by Mario A. De Castro Jr., Ronie F. Magsino and Polemer M. Cuarto
Original Research
The study investigated the production performance of spray dried guyabano (Annona Muricata Linn.) leaves extract in three process schedule in terms of its physicochemical properties and recovery percentage. Three process schedules were applied in the fresh concocted guyabano leaves. Various settings in temperatures- ranging from 185 C to 195 C, in pressure- ranging from 400 psi to 500 psi and in percentage of added carrier from 10.36% to 17.41 % were established. The sensory characteristics of the spray dried guyabano leaves extract in three process schedule were analyzed and compared with the use of organoleptic evaluation score card utilized by tea experts and enthusiast. Data gathered were described and analyzed using Analysis of Variance. The pH level of the three samples was measured and compared to a freshly brewed guyabano tea with the use of Milauwkee pH 600 and dissolution test was conducted to measure the suspension rate of the three powdered samples. Results showed that there is a significant difference in terms of the quality attributes among the three processes. P1 and P2 has the same respondents’ evaluation in terms of taste and color compared to P3. In terms of pH level pure guyabano leaves extract and P2 sample was determined weakly acidic while P1 and P3 samples was determined weakly alkali. In terms of dissolution rate, it was found out that P1 sample having 13.40% of added carrier has the fastest dissolution performance in three different temperatures of water as compared to P2 with 17.41% and P3 with 10.36% of added carrier. In terms of recovery percentage, P2 has the highest recovery value of 6.7 while P3 got the lowest percentage recovery of 0.79 It is recommended that further study should be conducted to optimize the production quality of spray dried guyabano leaves extract in terms of product recovery. Nutrients analysis and other laboratory test should be taken into consideration in optimization process and to develop marketable quality of herbal products.
American Journal of Food Science and Technology. 2018, 6(2), 87-91. DOI: 10.12691/ajfst-6-2-5
Pub. Date: February 25, 2018
10512 Views1891 Downloads1 Likes
by Elvi C. Escarez, Ronie F. Magsino and Mario A. De Castro Jr.
Original Research
A healthy alternative way of reducing the oil content while retaining the nutritional content of the food could be achieved through vacuum frying. This study aimed to develop a value-added product to squash through the adoption of the vacuum frying technology introduced by the DOST. This specifically determined the acceptability of the quality attributes of vacuum fried young squash and its hypothesized differences in terms of color, taste, texture, and general acceptability by employing the three process schedules. Three batches of thinly sliced frozen squash were fried under vacuum at 80°C for 20 minutes; 90°C for 15 minutes; and 100°C for 10 minutes. The vacuum fried squash were subjected to sensory evaluation of its quality attributes in terms of color, taste, texture and general acceptability using the 9-point Hedonic Scale by the selected panelists (n=30) who were considered as potential customers. Results of the sensory evaluation showed that the quality attributes of the vacuum fried squash were liked very much by the panelists however, significant differences existed in terms of the color and general acceptability of the product. The panelists considered vacuum fried squash which were subjected to the first and second process schedules acceptable.
American Journal of Food Science and Technology. 2018, 6(2), 83-86. DOI: 10.12691/ajfst-6-2-4
Pub. Date: February 25, 2018
14464 Views1839 Downloads
by Hossain Mohammad Zakir, Jannatual Fardush, Md. Shahadat Hossain, Md. Zahurul Islam, Sha Md. Shahan Shariar, Kaniz Rokshana and Monzur Hossian
Original Research
As a part of our present investigation to find out the effective strategy for enhancing the shelf life of mango fruits, we observed the changes in biochemical parameters of a local mango variety namely Khirshapat at the concentration of 1 & 2ppm of 1-MCP during storage at 12-13 °C and 30-32 °C. Green mature mangoes were directly collected from mango garden and hot water treatment was given for 10 minutes and then air-dried. After that the mangoes were carefully stored in a specialized store (Time lagging cooling system) at 12-13°C for 24 h and treated with ethylene inhibitors 1-MCP at the concentration of 1 & 2 ppm and incubated at same storage condition. Untreated mangoes at room temperature were considered as control. In case of control and mangoes treated with 1-MCP at the concentration of 1 & 2ppm under normal temperature the total soluble solid, pH, total sugar, amylase activity and invertase activity were increased whereas titratable acidity, vitamin-c and starch content decreased significantly but all these attributes were remained unchanged when the mangoes were treated with 1-MCP at 2ppm concentration under storage temperature (12-13 °C). The experimental variety Khirshapat showed increased pulp pH, total sugar content, starch content and invertase activity at all the storage duration. The results explored that some biochemical properties and enzyme activities along with shelf life drastically decreased from untreated mangoes as well as treated mangoes under normal temperature. Between the concentrations of 1-MCP the 2ppm concentration treatment showed better results in delaying the changes in biochemical properties and extended shelf life.
