Effect of Pineapple Pomace on the Development of Peanut Bar and their Physicochemical and Nutritional Properties with Consumer Acceptance

2021 ◽  
Vol 7 (3) ◽  
pp. 46-56
Author(s):  
Mohammad Mainuddin Molla ◽  
◽  
Ashfak Ahmed Sabuz ◽  
Md. Hafizul Haque Khan ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Vitamin C ◽  
Physicochemical Properties ◽  
Crude Protein ◽  
School Nutrition ◽  
Sensory Attributes ◽  
Crude Fiber ◽  
Local Market ◽  
Sensory Score ◽  
Market Sample ◽  
Color Texture

The study was conducted to maximally utilize the pineapple pomace for the formulation of peanut bar using jaggery (cane sugar). The study was laid out in complete randomized design (CRD) with 3 replications. Developed pineapple pomace peanut bars were stored in PET boxes for 2 months for observation. The market sample was collected from the local market of Gazipur city to compare with our nut bar. Then the collected sample was stored and analyzed for its color, texture, sensory attributes, nutritional and physicochemical properties. Results revealed that the developed nut bar is a rich source of crude fiber (6.48±0.48 %), crude protein (13.06±0.05 %), vitamin-C (23.28±0.21 mg/100 g) and ß-carotene (16.32±0.03 µg/100 g) than market sample. Nutritional and physicochemical properties of the developed nut bar and the market sample (Badam topi) gradually decreased with the increase of storage periods. An increasing trend of water activity (aw) is found in the developed and market samples with increasing storage periods. The maximum hardness was found in the market sample as compared to the developed nut bar. A statistically insignificant sensory score was obtained for all the formulated and market samples. The storage studies confirmed that the marketability of the developed nut bar T3 could be extended 2 months more without any excessive-quality deterioration. These findings may be applied for the manufacturing of pineapple pomace peanut bars with health benefits. These peanut bars can be practically used for the school nutrition programs to uplift the nutritional status of the school-going children. Crude fiber, crude protein, vitamin-C, color, texture, sensory attributes

scholarly journals Comparative Analysis of Crude Protein, Total Phenolic and Antioxidant Contents of Raw and Commercially Packed Turmeric and Red Chilies

2021 ◽  
pp. 47-56
Author(s):  
Rubaiat Nazneen Akhand ◽  
Shoriful Islam ◽  
Mohammad Mehedi Hasan Khan
Keyword(s):  
Crude Protein ◽  
Total Phenolics ◽  
Proximate Analysis ◽  
Brand Names ◽  
Crude Fiber ◽  
Lower Amount ◽  
Total Phenolic ◽  
Local Market ◽  
Mineral Contents ◽  
Chili Powder

Background: Turmeric and red chili are the common spices used for cuisine preparation in Bangladesh. Commercially packed turmeric and red chili might have decreased nutrient contents compared to raw turmeric and red chili. Aims:  The study aimed to compare some of the nutrient values between the commercially packed and raw turmeric and red chili. Methods: Commercially packed turmeric and red chili with different brand names (Radhuni, Tiger and Pran) and in raw turmeric and red chili were purchased from local market. Proximate analyses - dry matter (DM), crude protein (CP), crude fiber (CF) and mineral contents were performed. The total phenolics and total tannin contents were determined using appropriate methods. Results: The proximate analysis results showed that both Radhuni (97.56 mg/g) and Tiger (97.28 mg/g) turmeric revealed significantly higher content of DM (p<0.001). No notable difference was observed in CP value. Crude fiber value displayed significantly highest value (p<0.001) in Tiger brand (4.96 mg/g) and the lowest in Radhuni brand (1.76 mg/g). Mineral content was significantly (p<0.05) highest in raw turmeric (9.97 mg/g). A significantly higher amount (p<0.001) of DM in packed chili was recorded. Tiger chili contained significantly higher amount of CP (6.02 mg/g) and CF (9.31 mg/g) while Radhuni contained the lower amount of CP (4.81 mg/g) and CF (2.48 mg/g). Raw chili had significantly higher amount of ash (13.24 mg/g). Examination revealed significant level (p<0.001) of total phenolics in acetone extracts of Tiger turmeric and chili powder. Significant amount of tannin was found in raw turmeric (33.89 µg/g; p<0.005); however, Pran brand of turmeric had the lowest amount of tannin (9.53 µg/g). Tannin content recorded in red chili was significantly (p<0.001) higher in commercially packed Tiger brand which was 16.57 µg/g compared to raw red chili (3.315 µg/g). Antioxidant analysis showed higher antioxidant activity in both raw turmeric and red chili powder. Conclusion:  Tiger brand turmeric ensures the standard moisture, fiber and protein contents as well as the amount of phenolics and tannin.

scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

scholarly journals Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
K. D. S. S. Perera ◽  
O. D. A. N. Perera
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ice Cream ◽  
Dry Weight ◽  
Sensory Attributes ◽  
Coconut Milk ◽  
Piper Nigrum ◽  
Total Phenolic ◽  
Local Market ◽  
Sri Lankan

Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH ( 6.33 ± 0.01 ), titratable acidity ( 0.33 ± 0.05 % ), moisture ( 61.86 ± 0.33 % ), ash ( 0.41 ± 0.25 % ), total solids ( 38.02 ± 0.14 % ), overrun ( 66.76 ± 1.44 % ), protein ( 4.18 ± 0.16 % ), and fat content ( 11.66 ± 0.60 % ) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0.093 ± 0.002  mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60.39 ± 0.02  mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0.36 ± 0.04  mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.

scholarly journals PENGARUH PENAMBAHAN PUREE KULIT BUAH APEL (Malus sylvestris Mill) TERHADAP KARAKTERISTIK FRUIT LEATHER NANAS (Ananas comosus Merr)

2018 ◽  
Vol 7 (3) ◽  
pp. 130
Author(s):  
Dhia Salsabila Zahrah ◽  
Putu Timur Ina ◽  
A.A.G.N. Anom Jambe
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Block Design ◽  
Fiber Content ◽  
Crude Fiber ◽  
Ananas Comosus ◽  
Crude Fiber Content ◽  
Pineapple Fruit ◽  
Apple Peels ◽  
Color Texture

This research aims to identify the effect of apple peels puree consentrations on the characteristics of pineapple fruit leather and to identify the right consentration of apple peels puree to produce pineapple fruit leather with the best characteristics. This research used randomized block design with one treatment factor of the addition of apple peels with the consentrations of 5%, 10%, 15%, 20%, 25% and 30%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that apple peels had significant effect to crude fiber content, antioxidant activity, vitamin C, color, texture and overall acceptance of pineapple fruit leather. The addition of 30% apple peels puree consentration resulted in the best characteristic under the following criteria: 10.73% water content, 8.33% crude fiber content, 2.55% antioxidant activity with the IC50 value, 3.03 mg AAE/g vitamin C, brown to yellow and indifferent color, texture flexible and rather liked, flavor and taste rather liked, and overall acceptance liked.

scholarly journals Exploring the Potential of Local and Exotic Sweet Potato Leaves as Vegetables

2019 ◽  
Vol 21 (2) ◽  
pp. 49-58
Author(s):  
MAS Hossain ◽  
AFMS Islam ◽  
MNH Miah ◽  
MMH Khan
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Sweet Potato ◽  
Crude Protein ◽  
Block Design ◽  
Proximate Analysis ◽  
Total Sugar ◽  
Crude Fiber ◽  
Calcium Magnesium ◽  
Sweet Potato Leaves

An experiment was conducted at farmer’s field of Dashpara village of Sylhet Sadar upazila during 2016-2017 to find out nutritional status of the leaves of four local and four exotic lines of sweet potato. d. The lines and variety were Local-1, Local-2, Local-5, Local-8, Exotic-1, Exotic-2, Exotic-3, Exotic-4 and BARI SP-4.The experiment was conducted by   in a Randomized Complete Block Design. Crude protein, crude fat, crude fiber, total ash, moisture and carbohydrate were determined by proximate analysis whereas elemental nutrients, total sugar, starch, vitamin C, phenolic compounds and tannins were determined by the procedure outlined by Association of Analytical Chemists’ (AOAC). Ninety days old fresh leaves were collected from the experimental field for chemical analysis. Results revealed that the highest percent of carbohydrate (by difference), crude protein, crude fat, total ash and energy were in Exotic-2 (65.47), Local-2 (26.59), Local-5 (3.63), BARI SP-4 (8.35) and Local-1 (370.4 Kcal 100 g-1), respectively. The highest percent of crude fiber, total sugar and starch were recorded in Local-8 (17.79), Local-2 (5.63) and Local-8 (36.42), respectively. The Local-1 contained the highest amount of phenolic compounds and tannins while vitamin C was in Local-5 and Local-8. It was also observed that sweet potato leaves of Local-1, Local-5 and Local-8 contained appreciable levels of iron, zinc, calcium, magnesium, potassium and phosphorus. It can be concluded that the leaves of Local-1, Local-5, Local-8, Exotic-1 and Exotic-2 could be suitable for vegetables and can be included as supplement our daily nutrient requirements. Bangladesh Agron. J. 2018, 21(2): 49-58

scholarly journals Preparation and Quality Evalution of Amala (Phyllanthus emblica L.) Fruit Leather

NUTA Journal ◽  
2020 ◽  
Vol 7 (1-2) ◽  
pp. 61-67
Author(s):  
Nabin Guragain ◽  
Yadav KC
Keyword(s):  
Vitamin C ◽  
Crude Protein ◽  
Quality Evaluation ◽  
Total Sugar ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Phyllanthus Emblica ◽  
Total Soluble Solids ◽  
Hedonic Rating ◽  
Nutritional Characteristics

