scholarly journals Cooking and organoleptic quality of pre-treated foxtail millet (Setaria italica) rice

2018 ◽  
Author(s):  
Smita Doddamani ◽  
Nirmala B. Yenagi
Keyword(s):  
Functional Properties ◽  
Cooking Quality ◽  
Foxtail Millet ◽  
Cooking Time ◽  
Organoleptic Evaluation ◽  
Visual Appearance ◽  
Organoleptic Quality ◽  
Cooked Rice ◽  
Pre Treatment

The present study was conducted to know the effect of pre-treatment on the cooking quality, functional properties, visual appearance and organoleptic quality in comparison with raw foxtail millet grains. Different pre-treatments were given to the millet grains in different combination such as roasting; cooking and drying; cooking, drying and roasting; soaking, steaming and drying; soaking, steaming, drying and roasting. Pre-treatments decreased cooking time (11.66 to 5.33 min) and per cent solubility (6.72 to 2.08 %). Pre-treatment increased cooked weight (28.66 to 37.33 g), cooked volume (23.66 to 32.33 ml) and swelling power (5.60 to 6.77 g/g). Pre-treatments decreased the visual appearance of grains. Cooked rice of pre-treated grains affected appearance, colour and texture in organoleptic evaluation. Each above mentioned quality characters was ranked and scores were given. As cooked dried and roasted grains got high total score than other pre-treatments, it can be used as ready to eat convenient rice.

scholarly journals Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

2021 ◽  
Vol 33 (4) ◽  
pp. 43-56
Author(s):  
Juliana Aparecida Correia Bento ◽  
Karen Carvalho Ferreira ◽  
Priscila Zaczuk Bassinello ◽  
B. Dave Oomah
Keyword(s):  
Storage Time ◽  
Scientific Literature ◽  
Cooking Quality ◽  
Market Value ◽  
Cooking Time ◽  
Factors Affecting ◽  
Intrinsic Factors ◽  
Culinary Quality ◽  
Technological Quality

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

Yield and organoleptic evaluation of Dioscorea rotundata and D. cayenensis cultivars

1969 ◽  
Vol 73 (3) ◽  
pp. 203-208
Author(s):  
Agenol González ◽  
Miguel A. Santiago ◽  
Isabel B. De Caloni
Keyword(s):  
Cooking Quality ◽  
Taste Panel ◽  
Marketable Yield ◽  
Dioscorea Rotundata ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Average Production ◽  
Significant Difference

Three D. rotundata yams (Habanero, P.I. 15484 and Guinea Negro) and four D. cayenensis yams (Guinea Amarillo, P.I. 15711, P.I. 15718 and P.I. 15719) were field evaluated under the same management conditions at the Corozal Substation. Further evaluated was the cooking quality of Habanero cultivar, species D. rotundata; and Guinea Amarillo, P.I. 1571 1, P.I. 15718, and P.I. 15719 of species D. cayenensis. There was no significant difference between species or among cultivars for marketable yield. The average production was 16.5 t/ha. All yam cultivars both raw and cooked were well accepted by a trained taste panel as to appearance. In relation to flavor and overall acceptability cultivars Habanero, P.I. 15711 and Guinea Amanita were found acceptable. Regarding texture, all five selections were "liked" and "liked moderately".

Taste and odor profiles (off-flavors) in the drinking waters of the Barcelona area (1996-2000)

2004 ◽  
Vol 49 (9) ◽  
pp. 129-135 ◽  
Author(s):  
C. Fabrellas ◽  
R. Cardeñoso ◽  
R. Devesa ◽  
J. Flores ◽  
L. Matia
Keyword(s):  
Profile Analysis ◽  
Organoleptic Evaluation ◽  
Aesthetic Quality ◽  
Organoleptic Quality ◽  
Taste And Odor ◽  
Drinking Waters ◽  
Off Flavors ◽  
The Aesthetic ◽  
Flavor Profile Analysis

