Asian Food Science Journal
Not a member yet
778 research outputs found
Sort by
Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours
No full textThe study investigated the effect various processing treatments on the physicochemical composition of mucuna seed flour and consumer acceptability of bitter leaf soups thickened using these flours. Mucuna pruriens vas utilis seeds were processed by roasting, microwave toasting, steeping and boiling and/or a combination of these treatments followed by drying for 48 hours and milling into flour. The processed flours were used to thicken bitter leaf soup and consumer acceptability of the soups were evaluated by sensory evaluation and data generated were statistically analyzed. The results showed that the proximate composition of samples ranged from 10.71- 22.94 %; 14.25 to 17.95 %; 2.43 - 9 4.93%. 0.59-3.27%, 2.62-5.68%, 48.43% - 57.40% of crude protein, moisture; ash, fiber, fat and carbohydrate respectively, with the sample MB (boiled mucuna seed) having the highest protein content. The Overall acceptability score ranged from 6.00 to 8.06 with the sample MSB (steeped and boiled mucuna seed flours) having the highest score while the mean scores for taste, aroma and mouth feel ranges from 7.67– 8.00; 6.53 – 7.67; 6.13 – 7.93 respectively. Therefore, with an overall acceptability rating of 6-8 for all the soups, processed Mucuna seed could favorably compare with other soup thickeners especially the soaked and boiled Mucuna seed flour
Preparation and Antimicrobial Activity of Corn Cob and Coir Reinforced Biodegradable Starch Biocomposite Films for Food Packaging Application
No full textFinding a bio-composite film to replace petroleum-based synthetic plastic has received considerable attention in recent years. In this research, biocomposite films were effectively prepared using corn cob powder and coconut coir as reinforcing materials in various concentrations using solution casting and annealing techniques. Corn starch was used as a co-biopolymer, glycerol (3% v/v) and acetic acid (5% v/v) as plasticizers were added as well. Biodegradability, mechanical, physical, FTIR, SEM, XRD, tensile and antibacterial tests were performed on the biocomposite samples. The biodegradability test showed that the samples were biodegradable and that the rate of biodegradation improved with time, reaching 87.37 % in just ten days. The SEM test was used to investigate the molecular structure of the biocomposite films, and the findings demonstrated that the raw ingredients had been well mixed, resulting in a smooth surface. The antibacterial test was conducted against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) bacteria. This study examines the influence of fiber reinforcement on the mechanical properties of biocomposites based on starch. Various natural fibers may boost the strength of biocomposites, as shown by the findings. According to the results, maize starch, corn cobs, and coconut coir are all suitable for food packaging purposes
Impact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)
No full textThis study investigated the influence of frying oil types and storage duration on the acrylamide concentration, moisture variation pattern, thiobarbituric acid reactive substances (TBARS) content and acceptability factors of commonly consumed snack (chin-chin). A standard processing procedure was used to prepare the snack (chin-chin) using a combination of ingredients such as wheat flour, sugar, salt, margarine, ground nutmeg, egg, and water. Two types of vegetable oil used for deep-frying were soybean oil and refined palm olein oil while commercial chin-chin samples were also purchased to serve as the control. The results showed that during the storage period, the acrylamide contents in chin-chin samples exhibited gradual increase. The commercial chin-chin (CH-COM) contained the highest initial moisture content (13.54%) while all the chin-chin samples exhibited gradual increase in moisture content during the 12-day storage period. The study also revealed that during the storage period, all the chin-chin samples exhibited gradual reduction in the TBARS level. However, the degree of reduction in the TBARS content of commercial chin-chin was the highest as it reduced from the initial 0.33 mg MDA/kg to 0.17 mg MDA/kg during the 12-day storage duration. The fresh chin-chin samples exhibited relatively high level of browning index with significant differences at p<0.05 while there were variations in the oiliness index of the snack samples. The chin-chin samples in this study were generally found to satisfy the requirements for the tolerable levels for both the acrylamide and thiobarbituric acid reactive substances (TBARS) throughout the 12-day storage period
Blending Canarium Flavor (Canarium album L.) for Soft Candy from Natural Materials in Vietnam
No full textAim and Objectives: The aim of this study is to create Canarium flavor with the main ingredient (Body note) being Canarium album (Lour.) Raeusch essential oil and natural essential oils found in Vietnam for soft candy product.
