scholarly journals Improvement of Benin Patties and The Effects of Added Some Flour on Physicochemical Properties

2020 ◽  
Vol 3 ◽  
pp. xx-xx
Author(s):  
Nasser Farid Geraldo
Keyword(s):  
Resistant Starch ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Overall Acceptability ◽  
Fiber Protein ◽  
Indigestible Fraction ◽  
Banana Flour ◽  
Type 3 ◽  
Mass Basis

The residue of peanut oil extraction in Benin entered manufacture of snack locally called kluiklui. This snack was obtained after deep frying defatted dough of crushed seeds. This paper dealt with exploration and determination of patties physichochemical characteristics linked to crunchy descriptors and induced effects of adding some flour such as banana flour and glucomannan to defatted groundnut cake. Obtained results showed that, incorporating flour at reasonable percentages 5 % (mass basis) improve crunchy quality and increase the indigestible fractions. However, recorded high value of remanant moisture 6.39 to 9.3% (dry basis) and fat 26.42 to 31.95% (dry basis), in the fried snack required further drying and improved oil cooking. The addition of flour increased the indigestible fraction in the kluiklui. Sample made with de-oiled peanut paste, glucomannan and type 3 resistant starch banana flour exhibited the highest indigestible fraction values attributed to the synergistic presence of the resistant starch, dietary fiber, protein and non-starch polysaccharides. The same sample exhibited lower fracturability and higher hardness than others. Results of the sensory quality evaluation showed that incorporation of flour into the kluiklui showed no significant differences in liking scores in terms of appearance, aroma, taste and overall acceptability; whereas, the texture and the color scores were significantly different than the control kluiklui. Although the use of flour does not arouse consumer’s acceptability. Flour-enriched kluiklui was significantly higher in all the sensory attributes considered. Overall, the flour-enriched kluiklui produced, was favorably and acceptable, thus showing prospects for industrial application of the flour-enriched kluiklui. In addition, the low resistance to rupture of flour-enriched kluiklui has confirmed their crispy behavior compared to those resulting from defatted pure cake. The resistance of the texture indicated that the production conditions were unfavorable for handling and transport and Overall, banana flour and glucomannan can be successfully incorporated into kluiklui to enrich its values contents.

scholarly journals OPTIMIZATION OF RESISTANT STARCH FROM BANANA FLOUR CV. MAS KIRANA OFF GRADE TO PRODUCE YOGURT PREBIOTIC

2021 ◽  
Vol 18 (1) ◽  
pp. 9
Author(s):  
Ermi Sukasih, STP, MSi ◽  
NFN Widaningrum ◽  
NFN Setyadjit ◽  
Winda Haliza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Resistant Starch ◽  
Ph Value ◽  
Starch Content ◽  
Skim Milk ◽  
Bacterial Concentration ◽  
Fermentation Time ◽  
Banana Flour ◽  
Type 3

<p class="Abstrak"><span lang="EN-GB">The banana of CV. Mas Kirana off-grade can be processed into banana flour with high resistant starch content which functions as a prebiotic. This study aims to optimize the content of resistant starch (RS) type 3 in the produce of banana flour. Modified banana flour cv. Mas Kirana with highest RS content will then be used to substitute skim milk in making prebiotic banana yogurt and are analyzed for its sensory properties. Data were processed using design expert 11.0 with three factors, namely X1 (Lactic acid bacterial concentration (LAB), X2 (fermentation time), X3 (retrogradation time). The optimization result was 10<sup>9</sup> CFU/mL of lactic acid bacteria concentration, 24 hours of fermentation time, and 37,60 hours of retrogradation time. The resulting banana flour cv Mas Kirana has 83,95% of resistant starch, 29,24% of yield, 3,60 of logarithmic lactic acid bacteria, and 4,49 of pH value. Its application to the production of banana yoghurt prebiotic replacing 80% skim milk, was acceptable to panelists in terms of color, aroma, viscosity, taste, and overall acceptance.</span></p>

A Determination of the Engineering Characteristics in QFD Based on Sensory Quality Evaluation

2013 ◽  
Vol 711 ◽  
pp. 713-718
Author(s):  
Dong Ling Zhang ◽  
Xiu Zhi Zhu ◽  
Lian Qun Xing ◽  
Xue Yang
Keyword(s):  
Sensory Evaluation ◽  
Quality Function Deployment ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Sensory Information ◽  
Planning System ◽  
Global Evaluation ◽  
Information Processing Model ◽  
Engineering Characteristics

Quality function deployment is an important product development method, dedicated to translating client requirements into activities to develop products and services. The determination of customer need and engineering characteristics include sensory quality evaluation. This paper presents a proposed method for the sensory evaluation methods in QFD planning system, and shows the application of the linguistic information processing model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; dynamic aggregation; sensory evaluation and quality certification with global evaluation result.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Standarisasi Ganyong (Canna edulis ker) Sebagai Pangan Alternatif Pasien Diabetes Mellitus

