Evaluation of sticky rice flour, jack fruit seed flour and tapioca flour as fillers in pork nuggets

2020 ◽  
Vol 15 (2) ◽  
pp. 19-28
Author(s):  
R. Thomas ◽  
S. Singha ◽  
M. Saikia ◽  
R. Kalita ◽  
Z. Baruah ◽  
...  
Keyword(s):  
Rice Flour ◽  
Seed Flour ◽  
Jack Fruit Seed ◽  
Tapioca Flour

scholarly journals Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

2018 ◽  
Vol 48 (6) ◽  
Author(s):  
Mônica Ikeda ◽  
Carlos Wanderlei Piler Carvalho ◽  
Cristiane Vieira Helm ◽  
Henriette Monteiro Cordeiro de Azeredo ◽  
Rossana Catie Bueno de Gogoy ◽  
...  
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Experimental Design ◽  
Rice Flour ◽  
Gluten Free ◽  
Araucaria Angustifolia ◽  
Sensory Acceptance ◽  
Seed Flour ◽  
Flour Sample ◽  
Paste Viscosity

ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.

scholarly journals Effect of Storage Temperature on Beauveria bassiana (Bals.) Vuill. Viability on Several Carriers

2006 ◽  
Vol 22 (1) ◽  
Author(s):  
Sri Sukamto
Keyword(s):  
Beauveria Bassiana ◽  
Storage Temperature ◽  
Ultra Violet ◽  
Rice Flour ◽  
Plant Diseases ◽  
Maize Flour ◽  
The Third ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour

One of the entomopatogenous fungus types commonly observed and showed potency as myco-insectiside is Beauveria bassiana(Bals.) Vuill.In order to support effectiveness and patogenous activity of B. bassiana, it is necessary to add a carrying agent that protects its spores from ultra violet ray. This study aims to investigate the effect of storage temperature on viability of B. Bassianaspores on the carrier material. The observation was carried out in the Laboratory of Plant Diseases, Indonesian Coffee and Cocoa Research Institute. The research was arranged in completely randomized design by three factors. The first factor was carrier (C), that consists of C1 = rice flour, C2 = maize flour and C3 = tapioca flour. The second factor was dosage (D), that consists of D1 = 1 g B. bassiana+ 1 g carrier; D2 = 1 g B. bassiana+ 5 g carrier and D3 = 1 g B. bassiana+ 10 g carrier. The third factor was temperature of the storage (T),that consists of T1 = 5oC; T2 = 23oC and T3 = 29oC. Viability of B. Bassiana spores was examined by observing development of 100 blastopores randomly and determined under light microscope with 400 times magnification. Observation was conducted in two replicates after the spores of B. bassiana were kept in the storage for 2, 4, 8 and 16 weeks. The result showed that by adding 1 g tapioca flour and temperature of storage of 5oC was potentiall in keeping viability of B. bassianaspores at least for 2 months. It was due to that tapioca flour gave better effect than rice and maize flours in keeping the storage and appropriate low temperature. Viability of B. bassianaspores decreased with increasing carrier dosage, temperature and duration of the storage. Whereas, storage at 5oC was found to be a better condition in keeping viability of dry pure B. bassianaspores longer than conditions of 23o and 29oC. Key word:Beauveria bassiana, temperature, viability,carrier.

scholarly journals Whole Grain Gluten-Free Vegetable Savory Snacks

2014 ◽  
Vol 3 (5) ◽  
pp. 1
Author(s):  
Talwinder S. Kahlon ◽  
Roberto J. Avena-Bustillos ◽  
Mei-Chin M. Chiu ◽  
Marlene B. Hidalgo
Keyword(s):  
Guar Gum ◽  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Whole Grain ◽  
Sorghum Flour ◽  
Fresh Vegetables ◽  
Low Salt ◽  
Brown Rice Flour ◽  
Tapioca Flour

<p>Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ? 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.</p>

scholarly journals PEMBUATAN PRODUK CAMILAN KERIPIK SEHAT DAN HIGIENIS BERBASIS DAUN PEPAYA (Carica papaya L.) DI UPT MATERIA MEDICA BATU

