Asian Food Science Journal
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Total Microbiological and Chemical Quality of Dry Fermented Mare’s Milk Sumbawa Using Gum Arabic (Acacia senegal) as Encapsulating Agent
No full textDry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent and can improve the functionality of protein peptides to avoid their damage during process of making milk powder and can be fully absorbed by the body. This study aimed to improve the level and quality of dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent by a vacuum foam drying oven method. The method used in this research was a laboratory experimental using a completely randomized design consisting of 5 treatments and 4 replications, which is T1 (20% with encapsulation gum arabic), T2 (24% with encapsulation gum arabic), T3 (28% with encapsulation gum arabic), and T4 (32% with encapsulation gum arabic). The difference in the concentration ratio of encapsulation gum arabic in dry fermented mare’s milk Sumbawa gave a very significant difference (P<0.01) in total plate count (T4 : 6.09 x 105 CFU/ml), potential of hydrogen (T4 : 4.60), total titration lactic acid (T4 : 1.27%), and total protein (3.72%). This analysis has shown that encapsulation can be achieved by adding gum arabic to the preparation of dry fermented mare’s milk Sumbawa
Effect of Retort Processing on the Microbiological, Sensory Evaluation and Physicochemical properties of the Ready-To-Eat Grilled Beef
No full textRetort processing is a method of preserving food by heating it in hermetically sealed containers like cans, glass jars and retortable pouches.
Objective: The objective of this paper is to look at the effect of retort processing on grilled beef in retort pouches for microbiological, physicochemical, and sensory quality.
Materials and Methods: Ready-to-eat (RTE) grilled beef was thermally processed at different Fo values (sterilization unit) of 8, 10 and 12 at the temperature of 121 °C. Before the thermal process, beef was marinated and grilled at 200 °C, for 20 min. The filled and sealed pouches were then subjected to retort processing for optimizing the Fo value at process temperature. Grilled beef without a retort process is subjected to a control sample. The effect of different Fo values on the microbiological (total plate count, yeast& mould, Ecoli, coliform. Salmonella and staph aureus) sensory evaluation and physicochemical properties were evaluated.
Results: Results on the microbial analysis showed that there is no growth of bacteria for all Fo values tested. The sensory evaluation scored the highest for the product processed at 121 °C, Fo 12 for overall acceptance attributes. For moisture analysis, as the Fo value increases the moisture content decreases. Retort processed grilled beef had significantly lower L*, a* and b* values as the Fo value increases.
Conclusion: It is concluded that grilled beef product retorted to Fo 12, 121 °C, had acceptable microbiological limits, highest score of organoleptic evaluation and acceptable physicochemical characteristics
Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant
No full textThe study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagulant at 4%, 6%, 8%, 10% and 12% vol. concentrations and heated in appropriate volume of soymilk (12litres) to obtain “awara” products designated sample B, C, D, E and F respectively. Control sample A was prepared from reconstituted skimmed milk powder with 4% coagulant. For storage studies, ambient stored samples were analyzed at 0 day and 1 week intervals. All samples were subjected to standard analytical methods. Results showed that the percentage yield of awara products ranged from 7.89-20.29% with control sample A having the highest value of 20.29% while sample B had least value (7.89%). The range of textural parameters was 0.74-65.71 representing the minimum and maximum values of elasticity and hardness respectively. In hardness, F (65.71%) with the highest value is significantly different to all the samples and each sample is significantly different to the other at (P = .05). Total Titratable acidity values ranged between 0.059-1.53% representing B and D respectively. pH value ranged from 4.4-6.6 in day 0 and 2.7-4.1 in week 1 with A having highest value both in day 0 and week 1. There was a decrease in total bacteria and fungi counts in day 0 with increased addition of coagulant. The result of the microbiological showed that the awara samples cannot keep more than one day
