Volume 11, Number 3 // Volume 11, Number 3
Training of a Sensory Panel and its Correlation with Instrumental Methods: Texture of a Pseudo Plastic.
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Introduction Sensory evaluation is a practice that has been used since ancient times whose purpose has been the acceptance or rejection of food products, it has allowed the development of knowledge of the perception of the sense organs and different sensory techniques.1 organs and different sensory techniques.1 Sensory analysis is a science used to evaluate, […]
Microbiological, Physicochemical, and Sensory Characters of Synbiotic Ice Cream from Fermented Milk Using Lactiplantibacillus plantarum subsp. Plantarum Dad-13 Combined with Inulin
Introduction Ice cream is included in frozen food products made from milk, which is very popular with various groups, from children to adults. The process of making ice cream is done by freezing the pasteurized mixture while stirring it for air penetration and ensuring a uniform consistency .1 As the primary sources of probiotics and […]
Countdown to the 2030 Global Goals: A Bibliometric Analysis of Research Trends on SDG 2 – Zero Hunger
Introduction With only 7 years remaining until the attainment of the seventeen United Nations (UN) Sustainable development goals (SDGs), the preliminary report of the UN General Assembly Economic and Social Council revealed that only 12% of 140 SDG targets are assessed to be on track, about 50% are off track, while 30% are either static […]
Impact of Socioeconomic and Demographic Factors on the Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru
Introduction In 2021 the world goat milk production was around 20.72 million of tons, India (6.07), Bangladesh (2.67), Sudan (1.16), Pakistan (0.99), France (0.77), while the production in Peru was 0.0241. Piura region demonstrating exceptional proficiency in goat husbandry, thereby yielding the highest production of goat cheese within the country2, as well as the production […]
Physical, Mechanical Barrier, Antibacterial Properties, and Functional Group of Carrageenan-Based Edible Film as Influenced by Pectin from Dillenia Serrata Fruit Peel and Curcumin
Introduction The success of edible film manufacturing as packaging is determined by the proper biopolymer used, the type and concentration of plasticizer added, and the solvent used 1. Much emphasis has been given to the production of edible film based on fruit by-products such as peel. Fruit peel contains pectin, a polysaccharide that contains D-galacturonic […]
Physicochemical Characterization and Functional Properties of Fruit Dietary Fibers
Introduction Fruits, particularly edible fruits, have been propagated by both humans and animals in a symbiotic relationship. Fruit consumption has considerably become an unavoidable part of the complete meal as fruits are loaded with copious proportions of vitamins, minerals, protein, carbohydrate and dietary fiber (DF).1 The consumption of native seasonal fruits has a positive association, […]
Antibacterial Efficacy of Essential Oils from Four Spices against Salmonella typhimurium: Mathematical Modelling and Application in Enhancing Salad Cream Safety
Introduction The rise in consumer demand for convenient, ready-to-eat, and health-conscious food options has led to an increase in the consumption of fresh foods like salads, seafood, meat, and horticultural products.1 Salads have gained substantial popularity among health-conscious individuals in contemporary times. These wholesome food preparations are deemed essential, accompanied by salad dressings, which play […]
Dietary Patterns and Common Diseases in Chinese Elderly: Exploring Associations and Providing Guidance for Personalized Interventions
Introduction According to World Population Prospects, the global aging rate will reach nearly 16% in 2050.1. Current evidence suggests that the Chinese population aged 60 and above has reached 260 million, accounting for 18.7% of the total population 2. It is expected that by 2050, the elderly population in China will account for 26.9% of […]
The Biological, Biochemical, and Immunological Impact of Broccoli and Green Pea Sprouts on Acrylamide Intoxicated Rats
