scholarly journals Influence of different types of baking powder on quality properties of muffins

DYNA ◽  
2020 ◽  
Vol 87 (214) ◽  
pp. 9-16
Author(s):  
Eduardo Rodriguez Sandoval ◽  
Niza Cristina Otero-Guzmán ◽  
Jorge Alexander Tabares-Londoño
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Control Sample ◽  
Sensory Properties ◽  
Sensory Level ◽  
Quality Properties ◽  
Baked Goods ◽  
Crumb Firmness ◽  
Different Types

The leavening process of baked goods is essential to develop their quality properties. The aim of this study was to evaluate the effect of different types of baking powder on quality properties of muffins. The physicochemical properties of both the batter and the final product were evaluated, in addition to its influence on the farinological properties of flour and the textural and sensory properties of the product in storage. The PH16 formulation was found to be the most suitable; being the highest (47.66 ± 0.35 mm), with lower moisture content (24.31 ± 0.18%), lower hardness (12.34 ± 0.34 N), and lower crumb firmness (1.84 ± 0.01). The behavior of the PH16 sample in storage and at sensory level showed no significant differences with the chosen control sample.

scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

scholarly journals Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Susana Rubio-Arraez ◽  
Carme Benavent ◽  
María Dolores Ortolá ◽  
María Luisa Castelló
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Control Sample ◽  
Glycaemic Index ◽  
Sensory Properties ◽  
Equal Proportion ◽  
Similar Score ◽  
Instrumental Texture

The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.

scholarly journals Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake

2017 ◽  
Vol 5 (2) ◽  
pp. 126-136 ◽  
Author(s):  
Shima Mehrabi ◽  
Mohammadreza Koushki ◽  
Mohammad Azizi
Keyword(s):  
Water Activity ◽  
Ph Value ◽  
Control Sample ◽  
Sensory Properties ◽  
Control Treatment ◽  
Minimum Level ◽  
Sensory Evolution ◽  
Different Types ◽  
And Control ◽  
Maximum Content

The present study aimed to investigate the possibility of replacing sugar with different concentrations of natural sweetener (grape syrup) in making low-calorie cakes. For this purpose, different types of cakes with 0%, 50%, 75% and 100% grape syrup were cooked. Then, the chemical and sensory properties of cakes such as moisture content and water activity, PH, protein, sugar and fat content as well as acid-insoluble ash, sensory evolution, and color were studied. Results indicated that an increase in the grape syrup content of samples leads to many changes in their chemical and sensory properties. The sample made of 100% grape syrup showed the maximum content of moisture, water activity and high pH value as well as the minimum level of sugar on the seventh day, and the protein content of the sample remained the same as that of the control sample. The results from the comparison of means for the color parameter in seventh day, indicated that the maximum and minimum level of L* (lightness) belonged to the control treatment and the 100% grape syrup treatment, respectively, in which the cake was darker on the seventh day, while the maximum and minimum level of a*(redness) belonged to the 50% grape syrup and control respectively, the maximum (25% grape syrup) and minimum levels of b* (yellowness) belonged to the treatment and control treatment, respectively. The cake with 100% grape syrup obtained the highest score of sensory evaluation in terms of the quality and color of shell as well as soft texture to the cake, taste and aroma.

Research of drying kinetics of prepared wheat flour

2021 ◽  
Vol 9 (16) ◽  
pp. 212-220
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Svetlana Vysotska ◽  
Sergiy Tkachenko ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Raw Material ◽  
Convective Drying ◽  
Kinetic Dependence ◽  
Vital Functions ◽  
Kinetic Coefficients ◽  
Kinetics Of

