MOJ Food Processing & Technology最新文献

{"title":"The preservative effect of Aframomum danielli spice powder on the chemical, microbial and sensory properties of Groundnut butter","authors":"","doi":"10.15406/mojfpt.2020.08.00245","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00245","url":null,"abstract":"The effect of natural preservative (Aframomum danielli) on the chemical, microbiological and sensory properties of stored groundnut butter was investigated. Raw groundnut seeds were processed traditionally into a paste (butter) and Aframomum danielli powder was added at the concentration levels of 0.20%, 0.40% and 0.60% and labeled as samples B, C and D, respectively while sample A (without Aframomum danielli powder) was prepared as control. The samples were stored at ambient temperature and evaluated at 1, 10 and 20 days for proximate composition, peroxide value, microbial and sensory properties. The moisture and crude protein content increased with increase in concentration of Aframomum danielli powder on day 1 and decreased on day 10 and 20 with sample D having the least values. Crude fat and crude fibre content increased significantly (p<0.05) as the concentration increased but decreased as storage day increased, with sample D having the highest value. Increase in A. danielli powder also increased the ash content of the treated samples and decreased the carbohydrate content. Peroxide value decreased with increase in concentrations with sample D having the least peroxide value. Bacterial and fungal count decreased significantly (p<0.05) as the concentration increased, with sample D having the least microbial count. All the samples were judges as acceptable but sample D was most preferred. A. danielli when used at 0.60% is more effective as a natural preservative in groundnut butter without objectionable attributes in sensory properties.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124927164","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 drying on the yield and chemical composition of essential oils obtained from Mentha Longifolia leaves","authors":"Sunita Singh","doi":"10.15406/mojfpt.2020.08.00244","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00244","url":null,"abstract":"The present study was carried out to evaluate the influence of the drying mode (under the sun) on the yield and composition of essential oils extracted from leaves (fresh and sun dried) of Mentha longifolia. Drying under the sun increased the concentration of essential oils isolated by hydrodistillation in a Clevenger apparatus. Twenty-three components were identified by using gas chromatography (GC) and GC coupled to mass spectrometry (GC–MS). The chemical composition was dominated by the presence of piperitenone oxide, in both essential oils obtained from fresh and sun dried mentha leaves. These results showed that the drying has a significant variation on essential oils yield and affected the qualitative and quantitative constituents of their composition.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127089348","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":"Productive and nutritional aspects of forages oats and barley alone and consociated to vetch in high Andean conditions","authors":"Contreras Paco José Luis, Ramírez Rivera Hugo, Tunque Quispe Miguel, Aroni Quintanilla Yedy Ruth, Curasma Ccente James","doi":"10.15406/mojfpt.2020.08.00243","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00243","url":null,"abstract":"Forage grasses, such as oats and barley are the most common and cheap source of nutrients for ruminants in the high Andean region. Therefore, information about productivity and chemical composition of these forages are important in the high Andean region. Results indicate that forage oats cultivated at an altitude between 4200 and 4400 meters above sea level produced 30.0 t ha-1 of fresh matter (FM) or 5.0 t ha-1 of dry matter (DM) and 0.7 t ha-1 of crude protein (CP). The crude protein (CP) of oats allows covering the maintenance, pregnancy, or lactation requirements. For the case of barley, the productivity was 35.3 t ha-1 of fresh matter (FM) or 9.4 t ha-1 of dry matter (DM) and 0.8 t ha-1 of crude protein (CP) allowing a milk production of 8 kg cow-1 day-1. Regarding associations, the association of oat variety Tayko and vetch in a ratio of 75:25 performed better than other associations, resulting in a production of 58.5 t ha-1 of FM or 16.3 t ha-1 of DM and 0.76 t ha-1 of CP. The association of oat variety Mantaro 15 and vetch in a ratio of 50:50 (7.43% CP) enables milk production of 5.5 kg cow-1 day-1. Forage oats and barley are good sources of energy for ruminants due to the neutral detergent fiber concentration (46.70 and 51.76% respectively).","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117193856","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":"Comparative assessment for chemical, polyphenol and mineral composition of Moringa varieties","authors":"A. Yasmeen, S. Usman, S. Nazir, M. Shafiq, Maria Batool, I. Ahmad","doi":"10.15406/mojfpt.2020.08.00242","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00242","url":null,"abstract":"The formulations of Moringa porridge were prepared by the assortment of peanut, wheat flour, gram daal and sugar. The formulations were formed by changing the quantity and processing conditions of the ingredients. Chemical, vitamin and mineral analysis were carried out. Similarly, the leaves and stalks from Lahore were used as green tea. The nutritional analysis as well as polyphenols was anticipated. The approximate values of protein, fat, fiber, moisture, ash, carbohydrate, and energy of the leaves were 15.5%, 11.04%, 12%, 10.418%, 11.40% 37.48%, 319.92 kcal respectively. The polyphenols for the leaves and stalk were 10.95µg and 20.02µg respectively. Vitamin A and C were 12.80mg and 232mg for the leaves respectively. Minerals like Ca, K, Zn, and Fe were 205mg, 242.52mg, 16.10 mg, 16.25mg for Lahori leaves, and 20mg, 155mg, 5.88mg, 10.595mg for Lahori leaves formulations developed correspondingly. The porridge and tea made from M. olifera leaves and stalk were essential and valuable with respect to health and medicinal point of view.