Evaluation of sensory and nutritional properties of multigrain porridge

2017 ◽  
Vol 36 (02) ◽  
Author(s):  
Shikha Singh ◽  
Anisha Verma ◽  
Neeru Bala
Keyword(s):  
Nutritional Quality ◽  
Standard Procedure ◽  
Value Added ◽  
Food Product ◽  
Statistical Technique ◽  
Nutritional Composition ◽  
Wheat Grain ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Curry Leaves

The present study was undertaken to develop the value added food product using multigrain mix and to assess its sensory and nutritional composition of Porridge (Salty daliya). Porridge was standardized as Control (T0). Along with control; three variations of Porridge were prepared by replacing cracked wheat grain with different ratio of multigrain mix (Wheat grain, Soy bean, Flaxseed, Barley, Gingelly seed and Curry leaves powder) which referred as T1(40:30:5:10:10:5), T2(30:35:10:10:10:5), T3(20:40:15:10:10:5) and T4(10:45:20:10:10:5) respectively. They were tested for different sensory attributes. Nutritional composition of Porridge was determined by using the standard procedure. Appropriate statistical technique was opted for the analysis. The result revealed that the T2 (7.83±0.00) was found most acceptable with regards to its overall acceptability followed by T0 (7.66±0.08), T1 (7.55±0.42), T3 (6.66±0.46), T4 (5.77±0.92) respectively. Energy (ranged from 388-436 Kcal), Protein (ranged from 22-28 g), fat (ranged from 13-21 g), calcium (ranged from145-192mg), phosphorus (ranged from 466-501mg), fiber (ranged from3-4g) and iron (ranged from 6-7 mg) were increased in treatments as compared to control except carbohydrate. Thus it can be concluded that value added multigrain porridge has good organoleptic and nutritional quality.

scholarly journals Sensory and nutritional evaluation of unleavened flat bread prepared by multigrain flour mixture

2016 ◽  
Vol 8 (3) ◽  
pp. 1168-1171
Author(s):  
Shikha Singh ◽  
Anisha Verma ◽  
Neeru Bala
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Value Added ◽  
Food Product ◽  
Food Composition ◽  
Nutritional Composition ◽  
Nutritional Evaluation ◽  
Overall Acceptability ◽  
Flat Bread ◽  
Composition Table

The present study was undertaken to develop the value added food product using multigrain flour mixture and to assess its sensory and nutritional composition of unleavened flat bread (Chapatti). It was standardized as Control (T0). Along with control; three variations of Chapatti were prepared by replacing wheat flour with different ratio of multigrain flour mixture which referred as T1, T2, T3 and T4 respectively. They were tested for different attrib-utes (Taste and Flavour, Colour and Appearance, Body and Texture and Overall Acceptability). A food composition table given by Gopalan, et.al, 2007 was used to determine the nutritional composition of Chapatti. Appropriate statis-tical technique was opted for the analysis. The result revealed that the T1 (8.05±0.00) was found most acceptable with regards to its sensory attributes followed by T0 (7.70±0.42), T2 (7.55±0.08), T3 (7.22±0.98) and T4 (6.64±0.46) respectively. Energy (ranging from 388-436 Kcal), Protein (ranging from 22-28 g), fat (ranging from 13-21 g), cal-cium (ranging from145-192 mg), phosphorus (ranging from 466-501 mg), fiber (ranging from 3-4g) and iron (ranging from 6-7 mg) were increased in treatments as compared to control except carbohydrate. Thus, it can be concluded that value added product has good organoleptic and nutritional quality.

scholarly journals To Assess the Nutritional Quality of Triticale Based Product Medicated and Non-Medicated Health Powder

2018 ◽  
Vol 7 (4) ◽  
pp. 120
Author(s):  
Seema Sonkar ◽  
Shraddha Yadav ◽  
Rishi Bhel ◽  
O. P. Bishnoi
Keyword(s):  
Pearl Millet ◽  
Nutritional Quality ◽  
Rating Scale ◽  
Female Parent ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Diabetic Patients ◽  
Overall Acceptability ◽  
Sensory Score

