scholarly journals Nutritional potential of malted nutri flour against conventional flours used in Indian food products

2019 ◽  
Vol 11 (3) ◽  
pp. 694-697
Author(s):  
Jaya Tripathi ◽  
Janardan Singh
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Value Added ◽  
Food Product ◽  
Food Products ◽  
Nutritional Factors ◽  
Whole Wheat ◽  
Indian Food ◽  
Food Product Development

The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.

scholarly journals Sensory and nutritional evaluation of unleavened flat bread prepared by multigrain flour mixture

2016 ◽  
Vol 8 (3) ◽  
pp. 1168-1171
Author(s):  
Shikha Singh ◽  
Anisha Verma ◽  
Neeru Bala
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Value Added ◽  
Food Product ◽  
Food Composition ◽  
Nutritional Composition ◽  
Nutritional Evaluation ◽  
Overall Acceptability ◽  
Flat Bread ◽  
Composition Table

The present study was undertaken to develop the value added food product using multigrain flour mixture and to assess its sensory and nutritional composition of unleavened flat bread (Chapatti). It was standardized as Control (T0). Along with control; three variations of Chapatti were prepared by replacing wheat flour with different ratio of multigrain flour mixture which referred as T1, T2, T3 and T4 respectively. They were tested for different attrib-utes (Taste and Flavour, Colour and Appearance, Body and Texture and Overall Acceptability). A food composition table given by Gopalan, et.al, 2007 was used to determine the nutritional composition of Chapatti. Appropriate statis-tical technique was opted for the analysis. The result revealed that the T1 (8.05±0.00) was found most acceptable with regards to its sensory attributes followed by T0 (7.70±0.42), T2 (7.55±0.08), T3 (7.22±0.98) and T4 (6.64±0.46) respectively. Energy (ranging from 388-436 Kcal), Protein (ranging from 22-28 g), fat (ranging from 13-21 g), cal-cium (ranging from145-192 mg), phosphorus (ranging from 466-501 mg), fiber (ranging from 3-4g) and iron (ranging from 6-7 mg) were increased in treatments as compared to control except carbohydrate. Thus, it can be concluded that value added product has good organoleptic and nutritional quality.

Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix

2020 ◽  
Vol 50 (6) ◽  
pp. 1151-1161
Author(s):  
Vishakha Sharma ◽  
Renu Mogra ◽  
Azad Mordia
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Control Sample ◽  
Value Added ◽  
Food Product ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Content Type ◽  
Salvia Hispanica L

Purpose Study on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product. Design/methodology/approach Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life. Findings Results indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p = 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p = 0.001), increased the crude protein (p = 0.0001), fat (p = 0.0001) and crude fiber (p = 0.001) contents and lowered the carbohydrate (p = 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers. Originality/value Intrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers.

scholarly journals Implication of Sensory Evaluation and Quality Assessment in Food Product Development: A Review

2020 ◽  
Vol 8 (3) ◽  
pp. 690-702
Author(s):  
Fabian Dominicus Mihafu ◽  
Joseph Yohane Issa ◽  
Moses Witness Kamiyango
Keyword(s):  
Sensory Evaluation ◽  
Raw Materials ◽  
Objective Assessment ◽  
Food Product ◽  
Food Products ◽  
Assessment Tools ◽  
Toxic Substances ◽  
Quality Of Food ◽  
Food Product Development

The quality of food products is determined by physical properties, chemical composition, the level of contaminants (microbiological and toxic substances) and sensory attributes. Consumers around the world demand consistent supply of quality food products that reflect the value of the price they pay for them. The nature of raw materials and ingredients reflect the quality of food products in the market. Raw materials as well as packaging materials should be purchased based on the quality specifications that suppliers should adhere to. This review aimed at highlighting the importance of using objective assessment tools and consumer/sensory evaluation in determining the quality and acceptability of new food products. Objective tests are used to measure one particular attribute of a food product rather than its overall quality. They are generally rapid, reliable and repeatable. On the other hand sensory methods measure the reaction to stimuli resulting from the consumption of a product. Sensory testing is often used to determine consumer acceptability of a food product and contributes to the design of quality systems hence considered as a technical support for quality assurance during food production. Not only that but also it helps to obtain feedback for making decisions and carrying out proper modification of a particular food product. Therefore objective methods and sensory evaluation are indispensable tools for routine quality control of new food products as well as the existing ones.

