Pub Date : 2024-05-21DOI: 10.26656/fr.2017.8(3).880
H. Rizqiati, Nurwantoro, S. Susanti, I.N. Apriliani, M. Prayoga
This research was to determine the effect of skim milk powder fillers on the physical, chemical, and microbiology of goat's milk kefir powder. The benefit obtained from this research is that it can increase the diversification of fermented milk products that have a long shelf life. This research used a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments were P1: Addition of 0% (w/v) powder skim milk filler, P2: Addition of 2.5% (w/v) powder skim milk filler, P3: Addition of 5% (w/v) powder skim milk filler, P4: Addition of 7.5% (w/v) powder skim milk filler and P5: Addition of 10% (w/v) powder skim milk filler. The results showed that the addition of skim milk fillers has a significant effect (P<0.05) on yield, solubility, total dissolved solids, total acid, pH value, water content, fat carbohydrate content, and microbiological quality which has no significant effect (P>0.05) on viscosity, protein content and ash content. The conclusion that can be obtained is the addition of 2.5% skim milk filler is the best treatment.
{"title":"The effect of skim milk powder on physical, chemical, and microbiology\u0000characteristics of goat milk kefir powder","authors":"H. Rizqiati, Nurwantoro, S. Susanti, I.N. Apriliani, M. Prayoga","doi":"10.26656/fr.2017.8(3).880","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).880","url":null,"abstract":"This research was to determine the effect of skim milk powder fillers on the physical,\u0000chemical, and microbiology of goat's milk kefir powder. The benefit obtained from this\u0000research is that it can increase the diversification of fermented milk products that have a\u0000long shelf life. This research used a Completely Randomized Design (CRD) with 5\u0000treatments and 4 replications. The treatments were P1: Addition of 0% (w/v) powder skim\u0000milk filler, P2: Addition of 2.5% (w/v) powder skim milk filler, P3: Addition of 5% (w/v)\u0000powder skim milk filler, P4: Addition of 7.5% (w/v) powder skim milk filler and P5:\u0000Addition of 10% (w/v) powder skim milk filler. The results showed that the addition of\u0000skim milk fillers has a significant effect (P<0.05) on yield, solubility, total dissolved\u0000solids, total acid, pH value, water content, fat carbohydrate content, and microbiological\u0000quality which has no significant effect (P>0.05) on viscosity, protein content and ash\u0000content. The conclusion that can be obtained is the addition of 2.5% skim milk filler is the\u0000best treatment.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"29 47","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141118026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-21DOI: 10.26656/fr.2017.8(3).464
R.E.P. Guilaran, K. B. Nacionales, E.G. Billedo, C. Agor, P.B.M. Buiser, M.F.M. Lipana, J.R.A. Matanguihan, A. G. Lundag
Sodium benzoate (SB) is a common preservative in food used to inhibit the growth of mold, yeast, and bacteria. One of the common sources of SB in the diet is processed beverages. However, excess intake of SB can be detrimental to health. Thus, the present study assessed the exposure of Filipinos to SB through the consumption of water-based beverages. The actual SB content of water-based beverages available in the Philippine market was determined using a validated reversed-phase high-performance liquid chromatography (HPLC) method. A total of seventeen samples were collected from four districts in Metro Manila for SB analysis. The SB concentration data were then combined with the consumption data from the 2008 Philippine National Nutrition Survey (NNS) to derive a dietary exposure estimate of Filipinos to SB in beverages. The dietary exposure estimates were then compared with the upper bound ADI for SB set by the Joint FAO/ WHO Committee on Food Additives (JECFA) which is 20 mg.kg-1 day-1 . Results have shown that the analyzed sample beverages contained SB from 1 to 286 mg.kg-1 . Filipinos were found to be exposed to SB at levels below its ADI considering average (2 to 6% ADI) and high consumption (4 to 18% ADI) of commonly consumed water-based beverages. Children ages 1.0-5.9 years had the highest risk of exposure to SB. In general, exposure of Filipinos to SB through the consumption of water-based beverages does not constitute a significant health risk. However, to better validate the level of risk of children to SB, it is recommended that the scope of the dietary exposure assessment be extended to include other food groups known to contain SB and conduct a probabilistic approach to exposure assessment using the latest consumption data from the NNS.
