scholarly journals The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits

1970 ◽  
Vol 8 (1) ◽  
pp. 147-152 ◽  
Author(s):  
D Bose ◽  
M Shams-Ud-Din
Keyword(s):  
Extraction Process ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Carbohydrate ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Crude Fiber Content ◽  
Total Carbohydrate Content ◽  
Lower Protein ◽  
Aqueous Extraction Process

Chickpea (Cicer arietinim) husk was extracted by non-alkaline aqueous extraction process. The residual extracted husk was dried in a cabinet drier and finally ground. Both fresh husk and processed husk were analyzed for their composition. The processed husk (extracted ground husk) was incorporated into formulations of cracker biscuits at 0- 20% replacement levels of wheat flour and baking functionalities were evaluated. The studies on the effects of processed husk on biscuit’s qualities showed that the highest spread ratio of biscuits was achieved with 3% processed husk. Analysis of cracker biscuits containing various percentage of processed husk showed that biscuits with increasing level of processed husk had higher ash, fat, moisture and crude fiber content, while lower protein and total carbohydrate content. The amount of crude fiber content of biscuits significantly increased with the incorporation of processed husk when compared with conventional biscuits. The cracker biscuits containing various percentages of processed husks were evaluated for their sensory attributes. The results revealed that cracker biscuits containing 5% processed husk secured the highest score for overall acceptability among other substitution levels. Keywords: Chickpea husk; Cracker biscuits; Crude fiber; Baking propertiesDOI: 10.3329/jbau.v8i1.6412J. Bangladesh Agril. Univ. 8(1): 147-152, 2010

scholarly journals Effects of chickpea husk on the baking properties of chapattis

1970 ◽  
Vol 8 (2) ◽  
pp. 297-304
Author(s):  
AKMS Inam ◽  
MA Haque ◽  
M Shams-Ud-Din ◽  
M Easdani
Keyword(s):  
Extraction Process ◽  
Quality Parameters ◽  
Crude Fiber ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Crude Fiber Content ◽  
Acceptable Quality ◽  
Flour Mill ◽  
Aqueous Extraction Process

Chickpea husks were extracted by non-alkaline aqueous extraction process and then ground in flour mill. The unextracted husks were also ground in flour mill. The analysis of chickpea husk showed that extracted husk was lower in moisture, protein, ash and fat but higher in carbohydrate and crude fiber contents compared to unextracted husk. Chapattis were prepared incorporating different levels of extracted and unextracted chickpea husk and evaluated for various quality parameters as weight, width, thickness, spread ratio, and moisture content. The chapatti containing extracted husk had higher moisture, carbohydrate and crude fiber content but lower in protein and ash content than that of chapatti containing unextracted husk. Chapattis were also prepared incorporating various levels of salt, baking powder and water. The quality of chapattis was evaluated. Chapatti prepared from 5% extracted husk required 2.0% salt, 1.5% baking powder and 62% water for producing reasonably acceptable quality while chapatti from 5% unextracted husk required 1.5% salt, 1.5% baking powder and 60% water for achieving better quality. Chapattis were prepared with 5% extracted husk required higher salt and water than that of 5% unextracted husk. Chapattis were evaluated organoleptically by a taste testing panel. The overall acceptability of chapattis without husk was followed by chapattis incorporated with 5% extracted husk. Keywords: Chickpea; Extracted husk; Unextracted husk; Baking; Chapatti DOI: 10.3329/jbau.v8i2.7941 J. Bangladesh Agril. Univ. 8(2): 297-304, 2010

scholarly journals PENGARUH TEPUNG BUAH NIPAH TERHADAP KARAKTERISTIK BISKUIT TINGGI SERAT

2021 ◽  
Vol 10 (2) ◽  
pp. 101-112
Author(s):  
Ulyarti ◽  
Surhaini ◽  
Adha Farwati
Keyword(s):  
Water Content ◽  
Fiber Content ◽  
Multiple Comparison ◽  
Color Characteristic ◽  
Crude Fiber ◽  
High Fiber ◽  
Spread Ratio ◽  
Crude Fiber Content ◽  
Nypa Fruticans ◽  
Randomized Design

