Abstract: Publication date: Feb 2022 Source:Food Science and Technology Volume 10 Number 1 Michelle D. Enriquez and Christine Joy I. Ballo The Philippines, being surrounded by water has an abundant source of fish; making fish processing one of the established industries in the country. Fish paste-making provides an opportunity to make the unsold fish useful and saleable. Traditionally, the method of fish paste making is manually processed as it involves the use of bare hands; hygiene, sanitation, and increasing labor cost hinder the profitability of the business. This study employed developmental research to produce a machine that can provide a solution to the fish paste industry. Since bare hands are mostly used during mixing, squeezing, and straining of salt and fish; the mechanized fish paste maker combines the mixing and straining process in one compartment to prevent the manual handling of raw materials. The developed machine was evaluated to determine the operation's performance based on functionality, durability, efficiency, and safety. The grand mean of 4.57 defined that the product met the intended purpose, had durable design and materials, was efficient and consistent in providing ease of operation and safe to use. The time and motion study further proved that the use of the machine lessens the production process by almost half of the normal duration and can guarantee an increase in the number of bottles produced. More importantly, the cost-benefit analysis showed that the machine is capable to increase the production benefits as it lessens the manual cost and other production costs. PubDate: Feb 2022
Abstract: Publication date: Feb 2022 Source:Food Science and Technology Volume 10 Number 1 Riya Malushte Sammita Jadhav and Radhika Hedaoo Background: The nutrition transition has commercialized fast foods worldwide despite of the evinced health hazards. This necessitates a scientific appraisal of the factors leading to fast food consumption and its associated Body Mass Index (BMI) status amongst adolescents. Objectives: The objectives of the present study were to assess the pattern of fast food consumption, factors affecting the consumption, and correlate the fast foods intake with the BMI of adolescents (16-19 years). Methodology: This cross-sectional study was conducted on a randomly selected sample of 219 adolescents across the gender, pursuing higher secondary education in an urban city of India. A structured questionnaire was administered on understanding consumption pattern and their reasons for consumption of fast foods. Anthropometric measurements included height (cms), weight (kgs) and BMI. Descriptive statistics, spearman correlation, and factor analysis method were used for statistical analysis. Results: 14% and 24% of adolescents consumed fast foods once a day and three to four times a week respectively. Sweets and confectionary, burger, pizza, fried snacks, dairy desserts, and high fat sandwiches consumption showed a positive correlation with BMI (p PubDate: Feb 2022
Abstract: Publication date: Nov 2021 Source:Food Science and Technology Volume 9 Number 4 Marivel B. Go Rodolfo Jr. A. Golbin Severina P. Velos Jonita V. Literatus Meriam M. Sambrana and Jeem Clyde Baird This study assessed the effects of incorporating banana pseudostem flour (BPSF) into all-purpose flour (APF) in five treatments, T0 (100% APF), T1 (15%), T2 (30%), T3 (45%) and T4 (60%) on the sensory and chemical properties based on proximate composition, mineral & microbial contents of baked brownies. This experimental study used a crossover design to gather data from 322 experts and consumers, and data were analyzed through SPSS. Findings revealed that the banana-like flavor was slightly noticeable in all treatments with BPSF. T0, T1 & T2 were dark brown while T3 & T4 were brown, all with a slightly noticeable banana-like odor and slightly fine texture except T3. The respondents rated all the brownies' sensory attributes as liked very much. Statistically, significant (P PubDate: Nov 2021
