scholarly journals Effect of Honey on Selected Physical and Sensory Properties of Cookies from Cassava-Wheat Composite Flour

2015 ◽  
Vol 06 (07) ◽  
Author(s):  
Adeboye AS Bamgbose A
Keyword(s):  
Sensory Properties ◽  
Composite Flour

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

Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

2018 ◽  
Vol 17 (6) ◽  
pp. 491-506 ◽  
Author(s):  
M. O. Adegunwa ◽  
O. F. Fafiolu ◽  
A.A. Adebowale ◽  
H.A. Bakare ◽  
E.O. Alamu
Keyword(s):  
Sensory Properties ◽  
Composite Flour ◽  
Snack Food

scholarly journals EFFECTS OF ASCORBIC ACID AND SUGAR ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COMPOSITE BREADS

2021 ◽  
Author(s):  
Marijana Simic
Keyword(s):  
Ascorbic Acid ◽  
Chemical Characterization ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Composite Flour ◽  
Maize Flour ◽  
Compact Structure ◽  
Light Blue ◽  
Composite Flours ◽  
Sugar Addition

The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently coloured maize - light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. The total of 12 breads that were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA and sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. Bread samples with AsA and sugar in the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.

scholarly journals Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation

2015 ◽  
Vol 4 (5) ◽  
pp. 1 ◽  
Author(s):  
Monday O. Akusu ◽  
David B. Kiin-Kabari
Keyword(s):  
Citrullus Lanatus ◽  
Sensory Properties ◽  
Composite Flour ◽  
Melon Seed ◽  
Citrullus Vulgaris ◽  
Watermelon Seed ◽  
Seed Flour ◽  
Significant Difference ◽  
Flour Sample ◽  
Seed Flours

<p>A comparative study on the physicochemical and sensory properties of watermelon (<em>Citrullus lanatus</em>) and melon (<em>Citrullus vulgaris</em>)<em> </em>seed flours in food preparation were investigated. A composite flour containing equal parts of watermelon seed flour and melon seed flour were prepared. Egusi soups were prepared from the melon seed flour; watermelon seed flour and a combination of the two flours in equal proportions. Sensory properties of the three soups were evaluated. The results of the investigation showed that the equal proportions of watermelon/melon seed flours had higher crude protein of 27.73% and crude fat of 47.85% than the water melon seed and melon seed flours. There was no significant difference (P&gt;0.05) in water absorption, foam capacity, viscosity and least gelation properties of the melon seed flour compared to the 50:50 flour sample. The sensory properties showed no significant difference (P&gt;0.05) in appearance, taste, thickness and overall acceptability of egusi soup from melon seed flour and 50:50 flour sample. Therefore watermelon seed flour can be used to replace 50% melon seed flour in the preparation of egusi soup</p>

scholarly journals Effects of white grape preparation on sensory quality of cookies

2016 ◽  
Vol 9 (2) ◽  
pp. 84-88 ◽  
Author(s):  
Veronika Kuchtová ◽  
Jolana Karovičová ◽  
Zlatica Kohajdová ◽  
Lucia Minarovičová ◽  
Veronika Kimličková
Keyword(s):  
Phenolic Compounds ◽  
Sensory Quality ◽  
Biological Properties ◽  
Sensory Properties ◽  
Partial Replacement ◽  
Composite Flour ◽  
Complex Composition ◽  
Grape Skin

AbstractGrape skin pomace is rich in proteins, ash, lipids, carbohydrates, vitamins, and compounds with important biological properties such as phenolic compounds. Because of its complex composition, grape skin pomace can be used for nutritional enrichment of various cereals products. The aim of study was to investigate the effects of grape skin pomace on the sensory properties of cookies. Results indicated that grape skin pomace can be incorporated in cookies as a partial replacement up to 15 % of composite flour without negatively affecting the sensory quality of cookies.

