scholarly journals Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food

2020 ◽  
pp. 1-8
Author(s):  
J. A. Ayo ◽  
F. Aba
Keyword(s):  
Mineral Composition ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Cold Water ◽  
Dry Weight ◽  
Bambara Groundnut ◽  
Weight Basis ◽  
Substitution Level ◽  
Foreign Materials

Madidi was produced from different formulations of pearl millet ogi and bambara nut flours. Five madidi products were produced at the laboratory scale using 100:0 (control), 95:5, 90:10, 85:15 and 80:20 millet to bambara groundnut flours, respectively. Bambara ground nut were cleaned, sorted (to remove foreign materials), soaked in cold water for 2 hours, dried and toasted for 30 minutes by using oven. The five formulated products were subjected to proximate, minerals and sensory analysis. The results showed that the protein contents increased with increased addition of bambara groundnut flour. The protein contents ranged from 1.79 to 3.51% on dry weight basis. The fat contents ranged from 0.26 to 1.22%. Carbohydrate content decreased from 22.00 to 13.21% as the proportion of bambara flour increased. Magnesium and phosphorous increased significantly (p=0.05), however potassium and iron were not significant affected (p=0.05). The 100% millet (0.17 mg/100 g) was significantly high in magnesium (p=0.05) followed by 95% millet and 5% bambara nut (0.09 mg/100 g). The phosphorous composition increased with increase in bambara nut (0.17– 0.22 mg/100 g). The average scores of parameters for all the products are relatively high. Product 85:15 millet to bambara flour was most acceptable. It is concluded that an acceptable madidi can be produced from millet and bambara nut at 15% substitution level.

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

scholarly journals 'Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

Revista CERES ◽  
2016 ◽  
Vol 63 (4) ◽  
pp. 436-443 ◽  
Author(s):  
Alice de Souza Silveira ◽  
Aracy Camilla Tardin Pinheiro ◽  
Williams Pinto Marques Ferreira ◽  
Laércio Junio da Silva ◽  
José Luis dos Santos Rufino ◽  
...  
Keyword(s):  
Environmental Conditions ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Sensory Attributes ◽  
Fruit Color ◽  
Tukey Test ◽  
Specialty Coffee ◽  
Final Score ◽  
Main Factor

ABSTRACT Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 ≤ x ≤ 825 m, 825 < x < 950 m and ≥ 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellow and red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed and submitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity, body and flavor, which made up the final score. The scores were examined by ANOVA and means were compared by the Tukey test (p ≤ 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the coffees from both slope exposures when these factors were analyzed separately. However, at higher altitudes, Yellow Catuaí produces coffees with better sensory quality. Similarly, coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute to the final quality of the beverage produced in the region of Matas de Minas.

scholarly journals Chemical composition of bambara groundnut (V. subterranea L. Verdc) seed parts

2013 ◽  
Vol 48 (3) ◽  
pp. 167-178 ◽  
Author(s):  
AA Olaleye ◽  
EI Adeyeye ◽  
AJ Adesina
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Proximate Composition ◽  
Crude Protein ◽  
Dry Weight ◽  
Bambara Groundnut ◽  
Weight Basis ◽  
Crude Fibre ◽  
Mineral Bioavailability ◽  
Good For

The levels of proximate composition, minerals, antinutrients, fibre components and calculated parameters for mineral bioavailability were determined in the testa, dehulled and whole seeds of Bambara groundnut on dry weight basis. Proximate levels were (g/100 g): ash (2.46- 4.36); crude fat (2.47-6.99); crude protein (15.2-22.2); crude fibre (1.03-22.9) and carbohydrate (51.6-61.9). The non-starch polysaccharide (NSP) components were (%): ADF, 7.13-29.0 (or 16.1 %-65.5 %); NDF, 1.77-23.6 (or 6.28 %-83.7 %); ADL, 6.15-28.0 (or 14.9 %-67.8 %); cellulose, 1.36-23.3 (or 5.02 %-86.0 %) and hemicellulose, 0.84-26.5 (or 2.86 %-90.1 %). In minerals (mg/100 g): Mn, Co and Cu were not detected; Na, K, Ca, Mg, Fe and P were low in values whereas Zn was high at 11.2-40.2. These parameters were also good for human health: Na/K (0.47-0.51) and Ca/Mg (2.58-4.36). Antinutrient values showed that Phy was high (14.4-29.2 mg/g); oxalate was high (5.02- 8.59 mg/g) and unavailable phosphorus as Pp % of P (10.2-49.3 %). The mineral bioavailability showed Ca/Phy to be good at 0.20-0.89 and [Ca] [Phy]/[Zn] to be good at 0.09-0.23 thereby making Zn bioavailable in all the samples. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17325 Bangladesh J. Sci. Ind. Res. 48(3), 167-178, 2013

scholarly journals Physical and Flavor Profiles of Arabica Coffee as Affected by Cherry Storage Before Pulping

