Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour

2013 ◽  
Vol 40 (2) ◽  
pp. 142-148
Author(s):  
V. K. Yemmireddy ◽  
S. Chintagari ◽  
Y. C. Hung
Keyword(s):  
Protein Content ◽  
Bulk Density ◽  
Profile Analysis ◽  
Chemical Properties ◽  
Moisture Loss ◽  
Peanut Flour ◽  
Replacement Level ◽  
Texture Profile ◽  
Physico Chemical ◽  
Breakfast Food

ABSTRACT Partially defatted peanut flour has proven to exhibit excellent functional and nutritional properties in many foods. In this study, a peanut pancake instant mix was developed by replacing a portion of wheat flour with peanut flour; either 12% fat medium roast (12M) or 28% fat light roast (28L) peanut flours at various levels (20, 30, 40 and 50%) in a starting pancake formulation. Effect of peanut flour initial fat content and degree of roasting on physico-chemical properties such as viscosity of the batter, surface color, texture and composition of the pancakes were determined. In addition, the effect of microwave reheating time on moisture loss, bulk density and texture of the frozen peanut pancakes was investigated at 30% replacement level and compared with a commercial frozen pancake. Viscosity of the instant mix batter made with 12M peanut flour was higher than the control whereas 28L was lower than the control. All peanut pancakes were darker (lower L values) and browner (lower hue angle) than the control. Texture profile analysis properties such as hardness, cohesiveness and chewiness values decreased with increasing peanut flour replacement level; whereas, springiness values increased. Moisture, fat, ash and protein content were increased with increasing peanut flour replacement level. Pancakes made from 12M have higher protein content than the 28L samples at same level of replacement. Frozen peanut pancakes after microwave reheating showed significant moisture loss, increased bulk density and increased hardness and chewiness. At tested conditions a microwave reheating time of 20 or 30 s was sufficient to achieve desirable eating characteristics (moisture loss, density and texture) of peanut pancakes when compared to the commercial frozen pancakes or freshly prepared peanut pancakes. This study demonstrated that the instant peanut pancake mix has potential as a functional breakfast food item to replace regular wheat pancakes.

Optimization of meat slices from buffalo veal and chevon

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pradeep Kumar Singh ◽  
Satyavir Singh Ahlawat ◽  
Diwakar Prakash Sharma ◽  
Gauri Jairath ◽  
Ashok Kumar Pathera ◽  
...  
Keyword(s):  
Particle Size ◽  
Profile Analysis ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Fat Content ◽  
Content Type ◽  
Texture Profile ◽  
Physico Chemical ◽  
Sensory Features ◽  
The Comparative Study

Purpose The purpose of this study was to optimize meat slices for processing attributes to produce better sensory features in developed products from buffalo veal and chevon. The processing parameters such as meat particle size, fat content and binding ability without chopping were the subject of this study. Design/methodology/approach The study involved three experiments where the particle size, fat content and tumbling time were optimized for optimum binding and improvement in different sensory attributes of product followed by physico-chemical analysis. Findings The sensory scores clearly indicated that meat slices prepared from 3 mm meat particle size, 10% fat content and 1 h tumbling time were having best sensory features. The selected product was analyzed for different physico-chemical properties. Emulsion stability and cooking yield revealed significantly (p = 0.01) higher values of 91.6% and 89.7%, respectively, in buffalo veal than in values of 87.6% and 84.9%, respectively, in the chevon product. Similarly the results showed that buffalo veal slices had significantly (p = 0.01) higher (17.4%) protein than the chevon (15.2%), whereas chevon slices had significantly (p = 0.01) higher (10.3%) fat content. The texture profile analysis indicated that cohesiveness (p = 0.01) and chewiness (p = 0.05) were significantly higher in chevon product than in buffalo veal. Originality/value The study was conducted to explore the buffalo veal as a potential source of quality meat, as majority of buffalo meat produced in India from spent animals have compromised quality attributes. The comparison was done with chevon, the most popular red meat in the country for the comparative study.

Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace

2017 ◽  
Vol 47 (5) ◽  
pp. 700-709 ◽  
Author(s):  
Yogesh Kumar ◽  
Vinay Kumar Tanwar ◽  
Anurag Pandey ◽  
Prateek Shukla ◽  
Vikas Sharma
Keyword(s):  
Sensory Evaluation ◽  
Profile Analysis ◽  
Meat Products ◽  
Chemical Properties ◽  
Sensory Attributes ◽  
Texture Profile Analysis ◽  
Control Group ◽  
Content Type ◽  
Texture Profile ◽  
Physico Chemical

Purpose The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis. Design/methodology/approach Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols. Findings There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively. Research limitations/implications Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products. Originality/value Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties

