Pub Date : 2024-05-13DOI: 10.26656/fr.2017.8(3).215
S. Udomrati, P. Tungtrakul, N. Lowithun, D. Thirathumthavorn
The concentration of starch is one of the main factors influencing the rheological characteristics of starch-based foods. The rheological behavior of sago starch at varied concentrations of 3, 5, 10, 20 and 30% (w/w) were investigated using small oscillatory temperature and frequency sweep measurements. All concentrations of sago starch expressed less solid-like behavior, with tan δ values of approximately 0.2. A flowable viscous paste of sago starch was generated at low concentrations (3 and 5% (w/w)). The gel network formation of sago starch initially occurred at a critical concentration of 10% (w/w). Further increases in the concentration to 20 and 30% (w/w), stronger gel network formation was occurred. In addition, the tan δ values for concentrations of 20 and 30% (w/ w) were approximately 0.2 with elastic and soft gel characteristics. A positive power law correlation between G' and sago starch concentration was found, with a coefficient of determination (R2 ) value of 0.99. The gelatinized sago starch was unstable as a frequency sweep was applied, indicating that it may be less stable during storage or processing.
{"title":"The effect of concentration on rheological properties of sago (Metroxylon sagu)\u0000starch","authors":"S. Udomrati, P. Tungtrakul, N. Lowithun, D. Thirathumthavorn","doi":"10.26656/fr.2017.8(3).215","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).215","url":null,"abstract":"The concentration of starch is one of the main factors influencing the rheological\u0000characteristics of starch-based foods. The rheological behavior of sago starch at varied\u0000concentrations of 3, 5, 10, 20 and 30% (w/w) were investigated using small oscillatory\u0000temperature and frequency sweep measurements. All concentrations of sago starch\u0000expressed less solid-like behavior, with tan δ values of approximately 0.2. A flowable\u0000viscous paste of sago starch was generated at low concentrations (3 and 5% (w/w)). The\u0000gel network formation of sago starch initially occurred at a critical concentration of 10%\u0000(w/w). Further increases in the concentration to 20 and 30% (w/w), stronger gel network\u0000formation was occurred. In addition, the tan δ values for concentrations of 20 and 30% (w/\u0000w) were approximately 0.2 with elastic and soft gel characteristics. A positive power law\u0000correlation between G' and sago starch concentration was found, with a coefficient of\u0000determination (R2\u0000) value of 0.99. The gelatinized sago starch was unstable as a frequency\u0000sweep was applied, indicating that it may be less stable during storage or processing.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"114 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140985708","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 : 2024-05-08DOI: 10.26656/fr.2017.8(3).226
O. Krisbianto, H. Minantyo
Tannia cocoyam corm is a less popular pantropical carbohydrate source, whereas it has the potential to support food and nutrition security, especially in dry areas. Processing tannia cocoyam corm into flour can increase its use in various food products. This study aimed to determine the yield, nutrition, color, tap bulk density, water absorption capacity (WAC), oil absorption capacity (OAC), swelling capacity, and emulsion activity and stability of tannia cocoyam corm flour compared to sago starch, cassava flour and starch, mung bean starch, corn starch, wheat flour, rice and glutinous rice flours, and potato flour. The significant characteristics of tannia cocoyam corm flour were rather low in calories (dry basis), relatively high in WAC and swelling capacity, low in OAC, and showed emulsion activity and stability. Based on these data, it is suitable for use in mixed and processed food products that require juicy, elastic, and volume expansion characteristics; recommended for food products that are lower in calories and oil content; and can also help to maintain viscosity and form emulsions.
