scholarly journals Evaluation of Quick Cooking Redgram Dhal (Cajanus cajan L.) Developed with PJTSAU Released Varieties (TDRG - 4, RGT - 1 and WRGE - 122)

2021 ◽  
Author(s):  
Aparna Kuna ◽  
K. Lakshmiprasanna ◽  
K. Vijay Kumar ◽  
M. Bhagyamma ◽  
V. Sandhya Rani
Keyword(s):  
Water Absorption ◽  
Cajanus Cajan ◽  
Energy Content ◽  
Progressive Increase ◽  
Fat Content ◽  
Cooking Time ◽  
Organoleptic Properties ◽  
Preparation Time ◽  
Crude Fiber Content ◽  
Storage Methods

Background: Demand for convenience foods that need less preparation time are gaining significant importance among many consumers. Redgram dhal which usually needs more cooking time, was evaluated for formulating and checking the suitability of its use as Quick cooking dhal on storage. Methods: Popular PJTSAU released red gram dhal varieties TDRG - 4, RGT - 1 and WRGE - 122 were developed into quick cooking dhal and evaluated for their nutrient composition, colour and functional characteristics on storage for 6 months. Result: Storage of both raw and QCD for six months period resulted in decrease in total ash, protein, carbohydrates and energy content, with no change in crude fiber content, but an increase in the fat content. Significant darkening of the QCD redgram dhal was observed on storage. There was decrease in solids dispersed and water absorption among all the three cultivars with a progressive increase in the cooking time, without affecting the organoleptic properties of the dhal.

scholarly journals Physicochemical and Organoleptic Properties of Cookies Produced from Malted Pigeon Pea (Cajanus cajan) Flour

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 784-784
Author(s):  
Nkemjika Umerah Sr. ◽  
Ann Asouzu Sr.
Keyword(s):  
Ascorbic Acid ◽  
Cajanus Cajan ◽  
Energy Content ◽  
Pigeon Pea ◽  
Organoleptic Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Funding Sources ◽  
Spread Factor

Abstract Objectives To evaluate the nutrient, physical and organoleptic properties of cookies made from malted pigeon pea. Methods One kilogram (1 kg) of pigeon pea was purchased from Ogbete main market Enugu, Nigeria. The sample were coded A, B, C, for 100% wheat, malted pigeon pea and raw pigeon pea and used to produce cookies. The cookies produced were evaluated for chemical, physical and organoleptic properties using standard methods. Results The protein content of the cookies were 10.26%, 26.10% and 21.01% for A, B and C respectively. The fat were 2.46%, 2.52% and 3.21% for A, B and C respectively. The fibre content were 1.27% A, 2.68% B and 1.31% C. the energy content were 361.25KJ A, 352.46KJ B and 355.49KJ C. The mineral were 47.75–62.61 mg/100 g Calcium, 1.32–1.91 mg/100 g Iron, 1.43–20.01 mg/100 g Zinc and 153.78–170.17 mg/100 g phosphorus. The vitamin contents were 2.45–4.28 mg/100 g thiamin, 0.04–1.53 mg/100 g ascorbic acid, 400–1900RE and 0.27–3.02 mg/100 g folic acid. The result of the physical properties shows that the cookies were 3 cm in thickness, 6 cm in length, 4 cm in diameter and the weight varies from 14–20 g. The spread ratio were between 1.10–2.40 and spread factor were between 3.34–5.17 cm. The organoleptic scores showed that the texture, crispness taste, aroma and overall acceptability of sample A was rated higher compared to sample B and C. The colour of sample C was the most preferable to the panelist. Conclusions The study revealed that acceptable cookies of nutrient dense can be produced from pigeon pea to improve the nutritional status of the consumers. Funding Sources Self.

scholarly journals Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer (Capreolus capreolus L.) and Red Deer (Cervus elaphus L.)

