American Journal of Food Science and Technology

ISSN (Print): 2333-4827

ISSN (Online): 2333-4835

Website: http://www.sciepub.com/journal/AJFST

Article

Preserving Strawberry (Fragaria Ananasa) Using Alginate and Soy Based Edible Coatings

1National Institute of Food Science & Technology, University of Agriculture, Faisalabad-Pakistan


American Journal of Food Science and Technology. 2014, 2(5), 158-161
DOI: 10.12691/ajfst-2-5-4
Copyright © 2014 Science and Education Publishing

Cite this paper:
Waqas Ahmed, Masood Sadiq Butt. Preserving Strawberry (Fragaria Ananasa) Using Alginate and Soy Based Edible Coatings. American Journal of Food Science and Technology. 2014; 2(5):158-161. doi: 10.12691/ajfst-2-5-4.

Correspondence to: Waqas  Ahmed, National Institute of Food Science & Technology, University of Agriculture, Faisalabad-Pakistan. Email: waqasbinniaz@yahoo.com

Abstract

Instant research project was an attempt to address the postharvest losses in strawberry using the concept of biodegradable edible coatings. Purposely, alginate and soy based coatings were developed at various levels (2, 2.5 and 3%) and assessed for the role in controlling the moisture loss and total solids in the coated fruit. From results, it was deduced that moisture loss was lowered to 4.86% in T3 (Soy 3%) as compared to 13.45% in T0 (Control) for strawberry kept at controlled climate chamber. Likewise, 2.5 and 3% combinations of soy and alginate based coatings were found efficient in maintaining overall solids content of the coated strawberry.Based on the findings, edible coatings are suggested as an innovative, cost effective and environmental friendly preservation technique that holds potential to be used on fresh perishable commodities.

Keywords

References

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Article

Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine

1Department of Biology, College of Science and Technology, Al-Quds University, Abu Dies, Jerusalem, Palestine

2Department of Food Technology, College of Science and Technology, Al-Quds University, Abu Dies, Jerusalem, Palestine

3Department of Chemistry and Chemical Technology, College of Science and Technology, Al-Quds University, Abu Dies, Jerusalem, Palestine


American Journal of Food Science and Technology. 2014, 2(5), 162-174
DOI: 10.12691/ajfst-2-5-5
Copyright © 2014 Science and Education Publishing

Cite this paper:
Jehad Abbadi, Ibrahim Afaneh, Ziad Ayyad, Fuad Al-Rimawi, Wadie Sultan, Khalid Kanaan. Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine. American Journal of Food Science and Technology. 2014; 2(5):162-174. doi: 10.12691/ajfst-2-5-5.

Correspondence to: Jehad  Abbadi, Department of Biology, College of Science and Technology, Al-Quds University, Abu Dies, Jerusalem, Palestine. Email: jihadabbadi@yahoo.com

Abstract

The quality of extra virgin olive oil (EVOO) is intimately affected by packaging material and storage temperature. In this study, the influence of packaging materials and elevated temperature on EVOO quality was investigated during six months. At ambient temperatures, oil maintained EVOO when stored in glass, polyethylene terephthalate (PET), high density polyethylene (HDPE), cans and Pottery in terms of chemical tests (acidity, peroxide value, K232, and K270). Loss of phenols was the highest in pottery-stored oil and the lowest was found in glass-stored oil. Only PET-stored oil maintained the EVOO grade in terms of sensory evaluation when stored at room temperature. At elevated temperature, oil stored in all packaging materials lost extra virgin quality in terms of chemical tests. The loss of phenols was the largest in HDPE and smallest in cans-stored oil. Sensory evaluation, maintained glass-stored oil and PET-stored oil as EVOO. This study has reaffirmed that at both storage temperatures, the best container in maintaining the EVOO quality was glass and the worst was pottery. Grading of stored olive oil under investigation using sensory evaluation solely was not sufficient. Also it was clear that the absorption coefficient K270 was the most sensitive determinant chemical test that determines the quality of stored olive oil and could be used as a rapid indicator test.

Keywords

References

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Article

Synthesis and Characterization of Mixed Short Chain Fatty Acid Triacylglycerols as a Potential Dietary Food Lipid Source

1Department of Chemistry, Hofstra University, Hempstead, New York, USA


American Journal of Food Science and Technology. 2014, 2(6), 175-178
DOI: 10.12691/ajfst-2-6-1
Copyright © 2014 Science and Education Publishing

Cite this paper:
Ronald P. D’Amelia, Alexander E. Bleich, Lee Honig, William F. Nirode. Synthesis and Characterization of Mixed Short Chain Fatty Acid Triacylglycerols as a Potential Dietary Food Lipid Source. American Journal of Food Science and Technology. 2014; 2(6):175-178. doi: 10.12691/ajfst-2-6-1.