2013 ◽  
Vol 50 ◽  
pp. 866-873 ◽  
Author(s):  
Vandita Singh ◽  
Nejib Guizani ◽  
Ahmed Al-Alawi ◽  
Michel Claereboudt ◽  
Mohammad Shafiur Rahman
Keyword(s):  
Profile Analysis ◽  
Chemical Properties ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Physico Chemical ◽  
Instrumental Texture ◽  
Date Fruits

A New Method of Producing Carbon Anode by High-Temperature Mould Pressing

2011 ◽  
Vol 415-417 ◽  
pp. 611-616
Author(s):  
Yao Wu Wang ◽  
Nai Xiang Feng ◽  
Jing You
Keyword(s):  
High Temperature ◽  
Bulk Density ◽  
Electrical Resistance ◽  
Chemical Properties ◽  
New Method ◽  
Carbon Anode ◽  
Crushing Strength ◽  
Industrial Carbon ◽  
Physico Chemical ◽  
Carbon Anodes

Laboratory-scale carbon anodes were produced by a new method of high-temperature mould pressing, and their physico-chemical properties were studied in laboratory. The results showed that the bulk density of carbon anodes produced by high-temperature mould pressing are 1.61-1.63g/cm3, they are higher than industrial carbon anode by 0.06 g/cm3, but the specific electrical resistance is higher and crushing strength is lower.

INFLUENCE OF THE RATIO OF WHEAT GRAIN AND HEMP SEEDS IN THE GRIND MIXTURE ON THE CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF WHEAT-HEMP FLOUR

2021 ◽  
Author(s):  
Р.Х. КАНДРОКОВ ◽  
С.Е. ТЕРЕНТЬЕВ ◽  
Н.В. ЛАБУТИНА ◽  
М.Ш. БЕГЕУЛОВ ◽  
И.Г. БЕЛЯВСКАЯ ◽  
...  
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Cannabis Sativa ◽  
Control Sample ◽  
Chemical Properties ◽  
Weighted Average ◽  
Fat Content ◽  
Wheat Grain ◽  
Physico Chemical

В России наблюдается повышенный интерес к продуктам питания, включающим нетрадиционное сырье. Спрос на продукты с добавкой семян конопли (Cannabis sativa L.) обусловлен их питательной ценностью и низкой аллергенностью. Исследованы химические и физико-химические показатели пшенично-конопляной муки, полученной из помольной смеси зерна яровой пшеницы сорта Радмира и семян конопли сорта Сурская в соотношении соответственно 95 : 5, 92,5 : 7,5 и 90 : 10%. В качестве контрольного образца была пшеничная мука без добавок. Размол помольных пшенично-конопляных смесей различного соотношения и зерна пшеницы проводили на мельницах лабораторного помола (МЛП-4) с нарезными (драные системы) и микрошероховатыми вальцами (размольные системы). Исследование химических и физико-химических свойств образцов пшенично-конопляной и пшеничной муки проводили на инфракрасном анализаторе SpectraStar 2500 XL. Установлено, что добавление семян конопли в помольную смесь существенно снижает выход пшенично-конопляной муки по сравнению с выходом пшеничной муки (при добавке 5–7,5% семян конопли выход снижается на 4,3–4,4%, а при добавке 10% семян конопли – на 10,6%), однако повышается содержание жира и белка во всех потоках пшенично-конопляной муки, полученной как с драных, так и с размольных систем. По сравнению с содержанием жира и белка в муке из зерна пшеницы, составившим 1,12 и 11,57% соответственно, при добавлении 5% семян конопли в помольную пшенично-конопляную зерновую смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 3,76%, а содержание белка – 12,74%, при добавлении 7,5% конопли в помольную смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 4,35%, а белка – 12,7%, при добавлении 10% конопли в помольную смесь средневзвешенное содержание жира в пшенично-конопляной муке составило 4,97%, а содержание белка – 12,4%. Повышение содержания жира и белка в пшенично-конопляной муке будет способствовать повышению пищевой ценности хлебобулочного изделия из нее. Increased interest in food products, including non-traditional raw materials, is observe among the population of Russia. The demand for products with the addition of hemp seeds (Cannabis sativa L.) is due to their nutritional value and low allergenicity. Chemical and physico-chemical parameters of wheat-hemp flour obtained from a grind mixture of Radmira spring wheat grain and Surskaya hemp seeds in the ratio: 95 : 5, 92,5 : 7,5 and 90 : 10%, respectively, were investigated. Wheat flour without additives was use as a control sample. Grinding of grind wheat-hemp mixtures of various ratios and wheat grains was carried out in laboratory grind mills with rifled (torn systems) and micro-roughened rollers (grinding systems). The study of chemical and physico-chemical properties of wheat-hemp and wheat flour samples was carried out on the SpectraStar 2500 XL infrared analyzer. It was found that the addition of hemp seeds to the grind mixture significantly reduces the yield of wheat-hemp flour compared with the yield of wheat flour (with the addition of 5–7,5% of hemp seeds, the yield decreases by 4,3–4.4%, and with the addition of 10% of hemp seeds – by 10,6%), however increases the fat and protein content in all streams of wheat-hemp flour obtained from both torn and grinding systems. Compared with the fat and protein content in wheat flour, which amounted to 1,12 and 11,57% respectively, when adding 5% hemp to the wheat-hemp grain mixture, the weighted average fat content in wheat-hemp flour was 3,76%, and the protein content was 12,74%, when adding 7,5% hemp to the grind mixture, the weighted average fat content in wheat-hemp flour was 4,35%, and protein – 12,7%, and when adding 10% the weighted average fat content in wheat-hemp flour in the grind mixture was 4,97%, and the protein content was 12,4%. An increase in the fat and protein content in wheat and hemp flour will contribute to an increase in the nutritional value of a bakery product made from it.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