{"title":"Dietary exposure assessment of Filipinos to sodium benzoate in water-based\u0000beverages","authors":"R.E.P. Guilaran, K. B. Nacionales, E.G. Billedo, C. Agor, P.B.M. Buiser, M.F.M. Lipana, J.R.A. Matanguihan, A. G. Lundag","doi":"10.26656/fr.2017.8(3).464","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).464","url":null,"abstract":"Sodium benzoate (SB) is a common preservative in food used to inhibit the growth of\u0000mold, yeast, and bacteria. One of the common sources of SB in the diet is processed\u0000beverages. However, excess intake of SB can be detrimental to health. Thus, the present\u0000study assessed the exposure of Filipinos to SB through the consumption of water-based\u0000beverages. The actual SB content of water-based beverages available in the Philippine\u0000market was determined using a validated reversed-phase high-performance liquid\u0000chromatography (HPLC) method. A total of seventeen samples were collected from four\u0000districts in Metro Manila for SB analysis. The SB concentration data were then combined\u0000with the consumption data from the 2008 Philippine National Nutrition Survey (NNS) to\u0000derive a dietary exposure estimate of Filipinos to SB in beverages. The dietary exposure\u0000estimates were then compared with the upper bound ADI for SB set by the Joint FAO/\u0000WHO Committee on Food Additives (JECFA) which is 20 mg.kg-1\u0000day-1\u0000. Results have\u0000shown that the analyzed sample beverages contained SB from 1 to 286 mg.kg-1\u0000. Filipinos\u0000were found to be exposed to SB at levels below its ADI considering average (2 to 6%\u0000ADI) and high consumption (4 to 18% ADI) of commonly consumed water-based\u0000beverages. Children ages 1.0-5.9 years had the highest risk of exposure to SB. In general,\u0000exposure of Filipinos to SB through the consumption of water-based beverages does not\u0000constitute a significant health risk. However, to better validate the level of risk of children\u0000to SB, it is recommended that the scope of the dietary exposure assessment be extended to\u0000include other food groups known to contain SB and conduct a probabilistic approach to\u0000exposure assessment using the latest consumption data from the NNS.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"72 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141113900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-21DOI: 10.26656/fr.2017.8(3).249
S. Eadmusik, V. Yangyuen, K. Jitpen, K. Juthapong
Chili shrimp paste (CSP) powder was developed by foam mat drying technique using egg albumen (100 g) as a foaming agent and carboxymethylcellulose (CMC) as a stabilizing agent. Suitable CSP (30, 40, 50 and 60 g) and CMC (0.25, 0.50 and 0.75 g) levels for foam mat dried-CSP (FM-CSP) production were selected based on physicochemical and sensorial properties. Physicochemical properties included CSP-foam (foam density, rate of drainage and overrun) and FM-CSP (rendement, moisture content, water activity, pH value, browning index; BI, water solubility index; WSI and hygroscopicity) properties. Sensorial properties included color, smell, appearance, texture, taste and overall likings of reconstituted FM-CSP. An increase in CSP level elevated physicochemical parameters excluding overrun, pH value and WSI. An increase in CMC level improved CSP-foam properties by reducing foam density and rate of drainage and enhancing overrun. Although an increase in CMC level did not affect rendement and pH value, it decreased moisture content, water activity and hygroscopicity. Results showed that 50 g-CSP and 0.75 g-CMC were suitable for FM-CSP production, providing FM-CSP with sensorial liking scores ranging from 6.74-7.63 (moderately like). This study demonstrated the possibility of dried CSP production using the foam mat drying technique with the aid of foaming and stabilizing agents.
