Photo-oxidation of Pasteurized Milk in Polyethylene Pouch Packs

In the present study photo-oxidative stability of pasteurized milk packaged in polyethylenepouches was investigated. Milk packaged in three layer polyethylene pouch packs was exposed to 400,600 and 800 l´ florescent light at 4 °C for 6 days, compared with a control (stored in dark). Light had apronounced effect on fat content of milk with no effect on protein, lactose and ash content. Photo-oxidativestability of milk decreased as the intensity of light increased, peroxide value, anisidine value and conjugateddienes increased during the storage period of 6 days, higher values were observed in samples exposed to800 l´ florescent light. After 6 days of storage period, milk exposed to 400 l´ florescent light did not revealany oxidized flavour. The results of this study depicted that polyethylene pouches have the capability toresist photo-oxidation up to 400 l´ light.

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Studies on physico-chemical parameters of biscuits using wheat, sorghum and groundnut blend flour

FOOD SCIENCE RESEARCH JOURNAL ◽

10.15740/has/fsrj/11.2/77-83 ◽

2020 ◽

Vol 11 (2) ◽

pp. 77-83

Author(s):

Rohit Kumar Maurya ◽

Devendra Kumar

Keyword(s):

Moisture Content ◽

Protein Content ◽

Chemical Properties ◽

Storage Period ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Chemical Parameters ◽

Sorghum Flour ◽

Physico Chemical

Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.

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Stabilitas Oksidasi Lipida Terstruktur Berbasis Minyak Kelapa dan Minyak Kelapa Sawit [Oxidative Stability of Structured Lipid Based on Coconut Oil and Palm Oil]

Buletin Palma ◽

10.21082/bp.v18n2.2017.53-62 ◽

2018 ◽

Vol 18 (2) ◽

pp. 53

Author(s):

Siti Nurhasanah ◽

Nur Wulandari ◽

S. Joni Munarso ◽

Purwiyatno Hariyadi

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Oxidative Stability ◽

Palm Oil ◽

Peroxide Value ◽

Coconut Oil ◽

Structured Lipid ◽

Total Oxidation ◽

Anisidine Value ◽

Novozyme 435

Lipase-catalyzed interesterification is used to synthesize a value added structured lipid (SL) from coconut oil and palm oil. SL is a modified lipid (triacylglycerols; TAG) with replacement and/or arrangement of fatty acid positions to change the fatty acid composition and/or their positional distribution in glycerol backbone. In this research, modification was conducted by enzymatic process, to produced SLs with some beneficial changes in chemical and physical properties. Sepecifically, objective of this research was to study the oxidative stability of SL obtained from enzymatic interesterification of coconut oil and palm oil. Stability was studied using schaal oven test method and parameters tested were free fatty acid, peroxide value, anisidine value, total oxidation, and thio barbituric acid (TBA) value. Results showed that the type of lipase used and length of interesterification resulted in SL with different oxidative stability. Among SLs evaluated, SL produced with esterification process using lipase of Novozyme 435 for 5 hours has high oxidative stability. At the end of the observation, product that was stored for 4 weeks at 50 oC, contained free fatty acid value of 4.21 %, peroxide value of 2.88 meq O2⁄kg, anisidine value of 5.16, TBA value of 2.01 mg malonaldehyde/kg sample, and total oxidation of 10.92. Those result shows that oxidation stability parameter of structured lipid still meet the standard of palm oil product and its derivatives AbstrakInteresterifikasi enzimatik dengan lipase digunakan untuk mensintesis lipida terstruktur (structured lipid/SL) dari bahan baku minyak kelapa dan kelapa sawit. SL adalah lipida (trigliserida) termodifikasi melalui penggantian dan/atau pengaturan posisi asam-asam lemak pada kerangka gliserolnya. Pada penelitian ini modifikasi secara enzimatik untuk dilakukan untuk menghasilkan produk SL dengan sifat kimia dan fisika tertentu yang memiliki nilai tambah. Penelitian ini bertujuan untuk mempelajari stabilitas oksidasi produk SL hasil interesterifikasi enzimatik minyak kelapa dan minyak kelapa sawit. Stabilitas oksidasi diukur dengan menggunakan metode uji oven schaal dengan parameter uji adalah asam lemak bebas, bilangan peroksida, bilangan anisidin, total oksidasi, dan nilai asam tio barbiturat (TBA). Hasil penelitian menunjukkan bahwa jenis lipase yang digunakan dan lama interesterifikasi menghasilkan SL dengan stabilitas yang berbeda. Diantara produk SL yang dievaluasi, SL yang diperoleh dari proses interesterifikasi menggunakan lipase Novozyme 435 selama 5 jam mempunyai stabilitas oksidasi tinggi. Pada akhir pengamatan, produk yang disimpan selama 4 minggu pada suhu 50 oC memiliki nilai asam lemak bebas 4,21%, bilangan peroksida 2,88 meq O2/kg, bilangan anisidin 5,16, bilangan TBA 2,01 mg malonaldehid/kg sampel, dan nilai total oksidasi 10,92. Hasil tersebut menunjukkan bahwa stabilitas oksidasi lipid terstruktur yang dihasilkan mampu memenuhi standar sebagai produk minyak sawit dan turunannya.

