Pub Date : 2024-03-19DOI: 10.9734/ejnfs/2024/v16i31399
N. R. Sardar, S. H. Akbari, R. B. Modi, M. Tiwari, G. Tagalpallewar
Essential oils are concentrated extracts that capture the natural fragrance, beneficial properties of various plants including flowers, leaves, stems, bark, and roots, by extracting it can be used for properties like antimicrobial and antioxidant to extend the shelf life and possessing various bioactive components with potential benefits for food. Application of essential oils to packaging materials can be a challenge, as improper methods might lead to uneven distribution, poor adhesion, or loss of effectiveness and relatively limited due to several factors. There are some experimental or niche uses, also significant challenges and considerations when using essential oils in food packaging. Packaging intended extend the shelf-life and maintaining the properties of the processed food. Active Packaging is packaging system that “deliberately incorporates components that would release or absorb substances into or from the packaged or the environment surrounding the food”. Incorporation of essential oil in packaging material develop great aftermath pursuivant.
{"title":"Application of Essential Oils in Food Packaging: A Concise Review","authors":"N. R. Sardar, S. H. Akbari, R. B. Modi, M. Tiwari, G. Tagalpallewar","doi":"10.9734/ejnfs/2024/v16i31399","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i31399","url":null,"abstract":"Essential oils are concentrated extracts that capture the natural fragrance, beneficial properties of various plants including flowers, leaves, stems, bark, and roots, by extracting it can be used for properties like antimicrobial and antioxidant to extend the shelf life and possessing various bioactive components with potential benefits for food. Application of essential oils to packaging materials can be a challenge, as improper methods might lead to uneven distribution, poor adhesion, or loss of effectiveness and relatively limited due to several factors. There are some experimental or niche uses, also significant challenges and considerations when using essential oils in food packaging. Packaging intended extend the shelf-life and maintaining the properties of the processed food. Active Packaging is packaging system that “deliberately incorporates components that would release or absorb substances into or from the packaged or the environment surrounding the food”. Incorporation of essential oil in packaging material develop great aftermath pursuivant.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"13 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140230454","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 : 2024-03-16DOI: 10.9734/ejnfs/2024/v16i31398
Priya Singh, Mithilesh Verma, Roopesh Singh
Organic food has become useful nowadays and every person know the benefits and effect of the organic products. Organic food products Opinion of consumer price and quality of organic food products during Covid-19 49.2% respondents give the opening organic food is good and health effective other conventional food products standard deviations 1.9. The COVID-19 pandemic has had a profound impact on various aspects of human life, including dietary choices and health concerns. As people have become increasingly conscious of their health and well-being, the demand for organic food products has surged.Organic food products have gained popularity for several reasons. Firstly, they are perceived as being healthier and more nutritious than conventionally produced foods, as they are cultivated without synthetic pesticides, herbicides, and genetically modified organisms. During the pandemic, individuals have shown a heightened awareness of the need to bolster their immune systems, leading to a greater interest in organic foods believed to contain fewer chemical residues and potentially higher levels of essential nutrients. Secondly, the pandemic has accentuated the importance of food safety and security. With disruptions in the global food supply chain, people have turned to locally-sourced and organic foods as a means of ensuring a steady supply of high-quality, uncontaminated products. Many have come to value transparency and traceability associated with organic food production, as it offers a sense of control and security in uncertain times. Furthermore, the COVID-19 pandemic has exposed the vulnerabilities of industrial agriculture and the associated environmental concerns. Consumers have become more conscious of the environmental impact of their food choices and have turned to organic products, which often have lower carbon footprints, support sustainable farming practices, and promote biodiversity. This abstract highlights the opinion people about organic food products in human life during the COVID-19 pandemic. The pandemic has led to an increased focus on health, food safety, and sustainability, organic foods have emerged as a preferred choice for many consumers, reflecting a broader shift towards more conscious and conscientious eating habits.
