scholarly journals Study on the Preparation of Biscuit and Cake from Amaranthus and Sorghum

2016 ◽  
Vol 9 ◽  
pp. 79-84
Author(s):  
Roman Karki
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Sorghum Flour ◽  
Significant Difference ◽  
The Difference ◽  
Color Texture

Biscuit and cake are prepared from amaranthus and sorghum flour at the proportion of 20, 30, 40 and 50% with wheat flour. Sensory evaluation was carried out and there is no significant difference (p≤0.05) in texture in the different biscuit made from amaranthus flour. However there is significant difference in color, taste, smell and overall acceptance in amaranthus biscuits. In case of sorghum biscuit there is significant difference in texture and no significant difference  in color, taste, smell and overall acceptance. Similarly, there is significant difference in color, texture, smell, taste and overall acceptance between amaranthus cakes. However, there is significant difference in color of sorghum cake and the difference is insignificant in texture, taste, smell and overall acceptance.

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 Organoleptic Characteristics of Cookies from Sorghum Composites Flour

2017 ◽  
Vol 2 (6) ◽  
pp. 506
Author(s):  
Wulandari E. ◽  
Sukarminah E. ◽  
Lanti I. ◽  
Sufmawati F.
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Food Products ◽  
Partial Substitution ◽  
Composite Flour ◽  
Potato Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness).  The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour,  Soyabean Flour, Cookies, Sensory Properties

scholarly journals Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽  
2020 ◽  
Vol 87 (214) ◽  
pp. 46-52
Author(s):  
José Igor Hleap Zapata ◽  
Luiza Romero-Quintana ◽  
Jheny Botina-Cárdenas ◽  
Carlos Andrés Martínez-Martínez ◽  
Yenifer Valenciano-Pulido ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Curcuma Longa ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Partial Replacement ◽  
Sensory Parameters ◽  
Water Holding ◽  
Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

scholarly journals Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

2019 ◽  
pp. 1-15
Author(s):  
S. T. Gbaa ◽  
S. A. Ahemen ◽  
M. O. Eke ◽  
P. O. Ochelle
Keyword(s):  
Sensory Evaluation ◽  
Citrullus Lanatus ◽  
Nutrient Content ◽  
State University ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Significant Difference

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software). Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019. Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted. Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from  13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder. Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.

scholarly journals Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour

2020 ◽  
Vol 1469 ◽  
pp. 012132
Author(s):  
E Noerhartati ◽  
P Y Hernanda ◽  
M Mujianto ◽  
D Simamora ◽  
T Widiartin ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Rice Flour ◽  
Sorghum Flour

scholarly journals Efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya

2020 ◽  
Vol 11 (1) ◽  
pp. 1-6
Author(s):  
Monika Rahardjo ◽  
Ristia Widi Astuti ◽  
Dhanang Puspita ◽  
Monang Sihombing
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Analysis Of Variance ◽  
Sensory Characteristics ◽  
Color Parameter ◽  
Texture Parameter ◽  
Significant Difference ◽  
Variance Result ◽  
Acceptance Rating

This research aims to determine the effect of oats addition in wheat cookies formulation seen from physical and sensory characteristics. Six formulations used in this research consist of wheat flour and oats mixture namely Control (100%:0%), Formulation 1 (80%:20%), Formulation 2 (60%:40%), Formulation 3 (40%:60%), Formulation 4 (20%:80%), and Formulation 5 (0%:100%). Based on analysis of variance result at α = 5%, there was a significant difference in the value of hardness and work from control and all variation of cookies’ formulation. It was also found that the decreasing composition of wheat flour and increasing composition of oats caused a decrease in the value of hardness and work. The addition of oats in the formulation of wheat cookies increases the level of brightness (L), decreases the value of a* (red tone), and increases the value of b* (yellow tone) of cookies. From sensory evaluation, compared to controls, the addition of oats in the formulation increased the acceptance rating for color parameter for all formulation, taste parameter for Formulation 2 until 5, and overall parameter for Formulation 2 and 3, while for the texture parameter, the addition of oats did not provide an increased in the acceptance rating.

scholarly journals PERBEDAAN KADAR HEMOGLOBIN DARAH MENURUT KARAKTERISTIK DAN FREKUENSI KONSUMSI TEPUNG TERIGU PENDUDUK INDONESIA UMUR 10 TAHUN KE ATAS

