Effect of Incorporation of Jackfruit (Artocarpus heterophyllus) Seed Flour on the Quality of Cookies

2020 ◽  
Vol 10 (1) ◽  
pp. 60-72
Author(s):  
Bunty Maskey ◽  
Sarmila Subedi ◽  
Nabindra Kumar Shrestha
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Consumer Acceptability ◽  
Artocarpus Heterophyllus ◽  
Tolerance Level ◽  
Seed Flour ◽  
The Mean ◽  
Level Of Significance

The paper aims to determine the effect of jackfruit seed flour incorporation on the quality of cookies. D-optimal mixture design has been employed for formulating the recipe of cookies. Five different formulations of cookies containing 0, 12.5, 25, 37.5, and 50 parts jackfruit seed flour were prepared. The prepared cookies are subjected to sensory evaluation by ten semitrained panelists for consumer acceptability. The obtained data have been statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. From the mean sensory scores, 12.5 parts jackfruit seed flour incorporation was selected as the best formulation and subjected to proximate analysis. The protein, fat, fiber and ash contents are significantly (p<0.05) higher in jackfruit seed flour incorporated cookies than wheat flour cookies (control). The phytate and oxalate contents were also found to be significantly (p<0.05) higher in jackfruit seed flour incorporated cookies than control but were below tolerance level and safe for consumption.

scholarly journals Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies

2021 ◽  
Vol 5 (01) ◽  
pp. 67-74
Author(s):  
Bunty Maskey ◽  
Ashish Paudel ◽  
Nabindra Kumar Shrestha
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Calcium Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Consumer Acceptability ◽  
Barley Flour ◽  
The Mean ◽  
Level Of Significance

The study aimed to determine the potential of oats and malted barley flours incorporation on cookie making. D-optimal mixture design was employed for formulating the recipe of cookies. Seven different formulations of recipe containing oats flour: malted barley flour: wheat flour in the ratio of 20:25:55, 15:30:55, 13:32:55, 10:35:55, 7:38:55, 5:40:55 and 100:0:0 was prepared. The prepared cookies were subjected to sensory evaluation for consumer acceptability and the data obtained were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance. From the mean sensory scores, the formulation 10:35:55 was selected as the optimized formulation and subjected to proximate analysis. The optimized cookies were significantly (p<0.05) superior in the case of protein (7.50%), fat (22.93%), fiber (2.90%), and ash content (0.97%) to wheat cookies (6.43%, 18.83% 0.83% and 0.41% respectively) as seen higher in oats and malted barley flours than wheat flour. The calcium content was found to be significantly (p<0.05) higher in optimized cookies (35.3 mg/100g) than wheat cookies (18.40 mg/).

scholarly journals Utilization of Banana (Musa acuminata) Pseudostem for Biscuit Making

2020 ◽  
pp. 74-80
Author(s):  
Bunty Maskey ◽  
Pradeep Sangroula ◽  
Nabindra Kumar Shrestha
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Musa Acuminata ◽  
Mixture Design ◽  
Consumer Acceptability ◽  
The Mean ◽  
Level Of Significance ◽  
Biscuit Making ◽  
Functional Replacement

The aim of this research was to utilize banana pseudostem powder as a functional replacement ingredient for wheat flour in the production of biscuit. In this study, D-optimal mixture design was employed and five different formulations were obtained. The biscuits were prepared by partially replacing wheat flour with banana pseudostem powder from 0-10% and investigated for sensory and quality attributes. The biscuits were subjected to sensory evaluation by ten semi-trained panelists for consumer acceptability. The data obtained were statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. From the mean sensory scores, 2.5 parts pseudostem incorporation was selected as the best formulation and subjected for further proximate analysis. The calcium, potassium, sodium, ash, fibre and fat contents were found to be higher in banana pseudostem incorporated biscuit than wheat flour biscuit.

scholarly journals Wheat flour as dietary fiber on fresh and preserved beef meatballs