Abstract: Publication date: Nov 2021 Source:Food Science and Technology Volume 9 Number 4 Jefferson N. Curammeng France Marie Ann R. Tacadena Jonathan N. Tariga and Mary Joy A. Roldan Bamboo shoot tart is a type of short crust pastry produced from Bambusa vulgaris' juvenile shoot, known as kiling. In some distinguished food establishments, Tart is typically eaten as a petit four and not so popular in the public. In order to alleviate food scarcity and at the same time to produce a healthy organic food, the production of bamboo shoot tart can have a practical effect not only for potential investors but also for bamboo farmers. This study was conducted to assess the sensory quality of Bamboo Shoot Tart as perceived by the consumers with the following objectives: (1) to determine the profile of the respondents as to sex, civil status, ethnic affiliation, age, and highest educational attainment; (2) to assess the sensory quality of the developed bamboo shoot tart as perceived by the respondents in terms of appearance, color, texture, aroma, presentation, and taste; (3) to verify if there are significant differences on the sensory evaluation of Bamboo Shoot Tart when respondents are grouped by sex, civil status, ethnic affiliation, age, and highest educational attainment along appearance, color, texture, aroma, presentation, and taste, and (4) to analyze the cost benefit of bamboo shoot products. Data were tabulated, analyzed, and interpreted using frequency, percent, mean, t-test, and ANOVA. The result showed that there are significant differences on the sensory quality of Bamboo Shoot Tart as to color when respondents are grouped by sex and age, as to texture when grouped by ethnic affiliation and along texture and taste when respondents are grouped by highest educational attainment. Ergo, the incorporation of bamboo shoots in a shortcrust tart is widely acceptable among the different types of consumers. PubDate: Nov 2021
Abstract: Publication date: Nov 2021 Source:Food Science and Technology Volume 9 Number 4 Srie Juli Rachmawatie Tri Rahayu Pramono Hadi and Denny Irawati The ciplukan plant is a herbal medicinal plant for improving digestion, anti-inflammatory, disinfectant, asthma, whooping cough, bronchitis, orchitis, ulcers, ulcers, cancer, tumours, leukaemia, and diabetes. Optimal cultivation of ciplukan plants is needed to see the benefits obtained for health. This study aims to determine the effectiveness of using chicken manure and Organic Liquid Fertilizer (OLF) to cultivate ciplukan (Physalis angulata L.) plants. This study is a completely randomized factorial experimental study (CRD) with two factors and three replications. The treatment factor consisted of two factors: the use of chicken manure and OLF with three replications. Parameters in the study included plant height, number of leaves, wet bottom stover, the weight of dry bottom stover, number of fruits, and fruit weight. ANOVA analysis was carried out to determine the effect of chicken manure and OLF and continued with the 5% DMRT test on significantly different results. The results showed that chicken manure and OLF had a very significant effect on all observation parameters. The best growth in the A2C2 treatment was plant height 74.67 cm. The best crop yields were in the A2C2 treatment with an average number of 37 fruits and average fruit weight of 780 grams per plant. PubDate: Nov 2021
Abstract: Publication date: Mar 2021 Source:Food Science and Technology Volume 9 Number 1 Latif MA Uddin MB Rashid MM Hossain M Akter S Jahan QSA Hossain MS Ali MA and Hossain MA Fusarium moniliforme, a causal agent of rice Bakanae is a seedborne fungal disease which infects plants through the roots or crowns and it then grows systemically within the plant. From the in-vitro and in-vivo results, it was concluded that Bavistin, Knowin, Haydazim, Topsil plus and Sunphanate @ 0.3% could be effective as seed treating fungicides against bakanae disease. Overnight root dipping of seedlings with Bavistin and Knowin @ 0.3% was effective to control bakanae disease. Seed and seedling treatments with carbendazim fungicides could be used for further dissemination. In field trials, none of the fungicides namely Bavistin, Knowin, Ridomil, Forastin, Sunphanate and Cupravit @ 0.3% were effective against bakanae compared to rogueing when those were sprayed in the standing crop at tillering stage. In seedbed condition, wet seed bed reduced the % of bakanae infected hill (0.31%) in comparison with semi dry (2.18%) and dry (3.45%). In combination with seed bed conditions and seed treatments, wet seed bed with healthy or infected seed but treated with homai @ 0.3% reduced the bakanae incidence (0.21-0.39%). Semi dry seed bed with healthy or infected seed but treated with homai @ 0.3% also control the bakanae disease (0.32-2.68%) compared to dry seed bed (0.82-2.7%). PubDate: Mar 2021
