RADS Journal of Food Biosciences

Nutritional Profiling, Management Strategies, and Valorization of Vegetable Wastes

Iqra Ashfaq — 2022-03-05

Vegetables are tremendously produced and consumed worldwide. Vegetables are food sources that can provide vital nutrients necessary for the body to grow and develop efficiently. An interesting thing about these commodities is that incredible health benefits are not only restricted to their edible portions. In fact, vegetable wastes are also treasures of nutrients and essential compounds. Considering the processing and cooking activities, focused the attention on the generation of a large number of wastes (peels, pomace, stem, leaves), that account for major qualitative and quantitative losses. These byproducts are also rich sources of bioactive compounds, essential vitamins, and minerals. So, the extraction and utilization of valuable compounds and nutrients are of high significance. This review describes the importance of nutrient enrich vegetable wastes (Carrot, pea, potato, onion, and cauliflower byproducts) and their utilization in a fine way in the development of different food products. It also focuses on various strategies to manage these wastes effectively.

Delving Into the Therapeutic Potential of Ficus Carica and Its Impact on Promoting Health: A Review

Kinza Javed Iqbal — 2023-03-06

Presently, lifestyle related disorders are increasing tremendously. Consumers are more interested in exploring therapeutic potential of natural foods. Ficus carica L. (Moraceae) is a plant of major importance in traditional Arab medicine due to its therapeutic characteristics. The fig tree is one of the oldest plant species and it is now well recognized as a healthy food. Flavanoids is type of polyphenolic compounds commonly found in plants. Flavanoids present in fig are luteolin and quercetin. Fig fruit are rich in phenolic compounds. Chlorogenic acid, syringic acid, catechin, epicatechin and gallic acid are the predominant phenolics found in fig fruit. Ficus species are high in polyphenolic components and flavanoids, which have strong antioxidant properties and assist in the prevention and treatment of various ailments such as, oxidative stress-related disorders and gastrointestinal ailments. This review is focused on discussing nutritional, therapeutic potential of fig and the main phytochemical compounds found in this ancient fruit and its importance in promoting health.

Therapeutics Characteristics and Application of Aloe vera: A Review

Muhammad Asif — 2022-03-05

Aloe vera, a succulent perennial and drought resisting plant, is well known for its therapeutic potential. Different beneficial effects of Aloe vera have been reported such as anticancer, wound and burn healing, hypoglycemic, gastro-protective, antifungal, and anti-inflammatory properties. These beneficial therapeutic properties of Aloe vera have been employed for a number of commercial applications. Its gel has been used in variety of commercial products including skin care, cosmetics and medicinal. Aloe vera is being used as an edible coating for fruits or vegetables, which could be a good and safe option to postharvest chemical treatments. The current review focus on the therapeutics properties and various application of Aloe vera. Chemical characterization of Aloe vera is in progress through scientific developments in the area of analytical chemistry. It is expected that further information will be available at a faster rate in the near future, resulting in enhanced applications.

Development and Evaluation of Processed Cheese Spread Supplemented with Ripened Cheddar Cheese

Umair Ashraf — 2023-03-25

In this research, processed cheese spread was prepared with various concentrations of ripened cheddar cheese. The ripened cheddar cheese addition in fresh cream cheese improves the color, texture, flavor and to make more nutritious product. Cheese spread was developed by treatment of 5, 10, 15 and 20% of ripened cheddar cheese addition in fresh cream cheese by using emulsifiers (distilled monoglycerides), melting salts (tri-calcium phosphate), preservatives (Nisin and potassium sorbate), heating and shear mixing. The effect of ripened cheddar cheese on its physicochemical properties (pH, ash, moisture content, acidity, crude protein, and fat content, texture profile analysis (TPA) and organoleptic analysis such as texture, color, spreading ability, the flavor of the product was studied. The variability in pH, fat, protein, moisture and ash of processed cheese spread; treatments and storage were significant (P≤0.05) whereas their interaction effect was significant (P≤0.05). Similarly, sensory attributes (texture, color, spreadability, flavor, overall acceptability) were affected significantly by treatments. The texture profile analysis (firmness, adhesiveness and spreadability) also had a highly significant effect on the treatments and storage. The panelists preferred T₃ sample comprising of 15% ripened cheddar cheese due to better texture, color, spreadability, flavor and overall acceptability. It has benefits; economical, highly nutritious and greater shelf life as compared to fresh cream cheese. Cheddar is a popular cheese all over the world because of its distinct flavor characteristics that matured during the ripening period. The sensory attributes and nutritional profile improved with unique flavor of buttery cheddar flavor.

