scholarly journals Effect of Drying Temperature on Physiochemical Properties of Powder from Blanched and Unblanched Lemon Peel and Sensory Quality Evaluation of the Powder Fortified Biscuits

2021 ◽  
Vol 10 (1) ◽  
pp. 9-18
Author(s):  
Joysree Roy ◽  
Santo Roy ◽  
Md. Julfikar Ali ◽  
Md. Rubel Hossain ◽  
Md. Sazzat Hossain Sarker
Keyword(s):  
Wheat Flour ◽  
Fast Food ◽  
Fibre Content ◽  
Effect Of Temperature ◽  
Drying Time ◽  
Physiochemical Properties ◽  
Overall Acceptability ◽  
Lemon Peel ◽  
Sensory Parameters ◽  
Level Of Significance

Preparation of biscuit incorporating lemon peel powder can be a new approach in formulating fortified fast food. This investigation was made to evaluate quality of prepared biscuits with lemon peel powder. The effect of temperature on drying time and physiochemical properties of lemon peel powder and their effects on biscuits were also examined. Two drying temperatures (650C and 750C) were employed for both blanched and unblanched lemon peel. The formulated biscuit samples incorporating 1 % lemon peel powder were compared with control biscuits which were prepared with 100% wheat flour. It took longer time (18 hr) for drying of blanched sample at 65 0C whereas shorter time (8 hr) was required for that of blanched sample at 750C. There was a significant decrease in the physiochemical properties of lemon peel powder with the increase of temperature except protein and fibre content. In addition, moisture content of the unblanched sample was found to be lower than the blanched sample at the same temperature. Significantly higher ascorbic acid was obtained by the unblanched samples. Protein and fibre content for both unblanched and blanched sample at the same temperature were found to be higher. All the samples were significantly different at 5% level of significance for overall acceptability. Biscuits prepared with unblanched dried lemon peel powder (at 650C) sample secured the highest score in case of all the sensory parameters. Therefore, quality fortified biscuit can be prepared commercially by incorporating 1 % lemon peel powder in wheat flour for the fast food consumer.

scholarly journals Development of Buckwheat Cookies Supplemented with Wheat Flour

2017 ◽  
Vol 60 (1) ◽  
pp. 27-35
Author(s):  
Nisar Hussain ◽  
Javid Ullah ◽  
Ehsan Elahi ◽  
Sajjad Ahmad ◽  
Muhammad Zakaria ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Fibre Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
C 50 ◽  
Crude Fibre Content ◽  
Buckwheat Flour

The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookies were analysed for quality evaluation. Supplementation of wheat flour significantly influenced theproximate and mineral composition of buckwheat flour based cookies. Moisture contents, crude fibrecontents and NFE (Nitrogen Free Extract) increased, whereas crude fat, crude protein and ash contentsdecreased. Mineral contents (Fe, Ca, K, Zn and Mg) of developed buckwheat cookies decreased withincrease in wheat flour supplementation levels. Sensory characteristics of supplemented cookies increasedwith increase in supplementation levels of wheat flour and were acceptable by judges in terms of test,colour, texture and overall acceptability. Cookies developed from C 50% C supplementation level of wheatflour got maximum scored points while C0 control C0 was found to be more nutritious and gluten freehaving more crude protein and mineral contents when compared to supplemented cookies.

scholarly journals Application of Swertia Chirayita (Roxb. ex Fleming) Karst in Wheat Flour to Design Health Food

2018 ◽  
Vol 10 ◽  
pp. 1-6
Author(s):  
Ishwar Subedi ◽  
Tika Bahadur Karki
Keyword(s):  
Wheat Flour ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Functional Health ◽  
Health Food ◽  
Food Industries ◽  
Swertia Chirayita ◽  
Overall Acceptability ◽  
Level Of Significance ◽  
Herb Extract

