Nutritional composition, microbiological and sensory properties of dried melon: A traditional Turkmen product

2009 ◽  
Vol 60 (1) ◽  
pp. 60-68 ◽  
Author(s):  
Mirat Berdiyev ◽  
Derya Arslan ◽  
M. Musa Özcan
Keyword(s):  
Nutritional Composition ◽  
Sensory Properties

scholarly journals Nutritional composition, microbial load and consumer acceptability of tiger nut (Cyperus esculentus), date (Phoenix dactylifera l.) and ginger (Zingiber officinale Roscoe) blended beverage

Agro-Science ◽  
2021 ◽  
Vol 20 (1) ◽  
pp. 72-79
Author(s):  
O. Ariyo ◽  
O. Adetutu ◽  
O. Keshinro
Keyword(s):  
Zingiber Officinale ◽  
Phoenix Dactylifera ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Metabolizable Energy ◽  
Microbial Load ◽  
Consumer Acceptability ◽  
Phoenix Dactylifera L ◽  
Hedonic Scale ◽  
Tiger Nuts

Beverage consumption is increasing but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification and increase nutrients intake. This study determined the nutritional composition, microbial load and consumer acceptability of tiger nut, date and ginger blended beverage. Fresh tiger nuts, date and ginger were processed to formulate four beverage blends in these ratios 100:0:0; 85:10:5; 70:20:10; and 55:30:15. Samples were analysed for proximate, vitamins, minerals, anti-nutrients content and microbiological attributes using standard procedures. Consumer acceptability was determined using a 9-point hedonic scale by 30 untrained panelists. Data were analysed using descriptive statistics, independent t-test and ANOVA at p ≤ 0.05. Moisture, protein, fat, fibre, ash, carbohydrate (mg 100 g–1) and metabolizable energy composition (kCal 100 ml–1) ranged from 80.33-84.78, 0.71-0.8, 2.96-4.94, 0.20-1.63, 0.34-0.44, 9.10-13.63 and 78.2-101.5, respectively. Thiamin, niacin, ascorbic acid and tocopherol composition (mg 100 g–1) ranged from 0.30-0.68, 0.08-0.17, 4.73-8.40, and 7.20-15.31, respectively. Calcium, potassium, phosphorus, and iron contents (mg 100 g–1) ranged from 1.07-6.79, 164.8-259.3, 43.86-47.1, and 6.88-9.26, respectively. Saponin ranged from 0.01-0.05 mg 100 g–1. Number of colonies were negligible after refrigeration for 10 days. Sensory properties ranged from 6.40-6.63, 4.93-6.40, 4.70-7.20, 5.93-6.90, and 5.27-7.17 for appearance, aroma, taste, consistency and general acceptability, respectively. Date and ginger substitution enhance fibre, ash, carbohydrate, and calcium composition, the shelf life and sensory properties of tiger nut beverage, the blends are generally acceptable to consumers and considered safe up to day 10 when refrigerated.

scholarly journals To Assess the Nutritional Quality of Triticale Based Product Medicated and Non-Medicated Health Powder

2018 ◽  
Vol 7 (4) ◽  
pp. 120
Author(s):  
Seema Sonkar ◽  
Shraddha Yadav ◽  
Rishi Bhel ◽  
O. P. Bishnoi
Keyword(s):  
Pearl Millet ◽  
Nutritional Quality ◽  
Rating Scale ◽  
Female Parent ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Diabetic Patients ◽  
Overall Acceptability ◽  
Sensory Score

Triticale is a more recent development in the field of cereals, that is a man made cereals created by crossing wheat and rye, compared to oats and barley, which have long histories, triticale is between 40 and 50 years old. Triticale is hybrid of wheat (Triticum) and rye (Scale) first bread in laboratories during the late 19th century in Scotland and Germany. When crossing wheat and rye, wheat is used the female parent and rye is the male parent. The resulting hybrid is sterile and must be treated with colchicines to induce polyoidy and thus the ability to reproduce itself. High quality grain, conditioning products with desirable properties and nutritional value, determines the use of triticale for consumption. Therefore, more and more attention is paid in triticale breeding for its quality, to obtain highly yielding, but also technologically advantageous varieties. The aim of this research was to evaluate nutritional quality and sensory properties of triticale based product that are – Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, Beet root ashwagandha, safed musli and steavia powder and Non– Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, and steavia powder. The result of the nutritional analysis indicated that the nutritional composition of Medicated health powder are moisture -8.5, ash -2.20, protein- 6.59 and iron-1.82 gm. Non-Medicated health powder are moisture -8.7, ash -1.89, protein- 6.36 and iron-1.71 gm. Regarding sensory properties, these products were evaluated on sensory parameters using nine point hedonic rating scale. Sensory score for Medicated Health Powder for appearance 9.0, texture 8.4 color 8.2, flavor 8.0 and overall acceptability is 9.0. and Non-Medicated Health Powder for appearance 9.0, texture 8.8 color 8.4, flavor 8.8 and overall acceptability is 9.0. A sensory quality of products (Medicated health powder and Non- medicated health powder) was monitored during storage and was found stable for 3 months. Medicated and Non- medicated health powder health powder is recommended for diabetic patients and in cronic heart disease.

scholarly journals Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking

2014 ◽  
Vol 2 (6) ◽  
pp. 676-681 ◽  
Author(s):  
Adewale Olusegun Obadina ◽  
Bukunola Olaide Babatunde ◽  
Ifeoluwa Olotu
Keyword(s):  
Nutritional Composition ◽  
Sensory Properties ◽  
Yam Flour

scholarly journals Nutritional Composition, Sensory Properties and Antioxidant Activity of a Newly Developed Instant Cream Soup made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris l.)

