Journal of Food Engineering and Technology

Effect of High Protein Formulation on Rheological, Sensory and Microstructure of Cookies

M. Suresh — 2025-06-30

This study investigates the impact of high-protein formulations on the rheological, sensory, and microstructural properties of cookies, with an emphasis on using plant- and dairy-based protein sources. Protein plays an essential role in the diet, providing amino acids necessary for muscle, healthy bone, tissue repair, growth in children, adolescents, and pregnant women. Despite the known benefits of plant-based proteins, limited research has focused on their effect in high-protein bakery products, particularly cookies. In this study, three cookie formulations were developed using pea protein isolate, soy protein isolate, and a combination of whey protein isolate with skim milk powder, along with almonds for enhanced nutritional value. Control cookies were prepared with wheat flour. Proximate analysis showed a significant increase in protein content with 53.22% in the pea protein isolate cookies, 46.76% in the soy protein isolate cookies, and 49.92% in the whey and skim milk powder cookies in comparison with control which was 12%. Farinograph analysis indicated increased breakdown times for the experimental doughs, ranging from 13.2 to 19.1 minutes compared to 9 minutes for the control, suggesting improved dough stability. Microstructural analysis revealed a porous structure in the cookies, likely resulting from trapped air during baking, which enhances texture and lightness. Observations showed that interactions between protein isolates and starch granules create structural diversity, contributing to the cookie’s crispness and chewiness. Sensory evaluation favored the whey protein isolate and skim milk powder formulation, which scored the highest in appearance, flavor, and texture attributes. Overall acceptability ratings were favorable across all samples, with the cookie containing whey protein + Skim milk powder receiving the highest score (8.5) among the high-protein cookies. This study demonstrates the potential of high-protein cookie formulations as nutritionally valuable food products. Further research is recommended to examine the effects of varying protein proportions on the sensory and rheological properties of these formulations.

Shelf-life Determination of Dried Onion (Allium cepa) and Tomato (Lycopersicon esculentum) Products

Hailemariam Tekie Mahari — 2025-06-30

The role of nutrient-rich vegetables in promoting good health has resulted in an increase in their demand over the past decade, but they are highly seasonal, causing lower prices and heavy losses at peak season. The objective of the study was to determine the shelf life of dried onion and tomato products. The study was conducted in Mekelle University’s food science and post-harvest technology laboratory. Four treatments (sun, shade, solar, and oven drying methods) were used to dry onion and tomato products, and shelf life was determined using CRD at a 5% level of significance. Data such as microbial counts, time and temperature of drying, moisture content, rehydration ratio, and sensory characteristics were recorded and analyzed using analysis of variance. The highest microbial load obtained was for shade-dried onion (6.06 log₁₀cfu/g) and sun-dried tomato (5.83 log₁₀cfu/g). For dried onion, significant differences were observed among the driers on the microbial population of coliform (p<0.05) and total bacterial count (p<0.01) but not on yeast and mold count. The maximum rehydration was achieved in the oven-dried products (3.64) followed by solar drying (3.28). Dried onion and tomato remained organoleptically acceptable, except for sun-dried tomatoes for color and appearance (4.75) and aroma (4.75) in the first month of storage. The oven-drying method was the best method of dehydration of freshly dried onions and tomatoes. Further research should be carried out to determine the effect of drying on the extended storage time of the dried products.

Evaluation of the Antioxidant Activity of Honey

Hiroko Seki — 2025-06-30

Antioxidant activity of honey highly correlates with its total phenol content. The antioxidant capacity is attributable to various components, and there are several measurement methods for evaluating all of these components; hence, integration of measurement methods is important. Therefore, the aim of this study was to evaluate the antioxidant activity of honey by examining correlations among the total polyphenol content, color values, melanoidin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, and iron-reducing capacity. Fourteen honey samples were collected from different nectar sources. Total polyphenol content was measured using the Folin–Ciocalteu method. Color values and melanoidin content were measured using the absorbance values of samples. The antioxidant capacity was evaluated by measuring DPPH radical-scavenging activity and iron-reducing ability using the ferric-reducing antioxidant power method. Substantial correlations were observed between the total polyphenol content and iron-reducing capacity, total polyphenol content and color value, color value and iron-reducing capacity, melanoidin content and total polyphenol content, melanoidin content and iron-reducing capacity, and melanoidin content and color value. Among all honey samples, buckwheat honey had the highest values for all parameters. These findings indicate that the antioxidant effect of honey should be evaluated based on not only its total polyphenol content and DPPH radical-scavenging activity but also its iron-reducing capacity, color value, and melanoidin content.

Proximate Composition and Fatty Acid Profiling of Five Species of Fish Caught from Kerala Coast, India

Abhijith AR — 2025-06-30

In this comprehensive study, we investigated the proximate composition and fatty acid profiles of five distinct species of fish: Epinephelus diacanthus, Johnius glaucus, Scatophagus argus, Alepes djedaba, and Stolephorus commersonnii, all sourced from the vibrant waters along the Kerala coast. The proximate composition of these fish was meticulously analyzed, focusing on key nutritional components: moisture, protein, fat, and ash content. Among these species, S. commersonnii exhibited the highest moisture content, showcasing its fresh and succulent nature, while A. djedaba displayed the lowest moisture levels. In terms of protein, S. argus stood out with the highest concentration, indicating its potential as a rich source of this essential nutrient, whereas E. diacanthus came in at the lower end of the spectrum. When we examined fat content, S. argus again excelled with the richest levels of fat, contributing to its flavor and caloric density, while S. commersonnii contained the least fat, offering a leaner option for health-conscious consumers. Delving deeper into the fatty acid profiles, we classified the fatty acids into three categories: saturated fatty acids (SFA), monounsaturated fatty acids (MFA), and polyunsaturated fatty acids (PUFA). Significantly, our findings revealed that S. commersonnii had the highest percentage of docosahexaenoic acid (DHA), a vital n-3 fatty acid known for its numerous health benefits, while S. argus recorded the lowest DHA level. On the other hand, eicosapentaenoic acid (EPA) was most abundant in Alepes djedaba presenting an excellent option for consumers seeking the benefits of n-3s, with Scatophagus argus trailing behind in EPA content. Furthermore, the analysis highlighted the impressive levels of polyunsaturated fatty acids in Stolephorus commersonnii, making it a standout choice for those looking to enhance their diet with essential fats. Overall, this study enhances our understanding of the nutritional profiles of these fish species, providing valuable insights for both consumers and the fishing industry.