{"title":"Studies on Impact and Opinion of Organic Food Products of Human Life during Covid-19","authors":"Priya Singh, Mithilesh Verma, Roopesh Singh","doi":"10.9734/ejnfs/2024/v16i31398","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i31398","url":null,"abstract":"Organic food has become useful nowadays and every person know the benefits and effect of the organic products. Organic food products Opinion of consumer price and quality of organic food products during Covid-19 49.2% respondents give the opening organic food is good and health effective other conventional food products standard deviations 1.9. The COVID-19 pandemic has had a profound impact on various aspects of human life, including dietary choices and health concerns. As people have become increasingly conscious of their health and well-being, the demand for organic food products has surged.Organic food products have gained popularity for several reasons. Firstly, they are perceived as being healthier and more nutritious than conventionally produced foods, as they are cultivated without synthetic pesticides, herbicides, and genetically modified organisms. During the pandemic, individuals have shown a heightened awareness of the need to bolster their immune systems, leading to a greater interest in organic foods believed to contain fewer chemical residues and potentially higher levels of essential nutrients. Secondly, the pandemic has accentuated the importance of food safety and security. With disruptions in the global food supply chain, people have turned to locally-sourced and organic foods as a means of ensuring a steady supply of high-quality, uncontaminated products. Many have come to value transparency and traceability associated with organic food production, as it offers a sense of control and security in uncertain times. Furthermore, the COVID-19 pandemic has exposed the vulnerabilities of industrial agriculture and the associated environmental concerns. Consumers have become more conscious of the environmental impact of their food choices and have turned to organic products, which often have lower carbon footprints, support sustainable farming practices, and promote biodiversity. This abstract highlights the opinion people about organic food products in human life during the COVID-19 pandemic. The pandemic has led to an increased focus on health, food safety, and sustainability, organic foods have emerged as a preferred choice for many consumers, reflecting a broader shift towards more conscious and conscientious eating habits.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"106 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140236150","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 : 2024-03-15DOI: 10.9734/ejnfs/2024/v16i31397
Lakshmeesha R, Mahesh, H.B., Basavaraj M Pattanashetti, K. M. Harinikumar, Veena S Anil
Rice, Oryza sativa L., is the world's most important staple crop, feeding more than half of the world's population, protein plays important role in human nutrition. Protein is the second most abundant storage matter in rice grain. Protein, crucial for growth, antibody production, and immunity, ranks as the second most abundant storage component in rice grains. Various factors, including grain protein content, amino acid composition, and fat content, influence the nutritional quality of rice, with grain protein content being particularly significant. This study conducted screening and evaluation of crude protein content across 200 recombinant inbred lines of rice, derived from an inter-specific cross between BPT5204 and HPR14 parents. Results indicated a range of total crude protein content from 14.99 (mg/g) to 28.11 (mg/g) among samples. Grouping analysis based on available crude protein content categorized the lines into three major groups: approximately 3% (7 lines) exhibited significantly higher protein content (>25mg/g), 59% (119 lines) displayed moderate content (20 mg/g to 25 mg/g), and 38% (76 lines) showed low protein content (<20 mg/g). The identification of high protein content genotypes in this study holds potential for mapping key genomic regions associated with protein content in rice.
