Asian Food Science Journal
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Qualitative Evaluation of Lamb Meat Sausage Prepared with Different Antioxidants
No full textConsumer awareness and health consciousness has resulted in the use of natural additives or alternative methods to extend shelf life and improve food safety. The present study evaluated the quality and shelf-life of lamb meat sausage prepared with different natural antioxidants. The antioxidants (Turmeric, Garlic, Honey, Moringa and Ginger at 2% each) on the yield, sensory acceptability, chemical composition, lipid peroxidation, fatty acid profile and microbiological assay was studied in a completely randomized design. The results revealed that the turmeric, garlic and honey compared (p>0.05) favourably with the control in terms of yield and preferred (p<0.05) above others for colour, flavor, tenderness and overall acceptability. All the antioxidants have suppressing effects with lower values (P<0.05) on crude protein, ether extracts and lipid peroxidation as compared to the control. Variation exist in all the parameters of the fatty acid profile while the microbial loads of the lamb meat sausage samples showed a significant (p<0.05) reduction in the Total Bacterial counts (TBC), Total Coliform Counts (TCC) and Total Fungi Counts (TFC) for all samples prepared with natural antioxidants with the least values (p<0.05) reported in moringa samples as compared with others. Conclusively of the respective natural antioxidants in lamb meat sausage enhanced the cooking yield, nutrient composition and keeping qualities of the product and is therefore recommended for the product quality and safety
Effect of Microbial Inoculant on Physicochemical and Microbiological Properties of Cassava Fermentation Process and Fufu Produced
No full textAim: The effects of adding a microbiological inoculant on the physicochemical and microbiological properties during the fermentation process of cassava (Manihot esculenta Crantz) and on the sensory characteristics of the fufu produced using a local Bambili cassava variety were examined.
Study Design: Completely Randomized Design was applied for this study.
Place and Duration of Study: Study was carried out at the Food Technology and Post-Harvest Programme Laboratory (FTPHL) of the Institute of Agricultural Research for Development (IRAD) Bambui, North West Region of Cameroon, between January and April 2020.
Methodology: Cassava was soaked in water and three treatments: 0%, 1% and 4% Light Matrix Organics (LMO) added to the water. The fixed submerged fermentation was used. Water samples were randomly collected daily and analysed for pH, temperature, Titratable Acidity (TA) and microbial counts. The experiment was carried out in triplicates, varying temperature each time (35oC in trial 1, 32oC in trial 2 and 21oC in trial 3). Sensory evaluation was carried out on the fufu produced.
Results: Temperature, pH, TA and microbial counts followed the same trend in all 3 treatments. TA increased from 0.01-0.15%, while pH decreased from 6.9-4.85. Temperature increased then dropped at the end of the experiment. Total bacterial counts increased from log10 (3.49) to log10 (6.9) CFUml-1. Yeasts and moulds increased from log10 (7.15) CFUml-1 and then dropped to log10 (5.48) CFUml-1 at the end of the experiment. Coliforms decreased from log10 (4.66) CFUml-1 to log10 (3.30) CFUml-1. The above parameters did not vary significantly (p<0.05) within treatments. Also, soaking temperature affected the duration of fermentation, hence the finished product. The natural fermentation process was preferred for colour, taste and flavour while the 1% LMO sample was preferred for texture.
Conclusion: Under good hygienic conditions; water fufu produced by natural fermentation will be of good quality for consumption
Effect of Packaging Materials on Storage Stability of Traditional Indian Dairy Confection Peda
No full textPeda, a heat desiccated traditional dairy product popular in northern India suffers from poor shelf life due loss of moisture from the surface, mold growth, rancidity etc. Packaging plays an important role in controlling microbial growth as well as biochemical changes and the shelf life can be increased by changing the packaging system. In the present study the role of packaging materials on the storage stability of peda was evaluated at ambient (30±1⁰C) and refrigerated (7±1⁰C) conditions. Peda was prepared in the laboratory from standardized cow milk (4.5% fat and 8.5% SNF) with addition of 8% sugar on the basis of milk and kept without packaging (P0) as well as packaged in two most suitable packaging materials viz. paper box (P1) and polypropylene pouches (P2). During storage the sensory quality, physico-chemical properties, texture profile and microbiological quality was carried out at regular interval. It was found that the rate of most of the quality deteriorative parameters was rapid in P0 followed by P1 and P2 at both storage temperatures. Based on the results obtained in this study it can be concluded that at ambient temperature peda samples could be best preserved up to 4 days without packaging, 8 days in paper box and 14 days in polypropylene pouches whereas refrigerated samples kept well up to 20, 30 and 50 days in P0, P1 and P2 respectively