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2108
Author(s):  
Anna Milczarek ◽  
Alina Janocha ◽  
Grażyna Niedziałek ◽  
Michalina Zowczak-Romanowicz ◽  
Elżbieta Horoszewicz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cervus Elaphus ◽  
Red Deer ◽  
Roe Deer ◽  
Energy Content ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Fat Content ◽  
Energy Value ◽  
Health Promoting

The present studies aimed to analyse and assess the health-promoting properties of the musculus semimembranosus (MS) of roe and red deer harvested in the wild. The experimental materials comprising the carcasses of roe deer (15 does and 15 bucks) and red deer (15 hinds and 15 stags) were selected for analysis based on the following criteria: age of animals at harvest—3–4 years; time that passed from the harvest of animals to carcass cutting—48–54 h. After chilling the carcasses for 24 h at +2 °C, the haunches were cut from the carcasses and transported to the laboratory in isothermal ice-packed containers. Samples of the musculus semimembranosus were analysed to determine the chemical composition (proximate components, energy value, Fe, Pb, Cd, fatty acids). More (p ≤ 0.05) dry matter and total protein and less (p ≤ 0.05) crude fat was found in the musculus semimembranosus of roe deer in comparison to red deer. No significant influence of the animal’s sex was observed in the content of the evaluated nutrients, apart from crude fat content, which was increased in the haunch of females from both species. The energy content in the muscle of roe deer was 10% higher than the energy value of MS in red deer (p ≤ 0.05). The content of iron was significantly (p ≤ 0.05) higher (6.64 mg/kg) in the meat of red deer compared to the meat of roe deer (31.68 mg/kg). Roe deer haunch contained more lead but less cadmium than red deer haunch. Irrespective of sex, the lipid fraction of red deer muscle contained more saturated fatty acids (SFA). Intramuscular fat (IMF) in roe deer meat contained a higher percentage of polyunsaturated fatty acids (PUFA). The atherogenicity (AI) and thrombogenicity (TI) index values were significantly lower in roe deer haunch, and the hypocholesterolaemic-to-hypercholesterolaemic fatty acids ratio (HH) was lower (p ≤ 0.05) in red deer meat. To sum up, the evaluated roe deer and red deer haunch featured high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. As regards the content of cadmium and lead, roe deer and red deer haunch can be considered safe for consumers.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

2020 ◽  
Vol 9 (2) ◽  
pp. 117
Author(s):  
Lucky Arisonna Roring ◽  
Ni Wayan Wisaniyasa ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Red Bean ◽  
Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

scholarly journals PENGARUH PERBANDINGAN TERIGU DAN BEKATUL BERAS MERAH TERHADAP KARAKTERISTIK MIE KERING

2018 ◽  
Vol 7 (4) ◽  
pp. 156
Author(s):  
Ni Komang Sri Budihartini ◽  
I Dewa Gede Mayun Permana ◽  
Putu Timur Ina
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Rice Bran ◽  
Fiber Content ◽  
Red Rice ◽  
Overall Acceptability ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Red Color ◽  
Range Test

The purpose of study were to find the optimum ratio of wheat flour with red rice bran to produce the best characteristics of dry noodle. The Completely Randomized Design was used in the research with treatment that is the ratio of flour with red rice bran which consist of 6 levels: 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan Multiple Range Test (DMRT) test. The ratio of flour to red rice bran significantly influenced moisture, ash , fat, protein, carbohydrate, curde fiber content, inhibitor concentration (IC50), water absorption, color (scoring test), flavor (hedonic test), texture (hedonic test and scoring), taste (hedonic test) as well as overall acceptance (hedonic test) dry noodle.The ratio of wheat flour and red rice bran flour  (80%:20%) produces dry noodle with the best characteristics namely: 10.67% moisture content, ash content  2.91%, 1.09% fat content, 13.52% protein content, 71.80 % carbohydrate content, 4.15% crude fiber content, IC50 149.35 mg/ml, water absorption 223.23%, dark red color and rather liked color, rather liked flavor, elastic and rather liked texture, rather liked taste and rather liked overall acceptability.

scholarly journals Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots

2020 ◽  
Author(s):  
Thierry Tran ◽  
Xiaofei Zhang ◽  
Hernan Ceballos ◽  
Jhon L. Moreno ◽  
Jorge Luna ◽  
...  
Keyword(s):  
Water Absorption ◽  
Relative Density ◽  
Cooking Time
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