2014 ◽  
Vol 30 (2) ◽  
pp. 137-158
Author(s):  
Yusianto . ◽  
Dwi Nugroho
Keyword(s):  
Bulk Density ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Block Design ◽  
Green Coffee ◽  
Arabica Coffee ◽  
Randomized Block Design ◽  
Water Replacement ◽  
Specialty Coffee

Harvesting and pulping process of coffee cherry in the same day is inaccesible. Storage of coffee cherry before pulping was carried out incorrectly. Some storage treatments before pulping of Arabica coffee cherry had been examined at Indonesian Coffee and Cocoa Research Institute using Arabica coffee cherries from Andungsari Experimental Garden, Bondowoso, East Java. Treatments of the experiment were method and period of cherry storage. Methods of coffee cherry storage were put in plastic sacks; immerse in water, without water replacement; and immerse in water with daily water replacement. Period of coffee cherry storage were 0, 1, 2, 3, 4, 5, 6, and 7 days. After storage treatments, the coffee cherries were pulped, fermented, washed, sundried, and dehulled. The experiment were carried out using randomized block design with three replications. Observation of coffee cherry during storage periods was done on the physical and temperature. Observation of the green coffee were done on the color dan bulk density. The green coffee were roasted at medium roast level for sensory analysis. Observation of roasting profile were out-turn, bulk density and pH of roasted coffee. Sensory analysis used Specialty Coffee Association of America method. Methods and period of cherry storage before pulping significanly influence on the cherry color, parchment color, green coffee color, and the flavor profile of Arabica coffee. Color of dry parchment changed to be red-brown becouse of cherry immersed in water for two days or more. In plastic sacks, Arabica coffee cherry may be stored only for two days, but underwater with or without water replacement, should be not more than five days. Green and sensory quality of Arabica coffee will be deteriorated after five days storage underwater. Coffee cherry storage immerse in water with daily replacing water may improve sensory quality of Arabica coffee.Key word: Arabica coffe, storage, pulping, flavor, physical perqutions 

scholarly journals Analisis Kualitas Sensori Ikan Asap Berbahan Bakar Briket Campuran (Arang Bonggol Jagung dan Daun Jati) dan Bahan Bakar Kayu

2021 ◽  
Vol 16 (1) ◽  
pp. 81
Author(s):  
Dwi Sukowati ◽  
Dwi Yanuar Budi Prasetyo ◽  
Triat Adi Yuwono
Keyword(s):  
Sensory Analysis ◽  
Sensory Quality ◽  
Wood Fuel ◽  
Fuel Treatment ◽  
Taste Test ◽  
Smoked Fish ◽  
Significant Difference

This study aims to analyze the sensory quality of smoked fish using mixed briquette fuel (teak leaves and corncob charcoal) with 5% and 10% adhesives with smoked fish using wood fuel. The wood used for comparison is ruby (soft texture) and mahogany (hard texture). Sensory analysis in this study emphasizes the appearances, colors, smells, tastes and textures of smoked fish. To determine whether there is a significant difference or not of the four treatments on the results of smoking fish,this study use Analysis of Varians (Anova). The results showed that there were significant differences between the four methods of feeding fish using briquette and wood fuel on appearances, colors, smells and textures. The appearance, color and aroma that dominate the specifications of other smoked fish are smoked fish with 10% adhesive briquette fuel treatment. The texture of smoked fish with mahogany wood fuel shows better specifications than asp fish with other treatments. Because there is a significant difference, a further test is carried out using BNJ Test. BNJ Test must be done to find out the distinguishing relationship between samples.  Whereas in the taste test, there was no significant difference from the treatments

scholarly journals PENGEMBANGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata) SEBAGAI SEREAL FUNGSIONAL KAYA SERAT PANGAN DAN BERPOTENSI ANTIOKSIDAN

