Food ScienTech Journal最新文献_第2页

Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese 番茄酱强化功能切达干酪的理化性质

Food ScienTech Journal Pub Date : 2023-07-01 DOI: 10.33512/fsj.v5i1.15975

P. Ramadhany, A. P. Kristijarti, Graciella Lorenz Susanto, G. Prajna

引用次数: 0

Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics 姜黄和黑胡椒风味益生菌的配方和验证

Food ScienTech Journal Pub Date : 2023-07-01 DOI: 10.33512/fsj.v5i1.16269

Ranjith Arimboor, Zavier Thaliakuzhy, Nagamani Chintalarevi

引用次数: 0

Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching 欧姆热漂预处理脱水蔬菜的再水化动力学

Food ScienTech Journal Pub Date : 2023-07-01 DOI: 10.33512/fsj.v5i1.19225

Joshua Oheji Otugbeikwu, Philip A. Aligwe, J. Amove

{"title":"Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching","authors":"Joshua Oheji Otugbeikwu, Philip A. Aligwe, J. Amove","doi":"10.33512/fsj.v5i1.19225","DOIUrl":"https://doi.org/10.33512/fsj.v5i1.19225","url":null,"abstract":"Dehydration is an irreversible process resulting in the loss of structural integrity and rehydration capacity (RC) of food products. Pretreatment methods are used to condition the tissue of vegetables for dehydration to reduce its effect on the structural integrity of the products. In this study, we investigated the effect of ohmic blanching as a pretreatment method and compared it with water blanching and microwave blanching. The Peleg model was used to evaluate the rehydration properties through regression analysis. The model was satisfactorily fitted with the data. However, there was a model deviation with water-blanched potato and yam. Dehydrated products pretreated by ohmic blanching compared favorably with microwave-blanching in carrots, potatoes, and yams. The RC ranged between 264.04% to 449%, 141.40% to 274.32%, and 70.46% to 155.54% in ohmic-blanched carrots, potatoes, and yams respectively. The application of ohmic blanching in the pretreatment of vegetables showed the potential of producing dehydrated products with better rehydration properties. We have suggested through this study, an improved method of hot air dehydration which was of lower cost compared to freeze-drying. The design and model of a bench-top ohmic heating device provided a portable, simple, and low-cost alternative to the otherwise more capital-intensive equipment designs.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45540006","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

Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition 添加Sappan木提取物的食用膜酪蛋白酸钠的理化特性

Food ScienTech Journal Pub Date : 2023-07-01 DOI: 10.33512/fsj.v5i1.16956

Govinda Anggita Fortin, Y. Dewi, Lucky Hartanti

{"title":"Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition","authors":"Govinda Anggita Fortin, Y. Dewi, Lucky Hartanti","doi":"10.33512/fsj.v5i1.16956","DOIUrl":"https://doi.org/10.33512/fsj.v5i1.16956","url":null,"abstract":"Packaging will protect food from physical and chemical deterioration and maintains the economic value during storage. Generally, food packaging was made by plastic material which is cheap and easy to use. Plastic waste makes it difficult to degrade, so it is necessary to develop technology that aims to reduce the impact of plastic waste pollution by biodegradable packaging included edible film. Casein is one of the hydrocolloid ingredients which is utilized to made of edible film. Casein has flexibility, transparency, and tasteless film properties also it has a carrier antioxidant capacity. The addition of sappan wood extracts to the edible film that is interesting to observed as a carrier of antioxidant compounds. This research was conducted to obtain the concentration of sappan wood extract, which produces the best physicochemical characteristics of sodium caseinate edible film. The method used in this study was a one-factor Randomized Block Design (RBD) consisting of 5 levels of sappan wood extracts (0%, 2.5%, 5%, 7.5%, and 10% w/v total ) with 5 replications. Based on this research to obtained the best physicochemical characteristics of edible film sodium caseinate with the addition 10% sappan wood extracts, which has a thickness value of 0.20 mm, solubility 24.421%, color L* (79.0) a* (8.3) b* (32.8), water holding capacity of 6.863 (g/g), and antioxidant activity of 24.170%.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45211809","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

