scholarly journals Evaluation and Reformulation of Ingredients the Indigenous Tumpi Product

2019 ◽  
pp. 358-372
Author(s):  
Tien Kumalasari ◽  
Agussalim Matti
Keyword(s):  
Nutritional Value ◽  
Sensory Quality ◽  
Cooking Methods ◽  
Recommended Daily Allowance ◽  
Maturity Level ◽  
Traditional Foods ◽  
Daily Allowance ◽  
Serving Size

The aim of the study was to evaluate and formulate the ingredients of tuna tumpi products, indigenous traditional foods from South and West Sulawesi of Indonesia. This study has analyzed the effect of fish cooking methods and coconut maturity level on the sensory quality of the products produced. The effect of the treatment of grated coconut and the duration of the frying pan on the level of maturity of the tumpi product have also been studied. Reformulation of constituent materials and nutritional value of tuna tumpi products have been carried out. The results showed that the tumpi product made from grilled fish mixed with half-old coconut was the best product and the most preferred by consumers. Cooked tumpi or cooked perfectly product from grated Coconut not squeezed with a frying duration of 60-100 s are the products most preferred by consumers. The best composition of the ingredients for the best tuna tumpi products are 65% fish, 15% grated coconut, 5% tapioca, and 15 seasoning. With serving size 100 g, this product contribute 50%, 18% and 5% Indonesian Recommended Daily Allowance for protein, fats, and carbohydrate, resfectivly, and release 277 cal.

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals Artificial Rice As an Alternative Functional Food to Support Food Diversification Program

2020 ◽  
Author(s):  
Erica Valencia ◽  
Maria Goretti Marianti Purwanto
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Rice Flour ◽  
Paddy Rice ◽  
The Body ◽  
Local Resources ◽  
Risk Of Disease ◽  
Nutritional Effects

Functional food is a food that has a beneficial effect to the body beyond its adequate nutritional effects. It can help improve someone’s health and/or decrease the risk of disease. The awareness in the community of the importance of health encourages the development of functional food. One of the functional food that has been developed in Indonesia is the artificial rice. Artificial rice, an alternative paddy rice substitute, has a minimally equal value to paddy rice. Artificial rice is made to reduce people’s dependence on paddy rice and to support food diversification program to achieve food security in Indonesia. Artificial rice is made from a non-paddy rice flour with a certain compositions, so that it can be used as a vehichle to make a functional food and can be fortified with ingredients that contain functional active compounds. Indonesian researchers have developed artificial rice products by utilizing local resources, such as corn, sorghum, spices, tubers, and others, to obtain an artificial rice with improved nutritional and functional characters that have some health benefits such as antidiabetic, antioxidant, antihypertensive, and anticancer. Such development has resulted in the observation that artificial rice can be used as a functional food for rice substitute with an equal or better nutritional value than paddy rice. However, further research is still needed to improve the sensory quality of artificial rice so that it can be accepted easily by the community. Keywords: Artificial rice, food diversification, functional food, rice analogue

scholarly journals Selenium Accumulation, Speciation and Localization in Brazil Nuts (Bertholletia excelsa H.B.K.)

Plants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 289 ◽  
Author(s):  
Leonardo W. Lima ◽  
Gavin C. Stonehouse ◽  
Christina Walters ◽  
Ali F. El Mehdawi ◽  
Sirine C. Fakra ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Daily Intake ◽  
Brazil Nut ◽  
Organic Form ◽  
Toxicity Threshold ◽  
Brazil Nuts ◽  
Important Variation ◽  
Selenium Accumulation ◽  
Daily Allowance ◽  
Serving Size

More than a billion people worldwide may be selenium (Se) deficient, and supplementation with Se-rich Brazil nuts may be a good strategy to prevent deficiency. Since different forms of Se have different nutritional value, and Se is toxic at elevated levels, careful seed characterization is important. Variation in Se concentration and correlations of this element with other nutrients were found in two batches of commercially available nuts. Selenium tissue localization and speciation were further determined. Mean Se levels were between 28 and 49 mg kg−1, with up to 8-fold seed-to-seed variation (n = 13) within batches. Brazil nut Se was mainly in organic form. While present throughout the seed, Se was most concentrated in a ring 1 to 2 mm below the surface. While healthy, Brazil nuts should be consumed in moderation. Consumption of one seed (5 g) from a high-Se area meets its recommended daily allowance; the recommended serving size of 30 g may exceed the allowable daily intake (400 μg) or even its toxicity threshold (1200 μg). Based on these findings, the recommended serving size may be re-evaluated, consumers should be warned not to exceed the serving size and the seed may be sold as part of mixed nuts, to avoid excess Se intake.

scholarly journals Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1412 ◽  
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Xanthan Gum ◽  
Dry Matter ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Water Solubility ◽  
In Vivo Studies ◽  
Sensory Qualities

The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

scholarly journals Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods

2015 ◽  
Vol 94 (6) ◽  
pp. 1379-1388 ◽  
Author(s):  
M.W. Schilling ◽  
V. Radhakrishnan ◽  
Y. Vizzier-Thaxton ◽  
K. Christensen ◽  
J.B. Williams ◽  
...  
Keyword(s):  
Atmospheric Pressure ◽  
Sensory Quality ◽  
Cooking Methods ◽  
Breast Meat ◽  
Low Atmospheric Pressure ◽  
Broiler Breast

An innovative approach combining Animal Performances, nutritional value and sensory quality of meat

Meat Science ◽  
2016 ◽  
Vol 122 ◽  
pp. 163-172 ◽  
Author(s):  
M.-P. Ellies-Oury ◽  
G. Cantalapiedra-Hijar ◽  
D. Durand ◽  
D. Gruffat ◽  
A. Listrat ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Sensory Quality ◽  
Innovative Approach ◽  
Animal Performances

scholarly journals Comparative Study among Composite Breads Incorporated with Full Fatted and Defatted Rice Bran

2019 ◽  
Vol 11 (1-2) ◽  
pp. 43-52
Author(s):  
R Begum ◽  
S Ahmed ◽  
ML Hakim ◽  
J Sen
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Nutritional Value ◽  
Sensory Quality ◽  
White Wheat ◽  
Defatted Rice Bran ◽  
Physical Chemical ◽  
Bread Production ◽  
Composite Bread

Rice bran, a milling byproduct of rice is rich in nutrients especially high in fiber and protein in comparison with white wheat flour-which is predominantly used for bread production. Inclusion of rice bran with wheat flour was expected to induce nutritional value of bread positively. Two form of rice bran sample both full fatted and defatted were incorporated with wheat flour in a proportion of 0%, 5%, 10% and 15% respectively to develop composite bread. Physical, chemical, and sensory evaluation was carried out to determine the quality of different composite breads. Bread weight didn’t differ statistically though there was a marginal declination of volume for bread with the increase of the percentage of rice bran. The percentage of protein and fiber was increased rationally as expected. A level of 10% rice bran added to bread was regarded to yield good sensory quality. J. Environ. Sci. & Natural Resources, 11(1-2): 43-52 2018

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