scholarly journals THE EFFECTS OF ADDING SOY FIBER TO WHEAT SPAGHETTI

2012 ◽  
Vol 30 (2) ◽  
Author(s):  
ALINE BENEDETTI-BORDIN ◽  
VÂNIA FERREIRA ROQUE-SPECHT
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Volume Loss ◽  
Falling Number ◽  
Cooking Water ◽  
Development Stability ◽  
Fiber Addition

This study has evaluated the effects of adding 4%, 6% and 8% soy fiber to wheat pasta for the production of dry wheat spaghetti. The properties of the mixture were evaluated for humidity, falling number, ashes, color, retained gluten, and subjected to farinograph (water absorption, development, stability) and extensograph analyses (resistance and extensibility). The spaghetti was evaluated with cooking tests (performance, increased volume, loss of soluble solids to cooking water) and sensory analysis. The addition of soy fiber to wheat flour resulted in mixtures with rheological and physicochemical characteristics suitable for the production of wheat spaghetti, enhancing performance and reducing the loss of soluble solids to the cooking water. The sensory analysis showed that, for all parameters tested, panelists favored mixtures with up to 6% soy fiber addition.

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

scholarly journals Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

2021 ◽  
Vol 11 (24) ◽  
pp. 11706
Author(s):  
Mădălina Ungureanu-Iuga ◽  
Denisa Atudorei ◽  
Georgiana Gabriela Codină ◽  
Silvia Mironeasa
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Elastic Moduli ◽  
Maximum Height ◽  
Bakery Products ◽  
Gelatinization Temperature ◽  
Falling Number ◽  
Increasing Demand ◽  
Convenient Technique ◽  
And Control

Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.

scholarly journals Effect of partial substitution of milk by whey on the sensory and physicochemical characteristics of quinoa ice cream

2020 ◽  
Vol 8 (1) ◽  
pp. 6
Author(s):  
Jhoseline S. Guillen ◽  
Noemí J. Aranda
Keyword(s):  
Sensory Analysis ◽  
Statistical Significance ◽  
Research Work ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Partial Substitution ◽  
Hedonic Scale ◽  
Solids Content

In the present research work, the objective was to evaluate the effect of partial substitution of milk by whey in the sensory and physicochemical characteristics of quinoa ice cream. Four formulations with different concentrations of whey (0, 25, 75 and 100%) were made. The sensory analysis of the formulations was carried out with 31 panelists using a five-point hedonic scale that allowed the taste, aroma, color, and sweetness of the ice cream to be evaluated. The physicochemical characteristics of the formulation that obtained the highest score in the sensory analysis were evaluated for 40 days. The characteristics consisted of the determination of acidity, pH, soluble solids content and overrun percentage. A statistical analysis was performed to evaluate the means and statistical significance of sensory and physicochemical characteristics. The F1 formulation obtained the highest score in the perception of taste, aroma and color, compared to the control formulation F0 (p <0.05). The 40-day storage of ice cream with 25% whey and 75% milk (F1), showed an increase in acidity and pH, and a decrease in the percentage of overrun. The content of soluble solids remained constant from day 10. In conclusion, whey can be a substitute for milk in the elaboration of ice cream at a level of 25%, improving the taste and aroma of the product, also of nutritional quality, since it has a higher protein content than milk.

Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia

2020 ◽  
pp. 23-29
Author(s):  
Elizabét Contreras Prado ◽  
Paola Purisaca-Salinas ◽  
Cesar Moreno-Rojo ◽  
Jhoseline Guillén-Sánchez
Keyword(s):  
Sensory Analysis ◽  
Color Index ◽  
Physicochemical Characteristics ◽  
Optimal Treatment ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Smallanthus Sonchifolius ◽  
Instrumental Color ◽  
Randomized Design ◽  
Selection Of