Introduction As a commodity chemical, acrylamide has numerous laboratory and industrial applications. After being cooked at high temperatures, many starchy foods naturally produce acrylamide through chemical reactions. Potato chips, French fries, grains (including breakfast cereals, toast, and cookies), coffee, and foods produced from grains are a few examples of foods with higher levels of acrylamide […]
Investigating the Behaviour and Practices of Household Food Waste Disposal of Consumers in the KwaDukuza Municipality, South Africa
Introduction Food waste is connected to three of the world’s most pressing issues—food insecurity, greenhouse gas emissions from the food supply chain, and proper waste disposal.1 There are around 868 million malnourished people and approximately two billion individuals suffering from the adverse health effects of micronutrient deficiencies, posing a threat to the world’s food security.2 […]
Development of Functional Milk-based Smoothie by Incorporating Horse Gram Extract
Introduction Underused/underutilized crops, also known as an orphan, neglected, or little used crops, are generally wild or semi-domesticated crops that have adapted to their local surroundings 1. They have high nutritional content and are an excellent source of macro and micronutrients. Jack bean, winged bean, faba bean, cumina groundnut, horse gram, moth bean, adzuki beans, […]
IoT implemented Osmotic Dehydrator
Introduction Extending the shelf life of foods such as fruits and vegetables is one of the main objectives of the food industry and dehydration is one of the most effective methods, since it allows slowing the growth of microorganisms and their deterioration by eliminating free water from the food. Drying is the most widely used […]
Characterization of Phytoconstituents, Total Flavonoids and Anti-Oxidant Activity of Aegle marmelos Correa
Introduction In India, the genus Aegle marmelos Correa. is generally known as the Bael tree. It is a medium-sized deciduous plant endemic to India and Southeast Asia that reaches a height of roughly 18 metres. It is found all over India, including the Himalayas and the South Indian plateau. It has globose fruits that have […]
LC-MS/MS Targeted Amino Acid Profiling of Edible Beetle Anomala Sp. and its Host Plants
Introduction Anomala beetle (Coleoptera: Scarabaeidae) is an edible leaf chafer beetle species, commonly known as ‘Jojer’ in Arunachal Pradesh.1 This species is a polyphagous insect of major economic importance, seasonally available in India.2 Its leaf-defoliating adult is a widely preferred edible beetle among tribal people of Arunachal Pradesh and the Northeastern region of India in […]
Cholesterol-lowering Effect of Protein Hydrolysates from Lemongrass (Cymbopogon citratus Stapf.)
Introduction Cardiovascular disease (CVD) affects the heart and blood vessels, and clinically manifests as myocardial infarction, heart failure, and stroke. It is the leading cause of death worldwide, with approximately 80% of deaths occurring in countries with low and middle incomes 1. The underlying cause of the disease is atherosclerosis, which develops over the years […]
Designing of A Synergistic Mixture of Natural Antioxidants Through Statistical Approaches for Enhancing the Oxidative Stability of Sardine Oil
Introduction Long-chain n-3 and n-6 polyunsaturated fatty acids (PUFA) play a significant role in the food and pharmaceutical industries owing to their ability to impart numerous benefits to human health. For instance, n-3 PUFA such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are known to prevent blood clots, alleviate depression and reduce the risk […]
Evaluation of High Hydrostatic Pressure as an Alternative Method for Camel Milk Preservation
Introduction Currently, high hydrostatic pressure processing (HHPP) is of increasing interest to biological and food systems, primarily because it permits microbial and enzyme inactivation at low or moderate temperatures (Aganovic, 2021, Huang et al., 2020, Heinz and Buckow, 2010, Katsaros et al., 2010, Linton et al., 2004, Polydera et al., 2004, Ritz et al., 2002, […]
Increase of Anthocyanin, Vitamin C, and Flavonoid Content in Red Lettuce (Lactuca sativa L.) using Alternating Magnetic Field Exposure
Introduction Vegetables generally contain many antioxidants, including vitamin C, carotenoids, anthocyanin, and flavonoids,1 which can reduce the number of free radicals and the potentialrisk of developing carcinogenic diseases. Consuming antioxidants from natural foods such as vegetables is a good way to prevent cardiovascular diseases, especially arteriosclerosis.2 Lettuce is widely consumed fresh in salad and other […]
