scholarly journals Develop the Value Added Products and Sensory Evaluation of Proso Millet Fresh Products

2021 ◽  
Vol 10 (9) ◽  
pp. 262-267
Author(s):  
Swiny Sandhvi Vishakha singh
Keyword(s):  
Sensory Evaluation ◽  
Mineral Content ◽  
Value Added ◽  
Nutritional Factors ◽  
Overall Acceptability ◽  
Proso Millet ◽  
Fresh Products ◽  
Protein Rich ◽  
Legume Flours ◽  
Value Added Products

Proso millet is a protein-rich grain that also contains minerals such as phosphorus and magnesium. The amount of phosphrous (206mg) and magnesium (153mg) in this millet is higher than in other millets. Processing such as soaking and roasting affects the mineral content and fibre, however it reduced anti-nutritional factors like phytate and tannin content. Many traditional Indian Recipes have been prepared from proso millet or blended with other cereal and legume flours to enhance the nutritional value and palatability. Development and value addition to proso millet incorporated fresh products like Proso millet chapati and kitchari. It can be concluded that sensory evaluation done on all the recipes revealed that Proso millet significantly improved their organoleptic evalutaion. Proso millet formulated chapati and kitchari was found rich in nutrients and its overall acceptability was also good.

Development and Evaluation of Protein Rich Nutri Bites for Adolescents

2018 ◽  
Vol 55 (3) ◽  
pp. 308
Author(s):  
Radhika D. Prabhu ◽  
C. Usha Devi ◽  
R. Navaneetha
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Rating Scale ◽  
Foxtail Millet ◽  
Value Added ◽  
Dry Weight ◽  
Value Addition ◽  
Overall Acceptability ◽  
Protein Rich

Value addition of foods is of current interest because of increasing nutritional awareness among consumers. Adolescents’ protein requirements are high and hence value addition using millets is one way to meet the protein needs particularly through baked foods. An investigation was undertaken to develop protein rich nutri bites. Standardization trials indicated that incorporation of 10% jowar,5% bajra,10% foxtail millet,10% whole wheat flour,5% refined wheat flour, 20% groundnuts,10% almonds,5% chia seeds,5% watermelon seeds,5% whey protein,10% butter and 5% spices was highly accepted. The present study aimed at sensory evaluation, proximate analysis and shelf life study of the protein rich nutri bites (value added baked snack).The products were subjected to sensory evaluation by 25 semi trained panelists. Sensory qualities included appearance, colour, texture, taste, odour and overall acceptability. A 9-point hedonic rating scale was used. There was no statistical significant (p>0.05) difference with respect to texture and overall acceptability. The developed product contained 2.91% moisture, 19.8g protein, 20.06g fat, 1.65g total fiber, 2.9g ash, 51.9g carbohydrate and 422.02kcal energy per 100g on dry weight basis with a shelf life of 15-30 days. In adolescents this would replace junk food and also prevent overeating as it provides satiety. It is also useful for fitness enthusiasts as protein helps in building muscles.

Effect of cooking methods on anti-nutrient content of Loni (Portulaca quadrifida L.) and their products development

2017 ◽  
Author(s):  
Anisha Verma ◽  
Neeru Bala ◽  
Nikeshwori Khangembam
Keyword(s):  
Nutritive Value ◽  
Value Added ◽  
Nutrient Content ◽  
Leafy Vegetable ◽  
Cooking Methods ◽  
Nutritional Factors ◽  
Sensory Acceptability ◽  
Hedonic Scale ◽  
Calcium Iron ◽  
Value Added Products

The present study is focused to analyze the nutrients and anti-nutrient content of fresh Loni, to analyze the effect of cooking methods on the anti-nutritional factors of Loni, to prepare the value added products using fresh Loni and evaluate their sensory acceptability, to determine the nutritive value of the prepared products. Nutrient composition and anti-nutritional factors of fresh and cooked loni were determined. Two food products were made by incorporation of fresh loni at 40 percent, 60 per cent and 80 per cent in ‘Crispy leafy vegetable cutlets’ and 15 per cent, 30 per cent and 45 per cent in ‘Paratha’ refers as T1, T2, T3 respectively and the control T0 was made without incorporation of loni. The products were organoleptically evaluated for sensory acceptability using nine point hedonic scale. The nutrient content of fresh Loni were moisture 90.68 %, ash 4.4 g, protein 1.4 g, fat 0.4 g, crude fiber 1.6 g, carbohydrate 2.25 g, energy 24 kcal, calcium 273 mg, iron 14.34 mg, total carotene 3124 µg per 100 g. The anti-nutritional content of loni were significantly decreased after shallow and deep frying. Organoleptically it was found that 60 per cent incorporation of fresh loni in ‘Crispy leafy vegetable cutlets’ and 30 per cent incorporation of fresh loni in Paratha was found most acceptable. As well as the incorporation level increased the amount of fibre, calcium, iron and total carotene in the prepared products. On the basis of finding it is concluded that the fresh Loni can be used in the preparation of various products to increase the level of micro-nutrients.

