Asian Food Science Journal
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Physico-chemical Properties Evaluation and Characteristics of Instant Cereal from Coconut Cake
No full textThe instant coconut cereal was developed using a mixture design and ten formulations of cereal were produced using coconut cake, corn flour and brown rice flour. The characteristics and functional properties of instant cereal from coconut cake on dietary fiber, physical and nutritional analysis were studied. Based on the simplex-centroid design, coconut cake had an improving effect significantly on the total dietary fiber (TDF), insoluble dietary fiber, and soluble dietary fiber but, not significantly in colour. The best mixture giving optimal total dietary fiber, insoluble dietary fiber, soluble dietary fiber was that containing 100% coconut cake flour. The result for TDF showed that the top three with the highest fibre content were cereal 3, 15.25%; followed by cereal 7, 11.75% and cereal 5, 10.05%. The addition of brown rice flour showed the highest water absorption index compared to whole corn flour and coconut flour. On the other hand, addition of coconut cake significantly increased the water solubility index compare to whole corn flour. The bulk density of the drum-dried instant cereal ranged between 0.32 and 0.36 g/cm3. The moisture content of ten formulations of cereal in the study was within the recommended range. The protein content of the cereal (g/100 g of dry matter) was the lowest in cereal 8 (6.96) and the highest in cereal 3 (8.83). It also shows that the ten formulations of coconut cereal has an array of nutritional properties that varied according to flour proportion
Assessment of Food Safety Practices among Smoked Fish Sellers in Ekiti State, Nigeria
No full textThis study was carried out to assess the food safety practices among the smoked fish sellers in Ekiti State, Nigeria. It aimed at describing the socio-economic characteristics of the smoked fish sellers; identifying the food safety practices, examining the determinants of using food safety practices, estimating the profitability of smoked fish and ascertaining the constraints to food safety practices among smoked fish sellers in the study area. Data, obtained through a multi-stage sampling technique, were analysed through the use of descriptive statistics and Tobit regression models. Result from socio-economic characteristics of the respondents revealed that smoked fish business was dominated by females (75.8%) who were majorly young people with the mean age of 45.5years. The majority of the respondents were married (59.1%). It was also revealed that most of the respondents were literate with different levels of education with the average family size of 6 persons. The respondents were fairly experienced with 41.7% of them had more than 10 years of involvement in smoked fish enterprise. Most of the respondents used charcoal (53.4%) and half drum kiln (57.5%) in smoking their fish. A larger percentage (33.3%) of the respondents sourced their capital from other sources. Majority (61.7%) of the respondents smoked other species of fish such as hake fish and herring fish etc. The smoked fish sellers (68.3%) had prior knowledge of food safety practices while the respondents (57.5%) had access to useful food safety practices. The majority (73.3%) of the respondents had no access to bank loans. This study revealed that the majority of the smoked fish sellers were food safety compliant. It revealed that the major food safety practices used by the respondents were sweeping of their workspace before and after processing (99.2%) and washing of their hands before and after processing (97.5%) The only place they were lacking was in the covering of their smoked fish, the study revealed only few (32.5%) of the smoked fish sellers covers their smoked fish. On the cost and returns, the study revealed the mean value of total cost to be ₦305,690 and the mean amount of the total income generated by the respondents to be ₦495,850. The total income was greater than the total cost, which implies that the business was profitable. The results of Tobit regression model analysis revealed that age, level of education, family size and access to useful food safety practices were found to significantly influence the number of food safety practices used by the respondents in the study area. On the constraints to the use of food safety practices, the study revealed that the respondents were facing different problems and the most prominent problem was the lack of storage facilities (88.3%)
Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk
No full textThis study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, respectively to obtain ginger spiced soymilk, which was stored for 21 days. The chemical composition and microbiological load of the soymilk were determined. The pH ranged from 6.6 to 4.7. The values decreased as storage time progressed. Total titratable acidity (TTA) ranged from 0.0015 to 0.0698 % and increased with storage time. Total soluble solids (TSS) decreased from 26.60 to 3.99 oBrix as storage time increased. Total solids (TS) decreased from 7.76 to 0.31 % during storage. The total viable counts of the control sample increased from 4.0×103 to 71×103cfu/mL while those of the treated samples increased from 0 to 33×103 cfu/mL, Coliform was not detected. Yeast and mould growth did not occur from day 0 to day 7 but increased from 2.0×103 to 5.0×103 cfu/mL on day 14 and 21, respectively. The highest microbial load was obtained in the control soymilk sample. Two grams of ginger flour preserved the soymilk better than one gram. As conclusion, the incorporation of ginger flour affected the chemical composition and microbial load of soymilk during storage at refrigeration conditions
Studies on the Preparation and Shelf Life of Aloe Vera Juice
No full textThe study was carried out for the preparation of aloe vera juice. Four different formulations of juices were prepared. The products were analyzed for their storage studies, microbiological study and sensory evaluation. The storage studies were done at room temperature (28-30ºC) and refrigeration temperature (4-6 ºC) at 7-, 15-, 30- and 45-days interval. At room temperature it was observed that pH and TSS was increased, pH changed ranging at 0.12-0.23%. The acidity of the sample was decreased during with increasing this storage period. It was observed that vit-C degradation occurred in all sample at room temperature storage. The sample containing 35% water + 300 PPM KMS (sample B) lost highest amount of vit-C compare to others sample. All the samples preserved with KMS were found good in their color, flavor, sourness and sweetness but sedimentation was observed after 30 days of storage. The highest sedimentation was observed in the juice containing highest amount of aloe vera juice. The rate of sedimentation increased with increasing the storage period. At both storage conditions the fugal growth was visible after 30 days. The microbiological analysis after 45 day of storage period showed that the total viable count (Bacteria) was less in the sample containing 30% water + 200 PPM KMS (sample A) in comparison to another sample containing 35% water + 300 PPM KMS (sample B), 30% water + 300 PPM KMS (sample C) and 35% water + 200 PPM KMS (sample D). The sensory attributes of aloe vera juices were evaluated and found the sample A and sample C obtained highest color, flavor and overall acceptability
Effects of Dietary Supplements of DHA-enriched Micro Algae Diet on Physical and Technological Properties of Dairy Cow Milk Fat
No full textThis study examined the effect of dietary supplementation of DHA-enriched micro algae diet on physical and technological properties of dairy milk fat in terms of the dynamic crystallization and melting behaviour. Two dairy cows were subjected to feeding regime of DHA-enriched micro algae diet and control diet. The experiment was carried out during 21-d to determine the normal (control) and DHA-enriched micro algae diet modified milk fat that were taken for further analysis. The melting and crystallization behaviour of the milk fat from the cows fed control and DHA-enriched micro algae diets was studied using differential scanning calorimetry (DSC), Q1000 (TA Instruments, New Castle, DE, United States). DHA-enriched micro algae supplementation strongly affected the melting and crystallization properties of milk fat. Generally, the onset temperature (°C) of milk fat crystallization was significantly lower in DHA-enriched milk fat as compared to the control. The quantity of heat released by fat crystallization expressed as J/g (peak area) was significantly lower in enriched milk fat. DHA-enriched milk fat also had a lower peak maximum temperature as compared to control in all samples investigated. All melting curves displayed two peaks (lower melting and higher melting peaks) and for melting peaks, DHA-enriched milk fat melted at significantly lower temperature as compared to the control indicating an increase in the degree of unsaturation of milk fat. Melting offset temperature was significantly lower for DHA-enriched milk fat as compared to the control. It can be concluded that from the results of this study, micro algae supplementation significantly altered the milk fat composition and positively affected melting and crystallization behaviour of milk fat
Bushmeat Consumption in Africa: A Microbiological Safety Challenge?
No full textObjective: This review analyzed the microbiological safety of bushmeat consumed in Africa over the past decades.
Methodology: Previous Studies mainly focused on large animals like antelopes and smaller ones like grasscutter. Most microbes studied were similar to those in domestic animal meat, except for rare pathogens such as Salmonella spp, E.coli. Sampling, experiments, and microbe prevalence varied among studies.
Results: All studies confirmed the presence of zoonotic pathogens dangerous to human beings. Therefore, more investigations are needed, especially for the chronic and severe cases of pathogens, since only few studies have addressed the bushmeat's microbiological safety in Africa.
