Drying of pineapple slices combined with different pre-treatments was done to reduce various adverse changes by adding satisfactory value. Process optimization was done by dipping the pineapple slices in four different solutions (1% trehalose, 2% NaCl, 10% sucrose, and 10% fructose) before drying. The effects of different pretreatments and drying temperatures of 50, 55, and 60 C with a constant 30% relative humidity (RH) were optimized based on the quality attributes, drying time and microbial load of dried pineapple slices. The optimal drying temperature was 55 C using 1% trehalose pre-treatments based on the physical and biochemical properties. The reconstituted dried pineapples implied at this condition, contributed to the better structure preservation as indicated by the lower shrinkage (0.21) and the higher Coefficient of Rehydration (0.941), and rehydration ratio (6.840). On the other hand, the retention of color, vitamin C, B vitamins, and antioxidant activity of the samples were decreased by increasing drying time and temperatures. The highest Total Phenolic Content (121.02 mg GAE/100g), Total Flavonoid Content (8.72 mg QE/100g), and DPPH radical scavenging activity (7.22 EC 50 g/100g) were found at 60 C drying temperature with 10% fructose pretreatment's samples. The lowest drying time required was 7.64 h using 2% NaCl pre-treatment at 60 C, considering the time required to reach 20% moisture content in the dried product at 30% RH. Based on the reported results, it is concluded that 1% trehalose at 50 C can be used to develop high quality pineapple snacks, which maintained the maximum desired physicochemical and nutritious properties. This study could play an essential role in meeting the emerging demand of developing good quality nutritious dried pineapple snacks.

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Cocoa beans (Theobroma cacao) are rich in phenolic compounds that show antioxidant properties. Roasting is one of the most important unit operations in the cocoa‐based industries which reduces the antioxidant properties. Cocoa beans were subjected to roast at 150, 200 and 250C for 10–50 min using superheated steam method. The effect of roasting temperature and times on the total phenol content (TPC), total flavonoid content (TFC) and antioxidant properties was investigated. The TPC and TFC were evaluated using gallic acid and epicatechin, respectively. The free radical scavenging activity was measured using 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging assay and antioxidant properties were evaluated using ferric reducing antioxidant power assay. The total phenols and total flavonoids decreased significantly (P < 0.05) with increasing time and temperature. The cocoa beans showed significantly (P < 0.05) lower free radical scavenging activity and antioxidant properties at higher temperature and time. Practical Applications The chocolate industry is global and economically important worldwide. The main raw material of chocolate is cocoa beans. The introduction of a new method for roasting cocoa beans may interest cocoa production industries that may be beneficial to consumers as well as to industry. Effective roasting of cocoa beans using superheated steam considerably brings about lucrative prospects in cocoa product manufacturing. As a new method for food processing, superheated steam roasting is more convenient and flexible than conventional method because the higher total phenol and antioxidant properties are preserved. At the same time, the favorable characteristics of food in terms of antioxidant properties are maintained.

In this present study, papaya pulp flour (PPuF) was used as a substitute for normal wheat flour used in cookies (15, 30 and 50%) and then the nutritional properties of the prepared cookies were investigated. Improvement of the nutritional value of cookies indicated that PPuF contained 17.16% dietary fiber, 8.55 mg/g polyphenol, 1.05% resistant starch and 15.48% 2,2-diphenyl-1-picrylhydrazyl (DPPH) oxidation which is higher than wheat flour. The total dietary fiber content increased from control cookie to 50% cookie substituted with PPuF (3.46 to 6.56%, respectively). The content of polyphenols increased from 0.01 to 1.37 mg/g. The antioxidant properties of cookies with the 50% incorporation of PPuF increased from 0.31 to 9.12%. The cookies incorporated with PPuF showed improved antioxidant properties, dietary fiber, resistant starch and acceptable organoleptic attribute. The sensory evaluation showed higher overall acceptability in cookies made from 50% substituted papaya flour among all cookies.

Abstract:The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa powder. Foams were prepared from Nigella sativa solution by adding different concentrations of egg albumen (2.5%, 8.75%, and 15% w/w) and methyl cellulose (0, 0.5% and 1% w/w), using whipping times of 2, 5, and 8 min. The drying temperature was set at 50-70 • C, with a foam thickness of 1, 2, and 3 mm. The optimum recorded conditions for the foaming process were 15% of egg albumen concentration, 0.69% of methyl cellulose concentration, and a whipping time of 8 min. Thus, the optimum conditions for the drying process were 60 • C, with 2 mm of foam thickness. The results showed that there were significant differences in DPPH inhibition, the total phenolic content, and mineral content, whereas no significant differences were recorded in the water solubility index between the roasted Nigella sativa and the foam mat dried Nigella sativa powder.

