Journal of Food Research最新文献

{"title":"Analysis of Minerals in Foods: A Three-year Survey from Costa Rican Market Products","authors":"Carolina Cortés-Herrera, Graciela Artavia, Silvia Quirós-Fallas, Eduardo Calderón-Calvo, Astrid Leiva, Josue Vasquez-Flores, F. Granados-Chinchilla","doi":"10.5539/jfr.v12n1p9","DOIUrl":"https://doi.org/10.5539/jfr.v12n1p9","url":null,"abstract":"Developing and carrying out analyzes that allow nutritional profiling of foods has become increasingly necessary in the food industry, especially when essential nutrients, such as minerals, are involved. In addition, having this type of information makes it possible to characterize the food, corroborate labeling, monitor regulations, improve food quality, and take public health measures when there are deficiencies or excesses in the population level of any nutrient. During this survey, total ash, Cl, Ca, P, Mg, Fe, Zn, Cu, Na, and K, were analyzed in different foods (including meat, dairy, cocoa, baked products, fruits, vegetables, legumes, beverages, cocoa products), for a total of n = 2046, 190, 385, 101, 113, 718, 190, 79, 945, and 190 samples, respectively. These samples were compiled from January 2019 to December 2021 as part of routine surveillance of the food industry. Food mineral fraction was assessed by gravimetry, chloride by potentiometry, and the rest of the analytes by spectrometry. Descriptive statistics were produced to analyze the database, and the information was divided by type of food and minerals.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85361075","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":"Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 4","authors":"Bella Dong","doi":"10.5539/jfr.v11n4p53","DOIUrl":"https://doi.org/10.5539/jfr.v11n4p53","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 11, Number 4 \u0000 \u0000  \u0000 \u0000Alexandre Navarro Silva, Universidade Federal de Vicosa, Brazil \u0000 \u0000Alexandrina Sirbu, Constantin Brancoveanu University, Romania \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Cheryl Rosita Rock, California State University, United States \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal \u0000 \u0000Hatice Reyhan Oziyi, Antalya Bilim University, Turkey \u0000 \u0000J. Basilio Heredia, Research Center for Food and Development, Mexico \u0000 \u0000Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand \u0000 \u0000Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain \u0000 \u0000Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania \u0000 \u0000Maria Margareth Veloso Naves, Federal University of Goias, Brazil \u0000 \u0000Marie Lys Irakoze, Dedan Kimathi University of Technology, RWANDARwanda \u0000 \u0000Meena Somanchi, United States Department of Agriculture, United States \u0000 \u0000Olutosin Otekunrin, Federal University of Agriculture, Nigeria \u0000 \u0000Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil \u0000 \u0000Slavica Grujic, University of Banja Luka, Bosnia and Herzegovina, Bosnia Herzegovina \u0000 \u0000Soma Mukherjee, The University of Holy Cross, USA \u0000 \u0000Tooba Mehfooz, Iqra University, Pakistan \u0000 \u0000Tzortzis Nomikos, Harokopio University, Greece \u0000 \u0000Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China \u0000 \u0000Y. Riswahyuli, Gadah Mada University, Indonesia \u0000 \u0000Zahra Saleh Ahmed, National Research Centre, Egypt","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77702955","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":"Knowledge, Attitude, Feeding Practices and Nutritional Status of Infants and Young Children in Eseka District, Cameroon","authors":"M. Mananga, Kameni Tchamagni Tatiana Roseline, Meka Jean Luc, Fokou Elie, K. Modestine","doi":"10.5539/jfr.v11n4p40","DOIUrl":"https://doi.org/10.5539/jfr.v11n4p40","url":null,"abstract":"There is limited data on the anthropometric indices and feeding practices of infants and young children in Eseka despite the high burden of malnutrition. This study was designed to evaluate the knowledge, attitude, feeding practices and nutritional status of children aged 0-24 months in Eseka District. A descriptive cross sectional study was conducted among 287 children aged 0-24 months of both sexes together with their mothers or caregivers. Data were collected using a modified questionnaire developed by the FAO/WHO. Information on sociodemographic status, feeding habits and anthropometric parameters were recorded. Anthropometric measurements taken included weight, length, arm circumference and head circumference. The Z-score classifications for malnutrition; weight for length, length for age and weight for age were