scholarly journals The Effects of Mushroom Powder on the Quality of Cake

2013 ◽  
Vol 21 (1-2) ◽  
pp. 205-214 ◽  
Author(s):  
MAM Sheikh ◽  
A Kumar ◽  
MM Islam ◽  
MS Mahomud
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Compositional Analysis ◽  
Optimum Level ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Powder Addition ◽  
Cake Quality ◽  
Addition Level

The fresh mushroom and mushroom powder were analysed for their composition. Mushroom powder was incorporated in the formulations of cake at 0, 5, 10, 15 and 20% by weight. The effect of various levels of mushroom powder on the physico-chemical properties and nutritional quality of cakes had been observed. Mushroom powder at 15% addition level significantly improved colour, flavour and texture of cake. Cakes were also prepared by incorporating various levels (0-20%) of mushroom powder in plane cake formulations to evaluate optimum level of powder addition. It was observed that in achieving acceptable cake quality, in terms of volume significantly higher amount (10-15%) of mushroom powder could be incorporated in cake formulations. Compositional analysis of cake showed that cake containing mushroom powder had higher protein and fat content and lower carbohydrate content than the control cake. The cakes containing various levels of mushroom powder were evaluated for their sensory attributes by a panel of 10 tasters. The results revealed that the colour and flavour of cake containing mushroom powder was significantly different from the control cake. The texture of the cakes with mushroom powder was equally acceptable to the control cake. The overall acceptability of the cakes with mushroom powder was equally acceptable to the control cake.DOI: http://dx.doi.org/10.3329/pa.v21i1-2.16769 Progress. Agric. 21(1 & 2): 205 - 214, 2010

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

scholarly journals Quality of Value Added Goat Meat Spread Enriched with Honey

2021 ◽  
Author(s):  
M. Raziuddin ◽  
R. Narendra Babu ◽  
V. Appa Rao ◽  
S. Ramesh ◽  
R. Karunakaran
Keyword(s):  
Chemical Properties ◽  
Value Added ◽  
Quality Analysis ◽  
Small Scale ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Industrial Level

Background: Honey is largely used on a small scale as well as at an industrial level in beverages, baked products, confectionaries, candies, marmalades, jams and spreads. The nutritional value of honey is very high and it is highly acceptable by the consumers due to its characteristic flavour, sweetness and texture. Hence, a study was conducted to improve the quality of value added goat meat spread enriched with honey. Methods: Honey at different levels viz. 0, 1.0%, 3.0% and 5.0% was incorporated in the value added goat meat spread for which instrumental colour, physico-chemical properties and sensory quality analysis was carried out. Result: Redness (a*) score increased significantly (p less than 0.01) high in goat meat spread after incorporation of honey but in the lightness and yellowness score there was a non significant (p greater than 0.05) increase noticed. There was no significant effect on hue and chroma due to incorporation of honey in goat meat spread. Cooking yield and spreadability were highly significant (p less than 0.01) and they increased with the increasing levels of honey as compared to control whereas, pH was decreased non significantly (p greater than 0.05). Moisture content of meat spread decreased significantly (P less than 0.05), whereas protein content increased signiûcantly (P less than 0.05) with the increasing levels of honey. Sensory qualities in respect to appearance, flavor, spreadability, texture, after taste, adhesive ability and overall acceptability score were found to be significantly (p less than 0.01) increasing in 3% incorporated honey as compared to control, 1% and 5%. On the basis of all the above observations it was concluded that 3% incorporation of honey improved the quality of goat meat spread.

scholarly journals Impact of agribusiness on food security and livelihood generation: A case study in Assam, India

2018 ◽  
Author(s):  
Shalini , Chander Kanta Vats and Y.S. Dh Devi ◽  
Chander Kanta Vats ◽  
Y. S. Dhaliwal
Keyword(s):  
Food Security ◽  
Wheat Flour ◽  
Chemical Properties ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Acceptable Quality ◽  
Different Levels

In the present study, Rhododendron flowers were used for the preparation of biscuits to enhance the utility of this valuable flower. Dried Rhododendron petals powder was incorporated at different levels (0%, 5%, 10% and 15%) in biscuits and their sensory and physico- chemical properties were evaluated. The results revealed that, the length and thickness of biscuits decreased by increasing the proportion of Rhododendron powder in biscuits. Addition of Rhododendron powder to wheat flour significantly increased the content of moisture, ash (0.75 to 1.20 %), protein (3.06 to 4.96 %), fibre (0.07 to 0.67 %) and iron (3.90 to 4.19 mg/100g). The sensory results showed a significant decrease (7.70 to 7.10) in the overall acceptability by the addition of Rhododendron power to wheat flour but the product remained acceptable in terms of sensory acceptability up to the level 10 per cent. From the study it can be concluded that a maximum of 15% Rhododendron powder can be incorporated to prepare acceptable quality of biscuits.

scholarly journals Evaluation of Physico-Chemical Parameters of Pouch Milk Samples Available In Butwal

2020 ◽  
Vol 3 (1) ◽  
pp. 113-124
Author(s):  
Deepak Kumar Shrestha
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Industrial Area ◽  
Physicochemical Characteristics ◽  
Chemical Parameters ◽  
Milk Samples ◽  
Physico Chemical ◽  
Quality Of Milk ◽  
Nutritional Benefits

In the present study four different brands of pouch milk samples viz, DDC, Lumbini, Godhuli and Panchamrit commercially available in Butwal city were collected and the physicochemical characteristics including- moisture, pH, casein and fat were analyzed. It was found that all measured parameters were found as per recommended standard as compared with reported nutritional quality of milk from various countries. The main objective of the study is to determine some of the physico-chemical properties of milk sample and to provide nutritional benefits for health. All these tests were carried out in Chemistry laboratories of BMC and  DDC in ButwaI industrial Area. The value of pH ranged from 6.69 to 6.72, moisture ranged from 90.5% to 91.45%,the casein ranged from 3.12 to 3.4 and fat ranged from 2.87% to 3.06%, where Lumbini pouch milk had highest pH while Godhuli had highest moisture content and casein also while Lumbini had highest fat content. These parameters were determined and data were analyzed from period of15 March 2019 to 30 May 2019. 

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

2018 ◽  
Vol 84 ◽  
pp. 125-131 ◽  
Author(s):  
Li Wang ◽  
Congnan Zhang ◽  
Zhengxing Chen ◽  
Xiaopei Wang ◽  
Kang Wang ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Rice Starch ◽  
Physico Chemical

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

scholarly journals Studies on meat quality of pigs crossbred with wild boars. 5. Effects of sex on growth, carcass traits and physico-chemical properties of meat.

1991 ◽  
Vol 28 (1) ◽  
pp. 6-12 ◽  
Author(s):  
Akiyoshi MATSUOKA ◽  
Yutaka YAMANO ◽  
Noboru FURUKAWA ◽  
Shuhei IKEDA ◽  
Yoshitada YAMANAKA
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Chemical Properties ◽  
Wild Boars ◽  
Physico Chemical
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