scholarly journals Effect of Sacha Inchi Pressed-Cake (Plukenetia volubilis L.) on the Physical, Chemical and Sensory Properties of Tuiles

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Kultida Rungrot ◽  
Chatrapa Hudthagosol ◽  
Promluck Sanporkha
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Antioxidant Activities ◽  
Textural Properties ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Antioxidant Efficiency ◽  
A Value ◽  
Physical Chemical ◽  
Sacha Inchi

The objective of this research was to study the effect of sacha inchi pressed-cake (SPC) on the physical, chemical and sensory properties of tuiles. The addition of SPC in tuiles can increase the nutritive value in terms of protein and antioxidant efficiency. The ratios of SPC to wheat flour varied from 50:50, 60:40 and 70:30 by weight. The color, textural properties and antioxidant activities of tuiles were determined. The sensory evaluation was conducted by 30 elderly with age between 60 to 70 years. Results showed that the moisture, protein and fat contents of the tuiles with sacha inchi pressed-cake (TSPC) significantly increased with increasing level of SPC. The color values (L*and b*) of tuiles also significantly decreased (P ≤0.05), while a* value significantly increased (P ≤0.05) when increasing SPC content. The textural properties showed that increased level of SPC resulted in increase of hardness and crispness of TSPC (P ≤0.05). Tuile with 50% SPC showed the highest sensory quality attributes of liking and JAR. In conclusion, the total phenolic content and antioxidant activities by DPPH, FRAP and ORAC assay of TSPC at the ratio of SPC to wheat flour of 50:50 were higher than tuile without SPC.

The effect of NAA (1-naphthalene acetic acid) and AVG (aminoethoxyvinylglycine) on physical, chemical, colour and mechanical properties of Braeburn apple

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Yakup Ozkan ◽  
Ebubekir Altuntas ◽  
Burhan Ozturk ◽  
Kenan Yildiz ◽  
Onur Saracoglu
Keyword(s):  
Mechanical Properties ◽  
Acetic Acid ◽  
Antioxidant Activities ◽  
Geometric Mean ◽  
The Other ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Naphthalene Acetic Acid ◽  
Fruit Removal ◽  
Physical Chemical

Abstract Recently, plant growth regulators have been used for multiple purposes in tree fruits. NAA (1-naphthalene acetic acid) and AVG (aminoethoxyvinylglycine) have been widely used in apple fruit. NAA and AVG have been used to control preharvest fruit drop and improve the quality of fruit. In this study, the effects NAA (20 mgL–1), AVG (500 mgL–1) and control (non treatment) treatments on physical, chemical, colour characteristics and mechanical properties of apple (cv. Braeburn) were investigated. The higher length, width, thickness, geometric mean diameter, fruit mass, surface area, projected area, volume, fruit and bulk densities were obtained in AVG treatment. Total acidity, total soluble solid content and starch starch index were higher in control as compared to NAA and AVG treatments. Total phenolic content of the flesh apple was higher than the other treatments. While total antioxidant activities of skin and flesh fruit were higher in AVG according to FRAP method, total monomeric anthocyanin was lower in AVG as compared to the other treatments. AVG treatment generally had positive impacts on fruit removal force, skin and flesh firmnesses because retarding the fruit ripening.

In vitro Cytotoxic Effect, Hemolytic, and Antioxidant Activities of the Algerian Species Nonea vesicaria Rchb.

2020 ◽  
Vol 16 (8) ◽  
pp. 1197-1204 ◽  
Author(s):  
Soumia Mouffouk ◽  
Chaima Mouffouk ◽  
Chawki Bensouici ◽  
Hamada Haba
Keyword(s):  
Cytotoxic Effect ◽  
Methanolic Extract ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
A Value ◽  
Brine Shrimp Lethality Assay ◽  
Cytotoxic Compounds ◽  
Phenolic And Flavonoid ◽  
Β Carotene

Objective: The aim of this study is the estimation of total phenolic and flavonoid contents and the evaluation of cytotoxic, hemolytic and antioxidant activities of the methanolic extract obtained from the species Nonea vesicaria (L.) Rchb. Methods: The total phenolic and flavonoid contents were quantified by Folin-Ciocalteu and trichloroaluminum methods, respectively. The cytotoxic effect was tested by Brine shrimp lethality assay and the hemolytic activity was assessed by spectrophotometric test on human erythrocytes. Moreover, the antioxidant activity was determined by seven different techniques. Results: The phytochemical screening revealed the presence of many classes of secondary metabolites, a moderate level of polyphenols, and a low content of flavonoids. The methanolic extract showed a significant cytotoxic effect with a value of LC50 at 35.7±0.5 μg/mL and induced hemolysis in a dosedependent manner with a value of EC50 at 175.6±0.08 μg/mL. The results of antioxidant activities indicated an important effect on nonpolar systems especially in ferric thiocyanate test and β-carotene bleaching inhibition assay. Conclusion: The methanolic extract of N. vesicaria could constitute an important source of antioxidant and cytotoxic compounds but prudent use is recommended in order to reduce the adverse effects related to the possible hemolysis.

