Croatian journal of food science and technology最新文献_第5页

Microwave Processing of Food and Biological Materials 食品和生物材料的微波加工

Croatian journal of food science and technology Pub Date : 2021-12-15 DOI: 10.17508/cjfst.2021.13.2.09

Markos Makiso Urugo, Shimelis Admassu Emire, Tadele Tuba Tringo

{"title":"Microwave Processing of Food and Biological Materials","authors":"Markos Makiso Urugo, Shimelis Admassu Emire, Tadele Tuba Tringo","doi":"10.17508/cjfst.2021.13.2.09","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.09","url":null,"abstract":"Microwave processing is one of the novel food processing technologies that \u0000use electromagnetic radiation in the wavelength and frequency between 1 mm \u0000to 1 m and 300 MHz to 300 GHz, respectively. In this review, principles and \u0000various applications of microwave technology for food processing are \u0000addressed. A systematic literature search was conducted by using, Google \u0000Scholar and, Web of Science, Open access theses and dissertations on the \u0000principles and application of microwave processing of food were summarized. \u0000Additionally, references of each selected publication were examined to get \u0000more relevant articles. In microwave processing, the food material absorbs \u0000microwave energy directly, and internally, and converts it to heat. The \u0000technology is applicable for different unit operations in food industries such as \u0000cooking, heating, drying, pasteurization, sterilization, thawing, tempering, \u0000baking, blanching, and the extraction of important food biomaterials. \u0000Microwave processing is highly advantageous over conventional food \u0000processing techniques, in terms of retaining the nutritional content of the food \u0000and reducing processing time. Consequently, the breakthrough of the \u0000technology in food processing industry has been predicted before. However, \u0000the potential of microwave technology is not widely exhausted in Africa. It is \u0000associated with a lack of awareness, a priority setting on the application of \u0000emerging technologies for safe and high quality value added products; \u0000moreover, its high initial investment and operational power cost may become \u0000a bottleneck for food processing companies in Africa. Therefore, food \u0000innovation centres in Africa should drive high performance standards from \u0000technology adoption to improve the application of microwave technology in \u0000food industries.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49249390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Modelling and optimization of the drying process and the quality parameters of dried osmo-pretreated onions (Allium cepa) 渗透预处理洋葱干燥过程和质量参数的建模与优化

Croatian journal of food science and technology Pub Date : 2021-12-15 DOI: 10.17508/cjfst.2021.13.2.07

K. Alabi, A. Olaniyan, M. O. Sunmonu

{"title":"Modelling and optimization of the drying process and the quality parameters of dried osmo-pretreated onions (Allium cepa)","authors":"K. Alabi, A. Olaniyan, M. O. Sunmonu","doi":"10.17508/cjfst.2021.13.2.07","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.07","url":null,"abstract":"Modelling and optimization represent an important aspect of drying in food \u0000processing, providing a fast and convenient means for quality prediction. The \u0000research focuses on modelling and optimization of process parameters such as \u0000drying rate, water loss, solid gain, vitamin C, manganese, and iron of dried \u0000osmo-pretreated onion slices. Least square regression analysis in the Math-lab \u0000computer software was used to model and optimise the process parameters., \u0000Six (6) mathematical models were developed for each output from the \u0000regression analysis that was carried out. The criteria for adjudging these models \u0000were the values of their adjusted coefficient of multiple determinations, \u0000prediction error sum of squares (also called deleted residual), R2 for prediction, \u0000coefficient of variation CV, and the Dubin-Watson test for autocorrelation. The \u0000models were checked for adequacy using these criteria, and those found to be \u0000adequate were selected from among the other possible combinations. Hence, \u0000the best-optimized obtained results from the models are 27.50 g/h, 1.61 g/g, \u00000.15 g/g, 77.52 mg/100 g, 2.79 mg/1000 g, and 2.19 mg/1000 g for drying rate, \u0000water loss, solid gain, vitamin C, manganese, and iron, respectively.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49342408","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Influence of Preparation and Processing Methods on the Physico-chemical Properties of Oryctes rhinoceros Larvae 制备和加工方法对犀幼虫理化性质的影响

