by Nkechi J.T. Emelike and Patience C. Obinna-Echem
Original Research
The effect of pasteurization and storage temperatures on the physicochemical and microbiological quality of cashew apple juice was investigated. Juice was extracted from fresh cashew apples (Anacardium occidentale L) and packaged in 50 ml plastic bottles. The bottled juices were divided into three portions: P6CJ (pasteurized at 63°C for 30 s), P7CJ (pasteurized at 72°C for 15 s) and UPCJ (unpasteurized) which served as control. Some were stored at room temperature (25±2°C) in a cupboard and others at refrigeration temperature (4°C) for 21 days. Samples were aseptically withdrawn on day 0, 1, 7, 14 and 21 for analysis. The decrease in pH, TTA (%malic acid), viscosity (Pa.S) and sugar (%Brix) content of unpasteurized sample at both storage temperatures was significantly (P≤0.05) greater than the pasteurized. There was significant (P≤0.05) increase in microbial growth (log10CFU/mL) with time in the unpasteurized samples with fungi (≥5.00), and total aerobes (≥6.49) and coliform (≥5.60) detected first on day zero at 25±2°C and day 1 at 4°C. Detected levels in pasteurized samples was on day 7 and 14 at 25±2°C and 4°C respectively. At 4°C, P7CJ had no aerobic count while Coliform (5.48±0.16) was detected on day 21. The study revealed that refrigeration storage can extend the keeping quality of pasteurized cashew juice for 14 days with pasteurization at 72°C for 15 s preferred to 63°C for 30 s.
American Journal of Food Science and Technology. 2020, 8(2), 63-69. DOI: 10.12691/ajfst-8-2-4
Pub. Date: March 19, 2020
4783 Views1211 Downloads
by Kazi Tamim Rahman, Mohammad Surozzaman, Mashrat Jahan, Mohammod Enamul Haque and M. Salauddin Palash
Original Research
This study applies the Almost Ideal Demand System (AIDS) to estimate consumers demand for 9 major aggregate food items in the United States using household survey data from January 1959 to February 2016. More specifically, consumers’ price and expenditure sensitivity of demand was examined for cereals and bakery products; meats and poultry; fish and seafood; milk, dairy products and eggs; fats and oils; fresh fruit and vegetables; processed fruits and vegetables; sugar and sweets; and other foods. The empirical results illustrate that the consumption pattern of U.S. households has been changed significantly over the past 30 years. Although meats and poultry have the largest expenditure share but show a decreasing trend over the study period. Whereas, expenditure shares for processed fruits and vegetables, sugar and sweets, fats and oils, fish and sea exhibit very small changes. The compensated own price elasticities indicate that all food items are price inelastic having elasticities between -0.25 to -0.78. The compensated cross price elasticity estimates show that cereals and bakery products is a significant substitute of meats and poultry, fats and oil, and fresh fruits and vegetables but complement to fish and seafood, and processed fruits and vegetables. Expenditure elasticities of all goods are positive indicating all food categories are normal goods. The findings of the study would be helpful for the policy makers and agribusiness market participants to formulate effective policies and strategies for the improvement of consumers’ as well as producers’ welfare.
American Journal of Food Science and Technology. 2020, 8(2), 75-80. DOI: 10.12691/ajfst-8-2-6
Pub. Date: April 21, 2020
3766 Views597 Downloads
by Animesh Sarkar, Yasir Arafat, Mahabub Alam and Jayanto Kumar Sarkar
Original Research
This study estimated nutritional status and dietary intake levels as well as relevant knowledge about the School Children of Navaron, Jashore, Bangladesh using questionnaire survey data. In terms of physical and mental development, nutritional status directly affects the growth of children. In urban slums, underprivileged children fall behind the minimum amount of food and nutrition that is likely to lead to their poor development. This research is a cross-sectional analysis of 80 school-going children who are village residents in various parts of Navaron, Jashore. A stratified random cluster sampling has been used in 5 schools to select 53 boys and 27 girls aged 10-18. Information was obtained from the students being questioned directly. Among the children surveyed, we found that the majority of fathers of the respondents were farmers (33.75 %) and their monthly income was around 10,000 T.K. The child received three meals per day in 90 percent of the cases, albeit inadequately. It was found that 56.25 % of the respondent drink water from deep tube well and 42.50 % from Tube well, 66.25 % take nutritional supplements and their type of supplement is vitamins/minerals (61.25 %), about 31.25% kids take fast foods few days a week and most of the children do not participate in physical activity, of about 81.25 %. We found kids from low-income and less-educated families had a dietary pattern which is poor in terms of balanced diet. These urban slum school children's diets were inadequate for macronutrients and micronutrients, which poses a threat to significant nutritional and health consequences. It is important to emphasize the need to develop healthy food supply and habits.
