scholarly journals Physico-chemical and Nutritional Evaluation of Cookies with Different Levels of Rosehip and Hibiscus Powder Substitution

2019 ◽  
pp. 1-10
Author(s):  
Surbhi Antarkar ◽  
Anurag Sharma ◽  
Anushka Bhargava ◽  
Honey Gupta ◽  
Ritu Tomar ◽  
...  
Keyword(s):  
Crude Protein ◽  
Health Benefits ◽  
Value Added ◽  
Proximate Analysis ◽  
Phytochemical Analysis ◽  
Potential Health ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Total Antioxidant ◽  
Different Levels

Aim: Food with high nutritional value is in great demand for proper functioning of body systems and potential health benefits. As a result, value-added foods or functional foods with higher level of dietary fiber and antioxidant have developed, especially in bakery products such as cookies. This study was aimed to develop and evaluate proximate composition, phenolic compounds, vitamin C content and sensory acceptance of cookies. Study Design: The formulations were prepared (20% rosehip powder and 15% hibiscus powder in formulation CF1, 15% rosehip powder and 20% hibiscus powder in formulation CF2, 15% rosehip powder and 15 % hibiscus powder in formulation CF 3) in a standard cookie recipe. Place and Duration of Study: Department Of Food Technology, ITM University Gwalior, Madhya Pradesh, (India), between June 2018 to February 2019. Methodology: The proximate analysis,phytochemical analysis and sensory analysis of cookies was done using standard AACC International procedures. Results: Cookies prepared from formulation second (15% rose hips and 25% hibiscus powder) was more acceptable than other formulations on the basis of sensory evaluation. Conclusion: The analysis revealed that the increment in substitution in flour has increased the health benefits of cookies when compared to control cookies. The substitution with Rose hips and Hibiscus powder has a significant share in enhancing the TPC content, Total antioxidant capacity and other bioactive compounds in cookies. For sensory quality the CF2 formulation (the overall acceptability) has found greatest in all formulations. Substitution with Rose hips and Hibiscus could bring much potential health benefits to the consumer by adding nutritional (crude fat, crude protein and crude fiber) as well as organoleptic properties.

scholarly journals Effect of Different Level of Lemon Extract on Quality and Shelf Life of Chicken Meatballs During Frozen Storage

2021 ◽  
Vol 18 (2) ◽  
pp. 139-156
Author(s):  
MNA Disha ◽  
MA Hossain ◽  
MT Kamal ◽  
MM Rahman ◽  
MA Hashem
Keyword(s):  
Crude Protein ◽  
Frozen Storage ◽  
Value Added ◽  
Thiobarbituric Acid ◽  
Viable Count ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
And Control ◽  
Different Levels

The aim of the current study was to find out the effect of adding different levels of lemon extract to the chicken meatballs. Fresh lemon extract was incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) and control (without antioxidant). For this purpose, chicken meatball samples were divided into four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 % lemon extract) and T3 (1 % lemon extract). The study was conducted in completely randomized factorial design. The samples were analyzed for determination of sensory, proximate components, physicochemical, biochemical and microbiological qualities at 0, 30th and 90th days of preservation. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) among different treatment groups than control and BHT group but decreased at different days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels than control and BHT group and increased with days of intervals. Crude protein (CP), ether extract (EE) and Ash of all treatments were decreased significantly (p<0.05) among different treatment groups. Raw pH, cooked pH and cooking loss were decreased significantly (p<0.05) with different treatment levels than control and BHT group and decreased with days of intervals. Free fatty acid (FFA), peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value were decreased significantly (p<0.05) with different treatment levels than that of control and BHT group and increased with days of intervals. Total viable count (TVC), total coli form count (TCC) and total yeast mould count (TYMC) decreased significantly (p<0.05) at different treatment levels than that of control and BHT group. Therefore, it can be concluded that 1 % lemon extract for formulation of value-added chicken meatballs was enriched source as natural antioxidant. SAARC J. Agri., 18(2): 139-156 (2020)

scholarly journals Formulation of value added chicken meatball with different level of wheat flour

2018 ◽  
Vol 16 (1) ◽  
pp. 205-213
Author(s):  
MA Islam ◽  
MA Haque ◽  
MJ Ferdwsi ◽  
MY Ali ◽  
MA Hashem
Keyword(s):  
Wheat Flour ◽  
Value Added ◽  
Storage Period ◽  
Proximate Analysis ◽  
Quality Characteristics ◽  
Control Group ◽  
Binding Agent ◽  
Convenience Food ◽  
Overall Acceptability ◽  
Different Levels

