scholarly journals Physicochemical Properties of Processed Aerial Yam (Dioscorea bulbifera) and Sensory Properties of Paste (Amala) Prepared with Cassava Flour

2017 ◽  
Vol 12 (2) ◽  
pp. 84 ◽  
Author(s):  
R. M. O. Kayode ◽  
O. J. Buhari ◽  
L. O. Otutu ◽  
T. B. Ajibola ◽  
S. A. Oyeyinka ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Properties ◽  
Cassava Flour ◽  
Dioscorea Bulbifera

Proximate and Sensory Properties of Dioscorea bulbifera Composite Flour Made Cookies and Cake

2021 ◽  
Vol 10 (2) ◽  
pp. 476-483
Author(s):  
Sadhni Induar ◽  
Bikash Chandra Behera ◽  
Debasmita Dubey ◽  
Pradeep Kumar Naik
Keyword(s):  
Sensory Properties ◽  
Composite Flour ◽  
Dioscorea Bulbifera

scholarly journals Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Arubi P. Alobo ◽  
Gibson L. Arueya
Keyword(s):  
Stem Bark ◽  
Sensory Properties ◽  
Loaf Volume ◽  
Bread Making ◽  
Cassava Flour ◽  
Composite Flours ◽  
Bread Production ◽  
Natural Additive ◽  
Sweet Cassava ◽  
Composite Bread

Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was to explore Grewia venusta mucilage as a potential natural additive in wheat-cassava composite bread production. Sweet cassava flour was used to replace wheat flour at 100: 0 (control), 90:10, 80:20 and 70:30% ratios in bread making. Aqueous extract of G. venusta stem bark was oven dried (50±3 oC), milled and added at 0, 1.0 and 2.0% (w/w) to the flour mixtures. These, along with other conventional inputs were mixed, and used to produce bread. Proximate compositions, physical and sensory properties of the bread loaves were evaluated. Cassava flour inclusion resulted in significant (P≤0.05) decrease in the protein content of the control from 18.1% to 12.1% (90:10%), 11.5% (80:20%) and 9.9% (70:30%). Addition of mucilage marginally increased the protein and dietary fibre contents of the loaves. Loaves containing 1-2% mucilage were more regular in shape with smoother crust than those without mucilage. Cassava flour addition at 10%, 20% and 30% decreased loaf height from 6.0 cm to 5.8 cm, 5.7 cm and 5.5 cm, as well as loaf volume from 815.5 cm3 to 783.1 cm3, 776.8 cm3 and 744.5 cm3, respectively. Mucilage inclusion resulted in increased heights and volumes of the loaves and reduced weights of loaf fragments upon slicing. The mucilage significantly improved the texture of the bread loaves. 

scholarly journals Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 225-231
Author(s):  
F. Yeasmin ◽  
M.J. Khan ◽  
M.H. Riad
Keyword(s):  
Physicochemical Properties ◽  
Consumer Satisfaction ◽  
Storage Stability ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

Effects of Roasting Conditions on Physicochemical Properties and Sensory Properties of Liriopis Tuber

2010 ◽  
Vol 39 (10) ◽  
pp. 1503-1508 ◽  
Author(s):  
Kyung-Mi Bae ◽  
So-Hae Park ◽  
Kyung-Hee Jung ◽  
Mi-Jin Kim ◽  
Sun-Hee Hong ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Properties

Effect of variety, age at maturity, and drying method on physicochemical properties of high quality cassava flour (HQCF)

Food Chain ◽  
2018 ◽  
Vol 7 (2) ◽  
pp. 100-111
Author(s):  
O.O. Adegbola ◽  
L.A. Abayomi ◽  
A.O. Obadina ◽  
A.A. Adebowale ◽  
M.O. Adegunwa ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Drying Method ◽  
Age At Maturity ◽  
High Quality ◽  
Cassava Flour

scholarly journals Effect of fermentation on physicochemical properties of fermented cassava flour

2019 ◽  
Vol 1367 ◽  
pp. 012083
Author(s):  
Ellyas Alga Nainggolan ◽  
David Yudianto ◽  
Andita Sayekti
Keyword(s):  
Physicochemical Properties ◽  
Cassava Flour

The effect of the stale bread flour addition on flour and bread quality

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Hacer Meral ◽  
M. Murat Karaoğlu
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Sensory Properties ◽  
Bread Quality ◽  
Production And Consumption ◽  
Composite Flours ◽  
Bread Production ◽  
Addition Level

AbstractIn this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The staled whole and crumb bread flours were stored at −18 °C and used to replace 0, 15, 30 and 45% of wheat flour. Then microbiological and physicochemical properties of flours; physical, textural and sensory properties of bread obtained from these composite flours were investigated. We concluded that stale bread flour could be used for bread production at the level of 15%. If the total bread production and consumption is considered, this addition level could provide a significant amount of waste bread recycling each year.

scholarly journals Replacement meat by commercial flours on physicochemical and sensory properties of low-fat lamb burgers

2021 ◽  
Vol 10 (14) ◽  
pp. e560101421792
Author(s):  
Tamires Marcelino da Silva Felix ◽  
Francisco Allan Leandro de Carvalho ◽  
Ery Jonhons Nascimento Ramos ◽  
Bernardo José Marques Ferreira ◽  
Rafael Torres de Souza Rodrigues ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Cassava Starch ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Low Fat ◽  
Cassava Flour ◽  
Sensory Acceptance ◽  
Water Holding

The effect of incorporating of breadcrumbs, oatmeal and cassava starch on the physicochemical and sensorial parameters of low-fat lamb burgers were investigated. Seven treatments were prepared: control (CONT), 2% or 4% addition of breadcrumbs (BRE2 and BRE4), oatmeal flour (OAT2 and OAT4) and cassava flour (CAS2 and CAS4); and analyzed their physicochemical parameters (moisture, protein, fat, ash, carbohydrate, energy, water holding capacity and cooking loss). Furthermore, consumers evaluated the sensory acceptance (color, taste, texture, aroma and overall quality) and indicated their preference. The treatments affected the characteristics of the product (P<0.05), the highest values of fat (12.26%) carbohydrate (2.83%), energy (194.39Kcal/100g) and cooking loss (54.90%) were found in CAS2, CAS4, OAT4 and BRE2, respectively. CAS2 group improved the taste, while BRE4 improved the texture and along with CAS4 were the batches most preferred by consumers (18.8% and 21.5%, respectively). Breadcrumbs and cassava flour are most recommended for low-fat lamb burger production.

Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products

2019 ◽  
Vol 10 (9) ◽  
pp. 5436-5445 ◽  
Author(s):  
W. Schlörmann ◽  
S. Zetzmann ◽  
B. Wiege ◽  
N. U. Haase ◽  
A. Greiling ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Sensory Quality ◽  
Sensory Properties ◽  
Health Related ◽  
Related Compounds

Roasting improves sensory properties and differentially modulates health-related compounds of barley products.

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