scholarly journals Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa Pumila), banana (Musa Sapientum), pineapple (Ananas Comosus)

2015 ◽  
Vol 33 (1) ◽  
pp. 22-28 ◽  
Author(s):  
Blessing I. Offia-Olua ◽  
O.A. Ekwunife
Keyword(s):  
Ananas Comosus ◽  
Musa Sapientum ◽  
Physico Chemical ◽  
Sensory Qualities

scholarly journals Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

scholarly journals Gluten Free Biscuits in Local Market from Sibiu

2018 ◽  
Vol 10 (1) ◽  
pp. 13-16
Author(s):  
Cosmina-Mădălina Cherăţoiu ◽  
Mihai Ognean ◽  
Claudia Felicia Ognean ◽  
Ioan Danciu
Keyword(s):  
Water Activity ◽  
Sensory Properties ◽  
Breaking Point ◽  
Local Market ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Sensory Qualities

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

scholarly journals Quality of Value Added Goat Meat Spread Enriched with Honey

2021 ◽  
Author(s):  
M. Raziuddin ◽  
R. Narendra Babu ◽  
V. Appa Rao ◽  
S. Ramesh ◽  
R. Karunakaran
Keyword(s):  
Chemical Properties ◽  
Value Added ◽  
Quality Analysis ◽  
Small Scale ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Industrial Level

Background: Honey is largely used on a small scale as well as at an industrial level in beverages, baked products, confectionaries, candies, marmalades, jams and spreads. The nutritional value of honey is very high and it is highly acceptable by the consumers due to its characteristic flavour, sweetness and texture. Hence, a study was conducted to improve the quality of value added goat meat spread enriched with honey. Methods: Honey at different levels viz. 0, 1.0%, 3.0% and 5.0% was incorporated in the value added goat meat spread for which instrumental colour, physico-chemical properties and sensory quality analysis was carried out. Result: Redness (a*) score increased significantly (p less than 0.01) high in goat meat spread after incorporation of honey but in the lightness and yellowness score there was a non significant (p greater than 0.05) increase noticed. There was no significant effect on hue and chroma due to incorporation of honey in goat meat spread. Cooking yield and spreadability were highly significant (p less than 0.01) and they increased with the increasing levels of honey as compared to control whereas, pH was decreased non significantly (p greater than 0.05). Moisture content of meat spread decreased significantly (P less than 0.05), whereas protein content increased signiûcantly (P less than 0.05) with the increasing levels of honey. Sensory qualities in respect to appearance, flavor, spreadability, texture, after taste, adhesive ability and overall acceptability score were found to be significantly (p less than 0.01) increasing in 3% incorporated honey as compared to control, 1% and 5%. On the basis of all the above observations it was concluded that 3% incorporation of honey improved the quality of goat meat spread.

Effect of Tikhur (Curcuma angustifolia roxb.) flour on physico-chemical and sensory qualities of Gulabjamun

2016 ◽  
Vol 6 (2) ◽  
pp. 281
Author(s):  
B.V. Krishna Veni ◽  
Archana Khare ◽  
Qureshi Mehar Afroz ◽  
Nikam Pranali
Keyword(s):  
Physico Chemical ◽  
Sensory Qualities

Effects of Heat Treatment and Dehydration on Pineapple (Ananas comosus L. Merr) Cell Walls

2007 ◽  
Vol 3 (2) ◽  
Author(s):  
Antoni Femenia ◽  
Susana Simal ◽  
Carme Garau Taberner ◽  
Carmen Rosselló
Keyword(s):  
Cell Wall ◽  
Functional Properties ◽  
Cell Walls ◽  
Chemical Properties ◽  
Ananas Comosus ◽  
Water Retention Capacity ◽  
Pectic Polysaccharides ◽  
Retention Capacity ◽  
Air Drying ◽  
Physico Chemical

The effects of thermal processing on the physico-chemical properties of cell walls from pineapple flesh tissues have been investigated. Commercially canned pineapple exhibited a similar cell wall composition to the fresh pineapple sample, although a marked increase in cell wall solubility, from 21 to 34%, was detected. Dehydration promoted important changes in cell wall components and related functional properties, in particular when relatively high air-drying temperatures were applied. Thus, samples dried at 60ºC and, in particular at 80ºC, exhibited a larger solubilisation/degradation of pectic polysaccharides, probably due to either ?-elimination processes or enzyme-catalyzed degradation. On a fresh weight basis, about 14% and up to 39% of cell wall pectins were not recovered for the dried pineapple at 60ºC and 80ºC, respectively. Pectins from the latter samples also exhibited a notable decrease in the degree of esterification. These physico-chemical changes were probably reflected on the decrease of functional properties such as swelling (Sw), water retention capacity (WRC) and fat adsorption capacity (FAC). Nevertheless, fresh, canned and dehydrated pineapple at 40ºC exhibited higher WRC and FAC values, about 30 g water/g AIR and 15 g oil/g AIR, respectively. A gradual decrease of Sw, WRC and FAC values was observed for the functional properties of pineapple samples dried at 60 and 80ºC. Moreover, high air-drying temperatures also promoted a significant decrease in cell wall solubility. Therefore, the influence that these effects might have on the nutritional properties of cell walls or dietary fibre of thermally processed fruits such as canned and/or dehydrated pineapple needs to be considered.

