scholarly journals Cereal bar with cassava bagasse: chemical composition and sensory acceptance

2016 ◽  
Vol 7 (2) ◽  
pp. 42
Author(s):  
Aparecida De Fátima Oliveira Silva ◽  
Leila Maria Girondi ◽  
Suellen Jensen Klososki ◽  
Tatiana Colombo Pimentel ◽  
Carlos Eduardo Barão
Keyword(s):  
Chemical Composition ◽  
Low Cost ◽  
Good Alternative ◽  
Production Costs ◽  
Raw Material ◽  
Brazil Nuts ◽  
Sensory Acceptance ◽  
Cassava Bagasse ◽  
Hedonic Scale ◽  
Cereal Bars

Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts. Cereal bars with cassava bagasse had higher moisture, protein and carbohydrates (fiber) contents than cereal bars without bagasse, lower ash contents and similar fat content. The addition of cassava bagasse caused a decrease in the acceptance of the cereal bars only in the concentration of 25%, however, the products had hedonic values greater than 7 in a 9-point hedonic scale and acceptability indices higher than 80%, indicating that consumers moderately liked them. It can be concluded that the use of up to 25% cassava bagasse in the cereal bar formulation yields products with improved nutritional value and appropriated consumer acceptance. The addition of cassava bagasse to food products is a good alternative in the use of this byproduct, due to the sensory characteristics of the obtained products and the reduction of production costs, because the cassava bagasse has low cost and increases the production yield.

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

scholarly journals The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread

2012 ◽  
Vol 15 (2) ◽  
pp. 166-173 ◽  
Author(s):  
Daniela De Grandi Castro Freitas ◽  
Alda Letícia da Silva Santos Resende ◽  
Angela Aparecida Lemos Furtado ◽  
Luana Tashima ◽  
Henrique Muniz Bechara
Keyword(s):  
Chemical Composition ◽  
Oreochromis Niloticus ◽  
Raw Material ◽  
Common Salt ◽  
Microbiological Analysis ◽  
Sensory Acceptability ◽  
Different Types ◽  
Adequate Quality ◽  
Mechanically Separated Meat ◽  
Hedonic Scale

Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

2020 ◽  
Vol 87 (2) ◽  
pp. 255-258
Author(s):  
Carla Salete Jadão Alves ◽  
Simone Andreoti Mendes Floriano ◽  
Verônica Parassen Voltarelli ◽  
Christiane Maciel Vasconcellos Barros de Rensis ◽  
Tatiana Colombo Pimentel ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Lactobacillus Casei ◽  
Physicochemical Characteristics ◽  
Passion Fruit ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Carbonation Process ◽  
Hedonic Scale ◽  
The Impact ◽  
Dairy Beverages

AbstractThis research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO2) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage.

scholarly journals Chemical composition and cooking qualcity of sweet potatoes Morada INTA and Rojo Blanco

1969 ◽  
Vol 76 (3-4) ◽  
pp. 151-159
Author(s):  
Ceferino R. Ordóñez ◽  
María C. Camdessus ◽  
Carlos A. Roig
Keyword(s):  
Chemical Composition ◽  
Soluble Sugars ◽  
Raw Material ◽  
Sweet Potatoes ◽  
San Pedro ◽  
Calcium Phosphorus ◽  
Phosphorus Iron ◽  
Agricultural Experiment ◽  
Hedonic Scale

Chemical composition and cooking quality of two sweet-potato cultivars were analyzed. Morada INTA and Rojo Blanco cultivars from Agricultural Experiment Station-INTA, San Pedro, province of Buenos Aires, Argentina (lAt 33°41'S., long 59° 41'W.), and from harvests of three different years, were used. Dry matter, free aminoacids, starch, reduced soluble sugars, total nitrogen, pectines, specific gravity, sucrose, total ashes, calcium, phosphorus, iron and magnesium were analyzed. Except for aminoacids and iron contents, the averages of Morada INTA parameters were statistically different at 5% probability level from those of Rojo Blanco. Sweet potatoes were also prepared as boiled and candied, and both products were evaluated by a pannel, using a hedonic scale of 5 points. No statistical differences were found between Morada INTA and Rojo Blanco cultivars. Therefore, Rojo Blanco can replace Morada INTA. The quality of the raw material for processing depends on the particular characteristics of the harvest of each year.

