Abdullah Masoumi, Basir Ahmad Rahimi, Nasir Ahmad Sahel, Ahmad Shafiq Foshanji, T. H. Shankarappa
Beverages play a prominent role in regulating body activities, such as regulating body temperature, helping to absorb food, protecting tissues, disposal of waste materials, refreshing the body, and increasing body performance. Usually, the human body obtains its required water through the consumption of drinking water, tea, cola, energy drinks, milk and dairy products, coffee and other beverages. We evaluated the amount of beverage intake by the adult population of Herat city during summer 2021. In this research 583 standard questionnaires were randomly distributed among adult population of 15 regions of Herat city and the results were analyzed. The highest beverage intake was observed for water (2.81±0.92 times/day @ 349.57±190.12 ml for each time) and followed by was tea (1.84±0.89 times/day @ 426.76±228.78 ml each time). The average fluid intake by the adult population was 2390.61 ml per day, where the men drank an average of 2528.91 ml/day and women averaged 2363.88 ml/day of beverages. Most of the participants consumed beverages for the purposes of quenching thirst, health concerns, habitual and refreshment. The findings indicate that the amount of beverage intake by adult population of Herat city is lower than the WHO guidelines and the United States fluid intake recommendations.
{"title":"Assessment of Unfermented Beverages Intake by Adult Population in Herat City","authors":"Abdullah Masoumi, Basir Ahmad Rahimi, Nasir Ahmad Sahel, Ahmad Shafiq Foshanji, T. H. Shankarappa","doi":"10.33512/fsj.v5i2.20960","DOIUrl":"https://doi.org/10.33512/fsj.v5i2.20960","url":null,"abstract":"Beverages play a prominent role in regulating body activities, such as regulating body temperature, helping to absorb food, protecting tissues, disposal of waste materials, refreshing the body, and increasing body performance. Usually, the human body obtains its required water through the consumption of drinking water, tea, cola, energy drinks, milk and dairy products, coffee and other beverages. We evaluated the amount of beverage intake by the adult population of Herat city during summer 2021. In this research 583 standard questionnaires were randomly distributed among adult population of 15 regions of Herat city and the results were analyzed. The highest beverage intake was observed for water (2.81±0.92 times/day @ 349.57±190.12 ml for each time) and followed by was tea (1.84±0.89 times/day @ 426.76±228.78 ml each time). The average fluid intake by the adult population was 2390.61 ml per day, where the men drank an average of 2528.91 ml/day and women averaged 2363.88 ml/day of beverages. Most of the participants consumed beverages for the purposes of quenching thirst, health concerns, habitual and refreshment. The findings indicate that the amount of beverage intake by adult population of Herat city is lower than the WHO guidelines and the United States fluid intake recommendations.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138607943","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}
R. P. Aditia, S. Haryati, Aditia Mursyid Muhede, Devi Faustine Elvina Nuryadin
Development of analog rice from Sargassum sp. and beneng taro combination is expected to be an alternative food to increase the amount of dietary fiber intake for the community. The aim of this research is to determine the best characteristics of analog rice from Sargassum sp. and beneng taro as a high fiber food. The concentration of added Sargassum sp. seaweed in this study were 0%, 5%, 10%, and 15%. The results showed that a concentration of 15% was the best treatment with a white degree value 1.23%; water absorption capacity 61% and swelling power 59.3%. The chemical characteristics of the best analog rice are 10.14% moisture content; ash content 4.14%; fat content 0.60%; protein content 5.69%; and carbohydrates content 79.44%. The dietary fiber of analog rice is 23.74%.
