Bagea is a traditional food typical of Eastern Indonesia such as the Ternate and Maluku regions. The addition of moringa leaf powder to bagea cookies can increase the nutritional content, so that it can meet the needs of dietary fiber and the antioxidant properties of bagea cookies. This study aims to determine the effect of adding moringa leaf powder to the physical, chemical and sensory characteristics of bagea cookies and to determine the best formulation of bagea cookies with sago starch with the addition of moringa leaf powder. This study used an experimental method with a completely randomized design (CRD) with a single factor, namely the addition of moringa leaf powder 3%, 6%, 9%, 12%, 15%. The tests included physical characteristics (color lightness, texture), chemical characteristics (moisture content, crude fiber content and antioxidant activity), sensory tests (color, aroma, texture, taste and overall) and effectiveness tests. The results showed that the addition of moringa leaf powder to bagea sago starch cookies had a significant effect on physical, chemical, sensory characteristics and gave no significant effect on the moisture content of bagea cookies. The best formulation of bagea cookies was in the L3 treatment which resulted in a color lightness characteristic of 76.42; texture; 262.92 g/2mm; moisture content 4.82%; crude fiber content 1.71%; antioxidant activity 8.52%; color preference 5.97 (slightly like-like); aroma preference 4.90 (neutral-slightly like); texture preference 5.33 (slightly like-like); taste preference 4.83 (neutral-slightly like); and overall preference of 5.57 (slightly like-like). The nutritional content of bagea cookies per 100 g is protein, fat, ash, and carbohydrates of 9.32%, 9.40%, 0,13%, and 76.30% respectively.
{"title":"Sago Starch Bagea Cookies with Moringa Leaf Powder Composite as a Fiber and Antioxidant Enhancer","authors":"H. Herlina, Rodame Bonalisa Sinaga","doi":"10.33512/fsj.v4i1.14057","DOIUrl":"https://doi.org/10.33512/fsj.v4i1.14057","url":null,"abstract":"Bagea is a traditional food typical of Eastern Indonesia such as the Ternate and Maluku regions. The addition of moringa leaf powder to bagea cookies can increase the nutritional content, so that it can meet the needs of dietary fiber and the antioxidant properties of bagea cookies. This study aims to determine the effect of adding moringa leaf powder to the physical, chemical and sensory characteristics of bagea cookies and to determine the best formulation of bagea cookies with sago starch with the addition of moringa leaf powder. This study used an experimental method with a completely randomized design (CRD) with a single factor, namely the addition of moringa leaf powder 3%, 6%, 9%, 12%, 15%. The tests included physical characteristics (color lightness, texture), chemical characteristics (moisture content, crude fiber content and antioxidant activity), sensory tests (color, aroma, texture, taste and overall) and effectiveness tests. The results showed that the addition of moringa leaf powder to bagea sago starch cookies had a significant effect on physical, chemical, sensory characteristics and gave no significant effect on the moisture content of bagea cookies. The best formulation of bagea cookies was in the L3 treatment which resulted in a color lightness characteristic of 76.42; texture; 262.92 g/2mm; moisture content 4.82%; crude fiber content 1.71%; antioxidant activity 8.52%; color preference 5.97 (slightly like-like); aroma preference 4.90 (neutral-slightly like); texture preference 5.33 (slightly like-like); taste preference 4.83 (neutral-slightly like); and overall preference of 5.57 (slightly like-like). The nutritional content of bagea cookies per 100 g is protein, fat, ash, and carbohydrates of 9.32%, 9.40%, 0,13%, and 76.30% respectively.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41919008","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}
Red pepper is an excellent source of natural red color. The estimation of color is of great importance, as it is being used for grading red peppers to suit various applications in the food industry. A novel method for quick and easy determination of the color of red peppers by analyzing the color images obtained from a flatbed scanner was developed and validated. ImageJ software was used for measuring the RGB values of the images and the RGB values thus obtained were converted into the industrially accepted American Spice Trade Association (ASTA) color values in red peppers by using an empirical formula. The results were compared with color values obtained through ASTA chemical analytical method. The developed image analysis method was used for the analysis of red peppers with color values ranging from 15 to 154 ASTA units. The image analysis method showed good agreement with the chemical method for color values ranging from 40 to 140 ASTA units. The new method is also fast and easy to adopt and is deemed useful in the field, of processing and storage facilities, where access to sophisticated instrumentation for color estimation and color stability studies is limited.
