Journal of Food Industry最新文献

{"title":"Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for Poly(Lactic Acid)","authors":"Lucas Rafael Carneiro da Silva, Tatianny Soares Alves, R. Barbosa, Fernando Dal Pont Morisso, A. Rios, Ruth Marlene Campomanes Santana","doi":"10.5296/jfi.v7i1.21066","DOIUrl":"https://doi.org/10.5296/jfi.v7i1.21066","url":null,"abstract":"Growing environmental concern has resulted in a strong trend towards using green materials, and the efficient use of by-products reduces resource waste and environmental pollution. Using Babassu Mesocarp Flour (BMF), a by-product of the babassu oil extraction industry, as bio-reinforcement for polymers, such as Poly (Lactic Acid) (PLA), is a promising alternative. Before any attempt to develop composite films, the industrially extracted BMF was characterized to know its chemical composition, particle size distribution, specific surface area, morphology, and structure, which is the main objective of this manuscript. The elemental analysis showed that the BMF is predominantly organic and also showed contents of inorganic elements by XRF. Its particles had an average diameter of 38.82 µm and a specific surface area of 3.02 m2/g. Through microscopic techniques, mainly SEM, starch granules in different shapes and sizes were observed. XRD and FTIR showed structure and functional groups typical of starchy materials, evidencing the ecological character of BMF. Progress is necessary to achieve the continuous and comprehensive use of babassu coconut by-products, mainly BMF, allowing greater appreciation. The characteristics of BMF are of great interest in PLA-based films, as they are green materials and non-toxic to the environment.","PeriodicalId":313202,"journal":{"name":"Journal of Food Industry","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126139871","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":"Analysis of Potato Seed Supply System in the Potato-Dominated Smallholder Farming System in West Arsi Zone, Oromia National Regional State","authors":"Beriso Bati","doi":"10.5296/jfi.v7i1.20875","DOIUrl":"https://doi.org/10.5296/jfi.v7i1.20875","url":null,"abstract":"In Ethiopia, lower productivity of potato production has been one of the significant contributors to food insecurity. Considerable efforts have been made by the government, NGOs and researchers in generating, introducing and disseminating appropriate potato technologies to boost the production and productivity of potato. The objective of this study was to identify the status and performance of potato seed supply and factors that determine potato seed supply system in West Arsi zone. A multi-stage random sampling procedure was used to select 120 sample potato producers and 21 traders using probability proportional to size. Descriptive statistics and econometric model were used to analyze data. In West Arsi zone, informal, and alternative potato seed systems co-exist which accounts for 83.71 and16.29%, respectively. Access to market information and credit service plays an important role in accessing of improved potato seed supply system by smallholders’ farmers. Therefore, any interventions that make farmers access to above mentioned service of the households have better enhances farmer’s access to potato seed in the area. Farm income effect farmer’s access to potato seed supply system. Therefore, household farm income should be increased to enhance access of potato seed supply systems. Meanwhile land allocated for potato production and potato yield obtained have a positive effect on farmers access to potato seed supply system. Therefore, land allocated for potato production should be increased by using rent-in and shared-in land to enhance access of potato seed supply systems and potato yield have to be increased by using different agricultural technologies.","PeriodicalId":313202,"journal":{"name":"Journal of Food Industry","volume":"48 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129497284","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":"Sensory and Microstructural Properties of Cakes Made with Flour from Low Postharvest Physiologically Deteriorated Cassava","authors":"J. Alimi, S. Ahemen, J. O. Alimi, S. S. Ajisafe, O. Oke","doi":"10.5296/jfi.v6i1.20682","DOIUrl":"https://doi.org/10.5296/jfi.v6i1.20682","url":null,"abstract":"The pertinent information generated from studying quality characteristics such as the structure and crumb properties of baked food products such as bread, cake etc. is very critical as it enhances product quality and inevitably help improve consumer acceptability. This research was carried out to assess the sensory qualities and investigate the microstructural properties of cakes made with high quality cassava flour (HQCF) from selected varieties of low postharvest physiologically deteriorated (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were processed into high quality cassava flour flowing unit operations such peeling, washing, grating, pressing, pulverization and eventual drying using flash dryer operated at 120 °C for 10 minutes followed by milling with cyclone hammer mill fitted with a screen of 250 µm aperture size; the HQCF was allowed to cool, sieved and then packed into high density polyethylene bag. The cakes were analyzed for sensory and microstructural