Sugar acts as a stabilizing agent by binding with the water and giving a stable shape to the meringue. The addition of sugar is the critical point in the production of meringue, as it is expected to increase the temperature of protein denaturation, as well as to reduce the drainage of foam which indicates high stability. This study aimed to determine the effects of palm sugar substitution on the total soluble solids, and physicochemical (i.e., pH, moisture, specific volume, hardness, colour...
food science, wheat, flour, protein, fiber
Thai Hom Mali rice is one of Thailand’s most important agricultural products, due to its higher commercial value compared to other rice, both domestically and internationally. A higher ratio of other white rice varieties is frequently found in white rice Thai Hom Mali affects consumer confidence since there is no fast procedure for differentiation of Thai Hom Mali Rice from other rice varieties, for this reason, this research proposed a spectroscopic analysis method to investigate the...
starch, protein, processing, quality, sensory
Beef contains many nutrients such as water, protein, lipids, vitamins, and minerals and is especially rich in irreplaceable amino acids. Currently, in Vietnam as well as around the world, beef is mainly preserved cold and frozen. This study aimed to determine the antimicrobial ability of chitosan, lysozyme and nanosilver to serve as a scientific basis for developing a beef preservation process when using chitosan, lysozyme and nanosilver. The increasing concentration of chitosan in the...
food science, protein, quality, packaging, storage
More than half of the nutrients sustaining the optimal plant growth in the aquaponic system are derived from fish waste. However, the use of fish meal and nitrogen, phosphorus, potassium (NPK) fertilizer in promoting growth parameters of the plant and for some fish species in such a system is not well documented. This study aimed to examine the effect of NPK fertilizer on the growth performance of Tinfoil barb (Barbonymus shcwanefeldii), a common riverine species as well as Chinese broccoli...
antioxidants, protein, nutrition, quality, microorganisms
Coconut neera has been reported as a potential candidate for the development of a new probiotic beverage by inoculating it with Lactobacillus casei AP and Lactobacillus plantarum. This study aimed to determine the impact of L. casei AP and L. plantarum on the free fatty acid (FFA) content in inoculated coconut neera. The FFA were analyzed using gas- chromatography mass spectroscopy, and the biosynthetic pathways of stearic acid were elucidated by conducting a whole-genome BLAST search against...
protein, nutrition, processing, quality, storage
There is a shortage in cereal production in the Kingdom of Saudi Arabia (KSA) due to unsuitable climatic conditions and high temperatures. The purpose of this study was to predict cereal food production in Saudi Arabia and enable policymakers to develop future strategies regarding the sustainability of cereal production and food security. The World Bank Development Indicators have provided the data for cereal food production; this data was gathered during the period 1961 to 2021. To interpret...
food science, wheat, analysis, chemistry, optimization
Indonesia's Cantigi (Vaccinium varingiaefoilum Bl. Miq.) is a member of the blueberry family that grows abundantly around volcanoes. It has two distinct leaf colors, red color leave (RCL) and green color leave (GCL), which contain secondary metabolites including anthocyanins. This study aimed to characterize the antioxidant properties of Cantigi leaf using various methods. DPPH (2,2’-diphenyl-1-picrylhydrazyl), BHA (butyl- hydroxyanisole), and BHT (butyl hydroxytoluene) were used to check the...
food science, antioxidants, nutrition, processing, quality
The increasing incidence of foodborne illnesses worldwide is a significant health concern that affects millions of people. Certain foodborne pathogens may be present and can contaminate chicken meat if not properly handled and stored. This study was conducted to evaluate the physicochemical characteristics, microbiological quality, and safety of commercial broilers sold in Batong Malake public market, Los Baños, Laguna, Philippines. Chicken breasts and thighs were purchased from three randomly...