{"title":"Image Analysis as a Tool for Estimation of Red Peppers’ Color","authors":"Ramesh Babu Natarajan, Ranjith Arimboor","doi":"10.33512/fsj.v4i1.13381","DOIUrl":"https://doi.org/10.33512/fsj.v4i1.13381","url":null,"abstract":"Red pepper is an excellent source of natural red color. The estimation of color is of great importance, as it is being used for grading red peppers to suit various applications in the food industry. A novel method for quick and easy determination of the color of red peppers by analyzing the color images obtained from a flatbed scanner was developed and validated. ImageJ software was used for measuring the RGB values of the images and the RGB values thus obtained were converted into the industrially accepted American Spice Trade Association (ASTA) color values in red peppers by using an empirical formula. The results were compared with color values obtained through ASTA chemical analytical method. The developed image analysis method was used for the analysis of red peppers with color values ranging from 15 to 154 ASTA units. The image analysis method showed good agreement with the chemical method for color values ranging from 40 to 140 ASTA units. The new method is also fast and easy to adopt and is deemed useful in the field, of processing and storage facilities, where access to sophisticated instrumentation for color estimation and color stability studies is limited.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48468707","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}
Sweeteners are food additives that are added to food or beverages to create a sweet taste, improve taste, aroma as well as a source of calories for the body. Sodium cyclamate is a sweetener food additive that is permitted to be used in food products but is often misused by food manufacturers. Excessive consumption of sodium cyclamate can cause bladder cancer, stomach pain, headache, and fever. This study aims to determine the content of sodium cyclamate in dawet ice sold in Wedi District. This study uses descriptive methods for both qualitative and quantitative. Identification of sodium cyclamate content in dawet ice sold in Wedi District using the precipitation test method, determination of sodium cyclamate content was determined quantitatively using UV-visible spectrophotometry. The results of the precipitation test showed that 5 positive samples contained artificial sodium cyclamate, with sodium cyclamate levels of 58.683 mg/L, 79.466 mg/L, 95.066 mg/L, 94.116 mg/L, and 79.5 mg/L, respectively. The conclusion is that the sodium cyclamate content in dawet ice sold in Wedi District from all samples analyzed does not exceed the maximum usage limit set by BPOM Regulation of the Republic of Indonesia No. 4 of 2014, concerning the Maximum Limit for the Use of Sweetener Food Additives, amounted to 250 mg/kg.
{"title":"Sodium Cyclamate Identification and Determination of Dawet Ice Sold in Wedi District Indonesia","authors":"Makhabbah Jamilatun, Pradea Indah Lukito, Irana Astuti","doi":"10.33512/fsj.v4i1.14206","DOIUrl":"https://doi.org/10.33512/fsj.v4i1.14206","url":null,"abstract":"Sweeteners are food additives that are added to food or beverages to create a sweet taste, improve taste, aroma as well as a source of calories for the body. Sodium cyclamate is a sweetener food additive that is permitted to be used in food products but is often misused by food manufacturers. Excessive consumption of sodium cyclamate can cause bladder cancer, stomach pain, headache, and fever. This study aims to determine the content of sodium cyclamate in dawet ice sold in Wedi District. This study uses descriptive methods for both qualitative and quantitative. Identification of sodium cyclamate content in dawet ice sold in Wedi District using the precipitation test method, determination of sodium cyclamate content was determined quantitatively using UV-visible spectrophotometry. The results of the precipitation test showed that 5 positive samples contained artificial sodium cyclamate, with sodium cyclamate levels of 58.683 mg/L, 79.466 mg/L, 95.066 mg/L, 94.116 mg/L, and 79.5 mg/L, respectively. The conclusion is that the sodium cyclamate content in dawet ice sold in Wedi District from all samples analyzed does not exceed the maximum usage limit set by BPOM Regulation of the Republic of Indonesia No. 4 of 2014, concerning the Maximum Limit for the Use of Sweetener Food Additives, amounted to 250 mg/kg.