scholarly journals Influence of vegetable additives on spelt wheat (Triticum spelta L.) bread quality

2020 ◽  
Vol 27 (2) ◽  
Author(s):  
Miglė Daunaravičiūtė ◽  
Aurelija Paulauskienė ◽  
Živilė Tarasevičienė ◽  
Berta Silkartaitė
Keyword(s):  
Water Content ◽  
Sensory Evaluation ◽  
Titratable Acidity ◽  
Ash Content ◽  
Bread Quality ◽  
Triticum Spelta ◽  
Yellow Colour ◽  
Standard Methods ◽  
Bread Crumb ◽  
Sensory Analyses

The research was performed at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. Bread was baked without additives and enriched with 10% of dried carrot and beetroot powders. The research aim was to investigate and compare the influ­ence of these additives on bread quality. Using standard methods, water content, titratable acidity, fiber and ash quantities were established in baked bread. Crumb porosity, firmness and colour were also evaluated, and bread sensory analyses were carried out. The highest moisture (44.64%) and fiber (2.65% DM) contents were established in the bread with carrot powder, and in the bread with beetroot powder the highest ash content (3.98% DM) was found. The lowest acidity was found in the bread with carrot powder. The highest porosity was found in the bread without additives (52.12%). Vegetable additives reduced bread porosity. The bread with carrot and beetroot additives had a brighter colour. The bread with beet­root powder had the darkest and most intense red crumb, while the bread with carrot powder additive had the brightest yellow colour of the bread crumb. The results of the sensory evaluation of the bread showed that the appearance and bread crumb colour with the addition of beetroot powder was the most acceptable to the evaluators. The bread without additives had the highest scores of the aroma, while the bread with carrot powder had the best taste.

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

2020 ◽  
Vol 15 (3) ◽  
pp. 15-23
Author(s):  
J.B. Hussein ◽  
J.O.Y. Ilesanmi ◽  
H.M Aliyu ◽  
V. Akogwu
Keyword(s):  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Positive Influence ◽  
Sensory Properties ◽  
Standard Methods ◽  
Moisture Contents ◽  
Seed Flour ◽  
Sensory Analyses ◽  
Cowpea Flour ◽  
Moringa Oleifera Seed

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

scholarly journals Physical, Proximate and Sensory Properties of Cake Produced using Shea Butter as Shortening

2020 ◽  
Vol 12 (1) ◽  
pp. 18-23
Author(s):  
Osunrinade Oludolapo A. ◽  
Azeez Abibat O. ◽  
Babalola Kafayat A. ◽  
Bamisaye Yemisi O.
Keyword(s):  
Sensory Evaluation ◽  
Statistical Significance ◽  
Ash Content ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Shea Butter ◽  
Content Increase ◽  
Standard Methods ◽  
Food Components ◽  
Significant Difference

Background: Shea butter is the under-consumed vegetable fat and oil. Making shea butter a part of food components in confectionaries would increase its utilization. Objective: In this study, the cake was produced by incorporating shea butter as shortening. Methods: Shea butter to margarine ratio was 100: 0, 50:50, 40:60, 30:70, and 0:100%, and additional cake samples were produced using flashed shea butter. Standard methods determined the physical and proximate properties of the cake samples, while 25-member panelists did the sensory evaluation. Statistical significance was done at p<0.05. The height, weight, and volume of the cake samples ranged from 3.2 to 3.9 cm, 39 to 50 g, and 625 cm3 to 1026 cm3, respectively. The ranges of moisture, fat, protein, carbohydrate, crude fiber, and the ash content of cakes were 13.7-17.3, 24.3- 30.7, 4.4-8.6, 43-50, 0.10-1.10, and 2.9-3.9%, respectively. The energy value of cake samples in kcal ranged from 440 to 471. Results: There was no significant difference (p>0.05) in the height and volume of the cakes produced from 100% shea butter and 100% margarine. The fat, crude fiber, and ash content increase with the increase in Shea butter substitution. There was no significant difference in the taste and appearance of cake samples from 100%, 70%, 60%, and 50% margarine. Conclusion: Cake samples produced with 60% margarine and 40% shea butter were the most liked by the consumers. Acceptable cakes can be produced by the inclusion of up to 50% shea butter as part of the shortening.

