by Walid A.S. Gafour, Meranda A. Tawfek and Enas A. Baker
This study aimed to improve the properties of low-fat Ras cheese via the application by adding sesame hulls. Ras cheese were made from cow’s milk standardized to skim milk (T5), 1% (T4), 1.5% (T3), 2% (T2) and 3% fat (control) (T1) with adding zero % (T1) control, 1% (T2), 1.5% (T3), 2% (T4) and 3% (T5) sesame hulls respectively . Control cheese and their treatments were stored for four months at (13±2oC and humidity 85%). The chemical composition, microbiological and organoleptic properties were determined in cheese and its treatments months. The obtained results reveal that both contents of the dry matter (DM), protein (total nitrogen, TN x 6.38), salt, ash, titratable acidity (TA) and vitamin (A) contents of cheese increased as the fat content of cheesemilk decreased and increased ratio sesame hulls. The adding of sesame hulls associated with an increase in the DM, protein, fat/DM, salt, ash, TA, and vitamin (A) contents of cheese, those also raised gradually along the ripening period for four months. The water-soluble nitrogen (WSN/TN), shilovich ripening index (SRI), and PH value contents of cheese decreased as the fat content of cheesemilk was reduced and increased of ratio sesame hulls. An increase in total volatile fatty acids (TVFA) contents occurred of cheese decreased as the fat content of cheesemilk was reduced and increased ratio sesame hulls. Adding of sesame hulls lead to the increase in antioxidants activity and fiber contents of cheese increased as the fat content of cheesemilk decreased and increased of ratio sesame hulls, as well as mineral contents (K, Ca, Fe, P, Zn, Mg, Cu, Mn) increasing of ratio sesame hulls with increasing. Hardness values increased gradually while each of Springiness and Cohesiveness values decreased when reducing the fat content of cheesemilk and increased ratio sesame hulls. Microbiological analysis of Ras cheese revealed that the total bacterial count increased until the second month, then decreased at the end period storage. However, mold and yeasts were not detected during the first months then slightly detected at the end of the storage period meanwhile, the coliforms were not detected. Ras cheese containing 1%, 1.5%, 2%, and 3% sesame hulls was acceptable and of good flavor, color, body and texture, and appearance, while the most acceptable cheese treatments were cheese made by adding 1-1.5% sesame hulls. Finally, a palatable low-fat Ras cheese could successfully be made from low-fat milk using sesame hulls between 1% - 1.5%.
American Journal of Food Science and Technology. 2020, 8(3), 118-127. DOI: 10.12691/ajfst-8-3-6
Pub. Date: June 08, 2020
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by Osibanjo Adetokunbo. A, Ibidapo Phebean. O. and Elemo Gloria. N
Original Research
This study presents the textural characteristics of wheat-cassava bread in terms of its response to compression, piercing and tearing forces. High Quality Cassava Flour (HQCF) has been found suitable for incorporation into wheat flour for the production of acceptable bread. Compression, piercing and tensile or tearing tests were performed with a Universal texture testing machine Testometric (M500). Results showed that there was no significant change recorded (p<0.05) in the compressive strength of the test bread samples until day 2 of storage, i.e. the third day after baking. In terms of piercing strength, the 20% cassava bread was significantly different (p<0.05) from the others and in terms of storage time, days 0 and 1 recorded lower values while days 2 and 3 had higher values, implying a harder texture in all the samples with storage. With respect to tearing force, the Control bread sample (without HQCF inclusion) had significantly higher tearing force (p<0.05) which decreased with storage days, compared with the other samples having different levels of HQCF inclusion and indicates loss of elasticity and freshness in the bread. In all the samples, there was significant variation in the values recorded on days 0 and 1 compared with those of days 2 and 3, with the 15% cassava bread sample showing higher tearing force with increasing storage time. On the whole, textural changes observed were not significant (p>0.05) until day 2, i.e. the third day after baking and though the Control with no cassava was markedly different from the others, the cassava samples were comparable in texture. Storage time was found to influence textural characteristics in terms of compression more than the level of cassava inclusion while both level of cassava inclusion and storage time seem to affect piercing as well as tearing strengths. From this study, the inclusion of up to 20% cassava does not seem to impair the texture of wheat/cassava bread.
American Journal of Food Science and Technology. 2020, 8(3), 112-117. DOI: 10.12691/ajfst-8-3-5
Pub. Date: May 25, 2020
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by Akinwale Toyin Eunice, Ibidapo Olubunmi Phebean, Owolabi Samuel, Efuribe Nnenna Edith and Adeyilola Oyindamola Dorcas
Original Research
Celiac disease which is intolerance to gluten in consumption of gluten food causes damage to the absorptive surface of the small intestine leading nutritional deficiencies but consumption of gluten-free foods is the only treatment for celiac disease. Two gluten-free grains (sorghum and tiger nut) were selected based on their abundance, under-utilization in Nigeria as well as their nutritional benefits. Sorghum grain was malted and the malted sorghum grain and tiger nut were processed into flour, mixed together at different proportions of 90:10%, 80:20%, 70:30%, 60:40% respectively for cookies production while 100% malted sorghum flour was used as control. The functional properties of the flour as well as the proximate, physical properties and sensory acceptability of the cookies were determined using standard analytical methods and data were analyzed using statistical software package. Results revealed significant (p<0.05) differences in the functional properties of the cookies. A decrease was observed in the water absorption capacity, packed bulk density, dispersibility and Hauser ratio of the flour blends as inclusion of TNF increased except 20% TNF inclusion that deviated from this trends in the packed bulk density, dispersibility and Hauser ratio of the flour blends. A decrease in the loose bulk density was observed between the 100% malted sorghum and the TNF inclusion blends but there was no significant difference (p>0.05) between the TNF inclusion samples. Significant (p<0.05) differences were observed in the proximate and physical properties of the cookies. The weight ranged from 13.3 to 14.0 g, thickness 0.78 to 0.91 cm, diameter 4.70 to 5.49cm. There was no significant (p>0.05) difference in the spread ratio of the cookies, all the samples were acceptable with 40% TNF inclusion having highest acceptability in terms of colour, taste, crispiness, crunchiness with overall acceptability of 7.40. The result obtained from this study showed that cookies from malted sorghum and tiger nut flour were acceptable, therefore the combination of both malted sorghum and tiger nut flour in cookies production will help to enhance the utilization of both crops, it will help to reduce wheat importation in countries that don’t grow wheat and it is of advantage to people suffering from celiac diseases due to the absent of gluten in the cookies.