Swertia Chirayita often known as Chiraito is a highly traded medicinal plant of Nepal. Its use in food industries is still under research. Application of the medicinal herb in bread prepared from wheat flour (550 types, 431 µm particle sized with moisture 12.5%) was assessed to evaluate sensory and physiochemical qualities. The antioxidant activity of the Chiraito was found to be 62% at 500 μg/ml and 15% at 100 μg/ml by radical scavenging method which shows Chiraito as the most significant antioxidants potential. Likewise, antibacterial activity of the herb extract also showed significantly inhibitory to selected pathogenic microorganism. Finding its functional properties, Chiraito powder (669 µm particle sized) with 1.0 %, 0.10%, 0.00% and 0.01% respectively were added in wheat flour to make four different type of bread and carried out sensory evaluation using 9-points (Hedonic Rating Test). The data were statistically analyzed using SPSS for Analysis of Variance (ANOVA) at 5% level of significance. The overall quality of the finished products also showed that Chiraito, as herb extract didn’t affect physico-chemical properties of the product which was measured in terms of dough yield, bread volume, elasticity, acid degree, water content, crumb porosity, texture, smell and taste. Overall acceptability showed that bread (Sample D) with 0.010% was superior and liked the most.  Since no entrance of Chiraito herb in modern food industries yet, the research would support production and commercialization of innovative functional health food globally.

scholarly journals Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

2021 ◽  
Author(s):  
Tsehay Alemu ◽  
Wubetu Woyraw ◽  
Habtamu Temesgen ◽  
Shimels Abate
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Mineral Content ◽  
Block Design ◽  
Nutritional Factors ◽  
Overall Acceptability ◽  
White Lupine ◽  
Baked Products ◽  
Hedonic Scale ◽  
Level Of Significance

Abstract Background Bread is one of the most popular and widespread baked products in the world. It is an important staple food made of wheat flour, salt, and yeast. However, wheat protein is lower than that of proteins from pulses. White lupine is a good source of protein, fiber, minerals, and vitamins. It has some anti-nutritional factors which inhibit its consumption. The use of lupine as human food, specifically in baked products has been limited. Objective This study was conducted to investigate the effect of blending ratio and processing of lupine bean on nutritional quality and sensory evaluations of wheat-lupine bread. Methods The study was done by factorial design. All white lupine bean was prepared in a randomized completely block design (RCBD). The quality characteristics of bread were analyzed by three-way ANOVA (Analysis of Variance) was carried out to determine the F-value and the level of significance, Duncan’s multiple range tests at 5% probability were used for the comparison between means using statistical tools of SPSS version 25. Result The effect of processing and blending ratio (140:10:15) had a high value in protein, fat, and mineral content. Sensory acceptance of wheat-lupine bread was affected by the interaction of blending ratio and processing. On a 5 point hedonic scale, the composite sample wheat flour with 5, 10, and 15% white lupine flour and supplementation had the highest scores were 4.60, 3.80, 3.80, 4.40, and 3.95 in color, taste, flavor, appearance, and overall acceptability respectively.

Studies on development of low gluten cookies from pearl millet and wheat flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 114-119
Author(s):  
D.B. Kulkarni ◽  
B.K. Sakhale ◽  
R.F. Chavan
Keyword(s):  
Pearl Millet ◽  
Wheat Flour ◽  
Developed Countries ◽  
Composite Flour ◽  
Overall Acceptability ◽  
Number Of Children ◽  
Whole Wheat ◽  
Calcium Phosphorus ◽  
Sensory Parameters ◽  
The Developed Countries

