scholarly journals NUTRITIONAL AND ROTI QUALITY OF SORGHUM GENOTYPES

2016 ◽  
Vol 10 (2) ◽  
pp. 80
Author(s):  
U.D. Chavan ◽  
J.V. Patil ◽  
M.S. Shinde
Keyword(s):  
Nutritional Quality ◽  
Quality Parameters ◽  
Breeding Program ◽  
Organoleptic Evaluation ◽  
Land Races ◽  
Overall Acceptability ◽  
Grain Color ◽  
Improved Cultivars ◽  
White Grain

Sorghum grains are mostly used for the roti preparation. The M 35-1 (Maldhandi) a sorghum cultivar is known for its good quality of roti due to having pearly white grain color, its flour having higher water holding capacity, and good organoleptic taste. However, this cultivar is low yielder. To evolve sorghum high yielding genotype coupled with this good roti qualities, systematic breeding program was planned and executed to overcome this problem. Twenty local land races, 92 genotypes, and seven improved cultivars of sorghum along with check M 35-1 were studied for various nutritional quality parameters, with special reference to the roti quality. Considering nutritional quality and organoleptic evaluation parameters studied for roti quality, the local land races viz., RSLG 428-1, RSLG 1238, RSLG 1275 and the genotypes viz., RSV 290, RSV 292, RSV 858, RSV 859, RSV 861, RSV 868, RSV 894, RSV 985, RSV 992, RSV 995, RSV 999 were found to be promising for protein, sugar, water absorption, and soluble protein content. Therefore, they can be used for further improvement in nutritional quality through breeding program. Among the improved cultivars, Phule Vasudha (RSV 423), CSV 22, and Phule Chitra (SPV 1546) were<br />found to be most promising for roti quality. The maximum score for overall acceptability was found for Phule Vasudha followed by Phule Anuradha (RSV 458), Phule Yeshoda (RSLG 262), and Phule Maulee (CSV 216).

scholarly journals NUTRITIONAL AND ROTI QUALITY OF SORGHUM GENOTYPES

2016 ◽  
Vol 10 (2) ◽  
pp. 80 ◽  
Author(s):  
U.D. Chavan ◽  
J.V. Patil ◽  
M.S. Shinde
Keyword(s):  
Nutritional Quality ◽  
Quality Parameters ◽  
Breeding Program ◽  
Organoleptic Evaluation ◽  
Land Races ◽  
Overall Acceptability ◽  
Grain Color ◽  
Improved Cultivars ◽  
White Grain

Sorghum grains are mostly used for the roti preparation. The M 35-1 (Maldhandi) a sorghum cultivar is known for its good quality of roti due to having pearly white grain color, its flour having higher water holding capacity, and good organoleptic taste. However, this cultivar is low yielder. To evolve sorghum high yielding genotype coupled with this good roti qualities, systematic breeding program was planned and executed to overcome this problem. Twenty local land races, 92 genotypes, and seven improved cultivars of sorghum along with check M 35-1 were studied for various nutritional quality parameters, with special reference to the roti quality. Considering nutritional quality and organoleptic evaluation parameters studied for roti quality, the local land races viz., RSLG 428-1, RSLG 1238, RSLG 1275 and the genotypes viz., RSV 290, RSV 292, RSV 858, RSV 859, RSV 861, RSV 868, RSV 894, RSV 985, RSV 992, RSV 995, RSV 999 were found to be promising for protein, sugar, water absorption, and soluble protein content. Therefore, they can be used for further improvement in nutritional quality through breeding program. Among the improved cultivars, Phule Vasudha (RSV 423), CSV 22, and Phule Chitra (SPV 1546) were<br />found to be most promising for roti quality. The maximum score for overall acceptability was found for Phule Vasudha followed by Phule Anuradha (RSV 458), Phule Yeshoda (RSLG 262), and Phule Maulee (CSV 216).

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 Rootstock Effect on Physico-Chemical and Nutritional Quality of Mandarin ‘Clemenules’ during the Harvest Season

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1350 ◽  
Author(s):  
Julia Morales ◽  
Almudena Bermejo ◽  
Pilar Navarro ◽  
Alejandra Salvador
Keyword(s):  
Acid Content ◽  
Nutritional Quality ◽  
Color Change ◽  
Quality Parameters ◽  
Maturity Indices ◽  
Physico Chemical ◽  
Fruit Maturity ◽  
Different Seasons ◽  
Citric Acid Content

This study reports the influence of eight rootstocks (‘Carrizo’ (CC), ‘C-35’ (C35) ‘Cleopatra’ (CL), ‘Volkameriana’ (VK), ‘Macrophylla’ (M), ‘Forner-Alcaide 5’ (FA5), ‘Forner-Alcaide 13’ (FA13) and ‘Forner-Alcaide V17’ (V17)) on the physico-chemical and nutritional quality of ‘Clemenules’ mandarins at three harvest times during two seasons. Fruit quality parameters were influenced by rootstocks, and this effect was mostly harvest time -dependent. External color was overall influenced by rootstocks upon the first harvest. FA13 and C35 induced a breakthrough in color change, while V17 brought about the greatest color increase. CL and V17 initially delayed the fruit maturity index. In the last harvest, while CL had one of the highest maturity indices, V17 exhibited the lowest as acidity was maintained as harvest advanced. The CC and M fruit had the highest and lowest sucrose content, respectively. The highest glucose and fructose contents in fruit were induced by V17, FA5 and CC. The highest citric acid content was displayed by V17 in all the harvests. The FA13, C35 and VK fruit exhibited the highest malic acid content. The effect that rootstock exert on ascorbic acid and flavonoid content depends on the studied season. The results reveal the importance of conducting studies during different seasons to obtain robust results.

