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 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

Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones

2017 ◽  
Vol 119 (4) ◽  
pp. 909-920 ◽  
Author(s):  
Jaspreet Kaur ◽  
Amarjeet Kaur ◽  
Jaspreet Singh
Keyword(s):  
Protein Digestibility ◽  
Quality Parameters ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Physical Attributes ◽  
Oat Flour

Purpose The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters. Design/methodology/approach Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend. Findings Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies. Originality/value The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

scholarly journals Formulation and Physicochemical Evaluation of Lab-Based Aloe adigratana Reynolds Shampoos

2020 ◽  
Vol 2020 ◽  
pp. 1-7 ◽  
Author(s):  
Desta Berhe Sbhatu ◽  
Goitom Gebreyohannes Berhe ◽  
Abadi Gebreyesus Hndeya ◽  
Haftom Baraki Abraha ◽  
Asmael Abdu ◽  
...  
Keyword(s):  
Coconut Oil ◽  
Quality Parameters ◽  
Lemon Juice ◽  
Dodecanoic Acid ◽  
Hexadecanoic Acid ◽  
Acceptable Quality ◽  
Food And Beverage ◽  
Physicochemical Evaluation ◽  
Phytochemical Studies

Aloe L. species (Aloaceae) are ethnobotanically very valuable plants in many communities and civilizations. Nonetheless, very few species are extensively studied to explore their applications in the pharmaceutical and medical, cosmetic and personal care, food and beverage, and detergent industries. This study evaluated the characteristics and quality of lab-based shampoos formulated from the gel of Aloe adigratana Reynolds. Five shampoo formulations, 20 mL each, were prepared from A. adigratana gel in combination with one to two drops of coconut oil, jojoba oil, olive oil, pure glycerin oil, lemon juice, and vitamin E. Gel mass is prepared from mature, healthy leaves collected from the natural stand. The phytochemistry of the gel of the plant was also studied using phytochemical screening, proximate composition, and GC-MS analysis studies. Shampoo formulations with higher proportion (40 to 50% v/v) of A. adigratana gel were found to have comparable characteristics and qualities with a marketed shampoo. They fall within the range of acceptable quality parameters of commercial shampoos. The phytochemical studies of A. adigratana gel showed that the plant is the source of highly valued compounds for the preparation of shampoos. The gel was found to be rich in saponins as well as dodecanoic acid, hexadecanoic acid, and phytol. Future works should focus in the development of refined protocol towards formulating A. adigratana-based shampoos.

scholarly journals PEMANFAATAN HIJAUAN RAWA TERMODIFIKASI SEBAGAI PAKAN LENGKAP GRANULE TERHADAP KARKAS DAN DAGING KAMBING LOKAL

2020 ◽  
Vol 6 (2) ◽  
pp. 97
Author(s):  
Achmad Jaelani ◽  
Muhammad Irwan Zakir
Keyword(s):  
Protein Digestibility ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Alternative Source ◽  
Promising Alternative ◽  
Goat Meat ◽  
Crude Fiber Content ◽  
Ruminant Animals

Swamps forage generally have crude fiber content and tannin content which is quite high. Unlike the case with legumes which are high in protein content but crude fiber content, and tannins that are not too high compared to swamp forages. The presence of tannin in swamp forage, has an impact on palatability, digestibility and biological value of feed. In such a situation, modification of swamp forages with tree legumes is a promising alternative source of feed for goats.         Protein in small ruminant animals is generally degraded in the rumen before reaching the abomasum, where absorption of nutrients occurs. As a result, protein digestibility will be reduced because it is damaged during the journey to the abomasum, so there needs to be modification so that protein damage to the rumen can be reduced. One way is to create a protein protector that is able to protect protein by using tannin which is quite abundant in swamp forages. In addition to functioning as a protein protector, tannin is also useful as an anthelmintic agent (anti-parasite) in goats, so that it will reduce the occurrence of worm disease in goats so that it will reduce the use of worm parasitic drugs which will have an impact on goat performance.           The specific objectives of this study were to analyze the ability of a combination of swamp forage with modified legume as a complete feed granule with different tannin content on the quality of local carcass and goat meat          Trial feeding was carried out on 12 male local goats aged 1.5-2 years, body weight 33-35 kg. At this stage a modified swamp and legume forage in the form of granules was modified as a complete feed on the performance of local meat-producing goats. Parameters measured included: Carcass quality, physical and organoleptic quality of meat.          The results showed that the application of swamp forage and indigofera legume on male goats affected the cut weight and carcass percentage. Giving a combination of swamp forage with indigofera legume with different tannin content affects the physical properties of goat meat which includes cooking losses, water holding capacity, but does not affect the tenderness of meat, and pH. 

scholarly journals Quality evaluation of cake prepared by utilizing nonconventional millets of Himachal Pradesh

