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Research Article
Development of Fruit Based Flavored White Cheese
Nesru Zeynu*
,
Yadesa Abeshu,
Zerihun Asefa,
Esayas Abrha
Issue:
Volume 13, Issue 5, October 2024
Pages:
158-165
Received:
21 May 2024
Accepted:
13 June 2024
Published:
11 September 2024
Abstract: Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acceptance throughout the world. However, flavored cheeses not familiar to consume in Ethiopia. Hence the aim of this study was to develop and evaluate the nutritional and sensory appeal of fruit flavored white cheese. A total of 20 liters of fresh milk were brought from Holeta dairy research livestock farm so as to process the cheese. The fruits (Lemon & Orange) were purchased from Holeta fruit juice shops. The experiment was conducted in five treatments such as 3% fruit flavored cheese, 6% fruit flavored cheese, 9% fruit flavored cheese, 12% fruit flavored cheese and the control (cheese without fruit flavored) using mixture expert design software. Physicochemical of pH, titratable acidity, moisture content, ash content, crude protein, crude fat, mineral and sensory evaluation were done following standard procedures. All the samples were analyzed in duplicate. The sensory attributes were done using five hedonic scale by 15 semi-trained panelists. In this study the result showed that the highest mean score of pH value (6.04) for 12% fruit flavored cheese, Moisture content (3.76%) for 6% flavored cheese and Crude Fat (17.85%) for 3% flavored cheese respectively. Although the highest mean value of Ash (11.55%) and Crude Protein (53.72%) shown in the control. A significant difference (P<0.05) was shown by only Mg among Ca, Fe, Zn and K. Moreover, Color, flavor, odor, texture and overall acceptance shown no significant difference (P>0.05) from Sensory attributes. In conclusion, using fruit flavored cheese may enhance the nutritional quality and sensory acceptance of the cheese. This research study will provide good information for those working on fruit juice shops as well as juice industries to use as alternative product.
Abstract: Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acceptance throughout the world. However, flavored cheeses not familiar to consume in Ethiopia. Hence the aim of this study was to develop and evaluate the nutritional and s...
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Research Article
Malnutrition Diagnosis Among Cancer Outpatients Using Malnutrition Universal Screening Tool in Nyeri County Referral Hospital, Kenya
Issue:
Volume 13, Issue 5, October 2024
Pages:
166-173
Received:
8 August 2024
Accepted:
28 August 2024
Published:
20 September 2024
DOI:
10.11648/j.ijnfs.20241305.12
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Abstract: Cancer burden remain unacceptably high with global incidence of 19.3 Million and 10million cancer mortalities according to the 2020 global cancer estimates. There has been notable improvement in cancer care in Kenya but malnutrition in cancer patients remain highly under-recognised and the malnutrition screening tools remain under-utilised especially in Nyeri county. The main objective of this study was to determine the malnutrition risk among the cancer outpatients attending Nyeri County Referral Hospital using Malnutrition Universal Screening Tool using analytical cross-sectional study design. Sixty one percent of the respondents were female while 39% were male. Breast cancer was the most common cancer type in the population (39%), followed by esophageal and throat cancer at 14.5% and gastric cancer at 14%. Prostate cancer was the most prevalent among the male respondents at 11%. Using the MUST, more than half (51.7%) of the respondents were at a high risk of developing malnutrition, followed by low risk (32.6%) with only 15.7% respondents being at a medium risk of malnutrition. Using the BMI, half of the respondents, (50%) had a normal nutrition status and only 19.8% respondents were underweight. There is a significant difference between classifying nutrition status of cancer patients using BMI and Malnutrition Universal Screening Tool (P<0.05). Malnutrition Universal Screening tool is easy to use and has the ability to identify the risk of malnutrition among cancer patients and can be adopted in cancer care to improve cancer prognosis and reduce malnutrition rates among cancer patients.
Abstract: Cancer burden remain unacceptably high with global incidence of 19.3 Million and 10million cancer mortalities according to the 2020 global cancer estimates. There has been notable improvement in cancer care in Kenya but malnutrition in cancer patients remain highly under-recognised and the malnutrition screening tools remain under-utilised especial...
