Asian Food Science Journal <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> SCIENCEDOMAIN international en-US Asian Food Science Journal 2581-7752 Effect of Hormone and Ripening Agent on Mass Transfer of Pineapple <p>The study aimed at establishing the effect of hormone and ripening agent on mass transfer as well as to find the effect of solution type and fruit to solution ratio for mass transfer of pineapple. Two types of pineapple, organic pineapple and GRM pineapple (pineapple cultivated with growth regulator and medicine) were collected and sliced into 8mm thickness. The slices were immersed in 60% sugar, 55/5% sugar-salt mixture solution for different periods of time at three different fruit to solution ratio (1:6, 1:8 and 1:10) and mass transfer coefficient were determined from the data. Results indicated that for organic pineapple mass transfer coefficient was higher than GRM pineapple (0.1583/min<sup>1/2</sup> vs. 0.1502/min<sup>1/2</sup>). Again, for 55/5% sugar-salt mixture solution, mass transfer coefficient was higher than 60% sugar solution. Maximum rate of mass transfer (0.2281/min<sup>1/2</sup>) was determined at 1:6 fruit to solution ratio and minimum (0.1504/min<sup>1/2</sup>) was at 1:10 fruit to solution ratio for GRM pineapple.</p> Md. Mobarak Hossain Md. Tanjil Hossain Md. Entaduzzaman Jony Md. Nazrul Islam ##submission.copyrightStatement## 2020-05-12 2020-05-12 1 7 10.9734/afsj/2020/v15i330151 Comparative Study of the Effect of Piper nigrum (White and Black) and Piper guineense on Lipids Quality of Groundnuts Pudding <p>This study investigates the effect of white and black <em>Piper nigrum</em> and <em>Piper guineense</em> on lipids quality of oil extracted from groundnuts pudding. This work was carried in the Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon, between January 2018 and December 2019. The antioxidant activity of these spices was determined. Cooking by steaming of groundnuts (<em>Arachis hypogaea</em>) pudding was carried out using groundnuts paste with 0 g, 0.5 g, 1 g, 2 g and 4 g of spices and 30 ml of warm water respectively. Oils were extracted from the prepared groundnuts pudding using a mixture of chloroform and methanol. The lipid quality of oil samples was studied by the determination of the peroxide, P-anisidine, total oxidation, thiobarbituric and iodine values. Results revealed that these spices possess non negligible antioxidant properties. Black <em>Piper nigrum</em> (BPN) presented the highest total phenolic (TPC: 85.00 mg GAE/g) and flavonoids (FC: 271.94 mg CE/g) contents. The lowest TPC and FC was observed with the aqueous extract white <em>Piper nigrum</em> (WPN: 52.38 mg GAE/g and 113.32 mg CE/g respectively). The use of these spices in groundnuts pudding preparation contributed to limit the formation of primary and secondary oxidation products of groundnuts pudding oil. It was also observed that white <em>Piper nigrum</em> (WPN) better preserve lipids quality of oils at all concentrations because oil extracted from pudding cooked with 0.5 g, 1 g, 2 g and 4 g presented peroxide values lower than 10 meqO<sub>2</sub>/kg (2.81 meqO<sub>2</sub>/kg, 2.99 meqO<sub>2</sub>/kg, 3.28 meqO<sub>2</sub>/kg and 5.46 meqO<sub>2</sub>/kg respectively). In summary these spices especially white <em>Piper nigrum</em> can be used to preserve lipids oxidation during cooking by steaming of groundnuts pudding.</p> Hermann Arantes Kohole Foffe Gires Boungo Teboukeu Fabrice Djikeng Tonfack Cyrille Serge Houketchang Ndomou Macaire Hilaire Womeni ##submission.copyrightStatement## 2020-05-12 2020-05-12 8 20 10.9734/afsj/2020/v15i330152 Influences of Osmotic Dehydration on Drying Behavior and Product Quality of Coconut (Cocos nucifera) <p>This research was conducted to assess the drying kinetics and product quality during osmotic dehydration and air drying of coconut cuts. The coconuts were osmotically pretreated by different concentration of sugar solution (40 °Brix, 50 °Brix, and 60 °Brix) and temperature of osmotic solution (35°C, 45°C and 55°C) were maintained. The proportion of fruit to solution was maintained 1:4 (w/v) and pretreatment process length was 3 hours. Higher osmotic solution temperature at 55°C with low concentration 40 °Brix resulted in a huge reduction of antioxidant activity, vitamin C, polyphenol, and color contents while higher osmotic solution concentration at 50 °Brix with lower temperature 35°C held more. The present investigation likewise exhibited that moisture loss and solute gain rate extended with the increasing of osmotic solution temperature and concentration. The outcomes demonstrated that drying regime was typically in the falling rate period. We used regression analysis to the experimental drying data to fit three thin layer drying models. The most appropriate model(s) was selected using correlation coefficient (R<sup>2</sup>) and root mean square error (RMSE). The page model showed a better fit of the experimental drying data (as compared to other models) on the basis that R<sup>2</sup>&gt; 0.9997 and RMSE &lt; 0.0011. These data represent a good contribution to further investigation on the mass transfer kinetics and also demonstrated that fruits could be preserved with higher nutrient applying osmotic dehydration technique.</p> Animesh Sarkar Tushar Ahmed Mahabub Alam Somirita Rahman Shishir Kanti Pramanik ##submission.copyrightStatement## 2020-05-14 2020-05-14 21 30 10.9734/afsj/2020/v15i330153 Vitamin Content and Storage Studies of Cookies Produced from Wheat, Almond and Carrot Flour Blends <p>The purpose of this study was to produce cookies from wheat, almond and carrot flour blend, evaluate the vitamin content and storage parameters. Wheat, almond and carrot flour were blended in the ratio: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E respectively to produce cookies. The control sample A was without almond and carrot flour. The cookies produced were analysed for vitamin content and were stored for 7weeks at relative humidity corresponding to wet and dry season condition (70% and 30% respectively). The cookies were then analysed for pH, moisture and fungi content in an interval of every 2 weeks using standard methods, at the end of the storage, the sensory attributes and vitamin content of the cookies were analysed. The vitamin content range: from 341.53 to 653.27 µg/100 g for vitamin A, 1.523 to 2.450 mg/g for vitamin B1, 0.65 to 0.92 mg/g for vitamin B2, 3.12 to 3.52 mg/g for vitamin B3 and 2.093 to 3.007 mg/g for vitamin C. All cookies samples were generally accepted by sensory panelist before storage and at the end of storage time. At the end of storage, pH value ranged from 5.5 to 7.8 for wet season condition cookies and from 5.5 to 5.7 for dry season condition cookies. The moisture content ranged from 4.5 to 6.17% for wet season condition cookies and 1.33 to 1.63% for dry season condition cookies. The vitamin A content after storage ranged from 341.53 to 653.23 IU/100 g for wet season condition cookies and 336.61 to 653.01 IU/100 g for dry season condition cookies, while vitamin C ranged from 2.093 to 3.007 mg/g and 2.11 to 3.01 mg/g for wet and dry season condition cookies respectively. 1CFU of fungi was identified for each sample of cookie. The study provides evidence that wheat, almond and carrot are suitable for cookies production and variation of storage conditions did not cause spoilage of cookies.</p> Ahure Dinnah Mulak Desmond Guyih Mike O. Eke ##submission.copyrightStatement## 2020-05-15 2020-05-15 31 41 10.9734/afsj/2020/v15i330154