Phytochemicals, Heavy Metals, and Antioxidant Vitamins Assessment in Tomatoes (Solanum lycopersicum) Cultivated Near Cement Company Firm of Sokoto, Nigeria 尼日利亚Sokoto水泥公司附近种植的番茄(Solanum lycopersicum)中的植物化学物质、重金属和抗氧化维生素的评估

Food ScienTech Journal Pub Date : 2023-07-01 DOI: 10.33512/fsj.v5i1.16774

K. Sirajo, Z. Shehu, A. Bello, I. Mas’ud, Kabiru Muhammad Nata’ala

{"title":"Phytochemicals, Heavy Metals, and Antioxidant Vitamins Assessment in Tomatoes (Solanum lycopersicum) Cultivated Near Cement Company Firm of Sokoto, Nigeria","authors":"K. Sirajo, Z. Shehu, A. Bello, I. Mas’ud, Kabiru Muhammad Nata’ala","doi":"10.33512/fsj.v5i1.16774","DOIUrl":"https://doi.org/10.33512/fsj.v5i1.16774","url":null,"abstract":"Even at low concentrations, it is well known that vegetables can readily absorb metals from contaminated soil or deposits on air-exposed plant parts. These metals then build up at high levels in the edible parts of the vegetables. Vegetables are a significant part of the human diet; hence heavy metal poisoning of these food items cannot be understated. As a result, this study sought to quantify the amounts of phytochemicals, heavy metals, and antioxidant vitamins in tomatoes grown close to the Cement Company of Northern Nigeria (Sokoto Cement). Phytochemicals, heavy metals, and antioxidant vitamins were determined using standard analytical procedures. The study confirmed the presence of flavonoids, saponins, alkaloids tannins, steroids, and volatile oils. The heavy metals detected (Cu, Zn, Cd and Cr) were found below the WHO safe limits guidelines apart from Cr which exceed WHO safe limit guidelines. Substantial amounts of vitamin A, C and E were also observed. It was concluded that tomatoes cultivated in Kalambaina area are safe for consumption in terms of heavy metals.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48873923","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

Formulation of Snack Bar Based on White Mussel as TFA (Therapeutic Food for Anemia) To Improve Adolescents Nutrition 以白贻贝为主要营养成分研制改善青少年营养的食疗食品

Food ScienTech Journal Pub Date : 2023-07-01 DOI: 10.33512/fsj.v5i1.17330

Arie Dwi Alristina, Rizky Dzariyani Laili, Luki Mundiastuti, Dewinta Hayudanti, R. K. Ethasari

{"title":"Formulation of Snack Bar Based on White Mussel as TFA (Therapeutic Food for Anemia) To Improve Adolescents Nutrition","authors":"Arie Dwi Alristina, Rizky Dzariyani Laili, Luki Mundiastuti, Dewinta Hayudanti, R. K. Ethasari","doi":"10.33512/fsj.v5i1.17330","DOIUrl":"https://doi.org/10.33512/fsj.v5i1.17330","url":null,"abstract":"The purpose of this study is to enhance adolescent nutrition, specifically anemia and stunting, in accordance with the National Research Master Plan's public health and nutrition theme. In order to break the chain of stunting, giving TFA (Therapeutic Food for Anemia) to adolescent females at school is one of the measures taken. This study employed four formulation groups (P1) 0:80:20; (P2) 15:65:20; (P3) 25:55:20; (P4) 35:45:20 (White Mussel Powder: Moringa Flour: Brown Rice Flour) to create the refreshment bar. This study's objective was to evaluate the TFA food formula based on organoleptic and nutrient content tests prior to administering it to panelists. This is experimental research in the form of a formulation of a local seafood product with white mussel ( Corbula faba Hinds) as the primary ingredient. The obtained data were then analyzed using ANOVA (Analysis of Variance) to determine which TFA formula was the panelist team's organoleptic preference. The P4 formulation contained the maximum levels of protein (11.31%) and iron (87.42 mg/100 g), as determined by the results. In addition, the organoleptic test revealed that formulation P3 was the most preferred treatment. In conclusion, TFA with formulation P3 can be used to enhance the nutrition of adolescents.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46516621","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