2019 ◽  
Vol 1 (01) ◽  
pp. 15
Author(s):  
Rizkia Ayu Sholikha ◽  
Pemta Tiadeka ◽  
Janatun Na’imah
Keyword(s):  
Moisture Content ◽  
Carica Papaya ◽  
Bitter Taste ◽  
Rice Flour ◽  
Disease Treatment ◽  
Materia Medica ◽  
Flour Dough ◽  
Cooking Oil ◽  
Leaf Cutting ◽  
Tapioca Flour

Usually, papaya leaf can be used as malaria disease treatment, prevent acne, appetite enhancer, milk supplement even making a toothache. In this research, papaya leaf is made as snack chips. The ingredients of papaya leaf’s chips are papaya leaf’s, rice flour, tapioca flour, red chili pepper, salt, eggs, guava leaf’s, clay, coriander, candlenut, flavorings, cooking oil, garlic, and water. The papaya chips also treat by organoleptic tests that consist of 5 criteria includes color, smell, texture, appearance, a taste of spices and moisture content test. The process of making papaya leaf’s chips include wash the papaya leaf, cutting, boiling used clay and guava then add salt to remove the bitter taste. The next step is making flour dough, frying, and slicing. The results of the organoleptic test 90% mean that consumers are very like papaya chips and the results of moisture content test are 4.564%.

scholarly journals Determination and Optimization of Flour for Producing Crispy Baby Tilapia using Plackett Burman Design and Central Composite Design Method

2017 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Syamdidi Syamdidi ◽  
Diah Ikasari ◽  
Hasta Octavini
Keyword(s):  
Central Composite Design ◽  
Oreochromis Niloticus ◽  
Design Method ◽  
Rice Flour ◽  
Corn Flour ◽  
Optimum Amount ◽  
Burman Design ◽  
Tapioca Flour ◽  
Plackett Burman Design ◽  
Central Composite

Research on processing of crispy baby tilapia (Oreochromis niloticus) was conducted to obtain type and proportion of flour on this product with central composite design method. This research used 6 types of flour, namely wheat flour, rice flour, potato flour, tapioca flour, corn flour and baking powder. Baby tilapia used for this research were 30-40 day old, 2-3 cm long. Parameters observed were sensory (appearance, odor, taste, texture, overall acceptance) and crispness for the physical parameter. The results showed that only two out of six variables gave big effect on the tested response i.e potato and rice flour. Those two variables were then optimized with central composite design method to obtain the best product. The optimization process demonstrated that the optimum amount of potato and rice flour were 58-60 g (22.16-22.92%) and 40-60 g (15.28-22.92%), respectively.

scholarly journals KETERAMPILAN PENGOLAHAN MIE SEHAT DARI SAYUR SAWI UNTUK MENINGKATKAN GIZI DAN IMUNITAS TUBUH DI DESA SEI ASAM KELURAHAN SEI PASA KABUPATEN KAPUAS KALIMANTAN TENGAH

2018 ◽  
Vol 17 (2) ◽  
pp. 144-148
Author(s):  
Adelgrit Trisia ◽  
Indria Augustina ◽  
Dian Mutia
Keyword(s):  
Food Product ◽  
Rice Flour ◽  
Nutritional Content ◽  
Counseling Training ◽  
The People ◽  
Processed Products ◽  
Tapioca Flour ◽  
The Impact ◽  
The Village