{"title":"Production of foam-mat dried chili shrimp paste and its properties","authors":"S. Eadmusik, V. Yangyuen, K. Jitpen, K. Juthapong","doi":"10.26656/fr.2017.8(3).249","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).249","url":null,"abstract":"Chili shrimp paste (CSP) powder was developed by foam mat drying technique using egg\u0000albumen (100 g) as a foaming agent and carboxymethylcellulose (CMC) as a stabilizing\u0000agent. Suitable CSP (30, 40, 50 and 60 g) and CMC (0.25, 0.50 and 0.75 g) levels for\u0000foam mat dried-CSP (FM-CSP) production were selected based on physicochemical and\u0000sensorial properties. Physicochemical properties included CSP-foam (foam density, rate of\u0000drainage and overrun) and FM-CSP (rendement, moisture content, water activity, pH\u0000value, browning index; BI, water solubility index; WSI and hygroscopicity) properties.\u0000Sensorial properties included color, smell, appearance, texture, taste and overall likings of\u0000reconstituted FM-CSP. An increase in CSP level elevated physicochemical parameters\u0000excluding overrun, pH value and WSI. An increase in CMC level improved CSP-foam\u0000properties by reducing foam density and rate of drainage and enhancing overrun.\u0000Although an increase in CMC level did not affect rendement and pH value, it decreased\u0000moisture content, water activity and hygroscopicity. Results showed that 50 g-CSP and\u00000.75 g-CMC were suitable for FM-CSP production, providing FM-CSP with sensorial\u0000liking scores ranging from 6.74-7.63 (moderately like). This study demonstrated the\u0000possibility of dried CSP production using the foam mat drying technique with the aid of\u0000foaming and stabilizing agents.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"32 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141113595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-15DOI: 10.26656/fr.2017.8(3).223
T. Hanagasaki
The dry-aging business is widely popular across Japan. In Okinawa, most dry-aged beef is usually produced using imported beef. Microorganisms are likely to thrive on the surface of imported beef during transport to Japan, despite storage at chilled temperatures. To prevent the growth of microorganisms in such cases, accurate control of aging is critical. A fundamental understanding on a scientific level with regard to the maintenance of hygiene is essential for developing a method for dry-aged products. In this study, changes were analyzed in the water activity and the microorganisms on beef meat, in addition to moisture and trim losses (aging loss), during aging under varying levels of relative humidity and temperature, with or without airflow, and mold treatment. As the relative humidity during the aging process was lower, the number of microorganisms was lower but the aging loss was higher. Similarly, as the temperature during the aging process was lower, the number of microorganisms was lower, and the aging loss remained almost unchanged. Hence, according to the results, it is essential to lower water activity as quickly as possible to 0.94 by keeping relative humidity below 75% as a guide and freezing temperatures below 4°C but above −2 to −3°C for meat is strongly recommended. In addition, direct airflow to the beef during the aging process prevented the growth of microorganisms. In particular, it decreased Escherichia spp. but increase aging loss. As a result, air circulation via moderate airflow is recommended during the aging process. Besides, it became apparent that mold treatment did not prevent the growth of microorganisms.
