scholarly journals Quality Evaluation of Extrudates from Defatted Cashew Nut Flour and Whole Oat Flour

2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Hannah Temitayo Olaleye ◽  
Tolulope Omowunmi Oresanya ◽  
Zainab Omaze Abdullahi ◽  
Elizabeth Modupe Anderson
Keyword(s):  
Profile Analysis ◽  
Methyl Cellulose ◽  
Textural Properties ◽  
Food Product ◽  
Crude Fibre ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Cashew Nut ◽  
Oat Flour ◽  
Blend Ratios

Access to affordable nutritious foods and development of new food product with an intention to bridge a gap are some of the ways food security can be achieved. This study was conducted to produce extrudates from defatted cashew nut- whole oats flour and to determine the effects of ingredients combination on the nutritional quality of the extrudates. Cashew nut and Oats were processed into flours with pre-calculated amount of carboxyl-methyl cellulose to attain good textural properties. Extrusion was performed at predetermined feed moisture (11%), screw speed of (110rpm) and barrel temperature (900C). Proximate and functional properties of blend ratios as well as proximate, functional, textural and sensory evaluation of the extrudates were determined. Extrusion cooking reduced the moisture content but increased the protein and crude fibre of the extrudates. Texture profile analysis showed that as oats flour increased the hardness and chewiness also increased. Sample O75C25 was rated most acceptable with regards to the overall acceptability. The best extrudates with high protein-crude fibre and chewiness was made from 75% whole oat flour to 25% defatted cashew nut flour. Functional extrudates can be made from defatted cashew nut and oat flour which can serve as a functional food.

Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones

2017 ◽  
Vol 119 (4) ◽  
pp. 909-920 ◽  
Author(s):  
Jaspreet Kaur ◽  
Amarjeet Kaur ◽  
Jaspreet Singh
Keyword(s):  
Protein Digestibility ◽  
Quality Parameters ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Physical Attributes ◽  
Oat Flour

Purpose The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters. Design/methodology/approach Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend. Findings Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies. Originality/value The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

scholarly journals Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

2020 ◽  
pp. 11-22
Author(s):  
O. O. Tanko ◽  
T. O. Hussaina ◽  
N. S. Donaldben
Keyword(s):  
Sweet Potato ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Cashew Nut ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Flour Blends

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nuts were sorted to remove the stones, dirt’s and unwholesome cashew nuts, roasted, shelled, dried, peeled and processed into flour and sieved. The cashew nuts flour was substituted at 20, 30, 40 and 50% into sweet potato flour to produce sweet potato and cashew nuts composite flour were  used for the production of biscuits. Functional, proximate composition of the biscuits, physical and sensory properties of composite biscuits were determined. Significance difference (P<0.05) was observed Bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion activity, foaming stability and gelatinization temperature increased from 0.62 to 0.73 g/cm3, 1.31 to 1.81 g/g, 2.10 to 2.22 g/g, 6.42 to 7.18 ml, 59.71 to 60.51%, 6.19 to 6.43% and 68.20 to 72.10ºC, respectively with an increase in the addition of cashew nuts flour. The crude protein, crude fat, crude fibre and ash increase from 14.65 to 18.31%, 7.88 to 10.21%, 3.21 to 3.51% and 4.10 to 4.76% respectively; while the moisture and carbohydrate content of the biscuits decreased from 13.77 to 13.31% and 56.39 to 49.89%, respectively with increase in the addition of the cashew nuts flour. The physical properties of the composite biscuits such as the weight, thickness, diameter and spread ratio ranged from 16.09 to 17.45 g, 10.87 to 10.96 mm, 38.94 to 40.02 mm and 3.56 to 3.60 respectively. The average means scores for the appearance, crispness, taste, aroma and overall acceptability increase were observed. There was a significant difference (p<0.05) in the appearance, taste and aroma while there was no significant difference (p>0.05) in the crispness and overall acceptability.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Jyanendr Kumar Shahi ◽  
Ragini Kumari ◽  
Rakesh Kumar ◽  
Geeta Chauhan ◽  
Sanjeev Kumar Roy
Keyword(s):  
Finger Millet ◽  
Profile Analysis ◽  
Skim Milk ◽  
Food Product ◽  
Texture Profile Analysis ◽  
Consumer Acceptability ◽  
Low Fat ◽  
Barnyard Millet ◽  
Texture Profile ◽  
Instrumental Texture

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

scholarly journals Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed

2020 ◽  
Vol 10 (5) ◽  
pp. 6565-6576 ◽  
Keyword(s):  
Celiac Disease ◽  
Pearl Millet ◽  
Profile Analysis ◽  
Wheat Gluten ◽  
Textural Properties ◽  
Gluten Free ◽  
Free Products ◽  
Texture Profile ◽  
Psyllium Husk ◽  
Common Term