{"title":"Variation in Crude Protein Content among Recombinant Inbred Lines of Rice (Oryza sativa L.)","authors":"Lakshmeesha R, Mahesh, H.B., Basavaraj M Pattanashetti, K. M. Harinikumar, Veena S Anil","doi":"10.9734/ejnfs/2024/v16i31397","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i31397","url":null,"abstract":"Rice, Oryza sativa L., is the world's most important staple crop, feeding more than half of the world's population, protein plays important role in human nutrition. Protein is the second most abundant storage matter in rice grain. Protein, crucial for growth, antibody production, and immunity, ranks as the second most abundant storage component in rice grains. Various factors, including grain protein content, amino acid composition, and fat content, influence the nutritional quality of rice, with grain protein content being particularly significant. This study conducted screening and evaluation of crude protein content across 200 recombinant inbred lines of rice, derived from an inter-specific cross between BPT5204 and HPR14 parents. Results indicated a range of total crude protein content from 14.99 (mg/g) to 28.11 (mg/g) among samples. Grouping analysis based on available crude protein content categorized the lines into three major groups: approximately 3% (7 lines) exhibited significantly higher protein content (>25mg/g), 59% (119 lines) displayed moderate content (20 mg/g to 25 mg/g), and 38% (76 lines) showed low protein content (<20 mg/g). The identification of high protein content genotypes in this study holds potential for mapping key genomic regions associated with protein content in rice.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140239724","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 : 2024-03-15DOI: 10.9734/ejnfs/2024/v16i31396
O. Ojo, Olanrewaju Peter Oladoyin, Babatunde Peter Ekundayo, Emmanuel Adesina Borokini
The research investigated the calorie consumption and vulnerability status among rice farmers in Ekiti State, Nigeria. Employing a multi-stage sampling technique, 420 respondents were selected, and data were collected through a well designed questionnaire. Analysis involved descriptive statistics, a vulnerability index, and an ordinary least squares regression model. Findings indicated that vulnerable rice farming households typically exhibit larger sizes with fewer working members, often headed by unmarried females. Additionally, factors such as adult equivalence, the head of the household's years of formal education, land ownership, membership in agricultural production groups, engagement in agricultural commercialization, contact with extension agents, and encounters with Fulani herdsmen significantly influenced households' food calorie consumption. Furthermore, all variables considered in the ordinary least squares regression, regarding vulnerability to food insecurity, exhibited a significant relationship with households' vulnerability to food insecurity. In summary, the study provides valuable insights into the demographic and socio-economic factors affecting calorie consumption and vulnerability among rice farmers, offering a foundation for targeted interventions and policy considerations.
{"title":"Food Calorie Consumption and Vulnerability Status of the Rice Farmers in Ekiti State, Nigeria: Perspective for Commercialized Farming","authors":"O. Ojo, Olanrewaju Peter Oladoyin, Babatunde Peter Ekundayo, Emmanuel Adesina Borokini","doi":"10.9734/ejnfs/2024/v16i31396","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i31396","url":null,"abstract":"The research investigated the calorie consumption and vulnerability status among rice farmers in Ekiti State, Nigeria. Employing a multi-stage sampling technique, 420 respondents were selected, and data were collected through a well designed questionnaire. Analysis involved descriptive statistics, a vulnerability index, and an ordinary least squares regression model. Findings indicated that vulnerable rice farming households typically exhibit larger sizes with fewer working members, often headed by unmarried females. Additionally, factors such as adult equivalence, the head of the household's years of formal education, land ownership, membership in agricultural production groups, engagement in agricultural commercialization, contact with extension agents, and encounters with Fulani herdsmen significantly influenced households' food calorie consumption. Furthermore, all variables considered in the ordinary least squares regression, regarding vulnerability to food insecurity, exhibited a significant relationship with households' vulnerability to food insecurity. In summary, the study provides valuable insights into the demographic and socio-economic factors affecting calorie consumption and vulnerability among rice farmers, offering a foundation for targeted interventions and policy considerations.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"31 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140238938","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 : 2024-03-13DOI: 10.9734/ejnfs/2024/v16i31395
Patil Rajvardhan Kiran, R. A. Parray
This study addresses the challenges associated with assessing mango ripeness, particularly in the Dashehari cultivar, a popular mid-season mango in northern India. Farmers faced many problems during harvesting season. Traditional ripeness assessment methods are deemed inaccurate and time-consuming, necessitating the development of non-destructive techniques. The research focuses on the application of Visible and Near-Infrared (VNIR) spectroscopy, coupled with chemical models, to create a versatile tool for predicting Soluble Solids Content (SSC) in thin-skinned fruits with similar physicochemical characteristics. The investigation extends to the effectiveness of VNIR spectroscopy in combination with classification models for mango identification and ripening stage prediction. The chosen wavelength regions, guided by preprocessing techniques and Principal Component Analysis (PCA), demonstrate distinct clustering among unripe, half ripe, and fully ripe mangoes, particularly in the 670-850 nm range. The Soft Independent Modelling by Class Analogy (SIMCA) model, incorporating PCA, achieves remarkable classification accuracy rates of 100%, 96.66%, and 93.33% for unripe, half ripe, and fully ripe fruits, respectively, within the 670-850 nm wavelength region. In the context of the Dashehari mango, known for its green skin even when fully ripe, the study provides valuable insights into precise ripeness assessment. The proposed approach holds significance for the mango industry, aiding in quality assurance and post-harvest strategies for marketing, transportation, and storage. The combination of VNIR spectroscopy and SIMCA modelling emerges as a promising solution, offering advantages in terms of accuracy, efficiency, and reduced post-harvest losses.