{"title":"Factors influencing microbiological, physicochemical quality, and yield of dry-aging beef","authors":"T. Hanagasaki","doi":"10.26656/fr.2017.8(3).223","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).223","url":null,"abstract":"The dry-aging business is widely popular across Japan. In Okinawa, most dry-aged beef is\u0000usually produced using imported beef. Microorganisms are likely to thrive on the surface\u0000of imported beef during transport to Japan, despite storage at chilled temperatures. To\u0000prevent the growth of microorganisms in such cases, accurate control of aging is critical.\u0000A fundamental understanding on a scientific level with regard to the maintenance of\u0000hygiene is essential for developing a method for dry-aged products. In this study, changes\u0000were analyzed in the water activity and the microorganisms on beef meat, in addition to\u0000moisture and trim losses (aging loss), during aging under varying levels of relative\u0000humidity and temperature, with or without airflow, and mold treatment. As the relative\u0000humidity during the aging process was lower, the number of microorganisms was lower\u0000but the aging loss was higher. Similarly, as the temperature during the aging process was\u0000lower, the number of microorganisms was lower, and the aging loss remained almost\u0000unchanged. Hence, according to the results, it is essential to lower water activity as\u0000quickly as possible to 0.94 by keeping relative humidity below 75% as a guide and\u0000freezing temperatures below 4°C but above −2 to −3°C for meat is strongly recommended.\u0000In addition, direct airflow to the beef during the aging process prevented the growth of\u0000microorganisms. In particular, it decreased Escherichia spp. but increase aging loss. As a\u0000result, air circulation via moderate airflow is recommended during the aging process.\u0000Besides, it became apparent that mold treatment did not prevent the growth of\u0000microorganisms.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"49 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140974654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-15DOI: 10.26656/fr.2017.8(3).466
Efendy M., H. Triadjie, A.G.D. Kartika, W.S.W. Pratiwi, S. Jain
As a natural ingredient containing many nutrients and beneficial to human health, Moringa oleifera leaf extract can be used as a food-fortification ingredient. Fortifying daily seasonings such as salt with M. oleifera leaf extract can help to fulfill human daily nutrition requirements and deliver health benefits. This research aimed to study the influence of fortifying sea salt with M. oleifera leaf extract on the product's chemical characteristics and sensory properties. M. oleifera leaf extract was added into fine salt with different concentrations of 20% and 40% (w/v) and heated at 55℃ for 10 mins. The chemical properties were analysed to evaluate the nutritional properties of the product, for instance, β-carotene, vitamin C, moisture and NaCl content. Subsequently, sensory properties are presented to assess product preference from panellists. The result showed that the β-carotene and vitamin C in 20% and 40% treatments were 12.641 to 27.922 μg/ kg and 5.06 to 7.392 mg/kg, respectively. The moisture content in control, 20%, and 40% treatments were all below 5%. NaCl content, as the major compound in the product, was affected by adding M. oleifera leaf extract into the product. Applying 40% M. oleifera leaf extract to the salt significantly decreased the NaCl content of the product compared with 20% treatment and control. All sensory properties attributes have decreased as an increase of M. oleifera leaf extract concentration. Compared with the 40% treatment, the 20% treatment showed a higher value of sensory properties. A preference for salt fortification was also shown at the 20% treatment in the neutral midpoint. Thus, an additional 20% of M. oleifera leaf extract provided higher nutritional content than the control and was more acceptable to consumers than the 40% treatment.
{"title":"Chemical and sensory properties evaluations in sea salt fortified with Moringa\u0000oleifera leaf extract","authors":"Efendy M., H. Triadjie, A.G.D. Kartika, W.S.W. Pratiwi, S. Jain","doi":"10.26656/fr.2017.8(3).466","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).466","url":null,"abstract":"As a natural ingredient containing many nutrients and beneficial to human health,\u0000Moringa oleifera leaf extract can be used as a food-fortification ingredient. Fortifying\u0000daily seasonings such as salt with M. oleifera leaf extract can help to fulfill human daily\u0000nutrition requirements and deliver health benefits. This research aimed to study the\u0000influence of fortifying sea salt with M. oleifera leaf extract on the product's chemical\u0000characteristics and sensory properties. M. oleifera leaf extract was added into fine salt\u0000with different concentrations of 20% and 40% (w/v) and heated at 55℃ for 10 mins. The\u0000chemical properties were analysed to evaluate the nutritional properties of the product, for\u0000instance, β-carotene, vitamin C, moisture and NaCl content. Subsequently, sensory\u0000properties are presented to assess product preference from panellists. The result showed\u0000that