Croatian journal of food science and technology Pub Date : 2021-12-15 DOI: 10.17508/cjfst.2021.13.2.02

Oluwatomilola Bolaji, Damilola Bamidele, A. Adeboye, A. Tanimola

{"title":"Influence of Preparation and Processing Methods on the Physico-chemical Properties \u0000of Oryctes rhinoceros Larvae","authors":"Oluwatomilola Bolaji, Damilola Bamidele, A. Adeboye, A. Tanimola","doi":"10.17508/cjfst.2021.13.2.02","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.02","url":null,"abstract":"The growing world population with increasingly demanding consumers has led \u0000to considering insects as part of are normal diet since they are good sources of \u0000proteins, and could therefore potentially contribute to global food security. This \u0000study produced Oryctes rhinoceros L. larvae powder and investigated the \u0000impact of preparation and processing methods (degutted; roasted and dried) on \u0000some quality parameters of O. rhinoceros larvae powder. Each batch was \u0000prepared with and without their gut respectively. Physico-chemical analyses \u0000were determined on the powder, while sensory evaluation was carried out on \u0000the whole O. rhinoceros larvae using standard procedures. Moisture content of \u0000the powders ranged from 3.57 - 5.66%, protein content (51.60 - 62.65%), fat \u0000(8.71 – 12.67%), ash (3.97 - 10.25%), fibre (15.57 - 19.52%) and carbohydrate \u0000(0.12 - 6.56%). The results of functional properties revealed a range of 2.64 – \u00002.98 mg/g for water absorption capacity, oil absorption capacity of 2.43- 2.70 \u0000mg/g and bulk density of 0.48 – 0.51 g/mL. Processing (roasting and oven \u0000drying) had no significant effect on the sensory and physico-chemical \u0000properties of whole O. rhinoceros larvae and O. rhinoceros larvae powder, \u0000while the removal of the gut significantly contributed to the improvement of \u0000the quality and sensory appeal of O. rhinoceros larvae.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47412437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Spectrophotometric Folin-Ciocalteu and Aluminium Chloride Method Validation for the Determination of Phenolic Acid, Flavan-3-ol, Flavonol, and Anthocyanin Content 分光光度法测定酚酸、黄烷-3-醇、黄酮醇和花青素含量的验证

Croatian journal of food science and technology Pub Date : 2021-12-15 DOI: 10.17508/cjfst.2021.13.2.06

P. Matić, L. Jakobek

{"title":"Spectrophotometric Folin-Ciocalteu and Aluminium Chloride Method Validation for the Determination of Phenolic Acid, Flavan-3-ol, Flavonol, and Anthocyanin Content","authors":"P. Matić, L. Jakobek","doi":"10.17508/cjfst.2021.13.2.06","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.2.06","url":null,"abstract":"Spectrophotometric methods for the determination of total polyphenols and \u0000total flavonoids are often used because they are simple, sensitive, and precise. \u0000Before using these methods, they must be validated to ensure the quality of the \u0000obtained data and to prove that the method is suitable for its purpose. The aim \u0000of this study was to validate the spectrophotometric methods for total \u0000polyphenols and total flavonoids. The method for total polyphenols has been \u0000validated according to polyphenol standards, which belong to the groups of \u0000phenolic acids (p-hydroxybenzoic acid, sinapic acid, ferulic acid), flavan-3-ols \u0000((-)-epicatechin), flavonols (myricetin, kaempferol), and anthocyanins \u0000(cyanidin-3-glucoside). For the validation of the method for total flavonoids, \u0000the same polyphenol standards belonging to flavan-3-ols, flavonols, and \u0000anthocyanins have been used. The validation parameters were linearity, \u0000sensitivity, limit of detection, limit of quantification, precision, and accuracy. \u0000The results of the validation for both methods were in acceptable ranges, except \u0000for kaempferol in the method for total flavonoids. In conclusion, these methods \u0000can be used for the determination of total polyphenols and total flavonoids by \u0000using calibration curves of studied polyphenol standards, except for the \u0000kaempferol standard in the method for total flavonoids, due to lower sensitivity","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46023847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Polyphenols of Traditional Apple Varieties - The Overview 传统苹果品种的多酚——综述