American Journal of Food Science and Technology. 2020, 8(3), 106-111. DOI: 10.12691/ajfst-8-3-4
Pub. Date: May 25, 2020
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by Uzodinma E.O., Mbaeyi-Nwaoha I.E, Onwurafor E.U. and Chidinma Ezinne Ochulor
Original Research
Effect of pasteurization on the quality of pineapple, watermelon and banana pulps-based smoothie flavoured with coconut milk was reported. The fruits were sorted, washed thoroughly with clean salt water, peeled, sliced and diced into small cubes, while coconut heads were processed into milk. Smoothies from blends of pineapple (P), watermelon (W) and banana (B) pulps were formulated and coconut milk (C) was added as a flavourant. The blends: PWBC1 (50:40:10:10), PWBC2 (50:10:40:10) and PWBC3 (50:30:20:10), were of different ratios with each pasteurized to obtain three more samples (A1, A2 and A3). The three non-pasteurized products served as control. Chemical, microbial and sensory analyses were carried out on all smoothie samples. Significant (p>0.05) differences did not exist in proximate composition between treatments; but within samples, moisture (65.15-73.68%), crude protein (0.45-1.08%), fat (3.04-3.34%), fibre (6.82-10.14%), ash (1.50-2.80%) and carbohydrate (14.21-18.79%) contents. All the samples had significantly (p<0.05) high proportion of vitamin C (220.49-844.71 mg 100ml-1), pro-vitamin A (63.64-250.72 mg 100ml-1), potassium (98.73-200.59 mg 100ml-1) and calcium (17.79-19.10 mg 100ml-1) contents. Pasteurization treatment gave smoothies of comparable nutritional and organoleptic properties with the conventional non-pasteurized smoothies. The pasteurized samples (A2 and A3) had higher scores in overall acceptability for the sensory attributes. With pasteurization, safe smoothie beverages prepared and consumed regularly can assist in the enhancement and sustainability of household food and nutrition security.
American Journal of Food Science and Technology. 2020, 8(3), 99-105. DOI: 10.12691/ajfst-8-3-3
Pub. Date: May 15, 2020
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by Wilart Pompimon, Saranya Wattananon, Phansuang Udomputtimekakul, Wipanoot Baison, Punchavee Sombutsiri, Angkhana Chuajedton and Boonthawan Wingwon
Original Research
The gallic acid and chebulinic acid contents in Phyllanthus emblica Linn., Terminalia bellirica Roxb., Terminalia chebula Retz. and Triphala products from Chae Son district, Lampang, Thailand at 2017 and 2018 seasons were studied. The HPLC separation was validated for analysis the hexane, ethyl acetate and methanol herb extracts. The gallic acid contents in the methanol extracts of P. emblica and T. chebula collected in 2018 were amounted to be double those of the same plants collected in 2017. The chebulinic content in the methanol extract of P. emblica collected in 2018 was almost double that of the same plant collected in 2017. The gallic acid contents of two Triphala products (with sugar and sugar-free) were not found to be different while the chebulinic contents of the two Triphala products for 2018 were 50% higher than those of 2017. The gallic acid and chebulinic acid contents variation form year to year should be taken into consideration for the production of Triphala products.
American Journal of Food Science and Technology. 2020, 8(3), 87-98. DOI: 10.12691/ajfst-8-3-2
Pub. Date: April 27, 2020
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by Tetang Fokone Abraham, Edoun Marcel and Kuitche Alexis
Original Research
The present work has focused on the determination of a new model of intermittent thin film drying of mango. During the experiments, the samples spread on three trays, were placed in a through-flow modular electric dryer. The masses of the fresh products studied were 500 and 800g having an initial moisture content of 80%. Drying was carried out using three inlet air temperatures 40; 50 and 60°C for four cycles of 120 minutes and for each intermittency value α = ¼,α= ½ and α = ¾. The experimental values obtained have permitted to draw the profiles of moisture ratio for each temperature. Theses profiles have conducted for a test of twelve different thin film models encountered in the literature. For each given cycle and value of the selected intermittency, the results showed that all the curves were described by the same model. Taking into account the intermittency and the number of cycles, a new thin layer drying model has been developed. The simulation of this new drying model showed a good agreement with the experimental curves obtained under the same drying conditions with R2 = 0.996, independently of the drying air temperature and the value of intermittency α.
American Journal of Food Science and Technology. 2020, 8(3), 81-86. DOI: 10.12691/ajfst-8-3-1
Pub. Date: April 23, 2020
3843 Views536 Downloads