Asian Food Science Journal
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Study on the Purification and Reusability of Burnt Cooking Oil and Assessment of Its Physicochemical and Safety Parameters
No full textAims: 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
Phytochemical Properties and Hypoglycemic Effect of Finger Millet Malt Drinks Supplemented with Cucumber and Carrot Juice on Alloxan-Induced Diabetic Rats
No full textAim: The study evaluated the phytochemical content and effect of supplementation of finger millet malt drinks with 25% carrot and cucumber juice on diabetes management.
Sample: Finger millet malt, cucumber juice, carrot juice, Albino rats.
Study Design: Completely Randomized Design was used.
Place and Duration of Study: Department of Food Science and Technology and Department of Animal Health and production, Faculty of veterinary Medicine, University of Nigeria, Nsukka (between January 2021 and June, 2021.
Methodology: Finger millet grain was malted for 48 h, dried for 5 days, and subsequently divided into two portions. A portion was roasted while the other was not. Roasted and unroasted finger millet malt drinks were prepared and blended in different ratio with processed mixture of carrot and cucumber juice. The finger millet malt drink and the supplemented malt were evaluated for phytochemical and microbial properties using standard methods. Thirty albino rats separated into four test groups and one control group initially tested for fasting blood glucose were induced diabetes using Alloxan monohydrate (dose=150 mg/kg body weight). The test animals were fed malt drinks and measured amount of rat chow for 28 days, their blood samples were subjected to serum lipid profile, fasting blood sugar and weight measurement.
Results: The results revealed that the total phenols and flavonoids increased with supplementation with cucumber and carrot juice. Total viable counts of the malt drinks ranged from 1.13 -2.93 x 102Cfu/100ml and no mould growth was detected. Rats fed sample prepared from 50% unroasted finger millet malt drink, 25% of cucumber and 25% carrot juice) had the highest reduction in fasting blood sugar level (87% and also most effective in weight regain(15.30%) while rats fed 100% roasted finger malt drink had the least decrease in fasting blood sugar (44.2%). High density lipoprotein increased and the values ranged from 26.00 -50.34 mg/dl while cholesterol, very low-density lipoprotein, low-density lipoprotein, and triglyceride levels reduced and the values ranged from 16.17 to 42.28, 8.17 -9.16, 13.35 – 21.44 and 40.84 – 46.64 mg/dl, respectively in the rats fed experimental malt drink.
Conclusion: Rats fed samples containing 50% unroasted finger millet malt, 25% of cucumber and 25% carrot drink had more weight gain (15.30%) and fasting blood glucose reduction (87%). Malted drinks from unroasted finger millet enriched with cucumber and carrot juice can be used in diabetes management
Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba
No full textThe 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
Evaluation, Physicochemical and Sensory Properties of Composite Bread Produced from Wheat, Sweet Potatoes and Cashew Nut Flour
No full textThe physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The cashew nuts were also sorted, cleaned and processed into Flour. The Wheat, sweet potato and cashew nut Flour were proportioned into different samples G1 (100:00:00). Control samples were 100 % wheat flour, G2 (80:10:10), G3 (70:20:10) and G4 (60:30:10) respectively. Bread from these different proportions was formulated. The functional, proximate, physical properties and sensory properties were determined. GENSTAT Statistical Software (version 17.0) was used for data analyses. The Data obtained showed the following ranges for Bulk density (0.83-0.84 g/ml), water absorption capacity (3.65-5.78 g/g), oil absorption capacity (1.73-2.76 g/g), swelling index (7.22-7.94) and pH (5.95-6.00). Proximate compositions of the Bread showed the following ranges for moisture (30.14-34.68 %), protein (7.89-13.03 %), fat (8.82-952 %), fibre (1.23-4.34 %), ash (0.56-2.02 %) and carbohydrates (38.86-51.37 %). The physical properties of the Bread ranged from 210.60-247.50 g, 1.27-2.40 mm, 328.70-440 cm3 and 1.33-2.10 for loaf weight, oven spring, loaf volume and specific volume, respectively. Sensory evaluation findings indicated that up to 30 % substitution of sweet potato flour and 10 % cashew nut flour for wheat flour was acceptable in bread formulation
Effect of Ginger and Garlic Marinates on Growth of Microbial Contaminants in Cold-Smoked Catfish (Clarius gariepinus) Stored at Room Condition
No full textAim: In this study, the preservative effect of potassium sorbate, ginger, garlic and a combination of ginger – garlic on the microbiological quality and shelf stability of cold-smoked Catfish (Clarius gariepinus) were investigated.