The present study was undertaken to evaluate the effect of different levels of wheat flour on the quality characteristics of chicken meatball. Wheat flour which acts as a binding agent of meatball except for control group T1. The meatballs were formulated having 0%, 5%, 10% and 15% wheat flour. The sensory (colour, flavour, texture, juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH, cooking loss), biochemical (TBARs, POV, FFA) were analyzed. Treatments were analyzed in a 4×3 factorial experiment in CRD replicated three times per cell. Wheat flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.06 to 26.49%. Among four treatments most preferable colour, odour, tenderness, juiciness was observed significantly (p<0.05) at 15% wheat flour group and the less preferable colour was observed from the control group. The preferablecolourwas observed at 0 days and less preferable colour at 30 day. Meatballs made with the addition of 15% wheat flour had the highest tenderness, overall acceptability, raw pH, cooked pH and lower DM, ash, PV and TBA & showed significant value (p<0.05) The cooked pH was decreased with the increased storage period. Meatballs with wheat flour inclusions at 15% were most acceptable. It is recommended that further studies of the wheat flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Bangladeshi market.SAARC J. Agri., 16(1): 205-213 (2018)

scholarly journals Value Added Products from Dikiri Coconuts: Preparation, Compositional and Sensory Qualities

CORD ◽  
2010 ◽  
Vol 26 (2) ◽  
pp. 6
Author(s):  
K.D.P.P. Gunathilake
Keyword(s):  
Sri Lanka ◽  
Crude Protein ◽  
Value Added ◽  
Ice Cream ◽  
Dry Weight ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Acceptable Quality ◽  
Sensory Qualities ◽  
Value Added Products

A study was conducted to evaluate Sri Lanka’s dikiri coconut for toffees, Dikiri spread and ice cream. The prepared products were tested for their physico-chemical and sensory properties. Initial trials were done in Sri Lanka to identify the best Dikiri kernel/sugar ratio for toffees, showing that a 1:1 ratio gave acceptable quality. Prepared Dikiri spread was compared with margarine-based bread spread. Results revealed that the product was more acceptable in terms of taste and overall acceptability compared with the margarine-spread. The Dikiri spread comprised 7.95% minerals, 11.35% crude fat, 2.68% crude protein, 4.95% crude fiber and 73.07% carbohydrate on dry weight basis. Dikiri-added ice cream was acceptable and comparable with regular dairy ice cream. Composition of the Dikiri-added ice cream conforms to Sri Lanka Standards.

Physico-Chemical Characteristics of Sapota (Chikoo) Powder based Value Added Pasta Product using Semolina (Suji) and Maida

2020 ◽  
Vol 7 (04) ◽  
Author(s):  
SATYA NARAYAN SINGH ◽  
RAJESH G BURBADE ◽  
HITESH SANCHAVAT ◽  
P S PANDIT
Keyword(s):  
Bulk Density ◽  
Crude Protein ◽  
Water Solubility ◽  
Value Added ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Minimum Value ◽  
Maximum Value ◽  
Physico Chemical ◽  
Specific Length

The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was observed for T5 treatment, low bulk density 368.10 kg/m3 was observed for T5 and highest porosity 9.24% was found for T1 treatment. The maximum WAI, WSI values 325.83%, 17.33% respectively was observed for T1 treatment and minimum value of oil absorption capacity 1.06 ml/g for T8 treatment. The moisture content of dried pasta products was found in the range of 6 to 7%. The maximum value of crude protein 13.07% was found for T5 and minimum value 8.81% for T4 treatments. The fat contents were varied from 1.02% to 1.28 %. The maximum value of carbohydrate was 76.20% for T1 and minimum value 65.41% for T8.

Rhododendron arboreum: A critical review on phytochemicals, health benefits and applications in the food processing industrie

2021 ◽  
Vol 17 ◽  
Author(s):  
Simple Sharma ◽  
Sahil Chaudhary ◽  
Archu Harchanda
Keyword(s):  
Food Processing ◽  
Fungal Infections ◽  
Digestive Enzyme ◽  
Health Benefits ◽  
Value Added ◽  
Potential Health ◽  
Rhododendron Arboreum ◽  
Sacred Values ◽  
Medicinal Treatment ◽  
Nutritional Benefits

: Rhododendron is a resourceful, evergreen shrub or a small tree with an ornate display of scarlet red or pale pink flowers that belongs to the family Ericaceae. Rhododendron plants are traditionally being used for the medicinal treatment of numerous human ailments like blood dysentery, headache, asthma, cough, stomachache, fever, inflammation, and fungal infections. Rhododendron also has economic, medicinal, and pharmacological importance. Rhododendron has been regarded as a rich source of secondary metabolites. Apart from aesthetic and sacred values, from past times, Rhododendron juice was prepared from the flowers to curb allergies, treat diabetes, and to deal with inflammations. Recent studies have shown several promising activities particularly relaxant, digestive enzyme, antioxidant, antimicrobial, antispasmodic, anticancer, and antagonistic effects. With the rapidly growing popularity of Rhododendron arboreum it is important to have a comprehensive reference for its nutritional benefits with the growing search for natural and health foods. This work aimed to review the recent advances in research carried out to date for purposive evaluation of nutritional quality and potential health benefits of Rhododendron arboreum for its utilization in food processing industries for composing novel value-added products, to achieve high consumer acceptability and health benefits.

