scholarly journals Development of a Breadfruit Flour Pasta Product

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 110 ◽  
Author(s):  
Carmen Nochera ◽  
Diane Ragone
Keyword(s):  
Sensory Evaluation ◽  
Value Added ◽  
Free Food ◽  
Nutritional Composition ◽  
Gluten Free ◽  
Artocarpus Altilis ◽  
Sensory Qualities ◽  
Local Use ◽  
The Tropics ◽  
Value Added Products

Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential export. The purpose of this investigation was to develop a pasta product using breadfruit flour, test the sensory qualities of the breadfruit pasta product by sensory evaluation, and evaluate the nutritional composition. ‘Ma’afala’, a popular and widely distributed Polynesian cultivar was used for the study. Nutritional labeling shows that the breadfruit pasta product is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g). Sensory evaluation indicates that 80.3% of the panelists (n = 71) found the pasta acceptable while 18.3% disliked the pasta. The breadfruit pasta product can provide a nutritious, appealing and inexpensive gluten-free food source based on locally available breadfruit in areas of the world where it can be easily grown.

Anthology of palm sap: The global status, nutritional composition, health benefits & value added products

2021 ◽  
Author(s):  
Chayanika Sarma ◽  
Gopinath Mummaleti ◽  
Vignesh Sivanandham ◽  
Sureshkumar Kalakandan ◽  
Ashish Rawson ◽  
...  
Keyword(s):  
Health Benefits ◽  
Value Added ◽  
Nutritional Composition ◽  
Global Status ◽  
Value Added Products

scholarly journals Nutritional quality, cost and availability of gluten-free food in England

2019 ◽  
Vol 121 (11) ◽  
pp. 2867-2882 ◽  
Author(s):  
Sarah Hopkins ◽  
Jan Mei Soon
Keyword(s):  
Free Food ◽  
Nutritional Composition ◽  
Food Protein ◽  
Gluten Free ◽  
Strict Adherence ◽  
Content Type ◽  
Significant Difference ◽  
Wide Availability ◽  
Online Stores ◽  
Brown Bread

Purpose Coeliac disease (CD) is a life-long condition requiring strict adherence to a gluten-free (GF) diet. Due to wide claims of availability and lower costs of gluten-free food (GFF) and clinical commissioning groups (CCGs) in England needing to save costs, access to prescriptions for patients with CD is being limited in England. The purpose of this paper is to investigate the availability and cost of GFF in an area where patients with CD have restricted access to prescriptions and to assess the nutritional composition of GFFs available in comparison with foods containing gluten (FCG). Design/methodology/approach Eight food categories that were representative of a range of commonly purchased GFFs were selected. Availability and cost of the cheapest and most expensive branded and non-branded GFFs and gluten containing equivalents were surveyed at physical stores (n=19) and online stores (n=8). The nutritional composition of some of the widely available GFFs identified (n=190) and comparable FCGs (n=218) were calculated using MyFitnessPal. Findings None of the budget stores or corner shops surveyed stocked any of the surveyed cereal-based GFFs. Online stores had more availability than physical stores; however, there was no significant difference in cost. GFFs cost, on average, 2.18 times more than FCG. When making nutritional comparisons with gluten-containing food, protein content was lower across 55 per cent of GFF categories. There was significantly less sugar in GF brown bread, crackers, and wholegrain pasta compared with those containing gluten (CG). Another main finding was GF ready-meals contained significantly less salt than ready-meals CG. Originality/value Limited resources and perceived wide availability of GF products resulted in reduced GF prescriptions to patients in England. The findings in this study revealed that there is no availability of cereal-based GFFs in budget stores, high cost and limited access to prescriptions can influence adherence to a GF diet and is most likely to affect patients from deprived groups. This study recommends that the prescription of GFF to patients with CD should be continued.

scholarly journals Sensory Evaluation of Liver/Meat Pâté Made from Fresh or Frozen Eland Meat and Beef

2019 ◽  
Vol 50 (2) ◽  
pp. 71-79
Author(s):  
P. Kolbábek ◽  
P. Maxová ◽  
L. Kouřimská ◽  
D. Lukešová ◽  
R. Kotrba
Keyword(s):  
Pilot Study ◽  
Exotic Species ◽  
Sensory Evaluation ◽  
Small Animal ◽  
Value Added ◽  
Chicken Liver ◽  
Processed Meat ◽  
Beef Liver ◽  
Fresh Material ◽  
Value Added Products

Abstract Small animal producers in Europe can financially benefit if they sell not only carcasses or dissected cuts, but also processed meat and edible offal in value added products such as traditional and popular pâté. In particular, when introducing a new exotic species like eland (Taurotragus oryx) to the market, the sale of low valued cuts with higher collagen content is problematic. Therefore, we aimed to evaluate the sensory traits of several pâtés made from liver and less valuable fresh or frozen meat cuts (neck, brisket and plate) of eland and cattle. Four batches of pâté made from fresh and frozen material (45 and 90 days) were tested by 35 panellists using sensory profiling method with 14 descriptors. Two pâté batches consisted of chicken liver and beef or eland meat. Another two were made from eland or beef liver together with eland meat. Pâté made from fresh material, including chicken or eland or beef liver, together with eland meat or beef showed the main differences in textural characteristics such as friability, overall texture being better scored for pâté which includes chicken liver. Chicken liver also resulted in a higher intensity of colour. Freezing of material (meat and liver) before processing into pâté resulted in worse scoring of the final product. Chicken liver batches scored better in sensory traits of overall appearance, pleasantness of taste, colour and intensity of colour, colour hue and textural friability, overall texture and of pleasantness of consistency. Pâté made from chicken liver from frozen material also had lower off-flavour. This pilot study showed that pâté from fresh eland meat and chicken liver scored the best in most of the sensory traits. Freezing and storing meat and liver before processing resulted in worse scores, especially in olfactory, visual and textural traits. The use of chicken liver instead of eland or beef liver to process pâté improves sensory traits.