Noodle is a popular food product and widely consumed by the people in Indonesia. The world of commerce knows noodles in a variety of products Because the main ingredients are wheat flour, tapioca flour or rice flour, then the greatest nutritional content in noodles and processed products is carbohydrates. Foods consumed with unbalanced nutritional content, which are high in fat/oil, high carbohydrate, high salt, and low in fiber. The impact that occurs with food with unbalanced nutrition, for the long term is the emergence of degenerative diseases such as diabetes, cardiovascular diseases such as heart and hypertension, and cancer and others. The main objective is to increase knowledge and understanding of the villagers of Sei Asem regarding the processing of healthy noodles based on vegetables. Specific Objectives To help improve the knowledge of villagers to process healthy noodles made from vegetables. Attempts to raise awareness of the villagers about the importance of processing food based on the healthy life of the household. Attempts to improve the health status of the community in the village of Sei Asam Method of Implementation of Community Partnership Program activities by way of counseling, training and mentoring. The results obtained from this activity is the increasing knowledge of the villagers about the benefits of Sawi vegetable, processing of sawi vegetables into noodles and one of the efforts to increase the consumption of balanced nutrition that can increase immunity.

scholarly journals PREFERENSI KONSUMEN TERHADAP ORGANOLEPTIK COOKIES NON TERIGU (CONSUMER PREFERENCE TO COOKIES GLUTEN FREE’S ORGANOLEPTIC)

2020 ◽  
Vol 42 (2) ◽  
pp. 81-86
Author(s):  
Cita Eri Ayuningtyas
Keyword(s):  
Research Design ◽  
Wheat Flour ◽  
Consumer Preference ◽  
Rice Flour ◽  
Gluten Free ◽  
Randomized Design ◽  
The World ◽  
Yam Flour ◽  
Tapioca Flour ◽  
Water Yam

Cookies is a popular snack in the world made from wheat flour. Level of wheat flour consumption in Indonesian in 2015 was 1,552 per capita.In other side, cookies gluten free as well as water yam flour, maizena flour, bekatul, mocaf, suweg, and rice flour is developing to replace wheat flour despite of less popular. The research was aim to identificate consumer preference of cookies gluten free’s organoleptic. Research design used complete randomized design (RAL)which the varians of rice flour, tapioca flour, and maizena flour. Organoleptic test used to identificate level of consumer preference. Result of the research showed that level of consumer preference to the varians of rice flour, tapioca flour, and maizena flour has no significantly different (p=0,008). 10 from 27 consumer prefered cookies 412 which all the atribut texture, colour, and flavour. Conclusion : Cookies 412 was the best cookies than others followed by its texture atribut.    

scholarly journals Analisis Kandungan Makronutrien Formula Bakso Ikan Lele Dumbo (Clarias gariepinus) dengan Tepung Biji Nangka (Artocapus Heterophyllus)

2019 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
Tifany Prasaja ◽  
Titis Sari Kusuma ◽  
Rahma Micho Widyanto ◽  
Ilzamha Hadijah Rusdan
Keyword(s):  
Moisture Content ◽  
Clarias Gariepinus ◽  
Proximate Analysis ◽  
Ash Content ◽  
African Catfish ◽  
Test Results ◽  
High Fat ◽  
Low Calorie ◽  
Seed Flour ◽  
Tapioca Flour

