Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)

In this study, physical (cooking time, water ab-sorption, cooking loss and color), chemical (proximate composition, pH, total phe-nolic content, mineral mat-ter (Ca, K, Fe, Mg and Zn)), textural (hardness and adhe-siveness) and sensory (col-or, taste, flavor, appearance, hardness, adhesiveness and overall acceptability) attrib-utes were determined in dif-ferent types of noodles pro-duced from siyez wheat flour, kale powder and chia seed mucilage. Results were statistically evaluated using SAS software. The optimal cooking time for the noo-dles were 20 min and cook-ing loss varied between 8.36-12.22%. Kale powder and chia mucilage addition decreased L* and a* values of the noodles. Ash, crude fiber, mineral matter and total phenolic contents of the noodles were higher and fat contents of the noodles were lower than the control sample. Hardness and adhe-siveness of the noodles were decreased by addition of the kale powder at 10%. The noodles with higher hard-ness and lower adhesiveness were preferred by the panel-ists in sensory evaluation. Increasing the kale powder level in the noodle formula-tion from 5% to 10% result-ed in higher color scores. However, the control sam-ple was the most preferred sample in terms of taste.

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Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽

10.7717/peerj.10235 ◽

2020 ◽

Vol 8 ◽

pp. e10235

Author(s):

Supaluck Kraithong ◽

Saroat Rawdkuen

Keyword(s):

Guar Gum ◽

Antioxidant Properties ◽

Control Sample ◽

Textural Properties ◽

Rice Flour ◽

Total Phenolic ◽

Phenolic Contents ◽

Overall Acceptability ◽

Jasmine Rice ◽

Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

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Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

Applied Sciences ◽

10.3390/app112311347 ◽

2021 ◽

Vol 11 (23) ◽

pp. 11347

Author(s):

Elisha Munsu ◽

Hana Mohd Zaini ◽

Patricia Matanjun ◽

Noorakmar Ab Wahab ◽

Nurul Shaeera Sulaiman ◽

...

Keyword(s):

Lipid Oxidation ◽

Kappaphycus Alvarezii ◽

Control Sample ◽

Meat Products ◽

High Water ◽

Total Phenolic ◽

Phenolic Contents ◽

Significant Difference ◽

Different Types ◽

Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

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Evaluation of Nutritional, Microbial and Sensory Attributes of Rice Tuwo Flour Fortified with Soy and Plantain Flour Blends

Journal of Advances in Microbiology ◽

10.9734/jamb/2020/v20i930303 ◽

2020 ◽

pp. 121-129

Author(s):

Noah Abimbola. A ◽

Omoyeni Serah. E

Keyword(s):

Control Sample ◽

Rice Flour ◽

Viable Count ◽

Soy Flour ◽

Nutrient Contents ◽

White Rice ◽

Overall Acceptability ◽

Count Range ◽

Sensory Qualities ◽

Flour Blends

Aims: The aim of the work is to investigate the effect of soybean and Plantain flour fortification on the nutritional, microbial and sensory qualities of rice flour paste (Tuwo) fortified with soy and plantain flour blends. Methodology: White rice was cleansed, sorted and soaked in water for 12hrs and dried at 60OC for 12hrs. White rice was fortified with soybean and plantain flour at 10, 15, 20, 25% respectively while 100% white rice flour serve as the control. Nutrient, microbial and sensory qualities of the samples were determined using standard methods. Results: There were significant differences (p≤.05) and increase in values of all the nutritional properties with increase in substitution of soy-plantain flour. The protein content ranges from (2.19 – 21.46%), Fat content (1.67 – 18.51%), Fiber (0.68 – 6.78%), Ash content (1.37 - 2.26%), Moisture content (10.16 – 12.47%) of the blends respectively, while the carbohydrate contents of the blends was significantly lower to that of the control sample. The mineral content increased where the abundant mineral was potassium (29.22 – 45.57 mg/100g) and zinc (2.66 – 3.34 mg/100g) been the least mineral element. The microbial analysis shows a lower microbial counts of prepared tuwo samples, which makes it safe for consumption. Mean total viable count range from 1.10 to 3.50 x102 cfu/g, Staphylococcus count range from 0.00 to 1.03 x102 cfu/g. fungi count range from 0.00 to 0.60 102 cfu/g with no growh of salmonella from all the samples respectively. The sensory evaluation result shows that the sample from whole rice was highly rated but sample B with 80% rice flour, 10% soy flour and 10% plantain flour has the highest preference in terms of taste, colour, aroma, texture, smoothness and overall acceptability. Conclusion: This fortification highly improve its nutrient contents and slightly improves microbial and organoleptic properties of rice tuwo, which can serve as alternative protein supplement.