scholarly journals Sifat Fisik, Kimia, dan Sensori Mi Instant yang Terbuat dari Tepung Komposit Terigu dan Pati Kimpul Modifikasi

2019 ◽  
Vol 8 (4) ◽  
pp. 161
Author(s):  
I Nengah Kencana Putra ◽  
I Putu Suparthana ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Wheat Flour ◽  
Absorption Capacity ◽  
Cooking Time ◽  
Sensory Properties ◽  
Composite Flour ◽  
Water Absorption Capacity ◽  
High Moisture ◽  
Physical Chemical ◽  
Moisture Treatment ◽  
Instant Noodles

Pati kimpul modifikasi (PKM) merupakan pati yang dibuat dari umbi kimpul yang diberikan perlakuan fisik atau kimia sehingga mempunyai sifat fungsional lebih baik dibandingkan dengan pati kimpul alami. Pada penelitian ini, dievaluasi pengaruh komposisi tepung komposit (terigu-PKM) terhadap sifat fisik, kimia, dan sensori mi instant. PKM dibuat menggunakan metode high moisture treatment (HMT), yaitu pemanasan pati pada suhu 110˚C pada kadar air 30% selama 10 jam. Tepung komposit dibuat dengan menggunakan berbagai perbandingan terigu dan PKM (90:10, 80:20, 70:30, 60:40, 50, dan 50). Selanjutnya, tepung komposit ini diolah menjadi mi instan, dan kemudian sifat fisik, kimia, dan sensori mi instan yang dihasilkan dievaluasi. Hasil penelitian menunjukkan perbandingan terigu dan PKM pada tepung komposit berpengaruh nyata terhadap kadar air, kadar protein, kadar karbohidrat, waktu pemasakan, kehilangan padatan akibat pemasakan (KPAP), dan daya serap air mi instan. Berdasarkan hasil uji sensori, tepung komposit terigu-PKM (80:20) menghasilkan mi instan terbaik. Komposisi zat gizi mi instan yang dihasilkan adalah: kadar air (2,74%), lemak (29,19%), protein (7,68%), dan karbohidrat (58,91%). Mi instan terigu-PKM (80:20) memiliki aroma lebih baik, waktu pemasakan lebih singkat, dan daya serap air lebih baik dibandingkan mi terigu 100%, namum memiliki KPAP lebih tinggi. Kesimpulannya, PKM dapat digunakan sebagai pensubstitusi sebagian terigu dalam pembuatan mi instant.Physical, Chemical, and Sensory Properties of Instant Noodles Prepared from Wheat - Modified Tannia Starch CompositeAbstractModified tannia starch (MTS) is the starch made from tannia tuber, which is provided a physical or chemical treatment so that it has better functional properties compared to native tannia starch. In this study, the effect of the composition of the wheat flour-MTS composite on the physical, chemical, and sensory properties of instant noodles was evaluated. MTS was produced by using the high moisture treatment (HMT) method, which was heating the starch at the temperature of 110˚C and moisture content of 30% for 10 hours. The composite flour was made with various ratios of wheat flour and MTS (90:10, 80:20, 70:30, 60:40, 50, and 50). Subsequently, the composite flour was processed into instant noodles, and then the physical, chemical, and sensory properties of the noodles produced were evaluated. The results showed the ratio of wheat flour and MTS had a significant effect on the water content, protein content, carbohydrate content, cooking time, cooking loss, and water absorption capacity of the instant noodle. Based on the results of sensory evaluation, the composite of wheat flour-MTS (80:20) could produce the best instant noodles. The nutrition composition of the instant noodles produced, namely: water content (2.74%), fat content (29.19%), protein content (7.68%), and carbohydrate content (58.91%). If compared to the 100% wheat flour instant noodles, the wheat flour-MTS (80:20) instant noodles has a better aroma, better water absorption capacity, and shorter cooking time, but it has a higher cooking loss. In conclusion, MTS can be used as a partial substitute for flour in making instant noodles.

scholarly journals Production and quality evaluation of low glycemic index crispy waffle from whole wheat flour supplemented with type 4-resistant starch and sacred lotus stamen

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 1-8
Author(s):  
N. Kaewmak ◽  
C. Chupeerach ◽  
U. Suttisansanee ◽  
D. Siriwan ◽  
R. Chamchan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Whole Wheat Flour ◽  
Phenolic Contents ◽  
Whole Wheat ◽  
Sacred Lotus ◽  
Low Glycemic Index

