scholarly journals Proximate analysis and formulation of weaning food using germinated cereals, pulses and ground nut

2021 ◽  
Vol 5 (2) ◽  
pp. 32-42
Author(s):  
Most Masuma Tunazzin Rim ◽  
Anusree Ghosh ◽  
Anwara Akter Khatun ◽  
Most Rahima Khatun Rima ◽  
Geerja Nath Roy
Keyword(s):  
Beta Carotene ◽  
Proximate Analysis ◽  
Infant Food ◽  
Contributing Factors ◽  
Weaning Food ◽  
Mineral Concentration ◽  
Infant Foods ◽  
Overall Acceptability ◽  
Infant And Young Children ◽  
Sensory Parameters

A combination of nutritionally inferior diets and improper feeding practices are major contributing factors to the development of childhood malnutrition. Complementary feeding improvement should be of highest priority for nutrition of infant and young children containing all essential nutrients at required amount. The objective of this study was designed to investigate the inclusion of weaning food formulation and evaluating compositional and functional properties of the products. The analysis undertaken in this study was infant food formulation, proximate composition, mineral concentration and sensory properties. The moisture content in this study ranged from 1.49 ± 0.12 to 3.89 ±0.12, crude protein from 15.09 ± 0.05 to 16.79± 0.01, crude fat from 11.11 ± 0.07 to 12.80 ± 0.00, total ash from 2.06 ± 0.03 to 2.21 ± 0.00, carbohydrate from 65.9740 ± 0.24 to 68.2641 ± 0.14 and energy value ranged from 431.68 ± 0.05 to 449.18 ± 0.57. From the result provided, sample-A contained the highest protein, moisture, fat content than sample-B. But carbohydrate and energy are highest in sample-B than sample-A. The two macro minerals mg/100 g of Ca and Zn in the study were ranged from lower 0.60±0.07 to 0.79±0.01 and 1.05±0.01 to 2.44±0.06 respectively. Beta-carotene is varied from 0.90±o.01 to 1.17±0.00. Sensory parameters such as colour, appearance, texture, taste, aroma and overall acceptability is high in sample-A than to sample-B. Finally, from the general trend observed in this study that both the weaning foods prepared from cereal, legume, pulse flour provided better nutritional and functional compositions to meet nutrient dense of infant foods. Asian Australas. J. Food Saf. Secur. 2021, 5 (2), 32-42

scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

scholarly journals Production of Flavoured Weaning Food From Germinated Sorghum (sorghum bicolor) Mushroom (Pleutorus ostreatus) (P11-077-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Fowotade Kujore ◽  
Immaculata Banjoko
Keyword(s):  
Moisture Content ◽  
Nutritional Quality ◽  
Proximate Analysis ◽  
Nutrition Status ◽  
Weaning Food ◽  
Overall Acceptability ◽  
Funding Sources ◽  
Sorghum Flour ◽  
Weaning Foods ◽  
Hedonic Scale

Abstract Objectives To improve the nutrition status of weaning food. Methods The sorghum was soaked for 4 hours, germinated for 72 hours at ambient temperature for 3 days. The mushroom was cultivated for 21 days using cocoa waste as the substrate. The flush was harvested and processed into flour. The harvested mushroom was blanched, drained, cleaned and cut into pieces for easy drying, spread over tray, dried using a dryer. The flour was blended in ratio 80:20 sorghum to mushroom, 70:30 mushroom to sorghum, 60:40 sorghum to mushroom and 50:50: sorghum to mushroom which were coded as AAA, BBB, CCC and DDD respectively. Results Proximate analysis was carried out on the blended flour, the protein ranges from 12.40% to 15.61%, the protein increases as the mushroom content increases in the sample. Sample AAA has 12.40% protein, BBB has 13.62%, CCC has 15.61% with the exception of sample DDD where the value of protein decreased. Moisture content ranges between 7.94%-8.96%. Sample AAA has the lowest moisture content while sample DDD has the highest, 8.96%. Carbohydrate ranges between 64.21% to 54.51%, it decrease as sorghum flour decreases. Sample AAA has the highest carbohydrate content of 64.21%. Sensory evaluation by 20 mothers who are familiar with commercial brand weaning food. It was evaluated for aroma, flavour, taste, color and overall acceptability of the product using 9.hedonic scale. Sample BBB was widely accepted by the panelist which was 30% mushroom and 70% sorghum and the commercial brand based on the fact that the panelists are familiar with it. Conclusions The weaning food produced based on germination of sorghum, oyster mushroom has improved the nutritional quality, Mushroom is a source of protein which can be used to complement cereals in the formulation of weaning foods. Funding Sources self funded.