{"title":"Advancing Mango Ripeness Assessment: A Comprehensive Study Integrating VNIR Spectroscopy and SIMCA Modelling for ‘Dashehari’ Cultivar","authors":"Patil Rajvardhan Kiran, R. A. Parray","doi":"10.9734/ejnfs/2024/v16i31395","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i31395","url":null,"abstract":"This study addresses the challenges associated with assessing mango ripeness, particularly in the Dashehari cultivar, a popular mid-season mango in northern India. Farmers faced many problems during harvesting season. Traditional ripeness assessment methods are deemed inaccurate and time-consuming, necessitating the development of non-destructive techniques. The research focuses on the application of Visible and Near-Infrared (VNIR) spectroscopy, coupled with chemical models, to create a versatile tool for predicting Soluble Solids Content (SSC) in thin-skinned fruits with similar physicochemical characteristics. The investigation extends to the effectiveness of VNIR spectroscopy in combination with classification models for mango identification and ripening stage prediction. The chosen wavelength regions, guided by preprocessing techniques and Principal Component Analysis (PCA), demonstrate distinct clustering among unripe, half ripe, and fully ripe mangoes, particularly in the 670-850 nm range. The Soft Independent Modelling by Class Analogy (SIMCA) model, incorporating PCA, achieves remarkable classification accuracy rates of 100%, 96.66%, and 93.33% for unripe, half ripe, and fully ripe fruits, respectively, within the 670-850 nm wavelength region. In the context of the Dashehari mango, known for its green skin even when fully ripe, the study provides valuable insights into precise ripeness assessment. The proposed approach holds significance for the mango industry, aiding in quality assurance and post-harvest strategies for marketing, transportation, and storage. The combination of VNIR spectroscopy and SIMCA modelling emerges as a promising solution, offering advantages in terms of accuracy, efficiency, and reduced post-harvest losses.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"21 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140247911","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 : 2024-03-12DOI: 10.9734/ejnfs/2024/v16i31394
Noah Mandele, Rashid Suleiman, Bernard Chove
Aim: This study was aimed at assessing the effect of time interval between harvesting and processing on the physical and chemical quality parameters of pre-harvest burnt sugarcane Study Design: An experimental research design was carried out that involve random selection of samples and sent to laboratory for analysis Place and Duration of Study: The study was carried out on July from 26th to 30th 2023 in Kilombero Valley located in the eastern part of Tanzania, between latitude 7 0 42'42'S and longitude 37 0 00'00'E. Methodology: The NCO 376 variety of sugarcane was used, that were cut below ground level, the tops removed, stalks tightened in bundles. The sample size was 15. each sample constituted of 30 burnt sugarcane stalks samples that were randomly collected and sent to laboratory for analysis after 24 ,72 and 120 hours of storage. On every respective storage time, the samples were scratched with knife to remove external contaminants, the stalks were then milled using two roller machines to extract juice. The juice was filled and sealed in sterilized and labelled bottles ready for laboratory analysis. The laboratory analysis data collected were coded and entered in excel sheet and analysed using Statistical Package for Social Science (SPSS) version 25. Results: The result shows the means values for pH, brix , pol, purity and weight decreased with increase in storage time whereas the means values for dextran, yeast and Leuconostoc increased with increase storage time The results revealed that purity values were satisfactory in all storage time levels as compared to SASTA standard purity values (97.0 – 98.0% ), whereas mean values for brix and pol stored for 120 hours of storage time was not satisfactory.as compared to SASTA standard values for brix ( 18 – 23%) and pol (14 – 21%) .Dextran concentration was high as compared to South African Sugar Terminals (SAST) that maximum requirement for dextran is 150 mg/kg, dextran level as the measure of microbial deterioration was high in 72 and 120 storage hours indicating microbial contamination. Conclusion: Farmers and processors should be well informed about the consequence of delayed processing burned sugarcane to avoid economic loss for farmers and processors.
