scholarly journals Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Narashans Alok Sagar ◽  
Sunil Pareek
Keyword(s):  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Dough Rheology ◽  
Controlled Environment ◽  
Overall Acceptability ◽  
Storage Study ◽  
Onion Skin ◽  
Allium Cepa L ◽  
Significant Difference

Abstract In the present research, wheat flour was replaced with onion skin powder (OSP) in 2%, 3.5%, and 5% concentration along with control to produce different pizza base variants. Prepared pizza doughs and base were investigated for different quality parameters. Rheology revealed that increased concentration of OSP elevated the storage modulus (G’) (solid nature) of pizza doughs. Colour measurement of both the doughs and pizza base exhibited lightness in control (L* 86.46 ± 0.39) and darkness in 5% OSP variant (L* 46.43 ± 0.69). Physicochemical investigation showed no significant difference however, a gradual increase was obtained in fiber, water, and oil holding capacity of pizza base. Texture properties showed that the addition of OSP imparted an increased trend of hardness i.e. 5% OSP variant had maximum hardness (14.87 ± 0.20 N). A higher level of total phenols, total flavonoids, and antioxidant activity was obtained in fortified products, which exhibits onion skin as a natural source of antioxidants for functional foods. Sensory evaluation revealed OSP 2% as the most accepted variant in terms of overall acceptability. The storage study of the pizza base revealed that controlled environment was the best-suited atmosphere for a longer shelf-life of pizza base.

scholarly journals Assessment of Visual Quality in Eyes with Forme Fruste Keratoconus and Mild and Moderate Keratoconus Based on Optical Quality Analysis System II Parameters

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Zhonghao Ren ◽  
Liyan Xu ◽  
Qi Fan ◽  
Kaili Yang ◽  
Shengwei Ren ◽  
...  
Keyword(s):  
Intraclass Correlation ◽  
Visual Quality ◽  
Quality Parameters ◽  
Optical Quality ◽  
Normal Group ◽  
Quality Analysis ◽  
Significant Difference ◽  
Analysis System ◽  
Forme Fruste Keratoconus

Purpose. The study aimed to evaluate the visual quality of forme fruste keratoconus (FFK) and mild and moderate keratoconus by using an optical quality analysis system II (OQAS-II) and to explore the correlation between optical quality parameters and the disease progression. Methods. Twenty-one normal eyes, twenty-one FFK eyes, twenty-one mild keratoconus eyes, and twenty-one moderate keratoconus eyes were included in this prospective study. The optical quality parameters, such as object scatter index (OSI), modulation transfer function cutoff (MTF cutoff), strehl ratio (SR), and OQAS-II values at contrasts of 100% (OV-100), 20% (OV-20), and 9% (OV-9), were measured by OQAS-II. The repeatability of these parameters was analyzed by intraclass correlation coefficient (ICC), repeatability coefficient (RC), and coefficient of variation (CVw). Correlations between optical quality parameters and mean central keratometry readings (Kmean) were evaluated. The sensitivity and specificity of the parameters were analyzed using the receiver operating characteristic (ROC). Results. All the optical quality parameters among four groups showed good repeatability (all ICC≥0.75). The MTF cutoff, SR, OV-100, OV-20, OV-9 in FFK, mild and moderate keratoconus eyes were significantly lower than those in the normal group (all P<0.05). The ROC analyses of the MTF cutoff, SR, OV-100, OV-20, and OV-9 showed significant area under the curve (AUC) in discriminating FFK form normal, mild keratoconus from FFK, and moderate keratoconus from mild keratoconus (all P<0.05). The OSI in mild and moderate keratoconus eyes were significantly higher than that in FFK and normal group (all P<0.05), while the OSI showed no significant difference between the FFK group and normal group (P>0.05). The ROC analyses of the OSI showed significant AUC in discriminating mild keratoconus from FFK and moderate keratoconus from mild keratoconus (all P<0.05). In addition, the MTF cutoff was closely correlated to Kmean in keratoconus eyes (r = −0.710, P<0.001). Conclusion. The repeatability of OQAS-II is good in measuring visual quality of normal as well as FFK, mild, and moderate keratoconus. The visual quality of the FFK, mild, and moderate keratoconus is worse than that in normal eyes. The OQAS-II has the potential value in screening FFK from normal eyes and might be a useful tool for evaluating the progression of keratoconus.

