scholarly journals Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Surendra Kumar Patel ◽  
M A Khan ◽  
Gajendra Kumar Rana ◽  
Mayank Mehra
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
High Ratio ◽  
Soy Flour ◽  
Food Science ◽  
Snack Food ◽  
Formulation Development ◽  
Crude Fibre ◽  
Overall Acceptability

The study was carried out in the Department of Food Science and Technology, JNKVV, Jabalpur, MP, India with the objectives to develop the Nutri-rich snack food (Sev) based on Minor Millet, (Kodo) and to evaluate the sensory and nutritional quality of the product. Chickpea and soybean is an important legume with rich source of protein, and dietary fibre. Millets are nutritionally superior to other cereals. Minor millet Kodo is nutritious millet with the highest dietary fibre (14.3%) makes it ideal food. On the basis of present findings it was concluded that S3 (60:20:20 ratio of chickpea, Kodo and soy flour) was highest acceptable with respect to all sensory attributes like colour and appearance, taste, flavor, texture and overall acceptability and physical characteristics of final product with the nutritional value of carbohydrates, protein, ash, fat and crude fibre with the percentage of 52.16, 25.06, 2.80, 8.80 and 5.0 respectively. Functional properties are directly related to the quality of final product. In the present investigation high content of oil in the blends having high ratio of soy flour may develop off flavor. Thus it could not be used beyond the 20 percent.

scholarly journals Composition and Quality Standards of Functional Caramel

2020 ◽  
Vol 50 (2) ◽  
pp. 204-211
Author(s):  
Irina Reznichenko ◽  
Tamara Renzyaeva ◽  
A. Renzyaev
Keyword(s):  
Ascorbic Acid ◽  
Quality Indicators ◽  
Functional Properties ◽  
Nutritional Value ◽  
Quality Standards ◽  
High Energy ◽  
Food Science ◽  
Technical Documentation ◽  
Industry Standards

Introduction. Functional foods help to improve the diet, maintain health, and prolong active longevity. Therefore, food science constantly develops new formulations of functional products. Caramel can hardly be called healthy food as it possesses low nutritional and high energy value. Moreover, caramel contains easily digested sugars but no physiologically functional ingredients, e.g. vitamins, minerals, etc. In order to increase the nutritional value of caramel, we fortified the traditional formulation with ascorbic acid and Valetek-3 vitamin premix. Study objets and methods. The research featured laboratory and pilot samples of caramel. The quality indicators of the finished product were determined according to the industry standards. Results and discussion. The research provided advanced formulations and technology for the development of the new functional caramel fortified with ascorbic acid and a vitamin complex. A set of experiments resulted in a nomenclature of regulated quality indicators and functional properties. The changes in the quality of the caramel during storage made it possible to define the shelf-life of the product. Conclusion. The research defined the optimal formulation for the new kind of functional caramel and determined its quality indicators. The present article introduces a list of quality standards for caramel fortified with vitamin C (ascorbic acid) and Vitalek-3 vitamin premix, as well as the indicators of its functional properties. The research provided the new functional food with the regulatory and technical documentation necessary for its mass production.

scholarly journals Quality Characteristics of Fiber – Rich Biscuits From Blends of Sweet Potato and Tigernut Flour (P04-073-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rebecca Obafaye ◽  
Matthew Ohida ◽  
Aderonke Olagunju ◽  
Funmilayo Omoba
Keyword(s):  
Fatty Acid ◽  
Sweet Potato ◽  
Dietary Fibre ◽  
Slight Modification ◽  
Nutritional Composition ◽  
Gas Liquid Chromatography ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends ◽  
Content Range