{"title":"Assessment of the Effect of Transit Time between Harvesting and Processing on the Physicochemical Quality Parameters of Preharvest Burnt Sugarcane","authors":"Noah Mandele, Rashid Suleiman, Bernard Chove","doi":"10.9734/ejnfs/2024/v16i31394","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i31394","url":null,"abstract":"Aim: This study was aimed at assessing the effect of time interval between harvesting and processing on the physical and chemical quality parameters of pre-harvest burnt sugarcane \u0000Study Design: An experimental research design was carried out that involve random selection of samples and sent to laboratory for analysis \u0000Place and Duration of Study: The study was carried out on July from 26th to 30th 2023 in Kilombero Valley located in the eastern part of Tanzania, between latitude 7 0 42'42'S and longitude 37 0 00'00'E. \u0000Methodology: The NCO 376 variety of sugarcane was used, that were cut below ground level, the tops removed, stalks tightened in bundles. The sample size was 15. each sample constituted of 30 burnt sugarcane stalks samples that were randomly collected and sent to laboratory for analysis after 24 ,72 and 120 hours of storage. On every respective storage time, the samples were scratched with knife to remove external contaminants, the stalks were then milled using two roller machines to extract juice. The juice was filled and sealed in sterilized and labelled bottles ready for laboratory analysis. The laboratory analysis data collected were coded and entered in excel sheet and analysed using Statistical Package for Social Science (SPSS) version 25. \u0000Results: The result shows the means values for pH, brix , pol, purity and weight decreased with increase in storage time whereas the means values for dextran, yeast and Leuconostoc increased with increase storage time The results revealed that purity values were satisfactory in all storage time levels as compared to SASTA standard purity values (97.0 – 98.0% ), whereas mean values for brix and pol stored for 120 hours of storage time was not satisfactory.as compared to SASTA standard values for brix ( 18 – 23%) and pol (14 – 21%) .Dextran concentration was high as compared to South African Sugar Terminals (SAST) that maximum requirement for dextran is 150 mg/kg, dextran level as the measure of microbial deterioration was high in 72 and 120 storage hours indicating microbial contamination. \u0000Conclusion: Farmers and processors should be well informed about the consequence of delayed processing burned sugarcane to avoid economic loss for farmers and processors.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"66 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140248644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The present investigation was conducted to develop mixed jam using moringa leaf powder, wood apple and karonda fruit pulp. This research focuses on the standardization and evaluation of a unique mixed fruit jam comprising wood apple, karonda, and fortified with moringa leaf powder. The study initially standardized the wood apple and karonda mixed jam by blending their pulps in different proportions. Organoleptic scores were used to determine the most favourable blend, with WK4 (40% wood apple + 60% karonda) emerging as the preferred combination based on appearance, aroma, taste, mouthfeel, and overall acceptability. Subsequently, WK4 was utilized as the control for the development of moringa-based mix jam. The organoleptic evaluation of the moringa-based jam revealed a decrease in appearance scores with an increase in moringa leaf powder. However, taste and mouthfeel exhibited favourable scores, with WKM3 (95% Woodapple karonda blend + 5% Moringa leaf power) achieving the highest overall acceptability that include appearance, aroma, taste, mouth feel, texture and body of jam. The study also explored the physio-chemical properties of the treatments, including total soluble solids, titratable acidity, pH, ascorbic acid, total phenol, and sugar content. The statistical analysis was used Complete Randomized Design with six treatments and three replications in each. Notably, WKM6 (12.5% Moringa) demonstrated the highest gel and rupture strength, indicating a robust texture. The findings contribute to the development of innovative fruit-based products with enhanced nutritional profiles, emphasizing the potential of moringa as a valuable ingredient in mixed fruit jams.