scholarly journals Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
François Ezin Azonwade ◽  
Armand Paraïso ◽  
Cokou P. Agbangnan Dossa ◽  
Victorien T. Dougnon ◽  
Christine N’tcha ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
International Standards ◽  
Free Acidity ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Significant Difference

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05top<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

scholarly journals Antioxidant Effects of Ocimum Gratissimum Leaf Essential Oils as a Supplement to Extender on Chilled Canine Sperm Quality

2020 ◽  
Author(s):  
Vui Van Nguyen ◽  
Samorn Ponchunchoovong ◽  
Sajeera Kupittayanant ◽  
Pakanit Kupittayanant
Keyword(s):  
Essential Oils ◽  
Sperm Quality ◽  
Antioxidant Properties ◽  
Quality Parameters ◽  
Control Group ◽  
Dependent Manner ◽  
Ocimum Gratissimum ◽  
Significant Difference ◽  
Antioxidant Effects

Abstract Background:Oxidative stress during chilled storage is a major problem withcanine sperm. To improve the quality of chilled canine sperm during storage, many synthetic antioxidants have been examined, but different outcomes were investigated depending on antioxidant properties. The bioactive compounds of essential oils fromOcimum gratissimumleaves are known as a natural antioxidant source. This study aimed to evaluate the antioxidant effects of essential oils from Ocimum gratissimumleavesas a supplement in extender on chilled canine sperm during 12 days of storage. Results:The results showed thatlow concentrations of Ocimum gratissimum essential oils (25, 50, and 100µg/mL) have beneficial effectson sperm quality, whereasOcimum gratissimumessential oils athigh levels (above 200µg/mL) have harmful effects. Specifically, the addition of 100µg/mL ofOcimum gratissimum essential oilsto the extender had the greatestbeneficial effect in improving the quality of chilled canine sperm, and had a significant difference in all sperm quality parameters except motility when compared to the control group (p<0.05). Conclusions:Ocimum gratissimum essential oilshave an impact on chilled canine sperm quality in a dose-dependent manner, and the best results areachieved with a maximum dose ofOcimum gratissimum essential oils of 100µg/mL.

scholarly journals Effect of Shelling Methods on the Shelling Efficiency, Product Quality, Functional and Sensory Properties of Melon (Egusi) Seeds sold in Aba, Abia State, Nigeria

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
O. M. Akusu ◽  
B. S. Chibor
Keyword(s):  
Functional Properties ◽  
Sensory Properties ◽  
Type I ◽  
Overall Acceptability ◽  
Machine Type ◽  
Significant Difference ◽  
Melon Seeds ◽  
Seed Flours

Local Aba made melon shelling machine type I (sample B) and improved Aba made melon shelling machine type 2 (sample C) were used to shell melon seeds and compared with hand shelling method (sample A). The shelling efficiency, quality of shelled melon seeds, functional properties of the seed flours and sensory properties of egusi soups prepared from the melon seeds were determined. The results revealed that sample A gave the highest shelling efficiency of 92.25%, followed by sample C (90.42%) and the least was sample B (80.85%). For the quality of shelled melon seeds, sample A gave the highest score of 95.88%, following by sample C (94.46%) while sample B gave the least score of 79.84%. There was no significant difference (P> 0.05) in the proximate composition of the melon seeds obtained from the three shelling methods (samples A, B and C). There were no significant difference (P>0.05) in all the selected functional properties between samples A and C while sample B had significantly lower values in all the functional properties that were studied. The mean scores for overall acceptability of egusi soup prepared from the shelled melon seeds were; samples A (7.95), sample B (6.02) and sample C (7.72). Functional and sensory properties of the melon seeds shelled by the improved Aba made melon shelling machine type 2 compared favourably with the hand shelled melon seeds. Hence, it can be recommended for commercial operations to meet the demands of industrial and commercial markets.