scholarly journals Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1615-1617
Author(s):  
Jyoti Prabha Bishnoi ◽  
Rakesh Gehlot ◽  
S. Siddiqui
Keyword(s):  
Chemical Constituents ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ayman El-Anany ◽  
Sami Althwab ◽  
Rehab Ali ◽  
Rehab F.M. Ali ◽  
Hassan Mousa
Keyword(s):  
Lipid Peroxidation ◽  
Health Benefits ◽  
Radical Scavenging ◽  
Control Sample ◽  
Reducing Power ◽  
Storage Period ◽  
Dpph Radical ◽  
Potential Health ◽  
Content Type ◽  
Different Levels

Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass leaves (DLGL) powder, at different levels, on phenolics content, antioxidant activities, consumer acceptance and the inhibition of lipid peroxidation of roasted coffee (RC). Design/methodology/approach DLGL powder was incorporated at the levels of 0%, 2.5%, 5.0%, 7.5% and 10% of RC weight. The total flavonoids (TF), total phenolics (TP) and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reducing power assay of RC, DLGL and binary mixture of them determined. The oxidative indices of coffee oil samples during storage were investigated. In addition, the sensory characteristics of RC fortified with different levels of DLGL powder were evaluated. Findings The TP content of DLGL powder was 1,100.32 mg/100 g DWb, nearly 1.2 times higher than found in RC beans. The TF content of RC enriched with 2.5%, 5.0%, 7.5% and 10% DLGL were found to be around 1.05, 1.10, 1.15 and 1.20 times higher than that in the control coffee samples. RC supplemented with various levels of DLGL powder showed higher DPPH radical scavenging and reducing power activities. At the end of the storage period (six months), the acid, peroxide, P-Anisidine and total oxidation value values of RC supplemented with 10% DLGL powder were about 1.94, 2.52, 2.60 and 2.59 times as low as in the control sample without any addition of DLGL powder, respectively. RC containing 2.5% and 5.0% DLGL powder had significantly (p < 0.05) the highest sensory scores. Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits. Practical implications RC containing 2.5% and 5.0% DLGL powder had significantly (p = 0.05) the highest sensory scores. Originality/value Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

scholarly journals Nutraceutical potentials of synergic foods: a systematic review

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Tharani Devi Natarajan ◽  
Janci Rani Ramasamy ◽  
Kirthika Palanisamy
Keyword(s):  
Chronic Diseases ◽  
Health Benefits ◽  
Nutrient Deficiency ◽  
Value Added ◽  
Well Being ◽  
Active Role ◽  
The Body ◽  
Health Food ◽  
Potential Health ◽  
Nutrition Research

AbstractFood synergy is a concept of linking foods to health. Food consists of mixtures of nutrients, serving as a fuel for the body. When synergistic foods are put together, the evidence for potential health benefits becomes stronger than individual foods. Nutrient deficiency is a known phenomenon in many individuals, and synergy plays a very important role in combating the nutritional deficiency. Today’s consumer expresses high interest to build knowledge on the active role of food in their well-being, as well as in the prevention of non-transmissible chronic diseases. Functional foods and their active compounds play a vital role in preventing chronic diseases, improving immunity, and decreasing infections. The concept of synergy is an overthinking in nutrition research which can enhance effective dietary planning value added to the forthcoming nutrition research. This paper gives an overview of various synergic combinations of food components and their interactions within the food and with the human system to attain ideal health benefits.

scholarly journals Evaluation of the meat quality Yankasa rams fed graded levels of biscuit waste

2021 ◽  
Vol 38 (1) ◽  
pp. 153-159
Author(s):  
O. O. Eniolorunda ◽  
E. S. Apata ◽  
B. B. Badejo ◽  
A. O. Okubanjo
Keyword(s):  
Leucaena Leucocephala ◽  
Crude Protein ◽  
Consumer Acceptability ◽  
Average Weight ◽  
Overall Acceptability ◽  
Physical Chemical ◽  
Meat Samples ◽  
Water Holding ◽  
Different Levels

Twenty Yankasa rams aged between 10 and 12 months with average weight of 12.15kg were used to evaluate the effect of different levels of biscuit waste and Leucaena leucocephala meal inclusion in diets on the quality of their meat samples. The rams were randomly assigned to five treatment diets of 0%, 25%, 50%, 75% an d100% of combined biscuit waste and Leucaena leucocephala in replacement for combined maize and wheat offals or B0, B1, B2, B3 and B4 diets with four rams per diet for 91 days. Data were collected on physical, chemical and sensory variables of meat samples. The results showed that there were significant (P<0.05) differences in the cooking loss, water holding capacity, crude protein and overall acceptability of meat samples from the rams. All the parameters measured were better in meat samples from rams fed treatment diets B1 (25%) and B2 (50%) inclusion of biscuit waste and Leucaena leucocephala meal. The results revealed that feeding biscuit waste to Yankasa rams can improve the quality as well as the consumer acceptability of Yankasa rams meat (mutton).

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