Indonesian Food Science & Technology Journal最新文献

Quality Evaluation Of Gluten-Free Rice Donut Incorporated With Eggplant Flour And Xanthan Gum 添加茄子粉和黄原胶的无麸质米甜甜圈的质量评价

Indonesian Food Science & Technology Journal Pub Date : 2022-07-31 DOI: 10.22437/ifstj.v5i2.14379

A. Akesowan, Apinya Chareonkul, Sirinard Tantakasem

引用次数: 1

Utilization Of Buckwheat, Proso Millet, And Amaranth For A Gluten-Free Cereal Bar 利用荞麦、小米和苋菜制作无麸质谷物棒

Indonesian Food Science & Technology Journal Pub Date : 2022-07-31 DOI: 10.22437/ifstj.v5i2.17513

Pravin Ojha, Anuska Adhikari, Utshah Manandhar, Sushma Maharjan, Sophi Maharjan

{"title":"Utilization Of Buckwheat, Proso Millet, And Amaranth For A Gluten-Free Cereal Bar","authors":"Pravin Ojha, Anuska Adhikari, Utshah Manandhar, Sushma Maharjan, Sophi Maharjan","doi":"10.22437/ifstj.v5i2.17513","DOIUrl":"https://doi.org/10.22437/ifstj.v5i2.17513","url":null,"abstract":"Four formulations of cereal bar were prepared using common buckwheat (55 parts), proso millet (15-30 parts), white amaranth (25-40 parts), walnut (27.5 parts), and jaggery (50 parts), by varying the proportions of proso millet and white amaranth in the ratio of 15:40, 20:35, 25:30 and 30:25. Roasted cereals and walnut pieces were mixed with jaggery syrup of 73.7° Bx and baked at 120° C for 20 minutes. The bars' proximate composition, mineral content (Ca, Fe and P) were evaluated and compared with the bar available in the market. The textural analysis and sensory profile of the bar were also evaluated. The crude fiber, calcium, and iron were significantly higher (p<0.05) in formulated bars compared to the market sample while energy and fat content were significantly higher (p<0.05) in the market sample. The formulated bars provided 440.31- 489.81kcal energy per 100 g, which qualified the product as a good energy-dense snack. From the textural analysis and sensory evaluation, Formulation C (common buckwheat-55, proso millet-25, white amaranth-30, walnut-27.5, and jaggery-50) was harder and preferred the most based on taste and overall acceptability. The research concludes the good potentiality of underutilized crops for cereal bar production.","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126597893","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

Comparative Effects of Oven-Drying on Quality of Selected Leafy Spices 烘箱干燥对精选叶香料品质的影响比较

Indonesian Food Science & Technology Journal Pub Date : 2022-07-31 DOI: 10.22437/ifstj.v5i2.17695

J. Ndife, S. Ubbor, Augusta Chinweikpe, Anselm U. Onwuzuruike

{"title":"Comparative Effects of Oven-Drying on Quality of Selected Leafy Spices","authors":"J. Ndife, S. Ubbor, Augusta Chinweikpe, Anselm U. Onwuzuruike","doi":"10.22437/ifstj.v5i2.17695","DOIUrl":"https://doi.org/10.22437/ifstj.v5i2.17695","url":null,"abstract":"There has been increasing interest in culinary spices for their health benefits besides flavour. This study assessed the comparative effect of oven-drying on the chemical composition of selected leafy spices. Fresh Uziza (Piper guineense), Curry (Murraya koenigii), Nchanwu (Ocimum gratissimum), Parsley (Petroselinum crispum) and, Mint leaves (Mentha spicata) were assessed for proximate composition, then dried in an oven at 65 °C for 25 min. The dried spice leaves were analysed for their proximate composition, mineral contents, phytochemicals, antioxidants, and sensory properties. Proximate analysis showed that moisture content of fresh leafy spices reduced (8.76-10.23%) after drying (3.15 to 5.02%) while fat (1.57-2.83), protein (4.64-5.87%), fibre (1.15-2.83%) and ash (7.89-11.15%) increased after drying. Mineral contents of spices ranged from 7.15-140.05 mg/100g for sodium, 10.04-330.90 mg/100g for potassium and 12.75-305.30 mg/100g for calcium. Parsley spice leaves had the highest concentration of investigated phytochemicals, total polyphenols (43.36 mg/100g) and vitamin C (20.76%). Nchanwu leaves had the highest DPPH activity (75.66%) while Mint leaves had the highest FRAP (μmol/g) and vitamin E (29.98%). The sensory acceptability scores were high (6.95-8.00). The results reveal that oven-drying improved the concentration of nutrients and antioxidant activities and is effective in preserving leafy spices.","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"140 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122943304","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