Correspondence to: Ronald  P. D’Amelia, Department of Chemistry, Hofstra University, Hempstead, New York, USA. Email: Ronald.P.Damelia@hofstra.edu

Abstract

SCFA(Short Chain Fatty Acids) are readily absorbed in the gastrointestinal tract and play an important role in the maintenance of gut health. The deficiency of SCFA (particularly acetic, propionic and butyric) may affect the pathogenesis of a diverse range of diseases ranging from allergies to asthma to cancers. The potential of having three different SCFA on one molecule for direct ingestion and metabolism can be of significant importance to maintaining gut health. SCFA triglycerides have not been characterized for use in clinical nutrition therefore it is important to understand their specific structure and composition. We synthesized ten reaction products of various triacylglycerols containing different ratios of acetic, propionic and butyric SCFA by interesterification. The reaction products were characterized by Gas Chromatography (GC), GC/MS and H1 NMR. The weight % of the triesters found were compared to the amount predicted using the statistical randomized interesterification reaction model. We found that the difference in fatty acid size and the reduced steric demands of the SCFA did not give rise to positional specificity and found no observable deviations from the random interesterification model. By interesterification we have synthesized a molecule that contains SCFA essential to gut health. This molecule could potentially be used for direct ingestion possibly eliminating the need for other means of daily fiber intake.

Keywords

References

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Article

Impact of Technological Diagram on Biochemical and Microbiological Quality of Borassus akeassii Wine Produced Traditionally in Burkina Faso

1Laboratory of Microbiology and Biotechnology, Research Center in Biological, Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso

2Laboratory of Food Technology, Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso

3Laboratory of Clinical Biochemistry and pharmacology, Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso

4Laboratory of Food Technology, Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso;Laboratory of Clinical Biochemistry and pharmacology, Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso


American Journal of Food Science and Technology. 2014, 2(6), 179-186
DOI: 10.12691/ajfst-2-6-2
Copyright © 2014 Science and Education Publishing

Cite this paper:
François TAPSOBA, Aly SAVADOGO, Cheikna ZONGO, Alfred Sababenedyo TRAORÉ. Impact of Technological Diagram on Biochemical and Microbiological Quality of Borassus akeassii Wine Produced Traditionally in Burkina Faso. American Journal of Food Science and Technology. 2014; 2(6):179-186. doi: 10.12691/ajfst-2-6-2.

Correspondence to: François  TAPSOBA, Laboratory of Microbiology and Biotechnology, Research Center in Biological, Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso. Email: tapsobaf@gmail.com

Abstract

Palm wines are produced following several traditional processes, very consumed and appreciated in West Africa. In South-West of Burkina Faso, Borassus akeassii palm wine, plays a nutritional and socio-economic role and replaces Sorghum beer. Because of reported health issues due to the bad practices of palm wine tappers, we performed survey aimed to assess the impact of technological diagrams on the quality of this wine in order to improve its quality. In South-West of Burkina Faso, survey was undertaken among tappers, vendors and consumers of palm wine, followed by microbiological and biochemical analysis. Questioning of 88 tappers, 80 vendors and 155 consumers by using cards of survey, revealed that 3 critical points were very important for improvement of wine quality. It is washing of flask used for collection with, filtration without dilution of palm wine and washing of conditioning containers. According their practices, tappers were divided into two sub-groups: Sub-groups 1 and 2. Biochemical analysis of palm wines revealed differences between the two sub-groups’ processes for acidity 0.64±0.08 versus 0.82±0.29% (m/v), pH 4.90±0.10 versus 4.05±0.61 and alcohol content 5.80 ± 2.13 versus 4.7±1.47% (v/v) for sub-groups1 and 2 respectively. Microbiological investigations show that total and thermo-tolerant coliforms and Staphylococcus aureus were also detected in wine of sub-group 2 and were 5.46±1.34, 3.15±1.90 and 6.40±1.23 log cfu/ml respectively but not detected in sub-group 1 wine. Our study shows that wine quality could be significantly improved by using undiluted sap and controlling the three critical points of main diagram.

