This study determined the physical and\u0000chemical properties of two agro-industrial by-products, palm kernel cake (PKC) (Elaeis\u0000guineensis) and Theobroma cacao husk (CPH), to identify their potential as a resource for\u0000animal feed, and which were compared with forage samples collected from the pasture.\u0000The study was carried out in five municipalities of the Amazonia region, 120 samples\u0000were collected for chemical analysis where dry matter (DM), crude protein (CP), acid\u0000detergent fiber (ADF), neutral detergent fiber (NDF), and acid detergent lignin (ADL),\u0000cellulose, hemicellulose, ethereal extract (EE), ash and in vitro degradability of DM\u0000(IVDDM), organic matter digestibility (OMD), total digestible nutrients (TDN), digestible\u0000energy (DE) and metabolic energy (ME) were estimated. Subsequently, statistical analysis\u0000was carried out using ANOVA with the comparison of means by means of Fisher's LSD\u0000test by means of a general linear and mixed model, and principal component analysis. The\u0000species that presented the highest contents of CP was PKC (13.47±0.36), followed by\u0000grasses (6.19±0.26) and CPH (4.65±0.27), including the variable of EE, which is why its\u0000implementation is recommended in ruminant and non-ruminant animal production\u0000systems due to its availability and low utilization.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141653752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-12DOI: 10.26656/fr.2017.8(4).087
Y. Darmanto, H.R. Putut, S. Susanti, A.S. Fahmi
Analogue rice is an artificial rice that can be made from non-rice materials such as sorghum, mocaf, and other additional materials. The advantage of analogue rice is not only because it is shaped like rice grains, but also because its nutritional composition can be designed using various raw materials to to enhance the desired functional properties. This study aimed to get more insight into the influence of various fish skin gelatin (FSG) fortification on the chemical and sensory properties of Taro (Colocasia esculenta)- Seaweed (Eucheuma cottoni) flour-based analogue rice (TSAR). TSAR was fortified with four species of fish’s skin-derived gelatin (catfish, milkfish, snapper and stingray) and Glyceryl monostearate (GMS) as a control. The treatments in this study were five treatments of TSAR (each repeated four times). The results showed the addition of various FSG had significant effects towards the chemical properties of TSAR such as amino acid composition, proximate (moisture, protein, ash, fat and carbohydrate content), water isotherm sorption (mono and multi-layer water), time spent cooking and water absorption. In the sensory properties, although various FSG fortifications had no effect on colour and aroma, they had a significant effect on the appearance and taste of TSAR. Fortification of Snapper skin gelatin showed the best result both on the chemical and sensory properties of TSAR. Thus, the fortification of FSG ameliorated the quality of TSAR.
{"title":"Chemical, physical, and sensory properties of various fish skin gelatin fortified\u0000taro flour - seaweed based analogue rice","authors":"Y. Darmanto, H.R. Putut, S. Susanti, A.S. Fahmi","doi":"10.26656/fr.2017.8(4).087","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).087","url":null,"abstract":"Analogue rice is an artificial rice that can be made from non-rice materials such as\u0000sorghum, mocaf, and other additional materials. The advantage of analogue rice is not\u0000only because it is shaped like rice grains, but also because its nutritional composition can\u0000be designed using various raw materials to to enhance the desired functional properties.\u0000This study aimed to get more insight into the influence of various fish skin gelatin (FSG)\u0000fortification on the chemical and sensory properties of Taro (Colocasia esculenta)-\u0000Seaweed (Eucheuma cottoni) flour-based analogue rice (TSAR). TSAR was fortified with\u0000four species of fish’s skin-derived gelatin (catfish, milkfish, snapper and stingray) and\u0000Glyceryl monostearate (GMS) as a control. The treatments in this study were five\u0000treatments of TSAR (each repeated four times). The results showed the addition of various\u0000FSG had significant effects towards the chemical properties of TSAR such as amino acid\u0000composition, proximate (moisture, protein, ash, fat and carbohydrate content), water\u0000isotherm sorption (mono and multi-layer water), time spent cooking and water absorption.\u0000In the sensory properties, although various FSG fortifications had no effect on colour and\u0000aroma, they had a significant effect on the appearance and taste of TSAR. Fortification of\u0000Snapper skin gelatin showed the best result both on the chemical and sensory properties of\u0000TSAR. Thus, the fortification of FSG ameliorated the quality of TSAR.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"33 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141652565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-12DOI: 10.26656/fr.2017.8(4).400
