Journal of Food Technology Research

Greek-style yogurt enriched with shield aralia leaves improves lactation hormones in rats

Thu, 15 Jan 2026 00:00:00 -0600

Exclusive breastfeeding for six months is essential to provide adequate nutrition for infants. However, hypogalactia or insufficient breast milk production presents challenges during lactation. Herbal galactagogues have been traditionally used to maintain breast milk production. Polyscias scutellaria leaves are believed to possess galactagogue properties. This study aimed to evaluate the galactagogue properties of P. scutellaria yogurt in lactating rats. Twenty-five lactating rats were divided into five groups: unmated rats (UR), negative control lactating rats (NCR), positive control lactating rats (PCR), lactating rats treated with P. scutellaria yogurt at 2 g/kg BW (LRPSY1), and 4 g/kg BW (LRPSY2). Treatments were administered orally during a 3-week lactation period. The weekly body weight of dams and pups, prolactin, and oxytocin levels were examined. Prolactin and oxytocin were measured using enzyme-linked immunosorbent assay (ELISA). Results showed that the body weight of dams decreased while the body weight of pups increased following supplementation with P. scutellaria yogurt. Weekly prolactin and oxytocin levels increased significantly compared with the PCR group, which was treated with domperidone. At the third week of lactation, prolactin levels in the PCR group were 83.55 ng/mL, while LRPSY1 and LRPSY2 showed higher levels at 150.17 and 114.55 ng/mL, respectively. Furthermore, oxytocin levels at the third week of lactation were significantly higher in LRPSY1 (33.88 ng/mL) and LRPSY2 (35.33 ng/mL) compared with the PCR group (22.05 ng/mL). The increase in prolactin and oxytocin correlated with enhanced breast milk production. This study suggests that P. scutellaria yogurt has the potential to increase breast milk during lactation.

Experience-oriented food design in a restaurant context: A study of guest reflections on a fine dining starter

Marta Merkl, Dora Horvath, Attila Cosovan — Fri, 16 Jan 2026 00:00:00 -0600

Experience plays a crucial role in our food choices and therefore deserves special attention in related tourism innovation. One possible approach to innovation is food design, a complex design activity aimed at creating different products and services related to food and dining. The area of food design in a restaurant has not been explored in depth. This study provides new insights into the experience design of a fine dining restaurant undergoing metamorphosis, particularly in one case, its opening dinners in Winter 2021/2022. The aim of the paper is to broaden our knowledge of dining experiences, for which ethnography and interactive menu cards as specific questionnaires (2261 responses from 20 dinners, with 303 entries specifically pertaining to the dish investigated) are effective methods. The paper introduces the restaurant context, furthermore the food design classification by Francesca Zampollo. The analysis considers the theory of experience economy by B. Joseph Pine II and James H. Gilmore and their followers, and the results reported here emphasize the importance of “customized” interactivity. The findings of this investigation underline the concept of flow by Mihály Csíkszentmihályi in terms of sensory perceptions. These results are not only relevant to the hospitality industry and the restaurant in question, but can also be utilized more widely in the design of other diets.

Investigation of superchilling in a customized chamber on physicochemical and quality parameters of raw beef tenderloin and lamb loin

Cihan Kaan Coskun, Nese Sahin-Yesilcubuk — Tue, 17 Feb 2026 00:00:00 -0600

Superchilling, a preservation strategy maintaining temperatures slightly below the product’s initial freezing point, is a promising method to extend the shelf life of red meat without the harmful effects of traditional freezing. This study examined the impact of superchilling at −2.5±0.8°C in a specially designed compartment compared to chilling at +0.5±0.1°C on the physicochemical, microbiological, sensory, and microstructural properties of raw beef (Psoas major) and lamb (Longissimus dorsi) over 16 days. Lipid oxidation, measured by TBARS, remained lower in superchilled samples, with beef values between 0.023–0.053 mg MDA/kg and lamb peaking at 0.295 mg MDA/kg, while chilling reached 0.283 and 0.385 mg MDA/kg, respectively. Microbiological analyses showed that total viable mesophilic aerobic counts (TVC) surpassed the spoilage threshold (≈7 log CFU/g) at least 10 days later under superchilling, with lamb samples maintaining 6.48 log CFU/g by day 16. Sensory evaluations indicated that superchilled beef and lamb retained overall acceptability scores above 3 for more than 16 days, whereas chilled samples dropped below this level after 5 and 6 days. Microscopic imaging revealed smaller, localized ice crystals under superchilling, contrasting with extensive crystal growth in frozen samples (−18°C). Overall, the results show that superchilling slows lipid oxidation and microbial growth while maintaining sensory quality and limiting structural damage, offering a practical way to extend the shelf life of red meat beyond conventional chilling. These findings highlight the industrial potential of superchilling and suggest that customized compartments could also help households store fresh meat longer with better quality.

