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Taste masking in vegan food processing with natural substitutes
(2022-12-29)
Climate change, sustainability issues, increased risks of meat diet on both ecology and human health cause changes in the eating habits of individuals. Plant-based foods supply protein sources with health-promoting compounds. The bitterness of plant-based foods is a challenge for both food manufacturers and consumers. So far, artificial taste blockers, salt, sugar, and fat have been applied to mask the bitterness of plant-based products. However, people are conscious of "clean labelling " and "natural " ingredients ...
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The effects of weather factors on titrating acids accumulation in sweet cherry fruits
(2022-12-29)
During the fruit formation, the weather conditions have a decisive influence on the organic acids accumulation. In the context of global climate change, this issue has become new. The study of the titrated acids content in sweet cherry fruits was carried out for 12 years. Cherry fruits of three ripening groups were selected for the study. The average and strong correlation dependence between 11 weather factors and the titrated acids content for the sweet cherries varieties of early, middle, late ripening periods were ...
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Partial purification of tannase enzyme produced by Bacillus licheniformis isolated from local soils
(2023-12-28)
Tannase is an enzyme that causes hydrolysis of a group of tannins (gallo-tannins) to gallic acid and glucose. This enzyme is of importance due to its numerous applications in many fields, such as in the food industry by enhancing tea and coffee flavour and improving the quality of fruit juices rich in tannins. Gallic acid is applied in the drug industry, and production of antioxidants is used in the oil industry. In this study, Tannase was produced by locally isolated Bacillus licheniformis using spent tea as substrate ...
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Delaying Ripening of Cantaloupe fruits by Various Treatments During Storage
(2023-12-28)
This study was conducted for two seasons 2021 and 2022 to investigate the influence of Putrescine (PUT) at 0.1 or 0.2% and Spermine (SPM) at 0.1 or 0.2% and Chitosan (CS) at 1000 or 2000 ppm and in addition untreated control on quality attributes and delaying ripening of cantaloupe fruits (cv. Primal) during storage at 5º C for 28 days. The results indicated that all treatments were effective in reduced weight loss and color changes and maintained, fruit firmness, TSS, sugar content, total carotenoids and overall ...
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Effect of mulberry (Morus alba L.) leaf enrichment on antioxidant, textural, and sensory properties of cassava pasta
(2023-12-28)
Mulberry leaf is usually employed for sericulture in various parts of the world; however, its potential utilization for human consumption is not widely recognized. This study aimed to determine the suitability of using mulberry leaf powder (MLP) as a novel ingredient for the improvement of the nutritional and bioactive profile of cassava pasta while maintaining favorable textural and sensory attributes. Three pasta formulations containing 2, 4, and 6 % MLP were developed. Positive relationships between the level of ...
Aufsatz
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Stakeholder Analysis on Sustainable Food Home Garden Programme (P2L) at Sananrejo Village, Turen District, Malang Regency
(2023-11-30)
The most important human needs are increasing adequacy and improving nutrition through healthy and diverse food consumption patterns. The utilization of the garden is a solution to fulfilling the nutritional needs of the community, especially families. Through the Sustainable Food Home Garden Program (P2L), it is hoped that it will be able to meet the nutritional needs of families from the garden and increase the role of women as economic support for the family. This study aims to identify, explain, and analyse the ...
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Quality of synbiotic yogurt drink based on beneng taro flour and honey pineapple juice
(2023-12-28)
Yogurt is one of the beverage products that people are interested in comes from fermented milk from bacteria generally Lactobacillus bulgaricus and Streptococcus thermophillus. Synbiotic yogurt is an innovative yogurt product derived from bacteria combine, breast milk, probiotics and prebiotics. The bacteria used in fermentation as probiotic bacteria are Lactobacillus acidhophilus. Prebiotics are types of carbohydrates that cannot be digested by the digestive system, one of which is found in taro flour. This research ...
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Evaluation of the response of some lettuce cultivars to growth, production and quality indicators using hydroponic systems
(2023-12-28)
The research was conducted at Abi Jarsh Farm in the Faculty of Agricultural Engineering at Damascus University during the first season of 2020-2021 and the second season (experimental repetition) of 2021-2022. The experiment aimed to study the evaluation of growth, production, and quality indicators for two lettuce varieties, Romaine and Iceberg, within various hydroponic techniques: Nutrient Film Technique (NFT), Drip System Technique (DST), Deep Water Culture (DWC), and using three different concentrations of ...
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![Open Access](/themes/Mirage2/images/Open_Access_logo_PLoS_transparent.svg)
The effect of wuluh starfruit (Averrhoa bilimbi L.) added on the physicochemical and antimicrobial characteristics of chitosan-pva edible film
(2023-12-28)
Edible film is an eco-friendly packaging innovation that can be a solution in dealing with the plastic waste problem. Apart from that, edible film is expected to have antimicrobial properties that can extend packaged food products' shelf life. Wuluh starfruit (Averrhoa bilimbi L.), a tropical plant from Southeast Asia that contains organic acid compounds, functions as an antimicrobial that can be added to edible films. This research aims to determine the effect od wuluh starfruit juice addition in making edible film ...
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Preferences of market gardeners for traditional vegetables and associated factors in urban areas of southern Benin
(2023-12-28)
There is a growing interest in the promotion of the use of traditional vegetables to reduce vitamins, minerals, and dietary fibres’ gaps of populations and to support rural and urban livelihoods in sub–Saharan Africa, including in Benin, because they are considered as more nutritious, accessible, and more culturally acceptable for consumers than many exotic vegetables. Meanwhile, the extent to which these traditional vegetables are preferred by the target populations, and especially by the local market gardeners who ...