327 research outputs found

    Determination and sensory evaluation of soy flour-meat combinations in the production of meatballs

    Get PDF
    The increasing cost of animal protein has necessitated the need to investigate the use of cheaper and nutritive alternatives in various food formulations. The study was carried out to determine the appropriate level of soy flour inclusion in meatball production. The soy meat balls were formulated to contain 0%, 10%, 15%, 20% and 25% of full-fat soy flour which was combined with beef and some condiments. Treatments were analyzed in triplicates in a randomized complete block design. A 7-point hedonic scale was used to evaluate the sensory characteristics (colour, taste, texture and overall acceptance) of the products using a semi-trained taste panel. Nutrient proximate composition values and production cost were also determined. Results showed that on the average, soy flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.33% to 12.96%. Meatballs with soy flour inclusions at 10% and 15% were most acceptable (very much liked). The 20% and 25% level of soy flour inclusion were moderately acceptable, thereby indicating acceptability up to 25% level of soy flour inclusion. Soy inclusion reduced production cost by N37.50 on the average at N5.00 per ball when compared with all meat products as well as, increasing the number of balls per mix from 64 balls (control) to an average number of 89.5 balls (soy meatball). It is recommended that further studies of the soy flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Nigerian market

    Detremination of element contents in bivalves: health benefits and risk

    Get PDF
    The content of 16 micro- and macro-elements (As, Cd, Co, Cr, Cu, Hg, Mn, Ni, Pb, Se, Zn, Fe, Ca, Mg, K, Na) were determined from samples of three bivalve (Mollusca) species of clams (Venerupis philippinarum, Tegillarca granosa, and Anadara broughtonii) and two of scallops (Mizuhopecten yessoensis and Argopecten irradians), purchased from two fish markets in Incheon, Korea. The element content in combination with chemometrics provided sufficient information to develop classification rules for five species of bivalves according to their species. However, the As content was higher than the maximum tolerable limit specified by European Food Safety Authority (EFSA) in all species, and the Mn content of A. irradians were a few times higher than that in other species. Based on a data collection on food consumption of South Korean population of clams and scallops, a chronic probabilistic exposure was calculated for the toxic elements to compare with toxicological reference values, in order to have insight in potential human health impacts. It could be concluded that cadmium exposure was exceeding the toxicological limit for 5.3% of the population making it a potential health issue. Arsenic exposure was found to be of concern while its maximum levels in shellfish are not (yet) regulated. Multivariate analyses were used to analyze the differences among samples and to identify elements that can be used in species classification. Principal component and hierarchical cluster analyses showed the samples’ tendency of forming clusters according to species. Furthermore, Partial Least Square Discriminant Analysis identified As, Cd, Co, Ni, and Se as being useful for the differentiation among these bivalve species

    Nutrition Transition in Papua New Guinea (PNG): An Assessment of the Nutrition Transition for Three Diverse Populations, Including the Contributing Factors, Food Insecurity, and Health Risks

