Characteristics of product complementary feeding with fortified fish protein
hydrolysate (FPH)

Malnutrition is still a major problem in Indonesia, particularly stunting and acute malnutrition due to protein deficiency. In contrast, Indonesia is rich in protein sources such as fish but they are poorly utilized. Biologically processed fish protein hydrolysate (FPH) has proven to be highly nutritious and digestible. Our preliminary study in developing the High Protein Complementary Food (HPCF) formula for infant enriched with FPH, showed that of 17 formulas, 3 formulas was the best. This study was aimed to analyzing sensory analysis using the hedonic test, physical analysis and absorption protein. The result shows that the hedonic test of FPH-enriched HPCF infant food revealed that the product was acceptable in term of colour, aroma and texture. In comparison to the commercial product, FPH-enriched instant HPCF infant product had higher bulk density. The highest Water Absorption Index (WAI) was F1-C, the highest Water Solubility Index (WSI) was F1-P, and the lowest rehydration was F2-P. Compared to commercial products, the instant FPH-enriched HPCF baby porridge has a bulk density that is greater than that of commercial products. The highest Water Absorption Index (WAI) was F1-C, the highest Water Solubility Index (WSI) was F1-P and the lowest time for Rehydration was at F2-P. HPCF enriched with FPH showed the best protein absorption significantly in the P2 treatment group

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Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour

International Journal of Food Engineering ◽

10.2202/1556-3758.1824 ◽

2010 ◽

Vol 6 (3) ◽

Cited By ~ 19

Author(s):

Navneet Kumar ◽

B. C. Sarkar ◽

Harish Kumar Sharma

Keyword(s):

Moisture Content ◽

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Rice Flour ◽

Absorption Index ◽

Lateral Expansion ◽

Screw Speed ◽

Sensory Score ◽

Die Temperature

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

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Study the Physical and Functional Properties of Chickpea and Black Gram Flours

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1010.033 ◽

2021 ◽

Vol 10 (10) ◽

pp. 277-282

Author(s):

Nikhil D. Solanke Pradeep P. Thorat ◽

Jayashri Ughade

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Functional Properties ◽

Water Solubility ◽

Absorption Capacity ◽

Absorption Index ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Black Gram ◽

Chickpea Flour

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

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Optimization of lupine (Lupinus albus L.) composition, feed moisture content and barrel temperatures for best quality maize based extruded snack food

Nutrition & Food Science ◽

10.1108/nfs-07-2019-0219 ◽

2019 ◽

Vol 50 (5) ◽

pp. 853-869 ◽

Cited By ~ 1

Author(s):

Muhammed Adem ◽

Sadik J.A. ◽

Admasu Worku ◽

Satheesh Neela

Keyword(s):

Moisture Content ◽

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Expansion Ratio ◽

Absorption Index ◽

Snack Food ◽

Content Type ◽

Moisture Contents ◽

Feed Moisture

Purpose This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a twin-screw extruder. Design/methodology/approach A three-factor three-level response surface methodology by Box-Behnken Design was applied to evaluate the effect of selected processing conditions of blending ratios of lupine (10-20 per cent), barrel temperatures (120°C-150°C) and feed moisture content (14-18 per cent) on functional, nutritional and sensory characteristics of produced snack food. Findings The results of functional properties such as radial expansion ratio, bulk density, water absorption index, water solubility index observed as 0.71-1.2, 0.33-0.92 g/cc, 4.4-6.4 per cent and 10.2-15.1 per cent, respectively. The snack food showed the moisture 5.6-7.2 per cent, protein 8.1-18.1 per cent, fiber 1.6-2.7 per cent, ash 1.6-2.2 per cent and carbohydrate 64.8-81.4 per cent. The independent variables (lupine blending ratio, barrel temperature and feed moisture content) posed significant effects on expansion ration (p = 0.0030), bulk density (p = 0.0026), water absorption index (p = 0.0075) and water-solubility index (p = 0.0116). Higher blending ratio of lupine was increase in the bulk density and water solubility index, but decrease in expansion ratio and water absorption index of snack food. Higher feed moisture content was led to a reduction in expansion ratio and water-soluble index of snack food. Whereas, higher feed moisture contents was lead to rise in bulk density and water absorption index. Fiber (p = 0.0145), ash (p = 0.0343) and carbohydrate (p = 0.0001) contents were significantly depended on blending ratio. Blending of lupine 15.06 per cent, barrel temperature of 150 °C and feed moisture content of 14.0 per cent produced the snack food with desirability value of 72.8 per cent. Originality/value Protein malnutrition is one of the major problems in child development in under developed countries including Ethiopia. Maize is a top producer in the country but least appreciated for cost. Lupine is one of the undervalued produce consumed in Ethiopia after boiling. Still data on the utilization of maize and lupine in the extruded snack preparation was very limited. Optimization of moisture and barrel temperatures for this snack was not reported clearly yet.

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The effects of extrusion conditions on the properties of Amplang, a traditional fish snack in Borneo

Food Research ◽

10.26656/fr.2017.4(5).052 ◽

2020 ◽

Vol 4 (5) ◽

pp. 1461-1468

Author(s):

Nor Qhairul Izzreen M.N. ◽

Siti Amirah C.G. ◽

Noorakmar A.W.

