Physico-chemical and sensory properties of cereal/legume-substituted cocoa-based beverage

2014 ◽  
Vol 44 (5) ◽  
pp. 400-406
Author(s):  
Babatunde Stephen Oladeji ◽  
Adeniran Omotoso Badmus
Keyword(s):  
Reference Sample ◽  
Sensory Properties ◽  
Local Market ◽  
Soybean Flour ◽  
Cocoa Powder ◽  
Content Type ◽  
Sorghum Flour ◽  
Physico Chemical ◽  
Two Samples ◽  
Significant Difference

Purpose – The purpose of this paper is to develop a cereal/legume-substituted cocoa-based beverage using cocoa powder, malted sorghum flour, soybean flour and defatted melon seed flour and to evaluate their physico-chemical, nutritional and sensory properties. Design/methodology/approach – Malted sorghum was prepared; flours of soybean and defatted melon were also prepared separately. Two samples were formulated, the first formulation tagged CPM1 contained 60, 10, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively, and the second sample tagged CPM2 contained 65, 05, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively. A commercial product (Noble Vita) was purchased from local market as reference sample. Findings – Protein contents of formulated samples (16.93 and10.58 per cent for samples CPM1 and CPM2, respectively) are higher than that of the Noble Vita (6.35 per cent). The vitamin C content of the formulated samples was found to be 13.38 and 13.50 mg/100 g, an improvement from that of the reference sample (6.13 mg/100 g). Significant difference exists in the overall acceptability between the formulated samples and the reference sample (p < 0.05), and the formulated samples were more acceptable. Originality/value – Formulated samples are nutritionally richer than the reference sample and that they are capable of supplying limiting nutrients in the diet of majority in the developing countries.

Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

LWT ◽  
2021 ◽  
pp. 112241
Author(s):  
Marta Puchol-Miquel ◽  
César Palomares ◽  
Isabel Fernández-Segovia ◽  
José Manuel Barat ◽  
Édgar Perez-Esteve
Keyword(s):  
Sensory Properties ◽  
Cocoa Powder ◽  
Physico Chemical

The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread

2019 ◽  
Vol 49 (4) ◽  
pp. 517-527 ◽  
Author(s):  
Katira da Mota Huerta ◽  
Caroline Pagnossim Boeira ◽  
Marcela Bromberger Soquetta ◽  
Jamila dos Santos Alves ◽  
Ernesto Hashime Kubota ◽  
...  
Keyword(s):  
Design Methodology ◽  
Nutritional Assessment ◽  
Sensory Properties ◽  
Gluten Free ◽  
Main Ingredient ◽  
Sensorial Analysis ◽  
Content Type ◽  
Significant Difference ◽  
Nutritional Characteristics ◽  
Sensorial Analyses

Purpose The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed. Design/methodology/approach Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05). Findings In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05). Originality/value The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.

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.

The economic and pricing impact of authorized generic medicines in South Africa

2015 ◽  
Vol 9 (1) ◽  
pp. 20-35 ◽  
Author(s):  
Shelley-Ann Marion McGee
Keyword(s):  
South Africa ◽  
Market Share ◽  
Negative Impact ◽  
Generic Competition ◽  
Content Type ◽  
Significance Level ◽  
Generic Entry ◽  
Market Shares ◽  
Two Samples ◽  
Significant Difference

Purpose – This paper aims to examine whether authorized generics (AGs) have influenced prices and market shares in markets for molecules facing generic competition in South Africa. AGs (clones), which are identical to the originator brands, offer a solution for originator companies to protect their markets from independent generic (IG) competition. IG competitors have claimed that AGs have a negative impact on pricing and competition. Design/methodology/approach – In a retrospective analysis, pricing and quantity data for 24 months post generic entry were extracted for oral solid dosage form products which experienced generic entry into their markets between 2005 and 2011, divided into “Authorized generic affected” and “no authorized generic” markets. A series of indices was calculated, as well as market shares of competing originator and generic products, and the number of generic competitors determined. Indices and market share data for clone affected and unaffected groups were tested at 6, 12, 18 and 24 months using unmatched t-tests, at a 95 per cent significance level. Findings – None of the evaluated pricing indices showed a consistently significant difference existing between AG-affected and no-AG samples. The only variable for which the two samples consistently differed was market shares, with originator brands experiencing significantly more market share erosion in AG-affected markets. Pricing levels of generics and originator products as well as growth of numbers of generic competitors were similar in both AG-affected and no-AG groups. Originality/value – A study of this nature on the impacts of AGs in the South African generics has not been previously published and reflects the situation particular to the country.

