Asian Food Science Journal
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Microencapsulated Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 Technique Emulsion Using Gelatin and Sodium Alginate
No full textThe research was held from September 2021 until January 2022 in Laboratory Livestock Product Technology Universitas Brawijaya, Malang, Indonesia. Microencapsulation is a technique used to protect bacteria from harmful (extreme) environmental factors such as heating, freezing and low pH through a coating process or coating a core substance in this case LAB with a polymer wall layer. The purpose of this study was to obtain a combination of the use of gelatin and sodium alginate as a coating material in the encapsulation of Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 using the emulsion technique based on its physical and microbiological properties. The research method used is a laboratory experiment using a completely randomized design (CRD) pattern with 3 treatments and 3 replications. The treatment using a combination of gelatin and sodium alginate consisted of T1 (1:1); T2 (1:2); T3 (1:3). Data were processed by Analysis of Variance (ANOVA); If the analysis happens to show a significant difference (P<0.05) or a very highly significant difference (P<0.01), then the Duncan's Multiple Range Test was applied. Data from the results of microstructure testing using Scanning Electron Microscopy which were qualitative were analyzed descriptively. The results of the analysis show that encapsulation using a combination of gelatin and sodium alginate gives a very significant difference (P<0.01) to the value of encapsulation efficiency and does not give a significant difference (P>0.05) on microcapsule particle size and microcapsule particle size distribution, with percentages T1 97.43±0.31%, T2 98.50±0.48%, T3 99.00±0.44 %; T1 1.08±0.07 µm; T2 1.18±0.11 µm; T3 0.95±0.11µm; and T1 4.79±1.04; T2 2.53±2.16; T3 4.15±3.13 and microcapsules using SEM showed the microcapsules were round and smooth. The combination of gelatin and sodium alginate T3 (1:3) as a microcapsule material is a good alternative to protect lactic acid bacteria so that it can be applied in food products functional
Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits
No full textBanga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineensis) were blanched in batches at 1000C for 0 to 25 min, extracted and concentrated as banga sauce. Samples were labeled A, B, C, D and E, for 0, 10, 15, 20 and 25 min blanching time, respectively. Moisture content was significantly (p<0.05) high (76.37 – 80.66%) and decrease significantly (p<0.05) with increase in blanching time. Percentage fat content of sample A was low (1.62%). Differences in protein content were not statistically significant. Carbohydrate content of sample E was 17.38%. Differences in peroxide value, iodine value and saponification value of the sauce were not statistically significant. Melting point, viscosity and density were respectively 36.44°C, 35.00 cSt and 0.9968, these values decrease significantly with increased blanching time. Solid fat content of unblanched banga sauce was significantly high (75%) at refrigeration temperature (5°C), with significantly lower value of 55% seen in sample E. Taste scores for samples B and C were significantly higher followed by sample E. Overall acceptability scores ranged from 7.49 – 7.81, with sample C given higher value, though not statistically difference
Quality Evaluation of Gruels from Malted Sorghum- Moringa oleifera Flour Blends
No full textAim: In this study, moringa seed flour was subjected to treatments (boiling and roasting) and used to fortify sorghum flour (Kunun Zaki flour).
Study Design: The blend ratios of Kunun Zaki flour and Moringa seed flour were 100:0 (control), 95:5, 90:5, 85:15, and 80:20 which were subjected to standard methods for evaluation of physicochemical properties of the flours while flour samples were further processed into a gruel and subjected to sensory evaluation.
