Asian Food Science Journal
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Effect of Duck Meat Maceration in Coconut Shell Liquid Smoke on the Quality of Duck Meat Sausage
No full textThis study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, Animal Product Technology Section, Faculty of Animal Science, Brawijaya University. The material used was duck meat sausage. This study used an experimental method with a completely randomized design consisting of 5 treatments and 4 replications. The results of the analysis showed that maceration of coconut shell liquid smoke produced no significant effect (P>0.05) on carbohydrates, protein content, ash content, fat content, moisture content, cooking loss, pH, and tenderness but had a very significant effect (P< 0.01) on the value of water holding capacity and organoleptic value. From this study, it could be inferred that maceration of coconut shell liquid smoke could help in reducing the value of cooking loss, moisture content, fat content, carbohydrates, and pH as well as increase the value of ash content, protein content, and water holding capacity
Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean
No full textThis study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water for 12 h with intermittent changing of soaking water at 3 h intervals, drained, sprayed on moistened jute bag spread on malting table and covered with moistened jute bag. The seeds were germinated for 72 h with occasional sprinkling of water. Thereafter, harvested imbibed seeds were dried in a hot air oven at 60⁰C for 12 h and converted into flour with attrition mill. Wheat flour and African Yam Bean flour were sieved individually with 60 mm mesh size sieve. The flours were blended in the percentage ratios (W: W) of 100:0, 90:10, 80:20 and 70:30 for samples A, B, C and D, respectively. Three grams of yeast (Saccharomyces cerevisiae, Foshan Ceng Goa Food Co. Ltd, De Rich Instant Dry) were dissolved in clean bowl with 30 l of water and 10 g sugar of the stipulated receipe and left for 1 h to activate at ambient temperature (29 ± 1⁰C). The flour blends were evaluated for proximate composition, functional properties and consumer acceptability. Preference ranking tests were conducted to describe and evaluate the acceptability of the bread loaves according to hedonic scale on texture, flavour, colour and overall acceptability using a 9-point, where1 = dislike extremely and 9 = extremely like. The data generated were analyzed statistically using one way analysis of variance and means separated by Tukey test at 5% level of Significance. The results showed that sample D – 30% substituted African yam bean flour had higher swelling index (1.81g/g), water absorption capacity (160.00%), protein content (14.89 %), fat content (2.80%), panelists textural scores (6.55) and the least flavour scores (4.05),colour scores (5.70) and overall acceptability scores (3.85) compared to other samples. There were no statistically significant differences (p > 0.05) in overall acceptability scores of samples B, C and D. The overall acceptability scores showed that samples acceptance decreased with increased levels of substitution with African yam bean seed flour
Popular Products of Sesame (Sesamum indicum L.) Consumed in India and their Quality Concern
No full textSesame is the most consumed oilseed available in different varieties in India. It is eaten as a whole seed, ground, roasted, powdered, oil, or defatted meal in preparation for traditional and popular ready-to-eat sweet and savory food items. It is used in household recipes, bakery items like biscuits, buns, bagel bread, weaning foods etc. Sesame seeds and its products are rich sources of energy, protein, iron, calcium, magnesium, zinc, antioxidants and essential fatty acids. The food products of sesame are available easily in rural and urban markets with a range of variety and forms. They are easily accessible and affordable for every income group. Consumers should be aware of the quality concerns of these products, which are generally sold in open packaging, causing health problems. They are sometimes not prepared hygienically, leading to microbial contamination of food products and causing ill effects. So this review is about the nutritional value of different ready-to-eat homestead and commercial sesame products available in the market and the quality concern, i.e., nutritional and microbiological, regarding these products. Besides the quality attributes, their manufacturing under safe, hygienic conditions, packaging, and storage should be ensured to avoid health hazards. The products in which sesame is present in large quantities or one of the main ingredients are energy dense and rich in protein, fats, fiber, calcium, iron, zinc, magnesium, and manganese. Many sesame-based sweet products produced in unorganized sectors by small manufacturers were found to need improvement regarding microbial quality compared to the products with good preparation and packaging methods
Evaluation of Phenolic and Aromatic Compound of Placenta Three Cocoa Varieties (Theobroma cacao L) Cultivated in Côte d’Ivoire
No full textCocoa 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
Effects of Oyster Shell Powder on the Microbial and Physicochemical Quality of Afitin, a Traditional Fermented Condiment
No full textAims: Afitin is a perishable condiment due to its high water content. Various preservatives are used to extend its shelf life, and among them, salt (NaCl) has generated controversy due to potential health risks associated to exposure to elevated concentrations of salt. The present study aims at assessing the effect of oyster shell powder on the quality changes of Afitin during storage at 30°C.
