scholarly journals Nutritional Value and Consumer Acceptability of Biscotti Made from Rambutan Seed Flour

2021 ◽  
Vol 709 (1) ◽  
pp. 012036
Author(s):  
Mauren Gita Miranti ◽  
Meda Wahini
Keyword(s):  
Nutritional Value ◽  
Consumer Acceptability ◽  
Seed Flour

Organoleptic and Nutritional Evaluation of Value Added Noodles from Amaranth Seed Flour

2020 ◽  
pp. 39-47
Author(s):  
Priyanshu Tripathi ◽  
Renu Mogra
Keyword(s):  
Nutritional Value ◽  
Nutritive Value ◽  
Value Added ◽  
Protein Product ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Amaranth Grain ◽  
Amaranth Seed ◽  
Amaranth Flour

Pseudocereals are as good as the true cereals in many aspects of nutritional value. Either substituting or supplementing the staple cereals with pseudocereals and thereby improving the nutritive value of foods are under experimentation. Amaranth, a pseudocereal possess the usual characteristics of cereals such as bland taste, ease of cooking and also contain a substantial quality of cooking and fat as compared to most cereals.  Amaranth contain good amount of fiber, energy and mineral than the conventional grains. Nevertheless, amaranth grain is still considered as a underutilized food crop and its consumed very few places. The usage of amaranth green, though very common in many parts of India. Development of nutritionally superior inexpensive food and acceptable to intended consumer is the biggest challenge of the present time. The present investigation was designed to develop high protein product by incorporation of amaranth flour. Amaranth flour was incorporate in the ratio of 20, 30, 40, 50, 60 and 70 per cent in the wheat flour. The higher score of overall acceptability was 7.70± 0.10 for 50 per cent substitution of amaranth flour after control and the minimum as 6.67± 0.25 for the 70 per cent amaranth flour noodles. Considering the results obtained and characteristics of flour used, the amaranth flour addition up to 30 per cent is evident to improve some nutritional properties and 50 per cent for sensory characteristic. Results also showed significant increase (P<0.05) in the protein (13.22 g) when compared with control (12.07 g). In this research it was analyzed that the different amount of amaranth flour plays an important role in noodles making by enhancing nutritional parameters and overall product quality. Resultant noodles can be used as a nutritious food with higher content of protein and other nutritious elements in an increased market of noodle product where quality protein is an issue.

How the nutritional value and consumer acceptability of suckling lambs meat is affected by the maternal feeding system

2012 ◽  
Vol 106 (2-3) ◽  
pp. 83-91 ◽  
Author(s):  
A.G. D’Alessandro ◽  
G. Maiorano ◽  
B. Kowaliszyn ◽  
P. Loiudice ◽  
G. Martemucci
Keyword(s):  
Nutritional Value ◽  
Consumer Acceptability ◽  
Feeding System

scholarly journals High-Protein Biscuits made with Ragi Flour and Oil-Seed Flour Blends

1985 ◽  
Vol 7 (4) ◽  
pp. 1-4
Author(s):  
M. P. Vaidehi ◽  
Pushpa Bharati ◽  
Lalitha Reddy
Keyword(s):  
New Products ◽  
High Protein ◽  
Leaf Protein ◽  
Consumer Acceptability ◽  
Weaning Food ◽  
Protein Concentrates ◽  
Oil Seed ◽  
Seed Flour ◽  
Flour Blends

This paper was accepted for publication because it illustrates a point often overlooked by food scientists who are concerned with technological and nutritional aspects of new products without having a simultaneous concern for acceptability and keeping qualities. Problems with consumer acceptability or excessive cost, or both, have plagued the attempted development of leaf protein concentrates, weaning-food mixtures, and other products of good theoretical potential.

scholarly journals Quality and Drying Kinetics of Moringa (Moringa oleifera Lam.) Seed Flour After Drying Process

2020 ◽  
Vol 8 (2) ◽  
pp. 380
Author(s):  
Francisco Marto De Souza ◽  
Emmanuel Moreira Pereira ◽  
Jackson Silva Nóbrega ◽  
Rosilene Agra Da Silva ◽  
Adriana Da Silva Santos ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Drying Process ◽  
Constant Weight ◽  
Seed Flour ◽  
Peleg Model ◽  
Different Temperatures ◽  
Kinetics Of ◽  
Best Fit ◽  
Moringa Oleifera Lam