Keywords

References

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Article

Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours

1Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana


American Journal of Food Science and Technology. 2014, 2(6), 187-191
DOI: 10.12691/ajfst-2-6-3
Copyright © 2014 Science and Education Publishing

Cite this paper:
Veronica M. Dossou, Jacob K. Agbenorhevi, Francis Alemawor, Ibok Oduro. Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours. American Journal of Food Science and Technology. 2014; 2(6):187-191. doi: 10.12691/ajfst-2-6-3.

Correspondence to: Jacob  K. Agbenorhevi, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. Email: jkagbenorhevi.cos@knust.edu.gh

Abstract

The pulp/arils of ackee (Blighia sapida) were oven/freeze dried, processed into full fat and defatted flours and analyzed for some physicochemical and functional properties. Moisture, crude fat, crude protein, crude fibre, ash and carbohydrate content of the flours ranged from 4.83-7.30%, 21.42-59.54%, 11.54-23.00%, 3.83-4.08%, 8.45-9.05% and 15.13-42.48% db, respectively. Potassium (462.21-968.29 mg/100 g) and zinc (1.99-3.55 mg/100 g) were the most and least abundant minerals, respectively. Functional properties ranged from 24.09 to 39.45% solubility, 11.03 to 23.02% swelling power, 111.75 to 139.57% oil absorption capacity, 4.33 to 5.67% foaming capacity, 76.34 to 84.35% foam stability, 61.67 to 69.17% emulsion capacity and 5.83 to 46.67% emulsion stability. Generally, defatted flours had higher values for proximate composition and functional properties than the full fat flours. Oven dried ackee aril flours had higher emulsion activity and stability suggesting their potential application in foods such as, mayonnaise, yogurt, ice-cream, sausages and processed meats.

Keywords

References

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Article

Are Breed-specific Differences in Beef Fatty-acid Profiles a "Needle in the Haystack"?

1Agriresearch Rapotin Ltd., Vikyrovice, Czech Republic

2Department of Food Science and Technology, University of Natural Resources and Applied Life Sciences (BOKU), Vienna, Austria


American Journal of Food Science and Technology. 2014, 2(6), 192-195
DOI: 10.12691/ajfst-2-6-4
Copyright © 2014 Science and Education Publishing

Cite this paper:
Yuvaraj Ranganathan, Irena Hulova, Matthias Schreiner, Jan Macak. Are Breed-specific Differences in Beef Fatty-acid Profiles a "Needle in the Haystack"?. American Journal of Food Science and Technology. 2014; 2(6):192-195. doi: 10.12691/ajfst-2-6-4.

Correspondence to: Yuvaraj  Ranganathan, Agriresearch Rapotin Ltd., Vikyrovice, Czech Republic. Email: yuvaraj.ranganathan@vuchs.cz

Abstract

A healthy human nutrition stems from macronutrients that provide energy and also from micronutrients that are indispensable for basic physiological processes. Essential fatty-acids have been proved and commonly agreed in the recent years as important elements of a healthy diet. This gives impetus to look for sources of essential fatty-acids in the diet. Beef is not only considered a complete protein, but also a source of essential fatty-acids such as linoleic and linolenic acids. The levels of these fatty-acids are however variable depending on the diet and breed of cattle. In this work, we analyzed intra-muscular fatty acid profiles of two breeds (Aberdeen Angus and Blonde d'Aquitaine) as a part of long-term complex and comprehensive comparison of breed differences. Using a novel statistical algorithm we found interesting breed-specific fatty-acid profiles. The advantages of this approach over conventional approaches are discussed as well as the specific differences in fatty acid profiles between the breeds.

Keywords

References

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Article

Hazard Analysis Critical Control Points (Haccp) in the Production of Soy-kununzaki: A Traditional Cereal-Based Fermented Beverage of Nigeria

1Food Technology and Value Addition Research Program, National Cereals Research Institute (NCRI), Badeggi, PMB 8, Bida, Niger State, Nigeria

2Department of Microbiology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria

3Research Operations Department, National Cereals Research Institute (NCRI), Badeggi, PMB 8, Bida, Niger State, Nigeria

4Research Outreach Department, National Cereals Research Institute (NCRI), Badeggi, PMB 8, Bida, Niger State, Nigeria

5Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria


American Journal of Food Science and Technology. 2014, 2(6), 196-202
DOI: 10.12691/ajfst-2-6-5
Copyright © 2014 Science and Education Publishing

Cite this paper:
Danbaba Nahemiah, Oyeleke Solomon Bankole, MajiAlhassan Tswako, Kolo Isa Nma-Usman, Hauwawu Hassan, Kolo Isa Fati. Hazard Analysis Critical Control Points (Haccp) in the Production of Soy-kununzaki: A Traditional Cereal-Based Fermented Beverage of Nigeria. American Journal of Food Science and Technology. 2014; 2(6):196-202. doi: 10.12691/ajfst-2-6-5.