{"title":"Physicochemical characteristics of tannia cocoyam (Xanthosoma sagittifolium)\u0000corm flour compared to flours and starches of other grains and tubers","authors":"O. Krisbianto, H. Minantyo","doi":"10.26656/fr.2017.8(3).226","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).226","url":null,"abstract":"Tannia cocoyam corm is a less popular pantropical carbohydrate source, whereas it has the\u0000potential to support food and nutrition security, especially in dry areas. Processing tannia\u0000cocoyam corm into flour can increase its use in various food products. This study aimed to\u0000determine the yield, nutrition, color, tap bulk density, water absorption capacity (WAC),\u0000oil absorption capacity (OAC), swelling capacity, and emulsion activity and stability of\u0000tannia cocoyam corm flour compared to sago starch, cassava flour and starch, mung bean\u0000starch, corn starch, wheat flour, rice and glutinous rice flours, and potato flour. The\u0000significant characteristics of tannia cocoyam corm flour were rather low in calories (dry\u0000basis), relatively high in WAC and swelling capacity, low in OAC, and showed emulsion\u0000activity and stability. Based on these data, it is suitable for use in mixed and processed\u0000food products that require juicy, elastic, and volume expansion characteristics;\u0000recommended for food products that are lower in calories and oil content; and can also\u0000help to maintain viscosity and form emulsions.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"213 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141001894","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 : 2024-05-08DOI: 10.26656/fr.2017.8(3).169
N.S. Siregar, R.M. Sari
Prolonged exercise causes excessive fluid loss through sweat which could cause fatigue and reduced performance. Athletes need to restore this fluid loss orally, either from water or carbohydrate-electrolyte drinks. Carbohydrate-electrolyte drinks could be formulated from fruits, such as salak, also known as snake fruit, for instance. This study aimed to develop a sports drink formulated from Sidimpuan salak (Salacca sumatrana (Becc.)) fruit. The formulation of Sidimpuan salak Sports Drink (SSSD) included salak fruit, water, salt and glucose syrup. Salak was blended with a slow juicer to obtain the extract, and mixed with water, salt, and glucose syrup. The SSSD formulation consisted of three formulas, SSSD1, SSSD2, and SSSD3 which differ in the amount of extract added, 250, 200, and 150 mL, respectively. Sensory analysis showed that the panellists enjoyed the sports drink formulation by giving an average rating of 3.4 for colour, 3.4 for aroma, 5.4 for taste and 5.4 for texture. The SSSD1 formulation which was most preferred by the panelists was found to have ash content of 0.33 g/100 mL, total fat of 0.31 g/100 mL, protein of 0.52 g/100 mL, carbohydrate of 13.88 g/100 mL, and total energy of 60.42 g/100 mL. The carbohydrate content and total calories of SDSS1 were significantly different from the other two formulations. From the results obtained, the SSSDs have potential to be developed as a more affordable sports drink, especially among locals.
{"title":"Chemical compositions and sensory characteristics of sports drinks formulated\u0000from Salacca sumatrana (Becc.) fruit","authors":"N.S. Siregar, R.M. Sari","doi":"10.26656/fr.2017.8(3).169","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).169","url":null,"abstract":"Prolonged exercise causes excessive fluid loss through sweat which could cause fatigue\u0000and reduced performance. Athletes need to restore this fluid loss orally, either from water\u0000or carbohydrate-electrolyte drinks. Carbohydrate-electrolyte drinks could be formulated\u0000from fruits, such as salak, also known as snake fruit, for instance. This study aimed to\u0000develop a sports drink formulated from Sidimpuan salak (Salacca sumatrana (Becc.))\u0000fruit. The formulation of Sidimpuan salak Sports Drink (SSSD) included salak fruit,\u0000water, salt and glucose syrup. Salak was blended with a slow juicer to obtain the extract,\u0000and mixed with water, salt, and glucose syrup. The SSSD formulation consisted of three\u0000formulas, SSSD1, SSSD2, and SSSD3 which differ in the amount of extract added, 250,\u0000200, and 150 mL, respectively. Sensory analysis showed that the panellists enjoyed the\u0000sports drink formulation by giving an average rating of 3.4 for colour, 3.4 for aroma, 5.4\u0000for taste and 5.4 for texture. The SSSD1 formulation which was most preferred by the\u0000panelists was found to have ash content of 0.33 g/100 mL, total fat of 0.31 g/100 mL,\u0000protein of 0.52 g/100 mL, carbohydrate of 13.88 g/100 mL, and total energy of 60.42\u0000g/100 mL. The carbohydrate content and total calories of SDSS1 were significantly\u0000different from the other two formulations. From the results obtained, the SSSDs have\u0000potential to be developed as a more affordable sports drink, especially among locals.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141000996","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 : 2024-05-08DOI: 10.26656/fr.2017.8(3).365