Materials and Methods: All the materials for making the Canarium flavor were from natural sources in Vietnam. Materials for making soft candy such as gelatin, sugar, and lemon juice were purchased in Vietnam market.
Flavor assessment experiment was conducted by olfactory. The created flavor of Canarium was tested on soft candy with 0.3% by weight.
Results: After the experiment, the flavors SC1, SC2 and SC3 having the ideal taste and smell for soft candy, were selected. The structure of flavors SC1, SC2 and SC3 included Grassy note, Green note, Fruity note, Woody note, Spicy note, Floral note, Sweete note and Spicy note. Flavors SC1, SC2 and SC3 had the same composition of 80% by weight, of which the main ingredient was Canarium oil (Canarium album L.) accounting for 50% by weight.
Conclusions: The flavors SC1, SC2 and SC3 were created from natural materials in Vietnam for soft candy product. Flavors SC1 and SC2, SC3 had natural, gentle and attractive scent. Flavor SC1 featured a Canarium odor and a Lemon leaf flavor. Flavor SC2 contained the characteristic aroma of Canarium and the sweet-spicy flavor of Cinnamon bark. Flavor SC3 was made up of Canarium odor and the spicy-hot flavor of ginger. The flavor and taste of SC1, SC2 and SC3 were very suitable for soft candy
Optimization of Thermally Processed Bambara Groundnut Flour Nutrients using Response Surface Methodology
No full textWhite/cream colourbambara groundnut (BGN) seed (Vigna subterranean L.) Was grouped into 12 portions and subjected to different processing methods by soaking in water at room temperature (280C) for 12- 48h and further boiling for different times (30 – 60min). The soaked-boiled seeds were dried and milled into flours. Proximate composition and functional properties of these processed flours were determined and significant (P = .05) differences among the samples recorded. Combination of soaking and boiling of the seeds for different times resulted to irregular functional properties and nutrient losses of the BGN. Optimization of the responses showed that the seed soaked for 12h and further boiled for 46.26min would yield flour with optimum nutrient properties, while soaking for 12h before boiling for 9.96 min would produce flour with optimum functional properties
Untraditional Sources for Producing High Nutritional Value Bakery Products
No full textThe Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products to reduce calorie and increase nutritional value of cake (muffins) also, technological and sensory evaluation of muffin produced. Maximizing the use of eggplant from an economic point of view, as it is a cheap and available product in the Egyptian market, maximizing the health benefits of eggplant by producing a product with high nutritional value and low in fat, take advantage of dietary fiber in vegetables, producing a new product with high nutritional and biological value, take advantage of various antioxidants from their natural sources, improving the quality characteristics of products (sensory qualities), especially color and using natural vegetables as fat substitutes in bakery products.
Study Design: Analytical study.
Place and Duration of Study: Department of Bread & Pastries, Food Technology Research Institute, between June 2020 and August 2022. Methodology: We prepared the muffins blend and formulas and did all analysis (chemical – physical – sensory evaluation – texture… for muffins resulted.
Results: Eggplant puree (EP) (25, 50, 75 and 100%) was used to replace fat and egg in the muffins production. Muffins prepared with 25% (EP) had a higher volume than control Muffins. Muffins volume was alikeness between control muffins and the sample used 50% (EP). At 100% replacement level, the muffins volume is minimal. Low-fat and egg muffins with (EP) had higher moisture and minerals also less calories than control. Replacing baking butter by (EP) gave a significant rising in springiness hardness, and chewiness, and a limited result of cohesiveness. But, there were no inequality between control muffins and the acceptance of low (fat and egg) muffins up to 75%. Adding (EP) did not result in undesirable variations in color. Likewise high moisture content in (EP) muffins was acceptable by the panelists. Results clarified that (EP) is an acceptable fat alternative in muffins and efficient in reducing the amount of fat and calories, likewise (EP) could be used as egg replacer in muffins and cakes. Furthermore, during storage moisture loss and increase of muffins hardness was observed in produced muffins. Result showed great acceptance for produced muffins.