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"13 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":"121373041","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":"Performance evaluation of cassava drying technologies: a case study from Uganda","authors":"","doi":"10.15406/mojfpt.2020.07.00241","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.07.00241","url":null,"abstract":"Dried cassava chips have varied applications by end users that include breweries, confectionaries, starch and flour for food. In Uganda, over 80% of Cassava farmers dry their products by open sun drying and direct passive solar dryers. However, these two drying practices produce varying quality of dried products which may not be good all for the various end users. The quality of dried products depends on factors like cassava chip size, drying technology, temperature, air flow and relative humidity. The objective of this study was to assess the performance of cassava sun drying on a raised platform and drying in a direct passive solar dryer. The two drying technologies were assessed basing on drying rate and product quality of cassava using a randomized complete block design experiment. The measurements considered for drying rate and quality assessment were drying time, moisture content, pH, peak viscosity, starch content and microbial contamination in terms of Total plate count (TPC), Total coliforms (TC) and Yeast and moulds (YM). Results showed that samples dried on the raised platform had higher drying rates than those dried in solar dryer. Additionally, Cassava samples dried on the raised platform showed superior quality in terms of microbial contamination compared to samples dried in the solar dryer.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"407 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126683664","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":"Mineral in crop residues and interaction with soil minerals contents in Ethiopia: review","authors":"Lemma Gulilat, Y. Chekol","doi":"10.15406/mojfpt.2020.08.00240","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00240","url":null,"abstract":"This review aims is to explore different authors’ views about mineral contents of crop residues, aiming to demonstrate the benefit of supplementing minerals from soil with crop residue minerals, as well as point out effects on livestock productivity. Crop residue is the second main livestock feed resource, followed by natural pasture in Ethiopia, which has poor nutritive values. Nutrient composition of plant materials/crop residue depends on the nutrient availability of the soil, while nutrient availability of the soils depends on the nature of soils, season, climate, the topography of the land, interaction between animals and humans, time/period of sampling and application of inorganic fertilizers. Trace minerals deficiency of grazing land causes different effects on livestock and the plants themselves. Many incidences of mineral inadequacies in forages and soils have turned out the main causes of reproduction failure and low production rates by Ethiopian livestock.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131411435","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":"The preservative effect of bee wax and calcium chloride coating on the quality and firmness of graviolas (Annonamuricata L.)","authors":"Edmarcos Xavier dos Santos, Ricardo Patrese Jorge Repolho, A. Sanches, Keila Sousa Lima","doi":"10.15406/mojfpt.2020.08.00239","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00239","url":null,"abstract":"The ripening of soursop is marked by significant changes in the firmness of the fruit, with pulp softening being the main cause of quantitative and qualitative losses during commercialization. To minimize this problem, fruits of the 'Morada' soursop were immersed in solutions of distilled water (control), beeswax (3%), CaCl2 (3%) and the combination of beeswax + 3% CaCl2 for a period minutes and then stored at 15ºC for 16 days. Analyzes of physical-chemical and biochemical quality were investigated at four-day intervals. Considering the immersion solutions using isolated beeswax (3%) and CaCl2 (3%) resulted in satisfactory quality aspects in relation to the control, but it is in the combined use (beeswax + 3% CaCl2) that results were observed significant (p<0.05) such as less loss of fresh weight (6.93%), greater firmness (32.18 N), better balance of soluble solids (11.98ºBrix), titratable acidity (0.82 g. 100 g-1 citric acid), SS / AT (14.60), pH(5.58) and less degradation of starch (8.98 g.100g-1) and total pectin (0.25 g.100g-1), in addition to less activity of the enzymes amylase, pectinamethylesterase and polygalacturonase in relation to the other treatments, especially the control. These results indicate that the combined use of 3% beeswax + 3% CaCl2 preserves the physical-chemical quality and firmness of the pulp by reducing the activity of enzymes associated with the cell wall, thus suggesting a delay in fruit ripening.