scholarly journals Production of Peanut Milk and Its Functional, Physiochemical, Nutritional and Sensory Characteristics

2020 ◽  
pp. 79-88
Author(s):  
Azhari Siddeeg ◽  
Zakaria A. Salih ◽  
Al-Farga Ammar ◽  
Nahid Salah Mohammed Saeed ◽  
Saad M. Howladar ◽  
...  
Keyword(s):  
Functional Properties ◽  
Milk Powder ◽  
Control Sample ◽  
Storage Conditions ◽  
Proximate Analysis ◽  
Soluble Solids ◽  
Significant Difference ◽  
Powder Milk ◽  
Milk Substitute ◽  
Future Work

This study was aimed to investigate the functional properties of peanut seeds, and physicochemical, nutritional and sensory analysis of processed peanut milk. Standard methods were used in this research to determine the functional properties and proximate composition, while minerals were determined by a flame photometer and colorimeter. Firstly, the functional proprieties of the whole and defatted kernel of peanut seeds were studied, and the best results were found in the defatted sample. Peanut milk samples were divided into four samples depends on the percentage of powder milk addition (3, 6, 9 and 12%) as well as the control sample without addition. The pH, total soluble solids, viscosity, and density of samples were (6.2-6.5, 6-16%, 3-8 mPa/s, and 1.01-1.05 g/cm3, respectively), increased with the increasing of milk powder. About the proximate analysis, the highest values of ash, protein, fat, total carbohydrates (0.8, 6.3, 6.3, and 7.5%, respectively) were found in the sample of 12% powder milk. Sodium, potassium, and calcium in the samples (3, 6, 9 and 12%) were found in the range 38-58, 55-89, and 10-18 mg/100 g, respectively. Sensory evaluation results revealed great acceptance for peanut milk made with 3% powder milk addition, while we're not found a significant difference in the color and taste of all samples and control. This study proved the possibility of using Sudanese peanut as a milk substitute which was found to be a good source of nutrients. This study suggested using peanut milk as a milk substitute, and in yogurt manufacture, future work should aim at studying optimum storage conditions and stable packaging requirements.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

scholarly journals Effect of Acha and Sprouted Soybeans Flour on the Quality of Wheat Based Cookies

2019 ◽  
pp. 1-12
Author(s):  
M. O. Eke ◽  
D. Ahure ◽  
N. S. Donaldben
Keyword(s):  
Physical Properties ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Significant Difference ◽  
Triticum Spp ◽  
Flour Blends

Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans flour (WAS) as the control, 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS). The functional properties of the wheat, acha and sprouted soybeans flour blends, physical properties and proximate compositions of the cookies were determined. The functional properties of the flour samples shows that the bulk density, wettability, water absorption capacity, oil absorption capacity and gelatinization temperature ranged from 0.63 g/ml-0.99 g/ml, 10.21-12.98 g/sec, 6.53-12.52 g/g, 0.52-0.66 g/g and 63.7-65.1ºC respectively. There were significant differences (p<0.05) in all the values. The proximate composition of cookies sample showed that crude protein, crude fat, crude fibre, ash, moisture and carbohydrate content ranged from 12.14-16.48 %, 2.10-3.74 %, 1.76-2.55 %, 2.75-8.55 %, 9.18-9.50 % and 59.37-72.06 % respectively. The physical properties of cookies showed that the weight, diameter, thickness and spread ratio ranged from 15.61-17.11g; 61.59-63.20mm; 9.88-11.99mm and 5.28-6.24 respectively. The control sample cookies from 100:0:0 (WAS), wheat, acha and sprouted soybeans flour blends sample had the highest sensory scores in terms of the taste, appearance, texture, aroma and overall acceptability. There was significant difference (p<0.05) in the colour, texture and aroma but there was no significant difference (p>0.05) in the taste and overall acceptability in 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS) samples.

scholarly journals Production and Quality Evaluation of Cookies from Wheat, Defatted Peanut and Avocado Composite Flour

2020 ◽  
pp. 1-12
Author(s):  
Irene Ayah Nwatum ◽  
M. T. Ukeyima ◽  
M. O. Eke
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Control Sample ◽  
Magnesium Content ◽  
Peanut Flour ◽  
Composite Flour ◽  
Substitution Level ◽  
Protein Energy ◽  
Significant Difference ◽  
Flour Blends