compared according WHO standards. A subset of 29 children were selected for 24 recall and a 3-day weighed food intake study. There was a low prevalence (47.38%) of early initiation of breastfeeding within the first hour of birth. Only 2.44% practised exclusive breastfeeding, while 50% had introduced solids foods before five months and 22.54% after six months. Very few children (13.68% and 29.72%) consumed animal source foods and fruits respectively. The complementary foods consumed by the children were unbalanced, monotonous, poor in protein and some minerals such iron, and rich in fat. Furthermore, the study showed that 39.3%, 16.72% and 13.94% of children were stunted, wasted and underweight respectively. Stunting was highest in children under 6 months. The prevalence of stunting among children is severe public health problem in this age group. Some of the feeding practices are associated with poor nutritional status and can be improved with good nutrition education programs.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82604508","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":"Culinary Treatments Affect Sensory Attributes and Consumer Preference for Sweet Potato Cultivars","authors":"S. Rao, Bryan L Hendricks, Amanda Gray, P. Singh","doi":"10.5539/jfr.v12n1p1","DOIUrl":"https://doi.org/10.5539/jfr.v12n1p1","url":null,"abstract":"Food quality and taste preference are important factors influencing the production and adoption of sweet potato (Ipomea batatas L.) cultivars in a specific growing region. There is very limited published information available on the sensory attributes and quality profile of sweet potato cultivars grown in Canada, even though there is a substantial increase in both production and consumption over the last few years. This study analyzed five different culinary treatments on sweet potato sensory attributes along with taste preferences. Oven-baked, boiled, fried, steamed and mashed culinary treatments were found significantly different (P < 0.05) for mealiness, sweetness and for taste profiles. Sweet potato cultivars were significant different (P < 0.05) for taste and sweetness attributes. A non-significant difference was recorded for interaction between culinary treatments and the tested cultivars for bitterness, mealiness, sweetness and taste profile. Expert panel preferences significantly differed (P < 0.05) for boiled, fried and steamed culinary treatments for tested cultivars, whereas, no difference was observed for oven-baked and mashed sweet potatoes. Boiled, fried, steamed and mashed culinary treatments for ‘Covington’ were most liked by the panelists, followed by ‘Radiance’. These sensory analysis and preferences of tested sweet potato cultivars can provide a reference for the food processing industry in preparing sweet potatoes for Canadian consumer consumption and the study outcomes can be used to guide sweet potato variety development for specific quality traits.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82037049","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":"Simultaneous Determination of Four Tetracycline Antibiotics Residues in Chicken by Solid Phase Extraction Coupled with High Performance Liquid Chromatography","authors":"Mingde Zhao, Yiting Li, Zhiqiang Ji, Xiu-Yun Dou, Chao Zhang, Xiaohan Li, Shufang Liu, Li Zhao, Na Liu","doi":"10.5539/jfr.v11n4p23","DOIUrl":"https://doi.org/10.5539/jfr.v11n4p23","url":null,"abstract":"Objective: To establish a simple and rapid method for simultaneous determination of Tetracycline, Oxytetracycline, Chlortetracycline and Doxycycline in chicken. Methods: After optimized sample pretreatment and chromatographic conditions, tetracycline antibiotics in spiked chicken were extracted by ultrasonic extraction with Na2EDTA-Mcllvaine buffer solution (pH=4.0), purified and enriched by HLB solid phase extraction column, separated by Shim-pack GIST C18 column (4.6×150 mm, 3 μm), methanol-acetonitrile-oxalic acid (1:2:7, V: V: V) as the mobile phase, the flow rate was 0.9 mL/min, the UV detection wavelength was 350 nm, and the peak area was quantified by external standard method. Results: The linearity of the four tetracycline antibiotics was good in the range of 0.05-1 mg/kg (r＞0.997), and the detection limits were 2.53 μg/kg ~ 5.94 μg/kg according to the S/N ratio (S/N) of 3. The relative standard deviations (RSD, n=6) of precision were 1.51%-4.80%. The recoveries were from 76.81% to 96.34%. Conclusion: The method has good selectivity, high accuracy and reproducibility, and is suitable for simultaneous determination of four tetracycline antibiotics in chicken.