Quality Attributes and Shelf-Life Estimation of Cassava Flour Incorporated Bakery Product (Biscuit)

Cassava (Manihotesculentacrantz) is not true cereals are largely grown all over the world. They are very important due to their excellent nutritional contents especially protein, crude fiber, and carbohydrates. Biscuits were prepared by mixing cassava and wheat flour. Six treatments were prepared by adding 10%, 20%, 30%, 40%, and 50% cassava flour with wheat flour (Sample B, C, D, E, and F respectively) along with controlled treatment of 100% wheat flour (A). The proximate composition of flours was analyzed and prepared biscuits were subjected to sensory evaluation and shelf-life estimation. The obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at a 5% level of significance. Statistical analysis showed that sensory parameters and overall acceptability of 80 parts wheat and 20 parts cassava flour incorporated biscuit was significantly superior to all biscuits formulations. The proximate results of the best product showed that moisture content, crude fat, crude protein, crude fiber, total ash content, and total carbohydrate were found 3.44±0.25%, 13.80±0.33%, 8.13±0.13%, 1.29±0.19%, 2.41±0.06%, and 70.99±0.50 (g/100g) respectively. The shelf life of the best product was estimated by analyzing acid value and moisture content of the product by using three different packaging materials biaxially polypropylene (BOPP), high-density polypropylene (HDPE), and polypropylene (PP) respectively. The shelf life of the best product (80-20) wheat and cassava flours was found to be satisfactory for 8 weeks. The projected shelf life was found high in polypropylene (PP) and high-density polypropylene (HDPE) for 13.5 and 17.81 weeks for acid value and moisture content respectively.

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The studies on the preparation of instant noodles from wheat flour supplementing with sweet potato flour

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v12i1.21403 ◽

2014 ◽

Vol 12 (1) ◽

pp. 135-142 ◽

Cited By ~ 4

Author(s):

MLJ Taneya ◽

MMH Biswas ◽

M Shams Ud-Din

Keyword(s):

Moisture Content ◽

Sweet Potato ◽

Wheat Flour ◽

Acid Value ◽

Potato Flour ◽

Total Carbohydrate ◽

Remarkable Change ◽

Overall Acceptability ◽

Sweet Potato Flour ◽

Instant Noodles

The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared with 10% sweet potato flour in the formulation. The instant noodles with 0, 10, 20 and 30% of sweet potato flours that higher level of water absorption and increased volume of cooked noodles. Instant noodles with 30% sweet potato flour that the highest sensory scores for colour, flavour, texture and overall acceptability when compared with control and other samples but noodles with 20% sweet potato flour was equally acceptable. Studies on the shelf life of dried instant noodles packed in polyethylene bags showed no remarkable change in mold growth, texture and flavor but free fatty acid value, peroxide value and moisture content slightly increased gradually after 90 days duration at room temperature. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21403 J. Bangladesh Agril. Univ. 12(1): 135-142, June 2014

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Preparation and Quality Evaluation of Thekua Incorporated with Germinated Finger Millet (Ragi) Flour

Journal of Food Technology Research ◽

10.18488/journal.58.2021.82.50.57 ◽

2021 ◽

Vol 8 (2) ◽

pp. 50-57

Author(s):

Anish Dangal ◽

Anish Dhakal ◽

Rajesh Shah ◽

Diksha Timsina ◽

Sangam Dahal

Keyword(s):

Moisture Content ◽

Total Energy ◽

Wheat Flour ◽

Quality Evaluation ◽

Finger Millet ◽

Calcium Content ◽

Acid Value ◽

Physicochemical Analysis ◽

Fiber Content ◽

Crude Fiber

The main aim of this study was to prepare thekua with the incorporation of germinated finger millet also known as ragi, flour and to perform its sensory as well as physicochemical analysis. The wheat flour and finger millet (ragi) flour were mixed with variation at the proportion of 87.5:12.5, 81.25:18.75, 100:0, 75:25 and 93.75:6.25 labeled as samples A, B, C, D and E respectively., while semolina (20 g), sugar (30 g), oil (20 g) and water (20 g) were kept constant for every formulation. The FFA and acid value of the oil used was found to be 0.110±0.02 and 0.221±0.03 respectively. The moisture content of sugar used was found to be 0.16±0.01. Sample ‘E’ was considered best as per the acceptability by panelists and had crude fiber (%), calcium content (mg/100g), tannin (mg/100g), phytate (mg/100g), carbohydrate and total energy (Kcal/100g) of 0.24±0.01, 18.6±0.02, 27.03±0.86, 135.97±1.15, 64.42±0.04 and 512.41±0.07 respectively. Increase in fiber content and minerals was seen in best sample product with the incorporation of germinated finger millet (ragi) flour.

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Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v34i1.27592 ◽

2019 ◽

Vol 34 (1) ◽

pp. 101

Author(s):

Lukita Purnamayati ◽

Raden Baskara Katri Anandito ◽

Siswanti Siswanti ◽

Edhi Nurhartadi

Keyword(s):

Chemical Composition ◽

Moisture Content ◽

Shelf Life ◽

Nutrient Content ◽

Sensory Properties ◽

Soy Flour ◽

Life Test ◽

Test Food ◽

Life Estimation ◽

Shelf Life Estimation

Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and aw as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), aw (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards.

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Shelf life estimation of preconditioned brown or unpolished rice (Oryza sativa) and its effect in microwave puffing

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1475 ◽

2019 ◽

Vol 38 (03) ◽

Author(s):

Ajay Kumar Swarnakar

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Salt Content ◽

Brown Rice ◽

Moisture Sorption ◽

Quality Characteristic ◽

Life Estimation ◽

Puffed Rice ◽

Optimized Conditions ◽

Sorption Characteristics

Microwave puffing of prepacked preconditioned brown rice can provides a hygienic, fresh and nutritious puffed rice as compared to conventional puffed rice. Pre-puffing conditioning (salt infusion) makes brown rice more hygroscopic therefore long storage of preconditioned brown rice reduces the puffing quality. This study was conducted to estimate the shelf life of prepacked conditioned brown rice in wrapped paper envelope with low density polythene for its microwave puffing. Preconditioning of brown rice was carried out at optimized conditions i.e., parboiling pressure (303 kPa) and time (14 min), preconditioning temperature (76.7 °C), salt content (3.5% (w/w), and pre-puffing moisture content (11.6 % (wb)). These packets were stored at 38±2 °C temperature and 90% relative humidity. Moisture sorption characteristics can be well described by Henderson model. Shelf life of preconditioned brown rice was estimated 36 days by its puffing quality characteristic and found that moisture content of preconditioned brown rice reaches 15.27% (wb).

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