The moringa presents great nutritional value thanks to its bioactive compounds, providing many benefits to human health. Therefore, this plant has been studied with the aim of being used as a food fortifier. The objective of this work was to describe the technological process in the production of moringa seed flour at different temperatures through numerical and analytical solutions and assess its final chemical quality. Moringa pods were obtained in experimental area and were treated by removing their seeds. A drying process was performed at different temperatures (40, 50, 60 °C) with progressive weighing on a semi-analytical scale until constant weight which was obtained after 2 hours of drying. The flour was obtained with the use of a knife mill. Empirical models of Lewis, Herdenson and Pabis, Peleg and Page were used to describe the dehydration curve of moringa seeds. Protein, lipid, carbohydrate, ash and moisture contents were determined in the flours obtained at different temperatures. We verified that best fit model was Page’s, representing the best coefficients of determination and chi-squares. The Peleg model showed incoherent behavior, indicating that it is not ideal for simulating the drying process of moringa seeds at the studied temperatures. The temperature influenced the quality of the flour. The flour obtained at a temperature of 40 °C showed the best percentages of protein, ash, moisture and carbohydrates. For the lipid content, the best flour results was obtained at temperatures of 50 and 60 °C.

scholarly journals The use of flour from flax seeds in the production of cake of high nutritional value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 195-204
Author(s):  
K. S. Kameneva ◽  
K. V. Shcheveva ◽  
N. L. Naumova
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mineral Elements ◽  
Biologically Active ◽  
Plant Materials ◽  
Seed Flour ◽  
Flax Seeds ◽  
Processed Products

The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of increasing its nutritional value through the use of flax flour. Sensory compatibility, physicochemical parameters and nutritional value of raw materials - wheat flour, flax seed flour - have been studied. The superiority of flour from flax seeds over wheat raw materials in the number of nutrients has been revealed. Several modifications of the European Cupcake recipe have been tested by baking model samples. The practical possibility of replacing 20 % premium wheat flour with linseed flour in the European Cupcake technology has been established, which contributes to the formation of new taste, aromatic and color shades, an increase in the number of mineral elements (magnesium - 3.9 times, copper - 2.9 times, selenium - 2.4 times, manganese - 1.9 times, zinc - 1.7 times, calcium - 20.9 %, phosphorus - 24.5 %, iron - 17.6 %), protein (by 13.4 %) and dietary fiber (by 12.6 %) in products with a decrease in the laying of vegetable oil in the cake formulation.

scholarly journals Breadsticks with enhanced nutritional value for salt-free nutrition

2019 ◽  
Vol 48 (1) ◽  
pp. 114-124 ◽  
Author(s):  
Елена Пономарева ◽  
Elena Ponomareva ◽  
Андрей Кривошеев ◽  
Andrey Krivosheev ◽  
Светлана Лукина ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Product Line ◽  
Biologically Active ◽  
Present Moment ◽  
Flax Seed ◽  
Table Salt ◽  
Plant Materials ◽  
Baked Goods ◽  
Seed Flour ◽  
Grapeseed Oil

At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutrition using flax seed flour and grapeseed oil which guarantee overall enrichment of food recommended in case of such diseases as heart and renal failure, hypertension, osteoporosis, arthritis and arthrosis. Using flax seed flour in baked goods production will make it possible to increase the content of protein, food fibers, vitamins and mineral substances in them. Grapeseed oil has a lot of polyunsaturated fatty acids and biologically active substances which improve immune barrier. The article reveals the results of the determination of the table salt effect as well as the influence of non-traditional types of raw materials on organoleptic, physical and chemical parameters of the ready-to-use products, their microstructure and antioxidant activity. The author suggests using enzymatic composition instead of table salt in breadsticks recipe for salt-free nutrition. The article presents the results of the chemical composition determination and calculation of breadsticks nutritional value. The obtained data will help extend the product line of special-use baked goods with higher nutritional value.

scholarly journals Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value

2020 ◽  
Vol 85 (3) ◽  
pp. 305-319 ◽  
Author(s):  
Danijel Milincic ◽  
Aleksandar Kostic ◽  
Bojana Spirovic-Trifunovic ◽  
Zivoslav Tesic ◽  
Tomislav Tosti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Total Concentration ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Grape Seed ◽  
Seed Flour ◽  
Seed Flours

The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly ?-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63- 11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.

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