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87091787","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":"Identification and Quantitation of the Volatile Compounds Responsible for the Aroma of Pawpaw (Asimina triloba)","authors":"L. L. Zyzak, Joshua D. Zyzak, Nathaniel A. Britt, Mackenzie L. Roark, Sheri B. Crabtree","doi":"10.5539/jfr.v11n4p13","DOIUrl":"https://doi.org/10.5539/jfr.v11n4p13","url":null,"abstract":"The aim of this study was to perform an exhaustive analysis of the aroma active compounds in pawpaw fruit using gas chromatography-olfactometry (GC-O) on capillary GC columns with a variety of extraction techniques such as solid phase microextraction (SPME) and solvent extraction. The volatile extracts were obtained using headspace solid phase micro-extraction (HS-SPME) for 30 min at two temperatures (23°C and 50°C), and by solvent extraction with dichloromethane. The extracts were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The SPME extraction at 50°C caused an increase in the levels of Strecker aldehydes (3-methyl butanal, methional, and phenylacetaldehyde). To eliminate potential artifacts, the study focused on SPME at 23°C and solvent extraction as the methods for characterization of the odor-active compounds in pawpaw. Forty-four odor active compounds were detected in the pawpaw fruit, including fifteen compounds that were identified in pawpaw for the first time. Some of the newly reported compounds, with high flavor dilution values include homofuraneol, eugenol, vanillin, acetaldehyde, diacetyl, gamma-octalactone and delta-octalactone. These high intensity odor active compounds, in combination with the many esters, contribute to give the sweet, creamy, mango, pineapple and banana-like character used to describe the flavor of pawpaw fruit. In addition, quantitation of these compounds was achieved in this study. These results provide new understanding into the volatile compounds responsible for the aroma of pawpaw fruit.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"64 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91466452","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 Gamma Radiation on the Reduction of Aflatoxin in Red Pepper","authors":"Biniyam Nigussie Edae, M. Tufa, Awoke Berihun Muche","doi":"10.5539/jfr.v11n4p34","DOIUrl":"https://doi.org/10.5539/jfr.v11n4p34","url":null,"abstract":"Nowadays, the reduction of aflatoxin in food commodities using radiation treatment is getting attention. Mycotoxin contaminations in agricultural commodities have significant economic implications. Aflatoxin is a very serious food insecurity issue in developing countries because of climatic conditions, agricultural practices, and storage conditions, which are conducive to fungal proliferation and toxin production. In this study, High-performance liquid chromatography was used for the separation and determination of aflatoxins. The samples were randomly collected from different markets, placed into sealed plastic bags, and prepared for testing and investigation. The samples were exposed to a dose of 2, 4, and 6 kGy of radiation. The samples were irradiated using a Co-60 Gamma-cell research irradiator (GC-220) at a dose rate of 1.5 kGy/h. After irradiation, a promising result has been found that almost 100% reduction of pathogens in each case at each dose, and a 10.96%, 34.25%, and 34.65% aflatoxin reduction in 2, 4, and 6 kGy respectively. From this study, it is clearly shown that irradiation technology is one solution for the food insecurity seen across the globe, and should be recommended for use to stakeholders, policymakers, food storage facility providers, food packaging companies, food preservation facilities providers, warehouse providers, and food item exporters.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75946544","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 Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)","authors":"Sonnie K. Gborie, R. Mugabi, Y. Byaruhanga","doi":"10.5539/jfr.v11n4p1","DOIUrl":"https://doi.org/10.5539/jfr.v11n4p1","url":null,"abstract":"Cassava is a rich source of starch and is used as a food ingredient and additive. In its natural state, cassava flour or starch cannot meet all functional requirements in food processing. This necessitates the modification of starch to meet specific functional requirements for products and processes. This study investigated the effect of different extrusion conditions, such as moisture content, screw speed, and temperature on the functional and pasting properties of high-quality cassava flour (HQCF). Particle size distribution, functional and pasting properties of the HQCF were determined. Moisture content (MC) had a significant effect on the