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International Journal of Food Science

Mary Wanjiru Warui, Lise Hansted, Mary Gikungu, John Mburu, Geoffrey Kironchi, Aske Skovmand Bosselmann
Properties and composition of honey are essential in providing information regarding their quality as well as in their differentiation based on production region characteristics, e.g., floral sources. This paper presents physicochemical properties and floral sources (botanical origin) of 21 honey samples obtained from arid and semiarid areas of Kenya, specifically, West Pokot, Baringo, and Kitui Counties. Physicochemical parameters which were analyzed to determine honey quality included moisture content, hydroxymethylfurfural (HMF), diastase activity, free acidity, and electrical conductivity...
2019: International Journal of Food Science
R A S N Ranasinghe, S D T Maduwanthi, R A U J Marapana
Artocarpus heterophyllus Lam., which is commonly known as jackfruit is a tropical climacteric fruit, belonging to Moraceae family, is native to Western Ghats of India and common in Asia, Africa, and some regions in South America. It is known to be the largest edible fruit in the world. Jackfruit is rich in nutrients including carbohydrates, proteins, vitamins, minerals, and phytochemicals. Both the seeds and the flesh of jackfruit are consumed as curries and boiled forms, while the flesh in fully ripen stage can be eaten directly as a fruit...
2019: International Journal of Food Science
Andrew Bamidele Falowo, Felicitas Esnart Mukumbo, Emrobowansan Monday Idamokoro, Anthony Jide Afolayan, Voster Muchenje
The global meat industry is characterised by a growing interest in natural preservative additives. This study determined the effect of sweet basil ( Ocimum basilicum L .) essential oil (SBEO) on colour and lipid oxidation in minced beef. The phytoconstituents of SBEO were analyzed by gas chromatography mass spectrometry. Thereafter, minced beef samples from Nguni and Boran cattle were treated with either no additives (control, C) or SBEO added at 2% (SB2), 4% (SB4), or 6% (SB6). The meat samples were aerobically packaged and stored (4 ± 1°C) for seven days for measurement of lightness (L⁎), redness (a⁎), yellowness (b⁎), hue, chroma, and lipid oxidation (acid-reactive substances, TBARS) on days 0, 4, and 7...
2019: International Journal of Food Science
Sarai Villalobos-Chaparro, Erika Salas-Muñóz, Néstor Gutiérrez-Méndez, Guadalupe Virginia Nevárez-Moorillón
Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges...
2018: International Journal of Food Science
J J Lafont-Mendoza, C A Severiche-Sierra, J Jaimes-Morales
Background: Starch and its products are used in a variety of ways for both the food and nonfood industries. A factorial experiment is carried out with two factors to explain the behavior of the percentage of starch, where the factors correspond to the extraction method and to the raw material. Method: Three methods were used in triplicate: the first followed the official technique of the Association of Official Analytical Chemists (AOAC), to perform acid hydrolysis and quantification of starch by Titulation; the second method involved the colorful reaction with iodine using the UV equipment to measure the absorbance and calculate the percentage of starch; as a third method the FTIR was used, through which the concentration of the starch was calculated by the area under the curve obtained from the spectrum...
2018: International Journal of Food Science
Dayanne Vigo Miranda, Meliza Lindsay Rojas, Sandra Pagador, Leslie Lescano, Jesús Sanchez-Gonzalez, Guillermo Linares
An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder ( Opuntia ficus-indica ) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased...
2018: International Journal of Food Science
W H Karoki, D N Karanja, L C Bebora, L W Njagi
African sausages are local popular delicacies in Kenya. Demand for these sausages has resulted in this delicacy's vendors being on the increase. However, health risk posed to unsuspecting consumers of African sausages sold in informal, unhygienic make shift road-side kiosks in major cities of Kenya is largely unknown. A descriptive study was designed to isolate, characterize and quantify bacteria from African sausages sold in Nairobi County. A total of hundred (100) African sausages (62 roasted and 38 nonroasted) were conveniently collected from three meat eatery points of Westlands, Kangemi slum, and Pangani estates...
2018: International Journal of Food Science
Maria Erna Kustyawati, Filli Pratama, Daniel Saputra, Agus Wijaya
Application of supercritical carbon dioxide for processing of food products has an impact on microbial inactivation and food quality. This technique is used to preserve tempeh due to no heat involved. The quality of tempeh is highly influenced by mold growth because of its role in forming a compact texture, white color, and functional properties as well as consumer acceptance. This study aims to observe viability of molds and bacteria in tempeh after processed with supercritical CO2 and to determine the best processing conditions which can maintain mold growth and reduce the number of bacteria in tempeh...
2018: International Journal of Food Science
Carla María Blanco-Lizarazo, Indira Sotelo-Díaz, José Luis Arjona-Roman, Adriana Llorente-Bousquets, René Miranda-Ruvalcaba
The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture ( Lactobacillus sakei/Staphylococcus carnosus ) and 50 ppm of NaNO2 during salami processing. In the postripening stage, the starter culture influenced the concentration of the palmitic, oleic, vaccenic, and γ -linolenic TFAs, whereas the metmyoglobin concentration was lower (which could be related to the antioxidant effect of the starter culture)...
