Asian Food Science Journal
Not a member yet
778 research outputs found
Sort by
Nutritional Composition and Sensory Evaluation of Malted Sorghum (Sorghum bicolour) Beverage Fortified with Cocoa (Theobroma cacao)
No full textIn this study, the fortification of malted sorghum with cocoa powder to produce non–alcoholic beverage was investigated. Cocoa powder was blended with malted sorghum in different proportion to produce fortified sorghum beverage products at ratio MS 10- (90% malted sorghum and 10% cocoa powder), MS 20 - (80 % malted sorghum and 20% cocoa powder), MS30 - (70% malted sorghum and 30% cocoa powder), MS 40 - (60% malted sorghum and 40%cocoa powder), MS 50 - (50% malted sorghum and 50% cocoa powder), MS 60 - (Ovaltine beverage) as control. The vitamins, minerals, alkaloids, glucose, and sensory properties of all the fortified sorghum beverage samples were determined using standard methods. The range of results for vitamin B and C contents of the samples were (1.27mg/100g 1.97mg/100g) and (24.77mg/100g-54.48mg/100g) respectively. The respective values for glucose and alkaloids of the samples were (67.55%-71.02%) and (0.99%-3.13%).The contents of calcium (24.03mg/100g-274.26mg/100g), Magnesium (217.28mg/100g-322.97mg/100g), potassium (269.20mg/100g-699.63mg/100g), phosphorus (20.80mg/100g-81.91mg/100g) and zinc (2.21mg/100g-7.18mg/100g) of the malted sorghum beverage. The fortification of malted sorghum with cocoa powder enhanced the mineral content of the beverage except phosphorus. Also, the addition of cocoa powder had varying effects on the organoleptic perception of the developed food products. This work showed that all the samples were accepted by panelist with sample MS 20 - (80%malted sorghum and 20% cocoa powder) preferred to other samples except the control (ovaltine).
Aims: To investigate the effects of malted sorghum with cocoa powder to produce non–alcoholic beverage on vitamins, minerals, alkaloids, glucose contents and sensory properties.
Study Design: The vitamin, minerals, alkaloids, glucose, and sensory properties of all the fortified sorghum beverage samples were determined using standard methods.
Place and Duration of Study: Department of Food Technology, Federal Polytechnic Offa, Kwara State, between June 2019 and July 2020.
Methodology: The method of Owolarafe et al. (2007) was adopted for production of cocoa powder. The method of Hallen et al. (2004) was used to produce malted sorghum flour. The method of Belšcak-Cvitanović et al. (2010) was adopted for the production of cocoa/sorghum beverage. Sample: Alkaloids in the sample were determined using the method of Harbone, 2003. Vitamin B and were determined, total glucose, minerals were analysed/calculated and sensory evaluation was also carried out.
Results: There was consistent increase in vitamin B12 of all the samples. The vitamin B content of all the samples ranged from (1.27mg/100g –1.79mg/100g). Sample MS 60 (Ovaltine beverage) which is the control sample had the highest value with (1.79mg/100g). The result of vitamin C content obtained from this study showed an inconsistent increase. The value obtained ranged from 24.77mg/100g to 54.48mg/100g.Fortifying malted sorghum with 50% cocoa powder improved the vitamin C content. The result obtained from this study showed that cocoa was a good source of alkaloids. Alkaloids values in this study were significantly (p<0.05) higher in fortified malted sorghum samples than in the control sample MS 60 (Ovaltine beverage) except sample MS 10 (90% malted sorghum and 10% cocoa powder which showed (0.99%).The glucose content obtained from this study indicated that there was an inconsistent increase among the samples. Glucose value ranged from (67.55% -71.02%). All the sample variations had increase in minerals studied except phosphorus which decreased with increase in percentage of malted sorghum. It can be deduced from the result of this study that sample MS20 was rated best after the control sample (ovaltine) while sample MS50 was rated lowest in terms of sweetness.