Correlation Between Bitterness Removal And Functional Properties Of Papaya (Carica Papaya L.) Leaves 木瓜(Carica Papaya L.)去苦味与功能特性的相关性研究叶子

Indonesian Food Science & Technology Journal Pub Date : 2022-07-31 DOI: 10.22437/ifstj.v5i2.14800

Natania Kam, Jacinta Fanya Setiadi, H. Hardoko, D. Rosa

{"title":"Correlation Between Bitterness Removal And Functional Properties Of Papaya (Carica Papaya L.) Leaves","authors":"Natania Kam, Jacinta Fanya Setiadi, H. Hardoko, D. Rosa","doi":"10.22437/ifstj.v5i2.14800","DOIUrl":"https://doi.org/10.22437/ifstj.v5i2.14800","url":null,"abstract":"The mature papaya leaves are known for its medicinal properties albeit its distinctive bitter taste. In this research 3 different adsorbents; bentonite, activated attapulgite and diatomaceous earth were used to reduce the bitterness of the papaya leaves. The adsorbent treated papaya leaves were then analysed for its sensory evaluation in terms of bitterness intensity and phytochemical compounds which include phenolic, flavonoid, tannin and alkaloid compounds and also antioxidant activity. Papaya leaves treated with bentonite had the most reduced bitterness and application of heat treatment further enhance the efficacy of bitterness removal. However the removal of the bitterness also slightly affected the phytochemical compounds and their functional properties. The leaves treated with bentonite by method of boiling was found to be the most effective method in reducing bitterness, with bitterness intensity score of 0.3 out of the original 11.2, while retaining its phytochemical compound; total phenolic content of 10.699 mg GAE/g extract, total flavonoid content of 1.468 mg QE/g extract, total tannin content of 9.423 mg TAE/g extract, total alkaloid content of 1.363% while retained most of its Antioxidant IC50 of 1001.058 ppm and Antidiabetic properties of 642.231 ppm ","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116279516","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

Nutritional Assessment Of Smoked Dried Fish Pre-Treated With Natural Spices 天然香料熏干鱼的营养评价

Indonesian Food Science & Technology Journal Pub Date : 2022-07-31 DOI: 10.22437/ifstj.v5i2.17598

A. Linus-Chibuezeh, J. Ndife, Chidiamara Adindu-Linus, Catherine Nwodo

引用次数: 0

Effect of Hydrothermal Treatment on selected Properties of Cocoyam Corm (colocasia esculenta) Flour 水热处理对可可豆粉若干特性的影响

Indonesian Food Science & Technology Journal Pub Date : 2022-07-31 DOI: 10.22437/ifstj.v5i2.14554

Kator Asema, B. Adejumo

引用次数: 0

Effect of Concentration Areca Seed Extract (Areca Catechu L.) on Physicochemical and Sensory Properties of Pineapple Juice (Ananas Comosus L. Merr) As a Functional Beverages 槟榔籽提取物对功能饮料凤梨汁理化及感官特性的影响

Indonesian Food Science & Technology Journal Pub Date : 2022-07-31 DOI: 10.22437/ifstj.v5i2.17303

Daniel Tua Purba, A. Nizori, Dian Wulansari

{"title":"Effect of Concentration Areca Seed Extract (Areca Catechu L.) on Physicochemical and Sensory Properties of Pineapple Juice (Ananas Comosus L. Merr) As a Functional Beverages","authors":"Daniel Tua Purba, A. Nizori, Dian Wulansari","doi":"10.22437/ifstj.v5i2.17303","DOIUrl":"https://doi.org/10.22437/ifstj.v5i2.17303","url":null,"abstract":"This study aims to determine the effect of concentration areca seed extract on the physicochemical and sensory properties of pineapple juice as a functional beverages , and to determine the appropriate concentration of areca seed extract to produce pineapple juice that has the best physicochemical and sensory properties. This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely the concentration of areca seed extract 0%, 1%, 2%, and 3% (v/v). Each treatment was repeated 5 times, so there were 20 experimental units. The results showed that the concentration of areca seed extract had a significant effect on the total soluble solids, the degree of warmth L* and a*, antioxidant activity, total tannin, vitamin C levels, and had no significant effect on the acidity (pH), and had a characteristic taste of pineapple chelate until the taste of pineapple is slightly chelate, the color is brown to very brown, it has a pineapple aroma to a strong pineapple aroma, with a weak aftertaste to a slightly strong after taste. The best treatment in making pineapple juice with areca seed extract was the concentration of 2% areca seed extract which contained 80.02% antioxidant activity, vitamin C 104.68 mg/100 g, total tannin 99.62 mg TAE/g, total dissolved solids value 20.980brix, color degree value L*29.48, a*7.06, b*20.80, acidity value (pH) 3.37, has a slightly brown color, aroma of pineapple (methyl ester and ethyl ester compounds), taste pineapple and not chelate, and has no aftertaste.","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121767245","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