scholarly journals Sifat Fisik, Kimia, dan Sensori Mi Instant yang Terbuat dari Tepung Komposit Terigu dan Pati Kimpul Modifikasi

2019 ◽  
Vol 8 (4) ◽  
pp. 161
Author(s):  
I Nengah Kencana Putra ◽  
I Putu Suparthana ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Wheat Flour ◽  
Absorption Capacity ◽  
Cooking Time ◽  
Sensory Properties ◽  
Composite Flour ◽  
Water Absorption Capacity ◽  
High Moisture ◽  
Physical Chemical ◽  
Moisture Treatment ◽  
Instant Noodles

Pati kimpul modifikasi (PKM) merupakan pati yang dibuat dari umbi kimpul yang diberikan perlakuan fisik atau kimia sehingga mempunyai sifat fungsional lebih baik dibandingkan dengan pati kimpul alami. Pada penelitian ini, dievaluasi pengaruh komposisi tepung komposit (terigu-PKM) terhadap sifat fisik, kimia, dan sensori mi instant. PKM dibuat menggunakan metode high moisture treatment (HMT), yaitu pemanasan pati pada suhu 110˚C pada kadar air 30% selama 10 jam. Tepung komposit dibuat dengan menggunakan berbagai perbandingan terigu dan PKM (90:10, 80:20, 70:30, 60:40, 50, dan 50). Selanjutnya, tepung komposit ini diolah menjadi mi instan, dan kemudian sifat fisik, kimia, dan sensori mi instan yang dihasilkan dievaluasi. Hasil penelitian menunjukkan perbandingan terigu dan PKM pada tepung komposit berpengaruh nyata terhadap kadar air, kadar protein, kadar karbohidrat, waktu pemasakan, kehilangan padatan akibat pemasakan (KPAP), dan daya serap air mi instan. Berdasarkan hasil uji sensori, tepung komposit terigu-PKM (80:20) menghasilkan mi instan terbaik. Komposisi zat gizi mi instan yang dihasilkan adalah: kadar air (2,74%), lemak (29,19%), protein (7,68%), dan karbohidrat (58,91%). Mi instan terigu-PKM (80:20) memiliki aroma lebih baik, waktu pemasakan lebih singkat, dan daya serap air lebih baik dibandingkan mi terigu 100%, namum memiliki KPAP lebih tinggi. Kesimpulannya, PKM dapat digunakan sebagai pensubstitusi sebagian terigu dalam pembuatan mi instant.Physical, Chemical, and Sensory Properties of Instant Noodles Prepared from Wheat - Modified Tannia Starch CompositeAbstractModified tannia starch (MTS) is the starch made from tannia tuber, which is provided a physical or chemical treatment so that it has better functional properties compared to native tannia starch. In this study, the effect of the composition of the wheat flour-MTS composite on the physical, chemical, and sensory properties of instant noodles was evaluated. MTS was produced by using the high moisture treatment (HMT) method, which was heating the starch at the temperature of 110˚C and moisture content of 30% for 10 hours. The composite flour was made with various ratios of wheat flour and MTS (90:10, 80:20, 70:30, 60:40, 50, and 50). Subsequently, the composite flour was processed into instant noodles, and then the physical, chemical, and sensory properties of the noodles produced were evaluated. The results showed the ratio of wheat flour and MTS had a significant effect on the water content, protein content, carbohydrate content, cooking time, cooking loss, and water absorption capacity of the instant noodle. Based on the results of sensory evaluation, the composite of wheat flour-MTS (80:20) could produce the best instant noodles. The nutrition composition of the instant noodles produced, namely: water content (2.74%), fat content (29.19%), protein content (7.68%), and carbohydrate content (58.91%). If compared to the 100% wheat flour instant noodles, the wheat flour-MTS (80:20) instant noodles has a better aroma, better water absorption capacity, and shorter cooking time, but it has a higher cooking loss. In conclusion, MTS can be used as a partial substitute for flour in making instant noodles.

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