2019 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Veni Dayu Putri ◽  
Fitri Dyna
Keyword(s):  
Diabetes Mellitus ◽  
Resistant Starch ◽  
Proximate Analysis ◽  
Alternative Food ◽  
Crude Fiber ◽  
Food Ingredient ◽  
Testing Method ◽  
Total Food ◽  
Fiber Protein ◽  
Arrowroot Starch

<p><em>Manusia membutuhkan nutrisi untuk memenuhi kebutuhan tubuh seperti karbohidrat, protein, lemak, vitamin dan mineral. Perubahan gaya hidup dan pola konsumsi pangan masyarakat berpengaruh terhadap peningkatan penyakit degeneratif seperti diabetes mellitus (DM). Konsumsi serat dari pati resisten/resistant strach (RS) sangat diperlukan untuk mencegah DM. RS merupakan salah satu pangan hasil modifikasi yang berpotensi sebagai ingredient pangan fungsional. Ganyong merupakan pangan sumber karbohidrat yang mudah ditanam yang dapat dijadikan pangan alternatif bagi penderita DM dengan memodifikasi pati ganyong menjadi RS sehingga mengurangi kandungan indeks glikemiknya (IG). Penelitian ini bertujuan untuk mengetahui kadar abu, air, protein, karbohidrat, lemak dan serat kasar RS ganyong termodifikasi. Pengolahan pati ganyong menjadi RS dilakukan dengan metode autoclaving-cooling dengan 3 siklus pada suhu 130oC dan analisis proksimat mengacu pada metode pengujian SNI 01-2891-1992. Hasil analisis proksimat RS ganyong dibandingkan dengan pati ganyong memperlihatkan peningkatan kadar abu (0,68%), protein (0,56%), lemak (0,28%) dan serat kasar (6,61%), sementara kadar air dan karbohidrat mengalami penurunan yaitu 9,38% dan 74,25%.  Dapat disimpulkan bahwa RS ganyong bisa digunakan sebagai pangan alternatif pada pasien DM karena semakin tinggi nilai kadar serat, protein dan lemak suatu pangan, maka nilai IG semakin rendah. Bagi penderita DM dapat memilih produk pangan yang akan dikonsumsi yang memiliki IG rendah dengan ciri tingginya nilai serat pangan total, lemak dan protein.</em></p><p><em><br /></em></p><p><em><em>Humans need nutrients to fulfill the body’s need such as carbohydrates, proteins, fats, vitamins and minerals. Changes in lifestyle and patterns of food consumption affect the increase in degenerative diseases such as diabetes mellitus (DM). Consumption of fiber from resistant starch is very necessary to prevent DM ,. Resistant starch (RS) is a modified food that has the potential as a functional food ingredient. Arrowroot is a food source of carbohydrates that is easily planted that can be used as an alternative food for people with DM by modifying arrowroot starch into RS thereby reducing the content of the glycemic index (GI). The purpose of this research was to determine ash content, water content, protein, carbohydrates, fat and crude fiber arrowroot RS modified by autoclaving cooling. The procedure of arrowroot starch into RS is carried out by autoclaving cooling method with 3 cycles at 130oC. Proximate analysis conducted refers to the SNI 01-2891-1992 testing method. The results of proximate analysis of arrowroot RS compared to arrowroot starch showed increased levels of ash (0,68%), protein (0,56%), fat (0,28%) and crude fiber (6,61%), while water and carbohydrate content decreased 9,38% and 74,25% respectively. The results showed that arrowroot RS can be used as an alternative food in DM patients because the higher the value of fiber, protein and fat of a food, the lower the GI value. For patients of DM can choose food products that will be consumed that have a low GI with a high value of total food fiber, fat and protein.</em></em></p>

scholarly journals Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

2021 ◽  
Vol 11 (7) ◽  
pp. 3151
Author(s):  
Maria Iji Adakole ◽  
Akama Friday Ogori ◽  
Julius Kwagh-Hal Ikya ◽  
Vincent Upev ◽  
Giacomo Sardo ◽  
...  
Keyword(s):  
Crude Protein ◽  
Peak Time ◽  
Powder Preparation ◽  
Overall Acceptability ◽  
Fiber Protein ◽  
Ginger Powder ◽  
Pasting Temperature ◽  
Bacteria And Fungi ◽  
Mouth Feel ◽  
And Control

A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

scholarly journals Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

2021 ◽  
Vol 247 (3) ◽  
pp. 707-718
Author(s):  
Maria Di Cairano ◽  
Marisa Carmela Caruso ◽  
Fernanda Galgano ◽  
Fabio Favati ◽  
Ndy Ekere ◽  
...  
Keyword(s):  
Physical Properties ◽  
Resistant Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Negative Effect ◽  
Banana Flour ◽  
Green Banana

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.

Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

2019 ◽  
Vol 36 (1) ◽  
Author(s):  
Mário José Andrade MENDES ◽  
Dayane Rosalyn IZIDORO ◽  
Agnes De Paula SCHEER
Keyword(s):  
Chemical Composition ◽  
Central Composite Design ◽  
Resistant Starch ◽  
Starch Content ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Production Chain ◽  
Banana Flour ◽  
Green Banana ◽  
Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

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