The objective of this study was to develop a prebiotic beverage from yacon and pineapple sweetened with stevia. Nine functional beverage formulations were prepared. The yacon and the pineapple were incorporated in three proportions, P1: 30-70, P2: 50-50 and P3: 70-30, respectively. The selection of the optimal treatment was made by sensory analysis. The physicochemical analyzes of the optimal formulation evaluated were pH, acidity, total soluble solids, instrumental color and % Fructo oligosaccharides (FOS) (1-Kestose and Nystose). For the interpretation of results, a randomized design with a 3 x 3 factorial arrangement was used. Beverages P1 and P2, obtained the highest score on a scale of 9 points (p> 0,05); however, the latter had a higher percentage of FOS (0,19%). The beverage presented the following physicochemical characteristics, pH: 3,58 ± 0,03, Total soluble solids: 5 ± 0,01 ° Brix, Acidity: 0,36 ± 0,01%, Density: 1,02 ± 0,01g / ml, Viscosity: 13,55 ± 0,15 cP, Color Index: -14,03 ± 1,65 and FOS (1-Kestose: 0,06% and Nystose: 0,13%).

scholarly journals Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

2019 ◽  
pp. 697
Author(s):  
A.B. de Almeida, T.M. de Lima, J.G. de Oliveira Filho, R.V. Santana, D.S. Lima ◽  
E.A. Moreira ◽  
M.B. Egea
Keyword(s):  
Sensory Analysis ◽  
Purchase Intention ◽  
Physicochemical Characteristics ◽  
Sweet Taste ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Online Questionnaire ◽  
Total Carotenoid Content ◽  
Sensory Profiles

Since pumpkin is a widely consumed vegetable in the human diet, this study aimed to evaluate the relation between physicochemical characteristics and sensory profiles of pumpkin varieties. Samples were coded as follows:  PS is the scented pumpkin (PS01, PS02, PS03), MP is the moranga pumpkin (MP01), HP is the hybrid pumpkin (HP02, HP03, HP12), and CP is the commercial hybrid Tetsukabuto pumpkin. Pumpkin varieties were evaluated as to total titratable acidity, pH, soluble solids, carotenoid content, cooking time, color, hardness, descriptive sensory analysis, preference, and purchase intention (affective sensory analysis). Consumers’ profiles were evaluated by an online questionnaire. The highest values of total soluble solids and scores for sweet taste in the sensory evaluation were shown by PS02 and CP. The former exhibited the highest carotenoid content (172.88 mg 100g-1) while the hybridization process resulted in pumpkins (HP02, HP03 and HP12) with the lowest total carotenoid content (50.94-51.90 mg 100g-1). All pumpkin varieties were mostly yellow (positive b* value). The consumers’ profile shows their preference for small fruits (mass between 1.0 and 1.5 kg) that are peeled and whose pulp is orange. Association between the descriptive test and the preference one showed that orange pumpkins were prefered by the sensory panel. The sensory profile and physicochemical characteristics are important tools to the production of hybrids and breeding of genetic pumpkin varieties. This is a field of research that has grown lately and may result in higher productivity and quality of this vegetable.

scholarly journals The puff-pastry making properties of triticale flour

2014 ◽  
Vol 8 (1) ◽  
pp. 81-84
Author(s):  
Bernadett Czank
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Agronomic Traits ◽  
Sensory Properties ◽  
Falling Number ◽  
Food Component ◽  
Puff Pastry ◽  
Non Profit ◽  
Gluten Content ◽  
Nutrition Value

The flour (100% Tc) of the triticale variety GK Szemes bred at the Cereal Research Non-Profit Ltd. was tested for food purposes, namely, for puff-pastry making properties. The control dough was made of BL 55 plain wheat flour (100% BL). Flour mixtures (flour mixtures I and II) were prepared by mixing wheat flour and triticale flour to different ratios. The flours, their mixtures, and the puff-pastry made of them, respectively, were analyzed according to the terms of the Hungarian Food Codex for the following rheological traits: gluten content, falling number, farinograph water absorption, and extensibility. The data reflected that the triticale flour and wheat flour mixtures had advantageous baking industrial properties. The dough of flour mixtures was easier to handle manually than the control. The dough on flour mixture II basis was ranked higher than that of flour mixture I in terms of sensory properties. Therefore flour mixture II had been chosen to bake Chelsea bun-type puff-pastry with savoury (pizza cream) flavouring. Triticale has favourable agronomic traits and beneficial nutrition value and therefore it is expected to become a valuable food component.