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

scholarly journals AN EMPIRICAL STUDY ON AWARENESS AND CONSUMPTION PATTERN OF ORGANIC FOOD IN BENGALURU CITY, THE IT CAPITAL OF INDIA: AN ANALYSIS WITH RESPECT TO DIFFERENT DEMOGRAPHIC FACTORS AND AVAILABILITY OF ORGANIC FOOD PRODUCTS IN BENGALURU

2019 ◽  
Vol 7 (1) ◽  
pp. 276-296
Author(s):  
Anwesha Chattopadhyay ◽  
Priyanka Khanzode
Keyword(s):  
Regression Analysis ◽  
Organic Food ◽  
Food Product ◽  
Food Products ◽  
Consumption Pattern ◽  
Statistical Tools ◽  
Chi Square ◽  
Climate Conditions ◽  
Carbon Particles

Last 5 years have seen lots of changes in the consumption pattern of individuals with concerns rising constantly on the quality of climate conditions, individuals have become aware about change in climate, increasing pollution, deteriorating air quality, excessive use of chemicals in the farms, increase of carbon particles in environment and impact on population. Consumers now-a-days are very particular about the products they are consuming, Thus the concept of organic food product come into picture. This concept is gaining impetus in society especially after increase in health problems in individuals. It refers to using such food product which are eco-friendly and safe. The paper is a humble attempt to understand the level of awareness about organic food products in Bengaluru. This paper also aims at understanding the consumption pattern of individuals in Bengaluru. Statistical tools like ANOVA, Regression analysis, Chi-square tests and different charts are used to analyse the data obtained from a primary survey conducted in Bengaluru. On the basis of analysis done in the paper, it is concluded that the consumption has increased lately although more awareness should be created to make the consumption more popular among consumers.

scholarly journals Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

2018 ◽  
Author(s):  
V.C. Suvarna ◽  
N. Nivetha ◽  
A.J. Shraddha ◽  
R.U. Abhishek
Keyword(s):  
Phytic Acid ◽  
Linum Usitatissimum ◽  
Acid Content ◽  
Nutritional Quality ◽  
Fiber Quality ◽  
Phytic Acid Content ◽  
Nutritional Factors ◽  
Linum Usitatissimum L ◽  
Iron And Calcium

Linseed (Linum usitatissimum L.) is considered as a nutritious food because of exceptionally high alpha-linolenic acid (ALA) content, dietary fiber, quality protein and phytoestrogens. It is rich in minerals (100 g of seeds contain 350-431 mg of magnesium and 236- 250 mg of calcium) and has very low amount of sodium. It also contains anti-nutritional factors, especially phytic acid that interferes with the bioavailability of nutrients like calcium and iron. Fermentation increases the nutritional quality of foods by reducing anti-nutritional factors. Probiotic cultures viz., Lactobacillus acidophilus, Bacillus mesentericus and lactic acid bacterial isolate LAB-3 were used to produce fermented linseed beverage and the quantity of phytic acid, bioavailability of iron and calcium were estimated. Bioavailability of iron and calcium increased by fermentation. The highest bioavailable iron and calcium were observed in L. acidophilus fermentation (4.40 mg and 250.41 mg /100 g seeds, respectively) followed by LAB-3 and Bacillus mesentericus compared to raw seeds that contain 0.89 mg of iron and 125 mg of calcium /100g of seeds. Phytic acid content was high in raw seeds (1392 mg /100 g seeds) and fermentation with L. acidophilus recorded 856 mg phytic acid /100 g seeds resulting in 38.51 % reduction. LAB-3 and B. mesentericus showed approximately 32 % reduction in phytic acid content. The reduction in phytic acid content is significantly high. Fermentation using probiotic bacteria enhanced the bioavailability of iron and calcium by reducing phytic acid. Hence, this study leads to a conclusion that, microbial intervention can be adopted to reduce the anti-nutritional factors and enhance the nutritional quality of linseed.

scholarly journals Declaration of nutrition information on and nutritional quality of Thai ready-to-eat packaged food products