{"title":"Physicochemical Characteristics and Dietary Fiber of Analog Rice from Seaweed (Sargassum sp.) and Beneng Taro Combination","authors":"R. P. Aditia, S. Haryati, Aditia Mursyid Muhede, Devi Faustine Elvina Nuryadin","doi":"10.33512/fsj.v5i2.22312","DOIUrl":"https://doi.org/10.33512/fsj.v5i2.22312","url":null,"abstract":"Development of analog rice from Sargassum sp. and beneng taro combination is expected to be an alternative food to increase the amount of dietary fiber intake for the community. The aim of this research is to determine the best characteristics of analog rice from Sargassum sp. and beneng taro as a high fiber food. The concentration of added Sargassum sp. seaweed in this study were 0%, 5%, 10%, and 15%. The results showed that a concentration of 15% was the best treatment with a white degree value 1.23%; water absorption capacity 61% and swelling power 59.3%. The chemical characteristics of the best analog rice are 10.14% moisture content; ash content 4.14%; fat content 0.60%; protein content 5.69%; and carbohydrates content 79.44%. The dietary fiber of analog rice is 23.74%.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138606989","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}
Reza Widyasaputra, Ryan Firman Syah, Adi Ruswanto, Masna Yanti Fau
Time-Temperature Indicator made from corn oil and red palm oil had potential to be used in food cold chain. However, the evaluation of its reliability was required. The aim of this study was to evaluate the reliability of the indicator to monitor the changes of pasteurized milk quality based on microbial growth at several storage temperatures. This study was conducted in three stages. Stage 1 was making corn oil and red palm oil blending with 70:30 (%v/v) ratio. Stage 2 was measurement of diffusion length, coefficient, kinetics and activation energy at five storage temperatures (4, 29, 37, 44, and 51 ºC). Stage 3 was counting the total microbes at three different storage temperatures (8, 29, and 40 ºC). The result showed that the activation energy of corn oil and red palm oil Time-Temperature indicator was 36.796 kJ/mol. Meanwhile, the activation energy of pasteurized milk microbial growth kinetics was 44.021 kJ/mol. The reliability of the indicator was good, because the activation energy difference value between microbial growth and the indicator was lower than 25 kJ/mol.
{"title":"Reliability of Time-Temperature Indicator From Corn and Red Palm Oil Blending For Monitoring Microbial Growth of Pasteurized Milk","authors":"Reza Widyasaputra, Ryan Firman Syah, Adi Ruswanto, Masna Yanti Fau","doi":"10.33512/fsj.v5i2.18094","DOIUrl":"https://doi.org/10.33512/fsj.v5i2.18094","url":null,"abstract":"Time-Temperature Indicator made from corn oil and red palm oil had potential to be used in food cold chain. However, the evaluation of its reliability was required. The aim of this study was to evaluate the reliability of the indicator to monitor the changes of pasteurized milk quality based on microbial growth at several storage temperatures. This study was conducted in three stages. Stage 1 was making corn oil and red palm oil blending with 70:30 (%v/v) ratio. Stage 2 was measurement of diffusion length, coefficient, kinetics and activation energy at five storage temperatures (4, 29, 37, 44, and 51 ºC). Stage 3 was counting the total microbes at three different storage temperatures (8, 29, and 40 ºC). The result showed that the activation energy of corn oil and red palm oil Time-Temperature indicator was 36.796 kJ/mol. Meanwhile, the activation energy of pasteurized milk microbial growth kinetics was 44.021 kJ/mol. The reliability of the indicator was good, because the activation energy difference value between microbial growth and the indicator was lower than 25 kJ/mol.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138619390","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}
Masuku ( Uapaca kirkiana ) are wild fruits that are in abundance from December to March. Masuku are highly perishable fruits hence they have to be processed into other products to extend their shelf life. The main objective of this study was to determine the physiochemical, nutritional, and sensory properties of the masuku juices. Two formulations of masuku juice were prepared, one batch involved peeling the masuku and obtaining the pulp, while in the other batch, they were not peeled. The masuku were just washed and squeezed to obtain the pulp. The resulting pulp was used for juice processing. The juices were analyzed for physiochemical and mineral properties. Themasuku fruit had high pH content than that recommended for juice making and juice from unpeeled masuku was more acidic than juice from peeled masuku. Juice from unpeeled Masuku had high magnesium content as compared to juice from peeled masuku. While on paired preference test, the results showed that there was a significant difference in preference between the two batches (p<0.05) where the juice from peeled Masuku was most preferred over the juice from unpeeled masuku. In conclusion, masuku raw pulp acid content should be balanced with additional acids when making juices. Masuku juice can be used as a rich source of magnesium and zinc. There are traces of magnesium in the skin of masuku fruits hence squeezing the whole fruit when pulping can help to utilize the fruit fully.