The amount of fibre consumption in Indonesia is lower than recommended by WHO.  The use of nypa flour as wheat substitution in biscuit formulation is able to increase fibre content in biscuit.  The aims of this research were to determine the effect of Nypa fruticans flour to the physicochemical and sensory properties of high-fiber biscuit. This research used a completely randomized design (CRD) with the concentration of Nypa fruticans flour (0, 10, 20, 30, 40, 50, and 60%) as the treatments.  Data was analysed by ANOVA and DnMRT at 95% confidence level. The result showed that Nypa flour had 10% water content , 3,18% crude fiber content and color characteristic L * = 87,57; a * = -3,33; and b * = 20,17. The concentration of Nypa flour significantly affect water and crude fiber content, color characteristic, crispyness and grit, but did not significantly affect hardness, spread ratio, color (sensory), taste, aroma, overall acceptance and multiple comparison.  The concentration of  40% nypa flour  was the best treatment to produce high-fiber biscuit with 2,78% water content, 1,47% crude fiber content, hardness 1301,3 gF, spread ratio 5,15, color characteristic (L * = 75,51; a * = 0,18; b * = 30,00), color description (brownish yellow), slightly crunchy, rough, taste (rather liked), aroma (rather liked), and overall acceptance (rather liked).  Multiple comparison tests showed that the biscuit  favored by panelists similar to the reference biscuit.

scholarly journals Preparation and Quality Evaluation of Gluten-Free Biscuits

2014 ◽  
Vol 71 (1) ◽  
pp. 38 ◽  
Author(s):  
Simona Maria Man ◽  
Adriana Paucean ◽  
Sevastita Muste
Keyword(s):  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Maize Flour ◽  
Total Carbohydrate ◽  
Spread Ratio ◽  
Total Carbohydrate Content ◽  
Physico Chemical ◽  
Length Width ◽  
Total Fat

The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals Degradation of Phorbol Esters on the Jatropha curcas Linn. Seed by Biological Detoxification

2021 ◽  
Vol 226 ◽  
pp. 00020
Author(s):  
Hany Handajani ◽  
Riza Rahman Hakim ◽  
Ganjar Adhywirawan Sutaro ◽  
Boy Ronald Mavuso ◽  
Zhong–Wen Chang ◽  
...  
Keyword(s):  
Phorbol Ester ◽  
Jatropha Curcas ◽  
Crude Protein ◽  
Phorbol Esters ◽  
Fiber Content ◽  
Crude Fiber ◽  
Control Group ◽  
Crude Fiber Content ◽  
Biological Responses ◽  
Significant Difference

The application of fermentation is one of methods to increase food quality biologically. Availability of Jatropha curcas residual from oil factory be focused as a soybean meal or fish meal replacement. On the other hand, J. curcas residuals possess a toxic compound as well. This study aimed to examine the effect of Aspergillus niger on the nutrition and harmful content of J. curcas as a potential ingredient of feed. In brief, J. curcas residual was fermented with a detoxification method at 3 d, 5 d, and 7 d. Crude protein, fat, and crude fiber content were assessed to discover the biological responses of J. curcas post–fermentation while phorbol ester was evaluated to toxic content post–detoxification. The results showed that crude protein and fat content were highest on 7 d post–fermentation but it was no significant difference (p > 0.05). While crude fiber content showed significant difference which the 3 d fermentation had the highest content of fiber. For phorbol ester content, 3 d fermentation showed a better result than the control group (p < 0.05). The present findings suggest that A. niger is recommendable as starter to reduce fiber and toxic content of J. curcas residual at 3 d fermentation.

"ALLOMETRY" DETERMINISTIC APPROACHES IN CELL SIZE, CELL NUMBER AND CRUDE FIBER CONTENT RELATED TO THE PHYSICAL QUALITY OF KANGKONG (Ipomoea reptans) GROWN UNDER DIFFERENT PLANT DENSITY PRESSURES

2012 ◽  
Vol 09 ◽  
pp. 30-43
Author(s):  
A. SELAMAT ◽  
S. A. ATIMAN ◽  
A. PUTEH ◽  
N. A. P. ABDULLAH ◽  
M. T. M. MOHAMED ◽  
...  
Keyword(s):  
Cell Size ◽  
Plant Density ◽  
Total Yield ◽  
Cell Number ◽  
Fiber Content ◽  
Crude Fiber ◽  
Individual Plant ◽  
Crude Fiber Content ◽  
Size Number ◽  
Two Parameters

