Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

2021 ◽  
pp. 1-9
Author(s):  
H. O. Agu ◽  
R. C. Ejike ◽  
J. E. Obiegbuna ◽  
C. C. Ezegbe
Keyword(s):  
Physicochemical Properties ◽  
New Product Development ◽  
Wheat Flour ◽  
Food Industry ◽  
New Product ◽  
Fat Content ◽  
Soy Oil ◽  
Soy Lecithin ◽  
Significant Difference ◽  
General Acceptability

This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while lecithin yield was 2.18%. The soy lecithin produced had a yellow-brownish colour. Mixture design was used for the experiment. The soy lecithin was used to replace 50% and 100% egg content in two different cake samples while a third sample had no lecithin. The first sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 2 eggs, 1.25g soy lecithin and 2g salt (MEL2), the second sample was made up of 250g wheat flour, 80g Margarine, 65g sugar, 5g baking powder, 2.5g soy lecithin and 2g salt (MEL3) while the third sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 4 eggs and 2g salt (MEL1). The margarine content of sample MEL3 was reduced by 20%. The physical properties of the cake samples were examined and sample MEL2 gave a better physical appeal than the other samples after baking. The specific volume of sample MEL2 (4.21cm3) was higher than those of samples MEL1 and MEL3. The proximate composition of the samples showed that the moisture content ranged from 32.9 – 34.1%, protein content 5.89 – 6.14%, ash content 1.61 – 1.64%, fat content 14.5 – 15.3% and carbohydrate 43.09 – 44.85%. Sensory evaluation was carried out on the samples to determine the most acceptable and analysis of variance was used to check for significant difference. Sample MEL2 was preferred in taste, colour, texture, flavour and general acceptability and was significantly different from samples MEL1 and MEL3 in general acceptability. It was observed that egg and some fat content in cakes could be replaced with soy lecithin. This study forms a basis for new product development for the pastry food industry.

scholarly journals Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca)

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Nimesha K. Amarasinghe ◽  
Indira Wickramasinghe ◽  
Isuru Wijesekara ◽  
Gayan Thilakarathna ◽  
Sathsara T. Deyalage
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Antioxidant Properties ◽  
Musa Acuminata ◽  
Similar Amount ◽  
Texture Parameters ◽  
Significant Difference ◽  
Banana Flour ◽  
Water Holding

Banana (Musa acuminata) is grown abundantly in tropical and subtropical countries, and it is consumed as raw or processed. Banana is a significant source of nutrients, and it has been found to contain carbohydrates and other nutritional components. The present study was conducted to evaluate the proximate composition, antioxidant composition, and physicochemical properties of flour obtained from two different banana varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca) and to evaluate the proximate composition and antioxidant composition of cookies prepared by incorporating both banana flours. Several sets of cookie samples were prepared separately by incorporating each banana flour where wheat flour and banana flour combinations were 85%-15%, 75%-25%, 70%-30%, and 0-100%. These samples were evaluated for sensory attributes, and two best cookie formulations were selected (70% wheat flour and 30% banana flour) for the analysis. Both Awak and Dacca had obtained similar amount of carbohydrates p < 0.05 while Dacca had recorded a higher amount of moisture, fat, protein, ash, and phytonutrients such as polyphenols, antioxidants, and flavonoids. Dacca flour had obtained higher values for physicochemical properties like water holding capacity (WHC) and oil holding capacity (OHC). L ∗ , a ∗ , and b ∗ values were evaluated for banana flour incorporated cookies. Lightness and the redness of cookies were prominent while yellowness was not prominent. There was no significant difference in texture parameters but hardness was higher in banana cookies as they contained a higher content of protein and fiber.

scholarly journals Measurement of Integration between NPD and Marketing Employees: Case of a Software Product Development Company

2010 ◽  
Vol 1 (2) ◽  
pp. 87-103 ◽  
Author(s):  
Mary Mathew ◽  
Manasi Joglekar ◽  
Pradeep Desai
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Information Flow ◽  
New Product ◽  
Current Level ◽  
Concerted Effort ◽  
Software Products ◽  
Significant Difference ◽  
Software Product ◽  
The Relationship

The relationship between marketing and new product development (NPD) is of great significance. It has been widely accepted that it also affects the success of the project or product to a large extent. But yet, this integration is not an easy task and presents lots of challenges to an organization. One of the major barriers is considered to be differences in the perceptions of marketing and NPD employees about each others’ tasks and the way they are supposed to cooperate. The study described in this paper is aimed at diagnosing these differences for a particular software products organization. The study has tried to capture these differences for integration behaviors between marketing and new product development (NPD) employees engaged in software product development. The study revealed that there was a significant difference between perception of marketing and new product development (NPD) employees over the current level of information flow from marketing to NPD as well the improvement required in the same. The priorities of marketing and NPD employees for improvement also seem to be quite different which is a serious concern as it can lead to lack of concerted effort in a particular direction. The paper describes these findings on the integration behaviours between marketing and NPD employees.