scholarly journals Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk

Agrosearch ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 54-63
Author(s):  
A.K. Arise ◽  
D.O. Opaleke ◽  
K.O. Salami ◽  
G.V. Awolola ◽  
D.F. Akinboro
Keyword(s):  
Total Solid ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Soy Milk ◽  
Alternative Source ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
Significant Difference ◽  
Product Control

In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat contents increased with increase in almond milk substitution, while carbohydrate and ash content decrease with increasing almond milk substitution. Sensory evaluation revealed a significant difference (p <0.05) in colour, taste, texture and overall acceptability, influenced by the varying proportions of added almond milk. However, there is no significant difference in aroma. The blend with 30% almond milk and 70% soy milk was most acceptable to panelists. The study showed the potential of almond milk as an alternative source of milk in cheese making with improved nutritional value and increased acceptability for the consumer. Keywords: Cheese-like product, Soy-almond Cheese-like, Soy milk, Almond milk

scholarly journals Assessment of Honey Quality from the Middle Podrinje Area

2021 ◽  
Vol 8 (1) ◽  
pp. 132-137
Author(s):  
Tijana Brčina ◽  
Lejla Halilčević ◽  
Ramzija Cvrk
Keyword(s):  
Electrical Conductivity ◽  
Water Content ◽  
Free Acid ◽  
Arithmetic Means ◽  
Physico Chemical ◽  
Two Samples ◽  
Significant Difference ◽  
Acacia Honey ◽  
Free Acid Content

The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 21 samples of honey from the Middle Podrinje area: 12 samples of honey florals (municipalities of Srebrenica and Milići), 9 samples of acacia honey (municipalities of Zvornik and Bratunac). Physico-chemical parameters were determined as the main composition criteria for quality assessment in honey samples: mass fraction of water, total acidity, electrical conductivity, and ash. Samples of honey florals are of poorer quality compared to acacia honey, two samples had values of water content and acidity above the values prescribed by the Regulation. Statistical analysis showed that there is a statistically significant difference between the arithmetic means of the water content for floral honey, the electrical conductivity of acacia honey, and the free acid content for both types of honey. Honey samples that met the criteria prescribed by the Regulation were sensory evaluated by experienced analysts. Two samples of floral honey that did not meet the criteria prescribed by the Regulation were not sensory evaluated. Based on sensory analysis, samples of floral honey from the municipality of Milići had better sensory characteristics compared to the same type of honey from the municipality of Srebrenica. Acacia honey from the municipality of Zvornik was rated better than honey from the municipality of Bratunac.

scholarly journals Analogue Rice as The Vehicle of Public Nutrition Diversity

2017 ◽  
Vol 13 (1) ◽  
pp. 18-27 ◽  
Author(s):  
Santi Noviasari ◽  
Suba Santika Widara ◽  
Slamet Budijanto
Keyword(s):  
Dietary Fiber ◽  
Chemical Characterization ◽  
Hot Extrusion ◽  
Raw Material ◽  
Additional Material ◽  
Sorghum Flour ◽  
Physico Chemical ◽  
Two Samples ◽  
Twin Screw

Analogue rice is artificial rice product made from non-rice raw material by extrusion technique, which can be the vehicle of public nutrition diversity. The objectives of this research were to formulate and characterize analogue rice made from of sorghum, mocaf and other additional material. The method of analogue rice production is by twin screw extruder hot extrusion done in 2013. The research steps were the formulation of analogue rice, sensory evaluation to choose the best formula, and physico-chemical characterization of the best formula. The best two samples that were chosen are analogue rice made from 30% sorghum flour, 15% cornstarch, and 15% arenga starch (analogue rice B) and analogue rice made from 30% mocaf and 30% cornstarch (analogue rice F). Analogue rice B has 21.72% of amylose (medium) with 4% of dietary fiber while analogue rice F has low amylose which is 14.49%, make it more sticky, with 4.21% of dietary fiber.

