Industrial processing of the fruit juice is responsible for the changes in some quality attributes. Thermal treatment is a most applicable operation for any processing and it affects the physicochemical and antioxidant properties of the juice. This study was conducted to observe the changes in some physical properties and the bioactive compounds of star fruit (Averrhoa carambola L.) juice during thermal treatment at 70°C, 80°C and 90°C for 10, 20, 30 and 40 min by a temperature-controlled water bath. During thermal treatment of the juice pH and browning index increased significantly (P≤ 0.05) with time and increasing temperature whereas the Cloud index of the juice decreased. No significant variation (P≥ 0.05) noticed in the case of total soluble solids. Color differences gradually increased in case of color parameter (0 to 7.83 ± 0.20) and negatively increased in case of (0 to -7.33± 1.00). Irregular results observed for and maximum difference (3.01±0.08) noticed at 90°C for 40 min. The highest overall color change (∆E= 11.04±0.76) observed when the juice treated at 90°C for 40 min. In consideration of the bioactive compounds, maximum ascorbic acid estimated (24.17±0.70mg/100ml) in fresh juice and with rising temperature and time it decreased. β-carotene also decreased significantly during heat treatment. The Total Polyphenol Content (TPC) found in fresh juice as (540.08±16.64 mg GAE/100 ml) and it was not changed in a regular manner with temperature change. Flavonoid content increased significantly (P≤0.05) when the juice was heat-treated at 70°C and 80°C while no significant change observed at 90°C. Maximum DPPH scavenging activity found in fresh juice (60.19±1.39%) and decreased to (53.83±1.43%) when 90°C temperature was applied for 40 min. This study may help to find out the nutritional value of locally available star fruit and physicochemical changes of this fruit juice during thermal processing.
Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria italic) flour to improve the contents of protein and nutrients and increase its commercial importance. FTM flour was mixed with wheat flour (Triticum aestivum) at a ratio of 0:100, 30:60, 40:50, and 50:40, and the samples were named as control, FTM30, FTM40, and FTM50 noodles, respectively. Mushroom (Pleurotus ostreatus) and rice bran (Oryza sativa L.) flour were added at a percentage of 5% to all the composite noodles (FTM30, FTM40, and FTM50 noodles). The contents of biochemicals, minerals, and amino acids, as well as the organoleptic properties of the noodles, were examined and compared with wheat flour as a control. The results revealed that the carbohydrate (CHO) content of FTM50 noodles was significantly lower (p < 0.05) than all the developed and five commercial noodles named A-1, A-2, A-3, A-4, and A-5. Moreover, the FTM noodles had significantly higher levels of protein, fiber, ash, calcium, and phosphorous than the control and commercial noodles. The percentage of lysine calculated protein efficiency ratio (PER), essential amino acid index (EAAI), biological value (BV), and chemical score (CS) of FTM50 noodles were also higher than that of the commercial noodles. The total bacterial count was nil for the FTM50 noodles, and the organoleptic properties were consistent with those of acceptable standards. The results could encourage the application of FTM flours for the development of variety and value-added noodles with enhanced level of nutrients.
Abstract:The influence of tea mosquito bug (Helopeltis theivora) infestation on the physiological and biochemical changes in tea leaves as well as quality parameters of the made tea was investigated. Results revealed that physiological parameters such as polyphenol, chlorophyll a and b, carotenoids, catechins, reducing sugar and antioxidant activity reduced when the shoots are infested by tea mosquito bug. Black tea prepared from Helopeltis infested shoots contained significantly lower amount of theaflavin and thearubigin ratio, highly polymerized substances, total liquor colour, colour index, caffeine and lipid than that of uninfested fresh tea leaves. The infestation of tea mosquito bug significantly reduced the physiological parameters of tea leaves and quality parameters of made tea that hamper the quality of drinking tea.
HACCP (Hazard Analysis and Critical Control Points) metasystem is a concept not much familiar to the tea industries of Bangladesh. This study was conducted to investigate the issue of food safety through HACCP metasystem and conduct a hazard analysis to make a comprehensive model of HACCP plan for the tea industries of Bangladesh. Both qualitative and quantitative data analysis was used to determine the CCPs (Critical Control Points) or OPRPs (Operational Pre-Requisite Programs) and design a HACCP plan through risk assessment and seven logical approaches. Two OPRPs and CCPs were determined. The derived CCPs were the biological hazard in the cultivation stage and the physical hazard in the processing step namely CTC (Crush, Tear and Curl) and Googy shifter step. The biological hazard in the cultivation stage can be controlled by proper application of GAP (Good Agricultural Practice) while the physical hazard can be controlled in the processing step by proper maintenance of the magnetic arrestor. Considering the benefits and constraints, standard processing procedures and guarantees of food safety of tea as well as to stay in the competitive global market the tea industries should adopt HACCP metasystem.
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