scholarly journals Quality Evaluation of Cookies Produced from Wheat, Sorghum and Defatted Coconut Flour Blends

2020 ◽  
pp. 11-21
Author(s):  
Mustapha O. Alebiosu ◽  
Badiu A. Akinbode ◽  
Iyanuoluwa S. Oni ◽  
John O. Oladele
Keyword(s):  
Wheat Flour ◽  
Quality Evaluation ◽  
Reference Sample ◽  
Value Added ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Sorghum Flour ◽  
Laboratory Procedures ◽  
Flour Blends ◽  
Value Added Products

The use of wheat, sorghum and defatted coconut flour blends in the production of whole meal cookies was investigated with the aim of encouraging the use of sorghum and coconut flour in producing value-added products. Enriched cookies were produced from the blends of wheat flour (WF) and sorghum flour (SF) in varying proportions of 100:0, 90:5, 85:10, 80:15, 75:20, 70:25, 65:30, 60:35 with 5% of defatted coconut flour (CF) added to each sample and were labelled AMUS, BMUS, CMUS, DMUS, EMUS, FMUS, GMUS, HMUS respectively. Cookies with 100% wheat flour (AMUS) served as a reference sample. The proximate, physical, mineral and sensory properties of the cookies samples were examined using standard laboratory procedures. The proximate results of the cookies showed that protein, ash, fat, crudefibre, moisture and Carbohydrate ranged from (9.18–12.25%), (0.88–1.15%), (9.59–11.19%), (2.77–3.74%), (7.10–10.89%) and (64.20–66.71%) respectively. The physical characteristics of the cookies; weight (9.69–18.20 g), diameter (272.0–333.0 mm), thickness (7.72–11.40 mm), spread ratio (23.87–41.09) differed significantly (p < 0.05). However, the sensory results showed that the cookies varied in colour (6.85–7.80), taste (6.90–8.15), aroma (7.10–7.75), crispness (6.65–7.75) and overall acceptability (7.25–8.45). The reference sample had the highest sensory scores for all the attributes except for aroma and crispiness, while cookies with 15% sorghum flour (SF) and 5% defatted coconut flour (CF) incorporation had highest score for crispness and 30% sorghum had highest score for aroma respectively. Based on the parameters evaluated 15% sorghum flour and 5% defatted coconut flour incorporation could be utilized for cookies production owing to its baking potential abilities. However, the high protein, ash and fibre contents of the cookies made with sorghum and defatted coconut flour substitution is very important as this could make a great contribution to the nutrient intake by consumers.

scholarly journals Sensory Evaluation of Liver/Meat Pâté Made from Fresh or Frozen Eland Meat and Beef

2019 ◽  
Vol 50 (2) ◽  
pp. 71-79
Author(s):  
P. Kolbábek ◽  
P. Maxová ◽  
L. Kouřimská ◽  
D. Lukešová ◽  
R. Kotrba
Keyword(s):  
Pilot Study ◽  
Exotic Species ◽  
Sensory Evaluation ◽  
Small Animal ◽  
Value Added ◽  
Chicken Liver ◽  
Processed Meat ◽  
Beef Liver ◽  
Fresh Material ◽  
Value Added Products

Abstract Small animal producers in Europe can financially benefit if they sell not only carcasses or dissected cuts, but also processed meat and edible offal in value added products such as traditional and popular pâté. In particular, when introducing a new exotic species like eland (Taurotragus oryx) to the market, the sale of low valued cuts with higher collagen content is problematic. Therefore, we aimed to evaluate the sensory traits of several pâtés made from liver and less valuable fresh or frozen meat cuts (neck, brisket and plate) of eland and cattle. Four batches of pâté made from fresh and frozen material (45 and 90 days) were tested by 35 panellists using sensory profiling method with 14 descriptors. Two pâté batches consisted of chicken liver and beef or eland meat. Another two were made from eland or beef liver together with eland meat. Pâté made from fresh material, including chicken or eland or beef liver, together with eland meat or beef showed the main differences in textural characteristics such as friability, overall texture being better scored for pâté which includes chicken liver. Chicken liver also resulted in a higher intensity of colour. Freezing of material (meat and liver) before processing into pâté resulted in worse scoring of the final product. Chicken liver batches scored better in sensory traits of overall appearance, pleasantness of taste, colour and intensity of colour, colour hue and textural friability, overall texture and of pleasantness of consistency. Pâté made from chicken liver from frozen material also had lower off-flavour. This pilot study showed that pâté from fresh eland meat and chicken liver scored the best in most of the sensory traits. Freezing and storing meat and liver before processing resulted in worse scores, especially in olfactory, visual and textural traits. The use of chicken liver instead of eland or beef liver to process pâté improves sensory traits.