Effect of Pretreatment and Osmotic Dehydration on the Quality and Technological Properties of Dried Banana (cv. Thap Maeo)
No full textThe banana is a product to preserve banana, avoid post-harvest losses and add value. This study aims to evaluate pre-treatments of prevention enzymatic browning and osmotic dehydration, influence on drying time, proximate analysis, physicochemical characterization, color and yield in bananas cv. Thap Maeo. The biometric characterization was performed. Bananas cv. Thap Maeo was submitted to pre-processing: antioxidant (acid ascorbic (0.25%), acid citric (0.30%)), bleaching (94°C), sulphitation (Na2S2O5/0.01%), with and without osmotic dehydration in sucrose solution (65°Brix/6h) and oven dried (65°C). The obtained products were evaluated for drying curve, chemical composition, physicochemical characteristics, internal color and external color, and dried banana yield. The banana of cv. Thap Maeo presents big bunches, high number of fruits, class 12, medium fruits, moderately sweet, low acidity, pulp yield (80.47%) e 92.65 kcal). These technological properties are interesting for agribusiness. There are significant differences for prevention and enzymatic browning, osmotic dehydration and interaction for several evaluated parameters. Dried banana with osmotic dehydration dried in 32 h, dry matter (80.1%), carbohydrates (74%), TSS (65º Brix), TSS/TTA ratio (59.3), ash content (0.4%), lower Aw (0.59), moisture content (19.9%), lower texture (2.23 N), 312 Kcal. Bleaching was the best in preventing the enzymatic browning in dried banana, with lower values of crude fat (0.24%), DM (78.1%), texture (less hard, 2.43 N), low moisture content (21.9%), low pH (4.26), AW (0.66), high yield (39%). Color light, red and yellow: color external (L*(29.1), a*(10), b*(10.3)) and color internal (L*(38.9), a*(12.1), b*(19.9)). The dried banana blanched with osmotic dehydration can be an opportunity for agribusiness bananas, added value, and conservation bananas, and can serve as a basis for Local Productive Arrangements - APL’s, in the Amazon. We recommend that further studies bleaching be carried in bananas with peel, steam blanching, immersion in liquid nitrogen, freeze cycles, and loss of minerals
Cookies with Functional Ingredients: Effect of Adding Powdered Passion Fruit Albedo on the Physical-chemical Characteristics and Sensory Attributes of Cookies Sweetened with Xylitol
No full textIntroduction: This paper studied nutritionally enhanced cookies, especially those containing dietary fiber and other health-promoting active substances. The addition of Xylitol, which is used as a sweetener and preservative as an ingredient during cookie production to extend the shelf life of cookies, also plays an important role in ensuring food and nutritional safety.
Aims: The aim of this study was to elaborate and evaluate the physical-chemical and sensorial characteristics of cookies enriched with powdered passion fruit albedo (Passiflora edulis f. flavicarpa) and sweetened with xylitol.
Study Design: This research involved the development of cookie formulations with varying concentrations of powdered passion fruit albedo and subsequent evaluation of their proximate composition, texture, water activity, soluble solids, pH, pectin content, and sensory attributes.
Place and Duration of Study: The study was conducted in Brazil over a period of several months, encompassing both the experimental development of the cookie formulations and the laboratory analyses.
Methodology: The cookie samples were prepared with a control formulation and variations containing 3%, 6%, 9%, and 12% powdered passion fruit albedo, all sweetened with 10% xylitol. The cookies were assessed for proximate composition (moisture, lipids, proteins, fiber, ash, and carbohydrates), texture, water activity, soluble solids, pH, pectin content, and sensory characteristics.
Results: The incorporation of powdered passion fruit albedo significantly influenced the characteristics of the cookies. Higher concentrations (6% to 12%) adversely affected texture and acceptability. The optimal concentration was found to be 3%, which resulted in cookies with increased moisture, protein, fiber, pectin, and ash content, reduced lipids, carbohydrates, and calories, improved texture, and higher acceptability (71.43%).