Effects of Addition of TiO2 Edible Coatings and Storage Periods on the Chicken Eggs Quality
No full textThe study aims to determine the effect of addition TiO2 solution on edible coatings of nanocomposite casein-chitosan on the internal chicken eggs quality observed at 7 and 14 days of storage. The design of the study was a Complete Randomized Factorial Design using 2 factors and the length of storage of chicken eggs. The data was analyzed using the Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test if there is a significant difference. Edible coatings made from casein-chitosan with the difference between addition of 3, 5, 10 mL of TiO2 1% then applicated of the solution as coating on eggs. The egg stored at 25 ℃ for 7 and 14 days then observed in the study i.e yolk index, albumen index, Haugh Unit, yolk color, yolk pH, albumen pH, and Total Plate Count (TPC). The results showed that the yolk index ranged from 0.25-0.40; albumen index 0.03-0.08; Haugh unit 48.68-80.42; yolk color 7-9; pH yolk 8.17-9.20; pH Albumen 8.17-9.20; TPC 0.7×105-1.1×105 cfu/mL. Edible coatings of casein-chitosan with 5 mL TiO2 solution were able to reduce the decrease in the internal quality of chicken eggs observed at 7 to 14 days of storage. However, all treatments in this study showed better results in the 7 days storage period
Effect of Storage Conditions on the Microbial and Proximate Composition of Bread Made From Wheat Flour and White Flour
No full textBread is one of the most consumed staple foods in the world. It is a good source of nutrients, such as carbohydrates, protein, and fat and micronutrients (minerals and vitamins) which are essential for human health. The aim of the research is to determine the effect of storage conditions on the microbial and physico-chemical composition of bread from wheat flour and white flour. The fresh samples (white and wheat bought from the super market) were cultured according to the standard microbiological procedures. The Total Heterotrophic Bacterial Count (THBC) of the fresh white flour bread sample (FB) obtained was 1.3×104CFU/g (4.11logCFU/g) while that of Wheat bread (WB) sample was 1.2×104CFU/g (4.00 logCFU/g). The total Staphylococcal Count (TSC) of the samples was recorded as 4.9×103 CFU/g (3.69logCFU/g) which was higher in comparison to that of wheat bread with the count of 1.4×103CFU/g (3.14logCFU/g). Decrease in THBC of wheat bread and white bread sample stored at refrigeration temperature as compared to the bread samples stored at ambient temperature in relation to the days of storage was observed. Refrigeration had little effect on the growth of fungi as observed in this study as the Total Heterotrophic Fungal count (THFC) of refrigerated white bread sample increased from 2.0×103CFU/g (3.30logCFU/g) on the day 6 to 8.9×103CFU/g (3.94logCFU/g) on the day 8. The microorganisms isolated were Micrococcus sp, Staphylococcus sp, Bacillus p, Aspergillus niger, A. flavus, Rhizopus sp, Mucor sp, Penicillium sp, Candida sp, and Saccharomyces of which Bacillus and Aspergillus where most occurring among bacteria and fungi respectively. The moisture content, crude lipid, crude protein of the white bread sample were higher than those of wheat bread while the ash content, crude fiber and carbohydrate were higher in the wheat bread sample as compared to those of White bread sample. From the result obtained in the study, it was observed that refrigeration temperature was effective in the increase in shelf life of bread by the reduction in bacteria growth in bread thus, it can be recommended for the storage of bread
Physico-chemical and Nutritional Properties of Unfermented and Fermented Roselle (Hibiscus sabdariffa Linn) Seeds
No full textThe aim of this study was to investigate the Physicochemical and nutritional properties of unfermented and fermented Roselle seeds. Datou is a product of the traditional alkaline fermentation of Hibiscus sabdariffa seeds consumed as food condiment in many African countries including Mali. However, no physicochemical and nutritional data has been reported on fermented Roselle seeds make in Mali. The study was conducted in the faculty of sciences and techniques between June 2021 and February 2022.
The unfermented and fermented Roselle seeds were used to determine their contents in moisture, ash, fat, crude proteins carbohydrate, fatty acids, amino acids and minerals.
The results showed that the studied unfermented seeds were composed 27.32% of crude proteins, 20.83% of crude lipids, 39.23% of carbohydrates and the fermented seeds showed 21.70% for proteins, 18.64% for crude lipids and 47.42% for carbohydrates.
The most predominant inorganic elements were found to be potassium, magnesium, calcium and sodium in all samples, but in different orders. Phosphorus was relatively low in all samples, however, the fermented compared to the unfermented seeds showed the highest content.
The fatty acids composition analysis showed the high differences in unsaturated compared to the saturated. The most predominant unsaturated fatty acid in both samples was found to be oleic acid.
