scholarly journals The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour

2020 ◽  
Vol 8 (2) ◽  
pp. 45
Author(s):  
Gashaw Abebaw Tsegaye ◽  
Solomon Duguma
Keyword(s):  
Weaning Foods ◽  
Cooking Temperature ◽  
Banana Flour

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

Protein quality of developed home made weaning foods

1992 ◽  
Vol 42 (3) ◽  
pp. 239-246 ◽  
Author(s):  
Charu Gupta ◽  
Salil Sehgal
Keyword(s):  
Protein Quality ◽  
Weaning Foods

scholarly journals Fermented Cereal Gruels: Towards a Solution of the Weanling's Dilemma

1991 ◽  
Vol 13 (1) ◽  
pp. 1-8
Author(s):  
Patience Mensah ◽  
B. S. Drasan ◽  
T. J. Harrison ◽  
A. M. Tomkins
Keyword(s):  
Hydrocyanic Acid ◽  
Fermented Foods ◽  
Microbial Quality ◽  
Preparation Technology ◽  
Weaning Foods ◽  
Household Food ◽  
High Incidence ◽  
Contaminated Food

The high incidence of diarrhoeal morbidity a the onset of weaning is due in part to consumption of contaminated food. This paper discusses the possible role of fermentation as a household food preparation technology in the improvement of the microbial quality of weaning foods as well as in providing adequate nutrients for infant growth and development. It discusses the extent to which fermented foods provide adequate nutrients; the degree to which fermentation can reduce the levels of aflatoxins, hydrocyanic acid, and other toxins in foods; whether fermentation reduces contamination of weaning foods by pathogens; and the role of fermented foods in reducing diarrhoeal morbidity, severity, and duration.

Presence of toxigenic Clostridioides (Clostridium) difficile in edible bivalve mollusks in Spain

2019 ◽  
Vol 26 (5) ◽  
pp. 413-419
Author(s):  
Carmen Candel-Pérez ◽  
Elvira Zapata-Galián ◽  
Ruben López-Nicolás ◽  
Gaspar Ros-Berruezo ◽  
Carmen Martínez-Graciá
Keyword(s):  
Microbiological Quality ◽  
Grocery Stores ◽  
Bivalve Mollusks ◽  
Salmonella Spp ◽  
Legal Requirements ◽  
E Coli ◽  
Clostridioides Difficile ◽  
Potential Source ◽  
Cooking Temperature

Clostridioides difficile reservoirs other than humans are becoming increasingly recognized, and the occurrence of the pathogen in shellfish raises concern because spores can survive cooking temperature and edible bivalve mollusks are often consumed raw or poorly cooked. This study was conducted to determine the occurrence of pathogenic C. difficile in retail bivalve mollusks. The microbiological quality of samples was also checked through the isolation of Salmonella spp. and Escherichia coli. We analyzed 129 mollusk samples from different fishmongers and grocery stores in Murcia. C. difficile was isolated from 8.53% (11/129) of the mollusks investigated. Four C. difficile isolates harbored genes for the production of toxin A and B. Salmonella spp . were not isolated from any sample and E. coli was isolated from 1.55% (2/129) of the samples, in both cases in accordance with the current legal requirements for consumption. Our findings indicate that the intake of raw or poorly cooked contaminated bivalve mollusks could be a potential source of C. difficile, leading to a risk for human health.

scholarly journals The effect of temperature and time of extraction on the quality of Semi Refined Carrageenan (SRC)

2018 ◽  
Vol 154 ◽  
pp. 01034 ◽  
Author(s):  
Heri Heriyanto ◽  
Indar Kustiningsih ◽  
Denni Kartika Sari
Keyword(s):  
Food Industry ◽  
Gel Strength ◽  
Effect Of Temperature ◽  
Pet Food ◽  
Sulfate Content ◽  
Cooking Process ◽  
Cooking Temperature ◽  
Kappa Carrageenan ◽  
Carrageenan Quality