R. R. Bhujel, H. Joshi
Farmers in developing countries show low adoption rates of sustainable agricultural practices. Therefore, this review examines influential factors contributing to sustainable agricultural practices adoption among rural farmers in developing countries in Asia, Latin America, Europe, and Africa, thereby highlighting challenges and constraints. The research indicated that behavioural factors influence the participation in and adoption of sustainable agricultural practices. Farmers are often unaware of environmental issues such as climate change and need support through knowledge, technology, and training. The behavioural insights of farmers need to be incorporated for better policymaking. Therefore, urgent attention is needed to address the social, agronomic, structural, political, and technical barriers before taking up new roles in adopting sustainable agricultural practices in their agricultural systems. From a policy perspective, this review explained how current policies should be implemented and periodically amended to achieve longterm goals.
{"title":"Factors influencing the adoption of sustainable agricultural practices in rural\u0000regions of developing countries: a review","authors":"R. R. Bhujel, H. Joshi","doi":"10.26656/fr.2017.8(4).400","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).400","url":null,"abstract":"Farmers in developing countries show low adoption rates of sustainable agricultural\u0000practices. Therefore, this review examines influential factors contributing to sustainable\u0000agricultural practices adoption among rural farmers in developing countries in Asia, Latin\u0000America, Europe, and Africa, thereby highlighting challenges and constraints. The\u0000research indicated that behavioural factors influence the participation in and adoption of\u0000sustainable agricultural practices. Farmers are often unaware of environmental issues such\u0000as climate change and need support through knowledge, technology, and training. The\u0000behavioural insights of farmers need to be incorporated for better policymaking.\u0000Therefore, urgent attention is needed to address the social, agronomic, structural, political,\u0000and technical barriers before taking up new roles in adopting sustainable agricultural\u0000practices in their agricultural systems. From a policy perspective, this review explained\u0000how current policies should be implemented and periodically amended to achieve longterm goals.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"44 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141653219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-12DOI: 10.26656/fr.2017.8(4).342
C.O. Aniegboka, A. Okunola, T. A. Adekanye
African breadfruit seeds (Treculia africana) are underutilised crops at risk of extinction, found widely in the tropics and have been reported to contain all the essential nutrients for novelty in food and industrial uses. The seeds contain an array of nutrients; 12-23% crude protein, 11- 20% crude fat, 2.3% ash, 1.6% fibre and 50 - 73% carbohydrate with other essential vitamins and minerals. This research is aimed at evaluating the effect of temperature and moisture content (MC) on the nutritional properties of dehulled breadfruit seed at varied temperatures and MC to determine adequate techniques in processing breadfruit seed for best nutritional yield and further processing without adverse effect on its nutritional characteristics. A conventional oven dryer was used to dry the samples at varied temperatures and MC of 40, 50, 60 and 70°C and 15, 12, 9 and 6%, respectively. Proximate analysis was done on the dried and blended breadfruit seed samples to analyse the processing effect on the nutritional composition. Results from this study showed that temperature and MC had a significant (P<0.05) effect on the nutritional component of breadfruit seed as carbohydrate content ranged between 42.81 to 54.39%, whereas protein and fat content ranged between 11.46 to 16.92% and 13 to 27%, respectively. It was observed that a drying temperature of 60°C at 9% MC gave the highest carbohydrate and protein content compared to other temperature variations while a drying temperature of 50°C at an MC of 15% gave the highest fat content. Therefore, when processing breadfruit seed for maximum yield in carbohydrate and protein content, the best processing temperature and MC is 60°C and 9% whereas, for maximum fat yield, the best drying temperature is 50°C at an MC of 15%. Knowledge from the study can be applied to targeted drying for maximum yield in specific nutritional components of agricultural food produce.
