Tannia cocoyam corm is a less popular pantropical carbohydrate source, whereas it has the potential to support food and nutrition security, especially in dry areas. Processing tannia cocoyam corm into flour can increase its use in various food products. This study aimed to determine the yield, nutrition, color, tap bulk density, water absorption capacity (WAC), oil absorption capacity (OAC), swelling capacity, and emulsion activity and stability of tannia cocoyam corm flour compared to sago...
food science, noodles, wheat, flour, starch
Asian countries, including Indonesia, have experienced a significant shift in their diet with increased fast food consumption spurred by rapid economic expansion, urbanisation and social changes. Increasing mortality and morbidity following obesity and noncommunicable diseases have been linked to an imbalanced nutrient intake. This study assessed the pattern of fast food consumption with overweight, obesity and nutrient intake of Indonesian adults. Three hundred eighty-five participants were...
protein, nutrition, quality, analysis, dough
Cinnamomum iners Reinw. ex Blume Laureceae which is known in Malaysia as “kayu manis” has a wide range of traditional applications for certain plant parts, including the leaves, bark, and stem and it has pharmacological features, including anti-inflammatory and antibacterial activity. Unfortunately, there is a lack of reports regarding the antioxidant and toxicity activities of ethanolic C. iners crude leaf extracts. The objective of the study was to determine the total phenolic content and...
food science, polyphenols, antioxidants, protein, nutrition
High altitude young tea leaves are the most preferred raw material for high quality tea production while old tea leaves were considered low quality. This study examined the chemical compounds in tea leaves such as (+)-catechin (C), (-)-epicatechin (EC), (-)- epigallocatechin (EGC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate (EGCG), caffeine, gamma aminobutyric acid (GABA) and total phenolics content (TPC) in different maturity stages of tea leaves from highland (HP01, HP02 and...
food science, polyphenols, protein, nutrition, quality
Lard (LD) obtained from fat’s extraction of adipose tissue of swine is a good component to be used in food and pharmaceutical products to provide specific functions. Lard, according to the Food and Drug Administration, is generally considered recognized as safe (GRAS) to be used in the products. However, LD is not allowed to be consumed or used in the products due to certain religious restrictions in which Muslims and Jews are not allowed to consume any products containing LD because LD is...
food science, nutrition, processing, quality, packaging
Fermentation food has been widely consumed since ancient times due to its many beneficial properties as well as improved texture and taste. Raw sago starch “lemantak” (RSS “lemantak”) is one of the staple foods in the state of Sarawak. Derived from the bark of Metroxylon sagu, this starch has yet to be investigated in terms of its phytochemical and nutraceutical properties after being subjected to fermentation. This study investigated the nutraceutical of fermented RSS “lemantak” in its...
food science, polyphenols, antioxidants, wheat, starch
Malaysia is considered a pioneer in the halal industry and still leading in halal market products. In this study, a literature search was conducted using the Scopus database to study the trends of halal products in Malaysia and identify well-established products as well as emerging niches. The data extracted from the Scopus database were analysed and then visualized using VOSviewer to determine top authors, articles, sources and halal products. A total of 252 publications were identified using...
protein, processing, storage, analysis, health
Watermelon ranks fifth in Malaysian fruit production after coconut, durian, banana and pineapple. Its export value has increased significantly at 6.2%, from 60 thousand MT (2018) to 64 thousand MT. Losses happen throughout the supply chain, especially during the production and logistic process. The watermelon supply chain involves one- or two- tier supply chain, which comprises movement from producers, wholesalers, retailers and final users. A preliminary survey had been conducted to estimate...
nutrition, processing, quality, sensory, texture
This study focused on the organoleptic characteristics and consumers’ purchasing decision of milk jellies made with lactose-free cow milk and various plant-based non-dairy milk, including almond milk, coconut milk, oat milk and soymilk. All milk alternatives were measured for the CIE color system. The hedonic scale was used to evaluate product liking on appearance, color, taste, flavor, texture, and overall acceptability–still, the scaling test assigned for the purchasing intention. The...
food science, antioxidants, protein, fiber, nutrition
Cleome gynandra, a kind of medicinal herb which has strong antioxidant properties has been traditionally used for treating various ailments including skin inflammatory diseases. To date, the anti-inflammatory efficacy of C. gynandra based cream has not been reported. The aim of the study was to evaluate the anti-inflammatory activities of C. gynandra leaf extract cream using an in vivo arachidonic acid-induced ear edema in the rat model. The expression of genes related to rat ear inflammation...