Gluten is common term refered to proteins found in wheat and related grains which is responsible for elasticity of dough and chewy texture of final product. But gluten causes problems to patients suffering from celiac diseases hence gluten free diet is the only existing treatment for celiac disease today. This study was conducted with an objective to create a dough system composed of pearl millet and flaxseed proteins that would be able to reproduce the same rheological and textural properties as wheat gluten in cookie making. A dough mixture comprising of pearl millet and flaxseed were used to prepare gluten free cookies. Psyllium husk was used to provide gelling property to the gluten free dough. Different dough samples with varying concentrations of flaxseed flour (i.e. 15g, 17g, 20g, and 22.5g) were prepared and thus optimized by rheological testing of dough samples. The cookies formulated from different dough samples with varying flaxseed concentrations were tested for rheological properties and texture profile analysis of the formulations was done. This study indicated that it is feasible to develop gluten free cookies as a commercial snack towards the fast and emerging need of gluten free products for the patients suffering from celiac disease.

scholarly journals Proximate composition, physicochemical characteristics and sensory evaluation of reduced-calorie belimbi fruit (Averrhoa belimbi) jam with maltitol

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1545-1553
Author(s):  
L.-H. Ho ◽  
S.R.R. Irisha Yasmira ◽  
Norlia M.
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Biochemical Analysis ◽  
Ph Value ◽  
Profile Analysis ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Titratable Acid

Consuming of foods high in calories is often associated with higher risks for obesity. This has increased the consumer demand for the food products that promise health benefits. The aim of this study was to evaluate the proximate composition, physicochemical properties, and sensory attributes of reduced-calorie belimbi fruit jam with maltitol. Two formulations of belimbi fruit jams were prepared using sucrose as a reference food (i.e. BJSUC) or maltitol (i.e. BJMAL). The proximate composition, biochemical analysis, texture profile analysis, and sensory evaluation of the produced fruit jams were conducted. The obtained results of BJSUC and BJMAL were compared using unpaired Student’s ttest. The moisture content of BJMAL (76.58%) was significantly (P<0.05) higher than the BJSUC (66.41%). There was a reduction in carbohydrate and caloric values for belimbi fruit jam prepared using maltitol (22.19% and 96.43 kcal, respectively) as compared with belimbi fruit jam prepared using sucrose (32.91% and 136.09 kcal, respectively). However, belimbi fruit jam prepared without sucrose (i.e. BJMAL) did not affect to the ash (0.27%), crude protein (0.39%), crude fat (0.55%), and crude fiber (1.95%) contents, as well as for pH value (3.05), water activity (0.80), and vitamin C (22.90 mg/100 g) contents. BJMAL showed a significant (P<0.05) lower total soluble solids (66°Brix) and total titratable acid (0.09%) than BJSUC. BJMAL had lower firmness value and easy to spread than the BJSUC. The overall acceptability of BJMAL by panellists was comparable to the BJSUC, both fruit jams received scores higher than 5. The reducedcalorie belimbi fruit jam can be prepared by using maltitol.

scholarly journals Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

2018 ◽  
Vol 15 (2) ◽  
pp. 35
Author(s):  
Normah Ismail ◽  
Rosliana Rosman
Keyword(s):  
Physicochemical Properties ◽  
Crude Extract ◽  
Protein Concentration ◽  
Room Temperature ◽  
Profile Analysis ◽  
Chicken Meat ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Water Holding

The purpose of this study was to investigate the effect of papaya leaves crude extract on the physicochemical properties of marinated chicken meat. Papaya leaves was extracted with sodium acetate (CH3COONa) buffer (pH 7.2) at room temperature. Protein concentration and activity of enzyme in the crude extract were determined by using UV-Spectrophotometer. The crude extract was mixed with marinated ingredients and then coated onto chicken meat which was subsequently kept for overnight in refrigerator at chill temperature. Protein concentration of the enzyme was identified as 166.36 μg/μl and enzyme activity was 1.28 CDU/ml. Results also showed that lightness (L*), cooking loss and shrinkage of the marinated chicken were higher than control. Redness (a*), yellowness (b*), protein content, water-holding capacity, shear force, and texture profile analysis were lower than control. Microstructure analysis showed that the chicken meat muscle was destructed in the presence of papaya crude extract. Sensory acceptability evaluation of marinated chicken which was carried out by using 9 point hedonic scale suggested that chicken meat treated with papaya crude extract gave significant effect on texture, juiciness, flavour and overall acceptability compared to commercial bromelain. Additionally, the use of papaya crude extract gave a significant effect on the physicochemical properties of marinated chicken.