Abstract: Publication date: Mar 2021 Source:Food Science and Technology Volume 9 Number 1 Gulnur Arabaci Busra Tosun and Cengiz Cesko The goal of the present work was to analyze the antioxidant and antimicrobial properties of methanol extracts of different plant species (Datura stramonium seed, Datura stramonium leaf, Verbascum thapsus, Rosmarinus officinalis and Thymus vulgaris) grown in Shar Mountains, Kosovo. Three different methods were utilized to analyze the antioxidant activities of the plant extracts and their antimicrobial activities were determined by using agar well diffusion method. Considering the antioxidant results, Thymus vulgaris extract had the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity with the IC50 value of 6271.43 ± 0.03 mg/L. The chelating property of iron ions was observed with the highest activity in Thymus vulgaris, Verbascum thapsus and Datura stramonium leaves and they showed the highest reducing power activity. In addition, the antimicrobial activities of the plant species were investigated against Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 29213), Bacillus cereus (SBT8), Bacillus subtilis (ATCC 6633) and Bacillus subtilis (ATCC 6051) by using well diffusion method. The results demonstrated that all plant samples had antibacterial effects on all bacteria tested. However, among the extracts, Rosmarinus officinalis and Thymus vulgaris showed the highest antibacterial activity against bacteria. PubDate: Mar 2021
Abstract: Publication date: Jun 2021 Source:Food Science and Technology Volume 9 Number 2 Svitlana A. Nesterenko Iryna V. Ahieieva Nonna V. Surzhenko Olena Yu. Shevchuk and Anhelina V. Yarchuk The article considers the determinants of the sales market development of meat processing complex products that implement the parameters of innovation and investment capacity of local subjects in the innovation and investment system of the regional polarized space. The purpose of this study was to characterize Ukrainian sales market development of meat processing complex products. A comprehensive methodological approach to the systematic diagnosis of the time interval for the sale of meat processing complex products of the region according to the level of spatial polarization of innovation and investment capacity of the subject has been developed. The determinants of the development of the sales market for meat products have been identified. The forecast spatio-temporal interval of sales of meat processing complex products according to the level of innovation and investment capacity of the subjects in the polarized innovation and investment system of the region is interpreted. The analysis of production and marketing activities of agro-clusters of the meat processing complex of Ukraine is carried out. An assessment of the production and marketing activities of agro-clusters of the meat processing complex, taking into account foreign investment is fulfilled. The index of market conditions of sales of products of the subject of meat processing industry on the scale (value) of the net income received at the expense of the introduced innovative technologies in manufacture is calculated. The forecast value of the polyvector change of the general integrated indicator of innovation and investment capacity of agro-clusters in the polarized space-time interval of the regional level is determined. It is concluded that innovations are vital factor of increasing the level of sales of products of meat processing subjects. It is proposed to implement the assessment of potential opportunities for innovation, organization of sales, communication and pricing policies. PubDate: Jun 2021
Abstract: Publication date: Jun 2021 Source:Food Science and Technology Volume 9 Number 2 Abu Arrah Abdelhakeem Bhatti Feyza and Al-Akash Hekmat Food safety knowledge (FSK) plays an important role in guiding food handlers (FHs) practices during food operations. The aim of this research was to investigate the level of FSK among FHs in hospitals' food services in Jordan. Up to 245 food handlers work in hospitals were purposefully selected from 6 public and private hospitals. A published FSK questionnaire included 120 items in 6 subscales was used to collect data. Most of the hospitals' FHs were male (91.84, n=225), of mean age 35.89 ± 9.26 years, with average experience of 12.55 ± 8.1 years, education of less than high school, and worked in public hospitals. The overall FSK was found to be "moderate" (71.20%). Food handlers were having the highest knowledge in the areas of "personal hygiene and hand washing" (80.87%), "health problems affecting FS" (86.10%), and "cross- contamination control and