scholarly journals Effect of the addition of mixture of plant components on the mechanical properties of wheat bread

2017 ◽  
Vol 31 (4) ◽  
pp. 563-569 ◽  
Author(s):  
Monika Wójcik ◽  
Dariusz Dziki ◽  
Beata Biernacka ◽  
Renata Różyło ◽  
Antoni Miś ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Water Absorption ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bread Crumb ◽  
Instrumental Methods ◽  
Plant Components

Abstract Instrumental methods of measuring the mechanical properties of bread can be used to determine changes in the properties of it during storage, as well as to determine the effect of various additives on the bread texture. The aim of this study was to investigate the effect of the mixture of plant components on the physical properties of wheat bread. In particular, the mechanical properties of the crumb and crust were studied. A sensory evaluation of the end product was also performed. The mixture of plant components included: carob fiber, milled grain red quinoa and black oat (1:2:2) – added at 0, 5, 10, 15, 20, 25 % – into wheat flour. The results showed that the increase of the addition of the proposed additive significantly increased the water absorption of flour mixtures. Moreover, the use of the mixture of plant components above 5% resulted in the increase of bread volume and decrease of crumb density. Furthermore, the addition of the mixture of plant components significantly affected the mechanical properties of bread crumb. The hardness of crumb also decreased as a result of the mixture of plant components addition. The highest cohesiveness was obtained for bread with 10% of additive and the lowest for bread with 25% of mixture of plant components. Most importantly, the enrichment of wheat flour with the mixture of plant components significantly reduced the crust failure force and crust failure work. The results of sensory evaluation showed that the addition of the mixture of plant components of up to 10% had little effect on bread quality.

scholarly journals Impact of Added Colored Wheat Bran on Bread Quality

2017 ◽  
Vol 65 (1) ◽  
pp. 99-104 ◽  
Author(s):  
Lenka Machálková ◽  
Marie Janečková ◽  
Luděk Hřivna ◽  
Yvona Dostálová ◽  
Joany Hernandez ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Bran ◽  
Wheat Variety ◽  
Bread Quality ◽  
Wheat Varieties ◽  
Bread Crumb ◽  
Evaluation Scores ◽  
The Impact

The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and 20 % bran addition on sensory evaluation, bread color and texture was compared to the characteristics of bread prepared from wheat variety Mulan. The addition of 10 % bran significantly increased the sensory evaluation scores of bread. Crumb characteristics were improved mainly by the addition of 10 % bran. Moreover, top-quality bread contained bran separated from wheat variety Konini.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Application of the Calorimetric Methods to the Characteristics of Seeds from Olives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 90
Author(s):  
Andrzej Bryś ◽  
Joanna Bryś ◽  
Marko Obranović ◽  
Dubravka Škevin ◽  
Szymon Głowacki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Water Content ◽  
Cooling System ◽  
Waste Product ◽  
Normal Pressure ◽  
Ash Content ◽  
Initial Water Content ◽  
Scanning Calorimetry ◽  
Initial Water

The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value.

Some Properties and Detection Methods of Paper Sludge

2012 ◽  
Vol 560-561 ◽  
pp. 52-56
Author(s):  
Kai Zhang ◽  
Chao Jun Wu ◽  
Jia Chuan Chen
Keyword(s):  
Water Content ◽  
Organic Material ◽  
Ph Value ◽  
Optical Microscope ◽  
Ash Content ◽  
Detection Methods ◽  
Paper Sludge ◽  
Sludge Treatment ◽  
Material Content ◽  
The Third

Some properties of paper sludge were analyzed, including water content, organic material content, pH value, fiber content, ash content ,C, H, S, N content and metal content of sludge in three sedimentation tanks.Besides,COD,SS, sludge concentration were analyzed and optical microscope photoes of sludge were got.The results showed that water content was high, organic material content was high, pH value of three sludges was alkalescent, metal elements were varied, lots of bacteria in wet sludge. From the first tank to the third one,COD and SS are gradually diminishing The research of sludge’s properties may be helpful to sludge treatment.