    Get PDF
    BackgroundNutrition transition refers to changes in diets and physical activity patterns as countries undergo economic growth, urbanisation with increased reliance on the global food supply. It is associated with a rapid increase in obesity and diet-related non-communicable diseases (NCDs). Although NCDs are increasing worldwide, the rise in low- and middle-income countries (LMICs) has become more rapid, with greater implications because of the double burden of diseases with the concurrent burden of infectious diseases. In high income or developed countries this phenomenon is well established. Unfortunately, information from LIMCs are more limited and are intertwined with food insecurity issues. In Papua New Guinea (PNG) studies that explore such important issues are scarce especially at this crucial period when the country is experiencing rapid transformation due to economic development. This research explores the nutrition transition in PNG by investigating dietary and physical activity patterns to provide an insight into characteristics of changes and their effects on health outcomes.Processes and Methods of Data CollectionThere are two main components to this research. The first is development and validation of data collection methods and confirmation of survey processes. The second component is a population survey of adults that explored the diets, physical activity (PA) and food insecurity across sites selected to provide a sample of populations (Highland and Coastal, rural and peri-urban) affected to a varying extent by major projects and economic development.The first component was undertaken in four study sites (Asaro, Karkar, Hides/Komo and Hiri) to document dietary patterns and practices, and develop the dietary data collection methods and interview aids. This included participatory and in-depth interviews to establish a rich base of qualitative dietary data on diet. The 24-hour recall method was trialled for quantitative dietary data collection and protocols developed. This component also included a tracing study of adult participants in the Asaro and Hiri sites was undertaken to establish common activities to construct the PNG-Physical Activity Questionnaire (PNG-PAQ). This was validated in a separate sample against an accelerometer. The food insecurity questions were based on the eight-statement food insecurity measure for Maori and Pacific Islanders in New Zealand and tested across the four sites.The second component was undertaken in a representative sample of adults from Asaro, Karkar, and Hiri. The 24-hour recall method, PNG-PAQ and food insecurity questions were asked through interview. Demographic and socio-economic data were available through the routine demographic surveillance undertaken for these sites.\ua0ResultsThe qualitative diet study showed that rural populations continue traditional diets that consist largely of garden foods, while contribution of store-bought foods was higher in the peri-urban site. In the rural Asaro and peri-urban Hiri, inclusion of vegetable oil was common and among Hiri participants snacking of store-bought foods was becoming common. The 24-hour recall method was shown to be an appropriate method with survey aids created for use in the study, which enabled observations of diet variation across populations incorporated in the study.The PA tracing study resulted in 44 activity classifications which were categorised under five domains (cash earning/schooling, subsistence farming/cash cropping, home chores, transport, and leisure) to develop the 26-question PNG-PAQ. The validation study showed an acceptable level of validity in measuring moderate to vigorous PA (MVPA) while the soundness of measuring sedentary activities was weaker.Intakes of total energy, protein, fat, carbohydrate, iron and vitamin A were assessed to reflect diet quality. All sites reported inadequate nutrient intakes, apart from iron, in comparison with Estimated Average Requirements. This was consistent with the low levels of obesity observed.Physical activity results showed a subsistence-oriented pattern in the rural sites, with addition of household chores associated with permanent housing and introduction of cash cropping activities. In the peri-urban population paid employment was included along with subsistence activities. Across the sites some modern labour-saving tools have been incorporated, particularly with the use of powered boats and vehicles to travel long distances, though these are more common in the peri-urban population.Analyses showed site differences in diet and PA that were not explained by wealth and education, key indicators of socio-economic development. Food insecurity is a reality at the household level, with the main risks related to failure in the gardens shifting towards income-based food insecurity in households more dependent on store-bought foods.ConclusionThe nutrition transition appears to be in early stages in much of PNG with gradual change in rural areas, but more evident in peri-urban and urban areas. The changes vary across sites and overall the rate of changes is slower compared to patterns reported in the neighbouring Pacific Island Countries and Territories. Understanding these patterns of change assists with development of appropriate and effective prevention measures for both NCDs and infectious diseases

    Cassava harvesting and processing : Proceedings of a workshop, held at CIAT, Cali, Colombia, 24-28 April 1978

    Get PDF

    PHYSICOCHEMICAL, ORGANOLEPTIC AND BUSINESS FEASIBILITY ANALYSIS OF CHICKEN NUGGETS WITH VARYING DOSAGES OF MORINGA LEAVES AND TAPIOCA FLOUR

    Get PDF
    This study explores the use of Moringa leaves and tapioca flour as additives in chicken nuggets, a popular processed chicken meat product. Moringa leaves are known for their high nutritional content, including vitamins, minerals, and antioxidants. The research aims to determine the optimal dosages of Moringa leaves and tapioca flour for chicken nugget production, providing guidance for producers to enhance product formulations and nutritional value. The study investigates how variations in the doses of Moringa leaves and tapioca flour impact the physicochemical and organoleptic properties of chicken nuggets. An experimental design involving two factors (Moringa leaves and tapioca flour) with multiple levels is utilized. Each treatment combination is repeated to obtain reliable results. The findings indicate significant interactions between the doses of Moringa leaves and tapioca flour, particularly related to water content. The addition of 300g tapioca flour and 200g Moringa leaves resulted in the lowest water content compared to other dose combinations. However, there was no significant interaction observed on ash content, although higher doses of Moringa leaves and tapioca flour tended to increase the ash content in the chicken nuggets. Crude protein levels showed an interaction effect, with the addition of 100g Moringa leaves and increased tapioca flour contributing positively to the crude protein content. Additional doses of Moringa leaves and tapioca flour affected the crude fat content, with the addition of 100g Moringa leaves and increased tapioca flour resulting in increased crude fat. However, higher doses in specific combinations led to varied effects on crude fat content. The addition of Moringa leaves and tapioca flour influenced the crude fiber content in chicken nuggets. Within a certain range, the addition of Moringa leaves positively increased the crude fiber content, while higher doses of tapioca flour also contributed to increased crude fiber. Overall, this research provides insights into the effects of Moringa leaves and tapioca flour on the physicochemical properties and organoleptic qualities of chicken nuggets. The findings offer valuable information for the development of more efficient product formulations with enhanced nutritional value

