Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour

Purpose The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability. Findings The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture). Originality/value Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.

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FORMULASI BAHAN MAKANAN CAMPURAN BERBAHAN DASAR KEDELAI, BERAS MERAH, DAN PISANG KEPOK UNTUK MAKANAN PENDAMPING-ASI

Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) ◽

10.36441/jtepakes.v1i1.164 ◽

2021 ◽

Vol 1 (1) ◽

pp. 1-7

Author(s):

Intan Nurul Azni

Keyword(s):

Escherichia Coli ◽

Olive Oil ◽

Complementary Feeding ◽

Brown Rice ◽

Skim Milk ◽

Rice Flour ◽

Soy Flour ◽

Red Rice ◽

Brown Rice Flour ◽

Banana Flour

Pemberian Makanan Pendamping Air Susu Ibu (MP-ASI) merupakan hal yang penting bagi pertumbuhan bayi dengan memperhatikan baik bentuk maupun jumlahnya. Pengembangan produk MP-ASI dilakukan melalui pengembangan formula makanan tambahan yang sesuai dengan standar gizi anak berupa bahan makanan campuran (BMC). Penelitian ini bertujuan untuk mendapatkan formula bahan makanan campuran berbasis tepung kedelai, tepung beras merah, dan tepung pisang kepok yang memiliki nilai kalori dan protein yang memenuhi kebutuhan gizi pada anak berusia diatas 6 bulan. Penelitian ini terdiri dari 4 tahap, yaitu: pembuatan formula BMC, pengujian proksimat BMC, analisis organoleptik dengan uji hedonik, dan uji mikrobiologi dari formula terpilih. Bahan-bahan BMC terdiri dari tepung kedelai, tepung beras merah, tepung pisang kepok, susu skim, gula bubuk, serta minyak zaitun. Penelitian ini terdiri dari 3 formula dengan kadar tepung kedelai, tepung beras merah, dan tepung pisang kepok yang berbeda. Perbandingan tepung kedelai:tepung beras merah: tepung pisang kepok: susu skim: tepung gula: minyak zaitun pada Formula 1 (F1) adalah 30:15:15:30:5:5; F2 adalah 25:20:15:30:5:5; dan F3 adalah 25:15:20:30:5:5. Berdasarkan uji proksimat, ketiga formula telah memenuhi standar SNI MP-ASI 01-7111.1-2005 untuk kadar air. Sedangkan untuk kadar abu dan karbohidrat lebih tinggi dibanding SNI tersebut. Untuk kadar protein, F3 sudah sesuai SNI, namun F1 dan F2 di atas SNI. Untuk kadar lemak F1 dan F2 sudah sesuai dengan SNI, namun F3 di atas SNI. Berdasarkan hasil organoleptik, F3 memiliki skor yang tertinggi untuk semua parameter. Berdasarkan uji mikrobiologis, F3 sesuai standar SNI MP-ASI 01-7111.1-2005 untuk parameter MPN coliform, Escherichia coli, Salmonella sp, dan Staphylococcus aureus. ABSTRACT: Giving complementary feeding is important for infant's growth by considering both source and quantity. Developing complementary feeding products was carried out by formulating supplementary foods that are in accordance with children's nutritional standards in the form of composite foods. This study aims to obtain some formulas from the mixture of soybean flour, red rice flour, and kepok banana flour which have sufficient caloric and protein content to meet nutritional needs of children over 6 months. This study consisted of 4 steps composite foods formulation, proximate analysis, organoleptic analysis with hedonic tests, and microbiological tests for selected formulas. The ingredients of complimentary foods were soy flour, brown rice flour, kepok banana flour, skim milk, powdered sugar, and olive oil. This study consisted of 3 formulas with different levels of soy flour, brown rice flour, and kepok banana flour. The ratio of soy flour: brown rice flour: kepok banana flour: skim milk: powdered sugar: olive oil for Formula 1 (F1) was 30: 15: 15: 30: 5: 5; F2 was 25: 20: 15: 30: 5: 5; as well as F3 was 25: 15: 20: 30: 5: 5. Based on the proximate test, the three formulas met the SNI MP-ASI 01-7111.1-2005 standard for moisture content. While for ash and carbohydrate contents had a higher value than the SNI. The protein content of F3 was in accordance with SNI, but F1 and F2 were above SNI. Fat content for F1 and F2 were in accordance with SNI, but F3 was above SNI. Based on organoleptic results, F3 had the highest score for all parameters. Based on microbiological tests, F3 met with SNI MP-ASI standard 01-7111.1-2005 for MPN coliform, Escherichia coli, Salmonella sp, and Staphylococcus sp parameters. Keywords: Complementary feeding, composite foods, kepok banana, red rice, soy bean

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USE OF FISH OIL AS SUPPLEMENT TO RICE FLOUR FOR CHILDREN

KnE Life Sciences ◽

10.18502/kls.v1i0.97 ◽

2015 ◽

Vol 2 (1) ◽

pp. 136

Author(s):

Ade Nugraheni ◽

Fifi Retiaty ◽

K Komari

Keyword(s):

Fatty Acids ◽

Fish Oil ◽

Nutrient Content ◽

Rice Flour ◽

Food Supplement ◽

Soy Flour ◽

Equal Weight ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Nutrient Contents