sanitation" (75.96%). FSK was "moderate" in "thawing, safe storage, transfer, catering, holding, heating, and re-heating" was (68.06%), "foodborne diseases and symptoms" (67.05%), and "poor" in "foodborne pathogens" (30.60%). Male FHs possessed higher FSK than female's counterparts (p=.036). There was a significant negative relationship between FSK and age (p=.044), positive relationship with previous exposure to FS training (p=.000), while there was no significant mean difference of FSK based on the years of experience or hospital sector (p=.090). One-way ANOVA with post-hoc revealed that FHs with higher educational qualification possessed higher FSK (p= .00). Food Safety Training is recommended for certain areas in food operations and foodborne pathogens. PubDate: Jun 2021
Abstract: Publication date: Aug 2021 Source:Food Science and Technology Volume 9 Number 3 Sahri Yanti Dinar Suksmayu Saputri Hung-Yu Lin Yu-Chieh Chou Dinesh Chandra Agrawal and Wei-Jyun Chien The study aimed to determine the oil content and identify fatty acid methyl esters such as stearate, palmitate, linolenate, linoleate, and oleate in seeds and nuts like candlenut, peanut, sesame, sunflower, and sacha inchi. Oil extraction was carried out using Soxtec 8000TM and n-hexane solvent. The samples were dried at 50℃. The extraction conditions optimized were temperature 135℃, n-hexane 50 mL, boiling time 40 min, and total extraction time 115 min. Identification of fatty acids was carried out using Attenuated Total Reflection (ATR), Nuclear Magnetic Resonance (NMR), and Gas Chromatography-Flames Ionization Detector (GC-FID). The oil percentage detected in each sample was candlenut (59.95%), peanut (40.08%), sesame (57.06%), sunflower (43.97%), and sacha inchi (51.71). The ATR results show that the flour of nuts and seeds has a strong vibrational frequency of the O−H molecule. Linolenate was detected at a chemical shift of 0.975 ppm in NMR spectra and was found in sacha inchi and candlenut. The ATR, NMR, and GC-FID results showed that all samples contained unsaturated fatty acids. Candlenut, peanut, sesame, and sacha inchi were rich in linoleate (ω-6) as much as 25.68%, 20.15%, 26.38%, and 20.73%, respectively. Oleate was abundant in sesame (21.87%) and sunflower (16.78%). Linolenate was found only in sacha inchi (22.88%). The maximum percentage of stearate was found in sunflower (4.02%) followed by sesame (2.96%), candlenut (1.81%), sacha inchi (1.52%), and peanut (0.71%). This research provides useful information on fatty acid profiles beneficial for health, especially stearic acid, which can substitute trans fatty acids harmful to health. PubDate: Aug 2021
Abstract: Publication date: Aug 2021 Source:Food Science and Technology Volume 9 Number 3 Tria Astika Endah Permatasari Ernirita Ika Kurniaty and Giri Widakdo The variation in the use of snakehead fish flour as food supplement continues to increase. This study aims to provide solutions to improve the nutritional intake of children with TB by analyzing the nutrient content in snakeheaded fish flour (Channa striata) as weight enhancing in Indonesia. Snakehead fish (Channa Striata) processing is divided into three types of supplements: original snakehead fish supplement (without any additional food), snakehead supplement which is varied with tofu dregs, and fish supplement which varied with turmeric extract. The results showed that snakehead fish has a yield of about 2.38-2.97%, and an edible portion of snakehead fish ranged from 50.35-55.12%. Snakeheaded fish contains 0.7% albumin extracted using a Hydrochloric Acid (HCL) solvent at a concentration of 0.25 M. Among the three types of flour, the nutritional content of the original cork fish meal showed the best results. The nutritional composition produced in snake-headed fish flour is 11.05% water content, 5.13% ash content, 79.62% protein, 4.93% fat content, and energy of 363 kcal. The protein content of snakehead fish flour is included in the Quality or Grade I (good) category based on the quality standard of fish flour (Indonesian National Standard 01-2715-1996). The results of the microbiological analysis showed that the snakeheaded fish flour product was free from contamination by pathogenic bacteria include Escherichia coli, Salmonella, and coliform bacteria. The high protein and energy content found in cork fish meals can be used as a basis to develop into a weight-enhancing supplement for children with tuberculosis. PubDate: Aug 2021
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