American Journal of Food Science and Technology

The extraction and preservation of cashew juice using sorbic and benzoic acid was carried to determine a more method for preserving cashew juice under a period of one month. Cashew juice was produced and preserved by five different methods viz – untreated (control) as sample (A₁); pasteurized juice only (A₂); pasteurization and preserved with sorbic acid (B₁); pasteurization and preserved with benzoic acid (B₂) and a combination of sorbic and benzoic acids coupled with pasteurization at 95°C. All the samples were stored in sterilized transparent bottles at 4°C and 28°C for 30 days. Storage stability and the microbial count were determine to obtA1n a suitable method for preserving cashew fruit (Anacardium Occidentale) juice. Sensory evaluation was carried out using 9 point hedonic scale by 20 panelist and statistical analysis on the sensory data was carried out to determine significant differences of the samples at 95% (P≤0.05) confidence level. The results obtA1ned showed that a combination of sorbic and benzoic acids together with pasteurization was capable of preventing the growth of microorganisms, increase shelf-life, inactive enzymatic actions in the juice and reduce the harsh taste of cashew juice for 30 days of storage.

American Journal of Food Science and Technology. 2015, 3(2), 48-54. DOI: 10.12691/ajfst-3-2-4
Pub. Date: May 20, 2015

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Physico-chemical Characterization Leaves from Five Genotypes of Cassava (Manihot esculenta Crantz) Consumed in the Far North Region (Cameroon)

by Benoît B. KOUBALA, Alphonse LAYA, Harouna MASSAÏ, Habiba KOUNINKI and Elias N. NUKENINE

Original Research

Leaves from five cassava (Manihot esculanta) genotypes including local and improved were evaluated for their physicochemical and antioxidant properties. Results showed a significant (p<0.05) variations with the different analysed parameters. Leaves from the improved genotype 92/0326 exhibited the highest ash content (2.34 mg/g fresh weight). Mineral elements were more present in IRAD4115 and 92/0326 cassava leaves. Leaves from IRAD4115 exhibited the highest carbohydrates content meanwhile those from local genotype EN presented a high protein content (6.64%). The improved variety IRAD4115 detained the highest total phenolic compounds as well as ascorbic acid (40.51 µg /g) and the highest total antioxidant activity. Cassava leaves are a very important source of macronutrient, micronutrient minerals and antioxidant compounds that can contribute in the strive against chronic malnutrition leading to a better state of health in rural and urban population.

American Journal of Food Science and Technology. 2015, 3(2), 40-47. DOI: 10.12691/ajfst-3-2-3
Pub. Date: April 29, 2015

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Effect of Starch Type on the Physicochemical and Textural Properties of Beef Patties Formulated with Local Spices

by P. D. Mbougueng, D. Tenin, C. Tchiégang and J. Scher

Original Research

This study was aimed at evaluating the effect of local potato and cassava starch on the proximate compositions, physicochemical and textural properties of beef patties. The control patty (P_control) was prepared with commercial Leader price^TM potato starch incorporated at 50g/kg of ground meat, while other patties were formulated with starch from two local potatoes (Sipiera and Tselefou) and tree local cassava varieties (2524, 4115 and Seedling) during which 20, 30, 40 and 50g starch /kg of ground meat was used.The results showed that moisture content varied according to starch type and starch quantity for both raw and cooked patties. Water contents of cooked patties were lower than their corresponding raw ones. The same trend was not observed for protein and fat contents of cooked patties. Starch content significantly affected the water holding capacity of raw patties (P<0.05) and for cooked patties, cooking yield was improved (P<0.05) at the lowest starch incorporation rate (20%) irrespective of the starch type. Patty prepared with Seedling starch at incorporation rate of 40g/kg of batter (PS40) is the most similar to the control one.

American Journal of Food Science and Technology. 2015, 3(2), 33-39. DOI: 10.12691/ajfst-3-2-2
Pub. Date: April 19, 2015

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Modeling and Evaluation of Thermal Diffusivity and Activation Energy of Potato slices in Forced Convection Multi Tray Solar Dryer

by Srivastava A.K, Shukla S.K and Singh U.K

Original Research

In the work being presented, the modeling and analysis of thermal diffusivity and activation energy of high moisture potato slices in multi tray solar dryer has been investigated. Thin layer drying experiments were conducted on potato slices kept in multi tray cabinet dryer with PCM (Lauric acid) as energy storage system on 14/3/2014 and 24/3/2014 under Indian climatic conditions. The experimental setup consists of a flat plate solar collector with a blower and a drying cabinet with PCM kept in a chamber. The study was performed in the drying temperature ranging from 300.2K to 332K and at 0.4 m/Sec air velocity. Seven common thin layer drying models were fitted to the experimental data and several statistical tools (R², RMSE and SSE) were used to adjudge the most appropriate model. Logarithmic model for effective moisture diffusivity and quadratic power model for activation energy were found as the most appropriate models for their computation. Effective diffusivity was found to vary from 1.17exp (-7) to 10.0889exp(-7)m²/sec and activation energy was found to vary from 0.0525KJ/mole to 4.524742 KJ/mole. These findings are being presented in this paper.

American Journal of Food Science and Technology. 2015, 3(2), 27-32. DOI: 10.12691/ajfst-3-2-1
Pub. Date: April 06, 2015

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21792 Views6922 Downloads17 Likes2 Citations