the β-carotene and vitamin C in 20% and 40% treatments were 12.641 to 27.922 μg/\u0000kg and 5.06 to 7.392 mg/kg, respectively. The moisture content in control, 20%, and 40%\u0000treatments were all below 5%. NaCl content, as the major compound in the product, was\u0000affected by adding M. oleifera leaf extract into the product. Applying 40% M. oleifera leaf\u0000extract to the salt significantly decreased the NaCl content of the product compared with\u000020% treatment and control. All sensory properties attributes have decreased as an increase\u0000of M. oleifera leaf extract concentration. Compared with the 40% treatment, the 20%\u0000treatment showed a higher value of sensory properties. A preference for salt fortification\u0000was also shown at the 20% treatment in the neutral midpoint. Thus, an additional 20% of\u0000M. oleifera leaf extract provided higher nutritional content than the control and was more\u0000acceptable to consumers than the 40% treatment.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"120 26","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140977367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-15DOI: 10.26656/fr.2017.8(3).396
L.R. Sefrina, A.M. Fikri
Low consumption of vegetables was associated with a lack of cooking and preparation skills. In addition, in modern times, people tend to choose foods that can be served quickly. Vacuum packaging is a simple method of preserving food that can be done at home. Therefore, sautéed vegetables in vacuum packaging were developed and evaluated for their nutrients and microbiological properties. The vegetables, including spinach, carrots, and water spinach, were sautéed before being vacuum packaged. The related parameters, including carbohydrate, protein, ash, moisture, vitamin C, pH, and Salmonella sp., were evaluated. Some parameters were measured at 0, 7, and 14 days. The results showed that the samples contained carbohydrates ranging from 8.26-17.08%, 0.145-1.90% protein, 2.23 -2.49% fiber, 1.46-3.10% fat, 0.13-0.10% ash and 82.44-86.08% moisture. The Vitamin C content was similar during storage time, at day 0, 7 and 14. The pH of sautéed vegetables was relatively constant on days 0, 7 and 14. A high Salmonella sp. content was found during storage time on days 7 and 14. The vacuum-packaging of sautéed vegetables potentially maintained the nutrients during storage time until day 7. However, the results of this study indicated that there is still a possibility that vacuum packaging has not been able to reduce the growth of micro-bacteria in the package. Overall, this study implied that vacuum packaging with other treatments is needed for food safety reasons.
{"title":"The effect of vacuum-packaging on nutrient and Salmonella growth of sautéed\u0000vegetables","authors":"L.R. Sefrina, A.M. Fikri","doi":"10.26656/fr.2017.8(3).396","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).396","url":null,"abstract":"Low consumption of vegetables was associated with a lack of cooking and preparation\u0000skills. In addition, in modern times, people tend to choose foods that can be served quickly.\u0000Vacuum packaging is a simple method of preserving food that can be done at home.\u0000Therefore, sautéed vegetables in vacuum packaging were developed and evaluated for their\u0000nutrients and microbiological properties. The vegetables, including spinach, carrots, and\u0000water spinach, were sautéed before being vacuum packaged. The related parameters,\u0000including carbohydrate, protein, ash, moisture, vitamin C, pH, and Salmonella sp., were\u0000evaluated. Some parameters were measured at 0, 7, and 14 days. The results showed that\u0000the samples contained carbohydrates ranging from 8.26-17.08%, 0.145-1.90% protein, 2.23\u0000-2.49% fiber, 1.46-3.10% fat, 0.13-0.10% ash and 82.44-86.08% moisture. The Vitamin C\u0000content was similar during storage time, at day 0, 7 and 14. The pH of sautéed vegetables\u0000was relatively constant on days 0, 7 and 14. A high Salmonella sp. content was found\u0000during storage time on days 7 and 14. The vacuum-packaging of sautéed vegetables\u0000potentially maintained the nutrients during storage time until day 7. However, the results of\u0000this study indicated that there is still a possibility that vacuum packaging has not been able\u0000to reduce the growth of micro-bacteria in the package. Overall, this study implied that\u0000vacuum packaging with other treatments is needed for food safety reasons.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"21 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140971630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-15DOI: 10.26656/fr.2017.8(3).280
A. M. Darwish