2021 ◽  
Vol 9 (2) ◽  
pp. 692-699
Author(s):  
Dudung Angkasa ◽  
Yuges Saputri Muttalib ◽  
Naomi Chandra ◽  
Putri Ronitawati ◽  
Dzul Fadly
Keyword(s):  
Antioxidant Activity ◽  
Folic Acid ◽  
Beta Vulgaris ◽  
Litopenaeus Vannamei ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
National Standard ◽  
Food Sources ◽  
Nutrition Claims ◽  
Dpph Method

Shrimp (Litopenaeus vannamei) and beetroot (Beta vulgaris l.) are two promising protein and mineral food sources. Both have a high potential to be developed as a cream soup that can alleviate micronutrient (iron and folic acid) deficiencies among pregnant women. To our knowledge, lack of effort to develop a cream soup made from marine products, particularly shrimp, was classified as one of the most perishable foods. The current study tries to develop cream soup formulas and examine their nutritional composition, sensory properties, and antioxidant activity. The ratio of shrimp and beetroot were formulated into F0 (200g: 0g); F1 (150g: 50g); F2 (100g: 100g); and F3 (50g: 150g) and were dried in drum dryer to produce instant cream soup. Proximate and other micronutrient content analyses were carried out in an accredited laboratory. At the same time, 16 semi-trained panellists evaluated sensory properties (descriptive test). At the same time, antioxidant activity was determined by the DPPH method and expressed as IC50. All formulations met the national standard for instant cream soup. F2 had a score above 7.0 for all hedonic parameters and had determined as the best formula. F2 contained, per 100 gram, 49.25% carbohydrate, 10.26% fat, 26.68% protein, 4.75% moisture, 9.05% ash, 1.69 mg iron and 14.68 µg folic acid. F2 fulfilled the 'high protein' and 'iron source' nutrition claims based on the Indonesian Food Drugs Administration standard (BPOM). The antioxidant activity (IC50) of the best formula was about 15.49 ppm. The combination of marine and plant-based foods into instant food products by drum drying mechanisms can be used to produce a nutritious, desirable, and alternative antioxidant food source as well as practically easy to serve.

scholarly journals Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties

Food Research ◽  
2019 ◽  
pp. 649-657
Author(s):  
L. Mousavi ◽  
Nur Farahana S.M.Z. ◽  
Wan Rosli W.I.
Keyword(s):  
Fast Food ◽  
Brown Rice ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Nutritional Values ◽  
Carbohydrate Concentration ◽  
Beef Patties ◽  
Calorie Content ◽  
Diameter Reduction ◽  
Rice Powder

Beef patties are the most popular fast food worldwide, including Malaysia. As long as a beef patty is one of the Malaysians’ favorite western dishes and can be easily found in the high-end western restaurant, so far assessment of the nutrient composition, cooking characteristics and sensory properties of that was important for healthcare aspect. In the current study, the nutritional values of beef patties incorporated with various level of brown rice powder (BRP) (2%, 4% and, 6%) were evaluated. The result of protein content in raw and cooked beef patties incorporated with 6% of BRP demonstrated the highest percentage (17.41% and 17.48%, consequently). Further finding displayed that the lowest fat concentration was recorded in the formulation of 6% BRP and 4% BRP raw and cooked beef patties (12.44% and 11.45%) frequently. On the other hands, the results of moisture content of 4% BRP raw beef patties and 6% BRP cooked beef patty demonstrate that the lowest percentage (61.16% and 54.92%) while the carbohydrate concentration recorded the highest percentage in both formulations. In additional, beef patty formulated with 6%, BRP showed the lowest diameter reduction at 13.33% compared to other treatment. The calorie content of cooked beef patty and cooking yield of all formulations were recorded in the range of 584 kcal/100 g to 594 kcal/100 g and 78.09% to 80.48% accordingly. However, 2% BRP incorporation in beef patty did not change the sensory properties and consumer acceptability of BRP-based beef patties. In conclusion, beef patty formulation of more than 4% BRP in beef patties was effective in improving protein, ash, carbohydrate content and percentage of diameter reduction while reducing fat content.

scholarly journals Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 151
Author(s):  
Sahar Dandachy ◽  
Hiba Mawlawi ◽  
Omar Obeid
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Bakery Products ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Chickpea Flour ◽  
The Impact

Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.