Croatian journal of food science and technology Pub Date : 2021-12-15 DOI: 10.17508/cjfst.2022.13.2.17

A. Gotal, T. Kovač, Ante Lončarić

引用次数: 1

Viola odorata 紫色织物

Croatian journal of food science and technology Pub Date : 2021-12-15 DOI: 10.1515/9783112359600-112

Siniša Simić, Milica Aćimović, Senka Vidović, Marija Banožić, Jelena Vladić

{"title":"Viola odorata","authors":"Siniša Simić, Milica Aćimović, Senka Vidović, Marija Banožić, Jelena Vladić","doi":"10.1515/9783112359600-112","DOIUrl":"https://doi.org/10.1515/9783112359600-112","url":null,"abstract":"This study aimed at examining the effect of supercritical carbon dioxide \u0000(ScCO2) extraction on the subsequent extraction of the Viola odorata polar \u0000bioactive components. The raw material was firs submitted to ScCO2 extraction \u0000for the extraction of the lipophilic fraction. Then the exhausted raw material \u0000was subjected to ultrasound-assisted extraction (UAE) and microwave-assisted \u0000extraction (MAE) in order to extract the polar components. ScCO2 extraction \u0000was performed under the pressure of 300 bar and at a temperature of 40 °C for \u00004 hours. In order to see the effect of ScCO2, the UAE and MAE (50% aqueous \u0000ethanol solution as solvent) were conducted on both exhausted (residue-after \u0000the ScCO2) and unexploited raw materials. Also, the impact of the various UAE \u0000and MAE conditions was tested. The UAE was conducted on two different \u0000temperatures (40 and 50 °C) at the constant extraction time (40 and 20 min). \u0000MAE was conducted on two different extraction powers (470 and 800 W) and \u0000at the constant extraction time (10 min). The results were focused on the \u0000content of total phenols, total flavonoids and antioxidant activity of the \u0000obtained extracts. The yield during the ScCO2 process was 1.43% (w/w). It was \u0000noted that the extracts obtained by applying UAE and MAE after the ScCO2 \u0000were noticeably richer in the content of total phenols. UAE conditions of 40 °C \u0000and 20 min showed the highest yield of total phenols, recording 70.38 mg \u0000GAE/g DE, while the MAE at the power of 470 W achieved 11.89% higher \u0000yield of polyphenols in residue extracts. The antioxidant activity has also been \u0000in correlation with the concentration of polyphenols.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1515/9783112359600-112","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44985805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modeling of thin layer drying characteristics of blanch-assisted water yam (Dioscorea alata) slices 白水山药薄片薄层干燥特性的建模

Croatian journal of food science and technology Pub Date : 2021-06-01 DOI: 10.17508/cjfst.2021.13.1.06