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2501
Author(s):  
Elena Bartkiene ◽  
Ieva Jomantaite ◽  
Ernestas Mockus ◽  
Romas Ruibys ◽  
Aldona Baltusnikiene ◽  
...  
Keyword(s):  
Mass Loss ◽  
Volatile Compounds ◽  
Wheat Bran ◽  
Specific Volume ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Strong Positive Correlation ◽  
Comparison Study ◽  
Overall Acceptability

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion ‘happy’ (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the product.

scholarly journals Abscisic acid on the quality of tomato fruits

2020 ◽  
Vol 1 (1) ◽  
pp. 38
Author(s):  
Carlos Agostinho Balate ◽  
Douglas Correa de Souza ◽  
Luis Felipe Lima e Silva ◽  
Luciane Vilela Resende ◽  
Sergio Tonetto de Freitas ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Fruit Quality ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Exogenous Aba ◽  
Root Treatment

The use of abscisic acid (ABA) in agriculture has increased in the last few years due to the increase in ABA commercial availability at lower costs. The objective of this study was to determine the effect of exogenous ABA on tomato fruit quality parameters such as soluble solids (SS), total and soluble pectins, titratable acidity (TA) and flesh firmness. Tomatoes from the cultivar ‘Santa Clara’ were the study followed a complete randomized block desig, with four treatments in five repetitions. The treatments were plants not treated with ABA (control), foliar sprayed with ABA at 500 mg L-1, 150 mL drench with ABA at 500 mg L-1, or foliar plus drench treated with ABA. After harvesting, the physicochemical characteristics of the fruits were evaluated in the laboratory. All treatments were weekly applied to the plants from anthesis to harvest at fully maturity. Root treatment increased SS by up to 26.12%, increased ratio SS/TA, firmness and decreased soluble pectin. According to the results, it can be concluded that the application of ABA to leaves and roots can improve fruit quality by increasing the SS, ratio SS/TA. The method of application affects the SS content.

scholarly journals Farklı Çözündürme Yöntemlerinin Dondurulmuş Midye ve Karides Etlerinin Kalite Parametreleri Üzerindeki Etkisi

2019 ◽  
Vol 7 (6) ◽  
pp. 927 ◽  
Author(s):  
Zafer Ceylan ◽  
Kubra Unal
Keyword(s):  
B Value ◽  
Quality Parameters ◽  
Hot Water ◽  
Psychrophilic Bacteria ◽  
Overall Acceptability ◽  
Thawing Process ◽  
Refrigerator Temperature ◽  
L Value ◽  
Meat Samples

In this study, the effects of different thawing methods on microbial, physical and sensory quality of frozen mussels and shrimp samples were investigated. The thawing process was carried out at the refrigerator temperature (B4: 4±1ºC), at room temperature (O22: 22±1ºC), in warm water (I30: 30±1ºC) and in hot water (S55: 55 ± 1ºC). Total mesophilic bacteria counts in mussel and shrimp meat samples were found with the lowest in B4 (2,74 log KOB / g) and S55 (3,35 log KOB / g) groups, the highest values were found in the I30 group in both samples. In terms of psychrophilic bacteria, the lowest results were determined in the groups thawed by S55 method. According to the color results; the lowest L* value in mussels and shrimp meat was determined in I30 group, the b* value associated with oxidation was found to be highest in mussel meat samples in O22 and in shrimp meat samples in B4 group. The lowest water activity value was found in mussel meat in B4 and in shrimp in O22 groups. According to sensory analysis results; the highest overall acceptability score was determined in the thawed in refrigerator in both samples. Consequently, when all the quality parameters were evaluated, it was determined that thawing in the refrigerator and hot water was the best method.

