Food Science & Technology

Abstract This research aimed at developing and analyzing the physicians chemical and sensory properties of cookies incorporated with black seed (Nigella sativa) oil. Black seed oil is a rich source of polyunsaturated fatty acids, tocopherol and bio active molecules. The method involved a four formulation design that generate 5 ml, 10 ml, 15 ml, and 20 ml black seed oil with whey protein powder used for cookies along with whole wheat flour. Sensory attributes and overall acceptability were measured separately using thirty in trained panelists with five point hedonic scale and selected the best formula with higher consumer acceptance. Quality attributes of selected sample was evaluated by conducting proximate analysis (Moisture %, crude fat %, crude protein %, Ash % and Sugar content) and microbial analysis. cookie incorporated with black seed (Nigella sativa) oil ( T1-233) acquired the highest sensory acceptance. Proximate analysis carried out according to the AOAC procedu...

Abstract This research aimed at developing and analyzing the physicians chemical and sensory properties of cookies incorporated with black seed (Nigella sativa) oil. Black seed oil is a rich source of polyunsaturated fatty acids, tocopherol and bio active molecules. The method involved a four formulation design that generate 5 ml, 10 ml, 15 ml, and 20 ml black seed oil with whey protein powder used for cookies along with whole wheat flour. Sensory attributes and overall acceptability were measured separately using thirty in trained panelists with five point hedonic scale and selected the best formula with higher consumer acceptance. Quality attributes of selected sample was evaluated by conducting proximate analysis (Moisture %, crude fat %, crude protein %, Ash % and Sugar content) and microbial analysis. cookie incorporated with black seed (Nigella sativa) oil ( T1-233) acquired the highest sensory acceptance. Proximate analysis carried out according to the AOAC procedures revea...

HI good afternoon every one, Can I know the Procedure to roast the peanut like tong - garden 1 post - 1 participant Read full topic

Oxygen Scavengers: An Approach on Food Preservation Many foods are very sensitive for oxygen, which is responsible for the deterioration of many products either directly or indirectly. In fact, in many cases food deterioration is caused by oxidation reactions or by the presence of spoilage aerobic microorganisms. https://ift.tt/HxwNDEg

Green oils colour retention What is the ideal temperature to reach when making green oils to prevent chlorophyll breakdown? Are there any other measures that can be taken to prevent colour degradation? https://ift.tt/Fyuw2CL

Hello, What is the ideal temperature to reach when making green oils to prevent chlorophyll breakdown? Are there any other measures that can be taken to prevent colour degradation? 1 post - 1 participant Read full topic

What are the best conditions for shelf life testing of canned olives? I would like to perform shelf life and stability testing on canned olives. The olives are in a vinegar solution with a two piece can packaging. Using a stability chamber, at what temperature and humidity should canned olives be tested and for how long? The olives are for local and for exporting. https://ift.tt/o7vKQIc

Postharvest Handling Practices and Perception of Potato Safety among Potato Traders in Nairobi, Kenya Postharvest handling of the potato is an important factor not only in preventing postharvest losses but also in maintaining its safety and nutritional quality. https://ift.tt/jpwqGX8

Vanilla flavored seasoning Hi there, Has anyone come across vanilla flavoured milk powder based seasoning for corn based (extruded) product? Target group is: Children. Thanks and Regards. https://ift.tt/nFwJlGb

Extruded Corn snacks Fried corn snacks are more chrunchier than baked ones. You can also try flash frying after baking which also give good result. It depends on the type of process, moisture content post extrusion and the recipe used. If you add some lentil the cruchiness improved. https://ift.tt/j2rSz4v

Hello, fellow food Technologist and scientists. I am working on strawberry instant favoured powder drink, but I am having difficulty with the dilution. In what percentage can I dilute the powder products to water. Thanks 1 post - 1 participant Read full topic

Can anyone explain how well could almond dragees and hazelnut dragees are made , and also procedure when to add shiner and quick lac to be precise the method please 1 post - 1 participant Read full topic

White dots on Soy drink's surface - Does anyone knows why? We have been detecting a defect on a Soy Drink UHT Beverage. The picture below is from a Soy Vanilla drink without coloring, which has the following ingredients list: Soy base (10% soybeans, water), sugar, sea salt and flavors. https://ift.tt/Zb2AD9e87

We have been detecting a defect on a Soy Drink UHT Beverage. The picture below is from a Soy Vanilla drink without coloring, which has the following ingredients list: Soy base (10% soybeans, water), sugar, sea salt and flavors. We have hypothesized that it could be from calcium source (calcium carbonate, for example) but this recipe does not have this kind of ingredient (it is quite simple) Does anyone know what can it be? And how to avoid it? 1 post - 1 participant Read full topic