scholarly journals EFFECT OF PEANUT TYPES ON PATTIES ANALOGUE CHARACTERISTICS

2020 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Nur Annisa Metya Novikasari ◽  
Anita Kurnia Wati ◽  
Nur Khikmah ◽  
Iffah Muflihati
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Mung Bean ◽  
Nutritional Value ◽  
Kidney Bean ◽  
Peanut Flour ◽  
A Value ◽  
Physical Chemical ◽  
Bean Flour ◽  
Three Samples

Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yield’s physical, chemical, and sensory of patties analog produced. The main ingredients used are kidney bean flour, mung bean flour, and peanut flour, as well as additional ingredients such as oyster mushrooms, high protein wheat flour, and seasonings with the same percentage. Based on the analysis of the water content of the three samples, the highest value is the water content of kidney bean flour patties (25.88%). The highest ash content is indicated by mung bean flour patties which is equal to 0.08%. The highest fat content obtained by peanut patties with a value of 0.4% and the highest WHC is found in peanut patties that is 2.9867%. Meanwhile, based on the organoleptic test, the most preferred patty analog by panelists is a patty made of mung bean flour.

scholarly journals Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours

2018 ◽  
Vol 6 (6) ◽  
Author(s):  
Ufot E. Inyang ◽  
Etini A. Daniel ◽  
Florence A. Bello
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Nutritional Value ◽  
Control Sample ◽  
Kidney Bean ◽  
Whole Wheat Flour ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Bean Flour ◽  
Carbohydrate Contents

Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the blends. The biscuit weight, diameter, thickness and spread ratio ranged from 16.32 to 19.08g, 4.02 to 4.40cm, 0.69 to 0.78cm and 5.33 to 6.38 respectively. Incorporation of kidney bean flour in the blends led to the reduction in spread ratio of the biscuit. The protein, fat, ash, crude fibre and carbohydrate contents in the biscuits ranged from 11.73 to 15.20%, 16.34 to 17.95%, 1.52%, to 1.73%, 1.65 to 1.80% and 63.36 to 68.70% respectively. Samples T3 and T4 with kidney bean flour incorporation had higher protein, dietary fibre and lower carbohydrate contents than samples T1 and T2 with no kidney bean flour incorporation. The calcium, potassium, magnesium, iron and zinc contents ranged from 36.14 – 45.72mg/100g, 105.40 – 128.72mg/100g, 29.60 – 46.81mg/100g, 3.89 – 5.12mg/100g and 2.01 –3.51mg/100g respectively. Incorporation of kidney bean flour enhanced the calcium, magnesium and iron contents in the biscuits. Sensory mean score values showed that samples T3 and T4 were the most preferred samples in terms of overall acceptability as their values were not significantly (p>0.05) difference from each other. It is evident from the study that acceptable biscuits of improved nutritional value and high dietary fibre content could be produced from whole wheat flour supplemented with acha and kidney beans flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country. The high fibre biscuit will also possess several health benefits.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

2019 ◽  
Vol 1 (1) ◽  
pp. 27-33
Author(s):  
Eman Darmawan
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Test Method ◽  
Snack Food ◽  
Organoleptic Properties ◽  
Seed Flour ◽  
A Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

scholarly journals Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal.

2014 ◽  
Vol 5 (3) ◽  
pp. 1 ◽  
Author(s):  
Janayna Presa da Silva ◽  
Edna Regina Netto-Oliveira ◽  
Suellen Cristina De Mico Pereira ◽  
Antônio Roberto Giriboni Monteiro
Keyword(s):  
Wheat Flour ◽  
Sensory Analysis ◽  
Specific Volume ◽  
Nutritional Value ◽  
Partial Replacement ◽  
Total Carbohydrate ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Sensory Analyses ◽  
Sensorial Evaluation

<p><em>This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p&lt;0.05). The results showed significant differences for moisture, protein and crude fibers. For ashes, lipid and specific volume were not finding significant differences. Sensory analysis indicated that color and flavor were negatively influenced by unripe banana meal (p&lt;0.05). The average scores of the attributes of the formulations standard, 8% of replacement and 12% of replacement were, respectively: 7.59 (liked moderately), 6.35 and 6.42 (liked slightly). Considering the greater nutritional value and the results of sensory analyses, we can recommend the consumption and production of the formulation with 12% of unripe banana meal.</em></p><p>DOI: 10.14685/rebrapa.v5i3.155</p><p>&nbsp;</p>

scholarly journals EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD

2021 ◽  
Vol 32 (1) ◽  
pp. 1-8
Author(s):  
Lia Ratnawati ◽  
◽  
Dewi Desnilasari ◽  
Novita Indrianti ◽  
Enny Sholichah ◽  
...  
Keyword(s):  
Mung Bean ◽  
Iron Absorption ◽  
Kidney Bean ◽  
Food Protein ◽  
Sprague Dawley ◽  
Weaning Food ◽  
Protein Absorption ◽  
Bean Flour ◽  
Sprague Dawley Rats ◽  
Red Kidney Bean

Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit.

scholarly journals PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE

2019 ◽  
Vol 8 (3) ◽  
pp. 293
Author(s):  
I Made Dwi Purnama Rianta ◽  
Putu Timur Ina ◽  
I Wayan Rai Widarta
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Mung Bean ◽  
Block Design ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked. Keyword: mocaf, mung bean flour, tuile

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