{"title":"Development and Evaluation of Physico-chemical Properties of Moringa-Woodapple-Karonda Mixed Jam","authors":"Pushpendra, Harshad Madhavrao Mandge, Shubham Gangwar, Anand Singh","doi":"10.9734/ejnfs/2024/v16i31393","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i31393","url":null,"abstract":"The present investigation was conducted to develop mixed jam using moringa leaf powder, wood apple and karonda fruit pulp. This research focuses on the standardization and evaluation of a unique mixed fruit jam comprising wood apple, karonda, and fortified with moringa leaf powder. The study initially standardized the wood apple and karonda mixed jam by blending their pulps in different proportions. Organoleptic scores were used to determine the most favourable blend, with WK4 (40% wood apple + 60% karonda) emerging as the preferred combination based on appearance, aroma, taste, mouthfeel, and overall acceptability. Subsequently, WK4 was utilized as the control for the development of moringa-based mix jam. The organoleptic evaluation of the moringa-based jam revealed a decrease in appearance scores with an increase in moringa leaf powder. However, taste and mouthfeel exhibited favourable scores, with WKM3 (95% Woodapple karonda blend + 5% Moringa leaf power) achieving the highest overall acceptability that include appearance, aroma, taste, mouth feel, texture and body of jam. The study also explored the physio-chemical properties of the treatments, including total soluble solids, titratable acidity, pH, ascorbic acid, total phenol, and sugar content. The statistical analysis was used Complete Randomized Design with six treatments and three replications in each. Notably, WKM6 (12.5% Moringa) demonstrated the highest gel and rupture strength, indicating a robust texture. The findings contribute to the development of innovative fruit-based products with enhanced nutritional profiles, emphasizing the potential of moringa as a valuable ingredient in mixed fruit jams.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"112 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140079325","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 : 2024-03-04DOI: 10.9734/ejnfs/2024/v16i21392
Khushal Solanki, Arunkumar H
A study was conducted to prepare functional extruded paneer by using of soy flour with reconstituted skim milk paneer which could be used as protein and iron rich extruded food. The research evaluated nutritional and sensory quality of the functional extruded paneer with the level of soy flour 5, 10 and 15% respectively. The study showed better sensory score of 10% soy flour blended reconstituted skim milk paneer with the respect of flavor, body & texture and overall acceptability. The other treated sample (control, 5 and 15%) were found lesser sensory score compare to 10% treated sample. The functional characteristics such as Water Solubility Index (WSI), Water Absorption Index (WAI) and Oil Absorption Index (OAI) values were significantly influence by the soy flour in the treated samples. The WSI and WAI significantly increases but OAI was decreases with significantly increase in soy flour levels. The nutritional composition highest found in 15% level of soy flour sample with moisture (5.97%), fat (17.79%), protein (45.86%), minerals (2.96%), fibre (2.21%) and iron (1.84 mg/100gm) but the carbohydrates content was recorded highest in control sample with 28.81% and lesser in 15% soy flour treated sample (25.21%). The developed product could be replace the another breakfast cereals based product and it is ready to eat food so there is no time are required for preparation. The functional extruded paneer had excellent source of energy with respect to fat, protein, fibre and iron. The increasing of soy flour blending in sample the nutriotional characteristics was increases and it can be helpful for the children, pregnant women and people suffering from the anemia disease. It could to reduce the deficiency of the anemia among the people.