K.N.M. Padzil, Y. Rukayadi, F. Abas, M. Sanny, N.A. Abdul-Mutalib
Cinnamomum iners Reinw. ex Blume Laureceae which is known in Malaysia as “kayu manis” has a wide range of traditional applications for certain plant parts, including the leaves, bark, and stem and it has pharmacological features, including anti-inflammatory and antibacterial activity. Unfortunately, there is a lack of reports regarding the antioxidant and toxicity activities of ethanolic C. iners crude leaf extracts. The objective of the study was to determine the total phenolic content and its antioxidant activities of ethanolic C. iners crude leaf extracts from two different age maturity, as well as its toxicity activity. The extracts were tested for total phenolic content and its antioxidant activities in terms of 2,2-diphenyl-1-picryllhydrazyl (DPPH) free radical scavenging- and ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) assay. The toxicity assay was tested using brine shrimp (Artemia salina) lethality assay. The total phenolic content of the extracts for young and old leaves C. iners resulted in 248.06±12.77 and 351.11±8.62 mg GAE/g dw, respectively. The DPPH radical scavenging showed results for young and old leaf extracts were IC50 of 31.92 µg/mL and 27.62 µg/mL, respectively. Meanwhile, the value of FRAP for young and old leaf extracts were 8.574±0.21 and 9.155±0.36 TEAC mg/g dw, respectively. The ABTS antioxidant activity for the young and old leaf extracts were 305.23±7.02 and 316.86±8.22 Trolox equivalence mg/g dw, respectively. Based on the toxicity assay, both young and old leaf extracts exhibited LC50 at 19.627 and 13.201 mg/mL, respectively. The findings indicate that C. iners leaves crude extracts have exhibited high total phenolic content and antioxidant activity and the extracts were not toxic against brine shrimp. Thus, C. iners leaf extracts could be developed as potential natural antioxidant agents.
{"title":"Antioxidant and toxicity activities of kayu manis hutan (Cinnamomum iners\u0000Reinw. Ex Blume Laureceae) leaf extracts","authors":"K.N.M. Padzil, Y. Rukayadi, F. Abas, M. Sanny, N.A. Abdul-Mutalib","doi":"10.26656/fr.2017.8(3).365","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).365","url":null,"abstract":"Cinnamomum iners Reinw. ex Blume Laureceae which is known in Malaysia as “kayu\u0000manis” has a wide range of traditional applications for certain plant parts, including the\u0000leaves, bark, and stem and it has pharmacological features, including anti-inflammatory\u0000and antibacterial activity. Unfortunately, there is a lack of reports regarding the\u0000antioxidant and toxicity activities of ethanolic C. iners crude leaf extracts. The objective\u0000of the study was to determine the total phenolic content and its antioxidant activities of\u0000ethanolic C. iners crude leaf extracts from two different age maturity, as well as its\u0000toxicity activity. The extracts were tested for total phenolic content and its antioxidant\u0000activities in terms of 2,2-diphenyl-1-picryllhydrazyl (DPPH) free radical scavenging- and\u0000ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-\u0000sulfonic acid) (ABTS) assay. The toxicity assay was tested using brine shrimp (Artemia\u0000salina) lethality assay. The total phenolic content of the extracts for young and old leaves\u0000C. iners resulted in 248.06±12.77 and 351.11±8.62 mg GAE/g dw, respectively. The\u0000DPPH radical scavenging showed results for young and old leaf extracts were IC50 of\u000031.92 µg/mL and 27.62 µg/mL, respectively. Meanwhile, the value of FRAP for young\u0000and old leaf extracts were 8.574±0.21 and 9.155±0.36 TEAC mg/g dw, respectively. The\u0000ABTS antioxidant activity for the young and old leaf extracts were 305.23±7.02 and\u0000316.86±8.22 Trolox equivalence mg/g dw, respectively. Based on the toxicity assay, both\u0000young and old leaf extracts exhibited LC50 at 19.627 and 13.201 mg/mL, respectively. The\u0000findings indicate that C. iners leaves crude extracts have exhibited high total phenolic\u0000content and antioxidant activity and the extracts were not toxic against brine shrimp. Thus,\u0000C. iners leaf extracts could be developed as potential natural antioxidant agents.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 32","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140999400","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 : 2024-05-08DOI: 10.26656/fr.2017.8(3).484
