Asian Food Science Journal
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Physicochemical Properties, Sensory Acceptance and Storage Stability of Yogurt Flavored with Refractance Window Dried Passion Fruit Powder
No full textAims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt.
Place and Duration of Study: Department of Food Technology and Nutrition, Makerere University, Kampala-Uganda between October 2020 and January 2021.
Methodology: Passion fruit pulp was mixed in carboxymethyl cellulose and dried using a laboratory refractance window drier.
Plain yogurt was flavored with 2% passion fruit powder. Passion fruit flavored, plain and commercial yogurt were analyzed for physico-chemical and sensory properties. Statistical analyses were performed using XLSTAT and all results were considered to be significant at P<0.05.
Results: pH values and titratable acidity for all yogurts ranged from 4.67 to 3.77 and 1.21% to 2.89%, respectively throughout the 14 day storage period. The apparent viscosity of all yogurts increased significantly during storage and ranged from 413.76 cP to 525.20 cP, the syneresis of yogurts ranged from 25.6% to 32.2%, vitamin C content of the yogurts ranged from 0.69 mg/100 g to 1.91 mg/100 g, the carotenoid content of yogurts ranged from 0.55 µgRAE to 1.07 µgRAE, phenolic content of the yogurts ranged from 0.50 mg/100 g GAE to 8.01 mg/100 g GAE, whereas total antioxidant activity of the yogurts ranged from 0.21mg/100g VCE to 9.96mg/100g VCE. For all yogurt types, there was no significant change (p<0.05) in any of the sensory parameters (flavor, color, mouth feel, consistency, taste and overall acceptability) over the storage period of 14 days.
Conclusion: Addition of passion fruit powder to yogurt resulted in increased levels of vitamin C, beta carotenoid, total phenolic content and total antioxidant activity, in comparison to plain yoghurt and commercial vanilla flavored yogurt. This will provide consumers with more nutritious options thereby improving nutrition of consumers
Assessment of the Effects of Back Sloping on Some Starter Culture Strains and the Organoleptic Qualities of their Yoghurt Products
No full textFermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms of yoghurt products. One of these Traditional methods includes back slopping). The advantages of this method include faster fermentation rates due to reduction in lag time, and subsequent production of relevant metabolites as well as allowing for a more reliable product formation on a consistent basis. The aim of this study was to better understand, the effects of back sloping on the microbial community as well as on the organoleptic characteristics of the yoghurts produced using the method. The model from this work could be used to study the dynamics of the microbial community associated with back-slopping practices and the understanding of possible associated defects in order to allow better control over the application of the method on commercial levels. We characterized the yoghurt produced from both microbial compositional study using culture-dependent morphological examinations on MRS, M17, Nutrient Agar and Potato dextrose Agar, as well as from organoleptic point of view. The results show that back sloping up to three-fold (batch) gave increasing acceptance but decreased afterwards. Acidification activity which determines proteolysis of casein for coagulation to take place also increased up to three folds. Residual lactose, syneresis and moisture content also decreased favourably by three fold order. Therefore, back sloping could be recommended on commercial level especially in the developing countries where facilities for consistent supply of pouched starter culture are limited because, aside the above mentioned advantages, this process also favours the growth of bacteria which release antimicrobial substances thereby ensuring the growth of the same species while reducing the growth of other organisms thereby preserving the products’ quality
Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)
No full textQuality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flours were mixed and analyzed for functional, proximate composition, mineral elements and sensory properties. The blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of African Yam Bean with Pearl Millet led to increases in moisture (24.29 to 37.50%) protein (10.90 to 19.70%), fibre (1.30 to 2.00%), Ash (0.43 to 0.55%) and fat (3.80 to 5.20%) while the carbohydrate content of the blends decreased (from 62.07 to 39.85%) respectively. Functional properties such as bulk density decreased with increase in AYB from (1.80 to 0.72 g/ml, swelling index also increases from 0.75 to 0.56 g/ml, water absorption capacity decreases from 2.20 to 2.64 g/ml) and Least Gelation Concentration (6%). The sensory attributes of stiff porridges were not adversely affected by African Yam Bean flour. Therefore, it should be possible to incorporate up to 50% of legumes such as African Yam Bean with Pearl Millet in the preparation of stiff porridges
Vitamin-C and Mineral Composition Analysis of Some Fresh Vegetables in Patuakhali, Bangladesh
No full textAims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables.