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45891438","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 young sapodilla fruit will take when harvesting is brownish green and has an astringent taste, called off-grade sapodilla fruit. The astringent taste of the fruit is due to the high tannin content. Soaking with a salt solution is a treatment done to reduce the astringent taste so that the fruit can continue as raw material for making jelly candy. Gelatin is added as a gelling agent to get a good jelly candy. This study aimed to determine the effect of adding gelatin and salt solution used in the manufacture of off-grade sapodilla fruit jelly candy, which has been studied for its tannin content reduction. The research method used is an experimental method followed by a Factorial Randomized Block Design test consisting of 6 treatments. The tested treatment consisted of two factors: the first factor was soaking sapodilla off-grade with variations in salt solution of 2%, 4%, and 6%, and the second factor was gelatin concentration of 18% and 20%. The results showed that the off-grade sapodilla sample gave the greater salt concentration was given, the more the salt could reduce the amount of tannin content. In jelly candy, the tannin content obtained was decreased compared to the tannin content of off-grade sapodilla fruit. The tannin is due to the unstable or too high cooking temperature. Based on the results of the texture test, found that the L2G2 treatment (4% salt solution, 20% gelatin) was closest to the commercial texture, while based on the organoleptic test, the L3G1 treatment (6% salt solution, 18% gelatin) had the highest value by the panellists
{"title":"THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT","authors":"Siti Hanifah Khairun Nisa, M. Djali, Y. Cahyana","doi":"10.33512/fsj.v3i2.13223","DOIUrl":"https://doi.org/10.33512/fsj.v3i2.13223","url":null,"abstract":"The young sapodilla fruit will take when harvesting is brownish green and has an astringent taste, called off-grade sapodilla fruit. The astringent taste of the fruit is due to the high tannin content. Soaking with a salt solution is a treatment done to reduce the astringent taste so that the fruit can continue as raw material for making jelly candy. Gelatin is added as a gelling agent to get a good jelly candy. This study aimed to determine the effect of adding gelatin and salt solution used in the manufacture of off-grade sapodilla fruit jelly candy, which has been studied for its tannin content reduction. The research method used is an experimental method followed by a Factorial Randomized Block Design test consisting of 6 treatments. The tested treatment consisted of two factors: the first factor was soaking sapodilla off-grade with variations in salt solution of 2%, 4%, and 6%, and the second factor was gelatin concentration of 18% and 20%. The results showed that the off-grade sapodilla sample gave the greater salt concentration was given, the more the salt could reduce the amount of tannin content. In jelly candy, the tannin content obtained was decreased compared to the tannin content of off-grade sapodilla fruit. The tannin is due to the unstable or too high cooking temperature. Based on the results of the texture test, found that the L2G2 treatment (4% salt solution, 20% gelatin) was closest to the commercial texture, while based on the organoleptic test, the L3G1 treatment (6% salt solution, 18% gelatin) had the highest value by the panellists","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563996","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}
O. Oseni, Hilda. A. Emmanuel-Akerele, Wura Adebayo
{"title":"ACUTE TOXICITY, PHYTOCHEMICAL SCREENING, AND ANTIMICROBIAL INVESTIGATION OF AQUEOUS EXTRACT OF SODOM APPLE TREE (Calotropis procera Ait.F) LEAF OBTAINED WITHIN ANCHOR UNIVERSITY, LAGOS","authors":"O. Oseni, Hilda. A. Emmanuel-Akerele, Wura Adebayo","doi":"10.33512/fsj.v3i2.13344","DOIUrl":"https://doi.org/10.33512/fsj.v3i2.13344","url":null,"abstract":"","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45719287","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}
A. N. Hasanah, A. Munandar, D. Surilayani, S. Haryati, R. P. Aditia, Mulkas Hadi Sumantri, G. Pratama, B. A. Meata
The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitutes for local ingredients with high nutrition that can be used to make dry noodles. This research aims to investigate the characteristics of dry noodles made from Kappaphycus alvarezii seaweed flour. The method used in this study was to substitute K. alvarezii seaweed flour as much as 0, 5, 10, 15, 20, and 25% in the production of dry noodles. Analysis was carried out on its chemical composition, physical properties, and organoleptic characteristics. The results showed the best result of substitution of K. alvarezii in the 5% treatment. The chemical composition in dry noodles of this treatment showed water content of 8.39%; ash content 3.07%; fat content 0.59%; protein content 12.43%; and 0.29% crude fiber content. Meanwhile, the results of the physical test showed7.95% cooking loss;210.5 seconds cooking time; and 89.34% water absorption. The organoleptic values obtained are color 4.60 (like); fragrance 4.80 (like); texture 4.23 (like); and taste 4.20 (like).