2018: International Journal of Food Science
Rausan Zamir, A B M Nazmul Islam, Anisur Rahman, Sunzid Ahmed, M Omar Faruque
It is evident that date fruits provide a wide variety of essential nutrients which impart potential human health benefits. In Bangladesh, the popularity of date and its consumption surge few-fold during Ramadan among Muslims owing to the profound emotion related to religious belief that breaking of dawn-to-dusk fasting with dates is fulfilling a Sunnah. The present study aimed to explore the microbiological quality of the five most popular fresh date samples (Nagal, Dhapas, Boroi, Morium, and Tunisia) purchased from different locations of Dhaka City, Bangladesh...
2018: International Journal of Food Science
Vimbai R Hamandishe, Petronella T Saidi, Venancio E Imbayarwo-Chikosi, Tamuka Nhiwatiwa
The objective of the study was to determine the quality and consumer preferences of Nile tilapia ( Oreochromis niloticus ) from two water bodies with different pollution levels and trophic states. Water quality assessment of the two impoundments was carried out. Fish were sampled from hypereutrophic Lake Chivero and oligomesotrophic Lake Kariba for proximate analysis, carcass quality, and sensory evaluation. Conductivity, dissolved oxygen, transparency, ammonia, total phosphates, reactive phosphates, and chlorophyll a were significantly different (P<0...
2018: International Journal of Food Science
Paul Dawson, Wesam Al-Jeddawi, Nanne Remington
Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.
2018: International Journal of Food Science
Belay Tilahun, Anteneh Tesfaye, Diriba Muleta, Andualem Bahiru, Zewdu Terefework, Gary Wessel
Injera is soft fermented baked product, which is commonly prepared from teff ( Eragrostis tef (Zucc.)) flour and believed to be consumed on daily basis by two-thirds of Ethiopians. As it is a product of naturally fermented dough, the course of fermentation is done by consortia of microorganisms. The study was aimed at isolating and identifying some dominant bacteria from fermenting teff (Eragrostis tef) dough. A total of 97 dough samples were collected from households, microenterprises, and hotels with different fermentation stage from Addis Ababa...
2018: International Journal of Food Science
H A Rathnayake, S B Navaratne, C M Navaratne
Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure development, crumb cellular structure analysis, application of fractal dimension for evaluating crumb cellular structure, mechanical and sensorial properties of crumb structure, changes of porous crumb structure with staling, and modifications to obtain a well-developed porous crumb structure and retard staling...
2018: International Journal of Food Science
Joyce Ndunge Musyoka, George Ooko Abong', Daniel Mahuga Mbogo, Richard Fuchs, Jan Low, Simon Heck, Tawanda Muzhingi
Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control ( A ); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid ( B ); 0.1% potassium sorbate+0...
2018: International Journal of Food Science
Rahma Belcadi-Haloui, Abderrahmane Zekhnini, Yassine El-Alem, Abdelhakim Hatimi
This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C...
2018: International Journal of Food Science
Ahmad Ni'matullah Al-Baarri, Anang Mohamad Legowo, Septinika Kurnia Arum, Shigeru Hayakawa
Dangke, a type of fresh soft cheese made of bovine and buffalo milk, is a traditional dairy product used in South Sulawesi, Indonesia. It is prepared from fresh milk using the conventional method, which easily destroys the quality. This study was conducted to assess whether using lactoperoxidase system and lysozyme as preservative agents could suppress the growth of bacteria in dangke. The pH value, total microbial count, and hardness of dangke were determined to measure the quality. Lactoperoxidase and lysozyme were purified from fresh bovine milk, and their purity was confirmed using SDS-PAGE...
2018: International Journal of Food Science
Robi Andoyo, Vania Dianti Lestari, Efri Mardawati, Bambang Nurhadi
Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of fractal analysis that provides the quantitative data (i.e., fractal dimension) for fundamentally and rationally analyzing and designing whey protein-based food texture. This quantitative analysis is also done to better understand how the texture of whey protein-based food is formed...
2018: International Journal of Food Science
Alphonse Laya, Benoît Bargui Koubala, Habiba Kouninki, Elias Nchiwan Nukenine
This study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from five cassava varieties ( EN , AD , TMS92/0326 , TMS96/1414 , and IRAD4115 ). These cassavas were harvested during the dry season 12 months after planting (12MAP) and in the rainy season (15MAP). Results showed that the characteristics of gari varied significantly ( p < 0.05) with the variety and the harvest period. Gari from EN cassava harvested at 12MAP had the highest total carbohydrates (78...
2018: International Journal of Food Science
Derick Nyabera Malavi, Tawanda Muzhingi, George Ooko Abong'
Limited information exists on the status of hygiene and probable sources of microbial contamination in Orange Fleshed Sweet Potato (OFSP) puree processing. The current study is aimed at determining the level of compliance to Good Manufacturing Practices (GMPs), hygiene, and microbial quality in OFSP puree processing plant in Kenya. Intensive observation and interviews using a structured GMPs checklist, environmental sampling, and microbial analysis by standard microbiological methods were used in data collection...
2018: International Journal of Food Science
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