Adebimpe Fatimat Okeleye, Charles Taiwo Akanbi, Tunde Afolabi Morakinyo

{"title":"Modeling of thin layer drying characteristics of blanch-assisted water yam (Dioscorea alata) slices","authors":"Adebimpe Fatimat Okeleye, Charles Taiwo Akanbi, Tunde Afolabi Morakinyo","doi":"10.17508/cjfst.2021.13.1.06","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.1.06","url":null,"abstract":"The thin layer drying characteristics of blanch-assisted water yam slices were investigated with respect to its un-blanched water yam slices in a convective hot air oven. The yam slices (diameter 4 cm; thickness 0.8 cm) were dried at temperatures 50, 60 and 70 °C, respectively with a constant air velocity of 0.13 m/s. The drying data obtained were fitted into six existing drying models: Page, Newton, Midilli, Henderson and Pabis, Logarithmic and Diffusion model. Non-linear regression analysis was used to determine the model parameters; the coefficient of determination (R2) and standard error of estimates (SEE) in order to determine the model best fit. The study showed that the drying process occurred in the falling rate drying period. The blanch-assisted slices had a faster drying rate than the un-blanched yam slices. Among the models, the diffusion model gave the overall best fit for the drying data obtained. The effective moisture diffusivity ranged from 3.18×10-8 to 4.47×10-8 m2/s for the blanch-assisted slices and from 4.73×10-8 to 7.33×10-8 m2/s for the un-blanched slices. The activation energies of the blanch-assisted and un-blanched yam slices were 15.5 kJ/mol and 20.1 kJ/mol, respectively. These processing conditions obtained for water yam flour would be suitable for its process design and control thereby enhancing its utilization and overall acceptability.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43166479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Production and quality evaluation of soy cheese (tofu) using various coagulants 不同混凝剂对大豆奶酪(豆腐)的生产及质量评价

Croatian journal of food science and technology Pub Date : 2021-06-01 DOI: 10.17508/cjfst.2021.13.1.05

J. Ndife, Itohan Imade, James Samaila

{"title":"Production and quality evaluation of soy cheese (tofu) using various coagulants","authors":"J. Ndife, Itohan Imade, James Samaila","doi":"10.17508/cjfst.2021.13.1.05","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.1.05","url":null,"abstract":"Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of soy cheese. In this study, soy cheese (tofu) samples were prepared from soybean using four selected coagulants - Moringa oleifera seed extract (MC), tamarind seed extract (TC), lime juice (LC) and alum (AC). The effects of the coagulants on the physicochemical, microbial and sensory qualities of the soy cheese samples were evaluated. The results of the physical properties of the samples showed that MC had higher yield (12.84%) and acidity (0.37%), while AC had the highest values in hardness (84.55%) and dry matter (36.72%) content. The result of the proximate composition revealed that MC had the lowest moisture content (60.52 %) and the highest protein content (22.51%). The ash content of the soy cheese samples from plant coagulants MC (3.00%), TC (2.80%) and LC (3.5%) were lower than that of the alum coagulant AC (3.89%). The cheese from alum coagulant (AC) had more minerals than those from plant coagulants. TC had the highest vitamin C (2.69 mg/100 g), while MC had the highest vitamin B1 (6.07 mg/100 g) and B2 (29.21 mg/100 g) contents. There was no detection of coliform in the soy cheese samples. There were no significant differences (p>0.05) in the appearance and overall acceptability of MC sample and LC sample MC sample from Moringa oleifera seed extract coagulant had the highest sensory scores for flavour (8.35), texture (8.40) and overall acceptability (8.63). The results of quality properties of the cheese samples differed with the coagulants used. Moringa Oleifera coagulated cheese (MC) had superiority in nutrients and sensory qualities Hence, it is recommended for tofu production.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43797674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia africana) 大豆(Glycine max.)和非洲面包果种子(trereculia africana)混合奶的植物奶评价

Croatian journal of food science and technology Pub Date : 2021-06-01 DOI: 10.17508/cjfst.2021.13.1.10