The Aigües de Barcelona laboratory systematically monitors the organoleptic quality of the water it supplies. The water comes mainly from the Llobregat and Ter rivers, with the two sources having cleary differentiated chemical characteristics. Water is monitored by the tasting panel, which works according to FPA (Flavor Profile Analysis) principles. This paper reports the results from the period 1996-2000: characteristic organoleptic profiles, evolution of descriptors and the overall organoleptic evaluation of the water. The results show that in Llobregat water the descriptors chlorinous, medicinal, rubbery and salty are the most relevant, whereas in Ter water fresh nature/grassy and metallic are. The Aesthetic Quality Index drawn up by our laboratory confirms that Ter water has better organoleptic quality than Llobregat water. Monitoring also found that neither water lost quality significantly within the distribution network.

COOKING QUALITY OF LENTILS GROWN IN THE CANADIAN PRAIRIES

1984 ◽  
Vol 64 (1) ◽  
pp. 17-24 ◽  
Author(s):  
R. S. BHATTY ◽  
M. A. NIELSEN ◽  
A. E. SLINKARD
Keyword(s):  
Shear Force ◽  
Lens Culinaris ◽  
Cooking Quality ◽  
Middle Lamella ◽  
Cooking Time ◽  
Cultivar Differences ◽  
Seasonal Effect ◽  
Optimum Time ◽  
Canadian Prairies

The cooking quality of 50 samples of Laird, Commercial Chilean and Eston lentils (Lens culinaris Medik.) grown at several locations in 1981 was determined with a Kramer press, and expressed as shear force in kilograms per gram. A shear force smaller than 4.0 kg/g was chosen to indicate cooked lentils, and one greater than 4.0 kg/g to indicate undercooked lentils. An optimum cooking time was established at which 50% or more of the samples had shear force values of 4.0 kg/g or smaller. Cultivar differences were evident in that the optimum cooking time for Commercial Chilean and Laird was 60 min, but only 30 min for Eston. Location had relatively less effect on cooking quality of the three lentil cultivars in 1981 as 95% of Laird, 88% of Commercial Chilean and 64% of Eston were cooked. These data were in contrast to a strong location effect observed in our previous study when only 55–58% of the lentils were cooked in the optimum time of 60 min. However, comparison of the 1980 and 1981 data showed a strong, seasonal effect on the cooking quality of lentils. Thus, the data showed that cooking quality in lentils was affected both by location and season. The cooked and undercooked lentils showed a contrasting microstructure. In undercooked lentils, unlike cooked lentils, the cells were intact and intercellular materials such as the cell wall and, presumably, middle lamella were visible. The microstructure of the lentils closely correlated with shear force values obtained with the Kramer press.Key words: Lentils, cooking quality, environmental effect, microstructure, scanning electron microscopy

scholarly journals Organoleptic Quality of Corn Flour (Zea mays l.) by Oven Method

2020 ◽  
pp. 26-33
Author(s):  
Andi Abriana ◽  
Andi Tenri Fitriyah ◽  
Suriana Laga ◽  
Sumiati Sumiati
Keyword(s):  
Average Score ◽  
Drying Process ◽  
Corn Flour ◽  
Oven Method ◽  
Organoleptic Evaluation ◽  
Organoleptic Quality ◽  
Fine Grain ◽  
Evaluation Test ◽  
Color Score

Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category.

scholarly journals Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

2019 ◽  
pp. 1-9
Author(s):  
Ozge Kurt Gokhisar ◽  
Mahir Turhan
Keyword(s):  
Cooking Quality ◽  
Free Food ◽  
Quality Parameters ◽  
Cooking Time ◽  
The Other ◽  
Starch Granules ◽  
Gluten Free ◽  
Volume Increase ◽  
Gelatinized Starch