2021 ◽  
Vol 14 (2) ◽  
pp. 84
Author(s):  
Setyaningrum Ariviani ◽  
Nurul Hidayati Sholihin ◽  
Galih Poetri Nastiti
Keyword(s):  
Oxidative Stress ◽  
Dietary Fiber ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Daily Intake ◽  
Total Phenolic ◽  
Insoluble Dietary Fiber ◽  
Dietary Fiber Intake ◽  
Cowpea Flour

<p>The average consumption of dietary fiber in Indonesian is still below the recommended daily intake. Low dietary fiber intake has an impact on the development of degenerative diseases and metabolic syndrome. One of the risk factors for the occurrence of the disease is oxidative stress. The most effective strategy to overcome oxidative stress is through dietary antioxidants intake. Cowpea is proven to be rich in bioactive compounds such as flavonoids, dietary fiber as well as antioxidants, and these compounds have been successfully increased by germination. This study aims to develop cowpea sprouts flour as a functional cereal high in dietary fiber and antioxidants. The cereal was prepared by the best formula based on two steps of sensory analysis. The first one, the sensory analysis conducted to select the formula based on the best sensory quality of the cereal made by the various proportions of cowpea flour (%b/b) (80, 85, 90, 95, 100). The selected formula was further used to prepare the cereal with different flavoring agents (5% b/b) (ginger, cinnamon, and ginger-cinnamon) to find the best formula based on the preference level. The cereals were further analyzed to determine the sensory quality compared to the commercial cereal, the dietary fiber content which includes the total, soluble, and insoluble dietary fibers, as well as the antioxidant potential with the total phenolic content (TPC) evaluation. Formula with 80%(b/b) cowpea flour and 5% (b/b) ginger as flavoring agents produce cereal with the highest preference level and stated as the best formula. The cowpea sprouts cereal exhibited a significantly higher quality of aroma, texture, and overall than the commercial ones. The cereal also showed the highest levels of total, soluble and insoluble dietary fiber as well as the TPC. These results have significant implications on the development of functional cereal using locally legumes sprouts flour.</p>

scholarly journals Sensory analysis of meat of cockerels and pullets fed with diets containing Amaranth or fishmeal

2005 ◽  
Vol 53 (5) ◽  
pp. 79-90 ◽  
Author(s):  
Miroslav Jůzl ◽  
Jana Simeonovová ◽  
Bohumila Písaříková
Keyword(s):  
Sensory Analysis ◽  
Shear Force ◽  
Sensory Quality ◽  
Dry Mass ◽  
Breast Meat ◽  
Group Evaluation ◽  
Heat Treated ◽  
Evaluation Group ◽  
Positive Effect

Sensory-evaluation was conducted on 80 chickens (ROSS 308) 36 days old. Chickens were divided into groups by course of the diet addition of Amaranth or fishmeal in basic fed diets BR1 and BR2 (addition 2% of fish meal, 10% of no-heat-treated Amaranth, 10% of heat-treated Amaranth – popping, 10% of dry mass of Amaranth). Groups were separated by sex in rearing. Totally were 8 groups of 10 chickens. It was evaluated sensory quality of breast and legs (thigh and drumstick). There were 8 members of evaluation group; evaluation was done by group of 8 members satisfied all conditions in ISO 8586-1 in special room for sensory analysis (according to ISO 8589).It was used five-point scale (1 – at least desirable, 5 – the most desirable) in evaluation of five main (descriptors) attributes of meat (colour, texture, juiciness, odour and taste).Breast meat texture of group of heat–treated Amaranth was evaluated even with shear-force measuring (W.B.).The correlation coefficient was –0,91 for statistical relationship between sensorial measured texture and evaluation of the shear-force. Addition of no-heat-treated and dry mass of Amaranth had positive effect (P < 0,05) on colour (paler meat), taste and odour (more desirable) than addition of fishmeal and heat-treated Amaranth. Members of evaluation group detected moderate fish aftertaste and false taste of thighs at meat, when chickens were fed by fishmeal (but without statistical variance). Beyond, variance (P < 0,05) was detected with addition of fishmeal only in compare with dry mass of Amaranth addition. This diet was evaluated as more desirable than others groups in relation to taste and odour of meat. All groups fed by Amaranth were positive evaluated in taste and odour and no group were qualify as unacceptable for consumers. Contrasts between sexes were not indicated in this age of young chickens, but only tendency to better texture and taste of the meat of pullets.