Health and wellness are a trend observed throughout all types of food. Thus, this study aimed to develop a low glycemic index (GI) crispy waffle from whole wheat flour (WF) supplemented with type 4-resistant starch (RS IV) and sacred lotus stamen (SLSP). The low GI crispy waffle was formulated by substituting WF flour with RS IV at 35, 45 and 55% (w/w). Then, the formula with the highest overall liking score was continuing to develop by replacing WF with SLSP at 30, 35 and 40% (w/w). The physical and sensory qualities were determined. Moreover, the low GI crispy waffle with SLSP was evaluated on nutritional values, GI, total phenolic contents (TPCs) and antioxidant activities. The results showed that low GI crispy waffle with SLSP could successfully be developed by substituted WF with 55 and 18% (w/w) of RS IV and SLSP, respectively. The nutritional value of the developed product in 100 g was 491.22 kcal, 64.52 g carbohydrate, 6.63 g protein, 22.96 g fat and 28.04 g fiber. Therefore, this product could be claimed as high fiber and classified as low GI product (28.8). In addition, the TPCs and antioxidant activities (by DPPH, FRAP and ORAC assays) of low GI crispy waffle with SLSP was 2.30 mg GAE/g DW, 0.76 µmol TE/100 g DW, 7.33 µmol TE/g DW and 56.45 µmol TE/ g DW, respectively. Therefore, it seemed that RS IV and SLSP could enhance the nutritional quality of the product with the consumer acceptability.

scholarly journals Effect of beetroots substitution and storage on the chemical and sensory properties of wheat noodles

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 1-12
Author(s):  
O.A. Abiodun ◽  
A. Ojo ◽  
O.S. Abdulganiu ◽  
O.O. Olosunde
Keyword(s):  
Wheat Flour ◽  
Biological Activities ◽  
Sensory Properties ◽  
Red Pigment ◽  
Progressive Decrease ◽  
Nutritional Properties ◽  
The Third ◽  
A Value ◽  
The Aesthetic ◽  
And Storage

Beetroot consists of betalain, a natural red pigment which has desirable biological activities such as antioxidant, mineral and anti-inflammatory properties. Substitution of wheat flour with beetroot flour could improve the aesthetic and nutritional properties of the product. This study was conducted to determine the effects of beetroots substitution and storage on the chemical and sensory properties of wheat noodles. The noodles were prepared with beetroot powder of 5%, 10%, 15% and 100% wheat flour which serve as the control. Progressive decrease in lightness value was observed from 51.98 to 46.76 with increase in level of beetroot powder. The colour* value of control noodle was 1.13 and those of beetroot powder increased from 5.12 to 9.47, showing more reddish colour than the control. There were increase in redness (a*) value and decrease in lightness (L⃰) value with the increase of colouring pigments. At the third months of storage, the noodles became lighter losing the red colouration. No significant differences (p<0.05) in the protein contents of the noodles. The betalain contents of the noodles increased with beetroot substitution and decreased with storage. Cooking loss and swelling power of the noodles increased with increase in beetroot powder substitution. The antioxidant potential of the noodles increased with increase in beetroot powder with 15% having the highest value (39.22%) while the value decreased with storage. The sensory result showed that the appearance of the control noodles was more preferred and accepted than others. Keywords: Noodles, Betalain, Storage, Colour, Antioxidant

scholarly journals The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes

2019 ◽  
Vol 22 ◽  
Author(s):  
Samaneh Babashahi Kouhanestani ◽  
Hajar Abbasi ◽  
Nafiseh Zamindar
Keyword(s):  
Climatic Conditions ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Elaeagnus Angustifolia ◽  
Qualitative Properties ◽  
Crude Fibre ◽  
Total Phenolic Compound ◽  
Physical Chemical ◽  
Wide Range

Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed. The best sample was selected based on the qualitative properties and compared with the control with respect to the staling rate and nutritional aspects. In order to decrease the calories, the sucrose content of the selected sample was replaced with potassium acesulfame and isomalt at the levels of 30%, 50% and 70%. Oleaster flour increased the density but decreased the hardness and cohesiveness of the cake. Active gluten decreased the density and hardness but increased the cohesiveness and springiness. Considering the qualitative properties of the sponge cakes, the sample containing 30% oleaster flour and 3% gluten (30 OFG) was selected as the best. Replacement of the sucrose in 30 OFG increased the hardness, density, redness and yellowness of the crumb. With 30% sucrose replacement, the quality of the product was adequately maintained. The use of oleaster significantly increased the calcium, potassium, crude fibre, fat and total phenolic compound contents of the sponge cakes as compared to the control. The sample containing 30% oleaster flour and 3% gluten with 30% sucrose replacement showed appropriate physicochemical, textural and sensory properties.

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