food science, protein, nutrition, enzymes, safety
The concentration of starch is one of the main factors influencing the rheological characteristics of starch-based foods. The rheological behavior of sago starch at varied concentrations of 3, 5, 10, 20 and 30% (w/w) were investigated using small oscillatory temperature and frequency sweep measurements. All concentrations of sago starch expressed less solid-like behavior, with tan δ values of approximately 0.2. A flowable viscous paste of sago starch was generated at low concentrations (3 and...
food science, wheat, flour, starch, protein
The effects of coating and thawing conditions on the colour change (lightness, chroma and hue), total soluble solids (TSS), pH, ascorbic acid (AA) content, total titratable acidity (TTA) content and texture of frozen jackfruit bulbs (Artocarpus heterophyllus var. J33) by direct freezing were investigated. Individual bulb of ripe jackfruit was pre-treated with T1: without coating (Control), T2: 16°Bx sugar and T3: 2°Bx salt solution. Direct freezing was performed at -20°C for all samples and...
food science, nutrition, processing, quality, sensory
As a natural ingredient containing many nutrients and beneficial to human health, Moringa oleifera leaf extract can be used as a food-fortification ingredient. Fortifying daily seasonings such as salt with M. oleifera leaf extract can help to fulfill human daily nutrition requirements and deliver health benefits. This research aimed to study the influence of fortifying sea salt with M. oleifera leaf extract on the product's chemical characteristics and sensory properties. M. oleifera leaf...
food science, antioxidants, wheat, flour, starch
Perishable foods such as fish, chicken, and milk products lose their characteristic freshness over time, signalling the onset of deterioration. pH-sensitive smart indicator films are practical tools for quality control and delivery of visual information about the freshness of food through colour changes. In this study, Brassica oleracea (commonly known as red cabbage) and sago starch (SS) were used to synthesise pH-sensitive films plasticized with glycerol. Sago starch is cheap, abundant, and...
food science, starch, fiber, nutrition, quality
Low consumption of vegetables was associated with a lack of cooking and preparation skills. In addition, in modern times, people tend to choose foods that can be served quickly. Vacuum packaging is a simple method of preserving food that can be done at home. Therefore, sautéed vegetables in vacuum packaging were developed and evaluated for their nutrients and microbiological properties. The vegetables, including spinach, carrots, and water spinach, were sautéed before being vacuum packaged....
food science, flour, starch, protein, fiber
Starch-based films have poor mechanical strength and high-water vapour permeability. This research aimed to develop biopolymeric films that contain wheat starch, glycerine, reinforcing agent, and cellulose microfibres (CMR) at 0.5 and 1 wt.%, through a casting technique. The CMR was derived from chemically treated banana midrib residues (Musa Saba' sp.). The effect of CMR filler on structural, mechanical and barrier properties was studied. The results show that the incorporation of CMR into...
wheat, starch, texture, shelf life, packaging
The dry-aging business is widely popular across Japan. In Okinawa, most dry-aged beef is usually produced using imported beef. Microorganisms are likely to thrive on the surface of imported beef during transport to Japan, despite storage at chilled temperatures. To prevent the growth of microorganisms in such cases, accurate control of aging is critical. A fundamental understanding on a scientific level with regard to the maintenance of hygiene is essential for developing a method for dry-aged...
food science, processing, quality, color, storage
Using natural preservatives in ghee and fat-rich products has great economic importance as it can minimize adverse effects on human health and improve the marketing prospects of products. The present study aimed to use lemon (Citrus lemon L.) and mandarin (Citrus reticulata L.) peel extracts as natural preservatives instead of synthetic antioxidants of butylated hydroxyanisole (BHA) to retard the oxidation of ghee during accelerated storage at various temperatures. Antioxidant activities of...
food science, antioxidants, wheat, flour, starch
This research was to determine the effect of skim milk powder fillers on the physical, chemical, and microbiology of goat's milk kefir powder. The benefit obtained from this research is that it can increase the diversification of fermented milk products that have a long shelf life. This research used a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments were P1: Addition of 0% (w/v) powder skim milk filler, P2: Addition of 2.5% (w/v) powder skim milk filler,...
protein, nutrition, processing, quality, texture
Sodium benzoate (SB) is a common preservative in food used to inhibit the growth of mold, yeast, and bacteria. One of the common sources of SB in the diet is processed beverages. However, excess intake of SB can be detrimental to health. Thus, the present study assessed the exposure of Filipinos to SB through the consumption of water-based beverages. The actual SB content of water-based beverages available in the Philippine market was determined using a validated reversed-phase...
