Food Sciences and Technology
http://ir.haramaya.edu.et//hru/handle/123456789/248
2024-03-28T18:30:21ZEFFECTS OF CALCIUM LACTATE DIPPING AND CORN ZEIN AND ALOE VERA GEL BLEND EDIBLE SURFACE COATING ON QUALITY AND STORABILITY OF STRAWBERRY (Fragaria x ananassa) FRUIT
http://ir.haramaya.edu.et//hru/handle/123456789/7695
EFFECTS OF CALCIUM LACTATE DIPPING AND CORN ZEIN AND ALOE VERA GEL BLEND EDIBLE SURFACE COATING ON QUALITY AND STORABILITY OF STRAWBERRY (Fragaria x ananassa) FRUIT
FEKIRESELASSIA MEKURIA MESFIN; Solomon Abera (Dr.Eng); Getachew Neme (Ph.D.)
Strawberry (Fragaria x ananassa) is a delightful, energetic, and nutrient-dense soft small fruit
grown worldwide. They have a limited storage time after harvest since they are highly perishable.
Inadequate harvesting procedures, transportation and management techniques, and a lack of
refrigeration facilities for storage all contribute to the substantial postharvest loss of strawberries
in Ethiopia. The purpose of this study was to determine the effect of calcium lactate dipping and
corn zein and aloe vera gel blend edible surface coating on the storage period and qualities of the
Fragaria x ananassa Duch "Monterey" strawberry fruit variety. The postharvest quality and storage
duration of strawberry fruits harvested at 50% maturity from the Holleta Agricultural Research
Center were investigated. The experiment was set up in a full factorial design with three factors,
namely calcium lactate concentration (0, 1, and 1.5%), corn zein and aloe vera gel blending ratio
(0%,50%:50% and 75%:25%), and storage days (5, 9, 13 and 17) with three replications.
Physiochemical properties and sensory parameters were evaluated. Compared to untreated fruits,
strawberry fruit's quality was preserved for more than 9 to 17 days using various calcium lactate
concentrations and blend ratios of corn zein and aloe vera gel. The result showed that dipping in
1.5% calcium lactate solution and coating with a blend of 75% corn zein and 25% aloe vera gel
significantly prevented weight loss and shriveling at 3.40%, maintained firmness at 3.04N and a
color change to L*=26.43, a*=45.94, and b*=27.19, pH delayed to 3.78, maintained titratable acid
at 0.24 and total soluble solids at 7.93 ºBrix, and extended the storage period up to 17 days.
Additionally, it conserved the vitamin C content at 37.46 mg/100g, maintained marketability at
72.17%, and decreased decay percentage to 27.70% while retaining the sensory acceptability of
strawberry fruits high, such as their overall appearance at 8.81, taste at 8.62, aroma at 8.85, texture
8.79, and overall acceptability 8.85. The combination of 1.5% calcium lactate with a 75% CZ:25%
AL mixture produced the best results for preserving strawberry fruit quality compared to the other
studied treatments. To maintain the strawberry fruit’s quality during postharvest storage, calcium
lactate dipping, and coating with mixtures of corn zein and aloe vera gel, particularly 1.5% calcium
lactate combined with 75% CZ:25% AL blend, were significantly (P<0.05) very effective. Therefore,
it is recommended for use in commercial applications for postharvest storage.