2017 ◽  
Vol 46 (1) ◽  
pp. 35-43
Author(s):  
SI Jamaly ◽  
MA Hashem ◽  
S Akhter ◽  
MA Hossain
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Cooking Loss ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Tbars Values ◽  
Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

scholarly journals Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

2016 ◽  
Vol 2 (1) ◽  
pp. 33-37 ◽  
Author(s):  
Nischal Adhikari ◽  
Dev Raj Acharya
Keyword(s):  
Enzyme Activity ◽  
Wheat Flour ◽  
Technical College ◽  
Proximate Analysis ◽  
Crude Fiber Content ◽  
Sorghum Flour ◽  
Sensory Score ◽  
Significant Difference ◽  
Temperature Scenario

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

scholarly journals EFFECTS OF GROUNDNUT (ARACHIS HYPOGEA L) VARIETIES ON THE FLAVOUR PROFILE AND CONSUMER ACCEPTABILITY OF DAKUWA (A CEREAL-GROUNDNUT BASED SNACK)

2020 ◽  
Vol 4 (3) ◽  
pp. 86-92
Author(s):  
Adekanmi Kamar Oladele ◽  
Kazeem A. Sogunle
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Raw Materials ◽  
Consumer Acceptability ◽  
Arachis Hypogea ◽  
Browning Reaction ◽  
Sensory Qualities ◽  
Flavour Profile ◽  
Gas Chromatography Mass Spectroscopy

The quality of Dakuwa can be affected by raw materials and processing methods. This work studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) on the colour, flavour profile and sensory properties of Dakuwa. The flavour profile of the Dakuwa samples was analysed with gas chromatography – mass spectroscopy (GC – MS), colour by chroma meter and proximate composition using standard methods while sensory evaluation was done by 25 untrained panelists. The results were analysed using one way analysis of variance. Dakuwa sample with Campala groundnut (DKWC) had the highest concentration of alcohols (20 μg /100 g), aldehydes (86 μg /100 g), ketones (1.9 μg /100 g),  heterocyclic aromatic compounds (11.2 μg /100 g), and total flavour compounds (151 μg /100 g) suggesting higher lipid oxidation and Maillard reaction compared to Dakuwa with Sere and White groundnuts.  DKWC had significantly lower L* (lightness) value and significantly higher browning index (84.75) suggesting a higher browning reaction compared to other samples. Sensory evaluation results indicated no significant (p > 0.05) difference in the samples. It can be concluded that any of the three groundnut varieties can be used to produce Dakuwa without altering its sensory qualities.

EVALUATION OF QUALITY OF POULTRY FEEDS SOLD IN KATSINA METROPOLIS, KATSINA STATE, NIGERIA

2021 ◽  
Vol 5 (1) ◽  
pp. 601-607
Author(s):  
A. U. Uduma ◽  
Joseph Akumah Ojogba ◽  
O. E. Okafor
Keyword(s):  
Standard Deviation ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Crude Protein Content ◽  
Poultry Feeds ◽  
Crude Fiber Content ◽  
Percent Moisture ◽  
The Mean ◽  
The Difference

In Katsina metropolitan, a variety of poultry feeds are available, and the quality and standards of these feeds are critical for the production of eggs and meat. As a result, the quality of selected chicken feeds sold in Katsina metropolitan was assessed by performing proximate analysis using AOAC methodology. Super starter, grower concentrate, broiler finisher, broiler starter, broiler super starter, layer mesh, grower mesh, and layer concentrate were among the samples used. The percentage mean to standard deviation was used to express the findings. The crude protein content of the diets studied ranged from 0.46 ± 0.00 percent to, 8.24± 0.02 percent, ash content 6.31± 0.01 percent – 33.30± 0.04 percent, crude fiber content 1.03 ±0.00 percent – 3.21± 0.00 percent, lipid content 0.11± 0.00 percent, 2.30 ±0.00 percent, moisture content 4.28 ±0.25 – 6.66 ±0.78 percent, and carbohydrate content 51.78± 2.68 – 83.72 ±0.57 percent. Although there was variation in the mean and standard deviation levels among the samples analyzed, such variations were not statistically significant (P>0.05) according to a one-way analysis of variance (ANOVA) for the difference in the mean levels of parameters evaluated in eight samples

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

scholarly journals Preparation and Quality Evaluation of Soy Corn Yoghurt

2018 ◽  
Vol 2 ◽  
pp. 102-107
Author(s):  
Suman Lal Shrestha ◽  
Ram Shovit Yadav
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Quality Evaluation ◽  
Consumer Acceptability ◽  
Total Solids ◽  
And Control

Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.

