Pub Date : 2023-06-15DOI: 10.9734/afsj/2023/v22i7644
Aderonke Adenike Oladebeye, Abraham Olasupo Oladebeye, M. Suleiman, Yemisi Adenike Jeff-Agboola
Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures. Place and Duration of Study: Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria from June 2022 to January 2023. Methodology: Smart BLW foods were formulated from millet, soybean and ripe banana flour blends and coded as WMF (100% whole millet flour), MSB1 (60% millet; 20% soybean; 20% ripe banana) and MSB2 (50% millet; 30% soybean; 20% ripe banana). The sensory, proximate and mineral compositions of the foods formulated were compared with those of commercial weaning food (CWF). Results: MSB1 and MSB2 competed favourably with CWF in terms of texture, general acceptability, colour, aroma and taste attributes with high negative deviation most noticeable in WMF (P < 0.05), and exhibited acceptable shelf-life and stability. The ash contents ranged from 1.16±0.02% (WMF) to 2.83±0.02% (MSB2). Increase in fat content in MSB1 to CWF was ≈534%, MSB2 to CWF was ≈492%, MSB1 to WMF was ≈385% and MSB2 to WMF was ≈353% while their protein abundances were in the ratios 1:3.6 for CWF:MSB1, 1:5.9 for CWF:MSB2, 1:2.4 for MWF:MSB1 and 1:3.9 for MWF:MSB2. Generally, MSB1 and MSB2 were appropriate sources of Na, K, Ca, Mg and Zn compared to CWF and WMF in providing adequate intake (AI) and recommended daily allowance (RDA) of these minerals in both infants and children in the age classes of 0-6 months, 7-12 months and 1-3 years. Conclusion: MSB1 and MSB2 exhibited better intrinsic properties than WMF when compared with CWF. MSB1, however had better general performances than MSB2 and therefore, was recommended as the best smart BLW food formulation from this research.
{"title":"Sensory, Proximate and Mineral Properties of Smart Baby-Led Weaning Foods from Millet, Soybean and Ripe Banana Flour Blends","authors":"Aderonke Adenike Oladebeye, Abraham Olasupo Oladebeye, M. Suleiman, Yemisi Adenike Jeff-Agboola","doi":"10.9734/afsj/2023/v22i7644","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i7644","url":null,"abstract":"Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures. \u0000Place and Duration of Study: Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria from June 2022 to January 2023. \u0000Methodology: Smart BLW foods were formulated from millet, soybean and ripe banana flour blends and coded as WMF (100% whole millet flour), MSB1 (60% millet; 20% soybean; 20% ripe banana) and MSB2 (50% millet; 30% soybean; 20% ripe banana). The sensory, proximate and mineral compositions of the foods formulated were compared with those of commercial weaning food (CWF). \u0000Results: MSB1 and MSB2 competed favourably with CWF in terms of texture, general acceptability, colour, aroma and taste attributes with high negative deviation most noticeable in WMF (P < 0.05), and exhibited acceptable shelf-life and stability. The ash contents ranged from 1.16±0.02% (WMF) to 2.83±0.02% (MSB2). Increase in fat content in MSB1 to CWF was ≈534%, MSB2 to CWF was ≈492%, MSB1 to WMF was ≈385% and MSB2 to WMF was ≈353% while their protein abundances were in the ratios 1:3.6 for CWF:MSB1, 1:5.9 for CWF:MSB2, 1:2.4 for MWF:MSB1 and 1:3.9 for MWF:MSB2. Generally, MSB1 and MSB2 were appropriate sources of Na, K, Ca, Mg and Zn compared to CWF and WMF in providing adequate intake (AI) and recommended daily allowance (RDA) of these minerals in both infants and children in the age classes of 0-6 months, 7-12 months and 1-3 years. \u0000Conclusion: MSB1 and MSB2 exhibited better intrinsic properties than WMF when compared with CWF. MSB1, however had better general performances than MSB2 and therefore, was recommended as the best smart BLW food formulation from this research.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84852714","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 : 2023-06-09DOI: 10.9734/afsj/2023/v22i7643
Prashant Sagar, Neetu Singh
Biscuits are one of the world's most consumed foods and are highly demanded. On this basis, for its functional properties, attempts were made to develop biscuits incorporating Aloe-vera gel. For the making of the composite flour, defatted soya flour and rice bran were blended with refined wheat flour (Maida) in various proportions before being fortified with Aloe vera gel at amounts ranging from 5 to 20%. The possibility of fortified the Aloe-vera gel to formulate the functional biscuit which have the ability to improve the quality of food product due to different functional attributes. The study's main objective was to characterise the nutritional and sensory qualities of Aloe-vera-based biscuits. The immediate structure and sensory evaluation of biscuits with 10%,20%and 30% Aloe-vera were studied to determine the optimal formulation. It has been found that biscuits containing 20% Aloe-vera gel are the superior to biscuits containing 20% and 30% Aloe-vera. Protein enrichment of biscuit satisfies the demand for a higher content of the nutrient, as these product tend to have lower content of protein (7-10%). Due to their useful features,It would be helpful to provide more specific details about the functional attributes of Aloe vera gel and how it contributes to the improvement of the quality of the food product.The biscuits based on Aloe vera can also be beneficial to the most vulnerable population in poor countries. Biscuits are popular and convenient food product due to ready to eat nature.