2021 ◽  
Vol 44 (2) ◽  
pp. 121-132
Author(s):  
Rika Rachmalina ◽  
Nunik Kusumawardani ◽  
Rofingatul Mubasyiroh
Keyword(s):  
Wheat Flour ◽  
Analysis Of Variance ◽  
Wealth Index ◽  
National Health Survey ◽  
T Test ◽  
Eastern Region ◽  
Younger Age ◽  
Consumption Frequency ◽  
Significant Difference ◽  
The Difference

This study aims to assess hemoglobin (Hb) level difference according to characteristics and wheat flour consumption frequency among Indonesian aged ≥10. This study used national health survey (Riskesdas) 2013 data, involving 42,705 subjects in the analysis. Hb level was the dependent variable and the independent variables included sample characteristics and wheat flour consumption frequency. An independent t-test was used to examine the difference between two categories of variables and one-way analysis of variance for variables ≥3 categories. There were significant differences in Hb level within groups according to gender, age, education, working status, residence, region, wealth index quintile, and wheat flour consumption frequency. Hb level was significantly higher among subjects with consumption of ≥3 times/week (13,435 g/dL) than consumption of 3 times/month or never (13,357 g/dL). By having sex stratification, the highest Hb level was significantly found among those who consumed wheat flour ≥3 times/week, both in women (12,701 g/dL) and men (14,115 g/dL). There was no difference in Hb level according to wheat flour frequency consumption after stratifying the place of residence. By having wealth index quintile stratification, the significant difference was only found among subjects in quintile 2, it showed that Hb level was higher among subjects who consumed wheat flour 1-2 times/week (13,458 g/dL) than 3 times/month or never (13,299 g/dL). Hb level was lower among a group of female, younger age, lower education, unemployed, living in a rural area, living in the eastern region, quintile 1, and wheat flour consumption 3 times/month or never. Maintaining sustainable Fe fortification in wheat flour is important to reduce anemia.Keywords: anemia, iron fortification, wheat flour consumption  ABSTRAK Studi ini bertujuan untuk mengetahui perbedaan kadar hemoglobin (Hb) darah menurut karakteristik dan konsumsi tepung terigu penduduk ≥10 tahun. Studi ini menggunakan data survei kesehatan nasional (Riskesdas) 2013, dengan total sampel yang dianalisis dalam studi ini yaitu 42.705. Kadar Hb darah adalah variabel dependen dan variabel independen meliputi karakteristik dan frekuensi konsumsi tepung terigu sampel. Uji independent t-test digunakan untuk melihat perbedaan variabel dengan dua kategori dan uji one-way analysis of variance untuk variabel ≥3 kategori. Terdapat perbedaan kadar Hb darah yang signifikan antar kelompok menurut jenis kelamin, umur, pendidikan, status bekerja, tempat tinggal, region, kuintil indeks kepemilikan, dan frekuensi konsumsi tepung terigu. Penduduk yang mengonsumsi tepung terigu ≥3 kali/minggu (13,435 g/dL) secara signifikan memiliki kadar Hb darah lebih tinggi dibandingkan konsumsi 3 kali/bulan atau tidak pernah (13,357 g/dL). Setelah distratifikasi jenis kelamin, kadar Hb darah tertinggi secara signifikan pada penduduk dengan konsumsi tepung terigu ≥3 kali/minggu baik pada perempuan (12,701 g/dL) maupun laki-laki (14,115 g/dL). Tidak terdapat perbedaan kadar Hb darah menurut frekuensi konsumsi tepung terigu setelah distratifikasi tempat tinggal. Setelah distratifikasi kuintil indeks kepemilikan, perbedaan signifikan hanya terlihat pada penduduk di kuintil 2, yaitu kadar Hb darah lebih tinggi pada frekuensi konsumsi tepung terigu 1-2 kali/minggu (13,458 g/dL) dibandingkan konsumsi 3 kali/bulan atau tidak pernah (13,299 g/dL). Kadar Hb darah lebih rendah pada penduduk perempuan, umur lebih muda, pendidikan rendah, tidak bekerja, tinggal di pedesaan, tinggal di region Maluku Papua, dan mengonsumsi tepung terigu 3 kali per bulan/tidak pernah. Mempertahankan keberlanjutan fortifikasi Fe pada terigu berpotensi penting dalam menurunkan anemia.Kata kunci: anemia, fortifikasi Fe, konsumsi tepung terigu

