Asian Food Science Journal
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The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)
No full textAims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour.
Study Design: The research with an experimental method, using a Completely Randomized Design (CRD). Data were tabulated using Microsoft Excel and taken standard deviation (SD), then using Analysis of Variance (ANOVA) from Completely Randomized Design (CRD). Use the DMRT (Duncan's Multiple Range Test) if the result differ.
Place and Duration of Study: Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya Malang and Laboratory of Food Quality and Safety Testing, Faculty of Agricultural Product Technology, University of Brawijaya Malang. December 2022.
Methodology: 4 treatments consisting of without the addition of red lentil flour, the addition of red lentil flour 3%, 6%, and 9%, and five replications.
Results: Chicken meatballs with red lentil flour produce chicken meatballs that contain fiber and have attractive colors. Chicken meatballs with 9% red lentil flour had the best content of moisture content 52.11%, protein content 15.76%, WHC 94.94%, cooking loss 2.09%, and color (L* 81.10) (a* 6.94) (b* 29.33).
Conclusion: Chicken meatballs added with 9% red lentil flour (Lens culinaris L.) produce the best quality. Chicken meatballs have attractive colors and contain nutrients such as protein so that the resulting chicken meatballs can become a new product accepted by the public
Assessment of Effect of Different Packaging Materials on Microbial Quality of Locust Beans during Storage
No full textThis study assesses the effect of different packaging materials on the microbial quality of Africa Locust beans during storage. Locust beans (Dawadawa) also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as a taste and flavour enhancer in soup and dishes in Africa. Locust bean is traditionally produced from locust beans seed (Parkia biglobosa) and preserved using different packaging materials before use in order to prolong its shelf life. The Microbiological examination of the produced locust beans was carried out on samples wrapped with different packaging materials such as plastic containers, nylon, and dry banana leaves. The suspected organisms isolated include Salmonella spp, Staphylococcus aureus, Streptococcus lactis, Pseudomonas aeruginosa, Lactobacillus plantarium, Bacillus cereus, Bacillus subtilis, Leuconostoc sp, Escherichia coli and Micrococcus sp. It was observed from this study that locust beans packaged with banana leaves had the highest microbial load, few of which are of public health concern while plastic containers had the least microbial load. It is therefore recommended that locust beans should be produced and packaged with sealed plastic containers to avoid contamination by pathogenic organisms
Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production
No full textAim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends.
Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% refined wheat), S2 (100% WW), S3 (90% WW, 5% RKB and 5% CF), S4 (85% WW, 10% RKB and 5% CF), S5 (80% WW, 15% RKB and 5% CF), S6 (75% WW, 20% RKB and 5% CF). Blends were subjected to functional, proximate and anti nutrient content analyses. Also the sensory attributes of breads produced from blends were determined.
Results: Water absorption, oil absorption, swelling, foaming, foaming stability and emulsification capacity increased respectively from 0.62±0.06g/ml (S1) to 0.92±0.01 g/ml (S6), 0.96±0.02g/ml (S1) to 1.42±0.03 g/ml (S6), 1.05±0.01 (S1) to 1.73±0.01 (S6), 11.47±0.02% (S1) to 13.20±0.05% (S6), 50.93±0.01% (S1) to 53.47±0.01% (S6), 41.43±0.03% (S1) to 43.36±0.01% (S6) while bulk density decreased from 0.84±0.01g/ml (S1) to 0.60±0.02g/ml (S6). Moisture, ash, fat, fiber, and protein content increased respectively from 12.23±0.03% (S1) to 13.44±0.01% (S6), 0.66±0.01% (S1) to 1.66±0.02% (S6), 0.22±0.3% (S1) to 2.57±0.01% (S6), 0.67±0.26% (S1) to 4.34±0.02% (S6), 10.70±0.12% (S1) to 13.06±0.03% (S6) while carbohydrate decreased from 75.52±0.33% (S1) to 64.93±0.04% (S6). Phytate, oxalate and tannins content increased respectively from 0.03±0.00mg/100g (S1) to 1.09±0.01mg/100g (S6), 0.02±0.02mg/100g (S1) to 0.14±0.01mg/100g (S6), 0.01±0.01mg/100g (S1) to 0.09±0.01mg/100g (S6). In term of overall acceptability sample S1 and S3 showed no significantly different (p > 0.05).