Development and Evaluation of Guar Gum-Based Mayonnaise in Combination with Pumpkin and Sesame Seed Oil Blends

Rabiah Khalid — 2022-03-05

Pumpkin seeds generally considered as agro-industrial waste, are useful source of unsaturated fatty acids that are lacking in modern diets. The research was conducted to characterize pumpkin and sesame seed oil and to evaluate their impact on oxidative stability and sensory attributes of mayonnaise. The pumpkin and sesame seed oils were extracted using solvents’ extraction technique. After extraction, the oils were subjected to analyze different physicochemical characteristics. Fatty acid profile using GC-FID demonstrated that unsaturated fatty acids were in higher concentration as compared to saturated fatty acids. After the oil analysis, it was utilized in the development of mayonnaise. To check the overall quality of mayonnaise the physicochemical analysis, antioxidant activity analysis, and sensory evaluation were performed during the storage period of 0, 15, 30, 45, and 60 days. Antioxidant potential decreased with storage and highest potential was observed for T5 at end and was higher than the control treatments. In both DPPH and FRAP, treatment T5 (containing 100% of sesame seed oil) showed better results. According to sensory parameters, sesame seed oil is excellent at preventing oxidation in mayonnaise but was not proven to be favorable for sensory perception.

Addition of Sweet Potato Powder and Olive Oil as Fat Replacer in Chicken Sausages Coated with Carom Essential Oil

Maira Anam — 2022-03-05

Sausage consumption is associated with a number of diseases, including cardiovascular disease and obesity because of their high fat content. Sweet potato can be used to substitute fat. Olive oil can be used to minimize the risk of cardiovascular diseases and cancer. The essential oil of carom has a variety of therapeutic properties, including antioxidant activity. This study was conducted to produce low-fat chicken sausages and shelf-life extension by applying carom oil coating. Chicken skin was substituted with 5%, 10%, and 15% sweet potato powder and 5% olive oil. Chitosan was used as coating with 2% carom essential oil. To evaluate various attributes, physicochemical analysis, texture, and color analysis, cooking yield, emulsion stability and sensory analysis were performed. According to proximate analysis, crude fat content of T1 at 0 day was the highest i.e., 14.22 and T3 at 0 and 7 day was lowest i.e., 10.57. pH was also examined and found that T0 at day 14 contains the lowest amount of pH i.e., 6.05 and T0 at day 0 contains the highest amount of pH i.e., 6.36. TBARS value of T0 at 14 day was highest i.e., 0.46 and T1 at 0 day was lowest i.e., 0.12. The panelists were asked to perform sensory evaluation. In term of overall acceptability, T2 (10% sweet potato powder and 5% olive oil) was preferred. Finally, it can be claimed that developed chicken sausages can be labeled as low-fat chicken sausages with lower deterioration because of using carom essential oil coating.

Characterizing The Vegetables Enriched Pasta for Nutritional and Sensorial Attributes

Syeda Noor ul Ain Naqvi — 2022-03-05

Globally, food is being wasted in large quantities and generates several impacts on the environment. These are rich sources of bioactive compounds, fiber, minerals, and vitamins. The purpose of the present research is that incorporate of vegetable waste (potato and pea peel) in pasta. Results revealed that the addition of vegetables significantly increased the proximate composition of pasta. Similarly, increasing the supplementation of vegetable waste linearly increased the mineral composition and antioxidant potential (total phenolic content, total flavonoid content, and DPPH). Results of sensorial attributes revealed that T4 indicates the best treatment among them. Thus, pasta may be effectively used for vegetable waste management and food security.

Development of Salt Reduction Bread and Evaluation of its Nutritional and Sensorial Attributes

Shabbir Hussain — 2023-03-06

Hypertension and other cardiovascular diseases are global issues and are mainly associated with sodium intake. Table salt covers the main portion of sodium in our diet and different bakery products, especially bread is the main breakfast item that is consumed on daily basis. The present study was designed to prepare bread by varying salt concentrations in different bread samples and their different properties were evaluated. The results showed that by decreasing salt concentration in bread, moisture level increased significantly due to less moisture binding capacity of salt. While ash content decreased due to less sodium. Color values (L, a*, and b*) also significantly changed by decreasing the salt concentration. The volume of the bread increased as we decrease salt content up to a certain limit and a similar trend was observed in specific volumes. Less weight loss was observed in bread with less salt up to a certain level. As salt serves as a preservative, the more microbial attack was seen by lowering the salt content in bread. In a sensory evaluation by the trained panelists, bread made with 1.5% and 1% salt got 7.6 and 7.4 scores in overall acceptability, respectively which showed acceptable sensory characteristics in reduced salt bread. We can conclude that by decreasing salt concentration in bread, we can move towards a more healthy diet with acceptable sensorial and textural attributes.