PINEAPPLE JAM PHYSICOCHEMICAL AND SENSORY EVALUATION WITH ADDED PINEAPPLE PEEL

2020 ◽  
Vol 8 (7) ◽  
pp. 374-383
Author(s):  
Bruna Aparecida Dos Santos ◽  
Flávia Teixeira ◽  
Jaqueline Machado Soares ◽  
Luane Aparecida Do Amaral ◽  
Gabriel Henrique Oliveira De Souza ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Waste Disposal ◽  
Sensory Analysis ◽  
Organic Waste ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Negative Effects ◽  
Sensory Acceptability ◽  
Pineapple Peel

The aim of this research was to evaluate the effect of pineapple peel (PP) addition on pineapple jam physicochemical and sensory characteristics. Five pineapple jam formulations were prepared: standard F1 (0% PP) and the others added 2.5% (F2), 5% (F3), 7.5% (F4) and 10% (F5) of PP. The results of sensory analysis indicated the feasibility of adding PP in pineapple jam, especially up to a level of 5%. The addition of PP increased soluble solids, titratable acidity, sugars, moisture, dietary fiber, phenolic compounds and antioxidant capacity. Also, it increased the values for a* and decreased for L* and b*. The use of up to 5% PP in jam should be encouraged as it can improve physicochemical characteristics and maintain sensory acceptability of the product. It also reduces negative effects of organic waste disposal on the environment.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

KAJIAN PRODUKSI NASI KUNING INSTAN DAN KARAKTERISTIKNYA

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Imia Ribka Banurea ◽  
Sri Widowati Widowati
Keyword(s):  
Water Absorption ◽  
Research Method ◽  
Raw Materials ◽  
Water Volume ◽  
Rehydration Ratio ◽  
Drying Characteristics ◽  
Instant Form ◽  
Randomized Design ◽  
Cooking Water ◽  
Comparative Treatment

ABSTRACTThe manufacture of food products in an instant form can reduce obstacles in storage and distribution. The purpose of this study was to determine the characteristics of instant yellow rice produced using a cabinet dryer. The research method used was a non factorial Complete Randomized Design, with comparative treatment of rice and cooking water volume (1: 1,1; 1: 1,2; and 1: 1,3) as well as the type of yellow rice seasoning used (instant seasoning and processed seasoning). The best treatment is obtained on instant yellow rice produced using processed seasonings with a comparison of raw materials with cooking water volume of 1: 1,3. This product has a yield characteristic of 98.29%, rehydration time 4.32 minutes, kamba density 0.351 g/ml, water absorption 64.78%, development volume 174.51%, rehydration ratio 3.44, chroma value 30.29 and hue value 96.38.Keywords: instant yellow rice, rehydration time, drying, characteristics ABSTRAKPembuatan produk makanan dalam bentuk instan dapat menekan kendala dalam penyimpanan serta distribusi . Tujuan  penelitian ini adalah untuk mengetahui karakteristik nasi kuning instan yang diproduksi dengan menggunakan cabinet dryer. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan perlakuan perbandingan beras dan volume air pemasakan (1:1,1; 1:1,2; dan 1:1,3) serta jenis bumbu nasi kuning yang digunakan (bumbu instan dan bumbu olahan). Perlakuan terbaik diperoleh pada nasi kuning instan yang diproduksi menggunakan bumbu olahan dengan perbandingan bahan baku dengan volume air pemasakan sebanyak 1:1,3. Produk ini memiliki karakteristik rendemen 98,29%, waktu rehidrasi 4,32 menit, densitas kamba 0,351 g/ml, daya serap air 64,78%, volume pengembangan 174,51%, rasio rehidrasi 3,44, nilai chroma 30,29 dan nilai hue 96,38.Kata kunci: nasi kuning instan, waktu rehidrasi, pengeringan, karakteristik

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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