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 The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals Nutritional Quality and Shelf Life Extension of Capsicum (Capsicum annum) in Expanded Polyethylene Biopolymer

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Sudhir Singh ◽  
S. N.S. Chaurasia ◽  
Indivar Prasad Priti Khemariya ◽  
Tanweer Alam
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Storage Conditions ◽  
Life Extension ◽  
Overall Acceptability ◽  
Capsicum Annum ◽  
Functional Quality ◽  
Ambient Storage ◽  
Acceptable Consistency

Freshly harvested capsicum has limited shelf life (5-6 days) under ambient storage conditions. The functional quality of capsicum has been assessed in two sizes (300g±10%) and (900g±10%) of 30µ flex freshTM expanded polyethylene biopolymer pouches at 3 and 10oC and 90-95% RH under modified atmospheric storage. In both small and big size pouches, composition of oxygen and carbon dioxide varied from 18.8-19.9% and 18.8-19.4% and from 2.2-0.7% and 2.0-1.4%, respectively during 28 days of storage at 3oC. Positive and significant correlation was observed between overall acceptability and CO2 composition however, negative correlation was observed with O2 composition. Minimum increase (6.02% and 4.35%) in PLW, minimum decrease in firmness (4.71N-3.50N and 4.71N-2.70N), minimum decrease in chlorophyll (70.3% and 75.5%) and minimum losses (47.6% and 40.3%) of ascorbic acid were obtained after 28 days of storage in small and big size capsicum, respectively at 3oC. The decrease in total phenol and antioxidant activity was 82.4% and 78.6% and 60.1% and 59.4%, respectively after 28 days of the storage at 3oC of small and big size capsicum, respectively. Judges observed most acceptable consistency and OAA score for both sizes of capsicum in pouches up to 21 days of storage at 3oC.

scholarly journals The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2501
Author(s):  
Elena Bartkiene ◽  
Ieva Jomantaite ◽  
Ernestas Mockus ◽  
Romas Ruibys ◽  
Aldona Baltusnikiene ◽  
...  
Keyword(s):  
Mass Loss ◽  
Volatile Compounds ◽  
Wheat Bran ◽  
Specific Volume ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Strong Positive Correlation ◽  
Comparison Study ◽  
Overall Acceptability

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion ‘happy’ (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the product.

scholarly journals Farklı Çözündürme Yöntemlerinin Dondurulmuş Midye ve Karides Etlerinin Kalite Parametreleri Üzerindeki Etkisi

2019 ◽  
Vol 7 (6) ◽  
pp. 927 ◽  
Author(s):  
Zafer Ceylan ◽  
Kubra Unal
Keyword(s):  
B Value ◽  
Quality Parameters ◽  
Hot Water ◽  
Psychrophilic Bacteria ◽  
Overall Acceptability ◽  
Thawing Process ◽  
Refrigerator Temperature ◽  
L Value ◽  
Meat Samples

In this study, the effects of different thawing methods on microbial, physical and sensory quality of frozen mussels and shrimp samples were investigated. The thawing process was carried out at the refrigerator temperature (B4: 4±1ºC), at room temperature (O22: 22±1ºC), in warm water (I30: 30±1ºC) and in hot water (S55: 55 ± 1ºC). Total mesophilic bacteria counts in mussel and shrimp meat samples were found with the lowest in B4 (2,74 log KOB / g) and S55 (3,35 log KOB / g) groups, the highest values were found in the I30 group in both samples. In terms of psychrophilic bacteria, the lowest results were determined in the groups thawed by S55 method. According to the color results; the lowest L* value in mussels and shrimp meat was determined in I30 group, the b* value associated with oxidation was found to be highest in mussel meat samples in O22 and in shrimp meat samples in B4 group. The lowest water activity value was found in mussel meat in B4 and in shrimp in O22 groups. According to sensory analysis results; the highest overall acceptability score was determined in the thawed in refrigerator in both samples. Consequently, when all the quality parameters were evaluated, it was determined that thawing in the refrigerator and hot water was the best method.

Nutritional quality of some improved cultivars of cowpea

1988 ◽  
Vol 38 (2) ◽  
pp. 155-162 ◽  
Author(s):  
D. P. Kachare ◽  
J. K. Chavan ◽  
S. S. Kadam
Keyword(s):  
Nutritional Quality ◽  
Improved Cultivars

Yield and organoleptic evaluation of Dioscorea rotundata and D. cayenensis cultivars

1969 ◽  
Vol 73 (3) ◽  
pp. 203-208
Author(s):  
Agenol González ◽  
Miguel A. Santiago ◽  
Isabel B. De Caloni
Keyword(s):  
Cooking Quality ◽  
Taste Panel ◽  
Marketable Yield ◽  
Dioscorea Rotundata ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Average Production ◽  
Significant Difference

Three D. rotundata yams (Habanero, P.I. 15484 and Guinea Negro) and four D. cayenensis yams (Guinea Amarillo, P.I. 15711, P.I. 15718 and P.I. 15719) were field evaluated under the same management conditions at the Corozal Substation. Further evaluated was the cooking quality of Habanero cultivar, species D. rotundata; and Guinea Amarillo, P.I. 1571 1, P.I. 15718, and P.I. 15719 of species D. cayenensis. There was no significant difference between species or among cultivars for marketable yield. The average production was 16.5 t/ha. All yam cultivars both raw and cooked were well accepted by a trained taste panel as to appearance. In relation to flavor and overall acceptability cultivars Habanero, P.I. 15711 and Guinea Amanita were found acceptable. Regarding texture, all five selections were "liked" and "liked moderately".

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