bread roll
Recently Published Documents


TOTAL DOCUMENTS

14
(FIVE YEARS 7)

H-INDEX

4
(FIVE YEARS 1)

Sarwahita ◽  
2022 ◽  
Vol 19 (01) ◽  
pp. 119-132
Author(s):  
Cucu Cahyana ◽  
I Gusti Ayu Ngurah Singa

Abstract    Bakery product innovation is a food that is currently a trend and has a great opportunity to be developed. Another goal is to trigger the productivity of the household culinary business, which is mostly practiced by housewives in Benda Baru Village, South Tangerang, especially in the current state of the COVID-19 pandemic. The method used in this activity is the provision of material, direct practice, and assistance in making rolls with stuffing using pineapple jam as one of the bakery product innovations. The results of the training show that the results of the gain score on knowledge before and after training show a gain value of 0.66 in the range of 0.3 g 0.7, meaning that the increase in knowledge is in the medium category. The results of the satisfaction level of participants showed that in the material aspect 52.6% stated it was very clear, 21.1% stated it was clear and 26.3% said it was quite clear; the suitability of the material 100% states it is very suitable; delivery of explanations of materials, tools and product manufacturing processes 52.6% stated very clear, 21.1% stated clear and 26.3% stated quite clear; the sound and picture quality in the training video showed that 42.1% said it was very good, 36.8% said it was good and 21.1% said it was quite good; the time or duration of the training video shows 94.7% said it was enough and 5.3% said it was too long; 100% interest in making the product stated that they were interested, the feasibility of the roll product for consumption 100% of the participants stated that it was feasible; The feasibility of the product to be marketed shows 100% stating that it is feasible; the attractiveness of bread roll products for practice shows 47.4% said it was very interesting, 47.4% said it was interesting and 5.2% said it was quite interesting; the relevance of the application material 47.4% said it was very good and 52.6% said it was good. Meanwhile, the results of the level of preference for training products show that the average value of the assessment is ; the color aspect of rolls 4.52 which is in the category close to very like; the rating of preference for the aroma aspect of rolls is 4.16 which is in the like category; the texture/softness aspect of the rolls is 4.39 which is in the like category. the taste aspect of rolls is 4.26 which is in the like category; the color of pineapple jam is 4.39 which is in the like category; the color aspect of pineapple jam is 4.12 which is in the like category; The chocolate cheese roll was the most preferred by the trainees. The conclusion in the training participants were satisfied with the increase in the level of moderate knowledge and chocolate cheese rolls as the most preferred training product.   Abstrak   Inovasi produk bakery merupakan makanan yang sedang trend saat ini dan memiliki peluang yang besar untuk dikembangkan. Tujuannya lainnya adalah untuk memicu produktivitas usaha kuliner rumah  tangga yang banyak digeluti oleh ibu-ibu rumah tangga di desa Benda Baru, Tangerang Selatan terutama dalam kondisi pandemi covid-19 seperti sekarang ini. Metode yang digunakan dalam kegiatan ini adalah pemberian materi, praktek secara langsung, dan pendampingan pembuatan produk roti gulung dengan isian  menggunakan selai buah nanas sebagai salah satu inovasi produk bakery. Hasil pelatihan menunjukkan bahwa Hasil nilai gain skor pada pengetahuan sebelum dan sesudah pelatihan menunjukkan nilai gain 0,66 berada pada rentangan 0,3 ≤ g ≤ 0,7 artinya peningkatan pengetahuan berada pada kategori sedang. Hasil tingkat kepuasan peserta menunjukkan bahwa pada aspek materi 52,6% menyatakan sangat jelas, 21,1% menyatakan jelas dan 26,3% menyatakan cukup jelas; kesesuaian materi 100%  menyatakan sangat sesuai; penyampaian penjelasan bahan, alat dan proses pembuatan produk 52,6% menyatakan sangat jelas, 21,1% menyatakan jelas dan 26,3% menyatakan cukup jelas; kualitas suara dan gambar pada video pelatihan didapatkan bahwa 42,1% menyatakan sangat baik, 36,8% menyatakan baik dan 21,1% menytakan cukup baik; waktu atau durasi tayangan video pelatihan 94,7% menyatakan cukup dan 5,3% menyatakan terlalu lama; ketertarikan  membuat produk 100% menyatakan tertarik, kelayakan produk roti gulung untuk dikonsumsi 100% peserta menyatakan layak; Kelayakan produk untuk dipasarkan  menunjukkan 100% menyatakan layak; kemenarikkan produk roti gulung untuk dipraktekkan menunjukkan 47,4% menyatakan sangat menarik,  47,4% menyatakan menarik dan 5,2% menyatakan cukup menarik; keterkaitan materi aplikasi 47,4% menyatakan sangat baik dan 52,6% menyatakan baik. Sedangkat untuk hasil tingkat kesukaan pada produk pelatihan menunjukkan bahwa nilai  rata-rata penilaian ; aspek warna roti gulung 4,52 yang berada pada kategori mendekati sangat suka; penilaian kesukaan pada aspek aroma roti gulung adalah 4,16 yang berada pada kategori suka; aspek tekstur/kelembutan roti gulung adalah 4, 39 yang berada pada kategori suka. aspek rasa roti gulung adalah 4,26 yang berada pada kategori suka; warna selai nanas adalah 4,39 yang berada pada kategori suka; aspek warna selai nanas adalah 4,12 yang berada pada kategori suka; Roti gulung cokelat keju adalah yang paling disukai oleh peserta pelatihan. Kesimpulan dalam pelatihan peserta puas dengan kenaikan tingkat pengetahuan sedang dan roti gulung cokelat keju sebagai produk pelatihan  yang paling disukai.


Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1619
Author(s):  
Lucia Bartella ◽  
Fabio Mazzotti ◽  
Ines Rosita Talarico ◽  
Ilaria Santoro ◽  
Leonardo Di Di Donna

A new original process has been set-up to obtain hydroxytyrosol-enriched food by means of CO2 supercritical fluid extraction. The process is based on the direct adsorption of hydroxytyrosol on selected foodstuff (e.g., flour, whole-wheat flour, and sugar) when placed in contact with olive oil (which is known to contain this phenol) under controlled temperature and pressure conditions of supercritical CO2. The transfer of the nutraceutical to the foodstuff was initially evaluated using a fortified olive oil model and was then applied to commercial olive oil and foodstuff. The yield of the hydroxytyrosol transfer was demonstrated to be quantitative. In order to prove the suitability of the final products, hydroxytyrosol-enriched flour was used to prepare a bread roll, which maintained the nutraceutical characteristics after the cooking. Finally, DPPH based experiments were performed to prove the radical scavenging activity of the functionalized foodstuff.


2020 ◽  
Vol 3 (1) ◽  
pp. 31-37
Author(s):  
Md. Nazmul Aunsary ◽  
A. M. Zahirul Islam ◽  
S M Nahid Hasan ◽  
Marilyn B. Aldamar ◽  
Cheska B. Aujero

AbstractCarbon emission is the biggest problem all over the world. The actualizing of low carbon emission in the bread kitchen and dessert shop segment permits the difference in its mechanical procedure through the improvement of an eco-proficient framework. This study was to line up bread and cake with fully completely different wheat quality, baking time, and temperature through low carbon emission. The prepared samples were chemically analyzed for wet content, ash content, compound content, and organoleptic. Among the four processed cake products based on each parameter tested organoleptically, cupcake products were the most preferable one. Bread products made with substitution of 50% have been received by consumer panelists. The results of this study were also in line with the research conducted by which resulted in a substitution of spinach flour substitution of up to 60% still acceptable by panelists. Sponge cake from flour can still be received by panelists with 50% substitution. 12% of moisture will help 5 days’ self-life without chemical preservatives. The oven is the largest of the three consumers and typically accounts for between 35% and 45% of the total site carbon emissions. The dark cake pan, which holds in more heat than light-colored baking pans and bakes our cake batter faster. Considering that the most significant dark non-stick pan was suggested for baking low carbon emission, it will be reducing the baking temperature by 25° F. Good practice opportunities can be delivered for various plant/equipment utility serving could deliver on average a 10% saving in total CO2 emissions for the sector. This would speak to a CO2 decrease of 57 000 ton CO2 / year over the world.


Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 861 ◽  
Author(s):  
Claire S Byrne ◽  
Edward S Chambers ◽  
Tom Preston ◽  
Catriona Tedford ◽  
Jerusa Brignardello ◽  
...  

Supplementation with inulin-propionate ester (IPE), which delivers propionate to the colon, suppresses ad libitum energy intake and stimulates the release of satiety hormones acutely in humans, and prevents weight gain. In order to determine whether IPE remains effective when incorporated into food products (FP), IPE needs to be added to a widely accepted food system. A bread roll and fruit smoothie were produced. Twenty-one healthy overweight and obese humans participated. Participants attended an acclimatisation visit and a control visit where they consumed un-supplemented food products (FP). Participants then consumed supplemented-FP, containing 10 g/d inulin or IPE for six days followed by a post-supplementation visit in a randomised crossover design. On study visits, supplemented-FP were consumed for the seventh time and ad libitum energy intake was assessed 420 min later. Blood samples were collected to assess hormones and metabolites. Resting energy expenditure (REE) was measured using indirect calorimetry. Taste and appearance ratings were similar between FP. Ad libitum energy intake was significantly different between treatments, due to a decreased intake following IPE-FP. These observations were not related to changes in blood hormones and metabolites. There was an increase in REE following IPE-FP. However, this effect was lost after correcting for changes in fat free mass. Our results suggest that IPE suppresses appetite and may alter REE following its incorporation into palatable food products.


2019 ◽  
pp. 223-246
Author(s):  
Ksenia Gusarova
Keyword(s):  

2017 ◽  
Vol 123 ◽  
pp. 139-147
Author(s):  
Kylee Goode ◽  
Neil Matthew ◽  
Gareth Unsworth ◽  
Graeme Stephenson ◽  
Alan Beardsworth

Author(s):  
VIJAYALAKSHMI, S ◽  
KANCHANA T ◽  
ARUN A ◽  
MANIVEL K
Keyword(s):  

Appetite ◽  
2016 ◽  
Vol 101 ◽  
pp. 233
Author(s):  
E. van Kleef ◽  
L. Rijk ◽  
M. Vrijhof ◽  
I. Polet ◽  
M. Vingerhoeds ◽  
...  
Keyword(s):  

Sign in / Sign up

Export Citation Format

Share Document