N.A. Wibowo, W. Mangunwardoyo, T.J. Santoso, Yasman
Liberica coffee (Coffea liberica Bull ex Hiern) has gained worldwide popularity, because it has a unique taste and aroma, and it is able to adapt to peatlands and is more tolerant of disease. Previous studies suggested that fermentation with hydrolytic bacteria could improve flavors, mostly determined by volatile compounds by the roasting process. However, studies about the volatile compounds and their roles in the taste and aroma of this coffee are still limited. This study aimed to investigate volatile compounds from fermented Liberica coffee beans roasted at light roast (150-160°C, 2.2 Mbar, 12 mins); medium roast (175-185°C, 2.2 Mbar, 7.30 mins); and dark roast (200-220°C, 2.2 Mbar, 10 mins). Samples were collected from various fermentation times 0, 4, 8, and 12 hrs and dried. Green beans with a moisture content of 12% were roasted in 3 roast stages. In this work, the extraction of volatile coffee compounds was performed using solid phase microextraction (SPME) and subsequently analyzed by gas chromatography-mass spectrometry (GC-MS). To determine the significance of fermentation time and degree of coffee roasting in the area, a two-way univariate analysis of variance (ANOVA) test was used, followed by a Tukey's honest significant difference (HSD) test with a statistical significance level of p<0.05. The results showed that a total of 59 of the 130 volatile compounds had a significant difference at different roasting degrees to the area of compounds with a statistical significance level of p<0.05. Those compounds consisted of 5 aldehydes, 18 furans, 4 ketones, 9 phenols, 13 pyrazines, 5 pyridines and 5 pyrroles.
{"title":"Investigation of volatile compounds of Liberica coffee beans fermented at\u0000varying degrees of roasting","authors":"N.A. Wibowo, W. Mangunwardoyo, T.J. Santoso, Yasman","doi":"10.26656/fr.2017.8(3).484","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).484","url":null,"abstract":"Liberica coffee (Coffea liberica Bull ex Hiern) has gained worldwide popularity, because\u0000it has a unique taste and aroma, and it is able to adapt to peatlands and is more tolerant of\u0000disease. Previous studies suggested that fermentation with hydrolytic bacteria could\u0000improve flavors, mostly determined by volatile compounds by the roasting process.\u0000However, studies about the volatile compounds and their roles in the taste and aroma of\u0000this coffee are still limited. This study aimed to investigate volatile compounds from\u0000fermented Liberica coffee beans roasted at light roast (150-160°C, 2.2 Mbar, 12 mins);\u0000medium roast (175-185°C, 2.2 Mbar, 7.30 mins); and dark roast (200-220°C, 2.2 Mbar, 10\u0000mins). Samples were collected from various fermentation times 0, 4, 8, and 12 hrs and\u0000dried. Green beans with a moisture content of 12% were roasted in 3 roast stages. In this\u0000work, the extraction of volatile coffee compounds was performed using solid phase\u0000microextraction (SPME) and subsequently analyzed by gas chromatography-mass\u0000spectrometry (GC-MS). To determine the significance of fermentation time and degree of\u0000coffee roasting in the area, a two-way univariate analysis of variance (ANOVA) test was\u0000used, followed by a Tukey's honest significant difference (HSD) test with a statistical\u0000significance level of p<0.05. The results showed that a total of 59 of the 130 volatile\u0000compounds had a significant difference at different roasting degrees to the area of\u0000compounds with a statistical significance level of p<0.05. Those compounds consisted of\u00005 aldehydes, 18 furans, 4 ketones, 9 phenols, 13 pyrazines, 5 pyridines and 5 pyrroles.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141001173","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 : 2024-05-03DOI: 10.26656/fr.2017.8(3).260
E. Hamad, K. Musa
The production of yoghurt from camel milk (CML) is limited due to weak gel formation. As a trial to produce CML-set-type yoghurt, sixteen treatments were prepared from CML, cow milk, and stabilizers (gelatin and gum-Arabic; 1:1) using a D-optimal design. A desirable hardness of set-type yoghurt was obtained from CML (56%), cow milk (42%), and stabilizers (2%). Another study was designed to choose the best combination of stabilizers (1, 1.5 or 2% of gelatin in combination with 1% of gum-Arabic). The increased levels of gelatin resulted in a significant increase (p < 0.05) in the viscosity and consistency index of yoghurt milk, an increase (p < 0.05) in yoghurt hardness and viscosity, and a reduction in syneresis (p < 0.05). In conclusion, an acceptable set-type yoghurt can be produced by using a combination of CML and cow milk (1.3:1) and a stabilizers' mixture of gelatin (1 or 1.5%) and gum-Arabic (1%).