scholarly journals Improving of Gelling Capacity of Cooked Crab Meat Proteins

2021 ◽  
Vol 8 ◽  
Author(s):  
Gabriela Nallely Trejo-Díaz ◽  
Miguel Ángel Martínez-Maldonado ◽  
Rocío M. Uresti-Marín ◽  
Gonzalo Velazquez ◽  
José Alberto Ramírez
Keyword(s):  
Mechanical Properties ◽  
Profile Analysis ◽  
Callinectes Sapidus ◽  
Textural Properties ◽  
Texture Profile ◽  
Microbial Enzyme ◽  
Mixing Method ◽  
Crab Meat ◽  
Cooked Meat ◽  
Weak Gels

Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or unwashed blue crab (Callinectes sapidus) meat. Live crabs were obtained from Laguna Madre, Tamaulipas, Mexico, and cooked at 120°C for 20 min before hand-picking the meat from the shell. Cooked meat was processed by mixing and cut at temperatures of 25 or 60°C, without (control) or 0.5% of MTGase. Then cooked at 90°C for 15 min. Changes in texture profile analysis, percentage of extractable water, and color were evaluated. The mixing method at 60°C allowed increasing the textural properties of the gels, and the addition of MTGase significantly improved the mechanical properties. The results allowed stablishing a viable technique to obtain restructured gels from cooked crab meat with no need to extract the soluble compounds responsible for their distinctive odor and taste which often affect the mechanical properties.

scholarly journals Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)

2021 ◽  
Vol 72 (3) ◽  
pp. 3031
Author(s):  
R PALAMUTOĞLU
Keyword(s):  
Fatty Acids ◽  
Sunflower Oil ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Textural Properties ◽  
Control Group ◽  
Black Cumin ◽  
Texture Profile ◽  
Overall Acceptability

Meat products contain fatty acids, especially saturated fatty acids, which cause adverse health effects. The effect of fats on meat products isnot only concerned with health, but also about the product’s sensorial or textural properties. The research aimed to develop a new, healthier meatball formula in which the fat is substituted by oleogel gelled by carnauba wax and made with sunflower oil and black seed oil mixture. The effect of substituting animal fat with oleogel on color values, cooking parameters, lipid oxidation, and the textural properties of meatballs were determined. The effect of oleogel type on the TBA values of 50 and 75% substituted samples was statistically significant (p < 0. 05), and TBA values of the samples with oleogel substituted were higher than others at the end of the storage. The effect of substitution rates on the texture profile of meatball samples was found to be statistically significant (p <0. 05). The oleogel (25%) added group scored significantly (p < 0. 05)higher than the control group in appearance, flavor, texture, juiciness, oiliness, and overall acceptability, and was not found difference between the treatment groups.

scholarly journals Development of Commercial Tapioca Pearls used in Bubble Tea by Microwave Heat–Moisture Treatment in Cassava Starch Modification

2020 ◽  
Vol 5 (1) ◽  
pp. 103-106
Author(s):  
Ashani Uthpala Bulathgama ◽  
G. D. M. Gunasekara ◽  
I. Wickramasinghe ◽  
M. A. D. Somendrika
Keyword(s):  
Profile Analysis ◽  
Standard Procedure ◽  
Food Product ◽  
Storage Conditions ◽  
Cassava Starch ◽  
Refrigerated Storage ◽  
Industrial Processing ◽  
Texture Profile ◽  
Microbiological Stability ◽  
Cyanide Content

Bubble tea is a trending food product around the globe and capture a high demand in the high-end market in Asian region as well. This product contains a chewy bubble in enhancing the palatability and the acceptability of the final bubble tea product, which is made with cassava starch. Cassava is an important high caloric tropical food crop, yet has a limited utilization due to its perishability and high cyanide content. Industrial processing of cassava into several food products is one of the most preferred solution for this and thus, tapioca pearl production is also one of the major food application of cassava starch. So the main objective of this study to develop a standardized and much preferred method of tapioca pearl production, and develop a tapioca pearl to be incorporated in bubble tea with higher sensory acceptance, and lower cost. A standard procedure was developed after several trials, and considering the economic benefit, cassava flour incorporated pearls were also tried. The made pearls were subjected to sensory evaluation, proximate composition and cyanide content analysis, as well as texture profile analysis, and finally, the microbiological stability of the product was also checked under refrigerated storage conditions. According to the obtained results, the final product was sensory accepted (p<0.05) over the commercially available product and had a laboratory proven shelf life of 30 days under refrigerated storage conditions.

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