Research & Reviews : Journal of Food Science & Technology
Volume 4, Issue 2 (2015)
Published
Table of contents
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Comparative Analysis of Natural vs. Synthetic Antioxidant during Deep-Fat Frying of Potato Chips
Abstract: The aim of this study was the comparative analysis of natural antioxidant derived from rosemary extract, mixed tocopherol, alpha tocopherol, Ascorbyl Palmitate with synthetic antioxidant (TBHQ) during deep fat frying. Palm oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant, and palm oil without any added antioxidant were used as positive controls. Thermo-oxidative transformations were measured according to various physical and chemical parameters. Total polar compounds (TPC), free fatty acids (FFA), …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 2, 2015 · pp. 1–12 Read article
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Supplementing Wheat Protein to Improve and Complement Its Nutritional Quality
Abstract: Protein concentrates from lobia seeds, soybean, hyacinth beans and milk (casein and whey) were prepared following isoelectric precipitation. The percent moisture/protein content of these concentrates was 5.01±0.03/84.81±2.19; 5.15±0.06/86.60±1.66; 5.11±0.03/83.28±1.42, 8.19±0.15/86.03±0.68 and10.21±0.04/77.5±0.68 respectively. Acidic and alkaline hydrolysis of these concentrates was carried out in steam under pressure conditions (121°C) at different time intervals (60, 120 and 180 min). Hydrolysis treatment in both the conditions for 180 min resulted into improved separation …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 2, 2015 · pp. 13–20 Read article
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Optimization of Red Pigment Yield from Monscus purpureus Solid State Fermentation (Isolation and Characterization of Monscus purpureus and Optimization of its Red Pigment Production)
Abstract: Natural pigments production is one of the important approaches recently for being natural and having therapeutic properties. Monscus purpureus was isolated from imported red yeast rice, characterized and propagated on local rice as solid state culture. Morphological characteristics which include colonies, ascosporous and conidial stage were used to identify the fungi besides its red pigment production. Red pigment was produced using 10% of seed culture of Monescus purpureus, incubated at …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 2, 2015 · pp. 21–29 Read article
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Healthy Food Habit and Diet
Abstract: Healthy eating can stabilize children energy, sharpen their minds and even out their moods. While peer pressure and TV commercials for junk food can make get kings kids to eat well. Seem impossible .There are steps parents can take to make children to take healthy food habit. They should have awareness about nutritious food. Avoiding the habit of eating more of some items and eating a little less of others. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 2, 2015 · pp. 30–32 Read article
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Health Benefits of Natural Products to Overcome Digestive Problems
Abstract: Digestive health is an indicator of proper laxation and proper functioning of the gastro-intestinal system. Digestion-related problems not only lead to/give discomfort, but also pave way for more serious manifestations, which may either last for some time or prolong till lifetime or in some cases end fatal. The drugs which help in relieving certain digestive problems, mainly flatulence, are carminative and most of the spices and evaluating the effectiveness of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 2, 2015 · pp. 33–40 Read article