American Journal of Food Science and Technology

An effort was made to develop value added products from underutilized fruit Carambola (Averrhoa carambola) to assess its prospect in marketability and evaluated the storage stability of quality attributes at 25-34°C, 10°C and 0°C storage temperatures for 6 months. Carambola Jam showed 70.43±0.02% Carbohydrate, 1.14±0.04% Fiber, 0.47±0.01% Ash, 2.45 pH, 68.40±0.02% TSS, 0.015 mg/100 g Vitamin-C, energy 284.87±0.2 Kcal and in Squash 42.04±0.01% Carbohydrate, 0.08±0.01% Fiber, 0.39±0.04% Ash, 2.40±0.14 pH, 40.70±0.03% TSS, 0.012±0.01 mg/100 g Vitamin-C, 170.04±0.08 Kcal energy. Storage studies showed Carambola Jam and Squash can store almost without any change for 3 months. With increasing the time in 6 months of storage TSS and acidity increases, on the other hand moisture content, pH and vitamin-C decreases. Vitamin-C retention is higher at 25-34°C.

American Journal of Food Science and Technology. 2014, 2(4), 134-138. DOI: 10.12691/ajfst-2-4-5
Pub. Date: August 20, 2014

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Effects of Drying on the Physicochemical and Functional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product

by S.M. Asif-Ul-Alam, Md Zohurul Islam, Md Mozammel Hoque and Kamrunnaher Monalisa

Original Research

This study investigated the effects of hot air drying and freeze drying methods on physicochemical and functional properties of green banana (Musa sapientum) flour and incorporated biscuits. Both freeze and hot air dried green banana flour was replaced by wheat flour with different degrees of substitutions including 0, 10, 15, 20% and subjected to proximate analysis and sensory evaluation. The results of this study showed that freeze drying method retained high amount of protein, fat, ash and fiber content in green banana flour than hot air drying method. The moisture content was high in hot air dried banana flour than freeze dried flour. That’s why the water holding capacity of hot air dried banana flour was high. The freeze dried banana flour had the higher foaming capacity (10.48%) as compared with hot air dried banana flour (8.61%). As the concentration of banana flour increased the spread ratio of biscuits decreased. The addition of increasing level of banana flour had higher ash, fiber, carbohydrate, calcium, phosphorus, iron and zinc content while protein and fat content found lower in the biscuits. In sensory analysis, 5% freeze dried biscuits hold the highest score in color, texture and overall acceptability; and 10% hot air dried secured highest score in flavor.

American Journal of Food Science and Technology. 2014, 2(4), 128-133. DOI: 10.12691/ajfst-2-4-4
Pub. Date: August 18, 2014

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Bioactive Components of Leafy Vegetable Edible Amaranth (Amaranthus mangostanus L.) as Affected by Home Cooking Manners

by Sudan Han and Baojun Xu

Original Research

The objective of the current study is to investigate how home cooking, a common way for many societies to prepare vegetables before consumption, affect bioactive components and antioxidant capacities of a commonly consumed leafy vegetable edible amaranth. The amaranth was cooked by simmering, boiling, frying, blanching and steaming. The contents of total phenolics, anthocyanins, L-ascorbic acid, carotenoids, lutein, beta carotene and ferric reducing antioxidant power (FRAP) of edible amaranth were determined after the cooking by colorimetric assays. Home cooking proved to degrade anthocyanins but increased carotenoids. Steaming increased total phenol content (TPC) about 50% while simmering reduced 31.1% of TPC. Simmering, frying and blanching deduced L-ascorbic acid content by 18.6%, 17.2%, and 14.0%, respectively. Steaming increased L-ascorbic acid by 21.7%. Both lutein and beta-carotene content was reduced by frying but increased by other methods. FRAP values of cooked vegetable were higher than the raw counterpart, which indicated the cooking increased the antioxidant capacities of the edible amaranth.

American Journal of Food Science and Technology. 2014, 2(4), 122-127. DOI: 10.12691/ajfst-2-4-3
Pub. Date: August 15, 2014

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Preservation of Some Physico-Chemical Properties of Soymilk-Based Juice with Aframomum Danielli Spice Powder

by A.O Dauda and G.O. Adegoke

Original Research

The effect of Aframomum danielli powder on the shelf life of physico-chemical properties of soy-milk based juice was studied. In this paper, attempt was made to investigate the preservative effect of the powder of Aframomum danielli, a local spice, on the physico-chemical properties of blends of soymilk and juices from fruits and vegetable by prolonging its shelf life. This was done by adding 0.5-3.0grams of the spice powder to every 200ml of the blend, while the control samples had no spice. The juice quality was analyzed for sensory attributes and physico-chemical parameters over six month’s period of storage at interval of four weeks. Sensory evaluation of the juices was judged for colour, flavour, taste and general acceptability, on a nine-point hedonic scale, varying from “dislike extremely” (score 1) to “like extremely” (score 9), according to the method of . Ten (10) untrained panel members carried out the sensory evaluation. Infrared spectrophotometer was used to identify functional groups in the powder of the spice, Aframomum danielli, responsible for the stability of the juice. Differences were observed in the colour and aroma of treated samples in comparison with the control, though the samples were generally accepted. The percentage losses recorded for the total soluble solids, ascorbic acids and total sugars of treated samples were far lesser than those of control over the same condition and period of storage. Some of the active components of the spice identified are 4-amino-acetophenone, N,N-dimethyl-2-chloroacetoacetamide, 3-beta-acetoxy-5-etienic acid, 6,10-dimethylundeca-5,9,-diene2-one, Phenyl-3-buten and 4-Phenyl butanone. The samples treated with the Aframomum danielli powder were better preserved than the untreated ones (control).

American Journal of Food Science and Technology. 2014, 2(4), 116-121. DOI: 10.12691/ajfst-2-4-2
Pub. Date: August 11, 2014

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Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours

by Igbabul Bibiana, Num Grace and Amove Julius

Original Research

The research was carried out to evaluate the effect of addition of yellow maize (YM) and orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet potato were processed into flour and mixed with wheat flour for bread production. Five samples of bread were produced and denoted as Samples A to E. Sample A was the control with 100% wheat flour, while Sample B to E had maize and sweet potato flours added in an increasing order of 5 to 20%. The physical properties of the bread loaves were evaluated and the result decreased significantly with increasing levels of yellow maize and orange fleshed sweet potato flours. The loaf volume varied from 340 to 182 cm³ and the bread specific volume ranged from 1.35 to 0.99 cm³/g. The result of the proximate composition showed that moisture and protein contents decreased significantly (p<0.05) with increase in yellow maize and orange fleshed potato flours varying from 34.97 to 29.97% and 13.12 to 7.67% respectively. The fat, crude fibre, ash and carbohydrate contents of the bread samples generally increased significantly (p<0.05) with increase in maize and orange fleshed potato flours. The result of the mineral content revealed that β-carotene and calcium increased significantly with increased levels of maize and sweet potato. The values of magnesium iron and phosphorus in the bread samples had no definite trend. The result of the sensory properties showed that there was significant difference in the texture and taste of 100% wheat bread and the other samples. The 100% wheat bread recorded the highest scores in all the parameters evaluated however all the other samples were well accepted. There was a decrease in the values of overall acceptability, appearance and flavor of the bread samples with increasing levels of maize and sweet potato flours but the decrease was not significantly different.

American Journal of Food Science and Technology. 2014, 2(4), 109-115. DOI: 10.12691/ajfst-2-4-1
Pub. Date: July 17, 2014

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66158 Views17054 Downloads37 Likes4 Citations