Kangkong, especially the upland type (Ipomoea reptans) is popularly consumed as a vegetable dish in the South East Asian countries for its quality related to Vitamins (A and C) and crude fiber contents. Higher fiber contents would prevent from the occurrence of colon cancer and diverticular disease. With young stem edible portion, its cell number and size contribute to the stem crude fiber content. The mathematical approach of allometry of cell size, number, and fiber content of stem could be used in determining the 'best' plant density pressure in producing the quality young stem to be consumed. Basically, allometry is the ratio of relative increment (growth or change) rates of two parameters, or the change rate associated to the log of measured variables relationship. Kangkog grown equal or lower than 55 plants m-2 produced bigger individual plant and good quality (physical) kangkong leafy vegetable, but with lower total yield per unit area as compared to those grown at higher densities.

Assessment of Selected Nutritional and Anti-Nutritional Analysis of Sweet Potato Tubers Collected From Tepi Market, Southwestern Ethiopia

2020 ◽  
Author(s):  
Shisho Haile
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Acid Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Local Market ◽  
Potato Tubers ◽  
Crude Fiber Content

Abstract Sweet potato is primarily used for nutrition and medicinal purposes. This study was done to determine proximate analysis and anti-nutritional factors of sweet potato tubers. The sample was randomly purchased fromTepi local market. Then it was analyzed for moisture content, ash content, crude fiber content, oxalate content and acid content. The result of the study showed that 87.6% moisture content, 7.5% ash content, 7.46 mg/100 gm oxalate content, 4.3% crude fiber content and 0.09 M acid content.

EQUATIONS FOR RECIPROCAL CONVERSIONS OF STARCH EQUIVALENT AND TOTAL DIGESTIBLE NUTRIENT VALUES

1962 ◽  
Vol 42 (2) ◽  
pp. 211-214
Author(s):  
J. Kielanowski ◽  
Aleksandra Ziolecka ◽  
Zofia Osińska
Keyword(s):  
Multiple Regression ◽  
Fiber Content ◽  
Crude Fiber ◽  
Regression Equations ◽  
Crude Fiber Content ◽  
Independent Variable ◽  
Total Digestible Nutrient

In order to facilitate reciprocal conversions of Starch Equivalents (SE) and Total Digestible Nutrients (TDN) values of feeds, multiple regression equations were computed for three different groups of feeds (concentrates, green roughages and silages, and dry roughages. These equations are: for concentrates, green roughages and silages, and dry roughages, respectively.[Formula: see text]Where Y = percentage TDN, X1 = percentage SE, and X2 = percentage crude fiber and[Formula: see text]Where Y = percentage SE; X1 = percentage TDN, and X2 = percentage crude fiber.The addition of the crude fiber content as the second independent variable in each equation resulted in a slight but marked gain in accuracy, especially for green and dry roughages, when compared with simple regressions of TDN on SE or vice versa.

scholarly journals PENGARUH PERBANDINGAN TERIGU DAN BEKATUL BERAS MERAH TERHADAP KARAKTERISTIK MIE KERING

2018 ◽  
Vol 7 (4) ◽  
pp. 156
Author(s):  
Ni Komang Sri Budihartini ◽  
I Dewa Gede Mayun Permana ◽  
Putu Timur Ina
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Rice Bran ◽  
Fiber Content ◽  
Red Rice ◽  
Overall Acceptability ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Red Color ◽  
Range Test

The purpose of study were to find the optimum ratio of wheat flour with red rice bran to produce the best characteristics of dry noodle. The Completely Randomized Design was used in the research with treatment that is the ratio of flour with red rice bran which consist of 6 levels: 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan Multiple Range Test (DMRT) test. The ratio of flour to red rice bran significantly influenced moisture, ash , fat, protein, carbohydrate, curde fiber content, inhibitor concentration (IC50), water absorption, color (scoring test), flavor (hedonic test), texture (hedonic test and scoring), taste (hedonic test) as well as overall acceptance (hedonic test) dry noodle.The ratio of wheat flour and red rice bran flour  (80%:20%) produces dry noodle with the best characteristics namely: 10.67% moisture content, ash content  2.91%, 1.09% fat content, 13.52% protein content, 71.80 % carbohydrate content, 4.15% crude fiber content, IC50 149.35 mg/ml, water absorption 223.23%, dark red color and rather liked color, rather liked flavor, elastic and rather liked texture, rather liked taste and rather liked overall acceptability.

Sign in / Sign up

Export Citation Format

Share Document