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The Journal of Food Technology

The Journal of Food Technology, Impact Index: 3.43, Language: English, ISJN: 3852-1875,  Imprint: Photon  

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The experiment was carried out to know the nutritionalvalue of grain amaranth seeds for use as subsidiary food. For these twenty fivegenotypes of Amaranthushypochondriacus L. were analysed for Protein, mineral and amino acidcomposition for raw, roasted and popped seeds as an aid to help in theidentification of genotypes with superior nutritional quality. Amaranth seedscontain protein ranged from 6.57 to 14.01% in raw, 1.32 to 15.77% in roastedand 3.6 to 10.06% in popped, respectively. 25 genotypes were grouped into 14 clustersbased on D2 divergence analysis. Maximum inter-cluster distance was observed betweencluster IX and VII (3.9595 Euclidean), which may be used for hybridizationprogramme to generate wide range of variability and provide transgressivesegregants for enhanced protein content. The mineral contents Mg, Cu, Mn, Fe,Zn, Ni, Na, K were determined for raw, roasted and popped seeds. As far asminerals are concerned they exhibited wide range of variation in their contentthereby, indicating better chances of their genetic improvement. Amino acidcompositions were also analysed. Among fifteen amino acids studied, six areessential. Lysine ranged from 3.76 (popped) to 6.14 (raw), respectively. Thegenotypes possessing maximum protein, minerals, amino acids particularly lysinecontents show high promise for supplementing nutritive food and amelioration ofprotein deficiency, strictly in the vegetarian diet people. The results indicatedthe utilization of different genotypes for the production of healthcare products.Nutritional potential of the crop opens opportunity to establish small scaleindustries which will provide employment to people depending on agriculture.


The main objective ofthe study was to maximize log inactivation of Alicyclobacillusacidocaldarius in mango nectar with better overall acceptability using PEF.A response surface methodology was used to determine the combined effect ofpulsed electric fields (PEF) variables such as frequency and pulse width formaximum inactivation of Alicyclobacillus acidocaldarius in mango nectar.Maximum inactivation was obtained at pulse widths 24 μs at 120 Hz. Thestatistical analysis indicated that the proposed linear model for inactivationof Alicyclobacillus acidoterrestris was adequate (p<0.0001) withsatisfactory determination coefficient (R2) of 0.9023. The inactivation of Alicyclobacillusacidocaldarius was affected by the pulse frequency (f) and pulsewidth (p). PEF process optimization through frequency and pulse widthcould assure micro flora inactivation while retaining valuable attributes forthe quality parameters of mango nectar. There is a scope to study theinactivation of Alicyclobacillus acidocaldarius in mango nectar withdifferent solid and pH conditions. Further, there is a need to develop asuitable mathematical model for the inactivation kinetics of Alicyclobacillusacidocaldarius by pulsed electric field processing.

Citation: (Puminat W., TeangpookC., 2014. The acidity enhancement in extraction of anthocyanin and color of rambutanpeel. The Journal of Food Technology. Photon 106, 220-226)


Rambutan is one of themost famous tropical fruits. Study on waste decreasing and utility increasingare most things of environmental awareness and solve a population growth. Inthe experiments, rambutan is selected and designed on extract model. Conditionsof extraction for the highest yield depend on type, co-pigments, temperature,extract ratio and concentration of extract. Experimental design with CRD(Completely randomize design) is taken by five treatments of acidity and threereplications. The chemicals improve and enhance the efficacy extraction,including citric acid, tartaric acid, lactic acid and formic acid. Controls onthe condition are such as concentrated extract 0.25 Molar, temperature at 37° Cand shaker speed 180 rpm for  1 hour. Thecapability of extract for the highest anthocyanin is treated on the sameconcentrations can a sorting as tartaric acid, citric acid formic acid, lacticacid and acetic acid respectively. Color in the CIELAB system (L*, a* and b*)of citric acid and tartaric acid are different from the other groups by a statisticalsignificance at α = 0.05. The red color a* of the extract is relationships withpH value. The Colour and anthocyanin of rambutan peel trend on an effectiveextraction and can be used in the various industries.

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