{"title":"Evaluation of Nutritional and Sensory Quality of Functional Extruded Paneer Produced from Soy Flour Blended with Reconstituted Skim Milk Paneer","authors":"Khushal Solanki, Arunkumar H","doi":"10.9734/ejnfs/2024/v16i21392","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21392","url":null,"abstract":"A study was conducted to prepare functional extruded paneer by using of soy flour with reconstituted skim milk paneer which could be used as protein and iron rich extruded food. The research evaluated nutritional and sensory quality of the functional extruded paneer with the level of soy flour 5, 10 and 15% respectively. The study showed better sensory score of 10% soy flour blended reconstituted skim milk paneer with the respect of flavor, body & texture and overall acceptability. The other treated sample (control, 5 and 15%) were found lesser sensory score compare to 10% treated sample. The functional characteristics such as Water Solubility Index (WSI), Water Absorption Index (WAI) and Oil Absorption Index (OAI) values were significantly influence by the soy flour in the treated samples. The WSI and WAI significantly increases but OAI was decreases with significantly increase in soy flour levels. The nutritional composition highest found in 15% level of soy flour sample with moisture (5.97%), fat (17.79%), protein (45.86%), minerals (2.96%), fibre (2.21%) and iron (1.84 mg/100gm) but the carbohydrates content was recorded highest in control sample with 28.81% and lesser in 15% soy flour treated sample (25.21%). The developed product could be replace the another breakfast cereals based product and it is ready to eat food so there is no time are required for preparation. The functional extruded paneer had excellent source of energy with respect to fat, protein, fibre and iron. The increasing of soy flour blending in sample the nutriotional characteristics was increases and it can be helpful for the children, pregnant women and people suffering from the anemia disease. It could to reduce the deficiency of the anemia among the people.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"14 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140266289","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 : 2024-02-26DOI: 10.9734/ejnfs/2024/v16i21391
Sharanabasava, Menon Rekha R., Nagaratna, Praveen Kumar Y. S., G. M. Kumar, M. Manjunatha, Shivanand
The physico-thermal characteristics of Gulabjamun, a traditional dairy product from the Indian subcontinent, were analyzed during hypobaric frying at different temperatures. The study involved frying Gulabjamun balls at 110°C, 115°C, and 120°C for 300 seconds. The sphericity of Gulabjamun was measured by assessing its dimensions along three major axes, resulting in values ranging from 0.969 ± 0.002 to 0.989 ± 0.002. After 300 seconds of frying, the expansion ratio of Gulabjamun ranged from 1.338 ± 0.10 to 1.410 ± 0.06. The apparent density of Gulabjamun decreased as the frying temperature increased. The thermal conductivity of Gulabjamun decreased with longer frying time and higher frying temperature. The thermal diffusivity initially increased up to 150 seconds and then decreased. The volumetric specific heat decreased with higher frying temperature. These findings enrich our comprehension of the intricate physical and thermal processes occurring during the low-pressure frying of Gulabjamun, providing significant implications for both research endeavors and practical applications in the industry.