scholarly journals Standardization of protein-enriched cookies made from Tamarind seed flour

2021 ◽  
Vol 13 (SI) ◽  
pp. 194-197
Author(s):  
Farhat Sultana ◽  
Vijayalakshmi ◽  
Geetha ◽  
Mini
Keyword(s):  
Low Cost ◽  
Protein Energy Malnutrition ◽  
Value Added ◽  
Supplemental Food ◽  
Seed Flour ◽  
Tamarind Seed ◽  
Protein Energy ◽  
Protein Rich ◽  
Value Added Products ◽  
Children Under 5

Protein-energy malnutrition is one of the major public health problems in India affecting children under 5 years of age. The prevalence of underweight in children under 5 is 42.5% in India, being the highest globally. The need for low-cost supplemental food is vital under such conditions. This study aims to develop low cost and protein-rich value-added products from Tamarind seed flour. The incorporation of Tamarind seed flour (50%) in the development of cookies exhibited a significant level of increase in protein in cookies. The protein content of Control cookies was 5.65% and Tamarind seed flour incorporated cookies was 11.26%. This study depicted that Tamarind seed flour can be used as the replacement of conventionally used cereal flours to develop functional foods to curb protein-energy malnutrition.  

scholarly journals Assessing Consumer Acceptance of Edamame-based Patties

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1139D-1140
Author(s):  
Dru N. Montri ◽  
Kathleen M. Kelley ◽  
Elsa S. Sánchez
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Value Added ◽  
Consumer Acceptance ◽  
State University ◽  
Product Characteristics ◽  
Pennsylvania State University ◽  
Food Items ◽  
Strong Interest ◽  
Value Added Products

A sensory evaluation was conducted on 9–10 Feb. 2005 at The Pennsylvania State University, University Park campus, to determine consumer acceptance of two edamame [Glycinemax (L.) Merrill] -based patties. This value-added product was chosen because of the increasing popularity of vegetable-based burgers. Patties were mainly composed of edamame, mushrooms, and onion; however, they differed, based on the type of mushroom and seasonings used and the addition of walnuts to one of the recipes. One type of patty was evaluated each day with participants rating it on overall appeal, flavor, appearance, and texture. A total of 209 consumers participated in the 2-day sensory evaluation, 106 on the first day and 103 on the second; and 23.6% and 25.2%, respectively, were familiar with or had heard of edamame before. Overall mean liking for the patties was 6.38 and 6.58 (1 being dislike extremely and 9 being like extremely) and mean liking for flavor was 6.44 and 6.83, respectively. Based on the sample, 43.4% and 35.9% of participants each day indicated that they “probably would buy” or “definitely would buy” this item from a supermarket. Consumers also ranked select product characteristics that influence their decision to purchase new food items in terms of importance. Results were similar for both days with flavor, nutritional value, and price ranked as the three most important factors that influence their purchasing deci-sions. Verbal comments from participants indicated a strong interest in purchasing this product. Results suggested that consumers found the two edamame-based patties acceptable. Small-acreage growers could consider marketing edamame for use in value-added products such as these.

Studies on Preparation of Cookies Fortified by Horse Gram Malt

2016 ◽  
Vol 53 (1) ◽  
pp. 91
Author(s):  
Selal Deepika ◽  
A. R. Sawate ◽  
R. B. Kshirsagar ◽  
A. T. Taur ◽  
B. M. Patil
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Value Added ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Hammer Mill ◽  
Nutritional Factors ◽  
Horse Gram ◽  
Hedonic Scale

The horse gram is a cheapest source of protein, calcium and iron. Further the germination of horse gram seeds can reduce the anti-nutritional factors. The germination was carried out by washing, soaking (12 h), germinating (24 h), oven drying and grinding into flour in hammer mill. The effect of germination on chemical characteristics of horse gram was found to significantly decrease (p&lt;0.05) in protein, carbohydrate, fat and significantly increase (p &lt; 0.05) in moisture and ash content. Further value added product (cookies) was prepared by incorporation of 5, 10, 15 and 20% germinated horse gram flour (GHF). The sensory evaluation of cookies was carried out by a panel of ten trained judges using 9-point Hedonic scale. The sensory quality of cookies significantly decreased (p&lt;0.05) for higher level of GHF and significantly increased (p &lt; 0.05) for low level of GHF. The cookies prepared by incorporation of GHF up to 10% were acceptable without affecting organoleptic quality.

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