scholarly journals Effect of fermentation time and leavening agent on the quality of laboratory produced and market samples of masa (a local cereal based puff batter)

2013 ◽  
Vol 13 (60) ◽  
pp. 8415-8427
Author(s):  
EC Igwe ◽  
◽  
YB Oyebode ◽  
MA Dandago ◽  
◽  
...  
Keyword(s):  
Foam Stability ◽  
Gelation Time ◽  
Absorption Capacity ◽  
Wet Milling ◽  
Fresh Market ◽  
Fermentation Time ◽  
Bacterial Counts ◽  
Significant Difference ◽  
Hedonic Scale

Evaluation of production techniques, quality of market samples and effects of fermentation times (6 and 8hrs), leavening agents (yeasts and baking powder) and shelf life (fresh and 24h) on the quality of masa were carried out through interviews, processing operations, laboratory analyses and sensory studies. Statistical analyses were carried out using the SPSS Statistical Package. Variations in processing techniques among masa producers were method of preparing the rice, soaking time for the rice (4 – 6h), the time paste was allowed to stay before baker’s yeast was added (3 – 4h), frying time (4 -5 minutes) and ratios of cooked rice to soaked rice (1: 2 and 1: 4). Uniform practices among masa producers were washing, wet-milling, fermentation time (overnight), addition of yeast, salts and sugars and dilution of fairly thick batter with trona (baking powder) before frying. Functional properties of rice were foam capacity (23.7%), foam stability (88.5%), water absorption capacity (0.02%), gelation capacity (20%), gelatinization temperature (82 o C) and gelation time (20 minutes) Significant differences were observed between the masa samples for ash, moisture, protein, lipid and total bacterial counts (p ≤ 0.05). Their ranges for both laboratory-processed and market samples, respectively were; moisture (10.2 – 11.7% and 12.0 – 13.7%); protein (7.1 – 7.6% and 7.6 – 8.2%); lipid (1.9 – 2.4% and 2.4 – 2.6%); ash (0.4 – 0.7% and 0.6 – 0.8%) and total bacterial counts (1.2 x 10 1 – 1.6 x10 1 cfu/g). For the first day of their production, significant differences (p ≤ 0.05) were observed for all the sensory factors for both laboratory-processed and market samples of masa . Based on sensory scores, all the laboratory-produced masa samples were organoleptically acceptable without much significant difference (p ≥ 0.05) except for masa fermented for 8h without leavening agent. The mean sensory scores of all fresh market samples of masa were less than 4.0 on a 7-point Hedonic scale. Significant differences were observed between the market and laboratory processed samples of masa after the first day of production for all the sensory factors (P ≤ 0.05) and 50% of market and laboratory produced masa samples were not sensorially acceptable. Unlike freshly produced (for both market and laboratory) masa samples , it was found out that after the first day (24h) of production, the trend was not the same. This is because unlike market samples of masa , laboratory prepared masa samples without leavening agents, were as unacceptable as masa samples with leavening agents.

scholarly journals Evaluation of the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis

2016 ◽  
Vol 5 (4) ◽  
pp. 26 ◽  
Author(s):  
Ojinnaka, Dong ◽  
Emeh, T. C. ◽  
Okorie, S. U.
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Maize Flour ◽  
Mineral Analysis ◽  
Palm Weevil ◽  
Significant Difference ◽  
Flour Blends

<p>The purpose of this research was to develop and evaluate a snack product (chin-chin) from composite maize-wheat flour blends enriched with edible palm weevil (<em>Rhyhnchophorus phoenicis</em>) paste. The maize-wheat chin-chin enriched with <em>R. phoenicis </em>were subjected to acceptability test using twenty member semi-trained panelist. The moisture, fat, protein and carbohydrate compositions of the snack samples had significant differences in their values. Sample 5M5R90W (containing 5% maize flour and <em>Rhyhnchophorus phoenicis </em>paste and 90% wheat flour) had the highest protein value of 19.05% while the least value 9.39% was obtained by sample 100M0R0W (100% maize flour alone). Sample 100M0R0W containing 100% maize flour also had the highest carbohydrate value of 75.24%. There was no significant difference in the ash and crude fiber contents of the chin-chin samples enriched with edible palm weevil paste. There were significant differences (P ≤ 0.05) in the functional properties of maize-wheat composite flour blends. Their wettability values ranged from 46.67 – 200 while the swelling index, bulk density and oil absorption capacity showed no significant difference in their values. The result of the mineral analysis showed phosphorus, magnesium and sodium had significant differences in their values in the range of 317.55 – 376.75mg/100g; 5.60 -13.60mg/100g;59.0 – 70.3mg/100g, respectively. There were no significant differences in the sensory attributes of the chin-chin samples. The result showed that an acceptable chin-chin product can be processed with the inclusion of the larva of edible palm weevil with maize-wheat composite flour to enhance the nutritional quality of the product.</p>