scholarly journals CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR

2021 ◽  
Vol 18 (1) ◽  
pp. 21
Author(s):  
Zukryandry Zukryandry ◽  
Beni Hidayat ◽  
Shintawati Shintawati
Keyword(s):  
Protein Content ◽  
Hardness Test ◽  
Food Product ◽  
Production Costs ◽  
Raw Material ◽  
Total Dietary Fiber ◽  
Randomized Design ◽  
Cassava Bagasse ◽  
Processed Products ◽  
Bagasse Flour

<div class="WordSection1"><p class="Abstrak"><span lang="EN-GB">Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast <em>Saccharomyces</em> <em>cerevisiae </em>which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm<sup>2</sup>) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.</span></p></div>

scholarly journals Technological Characterization and Use of Babassu Residue (Orbygnia phalerata Mart.) in Particleboard

2017 ◽  
Vol 9 (10) ◽  
pp. 47
Author(s):  
Nitalo André Farias Machado ◽  
Hosana Aguiar Freitas De Andrade ◽  
Luisa Julieth Parra-Serrano ◽  
Marileia Barros Furtado ◽  
Raissa Rachel Salustriano da Silva-Matos ◽  
...  
Keyword(s):  
Mechanical Performance ◽  
Low Cost ◽  
Physicochemical Characteristics ◽  
Extraction Process ◽  
Silica Content ◽  
Production Costs ◽  
Raw Material ◽  
Technical Standards ◽  
Palm Fruit ◽  
Normative Documents

The wood-based panel industry is growing all over the world, and in many countries the raw material is becoming increasingly inadequate and increasingly expensive. Therefore, new inputs are needed to reduce production costs. The residue of babassu palm fruit after nut extraction process is an alternative, due to its fibrous characteristics, the high availability in the large agroindustrial complexes in the North of Brazil and the low cost. Thus the research was: (i) to determine the mechanical characteristics (tensile strength and elasticity), physicochemical characteristics (density, pH, extractives content and chemical composition) and micro-structural of the babassu residue, comparing it with the particles of Pinus sp., used in commercial panels; (ii) to evaluate the quality of panels manufactured with babassu residue by physical conditions (swelling in thickness and water absorption) and mechanical characterization (elasticity and rupture) based on Brazilian Technical Standards (NBR 14810-2: 2013), American (ANSI A208.1: 2009) and European (EN 312: 2003). Statistical analysis of the data was performed with the aid of Infostat software through analysis of variance using Tukey test at the 5% probability level. The babassu residue has technological characteristics that allow its use in particleboard production. However, there are particularities that may compromise its use, such as high silica content and high density.  Particleboard made from babassu residue presented mechanical performance above that required by current normative documents. However, for the physical properties, especially for the porosity of the particleboard of babassu, the obtained values were lower than the required minimum.

scholarly journals The Utilization of Juice Morinda citrifolia and Averrhoa bilimbi as a Latex Emulsifier Agent

Jurnal Biota ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 71-76
Author(s):  
Marlina Kamelia ◽  
Khairul Anam ◽  
Netriwati Netriwati ◽  
Rina Budi Satiyarti ◽  
Dwijowati Asih Saputri ◽  
...  
Keyword(s):  
Fruit Juice ◽  
Low Cost ◽  
Good Alternative ◽  
Production Costs ◽  
Morinda Citrifolia ◽  
Highest Weight ◽  
Star Fruit ◽  
Large Production ◽  
The Difference