In this study, carried out at Makurdi Nigeria, peanuts and avocado pulp were processed into flours and blended with refined wheat flour in proportions 100:0:0, 95:5:0, 90:5:5, 85:10:5, 80:10:10 and 75:15:10. The functional properties of the flour blends were determined. Cookies were made using the creaming method from these flour blends with one hundred per cent wheat flour serving as control. The physico-chemical and sensory properties of cookies from wheat/defatted peanut/avocado flour were determined using standard analytical methods. The functional properties of the flour blends increased with increasing substitution of wheat flour with defatted peanut flour and avocado flour. The enriched cookies were found to have higher protein, energy, vitamin and mineral content as compared to refined wheat cookies. The protein content increased from 15% in the control sample to 26.64% in the sample F which is the sample with the highest substitution of wheat flour. Magnesium content increased from 173.37 mg/100 g in the control sample to 221.36 mg/100 g in sample F. There was no significant difference in the dietary fibre content of the enriched cookies as compared to the control. Substitution with peanut flour and avocado flour did not alter the physical properties of the cookies. The sensory scores for all the cookies enriched with defatted peanuts flour and avocado flour were above average 4.5. Sample C, with 5% peanut flour and 5% avocado flour had the best sensory attributes among the supplemented cookies at 5% level of significance and compared favourably with the control cookies. Thus cookies made from wheat, defatted peanut and avocado composite flour at an optimal substitution level of 90;5;5 can be regarded as a suitable balanced meal.

scholarly journals Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf

2021 ◽  
Vol 9 (1) ◽  
pp. 192-200
Author(s):  
Akama Friday Ogori ◽  
Julius Amove ◽  
Precious Evi-Parker ◽  
Giacomo Sardo ◽  
Charles Odilichukwu R. Okpala ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Control Sample ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Sensory Data ◽  
Standard Procedures ◽  
Functional Product ◽  
Significant Difference ◽  
Total Titratable Acidity

Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is the only option to prolong their shelf life. Nigeria is currently experiencing an increase in production of fruit jams that incorporate vegetables. Cucumbers, Jatropha tanjorensis L. leaf, and pineapples have a lot of health benefits, which makes them very promising for jam making. The present research featured the effect of cucumber, pineapple, and Jatropha leaf in different proportions on the functional and sensory properties of composite jam. Study objects and methods. The technology of jam making followed standard procedures. Pineapple jam without cucumbers and Jatropha leaf served as control (pineapple:cucumber:Jatropha leaf = 100:0:0). The experimental jam samples had increasing amounts of Jatropha leaf (J), decreasing amounts of pineapple pulps (P), and a constant amount of cucumber (C), i.e. P:C:J = 85:10:5, 80:10:10, 75:10:15, and 70:10:20. The functional analysis involved chemical and proximate aspects, whereas the sensory evaluation involved appearance, aroma, taste, spreadability, and overall liking. Results and discussion. The experimental samples showed a significant difference (P < 0.05) in vitamins, minerals, total titratable acidity, pH, Brix, and total soluble solids. The control sample (P:C:J = 100:0:0) had significantly lower (P < 0.05) contents of moisture, protein, ash, fat, and fiber than the experimental ones. However, the pH and total titratable acidity of the experimental samples 85:10:5 and 80:10:10 appeared to be quite similar (P > 0.05). Compared to the control sample, the sensory properties of the experimental samples differed significantly (P < 0.05) by appearance, aroma, and spreadability but were of similar (P > 0.05) taste and overall liking. Conclusion. The obtained functional and sensory data proved that the new pineapple jam with cucumber and Jatropha leaf is a promising functional product.

scholarly journals Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 991-999 ◽  
Author(s):  
Hasmadi M. ◽  
Harlina L. ◽  
Jau-Shya L. ◽  
A.H. Mansoor ◽  
M.H.A. Jahurul ◽  
...  
Keyword(s):  
Functional Properties ◽  
Raw Materials ◽  
Geographic Location ◽  
Proximate Analysis ◽  
Nutrient Quality ◽  
Cassava Flour ◽  
Emulsion Capacity ◽  
Significant Difference ◽  
The One ◽  
Physicochemical And Functional Properties

