scholarly journals Nutrient, phytochemical and sensory evaluation of biscuits produced from composite flours of wheat enriched with okra pod

2019 ◽  
Vol 17 (1) ◽  
pp. 65
Author(s):  
Joy A.C. Amadi
Keyword(s):  
Sensory Evaluation ◽  
Composite Flours

scholarly journals Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

2019 ◽  
pp. 1-15
Author(s):  
S. T. Gbaa ◽  
S. A. Ahemen ◽  
M. O. Eke ◽  
P. O. Ochelle
Keyword(s):  
Sensory Evaluation ◽  
Citrullus Lanatus ◽  
Nutrient Content ◽  
State University ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Significant Difference

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software). Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019. Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted. Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from  13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder. Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.

scholarly journals Nutritional and Sensory Characteristics of Bread Produced from Wheat and Cassava Flour, Fortified with Sorrel Seed Protein Isolate

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Toibudeen A Sanni ◽  
Eunice M Ogunbusola ◽  
Cordelia N Jaiyeoba ◽  
Kudirat T Araoye
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Seed Protein ◽  
Control Sample ◽  
Protein Isolate ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Cassava Flour ◽  
Composite Flours

The possibility of making bread from composite flour containing 60-80% wheat flour, 10-25% cassava flour and 5-15% Sorrel seeds protein isolate was investigated. The proximate composition, mineral constituents, functional and sensory evaluation were analyzed using standard methods.  The results of the analysis showed that crude protein (8.80±0.36 to 18.70±0.35) and crude fibre (0.77±0.02 to 1.58±0.04) contents of the composite breads increased significantly with increased incorporation of cassava flour and sorrel seed protein isolate flours. The moisture (34.00±1.00 to 32.04±1.00), ash (1.22±0.03 to 0.66±0.03), carbohydrate(54.99±0.25 to 46.83±0.77) and fat (0.24±0.01 to 0.20±0.02) contents were  observed  to  decrease  significantly  with  corresponding  increase  in  the  percentage  of  the  composite  flours from 5-25% for both cassava flour and sorrel seed protein isolate flour. The results of the mineral contents showed that calcium element increased as the level of composite flour increased, while sodium, potassium and magnesium decreased as the level of inclusion increased. The functional properties, water and oil absorption, and swelling index of the composite flour showed varying degrees of variation from the control sample (100% wheat flour). The results of the sensory evaluation showed  that there were no significant  differences  (P>0.05)  in taste, texture, colour, flavour, appearance  and  overall acceptability, however, the  mean  sensory  scores  decreased  with increased  addition  of  cassava flour and  sorrel seed protein isolate  in the composite flour.  The outcome of the research showed that, nutritious bread could be produced from the composite flours of wheat, cassava and sorrel seeds protein isolate.Keywords: Bread, Wheat, cassava, Protein Isolate

Designing Time Delay Compensation Methods for Functional Modes Using Sensory Evaluation

2015 ◽  
Vol 135 (7) ◽  
pp. 755-764 ◽  
Author(s):  
Shuhei Shimizu ◽  
Yoshiki Ohno ◽  
Takahiro Nozaki ◽  
Kouhei Ohnishi
Keyword(s):  
Time Delay ◽  
Sensory Evaluation ◽  
Delay Compensation ◽  
Compensation Methods ◽  
Time Delay Compensation

Characterization and functional properties of new everbearing strawberry (Fragaria x ananasa Duch.) cultivar, ‘Summertiara’ berries

2014 ◽  
Vol 4 (1) ◽  
pp. 1 ◽  
Author(s):  
Takeshi Nagai ◽  
Misuzu Tamai ◽  
Masato Sato ◽  
Yasuhiro Tanoue ◽  
Norihisa Kai ◽  
...  
Keyword(s):  
Vitamin C ◽  
Sensory Evaluation ◽  
Functional Properties ◽  
Active Oxygen Species ◽  
Active Oxygen ◽  
Antihypertensive Activity ◽  
Oxygen Species ◽  
Total Anthocyanins ◽  
Strawberry Cultivar ◽  
The Stability

Background: In recent years, a new everbearing strawberry cultivar, ‘Summertiara’ was cultivated to supply the strawberries in pre-harvest season from July to October in Japan. For highly research and development of processing of this cultivar, ‘Summertiara’ berries, the objective of this study was to characterize these berries, with relation to chemical parameters, total phenols, total flavonoids, total vitamin C, and total anthocyanins, and was to investigate the solubility and the stability of anthocyanins from the berries. Moreover, the functional properties such as antioxidative activity, active oxygen species scavenging activity, and antihypertensive activity were also evaluated.Methods: Chemical analysis, colour measurement, and sensory evaluation of new everbearing strawberry cultivar, ‘Summertiara’ berries were performed. Next, the solubility of anthocyanins from the berries and stability of these against pH, temperature, and an incandescent lighting were investigated. Moreover, functional properties of the extracts prepared from berries were elucidated using 5 different methods.Results: The contents of water, proteins, lipids, carbohydrates, and ash were the same as those of other cultivar berries. The sugar-acid ratio in the berries was low; these were acidulous. By sensory evaluation, the main factors were vivid red colour, aroma, and acidity. The berries were rich in phenols, flavonoids, vitamin C, and anthocyanins. The anthocyanins of the berries became unstable by heat treatment and light exposures such as visible rays. On the other hand, the extracts prepared from the berries showed the functionalities such as antioxidant activity, active oxygen species scavenging activities, and antihypertensive activity.  Conclusions: The strawberry cultivar, ‘Summertiara’ berries were the most suitable for processing ingredient of strawberry-derived products with superior health promoting functionalities.Keywords: Summertiara, everbearing strawberry cultivar, characterization, sensory evaluation, color and storage, functional property

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