<p><em>Abstrak –</em><strong>Kondisi keabnormalan profil lemak yang tinggi secara tidak langsung menggambarkan keadaan dislipidemia. Konsumsi ikan yang masih rendah dan potensi biji nangka yang memiliki kalori rendah dapat dijadikan alternatif makanan rendah kalori berupa bakso ikan. Sebelumnya telah dilakukan uji daya terima formula bakso ikan dengan tepung biji nangka, tetapi komposisi formula tersebut belum sesuai dengan SNI 766:2014. Penelitian ini bertujuan untuk mengetahui kandungan makronutrien </strong><strong>produk</strong><strong> bakso ikan lele dumbo</strong><strong> yang diformulasikan</strong><strong> dengan tepung biji nangka, serta mengetahui formula terbaik yang sesuai dengan SNI. Terdapat </strong><strong>tiga formula bakso ikan yaitu </strong><strong>P0 (</strong><strong>25,8%</strong><strong> ikan lele dan </strong><strong>64,5%</strong><strong> tepung tapioka), P1 (</strong><strong>25,8%</strong><strong> ikan lele dan </strong><strong>64,5%</strong><strong> tepung biji nangka), dan P2 (</strong><strong>45,2%</strong><strong> ikan lele dan </strong><strong>45,2%</strong><strong> tepung biji nangka).</strong><strong> </strong><strong>Ketiga fo</strong><strong>r</strong><strong>mula dilakukan uji proksimat dengan dua kali ulangan untuk variabel kadar protein, lemak, karbohi</strong><strong>d</strong><strong>rat, kadar abu, kadar air dan serat kasar.</strong><strong> </strong><strong>Hasil uji ANOVA menyatakan terdapat perbedaan diantara ketiga formula pada semua variabel</strong><strong> </strong><strong>dan formula yang paling sesuai dengan SNI 766:2014 </strong><strong>adalah </strong><strong>formula P2 </strong><strong>yang </strong><strong>mengandung protein 10,35%, lemak 1,64%, karbohidrat 23,97% yang setara dengan 151,92 kkal/100 g.</strong><strong></strong></p><p><em>Abstract -  </em><strong>The abnormality of high fat profiles indirectly illustrates the condition of dyslipidemia. </strong><strong>The </strong><strong>consumption</strong><strong> of fish</strong><strong> </strong><strong>that </strong><strong>still low and the potential of jackfruit seeds that have low calories can be used as alternative low-calorie foods in the form of fish meatballs. Previously, it was tested the acceptability of fish meatball formula with jackfruit seed flour, but the composition of the formula was not in accordance with SNI 766: 2014. This study aims to determine the macronutrient content of African catfish meatballs formulated with jackfruit seed flour, and to find out the best formula according to SNI. There are three fish meatball formulas, namely P0 (25,8% catfish and 64,5% tapioca flour), P1 (25,8% catfish and 64,5% jackfruit seed flour), and P2 (45,2% catfish and 45,2% jackfruit seed flour). The three formulas were carried out by proximate test with two replications for variable levels of protein, fat, carbohydrate, ash content, moisture content and crude fiber. The ANOVA test results state that there are differences between the three formulas on all variables and the formula that best fits SNI 766: 2014 is P2 formula which contains 10,35% protein, 1,64% fat, 23,97% carbohydrate which is equivalent to 151,92 kcal / 100 g.</strong></p><p><strong><em>Keywords</em></strong><em> –</em> <em>Proximate analysis, Catfish meatballs, Dislipidemia, Jackfruit seed flour, SNI.</em></p>

scholarly journals Viabilitas Bacillus sp. Sebagai Agen Antagonis Patogen Tanaman Dalam Formulasi Berbahan Dasar Tepung

2020 ◽  
Vol 3 (1) ◽  
pp. 29
Author(s):  
Dhirham Khusma Fakhruddin ◽  
Suhartiningsih Dwi Nurcahyanti
Keyword(s):  
Rice Flour ◽  
Inhibition Zone ◽  
Bacterial Suspension ◽  
Bacillus Sp ◽  
Corn Flour ◽  
Xanthomonas Axonopodis ◽  
Inhibitory Capacity ◽  
Control Disease ◽  
Tapioca Flour

Bacterial biopesticide formulations needed because the use of bacteria in the suspensions can reduce the ability to control disease in plants. Therefore, a bacterial suspension needs to be mobilized in the formula with a carrier (Carrier) to maintain the viability of bacteria. This research uses the formulation of Bacillus sp. made from rice flour, corn, tapioca and talc with the addition of urea, glucose and CMC. Formulation of Bacillus sp. flour based with the addition of urea, glucose and CMC were tested with Xanthomonas axonopodis pv. glycines and Colletotrichum sp. in vitro. The results showed that Bacillus sp. after formulation it is still able to maintain viabiitas and antagonistic power. Viability of Bacillus sp. the best is in the formulation of rice flour at 14 hsi at 4.94 X 1014 cfu / g while the inhibition zone of Bacillus sp. the best is the corn flour formulation of 13.1 mm and the inhibitory capacity of Bacillus sp. the best is in tapioca flour formulation at 42 hsi at 62.89%

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