Impact of magnetic field strength and pretreatment times on quality of pulsed electromagnetic field -treated shallot (Allium ascalonicum L.) Powder

Authors

DOI:

https://doi.org/10.5281/zenodo.14039907

Keywords:

Antioxidants, Food seasoning, Shallot, Spices, Vitamins contents

Abstract

Shallot is a spice vegetable that belongs to the allium group like onion, with a stronger aroma and appetising taste, but could leach during blanching. The effects of different magnetic field strengths (MFS) and pretreatment times (PT) on the quality of Pulsed Electromagnetic Field Treated Shallot Powder (PEMFT-SP) and the sensory properties of Smoked Meat (Soya) spiced with PEMFT-SP were evaluated. Shallot bulbs were treated at different MFS (8.00 to 24.00mT) and PT (5 to 25 minutes) using PEMF device.  The treated samples were oven dried (at 60°C for 5 hrs) and then milled into powder.  A control sample was produced by using blanching as pretreatment. Samples were analysed for chemical and sensory properties using standard methods. Chemical and organoleptic quality of PEMFT – SP were significantly varied with MFS and PT. Vitamin contents of PEMFT-SP had the highest retention at 24.00mT for 10 minutes. Mineral content of the SP samples was significantly higher than the control. Antioxidant capacity of the PEMFT-SP had the highest retention at 13.50mT for 20mins. Except for phytate, blanching as a pre-treatment was more effective than PEMF (8.00 to 30.00mT for 5 to 25mins) in the reduction of antinutritional properties. Sensory panellists judged the PEMFT-SP at MFS 24.00mT for 10 minutes to be of best acceptability. Therefore, pretreatment of SP with PEMF retained the vitamins, minerals and antioxidant content. However, studies on optimization of MFS and PT for PEMF-treatment of shallot or similar species are recommended.

Author Biographies

  • Kazeem Koledoye OLATOYE, Department of Food Science and Technology, Kwara State University Malete, PMB 1530, Kwara State, Nigeria

    Researcher

  • Funmilola Susanna OYENIYI, Department of Food Science and Technology, Kwara State University Malete, PMB 1530, Kwara State, Nigeria

    Researcher

  • Funmilayo Racheal FADENI, Department of Food Science and Technology, Kwara State University Malete, PMB 1530, Kwara State, Nigeria.

    Researcher

  • Adetunji Ismael LAWAL, Department of Food Science and Technology, Faculty of Engineering and Technology, Abiola Ajimobi Technical University, Ibadan, Oyo state, Nigeria

    Researcher

  • Maimuna SANI, Department of Food Science and Technology, Kwara State University Malete, PMB 1530, Kwara State, Nigeria

    Researcher

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Published

2024-09-30

Issue

Vol. 3 No. 2 (2024): September

Section

Articles

License

Copyright (c) 2024 Kazeem Koledoye OLATOYE, Funmilola Susanna OYENIYI, Funmilayo Racheal FADENI, Adetunji Ismael LAWAL, Maimuna SANI

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright: © 2024 Author(s).  Articles published in AFNRJ are open-access articles licensed under the Creative Commons Attribution 4.0 International License (https://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Authors retain the copyright of their published work in the AFNRJ. 

How to Cite

Impact of magnetic field strength and pretreatment times on quality of pulsed electromagnetic field -treated shallot (Allium ascalonicum L.) Powder. (2024). Agriculture, Food, and Natural Resources Journal, 3(2), 217-223. https://doi.org/10.5281/zenodo.14039907