Asian Food Science Journal
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The Quality of Spent Hen Chicken Sausage with Tomato Paste at Different Refrigerated Storage Time
No full textAims: This research aims to determine the quality of spent hen chicken sausage with the tomato paste at different refrigerated storage time based on pH, color, moisture content, total microorganism, and rancidity
Study Design: This research are an laboratory experimental with a completely randomized design.
Place and Duration of Study: This research are located in Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya.
Methodology: This research are using a 4 treatments and 5 replications. The main focus are a different storage time for spent hen chicken sausage on refrigerator (4˚C). The 4 treatments are 0 day (D0), 7 days (D1), 14 days (D2), and 21 days (D3)
Results: The different storage time on spent hen sausage with tomato paste gave a very significant effect (P < .01) on pH, color analysis (L a*b*), moisture content, total microorganism, and rancidity. pH, moisture content, total microorganism, and rancidity are increased during storage time meanwhile for color analysis are decreased during storage time.
Conclusion: Except for being a natural food colorant, tomato can be used for natural antioxidant. The addition of tomato paste on spent hen sausage can extend spent hen sausage’s shelf life until 21 days on refrigerated temperature (4˚C). The further research are needed for consumer safety on spent hen chicken sausage with the addition of tomato paste
Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies
No full textAims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of this study was to prepare gluten-free cookies using sorghum flour, sweet potato powder, and chickpea powder, while also assessing their physicochemical and sensory qualities.
Methodology: Five gluten-free formulations were developed: control-100% sorghum flour as control, S1- 90% sorghum flour and 10% sweet potato, S2-80% sorghum flour + 10% sweet potato and 10% chickpea powder, S3-70% sorghum flour + 10% sweet potato and 20% chickpea powder, S4-60% sorghum flour + 10% sweet potato and 30% chickpea powder. The physicochemical properties and sensory evaluation of cookies were carried out.
Results: Results showed the inclusion of 10% sweet potato powder led to a significant increase in ash and fiber and carotenoids content in cookies furthermore, the increase of chickpea powder in cookies led to the increased proportion of crude fat, crude protein in cookies. Results also show an increase in mineral content with the increase in substitution with chickpea powder the addition of different levels of chickpea powder had a significant impact on the diameter and thickness of the cookies. As the chickpea powder level increased, there was a consistent decrease in cookie diameter and thickness.
Conclusion: These findings suggest that the replacement of sorghum flour with up to 20% chickpea and 10% sweet potato powder was the most acceptable for the sensory characteristics of the gluten-free cookies
The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties
No full textThe making process of milk candy used many other additional ingredients, one of which is gelatin. Gelatin is a livestock product obtained from processing livestock bones and skin. This research uses gelatin as an additional ingredient for making milk candy. The purpose of this research was to affect addition gelatin on organoleptic and physicochemical in milk candy. The objective using gelatin as binding agent in confectionary candy. The research material used milk, gelatin, and sugar. The 4 treatments with five replications used 0%, 10%, 20%, and 30% of gelatin. Variables were organoleptic, water content, pH, water activity, texture (toughness), protein content, and reducing sugar. The result of the study showed addition gelatin had a highly significant different (P<0.01) in organoleptic (color) and had a significant different (P < 0.05) in organoleptic (aroma). The result of the study shows addition gelatin had a significant different in organoleptic and physicochemi call milk candy. Average texture value milk candy was 2.75±0.17-2.22±0.14, taste value was 3.67±0.08-2.27±0.14, aromatic value was 2.80±1.02-2.53±0.96, color value was 3.33±0.83- 2.45±0.82, water content value was 7.56%±0.44-37.34%±0.54, average pH value was 6.00±0.08-6.06±0.01, water activity value was 0.79±0.004-0.90±0.016, texture (elasticity) value with newton (N) test units was 25.62±3.38-25.38±3.87, average proteins value was 3.12±0.17%-17.34±0.57%, average reducing sugar value was 3.38±0.24%-2.12±0.15. Milk candy used 10% of gelatin produced with a clear color and milky aroma. As the result, using 10% of gelatin influenced the physicochemical characteristic by increasing protein content and reducing sugar. The conclusion showed that the addition of gelatin to milk candy had a significant effect on organoleptic and physicochemical so the best value of milk candy can use the additional as much as 10% of gelatin
A Review on Biodegradable Films from Banana Peel
No full textThe increasing environmental issues associated with plastic waste have sparked a heightened interest in the creation of biodegradable alternatives derived from renewable resources. One notable option is biodegradable film made from banana peels, which presents an environmentally friendly and sustainable solution. This review examines the viability of utilizing banana peels as a raw material for the production of biodegradable films. It investigates the chemical makeup of banana peels, emphasizing the presence of starch, cellulose, and pectin, which are essential for film formation. The review further addresses various processing techniques, including starch extraction, plasticization, and cross-linking, that improve the mechanical properties and biodegradability of the films. Moreover, it analyzes the environmental implications, potential applications in food packaging, and the challenges related to scalability and cost-effectiveness. The findings indicate that biodegradable films derived from banana peels represent a promising substitute for petroleum-based plastics; however, additional research is necessary to enhance their mechanical strength and commercial feasibility. The review concludes by advocating for ongoing investigation into natural waste resources for the development of sustainable materials
Potential Application of Spices and Pineapple as Healthy Beverages
No full textAims: The purpose of this study was to evaluate pineapple-spice beverages for their potential health benefits and assess their consumer acceptance. Fortifying fruit beverages with spices can enhance their nutritional and health benefits, making them effective carriers for delivering phytochemicals and other nutrients.