American Journal of Food Science and Technology. 2018, 6(2), 76-82. DOI: 10.12691/ajfst-6-2-3
Pub. Date: February 25, 2018
10881 Views2253 Downloads
by Olabanji I.O., Ajayi O.S., Oluyemi E.A., Olawuni I.J., Adeniji A.O, Olasupo O.F., Agboola R.O. and Olusesi I.M.
Original Research
Eight varieties which comprise of three indigenous cowpeas {Vigna vexillata(otili), Stenocarpastylosa (feregede), and Phaseolusvulgaris (kokondo)} Glycine max (soya beans), and the four new hybrids of Vignaunguiculata (big white, small white, drum, and honey beans) were analyzed for proximate, elemental, methyl fatty acid, total flavonoids, total phenolic contents and anti-oxidant contents. AOCA standard method was used for proximate analysis, the methanolic extracts of the cowpea were analysed for fatty acid and fatty acid methyl ester composition by Gas Chromatography- Flame Ionization Detector (GC-FID). The Ferric Ion Reducing Antioxidant Power (FRAP), Total Antioxidant Content (TAC) and 2,2- diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assays were used to measure the antioxidant activities of the samples. Total Flavonoid Content (TFC) and Total Phenolic Content (TPC) were also determined. The result shows that sample A has a balance proportion of food chemical composition and sample H (Phaseolusvulgaris) is richest in Na, Zn, Mg, Mn while sample D (Big white cowpeas) is the richest in Cu. The result of fatty acids shows sample A (soya beans) as the richest in the essential fatty acids C18:3n6 ϒ-LinolenicAcid(1.66%), C18:3n3 α-Linolenic Acid (4.86%), C22:2cis-13, 16-Docosadienoic Acid(5.84%) (omega 3 and 6 fatty acids), while the indigenous Cowpeas were rich in the healthy monosaturated Fatty acids in an appreciable percentage and the commonest saturated fatty acids in plants (Palmitic and Stearic fatty acids only). Only sample E has essential fatty acids out of the four hybrids.
American Journal of Food Science and Technology. 2018, 6(2), 68-75. DOI: 10.12691/ajfst-6-2-2
Pub. Date: February 25, 2018
13842 Views3279 Downloads
by Gamal M. Hamad, Marwa M Abu-Serie, Safwat H. Ali and Elsayed E. Hafez
Original Research
Antifungal proproties of the probiotic culture supernatant (PCS) of three of probiotic bacterial strains; Bifidobacterium bifidum, Lactobacillus acidophilus and Lactobacillus plantarum was tested as antifungal against two mycotoxin producing fungi; Aspergillus flavusand Aspergillus parasiticus. The results revealed that the probiotic culture supernatant showed high antifungal activity either on the fungal growth and aflatoxin (AF) production. Moreover, probiotic culture supernatant (PCS) at 1% concentration achieved high inhibition of AFB1 production by Aspergillus flavus by percentage reached to 76%. But this percentage was increased up to 77% in case of Aspergillus parasiticus. In more details, it was observed that probiotic culture supernatant (PCS) are capable to make complete inhibition for the synthesis of both AFG1 and AFG2 produced by Aspergillus parasiticus. In addition, the probiotic culture supernatant are rich with the antioxidant compounds which help in food control and induce the human immune system. It can conclude that the probiotic culture supernatant of the three examined probiotic strains could be used as food additives for controlling the food contamination and aflatoxin production.
American Journal of Food Science and Technology. 2018, 6(2), 57-67. DOI: 10.12691/ajfst-6-2-1
Pub. Date: February 05, 2018
13087 Views2254 Downloads