Asian Food Science Journal
Not a member yet
778 research outputs found
Sort by
Effect of Drying Methods on the Chemical and Storage Properties of ‘Daddawa’ Powder from Parkia biglobosa Seeds
No full textThe study investigated effect of different drying methods on the chemical and storage properties of ‘daddawa’ powder produced from African locust bean (Parkia biglobosa) seeds. The study provided valuable insights into the drying methods that will help in optimizing the process of drying fermented ‘daddawa’ vis-à-vis nutritional and other quality properties of the product. The seeds were processed using slight modification of the traditional method. Fermented seeds were divided into four portions, three parts were dried using cabinet, oven and sun giving samples CB1, OC2 and SD3 respectively. Dried samples were comminuted using attrition mill and packaged. The fermented undried seeds (UA0 - control) was milled into paste and refrigerated before analysis. The samples were subjected to chemical analysis using standard procedures. Results of proximate composition revealed that moisture content of CB1 (13.04b±0.00), OC2 (12.64bc±0.47) and SD3 (12.03c±0.00) were within range of flour (10-14%). Protein content showed that SD3 (25.17a±0.09) was significantly (P<0.05) different to the rest samples. The result of vitamin content of ‘daddawa’ powder shows that SD3 (8.88a±0.00) was highest in vitamin B1 followed by UA0 (8.67a±0.15) with no significant (P<0.05) difference. The results show an array of mineral content including calcium, potassium, iron, magnesium, phosphorus, zinc, manganese and sodium. pH value was highest in OC2 (6.9) and SD3 (6.9) and least in CB1 (6.2). The study revealed that cabinet dried samples could be more stable owing to its lowered pH value and color thus proving its advantage over the others. Also, both water activity and microbial counts of bacteria and fungi increased with storage time. It is recommended that further studies should be carried out to determine the invitro and invivo digestibility of the protein for both the dried and undried (control) samples. Also, to ameliorate losses of nutrients during drying, lower temperature should be adopted
Enhancing the Postharvest Quality of Indian Jujube (Ziziphus mauritiana) Using Aloe Vera Gel and Ascorbic Acid-Based Edible Coatings
No full textIndian jujube (Ziziphus mauritiana) is a highly perishable fruit with significant nutritional and economic value, yet its short shelf life and susceptibility to postharvest losses limit its market potential. Edible coatings have emerged as a promising solution to enhance fruit preservation by reducing moisture loss and maintaining quality during storage. This study aimed to develop aloe vera gel (AG) and ascorbic acid (AA)-based edible coatings and assess their effectiveness in preserving the postharvest quality of Indian jujube. Three coating formulations were prepared: diluted AG (1:3) with 0% AA, 3% AA, and 5% AA. The coated and uncoated fruits were stored for 15 days and evaluated for weight loss, total soluble solids (TSS), pH, titratable acidity (TA), ascorbic acid content, total phenolic content (TPC), and total antioxidant activity. The results indicated that AG+5% AA-coated fruits exhibited the least weight loss (14.69%) by day 15, whereas control samples showed the highest (27.35%). TSS values increased more slowly in coated samples, with AG+5% AA maintaining the lowest increase (11.13° Brix) compared to the control (15.16° Brix). Titratable acidity decreased at a slower rate in coated fruits, with AG+5% AA retaining a TA of 0.58%, while the control dropped to 0.52%. Additionally, coated samples better preserved ascorbic acid content and total phenolic content, with AG+5% AA demonstrating the highest retention. Total antioxidant activity remained significantly higher in coated fruits, further supporting the effectiveness of the coatings in delaying quality degradation. These findings suggest that aloe vera gel and ascorbic acid-based edible coatings effectively reduce postharvest deterioration by minimizing weight loss, preserving physicochemical properties, and enhancing antioxidant retention in Indian jujube. This natural preservation method offers a sustainable approach to extending the shelf life and improving the commercial viability of fresh fruits
Development of Low-Calorie Functional Nectar from Snap Melon, Gac Fruit and Steviol Glycosides: Changes in Physicochemical Properties, Antioxidant Potential, Sensory and Microbial Qualities During Storage
No full textVegetables in the Cucurbitaceae family have long been known to have health advantages. Snap melon and gac fruit are popular cucurbits commonly cultivated in India. Snap melon is high in dietary fiber, while gac fruit is considered one of the richest natural sources of carotenoids. Snap melon and gac fruit can be utilized to develop functional drinks as they are rich in compounds that benefit human health. Stevia extract can be used to sweeten the blended snap melon and gac fruit juices to formulate a nutraceutical nectar.
