South Asian Journal of Food Technology and Environment最新文献

{"title":"Effect of tray drying on the moisture kinetic and drying rate of osmo-dried papaya slices","authors":"Vikrant Kumar, Jaivir Singh, S. Chandra, Neelash Chauhan, Ratnesh Kumar, Sunil, V. Chaudhary","doi":"10.46370/sajfte.2019.v05i01.06","DOIUrl":"https://doi.org/10.46370/sajfte.2019.v05i01.06","url":null,"abstract":"","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117093505","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}

{"title":"Study of the effect of composition of various food flours on the quality of developed biscuits","authors":"Rajmani Prajapati, S. Chandra, Samsher","doi":"10.46370/sajfte.2019.v05i01.03","DOIUrl":"https://doi.org/10.46370/sajfte.2019.v05i01.03","url":null,"abstract":"The present investigation was carried out to study the effect of different flour composition on the quality of biscuits. Experiments were conducted to develop the mixed flours. Wheat flour was incorporated with mushroom flour, black gram flour, soya flour and jowar (sorghum) flour blends in ratios of 100:0:0:0:0, 90:2.5:2.5:2.5:2.5, 80:5.0:5.0:5.0:5.0 and 70:7.5:7.5:7.5:7.5, respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. The biscuits were developed from the different levels of mixed flour. In this connection, to evaluate their physico-chemical properties such as ash content, moisture content and protein increased with increasing the level of mixed flour in biscuits. Prepared biscuits were packaged in HDPE stored at room temperature upto 90 days and to examine overall sensory quality attributes of biscuits. From present investigation, it was concluded that 5% mixed flour based biscuits were found to be better organoleptically than those of other ratios and followed by the ratio of 2.5%, 7.5% and wheat flour biscuits, packaged in HDPE, respectively.","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116728758","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}

{"title":"Effect of pre-gelatinization and annealing on the chemical composition, functional and pasting properties of starch prepared from unripe banana fruits","authors":"P. Akubor, Theresa Igba","doi":"10.46370/sajfte.2019.v05i01.08","DOIUrl":"https://doi.org/10.46370/sajfte.2019.v05i01.08","url":null,"abstract":"","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"6 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114029134","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}

{"title":"Conversion of agro-cum-catering waste to renewable energy","authors":"S. Goyal, S. Chandra, Samsher","doi":"10.46370/sajfte.2019.v05i01.09","DOIUrl":"https://doi.org/10.46370/sajfte.2019.v05i01.09","url":null,"abstract":"Non-conventional energy sources are an eco friendly choice to fulfill the growing energy requirements. The waste of food processing industries, pulp & paper industries, domestic and municipal waste, flowers waste, soiled and mutilated currency notes can be used for the energy generation. Flowers waste is anaerobically digested to produce the biogas. Electricity can be generated form the biogas with the help of an electricity generator. Soiled currency is shredded and briquettes are made which can be used for energy generation. Fruits and vegetable waste can be anaerobically digested in a digester with two gasholders to produce biogas. Slurry produced can be used as manure. The biogas produced from fruits and vegetable waste is about 2.5 times higher than biogas obtained from cattle dung.","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124037976","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}

{"title":"Evaluation of the quality of a beverage prepared from toasted melon seeds","authors":"P. Akubor, B. C. Obasi","doi":"10.46370/sajfte.2019.v05i01.02","DOIUrl":"https://doi.org/10.46370/sajfte.2019.v05i01.02","url":null,"abstract":"The study assessed the quality of beverage prepared from toasted melon (Colocynthis citrullus) seeds. The melon seeds were toasted at 120 o C for 10 min, dehulled manually, blended with hot water at 1:6 (kernel: water) ratio and the slurry was screened through a double folded cheese cloth. The extract was ameliorated with 5% (w/v) sucrose and then flavored with pineapple, vanilla, lemon, orange, banana and mango flavors. The chemical composition and sensory properties of the beverages were determined. The toasted melon beverage containing pineapple flavor was preferred to the other beverages. The toasted melon beverage containing 0.8 % pineapple flavor had 3.0% protein, 4.0% fat, 2.0% ash, 5.0% carbohydrate, 8.3 o Brix soluble solids and pH of 5.2. The non-flavored beverage was fairly acceptable. However, flavoring significantly (P<0.05) improved the sensory properties of the toasted melon beverage.","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"40 5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129354394","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}

{"title":"Effects on drying characteristics of osmotic dehydrated pineapple (Ananas comosus) slices using different drying temperatures","authors":"V. Chaudhary, Vivak Kumar, Sunil, S. Chandra, Samsher, B.R. Singh","doi":"10.46370/sajfte.2019.v05i01.04","DOIUrl":"https://doi.org/10.46370/sajfte.2019.v05i01.04","url":null,"abstract":"Drying is an essential process in the preservation of agricultural products. Various drying methods are employed to dry different agricultural products. Each method has its own advantages and limitations. Choosing the right drying system is thus important in the process of drying agricultural products. An experimental study was performed to determine the drying characteristics of pineapple slices subjected to drying in hot air oven at 50 0 C, 60 0 C and 70 0 C with osmotic treatment indicated that T0 (Control), T1(50 0 Brix) and T2 (60 0 Brix). The entire drying process took place in the falling rate period. Drying curves were constructed using non-dimensional moisture ratio (MR) and time. Drying is the most widely used and a primary method for preservation. The result indicated that the hot air oven at 70 o C was found better drying characteristics compare to other drying temperatures.","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122617765","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}