scholarly journals Changes in physico-chemical properties of paddy soil due to water and fertilizer management

2020 ◽  
Vol 5 (2) ◽  
pp. 65-71
Author(s):  
Israt Jahan ◽  
AKM Abul Ahsan ◽  
MMR Jahangir ◽  
Mahmud Hossain ◽  
Md Anwarul Abedin
Keyword(s):  
Organic Matter ◽  
Soil Properties ◽  
Bulk Density ◽  
Total Nitrogen ◽  
Soil Ph ◽  
Crop Production ◽  
Soil Health ◽  
Chemical Properties ◽  
Soil Samples ◽  
Physico Chemical

Soil physico-chemical properties are an important phenomenon for sustainable crop production and maintenance of optimum soil health. Hence, a laboratory measurement was conducted with soil samples of three years long experimental field of the Department of Soil Science, Bangladesh Agricultural University, Mymensingh to assess the changes in five selected soil physico-chemical properties viz. soil texture, bulk density, soil pH, total nitrogen and organic matter. The experiment was laid out in a split plot design with two water regimes (continuous flooding and alternate wetting & drying) in the main plots and five fertilizer treatments (N0 - control, N1- 140 kg N/ha as PU, N2- 104 kg N/ha as USG (2× 1.8 g/ 4 hills), N3 - 5 t CD + PU @ 140 kg N /ha on IPNS basis and N4- 5 t CD + USG (2× 1.8 g/ 4 hills @ 104 kg N/ha)) in the subplots under rice-rice cropping pattern with three replications. After three years, soil samples were collected at 0-5 and 5-10 cm soil depths for measuring bulk density and at 0-10 cm depth for other soil properties and analyzed. Results found that % sand, % silt, % clay, bulk density and soil pH was not changed significantly compared to initial status. Percentage of total nitrogen and organic matter was significantly affected by irrigation and fertilization. Total nitrogen (%) was higher in AWD whereas organic matter (%) was higher in CF practice. The highest total nitrogen (%) and organic matter (%) was found in N4 treatment in which USG was applied in combination with cowdung as organic manure. It can be suggested that N4 treatment was formed good combination for sustaining chemical properties of soil. Further long- term experimentation will be needed to know the changes in soil properties for sustainable crop production and improving soil health. Asian Australas. J. Biosci. Biotechnol. 2020, 5 (2), 65-71

scholarly journals Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market

Meso ◽  
2020 ◽  
Vol 22 (3) ◽  
pp. 196-208
Author(s):  
Tomaž Polak ◽  
Lea Demšar ◽  
Katja Babič ◽  
Iva Zahija ◽  
Mateja Lušnic Polak
Keyword(s):  
Sodium Chloride ◽  
Profile Analysis ◽  
Meat Products ◽  
Sensory Properties ◽  
Texture Profile Analysis ◽  
Sensory Profile ◽  
Linear Discriminant ◽  
Texture Profile ◽  
Physico Chemical ◽  
Canned Meat

Consumers often mix pasteurised meat products from the subgroup of smoked meat with a subgroup of meat products known as canned meat. The aim of this study was therefore to determine their physicochemical parameters and sensory properties of smoked meat and canned meat subgroups of pasteurised meat products on the Slovenian market. Chemical analyses of the content of ash, sodium chloride and phosphates, thiobarbituric acid number (TBA), instrumental measurements of the proximate composition (NIR), colour (CIE L*, a*, b*) and texture (Texture Profile Analysis) as well as the evaluation of sensory properties (Descriptive Analysis Method) were performed on 33 products. The products of smoked meat had a higher content of protein, ash, total phosphates and sodium chloride than the products of canned meat. All products were oxidatively stable (low TBA number). The products of smoked meat were darker (lower L* values) and redder in cross-section (higher a* values), they were tougher, gummier, more difficult to chew, more cohesive and less elastic in texture (Texture Profile Analysis) than the products of canned meat. The panel of experts evaluated the products of both subgroups with a similar average overall impression. Compared to the products of the canned meat, the products of the smoked meat showed worse slice colour uniformity, they contained a higher level of gelatinised connective tissue on the slice, had a worse slice connectivity, the texture of a slice was firmer with coarser fibres, they were saltier, with a less pronounced metallic and rancid aroma and a more pronounced bitter, acidic and odd aroma. Chewiness, gumminess, cohesiveness, hardness and elasticity (texture parameters) loaded strongly on the quality parameters of all products (Factor analysis). Furthermore, linear discriminant analysis confirmed that the products of the subgroups smoked meat and canned meat differ in their physico-chemical and sensory profile.

