http://journalafsj.com/index.php/AFSJ/issue/feed Asian Food Science Journal 2019-12-16T09:37:28+00:00 Asian Food Science Journal contact@journalafsj.com Open Journal Systems <p style="text-align: justify;"><strong>Asian Food Science Journal (ISSN: 2581-7752)</strong> aims to publish high quality papers (<a href="/index.php/AFSJ/general-guideline-for-authors">Click here for Types of paper</a>) on all aspects of Food research. This journal facilitates the research and wishes to publish papers as long as they are technically correct, scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled,&nbsp;OPEN&nbsp;peer reviewed, open access INTERNATIONAL journal.</p> <p style="text-align: justify;">Every volume of this journal will consist of 4&nbsp;issues. Every issue will consist of minimum 5 papers. Each issue will be running issue and all officially accepted manuscripts will be immediately published online. State-of-the-art running issue concept gives authors the benefit of 'Zero Waiting Time' for the officially accepted manuscripts to be published. This journal is an international journal and scope is not confined by boundary of any country or region.</p> http://journalafsj.com/index.php/AFSJ/article/view/30106 HACCP Plan and Adoption of HACCP Metasystem in the Tea Industries of Bangladesh 2019-12-16T08:48:50+00:00 I. Ahmad iftekharfet.sust@yahoo.com R. S. Chowdhury Rayhan Uddin A. Shakawat W. U. Rahman Wahidu Zzaman <p>HACCP (Hazard Analysis and Critical Control Points) metasystem is a concept not much familiar to the tea industries of Bangladesh. This study was conducted to investigate the issue of food safety through HACCP metasystem and conduct a hazard analysis to make a comprehensive model of HACCP plan for the tea industries of Bangladesh. Both qualitative and quantitative data analysis was used to determine the CCPs (Critical Control Points) or OPRPs (Operational Pre-Requisite Programs) and design a HACCP plan through risk assessment and seven logical approaches. Two OPRPs and CCPs were determined. The derived CCPs were the biological hazard in the cultivation stage and the physical hazard in the processing step namely CTC (Crush, Tear and Curl) and Googy shifter step. The biological hazard in the cultivation stage can be controlled by proper application of GAP (Good Agricultural Practice) while the physical hazard can be controlled in the processing step by proper maintenance of the magnetic arrestor. Considering the benefits and constraints, standard processing procedures and guarantees of food safety of tea as well as to stay in the competitive global market the tea industries should adopt HACCP metasystem.</p> 2019-12-04T00:00:00+00:00 ##submission.copyrightStatement## http://journalafsj.com/index.php/AFSJ/article/view/30108 The Roles of Different Sugar Sources on the Quality of Nigella Enriched Tomato Ketchup 2019-12-16T08:48:49+00:00 Mahbuba Rahman Tripty Ashrafi Akter Ismat Jahan Md. Ahmadul Islam Md. Anisur Rahman Mazumder anis_engg@bau.edu.bd <p>The study was concerned to evaluate the effect of table sugar, honey and zero-calorie sugar on the quality of nigella enriched tomato ketchup. Ketchup was prepared by mixing 5, 10 and 15% nigella paste with tomato pulp. The variations in taste, color and texture were analyzed based on the consumers’ acceptability and 5% nigella paste was appropriate for product development. Three different types of sugar source (table sugar/honey/zero-calorie sugar) were used to prepare nigella enriched tomato ketchup. Moisture content and total soluble solids (TSS) were significantly lower in the sample S<sub>2 </sub>(tomato ketchup prepared with honey) which was 64.00±1.75% and 18.00±1.8%, respectively. Sample S<sub>1</sub> (tomato ketchup prepared with table sugar) contained higher moisture content (65.40±1.55%); though it's not significantly different with sample S<sub>3 </sub>(tomato ketchup prepared with zero-calorie sugar). Sample S<sub>3 </sub>contained significantly (p&lt;0.05) higher amount of TSS (25±1.6%) than other samples. In case of color analysis, it was observed that L*, a* and b* value reduced for all samples when treated with sodium benzoate but not significantly different. Sensory analysis suggested that sample S<sub>1</sub> was suitable for the processing of nigella enriched tomato ketchup.