The tuber of cassava is used as raw materials in the bakery, food, pharmaceutical and garment industries. The nutritional value of cassava roots is important because they are the main part of the plant consumed in developing countries. However, there is much variation in the nutrient quality of the cassava root depends on the several factors, such as geographic location, variety, age of the plant, and environmental conditions. This study was performed to compare and provide information on physicochemical and functional properties of cassava flour planted in two different districts in Sabah, Malaysia, namely Tawau and Semporna. Proximate analysis showed significant differences (p<0.05) in crude protein (2.07 and 2.69%), crude fat (0.55 and 0.68%) and dietary fibre contents (2.38 and 2.09%). Determinations on physicochemical and functional characteristics of the cassava flour showed significant differences (p<0.05) in bulk density (0.57 and 0.79 g/ cm3 ), pH (6.75 and 6.72), colour and foam capacity (3.66 and 7.33%) while there was no significant difference shown in water and oil absorption capacities as well as emulsion capacity. Cassava planted in Semporna was observed to have high values of all pasting property parameters relative to the one planted in Tawau except for the setback viscosity. Gelatinization properties of flours showed significant differences (p<0.05) in onset (70.59 and 68.99°C) and end temperatures (79.81 and 80.03°C).

scholarly journals Influence of packing material and storage conditions on quality and sensory attributes of Palmyrah (Borassus flabellifer L.) tender fruit endosperm.

2020 ◽  
pp. 581-590
Keyword(s):  
Cold Storage ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Storage Conditions ◽  
Packing Material ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Titrable Acidity ◽  
Significant Difference ◽  
And Storage

The study was focused to determine the effect of packing material and storage conditions on the physio-chemical changes that occurs during the storage life of the palmyrah tender fruit endosperm (nungu). The experiment was conducted in completely randomized factorial design with two factors at unequal levels and replicated thrice. LDPE 50 micron pouch, HDPE 50 micron pouch and aluminium foil pouch were the packing material and ice box, cold storage at 2oC, cold storage at 4oC and refrigerated storage were the storage conditions used during the period of investigation. During the storage the physico-chemical properties like total soluble solids, pH and reducing sugars followed an increasing trend upto 6th day. Whereas, this highest browning and titrable acidity content were recorded upto 8th day of storage. Significant difference for physicochemical properties viz., maximum total soluble solids (7.16oBrix), reducing sugars (5.41%), minimum titrable acidity (0.418%) and browning (0.026%) were recorded when palmyrah tender fruit endosperm was packed in LDPE 50 micron pouch. Similarly, the maximum total soluble solids (8.94oBrix), reducing sugars (5.39%), minimum titrable acidity (0.429%) and browning (0.028%) were recorded when palmyrah tender fruit endosperm was stored in cold storage at 2oC. Superiority for sensory evaluation was reported for nungu packed in LDPE 50 micron and stored in cold storage at 2oC upto the end of the shelf life i.e., 8th day.

scholarly journals Formulation, Overall Acceptability, Nutritive Value Assessment of Gluten-free, Vegan Bread and Comparison with Contemporary Gluten-free Bread

2021 ◽  
pp. 186-196
Author(s):  
Akansha Laddha ◽  
Pankaj Deshpande ◽  
Shamal More ◽  
Radhika Hedaoo
Keyword(s):  
Protein Content ◽  
Control Sample ◽  
Proximate Analysis ◽  
Fat Content ◽  
Plate Count ◽  
Value Assessment ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Microbial Analysis

Gluten-free and vegan bakery items have been gaining popularity. Their demand has increased over the past few years, with India being one of the largest gluten-free food consumers. The gluten-free pieces of bread available in the market are crumbly in nature and have a dry mouthfeel, reducing its overall acceptability among consumers. Therefore, the present study was undertaken to develop gluten-free and vegan bread and enrich it with a functional component such as flaxseeds and assess its overall acceptability and nutritional value compared to gluten-free bread available in the market. Once the product was standardized for its serving size and yield, various sensory evaluation trials were conducted using 9 points hedonic scale on bread attributes with the help of semi-trained(n=30)and trained panellists(n=3). Proximate analysis of macronutrients was conducted along with the microbial analysis. The proximate analysis showed that the experimental product had a higher protein content(18.26g)and a lower fat content (5.58g) as compared to the market-bought control sample of gluten-free bread (Total protein content was 3.44g and total fat content was 9.20g). The experimental bread microbial analysis indicated that the total plate count, yeast and mold count, and coli form count were in the acceptable range. Salmonella and E.coli were absent in the sample Statistical analysis using paired t-test was performed found a significant difference between the experimental and control group among the following characteristics: taste/flavour, texture/mouth feel, and overall acceptability (p≤0.05). A shelf-life study of the bread was conducted, and it was seen that the bread remained sensorial acceptable for three days at a refrigerated temperature and four days at room temperature. The bread had a higher nutritional profile than the control sample and received higher overall acceptability.

