Current issue
Volume 13, Issue 2, 2024
Online ISSN: 2182-1054
Volume 13 , Issue 2, (2024)
Published: 18.10.2024.
Open Access
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Contents
01.12.2017.
Professional paper
Are we doing our homework? An analysis of food engineering education in Brazil
Vivian-Lara Silva, Fausto Makishi, Marcus Magossi, Izabel Cristina Freitas Moraes, Carmen Silvia Fávaro Trindade, Paulo José Do Amaral Sobral
01.12.2017.
Professional paper
Physicochemical and antioxidant properties of banana varieties and sensorial evaluation of jelly prepared from those varieties available in Sylhet region
01.12.2017.
Professional paper
‘Made-in-transit’ yoghurt processing: a review of basic concepts and technological implications
01.12.2017.
Professional paper
A nutritional evaluation of the berry of a new grape: 'Karaerik' (Vitis vinifera L.)
01.12.2017.
Professional paper
Antioxidant and antibacterial activities of exopolysaccharides produced by lactic acid bacteria isolated from yogurt
01.12.2017.
Professional paper
Extraction kinetics of saponins from quinoa seed (Chenopodium quinoa Willd)
18.04.2018.
Original scientific paper
Fermentation of tender coconut water by probiotic bacteria Bacillus coagulans
Coconut water is currently being considered as an elixir for patients suffering from diseases like dengue and malaria as well as chikungunia to provide hydration properties to the body. It has become a popular beverage for many people owing to its palatability and high mineral content. In this study, the growth, survival and fermentation performance of the probiotic bacterium Bacillus coagulans in coconut water was assessed in order to produce a novel non-dairy, probiotic beverage. The species was characterized on the basis of morphology, physiology and biochemical parameters and its probiotic attributes were assessed. Batch fermentations were carried out for 2 days at a constant 37°C, thereafter the samples were subjected to microbiological and chemical analysis. The results suggested that the specie produced lactic acid and was acid and bile tolerant. The pH and titratable acidity of probiotic fermented coconut water were found to be 4.4 and 0.53 % lactic acid, respectively. The viscosity of fermented coconut water increased significantly from an initial 5.13 mPa.s to 5.35 mPa.s because of the increase in soluble solids content due to exopolysaccharide production by B. coagulans during fermentation. Also, the overall acceptability score of probiotic coconut water was higher than tender coconut water, suggesting its feasibility for use as a probiotic beverage.
Aishwarya Singh Gangwar, Aastha Bhardwaj, Vasudha Sharma
01.12.2017.
Professional paper
Consumers’ willingness to consume cassava leaves as a leafy vegetable in the Kumasi Metropolis, Ghana
18.10.2018.
Original scientific paper
Physicochemical and antioxidant properties of banana varieties and sensorial evaluation of jelly prepared from those varieties available in Sylhet region
The present research aimed to evaluate and compare the antioxidant activity in both pulp and peel and the physicochemical contents in the pulp of four local varieties of banana, i.e. Musa acuminata species named Sagor, Champa, Shail and Bichi, available in Sylhet region of Bangladesh. The antioxidant activity from a methanolic extract of banana peels and pulps was evaluated by determination of total phenolic content and DPPH scavenging activity. The physicochemical contents of banana pulp such as protein, fat, moisture, ash and carbohydrate were also determined. The results showed that the overall antioxidant activity of banana peel was higher than the pulp of banana. The pulp of the Shail variety had the highest antioxidant activity (TPC = 80.14 mg GAE/100 g, DPPH radical scavenging activity =91.37%) among the four varieties. Fat (1.38%) and moisture (76.23%) contents were higher in the pulp of Shail, while protein (1.82%) and carbohydrate (22.71%) contents were higher in the pulp of Bichi. The Champa variety contained higher ash content (1.05%). Among the jellies prepared from those banana varieties, the jelly of the Shail variety showed the highest score for overall acceptance (6.8) whilst the jelly prepared from the Bichi variety showed the highest score for taste (7.75). This may be due to higher carbohydrate content. The study suggests that banana peel could be used in the food industry as a raw material to produce bakery products and in cosmetics and pharmaceutical industries as an antioxidant supplement.
Abdullah A. Sad, M. M. Hoque, Wahidu Zzaman
18.04.2018.
Original scientific paper
Examination of optimum test conditions for a 3-point bending and cutting test to evaluate sound emission of wafer during deformation
The purpose of this study was to investigate optimum test conditions of acoustical-mechanical measurement of wafer analysed by Acoustic Envelope Detector attached to the Texture Analyser. Forcedisplacement and acoustic signals were simultaneously recorded applying two different methods (3-point bending and cutting test). In order to study acoustical-mechanical behaviour of wafers, the parameters “maximum sound pressure”, “total count peaks” and “mean sound value” were used and optimal test conditions of microphone position and test speed were examined. With a microphone position of 45° angle and 1 cm distance and at a low test speed of 0.5 mm/s wafers of different quality could be distinguished best. The angle of microphone did not have significant effect on acoustic results and the nu
ERDEM CARSANBA, Gerhard Schleining