Journal of Food Technology Research

Physicochemical evaluation of chicken liver enriched sausages for maternal nutrition and stunting prevention

Yunita Satya Pratiwi — 2025-12-12

Stunting is a condition of chronic malnutrition resulting from prolonged inadequate nutritional intake, particularly during early childhood. A contributing factor is maternal malnutrition during pregnancy, including chronic energy deficiency and anemia. Therefore, this study aimed to formulate and analyze the physicochemical, microbiological, and organoleptic characteristics of chicken meat sausages enriched with chicken liver, kidney beans, skim milk, and carrageenan. These ingredients were selected for their high nutritional value, particularly heme iron, which is more bioavailable and may contribute to reducing stunting risk. In addition, the organoleptic test results of sausages showed a significant difference in the sensory test of sausages with a p-value <0.05. The optimal formulation was identified as treatment A3K1 (chicken liver 32.5: kidney beans 17.5: skim milk 15: carrageenan 1). The proximate analysis for formula A3K1 included ash content of 3.11%, moisture 55.31%, calories 199.35 kcal, protein 18.81%, carbohydrates 16.16%, fat 6.61%, iron 9.27%, and calcium 45.25%. In the chemical test, significant results were obtained with a p-value < 0.05. The chewiness ranged from 722.57 to 1175.32 gf, water holding capacity (WHC) between 1.41 and 2.37%, and cooking loss from 4.69 to 4.75%. While had a significant effect with a p-value <0.05. Microbiological analysis confirmed the absence of Escherichia coli and Salmonella spp among all samples. The inclusion of chicken liver, kidney beans, skim milk, and carrageenan significantly enhanced the physicochemical properties and nutritional profile of the sausages, indicating its potential to support maternal nutrition and contribute to stunting prevention strategies.

Assessment of functional, sensory, and bioactive properties of crackers enriched with Hom Pathum and black glutinous rice flour

Paponpat Pattarathitiwat — 2025-12-23

Crackers are widely consumed snack foods known for their thin, dry, and crisp texture. Traditionally, they are produced using soft wheat flour, which is nutritionally limited, as it contains low amounts of vitamins, minerals, and fiber while also having a high glycemic index (GI). To address these shortcomings, this study explored the development of crackers enriched with Hom Pathum (HP) rice and black glutinous (BG) rice flour to enhance their nutritional value. Sensory evaluation results indicated no significant difference among the formulations, suggesting consumer acceptability. The optimal formulation was identified as crackers supplemented with a 40:25 ratio of HP to BG rice flour. Color analysis (L*, a*, b*) revealed statistically significant differences (p < 0.05), showing that higher BG rice flour content produced darker crackers. Microbiological quality met safety standards, with mold and bacterial counts below 1 × 10⁴ and 100 cfu/g, respectively. Nutritional analysis demonstrated considerable bioactive compounds, with total phenolic, flavonoid, and anthocyanin contents recorded at 2.95, 5.70, and 79.05 mg/g (DW), respectively. Functional properties were also promising, as antioxidant activity showed 14.33% and 8.77% inhibition by ABTS and DPPH assays, while α-glucosidase inhibition reached 28.44%. These findings indicate that supplementing crackers with HP and BG rice flour not only improves their nutritional and functional value but also provides consumers with a healthier snack alternative that may contribute to better dietary management and disease prevention.

Effect of fermentation on the nutritional composition antioxidant properties and anti-nutritional content of pineapple ananas comosus fruit processing waste

Karen Lihay-Lihay Catane — 2025-12-23

The Philippines is among the top global producers of pineapple (Ananas comosus), selling it as fresh fruit and canned products in local and international markets. Escalating demand for these products has resulted in the accumulation of processing waste in pineapple plantations and nearby landfills, leading to environmental hazards. This pressing scenario calls for the value addition of pineapple fruit processing waste (PFPW) as a sustainable waste management strategy. The study assessed the viability of using molasses to ferment PFPW. Molasses concentrations of 0%, 10%, 20%, and 30% were tested to enhance the proximate composition, phytochemical content, antioxidant activity (using DPPH assay), and to reduce the anti-nutritional content of PFPW. Significant results indicated a positive effect of fermentation on the proximate composition of PFPW, resulting in increased carbohydrates (3–15%), crude protein (7–45%), crude fat (6–52%), ash (93–238%), and reduced fiber (9–50%) compared to unfermented PFPW. Additionally, there was a very significant increase in phytochemical content: total phenolic content (TPC) by 105–395% and total flavonoid content (TFC) by 306–744%, leading to increased free radical scavenging activity of the fermented samples by 67–192%. Furthermore, reductions in anti-nutritional content, such as tannin by 45–56% and phytate by 10–40%, were also observed. These findings suggest that fermented PFPW can serve as a potential low-cost aquaculture feed additive, contributing to sustainable waste management and resource utilization.

Development and quality evaluation of flatbread incorporated with (Colocasia esculenta) taro leaf

Josephine Selvi Balamourougane — 2025-12-23

This study investigates the formulation of a nutritional-functional flatbread by adding taro leaf and barley powder to wheat flour. The inclusion of taro leaf and barley powder improved and increased the fiber content (1.2%), protein content (13.11%), and mineral content of dietary flatbreads, while reducing carbohydrates to 3%. For the above reasons, this product is more suitable for health-conscious consumers and plant-based diets. Dough characteristics did change slightly. The high fiber content of the ingredients led to a slight increase in hydration, with a slight reduction in extensibility. However, the dough remained workable for rolling and shaping. The structure of the flatbread held up during cooking, supporting the continued use of this nutritionally functional flatbread in semi-industrial or home preparation. Sensory evaluation indicated positive responses from consumers; in particular, the nutty flavor of barley and the earthy note of taro leaf were appreciated, with a mean score of 4.6 on a 5-point hedonic scale. Lemon juice addition improved the flavor and significantly reduced the oxalate levels in taro leaves. Microbial analysis showed that the final product was safe for consumption, with an acceptable microbial count of 2×10⁴ CFU/g, and its shelf life, the duration during which the flatbread remains palatable, was 4 days. This nutritionally functional flatbread provides urban consumers with a nutritious, convenient, and palatable option to enhance the health aspects of their diets. The novelty of this research is based on the addition of the vastly underutilized taro leaves to a widely consumed food item, offering a solution to micronutrient insufficiency.