Nutritional Evaluation of Biscuits Developed from Quality Protein Maize

<p>Malnutrition is one of the causes of triple burden on the nation. It is decreasing in South Asian countries but still almost 83 million are suffering<sup>1</sup>. To combat the condition of malnutrition, bio-fortified crops are being developed. One of the crops which were developed is quality protein maize; maize with better biological value and balanced amino acid profile which helped in increasing the absorption of other vitamin A, calcium and carbohydrate 2. In this background, the present study was planned with an objective to develop biscuits with optimum sensory and nutritional attributes which can help in impeding malnutrition. The biscuits were subjected to organoleptic evaluation by the panel of 10 semi-trained judges. A 9- point hedonic scale was used for evaluating sensory attributes of the developed biscuits. There was insignificant difference between overall acceptability score of the developed biscuits but was highest for the biscuits developed from quality protein maize. The quality protein maize containing biscuits had high protein (8.11 g/100 g), ash (1.46 g/100 g), lysine (3.66 g/100 g protein), methionine (1.66 g/100 g protein), tryptophan (0.84 g/100 g protein), linoleic (25.57%), linolenic acid (1.66%) and in vitro protein (81.92%) and starch digestibility (53.18%) acceptability in comparison to wheat biscuits. Thus, incorporation of quality protein maize in the development of bakery products helped in improving the nutrient contents and thus is a good alternative to be used during feeding trial.</p>

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Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1662 ◽

2021 ◽

Author(s):

K. Rammya Molu ◽

C.L. Sharon ◽

Seeja Thomachan Panjikkaran ◽

E.R. Aneena ◽

P.S. Lakshmy ◽

...

Keyword(s):

Cocoa Butter ◽

Milk Powder ◽

Sweet Taste ◽

Cane Sugar ◽

Organoleptic Evaluation ◽

Overall Acceptability ◽

Seed Flour ◽

Score Card ◽

Physico Chemical ◽

Hedonic Scale

Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed. Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale. Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03g 100g-1), protein (3.78g 100g-1), fat (1g 100g-1) and fibre (3.13g 100g-1).

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Development of Sugar Free and Fortified Chocolates with D-Optimal Design Approach

Journal of Food Engineering and Technology ◽

10.32732/jfet.2021.10.1.28 ◽

2021 ◽

Vol 10 (1) ◽

pp. 28-33

Author(s):

Aishwarya Paranjape ◽

Sachin Sonawane ◽

Sonal Patil

Keyword(s):

Response Surface Methodology ◽

Optimal Design ◽

Calorific Value ◽

Glycaemic Index ◽

Organoleptic Evaluation ◽

Life Study ◽

Overall Acceptability ◽

Dragon Fruit ◽

Hedonic Scale ◽

Sugar Replacers

The increasing numbers of overweight or chronically obese individuals have led the market to produce sweet snacks and desserts that are low in calories, low in fat or low in sugar. Sugar replacers have low calorific value and lower glycaemic index as compared to sucrose which not only helps in controlling weight but also is safe for diabetics. The study is aimed to develop a sugar free chocolate by using a combination of various zero calorie sweeteners i.e., stevia, isomalt and erythritol through response surface methodology (RSM). The final run optimized by RSM consists of 21.9g cocoa butter, 5.1g erythritol, 0.10g stevia and 14.9g isomalt. Organoleptic evaluation of modified chocolates was evaluated using 9 point hedonic scale for the parameters like, appearance, color, aroma, taste, texture, mouthfeel, aftertaste and overall acceptability. The overall acceptability of sugar free chocolates was found to be 8.9. Further, the fortification of chocolates was done with the help of vitamins and minerals rich fruit powders such as beetroot powder, jamun seed powder and pink pithaya powder (dragon fruit). Vitamins and minerals analysis was performed for sugar free chocolate fortified with beetroot. Shelf-life study of sugar free chocolate fortified with beetroot was carried out.

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Organoleptic Evaluation for Accessing Sensory Attributes of Lycopene Containing Tomato Purees and its Overall Acceptability

Asian Journal of Advanced Research and Reports ◽

10.9734/ajarr/2021/v15i930424 ◽

2021 ◽

pp. 30-36

Author(s):

Smriti Sanyal ◽

Sunita Mishra

Keyword(s):

Food Additives ◽

Uttar Pradesh ◽

Sensory Attributes ◽

Organoleptic Evaluation ◽

Overall Acceptability ◽

Tomato Pulp ◽

Hedonic Scale ◽

Fresh Tomato ◽

Tomato Powder ◽

Water Ratio

A study on organoleptic evaluation for accessing sensory attributes of lycopene containing tomato purees & its overall acceptance was conducted at Food Science Analysis Laboratory, School of Home Science, B.B.A.U, Lucknow, Uttar Pradesh, India, during July 2020 to May 2021. Different treatments under the investigation were prepared using dried tomato (Lycopersicum esculentum), tomato pulp and water to find out most appropriate treatment having significantly higher sensory attributes and overall acceptability. Five different types of treatments/purees viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70 ᴼC for 5 minutes (T3), Fresh tomato pulp (T4) & Tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) were used in the investigation. The effect of these treatments was distinguished as reflected on sensory characters like appearance, aroma, texture & overall acceptance. The highest overall acceptance of 8.20±0.7 on hedonic scale was obtained from tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) followed by dried tomato powder without food additives (T1) ie. 7.90±1.0. These results appeared highly promising depending on the appearance, aroma & texture.

