Publication date:  Feb 2024 Source:Food Science and Technology  Volume  12  Number  1   Wan Xin Tan   and Li Choo Chong    Hypertension and diabetes are diseases that interrelate which can increase the risk of cardiovascular diseases and one way to combat this issue is to reduce sodium intake. Raw horse gram has demonstrated comparable antioxidative and antidiabetic properties with soybean-fermented products which led to the utilization of horse gram to produce a fermented reduced-sodium functional food. Horse ..read more

Publication date:  Feb 2024 Source:Food Science and Technology  Volume  12  Number  1   Risa Meutia Fiana   Windi Surya Ningsih   Abdi   Daimon Syukri   and Netty Sri Indeswari    The main objective of this study was to investigate the influence of varying drying temperatures on cinnamon leaves, examining their chemical composition and sensory qualities in the production of cinnamon leaf teas, ultimately identifying the most suitable drying temperature for achieving enhanced chemi ..read more

Publication date:  Feb 2024 Source:Food Science and Technology  Volume  12  Number  1   Samya Boulaajine   and Hassan Hajjaj    Lycopene, a bioactive compound found in tomatoes, has gained significant attention in recent years due to its various nutritional and physiological properties, including its antioxidant, anti-inflammatory, and anti-cancer effects. These properties can be the subject of claims. This review explores the source of lycopene from tomato, their potential uses and benefits. Equally, we discu ..read more

Publication date:  Feb 2024 Source:Food Science and Technology  Volume  12  Number  1   Adish Devidas Bahirat   Bharati Dixit   and Asheesh Dixit    India accounts for around 11% of the total number of diabetes patients in the world, and 5% of the total population is affected by morbid obesity. The Indian average income is around $179 (Rs. 14686.12 at $1 = Rs. 82.5), which makes it important to have a cheaper and more effective way of solving the problem-related diet. With advancements in the artific ..read more

Publication date:  Feb 2024 Source:Food Science and Technology  Volume  12  Number  1   Sepni Asmira   Kesuma Sayuti   Armenia   Daimon Syukri   and Fauzan Azima    Pumpkin, soybean, cinnamon and morel berry have the potential as functional foods for people with diabetes. Therefore, this research aimed to determine the effect of pumpkin instant porridge formula plus extract on the pancreatic beta-cell repair of the diabetic mice lipid profile induced by alloxan. A total of 7 group ..read more

Publication date:  Feb 2024 Source:Food Science and Technology  Volume  12  Number  1   Angel Sharon P   and P Gurumoorthi    The aim of this study was to optimize the process for the production of cranberry-flavoured oat milk powder. Cranberry-flavoured oat milk powder is a plant-based milk powder tried as an alternative to animal-derived products. Box-Behnken Response Surface Methodology (RSM) was applied to optimize the spray drying process for the production of cranberry-flavoured oat milk powder. Independ ..read more

Publication date:  Nov 2023 Source:Food Science and Technology  Volume  11  Number  4   Sofiane Meghrabi   and Mohammed I. Yamani    In the last few years, there has been a proliferation of non-dairy milk substitutes derived from various plant-based milk. This study focused on the production of a newly developed plant-based milk alternative from white kidney bean seeds (Phaseolus vulgaris L.) and analyzed their physicochemical and sensory characteristics, using commercial soymilk as a comparison control. The n ..read more

Publication date:  Nov 2023 Source:Food Science and Technology  Volume  11  Number  4   Saifon Phothisuwan   Sasiprapha Asawawibul   Natwalinkhol Settapramote   and Kittikoon Wannasawad    A traditional Thai food bar combines natural ingredients, including sugar cane juice, coconut milk, glucose syrup, peanuts, popped rice, roasted ground rice, and white sesame. It has a high level of sweetness and a sticky texture. The study aims to improve the existing attributes of food bars by incorpora ..read more

Publication date:  Nov 2023 Source:Food Science and Technology  Volume  11  Number  4   Amiluddin Indi   Harapin Hafid   Resky Jayanti   La Ode Munadi   and Deki Zulkarnain    The study aims to determine the physical, chemical, and organoleptic qualities of shredded afkir chicken with different types of meat. The experimental design was completely randomized (CRD) with three treatments and six replications on P1 breast meat, P2 thigh meat, and P3 breast and thigh meat combinations ..read more

Publication date:  Nov 2023 Source:Food Science and Technology  Volume  11  Number  4   Abdullah Muzi Marpaung   and Christine Suwandy    The pursuit of stable natural food colorants arises from health concerns linked to artificial coloring agents. Polyacylated anthocyanins, known for their deep and stable color in various food pH conditions, have emerged as promising natural alternatives. Among these, the butterfly pea (Clitoria ternatea) flower contains polyacylated anthocyanins called ternatins. However, th ..read more