{"title":"Quality Characteristic of Development Defatted Soya Flour and Aloe vera Based Functional Biscuits","authors":"Prashant Sagar, Neetu Singh","doi":"10.9734/afsj/2023/v22i7643","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i7643","url":null,"abstract":"Biscuits are one of the world's most consumed foods and are highly demanded. On this basis, for its functional properties, attempts were made to develop biscuits incorporating Aloe-vera gel. For the making of the composite flour, defatted soya flour and rice bran were blended with refined wheat flour (Maida) in various proportions before being fortified with Aloe vera gel at amounts ranging from 5 to 20%. The possibility of fortified the Aloe-vera gel to formulate the functional biscuit which have the ability to improve the quality of food product due to different functional attributes. The study's main objective was to characterise the nutritional and sensory qualities of Aloe-vera-based biscuits. The immediate structure and sensory evaluation of biscuits with 10%,20%and 30% Aloe-vera were studied to determine the optimal formulation. It has been found that biscuits containing 20% Aloe-vera gel are the superior to biscuits containing 20% and 30% Aloe-vera. Protein enrichment of biscuit satisfies the demand for a higher content of the nutrient, as these product tend to have lower content of protein (7-10%). Due to their useful features,It would be helpful to provide more specific details about the functional attributes of Aloe vera gel and how it contributes to the improvement of the quality of the food product.The biscuits based on Aloe vera can also be beneficial to the most vulnerable population in poor countries. Biscuits are popular and convenient food product due to ready to eat nature.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135158930","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 : 2023-06-07DOI: 10.9734/afsj/2023/v22i7642
Tasmia Bari, Md. Monirujjaman, Farzana Akter, Md. Shahriar Alam
This study aimed to investigate the impact of heat treatment on the properties of soy protein isolate film-forming solutions. The solutions, consisting of soy protein isolate, glycerol, and phosphate buffer solution (pH 7.4), were subjected to heat treatment at 65, 75, and 85°C for 2, 4, or 6 h. The resulting films were then analyzed for tensile strength, elongation at break, film solubility, color parameters, and transparency. The results indicated that increasing the heat-curing temperature increased tensile strength, film transparency, and yellowish color in the films, as well as decreased water solubility and elongation at break. Notably, the film cured at 85°C for 2 h exhibited the highest tensile strength, film solubility, and elongation at break compared to both the control and other heat-cured films. However, the film heated at 75°C showed a better elongation at break. Overall, the findings suggest that heat curing of film-forming solutions at temperatures between 75 and 85°C has the potential to improve the properties of soy protein isolate films.