INITIAL STEP OF SPECIALIZED CORPORA BUILDING: CLEANING PROCEDURES

2020 ◽  
Author(s):  
Vera Yakubson ◽  
Victor Zakharov
Keyword(s):  
Text Processing ◽  
Research Question ◽  
Initial Step ◽  
Main Research ◽  
Academic Texts ◽  
Linguistic Annotation ◽  
Significant Difference ◽  
Cleaning Procedures ◽  
Unique Source ◽  
Future Work

This paper deals with the specialized corpora building, specifically academic language corpus in the biotechnology field. Being a part of larger research devoted to creation and usage of specialized parallel corpus, this piece aims to analyze the initial step of corpus building. Our main research question was what procedures we need to implement to the texts before using them to develop the corpus. Analysis of previous research showed the significant quantity of papers devoted to corpora creation, including academic specialized corpora. Different sides of the process were analyzed in these researches, including the types of texts used, the principles of crawling, the recommended length of texts etc. As to the text processing for the needs of corpora creation, only the linguistic annotation issues were examined earlier. At the same time, the preliminary cleaning of texts before their usage in corpora may have significant influence on the corpus quality and its utility for the linguistic research. In this paper, we considered three small corpora derived from the same set of academic texts in the biotechnology field: “raw” corpus without any preliminary cleaning and two corpora with different level of cleaning. Using different Sketch Engine tools, we analyzed these corpora from the position of their future users, predominantly as sources for academic wordlists and specialized multi-word units. The conducted research showed very little difference between two cleaned corpora, meaning that only basic cleaning procedures such as removal of reference lists are can be useful in corpora design. At the same time, we found a significant difference between raw and cleaned corpora and argue that this difference can affect the quality of wordlists and multi-word terms extraction, therefore these cleaning procedures are meaningful. The main limitation of the study is that all texts were taken from the unique source, so the conclusions could be affected by this specific journal’s peculiarities. Therefore, the future work should be the verification of results on different text collections

scholarly journals Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 73
Author(s):  
Anna Judith Perez-Baez ◽  
Juan Pedro Camou ◽  
Martin Valenzuela-Melendres ◽  
Raquel Lucas-Gonzalez ◽  
Manuel Viuda-Martos
Keyword(s):  
Meat Product ◽  
Control Sample ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Meat Industry ◽  
Hibiscus Sabdariffa ◽  
High Fat ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

scholarly journals Effect of Storage Conditions on Storability and Antioxidant Potential of Pears cv. ‘Conference’

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 545
Author(s):  
Grzegorz P. Łysiak ◽  
Krzysztof Rutkowski ◽  
Dorota Walkowiak-Tomczak
Keyword(s):  
Mass Loss ◽  
Strong Influence ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Postharvest Diseases ◽  
Market Prices ◽  
Long Period ◽  
The Impact

Late pear cultivars, such as ‘Conference’, can be stored for a long period if kept in good storage conditions. A three-year study (2011–2013) compared the impact of six-month storage using four technologies—normal atmosphere, normal atmosphere + 1-methylcyclopropene (1-MCP), controlled atmosphere, and controlled atmosphere + 1-MCP—on the quality parameters of ‘Conference’ pears, such as mass loss, firmness, total soluble solids, acidity, antioxidant capacity, and the incidence of diseases and disorders. Additionally, the study analysed different storage conditions in terms of profitability, based on the market prices for pears in the seasons during which the pears were stored. The storage conditions had a very strong influence on the fruit quality parameters, and were found to affect most visibly the mass loss and the incidence of postharvest diseases and disorders. The storage of ‘Conference’ pears for 180 days in normal atmosphere is not economically viable, even if the fruit is subjected to 1-MCP treatment; at the same time, it is profitable to store ‘Conference’ pears in controlled atmosphere for the same period, no matter whether 1-MCP was applied or not.

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