Conclusion: Cookies sweetened with xylitol and enriched with 3% powdered passion fruit albedo presented the best balance of physical-chemical and sensory properties, making them a viable option for producing functional foods with improved nutritional benefits
Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat
No full textThe aim of the research was to investigate the effect of baking and grilling temperatures and times on quality characteristics of chicken breast meat. Eight packs of Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions, thawed and cooked by baking (BK) and grilling (GR) at 170, 180 and 190 oC for 0, 4, 8, 12 and 16 min. The cooking yield and loss were assessed by weight changes before and after cooking, juiciness, instrumental and sensory texture changes were investigated using 3 x 2 x 5 factorial experiment in complete randomized design (CRD). Relationships between changes in instrumental and sensory textures were evaluated. The cooking yield decreased significantly (p <0.05) and ranged from 67.99% to 70.90%, while cooking losses increased significantly (p <0.05) and ranged from 28.71% to 31.48%. Cooking decreased significantly (p < 0.05) mechanical properties of juiciness from 41.65% to 24.53%, but increased significantly (p < 0.05) hardness of chicken breast meat from 6.79 N to 11.33 N. The sensory texture showed that samples cooked by BK had higher textural score of 4.72 than GR with 4.52, but both cooking methods were rated neither crispy nor soft by the panelists. It was found that instrumental texture correlated positively with sensory texture in cooked chicken breast meat while sensory texture reversed with instrumental texture with respect to cooking parameters. Considering the overall quality indices evaluated, baking is the best cooking method at 170 oC for 8 min
Optimization of Pre-treatment Parameters on the Protein Content of the Liquid Extract of Sweet Potato (var. VitAto) for Developing a Plant-based Beverage Intended as a Milk Alternative
No full textAims: This study aimed to identify the most effective method and optimal parameters for enhancing the protein content during the pre-treatment phase of extracting the liquid component from a local sweet potato (var. VitAto) in developing a plant-based beverage as a milk alternative (PBMA).
Study Design: Response surface methodology (RSM) which involved investigating three key factors—percentage of sodium carbonate, ratio of VitAto to alkaline solution, and soaking time—each at three different levels was implemented in this study.
Place and Duration of Study: The study was conducted at the Food Science & Technology Research Center, Malaysian Agricultural Research & Development Institute (MARDI), utilizing VitAto sourced from a local farm in Bachok, Kelantan, between August 2021 to July 2022.
Methodology: Various treatment approaches were explored, including soaking with water, acidic or alkaline solutions, blanching, boiling, and steaming. Following treatment, the liquid portion was extracted using a heavy-duty juicer and subsequently filtered through cheesecloth. The protein content of the extracts was then quantified using the AOAC method. The pre-treatment method resulting in the highest protein content was chosen for further optimization using RSM.
Results: Soaking the sweet potato in an alkaline solution (sodium carbonate), proved to be the most effective pre-treatment method, resulting in a fivefold increase in protein content compared to other methods. The optimal extraction parameters were determined to be a 3.0% concentration of sodium carbonate, a 1:1 ratio of VitAto to alkaline solution, and a soaking time of 20 hours. The predicted protein content under these conditions (2.8 g/100g) exceeded the proposed minimum protein content for PBMA (2.2 g/100g).
Conclusion: The optimum parameters for the protein content of pre-treatment in extracting the liquid part of sweet potato (VitAto) for developing PBMA were determined to be 3% sodium carbonate, a 1:1 ratio of VitAto to alkaline solution, and a soaking time of 20 hours
Effect of Bambara Groundnut Flour (Vigna subterranea) Inclusion on the Functional, Pasting, Physical and Proximate Properties of Composite Cassava-bambara Flour