{"title":"CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR","authors":"A. N. Hasanah, A. Munandar, D. Surilayani, S. Haryati, R. P. Aditia, Mulkas Hadi Sumantri, G. Pratama, B. A. Meata","doi":"10.33512/fsj.v3i2.13001","DOIUrl":"https://doi.org/10.33512/fsj.v3i2.13001","url":null,"abstract":"The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitutes for local ingredients with high nutrition that can be used to make dry noodles. This research aims to investigate the characteristics of dry noodles made from Kappaphycus alvarezii seaweed flour. The method used in this study was to substitute K. alvarezii seaweed flour as much as 0, 5, 10, 15, 20, and 25% in the production of dry noodles. Analysis was carried out on its chemical composition, physical properties, and organoleptic characteristics. The results showed the best result of substitution of K. alvarezii in the 5% treatment. The chemical composition in dry noodles of this treatment showed water content of 8.39%; ash content 3.07%; fat content 0.59%; protein content 12.43%; and 0.29% crude fiber content. Meanwhile, the results of the physical test showed7.95% cooking loss;210.5 seconds cooking time; and 89.34% water absorption. The organoleptic values obtained are color 4.60 (like); fragrance 4.80 (like); texture 4.23 (like); and taste 4.20 (like).","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47398129","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}
This study aims to formulate a business development strategy that is appropriate and can be applied to the traditional Indonesian health drink business "Telang Limao Bangkak" which is a combination of Telang Flower ( Clitoria ternatea L.) and Limao Calong from Bangka. The research method used is descriptive qualitative analysis. Data collection was carried out using interview and assessment questionnaire techniques. The results of this study indicate that the position of the health drink business "Telang Limao Bangkak" is in the very profitable position of the Aggressive quadrant. The strategy implemented is to support an aggressive growth policy (growth-oriented strategy) and has been implemented in the EcoCanvas Health Drink business model "Telang Limao Bangkak". The results of this research are expected to create a new air of green business that gives birth to health drink products that will improve people's welfare.
{"title":"MICRO BUSINESS STUDY OF TRADITIONAL HEALTH DRINK PRODUCTS “TELANG LIMAO BANGKAK” (GREEN BUSINESS CANVAS STUDY “ECOCANVAS”)","authors":"Muhammad Alfarizi, R. K. Sari","doi":"10.33512/fsj.v3i2.13048","DOIUrl":"https://doi.org/10.33512/fsj.v3i2.13048","url":null,"abstract":"This study aims to formulate a business development strategy that is appropriate and can be applied to the traditional Indonesian health drink business \"Telang Limao Bangkak\" which is a combination of Telang Flower ( Clitoria ternatea L.) and Limao Calong from Bangka. The research method used is descriptive qualitative analysis. Data collection was carried out using interview and assessment questionnaire techniques. The results of this study indicate that the position of the health drink business \"Telang Limao Bangkak\" is in the very profitable position of the Aggressive quadrant. The strategy implemented is to support an aggressive growth policy (growth-oriented strategy) and has been implemented in the EcoCanvas Health Drink business model \"Telang Limao Bangkak\". The results of this research are expected to create a new air of green business that gives birth to health drink products that will improve people's welfare.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45173685","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}
H. Fitriani, A. Munandar, D. Surilayani, S. Haryati, G. Pratama, B. A. Meata, A. N. Hasanah, R. P. Aditia
Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40oC, 50oC, and 60oC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50oC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).