{"title":"Optimization of the stabilizers and cow milk levels for the production of camel\u0000milk-based yogurt using response surface methodology","authors":"E. Hamad, K. Musa","doi":"10.26656/fr.2017.8(3).260","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).260","url":null,"abstract":"The production of yoghurt from camel milk (CML) is limited due to weak gel formation.\u0000As a trial to produce CML-set-type yoghurt, sixteen treatments were prepared from CML,\u0000cow milk, and stabilizers (gelatin and gum-Arabic; 1:1) using a D-optimal design. A\u0000desirable hardness of set-type yoghurt was obtained from CML (56%), cow milk (42%),\u0000and stabilizers (2%). Another study was designed to choose the best combination of\u0000stabilizers (1, 1.5 or 2% of gelatin in combination with 1% of gum-Arabic). The increased\u0000levels of gelatin resulted in a significant increase (p < 0.05) in the viscosity and\u0000consistency index of yoghurt milk, an increase (p < 0.05) in yoghurt hardness and\u0000viscosity, and a reduction in syneresis (p < 0.05). In conclusion, an acceptable set-type\u0000yoghurt can be produced by using a combination of CML and cow milk (1.3:1) and a\u0000stabilizers' mixture of gelatin (1 or 1.5%) and gum-Arabic (1%).","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"12 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141017136","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 : 2024-05-03DOI: 10.26656/fr.2017.8(3).175
K. V. Veloo, H.I. Tan
Heavy metals are used to manufacture various types of packaging materials such as cans and glass bottle containers. Determination of heavy metal concentration presence in processed food products is crucial to identify specific possibly hazard metal contaminants and create public awareness upon consumption. A total of ten samples consisting of five different brands of canned tomato paste and bottled tomato sauce sold in Malaysia were analysed for the concentration of lead (Pb), cadmium (Cd), iron (Fe), zinc (Zn), chromium (Cr) and nickel (Ni) metals residues by Atomic Absorption Spectrometry (AAS). The average heavy metals concentration of all samples was arranged in increasing order, Cd > Ni > Cr > Pb > Zn > Fe. The highest level of metal was Fe (69.93 mg/kg) while the lowest was Cd (0.01 mg/kg). The concentration of Pb, Cr and Ni in all samples exceed the permissible limit set by the World Health Organisation 2011, the European Commission 2006 and the Malaysia Food Act and Regulation 1985 except Zn. There is a significant difference between heavy metal concentrations in canned tomato paste and bottled tomato sauce (p˂0.05). Therefore, this study suggests efficient monitoring and inspection of both agricultural environment quality and industrial processing procedures.