Correspondence to: Danbaba  Nahemiah, Food Technology and Value Addition Research Program, National Cereals Research Institute (NCRI), Badeggi, PMB 8, Bida, Niger State, Nigeria. Email: dnahemiah@gmail.com

Abstract

In this study, Hazard Analysis Critical Control Point (HACCP) was adopted for the evaluation of food safety hazards in the production of local cereal-based beverage (soy-kununzaki) consumed in Nigeria. Significant quantity of physical hazards were recorded when about 1kg of production materials were analysed. 2.35% stones pieces, 1.25% pieces of plastic materials, 1.95% metallic materials, 7.00% soil, 5.69% weed seeds, 1.55% broken grains of soybean were the main physical hazards of concerned identified, while biological physical hazards includes 2.26% animal waste and 2.15% insects. Microorganisms of public health importance were also isolated. Critical control points in the beverage production were highlighted and process capability determined. Process capability index (Cp) was approximately 1.7 for bacterial count and 1.6 for coliform, indicating that the process can be considered capable. Hence HACCP would help in improvement of quality and safe beverage production when properly applied.

Keywords

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Article

Characteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzate

1Department of Agricultural Product Technology, Faculty of Agriculture Technology, University of Jember, Jl. Kalimantan IJember, East Java, Indonesia

2Department of Agricultural Engineering, Faculty of Agriculture Technology, University of Jember, Jl. Kalimantan IJember, East Java, Indonesia


American Journal of Food Science and Technology. 2014, 2(6), 203-208
DOI: 10.12691/ajfst-2-6-6
Copyright © 2014 Science and Education Publishing

Cite this paper:
Yuli Witono, Wiwik Siti Windrati, Iwan Taruna, Asmak Afriliana, Ahib Assadam. Characteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzate. American Journal of Food Science and Technology. 2014; 2(6):203-208. doi: 10.12691/ajfst-2-6-6.

Correspondence to: Yuli  Witono, Department of Agricultural Product Technology, Faculty of Agriculture Technology, University of Jember, Jl. Kalimantan IJember, East Java, Indonesia. Email: yuliwitono.ftp@unej.ac.id

Abstract

“Bibisan” fish can be developed into a food flavor using enzymatic hydrolysis. The combination of “Biduri” protease and papain can shorten the time of hydrolysis. Bibisan fish hydrolyzate can be made derived products like the fish sauce and fish ketchup. Proximate analysis of fish sauce and ketchup observedincluding moisture content (72-74%), protein (9-10%), fat (9.15 to 16.3%), and ash (5.81 to 9.90%). Theabsorbance average value of Maillarddegree obtained from experiment then result of inferior fish sauce ranged from 0.432 to 0.463 while the fish ketchup ranged from 0228 to 0.281. Fish sauce color is lighter (light brown) instead of fish ketchup. Viscosity of fish sauce (14.86 to 18.78 mp) were also higher than fish ketchup (10.81 -14.80 mp). The highest amino acid inof bibisan fish hydrolyzate was glutamic acid that range from 8.76% - 10.17%; while the lowest AA was histidine (1.12 to 1.22%). The sensory evaluation of fish sauce and ketchup reveals that the products have a good sensory quality and overall acceptability.

Keywords

References

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Article

Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C)

1Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

2Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

3Institute of Food Science and Technology, BCSIR, Dhaka 1205, Bangladesh


American Journal of Food Science and Technology. 2014, 2(6), 209-215
DOI: 10.12691/ajfst-2-6-7
Copyright © 2014 Science and Education Publishing

Cite this paper:
Gulshan Ara Latifa, Subhash Chandra Chakraborty, Mohajira Begum, Farzana Binte Farid, Mosarrat Nabila Nahid. Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C). American Journal of Food Science and Technology. 2014; 2(6):209-215. doi: 10.12691/ajfst-2-6-7.