{"title":"Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages","authors":"Benson Ali, Maria Chunda","doi":"10.33512/fsj.v5i2.19853","DOIUrl":"https://doi.org/10.33512/fsj.v5i2.19853","url":null,"abstract":"Masuku ( Uapaca kirkiana ) are wild fruits that are in abundance from December to March. Masuku are highly perishable fruits hence they have to be processed into other products to extend their shelf life. The main objective of this study was to determine the physiochemical, nutritional, and sensory properties of the masuku juices. Two formulations of masuku juice were prepared, one batch involved peeling the masuku and obtaining the pulp, while in the other batch, they were not peeled. The masuku were just washed and squeezed to obtain the pulp. The resulting pulp was used for juice processing. The juices were analyzed for physiochemical and mineral properties. Themasuku fruit had high pH content than that recommended for juice making and juice from unpeeled masuku was more acidic than juice from peeled masuku. Juice from unpeeled Masuku had high magnesium content as compared to juice from peeled masuku. While on paired preference test, the results showed that there was a significant difference in preference between the two batches (p<0.05) where the juice from peeled Masuku was most preferred over the juice from unpeeled masuku. In conclusion, masuku raw pulp acid content should be balanced with additional acids when making juices. Masuku juice can be used as a rich source of magnesium and zinc. There are traces of magnesium in the skin of masuku fruits hence squeezing the whole fruit when pulping can help to utilize the fruit fully.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138617808","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}
Windy Rizkaprilisa, Martina Widhi Hapsari, Ratih Paramastuti, S. Pebrianti
Obesity can be prevented by reducing the intake of high carbohydrates and fats, then replacing with high dietary fiber. Coffee silverskin is a by-product of coffee beans with high dietary fiber (54-74%) and antioxidants, which can potentially treat obesity. Indonesia has a traditional bread named "Gandjel Rel" from Semarang, which has a box-shaped, brown color with a sprinkling of sesame on the surface, and cinnamon flavor. The aims of this study are to increase its functional properties. In the bread making process, silverskin from Robusta coffee (Coffea canephora) flour is added with a variation of 0; 1; 2,5; and 5% (dw). The dough was baking at a temperature of 120˚C for 30 minutes. The bread was analyzed in terms of its dietary fiber, antioxidant activity by DPPH method, physical (hardness and color intensity), chemical properties (proximate), and sensory analysis. Bread with robusta coffee silverskin has higher dietary fiber (3,33-7,18% (w/w) insoluble fiber and 0,25-0,77% (w/w) soluble fiber) and antioxidant activity (26,23-31,36 g trolox eq./ 100 gr). Additional of coffee silverskin in the bread dough did not change the texture significantly, however, it did alter its physical appearance due to coffee silverskin’s brown color obtained from the coffee bean roasting process, so reducing brightness level and the yellowness of the bread. The panelists preferred bread by adding 1% robusta coffee silverskin. This bread has higher protein (11,33%, w/w), than conventional bread’s protein (8%). In addition, this bread contains dietary fiber and antioxidants, so it has the potential as a functional food.
