Asian Food Science Journal 2021-04-12T07:26:40+00:00 Asian Food Science Journal 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> The Implementation of Hazard Analysis Critical Control Point (HACCP) Plan for Chicken Nugget Plant 2021-04-12T07:26:40+00:00 Md. Asaduzzaman <p>Hazard Analysis Critical Control Point (HACCP) is a protective approach alarmed with not only food manufacturing but also storage safety. Now-a-days this system has become vital tool for dealings involving different types and kinds of foodstuffs. This perseverance was to established exact HACCP proposal for Bangladeshi chicken nugget manufacturing plant in a current poultry processing plant in Kishoreganj, Dhaka. A precise broad HACCP model was established to develop consumption security and quality of chicken nugget processed in this manufacturing plant. This study was based on genuine circumstances in the chicken nugget manufacturing plant, HACCP’s seven principles and several current general models such as Bangladesh Standards &amp; Testing Institution (BSTI), HALAL, ISO 9001:2015, and ISO 22000, YUM Quality Systems Audit of HACCP utilize through investigation which is also known as qualitative methodology. Under taking the consideration all factors of HACCP such as flow-chart, corrective action, verification procedures, Critical control point monitoring requirements and record-keeping were originated, a HACCP team established in the factory. Three Critical control points (CCP) were acknowledged in the manufacture of chicken nugget in this processing plant. The most important identified CCPs were Supply of ingredients and raw material; packaging material; Proper temperature and time for oil frying and proper examination during packing for foreign and unwanted materials of final product. Therefore, HACCP system should be established in each and every poultry processing facilities, recommended by author.</p> 2021-04-12T00:00:00+00:00 ##submission.copyrightStatement## Preparation and Evaluation of Pan Bread from Chia Seeds Powder as Substitute Wheat Flour 2021-04-12T07:17:11+00:00 G. E. Boriy Eman A. Yousef Eman A. A. Abd Rabou <p>As part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical &nbsp;properties, integrating it into pan bread &nbsp;may be &nbsp;beneficial &nbsp;to &nbsp;human &nbsp;health. The sensorial parameters of pan bread enriched with CSP, amino acids composition, and proximate &nbsp;compositions &nbsp;of the pan bread were investigated in this study by partially replacing &nbsp;wheat &nbsp;flour (WF) with &nbsp;CHIA &nbsp;seeds &nbsp;powder &nbsp;(CSP) at &nbsp;levels &nbsp;of &nbsp;3 &nbsp;percent, 6 &nbsp;percent, 9 percent, and 12 percent. The addition of CSP to pan bread &nbsp;improved &nbsp;the mineral content of the bread. With &nbsp;only &nbsp;a minor depreciation in bread &nbsp;quality, CSP could &nbsp;partially replace &nbsp;WF &nbsp;72 percent extraction in pan bread, increasing its nutritional value in terms of &nbsp;fibre, essential amino acids, and minerals. Sensorial evaluation revealed that pan bread supplemented with up to 12% CSP was acceptable to the panelists, with notable differences in crumb texture, appearance, crust color, crumb grain, taste, odor, and overall acceptability as compared to pan &nbsp;bread &nbsp;&nbsp;control. When compared &nbsp;to &nbsp;pan bread &nbsp;without &nbsp;CSP, the CSP &nbsp;mixture &nbsp;increased the mineral &nbsp;content, essential &nbsp;amino &nbsp;acid &nbsp;content, and nutritional &nbsp;&nbsp;properties.</p> 2021-04-12T07:14:57+00:00 ##submission.copyrightStatement##