Abstract Objectives This study sought to prepare biscuit from composite flours of sweet potato and tiger nut flour blends as well as to evaluate nutritional composition and consumer acceptability of formulated biscuits. Methods Sweet potato was purchased at Federal University of Technology Research farm, Akure, Nigeria. Tiger nut (brown variety) and other principal ingredients (sugar, fat and salt) were purchased from Oba market in Akure, Nigeria. All chemicals used were of analytical grade. The sweet potato tuber was processed into flour according to the method described by (Noorakmar, et al., 2012) with slight modification. Tiger nut was processed into flour according to the method described by Awolu, et al (2017). Percentage of TNF in SPF was 10% (SWT10), 20% (SWT20), and 30% (SWT30) while SPF 100% (SWT0) served as control. The procedure for making the biscuits was produced according to the method of AACC, (2000) Moisture, protein, fat, crude fiber, and ash contents were determined according to the method described by A.O.A.C. (2005). Carbohydrate was calculated by difference. Mineral analysis were determined as described by A.O.A.C. (2005), The dietary fiber content of PM-OP biscuits was determined using the described method of the A.O.A.C. (2005). Fatty acid composition was analyzed using the gas liquid chromatography (GLC) as described by Stahle, E. (1967). Sensory evaluation of the formulated biscuit was carried out using 9-point hedonic scale as described by Kaur.et al., (2015) Results Protein content range from 1.74 to 7.53%, fat content range from 2.05 to 12.77%, crude fibre range from 0.63 to 3.81%, ash content range from 5.89–6.68%, moisture content range from 3.84 to 9.84%. Potassium was the most abundant mineral content present in the biscuit and its value ranges from 11.50 to 41.20 mg/100 g. DF increased significantly (P < 0.05) with an increase in Tiger nut. The total dietary fibre value range from 7.15 to 8.69%, the ratio of soluble to insoluble dietary fibre was 3:1. The predominant fatty acid in the biscuit is linoleic acid followed by oleic acid. The overall acceptability revealed that SWT20 was the most acceptable of the biscuits. Conclusions Consumption of fibre-rich biscuit from the blends of sweet potato and tigernut flour could serve as a nutritious snacks capable to reduced the menace of degenerated diseases in a riotous economy Funding Sources None. Supporting Tables, Images and/or Graphs

Organoleptic and Nutritional Evaluation of Value Added Noodles from Amaranth Seed Flour

2020 ◽  
pp. 39-47
Author(s):  
Priyanshu Tripathi ◽  
Renu Mogra
Keyword(s):  
Nutritional Value ◽  
Nutritive Value ◽  
Value Added ◽  
Protein Product ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Amaranth Grain ◽  
Amaranth Seed ◽  
Amaranth Flour

Pseudocereals are as good as the true cereals in many aspects of nutritional value. Either substituting or supplementing the staple cereals with pseudocereals and thereby improving the nutritive value of foods are under experimentation. Amaranth, a pseudocereal possess the usual characteristics of cereals such as bland taste, ease of cooking and also contain a substantial quality of cooking and fat as compared to most cereals.  Amaranth contain good amount of fiber, energy and mineral than the conventional grains. Nevertheless, amaranth grain is still considered as a underutilized food crop and its consumed very few places. The usage of amaranth green, though very common in many parts of India. Development of nutritionally superior inexpensive food and acceptable to intended consumer is the biggest challenge of the present time. The present investigation was designed to develop high protein product by incorporation of amaranth flour. Amaranth flour was incorporate in the ratio of 20, 30, 40, 50, 60 and 70 per cent in the wheat flour. The higher score of overall acceptability was 7.70± 0.10 for 50 per cent substitution of amaranth flour after control and the minimum as 6.67± 0.25 for the 70 per cent amaranth flour noodles. Considering the results obtained and characteristics of flour used, the amaranth flour addition up to 30 per cent is evident to improve some nutritional properties and 50 per cent for sensory characteristic. Results also showed significant increase (P<0.05) in the protein (13.22 g) when compared with control (12.07 g). In this research it was analyzed that the different amount of amaranth flour plays an important role in noodles making by enhancing nutritional parameters and overall product quality. Resultant noodles can be used as a nutritious food with higher content of protein and other nutritious elements in an increased market of noodle product where quality protein is an issue.

