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.

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.

scholarly journals Qualidade física de grãos beneficiados de cultivares de arroz produzidos em diferentes níveis de adubação

2020 ◽  
Vol 42 ◽  
pp. 29
Author(s):  
Amanda Müller ◽  
Paulo Carteri Coradi ◽  
Jonatas Ibagé Steinhaus ◽  
Guilherme Abreu Coelho de Souza ◽  
Letícia Oliveira Carneiro ◽  
...  
Keyword(s):  
Whole Grains ◽  
Quality Analysis ◽  
Average Yield ◽  
Soil Fertilization ◽  
Physical Quality ◽  
Polished Rice ◽  
Physical Classification ◽  
Different Levels

Rice is one of the most cultivated cereals in the world and the increase in crop yield is associated with cultivars and levels of soil fertilization, and may suffer changes in grain quality after processing. The objective of this work was to evaluate the physical quality of grains of rice benefited as polished and integral of cultivars IR 424 RI and IR 431 CL as a function of different levels of fertilization. After the harvest, the grains were subjected to the debarking and polishing processes. Quality analysis was performed according to the physical classification of rice. The cultivar IR 424 RI obtained higher values of yellow, burned and plastered grains, and in the cultivar IR 431 LC more broken, chopped and stained grains were observed. The average yield of polished rice of cultivar IR 431 CL was 44.54% and cultivar IR 424 RI was 56.80%. Meanwhile, the average yield of whole rice of cultivar IR 431 CL was 65.02% and cultivar IR 424 RI was 73.08%. The increase in the fertilization levels of the rice influenced positively on the yield of whole grains, but did not present satisfactory results regarding the physical quality.

scholarly journals Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

2014 ◽  
Vol 44 (12) ◽  
pp. 2252-2257
Author(s):  
Tharcilla Isabella Rodrigues Costa Alvarenga ◽  
Hirasilva Borba ◽  
Greicy Mitzi Bezerra Moreno ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Lolli Malagoli de Mello ◽  
...  
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Lamb Meat ◽  
Atriplex Nummularia ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)

scholarly journals Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

2017 ◽  
Vol 14 (2) ◽  
pp. 219-227 ◽  
Author(s):  
SA Khan ◽  
MN Saqib ◽  
MA Alim
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Quality Characteristics ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Sensory Tests ◽  
Different Levels ◽  
Better Than

In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude fibre and 72.46% carbohydrate. Three cake samples were prepared with composite flour (JSF and wheat flour)mixed with other ingredients and compared with a control sample. The specific volume of cake for 20% substitution was higher than that of all other cakes. The crust and the crumb characteristics changed with the incorporation of JSF. Proximate composition of the cakes like carbohydrate, ash, fibre and protein increased with the substitution of JSF, butfat and protein decreased. Nutritionally, composite cakes with different levels of JSF were found better than control sample. In sensory tests, significant changes were found in color, flavour, texture and taste, and overall acceptability of cakes were observed with the increase of substitution. However, cake with 10% JSF incorporation got the highest acceptability by the panelists.J. Bangladesh Agril. Univ. 14(2): 219-227, December 2016

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.

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 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 Physical properties and cooking quality of extruded restructured rice: impact of water temperature and water level

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1616-1622
Author(s):  
D.G. Patria ◽  
A. Sutrisno ◽  
J.-L. Hsu ◽  
J. Lin
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Cooking Quality ◽  
Raw Materials ◽  
Absorption Index ◽  
Cooking Time ◽  
Milled Rice ◽  
Staple Foods ◽  
Rice Water

Rice is the main food for approximately 3.5 billion people worldwide, especially in Asians, who have consumed more than 90% of the total rice produced. Restructured rice is another designation of artificial rice is an effort to diversify staple foods processed from carbohydrate-based raw materials with the addition of certain substances to improve the quality of staple foods. Restructured rice can be done with several techniques, such as using extrusion. This study aimed to investigate the effect water content (35%, 37.5%, 40%, 42.5%, and 45%) and temperature (100oC and 26oC) on the surface and characteristics of restructured rice using a pasta extruder. Results of this study showed the treatment with water content 40% and temperature 100oC to be the best, more precisely seen from the results of laser microscope, color, WAI, WSI, WAR, Cooking losses, and cooking time. Pores and surfaces of restructured rice are almost the same as milled rice. Water absorption index (WAI) value = 2.273±0.10 g/g, WSI = 2.114±0.11%, WAR = 150.99±0.77%, CL = 1.92±0.10% and cooking time 4 mins. Suggestions for this research are further studies such as fortification with other ingredients using a pasta extruder technology and are expected to be implemented and commercialized.

scholarly journals The convenience of non-conventional methods for evaluation of the culinary quality of beans

2020 ◽  
Vol 9 (11) ◽  
pp. e44491110103
Author(s):  
Juliana Aparecida Correia Bento ◽  
Priscila Zaczuk Bassinello ◽  
Quedma Antônia da Cruz ◽  
Marina Aparecida De Sousa Mendonça ◽  
Tereza Cristina de Oliveira Borba ◽  
...  
Keyword(s):  
Conventional Method ◽  
Standard Method ◽  
Sensory Analysis ◽  
Cooking Quality ◽  
Cooking Time ◽  
Breeding Programs ◽  
Culinary Quality ◽  
Automatic Pressure ◽  
Sensory Tests

The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson’s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative.

STUDI PERBANDINGAN KUALITAS AIR BERSIH DALAM KAITANYA DENGAN AKTIVITAS MASYARAKAT DI SEKITAR SUMBER AIR PADA DESA WAINITU, BATUMERAH, AMAHUSU, DAN HALONG

2017 ◽  
Vol 13 (2) ◽  
pp. 111-119
Author(s):  
Lela Uyara ◽  
Pieter Kunu ◽  
Silwanus M Talakua
Keyword(s):  
Water Quality ◽  
Quality Standard ◽  
Total Coliform ◽  
Quality Analysis ◽  
Clean Water ◽  
Water Quality Analysis ◽  
E Coli ◽  
Microbiological Parameters ◽  
Standard Quality

The study aims to determine the quality of clean water in the villages of Wainitu, Batumerah, Amahusu and Halong by comparing the result of water quality analysis with water quality standard. Water quality analysis includes Physiscal, Chemical, and Microbiological parameters. This research uses descriptive method, this method describes systematics, accurate about facts and characteristic of the quality of clean water of each research location. The results showed that the source of clean water in the village of Batumerah did not meet the standard of clean water quality standards indicated by the number of E. coli and the high total coliform.  Keywords: standard quality of clean water, water quality, Wainitu, Batumerah, Amahusu and Halong villages   ABSTRAK Penelitian yang bertujuan untuk menetapkan kualitas air bersih di Desa Wainitu, Batumerah, Amahusu dan Halong, dengan membandingkan hasil analisis kualitas air dengan standar baku mutu air bersih. Analisis kualitas air meliputi parameter fisika, kimia dan mikrobiologi. Penelitian ini menggunakan metode deskriptif; metode ini menggambarkan sicara sistematis, akurat, fakta dan karakteristik mengenai kualitas air bersih di masing-masing lokasi penelitian. Hasil penelitian menunjukkan bahwa sumber air bersih di Desa Batumerah tidak memenuhi standar baku mutu air bersih yang ditunjukkan oleh jumlah E. coli dan total Koliform yang tinggi. Kata Kunci: baku mutu air bersih, Desa Wainitu, Batumerah, Amahusu dan Halong, kualitas air

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