scholarly journals Formulation, nutritive value and sensory evaluation of a new weaning food based on sweet corn (nutrimaiz) dehydrated pulp.

1990 ◽  
Vol 36 (6) ◽  
pp. 587-597 ◽  
Author(s):  
Rosires DELIZA ◽  
Valdemiro C. SGARBIERI ◽  
Amauri ROSENTHAL
Keyword(s):  
Sensory Evaluation ◽  
Nutritive Value ◽  
Sweet Corn ◽  
Weaning Food

scholarly journals Nutritional enhancement of Ghanaian weaning foods using the orange flesh sweetpotato (Ipomea batatas)

2014 ◽  
Vol 14 (65) ◽  
pp. 9236-9256
Author(s):  
EA Bonsi ◽  
◽  
WA Plahar ◽  
R Zabawa ◽  
◽  
...  
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Nutritive Value ◽  
Vitamin A Deficiency ◽  
Consumer Acceptability ◽  
Weaning Food ◽  
Nutrient Density ◽  
Weaning Foods ◽  
Maize Meal ◽  
Β Carotene

Vitamin A deficiency (VAD) is a public health problem in Ghana. Research on the orange flesh sweet potato root has been given prominence because of its high β - carotene content as a means to enhance the nutritive value and vitamin A content of the traditional diets of Ghanaian children as a long -term intervention towards combating VAD. Two Ghanaian cereal -legume weaning foods: roasted maize- soy blend and fermented maize -soy blend were added to Orange Flesh Sweet potato (O FS) flour from the variety, Beauregard, to develop four weaning food formulations . To each product formulation preparation, 25% and 50% OFS flour was added to the basic cereal - legume meals , and mixed thoroughly. The four weaning formulations were evaluated for chemical composition, sensory characteristics and consumer acceptability. All samples had a range of protein (12.1% - 15%), fat (4.8% - 6.4%), carbohydrate (71.1% – 75.1%), energy (380 - 390 kcal/100g) and minerals (calcium, iron and phosphorus) to ensure good nutrient density, while the moisture content was low (5.3% - 6.1%) for storage stability. The contribution of β -carotene ( 55.18 –115.55 ug/g) by the OFS in the formulations further enhanced the nutritive value of all the blends and is enough to meet the daily β -carotene needs of the children ( 1-6 yrs of 400 -450ug/100g). A higher level of β -carotene was seen in the roasted maize meal weaning foods which make s them a better potential blend for combating VAD. Also, sensory evaluation of the products indicated the highest consumer acceptability score (87%) for the roasted maize meal porridge formulation containing 25% OFS . It is, therefore , concluded that OFS flour has the potential to be used at 25% replacement level in the soy- fortified roasted maize meal formulation, and OFS is a useful ingredient with the potential to improve the β -carotene or vitamin A content of such formulations . This will help alleviate vitamin A deficiency of children in Ghana and other countries with similar problems . It is , therefore, recommended that the orange flesh sweet potato flour be used by mothers as an entry point for enhancing the traditional weaning food preparations .

scholarly journals Influence of knolkhol on quality characteristics of chicken meat balls

2017 ◽  
Vol 9 (4) ◽  
pp. 2221-2227
Author(s):  
Ifrah Khursheed ◽  
Julie Dogra Bandral ◽  
Monika Sood ◽  
Naseer Ahmed
Keyword(s):  
Crude Protein ◽  
Nutritive Value ◽  
Sweet Corn ◽  
Emulsion Stability ◽  
Quality Characteristics ◽  
Ash Content ◽  
Poultry Meat ◽  
Biological Value ◽  
Physico Chemical ◽  
Energy Dense Food