Methodology: Oyster shell powder was added to the condiment just before the natural fermentation at concentrations of 0.5%, 1% and 2%. At the end of the 24 h natural fermentation, the product was stored at 30°C. Afitin samples which did not receive the oyster shell powder served as controls. Samples were taken for microbiological, pH, water activity, and sensory analyses just before the fermentation, at the end of the fermentation, and at days 2 and 4 during storage.
Results: Oyster shell powder had a significant effect on the growth of microorganisms, on pH and water activity during the storage of Afitin. The average Total Viable Count (TVC) in the control samples was 8.9 Log CFU/g, whereas in the Afitin with 2% oyster shell powder, this load was 6.9 Log CFU/g after 2 days of storage. At the same time, the enterobacteria load in the control Afitin was 7.7 Log CFU/g, whereas in the Afitin with 2% oyster shell powder, it was below the detection limit. There was also a significant difference between the samples inoculated with 1% oyster shell powder and the control. From the sensory analysis, the control Afitin was rejected by the panellists after 48 h of storage, whereas the Afitin with 1% or 2% oyster shell powder was not rejected until the end of storage (4th day), indicating a notable prolongation of the product's shelf life by at least 100%.
Conclusion: The results show that oyster shell powder can potentially be used to improve the preservation of Afitin
Effect of Batak Onions (Allium chinense G. Don.) on Quality Parameters of Lamb Rendang
No full textAims: 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
Effects of Single and Double Treatment Methods on the Micronutrients in Mucuna pruriens (Velvet Bean) Seed Flour
No full textMucuna pruriens seed is an underutilized legume with good nutritional value with a possibility of changes in its micronutrients’ composition during processing whose data is scanty. Mucuna pruriens seed flour was therefore evaluated for the effect of soaking, cooking, roasting, germination and fermentation as well as some double treatments on its vitamin and mineral contents. Mucuna pruriens seeds were cleaned, washed, soaked, cooked, roasted, germinated and fermented. Vitamins and minerals composition were determined. Soaking, cooking and roasting significantly reduced (p<0.05) all the vitamins. Vitamin B9 was significantly (p<0.05) reduced the most with a range of 0.28 – 21.88 mg/100g. Vitamins B1, B2, B3 and B12 were significantly increased by fermentation with vitamin B2 increased the most (0.26 to 1.50 mg/100g; represents 577% increase). Vitamin B9 was the most significantly reduced (p<0.05) from 21.88 to 0.28 mg/100g by 72 h fermentation. Cooking reduced all the minerals except potassium and sodium. Potassium was increased from 690.50 to 930.75, 760.50 and 730.00 mg/100 in 10, 15 and 20 minutes roasted samples respectively. Germination significantly (p<0.05) reduced all the minerals except 24 h germination which increased calcium from 218.17 mg/100g in the raw Mucuna pruriens seed to 234.36 mg/100g. Fermentation generally reduced all the minerals significantly (p<0.05) except calcium and zinc. Germination and fermentation have proved to be suitable methods for the enhancement of vitamin B2, B3, B12 and zinc in Mucuna pruriens seed flour. Combined process treatments reduce most vitamins and minerals in M. pruriens seed flour and are therefore not suitable for their improvement
Isolation, Identification and Characterization of Thermoduric Psychrotrophic Bacteria from Market Samples of Pasteurized Milk Collected from Mannuthy, Kerala State, India
No full textAims: To isolate, identify and characterize thermoduric psychrotrophic bacteria from locally available market samples of pasteurized milk.
Study Design: Market samples of pasteurized milk were collected, subjected to laboratory pasteurization and thermoduric psychrotrophic bacteria were enumerated after 10 days of storage at 7ºC.The isolates obtained were identified by 16S rRNA sequencing and subsequent blasting. The isolates were characterized in terms of haemolytic, lipolytic and proteolytic activities. Selected isolates were also assessed for their decimal reduction time at 63ºC.
Place and Duration of Study: Verghese Kurien Institute of Dairy and Food Technology, (Formerly College of Dairy Science and Technology), Mannuthy, Thrissur, Kerala between September, 2019 to March, 2021.
Methodology: A total of 42 market samples of pasteurized milk belonging to seven different brands were assessed for their thermoduric psychrotrophic bacterial population. The thermoduric psychrotrophic bacterial isolates were identified by 16S rRNA sequencing and the sequences obtained were searched with the NCBI BLAST program (http://www.ncbi.nlm.nih.gov) for their closest relatives/reference strains with a homology of over or equal to 99 per cent. Haemolytic, proteolytic and lipolytic activities of the isolates were determined by streaking them on blood agar, skim milk agar (SMA) and tributyrin agar respectively and grading them based on the presence or absence of zone of clearance around the colonies developed. Decimal reduction time at 63ºC of two selected isolates was also determined.