肥胖可以通过减少高碳水化合物和脂肪的摄入，然后用高膳食纤维代替。咖啡银皮是咖啡豆的副产品，含有高膳食纤维(54-74%)和抗氧化剂，可以治疗肥胖。印度尼西亚有一种来自三宝垄的传统面包，名为“Gandjel Rel”，它呈盒状，棕色，表面撒有芝麻，有肉桂味。本研究的目的是增加其功能特性。在面包制作过程中，加入罗布斯塔咖啡(Coffea canephora)面粉中的银皮，其含量为0;1;2、5;5% (dw)面团在120˚C的温度下烘烤30分钟。采用DPPH法对面包的膳食纤维、抗氧化活性、物理(硬度和颜色强度)、化学性质(近似)和感官分析进行了分析。罗布斯塔咖啡银皮面包具有较高的膳食纤维(3,33-7,18% (w/w)不溶性纤维和0,25-0,77% (w/w)可溶性纤维)和抗氧化活性(26,23-31,36 g trolox =每100克)。在面包面团中添加咖啡银皮并没有显著改变面包的质地，但由于咖啡银皮在咖啡豆烘焙过程中呈棕色，因此降低了面包的亮度和黄度，因此确实改变了面包的外观。小组成员更喜欢加入1%罗布斯塔咖啡银皮的面包。这种面包的蛋白质含量(11.33%，w/w)高于普通面包的蛋白质含量(8%)。此外，这种面包含有膳食纤维和抗氧化剂，因此它有可能成为一种功能性食品。
{"title":"Improvement of Bread Nutrition With The Addition of Coffee Silverskin as a Source Of Dietary Fiber And Antioxidants","authors":"Windy Rizkaprilisa, Martina Widhi Hapsari, Ratih Paramastuti, S. Pebrianti","doi":"10.33512/fsj.v5i2.20216","DOIUrl":"https://doi.org/10.33512/fsj.v5i2.20216","url":null,"abstract":"Obesity can be prevented by reducing the intake of high carbohydrates and fats, then replacing with high dietary fiber. Coffee silverskin is a by-product of coffee beans with high dietary fiber (54-74%) and antioxidants, which can potentially treat obesity. Indonesia has a traditional bread named \"Gandjel Rel\" from Semarang, which has a box-shaped, brown color with a sprinkling of sesame on the surface, and cinnamon flavor. The aims of this study are to increase its functional properties. In the bread making process, silverskin from Robusta coffee (Coffea canephora) flour is added with a variation of 0; 1; 2,5; and 5% (dw). The dough was baking at a temperature of 120˚C for 30 minutes. The bread was analyzed in terms of its dietary fiber, antioxidant activity by DPPH method, physical (hardness and color intensity), chemical properties (proximate), and sensory analysis. Bread with robusta coffee silverskin has higher dietary fiber (3,33-7,18% (w/w) insoluble fiber and 0,25-0,77% (w/w) soluble fiber) and antioxidant activity (26,23-31,36 g trolox eq./ 100 gr). Additional of coffee silverskin in the bread dough did not change the texture significantly, however, it did alter its physical appearance due to coffee silverskin’s brown color obtained from the coffee bean roasting process, so reducing brightness level and the yellowness of the bread. The panelists preferred bread by adding 1% robusta coffee silverskin. This bread has higher protein (11,33%, w/w), than conventional bread’s protein (8%). In addition, this bread contains dietary fiber and antioxidants, so it has the potential as a functional food.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138622515","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}
Kombucha is a mildly sweet and acidic fermented tea beverage. Its production and consumption in Uganda have expanded dramatically as a result of its purported nutritional and health benefits. However, there has been little research into the quality and safety of commercially produced Kombucha in Uganda. This study evaluated the quality and safety of certified (n = 27) and uncertified (n = 16) Kombucha on the market. It also assessed the knowledge and practices of Kombucha processors with certified (n = 4) and uncertified (n = 4) products in Uganda. A HACCP plan for Kombucha processing was also developed and validated with one processor. All products passed the Kombucha requirements for Staphylococcus aureus, Escherichia coli, Salmonella spp., and heavy metals (lead, arsenic, mercury, and cadmium). However, 60.47% of the products did not meet the quality and safety specifications for Kombucha failing to meet the acidity (n = 3), alcohol content (n = 14), and yeasts and molds (n = 15). The majority of the processors (n = 6) had very good scores (> 75%) for knowledge and practices related to food safety but did not know the importance of sanitizing equipment. Half of the processors did not know about HACCP, its prerequisites, and the Kombucha specification. Four processors did not use objective methods to test product readiness. Half of the processors did not follow the Kombucha specification and had no HACCP plan. A HACCP plan with three CCPs and five CPs was developed and validated. This study, therefore, informs Kombucha processors and regulators on the safety and quality of Kombucha on the market and the importance of HACCP plan development and implementation in achieving product quality.
