by Florence Abolaji Bello and Adebanjo Ayobamidele Badejo
Original Research
This study investigated the effects of passive modified atmosphere packaging (PMAP), storage temperature (5 and 10°C) and duration of 8 days on the sugar, proximate and mineral compositions of fresh maize (Zea mays) on the cob. Freshly harvested maize (control) was analysed immediately after harvesting while the remaining maize were grouped into unpackaged undehusked, unpackaged dehusked and PMAP samples where the maize was placed singly in low density polyethylene (LDPE) film of 25 µm and 30 µm gauge, sealed and stored appropriately for 8 days. The results of proximate composition of fresh maize showed 61.82 mg/g total sugar, 61.13% moisture content, 3.93% ash, 13.12% crude protein, 4.78% crude fat, 5.43% crude fibre and 72.74% carbohydrate. K, P, Na and Mg were the minerals abundantly found in fresh maize and K had the highest content (801.98 mg/100g). The results of stored samples showed that as storage days progressed the nutrients decreased gradually. Nevertheless, the nutritional quality of fresh maize was still maintained at these low temperatures. It is therefore be concluded that the most suitable packaging gauge and storage conditions to preserve the nutritional compositions and extend the shelf life of fresh maize up to 8 days were found to be dehusked maize packaged with 25 µm LDPE at 5°C.
American Journal of Food Science and Technology. 2017, 5(1), 23-30. DOI: 10.12691/ajfst-5-1-5
Pub. Date: January 09, 2017
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by Anita Kumari and Y. S Dhaliwal
Original Research
Apple cultivation is main occupation of farmers in dry and high hills of Himachal Pradesh but this species of crab apple (Malus baccata) is grown wildly in the state but due to their smaller size, improper shape, poor colour, the fruit could not fetch good market value and gone as waste. By considering these parameters of the fruit, the study was conducted to evaluate nutritive composition and to develop food products i.e. fruit bar/ gelatinized layers and apple jam from highly nutritious underutilized fruit. The fruit contain high amounts of vitamin C content (17.13 mg/100g) and pectin content (5.57 % as calcium pectate). The nutritive composition in crab apple based fruit bar/ gelatinized layers and jam were studied during storage interval of 9 months. The results for fruit bar/ gelatinized layers shows that the TSS (0B), pH, ascorbic acid(mg/100g), total and non-reducing sugars (%) decreased from 750B – 74.370B, 3.06-2.96, 5.27-5.05, 64.67-62.49 and 8.26 – 5.32, respectively while acidity and reducing sugars(%) increased from 1.20 -1.37 and 55.98 -58.60 with the increase of storage intervals. Similar trend was observed for crab apple jam during storage interval. The prepared products viz., fruit bar/gelatinized layers and apple jam was subjected for sensory evaluation to a panel of members at different storage intervals i.e. (fresh, 3, 6 and 9 months of storage period) and the products were found as acceptable in terms of colour, taste, consistency/texture even up to storage interval of 9 months at ambient conditions.
American Journal of Food Science and Technology. 2017, 5(1), 19-22. DOI: 10.12691/ajfst-5-1-4
Pub. Date: December 24, 2016
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by Ojo M.O., Ariahu C.C. and Chinma E.C.
Original Research
Our interest in this study is the production of cassava starch and mushroom (Pleurotus pulmonaris) composite blends for the purpose of edible film production. Therefore the determination of the proximate, functional and pasting properties is points of interest. Composite flour blends was prepared from Cassava starch (CS) and mushroom Pleurotus pulmonarius (MS) to obtain flour blends of cassava starch: mushroom (P. pulmonarius) flour; CS:MS 100:00, 90:10, 80:20, 70:30 and 60:40. The proximate, functional and pasting properties were determined using standard procedures and 100% cassava starch was used as control. The proximate analysis ranged from 8.79 to 9.35%, 0.55 to 26.23%, 0.34 to 2.01%, 0.32 to 8.24% and 0.10 to 17.86% for moisture, protein, fat and ash respectively while Carbohydrate ranged from 36.31 to 89.62%, amylose contents 18.47 to 25.35% and energy value ranged from 268.23 to 363.73Kcal. There were significant (p≤ 0.05) differences in the water absorption capacity, swelling power and solubility measured at various temperatures. The peak and trough viscosity ranged from 161.95 to 244.91RVU and 100.36 to 175.61 with the lowest value at CS:MS 60:40% and CS:MS100:00% as the highest. Final viscosity ranged from 227.32(CS:MS 60:40) to 315.10RVU (CS100%) while the pasting temperature and time ranged from 81.43 to 83.29 °C and 4.79 (CS:MS 80:20) to 5.75 (CS:MS 60:40%). These results suggest an improvement in the nutritional properties of the composite blends and strong dependence of the pasting and functional properties of the flours on the composition.