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2024-02-01T00:00:00ZEFFECT OF PRE-TREATMENTS AND DRYING METHODS ON THE DRYING CHARACTERISTICS AND QUALITY OF PAPAYA (Carica Papaya L.) SLICES
http://ir.haramaya.edu.et//hru/handle/123456789/6578
EFFECT OF PRE-TREATMENTS AND DRYING METHODS ON THE DRYING CHARACTERISTICS AND QUALITY OF PAPAYA (Carica Papaya L.) SLICES
Seble Guta Butu; Dr. Getachew Neme; Dr. Solomon Abera
The present study was conducted to evaluate the effect of various pretreatments and drying
methods on the drying characteristics and quality of dried papaya (Carica papaya l.) slices. The
experiment was planned with two factors: drying methods and pretreatments. It consisted of
sixteen combinations of treatments executed in factorial experimental design. All samples were
analyzed in triplicates. The drying methods were refractance window dryer, oven dryer, solar
dryer, and sun, while the pretreatments were hot water blanching, corn starch coating, lemon
juice dip, and control. The drying characteristics, physicochemical properties, proximate
composition, antioxidants, total carotenoid, color, microbial loads, and sensory acceptance
were evaluated. The drying characteristics of the papaya slice such as coefficient of regression
(R2
) and chi-square (χ2
), resulted in values within the range of 0.962 to 0.998 and 0.000238 to
0.00561), respectively. The Page model gave a higher R2
value 0.9666 to 0.9988 over the other
models. The results showed that the pretreatments and drying methods significantly affected the
physicochemical properties, proximate composition, antioxidants, total carotenoids, colour,
microbial load, and sensory acceptance of the dried papaya slices. The nutrient analysis showed
that papaya slices ranged from 4.68 to 5.29, 31.11 to 49.74ºBrix, 0.63 to 0.92 g/100g, and 9.09
to 19.83 N for pH, TSS, TA, and hardness, respectively. Similarly, papaya slices' moisture, fat,
fibre, protein, ash, and carbohydrate contents were found to be 6.50 to 9.77%, 1.25 to 1.98%,
4.99 to 5.68%, 2.16 to 2.60%, 2.11 to2.21%, and 78.96 to 82.46%, respectively. The ascorbic
acid and total carotenoid contents were affected by drying methods and had respective values
of 28.16 to 42.19mg/100 g, and 41.67 to 92.88 µg/g. Regarding the color of dried papaya slices,
the values ranged from 49.22 to 53.87, 20.57 to 23.66, 54.86 to 61.21, and 4.07 to 11.29 for L*,
a*, b*, and ΔE color values, respectively. It could be inferred that the total plate count of dried
papaya slices ranged from 2.3102
to 5.9103CFU/g, while yeast and mold counts were 1.3101
to 3.9 101CFU/g. It can be concluded that the overall acceptance of dried papaya slices was
good during the three months of storage periods.
145p.
2023-06-01T00:00:00ZEFFECT OF PROCESSING METHODS ON NUTRITIONAL VALUE 0F DAB 410 AND SER 119 COMMON BEAN (PHASEOLUS VULGARIS L.) VARIETIES GROWN IN ETHIOPIA
http://ir.haramaya.edu.et//hru/handle/123456789/6347
EFFECT OF PROCESSING METHODS ON NUTRITIONAL VALUE 0F DAB 410 AND SER 119 COMMON BEAN (PHASEOLUS VULGARIS L.) VARIETIES GROWN IN ETHIOPIA
Jemal Ibrahim Muhammed; Getachew Neme (PhD
The common bean (Phaseolus vulgaris L.) is a staple legume meal utilized in various local dishes and as a cheap source of protein and a major source of financial income. However, the presence of certain anti-nutritional factors has become a hindrance to the availability of nutrients during consumption. It is hypothesized that some processing methods could alleviate the problem and increase the benefit obtained from legumes. The purpose of this study was to see how different processing methods affected the nutritional value and anti-nutritional factors of improved common bean varieties (Dab 410 and Ser 119) grown in Ethiopia. The experiments used a factorial design with common bean varieties as first factor of two levels (Dab 410 and Ser119) and processing methods as a second factor of five levels (roasting, soaking, dehulling, germinating and boiling). SAS version 9.1., was used to analyse the data. Standard procedures were followed for chemical and physical analyses. The moisture content, ash, crude fiber, crude protein, crude fat, carbohydrate and total energy of the raw common bean were 9.54%, 3.42%, 4.52%, 24.43%, 1.51%, 56.56% and 337.65 Kcal/100g for Dab 410 and 9.85%, 4.13%, 5.36%, 22.23%, 1.42%, 57.00% and 329.74 Kcal/100g for Ser variety. After processing, the values for these parameters were 8.97%, 3.23%, 3.79%, 24.32%, 1.54%, 57.96% and 342.69 Kcal/100g and 9.11%, 3.77%, 4.56%, 22.21%, 1.42%, 59.02% and 337.85 Kcal/100g, respectively, for Dab and Ser variety. Ca, Fe and Zn contents of raw common