{"title":"PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION","authors":"H. Fitriani, A. Munandar, D. Surilayani, S. Haryati, G. Pratama, B. A. Meata, A. N. Hasanah, R. P. Aditia","doi":"10.33512/fsj.v3i2.12906","DOIUrl":"https://doi.org/10.33512/fsj.v3i2.12906","url":null,"abstract":"Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40oC, 50oC, and 60oC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50oC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563971","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}
This study aimed to develop healthy agar jellies with low-sugar content, linking to a decreased risk for heart attack, diabetes, and other chronic diseases. Two natural nonnutritive sweeteners, stevia and monk fruit were studied at 25%, 50%, 75%, and 100% sugar replacement based on the equivalent sucrose sweetness. The physical properties assessed on the total soluble solids, firmness, color, and syneresis. Still, the sensory attributes on color, taste, flavor, texture, and overall acceptability was evaluated by a 9point hedonic scale. The more sugar replacement lowered the total soluble solids but increased the gel firmness (p<0.05) and the lightness (L*). The syneresis declined in reduced-sugar jellies with stevia and monk fruit against the whole sugar jellies. The stevia and monk fruit replacement affected agar jellies' taste and flavor attributes (p<0.05). Jellies with 50% and 75% sugar replacement, either stevia or monk fruit, were preferred over 25% and 100% replacement. The jelly with 50% stevia was the optimal formulation.
{"title":"THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES","authors":"A. Akesowan, A. Choonhahirun","doi":"10.33512/fsj.v3i2.12404","DOIUrl":"https://doi.org/10.33512/fsj.v3i2.12404","url":null,"abstract":"This study aimed to develop healthy agar jellies with low-sugar content, linking to a decreased risk for heart attack, diabetes, and other chronic diseases. Two natural nonnutritive sweeteners, stevia and monk fruit were studied at 25%, 50%, 75%, and 100% sugar replacement based on the equivalent sucrose sweetness. The physical properties assessed on the total soluble solids, firmness, color, and syneresis. Still, the sensory attributes on color, taste, flavor, texture, and overall acceptability was evaluated by a 9point hedonic scale. The more sugar replacement lowered the total soluble solids but increased the gel firmness (p<0.05) and the lightness (L*). The syneresis declined in reduced-sugar jellies with stevia and monk fruit against the whole sugar jellies. The stevia and monk fruit replacement affected agar jellies' taste and flavor attributes (p<0.05). Jellies with 50% and 75% sugar replacement, either stevia or monk fruit, were preferred over 25% and 100% replacement. The jelly with 50% stevia was the optimal formulation.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42276054","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}
Microbiological and physicochemical analyses were carried out on samples of fermented millet drink Kunun Zaki. Fifteen samples were obtained from Ikpoba Hill Market and Aduwawa Quarters. The microbiological analysis was carried out using the standard plate count technique to determine the total microbial population. The mean count of bacteria and fungi was 2.57x10 cfu/ml and 0.98x10cfu/ml respectively. Microorganisms identified were Lactobacillus sp, Bacillius sp, Staphylococcus aureus, Streptococcus sp, Escherichia coli, Pseudomonas sp, Mucor sp and Fusarium sp. The mean value of the pH and titrable acidity was 4.26±0.09 and 2.73±0.08ml 0.1M NaOH respectively. The moisture content was high with a mean of 85.90±0.95 and mean solid content of 14.1±0.95. This study has shown that kunun-zaki sold in Ikpoba Hill Market and Aduwawa Quarters is highly contaminated with microorganisms. Practices of good hygiene are therefore necessary in an environment where kunun-zaki is produced, stored, prepared and packaged.
{"title":"MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA","authors":"Hilda. A. Emmanuel-Akerele, Etin-Osa Edobor","doi":"10.33512/fsj.v3i2.12228","DOIUrl":"https://doi.org/10.33512/fsj.v3i2.12228","url":null,"abstract":"Microbiological and physicochemical analyses were carried out on samples of fermented millet drink Kunun Zaki. Fifteen samples were obtained from Ikpoba Hill Market and Aduwawa Quarters. The microbiological analysis was carried out using the standard plate count technique to determine the total microbial population. The mean count of bacteria and fungi was 2.57x10 cfu/ml and 0.98x10cfu/ml respectively. Microorganisms identified were Lactobacillus sp, Bacillius sp, Staphylococcus aureus, Streptococcus sp, Escherichia coli, Pseudomonas sp, Mucor sp and Fusarium sp. The mean value of the pH and titrable acidity was 4.26±0.09 and 2.73±0.08ml 0.1M NaOH respectively. The moisture content was high with a mean of 85.90±0.95 and mean solid content of 14.1±0.95. This study has shown that kunun-zaki sold in Ikpoba Hill Market and Aduwawa Quarters is highly contaminated with microorganisms. Practices of good hygiene are therefore necessary in an environment where kunun-zaki is produced, stored, prepared and packaged.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46148218","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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