Using natural preservatives in ghee and fat-rich products has great economic importance as it can minimize adverse effects on human health and improve the marketing prospects of products. The present study aimed to use lemon (Citrus lemon L.) and mandarin (Citrus reticulata L.) peel extracts as natural preservatives instead of synthetic antioxidants of butylated hydroxyanisole (BHA) to retard the oxidation of ghee during accelerated storage at various temperatures. Antioxidant activities of lemon peel extracts (LPE), mandarin peel extracts (MPE) and BHA in ghee samples stored at different storage temperatures (T1: 5±2°C, T2: 25±2°C, T3: 60±2°C) were evaluated during the storage period (0, 20 and 40 days). The peroxide value (PV), free fatty acids (FFA), and antioxidant activity of the ghee samples were analyzed and compared with control sample (without additives). The PV and FFA content were significantly higher in the control sample than in the ghee samples treated with BHA, LPE, and MPE at all storage temperatures and during the storage period. All treatments led to a reduction in the PV and FFA content, but LPE had the most significant effect, followed by BHA and MPE, respectively. Antioxidant activity was evaluated by the 3-ethyl benzthiazoline-6-sulphonic acid (ABTS) assay; LPE had the highest antioxidant activity, followed by MPE. Compared to the control sample: BHA, LPE and MPE led to a higher reduction in the PV and FFA content of ghee samples at all storage temperatures and periods owing to their antioxidant activities. Results of incorporated samples showed that using LPE (0.1%) prevented the development of PV and FFA content of ghee samples less than using BHA (0.2%). The present study suggests that LPE (0.1%) could be used as a good natural antioxidant preservative to reduce oxidative deterioration of ghee and fat-rich products.
{"title":"Antioxidant activities of lemon and mandarin peel extracts as natural\u0000preservatives in ghee (butter oil) stored at different storage temperatures","authors":"A. M. Darwish","doi":"10.26656/fr.2017.8(3).280","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).280","url":null,"abstract":"Using natural preservatives in ghee and fat-rich products has great economic importance\u0000as it can minimize adverse effects on human health and improve the marketing prospects\u0000of products. The present study aimed to use lemon (Citrus lemon L.) and mandarin (Citrus\u0000reticulata L.) peel extracts as natural preservatives instead of synthetic antioxidants of\u0000butylated hydroxyanisole (BHA) to retard the oxidation of ghee during accelerated storage\u0000at various temperatures. Antioxidant activities of lemon peel extracts (LPE), mandarin\u0000peel extracts (MPE) and BHA in ghee samples stored at different storage temperatures\u0000(T1: 5±2°C, T2: 25±2°C, T3: 60±2°C) were evaluated during the storage period (0, 20 and\u000040 days). The peroxide value (PV), free fatty acids (FFA), and antioxidant activity of the\u0000ghee samples were analyzed and compared with control sample (without additives). The\u0000PV and FFA content were significantly higher in the control sample than in the ghee\u0000samples treated with BHA, LPE, and MPE at all storage temperatures and during the\u0000storage period. All treatments led to a reduction in the PV and FFA content, but LPE had\u0000the most significant effect, followed by BHA and MPE, respectively. Antioxidant activity\u0000was evaluated by the 3-ethyl benzthiazoline-6-sulphonic acid (ABTS) assay; LPE had the\u0000highest antioxidant activity, followed by MPE. Compared to the control sample: BHA,\u0000LPE and MPE led to a higher reduction in the PV and FFA content of ghee samples at all\u0000storage temperatures and periods owing to their antioxidant activities. Results of\u0000incorporated samples showed that using LPE (0.1%) prevented the development of PV\u0000and FFA content of ghee samples less than using BHA (0.2%). The present study suggests\u0000that LPE (0.1%) could be used as a good natural antioxidant preservative to reduce\u0000oxidative deterioration of ghee and fat-rich products.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"97 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140973309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-13DOI: 10.26656/fr.2017.8(3).489
L.H. Nurani, A. Guntarti, D. Lestari, Wirnawati, A. Rohman, A. Windarsih
Lard (LD) obtained from fat’s extraction of adipose tissue of swine is a good component to be used in food and pharmaceutical products to provide specific functions. Lard, according to the Food and Drug Administration, is generally considered recognized as safe (GRAS) to be used in the products. However, LD is not allowed to be consumed or used in the products due to certain religious restrictions in which Muslims and Jews are not allowed to consume any products containing LD because LD is categorized as nonhalal (Muslims) and non-kosher (Jews). Thus, the analysis of LD in food and pharmaceutical products is very urgent to ensure the product’s halalness (and Kosherness) for Muslims and Jews. Some methods have been reported for the analysis of LD, including FTIR spectra, due to their property as fingerprinting analytical techniques capable of fast and reliable tools for screening LD. The responses obtained from the measurement of LD using FTIR spectroscopy are very large, involving big data analysis. Therefore, the chemometrics application to treat these chemical data is unavoidable. This present review highlighted the use of FTIR spectra and chromatographic-based techniques coupled with chemometrics for the analysis of lard in food and pharmaceutical products for halal authentication. The main findings of this review can assist regulators and analytical chemists in selecting the best method for analysis of LD in the products intended for Halal authentication analysis.
