Research & Reviews : Journal of Food Science & Technology
Volume 11, Issue 3 (2022)
Published
Table of contents
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Nondairy desserts: Potential ingredients for the development of innovative formulations
Abstract: With a growing demand for lactose-free foods, the food industry faces a challenge in identifying new food ingredients to replace equivalent chemical constituents of milk, achieve similar rheological properties, and preserve texture stability and sensory properties in milk-free food preparations. This study aimed to systematize data on potential innovative ingredients for the production of nondairy desserts, with a focus on different types of texturizing agents. Cactus mucilages, cereal and legume …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 1–9 Read article
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Evaluation of Nutritional Status of Maize Fermented Meal by supplementation with Chickpea Silte Zone, SNNPR
Abstract: This study compared several treatments, processing techniques, and supplementation amounts in order to produce an optimal home scale level approach for the production of fermented maize meal (ambasha) with chickpea flour supplementation. It was examined how adding chickpea protein at replacement levels of 0, 10%, 20%, 30%, and 40% affected the rate of fermentation and organoleptic product quality in traditional foods made from maize. The quality was determined by sensory …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 10–14 Read article
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Effect of heat treatment on nutritional value and bioactive compounds of banana heart (Musa acuminata Colla)
Abstract: The banana heart is considered an unconventional food plant and is rich in nutrients and bioactive compounds. The aim of this study was to evaluate the effect of Heat Treatment (HT) on the proximate composition and phenolic content in flours obtained from different parts of the banana heart: bracts, Mangará and Flowers, with a part submitted to HT (bleaching for 3 min). Samples with and without HT were dehydrated (45°C/24h) …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 15–26 Read article
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Nutraceutical Potentials of Black Rice
Abstract: Black rice has a mild, nutty flavour comparable to brown rice and often turns dark purple when cooked. It is high in iron, vitamins, and antioxidants and is also known as "forbidden rice". Rice (Oryza sativa L. indica) is the world's most primary grain, providing consistent food for about half of the world's population. More than two billion people in Asia consume 80% of their energy through rice, which has …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 27–35 Read article
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Separation methods and application possibilities of pyrolysis bio-oil: a short review
Abstract: Bio-oil is a renewable energy source and has many compounds of industrial interest, but it also has undesirable characteristics such as high viscosity, corrosivity and high oxygen content, so separation means are necessary according to its application. There are many methods for the separation of bio-oil, so this review addresses the most used extraction techniques, among them: liquid-liquid, distillation, supercritical fluid extraction, catalytic cracking and adsorption. In addition, pyrolysis oils …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 36–49 Read article