food science, antioxidants, starch, protein, fiber
Coffee brewing is a complex process governed by various parameters, such as water temperature, extraction time, and particle size of ground coffee. These parameters affect the quality of brewed coffee in terms of flavour and intensity of aromatic compounds. This research focused on studying the effect of water temperature on caffeine concentration in brewed coffee. This was done by varying the water temperature (80°C, 85°C and 90°C) in infusion coffee brewing while keeping other parameters...
food science, quality, sensory, analysis, chemistry
Nipa sap is a sweet, translucent sap from nipa palm (Nypa fruticans) tree. It is usually consumed as a refreshing beverage by local people. In Sarawak, Malaysia, nipa sap is a raw material to produce nipa sugar or gula apong, a semi-solid sweetener distinguished by its golden caramel colour. It is usually used for making traditional cakes, desserts, sauces and marinades. However, nipa sap usually spoils within 3 hours after collection due to natural fermentation. The present study aimed to...
food science, protein, nutrition, processing, quality
Hanjeli, a functional food plant still rarely known to the general public, with the Latin name Coix lacryma-jobi L with the variant ma-yuen. Hanjeli has fruit seeds that can be used as a nutritious food source and have biological activity. This study aimed to record the nutritional content of hanjeli seeds and evaluate the antioxidant activity and alpha- glucosidase inhibitor activity as antidiabetic. Hanjeli seeds were evaluated for their nutritional profile by analyzing the proximate,...
food science, antioxidants, flour, starch, protein
Aquaculture plays a crucial role in meeting the growing global demand for seafood, particularly fish, but faces significant challenges from fish diseases. Pathogens like bacteria, viruses, fungi, and parasites cause diseases that result in economic losses and threaten fish health. Endoparasites, including protozoa, helminths (worms), and metazoans, have emerged as a major concern in aquaculture. Trematodes, cestodes, and acanthocephalans are notable examples of these parasites. Understanding...
food science, protein, quality, safety, functional
The use of food as medicine is important in both treating and preventing illnesses. “Gut- healthy foods” are thus essential as they help sustain our gut with a wide variety of beneficial bacteria. Short-chain fatty acids, e.g., butyrates, are a major class of metabolites produced by our gut microbiome. They play an important but incompletely understood role in many human diseases. Currently, methods like the HPLC and GCMS are most commonly used for the detection of butyrates. These methods,...
antioxidants, fiber, nutrition, color, fermentation
Egg white lysozyme is a protein with a sweet taste and antibacterial activity. It is capable of hydrolyzing the bonds between N-acetylmuramic acid (NAM) and N- acetylglucosamine (NAG) in the peptidoglycan wall of bacterial cells. However, egg white lysozyme has not been used as a biopreservative agent for milk. In this study, the impact of adding egg white lysozyme to pasteurized and sterilized milk on physical, microbiological, and organoleptic properties during refrigerated storage was...
food science, protein, processing, quality, sensory
Tropical areas like Indonesia have an abundance of economically useful plants known as the sapodilla (Manilkara zapota L.). There are edible coatings available to preserve the delicacy of the sapodilla. Finding the optimal ratio of red galangal extract to breadfruit starch edible coating was the aim of this study in order to enhance the sapodilla fruit's quality. The study employed an experimental method employing Factorial RAL (completely randomized design) with several treatments of...
food science, flour, starch, protein, nutrition
The single-item Healthy Diet Scale (HDS) was developed to estimate the percentage of daily diet that consumers regard as healthy. The aim of the presented studies was to demonstrate its validity and reliability. To evaluate its validity, in Study 1, N = 108 Dutch young adults completed a survey including the HDS (with picture examples) and the multiple-item Start the Conversation diet scale (STC). To examine the reliability of the HDS, a same-day test-retest assessment was conducted. In Study...
wheat, protein, fiber, nutrition, quality
Despite the popularity of hipster café and the growing importance of electronic word-of- mouth (eWOM) for restaurants' success, there appears to be a lack of empirical data on why customers leave positive eWOM in café, particularly in Malaysia and Indonesia. This study attempted to fill this gap by investigating motivational factors for positive eWOM within hipster cafes and examining positive dining experiences driving eWOM. Adopting a qualitative approach, a total of twenty-six participants...