scholarly journals Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder

2012 ◽  
Vol 5 (1) ◽  
pp. 253-265 ◽  
Author(s):  
NHMR Mozumder ◽  
MA Rahman ◽  
MS Kamal ◽  
AKM Mustafa ◽  
MS Rahman
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sensory Analysis ◽  
Total Sugar ◽  
Overall Acceptability ◽  
Chemical Treatments ◽  
Potassium Metabisulphite ◽  
Significant Difference ◽  
Tomato Powder

The focus of this research was to analyze the yield, physico-chemical and nutritional quality of a cabinet dried tomato powder as affected by three (3) chemical treatments (KMS, CaCl2 and both). Dehydration process was carried out using a cabinet dryer at a constant air flow velocity of 0.7 m/s and air temperature in the range of 60-65oC based on preliminary tests by dipping in 0.2% (w/w) potassium metabisulphite (T1) and 1% (w/w) calcium chloride (T2) independently and 1% (w/w) calcium chloride (CaCl2) along with 0.2% (w/w) potassium metabisulphite (KMS) in water solution (T3) for 10 minutes. The effect of 3 pre-drying treatments on quality of cabinet dried tomato powder was analyzed by determining moisture content, rehydration ratio, total sugar, total acidity, fat, protein, ash, crude fiber, pH, total caroteniods, vitamin-C, minerals (calcium, iron, phosphorus) and sensory analysis. The results expressed that the treatment T3 achieved the highest yield of tomato powder (4.6 g/100 g). The control sample showed highest moisture content (6.9 g/100 g) and dipping in 1% CaCl2 along with 0.2% KMS presented the lowest moisture content (5.9 g/100 g). Sample T3 showed highest total sugar content (49.1 g/100 g). The study also depicted that the total carotenoids content in tomato powder was 0.21 mg/100 g which was lower than that of fresh tomato (2.1 mg/100 g). Micronutrients such as vitamin-C, Calcium, phosphorus and iron were found to be 35.30 mg/100 g, 336.72 mg/100 g, 105 mg/100g and 12.23 mg/100 g, respectively in case for T3 sample. Sensory analysis (color, texture, flavor and overall acceptability) of tomato powder was carried out by trained and untrained panelists and their interpretation was done by using statistical ANOVA Test. There was no significant difference between control and treated samples regarding to their texture, flavor and overall acceptability but significant difference was observed in case of color. DOI: http://dx.doi.org/10.3329/jesnr.v5i1.11590 J. Environ. Sci. & Natural Resources, 5(1): 253-265, 2012

Yield and organoleptic evaluation of Dioscorea rotundata and D. cayenensis cultivars

1969 ◽  
Vol 73 (3) ◽  
pp. 203-208
Author(s):  
Agenol González ◽  
Miguel A. Santiago ◽  
Isabel B. De Caloni
Keyword(s):  
Cooking Quality ◽  
Taste Panel ◽  
Marketable Yield ◽  
Dioscorea Rotundata ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Average Production ◽  
Significant Difference

Three D. rotundata yams (Habanero, P.I. 15484 and Guinea Negro) and four D. cayenensis yams (Guinea Amarillo, P.I. 15711, P.I. 15718 and P.I. 15719) were field evaluated under the same management conditions at the Corozal Substation. Further evaluated was the cooking quality of Habanero cultivar, species D. rotundata; and Guinea Amarillo, P.I. 1571 1, P.I. 15718, and P.I. 15719 of species D. cayenensis. There was no significant difference between species or among cultivars for marketable yield. The average production was 16.5 t/ha. All yam cultivars both raw and cooked were well accepted by a trained taste panel as to appearance. In relation to flavor and overall acceptability cultivars Habanero, P.I. 15711 and Guinea Amanita were found acceptable. Regarding texture, all five selections were "liked" and "liked moderately".

Sign in / Sign up

Export Citation Format

Share Document