Research & Reviews : Journal of Food Science & Technology
Volume 7, Issue 3 (2018)
Published
Table of contents
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Improvement of Yield of Bioactive Compounds and Antioxidant Activity of Moringa stenopetala Leaves by Optimizing Ultrasonic-assisted Extraction
Abstract: Ultrasonic-assisted extraction (UAE) parameters were optimized in this study using response surface methodology (RSM) to improve the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity assessed using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays of Moringa stenopetala leaves. According to the results, the optimal UAE parameters were extraction time (26 min), ethanol concentration (68%), and solvent-to-sample ratio (42 mL/g). Based on these optimal parameters, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 3, 2018 · pp. 1–11 Read article
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Physicochemical Characteristics of Different Brands of Edible Oil Available in Bangladesh
Abstract: Physicochemical properties like moisture content, density, smoke point, acid value (AV), peroxide value (PV), saponification value, iodine value were analyzed using standard methods and vitamin E by spectrophotometry to evaluate the quality of edible oils and also to select good quality oils among various brands of edible oils available in the local market of Bangladesh. In the study twelve brands of different oils were purchased from local market of Dhaka …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 3, 2018 · pp. 12–16 Read article
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Effect of Soaking Time on the Proximate Composition of Moringa Seeds Flour
Abstract: Effect of soaking on the proximate composition of Moringa seeds was investigated. Moringa seeds were soaked in deionized water for 24, 48 and 72 hours respectively, followed by draining, drying and milling. The unsoaked seeds were milled and serve as control. Results of the proximate composition were compared in the raw and soaked Moringa respectively. The moisture contents in Moringa seeds increased with soaking time (8.00% to 9.90%). Variation in …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 3, 2018 · pp. 17–19 Read article
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Preliminary Studies on the Bacteriological and Physicochemical Qualities of Selected Surface Drinking Water in Selected Rural Communities of Ondo North Senatorial District, Ondo State
Abstract: The present study evaluated the quality of surface water samples used for drinking in selected communities of Ondo State Northern Senatorial region. The physiochemical parameters analyzed range were; pH, (7.2–7.8), temperature (22.8–29.3°C) conductivity (59–118 μs/cm), total dissolved solids (38–147 mg/L), total suspended solids (74–153 mg/L), total hardness (11.3–36.4 mg/L), biological oxygen demand (3.8–10.1 mg/L), nitrate (2.94–19.34 mg/L), phosphate (0.54–1.65 mg/L). The results were compared with WHO standards in which they …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 3, 2018 · pp. 20–27 Read article
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The Mysterious Domination of Food Contaminants and Adulterants in Bangladesh
Abstract: Food adulteration and contamination are as old as the civilization itself. It is the consequence of the development of civilization, over utilization of nature, industrialization and in fact a price for the progress. It is highly prominent in urban areas of Bangladesh. It is the consequence of commercialism of business people who are doing this knowingly to maximize profit. People with higher educational background show higher degree of awareness of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 3, 2018 · pp. 28–39 Read article