nutrition, quality, color, safety, analysis
Honey is a natural product commonly used in milk powder for flavoring purposes. Currently, honey flavor is added to milk powder in powder form. This study aimed to investigate the effect of spray drying operating conditions on the quantity and quality parameters of the honey powder recovered. The influence of inlet air temperatures, feed flow rates, and type of microencapsulating agents upon the properties of obtained powders was examined. Spray drying of honey with the addition of...
food science, starch, protein, nutrition, processing
Chili shrimp paste (CSP) powder was developed by foam mat drying technique using egg albumen (100 g) as a foaming agent and carboxymethylcellulose (CMC) as a stabilizing agent. Suitable CSP (30, 40, 50 and 60 g) and CMC (0.25, 0.50 and 0.75 g) levels for foam mat dried-CSP (FM-CSP) production were selected based on physicochemical and sensorial properties. Physicochemical properties included CSP-foam (foam density, rate of drainage and overrun) and FM-CSP (rendement, moisture content, water...
food science, starch, protein, nutrition, processing
Catfish oil (CFO) is rich in unsaturated fatty acids (UFA) which are potentially produced into margarine through the blending method with palm stearin (PS) addition. The high UFA content of CFO causes margarine to be susceptible to oxidative damage, which can also trigger the formation of trans fatty acids (TFA). An antioxidant compound in the form of avocado waste oil (AWO) that contains tocopherol is added during margarine production to inhibit oxidative damage and TFA formation in the final...
food science, antioxidants, protein, nutrition, processing
Shrimp and fish paste are fermented products with high amounts of added salt. Sodium (Na+) ions in salt are growth factors for halophilic lactic acid bacteria (LAB), essential in shrimp paste. However, an overabundance of Na+ negatively affects the human body and may increase blood pressure and the risk of heart attacks, strokes, kidney damage, and other health issues. Commercial shrimp paste can be found in various packaging materials. The permeability of the packaging material affects air...
flour, protein, nutrition, processing, quality
Traditional food owned by a community group is one of their cultural identities. These foods can be introduced through various techniques and activities, one of which is through traditional ceremonies or carnivals (Jv: Kirab). This study aimed to describe the meaning of traditional food, particularly apem cake served in Kirab Apem Sewu, a tradition in Sewu Village, Jebres, Surakarta City, Indonesia. The analysis in this study focused on the philosophical meaning of the apem cake. The data in...
noodles, flour, starch, protein, nutrition
Heterocyclic amines (HCAs) are among the most common toxic compounds formed in food, particularly protein-rich foods when prepared at high temperatures for an extended period. To date, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) is considered one of the most abundant HCAs. However, only a few studies have been conducted on MeIQx, particularly on its carcinogenic potential, despite being labelled as Group 2B Carcinogens by the International Agency for Research on Cancer. MeIQx has...
food science, protein, nutrition, color, enzymes
Rickshaw drivers have a high risk of respiratory disease, especially in the COVID-19 pandemic which is very risky to the respiratory system. The purpose was to determine the effect of antioxidant intake in food on the lung function of pedicab drivers in Surabaya. This study was a cross-sectional design, in May-July 2019. The variables of this study were lung function value and intake of foods containing antioxidants (vitamins A, C, and E). The research respondents were pedicab drivers in the...
polyphenols, antioxidants, protein, nutrition, quality
The purpose of this study was to use concentrated feed alternatives with other less expensive feed alternatives in feeding the Awassi ewes and the impact on milk composition and matured cheese. A total of twenty Awassi ewes were used, they were selected in the middle of lactation and divided into two homogeneous groups with weights (47±1.7 kg) and aged 3-4 years, given two different servings of feed (1.5 kg/sheep/day) Milk composition was measured weekly, to make cheese, raw milk control (CON)...
food science, antioxidants, wheat, starch, protein
Fish can be regarded as a promising protein ingredient for food fortification and enrichment. This study aimed to investigate the potential application of Nile tilapia fish as a dietary supplement. Fish powder was fortified in 0 (control), 5, 10 and 15% levels in dry ingredients by replacing wheat flour and other ingredients were kept constant. Then, biscuits were prepared and the proximate composition, physical and texture properties were determined, as well as sensory acceptance. The...
food science, antioxidants, wheat, flour, starch
Adulteration or counterfeiting of food products raises public concerns about the halal issue. Many issues related to food products such as meatballs, sausages, and corned beef use pork for counterfeiting. This study aimed to determine a direct polymerase chain reaction (dPCR) technique for pork DNA detection in processed meat products such as meatballs, sausages, and corned beef in a short time and at a low cost using specific primers, ND4 and D-Loop. The study used a direct PCR technique with...