No full textThis study evaluated the effect of Bambara groundnut flour inclusion on the functional, pasting, physical properties and proximate compositions of composite flour (CF) from cassava and Bambara groundnut. Cassava variety (IITA-TMS-IBA011368) and Bambara groundnut were processed into flour and blended together based on D-Optimal mixture design with an outcome of eight experimental samples using Design Expert Software (Version 12.0). The flour blends were analyzed for functional, pasting, physical properties (color), baking strength and proximate composition. Data obtained were analyzed using analysis of variance and means were separated using Ducan’s Multiple Range Test. Range of results for bulk density, water absorption capacity, swelling index, solubility index and oil absorption capacity of the composite flour are 0.64-0.80g/mL, 0.38-1.37%, 0.77-0.91%, 6.00-8.65, 1.58-2.97, respectively. The peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature ranged from 162.84±2.09 to 426.50±1.83 RVU, 77.96±2.71 to 195.59±8.91 RVU, 84.88±0.63 to 234.75±5.58 RVU, 158.92±4.34 to 293.17±1.34 RVU, 76.88±18.04 to 101.42±5.08 RVU, 4.10±0.03 to 5.93±0.00 min and 75.05±0.05 to 94.78±0.38 oC, respectively. The baking strength characteristics of the flour blends such as moisture, ash, color, wet gluten, zenleny dry protein and wet protein ranged from 11.55 to 12.55%, 0.50 to 1.25%, 88.65 to 90.55, 8.35 to 13.80, -2.35 to 41.25, 4.92 to 13.85% and 4.53 to 11.99 %, respectively. Moisture, ash, fibre, fat, protein and carbohydrate of the composite flour ranged from 7.57 to 11.87%, 0.42 to 2.40 %, 1.78 to 3.00%, 2.81 to 5.62%, 8.42 to 12.68% and 67.61 to75.99%, respectively. Flour lightness, redness and yellowness ranged from 33.22 to 54.10, -2.89 to-1.14, 5.94 to 9.35, respectively. The inclusion of Bambara groundnut flour had a significant effect on the functional (swelling index, water and oil absorption capacity), pasting (peak, trough and final viscosity) and proximate (ash, fat and carbohydrate) properties of the flour blends
An Analysis of Health Risk and Potential Elimination Strategies of Anti-nutritional Factors in Cereals and Legumes
No full textThe nutrients in cereals and legumes play pivotal roles as building blocks of living organisms. The cereals are rich in carbohydrates, dietary fibers, vitamins, and minerals, whereas the legumes are good source of protein and amino acids with other vitamins and minerals. But these cereals and legumes contain a few groups of anti-nutritional factors (ANFs) that minimize the quality of nutrition by nature or other indirect mechanisms detrimental to health. There are some direct and indirect techniques to downgrade the activity of these adverse components by different mechanisms. A good number of research have been conducted to unscrew the harmful effects of anti-nutritional factors and the present review discussed the downsides of cereals and legumes used in animal feed and human consumption along with the means of subsidence to increase the quality of nutritional values
Chemical and Microbial Quality Assessment of Non-Branded Snacks Sold on the BSMRSTU Campus, Bangladesh
No full textIntroduction: Non-branded street food provides affordable and quick meals for students around university campuses. However, concerns regarding their nutritional content have surfaced, particularly in comparison to branded alternatives. This study investigates the chemical composition and microbial quality of non-branded snacks (bread, cakes, cream rolls, and laddu) sold near the Bangabandhu Sheikh Mujibur Rahman Science and Technology University (BSMRSTU) campus.
Methodology: Samples of non-branded and branded food items, including bread, cakes, cream rolls, and laddu, were collected from vendors and nearby stores. Chemical and microbial analyses were conducted using standard AOAC methods. The nutritional data of non-branded items were compared with their branded counterparts to assess disparities.
Results and Discussion: The results revealed significant nutritional disparities between branded and non-branded food items. Non-branded bread contained 51.88% carbohydrates, while branded bread had only 23%, showing a 28.88% difference. Similarly, non-branded cakes exhibited a carbohydrate content 25.15% higher than branded cakes. Cream rolls showed the most significant variation, with non-branded versions containing 67.33% carbohydrates, 52.33% higher than branded versions. Protein analysis showed that branded food items consistently contained higher protein levels, with branded bread showing 20% protein compared to 10.21% in non-branded bread. Fat content was also lower in non-branded cakes, which contained 28.01% fat compared to 37% in branded cakes. All the samples exceeded the recommended level of acceptance for the total plate count while only cake showed growth in the MacConkey medium indicating the potentiality of harboring pathogenic bacterial species.
Conclusion: The findings indicate that non-branded food items sold near the BSMRSTU campus contain higher carbohydrate content and lower protein levels compared to branded food items, posing potential nutritional risks. These differences underscore the need for improved nutritional standards and greater consumer awareness of food quality