从猪脂肪组织中提取的猪油（LD）是一种很好的成分，可用于食品和药品，以提供特定的功能。根据美国食品和药物管理局（Food and Drug Administration）的规定，猪油被公认为是安全的（GRAS），可用于产品中。然而，由于某些宗教限制，穆斯林和犹太人不允许食用任何含有 LD 的产品，因为 LD 被归类为非卤化物（穆斯林）和非犹太食品（犹太人），因此不允许在产品中食用或使用 LD。因此，为了确保产品对穆斯林和犹太人的清真（和犹太）性，对食品和药品中的低密度脂蛋白进行分析是非常迫切的。由于傅立叶变换红外光谱具有指纹识别分析技术的特性，能够快速、可靠地筛查低密度脂蛋白，因此已经报道了一些分析低密度脂蛋白的方法，包括傅立叶变换红外光谱。使用傅立叶变换红外光谱进行 LD 主题测量所获得的响应非常大，涉及大数据分析。本综述重点介绍了如何利用傅立叶变换红外光谱和基于色谱的技术以及化学计量学来分析食品和药品中的猪油，以进行清真认证。本综述的主要发现有助于监管机构和分析化学家选择最佳方法来分析用于清真认证分析的产品中的猪油。
{"title":"The application of FTIR spectra coupled with chemometrics for analysis of lard\u0000in food products for halal authentication: a mini review","authors":"L.H. Nurani, A. Guntarti, D. Lestari, Wirnawati, A. Rohman, A. Windarsih","doi":"10.26656/fr.2017.8(3).489","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).489","url":null,"abstract":"Lard (LD) obtained from fat’s extraction of adipose tissue of swine is a good component\u0000to be used in food and pharmaceutical products to provide specific functions. Lard,\u0000according to the Food and Drug Administration, is generally considered recognized as\u0000safe (GRAS) to be used in the products. However, LD is not allowed to be consumed or\u0000used in the products due to certain religious restrictions in which Muslims and Jews are\u0000not allowed to consume any products containing LD because LD is categorized as nonhalal (Muslims) and non-kosher (Jews). Thus, the analysis of LD in food and\u0000pharmaceutical products is very urgent to ensure the product’s halalness (and Kosherness)\u0000for Muslims and Jews. Some methods have been reported for the analysis of LD,\u0000including FTIR spectra, due to their property as fingerprinting analytical techniques\u0000capable of fast and reliable tools for screening LD. The responses obtained from the\u0000measurement of LD using FTIR spectroscopy are very large, involving big data analysis.\u0000Therefore, the chemometrics application to treat these chemical data is unavoidable. This\u0000present review highlighted the use of FTIR spectra and chromatographic-based techniques\u0000coupled with chemometrics for the analysis of lard in food and pharmaceutical products\u0000for halal authentication. The main findings of this review can assist regulators and\u0000analytical chemists in selecting the best method for analysis of LD in the products\u0000intended for Halal authentication analysis.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"113 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140985792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-13DOI: 10.26656/fr.2017.8(3).259
P. Ratchapakdee, S. Akrawutpornpat, A. Akesowan
This study focused on the organoleptic characteristics and consumers’ purchasing decision of milk jellies made with lactose-free cow milk and various plant-based non-dairy milk, including almond milk, coconut milk, oat milk and soymilk. All milk alternatives were measured for the CIE color system. The hedonic scale was used to evaluate product liking on appearance, color, taste, flavor, texture, and overall acceptability–still, the scaling test assigned for the purchasing intention. The results showed that milk alternatives' lightness, taste, and flavor preference affected consumers' liking and purchasing decisions for nondairy milk jellies. Preference mapping showed the relevance of the high lightness of milk alternatives and product acceptability. Coconut milk jelly was the most preferred, as did lactose-free milk jelly, while soymilk jelly was the least.