Result: The results of the proximate analysis indicated an increase in moisture, protein, fat, ash, and fibre from 9.06 – 9.34, 11.12 – 13.09, 3.64 – 5.74, 2.95 – 3.32, 7.65 – 8.24% respectively and decreased in carbohydrate (65.53 – 60.62%). The pH increased (3.90 – 4.37) while the titratable acidity decreased (0.87 – 0.68). All the phytochemicals (alkaloids, flavonoids, tannins, sterols, phenols, cyanides, and phytates) increased as the moringa seed flour was added. T The addition of moringa seed flour increased vitamins A, C, B1, B2, and B6. It also led to an increase in sodium and composite flour
Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat
No full textThis paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170°C, 180°C and 190°C for 4, 8, 12- and 16-min. Cooking yield and loss were assessed by weight changes before and after frying and tenderness changes were determined by measuring the compression force using instrumental texture profile analysis (TPA). The sensory acceptance and preferences were conducted on the samples by panel of judges. Cooking yield of fried chicken breast meat decreased significantly (p < 0.05) with increasing frying temperature and time. Air fried (AF) samples had higher mean cooking yield value of 59.26 % than DF method sample of 50.00%. Samples fried at lower frying times had significantly (p < 0.05) higher cooking yield compared with longer frying times. Cooking loss increased significantly (p < 0.05) with increasing frying temperature and time. Samples fried with hot air adopting AF method had lower average cooking loss (40.20%), fat content (6.62 %) and higher compression force (hardness) value (12.39 kg/F) than samples fried by DF method which had higher cooking loss (49.47 %) and lower compression force or hardness (12.18 kg/F) and higher fat content (11.88 %). Samples fried for 4 min had significantly (p < 0.05) the least value in cooking loss and tenderness, but 8 min fried samples had better sensory attributes than 4 min fried samples, which were pinkish colour in appearance and unappetizing to consumers. Air frying method with the best tenderness value (20.43 ± 1.15 Kg/F), while deep fat frying method-produced samples with its best tenderness value (18.89 ± 0.70 Kg/ F) at 170°C for 16 min. Sensory evaluation showed that DF products were moderately crispy (7.19) compared to AF products, which were slightly crispy (5.45). The interaction effect of frying method, frying temperature and frying time was significant for cooking yield, loss and tenderness. However, the overall interaction (frying method x frying temperature x frying time) was found to be significant in coking yield and loss, but not significant in tenderness
Isolation, Identification and Characterization of Potential Probiotics from Fermented Food Products
No full textPotential probiotics were isolated, identified and characterised from ogi, fufu, nunu, palmwine and fermented tigernut milk. Pour plate method was used for the isolation of lactic acid bacteria (LAB) on De Man Rogosa Sharpe (MRS) media. Three (3) pure colonies were distinctly obtained from each of the fermented food sources with microbial mean counts ranging from 8.13 - 8.25 Log10 Cfu/ml. Isolated strains were identified and characterized using morphological, API-50 CHL (Bio-merieux, France) and Polymerase chain reaction (PCR) analysis. Ten (10) of the isolated microorganisms were identified as Lactobacilli, two (2) Micrococci and a Lactococcus. The Lactobacilli were catalase negative and oxidase negative rod-shaped bacteria. The identification accuracy of the isolates based on similarities from the computer-aided API and PCR GenBank databases ranged from 49.00 - 99.90% and 79.00 - 99.00% respectively. The amplification pattern of the 16S regions of the sequenced isolates showed DNA fragments with 500 - 1000 base pairs. The LAB strains identified are Lactobacillus fermentum NBRC 15885, Leuconostoc mesenteroides LM, Lactobacillus plantarum CIP 10315.1, Lactobacillus plantarum NBRC 15891, Lactobacillus parabuchneri LMG 11457, Lactobacillus pentosus 124-3 and Lactobacillus brevis ATCC 14869. These strains had high correlation in both the API and PCR identification techniques that was used in this study. Potential probiotic lactic acid bacteria can be isolated and identified from ogi, fufu, nunu, paimwine and fermented tigernut milk
Phytochemical, Pasting and Proximate Composition of Improved Weaning Food
No full textAim: Phytochemical, proximate, and pasting qualities of weaning food processed from grains, legumes along with vegetables were examined in this study.
Methods: Fermented maize, defatted soybean and carrot powder were combined at different proportions. Phytochemical, pasting, and nutritive composition were evaluated using standard procedures.
