American Journal of Food Science and Technology

In this study partial substitute of barley malt by effective use of maize, potato and enset were investigated using saccharomyces cervisiae. Barley malt is the principal ingredient in the manufacturing of beer and has traditionally been the grain of choice in the brewing industry. However, it is not always economically feasible to brew with 100% malted barley, and at present time breweries are forced to minimize their costs without changing the quality of their beer. Therefore, this study was utilized Maize, Potato and Enset starch as a partial substitute for barley malt and to evaluate some physico-chemical quality attributes of the beer. All the experiments were conducted Dashen Brewery S.C, Ethiopia. Four series of experiments in triplicate involving the starch from the three crops (50%, 62.5% and 75% starch substitute from each) with full barley malt serving as a control was conducted. The major characteristics of the beer (alcohol content & flavor) were evaluated for each of the 50%, 62.5% and 75% substitutes from the three crops with reference to the control beer. The results showed that 75% substitution of barley malt with Maize and Enset starch is promising in the beer production.

American Journal of Food Science and Technology. 2015, 3(1), 24-26. DOI: 10.12691/ajfst-3-1-4
Pub. Date: March 26, 2015

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Rapid Determination of Trans Fats in Thermally Oxidized Soybean Oil by Transmission FT-IR Spectroscopy

by M. Younis Talpur, Syeda Sara Hassan, S.A. Mahesar, Aftab Ahmed Kandhro, Huseyin Kara, S.T.H. Sherazi and Abdul Majid Channa

Original Research

The oxidative deterioration of soybean oil during intermittent heating associated with 190°C was monitored by transmission Fourier transform infrared spectroscopy in conjunction with partial least square approach. Transmission infrared spectroscopy was applied to attain better sensitivity using 200 µm KCl cell. The oxidation of unsaturated fatty acids, due to this, the formation of trans fatty acids occurred during heating at different interval of times from fresh to 12 hour at constant temperature of 190°C. The best regression at 0.999 was obtained for the determination of trans fats and there is an increased pattern of trans fatty acids in thermally oxidized soybean oil at temperature of 190°C. The result of the study shows that transmission infrared spectroscopy can be used as a fast and accurate method for the determination of trans fatty acids in the heated edible oils.

American Journal of Food Science and Technology. 2015, 3(1), 19-23. DOI: 10.12691/ajfst-3-1-3
Pub. Date: March 04, 2015

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Kithul Flour (Caryota urens) as a Potential Flour Source for Food Industry

by J A A C Wijesinghe, I. Wicramasinghe and K.H Saranandha

Original Research

This study search for underutilized flour source, obtained from Kithul (Caryota urens) trees in Sri Lanka which is potentially valuable as food ingredient for the industry. The aim of this paper is to discuss the Physico-chemical and functional properties of Kithul flour. The protein content of the flour was 1.0% while the total fat content was 0.33%. It contained considerable amount of Calcium, Potassium, Magnesium and Iron content as 70.1, 59.5, 66.6 and 14.0 mg/100g respectively. Total starch content was 66.82%. In the case of Amylose content, Kithul flour contained 28.42% while amylopectin presented 71.32%. The high moisture sorption value has presented by Kithul flour samples as 29.47%. And also being high density flour (as 0.69g/cm³) this will be better thickener as well as a stabilizer in baking powders and as an emulsifier in the food industry. The measurement of gelatinization temperature which was obtained by Differential scanning colorimetric method was 76.74 °C, while enthalpy for gelatinization of Kithul flour was 11.12 J/g. The least gelation concentration (LGC) was 6. Length of the granules ranged from 26.5 to 64.7 μm and width of granules ranged from 7.0 to 56.9 μm. Three types of granular shapes as oval, spherical and irregular globular shape were exhibited. By considering all above Physico-chemical properties there is high possibility to use Kithul flour for empower the food industry, simultaneously strengthening the Kithul Industry with rural economy in Sri Lanka.

American Journal of Food Science and Technology. 2015, 3(1), 10-18. DOI: 10.12691/ajfst-3-1-2
Pub. Date: February 16, 2015

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Utilization of Pulse Processing Waste (Cajanus cajan Husk) for Developing Metal Adsorbent: A Value-added Exploitation of Food Industry Waste

by Vishal. R. Parate and Mohammed. I. Talib

Original Research

India is the largest producer of pulses (edible legume) in the world. Pigeon pea or Tur (Cajanus cajan) is the second most major pulse produced in India and is mainly processed to convert into product known as “Tur dal”. The manufacturing industries of Tur dal generate considerable amount of byproduct/waste in the form of husk. The present investigation explores the possibility of exploiting activated carbon prepared from the Tur dal husk for removing heavy metal. The objective of the work was to enhance the performance of prepared activated carbon by carrying out batch experiments study to optimize the condition of adsorption for complete removal of Cu ions from its 50 ml, 50 ppm solution. The char was produced by carbonizing the washed and dried Tur dal husk in air tight container at 500°C for 1 hr. The obtained char was then activated by soaking in concentrated sulfuric acid (1:1 ratio) for 24 hr. at room temperature to get activated carbon. The physicochemical characterization of achieved activated carbon was done for various parameters along with analysis of trace elements (ICP), crystal nature (XRD) and structural morphology (SEM). The optimum condition for adsorption was studied by altering pH (2-10), agitation speed (50-250 rpm), temperature (10-60°C), adsorbent dose (0.1- 2.25 g) and contact time (0.5-4 hr.). The work concludes activated carbon prepared from Tur dal husk possess considerable metal adsorption property and showing maximum activity in an optimum condition of 6 pH, 200 rpm agitation speed, 10°C temperature, 2.25 g adsorbent dose and 3 hr. contact time. The examination of thermodynamic data confirmed the adsorption by the developed activated carbon was exothermic (positive ΔH⁰), changing from spontaneous to non-spontaneous with increase temperature (both negative and positive ΔG⁰), making system ordered and feasible (positive ) through adsorption. The work suggests way of giving value addition to pulse processing industry waste for their better utilization in eco-friendly and economical way.

American Journal of Food Science and Technology. 2015, 3(1), 1-9. DOI: 10.12691/ajfst-3-1-1
Pub. Date: January 28, 2015

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34489 Views10545 Downloads79 Likes1 Citations