{"title":"Effect of Heat Curing of Film-forming Solution on the Properties of Soy Protein Films","authors":"Tasmia Bari, Md. Monirujjaman, Farzana Akter, Md. Shahriar Alam","doi":"10.9734/afsj/2023/v22i7642","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i7642","url":null,"abstract":"This study aimed to investigate the impact of heat treatment on the properties of soy protein isolate film-forming solutions. The solutions, consisting of soy protein isolate, glycerol, and phosphate buffer solution (pH 7.4), were subjected to heat treatment at 65, 75, and 85°C for 2, 4, or 6 h. The resulting films were then analyzed for tensile strength, elongation at break, film solubility, color parameters, and transparency. The results indicated that increasing the heat-curing temperature increased tensile strength, film transparency, and yellowish color in the films, as well as decreased water solubility and elongation at break. Notably, the film cured at 85°C for 2 h exhibited the highest tensile strength, film solubility, and elongation at break compared to both the control and other heat-cured films. However, the film heated at 75°C showed a better elongation at break. Overall, the findings suggest that heat curing of film-forming solutions at temperatures between 75 and 85°C has the potential to improve the properties of soy protein isolate films.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135404908","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 : 2023-06-05DOI: 10.9734/afsj/2023/v22i6641
Fredrick Juma Syanya, W. M. Mathia, M. Harikrishnan
This study addresses the growing concern over the quality and shelf life of farmed fish products in the market due to the increasing demand in the international market. Various preservation methods are necessary to ensure food safety and extend the shelf life of fish products. Freezing and chilling are still considered the most reliable methods for preserving farmed fish. The study reviews techniques for extending the shelf life of frozen farmed fish, with a focus on the most common species in the international market. Results suggest that good frozen storage conditions and the method of preservation are critical factors in reducing post-harvest losses and extending the shelf-life of farmed fish in the market. The study recommends adopting freezing and frozen storage principles for farmed fish species, prioritizing quality concerns post-harvest, and paying close attention to optimal frozen storage conditions. The study also recommends adopting freezing and frozen storage principles to preserve and maintain the quality of farmed fish species, such as Nile Tilapia, carp, trout, and catfish. Fish farmers should prioritize quality concerns post-harvest to ensure safety and conforming products, reduce losses and extend shelf-life. Optimal frozen storage conditions must be maintained for high-quality and safe products. Further research is required to compare the effect of prolonged freezing and frozen storage on farmed and captured fishes and factors related to fish species, habitat, and food should be considered when optimizing storage conditions.
{"title":"Quality and Safety Concerns of Farmed Tilapia Fish during Freezing and Frozen Storage: Review","authors":"Fredrick Juma Syanya, W. M. Mathia, M. Harikrishnan","doi":"10.9734/afsj/2023/v22i6641","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i6641","url":null,"abstract":"This study addresses the growing concern over the quality and shelf life of farmed fish products in the market due to the increasing demand in the international market. Various preservation methods are necessary to ensure food safety and extend the shelf life of fish products. Freezing and chilling are still considered the most reliable methods for preserving farmed fish. The study reviews techniques for extending the shelf life of frozen farmed fish, with a focus on the most common species in the international market. Results suggest that good frozen storage conditions and the method of preservation are critical factors in reducing post-harvest losses and extending the shelf-life of farmed fish in the market. The study recommends adopting freezing and frozen storage principles for farmed fish species, prioritizing quality concerns post-harvest, and paying close attention to optimal frozen storage conditions. The study also recommends adopting freezing and frozen storage principles to preserve and maintain the quality of farmed fish species, such as Nile Tilapia, carp, trout, and catfish. Fish farmers should prioritize quality concerns post-harvest to ensure safety and conforming products, reduce losses and extend shelf-life. Optimal frozen storage conditions must be maintained for high-quality and safe products. Further research is required to compare the effect of prolonged freezing and frozen storage on farmed and captured fishes and factors related to fish species, habitat, and food should be considered when optimizing storage conditions.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83406572","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 : 2023-05-24DOI: 10.9734/afsj/2023/v22i6640
S. Susi, Hisyam Musthafa Al Hakim, S. Gendrosari
Aims: Nagara bean tempeh and oyster mushroom have high protein, and free glutamate can increase the umami effect. The formulation is needed to obtain the desired umami level.The research aimed to formulate seasoning powders of Nagara bean tempeh flour, white oyster mushroom flour, salt, and sugarto enhance the umami taste. Study Design: This research formulated seasoning powder using a randomized block design involving two treatment factors: 1) the concentration of salt, Nagarabean tempeh flour, and white oyster mushroom flour,and 2) the percentage of sugar. Place and Duration of Study: Laboratory of analytical chemistry and industrial environment, Department of Agroindustrial Technology, Faculty of Agriculture, LambungMangkurat University, between June and November 2021. Methodology: The seasoning flavor formulation includes the proportion of salt 50% to 20 %, and the remaining composition is the ratio of Nagara bean tempeh flour and oyster mushroom flour 50: 50. The addition of sugar 0%, 25%, and 30% is also studied in this formulation to determine the effect of strengthening the umami taste. The seasoning powder was analyzed bychemical and sensory analysis. Results: Data analysis showed that the NaCl content in the seasoning powder decreased according to the reduced salt concentration in the seasoning formula. The proportions of salt: Nagara bean tempeh flour and oyster mushroom flour 20: 40: 40 produced the highest soluble protein content, total acid, and insoluble solids. Adding 25-30% sugar strengthened umami sensory test results more than the others.The results of salty taste scoring correlated with the proportion of salt in the formulation, where the salt ratio of 40%-50% was significantly not different. Conclusion: Seasoning powder formulation using salt, Nagara bean tempeh flour, and oyster mushroom flour did not yet providea strong umami effect. The umami effect should be enhanced by added sugar. Seasoning powder with slightly strong umami was obtained in the formulation of salt: Nagara bean tempeh flour: oyster mushroom flour by 20: 40: 40 with the sugar addition of 25%. According to the formula, salt consumption can be reduced by adding Nagara bean tempeh flour and white oyster mushroom flour in seasoning powder.