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Budi Setiawan ◽  
Salma S. Aulia ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Vitamin B12 ◽  
Sensory Evaluation ◽  
Dietary Fibre ◽  
Nutritional Value ◽  
The Elderly ◽  
Portion Size ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Carotene Content ◽  
Age Related

An increase in the number of elderly people indicates a higher life expectancy. However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. This study used a factorial randomized design, containing processing methods (fresh and instant) and the addition of tempeh (0%, 75%, and 100%). Sensory evaluation (rating and ranking test), physical characteristics (pH, yield, rehydration, and viscosity), nutritional analysis (proximate, crude fibre, dietary fibre, vitamins B6 and B12, and β-carotene content), and acceptance analysis of cream soup fresh and instant were examined. Physical characterization revealed that the product had a pH of 5.4–5.7, a viscosity of 1250–2190 cP, a rehydration ratio of 5.51–6.47 g mL-1, and a yield of 19.44%–26.9%. The result of sensory evaluation showed that the processing method and tempeh addition had a significant effect ( p < 0.05 ) on the product acceptance. This also affects the nutritional value, in which fresh products had higher nutritional value than the instant product, and products with tempeh had higher ash, protein, dietary fibre, and vitamin B12 than products without tempeh. Based on this analysis, the instant cream soup with 75% tempeh is the best formula. In one portion size (50 g), instant cream soup with 75% tempeh met 10% or more of the Indonesian recommended dietary allowance (RDA) for the elderly in terms of protein, carbohydrates, fat, energy, dietary fibre, vitamin B12, vitamin B6, and vitamin A, so it can be recommended as a complementary food for the elderly.

scholarly journals The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product

2009 ◽  
Vol 25 (5-6-1) ◽  
pp. 327-337 ◽  
Author(s):  
M.A. Kenawi ◽  
R.R. Abdelsalam ◽  
S.A. El-Sherif
Keyword(s):  
Mung Bean ◽  
Water Retention ◽  
Sensory Quality ◽  
Meat Product ◽  
Soy Flour ◽  
Low Fat ◽  
Buffalo Meat ◽  
Overall Acceptability ◽  
Water Holding

The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10% low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5% of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as meat extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5% of both extenders. Samples containing 5% of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10% low fat soy flour had the highest fat retention value. Samples containing 5% of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples.

scholarly journals Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

2016 ◽  
Vol 9 (1) ◽  
pp. 14-18 ◽  
Author(s):  
Michaela Lauková ◽  
Zlatica Kohajdová ◽  
Jolana Karovičová
Keyword(s):  
Dietary Fibre ◽  
Dough Rheology ◽  
Hydration Properties ◽  
Overall Acceptability ◽  
Wheat Dough ◽  
Commercial Potato ◽  
Swelling Capacity ◽  
Dough Development Time ◽  
Baked Rolls

AbstractThe effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.

scholarly journals Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours

2018 ◽  
Vol 7 (2) ◽  
pp. 17 ◽  
Author(s):  
Patience Chisa Obinna-Echem ◽  
Lucretia I Barber ◽  
Confidence I. Enyi
Keyword(s):  
Proximate Composition ◽  
Control Sample ◽  
Sensory Properties ◽  
Soy Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Flour Blends ◽  
Crude Fibre Content ◽  
Soy Flour Substitution

The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product. 

scholarly journals Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 82-88
Author(s):  
M. R. Ali ◽  
R. M. Mohamed ◽  
T. G. Abedelmaksoud
Keyword(s):  
Food Processing ◽  
Nutritional Value ◽  
Bioactive Compound ◽  
Food Science ◽  
Technology Program ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Alternative Product ◽  
Food Science Department ◽  
Sensory Parameters

Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.

scholarly journals Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

2019 ◽  
Vol 7 (1) ◽  
pp. 295-299 ◽  
Author(s):  
JERSON C. SORIO ◽  
MARIETTA B. ALBINA
Keyword(s):  
Nutritional Value ◽  
Frozen Storage ◽  
Storage Period ◽  
Ice Cream ◽  
Sensory Attributes ◽  
Microbial Count ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensorial Quality

Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.

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