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116909924","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 alternative form of strategic development planning for creating sustainable agricultures and conserving good quality farmland in the province of Québec, Canada","authors":"C. R. Bryant, Chérine Akkari","doi":"10.15406/mojfpt.2020.08.00238","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00238","url":null,"abstract":"The aim of this short article is to introduce an alternative approach to conserving good quality farmland while also creating sustainable agricultures. Many jurisdictions have introduced measures to conserve good quality farmland and the agricultural activities it supports through conventional land use planning. However, conventional land use planning can really only support good quality farmland and its farm activities as long as the political actors in charge of the management of such land use planning activities are committed to conserving good quality farmland and the farm activities it supports.1 Frequently however, in multiple jurisdictions the land use planners and their local (municipal) and regional (e.g. county) municipalities have removed land from agricultural land use zones to be used for subdivision and /or industrial park development. On the other hand, some countries or provinces have introduced legislation to protect good quality farmland, e.g. the Provinces of Québec and British Columbia in Canada, thereby drawing upon a higher level of government. However, while Québec for a long time had a role as a “top down’ government, it began to change this position once it recognized the values and abilities of actors on the ground particularly in relation to agricultural development and conservation issues.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"498 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115671686","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":"Influence of substitution on amino-acid profile, physicochemical and sensory attributes of breakfast cereal from millet, soycake, rice bran and carrot pomace blends","authors":"Akinyede Adedamola I, Oluwajuyitan Timilehin D, Dada Jolaade B, Oyebode Esther T","doi":"10.15406/mojfpt.2020.08.00237","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00237","url":null,"abstract":"Background: Breakfast is often referred to as the most important meal of the day; however some have limited amount of protein and carotenoid. Hence, this study is aimed to evaluate the amino acid profile, physicochemical and sensory qualities of breakfast cereals from millet, soycake, ricebran, carrot pomace flour blends. The breakfast cereals were formulated using Nutri-survey with respect to 50% Recommended Daily Allowance (RDA) of protein and fibre for adult and were formulated as follows; MS [Millet+Soycake (70:30) %]; MSR [Millet+Soycake+Ricebran (65:25:10) %]; MSC [Millet+Soycake+Carrot pomace (60:30:10) %] and MRCS [Millet+Ricebran+Carrot pomace+Soy cake (60:30:5:5) %]. The protein content ranged from 2.05-22.37g/100g; crude fat 9.34-22.05g/100g; crude fibre 2.19-3.78g/100g; total ash 3.21-5.43g/100 g; moisture 4.83-6.34g/100g; and carbohydrate 40.59-77.43g/100g respectively. An increase in protein content was observed with an inclusion of soycake into the flour blends. The mineral content ranged from 23.72-34.23mg/100g (P), 0.77-5.59 mg/100g(Fe), 0.03-0.04 mg/100g(Cu), 2.25-3.00mg/100g(Zn) and 0.80-2.71mg/100g(Ca) respectively. The phosphorous was the highest while copper was the least mineral in concentration. The breakfast cereals contained substantial amount of essential amino acid higher than the recommended value for children and adult, having glutamic acid as the most abundant and tryptophan with the least value. The functional properties ranged from; 0.78-0.81g/mL, 1.51-2.42g/mL, 1.66-3.89g/mL, 13.18-15.91g/mL, 12.00-16.00% and 59.44-199.40% for bulk density, oil absorption capacity, water absorption capacity, foam capacity, least gelation and swelling capacity respectively. The values for total carotenoid ranged from 0.0041-1.75mg/100g respectively. Based on the sensory evaluation, sample made from Millet and Soybeans (MS) blend was ranked best and most preferred by the panelist although all the breakfast cereal samples recorded high acceptability by the panelists.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126684886","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":"Waste to wealth: optimizing novel pectin acid extraction from honeydew (cucumis melo l. var. inodorous) peels as a potential halal food thickener","authors":"S. R. Omar, Nurul Afiqah Md Hamsan, M. N. Abdullah","doi":"10.15406/mojfpt.2020.08.00236","DOIUrl":"https://doi.org/10.15406/mojfpt.2020.08.00236","url":null,"abstract":"Pectin is found to be widely used as additives in food, pharmaceutical and cosmetic industries. This study was carried out using a conventional acid extraction method. The influences of different acid reagents used (citric acid and nitric acid), extraction time (30, 45 and 60 min) and temperature (60, 70 and 80°C) towards the extraction yield and its degree of esterification (DE) of pectin from Cucumis melo L. var. inodorous peels being investigated. Citric acid gives the maximum yields of pectin (35.26%) under optimum condition at 80°C and 60 min. Extraction time and temperature were significantly (p>0.05) affected the amount of pectin yields, whereby the optimum condition for both acids was at 80°C and 60 min. The degree of esterification (DE) of the isolated pectin in this study was 50.38 % and 59.88 % respectively for citric acid and nitric acid where this pectin was considered as high methoxyl pectin (HMP). From the color analysis, the value for ‘L’, ‘a’ and ‘b’ for citric and nitric acid were significantly different (p>0.05) between each other. Citric acid has a lighter color of pectin extract which is preferable to be commercialized. Pectin from honeydew waste is a novel food ingredient in Malaysia and could be as an excellent alternative for replacing gelatin in food industry applications and other non-food potential interventions.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"123 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131692195","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}