Shelf-life prediction of pineapple dodol in aluminum foil and polypropylene packaging using accelerated method

Tue, 17 Feb 2026 00:00:00 -0600

Pineapple dodol is a traditional semi-moist food that is susceptible to oxidation and hydrolysis during storage. Appropriate packaging, such as aluminum foil and polypropylene, can reduce rancidity and extend its shelf life. This study aimed to predict the shelf life of pineapple dodol packaged with aluminum foil (K0) and polypropylene (K1) using the Arrhenius model. The experiment was conducted in four stages: storage at 35, 40, and 45 °C for 30 days, determination of critical limits, calculation of deterioration rates, and prediction of shelf life at 25 °C. For each storage temperature, five replicate samples of each packaging type were stored in temperature-controlled boxes and analyzed every 5 days. Rancidity sensory scores and thiobarbituric acid (TBA) values were measured as indicators of quality deterioration. The results showed that the deterioration of pineapple dodol in both K0 and K1 followed first-order kinetics based on rancidity scores and TBA values (p < 0.05). To ensure consumer safety, the shortest predicted shelf life was considered. Pineapple dodol packaged in K0 exhibited a k value of 0.0138 d^-1, activation energy of 4837.70 cal·mol^-1, and a predicted shelf life of 42.39 days at 25 °C, while K1 showed a k value of 0.0300 d^-1, activation energy of 2525.40 cal·mol^-1, and a predicted shelf life of 27.35 days at 25 °C. A strong correlation between sensory scores and TBA values confirmed the validity of the model (R² > 0.94).

Physiochemical properties, antioxidant activity, viability of probiotic bacteria and sensory characteristics of plant-based yogurt fortified with strawberry puree

Haneen Hamed Mouminah — Tue, 17 Feb 2026 00:00:00 -0600

The consumption of plant-based yogurt has increased due to its health benefits and its importance in the nutritional intake of the elderly and individuals with higher energy requirements. Additionally, it provides a lactose-free alternative for people with lactose intolerance and those following a vegetarian lifestyle. This study aimed to enhance the quality characteristics of plant-based yogurt by developing a probiotic and antioxidant-rich product prepared from oat milk supplemented with 8% sugar, 0.5% xanthan gum, and inoculated with 3% ABT-3 starter culture (Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium bifidum). After fermentation at 39°C for 16 hours, strawberry puree was added at ratios ranging from 0 to 20%. The final products were stored at 4°C for 21 days. The evaluation of the physiochemical characteristics of oat milk and yogurt samples was conducted after preparation, including changes in acidity, pH values, color attributes, phenolic compounds, anthocyanins, antioxidant activities, viable probiotic count, and sensory properties during 21 days of cold storage at 4°C. The results showed that adding strawberry puree to yogurt samples significantly increased total solids, carbohydrates, acidity, phenolic and anthocyanin contents, and antioxidant activity, with these increases being directly proportional to the amount of strawberry puree added. This also improved probiotic viability, maintaining levels above the recommended minimum of 10⁶ CFU/mL or g during cold storage. The yogurt containing 15% strawberry puree achieved the highest sensory scores. The study demonstrates the potential for producing a highly acceptable, antioxidant-rich, probiotic plant-based yogurt from oat milk enriched with strawberry puree.