{"title":"Comparison of heavy metal residue in selected processed canned tomato paste\u0000and bottled tomato sauce using atomic absorption spectrometry","authors":"K. V. Veloo, H.I. Tan","doi":"10.26656/fr.2017.8(3).175","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).175","url":null,"abstract":"Heavy metals are used to manufacture various types of packaging materials such as cans\u0000and glass bottle containers. Determination of heavy metal concentration presence in\u0000processed food products is crucial to identify specific possibly hazard metal contaminants\u0000and create public awareness upon consumption. A total of ten samples consisting of five\u0000different brands of canned tomato paste and bottled tomato sauce sold in Malaysia were\u0000analysed for the concentration of lead (Pb), cadmium (Cd), iron (Fe), zinc (Zn), chromium\u0000(Cr) and nickel (Ni) metals residues by Atomic Absorption Spectrometry (AAS). The\u0000average heavy metals concentration of all samples was arranged in increasing order, Cd >\u0000Ni > Cr > Pb > Zn > Fe. The highest level of metal was Fe (69.93 mg/kg) while the lowest\u0000was Cd (0.01 mg/kg). The concentration of Pb, Cr and Ni in all samples exceed the\u0000permissible limit set by the World Health Organisation 2011, the European Commission\u00002006 and the Malaysia Food Act and Regulation 1985 except Zn. There is a significant\u0000difference between heavy metal concentrations in canned tomato paste and bottled tomato\u0000sauce (p˂0.05). Therefore, this study suggests efficient monitoring and inspection of both\u0000agricultural environment quality and industrial processing procedures.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"62 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141015561","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 : 2024-05-03DOI: 10.26656/fr.2017.8(3).109
N.S. Siregar, E. Julianti, J. Silalahi, H. Sinaga
Sidempuan salak is a local fruit originating from South Tapanuli, North Sumatra. This fruit has a unique taste of sweet, sour and slightly astringent. This fruit can be consumed fresh or processed into several products, such as flour, drinks and sweets. This study aimed to develop a food-based energy bar from Sidempuan salak fruit (Salacca sumatrana (Becc.)). Energy bar formulation was done by blending purple sweet potato flour, tapioca flour, glucose syrup, egg albumen, coconut oil, salt, and dried salak fruit powder at 0 g as the control, 100 g (bar 1), 150 g (bar 2) and 200 g (bar 3). The chemical characteristic analysis showed that the control energy bars (CEB) per 100 g consisted of 63.17 g of carbohydrates, 1.95 g of protein, 13.42 g of fat, 6.40 mg of vitamin C, 248.05 mg of potassium and 381.24 kcal. Energy bar salak 1 (EBS1) had 377.44 kcal with a composition of 68.34 g carbohydrates, 1.71 g protein, 10.81 g fat, 8.00 mg vitamin C and 347.05 mg potassium. Energy bar salak 2 (EBS2) contained 375.49 kcal with 71.48 g carbohydrate, 1.84 g protein, 9.12 g fat, 5.77 mg vitamin C and 368.42 mg potassium. Energy bar salak 3 (EBS3) showed 369.40 kcal with 74.54 g carbohydrates, 1.92 g protein, 7.07 g fat, 9.96 mg vitamin C and 410.24 mg potassium. Based on sensory evaluation, the untrained panellists indicated that ESB3 was the most preferred, even though EBS1 and EBS2 were also very much acceptable. In conclusion, energy bars containing salak (EBS1, EBS2, EBS3) were lower in calories than the control energy bars due to the lower addition of flour. From the data obtained, salak has a good potential to be used as an additional ingredient to develop energy bars.