food science, quality, safety, analysis, technology
Indonesia is one of the largest cocoa producer, yet most of the cocoa production at the farmer level remains unfermented due to its low capacity. Therefore, this study aimed to examine the effect of yeast concentration and fermentation time on cocoa beans' physical, chemical, and flavor characteristics. A total of 10 kg beans was fermented in individual styrofoam boxes, each with a centimeter hole on each side. It was carried out using a completely randomized design with a factorial pattern of...
food science, polyphenols, protein, nutrition, processing
Mud eel (Monopterus cuchia) is a tasty, medicinally valuable, nutritionally rich amphibious freshwater fish predominantly found in Bangladesh. This study aimed to investigate the impact of drying on the proximate compositions, sensory, and rehydration characteristics of dried mud eel. The fish were longitudinally sliced into fillets with an average thickness of 0.5–0.8 cm and then dried at different drying methods with or without pretreatment of 10% salt (NaCl). The Peleg's and Arrhenius...
food science, wheat, flour, starch, protein
Ceri Terengganu (Lepisanthes fruticosa), an underutilized exotic fruit native to Malaysia, has been overlooked due to limited cultivation and low economic value. This study aimed to highlight the potential of Ceri Terengganu by exploring its alcoholic fermentation using Saccharomyces cerevisiae and its acetic fermentation using Acetobacter aceti. The feasibility of using Ceri Terengganu as a substrate in both fermentations was examined, along with the physicochemical, antioxidant activity, and...
food science, antioxidants, nutrition, processing, quality
Obesity and diabetes mellitus are two interrelated metabolic conditions that share a number of pathophysiological mechanisms which are frequently observed to develop various physical complications. Consumption of excess sugar has been reported to promote the development of obesity and type 2 diabetes (T2DM) both directly and indirectly. Sugar-induced elevated blood glucose level leads to develop various syndromes such as hyperinsulinaemia, insulin resistance, hypertension,...
food science, polyphenols, wheat, protein, fiber
This study aims to investigate in vitro starch digestibility and estimated glycemic index (EGI) of functional rice with cherry leaves extract. Functional rice was made from rice flour with addition of cherry leaves extract with concentration percentage of 0% (FR0), 5% (FR5), 10% (FR10), 15% (FR15) and 20% (FR20). The functional rice was made using extrusion technology (a single-screw extruder). The result showed that the addition of cherry leaves extract on functional rice significantly...
food science, polyphenols, flour, starch, protein
Cold-pressed sacha inchi oil, obtained from the seeds of the Plukenetia volubilis plant, is recognized for its high nutritional value and potential health benefits. However, the effects of various processing techniques on the oil's quality and shelf life warrant further investigation. This study primarily aimed to explore the impact of roasting temperature on the shelf life and antioxidant properties of cold-pressed sacha inchi oil during a 6-month storage period, with samples analyzed...
food science, antioxidants, starch, protein, nutrition
Dragon fruit-palmyra neera wine is a functional beverage processed from dragon fruit (Hylocereus polyrhizus) juice blended with palmyra (Borassus flabellifer) neera. Wine processing was done by spontaneous fermentation where the source of fermentative bacteria was obtained naturally from the neera. Fermentation was carried out for 21 days then wine aging was continued for 3 months. The physicochemical properties (pH, tartaric acid, alcoholic content, total soluble solid, reducing sugar...
food science, polyphenols, antioxidants, nutrition, processing
Mung bean is one of the commodities with potency sources of starch and protein that is available and inexpensive. However, healthy food ingredients which are needed by diabetics must be high in slow-digest starch and protein. This research examined the effect of soaking time on the in vitro digestibility of starch and protein of mung bean, to obtain an alternative source of healthy food simply. A single factor of randomized block design was used in this study. Each treatment level was...
