This study aimed to recover β-carotene from peels produced as a by-product during the industrial processing of pumpkins using high-efficiency technology that produces no waste and is harmless environment. β-Carotene extraction pumpkin peel was carried out by maceration ultrasound-assisted technique, with sunflower oil instead n-hexane an environment-friendly solvent. Influence lecithin:PGPR (po...

freezing causes changes on chemical and microbial quality of butter. in this research, effects of two different temperatures -9 and -18oc on changes of moisture, fat, acidity and peroxide value and also coliform and psychrotrophic microorganisms in frozen butter were studied. results showed that values of moisture and fat during 7 months of frozen storage at two temperatures decreased 1.8% and ...

This study was carried out to verify if composites could be bleached using chlorine dioxide as compared with hydrogen peroxide. 3M ESPE Filtek Z350 Universal Restorative discs were prepared (n=40), with dimensions 5 mm diameter x 2 mm thickness. The discs were divided into 4 groups of 10 discs each. Color assessment was performed by CIEDE2000. The discs were stained with coffee, tea, wine and d...

The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results show...

Bir Pletok is one of traditional heritage Betawi Culinary. Till day, Pletok’s popularity decreasing especially in young generation. This research aimed to get a new option product so that the acceptability and as culinary can be preserved. Ice cream was made using mixing freezing method. The composition for formulation 3:1 milk: Pletok. Sensory characteristic measured with 7 levels hedonic meth...

Kombucha has been well-known as functional food in Asia. Regular kombucha is produced using Camellia sinensis tea leaves. However, can also be from other substrates. This study aim to investigated characteristic of various herbal by determine flavonoid content, phenolic antioxidant content and sensory. was conducted Randomized Block Design with one factor two duplicates each treatment. Based on...

Argan oil (AO) is a globally reputed vegetable thanks to its nutritional and cosmetic value. AO oxidation induces changes that result in low quality. In this research, we aimed at fortifying using saffron stigmas powder (SSP) assessing Dried grounded were added three different concentrations (0.2, 0.5, 1%). All enriched AOs stored for six consecutive months under two conditions, namely, light d...

 Background: Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ. Objective: In this study, extract of aerial parts of Echinacea purpurea L. was used instead of synthetic antioxidants in cake then, ant...

In order to prevent artificial ripening tomato into markets to harm consumers' health, a double parallel genetic neural network identification system was designed. This system obtained tomato external color characteristic parameters (R, G, B) through the computer vision device and changed the RGB value into HIS value. Put tomato external color characteristic parameters as input, tomato maturity...