scholarly journals PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR

2019 ◽  
pp. 98-105 ◽  
Author(s):  
Nandi K Sukendar ◽  
Abu Bakar Tawali ◽  
Salengke Salengke ◽  
Adiansyah Syarifuddin ◽  
Andi Hasizah Mochtar ◽  
...  
Keyword(s):  
Large Scale ◽  
Fermentation Process ◽  
Block Design ◽  
Chemical Properties ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Significant Difference

Cocoa is a plantation commodity that requires fermentation to improve the quality of flavor and aroma. Research on changes in physical and chemical properties during the spontaneous fermentation process of fresh cocoa beans for weight scales of 20, 40 and 60 kg have been carried out. This study aims to obtain information as an indicator of the success rate of the fermentation process of fresh cocoa beans, both on a small and large scale. The fermentation process lasts for 6 days with stirring starting on the second day until the sixth day, with an interval of 24 hours. The study design uses a randomized block design method (RBD) with two factors, namely the weight scale of seeds per box and fermentation time with three replications. The data obtained were analyzed qualitatively and quantitatively. Based on the observed parameter indicators, namely temperature, pH and total acid, there was no significant difference in the profile of the physico-chemical properties during the fermentation process between the three weight scale levels. The physico-chemical condition shows a straight relationship with the quality of fermented cocoa beans, in accordance with the results of the cut test.

scholarly journals Development and evaluation of the retail cuts, yields and sensory properties of smoked grasscutter (Tryonomys swinderianus)

2014 ◽  
Vol 6 (1) ◽  
pp. 220-225
Author(s):  
Peter Akhere Ebabhamiegbebho ◽  
John Oamen Igene ◽  
Smith Etareri Evivie
Keyword(s):  
Sensory Evaluation ◽  
Benin City ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Bush Meat ◽  
Retail Cuts ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Meat Market

The study was carried out to develop retail cuts, evaluate the effect of the method of pelage (removal/scalding) on the yield and organoleptic quality of smoked grasscutter (Tryonomys swinderianus). Sixteen grass cutters were purchased from Abico bush meat market in Benin City, Nigeria. The pelages were removed by water and fire scalding. Some were brined in 15% salt solution for 3 hrs while others were not. The carcasses were cut into seven retail cuts. All samples were smoke-dried for 6 hrs. Sensory evaluation was done by a 12-man panelusing a 5-point hedonic scale. The results showed that there were significant differences (P<0.05) in the yield of fresh salted and non-salted grass cutter samples. There was also significant difference (P<0.05) in the smoked yield of salted smoked grasscutter with WSS giving the highest yield of 1.03 kg. The method of pelage removal did not have any significant effect (P>0.05) but there was significant effects in the smoked yields. Sensory evaluation showed significant differences (P<0.05) in the colour, tenderness, juiciness, flavor and overall acceptability. Salted samples had the highest scores all organoleptic properties. It was recommended that further studies be carried out to evaluate the effects of salting and smoking on economic and sensory parameters of other sources of bush meat in Nigeria.

scholarly journals Bacteriological Quality of Abattoir Effluents Discharged into Water Bodies in Abuja, Nigeria

2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
W. D. Nafarnda ◽  
I. E. Ajayi ◽  
J. C. Shawulu ◽  
M. S. Kawe ◽  
G. K. Omeiza ◽  
...  
Keyword(s):  
Fecal Coliform ◽  
Water Source ◽  
Total Coliform ◽  
Water Bodies ◽  
Bacterial Counts ◽  
E Coli ◽  
Fecal Streptococcus ◽  
Significant Difference ◽  
Receiving Water

