Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours

Background: Jowar (Sorghum) is one of the most popular millet grown in tropical and semi-arid regions. The present study was aimed to design and develop the process technology for the preparation of biscuits from blends of jowar and jaggery by replacing wheat flour. Methods: The biscuits were analysed for physico-chemical and sensory properties. The proportions taken were 30:70:60, 40:60:60, 50:50:60, 60:40:60, 70:30:60 and 100:0:60 of jowar flour, whole wheat flour and jaggery respectively. Sensory evaluation was performed by using composite scoring test and means were evaluated by Krushkal Walli H-Test. Result: Sensory evaluation revealed that the ratio of 100:0:60 (SWJ 6) jowar, whole wheat flour and jaggery has highest acceptability and was considered for further studies. The physical parameters of biscuits such as mass (20 g), thickness (7 mm), spread factor (64.28), diameter (45 mm) and color values were determined. The texture analysis revealed that the biscuits held hardness (32.5 g), fracturability (8.60 mm) and cutting strength (3.390 kg). Proximate analysis was estimated as energy (583 kcal), carbohydrate (92.6 g), protein (10.8 g), fat (4.8 g), crude fibre (8.6 g), calcium (46 mg), zinc (58.3 mg), iron (16.1 mg) and potassium (420 mg) per 100 g for SWJ 6 proportion.

The Effect Of Oven Time On Physical Characteristics Of Cookies From Composite Flour (Rice Bran,Mocaf,Corn)

Cookies are one of nutritious food preparations made from wheat flour. As the need for wheat flour increases, alternative flour substitutes for wheat flour are needed, for example composite flour such as rice bran,mocaf,corn. The use of composite flour in manufacture of cookies can improve nutritional value of product. This research aims to make cookies products with composite flour substitution, to know the physical characteristics of the spread factors, and to know the proximate levels. The research method is in two stages: the first stage is making of cookies with all-in method with variations in time of oven 10,13,15,17, 20 minutes on the physical analysis of spread factors. While the second stage is the proximate test (protein,fat,carbohydrate,moisture content,ash content) from the best oven time. The results showed that the spread factor was strongly influenced by the oven time. The best spread factor of 40.44 resulted in a more nutritious and healthier product at 20 minutes of oven time. Provide information on the utilization of composite flour (rice bran flour- mocaf flour- corn flour), Increase the nutritional content of cookies, Increase the added value of (rice bran, mocaf, and corn).

Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

Psyllium is a natural fibre with high water absorption capacity and proved nutritional advantages. The aim of this study was to evaluate the potential of psyllium as a fat replacer in sugar-snap cookies. Elaborations were made with wheat flour or maize flour by maintaining the original recipe or replacing the fat by a paste made with different proportion of psyllium and water. Cookies dough rheology and final cookies properties were evaluated. An acceptability test was also carried out. The replacement of fat decreased the values of G′, G″ and G*, but increased tg delta to a greater extent in cookies with gluten. Cookies diameter and spread factor decreased and increased both cookies hardness and moisture content. Fat replacement increase L* value of cookies. Variation of the water content did not influence in the rheology of the dough and in the characteristics of gluten-free cookies, but wheat cookies had smaller spread ratio and decreasing hardness for increasing amount of water. Final cookies had low acceptability and this result was more evident in gluten-free cookies. Considering this result, it is difficult to use psyllium as a total fat substitute in this type of product.

Panton-Valentine Leukocidin-Positive Methicillin-Resistant Staphylococcus Aureus with Reduced Vancomycin Susceptibility: An Emerging Trend?

Methicillin-resistant Staphylococcus aureus (MRSA) is a major multidrug-resistant nosocomial pathogen. This class of MRSA, first reported in the early 1960s and now termed healthcare-associated MRSA (HA-MRSA), was followed by a newer class of MRSA, community-associated MRSA (CA-MRSA). The unique feature of the initial CAMRSA included Panton-Valentine leukocidin (PVL), an abscess-associated toxin and also S. aureus spread factor. CA-MRSA usually causes skin and soft-tissue infections, but occasionally causes invasive infections, including (necrotizing) pneumonia, sometimes preceded by respiratory virus infections. The most successful CA-MRSA USA300 (ST8/SCCmecIVa) caused an epidemic in the United States. In Russia, we first detected PVL-positive CAMRSA (ST30/SCCmecIVc) in Vladivostok in 2006, but with no more PVL-positive MRSA isolation. However, we recently isolated four lineages of PVL-positive MRSA in Krasnoyarsk. Regarding chemotherapy against invasive MRSA infections, vancomycin still remains a gold standard, in addition to some other anti-MRSA agents such as teicoplanin, linezolid, and daptomycin. For resistance, vancomycin-resistant MRSA (VRSA) with MICs of ≥16 μg/mL appeared in patients, but cases are still limited. However, clinically, infections from strains with MICs of ≥1.5 μg/mL, even albeit with susceptible MICs (≤2 μg/mL), respond poorly to vancomycin. Some of those bacteria have been bacteriologically characterized as vancomycin-intermediate S. aureus (VISA) and heterogeneous VISA (hVISA), generally with HA-MRSA genetic backgrounds. The features of the above PVL-positive Krasnoyarsk MRSA include reduced susceptibility to vancomycin, which meets the criteria of hVISA. In this review, we discuss a possible new trend of PVL-positive hVISA, which may spread and threaten human health in community settings.

