American Journal of Food Science and Technology

ISSN (Print): 2333-4827

ISSN (Online): 2333-4835

Editor-in-Chief: Hyo Choi




Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes

1Instituto de Ciências Exatas e da Terra, Engenharia de Alimentos, Universidade Federal de Mato Grosso, Barra do Garças, Brazil

American Journal of Food Science and Technology. 2015, 3(4A), 32-36
doi: 10.12691/ajfst-3-4A-6
Copyright © 2015 Science and Education Publishing

Cite this paper:
Paula Becker Pertuzatti, Simone Messias Rodrigues Esteves, Jakline Estfane Alves, Luciana Costa Lima, Jonatas Emmanuel Borges. Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes. American Journal of Food Science and Technology. 2015; 3(4A):32-36. doi: 10.12691/ajfst-3-4A-6.

Correspondence to: Paula  Becker Pertuzatti, Instituto de Ciências Exatas e da Terra, Engenharia de Alimentos, Universidade Federal de Mato Grosso, Barra do Garças, Brazil. Email:


The consumption of bakery and confectionery products grows every day and consumers are becoming increasingly demanding. The search for quality makes this sector a very competitive niche market. Among the bakery products, the most consumed is bread, which is prepared with wheat flour, yeast, water and salt and sugar confectionery products such as cakes and biscuits which are also greatly appreciated. The objective of this study was to carry out a sensory evaluation of assorted breads, cakes and cookies prepared by semi-industrial and artisanal process, evaluating the attributes aroma, color, texture, flavor and overall acceptance using the affective test with a hedonic scale of 9 points and purchase intent with a 5-point scale. The results obtained in acceptance testing and overall impression were assessed using analysis of variance, ANOVA and Tukey test at 10% probability. From the results obtained, it can be observed that all products evaluated resulted in acceptance rates greater than 80%, indicating that all were well accepted. However, it was observed that when comparing the percentage of acceptance of bakery and confectionery products, the second group obtained the highest results. Among the products evaluated, the star bread stood out in the “breads” category, while in the “confectionery” the coconut cake, carrot cake and apple vanoka were highlighted. This result is due to the fact that Brazilian customs tend to consumption of more elaborate, stuffed and accented flavor products.



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Effect of Domestic Processes on Chickpea Seeds for Antinutritional Contents and Their Divergence

1School of Studies in Biotechnology, Jiwaji University, Gwalior, India

2Department of Bioscience & Biotechnology, Banasthali Vidhyapeeth, Rajasthan, India

3Department of Biochemistry, University of Allahabad, Allahabad, India

American Journal of Food Science and Technology. 2015, 3(4), 111-117
doi: 10.12691/ajfst-3-4-3
Copyright © 2015 Science and Education Publishing

Cite this paper:
Pramod Kumar Singh, Nidhi Shrivastava, Bechan Sharma, Sameer. S. Bhagyawant. Effect of Domestic Processes on Chickpea Seeds for Antinutritional Contents and Their Divergence. American Journal of Food Science and Technology. 2015; 3(4):111-117. doi: 10.12691/ajfst-3-4-3.

Correspondence to: Sameer.  S. Bhagyawant, School of Studies in Biotechnology, Jiwaji University, Gwalior, India. Email:


In the present study, effect of some domestic traditional processes such as soaking, germination, boiling and pressure cooking were explored in the seeds of chickpea cultivar for their anti-nutritional composition. The influence of applied water soaking for 12h on chickpea seeds caused maximum reduction in the levels of phytic acid, tannin and trypsin inhibitor by 59.9 %, 10.76 % and 13.98 % respectively as compared to dry seeds. In contrast, total phenolics contents exhibited a conspicuous increase. Boiling of seeds for 40 min caused maximum reduction in contents of phytic acid, tannin and phenolic by 76 %, 90 %, and 77 % respectively. However, cooking for 90 sec completely inactivated the trypsin inhibitor. Autoclaving at 1210C showed the maximum reduction in the contents of tannin, phenolics and phytic acid by 97.11 %, 80.53 % and 76.56% respectively. The germination of seeds for 72 h showed significant reduction (P0.05) in the antinutritional factors and showed overall 95% reduction. The present study revealed that under different treatment conditions, germination appeared to be the better practice for lowering anti-nutritional contents in chickpea seeds.



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Inhibitory Activity of Lactobacillus plantarum Strains from Akamu - A Nigerian Fermented Maize Food against Escherichia coli

1School of Biological Sciences, Faculty of Science and Environment, Plymouth University, Plymouth, United Kingdom

2Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Rivers State, Nigeria

American Journal of Food Science and Technology. 2015, 3(5), 118-125
doi: 10.12691/ajfst-3-5-1
Copyright © 2015 Science and Education Publishing

Cite this paper:
Patience C. Obinna-Echem. Inhibitory Activity of Lactobacillus plantarum Strains from Akamu - A Nigerian Fermented Maize Food against Escherichia coli. American Journal of Food Science and Technology. 2015; 3(5):118-125. doi: 10.12691/ajfst-3-5-1.

Correspondence to: Patience  C. Obinna-Echem, School of Biological Sciences, Faculty of Science and Environment, Plymouth University, Plymouth, United Kingdom. Email:,


Lactobacillus plantarum strains: NGL5 and NGL7 previously identified from akamu-a lactic acid bacteria fermented maize food using PCR sequencing analysis were evaluated for inhibitory activity against Eschericia coli NCTC 11560 in fermenting ground maize slurries at 22 and 30°C, and in porridges prepared from 24 h fermented slurries. The L. plantarum strains fermented ground maize slurries and produced significant levels of titratable acidity ≥5 g L-1 and low pH ≤3.63, displaying inhibitory activity against E. coli NCTC 11560. Inhibition was significantly (p≤0.05) greater at 30°C than at 22°C. At 30°C, E. coli was inhibited after 24 h in the co-inoculation assay (µ < -0.17 h-1; D value <10 h) and after 180 min in the already fermented slurries (µ < -0.13 min-1; D value <14 min). In the porridges, E. coli decreased below detection limit after 20 mins. This study showed that E. coli NCTC 11560 introduced during or after fermentation and into freshly prepared porridges from the L. plantarum strains fermented slurries would be unable to survive and proliferate at pH <4.2 and acidity >5 g L-1. For safety of the product however fermentation has to be for at least 24 h at 30°C or more at 22°C.



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