2018 ◽  
Vol 21 (8) ◽  
pp. 1409-1417 ◽  
Author(s):  
Suladda Pongutta ◽  
Pitipa Chongwatpol ◽  
Parwin Tantayapirak ◽  
Stefanie Vandevijvere
Keyword(s):  
Nutritional Quality ◽  
Food Products ◽  
Health Claims ◽  
Nutrition Information ◽  
Nutrient Profile ◽  
Profile Model ◽  
Health Related ◽  
Packaged Foods ◽  
Packaged Food

AbstractObjectiveThe present study assessed the nutrition information displayed on ready-to-eat packaged foods and the nutritional quality of those food products in Thailand.DesignIn March 2015, the nutrition information panels and nutrition and health claims on ready-to-eat packaged foods were collected from the biggest store of each of the twelve major retailers, using protocols developed by the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring and Action Support (INFORMAS). The Thai Nutrient Profile Model was used to classify food products according to their nutritional quality as ‘healthier’ or ‘less healthy’.ResultsIn total, information from 7205 food products was collected across five broad food categories. Out of those products, 5707 (79·2 %), 2536 (35·2 %) and 1487 (20·6 %) carried a nutrition facts panel, a Guideline Daily Amount (GDA) label and health-related claims, respectively. Only 4691 (65·1 %) and 2484 (34·5 %) of the products that displayed the nutrition facts or a GDA label, respectively, followed the guidelines of the Thai Food and Drug Administration. In total, 4689 products (65·1 %) could be classified according to the Thai Nutrient Profile Model, of which 432 products (9·2 %) were classified as healthier. Moreover, among the 1487 products carrying health-related claims, 1219 (82·0 %) were classified as less healthy. Allowing less healthy food products to carry claims could mislead consumers and result in overconsumption of ready-to-eat food products.ConclusionsThe findings suggest effective policies should be implemented to increase the relative availability of healthier ready-to-eat packaged foods, as well as to improve the provision of nutrition information on labels in Thailand.

scholarly journals Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Donato Angelino ◽  
Alice Rosi ◽  
Margherita Dall'Asta ◽  
Nicoletta Pellegrini ◽  
Daniela Martini
Keyword(s):  
Nutritional Quality ◽  
Principal Component ◽  
Product Category ◽  
Food Products ◽  
Food Labelling ◽  
Breakfast Cereals ◽  
Nutrient Contents ◽  
Italian Market ◽  
Quality Of Food

AbstractIn Europe, the label information on food is regulated by the Reg. (EU) n.1169/2011 but many other regulated declarations (e.g. nutrition or heath claims (NHC), presence of gluten) can be provided on the pack. All this information could influence the perception of food quality and thus the consumers’ intention-to-buy. However, whether the nutritional quality of food products is comparable among products with different characteristics (e.g. presence/absence of NHC, gluten free (GF) declaration, brand) has been barely studied.Based on these premises, the Food Labelling of Italian Products (FLIP) Study aims to systematically investigate the overall nutritional quality of the main food categories sold on the Italian market. The present work focused on sweet cereal-based products (biscuits, breakfast cereals, and sweet snacks).Products were selected from the website of thirteen retailers present on the Italian market and data were collected from the complete images of all the sides of the pack. Then, biscuits, breakfast cereals, and sweet snacks were further sub-grouped for specific comparisons considering i) descriptive name reported, ii) presence/absence of GF declaration, iii) presence/absence of NHC declaration, iv) brand/own label. Data of energy, nutrient and salt contents per 100 grams of product for each product category were considered and comparisons among the sub-groups were performed (Mann Whitney test or Kruskal Wallis one-way ANOVA based on two or multiple independent samples, respectively) (ver. 25.0, SPSS Inc., Chicago, IL, USA). In addition, a Principal Component Analysis was performed for all products and for each product sub-category by considering energy and nutrient contents per 100 grams of product to better describe the inter-product nutritional variability.A total of 814 biscuits, 371 breakfast cereals and 476 sweet snacks were included. Limited differences were found between branded and own label products and between GF and gluten-containing products. Conversely, interesting differences were observed between products with and without NHC. For instance, biscuits with nutrition claims resulted with an overall lower content of total energy, total fats and sugars compared to product without these claims, in agreement with previous investigations. Finally, a high inter-product variability was observed among the different sub-categories for the three product categories.Future researches performed within the FLIP study will allow to have a clearer picture about the nutritional quality of food products sold in Italy and to understand if specific food characteristics might be considered as a “marker” of the overall quality of food products

Sign in / Sign up

Export Citation Format

Share Document