scholarly journals Nutritional Composition, Microbiological Quality and Sensory Properties of Kunu-zaki Produced from Millet and Tigernut Blend

2019 ◽  
pp. 1-10
Author(s):  
K. M. Adaramola-Ajibola ◽  
A. R. Osaloni ◽  
O. C. Arijeniwa
Keyword(s):  
Lactic Acid ◽  
Micrococcus Luteus ◽  
Control Sample ◽  
Bacterial Count ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Biochemical Tests ◽  
Penicillium Species ◽  
Overall Acceptability ◽  
Laboratory Technology

Aims: To investigate the effect of supplementation of kunu-zaki with milk on its nutritional and microbiological qualities and overall acceptability. Place and Duration of Study: Department of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic, Owo, between April, 2019 and July, 2019. Methodology: The two (2) Kunu-zaki blends were produced by traditional fermentation method, thereafter, they were screened for the presence of microorganisms using pour plate method while colonial characteristics and biochemical tests (Sugar utilization, catalase, coagulase, oxidase) were done to confirm the identity of the organisms. The proximate composition (moisture, protein, lipid, ash, fibre and carbohydrate) of the samples were assayed using standard procedures. The sensory properties of the Kunu-zaki were assessed using a trained panel. Data were analyzed statistically using SPSS version 17.0 and the means separated using Duncan Multiple Range Test. Results: Coliforms and Enterobacteriacea were not found in the enriched and control Kunu-zaki samples. However, the highest total heterophilic bacterial count (107x103 cfu/ml) and lactic acid bacterial count (131 x103 cfu/ml) were found in sample B while the least counts were found in the control sample with 92 x103 cfu/ml and 122 x103 cfu/ml total bacterial and lactic acid bacterial counts respectively. Further, the highest fungal count was found in control sample (67 x103 sfu/ml) while the least count were observed on sample B (52 x103 sfu/ml). The control sample had the lowest pH 4.65 while sample C had the highest pH of 5.95. Also, the TTA ranged between 0.57% I sample C and 0.83% in control sample. A total of six (6) bacteria and six (6) fungi were isolated from the freshly prepared kunu-zaki-tigernut milk blends, they were Bacillus subtilis, Bacillus licheniformis, Micrococcus luteus, Lactobacillus acidophilus, Lactobacillus plantarum, Streptococcus species, Geotrichum candidum, Saccharomyces cerevisiae, Aspergillus niger, Rhizopus stolonifer, Fusarium and Penicillium species. The crude protein, moisture content and fat of the enriched Kunu-zaki were significantly (p≤0.05) higher than the control sample. Also, there was a reduction in fibre, ash and carbohydrate content of the enriched Kunu-zaki product compared with the control sample. The enriched Kunu-zaki samples had higher level of potassium, magnesium and phosphorus than the control Kunu-zaki while they had lower calcium and sodium concentrations. Kunu-zaki-tigernut milk blends had comparable rating to the control in appearance and aroma but had a higher rating for taste and overall acceptability. Conclusion: The enrichment of Kunu-zaki with tigernut milk had significant elevating effect on the nutrition and sensory properties of the Kunu-zaki and its overall acceptability.

scholarly journals Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 216-223
Author(s):  
S.A.O. Adeyeye ◽  
T. Bolaji Olushola ◽  
T.A. Abegunde ◽  
A.O. Adebayo-Oyetoro ◽  
H.K. Tiamiyu ◽  
...  
Keyword(s):  
Amino Acid ◽  
Citrullus Lanatus ◽  
Value Added ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Raw Material ◽  
Physico Chemical ◽  
Melon Seeds ◽  
And Control ◽  
Control Samples

This study evaluated the nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added products, acceptable to the consumers. Watermelon seeds were dehulled, dried and used to prepared ‘Robo’ in the laboratory and control samples were prepared from melon seeds. The proximate analysis, amino acid profile, vitamin, mineral and heavy metal profile and consumer acceptance of the ‘Robo’ samples were determined using standard methods. The results showed that there were no significant differences (p≥0.05) in the proximate composition of the ‘Robo’ samples from watermelon and melon seeds. There were significant differences (p≤0.05) in amino acid, vitamin and mineral profile of ‘Robo’ samples from watermelon and melon seeds. The amino acid concentration in g/100 g crude protein of ‘Robo’ for lysine, arginine and leucine were 4.58±0.01, 1.82±0.00 and 4.92±0.01 respectively for ‘Robo’ produced from watermelon seeds while 4.91±0.01, 2.01±0.00 and 5.16±0.01 respectively were recorded for ‘Robo’ produced from melon seeds. The study showed that the ‘Robo’ samples contained high amounts of vitamin Bcomplex and minerals and low amounts of heavy metals. In conclusion, the ‘Robo’ samples from watermelon seeds and control samples had high sensory scores and were well acceptable to the consumers. With these research findings, watermelon seeds could be used for the production of ‘Robo’ as a promising raw material. This will create readymade market for the underutilized watermelon seeds and as well as creating more income to watermelon farmers.

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