-
Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril
Tran Thi Yen Nhi,
Dang Quoc Tuan
Issue:
Volume 4, Issue 1, January 2016
Pages:
1-6
Received:
31 December 2015
Accepted:
12 January 2016
Published:
25 January 2016
Abstract: The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 - 120 min), dried at a certain temperature (40 -70°C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60°C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO2/kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.
Abstract: The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial en...
Show More
-
Development of CD-Rom to Appraise Nutritional Knowledge of the Information Technology Professionals
Priya Sharma,
M. Usha Rani,
K. Uma Maheswari
Issue:
Volume 4, Issue 1, January 2016
Pages:
7-10
Received:
23 September 2015
Accepted:
30 November 2015
Published:
19 February 2016
Abstract: Computer technology provides the opportunity to explore new and creative methods of delivering nutrition education to the professionals in information technology sector. It has the potential to make learning about nutrition more interesting, informative, enjoyable, exciting and effective. This can also helps to reach large population with accurate and consistent nutrition education with greater efficiency and in less time. The purpose of this study was to develop and evaluate the appropriate digital nutrition education material, CD-Rom to appraise the IT professionals on balanced diet, good eating habits & correct food choices. As part of a community nutrition education program, nutrition education material in the form of CD-Rom was developed keeping in view the updated scientific information. The identified areas for development of CD-Rom included balanced diet, classification of foods based on their functions, nutritional significance of nutrients, therapeutic information, importance of physical exercises and dietary guidelines for Indians. The study demonstrated that nutrition and health related messages incorporated in the digital nutrition education material successfully transmitted to the target group of adults.
Abstract: Computer technology provides the opportunity to explore new and creative methods of delivering nutrition education to the professionals in information technology sector. It has the potential to make learning about nutrition more interesting, informative, enjoyable, exciting and effective. This can also helps to reach large population with accurate ...
Show More
-
Preparation of Soymilk Using Different Methods
M. F. Afroz,
Wasima Anjum,
Md. NurulIslam,
Md. Ahsanul Kobir,
Kaiyum Hossain,
Abu Sayed
Issue:
Volume 4, Issue 1, January 2016
Pages:
11-17
Received:
20 December 2015
Accepted:
29 December 2015
Published:
24 February 2016
Abstract: The present experiment was conducted to prepare soymilk from whole soya seed by using various techniques. Twelve (12) soymilk samples were prepared by three different methods with four concentration level. Each sample was analyzed for proximate composition and sensory qualities were evaluated by a taste panel. No significant difference was found between dehulled soy seed blending milk and whole soy seed powder milk. But 125g concentration obtained highest score from the judges. From the results of chemical analysis, significant difference was found in terms of moisture, total solids, solids- not- fat, protein, fat, carbohydrate, ash content and acidity percentage. Dehulled soy seed blending milk contained more moisture, protein, fat and ash content. On the other hand, a sharp increase of nutrient concentration was observed with the increase of soymilk concentration. But soymilk of 150 and 175g concentration become thicker after boiling which had fewer acceptances by the judges. Considering the physical and chemical properties of all samples, it is recommended that 125g concentrate dehulled soy seed blending milk may be prepared in industrial scale.
Abstract: The present experiment was conducted to prepare soymilk from whole soya seed by using various techniques. Twelve (12) soymilk samples were prepared by three different methods with four concentration level. Each sample was analyzed for proximate composition and sensory qualities were evaluated by a taste panel. No significant difference was found be...
Show More
-
Morphological and Biochemical Changes During Muskmelon (Cucumis melo var. Tibish) Fruit Maturation
Benoît Bargui Koubala,
Gabriel Bassang’na,
Beda Marcel Yapo,
Raihanatou Raihanatou
Issue:
Volume 4, Issue 1, January 2016
Pages:
18-28
Received:
23 January 2016
Accepted:
8 February 2016
Published:
1 March 2016
Abstract: Muskmelon (Cucumis melo) is a vegetable much appreciated by the Cameroonian population. The aim of this study was to investigate the effect of development stage on morphological and physicochemical characteristics of the fruit. These parameters were studied from the third to the seventh week after fruit set. The average weight, fruit size and proportions of the different fractions (peel, mesocarp and endocarp) were evaluated. Some physicochemical and antioxidant properties were also determined. Results showed that morphological parameters increased significantly (p<0.05) during the development of the fruit of Cucumis melo. From the third to the seventh week after fruit set, the average weight varied from 105 to 404 g. During the maturation of fruit, the weight of mesocarp was higher than that of endocarp. The studied physicochemical parameters, varied from a fruit fraction to another and also depended on the development stage. Results showed that the weight ratio of mesocarp (44-42%) decreased meanwhile that of endocarp (41-44%) increased down the growth. During the maturation of fruit, the proteins content of peels decreased from 1.7 to 0.4 mg / g, while that of mesocarp and endocarp increased from 0.14 to 0.48 mg / g and from 1.38 to 4.26, respectively. At stage 1 of development, the peels were two times richer in vitamin C (14.9 µg / g) than the other fruit fractions (4.17-8.38). However, from stage 2 to stage 5 (full maturation), the mesocarp and endocarp appeared by far richer. The minerals requirements can be satisfy by the mesocarp or endocarp of Cucumis melo fruit harvested at five week after fruit set (stage 3). However, antioxidant capacity, carbohydrates, proteins and vitamin C are high in the fruit at stage 4 or 5.
Abstract: Muskmelon (Cucumis melo) is a vegetable much appreciated by the Cameroonian population. The aim of this study was to investigate the effect of development stage on morphological and physicochemical characteristics of the fruit. These parameters were studied from the third to the seventh week after fruit set. The average weight, fruit size and propo...
Show More