protein, nutrition, quality, packaging, storage
Glucomannan extracted from the porang plant (Amorphophallus oncophyllus) is encapsulated by starch impurities. The main objectives of this study were to evaluate the effect of purifying glucomannan using thermostable α-amylase, ultrasonic-assisted extraction (UAE), and the combination of both treatments on glucomannan purity and the physiochemical properties of the porang flour, such as viscosity. This research was conducted through four main steps as follows: thermostable α-amylase production...
food science, flour, starch, protein, fiber
Capsicum annuum and Capsicum frutescens are the most widely cultivated species in Malaysia. Vegetable processing wastes, such as seeds, have been used as an alternative resource to manage waste and as a food source in the food industry. This research aimed to determine the potential of chilli seed powder as functional ingredient. Following this analysis, the proximate, phytic acid, and mineral were conducted for chemical analysis. Water and oil holding capacity and colour analysis were done...
food science, wheat, flour, starch, protein
Clitoria ternatea L. is commonly called the blue pea flower, an herbaceous plant that is used for traditional medicine, natural food colorants and beverages thanks to its antioxidant properties and the consequent health benefits. This study aimed to evaluate the bioactivity and safety of Clitoria ternatea flower (CTF) aqueous extracts. In this study, we evaluated the biological activity of CTF aqueous extracts at concentrations from 20 to 120 μg/mL through the test of...
food science, polyphenols, antioxidants, protein, processing
Protein hydrolysates are specific protein fragments, produced during enzymatic hydrolysis and can exert various biological functions. The present study investigated the acute toxicity study of protein hydrolysates derived from black tilapia (Oreochromis placidus) and their effect on hypertensive-induced mice. Protein hydrolysates were produced from black tilapia protein isolate through enzymatic hydrolysis. A single dose of protein hydrolysates at 2000 mg/kg of body weight was administered and...
food science, protein, nutrition, processing, enzymes
Volatile aroma compounds are one of the main parameters in consumer choice and acceptance of cheese. The traditional way of making cheese, still preserved in Croatia, is the anaerobic ripening of curds in a lamb or goat sack. Cheeses produced in such a way have a specific aroma. The objective of this study was to determine the volatile compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's and cow's milk and relate them with the aroma of this traditional cheese. The...
food science, nutrition, sensory, color, fermentation
*Corresponding author. Email: dionysius.subali@atmajaya.ac.id eISSN: 2550-2166 / © 2024 The Authors. Published by Rynnye Lyan Resources RESEARCH PAPER Food Research 8 (3) : 284 - 292 (June 2024) Journal homepage: https://www.myfoodresearch.com Effects of genetic disclosure on SNPs rs1761667, rs8065080, and rs662799 on the limitation of salt and fat intake 1,3 1Department of Food Technology, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Tangerang, Indonesia 2PT....
food science, protein, fiber, nutrition, quality
The black cumin (Nigella sativa) seed oil has a long history of use for food ingredients. The goal of this study is to figure out the nutritional and physicochemical properties of two indigenous black cumin cultivars (locally known as "Kali Jira" and "Kalonji") seed and oil. Additionally, the effects of extraction time and particle size on oil yield generation was investigated. The values of moisture content, crude protein content, crude fat, crude fiber, total ash, and carbohydrate of Kali...
food science, starch, protein, fiber, nutrition
Insulin resistance and insulin deficiency in type 2 diabetes mellitus (T2DM) may increase reactive oxygen species (ROS) production, which can exacerbate pancreatic β-cell. Insulin resistance and insulin deficiency may also reduce lipoprotein lipase (LPL) activity, increase triglycerides (TG) levels and decrease high-density lipoprotein (HDL) levels. This condition could lead to cardiovascular complications. Flavonoids, such as rutin, might be able to improve insulin resistance and increase...
polyphenols, antioxidants, protein, fiber, nutrition
Coffee is a global drink for millennials. Indonesia is one of the countries with the most significant coffee consumption in the world. The main problem with coffee consumption is the caffeine content, many researchers are looking for alternative coffee drinks that do not contain caffeine, one of which is mangrove fruit seeds. Caffeine can be removed during roasting, but over-roasting produces unwanted sensory impacts on coffee. This study aimed to determine mangrove coffee beans' sensory...
food science, polyphenols, antioxidants, noodles, wheat
Gelatin hydrolysate is a product with a wide range of benefits in pharmaceutical and food applications. Therefore, this study analyzes the best hydrolysis condition to make Barramundi (Lates calcarifer) scales gelatin hydrolysate using ultrasonication and lime juice. The conditions with the best degree of hydrolysis (DH) were optimized using the Response Surface Method (RSM) with Box Behnken Design (BBD). The effects of 3 independent variables, namely time, temperature, and enzyme...