Correspondence to: Mosarrat  Nabila Nahid, Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh. Email: mnabilanahid@yahoo.com

Abstract

This study evaluated shelf-life quality of salt and turmeric treated smoke-dried three different Bangladeshi lean fishes, Chapila (Gudusia chapra, Hamilton; 1822), Kaika (Xenentodon cancila; Hamilton; 1822) and Guchi Baim (Mastacembelus pancalus, Hamilton-Buchanan; 1822) by analyzed their biochemical (proximate and chemical)l composition and sensory evaluation during storage at refrigeration temperature(4°C). There was a general decline in sensory characteristics i.e. color, texture, odor, general appearance and mean of acceptability of fish- product during storage. The differences in the biochemical comsition of the fresh and smoke-dried samples were statistically significant (p<0.05). Moisture (%) and TVB-N value (mgN/100gm) increased significantly whereas protein(%), lipid (%) and ash(%) contant significantly decreased. The initial value of moisture, protein, lipid, ash and TVB-N of freshly smoke-dried Chapila, Kaika and Guchi-Baim fish was 6.21%, 45.93%, 30.81%, 18.95% and 4.65mgN/100gm, 8.24%, 63.04%, 6.71%, 22.52% and 8.84 mgN/100gm and 6.97%, 59.22%, 11.67%, 22.54% and 6.62 mgN/100gm respectively. Among these three fish species smoke-dried kaika fish product became spoiled at the end of 9month whereas smoke-dried Chapila and Guchi Baim fish product still remain in good condition. The shelf-life of smoke-dried Chapila and Guchi Baim fish product was 18 month and 27 month. Because of using salt and turmeric as natural preservative, no yeast or mould was detected in this three smoke-dried fish samples. Therefore, it can be inferred that salt and turmeric treated smoke-dried fish product has longer shelf life than another two fish products.

Keywords

References

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Article

Utilization of Pulse Processing Waste (Cajanus cajan Husk) for Developing Metal Adsorbent: A Value-added Exploitation of Food Industry Waste

1Department of Food Technology, UICT, North Maharashtra University, Jalgaon, 425001, India


American Journal of Food Science and Technology. 2015, 3(1), 1-9
DOI: 10.12691/ajfst-3-1-1
Copyright © 2015 Science and Education Publishing

Cite this paper:
Vishal. R. Parate, Mohammed. I. Talib. Utilization of Pulse Processing Waste (Cajanus cajan Husk) for Developing Metal Adsorbent: A Value-added Exploitation of Food Industry Waste. American Journal of Food Science and Technology. 2015; 3(1):1-9. doi: 10.12691/ajfst-3-1-1.

Correspondence to: Vishal.  R. Parate, Department of Food Technology, UICT, North Maharashtra University, Jalgaon, 425001, India. Email: vishal_parate@yahoo.com

Abstract

India is the largest producer of pulses (edible legume) in the world. Pigeon pea or Tur (Cajanus cajan) is the second most major pulse produced in India and is mainly processed to convert into product known as “Tur dal”. The manufacturing industries of Tur dal generate considerable amount of byproduct/waste in the form of husk. The present investigation explores the possibility of exploiting activated carbon prepared from the Tur dal husk for removing heavy metal. The objective of the work was to enhance the performance of prepared activated carbon by carrying out batch experiments study to optimize the condition of adsorption for complete removal of Cu ions from its 50 ml, 50 ppm solution. The char was produced by carbonizing the washed and dried Tur dal husk in air tight container at 500°C for 1 hr. The obtained char was then activated by soaking in concentrated sulfuric acid (1:1 ratio) for 24 hr. at room temperature to get activated carbon. The physicochemical characterization of achieved activated carbon was done for various parameters along with analysis of trace elements (ICP), crystal nature (XRD) and structural morphology (SEM). The optimum condition for adsorption was studied by altering pH (2-10), agitation speed (50-250 rpm), temperature (10-60°C), adsorbent dose (0.1- 2.25 g) and contact time (0.5-4 hr.). The work concludes activated carbon prepared from Tur dal husk possess considerable metal adsorption property and showing maximum activity in an optimum condition of 6 pH, 200 rpm agitation speed, 10°C temperature, 2.25 g adsorbent dose and 3 hr. contact time. The examination of thermodynamic data confirmed the adsorption by the developed activated carbon was exothermic (positive ΔH0), changing from spontaneous to non-spontaneous with increase temperature (both negative and positive ΔG0), making system ordered and feasible (positive ) through adsorption. The work suggests way of giving value addition to pulse processing industry waste for their better utilization in eco-friendly and economical way.

Keywords

References

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