scholarly journals EFFECTS OF COOKING CONDITIONS ON THE TEXTURE PROFILE, SENSORY AND PROXIMATE QUALITIES OF PRESSURE COOKED BAMBARA NUTS

2020 ◽  
Vol 19 (1) ◽  
pp. 159-185
Author(s):  
H. A. BAKARE ◽  
M. A. ADEGUNWA ◽  
R. A. AKERELE ◽  
A. O. TIJANI ◽  
O. O. ALAKE ◽  
...  
Keyword(s):  
Crude Protein ◽  
Cooking Time ◽  
Pressure Cooking ◽  
Texture Profile ◽  
Sensory Qualities ◽  
Resident Time ◽  
Textural Attributes ◽  
Desirability Index ◽  
Range Of Values ◽  
Cooking Conditions

This study evaluated the effects of pressure cooking on the textural attributes of Bambara nuts using Response Surface Methodology (RSM).The  study optimized cooking condition {Weight of Bambara (250 – 1000g), cooking time (20 -90 min) and post cooking resident time (2-12 min)} for the pressure boiling on the textural and qualities of Bambara. Five out of the eleven optimised solutions (Desirability Index range of 0.919 to 0.936) were compared with samples from conventionally boiled Bambara for proximate and sensory (colour, texture, aroma and Overall acceptance) qualities.  Data were analysed using RSM, analysis of variance and PPMC. Models for hardness, springiness, cohesiveness, fracturability and sensory texture with adjusted R2 values of 83.41%, 80.99%, 67.37% ,  93,75%  and  88.96%  respectively adequately explained the textural and sensory qualities of boiled bambara. The range of values for moisture, fat, ash, crude protein and carbohydrate were 47.88, 2.24, 1.98, 24.30, 20.91 % to 50.58, 2.58, 2.19, 25.49, 21.87% respectively.  Boiled Bambara produced at verified optimisation solutions (527.62g, 82.55, 10.43 min and 591.69g, 82.96, 9.52 minutes) were not significantly different (p >0.05) from that produced by conventional  method (weight and Cooking time: 500g and 125 min.) in spite of the relatively longer cooking time  of the later.    

Organic material dissolved during oxygen-alkali pulping of hot water extracted birch sawdust

TAPPI Journal ◽  
2015 ◽  
Vol 14 (4) ◽  
pp. 237-244 ◽  
Author(s):  
JONI LEHTO ◽  
RAIMO ALÉN
Keyword(s):  
Acetic Acid ◽  
Betula Pendula ◽  
Cooking Time ◽  
Hot Water ◽  
Partial Hydrolysis ◽  
Chemical Pulping ◽  
Black Liquors ◽  
Aliphatic Carboxylic Acids ◽  
Hydrolysis Of ◽  
Cooking Conditions

Untreated and hot water-treated birch (Betula pendula) sawdust were cooked by the oxygen-alkali method under the same cooking conditions (temperature = 170°C, liquor-to-wood ratio = 5 L/kg, and 19% sodium hydroxide charge on the ovendry sawdust). The pretreatment of feedstock clearly facilitated delignification. After a cooking time of 90 min, the kappa numbers were 47.6 for the untreated birch and 10.3 for the hot water-treated birch. Additionally, the amounts of hydroxy acids in black liquors based on the pretreated sawdust were higher (19.5-22.5g/L) than those in the untreated sawdust black liquors (14.8-15.5 g/L). In contrast, in the former case, the amounts of acetic acid were lower in the pretreated sawdust (13.3-14.8 g/L vs. 16.9-19.1 g/L) because the partial hydrolysis of the acetyl groups in xylan already took place during the hot water extraction of feedstock. The sulfur-free fractions in the pretreatment hydrolysates (mainly carbohydrates and acetic acid) and in black liquors (mainly lignin and aliphatic carboxylic acids) were considered as attractive novel byproducts of chemical pulping.

scholarly journals Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

scholarly journals Impact germination in the content of the chemical components of Homs and sensory qualities of Biskt plant it,

2005 ◽  
Vol 2 (1) ◽  
pp. 47-52
Author(s):  
Baghdad Science Journal
Keyword(s):  
Crude Protein ◽  
Chemical Constituents ◽  
Chemical Components ◽  
Treatment Control ◽  
Organoleptic Properties ◽  
Germination Period ◽  
Germination Process ◽  
Sensory Qualities ◽  
The Impact

This study was conducted to identify the impact of germination in the ratio Almaah of Chemical Constituents of Homs and in the organoleptic properties of the Biskt plant it and compare the results with the treatment control (seeds Almnepth) Adhrt results for a significant increase in the percentage of crude protein with the progress of the process of germination, reaching 24.5% in percentage of crude protein with the progress of the germination process Krbu hydrate college during the germination period, reaching 59.2% in the fourth day

scholarly journals Development and Evaluation of Physicochemical Properties of Pulse Added Protein Rich Pasta

2018 ◽  
Vol 3 (12) ◽  
pp. 56-59
Author(s):  
Ronali Navoda Balasooriya ◽  
I. Wickramasinghe
Keyword(s):  
Proximate Composition ◽  
Amino Acid Profile ◽  
Overweight And Obesity ◽  
Cooking Time ◽  
Soy Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Nutritional Transition ◽  
Sensory Qualities ◽  
Mouth Feel