The Refining Capability of Palm Shell Activated Carbon for Waste Cooking Oil 棕榈壳活性炭对废食用油的精炼性能研究

Food ScienTech Journal Pub Date : 2023-07-01 DOI: 10.33512/fsj.v5i1.16644

M. Ulfah, Chrisatya Nugraha Tamanampo, S. Sunardi

{"title":"The Refining Capability of Palm Shell Activated Carbon for Waste Cooking Oil","authors":"M. Ulfah, Chrisatya Nugraha Tamanampo, S. Sunardi","doi":"10.33512/fsj.v5i1.16644","DOIUrl":"https://doi.org/10.33512/fsj.v5i1.16644","url":null,"abstract":"The high level of consumption of cooking oil will have an impact on increasing the waste of cooking oil produced. Using the waste of cooking oil needed purification, including through the adsorption process using activated carbon. This research aimed to study the ability of palm kernel shell activated carbon (PKSAC-AC260) compared to standard activated carbon (DAC or Decolorized Activated Charcoal by Sigma-Aldrich) in refining waste cooking oil at various concentrations of activated carbon. The results showed that the type of activated carbon influenced color, free fatty acid content, peroxide value, and saponification value of purified waste cooking oil, but had no effect on water content, saponification value and iodine value. Activated carbon between PKSAC-AC260 and DAC with a concentration of 2.5% was able to improve the quality of the best waste cooking oil. Purification of used cooking oil using PKSAC-AC260 and DAC was able to increase the color brightness of waste cooking oil (∆E) by 5.44 and 4.53, reduce the free fatty acid content of waste cooking oil from 1.47% to 0.79% and 0.61%, reduce the peroxide value of waste cooking oil from 163.47 meq/kg to 116.40 meq/kg and 98.82 meq/kg, and increase the saponification value of waste cooking oil from 155.22 mg/g to 180.48 mg/g and 184.48 mg/g, respectively. The ability of PKSAC-AC260 to purify waste cooking oil is lower than that of DAC. The quality of processed oil from waste cooking oil does not meet the quality standards of cooking oil based on SNI 3741: 2013.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43915833","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

Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate 以贝能芋和大豆分离蛋白为原料的食品棒的物理和感官特性

Food ScienTech Journal Pub Date : 2022-12-23 DOI: 10.33512/fsj.v4i2.17148

Fany Dwi Wahyuni, F. R. Eris, N. A. Putri, R. A. Riyanto

{"title":"Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate","authors":"Fany Dwi Wahyuni, F. R. Eris, N. A. Putri, R. A. Riyanto","doi":"10.33512/fsj.v4i2.17148","DOIUrl":"https://doi.org/10.33512/fsj.v4i2.17148","url":null,"abstract":"Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. Ingredients formulation and roasting temperature can affect the characteristics of the resulting food bar. Therefore, researchers consider it necessary to conduct research related to the physical and sensory characteristics of food bars based on beneng taro, mocaf and soy protein isolate as one of food diversification, as well as the best formulation and roasting temperature of the food bar. This study used a completely randomized split plot design with two factors, namely roasting temperature and ingredients formulation. The L* value, a* value, and texture were all significantly impacted by the roasting temperature, according to the results. Meanwhile, the L*, a*, and b* values were significantly impacted by the addition of beneng taro flour and soy protein isolate. The a* value, b* value, as well as the panelists' evaluation of the color, texture, and overall parameters are significantly impacted by the interaction between the two factors. The formulas for the chosen food bars contained 30% taro flour and 70% soy protein isolate, and they were baked at 140 °C (S 2 R 2 ) with the following characteristics: texture 26,59 N; L* value 46,75; a* 14,99; b* 32,17; and the value of preference for color, taste, aroma, texture and overall is 2,23; 2,10; 2,23; 2,15; and 2,25.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43814016","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

Oxide-Based Nanocomposites for Food Packaging Application: A Review 氧化物基纳米复合材料在食品包装中的应用综述

