Aims and Scope

The Open Food Science Journal is an Open Access online journal, which publishes research articles, reviews/mini-reviews, letters and guest edited single topic issues in all important areas of food science and technology including but not limited to:

  • Food Chemistry, Microbiology and Safety
  • Food Engineering
  • Sensory Studies
  • Food Structure and Composition
  • Chemistry, Microbiology and Biotechnology aspects of food
  • Emerging Safety and Toxicological Issues
  • Proteomics, Metabolomics, Nutrigenomics and Chemogenomics of Foods Food Quality And Safety
  • Nutraceuticals, Functional Foods and Functional Ingredients
  • Biophysical analysis of Food / Processing Operations
  • Environmental safety and sustainability aspects of food processing
  • Waste / by-product management in food processing

The Open Food Science Journal, a peer-reviewed journal, is an important and reliable source of current information on recent important developments in the field. The emphasis will be on publishing quality papers rapidly and making them freely available to researchers worldwide.

Recent Articles

Physical, Proximate and Sensory Properties of Cake Produced using Shea Butter as Shortening

Osunrinade Oludolapo A., Azeez Abibat O., Babalola Kafayat A., Bamisaye Yemisi O.


Shea butter is the under-consumed vegetable fat and oil. Making shea butter a part of food components in confectionaries would increase its utilization.


In this study, the cake was produced by incorporating shea butter as shortening.


Shea butter to margarine ratio was 100: 0, 50:50, 40:60, 30:70, and 0:100%, and additional cake samples were produced using flashed shea butter. Standard methods determined the physical and proximate properties of the cake samples, while 25-member panelists did the sensory evaluation. Statistical significance was done at p<0.05. The height, weight, and volume of the cake samples ranged from 3.2 to 3.9 cm, 39 to 50 g, and 625 cm3 to 1026 cm3, respectively. The ranges of moisture, fat, protein, carbohydrate, crude fiber, and the ash content of cakes were 13.7-17.3, 24.3- 30.7, 4.4-8.6, 43-50, 0.10-1.10, and 2.9-3.9%, respectively. The energy value of cake samples in kcal ranged from 440 to 471.


There was no significant difference (p>0.05) in the height and volume of the cakes produced from 100% shea butter and 100% margarine. The fat, crude fiber, and ash content increase with the increase in Shea butter substitution. There was no significant difference in the taste and appearance of cake samples from 100%, 70%, 60%, and 50% margarine.


Cake samples produced with 60% margarine and 40% shea butter were the most liked by the consumers. Acceptable cakes can be produced by the inclusion of up to 50% shea butter as part of the shortening.

December 31, 2020

Editor's Choice

Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction

Milena Povolo, Giovanni Cabassi, Mauro Profaizer, Silvia Lanteri

The analysis of volatile compounds for food products characterization is currently performed by gas chromatographic separation, often coupled with mass spectrometry. In our research the possibility of the application of the Fourier- transform infrared spectroscopy (FT-IR) technique to the cheese volatile fraction evaluation was investigated. An Evolved Gas Analysis (EGA) FT-IR prototype, developed to detect some volatile molecules released from bottle grade PET, was used. The preliminary step of the work was devoted to the set up of the best analytical conditions and instrumental parameters for cheese analysis. Thirty nine samples of PDO Bitto cheeses were analysed by both EGA FT-IR and Solid Phase Microextraction/Gaschromatography/Mass Spectrometry (SPME/GC/MS) technique. Satisfactory correlations were observed between the FT-IR spectra and the most abundant compounds detected by SPME/GC/MS. Even though some aspects of the analytical conditions need to be improved, the results obtained are promising for a possible application of EGA FT-IR in the evaluation of volatile fraction of foods.

March 30, 2011