food science, protein, fiber, nutrition, processing
Ginger (Zingiber officinale Roscoe), a member of the Zingiberaceae family, is a herb with a global reputation in medicines, food seasonings, beverages and cosmetics. It is rich in antioxidants due to some active components, including gingerol, shogaol and zingerone. These components are reported to have more powerful antioxidants than vitamin E. The phytochemicals and their levels are significantly influenced by environmental factors such as harvesting time, soil condition, and the cultivating...
food science, antioxidants, starch, protein, processing
Soybeans contain flavonoids and anthocyanins that are associated with health benefits related to antioxidant activities. In this study, the total flavonoid content (TFC), total anthocyanin content (TAC), and the relative antioxidant activities (AOA) of selected Philippine soybean genotypes were screened in order to select and recommend promising genotypes that may be used for further breeding and varietal development. Using the aluminum trichloride method, the genotypes POP 1-44 (TFC = 0.619...
food science, antioxidants, protein, nutrition, processing
Consumers seek low-fat fried products with appealing color, texture, and taste to avoid health issues like obesity and cardiovascular disease associated with high-oil-content foods. Frying conditions, including time and temperature, greatly affect the moisture, texture, oil content, and color of fried foods. The objective of this study was to optimize frying time and temperature to obtain quality fried chips from three varieties of orange- fleshed sweet potato roots. The study examined how...
food science, starch, protein, fiber, nutrition
Pears have a characteristically delicious taste and are rich in nutritional value, especially sugar, vitamin C, vitamin A, and minerals. This study aimed to determine the amount of chitosan-derived probiotics that can be combined with edible vinegar and sodium alginate carboxymethyl cellulose to create a pear preservation process. Formulated chitosan in combination with table vinegar, sodium alginate, and carboxymethyl cellulose at a rate of 160 g chitosan/160 mL table vinegar/7,000 mL water,...
food science, starch, protein, nutrition, processing
The potential application of biodegradable films for food applications has gained interest as an alternative to synthetic plastic packaging. Breadfruit is a common starchy fruit in nature and due to its unique and wide availability, it can be good a source for developing biopolymers. This study aimed to develop packaging films made from unripe green breadfruit (Artocarpus altilis) flour with different concentrations of bovine gelatine. The ratios of gelatine and breadfruit flour (G:BF) were...
food science, noodles, wheat, flour, starch
The purpose of this study was to determine the influence of proportion and ratio of the following main ingredients comprising Pathum Thani fragrance rice powder, soy protein and milk powder on physicochemical properties and sensory characteristics of instant functional beverage powder. The experimental procedures consisted of prerequisite processing steps of cooking, drying, crushing and mixing all ingredients. The design was used to produce a total of ten samples of powdered beverage...
food science, noodles, wheat, flour, protein
Nutraceutical is defined as a food, or parts of a food, that provide medical or health benefits, including disease prevention and treatment. Although the primary source of nutraceutical products is plant-based, not all nutraceutical products can be categorized as halal. Many ingredients are involved in food processing and used as flavours, stabilizers, or colouring agents. In addition, some additives may be derived from non-halal sources, whether from pork, blood, non-slaughtered animals,...
nutrition, processing, quality, enzymes, safety
Temperature and packaging method are considered the main factors affecting the quality of fishery products during frozen storage. In the present study, snakehead fish fillets were air (AP) and vacuum (VP) packaged and stored at -20±2°C and -25±2°C for six months to investigate the effects of temperature and packaging method on the quality of snakehead fish fillets. Changes in the quality of snakehead fish fillets were assessed by determinations of lipid hydrolysis, lipid oxidation, and their...
food science, protein, nutrition, processing, quality
Food safety is a crucial issue in every country. Without a good food safety system, a country will suffer economically and socially. This paper aims to revisit the literature on food safety knowledge, attitude, and practice in Malaysia and globally. Foodborne illnesses are caused by food that has been contaminated at any stage of the food production, delivery, and consumption chain. Non-compliance with food handling guidelines linked to a lack of food safety awareness was the leading cause of...
food science, quality, storage, safety, analysis
Cod liver oil (CLO) contains essential fatty acids and has a high price in the market. Therefore, CLO can be targeted for adulteration to increase economic profits. One of the substances used for adulteration of CLO is lard. This study aimed to analyze the spectral profile of lard and CLO in cod liver oil emulsion using Fourier transform infrared (FTIR) spectroscopy combined with principal component analysis (PCA). Lard and CLO were mixed with a range of concentrations of 0-100% used as the...
nutrition, analysis, chemistry, extraction, functional