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Development and Evaluation of Physicochemical Properties of Pulse Added Protein Rich Pasta

European Journal of Engineering Research and Science ◽

10.24018/ejers.2018.3.12.998 ◽

2018 ◽

Vol 3 (12) ◽

pp. 56-59

Author(s):

Ronali Navoda Balasooriya ◽

I. Wickramasinghe

Keyword(s):

Proximate Composition ◽

Amino Acid Profile ◽

Overweight And Obesity ◽

Cooking Time ◽

Soy Flour ◽

Overall Acceptability ◽

Significant Difference ◽

Nutritional Transition ◽

Sensory Qualities ◽

Mouth Feel

Sri Lanka is experiencing a nutritional transition along with under-nutrition, overweight, and obesity. Consumers are becoming health conscious and pasta products are fetching great attention. However, legumes and cereals are nutritionally complementary, where together provide the essential amino acid profile for vegans. In this study, wheat semolina was substituted with soya and mung flour to develop five pasta formulations (F1, F2, F3, F4, F5). F1 - soy 40%, F2 - soy 30% & mung 10%, F3 -soy 20% & mung 20%, F4 - soy 10% & mung 30%, F5 - mung 40%. All the samples have the protein content of more than 15% which complies with the local regulation. All the five samples were evaluated for the proximate composition, cooking time and sensory qualities. Pulse incorporated pasta show increased cooking time compared to control. According to the sensory evaluation data, there is a significant difference among the five samples for color, texture, taste and overall acceptability but there is no significant difference among the sample for mouth feel of the product. Based on physicochemical & proximate composition, cooking time and sensory qualities, pasta containing soy flour (40%) resulted in better quality having more nutritional elements and highest overall acceptability.

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Development of a functional cake formulation with purple carrot powder dried by different methods

Food and Health ◽

10.3153/fh21025 ◽

2021 ◽

Vol 7 (4) ◽

pp. 242-250

Author(s):

Nezahat Olcay ◽

Mine Arslan ◽

Mustafa Kürşat Demir ◽

Nilgün Ertaş

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Saturation Index ◽

Control Sample ◽

Volume Index ◽

Total Phenolic ◽

Overall Acceptability ◽

Substitution Level ◽

Hot Air ◽

Index Saturation

In this study, it was aimed to enhanced cake formula-tion with purple carrot pow-der (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vac-uum (VPC) dried) and used at 5 different ratios (0, 5, 10, 15, 20%). The effects of purple carrot powder (PCP) on chemical, physical and sensory properties of cake samples were investigated. HPC substituted cake sam-ples had lower batter densi-ty and weight values. PCP usage significantly affected the crust and crumb color value of cake samples (p<0.05). Samples contain-ing MPC had higher firm-ness and lower springiness than others. Lower firmness, volume index, saturation index and higher springiness values were determined with increasing PCP rate. The highest total phenolic content and antioxidant ac-tivity were found in cake samples containing HPC and VPC, respectively. When all cake samples evaluated, the higher overall acceptability scores were obtained with HPC added cake samples at 15 and 20% substitution level compared to control sample.