The nutritional parameters were estimated based on the amino acids composition of our both samples. The results suggested that our samples have high nutritional quality. Based on the results obtained from this study we can concluded that unfermented and fermented Roselle seeds could be a good source for protein deficient consumers as well as a potential food ingredien
The Effect of Substitution of Brown Sugar with Honey on Making Beef Jerky
No full textThis research aimed to evaluate the possibility of using honey as a substitute ingredient in beef jerky in terms of pH, water activity, moisture content, protein content, and fat content. This research was conducted from January to March 2022 at the Animal Products Technology Laboratory, Faculty of Animals Science and Biochemical Laboratory, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia. The research material used was beef, with supporting ingredients such as salt, onions, spices, and honey concentrations of 6, 12, 18, 24, and 30%. The research method used an experimental design with six treatments and three replications. The treatments were (P0) 30% brown sugar, (P1) 24% brown sugar + 6% honey, (P2) 18% brown sugar + 12% honey, (P3) 12% brown sugar + 18% honey, (P4) 6% brown sugar + 24% honey, and (P5) 30% honey. The data was analyzed using Analysis of Variance (ANOVA), and if there was a significant influence, Duncan's Multiple Range Test Method (DMRT) was used to test it. The results showed that substituting brown sugar with honey had a highly significant difference (P 0.01) on pH, water activity, moisture content, protein content, and there was a significant difference (P<0.05) in the addition of honey to the fat content of beef jerky. The addition of 24% honey produced the best quality beef jerky with a pH of 5,36%, water activity of 0,57%, moisture content of 10,68%, protein content of 28,25%, and fat content of 4.25%
Proximate and Physicochemical Quality of Jelly Produced from Blends of Beetroot and Pineapple Juice
No full textFruit Jelly was produced from beetroot and pineapple fruits as a value-added product for addressing their gluts during its peak season. The fruits were cleaned and their juices were blended using the following beetroot: pineapple ratio; 50:50, 60:40, 70:30, 80:20, and 90:10. The fruit juice blends were then labeled I, R, O, H, and A, respectively, while the commercial jelly sample K, and beetroot jelly were used only as control. Proximate composition showed that the fruit jellies had a higher nutritional profile than the commercial jelly. The result revealed variation in moisture content (35.11 to 36.17%), Ash content (0.12 to 0.26 %), Carbohydrate content (61.22% to 63.74%), Energy value (257.26 KJ to 262.72 KJ) and protein content (0.88 to 1.77 %). The energy value (262.72 KJ) and carbohydrate content (63.74 %) of the commercial jelly were however significantly (p < 0.05) higher than in the beetroot - pineapple fruits jelly. The protein content of the jelly ranged from 1.52 to 1.76 %. Overall, increasing the blending ratio increased the fat, ash, protein, and moisture contents of the jellies. Besides, the jellies with the least amount of beetroot I (50 % beetroot and 50 % pineapple juice) had the highest carbohydrate content (62.69 %) thus providing the highest amount of energy 261.30 KJ. Physicochemical properties showed the following ranges total soluble solid content 63.84 to 64.89 °Brix, total sugar 43.23 to 43.94 %, reducing sugar 28.30 to 28.77 %, and non-reducing sugar 14.94 to 15.18 %. Titratable acidity and pH showed that an inverse relationship existed between them. The beetroot and pineapple jelly blends produced compared favourably with proximate composition and physicochemical properties of commercial jelly
Improvement of the Nutritional Value of Rice Biscuits with Some Vitamins and Minerals Using Soy Flour and Strawberry Powder
No full textAims: The purpose of this paper is to develop a biscuit incorporated with defatted soy flour and strawberry powder to enhance its nutritional value of it.
Methodology: The proportion of rice flour and defatted soy four were 25% and the level of strawberry powder used for making biscuit samples was 0, 5, 10 and 15% respectively. The biscuits were evaluated for their quality based on proximate analysis, physical properties and sensory evaluation.
Results: Based on chemical analysis protein, fiber content and β-carotene level increased with increasing the amount of strawberry powder. The most preferred products were that with 25% defatted soy flour and 10 per cent strawberry powder. It is noticed that 100gm of biscuits with 20% defatted soy flour and 10% strawberry powder provide 4-8 years-old children with 44% of their needs of protein, 20.23% of their needs of iron, 19.06% of zinc and 48.01% of folate.
Conclusion: The addition of both defatted soy flour and strawberry powder as a flour replacer in gluten-free biscuits improves its nutritional value without affecting its physical properties and consumer acceptance
Effects of Different Drying Methods on Quality Parameters of Tilapia (Oreochromis niloticus) Obtained from the Local Market of Bangladesh
No full textThis study aimed to evaluate the effects of various drying methods on quality parameters such as proximate composition, rehydration characteristics, total volatile basic Nitrogen (TVB-N), and consumer acceptance of tilapia. Three different types of dryers, viz., ring tunnel dryer (RTD), oven dryer (OD), and smoke dryer (SD), were used for a specific period. The proximate composition of dried tilapia varied from each drying method. The moisture content of SD samples (25.33%) contains more moisture than others, while significantly lower moisture contents were observed in RTD. High protein levels (62.81%) and (61.69%) were found in a sample obtained from OD and RTD, respectively. The protein content was significantly (P≤0.05) reduced in SD tilapia (54.35%). The higher lipid contents found in RTD and OD samples were 7.48% and 7.49%, respectively. The highest ash contents were recorded in RTD (14.89%). TVB-N content ranged between 7.03 to 7.45 mg/100 g, and the lowest TVB-N value was observed in RTD products. The RTD products hold more water, and the rehydration rate was faster than others. The sensory characteristics of dried tilapia obtained from RTD had better in terms of odor, color, texture, and general appearance, except the texture of SD products, was found to be better as compared to others. Overall, the results demonstrated that RTD products compete with SD with few exceptions RTD would be the better choice for tilapia drying