scholarly journals Effect of Addition of Three Leaf Yam Flour on Dough Properties and Sensory Qualities of Bread

2015 ◽  
Vol 4 (6) ◽  
pp. 133 ◽  
Author(s):  
Eke-Ejiofor J. ◽  
Deedam J. N. ◽  
Beleya E. A.
Keyword(s):  
Proximate Analysis ◽  
The Other ◽  
Bread Dough ◽  
Overall Acceptability ◽  
Dough Properties ◽  
Substitution Level ◽  
Nutritional Qualities ◽  
Sensory Qualities ◽  
Yam Flour ◽  
Work Done

<p>The effect of three leaf yam flour addition at 5%, 10% and 15% substitution level, dough properties, proximate analysis and sensory qualities of bread were investigated. The values for moisture content ranged from 25.2% to 29.5% with sample A (100%WF) significantly different (p <span style="text-decoration: underline;">&lt;</span>0.05) from all the other samples. Protein and fat contents ranged from 11.9% to 13.00% and from 1.46% to 4.67% with sample D (15%TLYF) significantly different (p <span style="text-decoration: underline;">&lt;</span>0.05) from the other samples. Ash and fibre contents ranged from 0.64 to 1.11% and 0.90 to 5.40%, respectively. Total Available Carbohydrate (TAC) ranged from 48.82% to 59.78% with sample D (15%TLYF) been significantly different (P<span style="text-decoration: underline;">&lt;</span>0.05) from the other samples. Result for physical characteristics showed that volume of bread samples ranged from 157.45cm<sup>3</sup> to 158.6cm<sup>3</sup> with sample F (10%CF) the least and sample A (100%WF) the highest while weight ranged from 340.04g to 412.66g with sample B the lowest and sample G the highest. Sensory evaluation result for bread showed that samples A (100% WF, B (5%TLYF), E(5%CF) and F(10%CF) were most preferred for crust color, taste, texture and overall acceptability. Alveograph studies of bread dough gave work done (W) ranging from 126 to 307 with 15% cassava flour as the lowest and 100% Wheat flour the highest, while extensibility ratio of dough ranged from 41-76 with sample C (10%TLYF) as the least and (10%CF) as the highest. Work done and extensibility results of bread dough decreased with an increase in substitution level, while ratio of resistance to extensibility (P/L) increase with an increase in substitution for three leaf yam composite dough. The presence of three leaf yam flour addition improved the nutritional qualities of the bread in terms of protein, fat and ash while carbohydrate content reduced which is to an advantage, while addition affected the sensory and physical properties adversely.</p>

scholarly journals Development of fortified bakery products based on kokoro, a traditional Nigerian snack

2018 ◽  
Vol 11 (1) ◽  
pp. 145-160
Author(s):  
O. Fadairo ◽  
G. Diósi ◽  
I. Mironescu ◽  
E. Máthé
Keyword(s):  
Whey Protein ◽  
Proximate Analysis ◽  
Bakery Products ◽  
Maize Flour ◽  
Crude Fibre ◽  
Functional Ingredients ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Health Promoting ◽  
Sensory Qualities

Abstract Variants of kokoro snack samples were produced by fortification of maize flour-Fibersol 2-whey protein blends at 1% each with functional ingredients (ginger, fenugreek, turmeric, spirulina, red paprika) and a final blend containing all the functional ingredients at 1% level each. The resultant kokoro snack samples produced were evaluated for proximate composition and sensory qualities. The results of proximate analysis showed a significant (P < 0.05) difference in moisture, protein, ash content, crude fat, crude fibre, carbohydrate content, and energy values in all the blends of the kokoro snack sample and ranged from 51.20% to 36.80%, from 4.46% to 3.85%, from 1.15% to 0.98%, from 0.13% to 0.00%, from 4.93% to 3.94%, from 53.57% to 39.2, and from 232.30 kcal/100 g to 172.99 kcal/100 g respectively. There was also a significant (P < 0.05) difference in the sensory attributes of all kokoro samples in terms of appearance, aroma, taste, texture, and overall acceptability. The kokoro snack blend R 97:1:1:1 (Maize: Fibersol 2: Whey protein: Red paprika) was most preferred by the panellists, having the highest mean sensory score of 8.97. The results of the evaluation of the kokoro snack samples showed that an acceptable fortified bakery product based on kokoro can be produced by the addition of maize flour-Fibersol 2-whey protein blends to red paprika and ginger at 1% level of fortification. This will further encourage the cultivation and utilization of these spices in food formulation and hence provide health-promoting benefits to target consumers.