I. Okwunodulu, Stella Chikezie, A. Linus-Chibuezeh, S. Abasiekong

{"title":"Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia africana)","authors":"I. Okwunodulu, Stella Chikezie, A. Linus-Chibuezeh, S. Abasiekong","doi":"10.17508/cjfst.2021.13.1.10","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.1.10","url":null,"abstract":"Breadfruit milk (BM) is an unpopular nutritive drink compared to soymilk\u0000and ia mostly consumed along with the seeds when boiled. Blending with soymilk will give a novel functional drink with enhanced nutritive value\u0000to prevent hidden hunger, enhance stability and may popularize the blend. Soymilk and BM from soaked and boiled dehulled African breadfruit\u0000were blended in 95:5%, 90:10% and 50:50% ratios, respectively, while 100% soymilk and 100% BM served as controls. Proximate, vitamin, mineral, anti-nutrient and physicochemical analyses were conducted on the milk blends using standard methods. Sensory properties were determined by subjective evaluation with semi-trained panellists. With increasing BM inclusion, proximate composition revealed increase in moisture content (93.60 to 94.05%) and carbohydrate (0.3 to 0.93%) while\u0000total solids (TS) (6.40 to 5.95%), ash (0.55 to 0.49%), fat (2.70 to1.85%) and protein (2.93 to 2.70%) decreased. Vitamin A (0.62 to 1.48 µg/100 mL) increased while vitamin B1 (0.12 to 0.08 mg/100 mL) and vitamin C (4.05 to 3.21 mg/100 mL) decreased. Calcium (0.59 to 0.53 mg/100 mL), phosphorus (8.05 to 7.33 mg/100 mL), zinc (0.75 to 0.63\u0000mg/100 mL) and iron (0.59 to 0.54 mg/100 mL) decreased. Flavonoid (0.15\u0000to 0.09 mg/100 mL), saponin (0.13 to 0.9 mg/100 mL), tannin (0.39 to o.29 mg/100 mL), phytate (0.23 to 0.17 mg/100 mL) and oxalate (0.27 to 0.19 mg/100 mL) decreased. Titratable acidity (TTA) (0.23 to 0.26) and visible coagulation time (VCT) (15 to 19 days) increased while pH (6.33 to 5.59), and viscosity (0.48 to 0.45 mPa) decreased. General acceptability (7.01 to 6.41) decreased. The nutrient contents of all the\u0000milk blends varied due to increasing concentration effects of the ash, but were acceptable to the panellists mostly at lower levels.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45970250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Effect of different processing conditions on quality of cassava 不同加工条件对木薯品质的影响

Croatian journal of food science and technology Pub Date : 2021-06-01 DOI: 10.17508/cjfst.2021.13.1.09

Sunmonu Musliu, Sanusi Mayowa, Lawal Habeeb

{"title":"Effect of different processing conditions on quality of cassava","authors":"Sunmonu Musliu, Sanusi Mayowa, Lawal Habeeb","doi":"10.17508/cjfst.2021.13.1.09","DOIUrl":"https://doi.org/10.17508/cjfst.2021.13.1.09","url":null,"abstract":"Sweeteners play a vital role in the food industry serving either as preservative or as addition to consumables. The high intake of sweetener brought about production of artificially synthesized sweetener which has, in turn, given a reason of concern for health on a long term. Cassava is one of the mostly cultivated crops in Nigeria with cassava possessing the highest level of starch compared to other crops. This research explores the abundance of cassava, converting its starch into sweetener (glucose). An extraction test rig was developed as part of the study to extract sweetener from cassava. A 2x3x3 factorial experiment was used to carry out the experiment and the factors considered were cassava varieties (Manihot dulcis and Manihot palmatal), delay period (15, 30 and 45 minutes) and quantity of starch (1, 2 and 4 kg). The SPSS 20.0 was used to carry out the Analysis of Variance (ANOVA) for the measured parameters. The sugar concentration analysis carried out on the cassava sweetener (Manihot dulcis) and (Manihot palmatal), gave values 13.02 and 17.57 mg/mL, respectively which were in line with the established cassava sweetener with value of 12.43 mg/mL. The ANOVA showed the interactive effect of cassava variety, delay period and quantity of starch on the nutritional composition of the sweetener on a 5% confidence level. The result revealed the highest extraction efficiency of which full hydrolysis for cassava variety (Manihot palmatal), 45minutes delay period and 2 kg quantity of starch compared with cassava variety (Manihot dulcis) 45 minutes delay period and 2 kg quantity of starch that gave the extraction efficiency of 76.93% and 78.03%, respectively. In nutritional value and sugar concentration comparison, the cassava sweetener obtained gave values closer to the established cassava sweetener and, as such, is a proper replacement for artificial sweetener.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47046981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1