scholarly journals VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)

2019 ◽  
Vol 24 (2) ◽  
pp. 113
Author(s):  
Ema Lestari ◽  
Dwi Sandri ◽  
Fatimah Fatimah ◽  
Umaira Umaira
Keyword(s):  
Wheat Flour ◽  
Sensory Properties ◽  
Main Ingredient ◽  
Organoleptic Properties ◽  
Sensory Test ◽  
Color Score

Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%, 15%, 20% and 25% (w/w). The hedonic sensory test was applied to 30 panelists. The results showed that the addition of motaf increased the taste and aroma scores, but decreased the volume of dough development, color score, texture, and overall acceptance of sweet bread. The highest volume of dough development was 57.17 cm found in the 5% formulation of motaf.

scholarly journals PENGARUH JENIS TEMPE DAN BAHAN PENGIKAT TERHADAP KARAKTERISTIK NUGGET TEMPE

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Novi Heridiansyah ◽  
Hesti Nur’aini ◽  
Darius
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Production Costs ◽  
Raw Material ◽  
Meat Production ◽  
Organoleptic Properties ◽  
Sensory Test ◽  
Average Value ◽  
A Value ◽  
Test Protein

Nugget is one of the food products made from meat. Compared with nuggets of meat, production costs and materials needed for the processing of tempeh nuggets are much more economical. The purpose of this study was to determine the effect of the type of tempe and binder agents to protein content, texture and organoleptic properties of the product tempe nuggets. The research has done on tempe nuggets with variation treatment of raw material ( soybean tempe and benguk tempe) and variation of binder agent ( wheat flour, tapioca and cornstarch). The analysis in this research is a test protein content, texture and color parameters organileptik, flavor and texture. The analysis showed that the type of binder agent on the tempe nuggets effect on protein content and texture with the best treatment was obtained in the treatment of soybean tempe with wheat (for protein) and benguk tempe with wheat (for texture). Based on the analysis of sensory test, panelists like soybean tempe nuggets treatment and starch with an average value of 3.95 on a scale like (for color), soybean tempe nuggets and wheat with a value of 3.45 was on a scale like (for texture), while for the parameters of taste, there is no real difference.Keywords : tempe, nuggets, binder agent

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
К.Н. СТОРЧЕУС ◽  
Е.В. ФИЛИППОВА
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Raw Materials ◽  
Sensory Properties ◽  
Gluten Free ◽  
Water Binding ◽  
Gum Tragacanth ◽  
Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread

2019 ◽  
Vol 49 (4) ◽  
pp. 517-527 ◽  
Author(s):  
Katira da Mota Huerta ◽  
Caroline Pagnossim Boeira ◽  
Marcela Bromberger Soquetta ◽  
Jamila dos Santos Alves ◽  
Ernesto Hashime Kubota ◽  
...  
Keyword(s):  
Design Methodology ◽  
Nutritional Assessment ◽  
Sensory Properties ◽  
Gluten Free ◽  
Main Ingredient ◽  
Sensorial Analysis ◽  
Content Type ◽  
Significant Difference ◽  
Nutritional Characteristics ◽  
Sensorial Analyses

Purpose The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed. Design/methodology/approach Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05). Findings In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05). Originality/value The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.

scholarly journals PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

2019 ◽  
Vol 1 (1) ◽  
pp. 27-33
Author(s):  
Eman Darmawan
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Test Method ◽  
Snack Food ◽  
Organoleptic Properties ◽  
Seed Flour ◽  
A Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

scholarly journals SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG PISANG TONGKA LANGIT UNTUK PEMBUATAN CRACKERS

2017 ◽  
Vol 6 (2) ◽  
pp. 39-44
Author(s):  
Gilian Tetelepta ◽  
Priscillia Picauly
Keyword(s):  
Vitamin A ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Intermediate Product ◽  
Provitamin A ◽  
Organoleptic Properties ◽  
Perishable Product ◽  
Banana Flour ◽  
Two Stages ◽  
Carbohydrate Contents

Tongka langit banana contain high nutrients including pro vitamin A and a total of carotene. However, it is also a perishable product, and would deteriorate if not processed or not completely consumed. Therefore, this banana should be processed into diverse products. It can be processed into intermediate product such as flour, which can be further applied in crackers making. This research was conducted in two stages. First stage was the making of tongka langit banana flour and the second was crackers making. The crackers were made from tongka langit banana flour and wheat flour having different ratios, i.e. 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Variables observed on crackers including moisture, ash, protein, fat, dietary fiber and carbohydrate contents, as well as organoleptic properties of taste, aroma, colour, texture and overall likeness. Results showed that ratio of banana flour to wheat flour of 40%:60% produced crackers with moisture, ash, protein, fat, fiber, and carbohydrate contents of 4.60%, 4.46%, 6.64%, 17.54%, 1.18% and 4.60%, respectively. In addition, organoleptic test revealed that crackers made from 40% banana flour and 60% wheat flour were mostly liked by panelists in terms of taste, colour, aroma, texture and overall likeness. Keywords: crackers, tongka langit banana   ABSTRAK Pisang tongka langit kaya akan kandungan gizi antara lain mengandung provitamin A dan total karotenoid yang sangat tinggi. Namun pisang tongka langit mudah mengalami kerusakan jika tertunda pengolahannya atau tidak habis dikonsumsi, oleh karena itu perlu dilakukan upaya diversifikasi terhadap pisang tongka langit. Pisang tongka langit dapat diolah menjadi bahan setengah jadi berupa tepung yang dapat diaplikasikan menjadi produk crackers. Penelitian ini dilakukan dalam dua tahap, tahap I adalah pembuatan tepung pisang tongka langit dan tahap II adalah pembuatan crackers dari tepung pisang tongka langit dan tepung terigu dengan empat taraf perlakuan perbandingan subtitusi tepung pisang tongka langit dan tepung terigu yaitu masing-masing 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Pengamatan yang dilakukan pada crackers yaitu analisa kadar air, abu, protein, lemak, serat pangan, karbohidrat dan uji organoleptik yang meliputi rasa, aroma, warna, tekstur dan tingkat kesukaan secara keseluruhan. Hasil penelitian menunjukkan bahwa formula crackers tepung pisang tongka langit 40% : 60% memiliki nilai kadar air berkisar antara 4,60%, kadar abu 4,46%, protein 6,64%, lemak 17,54%, serat 1,18% dan karbohidrat 4,60%. Sedangkan uji organoleptik menunjukkan bahwa crackers tepung pisang tongka langit 40% : tepung terigu 60% memiliki rasa, warna, aroma, tekstur dan tingkat penerimaan secara keseluruhan yang disukai panelis. Kata Kunci: crackers, pisang tongka langit

Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour

LWT ◽  
2018 ◽  
Vol 89 ◽  
pp. 217-223 ◽  
Author(s):  
Agata Antoniewska ◽  
Jarosława Rutkowska ◽  
Montserrat Martinez Pineda ◽  
Agata Adamska
Keyword(s):  
Wheat Flour ◽  
Sensory Properties ◽  
Amaranth Flour ◽  
Flour Blend

scholarly journals Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽  
2020 ◽  
Vol 87 (214) ◽  
pp. 46-52
Author(s):  
José Igor Hleap Zapata ◽  
Luiza Romero-Quintana ◽  
Jheny Botina-Cárdenas ◽  
Carlos Andrés Martínez-Martínez ◽  
Yenifer Valenciano-Pulido ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Curcuma Longa ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Partial Replacement ◽  
Sensory Parameters ◽  
Water Holding ◽  
Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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