scholarly journals Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea

2017 ◽  
Vol 6 (2) ◽  
pp. 395-399 ◽  
Author(s):  
Toluwase A. Dada ◽  
Lucretia I. Barber ◽  
Lubanza Ngoma ◽  
Mulunda Mwanza
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Storage Stability ◽  
Composite Flour ◽  
And Storage

Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour

2017 ◽  
Vol 17 (1) ◽  
pp. 75-88 ◽  
Author(s):  
Emmanuel Kehinde Oke ◽  
Michael Ayodele Idowu ◽  
Olajide Philip Sobukola ◽  
H. Adegoke Bakare
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
Composite Flour ◽  
And Storage

scholarly journals Proximate composition and sensory evaluation of root and tuber composite flour noodles

2017 ◽  
Vol 3 (1) ◽  
pp. 1292586 ◽  
Author(s):  
P.T. Akonor ◽  
C. Tortoe ◽  
E.S. Buckman ◽  
L. Hagan ◽  
Fatih Yildiz
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Composite Flour

Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc

2014 ◽  
Vol 95 (1) ◽  
pp. 33-46 ◽  
Author(s):  
Atallah H. Abdulghani ◽  
Sangeeta Prakash ◽  
Mahmood Y. Ali ◽  
Hilton C. Deeth
Keyword(s):  
Sensory Evaluation ◽  
Storage Stability ◽  
Uht Milk ◽  
And Storage

scholarly journals Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1522
Author(s):  
Zhiyuan Cheng ◽  
Xiaoping Li ◽  
Jingwei Hu ◽  
Xin Fan ◽  
Xinzhong Hu ◽  
...  
Keyword(s):  
Chlorine Dioxide ◽  
Storage Stability ◽  
Wheat Gluten ◽  
Plate Count ◽  
Composite Flour ◽  
Gaseous Chlorine Dioxide ◽  
Total Flavonoids Content ◽  
Stability Time ◽  
And Storage ◽  
Apparent Adverse Effect

In this study, the effects of gaseous chlorine dioxide treatment on the physicochemical properties of buckwheat-based composited flour (buckwheat-wheat-gluten) and shelf-life of fresh buckwheat noodles (FBNs), as well as the textural qualities and sensory properties of noodles were investigated. Chlorine dioxide treatment significantly reduced the total plate count (TPC) and the total flavonoids content in the mixed flour (p < 0.05), but the whiteness, development time and stability time were all increased. During storage, the microbial growth and darkening rate of FBNs made from chlorine dioxide treated buckwheat-based composite flour (CDBF) were delayed significantly, slowing the deterioration and improving storage stability of buckwheat noodles. In addition, chlorine dioxide treatment had no apparent adverse effect on the cooking loss and sensory characteristics during noodle storage. This finding would provide a new concept for the production of “low bacterial buckwheat-based flour” and have important consequences for the application of gaseous chlorine dioxide in food industry.

Bioactivity of a Rice Bran-Derived Peptide and Its Sensory Evaluation and Storage Stability in Orange Juice

2016 ◽  
Vol 81 (4) ◽  
pp. H1010-H1015 ◽  
Author(s):  
Amanda M. Graves ◽  
Navam Hettiarachchy ◽  
Srinivas Rayaprolu ◽  
Ruiqi Li ◽  
Ronny Horax ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Rice Bran ◽  
Orange Juice ◽  
Storage Stability ◽  
And Storage

scholarly journals Influence of Osmotic Pre-treatment and Drying on Physicochemical, Microbial, and Storage Stability of African Star Apple

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Islamiyat F Bolarinwa ◽  
Rukayat I Ajetunmobi
Keyword(s):  
Proximate Composition ◽  
Storage Stability ◽  
Osmotic Dehydration ◽  
Sensory Properties ◽  
Slight Reduction ◽  
Sugar Solution ◽  
Colour Measurements ◽  
And Storage ◽  
Vitamin Analysis ◽  
African Star Apple

African star apple (Chrysophillum albidum) is a highly nutritious fruit rich in vitamins A, B, and C.  However, African star apple (ASA) is still an underutilized fruit due to high post-harvest losses. The fruit has not been processed into a stable shelf product. The aim of this study was to determine the chemical composition and storage stability of osmotically dried ASA. Fresh matured ASA was sliced into 5 mm thickness and immersed in different concentrations of sugar solution (50, 55, and 60o Brix) for 24 h prior to drying in a cabinet dryer (55 oC, 18h). The products were stored for 8 weeks and samples were taken at 2 weeks intervals for proximate composition, microbiological, and vitamin analysis. Colour measurements and sensory attributes of the osmotically dried ASA were also determined. Proximate composition of the sample showed that there was no significant reduction in the proximate contents of the samples treated with different osmotic sugar solutions after 8 weeks of storage. However, there was a slight reduction in vitamin A (314.23 - 293.30 µg/100 g), C (11.94 – 7.38 mg/100 g), and E (8. 32 – 5.15 mg/100 g) contents of fruit after 8 weeks of storage. The microbial load of the sample decreased with increased oBrix level while colour intensity and sensory properties increased with an increase in oBrix level of the osmotic solution. This study provides basic information for postharvest management of ASA to boost its economic importance.Keywords- African Star Apple, Osmotic Dehydration, Proximate Composition, Vitamin Analysis, Sensory Properties.

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