{"title":"Kombucha Production in Uganda: Quality Aspects and Compliance With Standards","authors":"Rehema Meeme, I. M. Mukisa, R. Mugabi","doi":"10.33512/fsj.v5i2.19880","DOIUrl":"https://doi.org/10.33512/fsj.v5i2.19880","url":null,"abstract":"Kombucha is a mildly sweet and acidic fermented tea beverage. Its production and consumption in Uganda have expanded dramatically as a result of its purported nutritional and health benefits. However, there has been little research into the quality and safety of commercially produced Kombucha in Uganda. This study evaluated the quality and safety of certified (n = 27) and uncertified (n = 16) Kombucha on the market. It also assessed the knowledge and practices of Kombucha processors with certified (n = 4) and uncertified (n = 4) products in Uganda. A HACCP plan for Kombucha processing was also developed and validated with one processor. All products passed the Kombucha requirements for Staphylococcus aureus, Escherichia coli, Salmonella spp., and heavy metals (lead, arsenic, mercury, and cadmium). However, 60.47% of the products did not meet the quality and safety specifications for Kombucha failing to meet the acidity (n = 3), alcohol content (n = 14), and yeasts and molds (n = 15). The majority of the processors (n = 6) had very good scores (> 75%) for knowledge and practices related to food safety but did not know the importance of sanitizing equipment. Half of the processors did not know about HACCP, its prerequisites, and the Kombucha specification. Four processors did not use objective methods to test product readiness. Half of the processors did not follow the Kombucha specification and had no HACCP plan. A HACCP plan with three CCPs and five CPs was developed and validated. This study, therefore, informs Kombucha processors and regulators on the safety and quality of Kombucha on the market and the importance of HACCP plan development and implementation in achieving product quality.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138623183","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}
White bread generally uses wheat as the main ingredient due to its high viscosity and elasticity in the presence of gluten. However, because gluten is an allergen, not everyone can eat white bread. The aim of this study is to determine the quality of gluten-free white bread with the addition of xanthan gum and different stirring methods by testing the physical, chemical, and organoleptic properties of the product. This research was conducted using experimental research methods. The design uses a fully randomized factorial design (RALF) with two factors, namely xanthan gum concentration and different mixing methods with three replicates. This study uses the statistical ANOVA test with a significance of α<0.05. The result: the higher the xanthan gum concentration in gluten-free white bread, the higher the texture value and the lower the swelling and moisture content. The result is that the longer the fermentation time when using the dough-free method with gluten-free white bread, the higher the value of swelling power and water content, as well as the textural value decreases. The results also showed that the best treatment was the addition of a xanthan gum concentration of 1.25% and the direct dough method with a texture value of 1562.9, swelling 430.269%, moisture content 35.18%, ash content 0.945%, fat content 6.675%, protein content Was 6.71%, carbohydrate content 50.45%, Hedonic test results ranged from 3-4 (rather similar) and Hedonic quality test results for crust color attributes 3.11-3.78 (brownish-yellow ), crumb color (beige-brownish), aroma (slightly acidic). ), pore uniformity 3.33–3.55 (rather uniform), texture (slightly soft), and flavor (slightly sour). The gluten-free test did not reveal any detectable gluten content in this study.