Results: The results showed that Flavonoid and tannin were very low, ranging from 2.07 mg/ 100 g-0.02 mg/100 g and 2.05 mg/100 g-0.02 mg/100 g respectively. Fermented maize had the least flavonoids (0.02 mg/100 g) and tannin (0.02 mg/100 g). This was followed by carrot, which had flavonoid 0.63 mg/100 g and Tannin 0.63 mg/100 g, the highest was defatted soybean with flavonoid 2.07 mg/100 g and tannin 2.05 mg/100 g in that increasing order. Sample A which was fermented maize, had the highest saponin (21.43%). Next was carrot i.e. sample C (7.51%). The least saponin recorded was in defatted soybean sample B (3.56%). Sample A showed the highest (2208cP) peak viscosity and was followed by B (1473cP), D (903.0cP), C (781.0cP), and E (408cP) in that decreasing order. The breakdown viscosity ranged from 97cP to 923cP. The highest break down viscosity was sample A (923cP), followed by sample B (500cP), sample D sample C (206cP), and sample E (97cP). The highest final viscosity (FV) was observed in sample A (2099cp), next was sample B (1535cp), sample D (1058cp), sample C (936cp), while the least was sample E (522cp). The moisture content ranged from 7.91-11.05%. Sample E had the least moisture (7.91%), next was C (9.45%), A (9.68%), D (10.21%) and B (11.05%) in that increasing order.
Conclusion and Recommendation: It was obvious from this study that fermented maize when used as weaning food increases the starch digestibility as well as the pasting properties of weaning foods. Hence, maize should be fermented before it is used as a weaning food
Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink
No full textAims: To determine the best process time and processing duration effects on the composition of the Ficus capensis drink (infusion).
Study Design: Experimental design was based on completely randomized design (CRD).
Methodology: Ficus capensis (Moracae) leafy vegetable drink was processed by immersing the leaves in water (1:10) weight/liquid ratio. Three portions of samples were prepared and boiled separately in a stainless steel pot immersed in a water bath (temperature =100 oC) for 30, 60, and 90 min, respectively, and filtered. The samples were evaluated for proximate composition, minerals, phytochemicals, antinutrients, and physicochemical properties using standard methods.
Results: Protein, carbohydrate, and ash contents and energy value of the drink were affected differently by process times. Alkaloids, ascorbic acid, and calcium contents were lowest in samples processed by 90 min boiling. Drink processed by boiling the leaves for 60 min had the highest pro-vitamin A (12.51 mg/100ml), zinc (3.18 mg/100ml, flavonoid (18.4 g/100ml), and carotenoid (17.2 g/100ml), and 90 min processed drink had the highest vitamin B1 (0.35 mg/100ml) content. The iron contents ranged from 2.8-8.7 mg/100ml, and the values varied among different boiling times. Cyanide, phytate, and tannin contents decreased progressively as the processing times increased.
Conclusion: The nutrient contents of Ficus capensis (Moracae) drink were affected by process time, however, boiling the leave for 60 min was established as the best process time for the Ficus capensis vegetable drink processing
Formulation and Quality Evaluation of Breakfast Flakes Produced from Blends of Maize (Zea mays) and Quinoa (Chenopodium quinoa Willd) Flour
No full textThe study aimed at the production and evaluation of breakfast cereals (flakes) formulated from composite blends of corn (Zea mays) flour and quinoa seed flour (Chenopodium quinoa); a pseudo cereal that has recently gained the interest of researchers due to its unique functional properties. Breakfast flakes were developed from formulations of WCF (100% whole corn flour); CQF (90:10 corn/quinoa flour); and QCF (50:50 corn/quinoa flour). The flakes were evaluated for their organoleptic acceptability, nutritional composition and functional properties. The result of the sensory evaluation showed that WCF was most acceptable in colour (4.90 0.32) and was not significantly different (p>0.05) from CQF (4.10 0.88). In terms of taste, texture, and aroma no significant differences (p>0.05) were recorded among all flakes blend. Overall, WCF was rated highest in acceptability at a mean score of 4.80 0.42. However, QCF and CQF competed favorably with WCF in organoleptic quality. The result of the proximate analysis showed that compared with the control (WCF) which had a protein content of 7.36 0.31%, the inclusion of quinoa enhanced the protein content in QCF and CQF at 9.40 0.35% and 9.64 0.03% respectively. Crude fibre, an essential component of functional foods was significantly enhanced with the inclusion of quinoa. In comparism with the control (9.02 0.13%), the crude fibre content of CQF and QCF were 11.99 0.12% and 15.99 0.56% respectively. An increased inclusion of quinoa resulted in a corresponding decrease in carbohydrate (CHO) content as expected. The lowest CHO content was observed in QCF (49.66 0.57%); while the highest CHO content was observed in WCF (62.50 0.45%). There was significant difference in all the functional properties observed except for the bulk density. Quinoa fortification of corn flakes resulted in increased water absorption capacity (WAC) and oil absorption capacity (OAC). Hence QCF had the highest WAC and OAC at 35.33 0.29% and 14.97 0.15% respectively. In addition, QCF had the lowest emulsification capacity and swelling capacity at 41.43 0.38% and 338.17 0.19% respectively. The inclusion of quinoa in flakes could be beneficial as a breakfast cereal useful in human health and nutrition. 
