Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)

Pemanggangan adalah suatu proses pemanasan kering yang dilakukan untuk merubah karakteristik seperti warna, rasa dan menambahkan keenakanan biji koko. Biji koko merupakan bahan utama yang digunakan dalam proses pembuatan coklat atau produk berasaskan coklat. Roasting is one of the most important heat treatment that is usually undertaken to develop the characteristic color, flavour, as well as the palatability of cocoa beans. Cocoa beans are the primary raw material used for manufacturing chocolate and chocolate-based products. In this study, superheated steam and convectional methods were used to roast cocoa beans at 150, 200 and 250 0C for 0, 10, 30 and 50 min

Effect of Superheated Steam Treatment on Changes in Moisture Content and Colour Properties of Coconut Slices

Drying is one of the methods to preserve the quality and prolong the shelf life of food. Coconut meat was sliced and dried using superheated steam oven at 140°C, 160°C and 180°C. Drying was carried out at different drying time (5, 10, 15, 20, 25 and 30 minutes). The effect of drying temperature and time on the moisture content and colour properties (L, a, b and BI) of the coconut slices were studied. The temperature and time significantly (p < 0.05) affected the moisture loss and colour values of coconut slices during superheated steam drying. The moisture content decreased with increased drying temperature and time. The values of L decreased with drying temperature and time. The a and b value of coconut slice dried at 140°C decreased initially then increased with time. Coconut slices dried at 160°C had their a values increased up to 20 minutes then decreased and b values increased up to 20 minutes then fluctuated. The a and b values of coconut slices dried at 180°C showed fluctuation. BI values of coconut slices increased with increasing drying time and temperature

Drinking water insecurity in Southwest Coastal Bangladesh : how far to SDG 6.1?

Substantial progress has been seen in the drinking water supply as per the Millennium Development Goals (MDG), but achieving the Sustainable Development Goals (SDG), particularly SGD 6.1 regarding safely managed drinking water with much more stringent targets, is considered as a development challenge. The problem is more acute in low-income water-scarce hard-to-reach areas such as the southwest coastal region of Bangladesh, where complex hydrogeological conditions and adverse water quality contribute to a highly vulnerable and insecure water environment. Following the background, this study investigated the challenges and potential solutions to drinking water insecurity in a water-scarce area of southwest coastal Bangladesh using a mixed-methods approach. The findings revealed that water insecurity arises from unimproved, deteriorated, unaffordable, and unreliable sources that have significant time and distance burdens. High rates of technical dysfunction of the existing water infrastructure contribute to water insecurity as well. Consequently, safely managed water services are accessible to only 12% of the population, whereas 64% of the population does not have basic water. To reach the SDG 6.1 target, this underserved community needs well-functioning readily accessible water infrastructure with formal institutional arrangement rather than self-governance, which seems unsuccessful in this low-income context. This study will help the government and its development partners in implementing SDG action plans around investments to a reliable supply of safe water to the people living in water-scarce hard-to-reach coastal areas

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

Physicochemical and antioxidant properties of banana varieties and sensorial evaluation of jelly prepared from those varieties available in Sylhet region

The present research aimed to evaluate and compare the antioxidant activity in both pulp and peel and the physicochemical contents in the pulp of four local varieties of banana, i.e. Musa acuminata species named Sagor, Champa, Shail and Bichi, available in Sylhet region of Bangladesh. The antioxidant activity from a methanolic extract of banana peels and pulps was evaluated by determination of total phenolic content and DPPH scavenging activity. The physicochemical contents of banana pulp such as protein, fat, moisture, ash and carbohydrate were also determined. The results showed that the overall antioxidant activity of banana peel was higher than the pulp of banana. The pulp of the Shail variety had the highest antioxidant activity (TPC = 80.14 mg GAE/100 g, DPPH radical scavenging activity =91.37%) among the four varieties. Fat (1.38%) and moisture (76.23%) contents were higher in the pulp of Shail, while protein (1.82%) and carbohydrate (22.71%) contents were higher in the pulp of Bichi. The Champa variety contained higher ash content (1.05%). Among the jellies prepared from those banana varieties, the jelly of the Shail variety showed the highest score for overall acceptance (6.8) whilst the jelly prepared from the Bichi variety showed the highest score for taste (7.75). This may be due to higher carbohydrate content. The study suggests that banana peel could be used in the food industry as a raw material to produce bakery products and in cosmetics and pharmaceutical industries as an antioxidant supplement

Identification of angiotensin I converting enzyme inhibitory and radical scavenging bioactive peptides from sea cucumber (Stichopus vastus) collagen hydrolysates through optimization

The sea cucumber (Stichopus vastus) is an underutilized species, as most of its parts, including the integument (high collagen content) are thrown away during processing. The aim of this study was to investigate the effects of different hydrolysis conditions (substrate to enzyme ratio (S/E), reaction temperature, and hydrolysis time) on the angiotensin I converting enzyme (ACE) inhibitory and radical scavenging (RSc) activities of the hydrolysates produced from trypsin hydrolysis of S. vastus collagen. Optimal conditions predicted by Box-Behnken Design modelling for producing ACE inhibitory and RSc hydrolysates were found to be S/E ratio (15), reaction temperature (55°C), and hydrolysis time (1 h). Under optimal conditions, ACE inhibitory and RSc activities were estimated to be as high as 67.8% and 77.9%, respectively. Besides, some novel bioactive peptides were identified through mass spectrometry analysis. These results indicate that S. vastus hydrolysates might be used as a functional ingredient in food and nutraceutical products