bean variety were 21.73, 6.85, and 2.42 mg/100g, for Dab variety and 26.06, 7.44, and 3.44 mg/100g, respectively, for Ser variety. After processing, the contents were 16.85, 5.22, and 1.88 mg/100g, respectively, for Dab variety; for Ser variety, they were 21.62, 6.50, and 2.65 mg/100g for Ca, Fe, and Zn, respectively. The anti-nutritional factors, tannin and phytic acid were 35.72 and 115.03 mg/100g in the raw Dab variety, while for Ser variety they were 40.85 and 126.65 mg/100g, respectively. After processing, these parameters were reduced to 16.43 and 85.62 mg/100g, respectively, for Dab, whereas for Ser variety, they were 18.86 and 89.94 mg/100g, respectively. The bulk density, solubility index, swelling power, water absorption capacity, and oil absorption capacity of the Dab variety were 0.55 g/mL, 26.16 %, 15.14 %, 2.84 g/g, and 1.03g/g, respectively. In comparison, they were 0.61 g/ mL, 24.62 %, 13.15%, 2.17 g/g, and 1.12 g/g, for the Ser variety, respectively. Physicochemical properties, namely, seed mass, seed density, hydration capacity, hydration indices, swelling capacity, swelling indices, and unhydrated seed of Dab and Ser common beans variety were 57.26 & 26.43 g/seed, 0.68 & 0.84 g/ mL, 0.77 & 0.63 g/seed, 0.53 & 1.24%, 0.47 & 0.36 mL/g, 1.48 & 1.24 % and 1.30 & 2.01%, respectively. The results indicated that De>Bo>Ge>So>Ro and Bo>Ge>De>So>Ro in reducing the anti-nutritional factor of tannin and phytic acid, respectively. The Dab common bean variety had low anti-nutritional contents after various processing techniques. As a result, it can be used as raw material in the food processing industry to produce quality food formulation and weaning food.
105
2023-06-01T00:00:00ZDevelopment and Optimization of the Blending Ratio and Baking Time for Protein-rich Snack Bars from Peanut (babile 1), Soybean(boshe), and Maize(Qpm)
http://ir.haramaya.edu.et//hru/handle/123456789/5912
Development and Optimization of the Blending Ratio and Baking Time for Protein-rich Snack Bars from Peanut (babile 1), Soybean(boshe), and Maize(Qpm)
YOHANA TESFAYE; Solomon Abera (D.Eng.)
In Ethiopia about 65% of the children are protein malnourished. To decrease the rate of malnutrition, formulation and development of protein rich food from nearby and readily available cereals such as soybean, quality protein maize and peanut are important. This study focused on development and optimization of the blending ratio and baking time for protein-rich snack bars from Peanut, Soybean, and Maize. The experiment was scheduled with two factors: blending ratios (45:35:20, 40:40:20, 35:40:25, 45:40:15, 40:35:25, and 45:30:25 for maize, peanut and soybean respectively) and baking times (30,40, and 50 min). Eighteen combinations of treatments were executed using crossed D optimal in design expert Effect of blending ratio, baking time and their interaction on sensory acceptability (color, flavor, crispiness, graininess, and overall acceptability), anti-nutritional factors (phytic and condensed tannin), and proximate composition (crude protein, crude fat, crude fiber, total ash, total carbohydrate, energy calcium, iron and zinc contents) of protein dense snack bar were studied. The proximate composition of snack bar including 13.67-14.97% crude protein, 25.13-29.85 % crude fat, 0.66-1.56% crude fiber, 2.49-2.96% ash, 44.84-48.85% carbohydrate and 482.4 to 498.3Kcal/100g of energy content showed significant (P<0.05) difference due to blending ratios. The sample with 35%maize, 40%peanut, and 25%soybean were high in protein and fiber. The increase in soybean and peanut leads to the increment in crude protein and crude fiber content of snack bar. The mineral content such as calcium, iron and zinc of protein dense snack bar were also significantly (P<0.05) affected. Calcium and iron content of snack bar were increased due to the increase in maize, and soybean had direct relation with the values of zinc. Sensory acceptability statistics of snack bar presented that increasing the blending ratio of soybean resulted in increased scores of all attributes while an increase in baking times decreased the values significantly (P<0.05). The Tannin and phytic acid contents ranged from 5.67 to 5.90mg/100g and 189.5 to 191.4 mg/100g, respectively. Phytic acid were significantly(P<0.05) different due to both baking time and blending ratio but tannin was significantly(P<0.05) affected by blending ratio only. Among all samples constraint 43.17% maize, 37.03% peanut, and 19.80% soybean, baking time for 35:18sec are recommended to develop protein rich snack bar.
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2022-12-01T00:00:00Z