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.

Sorghum–Insect Composites for Healthier Cookies: Nutritional, Functional, and Technological Evaluation

Protein-energy malnutrition (PEM) is a major health concern in sub-Saharan Africa (SSA). Relying on unexploited and regionally available rich sources of proteins such as insects and sorghum might contribute towards addressing PEM among at-risk populations. Insects are high in nutrients, especially protein, and are abundant in SSA. Sorghum is adapted to the tropical areas of SSA and as such it is an appropriate source of energy compared with temperate cereals like wheat. It is necessary to assess whether cookies fortified with sorghum and termite would be suitable for use in addressing PEM in SSA. Whole grain sorghum meal and termite meal were mixed at a 3:1 ratio (w/w sorghum:termite) to form a sorghum–termite meal blend. Composite cookies were prepared where the sorghum–termite blend partially substituted wheat flour at 20%, 40%, and 60% (sorghum–termite blend:wheat flour (w/w). The functional and nutritional qualities of the cookies were assessed. Compared with the control (100% wheat flour), the cookies fortified with sorghum and termite had about double the quantity of protein, minerals, and amino acids. However, with increased substitution level of the sorghum–termite blend, the spread factor of the cookies decreased. There is a potential to incorporate sorghum and termite in cookies for increased intake of several nutrients by communities that are vulnerable to nutrient deficiencies, especially PEM.

The optimisation of biscuit formulation with grape and aronia pomace powders as cocoa substitutes

By-products of fruit processing, such as grapes and aronia pomace, are rich in fibre and polyphenols, and their application in bakery products could significantly improve nutritional value, bioactive potential and shelf life of final product. This research aimed at optimising wholemeal biscuit formulation with grape and aronia pomaces as partial substitutes for cocoa powder, using the desirability function. Ten formulations with the mixture of cocoa powder, grape and aronia pomace powders in different ratios (0-100%) were tested. The physical properties (texture, colour, thickness, diameter, spread factor), the sensory acceptability of biscuits, and microbiological safety were investigated. The interaction of all three mixture components significantly affected the instrumentally measured redness a* and liking of texture. Biscuit diameter, yellowness b*, and liking of flavour were affected by the interaction of aronia and grape pomace. Biscuit height, spread ratio, hardness, flexibility, toughness, appearance, and odour were not significantly influenced by the mixture composition. The optimized mixture composition contained cocoa, grape pomace, and aronia pomace in the ratio 76.4 : 17.5 : 6.1 (respectively), with the desirability of 0.78. After confirmation, biscuits with that mixture were proven better than the control, that contained 100% cocoa, in terms of decreased hardness (-23%) and toughness (-19%), having the same sensory acceptability, and were microbiologically safe for 5 months. The findings of this study indicate that aronia and grape pomace could be used as partial substitutes for cocoa powder up to 24.3% in the production of wholemeal biscuits.

CONSTRUCTION OF LORA DATA POWER SENSOR FROM GIOT AND ACSIP USING SQL TECHNIQUE

LoRa is one of developing data commuication infrastructures which can be enabled sensors on a large scale, wide area operations, and low energy consumption.the benefit of Low energy consumption in LoRa impacted on the length of data, the spread factor and the type of operation. by the challanges in smart building, LoRa can be best solution to cover wide area sensor network. and one of the critical points is how to ensure the data can be trusted. The purpose of this research is to observe the data taken from the power used in single phase electrical in residential consumers. the LoRa infrastructure used to deliver the data is using GioT and Acsip as the gateway and End Node, then involving SQL technique as a programming tools to refine the data.

Evaluation and Quality Assessment of Pancakes Produced from Wheat (Triticum aestivum) and Germinated Tiger Nut (Cyperus esculentus) Composite Flour

This study was aim to evaluate the physical properties of wheat-tiger nut flour mixes and physical, proximate and sensory attribute of pancakes developed from wheat-tiger nut flour mixes. Fresh yellow variety of tiger nut (Cyperus esculentus) tubers and other ingredients used for this research were purchased from the Isara market, Saapade, Ogun State, Nigeria. The tiger nut seed were sorted, soaked and germinated for 48 hrs, dried and processed into flour. Pancakes were prepared after incorporation of 10, 20, and 30% of germinated tiger nut flour. The water absorption capacity and solubility values ranged from 44.66 g/ml – 53.00 g/ml and 3.96-8.06% respectively. The result of the swelling power and bulk density varied from 295.00-337.66% and 497.51 kg/m3 - 555.55 kg/m3. The result of the proximate composition of the pancake showed that the protein, moisture, fat, ash and crude fiber increased significantly (p = 0.05) while the carbohydrate contents decreased significantly with an increase in the germinated tiger nut flour substitution. The protein values ranged from 11.91 – 21.75 with sample D having the highest value of protein at substitution level of 30% germinated tiger nut flour compared to the control sample A. The physical properties of the pancake viz thickness, diameter and spread factor ranged from 2.10-10.00 mm, 111.33-158.66 mm, 111.00-757.14 mm respectively. Sensory data indicated that the pancake produced from germinated tiger nut flour with 30% was acceptable. In conclusion, this study has shown that the use of tiger nut can be considered as a potential ingredient in baking and production of high protein and high fiber products. Nevertheless, it is important to consume snacks with other protein-rich diets to supplement the reduction resulted from substitution.