Effect of soy and pea protein isolate addition on the physicochemical properties of mung bean protein-based burger patties

Ratnaningsih Ratnaningsih, Sirichai Songsermpong, Weerachet Jittanit — Tue, 17 Feb 2026 00:00:00 -0600

The incorporation of protein isolated from legumes, such as soy and pea protein isolates, into meat analogs has been reported to enhance their textures and overall quality. This study aims to examine the impact of including soy and pea protein isolates on the physicochemical properties of mung bean protein-based burger patties. Nine combination treatments were used in this study: MBP (4,0), MBP-SP (3:1), MBP-SP (2:2), MBP-SP (1:3), SP (0:4), MBP-PP (3:1), MBP-PP (2:2), MBP-PP (1:3), and PP (0:4). The findings indicate that the addition of soy protein isolate alone or pea protein isolate alone increases the protein content of the patties up to 41% on a dry basis, along with enhancing mineral content, including calcium, magnesium, and zinc. The addition of soy protein isolates reduces the brightness of the patties, with values decreasing up to 40.74, whereas the integration of pea protein isolate maintains brightness at 51.17 and increases redness up to 15.27 and yellowness up to 11.19. The inclusion of soy and pea protein isolates reduces the hardness, with values reaching up to 0.91 kgf and 0.94 kgf, respectively, and decreases chewiness, with values up to 0.084 kgf and 0.171 kgf, respectively. Using pea protein isolates alone in burger patties made from mung bean protein results in enhanced coloration compared to soy protein isolates. Microstructure analysis indicates that patties with soy protein isolate exhibit a more consistent lipid distribution than those made with pea protein isolate.

Determinants of knowledge, attitudes, and practices toward edible insect consumption in Rwanda’s Nyabihu and Ngororero districts

Tue, 17 Feb 2026 00:00:00 -0600

As global populations confront food insecurity and malnutrition, edible insects have emerged as a sustainable and nutrient-rich alternative. However, consumer acceptance remains a critical barrier to widespread adoption. This study investigates the socio-demographic and cultural factors influencing knowledge, attitudes, and practices (KAP) regarding edible insect-based foods in Nyabihu and Ngororero districts of Rwanda. A cross-sectional study was performed with 397 randomly selected households using a structured questionnaire. Data were analyzed using descriptive statistics, chi-square tests, and logistic regression to identify predictors of KAP levels. Key informant interviews provided qualitative insights into cultural perceptions and consumption trends. Among respondents, 72.5% demonstrated proficient knowledge of edible insects, 70.5% displayed favorable views, and 62.4% had consumed edible insects. Higher education, professional occupations (including civil servants and traders), and the perception of insects as a traditional food source were strongly correlated with enhanced knowledge and positive attitudes (p < 0.05). Conversely, cultural taboos were significant negative predictors, reducing both knowledge and attitudes. Students, traders, and government workers exhibited higher levels of positive behaviors, whereas inhabitants of Ngororero and those citing cultural taboos were less inclined to participate in entomophagy. Despite a promising knowledge and attitudinal baseline, actual consumption remains below optimal levels, constrained by persistent socio-cultural barriers. District leaders and policymakers can utilize these results to implement targeted nutrition campaigns aimed at eliminating cultural taboos and promoting edible insect consumption. Rwandan food technologists, academicians, and entrepreneurs can leverage these findings to develop insect-based food products to combat child malnutrition.

Development of apples as functional food and raw material for the food and beverage industry

Tue, 17 Feb 2026 00:00:00 -0600

Apples are a source of antioxidants, vitamins, and essential minerals for humans. They have high phenolic content and potential as an anti-diabetic agent. Indonesia ranks fifth globally in the number of diabetes mellitus (DM) sufferers, with 19.5 million cases. This number is projected to increase to 28.6 million by 2045 if no intervention occurs. The objectives of this study are: (1) to utilize apple products in an "apple dip" beverage; (2) to test the bioactive compound activity of the apple dip product; and (3) to assess the feasibility of the business. The urgency of this research lies in: (1) increasing the added value of apple products and farmers' income; and (2) reducing the prevalence of diabetes in Indonesia. Antioxidant activity was tested using the DPPH method, expressed as the IC50 concentration. Additionally, total flavonoid and phenolic contents were analyzed. Economic aspects were evaluated using Net Present Value (NPV), Benefit-Cost (B/C) ratio, Internal Rate of Return (IRR), and Payback Period. The research results indicated that apples have an IC50 value of 30.25 ppm, classified as strong antioxidant activity. The total flavonoid content was 37.20 mg QE/g, and phenolic content reached 258.94 mg GAE/g. The feasibility analysis showed a Net Present Value of Rp647,177,295.08, indicating the present value exceeds the initial investment. The Benefit-Cost Ratio was 8.3, the Internal Rate of Return was 179%, and the Payback Period was 2 years.