Triticale is a more recent development in the field of cereals, that is a man made cereals created by crossing wheat and rye, compared to oats and barley, which have long histories, triticale is between 40 and 50 years old. Triticale is hybrid of wheat (Triticum) and rye (Scale) first bread in laboratories during the late 19th century in Scotland and Germany. When crossing wheat and rye, wheat is used the female parent and rye is the male parent. The resulting hybrid is sterile and must be treated with colchicines to induce polyoidy and thus the ability to reproduce itself. High quality grain, conditioning products with desirable properties and nutritional value, determines the use of triticale for consumption. Therefore, more and more attention is paid in triticale breeding for its quality, to obtain highly yielding, but also technologically advantageous varieties. The aim of this research was to evaluate nutritional quality and sensory properties of triticale based product that are – Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, Beet root ashwagandha, safed musli and steavia powder and Non– Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, and steavia powder. The result of the nutritional analysis indicated that the nutritional composition of Medicated health powder are moisture -8.5, ash -2.20, protein- 6.59 and iron-1.82 gm. Non-Medicated health powder are moisture -8.7, ash -1.89, protein- 6.36 and iron-1.71 gm. Regarding sensory properties, these products were evaluated on sensory parameters using nine point hedonic rating scale. Sensory score for Medicated Health Powder for appearance 9.0, texture 8.4 color 8.2, flavor 8.0 and overall acceptability is 9.0. and Non-Medicated Health Powder for appearance 9.0, texture 8.8 color 8.4, flavor 8.8 and overall acceptability is 9.0. A sensory quality of products (Medicated health powder and Non- medicated health powder) was monitored during storage and was found stable for 3 months. Medicated and Non- medicated health powder health powder is recommended for diabetic patients and in cronic heart disease.

scholarly journals Quality evaluation of cake prepared by utilizing nonconventional millets of Himachal Pradesh

2020 ◽  
Vol 11 (2) ◽  
pp. 130-133
Author(s):  
Shalini Devi ◽  
Rajni Modgil
Keyword(s):  
Nutritional Quality ◽  
Quality Evaluation ◽  
Eleusine Coracana ◽  
Himachal Pradesh ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Acceptable Quality ◽  
Cent Level

The present study was conducted to prepare and evaluate the nutritional quality of millet cake. Millet flours were incorporated at 70 per cent level in cakes and their sensory and nutritional properties were evaluated. The results revealed that, incorporation of millet flours in cake significantly increased the contents of ash (1.27 to 4.32%), protein (10.45 to 11.13%) and fibre (2.18 to 6.95%). The cake supplemented with Kodra (Eleusine coracana) flour showed maximum overall acceptability after control. From the study it can be concluded that a maximum of 70 per cent millet flours can be incorporated to prepare acceptable quality of cake.

scholarly journals Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 151
Author(s):  
Sahar Dandachy ◽  
Hiba Mawlawi ◽  
Omar Obeid
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Bakery Products ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Chickpea Flour ◽  
The Impact

Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.

scholarly journals Nutritional potential of malted nutri flour against conventional flours used in Indian food products

2019 ◽  
Vol 11 (3) ◽  
pp. 694-697
Author(s):  
Jaya Tripathi ◽  
Janardan Singh
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Value Added ◽  
Food Product ◽  
Food Products ◽  
Nutritional Factors ◽  
Whole Wheat ◽  
Indian Food ◽  
Food Product Development

The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.

scholarly journals Nutritional value of child-targeted food products: Results from the Food Quality Observatory

2021 ◽  
pp. 1-22
Author(s):  
Joséane Gilbert-Moreau ◽  
Sonia Pomerleau ◽  
Julie Perron ◽  
Pierre Gagnon ◽  
Marie-Ève Labonté ◽  
...  
Keyword(s):  
General Population ◽  
Food Quality ◽  
Nutritional Quality ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Grocery Stores ◽  
Free Sugars ◽  
Total Sugars ◽  
Breakfast Cereals