scholarly journals Rice grain quality and starch digestibility- desired traits for evaluating rice varieties

2021 ◽  
Vol 58 (Special) ◽  
pp. 208-220
Author(s):  
Torit Baran Bagchi ◽  
Sarangadhar Nayak ◽  
Monalisha Biswal ◽  
Soumya Kumar Sahoo ◽  
Awadhesh Kumar
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Energy Requirement ◽  
The Body ◽  
Starch Digestibility ◽  
Rice Grain ◽  
Asian Countries ◽  
Rice Varieties ◽  
Physico Chemical ◽  
Sensory Qualities

Rice grain quality is the most important factor for evaluation of a variety as well as millers, consumers and farmer's point of view. It includes physico-chemical, nutritional and sensory qualities. The consumers of India and other south east Asian countries prefer medium to high amylose content (AC) rice due to their non-stickiness properties of boiled rice but in many Asian countries, waxy rice (having low AC) mainly preferred. The colour of rice grain may be white, purple, red and black; which are mainly associated with pericarp or bran layers of the whole grain. The bran contains most of the phytochemicals like oils, antioxidants, minerals, proteins, vitamins and crude fibers in higher concentration than white endosperm. Pigmented rice is generally rich in nutritional compounds as compared to white one but those are unpopular among the farmers because of many undesirable physiological and agronomic characteristics. Sensory qualities like colour, texture, pasting properties, aroma are essential for consumers as per their preference and acceptance. As rice grain is mainly composed by starch, hydrolyzed by digestive enzymes and converted into glucose which is the major energy source for various metabolic functions. After fulfilling the body energy requirement, extra calories from starch are stored as fats or glycogen for later use. Therefore, overeating food containing rice with sedentary lifestyle potentially leads to some health issues, such as type-II diabetes, obesity and colon diseases in long term particularly in Asian countries. Various biochemical factors affect the starch digestibility and Glycemic index (GI) of a food or its products. These factors are resistant starch, AC and phytic acid which lowers the starch digestibility by various ways and have been negatively correlated with GI value. Now-a-days quality assessment of rice grain in terms of its nutritional as well as physico-chemical parameters is gaining prime importance gradually.

scholarly journals Physico-Chemical and Thermal Characterization of Some Lignocellulosic Fibres: <i>Ananas comosus</i> (AC), <i>Neuropeltis acuminatas</i> (NA) and <i>Rhecktophyllum camerunense</i> (RC)

2020 ◽  
Vol 08 (04) ◽  
pp. 205-222
Author(s):  
Achille Désiré Omgba Betene ◽  
Fabien Ebanda Betene ◽  
Florian Martoïa ◽  
Pierre J. J. Dumont ◽  
Ateba Atangana ◽  
...  
Keyword(s):  
Thermal Characterization ◽  
Ananas Comosus ◽  
Physico Chemical

scholarly journals Effect of Ethephon and Storage Temperature on Physico-chemical Changes during Ripening of Mango (Mangifera indica L.) Cv. Neelum

2019 ◽  
pp. 1-11
Author(s):  
Er. K. Lavanya ◽  
D. Bhaskara Rao ◽  
L. Edukondalu ◽  
R. Lakshmypathy ◽  
V. Srinivasa Rao
Keyword(s):  
Reducing Sugars ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Storage Period ◽  
Chemical Changes ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Increasing Trends ◽  
And Storage

Mango fruits Cv. Neelum treated with ethephon of different concentrations i.e. 250, 500, 750 and 1000 ppm for five minutes at different temperature conditions viz., 16, 20, 24 and 28ºC with 80% RH ripened in ripening chamber and untreated fruits kept at ambient temperature (30-34ºC). Then the mango fruits were analyzed for physico-chemical changes and sensory qualities. It was found that mango Cv. Neelum ethephon dip treatment placed in the ripening chamber triggered the ripening process and showed that the significant increasing trends in L*, a*, b* values of colour, TSS (°Brix), PLW (%), reducing sugars (%), pH and decreasing trends in firmness (N), acidity during ripening in all the treatment combinations during advancement of storage period in ripening chamber. It was observed that mango fruits Cv. Neelum ripened by ethephon dip treatment of 750 ppm for 5 minutes at 20ºC, 80% RH showed better results in respect of a high overall acceptability score of 8.50.

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