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Extrusion Process ◽

Expansion Ratio ◽

Absorption Index ◽

Screw Speed ◽

Single Screw Extrusion ◽

Two Factors ◽

Density Expansion

The effects of extrusion process parameters on Amplang fish snack production are investigated in this study using a single-screw extrusion machine. The extrusion parameters are based on two factors, namely the barrel temperature (100 - 140oC) and screw speed (146 - 208 rpm). The central composite design (CCD) is used to produce thirteen experimental combinations and the effects of the extrusion parameters on the physical and functional characteristics (hardness, bulk density, expansion ratio, and water absorption and solubility indexes) of the Amplang fish extrudate were assessed as responses. The fish extrudates investigated in this study varied between 45.57 - 246.33 N (hardness), 0.09 - 0.21 g/cm3 (bulk density), 1.00 - 2.67 (expansion ratio), 2.58 - 4.01 g/g (water absorption index), and 19.25 - 29.8% (water solubility index). The bulk density, expansion ratio, water absorption index, and water solubility index were shown to be significantly (P < 0.05) affected by the barrel temperature and screw speed. In conclusion, barrel temperature and screw speed can influence the physical and functional properties of extruded fish snacks and the extrusion technique demonstrated in this study can be utilised to produce Amplang fish snacks in Sabah.

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Sifat Fisik Pati Ganyong (Canna edulis Kerr.) Termodifikasi dan Penambahan Gum Xanthan untuk Rerotian (Physical Characteristics of Modified Canna edulis Kerr. Starch and Gum Xanthan for Bakeries)

Jurnal Agritech ◽

10.22146/agritech.16606 ◽

2016 ◽

Vol 36 (03) ◽

pp. 335 ◽

Cited By ~ 1

Author(s):

Parwiyanti Parwiyanti ◽

Filli Pratama ◽

Agus Wijaya ◽

Nura Malahayati ◽

Eka Lidiasari

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Wheat Flour ◽

Water Solubility ◽

Block Design ◽

Absorption Index ◽

Bakery Products ◽

Swelling Power ◽

Heat Moisture Treatment ◽

Moisture Treatment

Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The research was arranged in a factorial randomized complete block design with three factors (temperature, incubation time, and GX concentrations) and three replications for each factor. The modified Canna starch by HMT possessed water content of 15 % as well as combination of temperature (80 °C and 100 °C), periods (8 and 16 hours) and concentration of GX (0; 0.5; 1; 1.5 and 2 %). The observed variables were the swelling power, water solubility index, water absorption index, baking expantion, and bulk density of modified Canna starch. The result showed that the modification of Canna starch by temperature, time of HMT and concentration GX produced modified starch with physical properties that significantly differ among treatments and natural starch. Modified Canna starch by treatments of 80 °C, 8 hours, and 1 % xanthan gum concentration showed had swelling power 16.90 ± 0.48 g/g, water solubility index 10.28 ± 0.25 %, water absorption index 112.58 ± 0.38 %, baking expantion 0.94 ± 0.11 mL/g and bulk density 0.73 ± 0.026 g/mL which alike with wheat flour so that it can be further developed as wheat flour substitute on bakery products. ABSTRAKPenelitian modifikasi pati ganyong melalui perlakuan heat-moisture-treatment (HMT) dan penambahan gum xanthan (GX) dilakukan untuk memperbaiki kelemahan pati ganyong alami sehingga menjadi luas aplikasinya dalam industri pangan terutama produk rerotian. Penelitian menggunakan rancangan acak kelompok faktorial dengan 3 perlakukan dan 3 ulangan. Perlakuan yang diberikan adalah waktu (8 dan 16 jam), suhu (80 °C dan 100 °C), kadar air 15 % dan konsentrasi gum xanthan (0, 0,5; 1; 1,5; 2 %). Data dianalisis dengan sidik ragam (ANOVA) pada α = 0,05, dilanjutkan dengan uji BNJ (α = 0,05). Parameter yang diamati swelling power (SP), indeks kelarutan dalam air (IKA), indeks absobsi air (IAA), derajat pengembangan (DP), dan densitas kamba (DK) pati ganyong termodifikasi. Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu dan waktu HMT serta konsentrasi GX menghasilkan pati termodifikasi dengan sifat fisik yang berbeda nyata antar perlakuan maupun pati alaminya. Modifikasi pati ganyong dengan HMT pada suhu 80 °C, waktu 8 jam, kadar air pati 15 % dan konsentrasi gum xanthan 1 % dapat menghasilkan pati ganyong yang sifat fisiknya mendekati tepung terigu kadar protein sedang dan berbeda dengan pati ganyong alami. Sifat fisik pati ganyong termodifikasi tersebut adalah SP 16,90 ± 0,48 g/g, IKA 10,28 ± 0,25 %, IAA 112,58 ± 0,38 %, DP 0,94 ± 0,11 mL/g, dan DK 0,73 ± 0,026 g/mL.Kata kunci: Pati ganyong; gum xanthan; HMT; modifikasi; sifat fisik

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