Conclusion: Efforts should be made to improve bushmeat safety and public health in Africa. New policies and public regulations must be developed and implemented to ensure hygienic and legal bushmeat production in Africa
Emulsion Properties of Synbiotic Yoghurt Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) Evaporation with Honey
No full textSynbiotic yogurt is a combination of probiotics and prebiotics. Red dragon fruit peel extract contains 10.79% pectin, which can be used as a prebiotic. Dragon fruit peel synbiotic yogurt produces an unpleasant aftertaste. The addition of honey can improve the functional properties of dragon fruit peel synbiotic yogurt. The purpose of this study was to determine the emulsion of synbiotic yogurt with evaporated red dragon fruit peel extract and honey sweetener. This research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Universitas Brawijaya. The research material is probiotic yoghurt, synbiotic yoghurt with addition of red dragon fruit peel extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 2% honey to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbiotic yoghurt fortified red dragon fruit (Hylocereus polyrhizus) peel extract 20% and T3 = T2 + 2% honey, with 3 replications (v/v).The data obtained were analyzed using analysis of variance (ANOVA), if the test results showed a difference, then the Duncan test (DMRT) was carried out. The results showed that adding evaporated red dragon fruit peel extract and honey sweetener to synbiotic yogurt did not result in a significant difference (P>0.05) in emulsion stability or yogurt turbidity but did result in a significant difference (P>0.05) in emulsion activity. It was concluded that the evaporation of red dragon fruit peel extract with honey sweetener affected the emulsion properties
Physico-Chemical Analysis of Developed Rice Beer from Oryza sativa
No full textAim: Medicinal plants and their extracts represent a rich source of crude medications that possess therapeutic properties. Physico-chemical properties of two different rice varieties (Jandhan and Sugapankhi) of North India collected from Uttar Pradesh and a starter culture cake collected from Arunachal Pradesh used in the process of rice beer preparation were analyzed. This study evaluates the development of rice beer from Oryza sativa and physico-chemical analysis of developed rice beer.
Study Design: The present study was conducted in 3 phases-
Collection of raw materials
Production of rice beer
Physico-chemical analysis of developed rice beer
Place and Duration of the Study: The present study was conducted in the Department of Food and Nutrition of Babasaheb Bhimrao Ambedkar University, Lucknow. The duration of the study is 3 months i.e. from Jan, 2023 - March, 2023.
Methodology: Rice beer was developed in the laboratory under optimum conditions through fermentation followed by filtration and distillation. Collection of the raw materials was done from the local markets of North India and North-east, India. In the present study we have compared physico-chemical properties between two rice varieties i.e. Jandhan and Sugapankhi.
Results: Various physico-chemical parameters (pH, TSS, total acidity, volatile acidity, turbidity, and alcohol content) of rice beer were determined. The pH decreased with storage time, and acidic pH was noted for the beer in ambient storage. An increase with time in the total acidity, volatile acidity, and alcohol % of rice beer was observed. The final recorded alcohol % value of rice beer was in the range of 8-10%. The alcohol content increased throughout the storage. Statistical analysis was performed for comparison between the two samples of rice. Saccharomyces cerevisiae isolated from the starter culture cake was found to be the major organism responsible for rice beer fermentation.
Conclusion: The preparation of rice beer needs scientific input for increasing its shelf-life and value addition for its marketing and improving its shelf-life for better quality and acceptability
Effect of Heat Curing of Film-forming Solution on the Properties of Soy Protein Films
No full textThis study aimed to investigate the impact of heat treatment on the properties of soy protein isolate film-forming solutions. The solutions, consisting of soy protein isolate, glycerol, and phosphate buffer solution (pH 7.4), were subjected to heat treatment at 65, 75, and 85°C for 2, 4, or 6 h. The resulting films were then analyzed for tensile strength, elongation at break, film solubility, color parameters, and transparency. The results indicated that increasing the heat-curing temperature increased tensile strength, film transparency, and yellowish color in the films, as well as decreased water solubility and elongation at break. Notably, the film cured at 85°C for 2 h exhibited the highest tensile strength, film solubility, and elongation at break compared to both the control and other heat-cured films. However, the film heated at 75°C showed a better elongation at break. Overall, the findings suggest that heat curing of film-forming solutions at temperatures between 75 and 85°C has the potential to improve the properties of soy protein isolate films
Quality Characteristic of Development Defatted Soya Flour and Aloe vera Based Functional Biscuits
No full textBiscuits are one of the world's most consumed foods and are highly demanded. On this basis, for its functional properties, attempts were made to develop biscuits incorporating Aloe-vera gel. For the making of the composite flour, defatted soya flour and rice bran were blended with refined wheat flour (Maida) in various proportions before being fortified with Aloe vera gel at amounts ranging from 5 to 20%. The possibility of fortified the Aloe-vera gel to formulate the functional biscuit which have the ability to improve the quality of food product due to different functional attributes. The study's main objective was to characterise the nutritional and sensory qualities of Aloe-vera-based biscuits. The immediate structure and sensory evaluation of biscuits with 10%,20%and 30% Aloe-vera were studied to determine the optimal formulation. It has been found that biscuits containing 20% Aloe-vera gel are the superior to biscuits containing 20% and 30% Aloe-vera. Protein enrichment of biscuit satisfies the demand for a higher content of the nutrient, as these product tend to have lower content of protein (7-10%). Due to their useful features,It would be helpful to provide more specific details about the functional attributes of Aloe vera gel and how it contributes to the improvement of the quality of the food product.The biscuits based on Aloe vera can also be beneficial to the most vulnerable population in poor countries. Biscuits are popular and convenient food product due to ready to eat nature