scholarly journals Analisis fisik serta sensori kue kering dengan campuran tepung mocaf, oats, dan bekatul

2021 ◽  
Vol 12 (2) ◽  
pp. 166-173
Author(s):  
Monika Rahardjo ◽  
Kristiawan Prasetyo Agung Nugroho ◽  
Greis Saibele
Keyword(s):  
Sensory Evaluation ◽  
Rice Bran ◽  
The Other ◽  
Sensory Characteristics ◽  
High Fiber ◽  
Color Texture

This research aims to analyze the physical and sensory characteristics of cookies’ formulations using mocaf-oats-rice bran’s flour mixture. Five formulations used in this research consist of mocaf-oats-rice bran’s flour mixture namely F1 (100%-0%-0%), F2 (70%-15%-15%), F3 (50%-25%-25%), F4 (30%-35%-35%), and F5 (0%-50%-50%). The result showed that all cookies formulation included in the category of “high fiber” except for cookies Formulation 4. The highest value of hardness was cookies Formulation 1 and significantly different from the other formulations. Decreasing mocaf flour composition in the mixture and increasing additional oats and rice bran composition have a significant correlation on cookies’ hardness. Based on sensory evaluation using rating preference, it was found that the highest rating for color, texture, and overall parameters obtained by cookies Formulation 4, while the highest rating for taste parameter obtained by cookies Formulation 5. Cookies’ formulation that recommended to use as utilization of mocaf flour was Formulation 4 because it had the highest rating for overall parameter, as well as highest rating for color and texture.

scholarly journals Physicochemical, microbiological and sensory characteristics of fish sauce from spined anchovy (Stolephorus tri)

2020 ◽  
Vol 32 (1) ◽  
pp. 125-134
Author(s):  
TANIM KHAIR ◽  
MASHIOUR MAHMUD KHAN ◽  
MOHAMMED NURUL ABSAR KHAN ◽  
MD. SHAHEED REZA
Keyword(s):  
Sensory Evaluation ◽  
Bay Of Bengal ◽  
Mineral Content ◽  
Consumer Demand ◽  
The Other ◽  
Sensory Characteristics ◽  
Fish Sauce ◽  
Total Volatile ◽  
Overall Acceptability ◽  
Potential Consumer

Recently, the consumer demand for imported Thai fish sauce is increasing inBangladesh domestic market. To satisfy potential consumer demand, underutilized marine fish ofthe Bay of Bengal can be used in this regard to produce fish sauce locally. A study was,therefore, undertaken to prepare fish sauce from underutilized spined anchovy (Stolephorus tri,locally called ‘kata phasha’) using 25% (w/w) salt in earthen containers and characterized essentialquality parameters. Fermentation was continued for 7 months, and physicochemical,microbiological, and sensory characteristics of the product during processing were studied. At the endof fermentation, moisture and mineral content of the sauce reached to high values of 68.54 ±0.35% and 22.56±0.35%, respectively with a concomitant decrease in protein (5.03 ± 0.05%).Total volatile base nitrogen (TVB-N) and total nitrogen (TN) values, on the other hand, reached18.42±0.00 mg/100 g and 0.76±0.02 g N/100 ml, respectively with a relatively high bacterialload of 7.14±0.02 log cfu/ml. Sensory evaluation conducted by a group of untrained panelistsrevealed high acceptability of the fish sauce in terms of colour, flavour, taste (e.g. saltiness,bitterness, sweetness, sourness and umami), clearness, liquidity and overall acceptability. It isconcluded that low-valued fish like spined anchovy of the Bay of Bengal can be used as a rawmaterial to produce good quality fish sauce.

scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

scholarly journals Discrimination of brazilian red varietal wines according to their sensory descriptors

2011 ◽  
Vol 35 (6) ◽  
pp. 1172-1176 ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Total Variation ◽  
Principal Component ◽  
Pinot Noir ◽  
The Other ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Sensory Panel ◽  
Red Grape ◽  
Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

scholarly journals Utilization of shrimp (penaeus menodon) and Caranx mate fish in the production of fish powder made with different methods

2020 ◽  
pp. 29-42
Author(s):  
هالة قنديل أبوبكر أحمدون ◽  
مواهب أحمد محمد المليح
Keyword(s):  
Sensory Evaluation ◽  
Animal Feed ◽  
Sensory Characteristics ◽  
Microbial Count ◽  
Protein Ratio ◽  
Fish Waste ◽  
Nutrient Value ◽  
Before And After ◽  
Microbial Infections ◽  
Weight Structure

This work has been carried out in order to determine the weight structure of both; shrimp )penaeus menodon ) and species (Caranx mate) belong to jack family, to find out the ratio of loss of unconsumed part and compare the microbial infections and nutrients of shrimp and jack powder after the different treatments. bacteriological and chemicals composition test carrying out, to find the total microbial count and the presence of Salmonella species, nutrient value such as fats, protein, mineral, moistures, fat-to-protein ratio and calculation of calories value existing in samples, sensory evaluation was also performed. The study showed that the unconsumed part of the fish %53.23 is higher than the shrimp's % 42.08 which equivalent the half production. Microbe test of the samples showed that shrimp and jack were contaminated with considerable numbers of bacteria, however, after drying, the total number was (10 > Cell forming unit). All samples, before and after treatment, were free of Salmonella. Also the results showed that difference between the two powders were significant in fat ratio; for the shrimp powder showed higher fat ratio, so its calorie value was higher. The results showed that difference between the two treatments in chemicals composition value for powders and there were no significant differences between the shrimp and fish waste powders, which were prepared in different ways in the sensory characteristics of shrimp and fish in different ways. The study has concluded that we can benefit from fish waste by manufacturing them into further good quality products that can be used for animal feed and further purposes.