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Effects of extraction solvent and time on the oil yield, total phenolic content, carotenoid and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil

Food Research ◽

10.26656/fr.2017.4(s4).006 ◽

2020 ◽

Vol 4 (S4) ◽

pp. 27-37

Author(s):

I. Ishak ◽

M.A. Ghani ◽

J.Z. Yuen

Keyword(s):

Antioxidant Activity ◽

Seed Oil ◽

Phenolic Content ◽

Oil Yield ◽

Total Phenolic ◽

Seed Oils ◽

Extraction Solvent ◽

Chia Seed ◽

Chia Seed Oil ◽

Salvia Hispanica L

The oil yield, total phenolic content (TPC), total carotenoid content (TCC) and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil under solvents polarity and extraction times were studied. The chia seed oils were obtained by using organic solvents in the Soxhlet method with different extraction times including acetone 4 hrs (A4), acetone 8 hrs (A8) and hexane 8 hrs (H8) as a control. The oil yield for the control sample (36.1%) showed significant (p ≤ 0.05) higher than A4 (33.53%) and A8 (33.73%). TPC for chia seed oil (A4) was significantly higher (p ≤ 0.05) than A8 and H8. Meanwhile, chia seed oil (A8) contained the highest TCC over A4 and H8. The antioxidant activity of chia seed oil was determined by DPPH (2-diphenyl-1-picrylhydrazyl) scavenging activity, FRAP (Ferric reducing antioxidant power assay), BCBA (Beta-carotene bleaching assay) and TBA (Lipid Peroxidation Inhibition Assay), respectively. Chia seed oil obtained by acetone extraction for 4 hrs revealed higher antioxidant capacities (DPPH, BCBA and TBA) compared to chia seed oils from A8 and H8. However, chia seed oil (H8) showed the lowest total (phenolic and carotenoid contents) and antioxidant capacities. The correlation between the antioxidant content and the antioxidant activities were conducted to determine their relationship. TPC and TCC were strongly correlated with BCBA (r = 0.999) and TBA (r = 0.997). The results found Australian chia seed oil extracted by acetone for 4 hrs (A4) had higher contents of phenolic and antioxidant activity than control (H8) due to high polarity of acetone to the antioxidant compounds. In conclusion, acetone can be applied as an alternative extraction solvent to increase the total phenolic and carotenoid contents as well as antioxidant activity of Australian chia seed oil.

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Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt

Linear vs piecewise Weibull model for genetic evaluation of sires for longevity in Simmental cattle ◽

10.15567/mljekarstvo.2019.0104 ◽

2019 ◽

Vol 69 (1) ◽

pp. 42-52 ◽

Cited By ~ 2

Author(s):

Hacer Gurkan ◽

Osman Seracettin Boran ◽

Ali Adnan Hayaloglu

Keyword(s):

Antioxidant Activity ◽

Total Phenolics ◽

Loss Modulus ◽

Control Sample ◽

Water Extract ◽

Titratable Acidity ◽

Total Phenolic ◽

Phenolic Contents ◽

Diammonium Salt ◽

Different Types

Four different types of yoghurt were manufactured using purple basil which was added to milk as water extract or powder forms at levels of 1.0 % and 0.4 % (w/w). Physicochemical and rheological properties, antioxidant capacity, color and total phenolic contents of yoghurt samples were measured during 21 days of storage. None of changes were observed for titratable acidity, pH and hardness parameters of yoghurt samples; however, some changes were observed during storage. The contents for total phenolic compounds and antioxidant activity [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS+*) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) values] were dramatically higher in powder-added yoghurt samples than those of its water extract counterparts, while the lowest total phenolics and ABTS+* were observed in control sample during storage. The values for storage and loss modulus were higher in water extract-added samples than powder-added counterparts. In conclusion, no significant effect of the addition of powder or water extract of basil was observed on gross chemical characteristics of yoghurt, while use of basil powder positively contributed to antioxidant activity and changed the rheological behavior of yoghurt gel.

