by Jean Pierre Ndayambaje, Leonce Dusengemungu and Pascaline Bahati
Original Research
This research was conducted to determine the nutritional composition of plantain flour processed using three drying methods namely sun drying, oven drying, and microwave drying. A variety of Musa paradisiaca grown in Rwanda and locally named “inshakara” was peeled, sliced, dried and ground. Vitamin C, pro-vitamin A, and proteins of both fresh and flour samples were determined to examine possible losses of nutrients due to drying. Moisture content was also analyzed for the fresh sample only. The results found were 70.59%, 72.3% and 74.05% moisture loss due to sun, oven and microwave drying respectively. 6.45mg of vitamin C was determined in the fresh sample while 4.808mg, 4.156mg and 3.875mg of ascorbic acid were found in flour processed by sun drying, oven drying, and microwave drying respectively. The results obtained for ß-carotene determination were 5.674µg for the fresh sample, 5.546µg for microwave dried plantain flour, 3.215µg for sun-dried plantain flour and 2.17µg for oven dried plantain flour. Proteins resulted in 1.8712% fresh sample, 1.1786% sun dried plantain flour, 1.3266% oven dried plantain flour and 0.9851% microwave dried plantain flour. The losses of nutrients varied due to the drying system applied.
American Journal of Food Science and Technology. 2019, 7(3), 99-103. DOI: 10.12691/ajfst-7-3-5
Pub. Date: April 18, 2019
9824 Views1696 Downloads7 Likes
by Cyrille G. Zady, Attien Paul, Kouassi Clement and Ernest K. Koffi
Original Research
This study compares the characteristics of Melted cheeses (Mozzarella cheese) and Non-melted cheeses (Bread cheese). The results of the physicochemical parameters of the cheeses showed that Mozzarella cheese had high protein, moisture and acidity whereas Bread had high pH, total solids and ash. In addition Bread cheese had slightly higher calcium and fat content than Mozzarella cheese. The texture analysis revealed that Bread cheese milk gel hardness was slightly high compared with Mozzarella cheese milk gel as well as the hardness of the Bread cheese. However, Bread cheese was less gummy, springy, adhesive and cohesive compared with Mozzarella cheese. The microstructure showed a difference in the gels and cheeses matrices. The Mozzarella cheese matrix was porous whereas the Bread cheese matrix was compact and dense.
American Journal of Food Science and Technology. 2019, 7(3), 94-98. DOI: 10.12691/ajfst-7-3-4
Pub. Date: April 15, 2019
9998 Views1958 Downloads
by Omodara Niyi B, Ojeyemi M. Olabemiwo and Adedosu Taofik A
Original Research
Polycyclic aromatic hydrocarbons (PAHs) are a product of incomplete combustions. Foods prepared via combustion and high temperature are linked with incomplete combustion making them vulnerable to having PAHs in their constituent. Two species of fish: stock fish and cat fish were bought from Ogbomoso and smoked using firewood and charcoal at various time intervals. The processed samples were extracted using ultrasonicator and the extracts separated using n-hexane, mixture of dichloromethane and n-hexane (3:2). The identification and concentration of PAHs were carried out using Gas chromatography coupled with flame ionization detector (GC/FID) while the proximate analysis was done according to the standard described by AOAC, 2002. The GC/FID analysis showed that 24 PAHs were found in all the samples except Naphthalene and benzo (j) fluoranthene which were not detected in firewood smoked stock fish and charcoal smoked cat fish respectively at various smoking time. The total concentration of PAHs in firewood smoked stock fish (FSSF) ranged from 7.36 – 16.84 mg/kg, total concentration in charcoal smoked stock fish (CSSF) ranged from 1352.23 – 1736.06 mg/kg while the total concentration in firewood smoked cat fish (FSCF) ranged from 91.22 – 1248.77 mg/kg and PAHs concentrations in charcoal smoked cat fish (CSCF) ranged from 200.11 – 1847.44 mg/kg. The proximate analysis revealed that, the highest moisture content (63.25 %) in all the samples was obtained in FSCF 1h, highest protein content (65.94 %) obtained in CSSF 4h, highest fat (28.15 %) obtained in FSCF 4h. The molecular indices ratio suggested that the PAHs were from pyrolytic source.
American Journal of Food Science and Technology. 2019, 7(3), 86-93. DOI: 10.12691/ajfst-7-3-3
Pub. Date: April 10, 2019
8943 Views1492 Downloads
by M. R. Haque, M. M. Hosain, M. S. Awal and M. M. Kamal
Original Research
Response surface methodology was used to investigate the effect of solute concentration (30-70°B), solution temperature (40-60°C) and process time (15-300 min) on water loss, solid gain and water loss to solid gain ratio during osmotic dehydration of green chili. The face centered central composite design (FCCD) with three factors at three different levels was used for optimizing the process variables. The models developed for all responses were found significant at 95% confidence level. It was found that all variables at linear level have significant effect on water loss (WL), solid gain (SG) and WL/SG ratio. The optimized conditions were solute concentration of 30°B, solution temperature of 40°C and time of 299.93 min in order to obtain WL of 18.66%, SG of 5.78% and WL/SG ratio of 2.73.
American Journal of Food Science and Technology. 2019, 7(3), 79-85. DOI: 10.12691/ajfst-7-3-2
Pub. Date: April 11, 2019
9844 Views2200 Downloads
by Diego R. Gutiérrez and Silvia Del C. Rodríguez
Original Research
The separate application of UV-C (25 kJ/m2, 380 s) and O3gaseous (2.5 mg/L for 10 min) treatments and of their combination (25 kJ/m2 UV-C with 2.5 mg/L O3) were studied to evaluate the effect of combined treatments of UV-C and O3 on microbial counts, bioactive profile and sensory changes of fresh-cut rocket leaves throughout shelf life to determine whether these treatment have additive or synergistic. The separate application of UV-C and O3 and of their combination UV-C + O3did not affect the sensorial quality, total chlorophyll contents, phenolic compound nor antioxidant capacity of fresh-cut rocket leaves. However, these treatments controlled better the growth of epiphytic microbes than untreated samples. The UV-C treatment had better effect at reducing microorganisms present and not significant differences were found as to the combined treatment. Therefore, applying the combined treatment UV-C + O3 had neither synergistic nor additive effect in the extension of the fresh-cut rocket leaves shelf life.
American Journal of Food Science and Technology. 2019, 7(3), 71-78. DOI: 10.12691/ajfst-7-3-1
Pub. Date: March 22, 2019
9788 Views1851 Downloads