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The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

International Research Journal of Engineering IT & Scientific Research ◽

10.21744/irjeis.v3i6.578 ◽

2017 ◽

Vol 3 (6) ◽

pp. 119

Author(s):

Ni Made Darmadi ◽

Dewa Gede Semara Edi ◽

I Made Kawan

Keyword(s):

Moisture Content ◽

Protein Content ◽

Fat Content ◽

Ash Content ◽

Fish Skin ◽

Economic Sectors ◽

Food Quality And Safety ◽

Processed Products ◽

Micro Analysis ◽

Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

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Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

Ciência Rural ◽

10.1590/0103-8478cr20140241 ◽

2016 ◽

Vol 46 (3) ◽

pp. 560-566 ◽

Cited By ~ 4

Author(s):

Ana Paula Daniel ◽

Lauren Fresinghelli Ferreira ◽

Bruna Klein ◽

Amanda Roggia Ruviaro ◽

Andréia Quatrin ◽

...

Keyword(s):

Essential Oil ◽

Lipid Oxidation ◽

Oxidative Stability ◽

Frozen Storage ◽

Storage Period ◽

Oxidation Products ◽

Secondary Products ◽

Silver Catfish ◽

Rhamdia Quelen ◽

Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

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PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i01.p02 ◽

2018 ◽

Vol 7 (1) ◽

pp. 12

Author(s):

Utafiyani . ◽

Ni Luh Ari Yusasrini ◽

I Gusti Ayu Ekawati

Keyword(s):

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Green Bean ◽

Crude Fiber ◽

Crude Fiber Content ◽

Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

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Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i02.p02 ◽

2020 ◽

Vol 9 (2) ◽

pp. 117

Author(s):

Lucky Arisonna Roring ◽

Ni Wayan Wisaniyasa ◽

I Dewa Gede Mayun Permana

Keyword(s):

Moisture Content ◽

Protein Content ◽

Wheat Flour ◽

Fat Content ◽

Ash Content ◽

Fiber Content ◽

Bean Sprout ◽

Crude Fiber Content ◽

Red Bean ◽

Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

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PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i04.p07 ◽

2020 ◽

Vol 9 (4) ◽

pp. 426

Author(s):

Brogina Mayank Dini ◽

Luh Putu Trisna Darmayanti ◽

I Ketut Suter

Keyword(s):

Antioxidant Capacity ◽

Protein Content ◽

Water Content ◽

Chlorophyll Content ◽

Fat Content ◽

Ash Content ◽

Carbohydrate Content ◽

Total Chlorophyll ◽

Total Chlorophyll Content ◽

Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

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Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v8n1.2021.p37-48 ◽

2021 ◽

Vol 8 (1) ◽

pp. 37

Author(s):

Elsera Br Tarigan ◽

Edi Wardiana ◽

Handi Supriadi

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Storage Period ◽

Fat Content ◽

Test Method ◽

Life Test ◽

Coffee Plantations ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65m (AF65), thick alumunium foil 130m (AF130), and thick lamination 114m (L144). The second factor was the storage temperature which consisted of 3 levels: 25 oC, 35 oC, and 45 oC, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45 oC whereas coffee in AF65 packaging is ideally at 25 oC.

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Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage

Food Science and Technology ◽

10.15673/fst.v12i3.1038 ◽

2018 ◽

Vol 12 (3) ◽

Author(s):

E. Ghanbari Shend ◽

D. Sivri Ozay ◽

M . T. Ozkaya ◽

N. F. Ustunelc

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Olive Oil ◽

Peroxide Value ◽

Fatty Acid Content ◽

Virgin Olive Oil ◽

Storage Period ◽

Extra Virgin Olive Oil ◽

Processing Unit ◽

Uv Absorbance

In this study Turkish monocultivar extra virgin olive oil (EVOO) “Sarı Ulak” was extracted by using the Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy). Changes in minor and major components and quality characteristics, free fatty acid content, peroxide value and UV absorbance value, were surveyed during a year’s storage period. “Sarı Ulak” olive oil samples were classified as EVOO according to the trade standards of the International Olive Council (IOC) based on free fatty acid, peroxide value, K232 and ΔK values up to the eighth month of the storage period. The results have shown that color values of EVOO changed from green to yellow slowly while UV absorbance values changed during storing. Total polyphenol content of extra virgin olive oil decreased from 205.17 ppm to 144.29 ppm during a year’s storage. Luteolin was the most abundant phenolic compound, and its concentration changed from 184.33 ppm to 115.06 ppm. Apigenin concentration was differed from 2.67 to 1.06 ppm during storing. The initial level of α-tocopherol contents was 184.51 ppm, it decreased to 147 ppm at the end of storage time. After 12 months of storing, about 20 % of α-tocopherol content was destroyed. The amounts of phenolic and tocopherol isomers decreased during storage as expected.

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The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.15075 ◽

2017 ◽

Vol 19 (3) ◽

pp. 233

Author(s):

Indrati Kusumaningrum ◽

Andi Noor Asikin

Keyword(s):

Experimental Design ◽

Moisture Content ◽

Protein Content ◽

Calcium Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

Chemical Characteristics ◽

East Kalimantan ◽

Calcium Source

Abstract Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source which can be added to various food formulations such as keropok. The aim of this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content and whiteness. The method applied the experimental design was Completely Randomized Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder addition with three replications to each treatments. The results showed that the addition of belida bone powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein, fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result showed that K3 was the best treatment with 5.64% calcium content.

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