Introduction. Processing of grain raw material with influence on starch or albumens by application of heat treatment creates the variety of functional properties of a product and is perspective in the modern terms vital functions of man. Research methods and methods. The flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients) were used in the study. Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the quality indicators is obtained in industrial conditions, extruded wheat flour produced by LLC "AS groups, LTD". Research results. The obtained kinetic dependence shows the gradual loss of moisture standards with different speed which accordingly influences on duration of drying. The moisture content of the drying agent most affects the intensity at the initial stage of the constant drying rate. With an increase in the moisture content of the coolant, the period of constant drying increases and the amount of evaporated moisture increases during this period. With the subsequent removal of moisture from raw materials, the degree of influence of this parameter on the intensity decreases. The nature of the drying curves is the same and the recommended process for obtaining modified flour is the process duration of 300 minutes or 5 hours. It was determined microscopically, that the samples of dried wheat flour have a purpose and are partially destroyed by starch granules and amorphization of biocomposite materials. Based on the data on the kinetics of drying flour samples, the kinetic coefficients and values of the critical moisture content for drying wheat flour were calculated, which is 1.18-1.30 %. It was determined that for the sensorial indicators the obtained samples have indicators characteristic of the varietal characteristics of wheat, from which the flour was taken. In terms of physical and chemical parameters, the modified wheat flour samples are not inferior to the well-known industrial sample of extruded flour. Conclusions. Use of flour, obtained from the wheat with different correlation of amilose and amylopectin, positively influences on a technological process and allows to extend the assortment of modified starch products, and accordingly, food products. Kinetics of the convective drying standards of the flour is investigated. Researches showed that a it is physically modified flour obtained from the different sorts of the soft wheat is not inferior in quality to the extruded wheat flour.

scholarly journals Microbial Communities and Physicochemical Properties of Myeolchi Jeotgal (Anchovy Jeotgal) Prepared with Different Types of Salts

2017 ◽  
Vol 27 (10) ◽  
pp. 1744-1752
Author(s):  
Jae Min Shim ◽  
Kang Wook Lee ◽  
Zhuang Yao ◽  
Jeong A Kim ◽  
Hyun-Jin Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Microbial Communities ◽  
Different Types

scholarly journals Geoelectric method applied in correlation between physical characteristics and electrical properties of the soil

2017 ◽  
Vol 2 (2) ◽  
pp. 37 ◽  
Author(s):  
Antonio Marcelino Silva Filho ◽  
Carlos Leandro Borges Silva ◽  
Marco Antonio Assfalk Oliveira ◽  
Thyago Gumeratto Pires ◽  
Aylton José Alves ◽  
...  
Keyword(s):  
Electrical Resistivity ◽  
Soil Moisture ◽  
Electrical Properties ◽  
Moisture Content ◽  
Soil Compaction ◽  
Clay Content ◽  
Physical Characteristics ◽  
Soil Dynamics ◽  
Different Types ◽  
The Relationship

This paper presents the study of the relationship between electrical properties and physical characteristics of the soil. Measures of apparent electrical resistivity of the soil were made for different types of soil, varying moisture content gradually while maintaining a constant compaction, and then varying the compaction and relating it to a constant humidity. Development of a correlation surface is proposed in order to identify granulometry of the soil from moisture and compaction measurements. For the study of spatial variability, two areas were chosen to allow the change of moisture content and compaction in order to verify the measurement capacity of apparent electrical resistivity of the soil as methodology to identify change in soil dynamics. Results obtained show correlations among apparent electrical resistivity of the soil, moisture, soil compaction and clay content.

scholarly journals Uskumru (Scomber scombrus) ve Levrek (Dicentrarchus labrax ) Kemiklerinden Jelatin Ekstraksiyonu ve Karakterizasyonu

2016 ◽  
Vol 4 (9) ◽  
pp. 728
Author(s):  
Yasemen Yanar ◽  
Mehmet Gökçin
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
High Purity ◽  
Good Yield ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Commercial Fish ◽  
Melting Temperatures ◽  
Scomber Scombrus ◽  
L Value

The aims of this study were to determine the physicochemical properties of extracted gelatins from mackerel (Scomber scombrus) and sea bass (Dicentrarchus labrax) bones and compare with those of commercial fish and bovine gelatins. The yield of gelatin obtained from the bone of mackerel and sea bass were 5.98 and 6.20%, respectively. Two extracted gelatins showed higher protein content, lower moisture content compared to both commercial gelatins, indicates that the gelatin has considerably high purity. Melting temperatures of mackerel and sea bass bone gelatins were 25.5 and 23°C, respectively. Mackerel bone gelatin was yellow in appearance and higher L* value than both commercial gelatins. It can be concluded from the present study that mackerel and sea bass bone are a prospective source to produce gelatin in good yield with desirable functional properties comparable to commercially available mammalian and fish gelatins.