Conclusion: The fortification of malted sorghum with cocoa powder enhanced the nutritional content of the beverage. The fortified beverage had radical scavenging activity due the increase in antioxidant such as alkaloid and could be used for health promotion and disease prevention as an alternative to beverages with low nutritional / nutraceuticals value
Physicochemical Properties and Sensory Attributes of Homemade Bakery Products from Two Local Varieties of Pineapple Compared with the Locally Available Market Products in Bangladesh
No full textPineapples (Ananas comosus L. Merr) contain beneficial properties and the object of the study is to compare the physical and chemical properties of two local varieties of pineapples and their prepared bakery products such as jelly and biscuit using flesh of pineapple as one of the raw materials and compare those with the locally available market products. Physico – chemical properties such as fruit weight, diameter, length, edible portion %, pH, Vitamin C, Titratable acidity, sugar content, total soluble solids, lipid content, crude protein, phenolic compound and sensory attributes (Firmness, sweetness, tartness, colour, and overall acceptability) of fresh pineapple fruit of Honey Queen (HQ) and Giant Kew (GK) were studied. Both the varieties contained high amount of moisture, GK 84.42% and HQ 83.95%. Further, HQ variety showed more than GK variety in almost all of the properties. The phenolic contents of the extracts as caffeic acid equivalents were found to be highest in methanol HQ (12.45%), GK (9.8%) while in water extract HQ (5.4%), and GK (5.3%). In terms of prepared bakery product from pineapple, Sample H (Home prepared) was more preferable than the locally market available brand in consideration of the physico-chemical properties that affected the sensory attributes acceptability having the overall acceptability score of 7 in a 9-point hedonic scale
Use of Garden Cress (Lepidium sativum L.) Seeds to Produce some Healthy Bakery Products
No full textAims: The aim of this study is the utilization of Garden Cress seeds (Lepidium sativum L.) as natural sources of phenols, flavonoids and dietary fiber in salted biscuits
Methodology: Salted biscuits prepared by substitution of wheat flour with 5, 7.5 and 10% of garden cress powder. The biscuits were evaluated for their quality based on proximate analysis, phytochemical content, physical properties and sensory evaluation.
Results: Chemical analysis of garden cress powder showed higher contents of protein, fat, crude fiber and ash (19.17, 21.11, 8.21 and 4.94 g/100 g, respectively) compared to those in wheat flour. It had an increasingly protein and fat contents by increasing the substitution level with garden cress powder. Twenty-one phenolic compounds were identified in garden cress seed extract. Pyrogallol (12545.34 μg/100g) was the main phenolic compound followed by ρ-hydroxy-benzoic (3838.14μg/100g). Also, nine flavonoid compounds were quantitatively identified in garden cress seeds with hisperidin as the major component (34488.97μg/100g). The overall acceptability and other sensory parameters of the biscuits were affected in different ways by the addition of garden cress powder. Biscuits with 7.5% garden cress powder had the highest scores in all sensory parameters.
Conclusion: Salted biscuits with potential health benefits, good quality and acceptable sensory characteristics can be produced by substituting 7.5% of wheat flour with garden cress powder in the biscuit formula
Variance of Arrowroot (Maranta arundinacea) Starch Granule Morphology among Five Different Provinces in Sri Lanka
No full textArrowroot (Maranta arundinacea) is an underutilized tuber crop in Sri Lanka that produces a gluten-free, easily digestible starch. This research aimed to determine the variance of arrowroot starch granular morphology among the plants grown in five different provinces (Western, North-Western, Southern, Sabaragamuwa, Uva). Arrowroot starch granules were observed using the light microscope and scanning electron microscope. Oval, irregular globular and spherical shapes were the predominant granule shapes for arrowroot. The mean percentage of oval shaped granules ranged between 48.46 % - 59.34 %. The length and width of the granules were not significantly different among the five provinces. The length of the starch granules ranged between 42.91 - 45.86 µm while the width ranged between 30.81 – 32.32 µm. Arrowroot flour samples from five different provinces in Sri Lanka were not significantly different with regard to the starch granular morphology and therefore, arrowroot flour can be utilized in the local food industry without concerning their geographical locations
Development and Organoleptic Evaluation of Chakli Prepared from Green Gram Flour (Vignaradiata L. Wildzek.) and Moth Bean Flour (Vignaacontifolia)
No full textThe present study was undertaken with the objectives of evolving chakli containing green gram flour and moth bean flour to find out their acceptability and nutritive value. Chakli were prepared by using refined flour, green gram flour, moth bean flour, salt, red chilli powder and refined oil by substituting refined flour with green gram flour and moth bean flour. The different samples prepared were Control , Sample 1, Sample 2 and Sample 3 in the ratios of (refinedflour:green gram flour: moth bean flour) 100, 50:25:25, 50:45:5, 50:5:45 respectively. The developed chakli were sensory evaluated using nine point hedonic scale. Results showed that overall acceptability for Sample 3 (7.85±0.81) Chakli were lying in between the category of ‘like very much and like extremely whereas Control (7.6±1.53) were lying in the category of ‘like moderately and like very much’ by panelists.Highest energy, protein, carbohydrate and fat content were observed in Sample2 Chakli (520.8 kilocalories), (17.5 gram), (65.3 gram) and (22.2gram) respectively. Likewise fiber, calcium and iron content were observed in Sample 3 Chakli (2.4 gram) (108.6 milligram) and (5.84 milligram) respectively. Chakli (Sample 3) was most acceptable and analysed for proximate and mineral content along with control sample. Result shows that chakli prepared with green gram flour and moth bean flour (Sample 3) was found to be higher in protein (15.8 gram), fibre (1.9 gram), ash (2.5%), moisture (5.2%), calcium (19 milligram) and iron (1.1 milligram) than control chakli. Thus replacement of traditional food like refined flour with green gram flour and moth bean flour for preparing chakli is feasible and beneficial too and also were very accepted
Fish Lipids Functionality in Health and Disease
No full textAim: This literature review discusses the roles of fish lipids in health and disease.
