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 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

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.

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