Methodology: Spices extracts from cinnamon bark, star anise, coriander, cloves, white cumin, and cumin were incorporated into pineapple beverages to enhance their antioxidant, vitamin, and mineral content. Specifically, two selected samples, namely pineapple-spice beverages and spice beverage (as a control), were chosen based on the optimization of beverage formulation parameters previously conducted.
Results: The formulation deemed most favourable through sensory evaluation comprised 25% pineapple juice combined with spice extracts and underwent further physicochemical analyses and shelf life studies. The shelf life of both beverages demonstrated 12 months of storage stability at ambient temperature, in terms of sensory evaluation, microbiological, and physical analyses. In the 12th month, the sensory evaluation panel for spice beverages and pineapple spice beverages gave scores above 6 for all attributes, which include colour, odour, viscosity, taste, sweetness, sourness, and overall acceptability of the beverages. The highest scores in panellist evaluations were attributed to the pineapple spice beverages. In antioxidant studies, the highest values of DPPH, FRAP value and total phenolic content were observed in samples of pineapple spice beverages. Pineapple-spice beverages (25%) exhibited significant levels of vitamin A, C, B3, B5, B7, B12, and zinc. Colour analysis for the L* value showed a slight increase, while the a* value showed a slight decrease throughout the storage period for both types of beverages. Additionally, pH and brix values were recorded during the storage period of the beverage samples.
Conclusion: Thus, spices and pineapple are an excellent potential for creating nutritious and healthy beverages
Quality Characteristics of Cake Produced with Blends of Flour from Bambara Nut Seeds (Vigna subterranea) and Cassava (Manihot esculenta)
No full textDeveloping food products with functional and high nutritional potentials to engender promising solutions to malnutrition is a practical step in addressing SDG-3. This investigation was done to assess the quality of cakes produced with blends of flour from cassava and Bambara nuts seeds. High quality cassava flour (HQCF) and Bambara flour were prepared from cassava (IITA-TMS-IBA011368) and Bambara nut seeds (SAMNUT 21) as depicted by Design Expert Version 12 and subsequently used for baking. Analyses carried out on the cakes were sensory, physical, nutritional, microbiological and crumb cell properties. Statistical tools of Statistical Package for Social Scientist (SPSS version 25) were employed in analyzing data generated, separation of significant means was done with the application of Duncan Multiple Range Tests. The cakes were not different in terms of color parameters (L*, a*) with values 8.88 to 9.82 and 0.70 to 8.88, respectively. The range of value for appearance, color, texture, taste, aroma and overall acceptability of the cake was 6.84-7.52, 7.04-7.52, 6.56-7.32, 6.72-7.56, 6.76-7.52 and 6.96-7.64; moisture, ash, fibre, fat, protein, carbohydrate and energy with range of value 15.56 to 19.69 %, 1.08 to 1.47 %, 1.29 to 3.04 %, 20.03 to 24.96 %, 5.89 to 8.61 %, 43.44 to 51.90 % and 414.09 to 451.66 Kcal/kg, respectively. Microbiological qualities of cakes are within the limits set by the ICMSF (1996) and the Standard Organization of Nigeria. Cakes of acceptable qualities were produced with composite flours prepared; the optimized ingredient blend formulation obtained was high quality cassava flour of 50% and Bambara nut flour 50% while the calculated desirability was 0.56
Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour
No full textThe study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on the composition of their crude protein and fibre content viz: run (1, 4, 8 and 10). The proximate composition of the selected runs in protein (7.33-9.47%) and crude fibre (0.79-4.99%) respectively. The functional properties of the flours were WAC (77.72-84.95%), OAC (110.73-127.81%), foaming capacity (5.00-5.90%), swelling capacity (201.00-271.00 g/ml) has the best result obtained in run 8 respectively. The anti-nutritional factor of the flours were oxalate (0.270-1.305 mg/g), tannin (1.060-1.941 mg/g), alkaloid (6.813-10.413 mg/g) and phytate (9.476-19.364 mg/g). Further analyses on the mineral components of the flour blends showed high amount in potassium, phosphorus, sodium, iron and also appreciable amount of both zinc and copper. More so, the antioxidant properties of the flour samples were Fe2+ chelation (0.270-1.305%), FRAP (3.261-8.689 mg AAE/g), DPPH (69-76%), ABTS (0.011-0.023%), total flavonoid (0.009-0.050%) and total phenol (2.310-4.544%). The flours also showed high amount of insoluble fibres against soluble fibres. Hence, the flour blends could serve as a wheat flour substitute. Bread was produced from the composite flour blends and subjected to sensory evaluation on a nine point hedonic scale with overall acceptability in the range of (5.80 -6.03), crumbiness (6.17 – 6.57) and crustiness (6.30 -6.63)
Apple Cider Vinegar Effervescent Tablets on Gut Health, Obesity and User Experience: An Observation
No full textBackground: The escalating prevalence of obesity is a significant health concern, closely associated with non-communicable diseases like diabetes, hypertension, dyslipidemia, and coronary heart disease. Research indicates that apple cider vinegar (ACV) may aid in lowering blood glucose levels, total cholesterol, triglycerides, body weight, waist circumference, and BMI, as demonstrated in animal studies and clinical trials. The primary objective of the study is to assess the impact of apple cider vinegar effervescent tablets on overweight and obese individuals within a period of 30-days.