{"title":"Evaluation of the quality of instant fufu flours prepared from corn, cassava and soybean flour blends","authors":"P. Akubor","doi":"10.46370/sajfte.2019.v05i01.05","DOIUrl":"https://doi.org/10.46370/sajfte.2019.v05i01.05","url":null,"abstract":"Flour samples were prepared from corn, cassava and soybean. The corn flour (COF), cassava flour (CAF and soybean flour were used to prepare fufu flour blends. The chemical composition of the samples were determined. The flour blends were used to prepare fufu meals which were evaluated for their sensory properties. The fufu meal containing COF, CAF and SBF had higher ash, crude protein and crude fat contents than the control (COF-CAF blend). The levels of these nutrients increased with the level of SBF in the blends. The COF-CAF blend contained 2.0% ash while the ash content of the COF-CAF-SBF blend varied from 2.1 to 4.3%. The protein content increased from 8.9% in the COF-CAF fufu to a range of 11.6 to 25.6% for the COF-CAF-SBF fufu blend. Similarly, the fat contents increased from2.8% in the COFCAF fufu blend to a range of 4.1 to 11.7% in the blend containing SBF. The COF-CAF fufu (350.8 Kcal/100g) and the COF-CAF-SBF fufu (360-402.3 Kcal/100g) contained adequate amount of energy. The energy values of the fufu supplemented with SBF increased with the amount of SBF in the blends. The scores of the fufu meal supplemented with SBF for all the sensory attributes and overall acceptability evaluated except color increased up to 20% level of SBF incorporation and thereafter, dropped steadily.","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116712275","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}

{"title":"Carrot (Daucus carota) - Ultimate Source of Nutrition: An Appraisal","authors":"Varsha, D. Bunkar, S. Goyal","doi":"10.46370/sajfte.2019.v05i01.01","DOIUrl":"https://doi.org/10.46370/sajfte.2019.v05i01.01","url":null,"abstract":"Carrots are one of the most widely used and enjoyed vegetables in the world, because it grow relatively easily and are very versatile in a number of dishes and cultural cuisines. Carrots are scientifically classified as Daucus carota and it is categorized as a root vegetable. It is typically red or orange in color, but purple, white, yellow, and black carrots are not as common. The taproot of the carrot is the part of the vegetable most commonly eaten, although the greens are still beneficial in salads and other forms. The type of carrot most commonly eaten around the world is the domesticated variation of the wild species and it is native to Europe and south western Asia. The majority of carrots are now cultivated in China, but they are exported throughout the world to be included in salads and soups, as well as a stand-alone vegetable for snacks, side dishes, and essential ingredients in many recipes. As an important source of carotene, carrot is widely recommended by physicians for innumerable medicinal purposes. These small eatables are a goldmine of nutrients and contain Vitamin A, B and C as well as calcium pectate. Its pectin fibre is beneficial in lowering the cholesterol level of the body. Carrot is a root vegetable with carotenoids, flavonoids, polyacetylenes, vitamins, and minerals, all of which possess numerous nutritional and health benefits. Besides lending truth to the old adage that carrots are good for eyes, carotenoids, polyphenols and vitamins present in carrot act as antioxidants, anticarcinogens, and immunoenhancers. Anti-diabetic, cholesterol and cardiovascular disease lowering, anti-hypertensive, hepatoprotective, renoprotective, and wound healing benefits of carrot have also been reported. The cardio and hepatoprotective, anti-bacterial, anti-fungal, antiinflammatory, and analgesic effects of carrot seed extracts are also noteworthy. All the nutritional and health benefits are discussed in this paper.","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129984684","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}

{"title":"Nutrition education positively influenced the use of food labels on pre-packaged foods and purchase decision among young people in Obafemi Awolowo University Community, Nigeria","authors":"Olumakaiye, Motunrayo Funke, Popoola Bolanle Rachael, Oyewale, Boluwatife","doi":"10.46370/sajfte.2019.v05i01.07","DOIUrl":"https://doi.org/10.46370/sajfte.2019.v05i01.07","url":null,"abstract":"Rate at which young people consume Pre-Packaged Food (PPF) products is on the increase in Obafemi Awolowo University Community, Nigeria. This study was conducted to evaluate the impact of nutrition education on the use of food labels on PPF and purchase decision among young people in the Community. Data were collected using questionnaire before and after intervention. Two thousand students participated in the nutrition education intervention programme, while only 10% of the participants were interviewed before and after the programme. Information on demographic characteristics, awareness and use of Pre-Packaged Food Labels (PPFL) was obtained. Data were analyzed using both descriptive and inferential statistics. Data showed that mean age of the participants was 22.12±2.9years and 64.5% were female. Majority (80.0%) were aware of PPFL while 27% were rated high in awareness of the content of PPFL. Specifically 36.9% read nutrition information on the label and vitamins and minerals were the most sought information (31.0%) while sodium was the least (4.0%). More than half indicated that they read labels before purchase of PPF and 47.5% claimed PPFL influenced their purchase decision. Nutrition information on the label ranked second after price among the determinants to purchase a PPF product. There was no significant relationship between level of awareness and purchase decision before the nutrition education intervention (p=0.208) while significant relationship existed after intervention (p=0.003). After the intervention, females were four times more likely to use food labels in purchase decision than males (OR =4.34, 95% CI (0.62-2.75), likewise, older participants were thrice more likely to use food labels in purchase decision (OR = 3.05, 95% CI = 1.49 2.64) than the younger ones. Nutrition education positively influenced the use of PPFL on purchase decision of PPF products in the University community.","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132983922","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}

{"title":"Biological roles and applications of urease – A review","authors":"Sandeep Kumar","doi":"10.46370/sajfte.2018.v04i02.02","DOIUrl":"https://doi.org/10.46370/sajfte.2018.v04i02.02","url":null,"abstract":"","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125737603","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}