Phenolic Compounds, Free Radical Scavenging Activity and α-Glucosidase Inhibition Properties of Green, Oolong and Black Sacha Inchi Tea Extract
Introduction Sacha Inchi (Plukenetia volubilis L.) is a well-known plant by multiple names, including inca nut, mountain peanut, sacha peanut, or Inca peanut. In Malaysia, the cultivation of Sacha Inchi has been introduced by the Rubber Industry Smallholders Development Authority (RISDA) with the aim of boosting farmers’ income, as this plant offers numerous potential benefits […]
Innovation of Local Food of Banten-Palm-Sugar-Soybean-Extract Powder as a Nutritious Sweetener and Drink
Introduction Banten Province is one of the centres of plantation of sugar palm Arenga pinnata Merr., also so-called Aren, in Indonesia1. The plantation covers an area of 1,633 ha which is centred in Lebak and Pandeglang2. Arenga pinnata Merr is a natural forest plant belonging to the family of Palmae, the subfamily of Arecoideae, and […]
Nutritional Profiling, Antioxidant Potential and Collagen Building Properties of Lacto-Fermented, Microencapsulated Guava Juice Powder
Introduction With the emergence of an aging population and their consciousness, more attention is given to skin health.1 Cosmetics are used for artificial beauty but the real essence lies in one’s own healthy skin. Human skin is constantly exposed to ultraviolet light, sunlight, and pollution, here the skin barrier serves as the first line of […]
Changes in Protein-Related Enzyme Activities, Concentrations of GABA and Nitrogen-Containing Constituents of Vigna Radiata L. Seeds Germinated under Different Circumstances
Introduction Germination process has been widely recognized as an effective, affordable, and simple biochemical technique for enriching the nutritional profiles, bioactive compounds, and potential health benefits of the seeds. Especially, gamma-aminobutyric acid (GABA), an adequate inhibitory neurotransmitter in mammalian brains, is reported to be yielded and accumulated in the seeds during germination 1,2. Furthermore, the […]
Ratio Variation of Maltodextrin and Gum Arabic as Encapsulant on White Jack Bean Tempe Protein Concentrate
Introduction Protein is an essential nutrient needed by the human body on a daily basis. In Indonesia, legumes, particularly soybeans, are common source of vegetable protein. However, domestic soybeans production only meet approximately 25-30% of the demand, with the remaining relying on imports.1 Therefore, it is necessary to explore other alternatives. Among the many legumes, […]
Probiotic Characteristics of Lactic Acid Bacteria Isolated From Sui Wu’u: A Traditional Food from Bajawa, West Flores, Indonesia
Introduction Traditional food has received attention from researchers in various countries; apart from being rich in unique flavors, traditional food has also been shown to provide a number of benefits for maintaining and improving human health status. Further investigation has shown that these diverse health benefits are linked to the presence of microorganisms in traditional […]
Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, and Textural Properties
Introduction Cheese is one of the most widely produced and consumed dairy products worldwide, and is recognized for its nutritional and health advantages. It is a complex matrix of milk protein, fat, minerals, and other components such as water. Protein is the fundamental structural component of cheese milk and fat is encased within the protein […]
Effect of Heat Treatment on the Nutritional Characteristics of Cashew Kernels (Anacardium occidentale L.) from Three Localities in Burkina Faso
Introduction The cashew tree (Anacardium occidentale L.) occupies an important place in the world. Its cultivation developed spontaneously and naturally in South American countries 1. In the tropics, particularly in many parts of Africa and Asia, its presence is attributed to humans 2. Globally, Burkina Faso ranks 12th in production by volume of nuts exported […]
Introduction and Validation of a New Suchitra Scoring System and Determining the Cut off Value for Healthy Lifestyle Among College Students – Kumbakonam Urban Rural Epidemiological Study- KURES- 8