Fish oil is a source of omega 3 fatty acids, especially DHA and EPA having health benefits, such as prevention of heart disease and improvement of brain development including vision. However, these components are susceptible to oxidative damage and its fishy smell may affect consumer acceptance. This study aimed to immobilize this oil in rice flour usually prepared for "sumsum" porridge, a traditional meals for children or mother. Some of type of polymer are mixture with oil and was sprayed on to the rice flour to ensure the oils were coated with these polymer. Hedonic test of "sumsum" porridge was performed for acceptability for 4% fish oil and 4% equal weight of polymer malto-dextrin and soy flour. The nutrient contents were also presented. The nutrient content of the sample could be use as food supplement for under-five year children and his mother. Keywords: fish oil, applement, omega 3 fatty acids

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Antioxidant Capabilities of Defatted Soy Flour Extracts

10.1021/bk-2010-1059.ch013 ◽

2010 ◽

pp. 201-215

Author(s):

Xiaohua Yue ◽

Zhimin Xu

Keyword(s):

Soy Flour ◽

Defatted Soy Flour

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Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

Czech Journal of Food Sciences ◽

10.17221/3503-cjfs ◽

2011 ◽

Vol 20 (No. 1) ◽

pp. 7-14 ◽

Cited By ~ 56

Author(s):

M. Hrčková ◽

M. Rusňáková ◽

J. Zemanovič

Keyword(s):

Enzymatic Hydrolysis ◽

Functional Properties ◽

Aqueous Dispersion ◽

Protein Hydrolysates ◽

Soy Flour ◽

Degree Of Hydrolysis ◽

Defatted Soy Flour ◽

Sds Page ◽

Soy Protein Hydrolysates ◽

Hydrolysis Of

Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest degree of hydrolysis (DH 39.5) was observed in the presence of protease Flavourzyme. SPH were used for measuring functional properties (foaming stability, gelation). Treatment with Flavourzyme improved foaming of proteins of DSF. Foaming stability was low in the presence of Novozym. Proteases treated DSF showed good gelation properties, mainly in the case of treatment with Flavourzyme. SDS-PAGE analysis showed that after enzyme ad-dition to the 5% aqueous dispersion of DSF each enzyme degraded both b-conglycinin and glycinin. In general, the basic polypeptide from glycinin showed the highest resistance to proteolytic activity. The most abundant free amino acids in the hydrolysates were histidine (30%), leucine (24%) and tyrosine (19%) in the case of the treatment with proteases Alcalase and Novozym, and arginine (22.1%), leucine (10.6%) and phenylalanine (12.9%) in the case of the treatment with Flavourzyme.  

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Development of defatted soy flour based bio-adhesives using Viscozyme L

Industrial Crops and Products ◽

10.1016/j.indcrop.2015.04.008 ◽

2015 ◽

Vol 76 ◽

pp. 198-203 ◽

Cited By ~ 21

Author(s):

Nairong Chen ◽

Qinzhi Zeng ◽

Qiaojia Lin ◽

Jiuping Rao

Keyword(s):

Soy Flour ◽

Defatted Soy Flour

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Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties

Food Structure ◽

10.1016/j.foostr.2019.100130 ◽

2019 ◽

Vol 22 ◽

pp. 100130 ◽

Cited By ~ 1

Author(s):

Romina Ingrassia ◽

Gonzalo Gastón Palazolo ◽

Jorge Ricardo Wagner ◽

Patricia Hilda Risso

Keyword(s):

Protein Structure ◽

Heat Treatments ◽

Soy Flour ◽

Defatted Soy Flour

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Formulation, quality evaluation and shelf-life of value added cereal bar by incorporation of defatted soy flour

International Journal of Food and Fermentation Technology ◽

10.5958/2277-9396.2016.00048.9 ◽

2016 ◽

Vol 6 (2) ◽

pp. 251 ◽

Cited By ~ 1

Author(s):

Latika Yadav ◽

Vibha Bhatnagar

Keyword(s):

Shelf Life ◽

Quality Evaluation ◽

Value Added ◽

Soy Flour ◽

Defatted Soy Flour

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Development of energy bar utilizing potato extrudates

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v3i1.3579 ◽

2016 ◽

Vol 35 (3) ◽

Author(s):

Namrata Ankush Gir ◽

D. Mridula

Keyword(s):

Moisture Content ◽

Protein Content ◽

Nutritional Quality ◽

Milk Powder ◽

Sensory Attributes ◽

Soy Flour ◽

Defatted Soy Flour ◽

Puffed Rice ◽

Energy Bar ◽

Different Levels

Energy bars were developed using different levels of potato extrudates (0-30%) with sweeteners (45-55%), rolled oats, puffed rice, defatted soy flour and milk powder. The potato extrudates were prepared by mixing potato paste having moisture content 30% with wheat grits having moisture content 8% in the ratio of 20:80 respectively. The developed energy bars were analyzed for colour, nutritional quality and sensory attributes. Different levels of potato extrudates and sweeteners significantly affected the hua and chroma values of the energy bars. The increasing levels of potato extrudates and sweeteners (specially honey) significantly increased moisture content of energy bar. The protein content was increased significantly with increasing level of potato extrudates but found decreased with increasing level of sweeteners. The energy bar containing 20% potato extrudates and 50% sweeteners was found most sensory acceptable by panel members and it provided 8.38% protein, 2.36% crude fiber, 73.67% carbohydrates and 343.03kcal energy which also stored well at refrigeration condition.

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