scholarly journals Flour functionality, chemical and sensory properties of cookies from trifoliate yam flour-soybean blends

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 106-117
Author(s):  
Y.O. Olawuyi ◽  
F. Oyetola
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Soy Flour ◽  
Soybean Flour ◽  
Nutritional Content ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Notable Increase ◽  
Yam Flour ◽  
Trifoliate Yam

Trifoliate yam was used to produce flour which was enriched with soybean flour at varying substitution levels and used to produce cookies. The cookies were analysed for their proximate content, nutritional content and sensory evaluation were carried out on them. The flour was analyzed for its physicochemical, properties. The results showed that enriching trifoliate yam flour with soybean flour increased the protein content. There was also an increase in the fat content with increase in the substitution level. The sensory evaluation showed that the cookie made at 20% substitution level had the highest overall acceptability score. Enrichment of trifoliate yam flour with soy flour at levels of 10% to 30% resulted in a notable increase in the protein content, which is nutritionally advantageous where many cannot afford foods that are rich in protein because of its cost. Keywords: Trifoliate yam; flour; soybean; cookies

scholarly journals Effect of processing techniques on the overall quality attributes of cookies produced from jackbeans and wheat flour

2017 ◽  
Vol 1 ◽  
pp. 365
Author(s):  
O. A. Idowu, A. O. Akinsola
Keyword(s):  
Wheat Flour ◽  
Thermal Processing ◽  
Antinutritional Factors ◽  
Heat Processing ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Nutritional Qualities ◽  
Sensory Qualities ◽  
Processing Techniques ◽  
Underutilized Legume

The study was carried out to determine the effectiveness of heat processing on jackbeans, an underutilized legume. Raw and processed seed flour (roasted at 1200C for 10mins and pressure cooked for 10mins) produced from jackbeans were evaluated for its nutritional quality and antinutritional factors using standard methods. The nutritional qualities determined showed that sample with 20% pressure cooked jackbeans flour supplement has the highest amount of protein, fat, fibre and ash content, while the sample with 40% supplementation of pressure cooked jackbeans flour has the highest percentage of moisture content. The cookies produced from 100% wheat flour has the highest percentage of carbohydrate, while sample with 40% roasted jackbeans flour supplement has the highest percentage of concanavanine A. The antinutritional factors of the processed flours were found to be lower than the raw seed flour. Sensory qualities determined showed that sample with 20% of pressure cooked jackbeans supplement was rated high in terms of taste, aroma, texture, and overall acceptability, while cookies with 100% wheat flour was rated high 7.7 in term of colour. This study showed that thermal processing especially pressure cooking decreased the antinutritional contents of the jackbeans flour than other processing methods used.

scholarly journals Rasgulla—the ethnic Indian sweetmeat delicacy and its evolutionary journey through contemporary research

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Tanmay Sarkar ◽  
Molla Salauddin ◽  
Runu Chakraborty
Keyword(s):  
West Bengal ◽  
Indian Subcontinent ◽  
Dairy Product ◽  
Spherical Shape ◽  
Overall Acceptability ◽  
Humid Condition ◽  
Sensory Qualities ◽  
Functional Features ◽  
Milk Casein ◽  
Animal Resources

AbstractWest Bengal and Odisha, two distinguished provinces of India, are consecrated with prosperous animal resources. Both territories have substantially affluent traditional dairy-based products. Rasgulla is one of such kind of traditional Indian dessert made from milk casein with attractive white colour having a spongy, porous structure and spherical shape, popular all over the world for its taste, flavour and unique texture. It is mainly originated in the West Bengal and Odisha, through a cascade of ethnic gastronomic phenomena. Both the traditional and cutting-edge practice of rasgulla preparation has its own impact on the sensory attributes of the product. Researchers’ approach to improve textural, colour and sensory qualities of this astonishing dairy product has an appulse on overall acceptability of the product. Different types of milk and coagulant have a tremendous effect on the final quality of the product in terms of nutritional, textural and palatability characteristics of rasgulla. To make this traditional sweetmeat more nutritious, fortification and enrichment of functional features have been studied. Anti-diabetic rasgulla has been prepared to conquer the diabetes mellitus through re-modulation in the extent of sugar used to process this sweetmeat. Shelf-life of casein based products is one of the main concerns for researchers, due to abundance of ample amount of nutrients for optimum growth of microorganisms, along with the warm and humid condition of Indian subcontinent which accelerates the microbial propagation. Though the product has immense nutritional and sensory idiosyncrasy as well as folk medicinal importance, it is yet to be explored in coetaneous medical sciences.

Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 49-55 ◽  
Author(s):  
M.J. Frutos ◽  
L. Guilabert-Antón ◽  
A. Tomás-Bellido ◽  
J.A. Hernández-Herrero
Keyword(s):  
Textural Properties ◽  
Human Colon ◽  
Wheat Bread ◽  
Globe Artichoke ◽  
Immune Functions ◽  
Cynara Scolymus ◽  
Overall Acceptability ◽  
Texture Characteristics ◽  
Sensory Qualities ◽  
Metabolic Activities

The bakery industry demands freshness, healthfulness, and natural ingredients, in order to satisfy increasingly informed consumers. The fructooligosaccharides (FOS) are carbohydrates which have shown to be beneficial for health as they stimulate the growth of bifidobacteria in the human colon, eliminate putrefying pathogens, regulate metabolic activities, stimulate immune functions, and improve the bio-availability of nutrients. Artichoke (Cynara scolymus, L.) has a high content in a FOS called inulin. The present study was conducted to evaluate the potential use of globe artichoke leaf and stem meal, as a source of fiber in wheat bread. Different bread formulations have been investigated, with the addition of a 3, 6, 9, and 12% of the ingredient. Several parameters were measured as color, specific volume, texture (hardness, cohesiveness, springiness, chewiness, and resilience) and moisture. A sensory evaluation was also performed to determine the overall acceptability and the texture characteristics of each formulation. The results showed that the incorporation of the artichoke fiber modified significantly the bread textural properties for the formulations above 9%. Breads with artichoke fiber presented higher fiber content, and were considered acceptable by the sensory panel, indicating that this ingredient is adequate for its use as a fiber source in bread.

scholarly journals Wheat flour as dietary fiber on fresh and preserved beef meatballs

2017 ◽  
Vol 46 (1) ◽  
pp. 35-43
Author(s):  
SI Jamaly ◽  
MA Hashem ◽  
S Akhter ◽  
MA Hossain
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Cooking Loss ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Tbars Values ◽  
Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

COMPUTING THE RUPTURE DEGREE IN COMPOSITE GRAPHS

2010 ◽  
Vol 21 (03) ◽  
pp. 311-319 ◽  
Author(s):  
AYSUN AYTAC ◽  
ZEYNEP NIHAN ODABAS
Keyword(s):  
Complete Graph ◽  
Connected Graph ◽  
The Other ◽  
Trade Off ◽  
Number Of Components ◽  
Np Complete ◽  
Work Done ◽  
Better Than

The rupture degree of an incomplete connected graph G is defined by [Formula: see text] where w(G - S) is the number of components of G - S and m(G - S) is the order of a largest component of G - S. For the complete graph Kn, rupture degree is defined as 1 - n. This parameter can be used to measure the vulnerability of a graph. Rupture degree can reflect the vulnerability of graphs better than or independent of the other parameters. To some extent, it represents a trade-off between the amount of work done to damage the network and how badly the network is damaged. Computing the rupture degree of a graph is NP-complete. In this paper, we give formulas for the rupture degree of composition of some special graphs and we consider the relationships between the rupture degree and other vulnerability parameters.

scholarly journals Preparation of Whey-Based Banana Beverage and its Quality Evaluation

2021 ◽  
Vol 5 (01) ◽  
pp. 60-66
Author(s):  
Kunjal Shrestha ◽  
Abhishek Dahal
Keyword(s):  
Sensory Analysis ◽  
Room Temperature ◽  
Storage Time ◽  
Value Added ◽  
Body Color ◽  
Overall Acceptability ◽  
A Value ◽  
Banana Juice ◽  
Nutritional Qualities ◽  
The One

A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p<0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast & mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

2020 ◽  
pp. 127-136
Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The Other ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

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