Chemical composition, cooking quality, texture and consumer acceptance of pasta withEruca vesicarialeaves

2017 ◽  
Vol 52 (10) ◽  
pp. 2248-2255 ◽  
Author(s):  
Saoussen Bouacida ◽  
Amal Ben Amira ◽  
Hayet Ben Haj Koubaier ◽  
Christophe Blecker ◽  
Nabiha Bouzouita
Keyword(s):  
Chemical Composition ◽  
Cooking Quality ◽  
Consumer Acceptance

The influence of chemical composition diversity in the cooking quality of Andean bean genotypes

2021 ◽  
Vol 339 ◽  
pp. 127917
Author(s):  
Vania Kajiwara ◽  
Vânia Moda-Cirino ◽  
Maria Brígida dos Santos Scholz
Keyword(s):  
Chemical Composition ◽  
Cooking Quality

scholarly journals Antioxidant Activity and Consumer Preference of Yoghurt Enriched with Sargassum polycystum Extract

2015 ◽  
Vol 18 (2) ◽  
Author(s):  
Amir Husni ◽  
Maria Madalena ◽  
U. Ustadi
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Ethanolic Extract ◽  
Consumer Preference ◽  
Consumer Acceptance ◽  
Acceptance Test ◽  
Sargassum Polycystum ◽  
Consumer Acceptance Test

<p>Research on the addition of antioxidants to yogurt with ethanolic extract of<br />Sargassum polycystum has been done. This study aims were to determine the effect of<br />ethanolic extract of S. polycystum into the yoghurt to the antioxidant activity and the<br />level of consumer acceptance as well as determine the effect of ethanolic extract of<br />S. polycystum of chemical composition on yoghurt. S. polycystum was extracted using<br />ethanol 96%. The ethanolic extract were inforfified into yoghurt drink and tested the<br />antioxidant activity and the chemical compositionas well as consumer acceptance test.<br />Fermented yoghurt fortified with ethanolic extract of S. polycystum of 0.00; 0.22; 0.44;<br />0.66, 0.88, and 1.10%. The results showed that the addition of ethanolic extract was not<br />significant (p&gt;0.05) on pH, but significant (p&lt;0.05) to total lactic acid, antioxidant activity,<br />chemical composition (proximate), and consumer acceptance.<br />Keywords: Antioxidant activity, ethanol cextract, Sargassum polycystum, consumer<br />acceptance, yoghurt</p>

scholarly journals Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 404 ◽  
Author(s):  
Piotr Zarzycki ◽  
Emilia Sykut-Domańska ◽  
Aldona Sobota ◽  
Dorota Teterycz ◽  
Ada Krawęcka ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Product Innovation ◽  
Cooking Quality ◽  
Cooking Time ◽  
Color Model ◽  
Good Opportunity ◽  
Volume Increase ◽  
Flaxseed Flour ◽  
Pressing Technology

Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.

scholarly journals Changes in Chemical Composition and Rice Cooking Quality Through the Utilization of Respiration Heat of Freshly Harvested Rice During Storage

2017 ◽  
Vol 5 (2) ◽  
pp. 43 ◽  
Author(s):  
Tanwirul Millati ◽  
Arief Rahmad Maulana Akbar ◽  
Susi Susi ◽  
Alia Rahmi
Keyword(s):  
Chemical Composition ◽  
Water Absorption ◽  
Protein Content ◽  
Storage Time ◽  
Cooking Quality ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Plastic Bag ◽  
Black Plastic ◽  
And Storage

This study aims to determine the effect of the type of packaging and storage time on the chemical composition and rice cooking quality by utilizing the respiration generated heat of freshly harvested rice. “Siam Pandak” variety of freshly harvested rice stored in black plastic bag and tarpaulin with storage time of 0, 1, 2, 3, 4 and 5 days. The results showed that the accumulation of respiration heat of freshly harvested rice during storage is only capable of raising the temperature in the packaging up to 28 – 31°C, slightly higher than room temperature ranging between 26 – 29°C. Types of packaging and storage time could increase water absorption capacity, protein and fiber contents; and reduce fat and carbohydrate contents. The increase in water absorption capacity was obtained in black plastic bag with storage time of one day, which amounted to 298.27% (an increase of 27.74% compared to control), the highest protein content with storage time of two days with a protein content of 8.56% (an increase of 7.31% compared to control), fiber content in the tarp packaging with storage time of five days, which amounted to 2.40% (an increase of 96.46% compared to control).

scholarly journals Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus

2019 ◽  
Vol 20 (3) ◽  
pp. 89-97
Author(s):  
B.S Swathi ◽  
G.P.R Lekshmi ◽  
M.S. Sajeev
Keyword(s):  
Cooking Quality ◽  
Value Added ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Tropical Fruit ◽  
Seed Flour ◽  
Nutritional Qualities ◽  
Postharvest Loss ◽  
Value Added Products

Jackfruit is an important tropical fruit grown extensively in homesteads of Kerala. Even though jackfruit is a pack house of nutritional components, it remains underexploited and facing huge postharvest loss. Jackfruit bulb and seed are rich in carbohydrates, proteins, fibre and other bioactive compounds and can be utilised for the development of value added products with health benefits and jackfruit pasta is promising as demand for nutritious pasta is increasing domestically as well as internationally. The present study aimed to develop red amaranthus enriched functional jackfruit pasta with natural red colour, nutritional qualities and consumer acceptability. The red amaranthus paste was added in two different proportions (5% and 10%) to different formulations of jackfruit pasta  comprising of jackfruit bulb flour, seed flour and cassava flour replacing a portion of refined flour. The enrichment with 10% of red amaranthus as paste to jackfruit pasta formulations reduced cooking loss, improved the cooking quality characters, nutritional quality, and sensory attributes and produced naturally coloured pasta with higher consumer acceptability.

scholarly journals Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)

2014 ◽  
Vol 13 (3) ◽  
pp. 385-391 ◽  
Author(s):  
H.M. Sánchez-Arteaga ◽  
J.E. Urías-Silvas ◽  
H. Espinosa-Andrews ◽  
E. García-Márquez
Keyword(s):  
Thermal Properties ◽  
Chemical Composition ◽  
Phaseolus Vulgaris ◽  
Cooking Quality ◽  
Common Beans
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