scholarly journals Proximate Composition, Physical and Sensory Quality of Acha-moringa Seed Flour Blend Biscuits

2018 ◽  
Vol 5 (2) ◽  
pp. 1-7
Author(s):  
Ayo, Jerome Adekunle ◽  
Ayo, Victoria Abiodun
Keyword(s):  
Proximate Composition ◽  
Sensory Quality ◽  
Seed Flour ◽  
Flour Blend

scholarly journals The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Noha M. Almoraie
Keyword(s):  
Linoleic Acid ◽  
Physical Properties ◽  
Linolenic Acid ◽  
Proximate Composition ◽  
Specific Volume ◽  
Sensory Quality ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Standard Procedures

The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking, deshelling, oven drying, and sieving whole walnuts. The wheat flour was supplemented with walnut flour by 0, 20, 30, 40, and 50% of the total amount. Standard procedures were taken to estimate the proximate composition of wheat and walnut flour and bread samples. A comparison between the control and supplemented bread was made, where the physical characteristics (weight, volume, and specific volume) and sensory quality were checked. The enhanced bread, where the percentage was between 20 and 50%, appeared to have a significant increase in protein, fat, linoleic acid, and α-linolenic acid and a decrease in carbohydrate and fibre values. Increased walnut flour replacement showed that physical properties, loaf volume and specific loaf volume, have declined. The sensory attributes between the unsupplemented and supplemented bread showed major differences. As an outcome, substituting 30% walnut flour gave the best overall quality of bread acceptability.

scholarly journals Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

2018 ◽  
Vol 156 ◽  
pp. 01028
Author(s):  
Andri Kumoro ◽  
Jefri Hidayat
Keyword(s):  
Functional Properties ◽  
Sensory Quality ◽  
Sodium Metabisulfite ◽  
Gelatinization Temperature ◽  
Soaking Time ◽  
Seed Flour ◽  
Durian Seed ◽  
Carbohydrate Contents ◽  
Physicochemical And Functional Properties

With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes), followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC). The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

scholarly journals PENGARUH PERBANDINGAN IKAN TEMBANG (Sardinella sp.) DAN TEPUNG TAPIOKA TERHADAP NILAI SENSORI DAN KIMIA KERUPUK IKAN

2020 ◽  
Vol 3 (1) ◽  
pp. 87
Author(s):  
Armin Armin ◽  
Mohamad Nuh Ibrahim ◽  
Sri Rejeki
Keyword(s):  
Proximate Composition ◽  
Sensory Quality ◽  
Anova Analysis ◽  
Significance Level ◽  
Test Range ◽  
Multiple Test ◽  
Randomized Design ◽  
Tapioca Flour ◽  
Range Test

The Effect of Comparison of Sardinella (Sardinella sp.) and Tapioca Flour to Sensory and Chemical Value of Fish Crackers ABSTRACT         The aim of this study was to determine the ratio of sardinella and tapioca flour to sensory quality, proximate composition, and rising volume of fish cracker fish crackers. This study used a Completely Randomized Design (CRD) consisting of (four) treatments, namely by comparison of sardinella and tapioca flour with concentrations: 40%:60%(P1), 45%:55%(P2), 50%:50%(P3), and 55%:45%(P4). Data gathered were statistically analyzed using ANOVA (Analysis of Variance) at 0.5% significance level, if there were significant differences, the analysis was continued using DMsRT   (Duncan Multiple Range Test). The results showed that the effect of the ratio of sardinella and tapioca flour on the sensory (quality of color, aroma, and crispness), proximate composition, and fish cracker rising volume had a significant effect. While other sensory attributes were not significantly different. The highest proximate composition in P3 with water content, protein, fat and ash  6,92%, 19,69% , 8,33% and 4,48% respectively. The highest value of the rising volume is shown in P1 with 91.28%. Keywords: Sardinella (Sardinella sp.),  sensory, proximate, rising volume.ABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan dari ikan tembang dan tepung tapioka terhadap kualitas sensori, komposisi proksimat, dan daya kembang kerupuk ikan.  Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri  dari 4 (empat) perlakuan yaitu dengan perbandingan ikan tembang dan tepung tapioka pada konsentrasi berturut-turut:40%:60% (P1), 45%:55% (P2), 50%:50% (P3) dan 55%:45% (P4).  Data yang terkumpul secara statistik dianalisis menggunakan ANOVA (Analysis of Varians) pada taraf nyata 0,5%, jika terdapat perbedaan nyata analisis dilanjutkan menggunakan DMRT (Duncam Multiple Test Range). Hasil menunjukkan bahwa pengaruh perbandingan ikan tembang dan tepung tapioka terhadap kualitas sensori (warna, aroma dan kerenyahan), komposisi proksimat dan uji fisik berpengaruh nyata. Atribut sensori rasa tidak menunjukkan perbedaan nyata. Komposisi proksimat terbaik ditunjukkan oleh perlakuan P3 yaitu kadar air 6,92%, kadar protein 19,69%, kadar lemak 8,33% dan kadar abu 4,48%. Komposisi volume pengembangan terbaik ditunjukkan oleh perlakuan P1 dengan nilai 91,28%.Kata kunci: Ikan Tembang (Sardinella sp.), Sensori, Proksimat, Volume Pengembangan

scholarly journals Effect of lemon juice concentration on proximate composition of cheese produced from cow's milk