Effect of Different Particle Sizes on The Akara Making Potentials of Pigeon Pea Flour 不同粒径对鸽豆粉Akara产势的影响

Indonesian Food Science & Technology Journal Pub Date : 2022-02-28 DOI: 10.22437/ifstj.v5i1.14698

A. Linus-Chibuezeh, Chinenye Okoye-Okeke, Chidiamara Adindu-Linus, M. Iwe

{"title":"Effect of Different Particle Sizes on The Akara Making Potentials of Pigeon Pea Flour","authors":"A. Linus-Chibuezeh, Chinenye Okoye-Okeke, Chidiamara Adindu-Linus, M. Iwe","doi":"10.22437/ifstj.v5i1.14698","DOIUrl":"https://doi.org/10.22437/ifstj.v5i1.14698","url":null,"abstract":"The study evaluated the potentials of Pigeon pea (Cajanus cajan) flour in the production of akara (fried cake). The flour samples were produced by soaking the seeds in water, dehulled, oven dried and ground to flour and divided into 4 units. The flour was passed through sieve of different size while the control was not sieved. Physicochemical and sensory analyses were conducted for the flour and akara using standard methods and results were presented as mean ± standard deviation using ANOVA. Significance was accepted for p≤0.05 by Duncan multiple range test. Result of functional properties showed that the sieved pigeon pea bulk density, emulsion capacity and foam capacity increased with increase sieve aperture in the range 0.73 to 0.81(g/mg), 43.08 to 46.66, and 44.35 to 46.14 respectively, while wettability (1.53 to 1.88) and gelation capacity (11.10 to 11.17) decreased. The results of the proximate composition of the akara showed values for pigeon pea and cowpea flours in moisture content, ash, fibre, protein and carbohydrates. The Sensory evaluation results showed that all the sensory parameters evaluated increased with decreased sieve aperture and differed significantly with respect to overall acceptability. Keywords: proximate, sensory, quality, cowpea","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124025563","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

Optimization of Quinoa and Soy Milk for Steamed Pumpkin Cake Using Response Surface Methodology 响应面法优化藜麦豆浆蒸煮南瓜饼的配方

Indonesian Food Science & Technology Journal Pub Date : 2021-12-31 DOI: 10.22437/ifstj.v5i1.14673

A. Akesowan, U. Jariyawaranugoon

引用次数: 0

The Effects of Milk Consumption on Blood Calcium Concentration and Bone Density of Adolescents Boys 牛奶摄入量对青少年男孩血钙浓度和骨密度的影响

Indonesian Food Science & Technology Journal Pub Date : 2021-12-31 DOI: 10.22437/ifstj.v5i1.14653

S. Suryono, B. Setiawan

{"title":"The Effects of Milk Consumption on Blood Calcium Concentration and Bone Density of Adolescents Boys","authors":"S. Suryono, B. Setiawan","doi":"10.22437/ifstj.v5i1.14653","DOIUrl":"https://doi.org/10.22437/ifstj.v5i1.14653","url":null,"abstract":"Milk consumption during adolescence is considered an early means of preventing osteoporosis in adults. Osteoporosis is a systemic skeletal disease characterised by low bone density and microarchitectural deterioration of bone tissues, with a consequent increase in bone fragility and suspectibility to fracture. Augmenting bone mass during adolescence has been suggested as a strategy to prevent osteoporosis, because adolescents may represent the final opportunity for substantially increasing bone mass before skeletal consolidation. The purpose of this study was to determine effects of fresh and high calcium milk on blood calcium concentration and bone density. Variables measured in this study were blood calcium concentration, bone density of spine and bone density of whole body. \u0000The study using 55 adolescent boys that had 17 to 19 years old. The design of this study is nested randomized design with two factors are kind of mil (fresh milk, high calcium milk) and volume of each kind of milk (250 ml, 500 ml, 750 ml). Results of the study indicated that fresh and high calcium milk in this research not significant effects (P>0.05) on blood calcium concentration and bone density of whole body. But, high calcium milk consumption was able to increase bone density. It was found that high calcium consumption showed very highly significant effect (P<0.01) on bone density of spine with 1.79% contributions. Based on general linear model equation, bone density of trunk can be estimated by high calcium milk consumption. \u0000Keywords : milk consumption, adolescence, blood calcium concentration, bone density","PeriodicalId":130477,"journal":{"name":"Indonesian Food Science & Technology Journal","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115696402","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

Indonesian Food Science &amp; Technology Journal最新文献

Indonesian Food Science & Technology Journal最新文献