Bacteriological characteristics of abattoir effluents (wastewater), abattoir water source, and water bodies receiving abattoir wastewater were investigated in Abuja, Nigeria using the multiple-tube fermentation technique. Source of water to the abattoirs and the usage of water bodies receiving abattoir effluents were determined using questionnaires. Bacterial counts ranged from 4.8 × 106 to 5.8 × 105 /100 mL of total coliform (TC), 8.2 × 104 to 3.2 × 104/100 mL of Fecal coliform (FC), 5.2 × 104 to 2.0 × 104/100 mL of Fecal streptococcus and 1.2 × 104 to 2.0 × 103/100 mL of Escherichia coli for abattoir effluents 6.6 × 105 to 6.0 × 105/100 mL of TC, 6.2 × 104 to 1.8 × 104/100 mL of FC, 1.8 × 104 to 6.0 × 103/100 mL of F. streptococcus, and 4.8 × 103 to 6.6 × 102/100 mL of E. coli for water bodies receiving abattoir effluents 100 m downstream. TC bacteria counts for abattoir effluents exceeded recommended limit for discharge into surface water in Nigeria. No significant difference (P<0.05) was observed between bacterial counts of abattoir effluents and receiving water bodies 100 m downstream: an indication of contamination of receiving water bodies by abattoir effluents and possible public and environmental health hazards.

scholarly journals EFFECT OF BACILLUS SUBTILIS CONCENTRATION AND FERMENTATION TIME ON THE QUALITY OF AFRICAN LOCUST BEAN CONDIMENT

2021 ◽  
Vol 4 (2) ◽  
pp. e96
Author(s):  
Bose Joy Adesanya ◽  
Joseph Faasema ◽  
Israel Okpunyi Acham
Keyword(s):  
Bacillus Subtilis ◽  
Starter Culture ◽  
Market Value ◽  
Consumer Acceptability ◽  
Fermentation Time ◽  
Dose Concentration ◽  
Locust Bean ◽  
African Locust Bean ◽  
Hedonic Scale

Fermented locust bean condiment in Nigeria has continued to attract low market value. This may partly be due to inconsistent quality of the product. In order to improve the quality of the condiment, there is need to explore standardization of the production process through use of starter culture such as Bacillus subtilis. Six samples were developed and were fermented at 35 °C in the laboratory using Bacillus subtilis concentrations of 1.0 mL and 1.5 mL at fermentation time(s) of 24 h, 48 h and 72 h respectively. The pH, microbiological, chemical and sensory attributes of the fermented locust bean condiment samples were analysed using standard methods and a ten member semi trained panelists on a 3 point hedonic scale. As the dose concentration of Bacillus subtilis increased with fermentation time, the pH and microbial load showed a corresponding increase; except at fermentation time of 24 h where the total viable counts of the fermented locust bean were insignificant to be counted. The peroxide, FFA and TBA values of the fermented locust bean condiment samples showed increases, while protein exhibited a decline in content. Bacillus subtilis concentration of 1.0 mL and a fermentation time of 48 h produced a condiment with higher degree of consumer acceptability with no unpleasant odour. The use of Bacillus subtilis concentration was found to be concentration and time dependent. Excessive fermentation activities of Bacillus subtilis were undesirable at 72 h as this gave rise to low quality locust bean condiment with unpleasant odour.

scholarly journals Influência do revestimento comestível à base de fécula de mandioca e óleo essencial na conservação de queijo minas frescal

2019 ◽  
Vol 1 (45) ◽  
pp. 76
Author(s):  
Edilene Vieira dos Santos ◽  
Erica Lins Cesar ◽  
Gabrieli Vieira Virginio ◽  
João Ferreira Neto ◽  
Carlos Christiano Lima Santos ◽  
...  
Keyword(s):  
Storage Period ◽  
Cassava Starch ◽  
Acceptance Test ◽  
Color Analysis ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Significant Difference ◽  
Rosemary Oil ◽  
Hedonic Scale

<p>The objective of this research was to evaluate the influence of cassava starch and essential oil for the preservation of the cheese during the refrigerated storage period (± 5 ºC). The treatments were: F1- without addition of coatings; F2 - manioc starch (2.0%); F3 - manioc starch (2,0%) + rosemary oil (0,5%); F4 - manioc starch (2.0%) + rosemary oil (1.0%). Coliforms at 35 ºC and 45 ºC, coagulase-positive Staphylococcus / g, Salmonella sp, molds and yeasts on 0, 14, 28 and 35 days of storage were carried out. All treatments were submitted to sensory analysis with 60 non-trained testers on the seventh day of storage, using a structured hedonic scale of 9 points for the attributes appearance, aroma, color, taste and texture and intention of purchase test. As for physical-chemical parameters, analyzes of moisture, colorimetry, ashes, proteins, fats, carbohydrates, water activity (Aw), acidity and pH were performed. Regarding the physical-chemical characteristics, the control and coated cheeses did not present significant difference in the ash parameter (2.64 ± 0.67, 2.88 ± 0.67) and color analysis (* L, * ae *B). Microbiological results revealed shelf life of up to 14 days for uncoated cheese, while cheeses with coatings remained microbiologically stable up to 35 days of storage and were within the microbiological standards for the evaluated microorganisms throughout storage. The acceptance test with untrained consumers confirmed that the increased samples of rosemary oil showed higher rejection among the tasters and that the sample coated with cassava starch alone did not present sensorial differences in relation to the control. In a way, coatings represent promising technologies for maintaining the quality of minas frescal cheese, working as an additional barrier to post-processing contamination of food.</p>