Duration and Location: It was done between July 2021 and September 2022 by the author at the Department of Food Science and Nutrition, Karatina University, Kenya.
Results: Adipocyte overabundance can result in cholesterol plaque deposition in arterial walls, which is a risk factor for diabetes, hypertension and cardiovascular diseases (CVD). Cholesterol is required for many cellular processes and its availability in oligodendrocytes may be the limiting factor in brain maturation, myelination and neurotransmission. The ω-3 and 6 fatty acids regulate cholesterol metabolism, blood clotting and control inflammation. They are important for brain activity, structure and function, form nerve cell membranes, and insulate neurons. Eicosapentaenoic acid (EPA), decosahexaenoic acid (DHA) and decosapentaenoic acid (DPA) are associated with reduced risk of CVD, cardiac arrhythmias and sudden cardiac death by reducing small, dense, low-density lipoprotein (sdLDL) particles, which are more atherogenic and hence can shift some sdLDL to larger more buoyant LDL particles that are likely to reduce the risk of CVD. EPA is anti-atherosclerotic, anti-inflammatory, reduces platelet aggregation, increases vasodilation and lowers plasma triglycerides. DHA is necessary for cognitive development and visual function, while DPA reduces platelet aggregation, improves lipid metabolism, reduces endothelial cell migration and improves resolution of chronic inflammation.
Conclusion: Regular intake of EPA and DHA is important for nursing or pregnant women, as a child needs DHA to form the brain and other parts of the nervous system up to about 2 years of age. While regular intake of the ω-3 FA seems beneficial for brain health and alleviation of major mental-depression, further research is needed to better understand their roles in brain health and in related dystrophies. Also, the roles of DPA vis-a-vis those of EPA and DHA require further investigation
Effects of Temperature and Variety on Rehydration Parameters and Solute Loss during Soaking of Omakwa and Abrohemaa Maize Varieties
No full textThis study was carried out to investigate the effects of soaking temperature and variety on the rehydration parameters and solute loss (essential minerals and vitamin C) of two maize varieties.
Sun-dried kernels of the maize varieties (Omakwa and Abrohemaa) were soaked at four different water temperatures of 30oC, 40oC, 50oC and 60oC in a thermostatic water bath and the rehydration parameters determined. Temperature and variety were the two principal factors found to influence water uptake by the kernels. The highest rehydration ratio of 13.28 and 14.65 for Omakwa and Abrohemaa respectively occurred at the highest soaking temperature of 60oC. The quantitative analysis of solute loss (phosphorus, sodium, potassium and vitamin C) carried out reveals that large amounts of Potassium and vitamin C leached into the soaking water at higher water temperatures while residual amount of sodium saw an initial increase before decreasing to a low value as the temperature increases. For phosphorus, larger residual amounts were obtained at low to moderate soaking temperatures while a further increase in soaking temperature beyond 50oC resulted in a decrease. Soaking at temperatures of 40oC and 50oC were found to retain more nutrients hence moderate temperature of 40oC ≤X≤ 50oC may be considered for soaking of Omakwa and Abrohemaa maize varieties
Determination of Hydroxyproline Amount of Fermented Sausages by HPLC and Revealing the Relationship between Quality Parameters
No full textIntroduction: Fermented sausage is the food that has the largest share in consumption among other fermented meat products in Turkey. Although it is difficult to achieve the production standard in fermented sausage production, it is necessary not to exceed the legally determined reference values for quality production. Determining and controlling quality parameters in macro and micronutrients in the composition of fermented sausage, compliance with production standards, storage conditions, etc. has become a necessity.
Purpose: It is aimed to determine whether there is adulteration and imitation in the production of fermented sausages, to determine the structural defects during and after production, to evaluate their compliance with legal regulations and their nutritional quality.