{"title":"Exploring Thermal Dynamics of Gulabjamun Balls under Hypobaric Conditions","authors":"Sharanabasava, Menon Rekha R., Nagaratna, Praveen Kumar Y. S., G. M. Kumar, M. Manjunatha, Shivanand","doi":"10.9734/ejnfs/2024/v16i21391","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21391","url":null,"abstract":"The physico-thermal characteristics of Gulabjamun, a traditional dairy product from the Indian subcontinent, were analyzed during hypobaric frying at different temperatures. The study involved frying Gulabjamun balls at 110°C, 115°C, and 120°C for 300 seconds. The sphericity of Gulabjamun was measured by assessing its dimensions along three major axes, resulting in values ranging from 0.969 ± 0.002 to 0.989 ± 0.002. After 300 seconds of frying, the expansion ratio of Gulabjamun ranged from 1.338 ± 0.10 to 1.410 ± 0.06. The apparent density of Gulabjamun decreased as the frying temperature increased. The thermal conductivity of Gulabjamun decreased with longer frying time and higher frying temperature. The thermal diffusivity initially increased up to 150 seconds and then decreased. The volumetric specific heat decreased with higher frying temperature. These findings enrich our comprehension of the intricate physical and thermal processes occurring during the low-pressure frying of Gulabjamun, providing significant implications for both research endeavors and practical applications in the industry.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"13 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140430670","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 : 2024-02-24DOI: 10.9734/ejnfs/2024/v16i21390
C. Opara, D. V. Zige
Microbial contamination of Rhynchophorus phoenicis (larva of the African palm weevil) was examined from street vendors. R. phoenicis larvae sold on the street were purchased from six vendors in the following location including Akenfa, Ekeki, Kpansia, Opolo, Swali and Etegwe in Yenagoa Metropolis, Bayelsa State, Nigeria. The pour plate method was used to assess the total viable count (TVC), Total colony count (TCC) and Total streptococcal count (TSC). Samples were homogenized before the plate counting method was applied at respective concentration ranging from 0.1ml-10-7ml, however 10-7ml concentration was used for viable colony counts and aseptically inoculated onto MacConkey agar, Nutrient agar and blood agar for identification of potential pathogens. Results revealed TVC ranging from 48.5±5.4a to 117.5±8.5b, TCC ranging from 44.0±5.1ac to 70.0±8.6ab and TSC ranging from 44.8±4.8a to 60.0±6.7a Similarly bacteria identified in all samples based on morphological and biochemical characteristics were Staphylococcus aureus, Staphylococcus cholermidis, Streptococcus sp, Escherichia coli, Salmonella sp, Enterobacter spp, Pseudomonas spp, Proteus spp and Klebsiellae spp. Street-sold R. phoenicis, can be a source of food poisoning if not handled properly during, handling, processing and hawking.
{"title":"Bacterial Enumeration and Detection in Rhynchophorus phoenicis (African Palm Weevil Larva) Sold within Yenagoa Metropolis","authors":"C. Opara, D. V. Zige","doi":"10.9734/ejnfs/2024/v16i21390","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i21390","url":null,"abstract":"Microbial contamination of Rhynchophorus phoenicis (larva of the African palm weevil) was examined from street vendors. R. phoenicis larvae sold on the street were purchased from six vendors in the following location including Akenfa, Ekeki, Kpansia, Opolo, Swali and Etegwe in Yenagoa Metropolis, Bayelsa State, Nigeria. The pour plate method was used to assess the total viable count (TVC), Total colony count (TCC) and Total streptococcal count (TSC). Samples were homogenized before the plate counting method was applied at respective concentration ranging from 0.1ml-10-7ml, however 10-7ml concentration was used for viable colony counts and aseptically inoculated onto MacConkey agar, Nutrient agar and blood agar for identification of potential pathogens. Results revealed TVC ranging from 48.5±5.4a to 117.5±8.5b, TCC ranging from 44.0±5.1ac to 70.0±8.6ab and TSC ranging from 44.8±4.8a to 60.0±6.7a Similarly bacteria identified in all samples based on morphological and biochemical characteristics were Staphylococcus aureus, Staphylococcus cholermidis, Streptococcus sp, Escherichia coli, Salmonella sp, Enterobacter spp, Pseudomonas spp, Proteus spp and Klebsiellae spp. Street-sold R. phoenicis, can be a source of food poisoning if not handled properly during, handling, processing and hawking.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"43 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140433942","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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