World Journal of Food Science and Technology

Volume 6, Issue 3, September 2022

  • Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato

    Okereke Goodluck Obioma, Igbabul Bibiana Doshima, Ikya Julius Kwagh-hal, Kanu Nkeiruka Ann, Damak Aaron Mutlong Amak

    Issue: Volume 6, Issue 3, September 2022
    Pages: 58-68
    Received: 10 May 2022
    Accepted: 6 June 2022
    Published: 28 July 2022
    DOI: 10.11648/j.wjfst.20220603.11
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    Abstract: Starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment (HMT) and acetylation respectively before evaluating their proximate composition and pasting properties for exploitable potentials. Starch sample NSPS (Native starch of sweet potato) ... Show More
  • Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure

    Nasiru Alhassan

    Issue: Volume 6, Issue 3, September 2022
    Pages: 69-76
    Received: 17 May 2022
    Accepted: 16 June 2022
    Published: 28 July 2022
    DOI: 10.11648/j.wjfst.20220603.12
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    Abstract: This study determined the effects of concentration of fluroxypyr 333 g L-1 on calyx senescence and other postharvest qualities of 'Afourer' mandarins and Navel oranges at shelf life in the presence of lower exogenous ethylene. The fruits were dipped in fluroxypyr solutions for 2 minutes at concentrations of 0 (control), 6, 12, or 24 mL L-1, then st... Show More
  • Glycemic Properties of Carbohydrates and Relevance for Health

    Mary Penny, Teobaldo Herrera, Alejandra Rizo-Patrón, Roxana Fernández Condori

    Issue: Volume 6, Issue 3, September 2022
    Pages: 77-83
    Received: 22 June 2022
    Accepted: 21 July 2022
    Published: 29 July 2022
    DOI: 10.11648/j.wjfst.20220603.13
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    Abstract: The increasing prevalence of overweight and obesity predicts an increase in non-communicable disease. Healthier diets can reduce this risk and diets that reduce or modify the nature of the carbohydrate content have been successful. Inclusion of pasta as a principal carbohydrate has reported to be of benefit. We reviewed the relevant published resea... Show More
  • Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad

    Makhlouf Himeda, Barka Abakoura, Mahamat Bechir, Hassan Ahmat Djimet, Ali Haroun Hissein, Abdelsalam Tidjani

    Issue: Volume 6, Issue 3, September 2022
    Pages: 84-88
    Received: 28 July 2022
    Accepted: 15 August 2022
    Published: 24 August 2022
    DOI: 10.11648/j.wjfst.20220603.14
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    Abstract: The physical measurements, proximate composition and sensory characteristics of bread are likely to vary from one bakery to another. The present study aims to determine some physico-chemical parameters and to evaluate the sensory quality of bread produced in bakeries in the city of N'Djamena. A total of twenty-one samples are collected from seven b... Show More