Ingredients for food products

Aḥmad, Naẕīr; Riaz, Sakhawat; Ali, Anwar

doi:10.1016/b978-0-12-823934-6.00013-7

Cited by 7 publications

(4 citation statements)

References 107 publications

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“…Likewise, the results imply that integrating waste coconut kernels and sweet potato peels into a milk solution can be developed into a creamy roll product as an alternative value-added snacks item available in the market. Also, revealed in the study of Ahmad et al (2023), that the extraction of biochemically active substances from palm kernels as well as other palm fruits have been proven and pointed out as a very useful process for making new food products or for food fortification in many food industries.…”

Section: Most Preferred Product Formulation As Per Attributesmentioning

confidence: 99%

Enhancing sustainability and flavor of waste coconut (Cocos nucifera) kernel and sweet potato (Ipomoea batatas) peels Creamy roll: Extension program guide

Macabudbud, Jr.

2024

JANS

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Waste Coconut Kernels (WCK) and Sweet Potato (SP) peels are considered household wastes for animal feeding. The present study aimed to develop waste coconut kernel and sweet potato peels creamy roll as innovative guides for the Extension program guide. This experimental study used three formulations varying amounts of WCK with 100g, 150g and 200g; SP peels with 150g, 200g, and 250g mixed with milk solution, sugar and unsalted spring roll wrappers. The study focused on investigating the sensory attributes of the creamy roll development across different formulations, assessing its general acceptability in terms of color, flavor, odor and texture, identifying the most preferred formulation (F1, F2, and F3) based on the panel of tasters, and examining if there were significant differences among the product attributes. Based on Data analysis involved calculating weighted means and conducting One-way analysis of variance (ANOVA), the results revealed that F3, consisting of 250g of SP, 200g of WCK, 250g of milk solution, and 180g of sugar, was the most preferred in terms of flavor, odor and texture, with overall means of 3.67, 4.08, and 3.85, respectively. However, F2 was preferred only in color. A significant difference was observed in flavor indicated by a p-value of .042, lower than the predetermined alpha level of .05. Post-hoc analysis indicated differing perceptions between the 35 experienced consumers and 15 food experts. The most preferred formulation had a sensory acceptability rating of “acceptable” with a mean of 3.92. Based on the findings, the 250g SP peels and 200g WCK were adopted as an Extension program guide.

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Section: Most Preferred Product Formulation As Per Attributesmentioning

confidence: 99%

Enhancing sustainability and flavor of waste coconut (Cocos nucifera) kernel and sweet potato (Ipomoea batatas) peels Creamy roll: Extension program guide

Macabudbud, Jr.

2024

JANS

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“…Alzheimer's infection is a global mental illness characterized by the formation of the amyloid clump from the -amyloid polypeptide (Lekwuwa et al, 2022;Ahmad et al, 2023). Both black and green polyphenol has antioxidant properties that aid in decreasing blood pressure (Ratnani and Malik, 2022).…”

Section: Figurementioning

confidence: 99%

Tea polyphenols: extraction techniques and its potency as a nutraceutical

Shaukat

Ali

Yang

et al. 2023

Front. Sustain. Food Syst.

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Usually, polyphenols help address numerous health issues caused by oxidative stress. Tea is a popular beverage (rich in polyphenols) with abundant health promoting and disease prevention with great health-promoting and disease-prevention attributes, originating from the delicate, dried leaves of the Camellia sinensis plant. Tea has been proven to have health-boosting impacts like anti-inflammatory, anti-cancerous, anti-diabetic, and aids in weight loss. Cognitive impairment, also known as cognitive decline caused by aging or other neurological disorders, has become an emerging health concern. Tea polyphenols, especially phenolic acids, havegained enormous attention due to their link to improved cognitive function by preventing cognitive decline. This review summarizes recent studies on the health benefits of polyphenols in tea. Additionally, effective traditional and modern techniques to extract polyphenols and their effects on various diseases have been described.

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“…The food industry seeks to generate value-added and alternative products to meet growing global demand for oil and natural sources of phytonutrients, health awareness, tackle challenges of managing waste materials from food processing and exploring uses of underutilized plant materials, by-products, and waste (Aryee et al, 2022). Oils derived from plants have been utilized in various food and non-food applications (Ahmad et al, 2023;Akonjuen & Aryee, 2023;Alaba et al, 2023). Oil palm (Elaeis guineensis) is a tropical plant grown for its clusters of fruits from which palm oil is extracted from its pulp (mesocarp), and palm kernel oil (PKO) from the kernel cake by-product (seed/nut).…”

Section: Introductionmentioning

confidence: 99%

Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil

Asuzu

Wyatt

Asare‐Okai

et al. 2023

J Americ Oil Chem Soc

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Hexane (HEX) and dichloromethane (DCM) have been used to extract oils from various sources due to their expansive solubility and low volatility that ease removal at low temperatures. However, environmental and health concerns make them undesirable solvents. The aim of this study was to evaluate the extraction efficiency and physicochemical characteristics of palm kernel oil (PKO) extracted with the addition of acetone in HEX‐acetone (1:1, vol/vol) and DCM‐acetone (1:1, vol/vol) mixtures as an alternative to DCM and HEX alone. PKO extracted with co‐solvent systems had better quality characteristics compared with single solvent extracts. The oil recovered, free fatty acid content, peroxide value and other quality characteristics, and thermal properties were within the range for PKO, and similar oils as stipulated in standards. Monounsaturated fatty acid content in PKO was up to 70% of which lauric acid was the most abundant (48%–52%). A total of 50 volatile compounds were identified by GC–MS in all the extracts including amide (1), alcohol (1), aldehydes (2), ketones (3), acids (6), esters (6) and hydrocarbons (31) with higher numbers of volatiles in the HEX extracts compared to the DCM extracts. Dodecanoic acid, hexanal, and 2‐undecanone were the most abundant acid, aldehyde, and ketone, respectively. Principal component analysis (PCA) differentiated the volatiles identified on the polar and non‐polar columns with 88.2% and 8.8%, and 67.3% and 19.6% of the variation accounted for by PC1 and PC2, respectively, with several common volatile components forming a cluster from all the solvents used.

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Ingredients for food products

Cited by 7 publications

References 107 publications

Enhancing sustainability and flavor of waste coconut (Cocos nucifera) kernel and sweet potato (Ipomoea batatas) peels Creamy roll: Extension program guide

Enhancing sustainability and flavor of waste coconut (Cocos nucifera) kernel and sweet potato (Ipomoea batatas) peels Creamy roll: Extension program guide

Tea polyphenols: extraction techniques and its potency as a nutraceutical

Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil

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