American Journal of Food Science and Technology. 2017, 5(1), 11-18. DOI: 10.12691/ajfst-5-1-3
Pub. Date: December 07, 2016
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by Asya ÇETİNKAYA and Güzin KABAN
Original Research
The study aims to determine volatile compound profile of Kars Gruyere cheese, which was produced by the traditional method. The volatile components were extracted from samples obtained from 20 different sales points, by using the SPME (solid phase micro-extraction) technique and identified using Gas Chromatography/ Mass Spectrometer (GC/MS). In the samples, totally 40 compounds were identified including aldehydes, ketones, alcohols, acids, esters, terpenes, aliphatic hydrocarbons, aromatic hydrocarbons, nitrogenous compounds and furan group. The study determined that the compounds of acetaldehyde, nonanal, 2-pentanone, ethanol, acetic acid, propionic acid, butanoic acid, ethyl propionate, ethyl butyrate, n-buthyl acetate, toluene and 6-methylthio-(1)-benzothiazole compounds have a significant share in the volatile compound porfile of Gruyere cheese’s.
American Journal of Food Science and Technology. 2017, 5(1), 6-10. DOI: 10.12691/ajfst-5-1-2
Pub. Date: November 26, 2016
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by Sampson Gilbert Owiah, Duah Naomi, Gyima Vida and Alhassan Martha
Original Research
The study was undertaken to have soymilk used as an alternative low cost plant protein product in the production of yoghurt. It was in effect to also address the allergy phenomenon of some sections of vegetarianism and minimize post-harvest losses of soybean which has been underutilized. Semi-dairy yoghurts of cow-soymilk were produced to evaluate its proximate composition and consumer acceptability. Soybean was purchased from the central and Bantama markets and the soy and cow milks prepared at Boadi farms, KNUST. Four different yoghurt products; SDY01 (100%CM), SDY02 (80%CM: 20%SM), SDY03 (60%CM: 40%SM) and SDY04 (40%CM: 60%SM). Samples were examined proximately according to AACC 2000 standard of analysis while sensory evaluation was performed according to the 7 points score hedonic scale. Excel database was used to analysis result at 5% level of significance. Average proximate values for moisture 20.00±0.76; Ash 2.36±0.10; crude fat 4.00±0.29 and carbohydrate 75.92±1.35 contents were highest for sample SDY01 and least for SDY04. Crude fibre and protein were however, higher for SDY04, 2.25±0.81 and 23.00±2.85 respectively. That is, soymilk could contribute considerable amount of fibre and protein to the nutritive spectrum of diets. Nonetheless, there were no significant differences at P < 0.05 between mean values. Sensory analysis according to the hedonic scale inference showed that the four semi-dairy yoghurt under the food characteristics evaluated were fairly “moderately liked” and “liked very much” by the range 5.12 to 6.24, in the exception of SDY02 that recorded 4.94 implying a “neither liked nor disliked” assertion for thickness and sourness food characteristics. No significant difference existed between these values for all the samples. Per this study, soymilk could possibly be used as a composite raw material in the production of yoghurt and thus to ensure for better and greater utilization of the soybean.
American Journal of Food Science and Technology. 2017, 5(1), 1-5. DOI: 10.12691/ajfst-5-1-1
Pub. Date: November 14, 2016
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