{"title":"Characteristics of Seasoning Powders from Nagara Bean Tempeh and Oyster Mushroom for Umami Enhancer to Reduce Salt-use","authors":"S. Susi, Hisyam Musthafa Al Hakim, S. Gendrosari","doi":"10.9734/afsj/2023/v22i6640","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i6640","url":null,"abstract":"Aims: Nagara bean tempeh and oyster mushroom have high protein, and free glutamate can increase the umami effect. The formulation is needed to obtain the desired umami level.The research aimed to formulate seasoning powders of Nagara bean tempeh flour, white oyster mushroom flour, salt, and sugarto enhance the umami taste. \u0000Study Design: This research formulated seasoning powder using a randomized block design involving two treatment factors: 1) the concentration of salt, Nagarabean tempeh flour, and white oyster mushroom flour,and 2) the percentage of sugar. \u0000Place and Duration of Study: Laboratory of analytical chemistry and industrial environment, Department of Agroindustrial Technology, Faculty of Agriculture, LambungMangkurat University, between June and November 2021. \u0000Methodology: The seasoning flavor formulation includes the proportion of salt 50% to 20 %, and the remaining composition is the ratio of Nagara bean tempeh flour and oyster mushroom flour 50: 50. The addition of sugar 0%, 25%, and 30% is also studied in this formulation to determine the effect of strengthening the umami taste. The seasoning powder was analyzed bychemical and sensory analysis. \u0000Results: Data analysis showed that the NaCl content in the seasoning powder decreased according to the reduced salt concentration in the seasoning formula. The proportions of salt: Nagara bean tempeh flour and oyster mushroom flour 20: 40: 40 produced the highest soluble protein content, total acid, and insoluble solids. Adding 25-30% sugar strengthened umami sensory test results more than the others.The results of salty taste scoring correlated with the proportion of salt in the formulation, where the salt ratio of 40%-50% was significantly not different. \u0000Conclusion: Seasoning powder formulation using salt, Nagara bean tempeh flour, and oyster mushroom flour did not yet providea strong umami effect. The umami effect should be enhanced by added sugar. Seasoning powder with slightly strong umami was obtained in the formulation of salt: Nagara bean tempeh flour: oyster mushroom flour by 20: 40: 40 with the sugar addition of 25%. According to the formula, salt consumption can be reduced by adding Nagara bean tempeh flour and white oyster mushroom flour in seasoning powder.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86444115","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 : 2023-05-24DOI: 10.9734/afsj/2023/v22i6639
Nur Asmaq, F. Wibowo, Muhammad Rinaldi
Aims: The aim of this research is to highlight Lamb Rendang Nutrition with The Addition of Batak Onions (Allium chinense G. Don.). Study Design: A qualitative description. Place and Duration of Study: LKPP Universitas Pembangunan Panca Budi, Medan. Methodology: This study used an experimental method with a non-factorial completely randomized design with 3 treatments and 3 replications. The parameters tested were water content and pH value. Results: The results showed that there was no significant effect (P>0.05) on the pH value and it was very significantly different (P<0.01) on the water content. Conclusion: Batak onions can increase the nutritional value of lamb rendang seen from the water content and pH values.