scholarly journals Development of Value Added Products Utilizing By- products of Bengal Gram: A Challenge Towards Food Security (P03-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Savita Budhwar
Keyword(s):  
Dietary Fiber ◽  
Value Added ◽  
Food Products ◽  
Nutritional Composition ◽  
Trypsin Inhibitor Activity ◽  
Total Calcium ◽  
Inhibitor Activity ◽  
Bengal Gram ◽  
By Products ◽  
Value Added Products

Abstract Objectives The main aim of this study is to determine the physiochemical properties and nutritional composition of by-product of Bengal gram and to develop value added products, incorporating by-products of cereals and pulses in combination. Further in this study popularization of such acceptable product and transfer of the technology regarding their preparation and utilization is also regarded to be beneficial. Methods For the nutritional evaluation of raw ingredients, physio-chemical property and nutrient composition were checked by AOAC methods. Standardization and development of some basic value added products were also done. Functional properties and nutritional composition of developed value added products were equally checked by shelf life evaluation to choose the most acceptable consumable food products. New products were made using fermentation, supplementation and combination. Results We found that most of the by-products are rich in protein, calcium, iron and fiber. We observed that Bengal gram husk contain highest amount of crude fiber i.e., 40%. However, it also contains ash (4.2%), dietary fiber (82 g/100 gm), insoluble dietary fiber (76 g/100 gm) and total calcium (984 mg/100gm). In case of broken rice we have observed low amount of trypsin inhibitor activity (16.35 TIU/mg) and high amount of starch (75 g/100gm). In addition, we have observed anti-nutritional factors significantly in higher amounts in case of broken rice. Additionally, wheat bran was found to contain high amount of total phosphorus (988 mg/100gm), soluble dietary fiber (10 g/100gm) , total calcium ( 71 mg/100 mg) and Trypsin inhibitor activity ( 55 TIU/mg) . Combining these by-products various products were prepared using various processing techniques like fermentation, supplementation and combination. We found that newly prepared value added products have high amount of proteins, dietary fiber, available minerals, in vitro protein digestibility and higher antioxidant activity. Conclusions We suggest that novel formulated food products can be utilized as an unconventional source of nutrients and therapeutic weapon to combat diseases such as diabetes and hypertension. Utilization of such agro wastes as food products will also be useful to combat hunger, food demand and malnourished state leading to maintenance of food security. Funding Sources Science and Engineering Research Board (SERB), Department of Science and Technology, Government of India.

Nutritional Composition of Value Added Products Prepared from Dillenia indica Linn.

2018 ◽  
Vol 25 (1) ◽  
pp. 23-26
Author(s):  
Nibedita Baruah Dutta ◽  
◽  
P.C. Saikia ◽  
S.C. Biswas ◽  
Hrishikesh Sarmah ◽  
...  
Keyword(s):  
Value Added ◽  
Nutritional Composition ◽  
Dillenia Indica ◽  
Value Added Products

The paper, deals with the utilitarian aspect of the fruits of Dillenia indica Linn.

scholarly journals Assessing Consumer Acceptance of Edamame-based Patties

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1139D-1140
Author(s):  
Dru N. Montri ◽  
Kathleen M. Kelley ◽  
Elsa S. Sánchez
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Value Added ◽  
Consumer Acceptance ◽  
State University ◽  
Product Characteristics ◽  
Pennsylvania State University ◽  
Food Items ◽  
Strong Interest ◽  
Value Added Products

A sensory evaluation was conducted on 9–10 Feb. 2005 at The Pennsylvania State University, University Park campus, to determine consumer acceptance of two edamame [Glycinemax (L.) Merrill] -based patties. This value-added product was chosen because of the increasing popularity of vegetable-based burgers. Patties were mainly composed of edamame, mushrooms, and onion; however, they differed, based on the type of mushroom and seasonings used and the addition of walnuts to one of the recipes. One type of patty was evaluated each day with participants rating it on overall appeal, flavor, appearance, and texture. A total of 209 consumers participated in the 2-day sensory evaluation, 106 on the first day and 103 on the second; and 23.6% and 25.2%, respectively, were familiar with or had heard of edamame before. Overall mean liking for the patties was 6.38 and 6.58 (1 being dislike extremely and 9 being like extremely) and mean liking for flavor was 6.44 and 6.83, respectively. Based on the sample, 43.4% and 35.9% of participants each day indicated that they “probably would buy” or “definitely would buy” this item from a supermarket. Consumers also ranked select product characteristics that influence their decision to purchase new food items in terms of importance. Results were similar for both days with flavor, nutritional value, and price ranked as the three most important factors that influence their purchasing deci-sions. Verbal comments from participants indicated a strong interest in purchasing this product. Results suggested that consumers found the two edamame-based patties acceptable. Small-acreage growers could consider marketing edamame for use in value-added products such as these.

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