scholarly journals Physicochemical Properties of Starches from Four Local Varieties of Millet in Nigeria.

2021 ◽  
Vol 3 (1) ◽  
pp. 21-33
Author(s):  
J Eke-Ejiofor ◽  
Nwosu Amarachi ◽  
M Akusu
Keyword(s):  
Physicochemical Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Carbohydrate Content ◽  
Peak Time ◽  
Wet Milling ◽  
Local Varieties ◽  
Significant Difference ◽  
Salad Cream ◽  
Total Starch

Purpose: The study was carried out to evaluate the physico-chemical properties of starches from four local varieties of millet in salad cream production. Methodology: Starches were extracted from four varieties of millet, two varieties of pearl millet were used namely Gero and Maiwa (Pennisetum glaucum), Tamba-Finger millet (Eluesine coracona) and Acha-Fonio millet (Digitaria exillis) using dry and wet milling processes for characterization and salad cream production. Standard analytical methods were used in determining the physicochemical properties of the starches. Findings: The various starches physical properties, including colour, Amylose, Amylopectin, Starch Damage and Total Starch of millet cultivars were determined, and significant (p < 0.05) differences were observed among them. Values obtained for Amylose and amylopectin ranged from 24.47 to 26.91% and 73.09 to 74.51% respectively. The amount of starch damage varied from 0.08 to 0.10 % while total starch contained in the various samples ranged from 89.74 to 98.42 %.  Proximate composition showed no significant difference among the starches in terms of moisture except in the wet milled Acha with 10 %. Ash content of the starches ranged between 0.79 and 9.22 %.  Fat was higher in the control sample 10.22 % and lowest in the wet milled Tamba 1.69 %. Significant differences P<0.005 were found in the protein content amongst the various starches extracted, with Wmg having the highest value of 9.26 %. Crude fibre was in the range of 2.37 and 4.50 %. The Resistant starch was highest in Wmt (79.44%) and lowest in Dma (16.90%). Carbohydrate content was less in the control sample Wmc (62.40%) and highest in Wma (75.29%). Functional properties of various starches such as Bulk density ranged from 0.59% to 0.77%. Water absorption capacity of the starches were between 0.35% and 4.80% with Dmm starch having the lowest and Wmg the highest. Oil absorption capacity of starches varied between 2.10g/ml and 2.80g/ml. while swelling power were 0.43 to 0.91% with Dmc starch recording the lowest and Dmg starch the highest. Solubility values ranged from 9.50 to 24.00% with Dmm and Dmg having lowest and highest respectively. Least gelation capacity varied from 6% to 10%. The pasting characteristics of the four different starches were significantly (p < .05) different. Peak viscosity ranged from 2145.5 to 4379.0 RVU while Trough viscosity ranged from 1311.0 to 3190.0 RVU. Breakdown viscosity ranged from 625.5 RVU to 2401.5 RVU. The Final viscosity varied between 2704.5 and 5495.0 RVU. Increase may be attributed to high carbohydrate content in the different starches. Setback viscosity in this study ranged from 1393.5 to 2633.0 RVU. Peak time measured the peak viscosities in minutes of the cooking time of the starches and it ranged from 4.93 min to 6.30 min. Pasting temperature varied between 75.85°C and 88.40°C. Starches produced from the four local Millet varieties can be utilized for making diverse food products to meet the growing demand for starches in the food industries.  

scholarly journals Evaluasi Kualitas Organoleptik Mayonnaise Berbahan Dasar Kuning Telur yang Mendapatkan Suplementasi Tepung Purslane (Portulaca oleracea)