Preparation and quality evaluation of amala (Phyllanthus emblica L.) fruit leather from chakaiya variety was done. The amala pulp and sugar  were mixed separately at the proportion of 50:50, 65:35, 57.5:42.5, 80:20, and 72.5:27.5 to prepare leather and labeled as samples A, B, C, D and E respectively. Total soluble solids, acidity, pH, total ash, crude protein, crude fat, crude fiber, total sugar and vitamin C content of each product samples prepared were determined. For sensory analysis, 9-point hedonic rating test was carried out. Sensory evaluation showed that all the sensory attribute scores were significantly higher (P<0.05) in leather prepared by using 65 parts and 57.5 parts amala pulp. The chemical analysis of leather samples showed that crude fat (0.26±0.02%), crude protein (1.60±0.06%), crude fiber (4.78±0.06 %), total ash (2.29±0.04%), acidity (2.60±0.01%) and vitamin C (394.37±0.6 mg/100 g) were significantly higher (P<0.05) in leather prepared by using amala pulp: sugar ratio of 80:20. But, total soluble solids (67±0.5 °Bx), energy value (382.60±0.95 Kcal/100 g) and total sugar (88.82±1.12%) were significantly higher in leather prepared by using 50 parts amala pulp. However, nutritional characteristics in sample B (65 parts pulp) were significantly higher than that of sample C (57.5 part pulp) so that sample B was selected as the best of all the samples.

Preservation of cauliflower by dehydration technique for ensuring extended shelf life and higher return to rural women folk of Khagaria District

2017 ◽  
Vol 2 (02) ◽  
pp. 220-224
Author(s):  
Maya Kumari ◽  
Anita Kumari
Keyword(s):  
Shelf Life ◽  
Rural Women ◽  
Proximate Composition ◽  
Crude Protein ◽  
Unit Cost ◽  
Crude Fiber ◽  
Local Market ◽  
Rehydration Ratio ◽  
Sun Drying ◽  
Crude Fiber Content

A study was made on preservation techniques of cauliflower to get better shelf life, organoleptic qualities and economic return to farmers. Two processes of preservation namely sun drying and oven drying were compared. For the purpose, cauliflower purchased from local market were undergone processes of drying at normal room temperature, weighing and cutting into 3-4 cm long pieces, blanching and removing of excess water. Afterwards, the samples of blanched cauliflower were sun dried at 30-350 C and oven dried at 50-600 C separately. The dehydrated samples were then analyzed for proximate composition such as moisture, ash, fat, crude fiber, crude protein and carbohydrate content. For sensory evaluation cauliflowers recipes from oven dried and sun dried samples were prepared. Unit cost of processed cauliflower in case of dehydration by sun drying was Rs. 68.50 compared to oven dried as Rs.70.70 per kg. Rehydration ratio of sun dried was 5.9:1 where as in oven dried sample was 5.8:1. The moisture content was found to be higher in sundried sample (5.5%) as compared to oven dried sample (5.0%). Ash content (7.75%) was higher in oven dried sample compared to 7.25% in sun dried sample. As regards proximate composition of dehydrated cauliflower, fat content was observed to be similar in both methods of drying where as crude fiber content were 12.0% and 10.0% in oven dried and sun dried samples respectively. Crude protein contents were found to be 12.75% and 13% in oven dried and sun dried samples respectively where as carbohydrate contents were 60.50% and 62.25% respectively. Organoleptic properties such as colour, flavor, texture and taste of the recipes prepared from the dehydrated cauliflower were found to be in highly preferable range of 30 respondents upto 6 months period of dehydraion. As investigated from the above facts, shelf life, organoleptic qualities and nutrient composition of sun dried and oven dried cauliflower samples were observed to be almost similar. Adding to this sun drying can be done easily by rural women folk, hence this method can be advocated as preferred technique for the farmers of Khagaria district. Women folk earned substantial benefit by marketing of sundried cauliflower.

Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice

2017 ◽  
Vol 47 (3) ◽  
pp. 346-356 ◽  
Author(s):  
Amani AlJahani ◽  
Rana Cheikhousman
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Crude Protein ◽  
The Elderly ◽  
Local Market ◽  
Scale Production ◽  
Essential Nutrients ◽  
Content Type ◽  
Health Promoting ◽  
Mango Juice

Purpose Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods. β-Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of β-carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.

scholarly journals Utilisation of Lemon Juice in the Preparation of Tofu from Black Soyabean

2014 ◽  
Vol 8 ◽  
pp. 75-77 ◽  
Author(s):  
Ghanendra Gartaula ◽  
Santosh Pokharel ◽  
Ganesh Dawadi
Keyword(s):  
Calcium Chloride ◽  
Crude Protein ◽  
Calcium Sulphate ◽  
Sensory Attributes ◽  
Lemon Juice ◽  
Ash Content ◽  
Crude Fiber ◽  
Overall Acceptability ◽  
Significant Change

The present study was undertaken to study the effect of lemon juice on the quality of tofu prepared from black soyabean. Soymilk tofu coagulated with three different coagulants viz. calcium chloride, calcium sulphate and lemon juice were compared in terms of yield and sensory attributes. The yield percentage and overall acceptability of lemon juice tofu was significantly higher than calcium chloride tofu but no significant change was observed with calcium sulphate tofu. The crude protein, crude fat, crude fiber and ash content of the lemon juice tofu was found to be 51.58%, 13.45%, 6.88% and 3.15 % in dry basis, respectively. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11755 J. Food Sci. Technol. Nepal, Vol. 8 (75-77), 2013 

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