{"title":"Chemical and sensory evaluations of energy bar made from purple sweet\u0000potatoes and tapioca flour with the addition of Sidempuan salak\u0000(Salacca sumatrana (Becc.)) fruit","authors":"N.S. Siregar, E. Julianti, J. Silalahi, H. Sinaga","doi":"10.26656/fr.2017.8(3).109","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).109","url":null,"abstract":"Sidempuan salak is a local fruit originating from South Tapanuli, North Sumatra. This\u0000fruit has a unique taste of sweet, sour and slightly astringent. This fruit can be consumed\u0000fresh or processed into several products, such as flour, drinks and sweets. This study\u0000aimed to develop a food-based energy bar from Sidempuan salak fruit (Salacca sumatrana\u0000(Becc.)). Energy bar formulation was done by blending purple sweet potato flour, tapioca\u0000flour, glucose syrup, egg albumen, coconut oil, salt, and dried salak fruit powder at 0 g as\u0000the control, 100 g (bar 1), 150 g (bar 2) and 200 g (bar 3). The chemical characteristic\u0000analysis showed that the control energy bars (CEB) per 100 g consisted of 63.17 g of\u0000carbohydrates, 1.95 g of protein, 13.42 g of fat, 6.40 mg of vitamin C, 248.05 mg of\u0000potassium and 381.24 kcal. Energy bar salak 1 (EBS1) had 377.44 kcal with a\u0000composition of 68.34 g carbohydrates, 1.71 g protein, 10.81 g fat, 8.00 mg vitamin C and\u0000347.05 mg potassium. Energy bar salak 2 (EBS2) contained 375.49 kcal with 71.48 g\u0000carbohydrate, 1.84 g protein, 9.12 g fat, 5.77 mg vitamin C and 368.42 mg potassium.\u0000Energy bar salak 3 (EBS3) showed 369.40 kcal with 74.54 g carbohydrates, 1.92 g\u0000protein, 7.07 g fat, 9.96 mg vitamin C and 410.24 mg potassium. Based on sensory\u0000evaluation, the untrained panellists indicated that ESB3 was the most preferred, even\u0000though EBS1 and EBS2 were also very much acceptable. In conclusion, energy bars\u0000containing salak (EBS1, EBS2, EBS3) were lower in calories than the control energy bars\u0000due to the lower addition of flour. From the data obtained, salak has a good potential to be\u0000used as an additional ingredient to develop energy bars.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"37 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141016893","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 : 2024-05-03DOI: 10.26656/fr.2017.8(3).095
E. Prihandiwati, A. Rohman, N. Fadzillah, K. Betania, L.H. Nurani, M. Ahda, Irnawati, Y. Erwanto, Y. Susanto, D.R. Febrianti
The development of an analytical method for halal authentication analysis is urgent to assure the halalness of food and pharmaceutical products. Halal authentication analysis is widely applied for the analysis of non-halal components present in food and pharmaceutical products using some analytical methods. Non-halal components typically found in products are pig derivatives, any components derived from a pig (Sus scrofa), and alcohol. Pig derivatives such as lard and pork are widely applied in food and pharmaceutical products. Some methods based on chromatographic and molecular spectroscopy are widely applied for the analysis of pork and lard. The analytical responses obtained during the analysis of lard and pork are complex and involve a large dataset, therefore, the employment of multivariate data analysis is a must. This review described comprehensively the application of chemical analytical methods, mainly based on chromatographic and spectroscopic techniques, for the analysis of pork and pork fat (lard) in food and pharmaceutical products. The successful application of analytical methods for halal authentication can assist the regulatory bodies in confirming the absence of non-halal components in the products which support the implementation of halal certification.
{"title":"A review of the developed methods for the analysis of lard and pork in food and\u0000pharmaceutical products for halal authentication","authors":"E. Prihandiwati, A. Rohman, N. Fadzillah, K. Betania, L.H. Nurani, M. Ahda, Irnawati, Y. Erwanto, Y. Susanto, D.R. Febrianti","doi":"10.26656/fr.2017.8(3).095","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).095","url":null,"abstract":"The development of an analytical method for halal authentication analysis is urgent to\u0000assure the halalness of food and pharmaceutical products. Halal authentication analysis is\u0000widely applied for the analysis of non-halal components present in food and\u0000pharmaceutical products using some analytical methods. Non-halal components typically\u0000found in products are pig derivatives, any components derived from a pig (Sus scrofa),\u0000and alcohol. Pig derivatives such as lard and pork are widely applied in food and\u0000pharmaceutical products. Some methods based on chromatographic and molecular\u0000spectroscopy are widely applied for the analysis of pork and lard. The analytical responses\u0000obtained during the analysis of lard and pork are complex and involve a large dataset,\u0000therefore, the employment of multivariate data analysis is a must. This review described\u0000comprehensively the application of chemical analytical methods, mainly based on\u0000chromatographic and spectroscopic techniques, for the analysis of pork and pork fat (lard)\u0000in food and pharmaceutical products. The successful application of analytical methods for\u0000halal authentication can assist the regulatory bodies in confirming the absence of non-halal\u0000components in the products which support the implementation of halal certification.