scholarly journals Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour

2014 ◽  
Vol 9 (24) ◽  
pp. 1119-1026 ◽  
Author(s):  
U. S. Onoja, ◽  
P. I. Akubor, ◽  
Ivoke Njoku ◽  
C. I Atama, ◽  
G. C. Onyishi, ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Functional Properties ◽  
Nutritional Composition

scholarly journals Utilization of Jamun seed powder in composite cake formulation

2019 ◽  
Vol 17 (4) ◽  
pp. 599-605
Author(s):  
Mushtari Akter Marufa ◽  
Pabitra Chandra Das ◽  
Abdullah Iqbal
Keyword(s):  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Functional Properties ◽  
Specific Volume ◽  
Total Carbohydrate ◽  
Nutritional Components ◽  
Physical Attributes

The study is concerned with the evaluation of the nutritional and functional properties of Jamun seed powder (JSP) extracted from fresh Jamun and to develop cakes by incorporating JSP with wheat flour (WF). The chemical analysis showed that JSP had 6.30% moisture, 6.24% protein, 2.19% ash, 1.18% fat, 84.09% carbohydrate and 371.94 Kcal energy/100 g of powder whereas WF contained 12.90% moisture, 11.00% protein, 1.35% ash, 1.50% fat, 73.01% total carbohydrate and 349.54 Kcal energy/100 g of powder. Four cake samples were prepared by using different proportion combination of WF and JSP such as A (100% WF), B (90% WF and 10% JSP), C (80% WF and 20% JSP) and D (70% WF and 30% JSP). The nutritional components of four cake samples gave the range of moisture 16.92-25.56%, protein 6.34-8.56%, ash 1.50-2.60%, fat 16.01-22.42% and total carbohydrate 41.96-58.13%. Weight (g) of processed cakes were increased whereas other physical attributes such as volume, height, specific volume were decreased due to supplementation of JSP. The increased level of JSP powder substitution changed the crust color of cakes from light brown to blackish and also changed the crumb color from brownish to reddish. Sensory evaluation indicated that the sample B (10% JSP and 90% WF) was the most acceptable by the panelists than those of other cakes. Above all, the study gave an indication that Jamun seed powder can be used as a good replacement of wheat flour in production of cakes which can help to get higher energy, mineral and carbohydrate. J Bangladesh Agril Univ 17(4): 599–605, 2019

A Study on Nutritional Composition and Functional Properties of Wheat, Ragi and Jackfruit Seed Composite Flour

2021 ◽  
Vol 4 (1) ◽  
pp. 63
Author(s):  
Shanooba Palamthodi ◽  
Shriram Shimpi ◽  
Kanchanlata Tungare
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Composition Analysis ◽  
Composite Flour ◽  
Seed Flour ◽  
Functional Value ◽  
Good Taste

The present research investigation was conducted to analyze the nutritional and functional properties of wheat, ragi and jackfruit seed composite flour. About 11 combinations were made using wheat, ragi and jackfruit seed composite flour with 100% wheat flour as control. 100% ragi and jackfruit flour was also added in the experiments for comparison. The combinations were optimized based on the proximate composition analysis and functional properties. The proximate composition analysis of wheat revealed the fact that jackfruit seed flour contains a higher amount of protein i.e.,13.9 g than wheat and ragi i.e., 11.45 g and 7.8 g respectively. Jackfruit seed flour contains lower fat i.e., 1.44 g as compared to wheat and ragi (2.27g and 1.78 respectively). Also, jackfruit seed flour contains low moisture 6.5% and ash content 0.96% than wheat (6.53% and 0.97%) and ragi (8.76% and 0.98%). The combinations of wheat, ragi and jackfruit seed flour in ratio of 80:10:10, 80:15:5, 70:10:20 and 60:20:20 showed good water and oil absorption capacity and emulsion stability and was found to be significantly different (p < 0.05) from the wheat flour alone. Based on nutritional and functional value, we selected 4 combinations for further studies. The selected flour combinations were used to prepare biscuits and muffins against 100% wheat products as control. Sensory evaluation indicated that incorporation of jackfruit seed flour in wheat up to 20%, significantly (p < 0.05) enhanced the taste, aroma and texture of biscuits. However, higher levels of jackfruit seed flour contributed to bitter taste in biscuits and thereby the products were rejected by the sensory panel. Further, the optimized biscuits showed superior antioxidant activity. This activity was significantly higher (p < 0.05) compared to the control samples. Muffins were prepared with two flour combinations of wheat: ragi: jackfruit seed flour in ratio of 80:10:10 and 80:15:5 owing to its high nutritional and functional property of which, muffins made in ratio of 80: 10:10 showed good taste, texture and aroma when compared to the other sample and the control (100% wheat flour).

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

scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

Sensory Evaluation, Shelflife and Nutritional Composition of Breadnut (Artocarpus camansi) Cookies

2015 ◽  
Vol 19 (1) ◽  
Author(s):  
Marivel B. Go ◽  
Severina P. Velos ◽  
Antonieta V. Minyamin ◽  
Rosita D. Bagsit ◽  
Romeo G. Pableo
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Composition

Hydrolysis of soft wheat flour: enhanced functional properties and the effect of starch on allergenicity reduction

2021 ◽  
Author(s):  
Ivana Gazikalović ◽  
Jelena Mijalković ◽  
Nataša Šekuljica ◽  
Nevena Luković ◽  
Sonja Jakovetić Tanasković ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Soft Wheat ◽  
Hydrolysis Of

scholarly journals Effect of Replacing Partial of Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread

2012 ◽  
Vol 9 (3) ◽  
pp. 406-410
Author(s):  
Baghdad Science Journal
Keyword(s):  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Lens Culinaris ◽  
External Layer ◽  
Quality Properties ◽  
White Flour ◽  
And Storage ◽  
Storage Properties

This investigation was carried out to examine the effect of replacing partial of flour by dried Lentils (Lens culinaris) to white flour in different percentages on the chemical, sensory and storage properties of the Laboratory bread. The results revealed that replacing 0% than wheat flour by lentil powder (1) control was high significan than the replacing 25 and 35% than wheat flour by lentil powder ( 4 and 5) in flavor and chewiness . The results of sensory evaluation showed that replacing 4 were high significan different than that of replacing 1 in external layer colour. Other replacing percentages, however, did not show significant differences of in comparison with control . In regards with chemical analysis of Iron and copper, it was increased as replacing percentages increased of the bread. Regarding replacig 5% (2 ) than wheat flour by lentil powder gained higher score of overall acceptance than other replacing percentages . Replacing 5 gained higher score of overall acceptance than replacing 15% (3) and 4 . It can be concluded that the best replacing from the overall acceptance of bread was 5% than wheat flour by lentil powder ,and retained its softness and flavor at - 8°c for 7 days in comparison with replacing 1 . and replacing in 5 that the best from the overall acceptance in comparison with replacing in 3 and 4 . and in percentages of Iron and copper in comparison with other replacing percentages It may be concluded that anemia people can get from consumption of this bread which is acceptable when 35 % powders were added.

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