Conclusion: Addition of red kidney beans and coconut flour into whole wheat had significant (P<0.05) impact on the functional, proximate characteristic of flour. There sensory scores showed S3 to be suitable for bread
Production and Quality Assessment of Custard from Cornstarch Fortified with Roasted African Yam Bean and Solar Dried African Bush Mango
No full textCorn, roasted African yam bean and solar dried bush mango, were processed into flours and was used to produce custard. The samples, cornstarch: roasted African yam bean: African bush mango flours (CSTF: AYBF: ABMF) were blended in the ratios of 90:5:5, 85:5:10, 80:5:15, 75:5:20, 70:5:25, respectively and were evaluated for chemical composition, functional properties, microbial quality and sensory properties. The addition of African bush mango significantly (p < 0.05) increased the moisture, crude fat, crude protein, ash content, and crude fiber from 7.27 to 8.87, 1.42 to1.85, 2.14 to 2.78, 7.45 to 7.89 and 1.32 to 1.69%, respectively while the addition of African bush mango decreased the carbohydrate from 80.39 to 76.92%, pro-vitamin A, vitamin B1, B2, B9 and vitamin C increased with addition of African bush mango from 0.88 to 1.82, 0.85 to 1.63, 0.39 to 0.62, 0.21 to 0.35 and 0.84 to 1.64 (%), respectively. The anti-nutrients phytate, oxalate, heamaglutenin, trypsin inhibitor, tannins, hydrogen cyanide and saponin significantly (p < 0.05) decreased from 2.89 to1.43 mg100g-1, 0.59 to 0.47mg/100g-1, 0.76 to 0.48 HIUmg-1, 0.69 to 0.54 TIUmg-1, 19.94 to 11.91mg/100g-1, 2.43 to 0.82 mg/100g-1 and 0.59 to 0.42 mg/100g-1, respectively. The addition of African bush mango increased the swelling capacity, wettability, viscosity and gelation capacity from 4.32 to 5.75%, 37.33 to 43.67 sec, 1.31 to 2.278 cp and 21.67 to 23.33% while water absorption capacity and bulk density decreased with an increased African bush mango from 14.67 to10.67% and 1.18 to 0.84 g/dm-3. The total viable count ranged from 2.0x104 cfug-1 to 1.0x104cfu/g, except for the control which has high total viable count of 8.6 x103cfu/g
Diversification of Surimi-based Processed Products (Fish Meatballs) With the Addition of Madidihang Fish Bone Meal
No full textIntroduction: Natural resources in North Maluku, especially in the field of fisheries, are very abundant, therefore reliable human resource support is needed to manage them, besides that skills and technology are needed to manage these resources. Resource management requires the following strategies: (a) to intervene in the market so that fish prices remain stable in North Maluku Province; (b) to ensure continuous and sustainable availability of raw materials, a strong and resilient trading system (logistics) is needed by establishing a fisheries logistics system equipped with a fish stocking center (stocking area); (c) intervention is needed in the form of a local government policy commitment to stabilize fish prices in traditional markets; (d) expanding processed products.
Research Purposes: This study was to produce surimi and then process it into fishball products and then carry out organoleptic tests including appearance, smell, taste and texture. The development of value-added processed products through the development of a modern processing industry that is competitive with the development of high value-added products that already have a market, for example breaded products, needs to be carried out to meet the ever-increasing consumer needs.
Methodology: The method used in this study is to use experimental methods on a scale lab, by taking advantage of the waste of the madidihang fish bone while the goal to be achieved in this study is to produce the flour surimi of the madidihang bone with concentration (a1, a2, a3, a4 and a5) the surimi are then used for product production (fish balls).