Introduction Lifestyle scoring systems are methods of evaluating and quantifying the habits and behavior patterns of individuals, with the aim of promoting healthier and more balanced lifestyles. This concept has gained particular attention in recent years, particularly among college students, where there is a growing recognition of the need to balance academic demands with physical […]
Physico-Chemical Characteristics of Novel Analog Rice from Fermented Sorghum Flour by Rhizopus oligosporus and Soybean Flour
Introduction Rice is one of the staple foods in most Asian countries. Rice is produced from milled paddy and cooked by boiling or steaming commonly. In most cases, rice is farmed in rice fields with specific soil characteristics in tropical and sub-tropical countries.1 Several nations, particularly developing countries, are suffering from a food crisis, so […]
Formulation, Nutritional and Sensory Evaluation of Mocaf (Modified Cassava Flour) Noodles with Latoh (Caulerpa lentillifera) Addition
Introduction In recent times, the popularity of instant noodles has surged rapidly, propelling their global consumption to an impressive milestone off 100 billion servings by 2019 1. The consumption of wheat-based food products, including instant noodles, has led to a significant upswing in wheat imports, a trend that has persisted over the years. However, a […]
Ultrasound-Assisted Extraction of Pectin From Jackfruit (Artocarpus Heterophyllus) Rags: Optimization, Characterization, and Application in Model Food Gel
Introduction Over the years, agricultural-based industries in Malaysia have been considered an essential sector that significantly contributes to the country’s economy 1. While this has a positive economic effect, it has also contributed to environment issues due to the increased production of agricultural waste, such as seeds, skins, peels, and pomace 2. Some of these […]
Production and Characterization of Nata from Yam Bean Juice using Komagataeibacter nataicola TISTR 975
Introduction Nata is a bacterial cellulose (BC) product—a traditional, white, gel-like food widely consumed throughout Southeast Asia—obtained from fermentation with cellulose-producing bacteria. Nata is a good source of insoluble dietary fiber and low-calorie food products, with a 2.5% fiber content and 98% water1,2,3. The main efficient producers of BC are Acetobacter xylinum (reclassified as Gluconacetobacter […]
Exploring Lipid Fraction, Aflatoxin Levels and Shelf Life in Industrial Biscuits
Introduction Palatability, affordability, long shelf life and easy availability and packing for masses of people make biscuit a popular processed food product around the world. It is possible to incorporate a wide range of nutrients and functionalities into biscuits because they have a variety of ingredients including flour, fat, sugar, water, milk, salt, fruit industry […]
Physicochemical, Structural, and Rheological Properties of Hawthorn Yam (Dioscorea Rotundata) Flour
Introduction Yams are root crops from Africa and Asia that belong to the Dioscorea family, considered a traditional indigenous crop 1. Yams contains around 600 species with importance economically, such as Dioscorea oppositifolia, Thunb, Dioscorea rotundata Poir, Dioscorea dumetorum, Dioscorea esculenta, Dioscorea bulbifera, Dioscorea, cayenensis and Lamk Dioscorea alata, but only 12 species are edible […]
Pectin Based Colorimetric Film for Monitoring Food Freshness
Introduction Due to urgent issues like environmental deterioration and global warming, there is a greater demand for sustainable, environmentally friendly products. Since biodegradability is directly related to the chemical make-up of the materials rather than their source, European Bioplastics mandates biopolymers to be biodegradable1. Customers may now instantly view and understand information about the grade […]
Extraction and Industrial Applications of Macro Molecules: A Review
Introduction Macromolecules A macromolecule is a large molecule composed of repeating subunits known as monomers. These subunits are typically covalently bonded to form a polymer, a long chain of repeating units. It can be natural materials like sugars and natural fibers (like cotton) or synthetic materials like plastics, synthetic fibers, and adhesives 1. Large molecules […]
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