Volume 11, Issue 2 (June 2024)
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Original article
P. 71-81
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- Moisture and lipid content were observed to be affected by roasting and boiling, respectively.
- Treatments improved emulsifying capacity, reduced foaming capacity of raw chickpea flour, notably high at 142.06%.
- Sensory evaluation recommends fermentation and natural flavor enhancers to enhance consumer acceptance of chickpea cheese analogues.
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- Buttermilk is alternative raw material in the manufacture of soft cheese type camembert.
- The acidic buttermilk used in cheese making affects production yield and texture, notably hardness.
- Sensory analysis of camembert cheese with buttermilk shows an acceptable and satisfactory flavor profile.
- Camembert cheese with buttermilk has a tight fusion and dense protein matrix.
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- The study highlights the importance of optimizing transportation practices in the food industry to achieve environmental sustainability.
- Use of local ingredients like hazelnuts and almonds reduces food miles and environmental impacts.
- Optimized transport practices in food industry, e.g., date and fig transport, enhance sustainability.
- Future research needs a comprehensive approach, covering more products and supply chain analyses.
- Study insights aid consumers and authorities in making informed, sustainable food choices and policies.
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- Deceptive statements on food labels can increase Non-Communicable Diseases
- Use of deceptive words can lead to increase consumer’s desire to purchase unhealthy food.
- The major purpose of using phrases such as “traditional” for dairies is assuring consumers that they’re chemicals free.
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- The proximate composition of this lichen was rich in carbohydrates, ash, and fibers.
- Heating at 70 °C led to an increase in all studied parameters, except proteins.
- Heating at 100 °C led to a decrease in proteins, polyphenols, and flavonoids contents and an increase in sugars content.
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- Cassava leaves naturally contain cyanide acid.
- Hydrogen Cyanide in cassava leaves is in high concentrations exceeding maximum permissible limits.
- Sodium Bicarbonate and stirring synergize in reducing Hydrogen Cyanide levels.
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- Increase in sterilization time increased the a* value and decreased the b* value of canned Ngu.
- Change of stabilizer from Carboxyl Methyl Cellulose to Akparata and then to Ofo resulted in increase in L* value, of canned Ngu.
- Total Fungal Count and Total Viable Count value of all the canned Ngu samples were within acceptable limits.
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