Methodology: A total of 100 fresh catfish from Michael Okpara University of Agriculture, Umudike (MOUAU) Nigeria Fish Farm was used for the analysis. The fish were processed and divided into five lots of twenty each. This was followed by marinating in baths containing 0.5% potassium sorbate, 3% ginger, 3% garlic, and a mix of 1.5% ginger and 1.5% garlic each and a control for 2h. Afterwards, the treated fish was cold-smoked for 8 h and then stored at room temperature (28 ± 2°C). Fish samples were collected at 2-day intervals to determine total viable count, total fungal count, and bacterial counts (Escherichia coli, Salmonella, Staphylococcus sp, and Listeria sp.).
Results: Findings of this study revealed that potassium sorbate, ginger, garlic, and ginger-garlic blends enhanced the microbiological safety of cold–smoked Catfish (Clarius gariepius). The result showed that although counts of some microbial contaminants increased in the cold-smoked fish, however, it varied (p˂0.05) with the treatment during storage. Comparatively, 1.5% ginger - 1.5% garlic marinate was the most effective and performed considerably higher (p˂0.05) than 0.5% potassium sorbate in the reduction of the microbial contaminants. In this study, the lowest total viable counts were observed in the 3% ginger–treated cold smoked fish (8.7x105 cfu/g) while the untreated sample was the most contaminated (1.19 x 106 cfu/g) at pre-storage. A significant increase in the total viable count was observed in all the samples during storage however, 3% garlic recorded the least (1.13 x 106 to 2.84 x106 to 3.48x106 cfu/g) and the highest in the untreated sample (1.19 x 106 to 3.38 x 106 to 3.66x 106 cfu/g). Overall, 1.5%ginger+1.5%garlic blend was most effective on E. coli while 0.5% potassium sorbate was on Salmonella at ambient storage. Listeria monocytogenes was most susceptible to all the treatment, the growth of fungi steadily increased in the treated cold smoked fish during ambient storage.
Conclusion: The study found that 3% ginger, 3% garlic, 1.5% ginger - 1.5% garlic mixture inhibits significantly the growth of microbial contaminants relatively with 0.5% potassium sorbate in cold-smoked fish during ambient storage
Development and Performance Evaluation of Hybrid-Solar Dryer for Cassava Grate
No full textA solar hybrid dryer for cassava grate was fabricated and evaluated for performance. The major components include chimney, drying chamber, solar collector, blower housing (heater and fan) unit, solar panel, aluminum frame, rollers and 12 V direct current battery. Evaluation of the hybrid dryer was carried out to investigate the effect of drying temperature and variety of cassava (TMS96/1414, TMS92/0326 and TMS01/1368) on moisture loss, drying rate and drying efficiency. The dryer recorded maximum temperature of 55ᵒC and 45ᵒC in the drying chamber for hybrid and solar drying respectively which are higher than the 26ᵒC recorded for ambient. In all the experiments performed it took 7 hours for the moisture content of sample using hybrid solar drying to be reduced from average of 65% to about 10.19%. For solar drying it took 13 hours to attain moisture content of 11% while open sun drying took 35 hours to reduce the moisture content to 13 %. The result showed that TMS96/0326 had the highest moisture loss (6.20 kg/kg, 6.09 kg/kg and 5.65kg/kg) drying rate (0.899 kg/hr, 0.870 kg/hr and 0.807 kg/hr) for open sun, solar and hybrid drying respectively. This confirmed that variety and temperature had effect on the drying performance. The drying efficiency for hybrid drying was 78.71 %, 79.71 % and 73.42 % while solar drying had 47.76 %, 48.38 % and 44.53 % for TMS96/1414, TMS92/0326 and TMS01/1368 respectively; an indication that temperature, airflow rate and variety of cassava grate had significant effect on evaluated parameters hence the hybrid solar dryer is efficient for achieving dry cassava grate
Development of Extruded Composite Flour Formulations using Local Grain Varieties: Formulation, Sensory Evaluation, and Nutrient Analysis
No full textThis study is focused on formulating a composite flour, rich in essential nutrients using selected grain varieties available in Sri Lanka. The traditional rice variety-Kalu heenati was used as the major ingredient in developing the extruded products. Rice flour (RF), Mung bean flour (MF), Black gram flour (BF), and Meneri flour (MF) together with cinnamon powder, sesame and black seeds were composited in developing the formulations based on the nutrient compositions. Thus, 16 composite flour mixtures were formulated fitting to the two-factor factorial experimental design and those formulations were extruded. Grounded samples were served with 1.5% sugar to a consumer-based sensory panel (n=35) to select the best extruded samples organoleptically. Sensorially, the best 4 samples were subjected to proximate analysis according to the AOAC protocols. Results revealed that the F3.4 formulation was sensorially acceptable as per the descriptive analysis. Proximate analysis of best extruded formulation had carbohydrates, protein, fat, dietary fiber, and ash respectively as 63.37±0.02%, 20.91±0.03%, 6.01±0.06%, 9.20±0.01% and 2.41±0.02%. Mineral analysis showed that it contained calcium, sodium, iron and zinc in mg/100g as 840.70± 0.01, 413.06± 0.01, 6.73± 0.01, and 3.22± 0.04 respectively. This formulation can be promoted as a value-added product to address nutritional requirement of Sri Lankans