Study Design: The study was mainly designed on the determination of hydroxyproline amounts with a High-Performance Liquid Chromatography device.
Study Place and Duration: The samples used in the study were collected within the borders of Burdur province. All experimental studies were carried out at Burdur Mehmet Akif Ersoy University (MAKU), Veterinary Faculty, Department of Food Hygiene and Technology; MAKU Scientific and Technology Application and Research Center and Uşak University, Engineering Faculty, Department of Food Engineering Laboratories. The study covers a period of 3 months between October 2020 and December 2020.
Methodology: A total of 30 fermented sausage samples, which are offered for sale by butchers and markets, were collected, brought to the laboratory by cold chain and subjected to analysis. After the samples were analyzed in terms of hydroxyproline, physicochemical and textural aspects, they were evaluated statistically.
Results: The pH values of the examined fermented sausages were 4.82-5.93, fat ratios were 12.50-38.50%, protein amounts were 12.24-24.49%, total ash values were 2.37-4.58%, salt values were determined as 1.97-4.05%, humidity values as 20.22-50.36%, water activity (aw) values as 0.80-0.97, hydroxyproline amounts as 2.01-14.85 g/kg. In the textural analysis, elasticity was found between 0.51-0.91 mm, cohesiveness values between 0.37-0.85 and hardness in the range of 94.50-2564.13 mm.
Conclusion: The absence of adulteration in fermented sausage production, compliance with legal reference values and increasing the relevant inspections are of great importance in terms of the quality and nutritional value of the product
Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production
No full textThe study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 90/5/5, 85/10/5, 75/20/5, 70/25/5 and 65/30/5 labelled as samples A, B, C, D, E and F respectively.
Standard methods were used to evaluate the composite flours and the control for functional properties, and chemical properties. Analysis showed an increase in the moisture content, proteins (19.28% in sample A to 23.81 % in sample F), lipids, carbohydrate. Crude fibre content ranged from 2.97% in Sample F to 1.91% in Sample A. Ash content generally increased from 1,62% in sample A to 2.58% in sample F.
Phosphorus, Calcium and Potassium showed an increasing trend as follows; (154 mg/100 g in sample A to 186.86 mg/100 g in sample F), (392.67 mg/100 gin sample a to 399.94 mg/100 g in sample F), (183.56 mg/100 g in Sample A to 192.02 mg/100 g in Sample F) respectively.
Provitamin A and ascorbate showed significant increase in the composite flours than the control. All anti-nutrient compositions in the samples were within tolerable levels
There was no significant difference in the swelling indices of the different flour blends; the highest water absorption capacities were seen in sample F (1.36 g/ml) while the lowest was seen in the control sample A (1.15 g/ml). Water absorption capacity therefore showed an increasing trend with increasing substitution of maize flour with BG flour and mango powder. Results showed that supplementing Yellow maize flour with Bambara groundnut flour and mango powder considerably improved the protein content of the flour, hence they can find useful application for ogi production
Effect of Soaking and Germination on the Functional Properties of Kpaakpa (Hildegardia Barteri) Seed Flour Using Response Surface Methodology
No full textAim: The effects of soaking and germination on the functional properties of the kpaakpa (H.barteri) seed flour was evaluated.
Introduction: Kpaakpa (Hildegardia barteri) plant is a tropical leguminous plant in the family of steruliacea which is grown mostly in semi arid forest with other plants especially in Ivory Coast and Nigeria. The seeds are consumed in West Africa as raw or roasted nuts and have a flavour resembling peanut.
Method: The seeds were soaked for 12, 24 and 36 hours and allowed to germinate for 2, 4 and 6 days respectively. The germinated seeds were dried milled into flour and analyzed for functional properties. Results were statistically analyzed and fitted into second order polynomial equation. A face centered response surface method was employed to optimize the process parameters that gave the targeted optimum responses.
Results:The functional properties of the flours; bulk density, water absorption capacity and oil absorption capacity, foam capacity and swelling index were in the range of 0.50-0.60, 1.6-2.30 g/ml, 1.68-2.82 g/ml, 4.0-12 %, 1.2-11.respectively.The Water Absorption Capacity and Oil Absorption Capacity of the flour were enhanced by soaking and germination while foam capacity and bulk density decreased. Response optimization showed that soaking time of 12.6646 h with 3.7530 days of germination were derived as the closest process parameters that could give the targeted value of 0.58 for bulk density.
Conclusion: Soaking and germination imparted positively to the functionality of the flours with respect to Water absorption capacity and Oil absorption capacity of the flour