Conclusion: This work is an attempt to raise the economic value of eggplant by using it in some bakery products that may not affect its technological properties while reducing the energy percentage and the price of the product. By studying all the technological, sensory and chemical properties, it was found that fat can be replaced by 100% with eggplant puree, and the ability to replace eggs by 25%, as these samples gave a result similar to the control in all the properties of the tests, while the increase in the percentage of replacing eggs with eggplant puree to 50 and 75% led to a decrease In the technological properties, however, it was accepted by a large percentage up to 75 and 85% of the various laboratory tests, and therefore it is acceptable according to the taste of the consumer and from the view point of the producer
Degradation of Milkfish Bone (Chanos- chanos Forsskal) with Pure Papain Enzyme Concentration and Heating Time
No full textAim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time.
Study Design: The experimental design used was a factorial complete randomized design, namely factor A = hydrolysis with the use of pure papain enzymes and factor B was heating time using a temperature of 60oC, each treatment was repeated 3 times.
Place and Duration of Study: Research was carried out from September 2018 to July 2019, Agroindustry Workshop, and Chemical Laboratory, Department of Fishery Product Processing Technology, Pangkep State Agricultural of Polytechnic, Physics Laboratory, Science Center, Faculty of Mathematics and Natural Sciences, Hasanuddin University, Chemistry Laboratory, Makassar State Islamic University, Inorganic Chemistry Laboratory MIPA Lampung State University.
Methodology: Milkfish bones were added with distilled water and pure papain enzyme at pH 8 with a concentration of 4%, 6% and 8%, degraded by heating at 60°C for 6, 8, and 10 hours after extraction, result were then dried in oven at 50°C. After drying, it ground with a bone crusher. The flour was analyzed, namely: physical tests including yield, whiteness degree, proximate test including moisture content, ash content, protein content, fat content, calcium, phosphorus, functional groups using FTIR, crystallinity using XRD, morphology using SEM/EDS.
Results: The results of the analysis of the concentration of pure papain enzyme 8% with a heating time of 10 hours gave the best result, obtained 3.24% moisture content, 83.28% ash content, 10.28% protein, 3.20% fat, 49.30% calcium, 29.17% phosphorus, 7.16% yield, 88.68% whiteness. FTIR analysis has carboxyl groups (OH-), carbonate groups (CO32-) and phosphate groups (PO43-). These are the main components of hydroxyapatite formation where the phosphate absorption band spectra (PO43-) are at a wave frequency of 403.60 cm-1 with an intensity 36.568% is V3PO43- The crystallinity of calcium phosphate derivatives is 74.53% µm hydroxylapatite, 11.94% tricalcium phosphate µm, 13.53% dicalcium phosphate µm. Morphology of Calcium Phosphate Derivative Compounds using XRD, which showed a degree of crystallinity of 73.04% and a crystal size of 4.717 µm.
Conclusion: The result of the analysis obtained by the combination treatment of pure papain enzyme concentration of 8% with a heating time of 10 hours are the best of the other treatment
Market Handling Practices Effect on the Nutritional Profiles of Honey-beans and Groundnuts from Three Different Markets in Ibadan, Nigeria
No full textHoney-beans and groundnuts serve as major plant protein sources, market handling practices may affect their nutrient profiles. This study evaluates market-handling practices effects on nutritional profiles of two protein-rich raw-foodstuffs from three markets in Ibadan, Nigeria. Raw honey-beans (Phaseolus vulgaris) and groundnut seeds (Arachis hypogaea) were purchased from Dugbe, Sango and Oja-Oba markets (chosen based on their differences) in Ibadan. The samples were cleaned and assayed in triplicates for proximate and mineral compositions (Iron, Zinc, Magnesium and Calcium) according to standard procedures using 3 × 2 factorial method in a completely randomized design. Data were subjected to ANOVA using SAS (2002) and means separated with Duncan’s Multiple Range Test (at α0.05), results of proximate analysis were in percentages while minerals were in mg/Kg. Results showed variations (p<0.05) in dry matter based on different markets. Dry matter content was similar (P>0.05) in Dugbe (91.37±0.67) and Sango (91.46±0.43) market samples but higher (P<0.05) in Oja-Oba (90.64±1.81) samples. Crude protein content of samples from Sango (28.40±11.11) was higher (p<0.05) compared with other locations. Crude fat of honey-beans (24.32±0.44) and groundnut (1.97±0.64) were significantly different (p<0.05). Similarly, crude fibre content of honey-beans (32.42±2.09) and groundnut (16.46±1.33) were different (p<0.05). Results showed similarities in ash content of honey-beans (5.16±0.32) and groundnut (4.85±0.65). Carbohydrate content varied according to sample-type and location; carbohydrate in groundnut (27.88±0.55) was higher (p<0.05) than in honey-beans (14.06±1.92) whereas, carbohydrate content of samples from Dugbe (21.75±7.37) and Sango (21.14±8.87) were different (p<0.05) from each other but both were similar (p>0.05) to samples from Oja-Oba (21.02±7.38). Magnesium content of honey-beans (40.06±9.18) was higher than groundnut (3.11±0.71) while Calcium in honey-beans (5.97±1.25) was also higher (p<0.05) compared with groundnut (2.23±0.54). Variations were observed due to interaction effects of sample-type and market handling. Conclusively, market practices affected nutritional content of selected protein-rich raw foodstuffs
Characteristics of Whey Protein - Phylantin as a Based for the Development of Immunomodulatory Products
No full textThe purpose of this research was to investigate the characteristic of physicochemical properties of interaction of whey protein with different concentration phylantin sources of the Phyllantus niruri L.
Study Design: Phylantin was added to whey protein with various concentration treatments (0 (control), 150, 180, 210 and 240 (μg/ml)).
Place and Duration of Study: This study was conducted between June until November 2021 at the Faculty of Animal Science, Universitas Brawijaya.
Methodology: Phylantin was added to whey protein with various concentration treatments (0 (control), 150, 180, 210 and 240 (μg/ml)). An analysis is carried out to determine characteristic physicochemical and functional properties such as emulsion stability, emulsion activity, foaming ability, sedimentation, turbidity, particle size and antioxidant activity.
Results: The characteristic physicochemical of whey protein and phylantin was investigated such as emulsion stability, emulsion activity, foaming ability, sedimentation, turbidity, particle size and antioxidant activity. The addition of phylantin improved the physicochemical characteristic of properties. The addition of phylantin in the right level could increase emulsion stability, activity, and total antioxidant. Beside it, it could decrease the sedimentation and turbidity in the right level. The particle of nano size could be maintained.
Conclusion: As a result, whey protein containing various concentrations of phyllanthin showed that serum interacting with phyllanthin at a dose of 180 μg/ml increased emulsion stability, antioxidant activity, reduced sedimentation, reduced turbidity, and nanoscale has been shown to be able to maintain the particle size
Household Food Insecurity Evidence among Rural Pastoralist Community in South Omo, Ethiopia
No full textBackground: Food insecurity is a significant public health problem in developing nations particularly in Ethiopia. During COVID- 19, food insecurity has worsened as result of lock down in most part of Africa as well as Ethiopia. In this regard, several studies have been conducted in central and agrarian communities, yet there is little evidence of studies on food insecurity in pastoralist communities. Thus, the study aimed to assess the burden and factors associated with food insecurity at rural pastoralist community.
Methodology: A community-based, comparative cross-sectional study conducted among 536 households. Pre-tested and structured questionnaires were used to collect data. Data were entered in Epi info version 7 and exported to SPSS version 25 for data analysis.
Results: The overall prevalence of food insecurity in this study area was 88% [95% CI: 88.2, 91.0]. Low land agro-ecology [(AOR=3.1, 95% CI: (1.5, 6.3)], pastoralist community [AOR=3.7, 95% CI: (1.6, 8.7)], low wealth index [(AOR=2.5, 95% CI: (1.1. 3.6)], and larger family size composition which were statistically significant with food insecurity at household level.
Conclusion: The burden of food insecurity was 88% in the study area. This was substantially high level and a severe public health problem. Low wealth index, family size, and low land agro ecology were contributing factors for food insecurity. Therefore, policy makers and local administration advised to invest pastoralist income generating intervention and modernize agricultural technology to tackle food insecurity in the study area