Euchema cottonii is a good source of kappa-carrageenan and can be found cultivated in the Indonesia coastal areas in which one of them is in Banten Province. Carrageenans have many applications and are utilized in human food and pet-food industry. Carrageenans are also utilized in non-food industry such as pharmaceuticals, cosmetics, printing and textile formulations. Hence, the present study features on the cooking process cooking time and cooking temperature. The effects of these parameters on carrageenan quality such as gel viscosity and gel strength were studied. The process of extraction of carrageenan was conducted with variations temperature: 60, 70, and 80 °C and the variation of time: 1, 2, and 3 hours. Alkaline substance used was KOH with 8% concentration and the ratio of solvent to dry seaweed 8:1. From the present investigation, it was observed that SRC extraction reached the best condition at temperature 70 °C for 2 hours with the value of yield 30.20%, 5.90% moisture content, 18.34% ash content, sulfate content of 6.94%, viscosity of 190 cP, and the gel strength 714.45 g / cm2. The treatment of temperature and extraction time significantly affected the quality of the SRC yield parameter, viscosity and gel strength.

scholarly journals Study of Organoleptic Nutmeg Fruit Dodol Quality

2020 ◽  
Vol 13 (2) ◽  
pp. 486
Author(s):  
Mustamin A. Masuku ◽  
Misran Lawani ◽  
Erna Umasugi
Keyword(s):  
Food Products ◽  
Organoleptic Properties ◽  
Wine Vinegar ◽  
Banana Flour ◽  
Hard Candy

Dodol is a semi-wet food that has a plastic texture. The typical organoleptic properties of dodol are brown and have a sweet, savory and legit taste with a plastic texture. Nutmeg meat has the potential to be processed into various food products such as candied nutmeg, nutmeg syrup, jam, nutmeg juice, instant nutmeg drink, nutmeg jelly, nutmeg wine, vinegar acid, gelatin hard candy and dodol. Processing nutmeg meat into nutmeg dodol can add value to nutmeg products and increase farmers' income. The purpose of this study was to produce nutmeg dodol with the best organoleptic properties. Dodol from nutmeg meat and banana flour mulu bebe produces a colour value of 3.64-3.70 (dislike), flavour 3.25-3.59 (rather dislike), and aroma of 3.75-4.15 (dislike). The ratio of the addition of nutmeg meat 65% and banana flour mulu bebe 35% meets the quality of SNI dodol, the ratio of addition of nutmeg meat 45% and banana flour mulu bebe 55% produces nutmeg dodol favoured by consumers.

Impact of cooking temperature on the quality of quick cooking brown rice

2019 ◽  
Vol 286 ◽  
pp. 98-105 ◽  
Author(s):  
Cristian de Souza Batista ◽  
Jaqueline Pozzada dos Santos ◽  
Caroline Lambrecht Dittgen ◽  
Rosana Colussi ◽  
Priscila Zaczuk Bassinello ◽  
...  
Keyword(s):  
Brown Rice ◽  
Cooking Temperature

Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour

2019 ◽  
Vol 26 (2) ◽  
pp. 95-104
Author(s):  
Cristina Segundo ◽  
Alejandra Giménez ◽  
Manuel Lobo ◽  
Laura Iturriaga ◽  
Norma Samman
Keyword(s):  
Thermal Analysis ◽  
Textural Properties ◽  
Gluten Free ◽  
Flow Properties ◽  
Corn Flour ◽  
Layer Cake ◽  
Texture Parameters ◽  
Banana Flour ◽  
Green Banana

The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a partial gelatinization of the starch, which together with its rheological properties influenced the cakes’ texture parameters. The substitution of 30% corn flour by GB flour in sponge and layer cakes produced a decrease in cohesiveness and an increase in hardness. In sponge cakes, incorporation of up to 30% of GB flour improved the sensory attributes and the textural properties, while in layer cakes a 30% substitution did not significantly deteriorate the quality of cakes.

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