Results: The results obtained in this study were to produce surimi from yellowfin meat of good quality, this was indicated when it was used for making fish balls which had very good gel strength. Another thing that resulted from this study was that the organoleptic tests including appearance, smell, taste and texture had very good values. Although the best treatment was A5 with a concentration of 3.2% yellowfin bone meal.
Conclusion: This study indicated that fish meatballs treated with fish bone meal A5 had the highest average value for all attributes including (appearance, smell, taste and texture) and the lowest score was in treatment A1
Physicochemical Properties of SWEET Potato Chips (Ipomoea batatas)
No full textAims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests.
Study Design: The research followed an experimental design with four formulations of sweet potato chips.
Methodology: Four different formulations of sweet potato chips were prepared, varying in the addition of ingredients such as sodium chloride and spice seasoning. Various chemical analyses were conducted to determine the nutritional content of the chips, and sensory evaluations were performed.
Results: The study found differences in pH, moisture, carbohydrates, proteins, lipids, ash, titratable acidity, and calorific value among the different chip formulations. However, there were no significant differences in terms of moisture, protein, and titratable acidity. Formulations (B) and (C) achieved a 70 percent acceptance rate in sensory evaluations.
Conclusion: Sweet potato chips offer an alternative way to enjoy the nutritional benefits of sweet potatoes. The study provides insights into the composition and sensory acceptability of different chip formulations, which can guide future product development
Food Security in Households of Stunting Toddlers in the Meratus Mountains Region HULU Sungai Tengah District, South Kalimantan Province, Indonesia
No full textThe occurrence of stunting in toddlers often arises due to vulnerable food security at the household level. Household food security includes food availability, food access, and food diversity related to ecosystem conditions. This research aims to determine family food security in stunted toddlers and its relationship with food availability, food access, and food diversity in the Meratus Mountains of Batang Alai Timur District, Hulu Sungai Tengah Regency, South Kalimantan Province, Indonesia. The methods used are observation, interviews, and recording methods. The research results show that the average energy consumed by toddlers in Hulu Sungai Tengah Regency is 1104.2 kcal/capita/day with an RDA score of 65.4. The food security status of most households is in the food insecure category with a moderate degree of hunger of 70.0%, a degree of severe hunger of 30.0% and there are no households experiencing food security and food insecurity without hunger. Aspects of food availability, two respondents have high food availability, namely 10%, two respondents with moderate food availability, 10%, and the majority have low food availability, 80%. Aspects of food access, 6 respondents have a distance of < 25 minutes to the market, namely 30%, 14 respondents have access to a market with a distance of ≥ 25 minutes to obtain food, 70%. Aspects of food security, there are 20 respondents or all families of children under five who experience food insecurity, namely 100%, there are no respondents who have food safe and food alert status. The composite index shows that there are no respondents or families of children under five who have food secure status, there are only two respondents who have food alert status, namely 10% and the majority of families experience food insecurity, totaling 18 respondents, namely 90%. The correlation coefficient value with stunting is the availability of 0.349, access of 0.488, and diversity of 0.373. So it can be concluded that the relationship between availability, access diversity, and stunting is weak
Sensory Quality and Shelf-life Enhancement of Vegetables Irradiated with Mid- infrared