非洲面包树种子（Treculia africana）是一种未得到充分利用、濒临灭绝的作物，广泛分布于热带地区，据报道含有食品和工业用途所必需的所有营养成分。种子含有一系列营养成分：12-23% 的粗蛋白、11-20% 的粗脂肪、2.3% 的灰分、1.6% 的纤维、50-73% 的碳水化合物以及其他必需的维生素和矿物质。本研究旨在评估在不同温度和 MC 下温度和水分含量（MC）对脱壳面包果籽营养特性的影响，从而确定适当的面包果籽加工技术，以获得最佳营养产量和进一步加工，同时不对其营养特性产生不利影响。对烘干和混合面包果籽样品进行了近似分析，以分析加工对营养成分的影响。研究结果表明，温度和 MC 对面包果籽的营养成分有显著影响（P<0.05），碳水化合物含量在 42.81 至 54.39% 之间，而蛋白质和脂肪含量分别在 11.46 至 16.92% 和 13 至 27% 之间。据观察，与其他温度变化相比，在 MC 值为 9% 的情况下，60°C 的烘干温度下碳水化合物和蛋白质含量最高，而在 MC 值为 15% 的情况下，50°C 的烘干温度下脂肪含量最高。因此，在加工面包果籽时，若要获得最高的碳水化合物和蛋白质产量，最佳加工温度和 MC 值为 60°C 和 9%，而若要获得最高的脂肪产量，最佳干燥温度为 50°C，MC 值为 15%。这项研究的知识可用于有针对性的干燥，以获得农产品特定营养成分的最高产量。
{"title":"Effect of temperature and moisture content on the nutritional properties of\u0000African breadfruit (Treculia africana) seed","authors":"C.O. Aniegboka, A. Okunola, T. A. Adekanye","doi":"10.26656/fr.2017.8(4).342","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).342","url":null,"abstract":"African breadfruit seeds (Treculia africana) are underutilised crops at risk of extinction,\u0000found widely in the tropics and have been reported to contain all the essential nutrients for\u0000novelty in food and industrial uses. The seeds contain an array of nutrients; 12-23% crude\u0000protein, 11- 20% crude fat, 2.3% ash, 1.6% fibre and 50 - 73% carbohydrate with other\u0000essential vitamins and minerals. This research is aimed at evaluating the effect of\u0000temperature and moisture content (MC) on the nutritional properties of dehulled breadfruit\u0000seed at varied temperatures and MC to determine adequate techniques in processing\u0000breadfruit seed for best nutritional yield and further processing without adverse effect on\u0000its nutritional characteristics. A conventional oven dryer was used to dry the samples at\u0000varied temperatures and MC of 40, 50, 60 and 70°C and 15, 12, 9 and 6%, respectively.\u0000Proximate analysis was done on the dried and blended breadfruit seed samples to analyse\u0000the processing effect on the nutritional composition. Results from this study showed that\u0000temperature and MC had a significant (P<0.05) effect on the nutritional component of\u0000breadfruit seed as carbohydrate content ranged between 42.81 to 54.39%, whereas protein\u0000and fat content ranged between 11.46 to 16.92% and 13 to 27%, respectively. It was\u0000observed that a drying temperature of 60°C at 9% MC gave the highest carbohydrate and\u0000protein content compared to other temperature variations while a drying temperature of\u000050°C at an MC of 15% gave the highest fat content. Therefore, when processing breadfruit\u0000seed for maximum yield in carbohydrate and protein content, the best processing\u0000temperature and MC is 60°C and 9% whereas, for maximum fat yield, the best drying\u0000temperature is 50°C at an MC of 15%. Knowledge from the study can be applied to\u0000targeted drying for maximum yield in specific nutritional components of agricultural food\u0000produce.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"29 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141653824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-06DOI: 10.26656/fr.2017.8(4).318
N. Mahmudah, U. Santoso, A. Ningrum, R. Yanti, Y. Rahmadian, Y.P. Sari, O.A.N. Ichsan, A. Fitriani, S. Supriyadi