Aims: The current study aimed to develop low-calorie nectar from snap melon and gac fruit and assess the changes in physicochemical, microbiological, and organoleptic characteristics during storage at ambient (34±2°C) and refrigerated conditions (5±2°C) for a duration of three months.
Study Design: The experiment was laid out in a completely randomized design (CRD).
Place and Duration of Study: The study was completed at the Department of Postharvest Management, College of Agriculture, Kerala Agricultural University, Thrissur, India, during 2023-2024.
Methodology: Based on organoleptic evaluation, the best combinations of snap melon and gac fruit juices were chosen and were used to develop low-calorie nectar. The developed low-calorie nectar was distinguished from conventional nectar sweetened with sugar.
Results: The results of the study confirmed that the nectar can be preserved for up to 90 days at room temperature and in a refrigerator without significant degradation in its bioactive components. Also, the nectar samples were found to be safe to keep in cold storage as well as at room temperature from the microbiological perspective. Both gac fruit and snap melon are underutilized, seasonal vegetables that contain high levels of bioactive components. The current study verified that these vegetables can be used to create value-added products such as nutraceutical nectars. Conclusion: The addition of stevia extract lowered the energy value of the beverage, making it low calorific. Additionally, cultivators may guarantee higher income and prevent post-harvest losses by creating value-added products from these vegetables
Quality Characteristics of Yellow Maize-Based Ogi Incorporated with Treated African Locust Bean Seeds Flour
No full textThe effect of treated (boiled unfermented, fermented, sprouted, and toasted) African locust bean seeds on the quality of yellow maize-based Ogi flour was evaluated. Standard methods were used in raw material preparation and analyses. Material balancing was used in the formulation of samples: maize flour/boiled unfermented locust bean seeds flour (MULB), maize flour/fermented locust bean seeds flour (MFLB), maize flour/sprouted locust bean seeds flour (MSLB), and maize flour/toasted locust bean seeds (MTLB) based on the 16% protein requirement by the protein advisory group for complementary food. Results for functional properties showed that, the inclusion of locust bean seed flour had a significant (p<0.05) effect on all the functional properties analyzed. The bulk density, water absorption capacity, swelling capacity, reconstitution index and gelatinization temperature ranged from 0.63-0.78 g/mL, 0.92-1.29 g/g, 3.93-4.75%, 1.27-1.73% and 85.54-88.44 °C respectively. All the Pasting properties increased with inclusion of treated African locust bean seed flour except pasting temperature which decreased. The pasting temperature ranged from 54.16 to 68.42 °C with the control sample (100% maize flour) having the highest value and the sample with toasted African locust bean seed flour inclusion MTLB (82.05% maize flour+ 17.95% Toasted Locust bean seeds flour) having the lowest pasting temperature respectively. The proximate parameters moisture (6.02-7.04%), protein (9.28-16.42 %), fat (1.83-3.62%), fibre (1.56-3.72%), and ash (4.73-8.82%), respectively, increased while carbohydrate significantly decreased from 61.08- 76.59%. The aroma, taste, and overall acceptability decreased with the inclusion of treated African locust beans flour in yellow maize ogi. However, the samples with toasted African locust beans seed flour and boiled unfermented African locust bean seed were within the acceptable range. The study established that acceptable and nutrients dense ogi can be produced from blends of yellow maize and treated African locust bean seed flour blends
Optimization of Legume-based Stiff Dough: Impacts on Composition and Functional Properties