American Journal of Food Science and Technology. 2020, 8(2), 70-74. DOI: 10.12691/ajfst-8-2-5
Pub. Date: April 09, 2020
3669 Views593 Downloads
by Lucretia I. Barber, Patience C. Obinna- Echem and Blessing E. Hart
Original Research
The proximate composition, thiobarbituric acid value (TBA) and sensory properties of Piper guineense and Monodora myristica oleoresin spiced chicken-breadfruit patties at refrigerated storage for four weeks were evaluated. Breadfruit flour replaced 15 % of chicken and two concentrations (0.5 and 1 %) of P. guineense and M. myristica oleoresins were separately incorporated in the production of the patties. Moisture, protein and fat content of the patties varied significantly (P≤0.05) from 22.9 - 36.98 %, 11.14 - 18.13 % and 2.49 - 3.66 % respectively. Ash, fibre and carbohydrate ranged from 3.30 - 4.20 %, 0.84 - 4.61 % and 40.89 - 50.06 % respectively. The initial TBA values for the samples varied significantly (P≤0.05) from 2.96 - 3.51 mg maloadehyde/kg with an increase of 13 - 21. 17 - 24, 20 - 27 and 24 - 29 % at week 1, 2, 3 and 4 respectively. P. guineense and M. myristica oleoresins significantly (P≤0.05) reduced oxidative rancidity. Colour, flavour and overall acceptability of the patties decreased significantly (P≤0.05) from moderate likeness to slight dis-likeness. Breadfruit flour, P. guineense and M. myristica oleoresins will be of relevance in the production of an acceptable compositionally balanced chicken-breadfruit patties with less rancidity.
American Journal of Food Science and Technology. 2020, 8(2), 56-62. DOI: 10.12691/ajfst-8-2-3
Pub. Date: March 18, 2020
4298 Views809 Downloads
by Atallah A. Atallah and Dalia G. Gemiel
Original Research
In an attempt to develop new carbonated beverages, whey was hydrolyzed by lactase enzyme at pH 6.6. Whey beverages were prepared by blending sugar (10%), fruit juice or/and herbs extract to hydrolyzed whey. The hydrolyzed whey beverages were carbonated by injecting CO2 at a pressure of 15 psi/15sec. The carbonated whey beverages were analyzed for chemical, physical, microbiological and evaluated for its sensory properties. The TS, ash, total carbohydrates, and pH values had recorded significant (P < 0.05) between all treatments in carbonated beverages. But the protein and fat contents showed no significant between all treatments. From the results, it is clear that T8 treatment recorded the significantly high value of viscosity compared to T3 treatment which had the lowest values. Energy value of carbonated whey beverages ranged from 56.85 to 61.21 kcal 100g-1 sample. The total bacterial counts were ranged from 0.95 to 1.04 log10 CFU mL-1 in all treatments. The acceptability value in carbonated whey beverages had an increasing trend with a treatment containing green tea, lemon and/or peppermint. Higher acceptability values were obtained for the T8 sample and minimum acceptability scores were attained for the T1 sample of carbonated whey beverages.
American Journal of Food Science and Technology. 2020, 8(2), 49-55. DOI: 10.12691/ajfst-8-2-2
Pub. Date: March 02, 2020
5271 Views1122 Downloads
by Kalu Emmanuel Okechukwu, Princewill-Ogbonna Ijeoma Lawretta, Azuka Chinenye Eberechukwu, Okocha Kalu Stanley, Kalu Chibuike Egbuta and Nweke Chijioke Joel
Original Research
Levels of some nutrients and anti-nutrients of cocoyam (Colocasia esculenta (L.)Schott) inflorescence was determined using standard analytical methods. Crude protein, crude fat, crude fibre, ash, carbohydrate and moisture contents were 3.10%, 1.78%, 1.17%, 2.83%, 11.61% and 70.33% respectively. The vitamin composition was found to be at the levels of 348.91µg/dl for vitamin A and 27.21mg/100g for vitamin C. The elemental analysis of the inflorescence (in percentage) indicated that it contained appreciable levels of calcium (1.14), magnesium (4.80), manganese (5.49), zinc (60.70), iron (0.003), copper (0.04), sodium (22.92), potassium, (152.43), phosphorus (1.60) and iodine (18.13). The anti-nutrient composition (in percentages) for phytate, cyanide, oxalate and saponin were 32.27, trace, 36.07, 85.72 and tannin 17.15mg/100g respectively. These results revealed that cocoyam inflorescence can serve as good sources of nutrients, vitamins and mineral elements and contained low levels of toxicants and therefore, should be included in diets to supplement our daily allowance needed by the body.
American Journal of Food Science and Technology. 2020, 8(2), 42-48. DOI: 10.12691/ajfst-8-2-1
Pub. Date: February 23, 2020
4840 Views915 Downloads