目的:通过添加葱(Allium chinense G. Don.)来提高羊肉人当的营养价值。研究设计:定性描述。学习地点和时间:菲律宾棉兰市LKPP Universitas Pembangunan Panca Budi。方法学:本研究采用非析因完全随机设计的实验方法，3个处理，3个重复。试验参数为含水量和pH值。结果:对pH值无显著影响(P< 0.05)，对含水量有极显著差异(P<0.01)。结论:从水分含量和pH值来看，巴塔克洋葱能提高羊肉人当的营养价值。
{"title":"Effect of Batak Onions (Allium chinense G. Don.) on Quality Parameters of Lamb Rendang","authors":"Nur Asmaq, F. Wibowo, Muhammad Rinaldi","doi":"10.9734/afsj/2023/v22i6639","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i6639","url":null,"abstract":"Aims: The aim of this research is to highlight Lamb Rendang Nutrition with The Addition of Batak Onions (Allium chinense G. Don.). \u0000Study Design: A qualitative description. \u0000Place and Duration of Study: LKPP Universitas Pembangunan Panca Budi, Medan. \u0000Methodology: This study used an experimental method with a non-factorial completely randomized design with 3 treatments and 3 replications. The parameters tested were water content and pH value. \u0000Results: The results showed that there was no significant effect (P>0.05) on the pH value and it was very significantly different (P<0.01) on the water content. \u0000Conclusion: Batak onions can increase the nutritional value of lamb rendang seen from the water content and pH values.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80974915","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 : 2023-05-23DOI: 10.9734/afsj/2023/v22i6638
K. Devi, Neetu Singh
The aim of this study was to make a Bamboo Shoots (Phyllostachys edulis) are regarded as one of the beneficial health foods due to their high protein, carbohydrate, vitamin, fiber, and mineral composition and very low fat content. In the current study, "Value of tender bamboo shoots murabba with cinnamon, cardamom, lemon, vegan honey, jaggery," vegan honey bamboo murabba was made in the food science and technology laboratory of the department of food and nutrition at Babasaheb Bhimrao Ambedkar University in Lucknow. Five different preparation methods for the vegan honey bamboo murabba. This research sought to determine whether vegan honey bamboo murabba was acceptable based on a sensory evaluation test completed at BBA University in India. Tender bamboo shoots, jaggery, vegan honey, cinnamon, cardamom, ginger, juice, lemon juice, and water made up the basic ingredients for bamboo murabba. These ingredients were combined, dissolved, condensed, and made to an80°C (about 50°C) jaggery content. In a glass container, bamboo that had been heated to 50°C was placed. This sample was referred to as a cold-packed bamboo murabba. In order to sterilize it, the hot-pack murabba was heated on low temperature for 20 minutes. The bamboo was sterilized after 20 minutes and allowed to settle at room temperature. The sample that underwent sterilization was referred to as a heated murabba. Each sample was assessed using a Murabba sample, which was graded on a 9-point hedonic scale for flavor, smell, texture, appearance, and general acceptances in the sensory test. The color, sweetness, acidity, taste, and flavor of each sample were also assessed.
{"title":"Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba","authors":"K. Devi, Neetu Singh","doi":"10.9734/afsj/2023/v22i6638","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i6638","url":null,"abstract":"The aim of this study was to make a Bamboo Shoots (Phyllostachys edulis) are regarded as one of the beneficial health foods due to their high protein, carbohydrate, vitamin, fiber, and mineral composition and very low fat content. In the current study, \"Value of tender bamboo shoots murabba with cinnamon, cardamom, lemon, vegan honey, jaggery,\" vegan honey bamboo murabba was made in the food science and technology laboratory of the department of food and nutrition at Babasaheb Bhimrao Ambedkar University in Lucknow. Five different preparation methods for the vegan honey bamboo murabba. This research sought to determine whether vegan honey bamboo murabba was acceptable based on a sensory evaluation test completed at BBA University in India. Tender bamboo shoots, jaggery, vegan honey, cinnamon, cardamom, ginger, juice, lemon juice, and water made up the basic ingredients for bamboo murabba. These ingredients were combined, dissolved, condensed, and made to an80°C (about 50°C) jaggery content. In a glass container, bamboo that had been heated to 50°C was placed. This sample was referred to as a cold-packed bamboo murabba. In order to sterilize it, the hot-pack murabba was heated on low temperature for 20 minutes. The bamboo was sterilized after 20 minutes and allowed to settle at room temperature. The sample that underwent sterilization was referred to as a heated murabba. Each sample was assessed using a Murabba sample, which was graded on a 9-point hedonic scale for flavor, smell, texture, appearance, and general acceptances in the sensory test. The color, sweetness, acidity, taste, and flavor of each sample were also assessed.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80171843","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 : 2023-05-19DOI: 10.9734/afsj/2023/v22i6636