No full textVegetables play a highly significant role in our daily dietary intake. The inherent perishability of vegetables restricts their exportation and necessitates early consumption. Consequently, ongoing research endeavors aim to develop technologies that can extend the shelf life of vegetables. In this study, we subjected vegetables to irradiation using a mid-infrared ray with a wavelength of 2-6 μm. To achieve this, we utilized a recently invented atomizer device termed MIRGA (Mid-infrared generating atomizer). During spraying of MIRGA, the contained chemical solution is expelled at a determined plunger pressure, leading to the oscillation of ions in the sprayed mist, thereby generating 2-6 μm mid-infrared. This mid-infrared energy exerts its influence on the chemical bonds within the vegetable molecules, resulting in improvements in taste, aroma, overall sensory satisfaction, and shelf life. Notably, the shelf life of vegetables increased by a range of 16-900% and 9-314% (duration) when stored at room temperature and refrigerated, respectively. These beneficial alterations, which are mediated by the 2-6 μm mid-infrared ray, are substantiated through a variety of instrumentation and sensory expert panel results that elucidate the physicochemical characteristics of the vegetables. Employing MIRGA in various domains of food technology represents a plausible and viable option
Effect of Stevia (Stevia rebaudiana) Sweetener Addition on Chemical Quality of Synbiotic Yoghurt Containing Extract of Evaporated Red Dragon Fruit Peels (Hylocereus polyrhizus)
No full textThe research was held from August 2021 until October 2021 in Laboratory Livestock Product Technology Universitas Brawijaya, Malang, Indonesia. Synbiotic yoghurt is a combination of probiotics and prebiotics, so adding stevia sweetener can improve the chemical quality. The purpose of this study was to determine the effect of adding stevia sweetener to synbiotic yoghurt of evaporated red dragon fruit peel extract in terms of chemical quality. The research method used is a laboratory experiment using a completely randomized design (CRD) pattern with four treatments and five replications. The percentage treatment of stevia sweetener carried out was the control treatment 0% (T0), 0.5% (T1), 2% (T2), 3.5% (T3). Data analysis used Analysis of Variance (ANOVA); if the results obtained were significant, the analysis will continue with Duncan's Multiple Range Test (DMRT). The analysis results showed that stevia sweetener concentration added a very significant difference (P<0.01) to total lactic acid, protein content, fat content, and antioxidant activity. Furthermore, based on SNI 2981:2009 regarding the quality of yoghurt, the treatment that has the best chemical quality is T1 with the addition of stevia sweetener 0.5%, with an average total value of lactic acid 1.33%; protein content 3.95%; 2.41% fat content; and 10.14% antioxidant activity
Production, Assessment, and Safety Aspect of Weaning Food from Sorghum, Crayfish and Garden Eggs
No full textAim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs.
Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated into blends. Five formulations were produced through response surface methodology. Laboratory analyses were carried out, lipid and hematological studies of thirty five Wistar rat fed with commercial and formulated diets were done, other parameters include; growth rate, feed intake and bodyweight. Data were subjected to one-way analysis of Variance (ANOVA) in randomized block to test significant variations (P<0.05) among mean values obtained.
Results: The results showed that moisture content observed in the diets was very low. The lowest moisture content was observed in diet O (10.41%), the highest protein was from diet L (26.35%). The highest ash content was observed in diet L (5.35%). Diet L (8.82%) had the highest fat content. The highest calcium content was found in diet L (26591.10 mg/kg). Next were A (26158.86 mg/kg), M (23405.84 mg/kg), I (16291.12 mg/kg), O (13298.34 mg/kg), and F (6011.12 mg/kg). Diet A (103.40 mg/kg) had the highest iron content. Next were M (91.69 mg/kg), L (89.74 mg/kg), O (77.66 mg/kg), I (77.07 mg/kg), and X (28.19 mg/kg). The lowest low density lipoprotein (LDL) was observed in rats fed diet M (14.0 mg/dl). Next were rats fed diets L (16.0 mg/dl), S (17.50 mg/dl) and O (24.0 mg/dl). The bodyweight of the rats at day 0 ranges between 32.10-33.85g, at day 4 (39.60-47.90 g), at day 8 (38.85 – 52.75 g), at day 12 (38.70 -54.35 g), at day 16 (41.80-74.25 g), at day 20 (46.30 -84.85 g), at day 24 (47.85 -86.35 g), and at day 28 (50.15 -90.35 g). The highest white blood cell (WBC) counts were diets M, and O with the same values (10.0X109/L), next was A and S with the same values (9.0x108/L), L (8.0x108/L), I (7.0x108/L) and X (4.0x108/L) in that same decreasing order. The highest PCV count was diet I (43%). Next were A (42 %), O (41%), M (40%), L (39%), X (38%), and S (37%).
Conclusion and Recommendation: This study showed that the use of sorghum, crayfish, and garden eggs (vegetable) at a combination of 60: 30:10 respectively, could improve optimal health and growth in children between 6-23 months in Nigeria