The area of rubber land in Indonesia currently reaches 3,672,213 ha which can produce 3,229,861 tons/year. The price of rubber in Indonesia is currently cheap because of low-quality latex. The low quality of latex is caused by the large production costs, one of which is the price of latex clotting material which is relatively expensive. Therefore, this studied aims to find a good alternative to latex coagulant but at low cost. Latex clumping material used in this research were noni juice and star fruit. The treatment in this study used noni juice and star fruit juice concentration of 5 ml, 10 ml, 15 ml, and 20 ml, respectively. The results showed the weight of latex with noni emulsifying agents increased by 45.58% while the administration of star fruit juice was not much different, amounting to 45.70%. However, the final weight of latex given by the emulsifying agent in the form of star fruit was higher than Noni with the difference at the highest weight reached 4.23 grams. The fastest latex clumping time at 20 ml star fruit concentration is 1.18 minutes. Based on research results noni juice and star fruit potential as a latex clot.

scholarly journals Oxidation and Corrosion Behavior of New Low-Cost Ti-7Fe-3Al and Ti-7Fe-5Cr Alloys from Titanium Hydride Powders

Metals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 254 ◽  
Author(s):  
Eduardo Reverte ◽  
Sophia A. Tsipas ◽  
Elena Gordo
Keyword(s):  
Titanium Hydride ◽  
Mechanical Performance ◽  
Low Cost ◽  
Production Costs ◽  
Raw Material ◽  
Temperature Oxidation ◽  
Ti Alloys ◽  
Manufacturing Procedure ◽  
Ti Powder ◽  
Oxidation And Corrosion

High production costs of Ti alloys usually hinders their use in industry sectors like the automotive and hence, low-cost titanium alloys could broaden titanium alloy usage. This work presents the study of three alloys— Ti-Fe, Ti-Fe-Al, and Ti-Fe-Cr—produced by powder metallurgy methods. The design of the compositions was aimed at reducing cost and enhance the oxidation and corrosion resistance while not decreasing the mechanical performance. The use of titanium hydride as raw material instead of Ti powder is highlighted as a key feature in the design and manufacturing procedure of the alloys. Introducing a dehydrogenation process during sintering favors the densification process while reducing the oxygen contamination and the production cost. There is a lack of studies focused on the implementation of affordable PM Ti alloys in high demanding environments. Therefore, a study of high temperature oxidation resistance and electrochemical behavior was performed.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Graubündens Wald im Fokus | Focus on the Grisons forest

2009 ◽  
Vol 160 (7) ◽  
pp. 195-200
Author(s):  
Reto Hefti
Keyword(s):  
Climate Change ◽  
Global Warming ◽  
Natural Hazards ◽  
Positive Attitude ◽  
Production Costs ◽  
Raw Material ◽  
Intensive Use ◽  
Form Part ◽  
New Challenges ◽  
The Government

In the mountainous canton Grisons, much visited by tourists, the forest has always had an important role to play. New challenges are now presenting themselves. The article goes more closely into two themes on the Grisons forestry agenda dominating in the next few years: the increased use of timber and climate change. With the increased demand for logs and the new sawmill in Domat/Ems new opportunities are offered to the canton for more intensive use of the raw material, wood. This depends on a reduction in production costs and a positive attitude of the population towards the greater use of wood. A series of measures from the Grisons Forestry Department should be of help here. The risk of damage to infrastructure is particularly high in a mountainous canton. The cantonal government of the Grisons has commissioned the Forestry Department to define the situation concerning the possible consequences of global warming on natural hazards and to propose measures which may be taken. The setting up of extensive measurement and information systems, the elaboration of intervention maps, the estimation of the danger potential in exposed areas outside the building zone and the maintenance of existing protective constructions through the creation of a protective constructions register, all form part of the government programme for 2009 to 2012. In the Grisons, forest owners and visitors will have to become accustomed to the fact that their forests must again produce more wood and that, on account of global warming, protective forests will become even more important than they already are today.

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