Genetically Modified Organisms (GMO) Collision on Human Body: Pros and Cons
No full textGenomic amendment is genetic procedure which possessions adjustments in genomic technology of entirely types of existing creatures. GMO is well-defined as Organisms in which genomic substantial (DNA) will be transformed in a technique which is not happen obviously via breeding or else normal reunification. Customers remain usually involved in significant concerning diet they ingest, as well as its basis beside that, stipulation handled, the materials that might adding towards. By means of new ideas arise in nourishment creation schemes, customers could remain further apprehensive around then concerned of buying freshly technologically advanced foodstuffs. Hereditarily planned or hereditarily improved diets, or else individuals that comprise about hereditarily improved creatures, were presented in US marketplace as well as acted proceeding superstore tables popularin 1994 by Flavr Savr tomato. FDA agreed to the technique through Calgene of introducing genetic material which avoids accumulation of an enzyme which will then reason of unstiffening in the fruitlet, letting them economically vended Flavr Savr tomato to have extended service lifetime along with conservative tomatoes . On the other hand, the aforementioned manufactureterminated in 1997. Later two years, the overview of Flavr Savr, during 1996, weed killer resistingsoybeans have being announced within foodstuff scheme via let agriculturalists towards procedure which is generally appropriate for weed killer Roundup surrounded by meadow directed towards destroy a widespread variety of tidies deprived of damaging their unaffected Roundup Ready Harvests. During that time, GM and GMOs foodstuffs during specific increase incessant community discussion by means of favors their security, hazards, regulation, tagging and limit
Nutritional Evaluation of a Complementary Food Based on Dates, Millet, Orange-Fleshed Sweet Potato and Moringa Leaf Powder
No full textThe aim of this study was to formulate highly nutritious infant foods. The nutritional quality of a complementary porridge based on pearl millet, orange-fleshed sweet potato, dates and mixed with Moringa leaf powder was assessed using standard methods. A total of 7 formulations were produced, with compositional proportions calculated on the basis of recommended daily allowances (RDAs) for children aged 1-2 years. The linear regression method was used to combine the samples into different formulations to meet FAO/WHO/UNICEF requirements. The results obtained revealed that the nutritional composition of the flour on a dry weight basis was as follows: crude fiber: 2.6-3.3 g/100g, ash: 1.9-2.13 g/100g, crude fat: 0.66-1.38 g/100g, crude protein: 8.34-11.07 g/100g, carbohydrates: 73-77 g/100g and 346-352 g/100g energy. Iron, zinc and calcium contents were 4.5-6.3, 1.46-1.81, 183-240mg/100g respectively, and vitamin A content was 308-497 µg/110g. The incorporation of Moringa leaf powder improved the nutritional quality of the supplementary feed
Production and Characterization of Tomato (Lycopersicon esculentum) Jam
No full textAim: This study was carried out with the aim of developing and characterizing jam based on tomato fruit.
Methodology: Four (04) formulations such as (A), 50% pulp, 50% sugar; (B), 59% pulp, 40% sugar, 0.5% citric acid and 0.5% pectin; (C), 69% pulp, 30% sugar, 0.5% citric acid, and 0.5% pectin; (D), 79% pulp, 20% sugar, 0.5% citric acid, and 0.5% pectin, were made and characterized in terms of pH by potentiometer, moisture by desiccation at 105o C, total soluble solids content (°Brix) by refractometry, titratable acidity by titration with 0.1N (NaOH), and sensory analysis by effective methods. The data was evaluated using Rstudio 4.2.1 software.
Results: The results showed pH ranging from 4.84 to 5.09, soluble solids content from 39.79 to 66.42 ºBrix, titratable acidity in the range of 0.52 to 1.07%, and moisture content between 10.75 and 41.86%. The acceptance test showed that formulation A had the highest score of around 75%.
Conclusion: Tomatoes proved to be an excellent and viable raw material for jam production