food science, noodles, wheat, flour, starch
Thailand has produced less wheat flour than ever before. The reason behind this is the increased manufacturing costs of approximately 3.6%, making wheat flour prices go up even higher. In order to address this problem, this research aimed to replace wheat flour with Dawk Kha rice flour as a more inexpensive alternative. Thus, the objectives of this research study were to determine and compare the bioactive compounds, chemical properties, and physical properties of Dawk Kha rice flour and wheat...
food science, noodles, wheat, flour, starch
Generally, long grain rice is vulnerable to cracking during milling, whilst others claimed that paddy drying methods influence the head rice recovery. Thus, this work aimed to find out the suitable long grain rice paddy drying method and milling pattern to enhance head rice recovery with preserved nutrient content. A set of rough paddy rice drying tests utilising thin layer, oven and sun drying methods were carried out. Subsequently, the dried rough rice grain was milled employing different...
food science, starch, protein, nutrition, processing
The fast-food industry is one of the most widespread industries in India. The study aimed to find out the positive perceptions that consumers have around fast food and their contents and to what extent these influence their purchase decisions. This paper provides insights into the fast-food industry, their consumption rates and the health risks they pose. Frequent fast-food consumers were subjected to descriptive questionnaires and in-depth telephonic interviews. The responses were then...
flour, protein, nutrition, quality, shelf life
In Malaysia, banana is the second most widely cultivated fruit. The banana pseudostem (BP) is cut and dumped as waste after harvesting. Unfortunately, pseudostem is currently underutilised as a functional food ingredient due to its high-quality starch content. Therefore, this study aimed to determine the proximate compositions, physical attributes, and functional characteristics of starches produced from BP, in comparison with commercial starches, such as potato starch (PS) and corn starch...
food science, wheat, flour, starch, protein
The practice of mixing food using canine meat has been widely found. This practice is motivated by the low price of canine meat in the market. The purpose of this research was to design a species-specific primer (SSP) and develop a real-time PCR method for analyzing canine meat (Canis lupus familiaris) in mackerel meatballs intended for halal authentication. The design of SSP was carried out in silico using NCBI-Primer BLAST and IDT sites. The primer specificity analysis was performed on DNA...
food science, starch, protein, processing, quality
Indonesia is a country with a mangrove forest area of 8.6 million hectares. Diverse forms of ecotourism based on mangroves have also begun to flourish. However, only a few coastal communities know that mangrove fruit can be consumed or processed into various types of food for humans, including the prospect of being developed into a unique culinary product for mangrove-based ecotourism. This research examined the production of biscuits from lindur fruit (Bruguiera sexangula) and the development...
food science, wheat, flour, nutrition, processing
Giant swamp taro (Cyrtosperma merkusii) is an endemic underutilized crop of North Sulawesi. Extracted starch of GST has the potential to be utilized for various food products such as dry noodles, replacing wheat flour in retrospect when blended with other starch-based flour or hydrocolloids. The advantages of GST are the presence of complex resistant starches at a considerably good composition in ratio to its digestible starch, making GST a potentially healthy food material. In this study,...
food science, noodles, wheat, flour, starch
The consumption of fast food processed by frying has increased and become part of daily consumption in the community. This study aimed to evaluate the fatty acid composition of used cooking oil from fast-food frying managed by small and medium enterprises (SMEs). In addition, it analyzed the influence of fried food types and locations of SMEs on the fatty acid content of used cooking oil that was used repeatedly at SMEs in four culinary center locations in Makassar City, Indonesia. The study...
food science, antioxidants, flour, nutrition, processing
Obesity is a serious health problem that is often caused by consuming a high-fat diet (HFD) and exacerbated by a sedentary lifestyle. Non-alcoholic fatty liver disease (NAFLD), a condition where triacylglycerol (TAG) is accumulated in the liver as lipid droplets, could be found as a complication associated with obesity. The main objective of this study was to analyze the effect of coriander seed ethanolic extract (CE) treatment on liver TAG synthesis and lipid droplets in HFD-induced obese...