properties. Analysis of variance was performed on the data generated while significant means were separated applying Duncan Multiple Range Test using Statistical Package for Social Sciences (SPSS version 25.0). Generally, there was no significant difference (p≥0.05) in the sensory qualities (Color, texture, aroma, taste, flavor and overall acceptability) of the cakes made. The cake samples had sensory scores with ranges: (2.20 – 3.40), texture (2.60 – 4.10), aroma (2.90 – 4.20), taste (3.10 – 3.80) favor (2.90 – 3.80) and overall acceptability (2.90 – 3.70). The most preferred cake sample was C-070593 (cake sample baked with HQCF from IITA-TMS-IBA070593 cassava. Microstructural properties of cake baked with wheat flour was significantly different from cakes baked with HQCF from low PPD cassava owing to water absorption capacity, starch gelatinization characteristics and dough composition such as gluten quality. Cakes of acceptable sensorial and microstructural characteristics similar to that made with 100% wheat flour were produced with HQCF from selected varieties of low PPD cassava.","PeriodicalId":313202,"journal":{"name":"Journal of Food Industry","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129805602","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":"Impact of Soil and Water Conservation on Household Income in East Shoa Zone of Oromia","authors":"Beriso Bati, Yasin Esmael","doi":"10.5296/jfi.v6i1.20668","DOIUrl":"https://doi.org/10.5296/jfi.v6i1.20668","url":null,"abstract":"This study was conducted to assess the impact of Soil and Water Conservation (SWC) intervention on the livelihood of smallholder farm households in terms household income and productivity. To meet this objective primary data was gathered in 2010 from 120 sample respondents (50 SWC program participants and 70 non-participants). Descriptive and inferential statistics (Logistic regression) and propensity score matching (PSM) models were used to address the stated objectives. The analysis of mean difference in outcome variables before matching result indicated that the mean total crop yield for SWC practiced respondent households is 29.10 and 27.80 quintal/ha having 1.30 quintal difference in the study. In the meantime total annual crop income of households who participated in SWC program was 33,903 and 33,808.40 birr. Except sex of the household, Market information, amount of land cultivated, Education and farm experience influenced the probability of HH participation in SWC positively and significantly at 10% expect land cultivated at 5% level. Nominal results of analysis of treatment effects indicate that there was a sign of positive impact on both of the variables considered due to SWC program. However, the changes in crop productivity and gross household income could not be statistically justified as there was no statistically significant difference between the two groups in terms of these variables. The possible reason could be that SWC programs are not short-term nature and impacts are to be realized gradually with increased adoption and intensification of activities.","PeriodicalId":313202,"journal":{"name":"Journal of Food Industry","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123842910","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":"Food Safety Knowledge, Attitudes and Practices of Food Handlers along the Rice Value Chain of Uganda","authors":"Leatitiah Namubiru, D. Male, I. M. Mukisa, Y. Byaruhanga","doi":"10.5296/jfi.v6i1.19431","DOIUrl":"https://doi.org/10.5296/jfi.v6i1.19431","url":null,"abstract":"Food handlers play a critical role in controlling food contamination from “farm to fork”. Therefore, inadequate knowledge, poor attitudes and improper practices by food handlers pose a serious challenge to food safety. The aim of this study was to assess the knowledge, attitudes, and practices (KAP) of food handlers along the rice value chain of Uganda with the view of understanding factors that influence contamination of rice with aflatoxins, heavy metals and pesticides. A cross-sectional study, using a structured questionnaire through face-to-face interviews with 252 respondents was conducted in Butaleja, Gulu, Hoima, Kampala, Mutukula, Mbale and Mbarara districts. Categorical data was expressed as frequencies and percentages. The unique predictors of the KAP of rice handlers were defined using multivariate linear regression analysis. About 221 (87.7%) food handlers knew about the occurrence and causes of aflatoxins contamination in rice. Changes in colour (81.7%) and a musty smell (82.9%) were perceived to indicate the presence of aflatoxins. The main pre- and post-harvest aflatoxin preventative practices identified were growing resistant rice varieties (82.9%) and proper drying (79.8%). Food handlers were generally not knowledgeable (73.4%) about heavy metal contamination in rice. All food handlers used pesticides; however, 68.3% had never received formal training in pesticide use. Majority (86.1%) of food handlers were aware of the harmful effects of pesticides but on the contrary, this did not significantly change their practices towards safe pesticide use. At multivariate level, education was the unique predictor for aflatoxins and heavy metal contamination. Pesticide contamination was mainly influenced by