Color

Effect of Pretreatment and Osmotic Dehydration on the Quality and Technological Properties of Dried Banana (cv. Thap Maeo)

Natasha Veruska dos Santos Nina, Jerusa de Souza Andrade, Suely de Souza Costa, Raimundo da Silva Souza & Mirza Carla Normando Pereira · Asian Food Science Journal · 2024

The banana is a product to preserve banana, avoid post-harvest losses and add value. This study aims to evaluate pre-treatments of prevention enzymatic browning and osmotic dehydration, influence on drying time, proximate analysis, physicochemical characterization, color and yiel...

Open access Research Article 10.9734/afsj/2024/v23i12755

Physicochemical Characteristics of Set Yogurt Fortified with Dracaena angustifolia Leaves Extract

Shinta April Mei Tanti, Nurul Hidayah, Anif Mukaromah Wati & Premy Puspitawati Rahayu · Asian Food Science Journal · 2024

Aims:  This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract. Study Design:  The research used a factorial expe...

Open access Research Article 10.9734/afsj/2024/v23i5714

Quality of Saffron in Oman Markets

M. Al-Farsi, S. Al-Belushi, A. Al-Amri, A. Al-Hadhrami & A. Al-Alawi · Asian Food Science Journal · 2023

Saffron is the most expensive spice in the world, it is highly valued as a culinary spice for its flavor and color properties. Since saffron is an expensive product, it is cheated by the dealers, therefore, quality control of saffron is important for the spice industries and also...

Open access Research Article 10.9734/afsj/2023/v22i1615

Effect of Particle Size on Color of Ground Coffee

Robert Mugabi · Asian Food Science Journal · 2021

Introduction: Particle size is one of the main variables that influence coffee brewing process and also most obvious to the consumers. The aim of this study was to evaluate the effect of different particle sizes on the color of ground coffee. Methods: A laser diffraction analyzer...

Open access Research Article 10.9734/afsj/2021/v20i1030369

Non-Invasive Rapid Method to Evaluate Tunisian Virgin Olive Oil Based on color Measurement by Digital Images and Chlorophyll-Carotenoids Content

Mahdi Fendri, Sawssen Mhamdi, Fadwa Jendoubi & Ajmi Larbi · Asian Food Science Journal · 2021

Color and pigment analyses are not required by the majority of olive oil marketing standards. However, it is a basic attribute that is highly associated, by most consumers, with the idea of quality. In this study, we aim at providing a fast non-invasive method for routine analysi...

Open access Research Article 10.9734/afsj/2021/v20i430292

Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric

O. A. Adeoti, A. O. Alabi, E. O. Ogunjobi, O. O. Elutilo & S. O. Adeodokun · Asian Food Science Journal · 2021

Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%),...

Open access Research Article 10.9734/afsj/2021/v20i330281