Cranial crassicaudiasis in two coastal dolphin species from South Africa is predominantly a disease of immature individuals

2020 ◽  
Vol 139 ◽  
pp. 93-102 ◽  
Author(s):  
MF Van Bressem ◽  
P Duignan ◽  
JA Raga ◽  
K Van Waerebeek ◽  
N Fraijia-Fernández ◽  
...  
Keyword(s):  
South Africa ◽  
Bone Development ◽  
Bottlenose Dolphins ◽  
Fatal Outcome ◽  
Population Level ◽  
Cape Coast ◽  
Osteolytic Lesions ◽  
Immune Mediated ◽  
Significant Difference ◽  
The Difference

Crassicauda spp. (Nematoda) infest the cranial sinuses of several odontocetes, causing diagnostic trabecular osteolytic lesions. We examined skulls of 77 Indian Ocean humpback dolphins Sousa plumbea and 69 Indo-Pacific bottlenose dolphins Tursiops aduncus, caught in bather-protecting nets off KwaZulu-Natal (KZN) from 1970-2017, and skulls of 6 S. plumbea stranded along the southern Cape coast in South Africa from 1963-2002. Prevalence of cranial crassicaudiasis was evaluated according to sex and cranial maturity. Overall, prevalence in S. plumbea and T. aduncus taken off KZN was 13 and 31.9%, respectively. Parasitosis variably affected 1 or more cranial bones (frontal, pterygoid, maxillary and sphenoid). No significant difference was found by gender for either species, allowing sexes to be pooled. However, there was a significant difference in lesion prevalence by age, with immature T. aduncus 4.6 times more likely affected than adults, while for S. plumbea, the difference was 6.5-fold. As severe osteolytic lesions are unlikely to heal without trace, we propose that infection is more likely to have a fatal outcome for immature dolphins, possibly because of incomplete bone development, lower immune competence in clearing parasites or an over-exuberant inflammatory response in concert with parasitic enzymatic erosion. Cranial osteolysis was not observed in mature males (18 S. plumbea, 21 T. aduncus), suggesting potential cohort-linked immune-mediated resistance to infestation. Crassicauda spp. may play a role in the natural mortality of S. plumbea and T. aduncus, but the pathogenesis and population level impact remain unknown.

Perbedaan Penggunaan Antikoagulan K2EDTA DAN K3EDTA Terhadap Hasil Pemeriksaan Indeks Eritrosit

2018 ◽  
Vol 1 (2) ◽  
pp. 114
Author(s):  
Wahdaniah Wahdaniah ◽  
Sri Tumpuk
Keyword(s):  
Screening Test ◽  
Venous Blood ◽  
The Body ◽  
Ethylene Diamine ◽  
P Value ◽  
Cross Sectional ◽  
Significant Difference ◽  
Ethylene Diamine Tetra Acetate ◽  
The Difference ◽  
Index Value

Abstract: Routine blood examination is the earliest blood test or screening test to determine the diagnosis of an abnormality. Blood easily froze if it is outside the body and can be prevented by the addition of anticoagulants, one of which Ethylene Diamine Tetra Acetate (EDTA). Currently available vacuum tubes containing EDTA anticoagulants in the form of K2EDTA and K3EDTA. K3EDTA is usually a salt that has better stability than other EDTA salts because it shows a pH approaching a blood pH of about 6.4. The purpose of this research is to know the difference of erythrocyte index results include MCH, MCV and MCHC using K3EDTA anticoagulant with K2EDTA. This research is a cross sectional design. This study used venous blood samples mixed with K2EDTA anticoagulant and venous blood mixed with K3EDTA anticoagulants, each of 30 samples. Data were collected and analyzed using paired different test. Based on data analysis that has been done on MCH examination, p value <0,05 then there is a significant difference between samples with K3EDTA anticoagulant with K2EDTA to erythrocyte index value. Then on the examination of MCV and MCHC obtained p value <0.05 then there is no significant difference between samples with K3EDTA anticoagulant with K2EDTA to erythrocyte index value.Abstrak: Pemeriksaan darah rutin merupakan pemeriksaan darah yang paling awal atau screening test untuk mengetahui diagnosis suatu kelainan. Darah mudah membeku jika berada diluar tubuh dan bisa dicegah dengan penambahan antikoagulan, salah satunya Ethylene Diamine Tetra Acetate (EDTA). Dewasa ini telah tersedia tabung vakum yang sudah berisi antikoagulan EDTA dalam bentuk  K2EDTA dan  K3EDTA. K3EDTA  biasanya berupa garam yang mempunyai stabilitas yang lebih baik dari garam EDTA yang lain karena menunjukkan pH yang mendekati pH darah yaitu sekitar 6,4. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan hasil indeks eritrosit meliputi MCH, MCV dan MCHC menggunakan antikoagulan K3EDTA dengan K2EDTA. Penelitian ini merupakan penelitian dengan desain cross sectional. Penelitian ini menggunakan sampel darah vena yang dicampur dengan antikoagulan K2EDTA dan darah vena yang dicampur dengan antikoagulan K3EDTA, masing-masing sebanyak 30 sampel. Data dikumpulkan dan dianalisis menggunakan uji beda berpasangan. Berdasarkan analisis data yang telah dilakukan pada pemeriksaan MCH didapatkan nilai p < 0,05 maka ada perbedaan yang signifikan antara sampel dengan antikoagulan K3EDTA dengan K2EDTA terhadap nilai indeks eritrosit. Kemudian pada pemeriksaan MCV dan MCHC didapatkan nilai p < 0,05 maka tidak ada perbedaan yang signifikan antara sampel dengan antikoagulan K3EDTA dengan K2EDTA terhadap nilai indeks eritrosit.