district of residence. Therefore, appropriate educational programs organized to train food handlers can promote food safety in the rice value chain of Uganda. Interventions by regulatory agencies to strengthen enforcement of laws related to contaminants through regular surveillance at the farm and retail outlets are necessary to ensure compliance by food handlers.","PeriodicalId":313202,"journal":{"name":"Journal of Food Industry","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131380342","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 Industrial Food Wastes Cranberry Pomace into Foods Blending with Rice Flour Using Single-screw Extrusion Process","authors":"P. Mitra, Sagar Khanvilkar, Saikiran Samudrala, Kaushal Sunil Shroff","doi":"10.5296/jfi.v5i1.19427","DOIUrl":"https://doi.org/10.5296/jfi.v5i1.19427","url":null,"abstract":"The main objective of this study was to convert the cranberry pomace into value-added extruded cereals/snacks blending with rice flour using a single screw extruder based on the physicochemical properties of extrudates because utilization of the byproduct cranberry pomace would be necessary for the growth of cranberry juice processing industries and the extruded snacks/cereals with higher fiber and antioxidant and less carbohydrate would be required to fulfill the consumers’ demand. The six different formulations by blending 0, 5, 10, 15, 20 and 25% cranberry pomace with 100, 95, 90, 85, 80 and 75% of rice flour, respectively, were extruded using a single screw extruder. The temperature (150℃), screw speed (270 rpm), feed rate (20 Kg/hr) and feed moisture content (35%) were constant during extrusion. The physicochemical properties of the extrudates were characterized to determine the desirable formulations. The results indicated that radial expansion ratio (1.11-1.67), the solid density (0.71-0.76 g/mL), piece density (0.20-0.63 g/mL), porosity (14.49-72.38%), hardness (23-157.73 N), crispness (4.17-13.5), moisture content (3.22-4.39%), water activity (0.14-0.36) and the water solubility (7.07-30.80%) of rice flour and cranberry pomace blend extrudates were varied depending on the combinations of the rice flour and cranberry pomace. The results revealed that up to 20% cranberry pomace could be added with 75-80% rice flour to develop high fiber and antioxidant with less carbohydrate cereal/snack products. The utilization of cranberry pomace combining with rice flour through extrusion process can provide a unique opportunity to generate healthier snacks and cereals that have higher fiber and antioxidant and low carbohydrate.","PeriodicalId":313202,"journal":{"name":"Journal of Food Industry","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122416739","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":"An Audit into the Nature of Operations of Agro-processing Micro, Small and Medium Enterprises (MSMEs) in Uganda","authors":"J. Kigozi, E. Baidhe, I. M. Mukisa, C. Muyanja, Leatitiah Namubiru, Brenda Katarikawe","doi":"10.5296/jfi.v5i1.19372","DOIUrl":"https://doi.org/10.5296/jfi.v5i1.19372","url":null,"abstract":"The agro-processing Micro, Small, and Medium-Sized Enterprises (MSMEs) form an integral part of the manufacturing sector in Uganda. To effectively facilitate product certification among MSMEs, there is a need to fully understand the nature of their operations so that appropriate interventions can be put in place. This study assessed the status quo of operations at selected MSMEs in Uganda. A semi-structured paper-based questionnaire was administered to the owners, managers, or supervisors of the 40 selected agro-processing MSMEs enrolled under the project \"Empowerment of the Agro-Processing Industry to meet the Quantity and Quality Standards for the Local and Export Market\", a programme enhancing the practical skills of students at Makerere University dubbed the \"EAPI Project.\" The seven-section questionnaire consisted of both quantitative and qualitative questions focusing on (i) product optimization, (ii) raw material verification and storage, (iii) good manufacturing practices, (iv) measuring and testing equipment, (v) product assessment, presentation, and storage, (vi) waste and pest management, and (vii) infrastructure and energy utilization. The results indicate that only 23.7% of agro-processing MSMEs clearly understood the standards. Packaging was the most optimized parameter (74.4%), followed by texture and sensory properties (59% and 51.1%, respectively). About 74% of the agro-processing MSMEs were compliant in declaring the raw materials on the product label. Results indicated that maintenance of valid medical certificates, routine inspection of personnel, and provision of protective gear ranked low, with a score of 1 out of 10. Inadequate documentation was a cross-cutting issue for all operations, yet it was a driver for GMPs. There is a need to strengthen the understanding and practice of Food processing standards from the Uganda National Bureau of Standards (UNBS), in the agro-processing MSMEs through continuous human and institutional-capacity development programs.","PeriodicalId":313202,"journal":{"name":"Journal of Food Industry","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123027458","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":"Empirical