polyphenols, antioxidants, starch, protein, nutrition
Histamine, a biogenic amine, can be formed in foods via decarbonizing reactions of histidine and can cause health problems in consumers. Thus, histamine levels in foods, especially fermented seafood, are strictly controlled during harvesting, preserving, processing, and delivery. In this study, fermented mackerel (Scomberomorus guttatus) was collected and used to identify histamine-degrading bacteria. Five strains of bacteria grown in histamine medium were isolated, of which two strains (HF1...
food science, starch, nutrition, processing, color
This study aimed to evaluate the effects of powdered young coconut drinks (PYCD) on blood glucose and body weight of diabetic rats model induced with different injection methods and STZ doses. This experimental study examined 18 adult Sprague Dawley male rats (250-300 g), divided into three groups: normal control (NC), single intraperitoneal injection STZ 55 mg/kg (SII 55), and multiple intraperitoneal injections STZ 50 mg/kg (MII 50). Diabetics rats with a fasting blood glucose (FBG) level of...
polyphenols, protein, fiber, nutrition, processing
Antioxidant activity is important in fighting oxidative damage caused by a high-fat diet. Dietary fat is associated with increased oxidative stress and risk of degenerative diseases. Soybean (Glycine max L.), sweet potato leaves (Ipomoea batatas L.) and red yeast rice (Monascus purpureus) contain phytochemical compounds that have strong antioxidant activities. This study aimed to evaluate the antioxidant activity of soybean, sweet potato leaves, and red yeast rice functional beverage (SSR) by...
food science, polyphenols, antioxidants, protein, nutrition
Food spoilage, facilitated by fungal growth, poses significant risks to food safety and quality during storage. Fungal species like Aspergillus and Rhizopus contribute to food deterioration and produce harmful mycotoxins, highlighting the need for natural antimicrobial alternatives rather than or to chemical preservatives. Consumers increasingly prefer fresher, additive-free food products. Research is exploring plant extracts as natural preservatives for their antimicrobial and antioxidant...
food science, polyphenols, protein, nutrition, quality
Kunnu gyada is a nutritious beverage usually produced in small household quantities because of its poor keeping quality. This study investigated the preservative effect of Xylopia aethiopica powder on Kunnu gyada stored at refrigeration temperature (4℃) for 21 days. Xylopia aethiopica was added to Kunnu gyada at 2%, 3%, 5% and 7% concentrations to extend its shelf life. Microorganisms associated with the products were enumerated, isolated and identified, pH and sugar were evaluated, and...
food science, antioxidants, flour, starch, protein
The development of the food industry hastily grows along with the development of science and technology. This is inevitable due to the demand and supply. However, several issues exist in food technology from the perspective of Islamic law. As an example, prominent discussions include meat culture, the inclusion of non-slaughtered animals in meat product manufacturing and blood plasma usage in food. In the context of this article, blood plasma has been employed in the production of foods that...
food science, wheat, flour, protein, nutrition
The post-harvest handling of pineapple fruits is targeted at providing an ideal quality for consumers. This study aimed to determine the impact of calcium combined with hot water treatments associated with the postharvest quality of MD2 pineapple. The treatments employed were A (Control: No use of CaCl2 and hot water treatment), B (0% CaCl2 + hot water treatment), C (2% CaCl2 + hot water treatment), D (4% CaCl2 + hot water treatment), E (6% CaCl2 + hot water treatment), implemented in two...
food science, protein, nutrition, quality, texture
In the production of sardine pickles in oil using spotted sardinella (Amblygaster sirm) as the main ingredients, four formulations were prepared, incorporating palm oil and vinegar as primary ingredients. These formulations underwent sensory evaluation tests with 50 panellists, assessing attributes including colour, odour, texture, taste, aftertaste, and overall acceptance. Proximate analysis and microbial tests were also conducted to assess nutritional composition and microbial safety. The...