    Utilization of carp and other skeletal muscle tissues in a puffed snack food

    Get PDF
    The research objective of this study was to develop a meat snack product from low-utilized fish in combination with other skeletal muscle tissues, and to determine how different combinations of skeletal muscle tissues would affect the sensory attributes, chemical composition, physical properties and microbial growth of the snack product. Five treatments were formulated from the combinations of meat tissues as follows: 20:10:10, 30:5:5, 30:10:0, 30:0:10 and 40:0:0 percent fish, beef and chicken respectively. There was no significant effect on the color among treatments of sensory panelists for deep-fried crackers. This showed that the combination of fish with beef and chicken was no different in color than all fish (control) crackers. It appears that cooking reduced differences in color among treatments. With the exception of treatment 3 (30 percent fish, 5 percent beef and 5 percent chicken), the flavor scores for all treatments were significantly above the slightly desirable flavor level. With the decrease in percentage of beef the flavor score tended to decrease. Texture scores for all the treatments were not significantly different (P&lt0.05) from the control treatment. There was significant different (P&lt0.05) between replicates. The treatments were all scored above slightly acceptable for overall acceptability, except treatment 3 which was moderately acceptable. The overall acceptability of fish crackers was more related to flavor than the other sensory attributes studied. The non-American panel rated the deep-fried puffed crackers significantly higher for all sensory attributes except texture than the American panel. Data on Hunter color values showed that the different combination of sketetal muscle tissues did affect the lightness, redness and yellowness of the deep-fried product. Significant difference (P&lt0.05) was determined on Instron measurements of texture (crispness). The trend generally indicated that the treatment with the high percentage of beef tended to have higher mean scores. There was significant effect on the expansion measurements due to treatment. Treatments with beef were observed to have better expansion properties due to the presence of gelatin. The treatments differed significantly in percentage of moisture, fat, protein, ash, fiber and carbohydrate. Percentage moisture and percentage protein increased with the decrease in fat content of the raw and fried products. The moisture content of fried product was lower than that of raw product while the fat content was very much higher. The percentage ash and percentage fiber remained constant before and after frying. Coliforms, yeast and mold were not detected in any treatment for both raw and deep-fried products. A low aerobic plate count reflected that the product had good microbial quality

    Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

    Get PDF
    The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, aw), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water

    Prosiding ICAPFS 2018 ISBN 978-602-6953-42-1

    Get PDF

    7th International ISEKI-Food Conference: next-generation of food research, education and industry. Book of abstracts

    Get PDF
    As part of its mission, ISEKI-Food Association establishes and maintains a network among universities, research institutions, and companies in the food chain in addition to working to ensure that food studies are of high quality. However, we must also begin planning how to gear science, education, and the food industry to meet the needs of future generations as well as how to contribute to the sustainability of our planet by these food actors. In light of this, the 7th International ISEKI-Food Conference, which had as main theme “NEXT-GENERATION OF FOOD RESEARCH, EDUCATION AND INDUSTRY”, focused on future challenges in education on food science and technology, in research activities related to processing, quality and safety, packaging of foods and in societal engagements in the field divided in three main sections: EDUCATION: CHALLENGES OF EDUCATION IN A CHANGING WORLD; RESEARCH: NEXT GENERATION OF FOODS; and SOCIETY ENGAGEMENT: SOCIETY AND FOOD INDUSTRY. The conference was dedicated to all food actors, creating bridges among them. The delegates had the opportunity to exchange new ideas and experiences face to face, to establish business or research relations, and find global partners for future collaborations.info:eu-repo/semantics/publishedVersio
    corecore