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 Energy, Sugars, Iron, and Vitamin B12 Content of Commercial Infant Food Pouches and Other Commercial Infant Foods on the New Zealand Market

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 657 ◽  
Author(s):  
Ioanna Katiforis ◽  
Elizabeth A Fleming ◽  
Jillian J Haszard ◽  
Tiana Hape-Cramond ◽  
Rachael W Taylor ◽  
...  
Keyword(s):  
New Zealand ◽  
Vitamin B12 ◽  
Nutritional Quality ◽  
Infant Food ◽  
Food Groups ◽  
Cross Sectional Survey ◽  
Free Sugars ◽  
Total Sugars ◽  
Added Sugars ◽  
Infant Foods

There has been an important shift in the New Zealand infant food market over the past decade, with the majority of complementary foods now sold in “pouches”. Along with the increasing market share of commercial infant food pouches internationally, there have been growing concerns about their nutritional quality. However, research examining the nutritional quality of these pouches compared to other forms of commercial infant foods in New Zealand has not been undertaken. Nor have any studies reported the free sugars or added sugars content of these foods. To address this knowledge gap, a cross-sectional survey of infant foods sold in New Zealand supermarkets was conducted in 2019–2020. Recipes and nutrient lines were developed for the 266 foods identified (133 food pouches). The energy, iron, vitamin B12, total sugars, free sugars, and added sugars content of infant food pouches and other forms of commercial infant foods per 100 g were compared, both within food groups and by age group. Infant food pouches contained similar median amounts of energy, iron, and vitamin B12 to other forms of commercial infant foods but contained considerably more total sugars (8.4 g/100 g vs. 2.3 g/100 g). However, median free sugars and added sugars content was very low across all food groups except for “dairy” and “sweet snacks”. All “dry cereals” were fortified with iron whereas none of the infant food pouches were. Therefore, consuming food pouches to the exclusion of other commercial infant foods may place infants at risk of iron deficiency if they do not receive sufficient iron from other sources.

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 Influence of Infant Food Advertising on Infant Feeding Practices in St. Vincent

1982 ◽  
Vol 12 (1) ◽  
pp. 53-75 ◽  
Author(s):  
Ted Greiner ◽  
Michael C. Latham
Keyword(s):  
Infant Feeding ◽  
Feeding Practices ◽  
Bottle Feeding ◽  
Food Advertising ◽  
Infant Food ◽  
Infant Feeding Practices ◽  
Regression Analyses ◽  
Complete Sample ◽  
Infant Foods ◽  
The Public

A survey designed to examine the extent to which infant food advertising could be shown measurably to influence infant feeding practices was carried out in St. Vincent in the eastern Caribbean. A questionnaire was administered to mothers of about 200 children one to two years old, nearly a complete sample in each of two towns. Infant food advertising was found to be uncommon. The typical infant feeding pattern, largely a combination of both breast and bottle feeding, had existed for decades. Despite the fact that this was not a very appropriate setting for such a study, and that there were a number of methodological constraints, the results of two multiple regression analyses suggested that the more a mother was influenced by infant food advertising, the sooner she began to bottle feed and the sooner she stopped breastfeeding. The cessation of all promotion of commercial infant foods, to the public as well as to health professionals, is called for.

scholarly journals Effect of corn flour and storage period on sensory and physiochemical properties of chicken meatball

2018 ◽  
Vol 46 (3) ◽  
pp. 164-171
Author(s):  
MA Al-Mamun ◽  
M Khan ◽  
MA Hashem
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Cooking Loss ◽  
Corn Flour ◽  
Interval Group ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Sensory Color ◽  
Sensory Parameters

The present study was undertaken to evaluate the effect of different levels of corn flour on the quality characteristics of chicken meatball. The meatballs were formulated having 0, 05, 10 and 15% of corn flour. After formulation, samples were preserved at -20˚C for 60 days and analyzed the data at 0, 15, 30 and 60th day, respectively. The products were analyzed for various sensory, proximate, biochemical and physicochemical attributes. The sensory (color, flavor, tenderness, juiciness and overall acceptability), proximate composition- dry matter (DM), ether extract (EE), crude protein (CP) and ash, biochemical parameters- free fatty acid (FFA), peroxide value (PV) and thiobarbituric acid value (TBARS) and physicochemical (raw pH, cooked pH and cooking loss) were analyzed. Data were analyzed in a 4x4 factorial experiment in completely randomized design with replicated three times per cell. Results showed that corn flour inclusion in meatballs have no effect on sensory parameters, but the highest value for all sensory parameters was found at 15th day storage period, (p<0.05). After 15th day, with the increasing of storage period the value for all sensory parameters were decreased (p<0.05). The proximate component’s value were differ with treatment and day interval group (p<0.05). The highest value of raw pH and lowest value of cooking loss were found in 5% corn flour group (p<0.05). The highest value of cooked pH and lowest value of cooking loss were found at 15th day storage period. There were no effect of treatment or day interval on FFA and TBARS. Highest value of PV were found in 0% cornflower group (p<0.05). It may be concluded that 5% corn flour and 15 days storage period is suitable for chicken meat ball.Bang. J. Anim. Sci. 2017. 46 (3): 164-171

scholarly journals Effect of foliar spray of zinc, iron and boron on the growth, yield and sensory characters of guava (Psidium guajava L.) Cv. Sardar L-49