Z. Fabrice, Oussou Kouamé Fulbert, Touré Abdoulaye
Cocoa placenta obtained after the removal of beans is a huge cocoa by-product usually regarded as waste by farmers. Cocoa placenta from three cocoa varieties: forastero, criollo and national were investigated to provide more comprehensive informations on aroma and phenolic compounds present in these cocoa placenta. For this, these 3 cocoa placenta widely produced in Côte d’Ivoire were oven-dried (50°C/3 days) after fermentation before analysis of phenolics and aromatics compounds. A total of 14 phenolic compounds were identified in all cocoa placenta samples with the highest amount observed in criollo (212.99 mg/g). Kaempferol pentosyldihexoside was found as the major phenolic substance in all the samples with an important amount in criollo (54.63 mg/g). According to the findings of compounds volatiles profile, a total of 48, 55 and 60 aroma constituents with variable groups including esters, alcohols, aldehydes, terpenes, furans, acids, volatile phenols, hydrocarbons, and ketones were detected in criollo, forastero and national, respectively. The highest total amount was detected in national placenta (406.76 mg/kg). 2-hexanol (73.56 mg/kg), 3-Methyl-3-pentanol (19.96 mg/kg), Methoxy-1-butanol (11.75 mg/kg) was the prominent volatile substance in all cocoa placenta. The results of the present study clearly demonstrate that cocoa placenta is a potential by-product that could be used in animal feed or human food formulation in order to be valued in the dietetic field.
可可豆去除后得到的可可胎盘是一种巨大的可可副产品，通常被农民视为废物。对三种可可品种:福拉斯特罗、克里奥罗和国家的可可胎盘进行了研究，以提供这些可可胎盘中存在的香气和酚类化合物的更全面的信息。为此，在分析酚类和芳香族化合物之前，在Côte d ' ivivire广泛生产的这3种可可胎盘在发酵后进行烘箱干燥(50°C/3天)。在所有可可胎盘样品中共鉴定出14种酚类化合物，其中criollo含量最高(212.99 mg/g)。所有样品的酚类物质均以山奈酚戊基二己外苷为主，其含量较高(54.63 mg/g)。根据化合物挥发物谱的发现，在criollo、forastero和national中分别检测到48、55和60种具有可变基团的香气成分，包括酯类、醇类、醛类、萜烯类、呋喃类、酸类、挥发性酚类、碳氢化合物和酮类。全国胎盘总含量最高，为406.76 mg/kg。2-己醇(73.56 mg/kg)、3-甲基-3-戊醇(19.96 mg/kg)、甲氧基-1-丁醇(11.75 mg/kg)是所有可可胎盘的主要挥发性物质。本研究的结果清楚地表明，可可胎盘是一种潜在的副产品，可以用于动物饲料或人类食品配方，从而在营养学领域具有价值。
{"title":"Evaluation of Phenolic and Aromatic Compound of Placenta Three Cocoa Varieties (Theobroma cacao L) Cultivated in Côte d’Ivoire","authors":"Z. Fabrice, Oussou Kouamé Fulbert, Touré Abdoulaye","doi":"10.9734/afsj/2023/v22i6636","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i6636","url":null,"abstract":"Cocoa placenta obtained after the removal of beans is a huge cocoa by-product usually regarded as waste by farmers. Cocoa placenta from three cocoa varieties: forastero, criollo and national were investigated to provide more comprehensive informations on aroma and phenolic compounds present in these cocoa placenta. For this, these 3 cocoa placenta widely produced in Côte d’Ivoire were oven-dried (50°C/3 days) after fermentation before analysis of phenolics and aromatics compounds. A total of 14 phenolic compounds were identified in all cocoa placenta samples with the highest amount observed in criollo (212.99 mg/g). Kaempferol pentosyldihexoside was found as the major phenolic substance in all the samples with an important amount in criollo (54.63 mg/g). According to the findings of compounds volatiles profile, a total of 48, 55 and 60 aroma constituents with variable groups including esters, alcohols, aldehydes, terpenes, furans, acids, volatile phenols, hydrocarbons, and ketones were detected in criollo, forastero and national, respectively. The highest total amount was detected in national placenta (406.76 mg/kg). 2-hexanol (73.56 mg/kg), 3-Methyl-3-pentanol (19.96 mg/kg), Methoxy-1-butanol (11.75 mg/kg) was the prominent volatile substance in all cocoa placenta. The results of the present study clearly demonstrate that cocoa placenta is a potential by-product that could be used in animal feed or human food formulation in order to be valued in the dietetic field.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77923018","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 : 2023-05-13DOI: 10.9734/afsj/2023/v22i5635
Fayez Sati Daraghmah, Rami Sa'd