Results: Six thermoduric psychrotrophic bacteria were isolated from the 42 market samples of pasteurized milk i.e., only 14.3 % of tested samples had thermoduric psychrotrophic bacterial population. 16S rRNA sequencing and subsequent blasting identified the isolates as Aeromonas caviae, Moraxella osloensis, Delftia tsuruhatensis, Staphylococcus arlettae and two strains of Carnobacterium maltaromaticum. On assessing the haemolytic activity of the isolates, A.caviae DMV01 exhibited α haemolytic activity whereas Staphylococcus arlettae DMV02, M. osloensis DMV03, C. maltaromaticum DMV05 and C. maltaromaticum DMV06 exhibited ϒ haemolytic activities. A. caviae DMV01 was found to be lipolytic and the two Carnobacterium strains exhibited proteolytic activities. Staphylococcus arlettae DMV02 was found to be both proteolytic and lipolytic. Aeromonas caviae DMV01 exhibited D63 value of 4 minutes 38 seconds whereas for Moraxella osloensis DMV03 it was 25 minutes 18 seconds.
Conclusion: Exhibition of heat resistance by microorganisms capable of low temperature growth presents quite a challenging situation in terms of quality assurance and shelf life extension of pasteurized milk. So it is high time that dairy industry takes up initiatives to remain updated with the changes happening in pasteurized milk microflora in order to address the challenges such microorganisms may pose in future
Effect of Shrimp Shell Flour Substitution on Croissant Liking Level
No full textThis research aims to determine the effect of different ratios of shrimp shell flour and wheat flour in making croissants on the level of panelist preference. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in September 2022. The method used in the research is the experimental method with the treatment of four different ratios of the use of wheat flour and shrimp shell flour, namely 100% wheat flour, 2.5% shrimp shell flour: 97.5% wheat flour, 5%: 95% and 7.5%: 92.5% with 20 panelists as replicates. The parameters tested were appearance, aroma, texture, and taste. Data processing used Friedman test and Bayes test. Observations made were hedonic tests including appearance, aroma, texture, and taste as well as chemical tests in the form of proximate and calcium content tests. The results showed that croissants with a usage ratio of 5% shrimp shell flour: 95% wheat flour is the most preferred treatment by panelists with an average value of appearance 7.10; aroma 7.00; texture 6.70; and taste 7.40; calcium 289.591 mg/100g
Nutritional and Antioxidant Properties of Resistant Starch-Based Flour Blends from Unripe Plantain, Pigeon Pea and Rice-Bran
No full textAim: The nutrients and antioxidants of blends of native resistant starch, acetylated resistant starch, and flours of unripe plantain, pigeon pea and rice bran were investigated as possible alternatives to functional food products in managing type-2 diabetes.
Place and Duration of Study: Food Chemistry Laboratory, Department of Food Science and Technology, and Functional Foods Laboratory, Department of Biochemistry, Federal University of Technology, Akure, Nigeria. From January, 2022 to January, 2023.
Methodology: Native resistant starch was isolated from plantain and was modified via acetylation. Five sample blends of native resistant starch, acetylated resistant starch, and flours of pigeon pea and rice bran were prepared, using Mixture Design Expert 11.0.0 and were coded as follows: PLF – (100% Plantain flour), used as a control sample; PLPRF – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRF – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRF – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRF – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The proximate compositions, minerals, amino acid profiles, α-amylase and α-glucosidase and in-vitro antioxidant potentials of the samples were compared with the commercial flour product, CRF (100% Cerolina flour: wheat and soybean produced by More Foods Lagos, Nigeria).
Results: The results showed that AP2SPR had the lowest moisture content (2.40%), highest ash content (4.63%) and lowest fat content (2.42%). K, Cu, Fe. Na, Zn and P were more relatively abundant in the blends than in PLF. Generally, the chemical compositions of the flour blends improved with the addition of quality protein, which extensively enhanced the mineral contents in terms of Ca, K, Fe, Zn and P. Total essential amino acids were higher in PLF and the flour blends than CRF, ranging from 35.18 (g/100g protein) in CRF to 41.81 (g/100g protein) in PLPRF whereas their total non-essential amino acids showed an opposite trend, ranging from 58.18 (g/100g protein) in PLPRF to 64.84 (g/100g protein) in CRF. Upon acetylation, total essential amino acids improved from 39.84 (g/100g protein) in PSPRF to 41.00 (g/100g protein) in AP1SPRF and 41.32 (g/100g protein) in AP2SPRF. Both AP1SPRF and AP2SPRF were able to reduce Fe2+ to Fe3+, scavenge DPPH, FRAP and ABTS and inhibit α-amylase and α-glucosidase activities.
Conclusion: The flour blends of AP1SPRF and AP2SPRF studied were a good source of resistant starch and bioactive ingredients that would be useful in a variety of dietary functional food products to manage type-2 diabetes