Pengaruh Jumlah Pencucian Beras dengan Kadar Klorin

2017 ◽  
Vol 1 (1) ◽  
pp. 89
Author(s):  
Indah Purwaningsih ◽  
Supriyanto Supriyanto
Keyword(s):  
Mucous Membrane ◽  
Confidence Level ◽  
Iodometric Titration ◽  
Titration Method ◽  
Anova Test ◽  
Average Value ◽  
Significant Difference ◽  
The Difference

Abstract: Chlorine is a green halogen-shaped halogen gas at normal temperature and serves as bleach, stain remover and disinfectant. Chlorine is now widely used for bleaching rice so that less quality rice looks like quality rice. Chlorine is very toxic and causes mucous membrane irritation, highly reactive and very powerful oxidizer. The purpose of this research was to determine the difference of chlorine level in chlorinated rice washed once, twice and 3 times. The sample in this study amounted to 11 samples calculated by replication formula. Each sample was treated 3 times, ie 1 washed once, 2 washed twice and washed 3 times. The samples then examined by iodometric titration method. Based on the results of the study using ANOVA test, 11 samples obtained the average value of chlorine after washed once amount of 0.0176%, after washed twice amount of 0.0111%, and after washed 3 times amount of 0.0052% with the value significance p = 0.03 (p <0.05) at 95% confidence level which means there was a significant difference between chlorine levels in chlorinated rice washed once, twice and 3 times.Abstrak: Klorin merupakan unsur halogen berbentuk gas berwarna kuning kehijauan pada suhu normal danberfungsi sebagai pemutih, penghilang noda maupun desinfektan. Klorin sekarang banyak digunakan untuk bahan pemutih beras agar beras yang kurang berkualitas tampak seperti beras berkualitas. Klorin sangat toksik dan menyebabkan iritasi membran mukosa, sangat reaktif dan merupakan oksidator yang sangat kuat. Tujuan dari penelitian ini ialah untuk mengetahui perbedaan kadar klorin pada beras berklorin yang dicuci sebanyak 1 kali, 2 kali dan 3 kali. Sampel dalam penelitian ini berjumlah 11 sampel yang dihitung dengan rumus replikasi. Setiap sampel diberi perlakuan sebanyak 3 kali, yaitu 1 kali pencucian, 2 kali pencucian dan 3 kali pencucian. Sampel penelitian kemudian diperiksa dengan metode titrasi iodometri. Berdasarkan hasil penelitian menggunakan uji Anova secara komputerisasi terhadap 11 sampel diperoleh nilai rata-rata kadar klorin setelah 1 kali pencucian sebesar 0,0176 %, setelah 2 kali pencucian sebesar 0,0111 %, dan setelah 3 kali pencucian sebesar 0,0052 % dengan nilai signifkansi p = 0,03 (p<0,05) pada tingkat kepercayaan 95% yang artinya ada perbedaan yang bermakna antara kadar klorin pada beras berklorin yang dicuci sebanyak 1 kali, 2 kali dan 3 kali.

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