No full textThis study investigated the effect of optimization of process techniques for the production of Bambara groundnut flour and optimization of ingredient formulation for legume-based stiff dough, with an aim to improve nutritional composition and functional properties, while retaining the traditional appeal. The legume-based stiff dough comprised of fermented Bambara groundnut flour and three existing stiff dough staples (eba, pounded yam and fufu). The Bambara groundnut, yam and cassava tubers were processed into flour and mixed into different proportions of ratio 90:10, 80:20, 70:30, 60:40 and 100 was used as control. Sensory properties were evaluated to determine most acceptable blend. Most acceptable blend (70% fermented Bambara groundnut flour inclusion) was evaluated for proximate composition (moisture, protein, crude fat, crude fiber, ash and carbohydrate); and functional properties. All data obtained were subjected to appropriate statistical analysis. The protein content ranged from 1.31% to 4.24% and 14.63% to 16.26%; fat content ranged from 0.26% to 3.02% and 3.31% to 3.77%; fiber content ranged from 0.17% to 2.90% and 1.64% to 3.12%; ash content ranged from 0.37% to 1.38% and 2.63% to 2.84%; for stiff dough with 0% and 70% fermented Bambara groundnut flour inclusion respectively. The bulk density, water absorption capacity, least gelation concentration ranged between 1.54g/cm3 and 2.00g/cm3; 12% and 20%, 8% and 22% respectively and varied significantly different (p<0.05) among samples. Sensory evaluation indicated significant difference (p<0.05) among the samples, with 70% legume inclusion being most preferred in terms of texture. The findings of this study have shown that blending 70% of fermented (48hours) Bambara groundnut flour into 30% stiff dough (e.g., Eba) improved nutrient content up to 50% and enhanced functionality, offering valuable insights for food manufacturers and consumers seeking healthier and more sustainable food options
Evaluation of Formulated Suspension with Varying Concentrations of Pectin Derived from Mango (Mangifera indica Linn.) Peel and Acacia (Acacia Senegal L.) as Suspending Agents
No full textBackground: Nature has provided us a wide variety of materials to help improve and sustain the health of all living things either directly or indirectly. Pharmaceutical excipients used as suspending agents from natural sources are preferable due to their biocompatibility, abundance, and positive impact on the environment. Mangifera indica peel is excessively produced as a by-product of local food processing plants in Cebu. The objective of the study is to characterize the formulated suspensions with varying concentration of pectin from mango peel and acacia (Acacia Senegal L) as a suspending agent.
Objective: Determine the characteristics of the formulated suspensions with varying concentrations of pectin from mango peel and acacia as suspending agents
Methods: Paracetamol suspensions were prepared with mango pectin at concentrations of 2, 3 and 4 % and acacia (3%) as standard. The prepared suspensions were characterized based on sedimentation volume, degree of flocculation, flow rate, pH, viscosity and redispersibility.
Results and discussions: Mango pectin exhibited good sedimentation volume and viscosity-enhancing property, qualities which are important as a suspending agent in pharmaceutical suspensions.
Conclusion: The present review provided an overview of various aspects of natural suspending agent like general extraction method, physicochemical properties which supported the possible utility of mango peel derived pectin as a potential biomaterial in formulating pharmaceutical suspensions
Evaluation of Physico-Chemical Characteristics of Sponge Cake with Liquid Egg Yolk
No full textAims: This research aims to determine the quality of sponge cake with using liquid eggs based on expandability, texture, protein content, fat content, moisture content and color and produce products with high nutritional value.
Study Design: This research are an laboratory experimental with a completely randomized design.
Place and Duration of Study: This research are located in Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya. This research was conducted from July - August 2024.
Methodology: This research are using a 5 treatments and 5 replication. The main focus are a different substitutions. The 5 treatments are SPC1 (without using liquid egg yolk), SPC2 (25%), SPC3 (50%), SPC4 (75%), SPC5 (100%) of the total egg content.
Results: The use of different liquid eggs in making sponge cake gave a very significant effect (P<0.01) on the expandability, texture, protein content, fat content, moisture content and color values. Each variable increased as the use of liquid eggs added increased.
