Effect of washing treatment on quality characteristics of burger made from spent laying duck meat

Experiment was carried out to investigate the influence number of washing treatment (without, single and double washing) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. The chemical composition of burger at different number of washing treatment was varied in terms of moisture content, fats and protein content. The number washing cycles treatment were found to increase moisture content and reduce fat and protein content significantly. Increase number of washing treatment showed significantly higher (p 0.05) within the sample and control (chicken burger). The spent laying duck Khaki Campbell produced using different number of washing treatment may have a possible use as raw material in restructured meat products such as burger

Evaluation of biochemical and bioactive properties of native and imported pomegranate (Punica granatum l.) cultivars found in Bangladesh

Pomegranate (Punica granatum L.) is one of the oldest known and nutrient rich edible fruits.Peel and Arils of three available cultivars of this fruit in Bangladesh namely, Bangladesh pomegranate, Indian-Mridula and Egypt pomegranate were analyzed to evaluate their biochemical and bioactive properties. The ash, crude fiber, lipid, moisture, pH, titratable acidity, total soluble solid, total sugar as well as bioactive properties included DPPH radical scavenging activity, total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC) and vitamin C were assessed in the study. The results of the analysis showed that the ash, pH, titratable acidity, moisture, total sugar ranged from 0.26-0.93%, 3.54-4.01, 1.40-1.87%, 75.43-81.20%, 9.02-10.12 g DE/100g for aril and 1-2.03%, 3.53-4.12, 1.75-1.88%, 71.69-76.65%,21.14-29.19 g DE/100g for peel respectively. However, the seed of all cultivars contained significantly (p<0.05) higher amount of lipid and crude fiber than peel especially high lipid content in the seed of Mridula (23.30 g/100g) and peel of Egypt pomegranate (11.76 g/100g)and high crude fiber content in the seed of Bangladesh pomegranate (64.96 g/100g) and peel of Mridula (15.61 g/100g). The peel showed markedly higher DPPH radical scavenging activity, TPC, TFC, TTC and vitamin C than aril. The cultivar behaved as the most influencing factor for variation among the values of individual parameters observed. The findings suggested that pomegranate peel appeared to have more potential as health supplement and rich in natural antioxidants than aril

Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia

Composition of cocoa beans depends on origin and cocoa processing such as fermentation, drying and roasting. However, less research has been conducted to analyse the composition of Peninsular Malaysia cocoa bean at different processing stages. Thus, the purpose of this study was to determine the proximate, phytosterol level, antioxidant content and activity of Peninsular Malaysia unfermented, unroasted, roasted cocoa beans and cocoa shells. Analysis involved was proximate analysis, total phenolic compound (Folin–Ciocalteu reagent assay), antioxidant activity (2,2-diphenyl-1-picrylhydrazyl scavenging assay) and phytosterol composition. Results show that the crude fiber of unroasted cocoa beans and cocoa shells increased from 17.19 to 28.45% and 13.86 to 16.06% respectively after roasting process. The roasting process is suspected to increase the dietary fiber content of cocoa products due to the interaction between polysaccharides, protein, polyphenolic and Maillard products at high temperature. The total phenolic content in cocoa bean and cocoa shells ranged from 2.42 to 10.82 µg GAE/ml. The unfermented cocoa beans contain significantly (p < 0.05) higher antioxidant activity (92.3%) compared to other samples. This study shows that cholesterol, stigmasterol and β-sitosterol were present in roasted cocoa beans and cocoa shells. Hence, the information on the composition of Malaysia unfermented, unroasted, roasted cocoa beans and cocoa shells are needed to enrich the databases composition as a reference for the cocoa industry

Rambutan (Nephelium lappaceum) fats

Rambutan (Nephelium lappaceum) fruit is rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein and fiber. Rambutan seed kernel fat (RSKF) can be a promising alternative edible fat that has the potential to be used in the food industry, especially to replace hydrogenated fat. The main fatty acids in RSKF are arachidic acid (38.3%) and oleic acid (37.1%). These two fatty acids covered 75.7% of the total fatty acids. RSKF exhibited several nutritional, biological and health promoting effects. This chapter reports on the chemical composition and health promoting impacts of RSKF

Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250°C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250°C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p˂0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated-steam technique can be used to roast peanuts while maintaining their favorable characteristics

Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250 °C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250 °C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p < 0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated steam technique can be used to roast peanuts while maintaining their favorable characteristics

Effect of carrier agents on chemical properties and sensory evaluation of spray-dried Nigella sativa

El objetivo de este estudio fue evaluar los efectos de la atomización de dos agentes protectores, la maltodextrina (MD) y la goma arábiga (AG) en su actividad antioxidante, contenido en minerales, contenido aproximado y evaluación sensorial. Los resultados mostraron que la muestra atomizada provocó una disminución significativa (P &lt;0,05) en el contenido de cafeína, de 3,8% en la muestra control, hasta 1,6% en AG y 1,9% en MD. El contenido en grasa de la muestra atomizada también causó un declive significativo de 21,4% en la muestra pre-atomizada hasta 0,8% en MD y 2,4% en AG. La actividad antioxidante disminuyó ligeramente en las muestras de AG y MD mientras que el contenido mineral de las muestras atomizadas aumentó significativamente en AG en comparación con la muestra de MD. Se encontró un rendimiento significativamente más alto en la muestra de MD (72,85%) que en la de AG (40,71%). La Nigella sativa en polvo atomizada tiene potencial viable para mejorar la calidad de los alimentos que podrían ser beneficiosos para los consumidores, como también para la industria.The aim of this study was to evaluate the effects of spray-drying with two coating agents, maltodextrin (MD) and gum arabic (AG) on antioxidant activity, mineral content, proximate content and sensory evaluation. Results showed that spray-dried sample decreased significantly (P &lt; 0.05) in caffeine content, from 3.8% in control sample to 1.6% in AG and 1.9% in MD. Fat content in spray-dried sample also declined significantly from 21.4% in a pre-dried sample to 0.8% in MD and 2.4% in AG. Antioxidant activities slightly decreased in both AG and MD samples while the mineral content of spray-dried samples significantly increased in AG as compared with MD sample. The significantly higher yield found in MD (72.85%) sample than AG (40.71%). Spray-dried Nigella sativa powders have viable potential in improving food quality that may be beneficial to consumers as well as to industry

Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250°C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250°C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p˂0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated-steam technique can be used to roast peanuts while maintaining their favorable characteristics