Quality characteristics of fermented cheese analogs produced using roasted soy flour and different fermentation times with rice straw

2015 ◽  
Vol 58 (6) ◽  
pp. 945-954 ◽  
Author(s):  
Sook-Young Lee ◽  
Dae-Yoon Cho ◽  
Min-Kyoung Lee
Keyword(s):  
Rice Straw ◽  
Quality Characteristics ◽  
Soy Flour

scholarly journals Effect of texturized soy protein on quality characteristics of beef samosas

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mary Omwamba ◽  
Symon M. Mahungu ◽  
Abdul K. Faraj
Keyword(s):  
Moisture Content ◽  
Lipid Oxidation ◽  
Sensory Evaluation ◽  
Soy Protein ◽  
Storage Time ◽  
Quality Characteristics ◽  
Ash Content ◽  
Soy Flour ◽  
Overall Acceptability ◽  
Willingness To Purchase

Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.

scholarly journals Quality characteristics of gluten free bread from barnyard millet–soy flour blends

2016 ◽  
Vol 53 (12) ◽  
pp. 4308-4315 ◽  
Author(s):  
Subir K. Chakraborty ◽  
Saumya Gupta ◽  
Nachiket Kotwaliwale
Keyword(s):  
Quality Characteristics ◽  
Soy Flour ◽  
Gluten Free ◽  
Barnyard Millet ◽  
Flour Blends

scholarly journals Manufacturing and Quality Characteristics of the Cheonggukjang Fermented Using Starter Derived from Rice Straw Removed Bacillus cereus Selectively

2015 ◽  
Vol 30 (1) ◽  
pp. 65-73
Author(s):  
Eun-Sil Lee ◽  
Ye-Ji Song ◽  
Kwang-Pyo Kim ◽  
Eun-Jung Yim ◽  
Do-Yeon Jeong ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Rice Straw ◽  
Quality Characteristics

scholarly journals Effect of texturized soy protein on quality characteristics of beef samosas

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mary Omwamba ◽  
Symon M. Mahungu ◽  
Abdul K. Faraj
Keyword(s):  
Moisture Content ◽  
Lipid Oxidation ◽  
Sensory Evaluation ◽  
Soy Protein ◽  
Storage Time ◽  
Quality Characteristics ◽  
Ash Content ◽  
Soy Flour ◽  
Overall Acceptability ◽  
Willingness To Purchase

Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.

Effect of thermal treatment on Egyptian rice straw hardboard

1977 ◽  
Vol 27 (1) ◽  
pp. 93-98
Author(s):  
Naim A. Fadl ◽  
Magdi Z. Sefain ◽  
Mohomed Rakha
Keyword(s):  
Thermal Treatment ◽  
Rice Straw

Dairy Farmers Empowerment in Subak Anggabaya Penatih Timur Denpasar Bali Indonesia

2018 ◽  
Vol 9 (05) ◽  
pp. 20218-20223
Author(s):  
I Ketut Arnawa ◽  
I Wayan Runa ◽  
I Made Sukerta ◽  
Putu Sri Astuti ◽  
Dan Luh Kadek Budi Martini
Keyword(s):  
Rice Straw ◽  
Azadirachta Indica ◽  
Nutritional Value ◽  
Organic Fertilizer ◽  
Process Technology ◽  
Dairy Farmers ◽  
Training Activity ◽  
Good Nutrition ◽  
And Training ◽  
Spraying Method

The main purpose for the application of science and technology for livestock group of cow, is to form a group of skilled and professional livestock, as vaccinators, can take advantage of Azadirachta indica leaves a plant insecticide, apply a good cage sanitation, can produce organic fertilizer from feces of cow, can treat hay as feed to good nutritional value. The method used is education and training. Activity results obtained, that 10 percent of members of the group have managed to become vaccinators cadres, able to implement good sanitation stables, feces of cow (Stomoxys calsitrans) can process technology with EM4 into organic fertilizer and can process the rice straw with urea spraying method, to produce feed hay to the value of good nutrition for growing cattle.

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