Roasting is one of the basic unit operations in the cocoa‐based industries. Cocoa beans were roasted using a superheated steam oven in superheated steam mode at 150, 200 and 250C for 50 min. The effect of heating time and temperatures with roasting methods on the moisture content, color and texture of the cocoa beans were studied. The changes that occurred in the moisture content, color values (L‐, a‐, b‐ and browning index) and textural properties (hardness and fracturability) of the cocoa seeds were investigated. The moisture content decreased with increased time and temperatures. Superheated steam roasting significantly affected the colors and texture values with extended roasting time. The color values and textural properties were affected more by 200 and 250C than 150C during superheated steam roasting. Roasting with superheated steam achieves good results because of the short drying phase although high temperatures are required. Practical Applications The cocoa production industry is global and economically important worldwide. The introduction of a new method for roasting cocoa beans may interest cocoa production industries. Effective roasting of cocoa beans using superheated steam considerably brings about lucrative prospects in cocoa production. As a new method for food processing, superheated steam roasting is more convenient and flexible. At the same time, the favorable characteristics of food, in terms of color and texture are maintained. The introduction of such new technology would increase overall economy, and society health and well‐being

Roasting is one of the important unit operation steps in cocoa base food industries. Cocoa beans (Theobroma cacao) were roasted using superheated steam oven (Healsio, AV-1500V, SHARP) in superheated steam mode and convection mode operated at three set of temperatures (150℃, 200℃ and 250℃) for 5 to 35 min. The changes occurred in the physical properties; colors, texture (hardness and fracturability), moisture content and heat inside the beans were examined at the same temperature and time. During superheated steam roasting the color values were more affected than convection roasting. Hardness of the cocoa beans were more affected by the convection roasting mode as compared to superheated steam while fracturability values were more affected in superheated steam mode as compared to convection roasting .The moisture losses of the cocoa beans were lower at each temperature in superheated steam roasting as compared to convection roasting whereas the heating rate inside cocoa beans was higher in superheated steam.Keywords: cocoa bean, superheated steam, convection, roasting, color, texture and moisture *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionThe cocoa is taxonomically classified under the family of Sterculiaceae under the order of Malvales and it belongs to the genus Theobroma. The cocoa bean are the seed from the fruit Theobroma cacao tree which is the essential ingredient of chocolate and chocolate base products obtained from cocoa butter, cocoa liquor, cocoa powder and cocoa cake (Krysiak, 2011). The cocoa beans are rich in history because of its good flavor and aroma. The Aztecs of Central America and the Mayan Indians considered the cocoa to be a valuable bean and believed the cocoa tree to be of divine origin, hence the name of 'Theobroma' meaning 'food of the gods' (Minifie, 1989). The most important technological unit operation in the processing of cocoa beans is roasting which develop characteristic favor and brown color and texture of roasted beans. In addition, excess moisture is driven off early in this stage of processing and the heat treatment also serves to loosen the shell when whole beans are roasted (Krysiak and Motyl-Patelska, 2006). The most commonly used method of thermal processing of raw cocoa beans is convection roasting method (Świechowski, 1996;Nebesny and Rutkowski, 1998). Roasting intensity of cocoa beans varies from 150℃ to 250℃ for 30 to 120 min depending on the color, flavor, texture and application desired (Ramli et al., 2006). A number of drawbacks have been reported on convection roasting because of traditional ways of heat and energy transfer. This heat treatment process takes too long and may contribute increased bitterness of bean and loss of aroma. It can bring an undesirable burned flavor and odors coming from bean (Świechowski, 1996). The temperature difference from 10 to 12℃ between the kernel and the husk of cocoa beans is also disadvantages of this method. In this traditional convection roasting of cocoa bean, another major demerit is to t...

Summary Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. BKF had three main TGs, namely 1‐palmitoyl‐2‐oleoyl‐3‐stearoyl‐glycerol (POS) (11.6%), 1,3‐distearoyl‐2‐oleoyl‐glycerol (SOS) (28.7%) and 1‐stearoyl‐2,3‐dioleoyl‐glycerol (SOO) (11.2%), with SOS being the major component. Stearic, oleic and palmitic acids were the dominant fatty acids with the area percentage of 36.4%, 44.5% and 8.4%, respectively. The melting behaviour indicated a single curve with only one maximum shoulder. With respect to the physicochemical and thermal properties, BKF is ideal for use in formulations (blending components) as an alternative to CB in food products, especially confectionary products.