Organoleptic and Morphological Analysis of Citrus Peel Powder
No full textAim: Processing of citrus fruits results in the production of a >40 million tons of by-products worldwide and a major part of this by product is its peels. These peels have the potential of acting as a good nutraceutical resource owing to its high dietary fibre content and phenolic content. However, these peels are under-utilised despite their claimed health benefits. This study evaluates the morphological structure and sensory attributes of sweet lime peel and orange peel powder.
Study Design: The present study was conducted in 3 phases-
Collection of Raw Material
Pretreatment & dehydration
Processing into powder form.
Place and Duration of the Study: The present study was conducted in the Department of Food &Nutrition of Babasa.heb Bhimrao Ambedkar University Lucknow. The duration of the study is 6 months i.e. from Jan, 2022- July, 2022.
Methodology: Peels of sweet lime and orange were transformed into powder through solar drying followed by grinding. In the present study, we have compared the morphology and organoleptic constituents of orange peel powder (OPP) and sweet lime peel powder (SLPP). The morphology of the two samples was studied by Scanning Electron Microscopy (SEM) and element composition was studied and analysed by Energy Dispersive X-Ray Analysis (EDX). Organoleptic and sensory attributes were analyzed by a 9 pointer hedonic scale rating. Peel powders were also compared for two functional properties i.e. their Solubility Index and Swelling Power
Physicochemical and Sensory Characteristics of Mixed Fruit Juices Prepared from Blend of Pineapple, Pawpaw and Watermelon Fruits Juices
No full textThis study investigated the production of mixed fruit juices from pawpaw, watermelon and pineapple fruits, pawpaw and watermelon fruits. Fresh ripe fruits (pineapple, watermelon and pawpaw and watermelon) were washed, manually peeled, deseeded, sliced, squeezed and sieved to obtain pineapple, watermelon and pawpaw juice pawpaw and watermelon juice. The prepared juices were pasteurized at 85°C for 15 s,sec., packaged in air-tight plastic cans. The pineapple, watermelon and pawpaw juice and watermelon juice were blended in ratios of 100:0:0;0:100:0; 0:100:0; 20:20:60:20; 33.33:33.33:33.33; 60:20:20 and 40:30:30%. The juice samples were evaluated for physicochemical and sensory characteristics using standard procedures. The sensory results showed colour rating of (6.33 - 7.22), flavour (6.11 – 7.78), taste (6.44 – 7.78), and general acceptability of(6.89 – 8.00). Sample 100% PIN was rated the best (8.00) in general acceptability. However, all the juice samples were generally accepted. The physicochemical results showed the following range of values for titrabletitra table acidity (0.60 - 1.21%), total soluble solids (8.10 - 15.55%), total sugar (7.22 - 9.51%), pH (4.05 - 5.30) and vitamin C (4.80-17.00 mg/100g). Generally, the juice samples were within the regulatory specifications, and acceptable. The study showed that fruit juice with good physicochemical and sensory qualities could be formulated using pineapple, watermelon and using pineapple, pawpaw and watermelon blend. The formulated fruit juices could find domestic and industrial applications