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Research Article
High Food Potential Seeds: Physicochemical Composition of Cucurbit Cultivars in Ivory Coast
Issue:
Volume 13, Issue 5, October 2024
Pages:
174-184
Received:
9 August 2024
Accepted:
2 September 2024
Published:
20 September 2024
DOI:
10.11648/j.ijnfs.20241305.13
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Abstract: The richness in protein and oil of curcubit seeds is highly coveted in the food field. In addition, in the cosmetics industry, it is a very popular ingredient. The oils of these seeds contain a diversity of fatty acids that can be advantageous during topical application. This study evaluated the physicochemical properties of the seeds and seed oils of five cucurbits (Cucumeropsis Mannii, Citrullus colocynthis, Cucumis Melo, Citrullus mucosospermus, and Citrullus lanatus) cultivars cultivated in Ivory Coast. Analysis of free fatty acid composition revealed a high linoleic acid content ranging from 24 and 70%. As well as the presence of α-linolenic acid (6.8 - 8.6%) and γ-linolenic acid (7.3 - 8.2%) in Citrullus colocynthis and Citrullus mucosospermus oils. The water and dry matter contents of the kernels vary between 3 and 4% and between 96 and 97%. The kernels of these cucurbits are rich in protein, with a high content of 25.9 ± 0.4% for Cucumeropsis Mannii, 29.0 ± 1.2% for Citrullus colocynthis, 24.1 ± 0.6% for Cucumis Melo, 24.8 ± 0.5% for Citrullus mucosospermus and 25.5 ± 0.4% for Citrullus lanatus. The quantity of lipids extracted by the Soxhlet method varied from 42 to 55%. These lipids have low acidity levels varying between 1.13 ± 0.1 to 2.01 ± 0.3% with densities of approximately 0.92 ± 0.01. The iodine values determined for these oils vary between 114.23 ± 0.2 to 122.15 ± 0.3. As for the saponification index, they are between (190 to 202 mgKOH/g).
Abstract: The richness in protein and oil of curcubit seeds is highly coveted in the food field. In addition, in the cosmetics industry, it is a very popular ingredient. The oils of these seeds contain a diversity of fatty acids that can be advantageous during topical application. This study evaluated the physicochemical properties of the seeds and seed oils...
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Research Article
Production of Mayonnaise from Lagenaria siceraria and Cucumeropsis mannii Seeds Oils Supplemented with Citrus sinensis and Cymbopogon citratus Essential Oils
Issue:
Volume 13, Issue 5, October 2024
Pages:
185-198
Received:
9 August 2024
Accepted:
4 September 2024
Published:
20 September 2024
DOI:
10.11648/j.ijnfs.20241305.14
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Abstract: Mayonnaise, a semi-solid emulsion of oil in water, is much appreciated for its pleasant taste, which can stimulate the appetite. However, many commercial mayonnaises are produced with oils rich in saturated fatty acids, which are responsible for a number of diseases. The aim of this work is to formulate a mayonnaise based on the seed oils of Lagenaria siceraria and Cucumeropsis mannii, enriched with essential oils (EO) of Citrus sinensis and Cymbopogon citratus. Five mayonnaise samples were formulated according to their vegetable and essential oil composition. After extraction and analysis of the oils, the prepared mayonnaises were subjected to physico-chemical, microbiological and sensory analyses. The results showed that L. siceraria and C. mannii oils contained predominantly linoleic (C18:2n-6), oleic (C18:1 n-9), stearic (C18:0) and palmitic (C16:0) acids. C. citratus EOs analyzed by GC/MS yielded four components representing 93.71% of the total composition: geranial (50.32%), neral (33.27%), mircene (8.42%) and geraniol (1.67%). C. sinensis epicarp oil yielded three majority compounds representing 96.18%: D-limonene (88.45%), β-pinene (2.94%) and linalool (4.78%). Both oils showed low antioxidant activity. The pH values of the freshly formulated mayonnaises ranged from 4.09 to 4.25. Acid and peroxide values were equal to 4.25 g KOH/g oil and 7.18 meq O2/ kg respectively for all mayonnaises. After 45 days' storage at 4°C, these indices increased significantly (P < 0.05). The addition of essential oils to mayonnaise samples resulted in absent or lower total bacterial counts. Overall, it was observed that E1 mayonnaise presented the highest sensory evaluation characteristics.
Abstract: Mayonnaise, a semi-solid emulsion of oil in water, is much appreciated for its pleasant taste, which can stimulate the appetite. However, many commercial mayonnaises are produced with oils rich in saturated fatty acids, which are responsible for a number of diseases. The aim of this work is to formulate a mayonnaise based on the seed oils of Lagena...
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