Modeling of Hot Air-Drying Kinetics of Horseradish Dehydration","authors":"Mukesh Guragain, P. Mitra","doi":"10.5296/jfi.v4i1.17152","DOIUrl":"https://doi.org/10.5296/jfi.v4i1.17152","url":null,"abstract":"The preservation of perishable horseradish crop is essential to increase the shelf-life and supply year-round. Hot air-drying method is commercially viable for preserving fruits and vegetables. However, drying conditions such as drying temperature affect the drying kinetic and the final quality of dried products. It is necessary to understand how drying temperature and blanching affect the drying kinetics of horseradish for the prediction of the right drying conditions. The objective of this study was to investigate the hot air-drying kinetics by fitting commonly used five empirical models to establish right hot air-drying conditions for drying of horseradish. The unblanched (control, C) and blanched (B) horseradish slices were dried at 50, 70 and 85℃ until reaching to an equilibrium moisture content (db). The moisture reduction data were collected at certain intervals and the moisture content data were converted to moisture ratio (MR). The MR data were used to predict the drying kinetics of horseradish drying using five empirical models. The results indicated that drying kinetics followed the constant drying rate period and falling rate period for all three drying temperatures. The five tested models were able to predict the drying kinetics with R2 (0.96-0.99) and RMSE (0.01-0.06) depending on the models and blanching. However, diffusion approach model was the best fitted model securing the highest R2 and the lowest RMSE. The findings of this research are expected to be significantly important for horseradish drying effectively.","PeriodicalId":313202,"journal":{"name":"Journal of Food Industry","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117139981","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 Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish","authors":"P. Mitra, M. Alim, V. Meda","doi":"10.5296/jfi.v3i1.15721","DOIUrl":"https://doi.org/10.5296/jfi.v3i1.15721","url":null,"abstract":"The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are important for product quality of dried horseradish. The objective of this study was to investigate the effects of hot air-drying temperatures on the physicochemical and textural properties of dried horseradish samples to determine the appropriate hot air-drying conditions. The sliced horseradish samples were dried at 55, 65, 75, 85 and 95 ℃ using a conventional hot air drier. The physicochemical and textural properties of the dried horseradish samples were determined, and the results were compared for different drying temperatures. The ANOVA analysis indicated that the drying temperature affected the physicochemical and textural properties of dried horseradish samples significantly (p<0.05). The experimental results indicated that the moisture content (9.18-6.15%,wb), aw (0.06-0.03), porosity (31.47-12.13%) and rehydration ratio (82.74 -44.47%) decreased and piece density (0.63-0.84 g/mL), hardness (193.63 -298.31N), cohesiveness (1.04-1.32), gumminess (202.13-390.12) and chewiness (635.08-1223.55) of dried horseradish samples increased with the drying temperature. Power law model indicated that the porosity was linearly corelated to the rehydration ratio of dried horseradish samples. The overall results revealed that relatively lower (55-65 ℃) drying temperature range was suitable to keep the quality of the dried horseradish samples. The findings of this study are expected to be helpful for the commercial drying of horseradish samples using hot air-drying method.","PeriodicalId":313202,"journal":{"name":"Journal of Food Industry","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124325606","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":"Determinants of Common Bean (Phaseolus Vulagris L.) Marketed Surplus Among Smallholder Farmers in Humbo and Damot Gale Woredas, Southern Ethiopia","authors":"Besufekad Belayneh, T. Tefera, T. Lemma","doi":"10.5296/JFI.V2I1.13898","DOIUrl":"https://doi.org/10.5296/JFI.V2I1.13898","url":null,"abstract":"This research was aimed to study the common bean (Phaseolus vulagris L.) marketed surplus among smallholder farmers in the Humbo and Damot Gale Woredas. A multi-stage sampling technique was used in order to determine the sample respondents. By using simple random sampling technique four sample Kebeles were selected. Cross sectional data were collected from 182 farm households who produced common bean in 2016 production season. Primary data were collected from sample households using structured questionnaire. Descriptive statistics and econometric model were employed to analyze the data. To identify determinants of marketed surplus of common bean, Ordinary Least Square (OLS) model was employed. The study suggest interventions such as intensification strategies which increase yields through proper management and use of inputs, rural infrastructure improvement increases the likelihood of market orientation and marketed surplus of common bean.","PeriodicalId":313202,"journal":{"name":"Journal of Food Industry","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128999123","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}