Food ScienTech Journal Pub Date : 2022-12-16 DOI: 10.33512/fsj.v4i2.14774

Aisha Idris Ali, M. Dandago, Fatima Idris Ali, G. Immanuel, Jishnu Naskar

{"title":"Oxide-Based Nanocomposites for Food Packaging Application: A Review","authors":"Aisha Idris Ali, M. Dandago, Fatima Idris Ali, G. Immanuel, Jishnu Naskar","doi":"10.33512/fsj.v4i2.14774","DOIUrl":"https://doi.org/10.33512/fsj.v4i2.14774","url":null,"abstract":"Silver nanoparticles and/or nanoclay [particularly montmorillonite] are used in the majority of nanotechnology applications for food packaging. Other nanomaterials, on the other hand, can also be integrated into packaging. Metal oxide nanoparticles have been added to petroleum-based and biopolymers to produce nanocomposites with improved mechanical, barrier, antioxidants and antimicrobial properties. Nanoparticles migration from packaging, on the other hand, is a source of concern due to their potential toxicity in the human body and the environment. The purpose of this article therefore, was to review the available literature on the utilization of metal oxide-based nanoparticles to produce nanocomposites for food packaging application. Advantages of incorporating metal oxide-based nanoparticles into polymers, as well as migration of these nanomaterials from packaging into foods are discussed. Incorporation of metal oxide nanoparticles into polymers allows for the production of nanocomposites with increased mechanical strength, water and oxygen barrier properties, and can also confer other additional functional properties, such as antioxidant, antimicrobial activity and light-blocking properties. According to migration studies, only a small quantity of nanomaterial migrates from packaging into food simulants or foods, implying that consumer exposure to these nanomaterials and the health concerns associated with them are low. Nonetheless, there is a scarcity of information on the migration of nanomaterials from packaging into actual foods, and more research is desperately needed in this area. This manuscript is useful in the food industries as it indicates the applicability and potential of the oxide-based nanocomposites as a promising approach for use in food packaging applications.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42449279","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

Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours 植物乳杆菌MNC 21在风干高粱粉中的存活及酸化潜力

Food ScienTech Journal Pub Date : 2022-12-01 DOI: 10.33512/fsj.v4i2.14760

Y. Byaruhanga, Stellah Byakika, I. M. Mukisa

{"title":"Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours","authors":"Y. Byaruhanga, Stellah Byakika, I. M. Mukisa","doi":"10.33512/fsj.v4i2.14760","DOIUrl":"https://doi.org/10.33512/fsj.v4i2.14760","url":null,"abstract":"Increased commercialization of indigenous fermented foods requires availability of affordable starter cultures. The starters should also maintain functionality when stored at ambient conditions, especially where erratic power supply makes constant refrigeration unachievable. This study evaluated the survival of Lactobacillus plantarum MNC 21 starter culture air-dried (at 25 or 30°C) in sorghum flour and stored at 25°C for 30 days. Two sorghum varieties (malted and un-malted) were used. To determine their fermentation efficiency during storage, sterile sorghum malt slurries were inoculated with the dried culture and fermented at 30°C for 24 h. Acidification potential was determined at 5 days intervals by measuring microbial counts, pH and titratable acidity. Microbial concentrations dropped from 8-9 log cfu/g on day 0 to 1 log cfu/g on day 30. Sorghum variety and whether it was malted or un-malted did not affect culture survival. Culture dried at 25  C had better survival during the first 10 days (8-9 log cfu/g) than that dried at 30  C (8 log cfu/g) but survival between days 20-30 was similar (1-4 log cfu/g). The acidification potential (ability to reduce pH to ≤4.5) decreased with storage time: 4 h (day 0), 24 h (day 15), > 24 h (day 20) to no acidification (days 25-30). Air drying of starter cultures in sorghum flours coupled with storage at ambient temperatures could be adopted as a short-term preservation method. This low-cost technology is suitable for processors in developing countries where maintenance of a cold chain is hampered by unreliable electricity supply.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46911770","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