scholarly journals Development of Healthy Snack from Sa-med Mushroom (Boletus griseipurpureus Corner)

2020 ◽  
Vol 17 (11) ◽  
pp. 1157-1167
Author(s):  
Chanakan KHEMTHONG ◽  
Rungrat CHAMCHAN ◽  
Uthaiwan SUTTISUNSANEE ◽  
Somsri CHAROENKIATKUL ◽  
Chaowanee CHUPEERACH ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Sensory Evaluation ◽  
Antioxidant Activities ◽  
Chemical Properties ◽  
Converting Enzyme ◽  
High Fiber ◽  
Low Sodium ◽  
Physico Chemical ◽  
Inhibitory Activities ◽  
Alpha Glucosidase

This study investigated alpha-glucosidase and angiotensin-converting enzyme inhibitory activities of Sa-med mushroom powder. Healthy snack had been developed by varying 3 levels of Sa-med mushroom powder at 10, 12 and 14 % (w/w) and determined its physico-chemical properties and sensory evaluation. The results showed that anti-alpha-glucosidase activity and anti-angiotensin-converting activities of Sa-med mushroom powder were at 59 and 93 %, respectively. As the results of healthy snack, lightness (L*) and extended ratio were decreased, but redness (a*) and bulk density were increased with higher amounts of Sa-med mushroom powder in the formulation (p < 0.05). However, hardness and crispiness were not significantly different. For sensory evaluation, healthy snack with 14 % Sa-med mushroom powder had the highest overall liking score of 7.6 (like moderately to like very much). Finally, the nutritional values of developed snack revealed that protein and fiber were increased by 3 and 18 times, while carbohydrate was decreased by 15 %. In addition, the mushroom snack could be claimed as a “source of protein”, “high fiber” and “low sodium”. This snack also had phenolic compounds, antioxidant activities and alpha-glucosidase, and angiotensin-converting enzyme inhibitory activities. According to consumer acceptability test (n = 300), the acceptability level was 95 %, in which around 64 % of the subjects were interested in buying the product.

scholarly journals Preperation and Sensory Evaluation of Natural Soap Added with Rice Bran Ethanol Extract

2011 ◽  
Vol 7 (1) ◽  
pp. 13-20
Author(s):  
전정애 ◽  
정병구 ◽  
seonbok-jeon
Keyword(s):  
Sensory Evaluation ◽  
Rice Bran ◽  
Ethanol Extract

Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder

2017 ◽  
Vol 54 (4) ◽  
pp. 403 ◽  
Author(s):  
Huma Parveen ◽  
Anita Bajpai ◽  
Sunny Bhatia ◽  
Shalu Singh
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Calorific Value ◽  
Sensory Characteristics ◽  
Vacuum Drying ◽  
Whole Wheat Flour ◽  
High Fiber ◽  
Whole Wheat ◽  
Physico Chemical ◽  
Level Of Significance

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

scholarly journals MILHO PIPOCA: CARACTERIZAÇÃO FÍSICA, QUÍMICA, MICROBIOLÓGICA E SENSORIAL

2001 ◽  
Vol 19 (1) ◽  
Author(s):  
UBIRACIRA FERREIRA TISSOT ◽  
RUI CARLOS ZAMBIAZI ◽  
CARLA ROSANE BARBOZA MENDONÇA
Keyword(s):  
Sensory Evaluation ◽  
Rio Grande ◽  
The State ◽  
Sensory Characteristics ◽  
Great Similarity ◽  
Rio Grande Do Sul ◽  
Expansion Process ◽  
Physical Chemical ◽  
Color Attribute

Visou-se caracterizar física, química, microbiológica e sensorialmente o milho pipoca, produzido na serra gaúcha e comparálo com amostras comerciais importadas. Também caracterizou-se física e sensorialmente o milho pipoca após o processo de expansão. Os resultados evidenciaram grande similaridade entre as características de todas amostras, tanto para os grãos in natura quanto para os grãos expandidos. A maior diferença observada sensorialmente envolveu o atributo cor. Concluiuse que o milho pipoca produzido na região serrana do Estado do Rio Grande do Sul apresenta qualidade similar ao milho pipoca importado. Abstract The aim of the present work was to evaluate physical, chemical, microbiological and sensory characteristics of popcorn produced in the state of Rio Grande do Sul and to compare it with imported commercial samples. Physical and sensory evaluation were also performed in popcorn after expansion process. The results evidenced a great similarity among the characteristics of all samples as for grains in natura, and for all the expanded grains. The biggest sensorial difference observed was in relationship to the color attribute. It was concluded that the popcorn produced in Rio Grande do Sul showed similar quality to the imported popcorn.

scholarly journals Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽  
2020 ◽  
Vol 87 (214) ◽  
pp. 46-52
Author(s):  
José Igor Hleap Zapata ◽  
Luiza Romero-Quintana ◽  
Jheny Botina-Cárdenas ◽  
Carlos Andrés Martínez-Martínez ◽  
Yenifer Valenciano-Pulido ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Curcuma Longa ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Partial Replacement ◽  
Sensory Parameters ◽  
Water Holding ◽  
Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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