Methodology: The study was conducted in the agricultural chemistry laboratory, Patuakhali Science and Technology University, Patuakhali during the period of January to June 2019. Vitamin C, calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), phosphorus (P) contents were determined with the flame emission spectrophotometer.
Results: Vitamin-C was higher in Momordica charantia (87.0 mg/100 g) and lower in Vigna unguiculata (0.10 mg/100g). Calcium and magnesium of the green leafy vegetables were in the range of 191.0 - 12.0 mg/100g and 210.1- 9.0 mg/100g respectively. Sodium content largely varied from 58.1- 2.1 mg/100g in which Amaranthus cruentus content higher and Cucumis sativus had the lower content. The highest potassium content was recorded in Cucurbita pepo (384.0 mg/100g) and the lowest potassium content was found in Cucumis sativus (144.20 mg / 100g). Phosphorus content was ranged between 108.0 -13.0 mg /100 g in all the green leafy vegetables. There were significant correlations between mineral contents.
Conclusion: These results revealed that selected vegetables contain an appreciable amount of vitamin C and minerals and should be included in diets as a supplement of daily allowance needed by the body
The Nature of Postharvest Losses of Rice among Rice Farmers in Makurdi Local Government Area of Benue State Nigeria
No full textThis study examined the nature of postharvest losses of rice in Makurdi Local Government Area of Benue State. The study specifically examined the stages of the postharvest losses of rice. A sample of 399 rice producers were drawn in Makurdi using the Taro Yamane formula. Quantitative data collection techniques were used to elicit information from respondents. The findings from the study revealed that, the nature postharvest losses of rice start from harvest to consumption stage, with threshing recording the highest loss of 27%. However, the total losses from all the stages are between 37%-40%. The study therefore recommended sensitization of farmers through the relevant agricultural agencies on postproduction of rice, establishment of reserves for the preservation of rice, linking farmers with agro-processing equipment available in state or those at national research institute at an affordable price, plus farmers to take advantage of cooperatives to benefit from agricultural projects establish by the government
Effect of Different Processing Conditions on Bioactive Compounds of Selected Grape Varieties
No full textBioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were subjected to different processing conditions such as pasteurization and pectinase enzyme treatment. Total Monomeric Anthocyanin content (TAC), Total Phenolic Content (TPC), and antioxidant activity were analyzed. Compared to the imported grape varieties, the locally grown, pectinase enzyme-treated Israel blue grape juice with 2% pectinase enzyme concentration, 40 0C incubation temperature, and 2 hours incubation time, under dark condition had the significantly highest values (p < 0.05) for TAC at 177.03±4.15 mg/L of malvidin-3-O-glucoside (M3G), TPC at 527.07 ± 3.55 mg/L of Gallic acid equivalents and antioxidant activity in terms of DPPH radical scavenging assay with IC50 value at 7.05±0.35 mg/mL Gallic acid equivalents and ABTS radical scavenging assay with IC50 value at 0.31±0.01 mg/mL of Trolox equivalents. TAC, TPC, and antioxidant activity of three grape varieties showed the highest values in pectinase enzyme-treated grape juice which was followed by raw juice and the pasteurized juice respectively. This research has taken an approach to enhance the bioactivity of grape juices via pectinase enzyme treatment and evaluate the suitability of locally grown Israel blue grape variety in Sri Lanka to form as a functional beverage to meet nutritional and health requirements
Effects of Different Extracting Solvents on Non-Phenolic Phytochemical Profiles of Selected Nigerian Spices and Spice-treated Foods