2020 ◽  
Vol 11 (2) ◽  
pp. 130-133
Author(s):  
Shalini Devi ◽  
Rajni Modgil
Keyword(s):  
Nutritional Quality ◽  
Quality Evaluation ◽  
Eleusine Coracana ◽  
Himachal Pradesh ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Acceptable Quality ◽  
Cent Level

The present study was conducted to prepare and evaluate the nutritional quality of millet cake. Millet flours were incorporated at 70 per cent level in cakes and their sensory and nutritional properties were evaluated. The results revealed that, incorporation of millet flours in cake significantly increased the contents of ash (1.27 to 4.32%), protein (10.45 to 11.13%) and fibre (2.18 to 6.95%). The cake supplemented with Kodra (Eleusine coracana) flour showed maximum overall acceptability after control. From the study it can be concluded that a maximum of 70 per cent millet flours can be incorporated to prepare acceptable quality of cake.

scholarly journals Microbial Diversity of Betula Trees: Pollen, Catkins, Leaves Relatively of Flowering

2016 ◽  
Vol 64 (2) ◽  
pp. 527-534
Author(s):  
Tetiana V. Shevtsova ◽  
Jana Petrová ◽  
Ján Brindza ◽  
Kateryna G. Garkava ◽  
Miroslava Kačániová
Keyword(s):  
Microbiological Quality ◽  
Pollen Grains ◽  
Quality Parameters ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Mesophilic Bacteria ◽  
Acceptable Quality ◽  
Plating Method ◽  
Betula Verrucosa

Quantitative microbiological analysis by dilution plating method of pollen and additional male and female catkins, leaves of Betula verrucosa Ehrh. and its two cultivars: ‘Purpurea’ and ‘Youngii’ relatively of flowering period of Betula has been realized with the aim to provide new knowledge of the microbiological quality of anemophilous pollen for processing and its further application. Qualitative microbiological analysis with MALDI-TOF MS Biotyper was used in the identification of aerobic, anaerobic mesophilic bacteria and coliforms. Mixed microbiota was determined, consisting of aerobic (4.68–4.89 log cfu/g) and anaerobic (3.30–3.48 log cfu/g) mesophilic bacteria, lactobacilli (0–3.48 log cfu/g), coliform bacteria (0–4.57 log cfu/g), fungi and yeast (3.78–3.95 log cfu/g) on the pollen grains, that indicates acceptable quality in comparison with the microbiological quality parameters for bee pollen. Pantoea agglomerans was found associated with pollen of Betula verrucosa Ehrh. Recommendations on the collection of anemophilous pollen were established.

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2501
Author(s):  
Elena Bartkiene ◽  
Ieva Jomantaite ◽  
Ernestas Mockus ◽  
Romas Ruibys ◽  
Aldona Baltusnikiene ◽  
...  
Keyword(s):  
Mass Loss ◽  
Volatile Compounds ◽  
Wheat Bran ◽  
Specific Volume ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Strong Positive Correlation ◽  
Comparison Study ◽  
Overall Acceptability

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion ‘happy’ (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the product.

scholarly journals Farklı Çözündürme Yöntemlerinin Dondurulmuş Midye ve Karides Etlerinin Kalite Parametreleri Üzerindeki Etkisi

2019 ◽  
Vol 7 (6) ◽  
pp. 927 ◽  
Author(s):  
Zafer Ceylan ◽  
Kubra Unal
Keyword(s):  
B Value ◽  
Quality Parameters ◽  
Hot Water ◽  
Psychrophilic Bacteria ◽  
Overall Acceptability ◽  
Thawing Process ◽  
Refrigerator Temperature ◽  
L Value ◽  
Meat Samples

In this study, the effects of different thawing methods on microbial, physical and sensory quality of frozen mussels and shrimp samples were investigated. The thawing process was carried out at the refrigerator temperature (B4: 4±1ºC), at room temperature (O22: 22±1ºC), in warm water (I30: 30±1ºC) and in hot water (S55: 55 ± 1ºC). Total mesophilic bacteria counts in mussel and shrimp meat samples were found with the lowest in B4 (2,74 log KOB / g) and S55 (3,35 log KOB / g) groups, the highest values were found in the I30 group in both samples. In terms of psychrophilic bacteria, the lowest results were determined in the groups thawed by S55 method. According to the color results; the lowest L* value in mussels and shrimp meat was determined in I30 group, the b* value associated with oxidation was found to be highest in mussel meat samples in O22 and in shrimp meat samples in B4 group. The lowest water activity value was found in mussel meat in B4 and in shrimp in O22 groups. According to sensory analysis results; the highest overall acceptability score was determined in the thawed in refrigerator in both samples. Consequently, when all the quality parameters were evaluated, it was determined that thawing in the refrigerator and hot water was the best method.

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