Leucaena leucocephala (White leadtree) legume seed is promoted in several countries of Southeast Asia. The young pods are edible and occasionally eaten by Indonesians because of their unique combination taste of savory, sweet and slightly bitter. This study investigated the processing effects of steam blanching on the protein profile (total amino acids) and the taste components of L. leucocephala seed flour. A 5-minute steam blanching on seeds increased the soluble sugar components from 10.59±1.091 to 14.78±1.590 mg/g (dry basis) and free amino acids content from 39.25±2.260 to 49.66±2.070 mg/g on the seed flour. On the other hand, steam blanching could decrease the content of the organic acid (167.78±4.800 mg/g to 149.29±10.420 mg/g) and the value of total amino acids from 23.86±1.293 (%w/w) to 24.43±1.411 (%w/w). Leucaena leucocephala seed flour had an essential amino acids ratio (E/T) value of 37.09±2.340– 37.94± 1.130, predicted protein efficiency ratio (P-PER) of 0.27±0.002–0.30±1.668. In addition to the umami taste contributor component, a nucleotide compound was detected in fresh and steamed seed flour namely inosine-monophosphate (IMP). Equivalent umami concentration (EUC) showed that L. leucocephala seed flour contains high MSG-like components (425.92±4.76 to 540.12±13.05 mg MSG/100 g). Glutamic acid and aspartic acid, in line with Inosine Monophosphate (IMP), are MSG-like components providing a savory taste, known as ‘umami’ by receptors in humans. Steam blanching for five minutes prevented the degradation of sweet and savory compounds. Thus, the seed flour of L. leucocephala is notably marked to be utilized as an alternative to functional food with an umami taste.
{"title":"Potential of Leucaena leucocephala (white leadtree) seed flour as a functional\u0000food with umami taste","authors":"N. Mahmudah, U. Santoso, A. Ningrum, R. Yanti, Y. Rahmadian, Y.P. Sari, O.A.N. Ichsan, A. Fitriani, S. Supriyadi","doi":"10.26656/fr.2017.8(4).318","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).318","url":null,"abstract":"Leucaena leucocephala (White leadtree) legume seed is promoted in several countries of\u0000Southeast Asia. The young pods are edible and occasionally eaten by Indonesians because\u0000of their unique combination taste of savory, sweet and slightly bitter. This study\u0000investigated the processing effects of steam blanching on the protein profile (total amino\u0000acids) and the taste components of L. leucocephala seed flour. A 5-minute steam\u0000blanching on seeds increased the soluble sugar components from 10.59±1.091 to\u000014.78±1.590 mg/g (dry basis) and free amino acids content from 39.25±2.260 to\u000049.66±2.070 mg/g on the seed flour. On the other hand, steam blanching could decrease\u0000the content of the organic acid (167.78±4.800 mg/g to 149.29±10.420 mg/g) and the value\u0000of total amino acids from 23.86±1.293 (%w/w) to 24.43±1.411 (%w/w). Leucaena\u0000leucocephala seed flour had an essential amino acids ratio (E/T) value of 37.09±2.340–\u000037.94± 1.130, predicted protein efficiency ratio (P-PER) of 0.27±0.002–0.30±1.668. In\u0000addition to the umami taste contributor component, a nucleotide compound was detected\u0000in fresh and steamed seed flour namely inosine-monophosphate (IMP). Equivalent umami\u0000concentration (EUC) showed that L. leucocephala seed flour contains high MSG-like\u0000components (425.92±4.76 to 540.12±13.05 mg MSG/100 g). Glutamic acid and aspartic\u0000acid, in line with Inosine Monophosphate (IMP), are MSG-like components providing a\u0000savory taste, known as ‘umami’ by receptors in humans. Steam blanching for five minutes\u0000prevented the degradation of sweet and savory compounds. Thus, the seed flour of L.\u0000leucocephala is notably marked to be utilized as an alternative to functional food with an\u0000umami taste.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141672902","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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