{"title":"Sensory profile and consumer perception of plant-based non-dairy milk jellies","authors":"P. Ratchapakdee, S. Akrawutpornpat, A. Akesowan","doi":"10.26656/fr.2017.8(3).259","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).259","url":null,"abstract":"This study focused on the organoleptic characteristics and consumers’ purchasing decision\u0000of milk jellies made with lactose-free cow milk and various plant-based non-dairy milk,\u0000including almond milk, coconut milk, oat milk and soymilk. All milk alternatives were\u0000measured for the CIE color system. The hedonic scale was used to evaluate product liking\u0000on appearance, color, taste, flavor, texture, and overall acceptability–still, the scaling test\u0000assigned for the purchasing intention. The results showed that milk alternatives' lightness,\u0000taste, and flavor preference affected consumers' liking and purchasing decisions for nondairy milk jellies. Preference mapping showed the relevance of the high lightness of milk\u0000alternatives and product acceptability. Coconut milk jelly was the most preferred, as did\u0000lactose-free milk jelly, while soymilk jelly was the least.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"100 50","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140984425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-05-13DOI: 10.26656/fr.2017.8(3).305
A. Fadhlina, M. M. Nor
Malaysia is considered a pioneer in the halal industry and still leading in halal market products. In this study, a literature search was conducted using the Scopus database to study the trends of halal products in Malaysia and identify well-established products as well as emerging niches. The data extracted from the Scopus database were analysed and then visualized using VOSviewer to determine top authors, articles, sources and halal products. A total of 252 publications were identified using the “Halal product Malaysia” keyword. Based on the analysis, research on the halal product was observed to be initiated in 2005 with a total of 31 authors and 18 sources published more than 3 documents. The analysis of sources revealed that the Journal of Islamic Marketing was the most prolific source. The results showed that research on halal products in Malaysia was dominated by food which was critical to the halal industry. The research on food products focused on securing the supply chain as well as halal certification. The bibliometric analysis also showed that Halal cosmetics is an emerging product in the halal industry with Islamic marketing as its tool for product commercialization especially in the last five years.
{"title":"Halal products in Malaysia: a bibliometric analysis","authors":"A. Fadhlina, M. M. Nor","doi":"10.26656/fr.2017.8(3).305","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).305","url":null,"abstract":"Malaysia is considered a pioneer in the halal industry and still leading in halal market\u0000products. In this study, a literature search was conducted using the Scopus database to\u0000study the trends of halal products in Malaysia and identify well-established products as\u0000well as emerging niches. The data extracted from the Scopus database were analysed and\u0000then visualized using VOSviewer to determine top authors, articles, sources and halal\u0000products. A total of 252 publications were identified using the “Halal product Malaysia”\u0000keyword. Based on the analysis, research on the halal product was observed to be initiated\u0000in 2005 with a total of 31 authors and 18 sources published more than 3 documents. The\u0000analysis of sources revealed that the Journal of Islamic Marketing was the most prolific\u0000source. The results showed that research on halal products in Malaysia was dominated by\u0000food which was critical to the halal industry. The research on food products focused on\u0000securing the supply chain as well as halal certification. The bibliometric analysis also\u0000showed that Halal cosmetics is an emerging product in the halal industry with Islamic\u0000marketing as its tool for product commercialization especially in the last five years.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"56 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140984816","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：