properties of HQCF. Water absorption capacity (WAC) increased from 245% to 732%, swelling power (SP) increased from 3.4 g/g to 7.2 g/g, and water absorption index (WAI) increased from 3.0% to 3.3% after extrusion at 40% MC. While at lower MC levels, bulk density (BD) increased from 0.7g/ml to 0.8g/ml for the non-extruded and 30% MC; oil absorption capacity (OAC) from 215% to 253% for the non-extruded and 10% MC; water solubility index (WSI) from 6.0% to 56% for the non-extruded and 20% MC respectively. A positive correlation was observed between extrusion parameters and functional properties. The results suggest that manipulation of extrusion conditions can be used to modify HQCF for varied food applications.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86223904","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":"Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 3","authors":"Bella Dong","doi":"10.5539/jfr.v11n3p57","DOIUrl":"https://doi.org/10.5539/jfr.v11n3p57","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 11, Number 3 \u0000 \u0000Alexandre Navarro Silva, Universidade Federal de Vicosa, Brazil \u0000 \u0000Alexandrina Sirbu, Constantin Brancoveanu University, Romania \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Cheryl Rosita Rock, California State University, United States \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Hatice Reyhan Oziyi, Antalya Bilim University, Turkey \u0000 \u0000J. Basilio Heredia, Research Center for Food and Development, Mexico \u0000 \u0000Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand \u0000 \u0000Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain \u0000 \u0000Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania \u0000 \u0000Maria Margareth Veloso Naves, Federal University of Goias, Brazil \u0000 \u0000Meena Somanchi, United States Department of Agriculture, United States \u0000 \u0000Olutosin Otekunrin, Federal University of Agriculture, Nigeria \u0000 \u0000Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil \u0000 \u0000Soma Mukherjee, The University of Holy Cross, USA \u0000 \u0000Tooba Mehfooz, Iqra University, Pakistan \u0000 \u0000Tzortzis Nomikos, Harokopio University, Greece \u0000 \u0000Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China \u0000 \u0000Y. Riswahyuli, Gadah Mada University, Indonesia \u0000 \u0000Zahra Saleh Ahmed, National Research Centre, Egypt","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"19 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72564602","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":"Formulation and Senso-chemical Evaluation of Palmyrah Palm (Borassus flabellifer L.) Based Value-added Products","authors":"Md. Mehedi Hasan, Md Ahiduzzaman, Md Nahidul Islam, Md. Amdadul Haque, M. Hossain","doi":"10.5539/jfr.v11n3p36","DOIUrl":"https://doi.org/10.5539/jfr.v11n3p36","url":null,"abstract":"Palmyrah palm (Borassus flabellifer L.), a member of the Arecaceae family, is a tree with a variety of uses, including food, beverage, fiber, medicinal, and timber. Unfortunately, commercial applications for the nutritionally rich pulp of ripened palm are limited. The current study was conducted to develop a technology for the preparation of a value-added products from palm and to evaluate them in terms of chemical composition, sensory properties, and microbial quality during refrigerated storage. This study resulted in the creation of a palm toffee product with optimal levels of ingredients such as palm pulp, sugar, fat, cream, glucose, and skimmed milk powder. Three palm-based toffees were selected based on the analysis and they were compared with a control sample. The results of the physicochemical analysis revealed that fresh toffees had an average moisture content of 9.79%, ash content of 3.5-6.15%, fat content of 8.20-29.70g, titrable acidity of 0.27-0.49%, total sugars of 78.26-79.66%, reducing sugar of 46.12-49.90%, and ascorbic acid content of 5.330-3.553 mg/100g, ß–Carotene of 20-133 mg/100g. Na, Mg, K, Ca, Zn, and Fe were identified as abundant minerals in prepared toffees. On a 9-point hedonic scale, the mean color, taste, flavor, texture and overall acceptability score for selected three toffees were 6.9-7.8, 6.6-8.4, 7.0-8.1, 7.1-8.0, and 7.2-8.4, respectively. According to the storage study, reducing sugars and total sugars increased with the increase in storage period, while moisture content, ascorbic acid, and total acidity decreased. The toffee is a contribution to the value-added food product development from a traditional fruit in Bangladesh.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80387972","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}