food science, protein, nutrition, processing, quality
Atherosclerosis is a progressive inflammatory disease characterized by lipid accumulation in arterial walls. This study investigates the potential of a polyherbal formulation as an anti-atherosclerosis and anti-inflammatory agent in a hyperlipidemic mice model. An in vitro and in vivo observational experimental design was employed, using a randomized post-test control group design with twenty-five hyperlipidemic mice. The hyperlipidemia model was induced by a high-fat diet of 10% beef fat and...
food science, polyphenols, antioxidants, protein, nutrition
IPB final stock (FS) ungkep chicken is a recently introduced local breed with significantly better growth and carcass performance compared to other local chicken. However, the carcass is vulnerable to bacterial spoilage during storage. To address this problem, a local bacteriocin known as plantaricin IIA-1A5 was identified in an Indonesian probiotic called Lactobacillus plantarum IIA-1A5. Bacteriocin has shown great potential as a natural preservative agent for extending the shelf life of...
food science, flour, protein, nutrition, processing
The global food trade and lifestyle changes are causing a notable shift in people's dietary preferences. In this regard, ready-to-eat foods are gaining popularity nowadays owing to their convenience, adequate portion sizes, and ability to provide nutrition along with satiety. The objective of this study was to develop a novel fish bar containing vegetables for enhanced nutritional benefit. Proximate compositions such as moisture, ash, protein, fat, crude fiber, total carbohydrate, total sugar,...
food science, wheat, starch, protein, fiber
In order to improve the tomato supply chain, tomato peel, a byproduct of the puree and sauce industry, was turned into dried tomato peel (DTP) powder to reduce food manufacturing waste and applied in beef patties as model food. Antioxidant properties, physicochemical properties, and acceptability of beef patties incorporated with DTP waste were determined. Four formulations; control (no DTP), 1.5% DTP, 3.0% DTP and 4.5% DTP were prepared. Antioxidant capacity was measured using...
food science, polyphenols, antioxidants, flour, protein
Artificial ripening, using ethephon, has been employed by commercial fruit growers to take advantage of current prices in the market. However, there is no information on the effects of the different methods of ethephon treatment on cacao. This study aimed to evaluate the effects of different degreening methods (swabbing and soaking) using ethephon, on the ripening of ‘BR 25’ cacao pods harvested at the physiologically mature but unripe stage, in a completely randomized design. The response of...
processing, quality, sensory, color, shelf life
The catfish (Pangasius micronema Blkr.), milkfish (Chanos chanos Forsskal.) and snakehead (Chana striata Bloch.) are the most important fishing commodities in Indonesia. Its fatty acid content makes it a possible source of fish oil for nutritional supplement use. The extraction method influenced the quality of the fish oil produced. Wet rendering, also known as wet extraction, is the most popular extraction method for separating fish oil. The purpose of this research is to investigate how wet...
food science, protein, nutrition, processing, quality
The demand in the agricultural sector is on the rise, which is indirectly linked to the accumulation of agricultural wastes via post-harvest operation, transportation, wholesale, retail, storage, processing and packaging, which occurs in the food supply chain has been one of the major challenges faced globally. Agricultural wastes contain diverse types of bioactive compounds, which can be further utilised for the enhancement of food values. In the present review, several water-based...
food science, polyphenols, antioxidants, nutrition, processing
Spore-forming Bacilli have been explored due to their potential biotechnological features and applications in human health and functional food research. This study focuses on the genetic and phenotypical characterization of the functional probiotic properties of Bacillus velezensis P45, a strain isolated from fish intestines. B. velezensis P45 exhibited antimicrobial activity against Gram-positive and Gram-negative pathogens and demonstrated strong au- toaggregation and biofilm formation...
food science, protein, nutrition, processing, storage