2021 ◽  
Vol 21 (105) ◽  
pp. 18855-18868
Author(s):  
M Heiru ◽  
Keyword(s):  
Milk Sample ◽  
Proximate Composition ◽  
Crude Protein ◽  
Sensory Quality ◽  
Lemon Juice ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Overall Acceptability ◽  
Randomized Design

The quality and composition of cheese produced in Ethiopia may vary due to the quality and composition of the milk, method of manufacture, and the process passed from parents to children by observation and practical experiences. In view of this, the effect of lemon juice concentration on the proximate composition of cheese produced from cow’s milk was investigated. The treatment consisted of three lemon juice concentrations (20 mL, 30 mL, and 40 mL) and two milk sources (Menelik and Yigezu dairy farms). The experiment was laid out as a Complete Randomized Design (RCD) in factorial arrangements (2×3=6 treatments) and replicated three times per treatment. Proximate composition (moisture, ash, crude protein, and crude fat) of cheese samples were analyzed using standard methods and sensory quality (aroma, taste, color, and overall acceptability) of cheese were determined using a 10-member panel. Lemon juice concentration has a significant (P< 0.05) effect on proximate composition and sensory characteristics of cheese. The proximate composition result showed that the highest moisture content was 56.23% in the Menelik milk sample treated at 20 mL lemon juice concentration, ash, and crude protein content were highest, 2.88%, and 16.31% in the Menelik milk sample treated at 30 mL lemon juice concentration. A significantly high crude fat (24.99%) content was observed in cheese processed with a 20 mL lemon juice treated milk sample. So, significantly high protein (16.31%), crude fat (24.99%), and moisture (56.23%) contents were observed in cheese, processed using lemon juice. The sensory quality result showed that the highest overall acceptability was 6.00 in the Menelik milk sample treated at 30 mL lemon juice concentration. The sensory quality of the cheese sample has average values of aroma, taste, color, and overall acceptability of 5.12, 5.35, 6.00, and 5.48 on a 7-point hedonic scale, respectively, and was liked slightly. The study concluded that lemon juice concentration had a significant effect on the proximate composition and sensory quality of cheese.

scholarly journals Proximate, Phytochemical Composition and Sensory Quality of Acha –Turmeric Flour Blend and Biscuits

2018 ◽  
Vol 5 (2) ◽  
pp. 1-6 ◽  
Author(s):  
J. A. Ayo ◽  
M. O. Ojo ◽  
C. A. Omelagu ◽  
M. K. Najime
Keyword(s):  
Sensory Quality ◽  
Phytochemical Composition ◽  
Flour Blend

scholarly journals SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK

2020 ◽  
Vol 31 (2) ◽  
pp. 138-146
Author(s):  
Winiati P. Rahayu ◽  
◽  
Suliantari Suliantari ◽  
Umi Kartika Safitri ◽  
Wibisono Adhi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Ph Value ◽  
Chemical Properties ◽  
Lactobacillus Brevis ◽  
Fermented Milk ◽  
Milk Composition ◽  
Fresh Milk ◽  
Seed Flour

Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fiber, thus it is potential as prebiotic to be used in fermented milk drink. This research aimed to obtain the fermented milk composition made from fresh milk and jackfruit seed flour containing active lactic acid bacteria (LAB), preferred hedonic level and to identify the chemical properties of the resulting fermented milk. Variables of this research were the jackfruit seed flour concentrations of 4, 5, 6% (w/v) and two LAB used (Lactobacillus plantarum and Lactobacillus brevis). The composition was selected based on the viable number of LAB, pH value, and sensory quality. The selected composition was the fermented milk made of fresh milk and 4% (w/v) jackfruit seed flour and L. brevis. The viable number of LAB of the fermented milk was 10.59 log CFU/mL. The sensory quality of the fermented milk was neutral until rather preferred for color, flavor, taste, texture, and overall. The chemical contents (%b/b) of product was 78.16% of moisture content, 2.34% of ash content, 2.85% of fat content, 3.15% of protein content, 13.51% of carbohydrate content, and 1.73% of lactic acid content.

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