Conclusion: The addition of liquid egg in the preparation of sponge cake can improve the expandabillity, texture, protein content, fat content, moisture content. The addition of liquid egg also affects the color of sponge cake to be more intense yellow. The use of 100% liquid egg in making sponge cake can improve physicochemical quality
Effectiveness of Aloe Vera Gel Coating and Optimized Packaging Materials on Postharvest Quality and Shelf Life of Banana (Musa acuminata)
No full textTo reduce post-harvest losses and extend shelf life, banana (Musa acuminata cv. 'Cavendish') were treated with Aloe Vera Gel (AVG) coating and stored under ambient conditions (30 ± 2°C, 70 ± 5% relative humidity) for 9 days. This study compared uncoated control with AVG-coated banana stored in three conditions: unpackaged, packaged in kraft paper bags (25 x 40 cm), and packaged in low-density polyethylene (LDPE) bags (25 x 40 cm) with 1% perforation area (0.5 cm diameter holes). The coating’s effects on key quality parameters, including weight loss (%), change of color, total soluble solids (TSS), titratable acidity (TA), shrinkage, and disease severity was assessed. The results demonstrated that AVG-coated banana, particularly when paired with perforated LDPE packaging, significantly reduced weight loss (14% vs. 31% in control), maintained better TSS (23.5% vs. 28% in control) and TA changes, and markedly extended shelf life (10 days vs. 6 days in control) compared to uncoated control. Microbial analysis showed that AVG-coated fruits in LDPE packaging had significantly lower fungal growth compared to uncoated control at 9 days after storage. These findings demonstrate that AVG coating offers a sustainable alternative to synthetic polymers for food preservation. The study concludes that AVG coatings, paired with suitable packaging, can effectively extend shelf life and maintain the quality of perishable produce such as banana
Comparison of Yoghurt Attributes Prepared from Tiger Nut (Cyperus esculentus L.) and Different forms of Cow Milk
No full textYoghurt made from cow milk is popular due to its delicious taste and nutritional benefits. However, concerns about animal-based proteins have led to the evaluation of alternative options. This study examines the physiochemical, microbial and sensory characteristics of yoghurt made from tiger nut (Cyperus esculentus L.) milk compared to various forms of cow milk. Yoghurt was produced from tiger nut milk, full cream, fat-filled, and skim milk by fermenting the milk samples at 42 °C for 8 hours, using a starter culture. A commercial brand was used as a control. The samples were analyzed for physicochemical properties, microbial content and sensory attributes using a 9-point hedonic scale. The pH values ranged from 3.97 to 4.65 for tiger nut and skim milk yoghurts, respectively, while titratable acid ranged from 0.088 to 0.095 %. The control sample had the lowest total plate and lactic acid bacteria count values of 1.361x105 and 1.063 x105 CFU/ml, while full cream milk had the highest values of 2.123x105 and 1.853x105 CFU/ml, respectively. The identified microorganisms were Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus. Overall acceptability scores ranged from 6.88 to 7.63 for skim and full-cream yoghurt, with tiger nut yoghurt scoring 7.23. Therefore, tiger nut milk shows promise as a plant-based alternative for sustainable yoghurt production
Development of Jelly Cake and Its Sensory Evaluation by Using Millet and Amla
No full textOne cereal with a short growth season that is resistant to disease, pests, and drought is millet. Future human needs will depend more and more on this agricultural product as the world's population rises and water supplies decrease. Grain-free millet can be used to make gluten-free dishes for those with coeliac disease. To increase the baking capabilities of flour, it can be treated physically and with additions due to the inferior quality of baked goods prepared from gluten-free cereals.
The growing awareness of health and nutrition has resulted in an increased demand for functional foods. Multimillet cakes with amla jelly combine the fibre and nutrient-dense benefits of several millets with the antioxidant characteristics of amla. This one-of-a-kind product promises to offer a nutritious, gluten-free dessert choice that will appeal to health-conscious consumers.
Main Methods: Ingredient Selection: Millets (including ragi, jowar, bajra) were chosen for their nutritional value. Amla was turned into jelly. Recipe Development: Different ratios of millets and amla jelly were explored to increase texture, flavour, and nutritional value. Baking Procedure: The cakes were cooked according to normal procedures, with temperature and duration adjusted to guarantee optimal cooking and moisture preservation. Nutritional Analysis: Proximate analysis was used to determine the nutritional value, with particular emphasis on protein, fibre, fat, carbohydrates, ash and moisture content. Sensory Evaluation: A panel of tasters assessed the cakes' flavour, texture, and overall acceptability.
Health professionals and customers are placing more and more pressure on food firms to produce healthier food products. Gluten-free flours (such as millet, soy, flax, etc.) are becoming more and more in demand, which presents food firms with new sales opportunities. In light of this, a study was conducted to create millet-based sponge cakes with amla jelly with the goal of enhancing the product's nutritional and sensory qualities. Apart from a reference sample that contained solely refined flour, an alternative cake was made by adjusting the proportions of wheat flour.
Nutritious Value: The multimillet cake contains much more nutritious fibre and protein than conventional cakes, and the addition of amla jelly provides a high concentration of vitamin C and antioxidants.
Sensory Acceptance: The majority of panelists rated the cakes positively, noting the amla jelly's unusual flavour and moist texture.
Stability: The jelly's capacity to hold moisture allowed the cakes to stay fresh for several days.
Conclusion: Millet cake with amla jelly successfully combines health benefits and palatability, offering a healthy option in the dessert market. This product not only meets customers' desire for healthier eating options, but it also promotes the use of traditional ingredients in modern cuisine. Future studies may focus on enhancing shelf life and optimising flavour profiles