Poultry meat is a major source of high biological value protein. The incorporation of fiber in meat helps to enhance its nutritive value with added health benefits that demonstrates a relationship between a diet containing an excess of energy- dense food rich in fats and sugar and the emergence of a range of chronic disease and several others. While studying the effect of fiber incorporation on the functional parameters it was observed that cooking yield (%) and emulsion stability (%) significantly decreased and the values were 91.94 % and 91.13 % in control and 87.28 % and 87.01 % in case of T7 (18% KnolKhol powder). The physico chemical analysis revealed that with addition of Knolkhol powder (3%) level, the pH decreased from 6.31 to 6.26, TBARS from 0.39 to 0.33 (mg malonaldehyde /Kg), ash content from 2.60 to 2.52 % crude protein 17.15 to 17.10 %, whereas moisture increased from 66.06 to 67.11 %, crude fiber from 0.58 to 0.65 %. Coliform were not evident in the stored samples up to 30 days of storage, however psychrophyll count was found after 30 days of storage. The total psychrophillic count in control samples was 0.36 (log cfu/g) which increased to 0.81 (log cfu/g) with addition of 25% Sweet Corn paste.

scholarly journals FIELD PERFORMANCE, EAR CHARACTERISTICS, AND SENSORY EVALUATION OF WHITE SWEET CORN VARIETIES

HortScience ◽  
1996 ◽  
Vol 31 (5) ◽  
pp. 747c-747
Author(s):  
Eric Simonne ◽  
Amarat Simonne ◽  
Nancy Green ◽  
Jim Pitts
Keyword(s):  
Sensory Evaluation ◽  
Performance Index ◽  
Sweet Corn ◽  
Field Performance ◽  
Corn Production ◽  
Snow White ◽  
Global Performance

Field performance, ear characteristics and sensory ratings were determined for `Even Sweeter,' `Fantasia', `Silver Queen', `Silverado', `Snow Belle', `Snow White', `Starshine', and `Treasure' sweet corn varieties. Yield (P = 0.60), ears per hectare (P = 0.77), and ear fill (P = 0.22) were not significantly affected by variety, whereas ear set height (P < 0.01), ear length (P < 0.01) and diameter (P < 0.01), tip cover (P < 0.01), eye appeal (P < 0.01), as well as sensory ratings of appearance (P < 0.01), sweetness (P < 0.01), and flavor (P < 0.01) after cooking were. None of the selected varieties was rated unacceptable. However, because mean separation tests at the 5% and 10% levels did not provide clear groupings and because all attributes have to be considered together in variety evaluation, a global performance index (GPI) was developed by adding the ranks of each variety for each attribute. GPI ranged between 28 for `Treasure' and 59 for `Snow White' on a 10 (best) to 80 (worse) scale. `Treasure', `Silver Queen', and `Even Sweeter' were above average. These varieties may be considered best performers for white sweet corn production in central Alabama.

Formulation of Corn-Based Snacks with High Nutritive Value: Biological and Sensory Evaluation

1990 ◽  
Vol 55 (1) ◽  
pp. 228-231 ◽  
Author(s):  
N.G. ALMEIDA-DOMINGUEZ ◽  
M.E. VALENCIA ◽  
I. HIGUERA-CIAPARA
Keyword(s):  
Sensory Evaluation ◽  
Nutritive Value

scholarly journals STUDY OF HIGH NUTRITIVE VALUE OF ALMOND MILK BEVERAGE

2021 ◽  
Vol 21 (supplement 1) ◽  
Author(s):  
Hassan Mohamed Sobhy ◽  
Moniur El Abd ◽  
Wafaa Elsabie ◽  
Hagar FathyForsan ◽  
Hagar FathyForsan ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Cold Storage ◽  
Nutritive Value ◽  
Fat Content

This study found that almond milk has a high nutritive value and has a high proportion of protein and oil. It also incorporates abundant antioxidants from the diet. In both free and attached forms, almonds contain phenolic and flavonoids and are abundant in tocopherol, phytosterols, and squalene. Milk with 10% almond was the highest protein content when fresh and after 7 days during cold storage (6± 1 ?C) 5.22 and 5.38% respectively. Milk with 10% almond was the highest fat content when fresh and after 7 days during cold storage (6± 1 ?C) 9.4 and 9.5 % respectively. Milk with 10 % almond was the highest total score of sensory evaluation when fresh and after 7 days during cold storage (6± 1 ?C).The apparent protective benefits of these compounds are due to their antioxidant and ant proliferative functions, which are associated with a lowered chance of developing atherosclerosis and cancer

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