Abstract Objective: To characterize the nutritional quality of food products targeted to children, we aimed 1) to determine if the nutritional composition of child-targeted food products is different from those for the general population, and 2) to verify differences in the nutrient content of child-targeted food products between three selected food categories. Design: The present study is part of the work conducted by the Food Quality Observatory, created in 2016 in the province of Quebec (Canada). Ready-to-eat (RTE) breakfast cereals (n=331), granola bars (n=310), and yoghurts and dairy desserts (n=380) were the food categories analyzed. Setting: Nutritional values and all packaging information were obtained by purchasing every product available in supermarkets, grocery stores and specialty grocery stores. Free sugars were manually differentiated from total sugars for each product. Products were classified according to two targeted consumer groups: children or general population. Results: The nutrient profile of RTE breakfast cereals, granola bars, and yoghurts and dairy desserts targeted to children differed from that of products intended at the general population. Child-targeted RTE breakfast cereals had the least favorable nutritional composition, with significantly higher content of carbohydrates, total sugars, free sugars and sodium compared to breakfast cereals for the general population as well as child-targeted granola bars and yoghurts and dairy desserts. All child-targeted products analyzed contained free sugars. Conclusions: The present study supports the relevance to further regulate marketing to children on food product packages to ensure that such marketing is not present on food products with poor nutritional quality.

scholarly journals Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

2021 ◽  
pp. 1-8
Author(s):  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Joséane Gilbert-Moreau ◽  
Simone Lemieux ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Breakfast Cereal ◽  
Food Category ◽  
Breakfast Cereals ◽  
Sales Data

Abstract Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

scholarly journals Nutritional quality and in vitro digestion of immature rice-based processed products

2020 ◽  
Vol 11 (9) ◽  
pp. 7611-7625
Author(s):  
Kulwa F. Miraji ◽  
Anita R. Linnemann ◽  
Vincenzo Fogliano ◽  
Henry S. Laswai ◽  
Edoardo Capuano
Keyword(s):  
Nutritional Quality ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Nutritional Properties ◽  
Processed Products

The nutritional contents of rice decreased as grains matured, and pepeta-type processing improves the nutritional properties and in vitro protein digestibility of rice.

Botanical origin approach for a better understanding of chemical and nutritional composition of beebread as an important value-added food supplement

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111068
Author(s):  
Adriana Cristina Urcan ◽  
Adriana Dalila Criste ◽  
Daniel Severus Dezmirean ◽  
Otilia Bobiș ◽  
Victorița Bonta ◽  
...  
Keyword(s):  
Value Added ◽  
Food Supplement ◽  
Nutritional Composition ◽  
Botanical Origin

scholarly journals A multipurpose tool to evaluate the nutritional quality of individual foods: Nutrimap®

2007 ◽  
Vol 10 (7) ◽  
pp. 690-700 ◽  
Author(s):  
E Labouze ◽  
C Goffi ◽  
L Moulay ◽  
V Azaïs-Braesco
Keyword(s):  
Public Health ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Consumer Information ◽  
Food Category ◽  
Health Authorities ◽  
Public Health Authorities ◽  
Nutritional Needs ◽  
Health Objectives

AbstractBackground/objectivesWith obesity and nutrition-related diseases rising, public health authorities have recently insisted nutritional quality be included when advertising and labelling food. The concept of nutritional quality is, however, difficult to define. In this paper we present an innovative, science-based nutrient profiling system, Nutrimap®, which quantifies nutritional assets and weaknesses of foods.MethodsThe position of a food is defined according to its nutritional composition, food category, the consumer's nutritional needs, consumption data and major public health objectives for nutrition. Amounts of each of 15 relevant nutrients (in 100 kcal) are scored according to their ability to ‘rebalance’ or ‘unbalance’ the supply in the whole diet, compared with current recommendations and intakes. These scores are weighted differently in different food categories according to the measured relevance of the category to a nutrient's supply. Positive (assets) and negative (weaknesses) scores are totalled separately.ResultsNutrimap®provides an overall estimate of the nutritional quality of same-category foods, enabling easy comparisons as exemplified for cereals and fruit/vegetables. Results are consistent with major nutritional recommendations and match classifications provided by other systems. Simulations for breakfasts show that Nutrimap®can help design meals of controlled nutritional value.ConclusionsCombining objective scientific bases with pragmatic concerns, Nutrimap®appears to be effective in comparing food items. Decision-makers can set their own limits within the Nutrimap®-defined assets and weaknesses of foods and reach categorisations consistent with their objectives – from regulatory purposes to consumer information or support for designing meals (catering) or new products (food industry).

Sign in / Sign up

Export Citation Format

Share Document