scholarly journals Use of Cold Water for Irrigation Reduces Stem Elongation of Plug-grown Tomato and Cabbage Seedlings

HortScience ◽  
1999 ◽  
Vol 34 (5) ◽  
pp. 852-854 ◽  
Author(s):  
Junne-Jih Chen ◽  
Yung-Wei Sun ◽  
Tzay-Fa Sheen
Keyword(s):  
Lycopersicon Esculentum ◽  
Brassica Oleracea ◽  
Room Temperature ◽  
Cold Water ◽  
Stem Elongation ◽  
Dry Weight ◽  
Stem Length ◽  
Shoot Dry Weight ◽  
Different Temperatures

Seedlings of tomato (Lycopersicon esculentum Mill.) and cabbage (Brassica oleracea L. var. Capitata) were planted in 240-cell plug trays in the greenhouse and subjected to irrigation with water at different temperatures once a day. Irrigation with cold (5 to 15 °C) water reduced stem length of tomato by 28% to 32% in comparison with irrigation with water at room temperature (27.5 to 30.5 °C). Use of water at 10 °C did not affect total shoot dry weight but increased the shoot dry weight per centimeter of stem. Irrigation with water at 5 °C reduced stem length of cabbage seedlings 40%, but use of water at 10 and 15 °C did not. Both shoot and root dry weights were increased by irrigation with water at 10 °C. These results demonstrate that irrigation with cold water provides an effective method for improving the quality of plug-grown seedlings.

MUTU TERASI UDANG REBON (Acetes indicus) YANG DIPERDAGANGKAN DI BEBERAPA PASAR KOTA KENDARI

2020 ◽  
Vol 3 (2) ◽  
pp. 207
Author(s):  
Muh. Ridho Syafarullah Kadir ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Data Analysis ◽  
Chemical Analysis ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Traditional Markets

The Quality of Rebon Shrimp Paste (Acetes Indicus) Traded in Some Markets of Kendari CityABSTRACT         The aim of this study was to determine the sensory quality, chemical quality, and microbiological quality of rebon shrimp paste traded in several traditional markets in Kendari City. Data analysis of the research used descriptive analysis. samples are taken at Mandonga market and Kendari City Central Market. Based on the sensory analysis (appearance, smell, taste, texture), it shows that the Mandonga market is the highest. The highest chemical analysis of rebon shrimp paste are water P2: 43.73%, ash P1: 23.79, and protein p1: 23.75%. The total bacterial analysis ranged from 1.73 Log CFU / gr-3.33 Log CFU / gr.Keywords: Shrimp Rebon, Paste, Kendari market ABSTRAKTujuan penelitian ini untuk mengetahui mutu sensori, mutu kimia dan mutu mikrobiologi terasi udang rebon yang diperdagangkan dibeberapa pasar tradisional Kota Kendari. Analisis data penelitian menggunakan analisis deskriptif yaitu analisis yang dilakukan untuk menilai karakteristik dari sebuah data. Pengambilan sampel yang dilakukan ialah Pasar Mandonga dan pasar sentral Kota kendari. Berdasarkan analisis sensori (Kenampakan, Bau, Rasa, Tekstur) menunjukan bahwa pasar mandonga yang tertinggi. Analisis kimia kadar air tertinggi P2:43,73%, kadar abu tertinggi P1:23,79, dan kadar protein tertinggi p1:23,75%. Analisis total bakteri berkisar 1,73 Log CFU/gr-3,33 Log CFU/gr.Kata kunci: Udang Rebon, Terasi, Pasar Kendari

scholarly journals How does the added fat source affect sensory quality of sheep and goat pâtés?

2019 ◽  
Vol 49 (5) ◽  
Author(s):  
Sandra Rodrigues ◽  
Samanta Almeida ◽  
Etelvina Pereira ◽  
Alfredo Teixeira
Keyword(s):  
Olive Oil ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Taste Panel ◽  
Procrustes Analysis ◽  
Taste Intensity ◽  
Texture Attributes ◽  
Different Sources

ABSTRACT: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness. Although, differences between pâtés were found by panellists, consumers had no particular preference for one of them.

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