2016 ◽  
Vol 8 (2) ◽  
pp. 701-704
Author(s):  
M. G. Bhoyar ◽  
M.V. Ramdevputra
Keyword(s):  
Zinc Sulphate ◽  
Foliar Application ◽  
Foliar Spray ◽  
Growth Yield ◽  
Psidium Guajava ◽  
Guava Fruit ◽  
Overall Acceptability ◽  
Combined Application ◽  
Fruit Drop ◽  
Sensory Parameters

The field experiment was carried to evaluate the response to the foliar application of micronutrients viz. zinc, iron and boron in single or in different combinations on guava (Psidium guajava L.) cv. Sardar L-49 for various growth, yield and sensory parameters. From various combinations of micronutrients growth characters were remain uninfluenced. Combination of 0.5% Zinc sulphate + 0.5% Ferrus sulphate + 0.3% Borax significantly influenced fruit per shoot (3.6), overall yield (57.1 kg/tree) and sensory characters like aroma (7.7), taste (8.1), flavour (8.2), texture (7.5) and also overall acceptability (7.9). Application of 0.3% Borax significantly influenced flowers per shoot (5.3). Minimum fruit drop was recorded with application of 0.5% Ferrus sulphate + 0.3% Borax and minimum fruit drop per shoot observed in 0.5% Zinc sulphate + 0.3% Borax foliar application. The present study indicated that combined application of micronutrients enhanced fruit set, minimized fruit drop and overall yield. This has resulted in improved sensory characters in the guava fruit. This will lure consumers with appealing fruit that would enable farmers to earn a decent sum of money.

scholarly journals Effect of citrus fiber addition on quality attributes of fully-cooked deli-style turkey breast

2021 ◽  
Author(s):  
McKenna J. Powell ◽  
Joseph G. Sebranek ◽  
Kenneth J. Prusa ◽  
Rodrigo Tarté
Keyword(s):  
Lipid Oxidation ◽  
Sodium Tripolyphosphate ◽  
Storage Period ◽  
Quality Attributes ◽  
Proximate Analysis ◽  
Low Fat ◽  
High Moisture ◽  
Fully Cooked ◽  
Sensory Parameters ◽  
Experimental Treatments

The effects of citrus fiber on the color,texture, lipid oxidation, and sensory characteristics of fully-cookeddeli-style turkey breast during storage (3˚C) were studied. Four treatmentswere evaluated: control (CON), 0.25% citrus fiber (0.25CF), 0.50 % citrus fiber(0.50CF) and 0.105% sodium tripolyphosphate (PHO). The study was independentlyreplicated three times. Proximate analysis and pH were measured once, and color(Hunter L, a, b), lipid oxidation (TBARS), texture (TPA hardness, resilience, cohesiveness,springiness and chewiness) and sensory parameters (turkey aroma, texture, moistness,turkey flavor, off-flavor and color) were measured at regular intervalsthroughout an 84-d storage period. Aside from TPA resiliency and sensorymoistness lower in PHO, all experimental treatments resulted in product with equivalentquality attributes to the control. At the levels tested in this specific application(high moisture, low fat), the citrus fiber evaluated did not affect theproduct’s quality attributes in a measurable way.

scholarly journals Potential Use of Jackfruit (Artocarpus Heterophyllus) and Breadfruit (Artocarpus Altilis) as Fat Replacer to Produce Low-Fat Chicken Patties

2019 ◽  
Vol 7 (4.14) ◽  
pp. 292
Author(s):  
Mohammad Rashedi Ismail-Fitry ◽  
Nur Farihah Azwa Abas
Keyword(s):  
Proximate Analysis ◽  
Low Fat ◽  
Fat Replacer ◽  
Artocarpus Heterophyllus ◽  
Artocarpus Altilis ◽  
Commercial Chicken ◽  
Sensory Parameters ◽  
Water Holding ◽  
Potential Use ◽  
Chicken Patties

Commercial chicken patties contain high fat, which could affect consumers’ health. Jackfruit (Artocarpus heterophyllus) and breadfruit (Artocarpus altilis) may have the potential to be used as the fat replacer in the chicken patties.  This study aimed to evaluate the low-fat chicken patties produced by replacing the fat with jackfruit (JF) or breadfruit (BF) at 0% (control), 50% and 100%. The samples were analysed in terms of water holding capacity (WHC), cooking yield (CY), proximate analysis, colour, texture properties, and sensory parameters. Both BF and JF showed higher value (p<0.05) for WHC, moisture content and protein compared to the control. BF (100%) and JF (100%) were recorded of having significantly reduced fat (p<0.05) at 1.80% and 2.23%, respectively. BF showed higher L*(lightness) and b*(yellowness) values significantly (p<0.05) compared to the control. Not many significant differences (p>0.05) between the control and newly formulated chicken patties texture based on the hardness, cohesiveness, and chewiness recorded, proving that BF and JF did not affect the patties texture. Overall, the sensory evaluation of BF (100%) was preferred by the consumer in terms of appearance, texture, flavour, juiciness, and aroma. Thus, BF (100%) can be considered as the best fat replacer in this study.  

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