No full textThe aim of this research was to investigate the impact of extraction solvents on the non-phenolic phytochemical profiles of selected spices (Ocimum viride, Monodora myristica, Monodora tenuifolia and Tetrapleura tetraptera) and spice-treated foods in southern part of Nigeria. The spice samples were processed into powder for antioxidant screening. The spice extracts were obtained from the samples using 5 extracting solvents [distilled water, 95 % methanol, acetone / hexane (1:1 v/v), n-hexane / methanol / acetone (2:1:1, v/v/v) and acetone / water / acetic acid (70:29.5:0.5, v/v/v)]. Water extracts were obtained from beef, pork and fluted pumpkin leaves. The alkaloid, saponin, oxalate and phytate components of the spice extracts and the spice-treated foods were evaluated using standard methods. The laboratory analyses were performed at analytical laboratory, National Centre for Energy Research and Development, University of Nigeria, Nsukka during the 3rd quarter of 2020. The percentage yield of the extracts were low (0.32 - 0.96 %) and varied widely among extracting solvents, spices and spice-treated foods. M. myristica and T. tetrpleura had the highest yield, 0.96, in methanol extracts. Phytochemical contents differed significantly (p < 0.05) among spices, extracts of the same spice and among spice-treated foods. Spices had high contents of oxalate (2.0 – 7.0 mg/100 g), alkaloid (0.8 – 5.76 mg/100 g) and phytate (2.14 – 3.88 mg/100 g) but relatively low content of saponin (0.03 – 0.736 mg/100g). Methanol alone or in combination with other solvents extracted higher amounts of phytochemicals (0.96 %) than other solvent mixtures from the spices. Phytochemical contents of spice-treated foods were in the order: vegetable > rice > pork > beef
Physicochemical, Anti-Oxidant and Sensory Characteristics of Spiced Jam from Blends of Selected Tropical Fruits
No full textJams are preserved fruits and sugars which are packaged in cans or bottles for long-term preservation. The processing involves the disruption of the fruit tissue followed by heating with water and sugar to activate the pectin prior being put into containers. Jams were processed from two selected tropical fruits namely, pineapple and watermelon. The jam produced was spiced with ginger and turmeric at 5% level using a standard methods. The treatments are WA (watermelon 100%), WAG (watermelon 95% + ginger 5%), WAT (Watermelon 95% + turmeric 5%), WAGT (watermelon 95% + ginger 5% + turmeric 5%), PI (pineapple 100%), PIG (pineapple 95 % + ginger 5%), PIT (pineapple 95% + turmeric 5%) and PIGT (pineapple 95% + ginger 5% + 5% turmeric). The proximate, physiochemical, antioxidant, total phenolic, color and sensory characteristics of the spiced jams were determined using standard analytical procedures. The proximate result showed that the moisture content of the samples ranged from 3.61-20.55% for Watermelon jam (WA) and reference sample (CNTP); protein 0.50-5.16% for (CNTP) and watermelon-ginger jam (WAG); fat and ash contents were 0.21-2.55% and 0.38-1.53% for (CNTP) and pineapple jam (PI) respectively. The pH of the spiced jam ranged from 3.10-3.40 for (CNTP) and (WAG) while the sugar brix ranged from 69.80-79.50° brix. The titratable acidity of the samples ranged from 1.03-1.06 g/ml for pineapple-turmeric jam (PIT) and (CNTP).The TSS/TTA ratio was 52.88 and 5.39 for (CNTP) and (WA) respectively. The antioxidant properties of the sample ranged between 31.39-50.67% for (WA) and (PIG). Total phenolic content was 0.14-0.25 MM GAE/ 100 ml for watermelon jam (WA) and (PIT). The L*, a* and b* values for the samples ranged from 23.23-33.16, 1.05-6.69 and 3.35-13.55. The result for sensory scores of the spiced jams ranged from 5.66-7.98 and 6.20-7.88 for color and taste respectively while the mouth feel was 5.05-7.46. The overall acceptability scores ranged from 6.40-7.90. Conclusively, pineapple and watermelon jams spiced with ginger and turmeric were nutritious and acceptable, however, pineapple-ginger jam was most nutritious and acceptable, hence, pineapple-ginger jam can be utilized as a functional food and can also contribute to the improvement of Nigeria food composition database
