Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Ready to eat supplementary foods were made from different combinations of wheat flour, chickpea flour and full fat soy flour with and without fortification of 10% skimmed milk powder and subjected to sensory evaluation. The results ranged of 6.0 to 8.5 for without fortification of 10% skimmed milk powder. However, these values more or same with the product fortified with 10% skimmed milk powder. It showed that wheat flour with 20 per cent, soy flour could be considered the best because all the sensory quality characteristics of the product were acceptable. As compared to chickpea flour and combined product chickpea and soy flour, the soy flour product has higher consumer acceptability than others. At higher concentration of soy flour, there was a slight decrease in the sensory quality.

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Development of energy bar utilizing potato extrudates

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v3i1.3579 ◽

2016 ◽

Vol 35 (3) ◽

Author(s):

Namrata Ankush Gir ◽

D. Mridula

Keyword(s):

Moisture Content ◽

Protein Content ◽

Nutritional Quality ◽

Milk Powder ◽

Sensory Attributes ◽

Soy Flour ◽

Defatted Soy Flour ◽

Puffed Rice ◽

Energy Bar ◽

Different Levels

Energy bars were developed using different levels of potato extrudates (0-30%) with sweeteners (45-55%), rolled oats, puffed rice, defatted soy flour and milk powder. The potato extrudates were prepared by mixing potato paste having moisture content 30% with wheat grits having moisture content 8% in the ratio of 20:80 respectively. The developed energy bars were analyzed for colour, nutritional quality and sensory attributes. Different levels of potato extrudates and sweeteners significantly affected the hua and chroma values of the energy bars. The increasing levels of potato extrudates and sweeteners (specially honey) significantly increased moisture content of energy bar. The protein content was increased significantly with increasing level of potato extrudates but found decreased with increasing level of sweeteners. The energy bar containing 20% potato extrudates and 50% sweeteners was found most sensory acceptable by panel members and it provided 8.38% protein, 2.36% crude fiber, 73.67% carbohydrates and 343.03kcal energy which also stored well at refrigeration condition.

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Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate

Food Science and Technology International ◽

10.1177/1082013217701583 ◽

2017 ◽

Vol 23 (5) ◽

pp. 457-468 ◽

Cited By ~ 4

Author(s):

Melina Erben ◽

Carlos A Osella

Keyword(s):

Whey Protein ◽

Wheat Flour ◽

Nutritional Quality ◽

Soy Flour ◽

Whey Protein Concentrate ◽

Wheat Bread ◽

Protein Concentrate ◽

Amino Acid Requirement ◽

Defatted Soy Flour ◽

Pea Flour

The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

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Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.5545 ◽

2012 ◽

Vol 92 (8) ◽

pp. 1771-1779 ◽

Cited By ~ 13

Author(s):

Penina N Muoki ◽

Henriëtte L de Kock ◽

Mohammad Naushad Emmambux

Keyword(s):

Nutritional Quality ◽

Processing Method ◽

Soy Flour ◽

Heat Processing ◽

Consumer Acceptability

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Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

Journal of Agricultural Science and Food Technology ◽

10.36630/jasft_21002 ◽

2021 ◽

Vol 7 (2) ◽

pp. 19-29

Author(s):

Md. Hafizul Haque Khan ◽

◽

Mohammad Mainuddin Molla ◽

Ashfak Ahmed Sabuz ◽

Md. Golam Ferdous Chowdhury ◽

...

Keyword(s):

Citric Acid ◽

Nutritional Quality ◽

Sensory Quality ◽

Quality Evaluation ◽

Antioxidant Activities ◽

Physicochemical Characteristics ◽

Quality Attributes ◽

Citric Acid Solution ◽

Sensory Score ◽

Low Potassium

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

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Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly

Food Science & Nutrition ◽

10.1002/fsn3.612 ◽

2018 ◽

Vol 6 (4) ◽

pp. 747-756 ◽

Cited By ~ 2

Author(s):

Qing Shen ◽

Mengting Wang ◽

Jinhu Tian ◽

Lyulin Hu ◽

Sijie Ren ◽

...

Keyword(s):

Shelf Life ◽

Nutritional Quality ◽

Sensory Quality ◽

Quality And Shelf Life

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Antioxidant Capabilities of Defatted Soy Flour Extracts

10.1021/bk-2010-1059.ch013 ◽

2010 ◽

pp. 201-215

Author(s):

Xiaohua Yue ◽

Zhimin Xu

Keyword(s):

Soy Flour ◽

Defatted Soy Flour

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Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

Czech Journal of Food Sciences ◽

10.17221/3503-cjfs ◽

2011 ◽

Vol 20 (No. 1) ◽

pp. 7-14 ◽

Cited By ~ 56

Author(s):

M. Hrčková ◽

M. Rusňáková ◽

J. Zemanovič

Keyword(s):

Enzymatic Hydrolysis ◽

Functional Properties ◽

Aqueous Dispersion ◽

Protein Hydrolysates ◽

Soy Flour ◽

Degree Of Hydrolysis ◽

Defatted Soy Flour ◽

Sds Page ◽

Soy Protein Hydrolysates ◽

Hydrolysis Of

Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest degree of hydrolysis (DH 39.5) was observed in the presence of protease Flavourzyme. SPH were used for measuring functional properties (foaming stability, gelation). Treatment with Flavourzyme improved foaming of proteins of DSF. Foaming stability was low in the presence of Novozym. Proteases treated DSF showed good gelation properties, mainly in the case of treatment with Flavourzyme. SDS-PAGE analysis showed that after enzyme ad-dition to the 5% aqueous dispersion of DSF each enzyme degraded both b-conglycinin and glycinin. In general, the basic polypeptide from glycinin showed the highest resistance to proteolytic activity. The most abundant free amino acids in the hydrolysates were histidine (30%), leucine (24%) and tyrosine (19%) in the case of the treatment with proteases Alcalase and Novozym, and arginine (22.1%), leucine (10.6%) and phenylalanine (12.9%) in the case of the treatment with Flavourzyme.  

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