DEVELOPMENT OF BREAD FORMULATION USING OF BARNYARD GRASS (ECHINOCHLOA FRUMENTACEA) FLOUR TO IMPROVE THE QUALITY

2019 ◽  
Author(s):  
Н.Н. ФИЛОНОВА ◽  
С.В. ЯЦЕНКО ◽  
М.К. САДЫГОВА
Keyword(s):  
Control Sample ◽  
Ash Content ◽  
High Rate ◽  
Bakery Products ◽  
Barnyard Grass ◽  
Bread Crumb ◽  
Rye Bread ◽  
Lifting Force ◽  
Echinochloa Frumentacea ◽  
Better Than

Оптимизирована рецептура хлеба «Паляница украинская» путем введения 15% пайзовой муки (ПМ) и 5% льняной муки (ЛМ) взамен части пшеничной. Образец с добавкой 15% ПМ и 5% ЛМ имел достаточно высокий показатель бродильной активности и самый высокий показатель подъемной силы – 28 мин в отличие от образца с тем же количеством ПМ, но без добавки ЛМ (43,3 мин) и контрольного образца без добавок (45,5 мин). Добавка в рецептуру хлеба ПМ увеличила в нем содержание белка на 14,68%, золы – более чем в 2 раза. Добавление ЛМ нейтрализовало специфические аромат и вкус пайзы, повлияло на формоудерживающую способность полуфабриката: во время выпечки изделие не расплывалось, выпеченный хлеб имел эластичный пропеченный мякиш с равномерной пористостью, на корке отсутствовали трещины и подрывы. В результате добавки ПМ и ЛМ опытный образец приобрел насыщенный цвет корки и мякиша, приятный аромат, напоминающий аромат ржаного хлеба. Образец хлеба, содержащий 15% ПМ и 5% ЛМ, по истечении 72 ч хранения имел наименьший показатель крошковатости – 3,59% к массе мякиша хлеба и самый высокий показатель набухаемости – 154,5%, лучше других образцов сохранил потребительские качества: вкус и аромат изделия практически не изменились, мягкость мякиша снизилась незначительно. Внесение ПМ взамен части пшеничной в рецептуру хлеба способствует увеличению продолжительности срока хранения изделия, что позволяет рекомендовать использование пайзовой муки в производстве хлебобулочных изделий. The formulation of bread «Palyanitsa ukrainskaya» is optimized by introducing 15% of barnyard grass flour (GF) and 5% of flax flour (FF) instead of wheat flour. The sample with the addition of 15% of GF and 5% of FF had a sufficiently high rate of fermentation activity and the highest rate of lifting force – 28 min in contrast to the sample with the same amount of GF, but without the addition of FF (43,3 min) and the control sample without additives (45,5 min). Additive in bread formulation GF increased its protein content by 14,68%, ash content – more than 2 times. The addition of FF neutralized the specific flavor and taste of the barnyard grass, influenced the form-holding ability of the semi-finished product: during baking the product was not blurred, the baked bread had an elastic baked crumb with uniform porosity, cracks and explosions were absent on the crust. As a result of the addition of GF and FF the prototype acquired a rich color of crust and crumb, a pleasant aroma reminiscent of rye bread. A sample of bread containing 15% GF and 5% FF after 72 h of storage had the lowest crumbiness index – 3,59% by weight of bread crumb and the highest rate of swelling – 154,5%, better than other samples retained consumer qualities: taste and aroma of the product has not changed, the softness of the crumb decreased slightly. Introduction of GF instead of part wheat in the bread formulation helps to increase the duration of the shelf life of the product, which allows us to recommend the use of barnyard grass flour in production of bakery products.

scholarly journals PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

2015 ◽  
Vol 28 (4) ◽  
pp. 244-252 ◽  
Author(s):  
LUÍS GOMES DE MOURA NETO ◽  
ÉRICA MILO DE FREITAS FELIPE ROCHA ◽  
MARCOS RODRIGUES AMORIM AFONSO ◽  
SUELI RODRIGUES ◽  
JOSÉ MARIA CORREIRA DA COSTA
Keyword(s):  
Ascorbic Acid ◽  
Spray Drying ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Titratable Acidity ◽  
Color Appearance ◽  
Soluble Solids ◽  
Tropical Fruits ◽  
Physicochemical Composition ◽  
Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

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