Storage of guava fruits by using refrigerators as post-harvest treatment is commercially acceptable but is expensive, especially in developing countries. So, the present investigation was carried out with the objective to compare the efficacy of 1-MCP and their most effective concentrations for the shelf-life enhancement of guava fruits without any deterioration in fruit quality in the winter season at both cold and room-temperature storage conditions. Horticultural mature guava fruits were treated with 150, 300, and 600 ppb, and then stored at room temperature at 21°C, RH 45%, or cold storage at 6°C, RH 85%. The Results showed that the highest concentration of 1-MCP (600ppb) significantly (P<0.05) preserved fruit firmness, and organoleptic quality attributes. In addition, the fruit weight loss, decay percentage, titratable acidity (TA), total soluble solids (TSS), and fruit color development were significantly preserved compared to other treatments under both cold and room storage conditions. Generally, 1-Methylcyclopropene (1-MCP) could maintain the quality of guava fruit combined with cold temperatures for 24 days. While 150 and 300 ppb 1-MCP preserved the quality of fruits for up to 20 days compared to untreated fruits for 16 days. Otherwise, treated fruits with 600ppb of 1-MCP kept at room storage temperature preserved fruits quality for up to 20 days compared with untreated fruits for up to 12 days stored at room storage condition. Hence, 1-MCP as post-harvest treatments preserved the overall quality parameters and enhanced the shelf life of guava fruit even after two weeks of storage at ambient temperature and three weeks after cold storage. Otherwise, 1-MCP could be an alternative to cold storage, as it is more economical than cold storage, especially in developing countries.
{"title":"Improving the Quality and Shelf Life of Guava Fruits Using 1-Methylcyclopropene","authors":"Fayez Sati Daraghmah, Rami Sa'd","doi":"10.9734/afsj/2023/v22i5635","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i5635","url":null,"abstract":"Storage of guava fruits by using refrigerators as post-harvest treatment is commercially acceptable but is expensive, especially in developing countries. So, the present investigation was carried out with the objective to compare the efficacy of 1-MCP and their most effective concentrations for the shelf-life enhancement of guava fruits without any deterioration in fruit quality in the winter season at both cold and room-temperature storage conditions. Horticultural mature guava fruits were treated with 150, 300, and 600 ppb, and then stored at room temperature at 21°C, RH 45%, or cold storage at 6°C, RH 85%. The Results showed that the highest concentration of 1-MCP (600ppb) significantly (P<0.05) preserved fruit firmness, and organoleptic quality attributes. In addition, the fruit weight loss, decay percentage, titratable acidity (TA), total soluble solids (TSS), and fruit color development were significantly preserved compared to other treatments under both cold and room storage conditions. Generally, 1-Methylcyclopropene (1-MCP) could maintain the quality of guava fruit combined with cold temperatures for 24 days. While 150 and 300 ppb 1-MCP preserved the quality of fruits for up to 20 days compared to untreated fruits for 16 days. Otherwise, treated fruits with 600ppb of 1-MCP kept at room storage temperature preserved fruits quality for up to 20 days compared with untreated fruits for up to 12 days stored at room storage condition. Hence, 1-MCP as post-harvest treatments preserved the overall quality parameters and enhanced the shelf life of guava fruit even after two weeks of storage at ambient temperature and three weeks after cold storage. Otherwise, 1-MCP could be an alternative to cold storage, as it is more economical than cold storage, especially in developing countries.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77685817","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 : 2023-05-09DOI: 10.9734/afsj/2023/v22i5633
B. Khaled, Adda Ann Sina, A. Alam, M. A. Alim, M. Biswas
Aims: The aim of the study was to investigate the reusability of edible oils and to find which temperature the refined oils could be used for cooking purposes. Study Design: The study followed a completely randomized design (CRD). Place and Duration of Study: The study was conducted at the Department of Agro Product Processing Technology and its corresponding laboratory on Jashore University of Science and Technology, Jashore, Bangladesh. The study took three consecutive months to complete the study. Methodology: The study adopted several methods to refine the burnt cooking oils and analyze their physicochemical as well as cooking qualities. At first, the heat was applied to commercially purchased palm, soybean, and rice bran oil. Produced burnt oil was refined using a base and hexane