Methods: This observational study took place at the outpatient department of general medicine at Sudha Institute of Medical Science in Erode, involving 45 participants with abnormal weight. Participants consumed an apple cider vinegar effervescent tablet daily in the afternoon for 30 days, alongside mild exercise and a low-sugar diet recommendation. Anthropometric measurements and participant satisfaction data were collected on the 0th (baseline), 15th, and 30th days. Data analysis was conducted using Microsoft Excel, with descriptive statistics such as mean and percentage utilized.
Results: This study comprised 75.56% of participants aged between 18 and 40 years. 44.44% of participants fall into the overweight category. Additionally, 95.5% of participants expressed an interest in weight reduction. The results revealed that reductions of 1.13 cm in waist circumference, 1.07 cm in hip circumference, 1.46 kg in weight, and 0.58 kg/m² in BMI over the 30-day period. Following the 30-day consumption of ACV, improvements were observed in abnormal food intake and resolved issues such as digestion, appetite, constipation, cravings, and gas problems.
Conclusion: This study concluded that daily consumption of apple cider vinegar effervescent tablet has a positive impact on weight loss and alleviates issues related to digestion, appetite, constipation, cravings, and gas problems
Physiological Processes Affecting Postharvest Quality of Fresh Fruits and Vegetables
No full textFresh fruits and vegetables are integral components of a balanced diet, providing essential nutrients and contributing to human health. However, the postharvest quality of these perishable commodities is greatly influenced by various physiological processes that occur after harvest. This article reviews the key physiological processes affecting postharvest quality, including respiration, transpiration, ripening, senescence, and enzymatic activity. Understanding these processes is crucial for optimizing postharvest handling practices to extend shelf life, maintain quality attributes such as texture, flavor, color, and nutritional content, and minimize losses. Strategies to manage these physiological processes, including temperature and humidity control, modified atmosphere packaging, and the use of postharvest treatments, are discussed. Additionally, emerging technologies and innovative approaches for enhancing postharvest quality and extending the storage life of fresh fruits and vegetables are highlighted. By elucidating the complex interplay of physiological factors influencing postharvest quality, this review aims to provide valuable insights for researchers, practitioners, and stakeholders involved in the fresh produce supply chain, ultimately contributing to the promotion of food security and sustainability
Physicochemical, Microbiological and Sensory Properties of Honey from Yewaland, South-West Nigeria
No full textConsumers are concerned about the authenticity and general quality of honey in Yewaland, Nigeria. Physicochemical (moisture, protein, ash, fructose, sucrose contents; total titratable acidity, total soluble solids, specific gravity, viscosity, electrical conductivity, refractive index and pH), microbial tests (total plate and identification), and sensory properties of honey samples were evaluated. Samples were collected from bee breeders in the different areas of the region. The results ranged from 13.6-15.0% moisture, 0.2-5.2% protein, 0.24-0.38% ash, 40.5-45.6% fructose, 3.0-5.8% sucrose, 1.40-1.47 specific gravity, 1607-2037 viscosity, 6.3-14.9 S/cm electrical conductivity, 40.3-75.5mg/l total soluble solids, 3.60-4.2 pH, 0.39-0.46 titratable acidity and 1.34-1.35 refractive index. Staphylococcus, shigella, and Bacillus spp were identified in some samples. The appearance of the samples was lighter. Samples from Oja-Odan and Iwoye had the best overall acceptance scores of 8.7 and 8.5 respectively. Thus honey samples were of good quality compared to the international standard and their acidic pH values reveal that they are unadulterated and have good shelf stability potentials. Their characterization will make it possible to obtain Nigerian quality labels