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Formation and Structure of Casein Micelles in Lactating Mammary Tissue

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100067741 ◽

1970 ◽

Vol 28 ◽

pp. 150-151

Author(s):

Robert J. Carroll ◽

Marvin P. Thompson ◽

Harold M. Farrell

Keyword(s):

Size Distribution ◽

G Protein ◽

Milk Proteins ◽

Mammary Tissue ◽

Colloidal System ◽

Casein Micelles ◽

The Stability

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.

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Design, Optimization and Evaluation of Fast-Dissolving Oral Films of Ropinirole

International Journal of Pharmaceutical Sciences and Nanotechnology ◽

10.37285/ijpsn.2018.11.1.3 ◽

2018 ◽

Vol 11 (1) ◽

pp. 3958-3967

Author(s):

Bhikshapathi D. V. R. N. ◽

Srinivas A

Keyword(s):

Parkinson’S Disease ◽

Parkinson's Disease ◽

Good Alternative ◽

In Vitro Dissolution ◽

Content Uniformity ◽

Onset Of Action ◽

Disintegration Time ◽

Peg 4000 ◽

Oral Films

The main objective of this study was to develop fast dissolving oral films of ropinirole HCl to attain quick onset of action for the better management of Parkinson’s disease. Twenty-seven formulations (F1-F27) of ropinirole oral dissolving films by solvent-casting method using 33 response surface method by using HPMC E15, Maltodextrin PEG 4000 by using Design of experiment software. Formulations were evaluated for their physical characteristics, thickness, folding endurance, tensile strength, disintegration time, drug content uniformity and drug release characteristics and found to be within the limits. Among the prepared formulations F4 showed minimum disintegration time 11 sec, maximum drug was released i.e. 99.68 ± 1.52% of drug within 10 min when compared to the other formulations and finalized as optimized formulation. FTIR data revealed that no interactions takes place between the drug and polymers used in the optimized formulation. The in vitro dissolution profiles of marketed product and optimized formulation was compared and found to be the drug released was 92.77 ± 1.52 after 50 min. Therefore, it can be a good alternative to conventional ropinirole for immediate action. In vitro evaluation of the ropinirole fast dissolving films confirmed their potential as an innovative dosage form to improve delivery and quick onset of action of ropinirole. The oral dissolving film is considered to be potentially useful for the treatment of Parkinson’s disease where quick onset of action is desired

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In vitro processing of recombinant G protein gamma subunits. Requirements for assembly of an active beta gamma complex.

Journal of Biological Chemistry ◽

10.1016/s0021-9258(17)37077-1 ◽

1994 ◽

Vol 269 (12) ◽

pp. 9067-9073

Author(s):

J.B. Higgins ◽

P.J. Casey

Keyword(s):

G Protein ◽

In Vitro Processing ◽

Gamma Subunits

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Protein nutritional quality, amino acid profile, anti-amylase and anti-glucosidase properties of microalgae: Inhibition and mechanisms of action through in vitro and in silico studies

LWT ◽

10.1016/j.lwt.2021.112023 ◽

2021 ◽

pp. 112023

Author(s):

Roghayeh Siahbalaei ◽

Gholamreza Kavoosi ◽

Mostafa Noroozi

Keyword(s):

Amino Acid ◽

In Silico ◽

Nutritional Quality ◽

Amino Acid Profile ◽

Mechanisms Of Action ◽

In Silico Studies

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Laser Use in Creating Orthodontic Adhesion to Ceramic Surfaces

Applied Sciences ◽

10.3390/app11062512 ◽

2021 ◽

Vol 11 (6) ◽

pp. 2512

Author(s):

Anca Labunet ◽

Andreea Kui ◽

Sorina Sava

Keyword(s):

Hydrofluoric Acid ◽

Surface Preparation ◽

Good Alternative ◽

Ceramic Surface ◽

Ti:Sapphire Lasers ◽

Ceramic Surfaces ◽

Golden Standard ◽

Laser Systems ◽

Ceramic Crowns

Orthodontists must sometimes bond attachments to ceramic crowns, by using one of the surface preparations available, such as sandblasting or acid etching with hydrofluoric acid. Research shows that different laser systems may also be used for this purpose. The aim of this review is to determine which laser type and modality of use is the most effective in increasing shear bond strength of brackets bonded to ceramic surfaces. Two independent researchers studied the current literature 1990–2018 and selected original articles focusing on in vitro research on laser use for ceramic surface preparation for bonding metallic or ceramic attachments. Twelve articles have met the criteria and have been thoroughly revised, focusing on 2 fractional, Nd:Yag, Er:Yag, femtosecond and Ti:Sapphire lasers. There is little difference shown by the current studies between ceramic types and information on orthodontic bonding to non-feldspathic ceramics is scarce. Femtosecond laser is a good alternative to classical surface preparation with hydrofluoric acid. Nd:Yag laser is more suitable for surface preparation of ceramics than different types of Er:Yag lasers. Difference in laser power may achieve different results, but the golden standard for lasers use has not been found. Laser usage does not obtain the same results as hydrofluoric acid and cannot, so far, eliminate its application.

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