2019 ◽  
Vol 7 (2) ◽  
pp. 81-87
Author(s):  
L. R. Kartikasari ◽  
B. S. Hertanto ◽  
A. M. P. Nuhriawangsa
Keyword(s):  
Experimental Design ◽  
Analysis Of Variance ◽  
Sensory Quality ◽  
Laying Hens ◽  
Average Score ◽  
Significant Difference ◽  
Egg Yolks ◽  
Hedonic Scale ◽  
Scale Data

The aim of this research was to evaluate sensory quality of mayonnaise made with egg yolks produced from laying hens fed diets supplemented with purslane meal. The experimental design was a one way classification with five mayonnaise treatments. The treatments included mayonnaise with egg yolks supplemented with 0% (P0), 2% (P1), 4% (P2), 6% (P3), and 8% (P4) purslane meal. This study used 30 semi-trained panelists to evaluate sensory quality of mayonnaise using a 9-point hedonic scale. Data was analysed using the analysis of variance and if there was any significant difference among treatments, then the analysis was continued using Tukey’s test. The results showed that the use of egg yolks from laying hens fed diets supplemented with purslane meal up to a level of 8% did not significantly change color, texture, creamy, aroma, taste, taste and overall acceptance of mayonnaise. The average score of perception of sensory attributes was between 5 (neither like nor dislike) and 6 (slightly like). It can be concluded that mayonnaise made with egg yolks produced from brown laying hens fed diets supplemented with purslane meal up to a level of 8% did not negatively affect the sensory quality of mayonnaise.

Antecedents And Outcomes Of Qwl Among Employees In Banks

2019 ◽  
Vol 118 (7) ◽  
pp. 1-19
Author(s):  
Geethanjali N ◽  
Parveen Roja M ◽  
Lavanya D
Keyword(s):  
Organizational Climate ◽  
Job Stress ◽  
Work Life ◽  
Working Environment ◽  
Quality Of Work Life ◽  
Quality Of Work ◽  
Significant Difference ◽  
Service Productivity ◽  
The Impact

Quality of work life is the major factor to be considered in working environment of any organization. The performance of employees and the organization lies on the ability of the employees based on working environment. The QWL leads to better working environment which improves the performance of organization. The present study has made an attempt to find the level of factors causing QWL and the impact of outcome of QWL in banks. Since the profile of the banks may be associated with the level of outcomes of QWL, the present study has made an attempt to examine it with the help of one way analysis of variance and t-test. The included outcomes of QWL are job satisfaction, job stress, organizational climate, organizational commitment, employees retention behaviour, service quality employees and service productivity of employees. The highly associated determinants of QWL and the significant difference among the PUSBs and PRSBs have been noticed. The significantly associating important profiles of the banks regarding the existence of outcome of QWL are identified.

THE QUALITY OF PUBLIC HOSPITALS IN CAN THO CITY, 2016

2018 ◽  
Vol 8 (6) ◽  
pp. 76-81
Author(s):  
Chu Cao Minh ◽  
Thang Vo Van ◽  
Dat Nguyen Tan ◽  
Hung Vo Thanh
Keyword(s):  
Hospital Medicine ◽  
Secondary Data ◽  
Quality Criterion ◽  
Quality Criteria ◽  
Public Hospitals ◽  
Ministry Of Health ◽  
Cross Sectional ◽  
Significant Difference ◽  
Can Tho City

Background: The criteria set of assessing hospital quality in Vietnam in 2016 was revied from the criteria set in 2013 by the Ministry of Health in order to help hospitals to self-assess towards improvinge quality of hospitals in the international integration context. The study aimed to assess the quality of public hospitals in Can Tho City according to the revised criteria set of the Ministry of Health in 2016 and compare the quality among three hospital ranks (including grade I, grade II, and grade III) via to 5 groups of quality criteria. Methods: A cross-sectional study, using secondary data analysis was applied to assess the service quality of 7 general public hospitals in Can Tho City. Results: The average total score of 7 hospitals is 245 and the average for the criteria of 7 hospitals is 2.99, which is just satisfactory. In the criterion of quality, criterion D and E had the lowest scores compared to the other three groups. There was no statistically significant difference (p = 0.076) among the mean scores for the three hospital categories. Conclusion: The quality of public hospitals in Can Tho city in 2016 only reached moderately good level (2.99). Interventions should be developed to improve the quality of hospitals, with particular emphasis on improving the quality of criteria groups D and E. Key words: Quality, hospital, medicine, health, public, Can Tho

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