An investigation of the satisfaction of project managers and team members

2019 ◽  
Vol 36 (5) ◽  
pp. 708-734 ◽  
Author(s):  
Rateb Jalil Sweis ◽  
Rawan Ali Saleh ◽  
Yousra Sharaireh ◽  
Alireza Moarefi
Keyword(s):  
Job Satisfaction ◽  
Performance Management ◽  
Small Sample Size ◽  
Project Managers ◽  
Small Sample ◽  
Iso 9001 ◽  
Content Type ◽  
Team Members ◽  
Two Samples ◽  
Significant Difference

Purpose The purpose of this paper is to compare the job satisfaction levels between International Organization for Standardization (ISO) 9001-certified and non-ISO 9001-certified project-based companies in Jordan, for project managers (PMs) and project team members (consultants, engineers and architects). Design/methodology/approach The study sample consists of individuals from the aforementioned four roles of ISO 9001-certified and non-ISO 9001-certified companies. A questionnaire survey was used to collect the data from 57 companies. In total, 72 valid questionnaires were returned, yielding a response rate of 92.98 percent. The data obtained were statistically analyzed, and then the independent t-test was used to test the study hypotheses. Findings The results revealed that ISO 9001-certified companies experience higher job satisfaction level for the four roles compared to non-ISO 9001-certified companies. Between the two samples, it was noted that there is a significant difference in the PMs’, consultants’ and engineers’ satisfaction with co-workers and without any remarkable difference in the specific satisfaction. No significant difference between the two samples in general satisfaction was found for PMs and engineers. Finally, no significant difference was found in three satisfaction elements for architects. Research limitations/implications Understanding the linkage between being ISO 9001-certified company and project members’ job satisfaction can provide a new strategic direction for project-based companies’ performance management that can help in achieving superior work outcomes. A small sample size is considered the main limitation of this study. Originality/value This study attempts to fill the knowledge gap that is rarely investigated in the literature, i.e. the link between being ISO 9001-certified company and the level of project members’ job satisfaction.

Development of functional chicken patties with incorporation of mango peel powder as fat replacer

2020 ◽  
Vol 50 (6) ◽  
pp. 1063-1073 ◽  
Author(s):  
Anita M. Chappalwar ◽  
Vikas Pathak ◽  
Meena Goswami ◽  
Arun Kumar Verma
Keyword(s):  
Harmful Effect ◽  
Meat Products ◽  
Chemical Properties ◽  
Blood Cholesterol ◽  
Fat Replacer ◽  
Content Type ◽  
Physico Chemical ◽  
Significant Difference ◽  
Mango Peel ◽  
Chicken Patties

Purpose The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer. Design/methodology/approach Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes. Findings There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation. Originality/value Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.

Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (M. semitendinosus)

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sena Özbay ◽  
Cemalettin Sariçoban
Keyword(s):  
Physical Properties ◽  
Water Activity ◽  
Microwave Drying ◽  
Colour Properties ◽  
Drying Process ◽  
Content Type ◽  
Physico Chemical ◽  
Significant Difference ◽  
Beef Round ◽  
Different Levels

PurposeThe aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus).Design/methodology/approachThe samples were pretreated with different temperatures (0°C, 40°C and 50°C) and salting (0, 1.5, 2.5%). Later these samples have been dried by the microwave energy at 540 W for seven minutes. Some physical properties (water activity, moisture content, change in diameter, change in thickness, change in shrinkage ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples.FindingsAs a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition, while the textural structure did not show a significant difference, meat weight and water activity varied.Research limitations/implicationsMeat obtained from a local butcher in Konya was used as the study material. In addition, only a special part of the meat (M. semitendinosus) was used in the study. In the drying process, the parameters were determined as 540 W and 7 min. These are the limitations of the research.Originality/valueAll changes that can occur in the physical properties of the meat after the drying process were examined. The structure of beef round samples formed by microwave drying was shown by using electron microscope. The effects of pretreatment such as salting and pre-drying have been examined on microwave drying.

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