Research & Reviews : Journal of Food Science & Technology
Volume 10, Issue 1 (2021)
Published
Table of contents
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Clarification of papaya fruit juice by Multienzyme system using response surface methodology (RSM)
Abstract: Papaya is one of the major fruit crop in the world and clarified juice of papaya is always high in demand. The study was carried out with the aim to prepare good quality clarified papaya juice with high yield using multienzymes system. The clarified papaya juice was prepared by treating pulp with various level of amylase (0.25–1.25%) and pectinase (0.15–0.75%) in combination at different temperature (35–55ºC) for treatment period of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 1–6 Read article
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Proportion Tests Applied in Assessors’ Selection Under Assumption Break: The Cases of Sensory Fatigue and Learning Process
Abstract: Triangle trials are commonly employed in panelist selection, describing a Binomial distribution. However, assessors can fatigue or develop sensitivity after many trials, which violate constant proportion assumption. This violation could affect some tests obtained from normal distribution interval estimators (TN1, TN2 and TN3), F distribution (TF), Sequential Test (TS) and Poisson approximation with quantile (TP). To evaluate this tests performance, Monte Carlo simulations were performed for 1000 assessors through 5, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 15–26 Read article
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Bacteriocin Production and Characterization Obtained from Lactobacillus sakei
Abstract: Natural preservatives such as bacteriocins become an attractive alternative in the substitution of chemical preservatives, which have eventual potential for toxicity and carcinogenic effect. In this study, a bacteriocin was produced from a strain of Lactobacillus sakei, isolated from Italian salami. The data obtained in this paper revealed that the antimicrobial activity of bacteriocin was higher than 85% in the assays using the Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 27–36 Read article
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Nutraceutical potential of Oyster
Abstract: Oysters are delicious and nutrient-rich molluscs with an excellent amount of essential nutrients. Oyster use in diets has potential health benefits and is useful for increasing vitamin B12, omega-3 and mineral content. Oyster has increased potassium and magnesium content, oysters that help lower blood pressure and boost blood circulation and oxygenation. Therapeutic benefits include improving metabolic activity, increasing rejuvenation, weight loss, lipid balance, decreasing blood pressure, improving immune function, healing …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 37–42 Read article
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Effect of Processing On Bioavailability of Macronutrients and Minerals in Complementary Food Formulated From Cereals and Supplemented With Legumes
Abstract: Low bioavailability of protein and minerals in plant-based foods has contributed to malnutrition challenge confronting young humans in developing settings. Therefore, roasting, germination, fermentation and boiling were investigated as possible household processing methods that could improve bioavailability of a cereal-based complementary food supplemented with soy bean and groundnut. Standard methods were adopted in evaluating the bioavailability of these nutrients in male weaning albino rat model. The results obtained showed that …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 7–14 Read article