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Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i330281 ◽

2021 ◽

pp. 86-99

Author(s):

O. A. Adeoti ◽

A. O. Alabi ◽

E. O. Ogunjobi ◽

O. O. Elutilo ◽

S. O. Adeodokun

Keyword(s):

Reference Sample ◽

Titratable Acidity ◽

Total Soluble Solid ◽

Total Phenolic ◽

Phenolic Contents ◽

Overall Acceptability ◽

High Nutrient ◽

Soluble Solid ◽

Immune Booster ◽

Very High

Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%), WAGGT (watermelon 95% + ginger 5% + garlic 5% + turmeric 5%), PI (pineapple 95%), PIGI (pineapple 95% + ginger 5%), PIGA (pineapple 95% + garlic 5%), PITU (pineapple 95% + turmeric 5%), PIGGT (pineapple 95% + ginger 5% + garlic 5% + turmeric 5%), AP (apple 95%), APGI (apple 95% + ginger 5%), APGA (apple 95% + garlic 5%), APTU (apple 95% + turmeric 5%) and APGGT (apple 95% + ginger 5% + garlic 5% + turmeric 5%). The proximate, physicochemical (pH, total soluble solid, titratable acidity), antioxidant and sensory characteristics of the jams were determined using standard analytical procedures. The protein content of the sample ranged from 0.50 to 7.16% for reference sample (CNTP) and watermelon-garlic jam (WAGA). The fat and ash contents of the samples ranged from 0.21 to 2.55% and 1.03 to 4.38% for pineapple jam (PA) and reference sample (CNTP) respectively. The fibre content was 0.11% for reference sample (CNTP) and 1.90% for and watermelon-garlic jam (WAGA). The pH of the jams ranged from 3.10 to 3.50 for reference sample (CNTP) and apple-ginger-garlic-tumeric jam (APGGT) while total soluble solid and titratable acidity ranged from 50.00 and 69.80 °brix for pineapple-ginger-garlic-tumeric (PIGGT) and reference sample (CNTP) and 1.13 and 1.40 g/ml for CNTP and PIGA respectively. The TSS/TTA was 37.92 to 61.22 for PIGA and CNTP. The antioxidant activity of the sample was 25.45% for CNTP and 50.67% for PIGI while the total phenolic contents was 0.10 mmGAE/100 g and 0.28 mmGAE/100 g for CNTP and PIGI. The sensory values for the color ranged from 4.30 and 7.85 for WAGGT and PIGI while the taste ranged from 6.10 and 7.80 for APTU and PIGI. The overall acceptability ranged from 5.89 and 7.88 for CNTP and PIGI. Fruit jams spiced with ginger, garlic and turmeric was highly nutritious, however the pineapple-ginger jam showed a very high nutrient and bioactive components which make it to be a functional, healthy and immune booster foods for both children and adult alike.

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Development and quality characteristics of sugar and fat free muffins utilising stevia and chia mucilage

Acta Alimentaria ◽

10.1556/066.2021.00003 ◽

2021 ◽

Vol 50 (3) ◽

pp. 349-357

Author(s):

G. Gökşen ◽

Ç. Bakachan ◽

H.I. Ekiz

Keyword(s):

Economic Cost ◽

Quality Characteristics ◽

Rebaudioside A ◽

High Fat ◽

Overall Acceptability ◽

Sensory Acceptance ◽

Chia Seed ◽

Significant Difference ◽

Chia Mucilage ◽

Seed Mucilage

AbstractCake is a popular bakery product consumed by almost everyone due to its low economic cost and shelflife, however, it is recognised unhealthy because of high fat and sugar contents. The aim of this study was to evaluate physicochemical and sensory properties of muffins baked using 100% of sugar and fat replacement as stevia sweetener (rebaudioside A and erythritol) and chia seed mucilage, respectively. The combination of sweetener with chia gel (SCC) had the highest moisture content, while the replacement of fat in muffin (CC) revealed similarity to the control in lightness and redness values. There was also no significant difference in terms of firmness when only the sweetener was replaced (SC). While the control muffin obtained the highest overall acceptability score, the lowest score was observed in CC. Thus, muffins with reduced fat and sugar contents can benefit the consumer in terms of health, but further optimisation of formulations for both replacers is needed for better sensory acceptance.

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