Journal of Agri-Food Science and Technology

Sensory Acceptability and Characteristics of Cinnamon Roll Bread with Pineapple Puree (Ananas comosus L.) Substituted with Taro Flour

Dininurilmi Putri Suleman — 2025-03-30

The development of functional food can be applied to bakery products, it is hoped that bread can provide health effects for the body through the addition of food ingredients or substitution of highly nutritious foods. In this research, innovations were made in making cinnamon rolls with local food ingredients other than wheat flour, namely taro flour, pineapple puree, and cinnamon. This research contributed to produce cinnamon roll products that are favored by the public and have good nutritional value based on organoleptic and physicochemical characteristics. The research method used was a Completely Randomized Design (CRD) consisting of 5 levels of taro flour treatment, namely 0%, 40%, 60%, 80%, and 100%. Each sample will be analyzed through organoleptic tests using hedonic method to determine the most preferences formulation by panelists. The most preferences formulation will be characterized physicochemical, including final volume, texture, moisture content, starch content, and antioxidant activity. The results of organoleptic tests showed that the most liked bread by panelists was cinnamon roll bread substituted with 40% taro flour. Physicochemical characters show that cinnamon roll bread with 40% taro flour has a final volume 63.17 cm², hardness texture 5.65 N, moisture content 18.50%, starch content 44.97%, and antioxidant activity 16.32%.

Determination of Potential in Pratama Taro (Colocasia esculenta (L). Schott var. Pratama) in Sumedang District, Bandung Regency, Indonesia

Wawan Gunawan — 2025-03-30

Bandung Regency has several types of cultivated taro, with the largest production center in the Sumedang District. Semir Taro (TS0) is one of the native commodities in this region, and the other types are from the crossbreeding process between Semir Taro and Thai Silk Taro, which is named Pratama Taro (TS1 & TS2). Although it has been widely marketed and consumed by the public, the nutrient content value of this type of taro is still unknown. In addition, TS1 and TS2 have the potential to be developed into products that have higher economic value if processed optimally. This study contributes to determining the nutritious content of three taro varieties and identifies the most appropriate raw materials for the production of taro-derived products. The methods used were chemical analysis and affective organoleptic tests with paired comparison. Organoleptic tests were carried out on TS1 and TS2, and they were steamed to determine whether there was a difference between the two taros. The results of the test showed that there was no difference in the colour, aroma, and texture parameters of the two taros, but there was a difference in taste between them. While the results of the chemical analysis show that the three types of taros have a reasonably good nutrient content, because the water content is relatively high, there need to be post-harvest management efforts so that taro can be a more durable product for storage.

Difference in Biochemical Composition and Nutritional Trait in Different Areas of Fillets of Dorsal, Venter-cha, and Ventral of Carangoides fulvoguttatus

Ali Aberoumand — 2025-03-30

Environmental parameters are essential to the life cycle and physiological activities of fish. These environmental conditions can profoundly influence fish physiology, behavior, and their nutrition. The purpose of this study was to highlight nutritional properties of dorsal, ventercha and ventral fillets from sea fish Carangoides fulvoguttatus. Dorsal, ventercha and ventral fillet portions of Iranian sea fish (C. fulvoguttatus) analyzed for proximate constituents, energy values and pH. The proximate of C. fulvoguttatus fillets varied between three anatomical locations ventercha, dorsal and ventral. Moisture and fat content differentiated dorsal and ventercha from ventral in fish muscle. In particular, a relatively large variation observed in crude fat content, which trend of significant fat changes between the three portions was as follows: ventral>ventercha>dorsal. The results showed that the ventral part containing significantly less moisture (73.4%±0.7), but the ventercha part had protein content (15.7%±0.3) which was higher than the other two parts of muscle. The ventral part had higher fat content (7.13%±0.1). The energy value (127.08 kcal/100 g) in ventral part found the highest. The ventercha area containing highest protein content and ventral had highest lipid content (7.13%). The index of nutritional quality for protein was always higher in ventercha than in dorsal and ventral, that of fish being especially interesting because it is associated with a relatively lower energy value. The nutritional traits found best in ventral muscle due to highest dry matter and energy value with lowest moisture.

Implementation of Metabolomic Approaches on Fermented Cereals

Yani Magfiroh — 2025-03-30

Fermentation is a widely utilized food processing technique that enhances sensory characteristics, extends shelf life, and increases product diversity, particularly in cereals. Furthermore, fermentation processes can generate bioactive metabolites that confer various health benefits. Metabolomics is employed to assess changes in the nutritional composition and metabolite profile of fermented cereal products. This research contributes to identify and synthesize findings from various studies that evaluate the effects of fermentation on the quality of the final product using a metabolomics approach, with particular emphasis on metabolic pathways and the metabolites formed. The research highlights that metabolomics, through sophisticated analytical techniques, has successfully identified metabolites produced during fermentation, which are categorized into volatile compounds (such as organic acids, alcohols, and aldehydes) and non-volatile compounds (including polyphenols, amino acids, fatty acids, free sugars, esters, and amides). These compounds play a pivotal role in enhancing the sensory properties of the product and exhibit bioactive potential that can help prevent the development of metabolic diseases, including diabetes, obesity, digestive disorders, and liver cancer. Despite its potential, the metabolomic approach faces challenges due to the large and intricate datasets it produces. Recent technological advancements have led several studies to incorporate Artificial Intelligence (AI) to enhance the accuracy of data derived from metabolite databases. Moreover, integrating other omics disciplines, such as foodomics, is crucial for achieving more detailed research results, encompassing metabolite composition, sensory attributes, and their effects on health. Such integration would contribute to a more holistic understanding and help bridge the gaps in contemporary metabolomic research.

Optimization of Temperature and Time for High-Quality Roasted Barley (Kolo)

Tewodros Mebratie Bimrew — 2025-03-30

The consumption of roasted barley (kolo) is prevalent in all regions of Ethiopia. However, high-temperature heat treatment can result in the formation of acrylamide in roasted starchy foods. Acrylamide can be a health hazard if continuously consumed at high levels. This research contributes to optimize temperature and duration of roasting barley and investigate their impact on acrylamide formation, sensory profile, and nutritional profile of kolo sourced from both street vendors and industrial processors in Addis Ababa, Ethiopia. Locally produced kolo samples exhibited higher acrylamide contents ranging from 216.60 to 334.80μg/kg, while industrially processed kolo had lower values ranging from 200.28 to 308.95μg/kg. Results indicate that roasting temperature and duration significantly (p<0.05) affected acrylamide levels of kolo. The optimal roasting conditions of 352 ℃ for duration of 2 minutes gave desirability of 0.71. The optimum roasting conditions resulted in kolo with acrylamide of 148.64μg/kg, protein of 11.88%, ash of 3.28%, fat of 2.80%, crude fiber of 14.72%, carbohydrates of 67.35%, lightness (L^*) of 57.50%, yellowness (b^*) of 33.89%, redness (a^*) of 15.52%, taste of 8.35, texture of 8.92, odor of 8.10 and overall sensory acceptability score of 8.18. Roasting barley grains transform them into value-added products and/ or nutritional food ingredients.