Effect of Hydrocolloids and Egg Content on Sensory Quality of Coated Fried Yam Chips

Microstructural and physicochemical properties of biodegradable films developed from false banana (Ensete ventricosum) starch

The recent trend in starch research is the exploration of potential applications of starches from under-utilized sources. Properties of edible biodegradable films developed from ensete ‘false banana’ (Ensete ventricosum) starch with glycerol as plasticizer were evaluated in this study. Microstructural examination revealed presence of pores which were gaining prominence with increasing glycerol content while FTIR analysis showed the presence of protein groups characteristic bands and existence of interactions between molecules (glycerol, starch, amide groups and water) in the polymerics. These revelations have profound effect on functional, mechanical and optical properties of the films. Thickness (156.70–189.00 μm), density (1.95–2.44 g/cm³), swelling power (84.49–102.26%), water solubility (17.07–22.32%), water vapor permeability (1.40 × 10⁻⁸-1.98 × 10⁻⁸ g/m s Pa), lightness ‘l∗’ (39.01–43.86) and energy difference (39.02–43.87) of the film were increasing with increasing glycerol content. The increase was significant (p < 0.05) with swelling power and water solubility, while puncture force (570.83–252.90 g) and film transparency (78.17–51.65%) decreased significantly (p < 0.05) with increasing glycerol content. X-ray diffraction revealed combination of C-type and processing induced V_H diffraction patterns. The results of this study exposed the promising potential of ensete starch for development of films and coatings for different packaging requirements.

Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-Alpha broilers

Abstract

Influence of deep fat frying parameters on quality attributes of chicken nuggets from FUNAAB-Alpha broilers and optimization of the process using Box-Behnken experimental design of response surface methodology was investigated. Fried chicken nuggets were obtained using frying temperature (155–175 °C), frying time (3–7 min) and sample thickness (0.5–2.5 cm) as independent variables. Oil and moisture contents, texture (hardness, chewiness, adhesiveness, cohesiveness and springiness) and colour (L*, a* and b*) of samples were analyzed using standard procedures. Significance of each term in polynomial regression equations was evaluated on quality attributes. The accuracy of the regression models varied between 0.727 and 0.939. The effect of frying temperature on quality attributes of fried chicken nuggets was more significant (p > 0.05). The optimum frying temperature, frying time and sample thickness are determined as 175 °C, 3 min, 2.32 cm, respectively. Absolute percent error between optimized and experimental data were within the acceptable limit.

Graphic abstract

Street Vended Foods: Potential for Improving Food and Nutrition Security or A Risk Factor for Food borne Diseases in Developing Countries?

Street food selling is largely an informal nature of enterprise which is a common practice all over the world. In the third world countries, this normally unregulated practice is mainly used in solving socio-economic shortcomings through the provision of ready-to-eat meals at affordable prices as well as a means of providing employment. Street vended foods are readily available in many forms that the consumers can choose from, depending on their tastes and preferences, and also their affordability. Due to this, these foods, in one way or another, and directly and indirectly, can significantly influence human nutrition, food security and safety. Current literature indicates that increased consumption of street vended foods can immensely contribute to provision of nutrients and availability of food to millions of people worldwide. Of greatest importance in the current developments in street foods is the fact that they have been identified as probable means for micronutrient fortification in an effort to prevent nutritional deficiency diseases. These foods though, have potential risks to the consumers in terms of food safety issues linked to them. In the developing countries for instance, they are usually prepared under unhygienic conditions with little or no regard to food hygiene, a situation that often exposes the consumers to microbiological and chemical hazards that can have detrimental health effects in their lives. There is therefore an urgent need to promote food safety practices in the production and consumption of street vended foods, particularly in the developing countries where levels of hygiene standards are questionable, in order to ensure that the health of the consumers is safeguarded, and at the same time ensuring provision of nutritious, healthy and affordable foods that are easily accessible to all.