mixture. After that, these refined oils were repeatedly heated for 15, 30 and 60 minutes and physicochemical quality like peroxide value (PV), saponification number (SN), acid value (AV), etc were analyzed for each oil sample at each time interval. Furthermore, cooking quality of the refined oils was determined by frying sausages using each oil and the flavor, color, texture and overall acceptability were determined using hedonic scale. Results: The study found that the refining rate of each oil was at the peak when the base -to-hexane ratio was 9:1. An increasing trend was observed in the case of the peroxide value of the refined oils during repeated heating. This trend was most predominant in case of palm oil. In palm oil sample, PV of palm oil increased from 4.950±0.6 to 14.432±0.86 meqo2/kg oil at the third time of heating. The other two sample oils also crossed the standard PV of the respective oil at the third time of heating. It means all the refined oil can be used for a maximum of three times. Acid value of the oils also showed the same trend of increasing with an increase in temperature. In the case of SN, palm oil showed a higher degree of saturation with increased heating time among the refined oils. The flavor, color, texture, and overall acceptability of the sausages fried in these three showed significant differences at p<0.05. This is an indicator that burnt cooking oil that was refined can be reused in cooking. Conclusion: Due to the increasing price of edible oils and limited resources, they can be refined from their burnt stage and reused for cooking. Therefore, refining can be a good method to solving edible oil scarcity.
{"title":"Study on the Purification and Reusability of Burnt Cooking Oil and Assessment of Its Physicochemical and Safety Parameters","authors":"B. Khaled, Adda Ann Sina, A. Alam, M. A. Alim, M. Biswas","doi":"10.9734/afsj/2023/v22i5633","DOIUrl":"https://doi.org/10.9734/afsj/2023/v22i5633","url":null,"abstract":"Aims: The aim of the study was to investigate the reusability of edible oils and to find which temperature the refined oils could be used for cooking purposes. \u0000Study Design: The study followed a completely randomized design (CRD). \u0000Place and Duration of Study: The study was conducted at the Department of Agro Product Processing Technology and its corresponding laboratory on Jashore University of Science and Technology, Jashore, Bangladesh. The study took three consecutive months to complete the study. \u0000Methodology: The study adopted several methods to refine the burnt cooking oils and analyze their physicochemical as well as cooking qualities. At first, the heat was applied to commercially purchased palm, soybean, and rice bran oil. Produced burnt oil was refined using a base and hexane mixture. After that, these refined oils were repeatedly heated for 15, 30 and 60 minutes and physicochemical quality like peroxide value (PV), saponification number (SN), acid value (AV), etc were analyzed for each oil sample at each time interval. Furthermore, cooking quality of the refined oils was determined by frying sausages using each oil and the flavor, color, texture and overall acceptability were determined using hedonic scale. \u0000Results: The study found that the refining rate of each oil was at the peak when the base -to-hexane ratio was 9:1. An increasing trend was observed in the case of the peroxide value of the refined oils during repeated heating. This trend was most predominant in case of palm oil. In palm oil sample, PV of palm oil increased from 4.950±0.6 to 14.432±0.86 meqo2/kg oil at the third time of heating. The other two sample oils also crossed the standard PV of the respective oil at the third time of heating. It means all the refined oil can be used for a maximum of three times. Acid value of the oils also showed the same trend of increasing with an increase in temperature. In the case of SN, palm oil showed a higher degree of saturation with increased heating time among the refined oils. The flavor, color, texture, and overall acceptability of the sausages fried in these three showed significant differences at p<0.05. This is an indicator that burnt cooking oil that was refined can be reused in cooking. \u0000Conclusion: Due to the increasing price of edible oils and limited resources, they can be refined from their burnt stage and reused for cooking. Therefore, refining can be a good method to solving edible oil scarcity.","PeriodicalId":8518,"journal":{"name":"Asian Food Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77737330","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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