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"19 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141016990","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 : 2024-03-30DOI: 10.26656/fr.2017.8(s2).34
A. W. Perdani, N. Ratnaningsih, I. Chayati, N.N. Utami
Ulva sp. a seaweed commonly found on Gunungkidul coast, had the potential as a source of functional food that contained high antioxidants, protein and dietary fiber. Ulva sp. was developed into biscuits, one of the most popular foods in Indonesia. This study aimed to investigate the physicochemical and sensory evaluation of biscuits enriched with Ulva sp. The nutritional value, antioxidant activity, dietary fiber, texture, color, appearance and sensory evaluation were studied. Ulva sp. was collected from Gunungkidul coast and treated using 5% lime for fishy-smell removal, then dried to produce Ulva sp. powder. The Ulva sp. powder was used for biscuit enrichment with 0% powder (STD), 3% powder (BC3), 5% powder (BC5) and 7% powder (BC7) substitution. Biscuits enriched with Ulva sp. increased the protein, fat, and ash content, while the carbohydrate content decreased (p<0.05). The more Ulva sp. was substituted in biscuits, the higher antioxidant activities and dietary fibers were measured (p<0.05). The crunchiness of BC5 (139.95±28.84 Nmm) was high, and no significant difference with STD (393.05±34.11 Nmm), while the crispiness and the hardness of enriched biscuits were lower than STD. The lightness (L*), redness (a*), and yellowness (b*) of enriched biscuits were lower than STD because the Ulva sp. powder contributed to giving dark-greenish colors. Sensory evaluation showed that BC5 was the most well-liked by the panellist in terms of its appearance, aroma, taste, flavor, texture, aftertaste, and overall (there was no difference with STD). Thus, biscuits enriched with Ulva sp. were confirmed to improve nutritional and physicochemical, and it has sensory evaluation acceptance.
{"title":"Nutritional, physicochemical and sensory evaluation of biscuits enriched with\u0000Ulva sp. from Gunungkidul coast","authors":"A. W. Perdani, N. Ratnaningsih, I. Chayati, N.N. Utami","doi":"10.26656/fr.2017.8(s2).34","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).34","url":null,"abstract":"Ulva sp. a seaweed commonly found on Gunungkidul coast, had the potential as a source\u0000of functional food that contained high antioxidants, protein and dietary fiber. Ulva sp. was\u0000developed into biscuits, one of the most popular foods in Indonesia. This study aimed to\u0000investigate the physicochemical and sensory evaluation of biscuits enriched with Ulva sp.\u0000The nutritional value, antioxidant activity, dietary fiber, texture, color, appearance and\u0000sensory evaluation were studied. Ulva sp. was collected from Gunungkidul coast and\u0000treated using 5% lime for fishy-smell removal, then dried to produce Ulva sp. powder.\u0000The Ulva sp. powder was used for biscuit enrichment with 0% powder (STD), 3% powder\u0000(BC3), 5% powder (BC5) and 7% powder (BC7) substitution. Biscuits enriched with Ulva\u0000sp. increased the protein, fat, and ash content, while the carbohydrate content decreased\u0000(p<0.05). The more Ulva sp. was substituted in biscuits, the higher antioxidant activities\u0000and dietary fibers were measured (p<0.05). The crunchiness of BC5 (139.95±28.84 Nmm)\u0000was high, and no significant difference with STD (393.05±34.11 Nmm), while the\u0000crispiness and the hardness of enriched biscuits were lower than STD. The lightness (L*),\u0000redness (a*), and yellowness (b*) of enriched biscuits were lower than STD because\u0000the Ulva sp. powder contributed to giving dark-greenish colors. Sensory evaluation\u0000showed that BC5 was the most well-liked by the panellist in terms of its appearance,\u0000aroma, taste, flavor, texture, aftertaste, and overall (there was no difference with STD).\u0000Thus, biscuits enriched with Ulva sp. were confirmed to improve nutritional and\u0000physicochemical, and it has sensory evaluation acceptance.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"58 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140362491","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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