SENSORY EVALUATION OF THE FEEDING VALUE OF HAY

1968 ◽  
Vol 48 (3) ◽  
pp. 373-381
Author(s):  
J. E. Troelsen ◽  
P. I. Myhr ◽  
R. W. Lodge ◽  
M. R. Kilcher
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Direct Relation ◽  
Maturity Stages ◽  
Coefficients Of Variation ◽  
Digestible Organic Matter ◽  
Feeding Value ◽  
The Mean ◽  
Voluntary Intake

A system for rating the quality of hay by sight, touch and smell was designed and tested. Seven sensory criteria were defined and rated independently on a scale from one to nine in direct relation to their assumed nutritional merit. Hays of different quality were obtained from four grasses and two alfalfas, each harvested at six maturity stages. Each hay was rated independently by five judges. The ratings did not differ (P < 0.05) between judges, but significant differences and interactions occurred between crops, maturity stages, and sensory criteria.Each hay was fed to sheep, and its nutritional value was determined as the voluntary consumption of digestible organic matter (grams consumed daily per kg of metabolic size—weight0.75). The correlation between voluntary consumption and the ratings of the sensory criteria in each hay was generally significant (P < 0.01) for composition, growth stage, color and texture, but not for freshness, odor and cleanness. The three last criteria varied little in the hays studied; therefore, it could not be concluded that they were unimportant in sensory evaluation of hay in general.The variability in voluntary intake "accounted for" by ratings of the seven sensory criteria ranged from 59 to 90% in the different kinds of hay, and 65% when the hays were pooled. When the hays were rated by composition and color only, these criteria "accounted for" 48 to 77% of the variability in intake, but only 38% when the hays were pooled. Coefficients of variation from regression for the pooled ratings were 23% for the seven sensory criteria, 30% for composition and color alone, and 38% from the mean for all seven criteria.

scholarly journals STUDY OF THE INFLUENCE OF NATIVE AND GERMINATED PUMPKIN AND WATERMELON SEEDS ON THE QUALITY OF DOUGH AND BREAD

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
O. Gumenuk ◽  
Z. Zamay ◽  
S. Cibula ◽  
O. Hrebtan ◽  
R. Volkova
Keyword(s):  
Wheat Flour ◽  
Phosphorus Content ◽  
Reference Sample ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Pumpkin Seeds ◽  
Germinated Seeds

The paper examines the effect of native and germinated pumpkin and watermelon seeds on the quality of semi-finished and finished bread products. Native and germinated seeds, pre-dried and ground into flour, were used as an additive to bread in the amount 5%, 10%, 15% by weight of the flour. Pumpkin and watermelon seeds were added in order to enrich the bread with micronutrients. The influence of these additives on the quantity and quality of gluten has been analysed. It has been found that the addition of pumpkin seed flour in quantities of 5%, 10% and 15% by weight of wheat flour leads to a decrease in the gluten content and an increase in its elasticity. The study has shown that adding native pumpkin seeds does not have a significant effect on the moisture and acidity of semi-finished and finished products, and adding germinated seeds leads to a slight increase in these parameters. Thus, the moisture content of the crumb with native pumpkin and watermelon seeds added increased by 0.2–1.3%, as compared with the reference sample, and with germinated seed flour added, it increased by 0.5–2.2%. The acidity of the crumb changes slightly, within experimental error. According to the physicochemical quality parameters, the most practical amount of the additives is 5% by weight of wheat flour. A comparative analysis has been carried out to establish how addition of 5% of native and germinated pumpkin and watermelon seeds changes the organoleptic properties of bread. The analysis has shown that ready-made bread products containing native pumpkin seeds taste better and have better olfactory properties than products with germinated seeds. The nutritional and calorific values of the reference sample and of bread with 5% of pumpkin and watermelon seed flour have been compared and characterised. It has been found that the addition of native pumpkin seeds will increase the content of minerals: of iron by 230%, of magnesium by 116%, and of potassium by 118%. The addition of native watermelon seeds will increase the phosphorus content by 13%. As a result of this research, the prospects of using flour of native pumpkin and watermelon seeds to fortify wheat bread have been shown

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