scholarly journals PENINGKATAN DAYA SAING KEDELAI LOKAL TERHADAP KEDELAI IMPOR SEBAGAI BAHAN BAKU TEMPE MELALUI PEMETAAN FISIKO-KIMIA

AGROINTEK ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 57-66
Author(s):  
Kukuk Yudiono
Keyword(s):  
United States ◽  
Bulk Density ◽  
Seed Size ◽  
Trial Design ◽  
Chemical Properties ◽  
The United States ◽  
Raw Material ◽  
Swelling Power ◽  
Physico Chemical

The main problem encountered in the production of tempeh was its raw material, namely soybeans dominated by soybean supplied from other countries, mainly dominated by imported products from the United States. The majority of tempeh craftsmen's perception is that imported soybeans are superior to local soybeans. This is of course unfortunate because it will further aggravate the competitiveness of local soybeans. This research was conducted to explore the advantages of local soybeans, especially from the physico-chemical aspects of imported soybeans. The research objective was to map the physico-chemical properties of local and imported soybeans as raw material for tempeh. One factor trial design was used, with soybean varieties (4 local and 1 imported) as a factor. Variables observed included: antioxidant, bulk density, swelling power, plant quality, seed size, WAI, WSI, protein, yield, and density. The results obtained: 1) antioxidant : Devon 1 imported soybeans, 2) bulk density: fourth of local soybeans = imported soybeans, 3) swelling power : Argomulyo = imported soybeans, 4) quality of  cooking: fourth of  local soybeans imported soybeans, 5) seed size : Grobogan and Argomulyo imports, 6) WAI:  Argomulyo and Demas imported soybeans, 7) WSI: Devon = imported soybeans, 8) protein: Grobogan and Detam imported soybeans, 9) density:  Bromo imported soybeans, 10) extraction value: Anjasmoro, Argomulyo, and Grobogan imported soybeans.

scholarly journals SOIL-SITE SUITABILITY AND EVALUATION FOR SOYBEAN CROP ON SOME VERTISOLS OF MARATHWADA REGION OF MAHARASHTRA STATE

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Malode K. R ◽  
Singh Akansha ◽  
Sharma C. K
Keyword(s):  
Hydraulic Conductivity ◽  
Organic Carbon ◽  
Surface Structure ◽  
Bulk Density ◽  
Chemical Properties ◽  
Soil Profiles ◽  
Arid Zones ◽  
Nutrient Contents ◽  
Physico Chemical ◽  
Soil Site

A study was conducted in arid and semi-arid zones of Marathwada region of Maharashtra during 2011-12. Six soil profiles on different topographic condition were chosen at Nanded, Latur, Osmanabad and Beed districts of Marathwada region. These profiles were examined for soil site properties such as climate, depth, texture, structure and drainage. Physico-chemical properties such as pH, EC, Organic carbon, CEC, CaCO3 content, available micro nutrient contents, bulk density, hydraulic conductivity, sand, silt and clay were also studied,. Morphological analysis showed that surface structure was weak, and sub surface structure was sub angular to angular blocky. Soil color showed dark grayish brown to very dark gray in color. Drainage was moderately well in all soils except P4, P5 and P6, which were showed imperfect drained. Soils were clayey in texture the clay per cent ranged from 50.1 % to 62.1 %, sand ranged from 9.7 % to 21.6 % and silt varied from 25.1% to 32.9 %. The bulk density range from 1.27 to 1.56 Mg m-3. Hydraulic conductivity ranged from 0.1. to 5.3 cm hr-1. The pH ranges showed that soils were moderately to strongly alkaline in reaction. Organic carbon ranged from 1.95 to 10.04 g kg-1, calcium carbonate ranged from 2.8 to 19.0 % and CEC ranged from 38.2 to 78.2 cmol p(+) kg-1. Based on field morphology and laboratory characterizations, the soil of the study area classified to Vertisols of great group Haplusterts. The all soil profiles were classified as Typic Haplusterts at great group level except pedon P6 is Vertic Haplusterts. Soil profile when correlated with yield it was concluded that pedon P5 Typic Haplusterts belonging to order Vertisols were best soils for soybean growing that order.

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