New Product Development in the Thai Food Industry

1998 ◽  
Vol 1 (2-3) ◽  
pp. 11-15
Author(s):  
Prisana Suwannaporn ◽  
Mark Speece
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Food Industry ◽  
New Product

scholarly journals Design of an artificial intelligence system for predicting success of new product development and selecting proper market-product strategy in the food industry

2018 ◽  
Vol 21 (7) ◽  
pp. 847-864 ◽  
Author(s):  
Gholamreza Soltani-Fesaghandis ◽  
Alireza Pooya
Keyword(s):  
Artificial Intelligence ◽  
Product Development ◽  
New Product Development ◽  
Food Industry ◽  
New Product ◽  
Research Literature ◽  
Integrated System ◽  
Product Strategy ◽  
Inference System ◽  
Market Product

Predicting the performance of the new product development and selecting the strategy in the case of new product development failure is an issue that has drawn the attention of the many managers. Therefore, the goal of this study is to design an integrated system of prediction of product development success and selection of a proper market-product strategy by the method of artificial intelligence in companies working in the food industry. The population of this study was 250 companies of the food industries in Iran. The inputs and outputs of the success of the new product development were obtained from the research literature. Moreover, Ansoff matrix was applied to select the market-product strategy. A questionnaire was used to collect the data in this study. The adaptive neural-fuzzy network method and the fuzzy inference system are used to analyze the data. The results show that the Chief Executive Officers of companies working in the food industry may take action to predict a new product development success before developing the new product and use alternative strategies if needed.

scholarly journals Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

2021 ◽  
pp. 57-71
Author(s):  
Eke-Ejiofor Joy ◽  
Victor-Uku Esther Chidinma ◽  
M. O. Akusu
Keyword(s):  
Chemical Analysis ◽  
Wheat Flour ◽  
Functional Properties ◽  
Crude Fiber ◽  
Composite Flour ◽  
Physico Chemical ◽  
Wide Range ◽  
Significant Difference ◽  
Flour Blends ◽  
General Acceptability

A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using standard AOAC methods with 100% wheat flour serving as control. Result of chemical analysis of wheat/pumpkin composite flour blends ranged from 6 .51 – 11.78%, 0.58 – 6.74%, 5.81 – 11.97%, 0.90 – 1.56%, 0.51 – 6.93% and 72.22 – 73.68% for moisture, ash, protein, fat, crude fiber and carbohydrate, respectively.  There was a decrease in moisture, fat, protein and carbohydrate and an increase in ash, and crude fiber as the level of pumpkin flour substitution increased.  Starch, amylose and amylopectin ranged from 37.68 – 83.82%, 8.76 – 24.64 % and 28.92 – 59.18%, respectively. The lowest starch (37.68%) content was recorded in pumpkin flour made entirely of pumpkin. Depending on the mixing ratios between flour and pumpkin flour, a wide range of functional properties were recorded, including 1.04 – 5.30 ml/g water absorption capacity, 0.58 – 0.61 g/ml bulk density, 8.50 – 16.50% least gelation concentration, 1.07 – 54.26% foaming capacity, 0.00 – 27.84% foaming stability, 53.71 – 93.33% swelling capacity, 45.46 – 48.49% emulsion capacity and 35.50 – 56.02% emulsion stability. Sensory evaluation of the cakes showed no significant difference (p>0.05) in general acceptability between the control and up to 70% substitution with pumpkin flour. The scores ranged from 2.61 – 8.22, 4.13 – 7.13, 5.04 – 7.70, 3.87 – 7.70 and 2.74 – 7.83 for taste, appearance, colour, mouthfeel and general acceptability respectively.  Incorporation of pumpkin flour to wheat flour increased the ash and crude fiber content of the composite flour.

DAIRY FOODS: TRENDS, RESEARCH, AND DEVELOPMENT

1972 ◽  
Vol 35 (3) ◽  
pp. 142-147 ◽  
Author(s):  
J. E. Kinsella
Keyword(s):  
New Product Development ◽  
Food Industry ◽  
New Product ◽  
Dairy Foods ◽  
Practical Research ◽  
Current Concern ◽  
The Status ◽  
Dairy Ingredients ◽  
Research Findings ◽  
Bakery Industry

The status and trends within the dairy industry are reviewed in relation to the current concern with new product development. The expediency of devoting further research toward improving the technology and quality attributes of traditional products for which there is a growing demand, i.e., low-fat beverage milks, cheeses, etc., is emphasized. The need to apply practical research findings in the formulation of dairy ingredients for other sectors of the food industry are cited especially with regard to the manufacture of milk powders for the bakery industry.

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