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).  This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contributing to the resolution of the issue in the market.  Study Design, Materials and Methodology: Cooking quality parameters of 10 commercial GFPs (maize based and maize-rice based) and 10 commercial GCPs (semolina), namely optimum cooking time (OCT), weight increase (WI), volume increase (VI), cooking loss (CL), and their microstructures were determined. Results: GCPs had shorter OCT, higher WI and VI, and lower CL than GFPs (P < .05), representing higher cooking quality.  GCPs showed more consistent cooking quality compared to GFPs. GCPs showed more consistent cooking quality compared to GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture (P < .05). When considering the microstructure, GCPs has a smooth outer surface where the gluten network provides a framework that holds embedded starch granules.  On the other hand, GFPs has a protruding surface where gelatinized starch provides a framework that holds embedded protein patches, which results poor cooking quality.  Conclusion: GCPs shows higher cooking quality compared to GFPs. They also exhibited a narrower range for cooking quality parameters indicating their more consistent behavior than those of GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture.  Originality/value: To the best of the authors’ knowledge, this is the first work comparing the cooking quality of populations of commercial pastas (10 GFPs versus 10 GCPs) and embodied the issue. 

scholarly journals Optimization of ingredients composition of non wheat pasta based on cooking quality using response surface methodology (RSM)

2018 ◽  
Author(s):  
R. Sorna Prema ◽  
A. Abirami ◽  
R. Nandhini ◽  
G. Ravi Kumar
Keyword(s):  
Response Surface Methodology ◽  
Bulk Density ◽  
Response Surface ◽  
Volume Expansion ◽  
Cooking Quality ◽  
Foxtail Millet ◽  
Cooking Time ◽  
Corn Flour ◽  
Barnyard Millet ◽  
Tapioca Flour

The purpose of this study was to develop non wheat millet pasta. Box Benhken Design (BBD) under Response Surface Methodology (RSM) was used to find the better composition by considering cooking quality parameter such as cooking time, solid gruel loss, volume expansion and bulk density. Pasta was prepared using tapioca flour, foxtail millet flour and barnyard millet flour, corn flour, water and salt. The corn flour and the salt quantities were kept constant and the remaining flours varied. The dough prepared manually and extruded using cold extruder followed by it was steamed at 80ºC for 10 min and dried at hot air oven at 60ºC. Ingredients were optimized based on derringer’s desirability function. The optimized composition was found to be tapioca flour (50%), foxtail millet flour (24.6%) and barnyard millet flour (65.78 %), at this composition cooking time was 7.17 min, solid gruel loss was 6.198%, volume expansion was 6.99%, bulk density was 321.95kg/m3, carbohydrate was 71.5%, protein was 4.6% and fat was 1.1% with the desirability of 0.829.

Quality analysis of raw jackfruit based noodles

2017 ◽  
Vol 36 (01) ◽  
Author(s):  
Veena S. Kumari ◽  
Suma Divakar
Keyword(s):  
Cooking Quality ◽  
Physical Characteristics ◽  
Cooking Time ◽  
Yield Ratio ◽  
Quality Analysis ◽  
Composite Flour ◽  
True Density ◽  
Seed Flour ◽  
Different Levels

Noodles were extruded as 6 treatments using raw jackfruit bulb flour, jackfruit seed flour and refined flour in different proportion. Different levels of refined wheat flour, jackfruit seed flour and jackfruit bulb flour were added in the ratio (40:30:30, 50:25:25, 50:30:20, 50:40:10, 50:10:40, 50:20:30). This study comprises the quality analysis of the noodles with respect to its cooking quality and physical characteristics. Cooking qualities were analysed with respect to cooking time, cooked weight, cooking loss and water absorption. Physical characteristics like extrusion behaviour, bulk density, true density, swelling index, yield ratio and colour were also analysed. It was observed that cooking and physical quality of noodles was not affected by composition of composite flour. The developed noodles were found to be acceptable. Treatment T6 was observed to have significantly higher yield ratio and significantly lower cooking time.

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