</p> 2019-12-09T00:00:00+00:00 ##submission.copyrightStatement## http://journalafsj.com/index.php/AFSJ/article/view/30109 Microbiological Analysis, Cyanide and Moisture Content of Different Garri Samples 2019-12-16T08:48:46+00:00 C. E. Kalu chibuikekalu@gmail.com <p>Three <em>garri </em>samples from three differents markets in Afikpo North L.G.A of Ebonyi State were collected and the microbial, moisture content and cyanide content of the samples (A, B, C) were assayed to ascertain their quality and safety. The Microbial analysis, the total plate counts were 7.9 x 10<sup>5</sup> cfu/g, 2.6 x 10<sup>5</sup> cfu/g, and 1.6 x10<sup>5</sup> cfu/g in samples A, B and C respectively. On the other hand the fungal counts were 1.6 x10<sup>5</sup> cfu/g, 0.8 x10<sup>5</sup> cfu/g and 0.2 x 10<sup>5</sup> cfu/g in samples A, B and C respectively. <em>Staphylococcus</em> spp was isolated from all the garri samples while streptococcus spp was isolated in samples A and B. However <em>Escherichia coli</em> was isolated only in sample A. The fungi isolated were <em>Aspergillus</em> spp in samples A and B while <em>Penicillium</em> spp was isolated in all samples A, B and C. Cyanide content of the samples were also determined. The values were 0.688 mg/kg, 0.750 mg/kg and 0.630 mg/kg in samples A, B, and C respectively. The moisture content determination of the garria the values of 16%, 14% and 13% in samples A, B, and C respectively. Thus, the microbial counts of the garri samples were within safe limits of the international food standard (&lt;10<sup>5</sup> cfu/g). The cyanide contents were also within safe limits of the international standard (&lt;IHCH/100 g). Moreover, the absence of food borne pathogens of microbiological safe.</p> 2019-12-13T00:00:00+00:00 ##submission.copyrightStatement## http://journalafsj.com/index.php/AFSJ/article/view/30111 Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters 2019-12-16T09:37:28+00:00 Ozge Kurt Gokhisar ozgekurtgokhisar@gmail.com Mahir Turhan <p><strong>Aims: </strong>Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).&nbsp; This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contributing to the resolution of the issue in the market.&nbsp;</p> <p><strong>Study Design, Materials and Methodology:</strong> Cooking quality parameters of 10 commercial GFPs (maize based and maize-rice based) and 10 commercial GCPs (semolina), namely optimum cooking time (OCT), weight increase (WI), volume increase (VI), cooking loss (CL), and their microstructures were determined.</p> <p><strong>Results:</strong> GCPs had shorter OCT, higher WI and VI, and lower CL than GFPs (<em>P</em> &lt; .05), representing higher cooking quality.&nbsp; GCPs showed more consistent cooking quality compared to GFPs. GCPs showed more consistent cooking quality compared to GFPs.&nbsp; GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture (<em>P</em> &lt; .05). When considering the microstructure, GCPs has a smooth outer surface where the gluten network provides a framework that holds embedded starch granules.&nbsp; On the other hand, GFPs has a protruding surface where gelatinized starch provides a framework that holds embedded protein patches, which results poor cooking quality.&nbsp;</p> <p><strong>Conclusion:</strong> GCPs shows higher cooking quality compared to GFPs. They also exhibited a narrower range for cooking quality parameters indicating their more consistent behavior than those of GFPs.&nbsp; GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture.&nbsp;</p> <p><strong>Originality/value:</strong> To the best of the authors’ knowledge, this is the first work comparing the cooking quality of populations of commercial pastas (10 GFPs versus 10 GCPs) and embodied the issue.&nbsp;</p> 2019-12-16T00:00:00+00:00 ##submission.copyrightStatement##