Effect of Cold Storage on the Nutritive and Microbiological Quality of Fermented Soy Drink from Tamarind and Nono
No full textThe effect of cold storage on fermented soy drink from tamarind and nono was assessed. Soymilk was produced by milk extraction from whole soybean seeds and pasteurized at 76oC for 30 minutes. The soymilk was divided into two portions. One portion inoculated with tamarind pulp containing 5.3×103 cfu/mL and the other with nono containing 11.6×103 cfu/mL. They were incubated at 42oC for 12 hours, fermentation was harvested by stirring, packaged, refrigerated at 5oC and subjected to microbial analysis using standard method. Preservation of drink by refrigeration method increased the microbial load of sample A from day 0 (8.7×103 cfu/mL) to day 9 (15.0×103 cfu/mL) but decreased on day 12 (11×103 cfu/mL). Similar results were recorded for samples B and C. However, sample A had neither coliform nor fungal growth. Sample A and B had no significant (p>0.05) difference in energy value (41.91±0.89 and 42.50±1.14) but sample C had the highest energy (96.69±2.03- 77.80±1.17), ash (4.10±0.13- 96.69±2.03), crude protein (0.51±0.01- 0.55±0.03), oil extract (3.44±0.17- 3.65±0.15) and NFE (7.61±0.14- 11.16±0.17) but lowest in moisture (79.84±1.07- 80.27±1.30) contents on day 6– 12. However, sample B had high moisture content ranged (84.43±1.17- 87.15±2.3) but lower in other parameters. Statistical analysis for the vitamin C, potassium and calcium of sample’s A, B and C were carried to determine their significant differences. Refrigeration slows down the bacterial activity hence reducing spoilage thus making fermented soy drink a good source of desired protein in Nigeria
Isolation, Characterization and Acid/Alkaline Tolerance of Lactic Acid Bacteria Present in Fermented Rye, Wheat, Oat and Barley
No full textObjective: This study determined the lactic acid bacteria (LAB) present in fermented rye, wheat, oat and barley grains, and evaluated their survival in simulated gastric juice and pancreatic juice.
Methods: Samples of rye, wheat, oat and barley grains were fermented for 72 hours at room temperature. Lactic acid bacteria (LAB) strains were isolated using MRS agar and were enumerated. Isolated LAB strains were cultured with MRS broth and the fermentation patterns of the isolated strains were characterized using API 50 CH kit (Biomerieux, France). Each isolated LAB strain was exposed to simulated gastric juice at pH of 2.0 for 80 minutes at 370C, followed by exposure to simulated pancreatic juice at pH of 8.0 for 120 minutes at 370C. Aliquots were taken at 0 minute and 80 minutes at pH of 2.0 and 0 minutes and 120 minutes at pH of 8.0 for enumeration of LAB strains.
Results: The total LAB cell count ranged from 6.6 * 108 ± 11 cfu/ml in the rye sample to 9.5*109 ± 7 cfu/ml in the oat sample. 13 LAB strains were isolated from the four selected cereal grains and were characterized as six strains of Lactobacillus plantarum1, five strains of L. brevis 1 and one strain each of L. collinoides and Leuconostoc citreum. All the isolated LAB strains from the four selected cereals survived in the simulated gastric juice at pH of 2.0 (before and after incubation at 0min and 80a min) and after addition of simulated pancreatic juice at pH of 8.0 (before and after incubation at 80b min and 200 min respectively). The mean viable counts of all the strains ranged from 2.0 *108 in R3 at 80b min to 1.54 * 1010 in B4 at 80b minutes.
Conclusion: LAB associated with fermentation of rye, wheat, oat and barley grains are likely to survive transport through the harsh acidic and alkaline conditions of the GIT