Influence of tef flour and its association with other flours on the nutritional, technological and sensory quality of bakery products

The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory conditions (20 ± 2°C) for the periods of up to 90 days (0; 30; 45; 60; 75 and 90 days). The products differed in the type of dough (brioche, croissant), the aw value of the cream, and in the presence or absence of sorbic acid in the spirit spray applied onto the surface of the products under investigation. The above-indicated parameters were examined also in the nougat cream samples on day 0 and 90 of the storage. The selected quality parameters permitted to estimate the shelf life of the products in the dependence on various technological conditions (sorbic acid, recipe, aw value).  

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A SHORT REVIEW GLUTEN FREE FOODS

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v5.i4rast.2017.3294 ◽

2017 ◽

Vol 5 (4RAST) ◽

pp. 1-6

Author(s):

Chandralekha ◽

Amar Sankar ◽

R.C. Chandni ◽

A. V. Raghu

Keyword(s):

Celiac Disease ◽

Sensory Quality ◽

Wheat Gluten ◽

Short Review ◽

Bakery Products ◽

Gluten Free ◽

Free Products ◽

Main Protein ◽

Main Component

The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac disease is a persistent life-long avoidance of food products containing wheat and similar cereal grains. At present, there is still substantial demand for gluten-free products that meet consumer needs in terms of sensory quality, conveniences and price values. Wheat (Gluten) is the main component for quality of the bakery products. Gluten free foods are produced by the gluten free sources. The gluten free sources selected should have same characteristics as gluten and should have same effect as gluten on quality of the bread.

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Microbiological and sensory quality of stored croissant-type bakery products depending on external (sorbic acid) and internal (dough, aw value) conditions

Nahrung/Food ◽

10.1002/1521-3803(20020501)46:3<144::aid-food144>3.0.co;2-x ◽

2002 ◽

Vol 46 (3) ◽

pp. 144 ◽

Cited By ~ 1

Author(s):

B. Hozová ◽

R. Turicová ◽

I. Lenkeyová

Keyword(s):

Sensory Quality ◽

Sorbic Acid ◽

Bakery Products

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THE EFFECT OF CHIA AND SESAME FLOUR SUBSTITUTION TO NUTRIENT CONTENT AND SENSORY QUALITY OF MINI CROISSANT

Jurnal Pangan dan Agroindustri ◽

10.21776/ub.jpa.2021.009.01.4 ◽

2021 ◽

Vol 9 (1) ◽

pp. 34-43

Author(s):

Mira Sofyaningsih ◽

◽

Imas Arumsari ◽

Keyword(s):

Sensory Quality ◽

Essential Fatty Acids ◽

Sesame Seed ◽

Calcium Content ◽

Nutrient Content ◽

Sensory Profile ◽

Bakery Products ◽

Nutrient Value ◽

Chia Seed

The use of flour made from sesame seed and chia seed could be applied into bakery products, such as croissant which made into “mini” form fits for one bite-size. Sesame flour contains considerable amount of calcium, fiber, and essential fatty acids compared to wheat flour. Chia flour also can be used as a substitution along with sesame flour as it is one source of linoleic acid. This study aims to develop a substituted mini croissant with added nutrient value and sensory acceptable. This is an experimental study with three levels of flour substitution (0%, 10%, and 20%), each experiment was performed duplicate with sesame flour and chia flour ratio was set at 1:2. The results showed that sesame and chia flour substitution significantly increased the fiber and calcium content of mini croissant, but not the carbohydrate content. Substitution significantly affected sensory profile, both for hedonic test and sensory quality.

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Research of the influence of batata processing products on the quality of bakery products

Khleboproducty ◽

10.32462/0235-2508-2020-29-4-40-45 ◽

2020 ◽

Vol 29 (4) ◽

pp. 40-45

Author(s):

V.A.K. Sagi ◽

◽

E.V. Nevskaya ◽

A.G. Zueva ◽

◽

...

Keyword(s):

Bakery Products

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Effect of Grill Type on Sensory Quality of Meat Steaks

Polish Journal of Natural Science ◽

10.2478/v10020-007-0046-z ◽

2007 ◽

Vol 22 (3) ◽

pp. 525-533

Author(s):

Katarzyna Tkacz ◽

Agnieszka Troszyńska ◽

Grzegorz Lamparski

Keyword(s):

Sensory Quality

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Statistical Management of Food Production Processes

Economy of agricultural and processing enterprises ◽

10.31442/0235-2494-2020-0-11-30-35 ◽

2020 ◽

pp. 30-35

Author(s):

N.A. Jurk ◽

Keyword(s):

Production Process ◽

Control Chart ◽

Food Production ◽

Time Interval ◽

Bakery Products ◽

Shewhart Control ◽

Manufactured Products ◽

Mnemonic Technique ◽

The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

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EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

JURNAL PERIKANAN DAN KELAUTAN TROPIS ◽

10.35800/jpkt.6.1.2010.115 ◽

2010 ◽

Vol 6 (1) ◽

pp. 36

Author(s):

Silvana Dinaintang Harikedua

Keyword(s):

Sensory Quality ◽

Zingiber Officinale ◽

The Other ◽

Ginger Extract ◽

Other Hand ◽

Storage Treatment ◽

Zingiber Officinale Roscoe ◽

Hedonic Scale ◽

And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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