Asian Food Science Journal

Nutritional Evaluation, Antioxidant Potential and Probiotic Stability in Millet-Soy-Based Snack Bars

FYNE-AKAH, Homa, OBINNA-ECHEM Patience Chisa, BARBER, Lucretia Ifeoma — Wed, 29 Oct 2025 00:00:00 +0000

This study investigated the nutritional composition, antioxidant activity, and probiotic viability of millet–soybean-based snack bars enriched with Lactobacillus acidophilus. Snack bars were formulated using millet, soybean, dates, cashew nuts, and date syrup, with probiotics encapsulated in tempered chocolate. Proximate analysis showed that the probiotic snack bar (PSB) contained the highest protein (22.05±0.37 %), fat (12.23±0.38 %), and fibre (12.63 ±0.97 %) contents, alongside reduced carbohydrate levels (38.96±0.54%) compared to millet–soy (MSB) and oat-based control (OSB) bars. Energy values ranged between 343.64±1.91 and 354.05±0.61 kcal/100 g, with PSB recording the highest. Total phenolic content was significantly higher in PSB (24.99±0.41 mg/100 g), accompanied by enhanced antioxidant activity (DPPH: 92.66%; ABTS: 79.54%). A strong positive correlation was observed between phenolic content and antioxidant activity. Viability tests revealed that L. acidophilus in PSB maintained counts above 10⁶ CFU/g at production but declined significantly after five days of refrigerated storage. These results indicate that probiotic millet–soy snack bars are nutrient-dense functional foods with potential antioxidant benefits, though probiotic viability requires optimization for extended shelf life.

A Diagnostic Study on Managing Packaging Weight Variability in Chilli Powder Manufacturing Using Statistical Process Control

Rakesh Kharra — Fri, 31 Oct 2025 00:00:00 +0000

In the food processing industries, weight variation in the net product content is frequently noticed, particularly in the case of spices (Chilli Powder). Since it directly affects customer satisfaction and brand image, the variation of excessive weight in the spice packing, either more or less than the legal minimum weight, is a serious problem. This weight fluctuation is a possible waste that could result in different product quality, higher production costs, and worse profitability. Product weight variations during packaging are still a major issue due to human error, machine calibration, raw material variability, environmental variables, and standard operating procedures. Chilli powder is fine and sticky, thus the auger filler nozzle can affect weight variations in packaging. A poorly sized or residue-clogged nozzle might inhibit chili powder flow, resulting in irregular fills. Proper nozzle design and regular cleaning reduce these difficulties and will help the chilli industry standardize products, cut waste, and compete globally. Quality is essential in any productive industry, including manufacturing and services. Several techniques have been consolidated to analyze the standardization of production process quality. The research method included data collection, statistical analysis and process control to evaluate packing machine component changes. A large sample size was employed to measure spice packet weight before and after change to ensure statistical significance. Descriptive statistics, a two-sample t-test, and variance tests (F-test and Levene's test) assessed mean weight and variability. SPC used X-bar and R charts to monitor how stable the process was, set control limits, and calculate process capability (Cp and Cpk) based on the set specifications. These tools helped check how effective the component change was. Before changing the component, there were 38 outliers on the X-bar chart and 5 on the R chart. After making the change, outliers on both charts were very few and insignificant. This study recommends modifying the auger filler nozzle to help lower packing weight variation.

Formulation and Quality Evaluation of Instant Botanical Premix Drink from Roselle, Kale and Beetroot

Wan Nur Zahidah W.Z., Syahida M., Raja Arief Deli., R.N, Norhida Arnieza M. — Fri, 31 Oct 2025 00:00:00 +0000

This study evaluated the sensory properties, microbiological safety, and antioxidant capacity of three formulated instant botanical premix drink from roselle, kale and beetroot (F1, F2, and F3). Sensory analysis revealed significant differences among formulations, with F3 achieving the highest ratings for color, aroma, viscosity, and overall acceptance (score 5.3). Microbiological assessment showed that all formulations complied with International Commission on Microbiological Specifications for Foods (ICMSF), with total plate counts ranging from 3.3 × 10² to 4.1 × 10² cfu/g, and yeast, mould, coliforms, Escherichia coli, and Staphylococcus aureus remaining below detection limits. Antioxidant analyses indicated that F1 exhibited the strongest DPPH radical scavenging (73.62%) whereas F3 demonstrated the highest ferric reducing antioxidant power (563.16 mg FeSO₄ Eq/100 g) and total phenolic content (587.67 mg GAE/100 g). Collectively, these findings highlight F3 as the most promising formulation due to its superior sensory acceptability, microbial safety, and phenolic-linked antioxidant potential.

Impact of Infusion Time on the Physical Characteristics, Antioxidant Properties, and in-vitro Antidiabetic Activity of Roselle Tisane Herbal Drink Blends

Fri, 31 Oct 2025 00:00:00 +0000

Background: Tisane or herbal tea prepared from Hibiscus sabdariffa L. (roselle), either alone or blended with other herbs, is widely recognised for its health-promoting properties, including antidiabetic potential. Infusion time plays a crucial role in the extraction of colour pigments, bioactive compounds, and functional properties that determine both sensory quality and health benefits.

Aim: This study investigated the influence of infusion time on the physicochemical characteristics, antioxidant capacity, and in-vitro antidiabetic potential of a tisane blend comprising roselle and Garcinia atroviridis (garcinia).

Materials and Methods: Tisane samples were infused for 5–30 minutes in hot water and evaluated for colour parameters (L*, a*, b*, C, h°), pH, total anthocyanin content, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities (ferric reducing antioxidant power (FRAP), trolox equivalent antioxidant capacity (TEAC), free radical scavenging activity (DPPH)), and α-amylase and α-glucosidase inhibitory activities.

Results: Infusion time did not significantly (P > 0.05) affect lightness (L*) or pH (2.21–2.23) but enhanced colour intensity and total anthocyanin content (15.33 to 18.69 mg/100 mL). Antioxidant activity increased with infusion time: TPC rose from 20.49 to 35.19 mg GAE/100 mL, FRAP from 109.18 to 136.55 mg Fe²⁺/100 mL, TEAC from 61.14 to 84.58 mg TE/100 mL, and DPPH inhibition from 56.39% to 65.22%. The 20-minute tisane exhibited stronger enzyme inhibition (IC₅₀ α-amylase: 7.431 mg/mL; α-glucosidase: 23.612 mg/mL) than the 5-minute infusion but was less potent than acarbose.

Conclusion: A 20-minute infusion optimised colour, bioactive compound extraction, antioxidant capacity, and antidiabetic potential, suggesting it as the ideal infusion duration to maximise the functional and sensory qualities of roselle–garcinia tisane.