India is one of the highest-ranking countries in the world for the number of children as well as women suffering from malnutrition. Celiac is a major disease in the developed countries consuming gluten food. Hence, to add nutrition to the diet and to surpass the gluten intolerance, a diet with gluten-free or low gluten food is advisory. In order to combat the present problem, an investigation was undertaken to develop low gluten cookies from composite flour consisting of pearl millet and wheat flour with better nutritional and sensory characteristics. The cookies were prepared by replacing wheat flour with Pearl millet flour (PMF) by 20, 40, 60, 80 and 100% respectively. The prepared cookies were then evaluated for various physicochemical, nutritional, textural and sensory parameters. The study revealed that, as the per cent addition of PMF increases, the cookies resulted in a significant decrease in weight, diameter and spread factors. However, the hardness, breaking strength and cutting strength increased with the increase in the addition of PMF in the cookies. The nutritional analysis showed that an increase in moisture, fat, fibre, calcium, phosphorus and iron was recorded in all the samples of the cookies prepared. Moreover, the cookies prepared from PMF (60%) exhibited the highest score for overall acceptability. It can be concluded that the cookies prepared by replacement of whole wheat flour with PMF (60%) found significantly superior with respect to overall quality characteristics over the rest of the combinations.

scholarly journals The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 254
Author(s):  
Aislinn M. Richardson ◽  
Andrey A. Tyuftin ◽  
Kieran N. Kilcawley ◽  
Eimear Gallagher ◽  
Maurice G. O’Sullivan ◽  
...  
Keyword(s):  
Physicochemical Analysis ◽  
Acceptance Testing ◽  
Rebaudioside A ◽  
Simultaneous Reduction ◽  
Sponge Cake ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Intensity Parameters ◽  
Sensory Parameters ◽  
Instrumental Texture

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).

scholarly journals Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
James Owusu-Kwarteng ◽  
Francis K. K. Kori ◽  
Fortune Akabanda
Keyword(s):  
Natural Convection ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Plain Water ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Sun Drying ◽  
Overall Acceptability ◽  
Solar Dryer

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.

Effect of temperature, feed moisture, and pH on protein deamidation in an extruded wheat flour

1993 ◽  
Vol 41 (2) ◽  
pp. 199-202 ◽  
Author(s):  
Henry V. Izzo ◽  
Michelle D. Lincoln ◽  
Chi Tang. Ho
Keyword(s):  
Wheat Flour ◽  
Effect Of Temperature ◽  
Feed Moisture

scholarly journals Wheat flour as dietary fiber on fresh and preserved beef meatballs

2017 ◽  
Vol 46 (1) ◽  
pp. 35-43
Author(s):  
SI Jamaly ◽  
MA Hashem ◽  
S Akhter ◽  
MA Hossain
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Cooking Loss ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Tbars Values ◽  
Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals EXPLORING THE ADOLESCENTS’ ATTITUDE TOWARDS JUNK FOOD IN TIRUVANNAMALAI

2021 ◽  
Vol 9 (9) ◽  
pp. 360-364
Author(s):  
S. Shafiullah ◽  
R. Sivakumar
Keyword(s):  
Sample Size ◽  
Fast Food ◽  
Research Study ◽  
Fibre Content ◽  
Junk Food ◽  
Low Level ◽  
Convenience Sampling ◽  
High Level ◽  
Junk Foods

            The term fast food or as referred as the junk food is the food which can be served immediately for eating. Sausages, hamburgers and pizzas come under the category of fast food or the junk food. It can be otherwise said that junk food and fast food are used as synonyms. These junk foods are inherent with a high level of energy with high content of sugar, salt and fat. On the contrary, these types of food have the characteristics of low nutritious level with low level of protein, low level of vitamin, low fibre content as well as low level of minerals. The definition for junk food had been given as the foods which are prepared earlier then served or the ones which are prepared immediately for serving. In this context, the current research study has been done to analyse the adolescent’s attitude towards the junk foods. The study has been carried out the junk food consumers in Tiruvannamalai. The respondents of the study are selected through convenience sampling and the sample size is fixed at 100. Questionnaire is the instrument used to collect the information for the study. The collected data is put into analysis through the technique of mean score. The result of the study shows that most of adolescents like the taste of junk food.

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