Sri Lanka is experiencing a nutritional transition along with under-nutrition, overweight, and obesity. Consumers are becoming health conscious and pasta products are fetching great attention. However, legumes and cereals are nutritionally complementary, where together provide the essential amino acid profile for vegans. In this study, wheat semolina was substituted with soya and mung flour to develop five pasta formulations (F1, F2, F3, F4, F5). F1 - soy 40%, F2 - soy 30% & mung 10%, F3 -soy 20% & mung 20%, F4 - soy 10% & mung 30%, F5 - mung 40%. All the samples have the protein content of more than 15% which complies with the local regulation. All the five samples were evaluated for the proximate composition, cooking time and sensory qualities. Pulse incorporated pasta show increased cooking time compared to control. According to the sensory evaluation data, there is a significant difference among the five samples for color, texture, taste and overall acceptability but there is no significant difference among the sample for mouth feel of the product. Based on physicochemical & proximate composition, cooking time and sensory qualities, pasta containing soy flour (40%) resulted in better quality having more nutritional elements and highest overall acceptability.    

scholarly journals The effect of cooking on in vitro digestibility of selected legumes

2009 ◽  
Vol 57 (5) ◽  
pp. 13-18
Author(s):  
Ranjani Amarakoon ◽  
Stanislav Kráčmar ◽  
Ignác Hoza ◽  
Pavel Budinský
Keyword(s):  
Glycine Max ◽  
Pisum Sativum ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Cooking Time ◽  
Cooking Methods ◽  
In Vitro Digestibility ◽  
Pressure Cooking ◽  
Dry Matter Digestibility

The aim of this study was to investigate the effect of various cooking methods on nutritional qua­li­ty by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 and 35 min) pressure (8, 10, 12 and 14 min) and microwave (8, 10, 12 and 14 min) cooking. In vitro protein and dry matter digestibility were investigated. Pressure cooking and microwave cooking are recommended after soaking with the cooking time between 8–14 mins for P. sativum (Xantos and Svit) and G. max. Based on in vitro protein digestibility of all the cooking treatments, pressure cooking is the most effective.

scholarly journals Formic Acid Pulping of Bagasse

1970 ◽  
Vol 41 (3) ◽  
pp. 245-250 ◽  
Author(s):  
M Sarwar Jahan
Keyword(s):  
Formic Acid ◽  
Acid Concentration ◽  
Strength Properties ◽  
Kappa Number ◽  
Cooking Time ◽  
Pulp Yield ◽  
Cooking Conditions

Atmospheric formic acid pulping of bagasse was done with varying formic acid concentration and cooking time. Pulp yield and kappa number decreased with increasing formic acid concentration or cooking time. The optimal cooking conditions were 90 % formic acid and 90 min of cooking at 95°C. The pulp yield at this condition was 44.4 % and kappa number 26.1. The strength properties were acceptable in formic acid pulping of bagasse. Addition of H2SO4 catalyst in formic acid degraded carbohydrate, resulting lower pulp yield and inferior strength properties. The strength properties were improved slightly after bleaching. Bangladesh J. Sci. Ind. Res. 41(3-4), 245-250, 2006

scholarly journals Effect of moisture content on textural attributes of dried figs

2014 ◽  
Vol 28 (4) ◽  
pp. 403-412 ◽  
Author(s):  
Sara Ansari ◽  
Neda Maftoon-Azad ◽  
Asgar Farahnaky ◽  
Ebrahim Hosseini ◽  
Fojan Badii
Keyword(s):  
Moisture Content ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Critical Moisture Content ◽  
Texture Profile ◽  
Energy Gradient ◽  
Textural Parameters ◽  
Critical Moisture ◽  
Effect Of Moisture ◽  
Textural Attributes

Abstract Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very important. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to examine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parameters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.

Impact of cooking conditions on the properties of rice: Combined temperature and cooking time

2018 ◽  
Vol 117 ◽  
pp. 87-94 ◽  
Author(s):  
Meng He ◽  
Chen Qiu ◽  
Zhanghua Liao ◽  
Zhongquan Sui ◽  
Harold Corke
Keyword(s):  
Cooking Time ◽  
Cooking Conditions

scholarly journals Quality Characteristics of Egg Albumen Paneer (EAP) Incorporated with Different Binders

2021 ◽  
Author(s):  
Kushal J. Thakuria ◽  
Dilip R. Nath ◽  
Ankur Das ◽  
Mineswar Hazarika ◽  
Dhruba. J. Kalita ◽  
...  
Keyword(s):  
Food Product ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Plate Count ◽  
Texture Profile ◽  
Acceptable Range ◽  
Glutinous Rice ◽  
Significant Difference ◽  
Egg Albumen ◽  
Sensory Qualities

Background: Egg albumen paneer (EAP) is a novel food product simulating the popular milk based paneer. The study was conducted to develop binders incorporated egg albumen paneer (EAP) and to find their effects on its quality characteristics. Methods: Binders used were glutinous rice flour (GRF), Joha rice flour (JRF), wheat flour (WF) and oat flour (OF) in different formulations. EAP cubes were analysed for proximate composition, sensory qualities, texture profile and colour profile. Microbiological studies of the cubes stored at refrigeration temperature were enumerated for Total Viable Plate Count (TVPC), Total Psychrophilic Count (TPC) and Yeasts and Mould Counts at regular interval upto 90 days. Result: Study revealed highest yield percentage in T3 formulation. The proximate compositions for moisture, protein, fat and ash differs significantly among the different formulations. Analysis of Texture Profile found T3 group with the highest value for hardness, chewiness and resilience quality while T2 group was found for springiness and cohesiveness, while no significant difference was found for colour profile for any of the formulations. The microbial counts were within the acceptable range. It can be concluded that Egg Albumen Paneer could be prepared satisfactorily by incorporating different combinations of cereal flours.

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