Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category.
Maros is one of the districts in the South Sulawesi Province which is the center of fisheries business development. Maros Regency as a coastal and marine area has the potential to develop land and sea fisheries that are quite large with the largest production of fishery products in ponds as a local resource that is a type of milkfish. Milkfish from Maros Regency is an excellent product that is well known and sought after by the public both local consumers and from various regions because it has a good taste. Milkfish are mostly served in the processed form with various kinds of processed products. Diversification of processed milkfish products begins with removing the thorns that are very much found throughout the body of milkfish which is quite troublesome if consumed especially on small milkfish, namely by applying the technology of pulling thorns to produce fresh milkfish without disturbing thorns. Fresh fish without thorns is ready to be processed into various products, namely shredded milkfish products and milkfish meatballs. The products of milkfish are extracted from thorns, shredded milkfish and milkfish meatballs packed in vacuum packaging so that they can last longer and can be used as regional excellence products from Maros Regency.
The present research was conducted aiming to examine the physical and chemical properties along with the stability of the emulsion of Virgin Coconut Oil (VCO) as an alternative product to decrease the oily taste when consuming the oil directly. The VCO emulsion involved in this research contains honey and citric acid with the ratio prepared of VCO : water : honey : is 80 : 18 : 2. Furthermore, the combination of emulsifiers of Tween 80 and Span 80 was also used at the ratio of 2 : 3, particularly at 0.75% concentration, while the citric acid was prepared in various amount including 0.02, 0.04, 0.06, 0.08 and 0.1 gram in every 100 ml emulsion. As a range of citric acid was provided in the research, it was found that as the citric acid amount increased, the viscosity and pH of emulsions decreased. Stable emulsion was obtained at citric acid amount of 0.02 to 0.06 gr / 100 ml emulsion. As much as 2.6 to 2.9 meq/kg sample of peroxide and 0.07 to 0.09 % fatty acid were obtained, indicating that the emulsion produced was not rancid. Meanwhile, regarding the laurat acid contained, the amount contained was 49.22% which is still suitable as APCC standard for VCO.
One of the habits in the food processor is the use of cooking oil repeatedly. The long-term and repeated use of cooking oil causes a change in the physicochemical properties of oil and can affect the quality of food products produced. This study focused on the physicochemical properties of repeated frying oil in two types of foodstuffs, namely banana, and chicken. The research variables that represent physicochemical properties are free fatty acid, smoke point, and color. Free fatty acid was measured using titration method, and the smoke point was measured using Cleveland method. The color was evaluated by UV-Vis Spectrophotometric method. The results showed that the repetition deep frying for chicken and banana increased free fatty acids, decreased the smoke point and changed the color of cooking oil. There was a significant change of physicochemical properties in chicken and banana repeatedly frying oil. The first frying of chicken causes a significant change in the oil properties and the third frying of banana shows a significant change in oil properties. This study revealed that the free fatty acids of oil increased ranging from the first to the fifth frying either oil for the fried bananas or the fried chicken. This study also exposed that the chemical characteristic of fried chicken oil was higher than fried banana oil. The smoke point of fried banana oil is higher than fried chicken oil. The deep of fried banana oil has similar absorbance value in the first frying. The value increased based on increasing the frequency of frying repetition.
The minimum processed fruit is a series of the fresh fruit treatment with a view to removing the parts could not be consumed and reduced the size of the product to speed up their performance in the market. The aim of study to determine effect of chitosan edible coating from shrimp waste against shrinkage and chemical changes during storage of apple with minimum processed. Chitosan as the edible coating isolated from of waste skin shrimp. Chitosan used as a coating material in minimum processed apples during storage. The treatment used of edible coating and no coating as the control with storage time 3 days. Edible coating from shrimp (Paneus monodon) skin can be used as a coating material processed apple during storage. Using of edible coating waste shrimp contain chitosan as a coating can reduce the occurrence of several shrinkage and retain moisture and vitamin C during storage. Edible coatings for minimum processed apple coating can provide the result of the use of edible coating treatment is the best for weight reduction in shrinkage, moisture content and vitamin C during storage. The use chitosan as the edible coatings on apples in minimum processed is the one solution ISSN 2166-1073 2016 www.macrothink.org/jfs 13 avoid weight reduction, water content and vitamin C during storage. Journal of Food Studies
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