{"title":"Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods","authors":"Siti Chairiyah Batubara, Nur Hanifah Muliyana","doi":"10.33512/fsj.v5i2.20829","DOIUrl":"https://doi.org/10.33512/fsj.v5i2.20829","url":null,"abstract":"White bread generally uses wheat as the main ingredient due to its high viscosity and elasticity in the presence of gluten. However, because gluten is an allergen, not everyone can eat white bread. The aim of this study is to determine the quality of gluten-free white bread with the addition of xanthan gum and different stirring methods by testing the physical, chemical, and organoleptic properties of the product. This research was conducted using experimental research methods. The design uses a fully randomized factorial design (RALF) with two factors, namely xanthan gum concentration and different mixing methods with three replicates. This study uses the statistical ANOVA test with a significance of α<0.05. The result: the higher the xanthan gum concentration in gluten-free white bread, the higher the texture value and the lower the swelling and moisture content. The result is that the longer the fermentation time when using the dough-free method with gluten-free white bread, the higher the value of swelling power and water content, as well as the textural value decreases. The results also showed that the best treatment was the addition of a xanthan gum concentration of 1.25% and the direct dough method with a texture value of 1562.9, swelling 430.269%, moisture content 35.18%, ash content 0.945%, fat content 6.675%, protein content Was 6.71%, carbohydrate content 50.45%, Hedonic test results ranged from 3-4 (rather similar) and Hedonic quality test results for crust color attributes 3.11-3.78 (brownish-yellow ), crumb color (beige-brownish), aroma (slightly acidic). ), pore uniformity 3.33–3.55 (rather uniform), texture (slightly soft), and flavor (slightly sour). The gluten-free test did not reveal any detectable gluten content in this study.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138610401","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}
Diego Ezequiel Velazquez, Mariana Marta Sánchez, Maria Emilia Latorre
Upcycling foods contributes to reducing food loss and waste and provides sustainable solutions to novel products. In the present work, it was studied the use of food-grade acids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskin by-products, acid-soluble collagen (ASC), and gelatin (G). The aim was to evaluate the effect of the use of different food-grade acids on pigskin by-product characteristics. The physicochemical and thermal features, including Hydroxyproline (Hyp), pH, Differential Scanning Calorimetry (DSC), and color, were evaluated on by-products. The ASC and G solutions pH´s showed relation with the acid solution pH used. The AH and AA ASC fractions, showed lower Hyp content than AC and AL-treatments. By contrast, G Hyp-content was higher for AH and AA than AC and AL-treatments. The dried ASC-AH and -AA thermal transition temperatures (Td) resulted lower than AL and AC. The four dried-G samples showed an endothermic signal around 120 °C but with differences on enthalpy values. Current results suggest that the acid used and the pH of the solution during the thermal process would affect the physical-chemical properties of the by-products. The possibility to obtain different pigskin by-products using food grade acid could be an option for obtaining novel ASC and G use. Independently of the treatment, the G by-product was the main yield. Likewise, further studies are required to understand the by-products chemical differences and their potential uses.
{"title":"Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products","authors":"Diego Ezequiel Velazquez, Mariana Marta Sánchez, Maria Emilia Latorre","doi":"10.33512/fsj.v5i2.19939","DOIUrl":"https://doi.org/10.33512/fsj.v5i2.19939","url":null,"abstract":"Upcycling foods contributes to reducing food loss and waste and provides sustainable solutions to novel products. In the present work, it was studied the use of food-grade acids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskin by-products, acid-soluble collagen (ASC), and gelatin (G). The aim was to evaluate the effect of the use of different food-grade acids on pigskin by-product characteristics. The physicochemical and thermal features, including Hydroxyproline (Hyp), pH, Differential Scanning Calorimetry (DSC), and color, were evaluated on by-products. The ASC and G solutions pH´s showed relation with the acid solution pH used. The AH and AA ASC fractions, showed lower Hyp content than AC and AL-treatments. By contrast, G Hyp-content was higher for AH and AA than AC and AL-treatments. The dried ASC-AH and -AA thermal transition temperatures (Td) resulted lower than AL and AC. The four dried-G samples showed an endothermic signal around 120 °C but with differences on enthalpy values. Current results suggest that the acid used and the pH of the solution during the thermal process would affect the physical-chemical properties of the by-products. The possibility to obtain different pigskin by-products using food grade acid could be an option for obtaining novel ASC and G use. Independently of the treatment, the G by-product was the main yield. Likewise, further studies are required to understand the by-products chemical differences and their potential uses.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138618427","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}
F. R. Eris, Z. Najah, T. B. Rusbana, Puji Wulandari, Nurul Annadzifah, R. A. Riyanto
Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem is that there are many ingredients, the main raw materials and additional ingredients—that are not clear about their origin and halal assurance. This study aims to identify the Halal Critical Point (HCP) of derivative of beneng taro produced by microenterprises. This study uses a qualitative method. Sources of research data were taken from observations and interviews with owners of businesses, as well as observations at the research location. Halal critical materials are beneng taro flour, cassava flour, vegetable oil, and dry coriander. Halal critical processes are production, washing facilities, and transportation. The critical control points in production include soaking, washing, and frying.