scholarly journals Impact of yeast sediment beta-glucans on the quality indices of yoghurt

Food systems ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 12-18
Author(s):  
A. I. Chirsanova ◽  
A. V. Boistean ◽  
N. Chiseliță ◽  
R. Siminiuc
Keyword(s):  
Physicochemical Properties ◽  
Glycemic Index ◽  
Control Sample ◽  
Titratable Acidity ◽  
Laboratory Method ◽  
Beta Glucan ◽  
Food Category ◽  
Fermentation Time ◽  
Beta Glucans ◽  
Low Glycemic Index

The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.

scholarly journals Physicochemical Properties and Stability of Microencapsulated Betacyanin Pigments from Red Dragon Fruit Peels and Flesh

2020 ◽  
pp. 141-148
Author(s):  
Rosalinda C Torres ◽  
Rowelain Mae G Yumang ◽  
Chelsea Kate F Jose ◽  
Danielle Camille P Canillo
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Morphological Characterization ◽  
Stability Study ◽  
Natural Colorant ◽  
Hygroscopic Moisture ◽  
Dragon Fruit ◽  
The Stability ◽  
Spray Dried ◽  
Hylocereus Polyrhizus

Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water. Microencapsulation by spray-drying was done by adding 5% and 10% (w/v) maltodextrin (DE 11.8) to peels and flesh extracts, respectively. The spray-dried colorant powders all obtained <10% moisture content, 5.261-6.409 g/100g hygroscopic moisture content, and 5.317-7.349(mg/100L) betacyanin content. Morphological characterization revealed spherical, agglomerated particles with visible cracks on the surface. The stability study conducted showed that pigment retention was lowest at 70°C and highest at 4°C. Keywords: Hylocereus polyrhizus; Red dragon fruit; Betacyanin; Microencapsulation; Physicochemical properties

scholarly journals Study on Total Phenolic, Flavonoid and Antioxidant Capacity of Fish Singgang Extracts

2021 ◽  
pp. 12-21
Author(s):  
Anis Nafisah Jamain ◽  
Norhaslinda Ridzwan ◽  
Mimie Noratiqah Jumli ◽  
Norhayati Abd Hadi ◽  
Mohd Adzim Khalili Rohin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Ash Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Aim: To evaluate the ash and moisture contents, total phenolic content, total flavonoid content, and antioxidant potential of Terengganu singgang extracts. Study Design: Experimental study. Place and Duration of Study: Central Laboratory, Tissue Culture Laboratory, Universiti Sultan Zainal Abidin, Terengganu between April 2019 and July 2019. Methodology: Samples comprised three types of singgang dishes, which were prepared, cooked, and then extracted with distilled water and ethanol (EtOH) in different strengths, 50%, 70%, and 100%. These singgang samples were chub mackerel (ST), Indian mackerel (SK), and a control sample with no fish(SC). Extracts were analyzed for their moisture and ash content. Also, the total phenolic content (TPC) was assayed using Folin-Ciocalteu reagent, while total flavonoid content (TFC) using AlCl3 colorimetric assay, and antioxidant activity using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The total antioxidant capacity (T-AOC) was also evaluated. Results: Experimental assays showed that the SC sample extracted in 100% EtOH produced the highest yield (3.7%). SK samples were lower than SC and ST in moisture content and ash content with 94.21%, 96.37% and 93.03% moisture content and 0.85%, 0.71%, and 0.96% ash content. Meanwhile, the extract of ST in 100% EtOH yielded the highest TPC (315.0 mg GAE/100g) and T-AC (8.8 U/mL) but the lowest in DPPH scavenging activity (12.2%). On the other hand, the extract of SK in 70% EtOH gave the highest TFC with 6485.3 mg QE/100g. The correlation of TFC and TPC with DPPH and T-AOC assays was positively significant. Conclusion: In conclusion, the ST extract yielded the best antioxidant capacity.

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