The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392017220201231Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend11015065210.21608/ajfs.2020.150652ENA. AAdeolaInstitute of Food Security, Environmental Resrources and Agricultural Research, Federal University of
Agriculture, Abeokuta, P.M.B., 2240, Abeokuta, Ogun State, Nigeria.S. O.AyansinaDepartment of Agricultural Administration, Federal University of Agriculture, Abeokuta, P.M.B., 2240, Abeokuta, Nigeria.G. I.KayodeDepartment of Food Science and Technology, Federal University of Agriculture, Abeokuta, P.M.B.,
2240, Abeokuta, Nigeria.A. R.AderounmuDepartment of Food Science and Technology, Federal University of Agriculture, Abeokuta, P.M.B.,
2240, Abeokuta, Nigeria.OjoO,GDepartment of Food Science and Technology, Federal University of Agriculture, Abeokuta, P.M.B.,
2240, Abeokuta, Nigeria.Journal Article20201006Biscuit is gaining increasing prominence in the diet of Nigerians since most of them have adopted the western lifestyle. It is therefore a veritable vehicle to improve the nutritional well being of Nigerians. Storage is known to affect the quality attributes of biscuit. A nutritionally improved biscuit had been formulated from optimised sweetpotato, pigeonpea and banana flour blend. This study therefore evaluated the some quality attributes of the nutritionally improved biscuit stored at room temperature of 85% relative humidity. The moisture, colour, textural properties, rancidity, microbial load and sensory properties of the biscuit packed in high density polyethylene pouches (HDPE) and low density polyethylene pouch (LDPE) were investigated at 2 weeks interval. The water vapour transmission rate of the high density polyethylene pack and low density polyethylene pack were 4.052 x 10-13 g/mm/day/mmHg and 6.566x 10-13 g/mm/day/mmHg, respectively. The moisture content, free fatty acid and peroxide values which increased during storage varied from 6.75 to 13.2%, 1.48 to 3.77% and 1.6 to 2.43 meqO2/kg, respectively in LDPE, while the values increased from 6.75 to 10.35%, 1.48 to 2.83% and 1.6 to 2.37 meqO2/kg, respectively in HDPE. The L*, a*, b*, hardness, springiness, adhesiveness, cohesiveness and overall acceptability of the biscuit decreased in both LDPE and HDPE during storage. The biscuits stored in LDPE and HDPE were acceptable till 4 and 6 weeks, respectively.https://ajfs.journals.ekb.eg/article_150652_98ec0eecc501dc0a74f3b2a472bfee25.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392017220201231Microwave Applications in Food Processing: An Overview112215065810.21608/ajfs.2020.150658ENTaiseer M.Abo BakrFood Science & Technology Dept. Fac. of Agric. Alexandria Univ. El Shatby, 21545, Alexandria, Egypt.Journal Article20201129In the recent years, the industrial applications of microwaves have been popular all over the world. Microwave heating has been applied in a wide range in the food processing such as cooking, blanching, drying, thawing, tempering, baking, pasteurization and sterilization. Microwave energy has many advantages than conventional heating. Thepresent review aimed to investigate the heating of microwave and its applications in the field of food processing. Furthermore, focus on the advantages and disadvantages of microwave heating and comparison between the traditional heating methods and the heating using the microwave energy on the quality of the food products will be also highlighted. The advantages of pasteurization and sterilization of fresh juices,food fluids and other food products and their ability to exhibit inhibition for the most microorganisms at lower temperatures than the usual heating methods have been discussed. Also, using the microwave heat in drying food products suchas microwave assisted air drying,freeze drying followed by microwave, vacuum drying combined by microwave and using drying by microwave combined with the conventional drying methods were reviewed.https://ajfs.journals.ekb.eg/article_150658_53c5d34e20df59e9562cba36ff5a8b48.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392017220201231Milling Damaged Starch (MDS) in wheat flour: Formation, Structure, Functionality and its Effects on Baking Quality: An Article232815066110.21608/ajfs.2020.150661ENM. F.Abo-DiefArabian Milling and Food Industries Company, Bourge El Arab, Alexandria, Egypt.Journal Article20201213In this article, the Milling Damaged Starch (MDS) in discussed in terms of formation, structure, functionality and its effects on the quality of baking products. The MDS is different from native starch regarding granular structure, crystalinity and molecular degradation. Such a diversity is responsible for the different functionality of MDS. So ,gelatinization ,pasting properties , in vitro enzymatic digestibility of wheat flour containing high level of MDS vary considerably as compared with their counter parts properties in wheat flour containing low MDS. This article discusses all the aforementioned information.https://ajfs.journals.ekb.eg/article_150661_6b6a22122edcfd36f00a1e655b240b9d.pdf