{"title":"Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten","authors":"F. R. Eris, Z. Najah, T. B. Rusbana, Puji Wulandari, Nurul Annadzifah, R. A. Riyanto","doi":"10.33512/fsj.v5i1.20914","DOIUrl":"https://doi.org/10.33512/fsj.v5i1.20914","url":null,"abstract":"Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem is that there are many ingredients, the main raw materials and additional ingredients—that are not clear about their origin and halal assurance. This study aims to identify the Halal Critical Point (HCP) of derivative of beneng taro produced by microenterprises. This study uses a qualitative method. Sources of research data were taken from observations and interviews with owners of businesses, as well as observations at the research location. Halal critical materials are beneng taro flour, cassava flour, vegetable oil, and dry coriander. Halal critical processes are production, washing facilities, and transportation. The critical control points in production include soaking, washing, and frying.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45432407","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}
Ice cream is a popular dessert consumed by people of all ages, and its consumption can pose a risk of exposure to various microorganisms, including pathogenic bacteria and viruses. Assessment of the microbiological contamination status of branded and street-vended ice cream is crucial to ensure the public health safety. To identify potential sources of contamination, evaluate the effectiveness of the hygiene practices different microbiological and physicochemical analysis was done. Microbial analysis revealed that total viable bacteria in branded ice-cream ranged from 4.8×10 3 to 1.10×10 5 cfu/ml and in street vended ice-cream ranged from 7.5×10 4 to 1.6×10 8 cfu/ml. Total coliform bacteria present upto 9.20×10 3 cfu/ml in branded ice-cream and 5.3×10 3 to 9.6×10 6 cfu/ml observed in street vended ice-cream. In case of specific pathogen most of the samples contaminated with E. coli and Staphylococcus aureus were found to be present in branded samples up to 10 4 cfu/ml and 10 6 cfu/ml on street samples. The pH of both type of ice-cream showed acidic to neutral condition. The range of Total soluble solids in several branded ice-creams were 26 to 29% and the value of TSS obtained in street vended ice-creams were ranging from 5 to 10%. These results indicated that, the microbial quality in all street ice-creams exceeded the BSTI standard and exhibited the lower quality than the industrially produced branded ice-creams due to comparatively faulty manufacturing process and poor hygiene practice.
{"title":"Assessment of Microbiological Contamination of Branded and Street Vended Ice-Cream: A Comparative Study in Tangail Municipality, Bangladesh","authors":"A. Khatun, M. Y. Mia, Masuma Masuma, K. Das","doi":"10.33512/fsj.v5i1.17367","DOIUrl":"https://doi.org/10.33512/fsj.v5i1.17367","url":null,"abstract":"Ice cream is a popular dessert consumed by people of all ages, and its consumption can pose a risk of exposure to various microorganisms, including pathogenic bacteria and viruses. Assessment of the microbiological contamination status of branded and street-vended ice cream is crucial to ensure the public health safety. To identify potential sources of contamination, evaluate the effectiveness of the hygiene practices different microbiological and physicochemical analysis was done. Microbial analysis revealed that total viable bacteria in branded ice-cream ranged from 4.8×10 3 to 1.10×10 5 cfu/ml and in street vended ice-cream ranged from 7.5×10 4 to 1.6×10 8 cfu/ml. Total coliform bacteria present upto 9.20×10 3 cfu/ml in branded ice-cream and 5.3×10 3 to 9.6×10 6 cfu/ml observed in street vended ice-cream. In case of specific pathogen most of the samples contaminated with E. coli and Staphylococcus aureus were found to be present in branded samples up to 10 4 cfu/ml and 10 6 cfu/ml on street samples. The pH of both type of ice-cream showed acidic to neutral condition. The range of Total soluble solids in several branded ice-creams were 26 to 29% and the value of TSS obtained in street vended ice-creams were ranging from 5 to 10%. These results indicated that, the microbial quality in all street ice-creams exceeded the BSTI standard and exhibited the lower quality than the industrially produced branded ice-creams due to comparatively faulty manufacturing process and poor hygiene practice.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48003390","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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